The Ritz-Carlton, Half Moon Bay Welcomes Jakob Esko as Executive Chef

October 11, 2018 by evebushman Leave a Comment

HALF MOON BAY, Calif. (PRWEB) – The Ritz-Carlton, Half Moon Bay welcomes Jakob Esko as its new Executive Chef. Esko joins the oceanfront resort having most recently served as Executive Chef at W Barcelona.

World Gourmet Summit 2012 – Chef Jakob Esko. Photo: you tube.

Raised in Sweden near the Arctic Circle, hunting was an important means of survival for Esko and his family – moose and reindeer were often on the menu at home. Drawing from his Scandinavian roots and international experience, Esko’s European-inspired culinary style complements the fresh, locally sourced cuisine at The Ritz-Carlton, Half Moon Bay.

Esko’s illustrious career spans over 26 years and has taken him all over the world. In that time he has been recognized for excellence in team management as well as his culinary prowess. He was awarded “Leader of the Year” from Hotel Arts Barcelona where he served as Chef at Restaurant Veranda. Years later, during his tenure as Executive Chef at Capella Singapore, Esko was named one of the top 10 best “Western Cuisine” chefs by the Hospitality Asia Platinum Awards.

Esko held esteemed positions at numerous Michelin star restaurants such as The Square in London and the legendary Ulriksdals Wärdshus in Stockholm before moving to the United States in 2012. It was then that he joined Capella Hotel Washington D.C., Georgetown as Executive Chef. There he carefully designed daily menus to reflect the best of the season’s ingredients, which often featured expertly prepared seafood and bone-in meats.

Drawn back to Spain in 2014, Esko took on the role of Executive Chef at W Barcelona. During his tenure there, he successfully managed and developed the hotel’s culinary team and high-volume banquet department in addition to the design and implementation of all menus.

Esko’s striking accomplishments as a thoughtful leader and culinary artist have positioned him as the perfect addition to The Ritz-Carlton, Half Moon Bay. He will oversee all culinary aspects of the resort and is looking forward to embracing the rich, coastal flavors offered by Northern California.

About The Ritz-Carlton, Half Moon Bay
Set atop a rugged bluff overlooking 50 miles of pristine California coastline,
The Ritz-Carlton, Half Moon Bay is a 261-room spa and golf resort offering a relaxing and romantic setting. As the San Francisco Bay Area’s only oceanfront resort, the timeless estate provides guests with a relaxed yet refined experience for a romantic getaway. For more information, please contact The Ritz-Carlton, Half Moon Bay at 650-712-7000. For room reservations, contact your travel professional, visit ritzcarlton.com/HMB or call Ritz-Carlton worldwide reservations at 800-241-3333.

Tasting Through Turtle Rock at Napa Valley Grille

August 31, 2018 by evebushman Leave a Comment

It isn’t a secret that I love Rhônes, whites and reds alike, so reading the wine list for a recent tasting with Turtle Rock Vineyards already whet my palate. Paired with another multi-course lunch created by Chef Kenny Spost of the Napa Valley Grille in Westwood for the #LAWineWriters group I’m in, the table was proverbially set. But first, we learn about and taste the wines.

From Turtle Rock owner, Claudia Burns, I quickly discovered that her husband Don Burns came from a caliber of winemakers to respect: He was and continues to be the assistant winemaker for Saxum Vineyards – obtaining many of his wine grapes from the same vineyards – and he works on both wines simultaneously in the Saxum caves. If it’s punch down day for Saxum it’s also punch down day for Turtle Rock.

There is no estate fruit in any of the Turtle Rock wines, however, they “control all of the farming” in the “handful of vineyards” they purchase their grapes from according to Claudia. It takes two years from grape to glass. Claudia herself “does everything else” other than winemaking at Turtle Rock, but she did tease us with the idea that she might like to try her hand at winemaking as well. (See more about the vineyards in the From the Winery section below.)

The Burns’ also co-own the Wine Shine distillery I visited a few years back. Both Turtle Rock and Wine Shine have tasting rooms in Tin City, Paso Robles.

(From our very own Contributing Editor Michael Perlis I learned that Don is Justin Smith’s childhood friend. He wrote about them here: evewine101.com/2012/08/04/michael-perlis-discovers-westberg-cellars/ and here: http://evewine101.com/2014/05/24/paso-robles-trip-part-one-paso-underground/ along with mentions in other articles in Eve’s Wine 101.)

If you are salivating already, check out the two photo grids here.

Tasting (Yep, I loved them all)

2016 Willow White

63% Grenache Blanc, 28% Roussanne, 5% Picpoul, 4% Viognier

On the nose I got lemonade, popcorn kernel, unsalted butter and toasted oak. The taste gave way to flavors of lemon, peach, apricot, kiwi, green apple with a mild acidity allowing for a lingering finish.

2016 Plum Orchard

68% Grenache, 32% Mourvedre

2015 was their first vintage from Plum Orchard, and the sandy soils allow for a “filtration system, a leaner wine…” they then added “stem tannins (to) accentuate the spice.” Aromas of black cherry, black pepper, plum, dark chocolate, forest floor, leaves and sage. On the mouth I got fresh dark fruit, killer spice notes, pepper, very rich.

