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

Vintage Eve Circa 2/15: Flavor, Color and Texture at The Raymond 1886

May 1, 2018 by evebushman Leave a Comment

Although The Raymond 1886 is well known to many, my husband and I had our first experience via a multi-course meal, cocktails and dessert, that brought our level of culinary education up a notch…or three.

Executive Chef Tim Guiltinan has a way with food. It appeared to us, right off the bat, that he had designed his plates to delight a diner with three things: flavor, color and texture. It went like this:

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From The Raymond’s Facebook page

Our Menu

Steamed Blue Mussels, angry lady sauce, Chinese sausage, Thai chili served with toasted bread.

What a wonderful batch of flavors, from the subtle tang of chili, the meaty and spicy sausage, to the tender flavorful mussel nestled inside. The toasted bread served on the side was the perfect accompaniment to sop up all of the juices nestled at the bottom of our bowl. I actually wrote down, “finger licking good” and labeled the dish an “Eve’s Pick.”

Micro-Farmed Massachusetts Oyster, Tim’s Habanero Horseradish Hot Sauce.

Cool, clean, crisp, refreshing with a hint of salt – and then with one drop of Tim’s orange-colored sauce and our oysters were spiced up just enough to make them that much more interesting to savor. (Ed liked two drops.)

Hand Harvested Scallops, Oregon black trumpets, grapefruit, English peas and vanilla-bean potato.

I took some time to savor the colors before diving into my scallops: the green peas, bright grapefruit segments, the blackest of Oregon black trumpets and slightly golden and glistening scallops. Dear me, the taste did not disappoint and I ate all five.

Short Rib-72-hour braise, liquefied potato, haricot vert, radish-onion-carrot slaw.

An extremely tender, smoky and juicy short rib was surrounded by a blend of colorful vegetables cooked al dente. And again, the colors, red, brown, green, orange and white, added to our pleasure. Eddie thought the dish worked in perfect balance.

“Chocolate Hazelnuts” Dark chocolate cremeaux, coffee soil, milk chocolate hazelnut praline crunch, espresso ice cream.

In the dessert, the crescendo of our meal, Chef Tim Guiltinan again used flavor, color and texture to tantalize our taste buds. We loved breaking up the sweet crunchy hazelnut praline and then dipping into the cool and creamy espresso ice cream. Simply decadent.

More menus can be viewed online. (We asked our server for recommendations as we think that’s a good bet the first time we visit a restaurant.)

Cocktails and Wine List

“Pimms #6” – Russian Standard vodka, Pimms, mint, cucumber, citrus and carbonated lemonade. I could see right away why this was a signature drink. It refreshed the palate perfectly between bites of appetizers with its fruit, mint and cucumber. Definitely something I could imagine sipping on over brunch in the patio – next time.

“Rye Reverse” – Templeton rye, Rittenhouse 100, dry Vermouth, Maraschino cherry, a drop of curacao, stirred and served over large rock with lemon and orange peels. Ed ordered this one and loved it. From the presentation to the taste, this was a perfect aperitif.

This is just a sample, there are a lot of cocktails to choose from, so have fun selecting your own!

Wine List

As we had a single cocktail we didn’t order wine as well, but we did note these favorite wineries had found their place on The Raymond’s multi-page list (I’m sure you’ll find some of your favorites there too): Ramey, Pahlmeyer, Joseph Phelps, Robert Craig, Turley, Schramsberg, Veuve Clicquot, Rocca, Frank Family, Ancient Peaks, Stolpman…to name just a few.

Conclusion

What do you think? Heading back for brunch in a week to enjoy the patio and all that Chef Tim Guiltinan has in store for diners again!

Facebook album link: https://www.facebook.com/media/set/?set=a.10204937099854660.1073741900.1455706632&type=1&l=04cc16796d

In its heyday, The Grand Raymond Hotel was an East Coasters’ winter respite celebrating the finer things in life. Though the hotel is gone, its original caretaker’s cottage remains and houses The Raymond | 1886 Bar. With beautiful patios, gardens, fireplaces, and one of the top cocktail and wine programs in the U.S., The Raymond | 1886 Bar provides a comprehensive experience that marries gorgeous atmosphere, top notch drinks, and innovative American cuisine inspired by international technique. (read more from Discover Los Angeles)

The Raymond 1886 – 1250 S. Fair Oaks Ave, Pasadena, CA 91105 – 626.441.3136 – http://www.theraymond.com

Find on Twitter: https://twitter.com/RaymondPasadena

Discover on Facebook: https://www.facebook.com/TheRaymondRestaurant

Website: http://www.theraymond.com/

Ole Smoky Distillery Receives 2017 “Hot Brand” Award

April 18, 2018 by evebushman Leave a Comment

GATLINBURG, Tenn. (PRWEB) – Ole Smoky®, the world’s most awarded moonshine company, has been named a 2017 Impact Hot Brand by M. Shanken Communications, a leading publisher in the U.S. Wine & Spirits industry known for such magazines as Wine Spectator, Impact, Market Watch, and Cigar Aficionado.

