Toscana Restaurant Presents an Exclusive Winemaker Dinner with Salvatore Ferragamo of Il Borro

September 20, 2017 by evebushman Leave a Comment

TOSCANA welcomes Salvatore Ferragamo, grandson of the iconic luxury fashion designer and proprietor of the family’s wine estate, for the Il Borro Wine Dinner on Tuesday, October 3, 2017. Ferragamo and his wife Christine will be present to introduce his wines from the exceptional estate in Tuscany, Italy. The five-course menu by Executive Chef Hugo Vasquez will be matched with a variety of wines from Il Borro, consisting of Sangiovese, Chardonnay, Merlot, Cabernet and Syrah grapes. The wines are chosen to demonstrate the breadth and depth of the Il Borro portfolio and will offer something for everyone and every occasion.

The evening reception will begin with Stuzzichini – Crostino Di Fegatini – a Traditional Tuscan Pâté of Chicken Liver, Served on Crostini paired with a sparkling Bolle di Borro NV Rosé of Sangiovese. Antipasti follows with a Crudo Di Ricciola with Yellowtail, Caperberry, Microgreens and Citrus Vinaigrette paired with Lamelle, IGT Toscana Bianco Chardonnay, 2016. Next is Risotto con Funghi Bianchi e Tartufo – Risotto with Foraged Mushrooms and Norcia Black Truffle paired with Polissena, IGT Toscana Sangiovese, 2013. For the main course, guests will savor the Filetto di Cervo con Riduzione di Vino Rosso – Venison Filet with Red Wine Reduction and Rapini paired with Il Borro, IGT Toscana Merlot/Cabernet Sauvignon/Syrah 2013. The dinner will finish with a Dolci of Tortino di Cioccolato paired with Santa Vittorio Vin Santo, 2004.

Pricing for Toscana’s Ferragamo Wine Dinner with Il Borro is $225 per person inclusive of menu, wines, tax and gratuity. Dinner will begin in the wine room promptly at 7:00 p.m. Advance reservations are required; seating availability is limited for this event. Reservations may be made by calling Toscana at 310.820.2448 or email Samantha@neranobh.com.

The Il Borro Estate in the Tuscan Countryside | photo courtesy of Il Borro

ABOUT IL BORRO:

The Ferragamo family began restoration of Il Borro shortly after acquiring the medieval Tuscan estate in 1993. Since then, Salvatore Ferragamo has restored Il Borro’s historic detail and brought the estate back to life in a new era. In 1996, the vineyards were replanted by Salvatore and Ferruccio Ferragamo and today, a tour of the Il Borro Cellars is a journey to the heart of Tuscan wine-making tradition. Il Borro boasts one of the oldest cellars in Italy where the first ever Chianti wine was produced and the magic of winemaking continues with passion and commitment.

FERRAGAMO WINE DINNER

Executive Chef Hugo Vasquez

Sommelier Samantha Johnston

October 3rd, 2017, 7:00 p.m.

Stuzzichini

Crostino di Fegatini

traditional tuscan pâté of chicken liver, served on crostini

Sparkling Bolle di Borro NV Rosé of Sangiovese

Antipasti

Crudo di Ricciola

yellowtail, caperberry, microgreens, citrus vinaigrette

Lamelle, IGT Toscana Bianco Chardonnay, 2016

Risotto

Risotto con Funghi e Tartufo

risotto with foraged mushrooms, norcia black truffle

Polissena, IGT Toscana Sangiovese, 2013

Secondi

Filetto di Cervo con Riduzione di Vino Rosso

venison filet, red wine reduction, rapini

Il Borro, IGT Toscana Merlot/Cabernet Sauvignon/Syrah 2013

Dolci

Tortino di Cioccolato

chocolate souffle

Santa Vittorio Vin Santo, 2004

$225 per person

all inclusive

ONE NIGHT ONLY

FERRAGAMO/IL BORRO WINE DINNER

Tuesday, October 3, 2017, 7:00 p.m.

$225 per guest, inclusive of menu & wines, exclusive of tax and gratuity; seating is limited. Proprietor Salvatore Ferragamo will be present to meet guests and discuss the wines.Reservations may be made by calling Toscana at 310.820.2448 or email Samantha@neranobh.com

TOSCANA

11633 San Vicente Boulevard, #100

Los Angeles, CA 90049

310.820.2448

ABOUT TOSCANA:

TOSCANA quietly opened in February 1989 by first-time restaurateurs, Kathie and Mike Gordon who dreamed of creating an Italian trattoria in their neighborhood where friends and family could come together to eat simple, delicious food just like they found in Italy. Amidst the cozy environment celebs, locals and tourists alike are treated like family while being served by the infamously friendly staff. TOSCANA’s success has exceeded all expectations for over 28 years.

Become a Fan of TOSCANA on Facebook: www.facebook.com/toscanabrentwood

Keep up with TOSCANA on Instagram: @toscanabrentwood

Follow TOSCANA on Twitter: @TOSCANA1989

www.toscanabrentwood.com

The Landing Resort and Spa in Lake Tahoe Named a Top 10

September 14, 2017 by evebushman Leave a Comment

South Lake Tahoe, California (PRWEB) – Unparalleled views and a chic setting are among the many appealing attributes cited by Oyster when the popular “hotel tell-all” website recently named The Landing Resort & Spa in South Lake Tahoe, California, to its roster of the 10 Best Lakeside Hotels in the U.S.

In its best lakeside hotels list, Oyster refers to The Landing – Lake Tahoe’s only five-star boutique lakeside resort – as “a handsome option for those seeking easy water access and amazing landscape views,” and praises such amenities as the patio fire pits with lake views and free beach access. In addition, Oyster – known as the world’s most comprehensive reviewer of hotels – writes of The Landing that “the real treat here, though, is how the hotel wholeheartedly embraces its lakeside setting.”