2015 Willow’s Cuvee

45% Grenache, 34% Syrah, 15% Mourvedre, 5% Carignon

Stewed fruit, plums again, creamy milk chocolate, white pepper and toasted oak on the nose, followed by flavors of ripe berries, spice and cracked black pepper.

2016 G2 Syrah

90% Syrah, 6% Grenache, 4% Mourvedre

A wonderfully balanced nose of both fruit and spice. Also felt a velvety quality, blue to black fruit, tri-color pepper, char, sweet chocolate candy, oak and a whiff of cigar wafting through it all. Tasting the wine, knowing from the nose I would love it, I found that it was filled with bold dark fruit, had a dusty quality, lots of spice and again, with a great balance.

Surprise Wine: 2016 “Maturin” (The name is an ode to a Stephen King horror series that references a turtle). 50% Syrah, 32% Graciano*, 18% Grenache. Wine Club Only. Aromas of blackberry, rich earth, mint and cream. On the mouth I loved the dry, richly layered qualities that also included lots of pepper and spice, dark fruit and tannin that allowed for no end to the finish. Seriously, the fruit and the spice just went on and on. That’s what I call a welcoming wine.

* Graciano was FKA Mourvedre in many Paso Robles vineyards until very recent. It shook things up a bit. This is just one article about it.

NAPA VALLEY GRILLE PAIRING MENU BY EXECUTIVE CHEF KENNY SPOST

For the Willow White: Harvest Salad, roasted butternut squash, green dragon apple, glazed walnuts, baby kale, feta cheese, maple-olive dressing. I couldn’t get enough of this salad. Every bite had so many enticing flavors. The wine was the perfect accompaniment; both had those notes of green apple. One of the other writers commented “good start” and I had to agree.

For the Plum Orchard: Cast iron seared Branzino, toy box summer squash, red plum jam, fennel-arugula salad. Loved the plum in the dish that matched up perfectly with the plum I had found in the nose of the wine.

For the Willow’s Cuvee: Oven roasted Duck Breast, roasted cauliflower, port wine glaze. Again the flavors Chef added – specifically the glaze – was perfect with predominately Grenache driven blend.

For the G2 Syrah: Petit filet, Bing cherry red wine demi glace, truffle mashed potatoes, fat rendered breadcrumbs. Oh boy, saving the biggest wine for the steak was, of course, perfect for my palate.

FROM THE WINERY

2016 Willow White:  Aged in 20% new French oak to give a touch of creaminess. The remainder was aged in 40/40 stainless and neutral French barrels to preserve the minerality and crispness. The nose gives way to fresh stone fruit, lemongrass and flower petals while the palate is of Granny Smith apple and dried kiwi. Cases produced 106. Drink now to 2022. Wine Advocate– 93 points G2 Vineyard, Plum Orchard, Windrock.

2016 Plum Orchard: The Plum Orchard vineyard is in the Templeton Gap District and is made up of sandy soils. It sits near a creek bed which provides minerality, spice, and purity of fruit. We did 50% whole cluster fermentation for added weight and complexity and aged for 22 months in neutral French 400L barrels. It’s a gorgeous wine with a silky texture, bright red fruit and a bit of white pepper and herbaceousness. Cases produced 104. Enjoy now until 2028. Plum Orchard Vineyard.

2015 Willow’s Cuvee: We added just a touch of Carignon for tannin and structure to our usual blend of Grenache, Syrah, and Mourvedre. We did 20% whole cluster fermentation on the Syrah and co-fermented the Grenache and Mourvedre in concrete. All was aged for 22 months in 50% new French and 50% neutral French barrels. This wine is soft with notes of blackberry jam and violets that are truly fresh and balanced. Cases produced 183. Enjoy now until 2028. Wine Advocate– 94 points James Berry, Kruse Vineyard.

2016 G2 Syrah: This vintage is beautiful and very deep in color. We did 30% whole cluster fermentation and aged for 22 months in new French oak which gives complexity and structure. Black and blue fruit coupled with smoked meats. There are lively herbal notes accented with warm spice. This unfiltered wine has great tannin, intensity, and a long finish. Cases produced 312. Enjoy now until 2032. G2 Vineyard.

WWW.TURTLEROCKVINEYARDS.COM

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

Rock the Guac: month-long event will showcase avocados in food, cocktails, and more

August 30, 2018 by evebushman Leave a Comment

PUERTO VALLARTA, Mexico (PRWEB) – Avocado lovers, rejoice: this healthy fruit is no longer just a topping to your toast; it’s the star ingredient in a meal, the garnish to the ice-cold cocktail, the emollient that will make skin softer—when traveling to Velas Resorts in September. While the festival experience is slated for September, guests who come through Dec. 31 can still indulge in Guacamania’s special dishes, cocktails, spa treatments, and more on request.