“It is a huge honor to receive this award,” says Robert Hall, CEO of Ole Smoky. “We are all aiming to build a world class spirits brand, and this award is recognition of all of our efforts. We are proud of what we have accomplished to date, pleasing so many consumers with our great products, and will continue working for greater success in the future.”

The Hot Brand Award is given to both established and upcoming brands that have reached a minimum depletion number of 200,000 cases, and whose volume has grown at least 10% in each of the past three calendar years or at least 15% in 2017.

This award comes at a very exciting time for Ole Smoky. The company is not just growing its moonshine sales, but taking the brand to the next level with the late 2017 national launch of its whiskey product line. Mango Habanero is listed on menus at multiple on-premise locations, the demand for Salty Caramel Whiskey has far exceeded expectations, and Ole Smoky’s 5 year aged Straight Tennessee Bourbon Whiskey is among the highest quality product of its type in the market today.

Ole Smoky’s three distilleries in East Tennessee have been a source of competitive advantage to build awareness and trial of the company’s products, while educating consumers about the deep heritage and authenticity of the brand. Sales have been strongest in the states within a few hundred miles of these distilleries, but are now growing rapidly in many states further afield. This success has inspired the company to start building a 4th location in Nashville, which is targeted to open later in 2018, further fueling the growth of the brand.

“We are very excited to have our efforts in building such a strong brand recognized by receiving the 2017 Impact Award,” says Michael Bender, President of Wholesale at Ole Smoky. “Our numbers have been incredible these past few years. We are motivated to continue setting and reaching higher goals.”

Ole Smoky will receive their award at the Impact & Market Watch Hot Brand Awards Reception, held during the Wine and Spirits Wholesalers of America (WSWA) 75th Annual Convention & Exposition in Las Vegas on May 1, 2018.

For more information about Ole Smoky and a list of other awards the company has achieved visit http://www.olesmoky.com

About Ole Smoky® Distillery LLC:
Ole Smoky is the leading distiller of premium moonshine in the U.S. and the first federally licensed distillery in the history of East Tennessee. The company’s roots can be traced to the early settlers of the Smoky Mountains. In 2009, (when the law in Tennessee changed and suddenly, it was legal to make, distill and sell the infamous bootlegger’s hooch), a group of families decided to bring their artistry of superior moonshine making to the world at large.

Over 3.9 million people annually visit Ole Smoky’s 3 famed East Tennessee distilleries: Holler™, Barrelhouse™ and Barn™. The Holler™ see’s over 2 million visitors per year making it the most visited distillery in the world. In 2018, Ole Smoky will open a 4th location in Nashville.

Ole Smoky now retails globally and offers more than twenty creative flavors crafted from authentic family recipes. Ole Smoky can be found in grocery and liquor stores, as well as in on-premise establishments including some of the biggest music and sporting venues in the country.

For more information, please visit http://www.olesmoky.com and find them on social media @olesmoky.

Shine Responsibly®

New Rosé All Day Garden Announced

April 2, 2018 by evebushman Leave a Comment

MIRAMAR BEACH, Fla. (PRWEB) – America’s most renowned wine and food festivals have four main ingredients—celebrity winemakers, top culinary talent, thought-provoking tasting seminars, and elements that highlight and celebrate current trends. The South Walton Beaches Wine & Food Festival, April 26 – 29, combines these elements to create the ultimate wine weekend in Northwest Florida. Held in Grand Boulevard at Sandestin’s Town Center, the 2018 South Walton Beaches Wine & Food Festival will feature a dazzling roster of celebrity winemakers, distillers, chefs, brew masters and entertainers while introducing grand new features, including the Rosé All Day Garden, provocative seminars with industry leaders and culinary masters, aiming to please every palate.

“We’ve watched Rosés grow and grow in popularity, and wanted to replace Champagne Lane with something new,” said Chan Cox, founder of the South Walton Beaches Wine & Food Festival and owner for Wine World. “Inspired by New York City Rosé festivals, including La Nuit en Rosé and Pinknic, we believe the Rosé All Day Garden will beautifully complement our April weather.”

Presented by ResortQuest, the Rosé All Day Garden will feature Rosés from around the globe, including Italy, Spain, France, South America and from North America, California and Oregon. The entire Grand Park will be transformed into all things Rosé. From pink décor to machines whipping out Frosé, a popular frozen drink made with Hendrix Gin and Marques De Caceres Rioja Rosé, the Garden will be blooming pink. Rosé vodka, Rosé champagne, Rosé sparkling wines and Rosé wine from domestic and international vineyards will be among the hundred different tasting options. Attendees are invited to embrace the theme by donning their favorite pink, rose or blush colored attire. A photo booth and Rosé swag from ResortQuest give guests every opportunity to see and drink pink.