This is the second time this year that Oyster has chosen to showcase The Landing, following closely on the heels of its naming the luxury getaway to an exclusive roster of the Best Hotels in California and Best Luxury Hotels in the United States. The site, which also gives the resort its highest “5-pearl” rating, explains its process: “We’ve scoured the hundreds of lakeside hotels that we’ve visited to come up with a list of the 10 best we’ve found so far.”

“We are delighted and humbled to receive such meaningful and favorable feedback,” says Henri Birmele, General Manager of The Landing. “Each day, we strive to offer our guests a welcoming and pampering experience that goes above and beyond in catering to their every need, and it is rewarding to have those efforts recognized.”

Since opening in 2013, the Landing has repeatedly been honored as a year-round dream destination. Situated adjacent to Lakeside Beach and within easy walking distance to the marina, this premier resort proves that it indeed “embraces its lakeside setting” by offering an abundance of amenities and an endless array of nearby activities for guests to enjoy. In summer, guests can golf, hike and bike, as well as boat or kayak, fish, wakeboard, waterski and paddle board. Popular and picturesque Emerald Bay, just 15 miles down the road, also offers the full range of water sports.

In addition, The Landing’s proximity mere blocks from Heavenly Village and the gondola to Heavenly Mountain Resort means winter fun, too – including skiing and snowboarding (alpine and cross-country), snowmobiling, dogsledding and sleigh rides, along with many of the same lake-based activities offered in the summer.

Guests can then return to their lavishly and individually decorated rooms, referred to by Oyster as “sumptuous, colorful, and tasteful,” each one cozy yet spacious and sporting stone-lined gas fireplaces and private balconies, most with lake and mountain views. Or it might be time to relax with a signature treatment in the inviting full-service spa, followed by a Mediterranean-influenced repast at Jimmy’s, the elegant and comfortable on-site restaurant. This romantic space – recently lauded as a South Lake Tahoe Best Hotel Restaurant and Best Fine Dining on the South Shore in Tahoe Quarterly – serves three meals daily and is a top spot for cocktails around those outdoor deck fire pits, with their views of the lake and its backdrop of the majestic Sierra Nevada mountains.

In addition to the recognition from Oyster, in 2016 The Landing Resort was ranked #1 in Condé Nast Traveler’s Readers’ Choice Awards for Top Northern California Hotels. The Landing also has been the recipient of four TravelWeekly Gold Magellan Awards, as well as the Luxury Travel Guide’s Luxury Resort and Spa of the Year 2016 and Haute Grandeur’s Best Resort Spa – North America.

About The Landing Resort & Spa
The Landing Resort & Spa offers award-winning contemporary European room design with stone fireplaces, ultra-luxurious bathrooms and spectacular lake views. Amenities include Jimmy’s Restaurant, providing gourmet dining, and the Spa at The Landing’s full menu of treatment options. Walking distance to the nightlife, dining and shopping of South Lake Tahoe and just blocks from Heavenly Gondola and Village Center, The Landing provides complimentary transportation locally and bicycles for cruising around town. One of only two U.S. hotels on TripAdvisor’s list of 10 top lakeside hotels worldwide, The Landing opened in December 2013 and has received accolades from media including The New York Times, SKI magazine, Robb Report and USA Today. For additional information and reservations contact 855.700.5263 or visit http://www.thelandingtahoe.com.

A Slice of Heaven: From Babcock Winery and Salt Creek Grille Valencia

September 8, 2017 by evebushman Leave a Comment

In a few short weeks Salt Creek Grille Valencia will host a five-course wine pairing dinner featuring Babcock Winery presented by Brand Ambassador Scott Farrar, in their large open-air patio.

Executive Chef Ignacio Munoz and Pastry Chef Kristina Waggoner “are teaming up to create a decadent menu” for the event slated for September 21 at 6:30 p.m. Reservations are $110 per person, plus tax and gratuity, and there is a limited number of seats. (A few have been reserved, namely mine and some early bird pals!)

Every guest should welcome the warm hospitality that the restaurant has been known for over 20 years.

Babcock Wine Dinner @ Salt Creek Grille

Executive Chef Ignacio Munoz & Chef Kristina Waggoner

Thursday, September 21^st 6:30pm

$110 plus tax and gratuity

Grilled Peach Salad

Fresh grilled peaches, honey goat cheese, spiced pecans,

butter lettuce with a poppy seed vinaigrette

2015 Sauvignon Blanc, “Simpatico”, Sta. Rita Hills

King Salmon in Papillote

Fresh king salmon, shitake mushrooms, bok choy, heirloom tomatoes,

herbs tightly wrapped and cooked in corn husks

2015 Chardonnay, “Top Cream”, Sta. Rita Hills

Tarragon Airline Chicken

Marinated Airline chicken breast accompanied by roasted butternut squash, spinach, cranberries, feta and finished with a tarragon butter sauce

2015 Pinot Noir, “Rita’s Earth”, Santa Barbara County

Dry Aged New York

Seasoned and grilled New York steak drizzled with a cherry reduction, served with grilled asparagus and a potato skin that’s topped with pancetta,

Gorgonzola cheese, scallions and sour cream

2015 Pinot Noir, “Slice of Heaven”, Sta. Rita Hills

Cheesecake Stuffed Baked Apple

Baked apple stuffed with decadent cheesecake

Drizzled with spiced caramel & toasted nuts

2014 Late Harvest Pinot Gris, “Naughty Little Nectar”

I had an opportunity – thanks to Salt Creek Grille – to taste through the line-up of Babcock Wines. The specific pairings you will have at the dinner are noted below:

Babcock Wines Tasting Notes

2015 Sauvignon Blanc, “Simpatico”, Sta. Rita Hills (Will be paired with Grilled Peach Salad) This wine had some time in oak as well as the standard stainless steel. Aromas of cling peaches, sweet pear, fruit cocktail and oak. On the mouth it had the same fresh and lively fruit cocktail notes as well as a nice low acidity that still allowed for a lengthy finish.