The collection of luxury resorts is celebrating the avocado and its Mexican heritage with Guacamania, a month-long fest capitalizing on the flavor and nutritional value of this famed fruit with new menu items, avocado-inspired cocktails, spa treatments, and more.

Avocado-mania begins at the start of stay at Velas Resorts: served a refreshing drink made from the fruit, or ushered to a buffet of housemade guacamole. An avocado chocolate awaits on the turned-down bed; by the pool, avocado smoothies, or even an avocado popsicle, to keep cool. Avocados find their way into every meal—on top of sashimi or pizza, in gazpacho, BBQ, and smoothed into creamy macaroons.

Wash down these innovative dishes with avocado craft cocktails created by Velas Resorts’ mixologists to play up the fruit’s natural flavors—paired with exclusive liquors.

After this fortifying fruit heals the inside—avocados have heart-healthy fats and potassium—permit avocados to work magic on the outside with several avocado spa treatments, including skin scrubs, massages, body wraps, and hair treatments.

An avocado specialist will even be on-hand to share the fruit’s history and deep tradition to teach on-site classes, sharing techniques to incorporate this ingredient at home, too.

Guests can enjoy the Guacamania experience at Velas Resorts located in Los Cabos, Puerto Vallarta, Riviera Maya, and Riviera Nayarit. For reservations or more information, call 1-888-407-4869, email reservations@velasresorts.com or visit http://guacamania.velasresorts.com.

About Velas Resorts:
Offering unparalleled all-inclusive experiences, Velas Resorts in Riviera Maya, Puerto Vallarta, Riviera Nayarit and Los Cabos have earned 52 AAA Diamonds, including the prestigious Five Diamond Award. Other esteemed international awards for their services and facilities include Virtuoso’s “Best Spa,” Forbes’ “Coolest All- Inclusives,” Forbes’ Four Star Award, and TripAdvisor’s Hall of Fame, among others. Properties include the AAA Five Diamond Grand Velas in Los Cabos, with dramatic ocean views and unique spaces infusing every area of the resort; AAA Five Diamond Grand Velas Riviera Nayarit, which enjoys a privileged natural setting with flowering, landscaped gardens beside a long stretch of pristine beach and a dramatic backdrop of the Sierra Madre mountains; and AAA Five Diamond Grand Velas Riviera Maya, located five minutes from Playa del Carmen, offering a sophisticated all-inclusive resort experience in the Caribbean with jungle and beach settings. In Puerto Vallarta, Casa Velas is a boutique adults-only hotel and ocean club located on the Marina Vallarta Golf Course, and Velas Vallarta, a family-friendly all suites resort and spa located on Banderas Bay. Velas Resorts feature spacious accommodations, spas, a unique culinary experience at a selection of restaurants, 24-hour in suite service, fitness centers, personal concierge service, wedding inspections for couples, state of the art conference centers, extensive family programs, fully stocked mini bar and more. Eduardo Vela Ruiz, founder and president of Velas Resorts, operates Velas Resorts with brother Juan Vela, vice president of Velas Resorts, by his side. For reservations or more information, call 1-888-407-4869, email reservations@velasresorts.com or visit https://www.velasresorts.com.

Cass Winery Dinner: Ted Plemons + 5 Courses + 5 Wines

August 17, 2018 by evebushman Leave a Comment

It’s been a few years since the wild and crazy Ted Plemons entertained Cass Winery lovers on the patio of Salt Creek Grille, and I for one won’t be missing it. Not only will Ted, co-partner at the winery, be there he will be introducing no less than FIVE of their latest vintages to pair with FIVE courses created by Chef Ignacio Munoz and Pastry Chef Kristina Waggoner.

The Invitation

L to R: Greg Amsler, Chef Ignacio “Nacho” Munoz, Pastry Chef Kristina Waggoner, Marketing Dir. Jennifer Chadwick

Join Ted Plemons of Cass Winery, as well as Executive Chef Ignacio Munoz and Pastry Chef Kristina Waggoner as they take you on a 5-wine + 5-course menu only at the Salt Creek Grille Valencia Patio on September 12^th at 6:30pm. The price is $95 per person plus tax and 22% gratuity. Reserve by telephoning the restaurant at 661-222-9999.

The Menu

With Winemaker Notes and Awards

First course

Tai Shrimp with Coconut Mango Verde Sauce

Paired with-Cass 2017 Viognier

Gold Medal – 2018 Denver International Wine Competition
Winemaking: Aiming to preserve the intense fruit and aromatics of the variety, this Viognier was fermented and aged in 100% stainless steel. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. Following juice settling, a long, cold fermentation commenced. Malolactic fermentation was inhibited to preserve acidity, keeping the wine fresh and crisp.

Second Course

Crab Bouquet Salad

Paired with 2016 Rockin’ One Blanc

90 points, Gold Medal – 2018 Orange County Fair Commercial Wine Competition

Winemaking: Looking to bring an added dimension to the ripe fruit of Roussanne and the texture of Marsanne, the 2016 Rockin’ One was fermented and aged for 10 months in seasoned French oak barrels. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. The long, slow fermentation helped maintain crucial aromatics, while occasional lees stirring helped lend texture and structure to the wine. Unlike Cass’s other white wines, the 2016 Rockin’ One underwent a partial malolactic fermentation.