“Europeans have been drinking Rosés forever. However, in the last four or five years, Americans began discovering European Rosés, which are light in color with lots of flavor yet dry,” said Chan Cox, founder of the South Walton Beaches Wine & Food Festival and owner of Chan’s Wine World. “Dry rosés are so versatile. They go with anything and they are pleasant for warm summer enjoyment.”

Educational tasting seminars are another critical element of a world-class wine festival, and the South Walton Beaches Wine & Food Festival will once again feature highly-sought after winemakers and master distillers from around the world sharing their knowledge and love of producing fine wines and spirits.

On Saturday, April 28, Anthony and Olive Hamilton Russell of Hamilton Russell Vineyards as well as Southern Right and Ashbourne wineries will lead the first seminar beginning at 1:30 p.m.

Honoring one of the master distillers featured at the Craft Beer & Spirits Jam on Friday (4/27), Master Distiller with Maker’s Mark, Rob Samuels, will lead an educational tasting seminar on Saturday (4/28) from 2:45 – 3:30 p.m.

Among the master distillers at the 2018 Craft Beer & Spirits Jam and featured within Spirits Row at the Grand Tasting will be Master Distiller Dave Pickerell of WhistlePig.

On Sunday (4/29) from 1:30 – 2:15 p.m., Mathieu Pouchan of Salon Delamotte will lead a tasting seminar on the timeless classic, Champagne.

Oregon wine pioneer David Adelsheim’s Sunday tasting seminar will focus on the Pinot Noirs that put Oregon wines on the map. His seminar runs 2:45 – 3:30 p.m.

Finally, a grand wine festival deserves an exceptional culinary program, and the Savor South Walton Culinary Village is set to deliver delicacies that pair beautifully with the wines. Lead by the Culinary Director of Wine World’s The Wine Bar and The Craft Bar, Scott Plumley, the creative spread infuses local produce along with local meats from Heureux Beef just north of Defuniak Springs, Fla., and Coastal Blue Farms in Freeport, Fla. With distinct flavor profiles to blend acidity with bases and balance the wines, the menu includes: Alabama goat cheese fritters with San Marzano Tomato Sauce; avocado sourdough paired with marinated baby tomatoes and Aleppo pepper; Heureux Beef slider topped with aged gouda, tomato-bacon marmalade, and Coastal Blue Farms Micro Arugula; as well as Low Country Shrimp and Grits paired with Conecuh Sausage, Shellfish Nage and Collard Greens.

Award-winning cheeses will also be on the menu. Presented by Gourmet Foods International, world-renowned cheese expert and educator Michael Landis will present a sampling of the American Cheese Society’s Medal-winning cheeses.

The four-day celebration of wine also includes Craft Beer & Spirits Jam, Spirits Row, Nosh Pavilions, live entertainment and more than 800 wines poured by knowledgeable wine industry insiders.

Tickets are now on sale. Event details and tickets are available at http://www.sowalwine.com. To purchase tickets, visit https://sowal-wine.xorbia.com/.

Presented by Wine Enthusiast Media, Grand Boulevard at Sandestin and Visit South Walton, the festival offers the ideal backdrop for a beach getaway. The Festival is made possible by the generous support of the following Founding Partners: Destin Charity Wine Auction Foundation, Visit South Walton Tourist Development Council, Florida Restaurant & Lodging Association, Hilton Sandestin Beach Golf Resort & Spa, Wine World of Northwest Florida and Grand Boulevard at Sandestin. ResortQuest by Wyndham Vacation Rentals is the official lodging partner of the festival.

About South Walton Beaches Wine & Food Festival
This year’s annual South Walton Beaches Wine & Food Festival will be held April 26-29, 2018 throughout the Town Center of Grand Boulevard at Sandestin. The festival features a stunning showcase of the best wines in the world. Meet the celebrity wine producers and master distillers presenting their fine wine and spirits from around the world. The Savor South Walton Culinary Village offers a sumptuous array of foods to taste, wines to pair, as well as wine and food tasting seminars. Visit the new Rosé All Day Garden, Spirits Row and Nosh Pavilions and enjoy live entertainment throughout the weekend. The Craft Beer & Spirits Jam and Winemakers & Shakers events round out the extended festival weekend. The event is a major fundraiser for Destin Charity Wine Auction Foundation, which benefits children in need in Northwest Florida. For more information and to purchase tickets, visit http://www.SoWalWine.com.