2015 Chardonnay, “Top Cream”, Sta. Rita Hills (Will be paired with the King Salmon Papillote) Creamy, honeysuckle, toast, caramel and macadamia nut gave the wine an overall aromatic appeal. The flavors were consistent with the aromas and had a lovely balance.

2015 Pinot Noir, “Rita’s Earth”, Santa Barbara County (Will be paired with Tarragon Airline Chicken) Earth, dark cherry, bark and wet leaves on the nose. The taste was big, tart and dark cherry with low tannins. Extremely appealing.

2015 Pinot Noir, “Slice of Heaven”, Sta. Rita Hills (Will be paired with the Dry Aged New York) Bright cherry, stems, dried strawberry and white pepper greeted us on the nose. Tasting the wine showed some cranberry, dried cherry – and another well balanced wine.

And, if you can’t wait: LET’S MEET FOR A DRINK: Half-price Bottle Mondays • Tapped Out Burger Tuesdays • Wine Down Wednesdays • All-American Tito’s Thursdays • Late Night Happy Hour and Live Entertainment Friday & Saturday.

Babcock Wine Dinner September 21, 6:30 P.M.

Reservations: 661-222-9999

24415 Town Center Drive, Suite 115, Valencia

http://www.saltcreekgrille.com/valencia/

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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 1/14: Larsen’s Steakhouse – Finally!

August 15, 2017 by evebushman Leave a Comment

The owners of Santa Clarita Valley’s latest and most high-end restaurant, Larsen’s Steakhouse, have been diligently waiting for my review. Right. The truth of the matter is I had been to the bar, like most curious folks, for Happy Hour. But I didn’t really dig it.

What’s not to dig? Were the prices fair? Yes. Was the selection wide enough? Yes. Was the Happy Hour menu nice? Yes. Was the service great? NO.

I had ordered a red wine by the glass. I sat still as my server poured from the bottle into my wine glass, watching the sediment slip off the inside of the bottle and…into my glass. I waited a second, and she said nothing, and if you can believe this, she darted off before I could. So I waited for her to return to ask for a fresh pour.

She never did, not until my husband spotted her a good 15 minutes later, and at that point all I wanted was the check. I was left to wonder, for too long, if she knew the wine shouldn’t have been served like that or just didn’t care. Either way, she needed some training in bar service.

I returned again, this time sticking to a can’t-be-botched-unless-the-shaker-was-used-for-a-sweet-drink-and-not-washed-properly-afterwards vodka Martini. I had the Kobe beef sliders as well. Both were fine. The service was nothing to write about, and neither was the experience.

Now, full disclosure: I’m a cheapskate and rarely seek out dining options where I have to order everything separately, like sides. I was raised by a single mom, and have never learned to spend money unless I feel that it is really worth it. So, when I was invited to dine at Larsen’s it gave me an opportunity to try it – and judge its worth again.

Meaning: Would I go back and pay for this? I’m happy to report that the answer was YES! I finally got the service and the food I expected.

Our group of 10 was seated in a semi-private room with maybe two other smaller groups. Somewhat in this order: drink orders were taken, the hefty wine list was promptly handed to our host, and menus were placed in front of us.

Within moments cocktails and wines were served, appetizers were presented, and our dinner order was taken. I’ve got issues with dairy and my waitress was very knowledgeable about what sauce I might like on my steak and which sides I may enjoy.

This time the service reminded me of a grand meal I had with a bunch of Fire Chiefs in New Orleans at Emeril’s, where we each had our own waiter that attended to our needs. We didn’t have that exact personal service at Larsen’s but we did have at least 10 servers when the entrées were served – all at once.

Each of the plates, that could have just held a nice cut of steak, also had a large serving or roasted garlic – which was an extra thrill for me and the garlic-loving woman that sat next to me!

The sides (a large selection was ordered) were all family-sized so next time I could easily have one for my small family of three, if we only wanted one. So the idea of ordering sides separately, at a great cost, was reduced as there was so much. (I even have a couple of containers in my fridge right now as leftover proof!)

Eve Sampled/Ate

Jumbo Gulf Shrimp Wrapped in Bacon

Spinach, Shrimp and Artichoke Dip

Petite Filet Mignon with a Berry and Wine Reduction Sauce

Roasted Garlic

Grilled Asparagus

Creamed Spinach

Creamed Corn

Steak Cut Fries

Key Lime Pie*

New York Cheesecake and Fruit

Apple Cobbler

Chocolate Caramel Turtle Cake

(*I couldn’t find the desserts on any of the online menus, so these are from memory.)

Larsen’s Steakhouse – Valencia, California

Favorite Dishes From Favorite Restaurants

June 30, 2017 by evebushman 2 Comments

Being honest, I saw this as query on Facebook about favorite dishes at favorite restaurants. It had dozens of answers that I didn’t read. Why? Because I was already thinking of my own answers, and how soon I could get these faves – that I share with you now – in my mouth!