Third Course

Almond Crusted Stuffed Chicken with Scalloped Sweet Potato Ring

Paired with 2015 Cabernet Sauvignon

Winemaking: Cabernet Sauvignon comprises the largest planted acreage at Cass, thus we have the ability to choose fruit from a variety of sites, soils, and clones across the vineyard. Picked in early September, the grapes were fermented into 5-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction, which was necessary to match the ripe flavors of the vintage. Aged for 22 months in French oak.

Fourth Course

Red Chimichurri Hanger Steak with Vegetable Skewer and Peppercorn White Cheddar Soufflé

Paired with 2014 Backbone Syrah

92 points – Wine Enthusiast Magazine

Gold Medal – 2017 San Francisco International Wine Competition

Gold Medal – 2017 Orange County Fair Commercial Wine Competition

Gold Medal – 2017 Sommelier Challenge International Wine & Spirits Competition

Gold Medal – 2018 Central Coast Wine Competition

Winemaking: The grapes were fermented into 5-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction, which was necessary to match the ripe flavors of the vintage. Aged for 22 months in French and American oak.

Fifth Course

Triple Chocolate Blackberry Hazelnut Crème Brûlée

Paired with 2013 Dessert Syrah

Gold Medal, 93 points – 2017 San Francisco International Wine Competition
Notes: Produced from ultra-ripe Syrah from our estate vineyard, our 2013 Dessert Wine is massive and rich, with flavors and aromatics that remind us all of wintertime in Paso Robles. Warm notes of crushed rose petal, dried raspberry, orange-almond liqueur, potpourri, juniper berry, and cinnamon sticks fill the nose. The sticky palate is full of rich fruit, with caramel-coated raisin, candied orange, warm brown spice, and grated chili chocolate flavors on a backbone of well structured tannins that carry through on an endless (and we mean endless) finish.

The Fine Print

Chefs Munoz and Waggoner have created this menu together and both will be in attendance that night – as time allows they may be able to visit with us on the patio.

Date: September 12^th

Private Dining on the Salt Creek Grille Patio

$95 a person (plus tax + gratuity)
Reservations: 661-222-9999

24415 Town Center Drive #115
Valencia, CA 91355

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 15k 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

Vintage Eve Circa 6/2015: California Pizza Kitchen – Reboot!

August 7, 2018 by evebushman Leave a Comment

Kind of excited…the restaurant I grew up with, California Pizza Kitchen (CPK) has had a remodel…well…not exactly just a remodel.

Met by Susan Halstead, the General Manager of our local Valencia CPK, the first thing she told me was that people that now walk in the door don’t recognize that they’re in a CPK if they haven’t been to the Valencia location in the last two months.

Susan turned me over to Cole Brocato, bartender and trainer, who has been here at our local CPK for 9 years. Cole said that they were focusing more on California inspired fare and less on pizza alone. Fresh ingredients, like California fruits and vegetables, are now more emphasized.

Full Cocktail Program

In providing “unique spirited cocktails” we had to try the Blueberry Ginger Smash – refreshing, tangy, reminded me of a whiskey Buck plus fruit – and the California Roots – avocado colors the drink, while mint and agave sour takes center stage in this unique cocktail.

The California Crush reminded Cole of traditional Valencia flavors, and we enjoyed the citrus and mint flavors that made me think of a white wine Sangria – only better. Our teen had the Fresh Strawberry Mango Cooler – a nice virgin drink that was both sweet and light.

These cocktails are new at CPK Valencia and are only available in the remodeled stores. Cole said that eventually all of the restaurants will be re-done. And you can get all the classic cocktails, just like the BBQ chicken pizza, too.

The cocktail recipes, Cole said, are unique to CPK. Yes, they can make a Lemon Drop but they can also make a cocktail with Domaine de Canton Ginger liqueur or St. Germain Elderflower.

Cole said, “Local citrus in cocktails, California wines; we make it fresh, trendy, and organic when we can.”

Taste the Unique

With the new rollout, and as they have locations all over U.S., they “want visitors to be wowed on what California Pizza Kitchen is about.”

Don’t be concerned that the pizzas are now listed on a long “side bar” of the menu, your favorites, like BBQ Chicken, Thai Chicken, Hawaiian, etc., are still there. But you will also find, under “seasonally inspired” menu items, a Maine Lobster Flatbread (cool lobster, loved the dill, great with the California Roots cocktail) Roasted Garlic Chicken (super mist and flavorful) with Seasonal Vegetables, Ribeye (Another moist and “never frozen” with great marbling to give great flavor, liked the peppery spice and butter topped on this one, and Pinot Noir salt), California Fields Salad and Tricolore Salad Pizza.

Under “main plates” – this is the “middle section and where it’s really at” Cole said – the “Halibut is never farmed, always line caught, cooked on a cedar plank and that keeps it moist.” And it WAS! Delicious, great medley of spices, definitely would order again. And though we were stuffed, Ed couldn’t resist having one more bite before we wrapped up our leftovers.

