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

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

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.

The Ritz-Carlton, Half Moon Bay Unveils a Refreshed Look for the Iconic Resort’s Oceanfront Restaurant, The Conservatory

March 28, 2018 by evebushman Leave a Comment

HALF MOON BAY, Calif. (PRWEB) – Perched atop a rugged ocean bluff overlooking sweeping views of pristine California coastline, The Ritz-Carlton, Half Moon Bay is thrilled to announce the debut of the resort’s newly renovated and re-concepted oceanfront restaurant — The Conservatory. Boasting a modern beach house aesthetic and a new vibrant menu curated by Executive Chef Xavier Salomon, the newly transformed restaurant combines fresh, homegrown cuisine and carefully crafted cocktails for an elevated, yet relaxed dining experience.

Greeting guests with dramatic floor-to-ceiling ocean views the moment they enter the lobby, The Conservatory invites guests to embark on a unique culinary journey inspired by fresh flavors of land and sea combined with Northern California’s rich local bounty. The new menu – served daily from 11:00 a.m. to 11:00 p.m. – features handmade pasta dishes, the finest seafood and premium cuts, and decadent desserts that reflect distinct coastal flavors with a touch of Mediterranean flair.

Menu highlights include the photo-worthy ‘Towers’– offered in varying displays of seafood, cheeses, charcuterie, and vegetables – along with ‘Garden & Harvest’ items such as Chickpea and Avocado Tartine with wild arugula and grilled ACME sourdough; Lacinato Kale Salad with Point Reyes bleu cheese, satsuma, walnuts, and citrus vinaigrette; and Grilled Carrots with cherry tomatoes and roasted garlic caper vinaigrette.

Larger plates include Quinoa Pilaf with pine nuts, Meyer lemon, mushrooms, and arugula pesto; HMB Cioppino with Dungeness crab, cod, mussels, manila clams, and spicy tomato broth; and Heritage Pork Chop with lentils, eggplant, dates, pickled shallots, and Greek yogurt. Sweet treats, such as Baked Apple Crostata with honey kataifi and vanilla ice cream and Crème Catalan Mousse with honey roasted pear and amaretti cookie, round out the menu.

To complement the dishes, The Conservatory also offers a full slate of hand-crafted beverages inspired by the elements of the coast, including cocktails on draft. Innovative favorites such as The Redlands – combining Meyer lemon-infused tequila, orange liqueur, and egg white – as well as non-alcoholic creations such as the Juniper Tree – featuring Fever-Tree elderflower tonic, juniper berry syrup, and lime – offer guests a variety of flavor combinations to explore. In addition, the re-opened Conservatory bar features rare collectible bourbons, allowing guests to discover the range of this complex spirit – from rich and rounded to full-bodied and smoky.

Mirroring the resort’s elegant coastal décor, The Conservatory brings the beauty of Half Moon Bay’s pristine beaches and golden sunsets indoors with light earthy tones and hues of gray that combine modernity and high-design with the familiar comforts of home. Thoughtfully curated design touches are found throughout the bright and inviting space, including woven rattan, custom designed area rugs on warm hardwoods, and burnished bronze finishes. Ocean blue accents and sleek, neutral furniture complete the modern beach house look.

The Conservatory is open daily from 11:00 a.m. – 11:00 p.m. Reservations are currently being accepted and can be made by calling (650) 712-7000. More information and full menu details can be found at ritzcarlton.com/en/hotels/california/half-moon-bay/dining/the-conservatory.

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

Introducing Montrésor – New Lively French Bistro Gives Studio City a Taste of “La Belle Vie”!

March 19, 2018 by evebushman Leave a Comment

(Studio City, CA) – Studio City has been building a reputation as a new dining mecca, not just for residents of “The Valley,” but for all throughout Greater Los Angeles. Now, an even more exciting addition, Montrésor, Studio City’s newest French bistro with Executive Chef Paul Shoemaker in the kitchen, emulates the grace and style of Paris in the 1920’s is calling this city home. Serving traditional French cuisine with innovative technique and a whimsical flare, this lively, neighborhood bistro has finally arrived just in time and Montrésor officially opened February 14th, 2018!

Photo Credit: acuna-hansen

Montrésor is the brainchild of actress, producer and long-time restaurateur, Lisa Long, and designer and partner, Ann Booth Luly. Long, originally raised in the Midwest, has made a name for herself in Los Angeles over her remarkable thirty-year career as an actress with over 77 film and television credits, and Restaurateur of some of L.A.’s top spots such as La Loggia Ristorante, Barsac Brasserie, Firenze Osteria with Top Chef fan favorite Chef Fabio Viviani, and The FLATS in Beverly Hills with Michelin starred Executive Chef Paul Shoemaker. Long met her now-business partner, Ann Booth Luly, 30 years ago on the set of a Pointer Sister video and the two hit it off right away. Luly is a multi-faceted talent who taught herself how to sew at the young age of 6. She began designing clothes for her family which led her to open a boutique store 20 years ago in Studio City called “Hoity Toity.” Her clothing store features her custom-made clothing, bags and functional art and from there, Luly branched out to restaurant design. Her stylistic eye and concern for the environment helped conceive the very essence of Montrésor’s look and design, creating a fun French setting for guests to feel swept away to the French countryside.