Le Chene Filet Mignon Roquefort

Presented alphabetically as I have no single favorite, limited to restaurants in the Santa Clarita Valley and those (at press time participating in Cocktails on the Roof 2017 are noted:

Backwoods Inn – Garlic Bread, New England Clam Chowder, Pork Chops, Bacon Wrapped Filet Mignon, Ribs, Prime Rib, Twice Baked Potato, a single malt from the bar or a bottle of wine from home as the corkage is low.

Bricks on Lyons – The Cobb Salad (that has enough protein and veggies that you don’t miss the usual cheese ingredient), Salmon BLT, Ahi Tuna Burger and Tater Tots. Plenty of wine and beer on the menu but we usually eat there for lunch and skip the booze.

Burrito Factory – Mexican Pizza (Nachos) with whatever meat I want it topped with – usually go for Chile Colorado, the #8 Burrito (Beans, Cheese, Lettuce and Guac) and, when I’m feeling the need for a guilty pleasure nothing beats the Chile Relleno and Beans Burrito.

Dario’s Newhall or Canyon Country – Standard fare like Fajitas, Nachos, Chile Colorado or Chile Verde, Grande Tostadas, “Dario’s Chicken” with either a Cadillac, Cucumber or Coconut Margarita.

Egg Plantation – The Classic Eggs Benedict, their version of Chilaquiles with lots of avocado, tomato, sour cream – on the side – of eggs scrambled with tortilla strips, a number of deli sandwiches or maybe just one of the 101 + build your own omelets! All with a Bloody Mary piled high with enough veggies to be a meal of itself…or an Espresso drink if I’m being good.

Jimmy Deans – Junior Breakfast Burrito, Patty Melt, Tuna Melt, Tuna Salad Sandwich, Grilled Cheese and Chili Cheese Fries.

Karma – Samosas, Coconut Curry Chicken, Tandoori Chicken, Saffron Rice and Aloo Paratha. If the full bar is back I usually would get the Vesper Martini.

Kinza Sushi and Asian Izakaya – With a rotating menu of special rolls and fresh fish this one is harder to pin down a favorite. We usually start with any type of belly, yellowtail tuna or plain tuna, and always end with Oyster Shooters (no booze). For our booze we only do cold sake now that we have developed a taste for it and order the Kikusui Junmai Ginjo.

Le Chene – For decades we have made the well-worth-it drive for Happy Hour, brunch, special events and important dinners. My favorites include Escargot, Soup of the Day (after tasting a decadent “Cream of Lettuce” we always order the house made soups), Filet Mignon Au Poivre, Filet Mignon Au Roquefort, New York Steak Bordelaise Butter, Seafood Pasta, Shrimp Escoffier, Tenderloin Tip Béarnaise, Veal Forestiere, Chocolate Soufflé (order this dessert when you order dinner as it takes some time) and whatever strikes our palate’s fancy from the wine list. (Note: The Bar Menu has many of the items from the big main menu, but for a little less, and 4:30 – 7pm Sunday through Friday those prices are discounted 25%! You can dine in the bar or outside on that killer patio for the Happy Hour pricing.)

Maria’s Italian Deli – I sometimes just grab the frozen homemade ravioli, both cheese and meat, to take home and whip up with sauce. But if I want to meet a pal for lunch I get a Genoa salami and Provolone cheese sandwich and to-go for my family it’s always the Chicken Parmesan, Chicken Alfredo and a simple pasta with marinara sauce. (With sides of garlic bread and green salads too!) I also order their deli trays for parties, always a winner.

Newhall Refinery – With a seasonal menu that never fails to impress, different fare offered at lunch and dinner, my favorites from both include the Refiner Fries, Oysters, any Flatbread they dream up, the “Boole” Dog, Grilled Cheese, Ruben, the Cheese or Charcuterie Board, Handmade Pretzels, Hummus, Drunk Mac, Hanger Steak and Fish and Chips. The cocktails that incorporate far-from-ordinary ingredients I’ve ordered are the Bourbon Bramble (winner of the best cocktail at Cocktails on the Roof 2016), Moscow Mule, Old Fashioned and Rye Manhattan. Participating in Cocktails on the Roof 2017.

The Oaks Grille (in the Tournament Players Club (TPC) Clubhouse) – Seasonal menus, killer wine and growing cocktail list, the last time we went we loved the Ahi Tuna Crudo, Prosciutto Pizzetta, Kobe Beef Sliders, Spicy Duck Meatballs, Braised Short Rib and Tortellini, Sea Bass…and a Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon. Participating in Cocktails on the Roof 2017.

The Olive Terrace Bar and Grill – So much to try here, and I’ve liked them all: Ahi Runa Poke, The Bistro Chopped, Filet Mignon, Braised Eggplant Beef Stew “Gheimeh”…and kill me but I can’t remember which pasta! Also the bartender/manager Jonathan Cross makes a mean Negroni, Old Fashioned and Manhattan (the last was also a Cocktails on the Roof 2016 winner). Participating in Cocktails on the Roof 2017.

Persia Lounge – The lunch buffet and dinners with fresh house made Hummus, Falafel, Shirazi Salad, Taboule and Shish Kabob. Participating in Cocktails on the Roof 2017.

Piccola Trattoria – Prosciutto di Parma e Pecorino, Insalata di Spinaci, Dolcelatte all Caprese, Risotto ai Funghi, Carpaccio di Bue and the Pumpkin Tortellini, Tortellini di Zucca, just like they make in Italy, Ossobuco, Scaloppine di Vitello Marsala and whatever wines they suggest for the pairings.

Rose and Crown – Bangers and Mash, Chicken Tenders, Fish and Chips, Shepherd’s Pie – all with whatever sounds good on tap for hubbie and Hard Pear or Apple Cider for me. The family that runs the place knows what they are doing.