Lunch Duos on the menu are geared to foodies that want quality and watch how much they are eating. Small Cravers fit that bill too, and have more a gastro pub like items. All the cheese, goat and cow, is pasteurized, Cole added. Originally guests had several menus, now it’s all in one plus a beverage menu, which is more standard.

“You’re a pizza place, why do you have this steak on the menu?” Cole says people sometimes ask and he tells them to go ahead, “have the steak”, and then they get it.

Final Touches

We sampled the seasonal-only-always-sells-out Strawberry Shortcake made with sweet biscuit, with a surprise touch of candied lemon zest glaze sprinkled over homemade whipped cream. The decadently rich Butter Cake is made with a sliver of cheesecake, warm and covered in ice cream and whipped cream; something Cole says people skip appetizers to save room for. The S’mores dessert is served with a jumbo graham, dark chocolate chunks, milk chocolate pudding and torched marshmallows – a sticky gooey all-consuming delightful mess.

Some of the restaurants build the bar around the kitchen as a showcase. We did enjoy sitting at the bar, it was definitely the center of the action.

All menus have different pizzas pictured on the cover, and according to Cole, the servers try to hand guests at the same table different ones – nice touch!

Cole added that they hire their staff based on them being the right person and not on having to have the two years of service experience. Our teen thought that was great.

Finally, when we glanced around the room completely sated and packed up leftovers we noticed both managers serving guests, people looking happy, and maybe some room for more.

Facebook album: https://www.facebook.com/media/set/?set=a.10205601315099626.1073741918.1455706632&type=1&l=89fce8e12e

CPK-Bridgeport Marketplace

24061 Newhall Ranch Road

Valencia, CA 91354

661-259-2082

www.cpk.com/locations/bridgeport-marketplace

For the complete menu, visit www.cpk.com/reimagined.

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 guest judge for the L.A. International Wine Competition. 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

Circle of Hope’s Vine 2 Wine: Still the Coolest Spot on a Hot Night

July 26, 2018 by evebushman Leave a Comment

Santa Clarita, California – Where will you be on August 11, 2018 at 7:00 p.m.?

You could be slouched in front of your TV fanning yourself, or you could be sipping the coolest wines, the frostiest beers, and tasting the best food Santa Clarita has to offer! Join friends and neighbors for the 17th Annual Vine 2 Wine: An Evening of Wine, Brews and Food in the Main Gallery at California Institute of the Arts, where you’ll experience Fine Wines, Craft Brews, Gourmet Food, Live Music, Silent Auction and more! Expect a showcase of local, California and International wines, including selections of fine library varietals you will never taste anywhere else. Spirited coffees, microbrews, IPAs and traditional brews will be yours for the tasting. Your favorite local eateries will be dishing out offerings of their tastiest menu items.

Circle of Hope is pleased to announce the return of Logix Federal Credit Union as Presenting Sponsor for this year’s Vine 2 Wine gala. As one of the credit union’s “Community Stars,” Circle of Hope is the grateful recipient of funds accrued through Logix’s yearlong workplace giving program.

Also returning this year is Title Sponsor Nola Aronson’s Advanced Audiology. Nola’s personal bout with breast cancer inspires her daily to help those in Santa Clarita who fight the various forms of this insidious disease. Through Advanced Audiology, Nola continually raises funds for donation to Circle of Hope.

Cabernet Sponsor City of Hope will be joining us again. This highly respected organization has a similar name and a similar mission here in Santa Clarita: simply put, helping those with cancer. City of Hope provides the community with unparalleled care and innovative cancer treatments close to home for patient comfort and convenience, expanding access to City of Hope’s world-class level of care.

These three outstanding organizations join the wineries, breweries, restaurants, musicians and more than 50 volunteers who come together every August to raise funds for Circle of Hope’s Client Advocacy Program. Proceeds from this event will pay for cancer-related medical bills, health insurance premiums and co-pays for those uninsured and underinsured individuals who live, work or are treated in the Santa Clarita Valley for colon, melanoma or men’s and women’s reproductive cancers.

Tickets for the 17th annual Vine 2 Wine are $90.00, or alcohol-free $55.00. VIP/Early Bird entry for $120.00. For information on how you can be a part of Circle of Hope’s Client Advocacy Program, or for more information on Vine 2 Wine and other events, call 661-254-5218 or write info@circleofhopeinc.org. Vine 2 Wine tickets are now on sale at http://circleofhopeinc.org/vine2wine/

Circle of Hope Inc. provides financial, emotional and educational support to those diagnosed with cancer in the Santa Clarita Valley. See website for details. Circle of Hope is a 501(c)3, #20- 0680327. Visit http://www.circleofhopeinc.org

Brännland 2016 Iscider served as bespoke wine pairing at Coworth Park, Dorchester Collection

June 18, 2018 by evebushman Leave a Comment

Coworth Park is the world renowned 5 Star Dorchester Collection’s Ascot country retreat. For those customers who have had enough of the hustle and intensity of central London then there is Coworth Park. Centred around horses it is boasts a central historic house, around which there are various out-buildings used as private suites, private dining or event area and other luxury accoutrements.

brannland cider-lapomme 1824 glass

The restaurant is Michelin starred and menus are designed by Executive Chef Adam Smith. Service is led by the impeccable Jonathan Ellson, knowledgeable to a tee and providing perfectly balanced restaurant direction to the well organised staff team.