Route 66 Classic Grill – When we want to avoid a crowd at the movie theater at the mall we head to Canyon Country and always hit Route 66 before or after the film. (They have a special ticket price for the movies when you dine there too.) Veggie Sandwich, Club Sandwich, BLT, All American Dip, Bacon Burger, Chinese Chicken Salad and a vodka Martini if during the evening, iced tea during daylight.

Salt Creek Grille Valencia – I’m here monthly for staff meetings so I do get a good chance to try lots of items. The classic Goat Cheese Marinara is always a winner, as well as the Artichoke, Parmesan and Spinach Dip, Creek Sliders, Coconut Shrimp, Ahi Tuna Stack, Caesar over Mesquite, Seared Ahi Salad, The Grille Chop, Porterhouse Stroganoff, Filet Mignon with Garlic Mashed Potatoes with any cocktail made with Nolet’s Gin, the special cocktail that day or a bottle of wine from the Wine List or Greg’s Wine List. Participating in Cocktails on the Roof 2017.

The Social – Starting with the warm bread and tapenade, we love the Grilled Artichoke, Bacon Wrapped Scallops, Calamari, Crab Cakes, Caribbean Chicken Satay Brochettes, Filet Mignon Satay, Crostini with Brochette, French Onion Soup, (Buffalo) Mozzarella and Tomato Salad, The Social Salad, Baked Penne, (some of these items are smaller portions in the Happy Hour menu) Jambalaya, Cuban Style Skirt Steak, Filet Mignon Béarnaise and Osso Buco. And though they have a 100 martinis to chose from I always go with a Perfect Rob Roy.

solita Tacos and Margaritas – Queso al Forno, Grilled Corn Elote cut and served at the table, the huge Ceviche Tropicale, Coconut Calamari Strips with Dos Salsas, Watermelon Copa, Guacamole Solita, any of the new supertacos or a taco plate. For drinks I like the Horchata Cocktail or a Margarita with a fresh fruit puree of whatever sounds good in the moment like Watermelon or Kiwi. Participating in Cocktails on the Roof 2017.

Southern Smoke BBQ and Brewhouse – Fried Pickles, Hoe Cake, BBQ Tri Tip Salad, Combo Sliders and the Two (or Three) Meat Combination Plate where I can choose from Tri Tip, Brisket, Spare Ribs, Pulled Pork, Pulled Chicken, Half Chicken or Hot Links.

“BOTTLEST Winery, Bar & Bistro” Opens in Santa Barbara

June 26, 2017 by evebushman Leave a Comment

On Thursday, May 4, 2017, Santa Barbara’s wine region received a trailblazing wine, bar and fine food enterprise in the form of the new BOTTLEST Winery, Bar & Bistro, a full-service restaurant, bar and winery operation debuting in Buellton, California.

The hospitality space, located adjacent to Terravant Wine Company’s winery facility, inhabits the outgoing “Terravant Winery Restaurant” (a.k.a. “Avant”), which has undergone a design and menu overhaul in addition to receiving a new team in the kitchen, new management, new front-of-house staff, a dedicated Sommelier, and a full bar, with a signature cocktail mixology program. Bottlest anchors the south end of Buellton’s burgeoning Industrial Way, an urban-industrial district becoming synonymous with food and drink due to its concentration of wineries and wine tasting rooms, craft distilleries and breweries, and gourmet restaurants and bake shops.

Bottlest features Lunch, Mid-Day (3:00 PM to 5:00 PM) and Dinner menus with frequently-changing dishes constructed from seasonal, locally-sourced produce, highest-quality natural meats, and local seafood. The “wine country bistro” fare – prepared with classic French techniques, complemented by avant-garde culinary processes like molecular gastronomy and sous vide – is accented by modern California flair. Bottlest also boasts a separate Bar Menu, with comforting, classic foods for a more casual dining option.

Overseeing the menus is Executive Chef Owen Hanavan, who comes to Bottlest from Santa Barbara dining phenom Barbareño, where, as Head Chef, he opened the restaurant. Chef Hanavan’s culinary résumé also includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant, in San Francisco, among other stops.

“Bottlest is an exclusive opportunity for a Chef in the Santa Ynez Valley. I get to create food that becomes an integral part of the ultimate wine country experience, and I get to work with a world-class Somm, to pair my food with our wines,” said Bottlest’s Executive Chef, Owen Hanavan.

Working in conjunction with Chef Hanavan is General Manager and Certified Sommelier, Vlada Stojanov. Stojanov arrives at Bottlest post-Bacara Resort Santa Barbara, where he managed the resort’s beverage program and rebuilt the on-site restaurant’s wine cellar. Stojanov’s wine and hospitality career highlights include his work in high-end, international resort locales such as Eastern Europe and Cancún; and stateside, in Lake Tahoe and Martha’s Vineyard.

A wine world award-winner and active participant in select competitions, Stojanov recently earned a finalist spot in the 2017 Chaîne des Rôtisseurs Young Sommeliers Far West Regional Competition, and will travel to Vienna in May 2017 to compete in the European Sommelier Championship.

Terravant Wine Company’s President, Lew Eisaguirre, explained, “Our motivation for the name ‘Bottlest’ is derived from Terravant’s many-year history of sourcing ultra-premium varietals and grapes from all over world – and our desire to ‘bottle’ the best of those wines. We realized this opportunity to custom craft a unique wine country experience, by creating a restaurant that parallels the quality of Terravant’s wines and showcases the hundreds of wines produced at this state-of-the-art winery.”