So it is an honour to be accepted by Coworth Park on their wine list in the first place, but to be on the tasting menu and served in the special La Pomme glasses is a real treat.

La Pomme Glasses are special. Designed by Ingegard Raman, renowned for her work with global retail businesses and others, this return to her favoured media of glass is an honour for Brannland.

The tasting menu is made up of seven dishes carefully crafted by Adam and his team. In their words

“Dining add Coworth Park is about experiencing the English countryside and the best of British products, cooked in a simple fashion with a respect that allows them to shine”

Amongst the Caviar Tart with Cornish Crab, Cornish Turbot, 60 day Salt Aged Beef, is Sautéed Duck Liver with Apple, Cider and Ginger chosen to partner the Brannland IsCider. The diner receives this as the second dish, an inviting rich counter to the first-up, palate readying fresh, sea oriented Caviar Tart.

The richness of the duck liver, perfectly cooked with a pique of cider and apple and a fresh warmth of ginger sits alongside the sumptuous yet fresh Brannland Iscider. The sweetness balances the acidity, the unmistakeable apple intensity wraps around the duck liver and apple forming a delicious rich but sensuous mouthful.

Served in La Pomme the Iscider is in its perfect goblet. Delicate and imperfect hand crafted perfection provide a bowl that is ideal to swirl and discover, the tapering rim forming the sense of the apple offer the impeccable aperture to receive the aromas of sophisticated apple. Brannland IsCider is definitely apple, but more sophisticated, as wine. Wine smells of fruit, hence the often over worked adjectives, but seldom do we say grape! Ironic maybe, but it goes to show the level of appreciation and respect that we have for the drink. The same goes for the Brannland Iscider – it has the aroma of apples, but more so, more intense, yet delicate, finessed, although distinctly powerful.

We look forward to being able to celebrate with Coworth Park guests a deeper understanding of Brännland, Iscider and respect for the apple in the near future.

/Alistair Morrell, Andreas Sundgren Graniti, Brännland Cider

Frank Ostini Announces Hitching Post’s First Tasting Room to Open in July

June 10, 2018 by evebushman Leave a Comment

BUELLTON, California – Frank Ostini, owner/chef of the Hitching Post 2 in Buellton, California, announces he has acquired the lease for 420 East Highway 246, also in Buellton, a property adjacent to the restaurant. Hitching Post Wines is expected to open its first- ever wine tasting room at the location in July 2018. Hitching Post 2 restaurant is also developing a take-out/delivery concept to offer a limited lunch menu at the new Hitching Post tasting room and picnic grounds.

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From Hitching Post II Restaurant’s Facebook page.

“Buellton has been our home base for Hitching Post Wines since 1986, and we are thrilled to now have a location that can focus on wine tasting and retail sales in the center of Santa Barbara Wine Country,” says Chef and Winemaker Frank Ostini.

Frank Ostini and Gray Hartley first made wine in 1979. The Hitching Post brand was born in 1984. They have made these wines at Au Bon Climat/Qupe, Central Coast Wine Services and Terravant Wine Company in Buellton with a primary focus on Pinot Noir from many of the finest vineyards in the Santa Rita Hills and the Santa Maria Valley. Winemaker Gray Hartley adds, “In this new location we are excited to feature many of our rare single-vineyard bottlings and special older vintages of Hitching Post Wines.”

Winemakers Gray Hartley and Frank Ostini | photo credit Jeremy Ball

ABOUT HITCHING POST WINES:

Hitching Post Wines are the creation of Gray Hartley and Frank Ostini, two friends that have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its great wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, the chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together through their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise. In 1981 they discovered the wonder of Pinot Noir grapes; since then Pinot has been their primary focus. A great example of these wines is the Hitching Post Highliner. The “Highliner” is the best fishermen in the fleet, and this name honors the great men of the Alaskan Salmon Fishery alongside whom Gray Hartley worked for 28 years. A special wine, Highliner is meant to be the “best of their fleet” of Pinot Noirs. Along with ten selections of Pinot Noir, Hitching Post produces a dry Rosé called Pinks, a Syrah, and a Merlot-based blend named Gen Red.

Then came Sideways in 2004, the Academy Award® winning film set in Santa Barbara wine country, prominently featuring The Hitching Post 2 and Hitching Post Wines. Since Sideways exposure in the film, Hitching Post wines have gained in popularity. Currently, the winery has 1200 barrels and produces about 17,000 cases a year. Hartley and Ostini strive to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. Hitching Post Wines are enjoyed by an audience that reaches around the globe who admire Santa Barbara wines for their lively refreshing fruit, and their complexities of earth and spice. Hitching Post Wines are produced by Hartley Ostini Vintners, Buellton, California.

Vintage Eve Circa 4/2015: Chef Larry Monaco Pops Up at Frankie’s on Melrose

May 22, 2018 by evebushman Leave a Comment

I miss the Frankie’s NY Italian Restaurant we had in the Bridgeport Marketplace that shuttered in July of 2013, and was vaguely aware that its sister restaurant (truth be told our restaurant’s former owner, Teresa Competelli, is Frankie’s daughter) had been open on Melrose for 25 years. So when I saw this Facebook post, “Chef Lawrence “Larry” Monaco Four-Course Tasting Menu Dinner and Wine Pairing at Frankie’s on Melrose” it was enough to make my taste buds cry out. I made my reservations, and this is what I enjoyed:

Chef Larry Monaco Dining

First Course

Spring Salad of Wild Rocket Arugula, Radicchio, Whipped Ricotta, Pickled Grapes, Corn Nuts, Shaved Fennel, Aged Sherry Vinaigrette and paired with 2013 Altanuta Pinot Grigio.

The wine had pleasant notes of lemon and honey dew melon, sweet edged and balanced. I enjoyed it with the salad’s nutty (the Corn Nuts really were a cool – very unexpected – addition) pickled and creamy flavors. We were off to a good start!

Second Course

Humanely Raised Certified Beef Tartare, Barolo Shallots, Tallow Farmed Weiser Farms Potato Chips, Quail Egg paired with what the waiter described as a “full-bodied rosé” that had notes of strawberry, maraschino cherry, raspberry and cherry: a 2013 Vitiano Rosato from Umbria made with Sangiovese, Merlot, Cabernet Sauvignon and Aleatico.

Together the medium acid and fruit in the wine, against the pleasantly gamey dish (I wonder if it was the tartare and quail egg that gave it that quality), worked great as a palate cleanser between bites. And we enjoyed scooping up every last morsel with the chips.

Third Course

Rabbit Stew, Coarse Ground Creamy Polenta, Niçoise Olives, Extra Virgin Olive Oil paired with 2013 Briccotondo Barbera. This was my favorite wine of the night with aromas of stewed plum, black cherry and green peppercorns. On the palate I got a bowl of dark fruit, good tannin structure and balance.

And the dish, on its own, was pure genius. I even pulled Chef Larry over for a photo with the dish and told him so. It was my first experience with rabbit, and the flavors reminded me of a decadent pate or foie gras. The creamy polenta reduced the meat characteristics, but in a way that only increased my pleasure. The stew, I could only imagine, had been stewing quite awhile to create such lovely flavors. Love to have that recipe! Halfway through the dish I forced myself to stop eating – only because I wanted to bring the dish home for my husband that had to work that night.

Fourth Course

Triple Chocolate Mousse, Caramelized Walnuts, Black Pepper Ice Cream Sauce paired with 2012 Batasiolo Moscato d’Asti. The wine had aromas and flavors of heavy cream, lime, cling peaches, poached pear, apple and honey.

I liked the pairing of the candied pecans against the crisp apple in the wine. The Mousse reminded me of the triple-colored Neapolitan ice cream my mom used to buy, except about 20 notches better and in chocolate! The black pepper sauce was elegant against the chocolate as well.

All I can say is I want more…so will be following Chef Larry Monaco wherever he goes next!

Story in photos here: https://www.facebook.com/media/set/?set=a.10205252388416677.1073741906.1455706632&type=1&l=b652781b98

About Chef Larry Monaco

From the website, “Using only the freshest ingredients, often locally and organically grown, Chef Larry Monaco creates customized menus and meals for couples, families, private parties, business dinners and special events for up to 50 people. Larry brings the ease, elegance, and delicious dining experience of being in a fine restaurant right into his clients’ homes.”

And from Chef Larry, “I am a chef and caterer based in Southern California. I indulge affairs ranging from cozy sit-down dinner parties to cocktail and fancy hors d’oeuvres feasts, to weddings and big soirees. In addition to planning the menu and cooking for your event, I will handle all of your worries from rentals to staffing, etc. you name it. I will take care of everything for you so you can just sit back, relax and enjoy your party. Please contact me if you’re interested in making your next event amazing and delicious!”

Chef Larry Monaco Website: http://www.cheflarrymonaco.com

Telephone: 323-424-4370

Facebook: https://www.facebook.com/pages/Chef-Larry-Monaco/110707482340987?fref=ts

Email: Larrry@ChefLarryMonaco.com

Frankie’s on Melrose: 7228 Melrose Avenue, Hollywood, CA 90038

Telephone: 323.937.2801.

Website: http://www.frankiesonmelrose.com

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

Vintage Eve Circa 3/15: Several Firsts at Celestino Ristorante & Bar

May 8, 2018 by evebushman Leave a Comment

Where does one begin after their first dining experiences at Celestino Ristorante and Bar? The seasonal mushroom menu that included my first experience tasting truffles? Meeting Partner and Executive Chef Calogero Drago? Tasting “only three percent of the menu” but possibly the best as recommended by our server? Pairing Italian Cabernet Sauvignon and Italian Syrah with a meal that began with Sicilian rice croquet and ended with Panna Cotta vanilla custard and strawberries…wait, that dessert was served with a small glass of chilled Italian Moscato dessert wine. Egads, lets just get started!