Exemplifying Bottlest’s custom-crafted wine country experience, is the venue’s focal point in the form of a 52-bottle “Wine Wall”, a Napa Technology WineStation system dispensing 52 ever-changing wine tasting options available as one ounce tastes, half-glasses or full glasses.

The Bottlest wine program also entails, in part, “Bottlest” branded wines. Created by the Bottlest restaurant and wine team, and powered by Terravant Wine Company, Bottlest wines are deliberately sourced from some of the world’s most renowned growing regions, selected to specifically represent the brand.

Stojanov added, “What appealed to me about Bottlest, was the incredible grape and wine sourcing capabilities. Here, I have access to representative styles from every major wine growing region. I look forward to working with Chef Owen to create sensory experiences that combine great wine with custom-crafted food.”

The Bottlest restaurant wine list also includes numerous offerings from non-Bottlest branded wineries at a wide range of price-points, including both local selections and luxury-level international wines, offering fine wine seekers a singular wine tasting experience in the Santa Ynez Valley.

The Bottlest wine list will run deep when it comes to local representation providing what Stojanov calls “a liquid history” of Santa Barbara Wine Country, showcasing a rotating roster of local producers’ rare library wines in vintages dating back to the beginnings of the viticultural area. Bottlest also features a wine retail section, allowing guests to take a piece of the Bottlest experience “to go”.

Rounding out the new Bottlest team is Consulting Chef De Cuisine, Barton Jones. Jones’ innovative, entrepreneurial and edgy restaurant and bar experience garnered in cities like Boston, New York and Denver, brings progressive culinary techniques to Bottlest’s food and drink menu items, complementing Chef Hanavan’s style and what the kitchen produces.

Bottlest’s menu items run the carefully-considered gamut from starters like lamb meatballs served on a “potato chip”, to pork belly with sunchoke and apple gastrique; to dynamic ingredient-laden mains such as Sumac Rack of Lamb (with farro, roasted beets, tzatziki, red wine sauce), Jidori Chicken (whipped potato, kohlrabi noodles, grapefruit, chicken jus), and the NY Strip (sousbise, duck fat potato, chimichurri, crispy leeks). Bottlest also revived some locally-favorite items – such as bacon-wrapped dates with goat cheese, a Steak Burger (bacon jam, gruyere, aioli, on brioche), and playful pizzas like “The California” (with chicken confit, fontina) – offering more casual dining in the bar, at lunch and late-night.

Inventive desserts include the likes of “The Chronic” (white chocolate cranberry semifreddo tossed with popcorn and white chocolate ganache) and a house-made California Bay Leaf Ice Cream.

In the coming months, the existing Terravant Wine Club will be replaced with the “Bottlest Club”, which will function as a “wine and dine” club membership: Bottlest Club members will be afforded a restaurant membership of sorts, akin to a private club membership (further details TBA).

Bottlest also serves as a physical component to a new web-based wine business, Bottlest.com. Bottlest.com, currently in Beta, is the first on-line experience allowing consumers to custom craft wine from start to finish, based on their personal preferences.

BOTTLEST Winery, Bar & Bistro is located at 35 Industrial Way, Buellton, CA 93427. Bottlest’s initial opening hours will be Sunday through Saturday, 11:00 AM to 9:00 PM, with extended Bar hours until 11:00 PM on Fridays and Saturdays (initial opening hours subject to change). Ample, free lot parking is available at the restaurant. Reservations may be made through the Bottlest restaurant web site (http://www.BottlestBistro.com), through OpenTable, or by calling 805.686.4742.

Suzanne Goin and Caroline Styne Announce 2017 Hollywood Bowl Food + Wine Concepts

June 4, 2017 by evebushman Leave a Comment

Chef Suzanne Goin and Restaurateur Caroline Styne Introduce New Offerings for their Second Season with the Hollywood Bowl

LOS ANGELES, CA – The Los Angeles Philharmonic Association announced today details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998, when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired menus, which include over 17 concepts, are created by Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne. Before being finalized, the dishes meet thorough testing and approval from Goin, Styne, Sodexo Sports & Leisure and the LA Phil. Hollywood Bowl Food + Wine is pleased to welcome back Executive Chef Jeff Rogers to oversee the broad range of dining operations that serve thousands of guests nightly.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

Highlights of the 2017 Hollywood Bowl Food + Wine portfolio include:

Supper in Your Seats – Available by pre-order online up to 4pm the day before a performance, Supper in Your Seats offers the choice of curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. You can also pre-order complete market-fresh picnic boxes that can be conveniently picked up at the new Plaza Marketplace.

Menu Highlight: The brand new Moroccan Feast features a trio of hummus with grilled flat bread, spiced carrot salad, shaved summer squash with preserved lemon, labneh with toasted seeds, parsley and mint, chicken tagine with apricots, saffron cous-cous, almonds and harissa, and olive cake with pistachios and citrus zest for dessert.

The Wine Bar by a.o.c – Boasting a wine list curated especially by Caroline Styne, L.A.’s favorite wine bar comes to life at the Hollywood Bowl and features artisanal cheese and charcuterie, signature vintner’s and farmer’s plates, grilled flatbreads, market-fresh salads, and a.o.c.-styled fish and meats. There are also craft brews and farmers’ market- driven cocktails made with soju and other wine-based liquors.

Menu Highlight: Alaskan halibut niçoise with haricots verts, tomato, olive and anchovy.

the backyard – Al fresco dining featuring an all-new menu at the Hollywood Bowl centers around two large wood-burning grills with a farmers’ market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Kurobuta pork chop with summer figs, St. Agur, speck, arugula and saba.

Kitchen 22 – Made-to-order beef and turkey burgers, savory sandwiches and grilled delights anchor the Hollywood Bowl’s tribute to American classic fare.