The Dishes and Wine Pairing

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Photo from Celestino Facebook page.

As is our custom in a restaurant that is new to us, we asked our server for advice on their best dishes and wines (in this case he offered them to us by the glass) for each. We began with an item not on the menu: Sicilian Rice Croquet paired with a 2011 Vitiano Cabernet Sauvignon. Our waiter said not to “judge at first page, like a book” and see how the wine worked with the food (as we all know Italian wines are made for food).

The wine was not as big and bold as a domestic Cabernet and paired with the soft, warm and inviting creamiest of provolone cheese in the croquet – it subtly complemented it. My husband Eddie said the wine opened up more with the oil and fat in the dish, I found it to be a pleasant palate cleanser.

Then we made a selection from the Seasonal Mushroom and Truffle Menu: Veal Carpaccio with Shave Fresh Truffle and Pecorino Cheese, paired with the same Vitiano Cabernet. Neither of us had had Veal Carpaccio or Truffle before. This was a treat! I picked up the aromas of the dish from at least a foot away, though no one item overpowered the other in flavor once I dived in – except the capers of course! Having no point of reference on what truffle tastes like (and no, for my food 101ers, it’s not chocolate) this root, this mushroom, had the strength of flavor of the finest cured meat, and against the firm cheese and delicate veal it was simply a wonderful discovery.

Next we moved over to main dishes, that we had split so we could try each other’s dishes. We ordered the Ossobuco all Milanese with Saffron Risotto and Risotto with Fresh Porcini Mushroom (our waiter exchanged the Risotto with Homemade Wide Pappardelle noodle so we didn’t have too much Risotto) both paired with a 2012 Adesso, made from the Nero d’avolo grape our waiter said was “an ancestor” to the Syrah grape.

Trying the wine on its own I noted great spice and dark fruit, yet very balanced with low acid and good tannin structure.

(This is where I must take a breath. When you look over the photo album on Facebook, you will see a shot of tricolored drying pasta. The Pappardelle noodle was cooked perfectly al dente, I had to wonder how they could do this. Eddie figured it’s because the noodles don’t need to be rehydrated, and cooks faster. But still, 90 seconds or 100 seconds, they have it down to a science.)

Now, back to noodle nirvana. Starting with the Pappardelle I thought it was comfort food at its finest: creamy, milky, buttery and meaty too, courtesy the flavorful mushrooms. Yet we were told that the only liquid in the sauce was white wine. There was NO cream in the dish. What made it taste like this? Our waiter came to our aid again and said that when made with fresh Porcini mushrooms it’s the mushrooms alone that makes the dish creamy.

Now, if you’re keeping up we have one more – and incredible – main dish and then dessert. Try to hold on because here comes Ossobuco alla Milanese with Saffron Risotto paired with 2003 Cersus 100% Sangiovese. Our waiter had asked if we wanted a domestic wine or a big Italian, we chose the big Italian because we had enjoyed the others so much before this. On its own I got aromas of dirt, blackberry, cigar…and dare I say mushroom? The taste was all blue and black fruit, balanced pepper, firm tannins and a staggeringly long finish.

Now, onto the tenderest of veal framed by an equally tender risotto. Both were creamy, and both gave into the wine cutting right through them, making you want to dive back into the dish over and over again even if…you are getting a tad full.

So here it is, dessert: Panna Cotta Vanilla Custard Over Strawberries paired with a chilled Italian Moscato dessert wine. Our waiter said there was a great selection of desserts, but this one, the Panna Cotta, would not be found anywhere else. Reminded me of a vanilla bean in fresh whipped cream though denser, custard though softer, a crème Brûlée without the hard shell. The flavor of the vanilla and strawberries against the orange in the Moscato was something to relish and linger over. And that we did.

The Atmosphere

We were early diners so we could select a booth or table, and we chose a spot close to the kitchen to watch things. At one point we were quietly serenaded in Italian as workers went about their business. Nice.

I took a tour around and was pleased to fine more than one dining room and a beautiful outdoor patio complete with an arbor, lights and a young boy that wanted to be in my photos.

At one point our waiter announced, “The Capitan, Senior Drago is here” and we watched as Partner and Executive Chef Calogero Drago went from table to table to greet his guests, making the evening that much more special for all. And yes, we got another photo.

In Conclusion

We want to try more Italian Cabernets, we want to try the other 97% of the menu, and we want to go back for my birthday.

The Details

Celestino Ristorante & Bar – 141 S. Lake Ave., Pasadena, CA 91101 – 626.795.4006 –

Website: http://celestinopasadena.com

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

Twitter: https://twitter.com/CelestinoOnLake

Pinterest: https://www.pinterest.com/CelestinoOnLake