Menu Highlight: The Cali, featuring free organic turkey, Monterey Jack, avocado and tomato aïoli served on a whole wheat bun.

Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse selection of the multi-cultural foods of Los Angeles from street tacos and specialty hot dogs and sausages, to confections and signature desserts at the Sweet Shop and Larder Baking Company.

Marketplace East & Plaza Marketplace – Feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy,nuts and crackers.

Menu Highlight: Slow-roasted salmon with cucumber yogurt, quinoa and turmeric.

Buzz McCoy’s Marketplace and Sushi – The west side of the Hollywood Bowl features its own brand of market favorites at Buzz McCoy’s Marketplace. A delicious menu of freshly made “grab-and-go” salads, sandwiches, and other, hot and cold, picnic-friendly foods, alongside the Bowl’s very own Sushi Bar, where chefs prepare premium sushi, all of which can be pre-ordered, as well as purchased on-site.

Menu Highlight: Chopped chicken salad with feta, fried pita, cherry tomatoes, cucumbers and mint.

Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle. Showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.

Menu Highlight: Grilled mustard chicken with spinach, pine nuts, pecorino and soft egg.

Please visit www.HollywoodBowl.com/FoodandWine for more information about the food and wine experiences available at the Hollywood Bowl.

About the Los Angeles Philharmonic Association

The Los Angeles Philharmonic Association, under the vibrant leadership of Music & Artistic Director Gustavo Dudamel, presents an inspiring array of music from all genres – orchestral, chamber and Baroque music, organ and celebrity recitals, new music, jazz, world music and pop – at two of L.A.’s iconic venues, Walt Disney Concert Hall (www.LAPhil.com) and the Hollywood Bowl (http://www.HollywoodBowl.com). The LA Phil’s season extends from September through May at Walt Disney Concert Hall, and throughout the summer at the Hollywood Bowl. With the preeminent Los Angeles Philharmonic at the foundation of its offerings, the LA Phil aims to enrich and transform lives through music, with a robust mix of artistic, education and community programs.

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings. The venue offers something for everyone, from its sizzling summer evening concerts to the daytime arts festival for children, “Summer Sounds: World Music for Kids at the Hollywood Bowl.” In February 2017, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the thirteenth year in a row at the 28th Annual Pollstar Concert Industry Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. http://www.HollywoodBowl.com

About The Lucques Group

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

About Sodexo Sports & Leisure

Sodexo Sports & Leisure, a division of Sodexo, Inc., is a premier provider to cultural destinations and event venues around the world and in the U.S. including The Jules Verne restaurant at the Eiffel Tower, the Museum of Science and Industry in Chicago, Space Center Houston, Smithsonian’s National Zoo, and the Detroit Institute of Art. Sodexo, Inc. is headquartered in Gaithersburg, MD and funds all administrative costs for the independent and charitable Sodexo Foundation – granting more than $29 million since 1999 to end childhood hunger in America. Visit the corporate blog at SodexoInsights.com.

Blue Nectar Tequila and iichiko Shochu Named Chairman’s Trophy Winner

May 28, 2017 by evebushman Leave a Comment

New York, NY – The Ultimate Spirits Challenge has awarded Blue Nectar Tequila and iichiko Shochu with their highest honor, the Chairman’s Trophy. Dubbed the “world’s trailblazing spirits competition,” the Ultimate Spirits Challenge is led by globally renowned spirits reviewer Paul Pacult and an expert panel of judges from around the world. The judges taste over 4 days in Hawthorne, NY, with upwards of 400 spirits to evaluate. iichiko BLU won for the Shochu category and took home a 90+ score for five of their expressions, while Blue Nectar’s Founder’s Blend won for the best Añejo within the 100% Agave Tequila category. Both of the brands are represented by Colangelo & Partners, a leading integrated communications agency specializing in premium wine and spirits.

“We’re thrilled that Blue Nectar and iichiko have been honored by the team at the USC, the best of the best in the spirits industry,” said Gino Colangelo, president of Colangelo & Partners. “We represent the highest quality spirits and often collaborate with members of the USC’s esteemed panel who guide spirits and cocktail trends, and develop some of the best drink menus in the world.”

Colangelo & Partners, which recently celebrated their 10 year anniversary, continues to be an important player in the spirits world by helping to build awareness for premium, entrepreneurial spirits brands. Since January 2017, the spirits team at Colangelo & Partners has expanded their clientele to include Aviation American Gin, Berentzen Liqueurs and Purus Vodka. Colangelo & Partners also represents Diplomático Rum, Lost Distillery Company Scotch Whisky, Sombra Mezcal, TY KU Sake, Consejo Regulador de la Denominaciones de Origen Jerez-Xérès-Sherry, Lepanto Brandy, Nomad Outland Whisky and London No. 1 Gin. Colangelo & Partners focuses on four strategic pillars of expertise: media relations, social media and influencer relations, trade relations, and events.

About Blue Nectar Tequila
Founded by father and son BN and Nikhil Bahadur, Blue Nectar Tequila (http://www.bluenectartequila.com/) is a small-batch, super-premium Tequila focused on agave-forward flavor profiles indicative of the terroir of “el valle” or the valley of the Tequila producing region. Using estate-grown blue agaves from “el valle,” Blue Nectar skillfully crafts and bottles its Tequilas in Amatitán, Mexico, widely recognized as the birthplace of Tequila. Since its launch in 2011, Blue Nectar has garnered numerous industry accolades in both the United States and Mexico. Current production includes Silver, Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend Tequilas.

About iichiko Shochu
iichiko’s shochu (http://www.iichiko.co.jp/en/) is the #1 barley shochu in Japan. Each iichiko shochu begins with only the highest quality barley and water drawn from natural springs deep beneath the earth. The flavors of iichiko’s shochu are refreshing and boast a crystal clear taste, truly embodying the essence of Japanese refinement. The lush greenery, pure water and cool breezes of Oita Prefecture, famously known for their hot springs, provide the perfect setting to house the distillery where iichiko shochu is produced. It all begins with carefully selecting the finest natural ingredients and water. Advanced distilling technologies are then applied to produce the highest quality shochu. Since 1958, iichiko has prided itself on putting quality first, the way it’s always been done and will always continue to be done.

About Colangelo & Partners
Colangelo & Partners (http://www.colangelopr.com) specializes in premium food, wine, spirits and lifestyle brands, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on ‘closing the loop’ between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.

Getting Our Cocktail Glass Filled by Brady Weise

May 26, 2017 by evebushman Leave a Comment

This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.

Brady Weise, Barman

With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.

It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.

He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.

And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”

Q and A With Brady

Where do you see the future of spirits leading?

The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.

A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.

What is your biggest challenge?

I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week! Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.

It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.

I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.

How were you trained?

I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.

Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.

What advice do you have for a budding mixologist?

Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.

Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.

What events can drinkers find you next?

I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.

Contact Brady: bradyweise@gmail.com

Vintage Eve May 2013: The Wines of Calabria, Vino California 2013

May 23, 2017 by evebushman Leave a Comment

Below are my notes from Vino California’s Seminar One: “CALL TO CALABRIA, Discovering the Wines from the “Toe” of Italy’s Peninsula”, that I recently attended at the Skirball Cultural Center. I am sharing what I learned with readers as it fits the Wine 101 mantra: Learn by tasting, and if possible, have experts to lead you. Next week I will share the notes from a second seminar, “FROM LAGREIN TO NEGROAMARO, Exploring the Rare Varietals of Italy.”

Event Description

Led by Anthony Dias Blue, Editor-In-Chief of the Tasting Panel magazine, this seminar delves into the extraordinary wines hailing from the southern region of Calabria. Celebrating traditional Calabrian varietals such as Greco, Magliocco and Gaglioppo, this seminar will outline the unique features that make Calabria one of the premier wine regions of Italy.

Piero Selvaggio, owner of Valentino restaurant and Jonathan Mitchell, General Manager of Locanda del Lago restaurant, joined Blue on the panel.

Introduction

Blue began by saying that the people of Calabria normally drank all of their native Italian varieties and didn’t export their wine until recently. The area is on the tip of the boot in Italy and one of its first settlements.

The Greco grape, according to Blue, was one of the first brought into Italy by the Greeks. The Mediterranean diet also started in Calabria. The Calabrian wines match with Calabrian food – which is mostly seafood as three sides of the area is surrounded by water. It’s not an opulent Italian area, and they have been “eating nose to tail since the second century.”

One final note, Blue said all of the wines were inexpensive; the most expensive is maybe $35, most about $20.

Selvaggio said that these are wines for today, with medium bodies, a fresher style, and, in general, no further aging is needed. The mountain and sea region of the area produces simpler foods like goat and mutton, with seafood being “the blessing of the area.” A poor region, people often left it for other countries. There are no Calabrian restaurants in the U.S., according to Selvaggio, but they do influence the menus in our Italian restaurants. Of note, he said technically, the wines of Calabria will improve.

Tasting

Azienda Agricola Ceraudo Roberto Graysusi et. Arg. IGT val di Nieto 2011

Rich rose petals, Luxardo cherries, white pepper – a really rich nose. Acidic, cherry fruit and stems, palate drying, tingly finish. Mitchell suggested pairing with smoky meats. A favorite.

Statti Mantonico IGT 2010

A honey nose, ripe cantaloupe, deep color, mouth coating viscosity, pear/fruit salad. Selvaggio suggested this wine to pair with a light seafood pasta.

Azienda Agricola Biologica Santa Venere White Ciro DOC 2012

A steely, mineral, fresh cut grapefruit nose. Acidic and fruit forward with burst of yellow peach and lime. Selvaggio said this was indicative of the food and wine pairing found in the region, and it lends itself to a seafood Carpaccio, maybe with the addition of olives and capers. I was pleased with this one.

Le Moire SRL Mute DOC Savuto 2011

Obscure grapes were used in this wine per Blue. Dusty dark blue fruit on the nose. Astringent, dry, green pepper, dry/dark plums, palate drying finish. I wanted more fruit on the palate. Selvaggio thought it could stand up to pork or pasta with a good ragu sauce, due to tannins. Mitchell noted that the grape had a thick skin but the wine was not aggressively tannic. Blue thought it was charming. Everyone wanted cheese to pair it with.

Casa Vincola Crisera SRL Nerone di Calabria IGT 2008

Nice fruit-forward nose, plum, blackberry, somewhat candied. On the mouth it was tart, dark chocolate, cigar. Selvaggio thought that other than a robust fish, this would go well with Calabrian boiled meats – called bollito. Blue liked that the length goes on an on. Mitchell thought it would pair well with items from his restaurant menu.

Vintripodi Scilla IGT 2010

This wine is a three-grape blend. Brown edge, stewed mushrooms, mint, and plums on the nose. Dark cherry skins, astringent, blackish tannins. (There are 100 plus grape varietals in Calabria per Selvaggio.)

Cantine Viola Moscato Passito IGT Calabria 2010

Sugared apricots, nut fruit, honeysuckle, French toast and syrup. Honey coating, pears and peach in vanilla bean ice cream. (This was a rare wine per Blue.)