Long and Booth Luly, decided to partner professionally to open Montrésor, Studio City’s lively new French Bistro with Executive Chef Paul Shoemaker creating the menu and overseeing the kitchen. Shoemaker gained recognition at Alan Ducasse and French Laundry before making his way to the kitchens of Water Grill and Providence with Chef Michael Cimarusti, Firefly in Studio City, and his very own restaurant Savory in Malibu. His most noteworthy accomplishment was at Joe Pytka’s Bastide, where he earned himself a Michelin star in less than six months. Shoemaker’s recent talents landed him at INTRO Art Gallery & Chef’s Table, a secret supper club that took guests on a multi-sensory journey, before joining Long as Executive Chef at The FLATS in Beverly Hills, Long’s restaurant that specializes in delectable comfort foods, featuring artisan flatbread pizzas and mouthwatering burgers all served with fresh, Farmers Market produce.

Shoemaker was excited to get back to cooking traditional French cuisine with some innovative techniques he has learned along the way. “I like to take a classic dish and have a little fun, give it some flair and get playful. I want to create something different, that stands out amongst the classics,” says Shoemaker. Rich flavors combined with the beautiful, fresh produce Angelenos are accustomed to seeing at Farmers’ Markets will be making a noteworthy appearance on the opening menu. “It is simple and classic French cuisine prepared with modern technique and seasonal ingredients, accompanied by an eclectic wine bar,” states Shoemaker. Guests will start their evening with a choice of Appetizers including a crisp Bib Lettuce Salad with avocado, fines herbs and a tarragon cream dressing, the French Onion Soup with house-made baguette croutons, Mussels in a garlic white wine sauce, or fresh the Crab Cake served with remoulade and frisée. The Entrées include a choice of the Black Truffle Winter Gnocchi served with a Reggiano foam, the delicious Short Rib with a potato purée, the Salmon served over a porcini ragu and Bloomsdale spinach, and 10 oz. Bone in Tenderloin Steak with potato pavé and tomato confit. Dessert includes two delectable choices to start: the classic, French Profiteroles served with an almond toffee brittle, vanilla ice cream and topped with chocolate sauce, and the delicate Crème Brulée served with a savory pistachio biscotti.

Like the infamous wine regions of France, Montrésor has an eclectic wine list to perfectly pair with Chef Shoemaker’s menu. Enjoy the Château Haut Rian from Bordeaux or a glass of the Saint-Véran blend from Burgundy as each wine is offered by the glass and has been handpicked to accompany your meal. Guests can enjoy a bottle of the Puligny Montrachet, the Château Monbousquet, or the Perrier Jouët “Belle Epoque” champagne. Those that prefer a fruiter, New World California wine can also enjoy a selection of Northern California selections such as the Stags Leap Cellars Sauvignon Blanc, the Cakebread Cellars Chardonnay, and the beloved Caymus Cabernet Sauvignon. Beer aficionados can also enjoy a bottle of Chimay “Grand Réserve Blue, Delirium Tremens, Bavik, Gavroche, Duchesse de Bourgogne or Saison Du Pont, and there is also a selection of American beers including the Allagash, Anderson Valley, Old Stock and Old Rasputin to match every beer-lover’s preference.

Montrésor, which translates to “my treasure” in English, is just that. Tucked away on Ventura Boulevard, Montrésor was designed with a 1920’s French theme in mind, full of vintage design and repurposed decor at every turn. A vintage refurbished headboard serves as one of the restaurant’s benches while the 8-foot reclaimed wooden doors are recycled from a winery in Orange County. Even the mannequin bodice lamp was recycled and crafted by Luly herself. Every hand-picked piece at Montrésor tells a story, full of whimsical inspiration. Luly wanted to evoke a feeling that guests were effortlessly transported to the past, in a way that is both whimsical and comfortable. “From the beginning, the vision for the design of the restaurant was to inspire a lively, yet romantic setting, leaving guests feeling reminiscent of the late 1800’s in the Loire Valley of France where the village of Montrésor is located,” explains Luly. “From the moment you first see the green patina on the exterior of Montrésor and then enter through the carved wood doors, guests will see a copper patina ceiling and etched glass extending down to the carefully hand-tufted banquettes, creating a sense of whimsical decadence. I really tried to create a world of treasures,” says Luly. “Walls painted in a Venetian plaster help to conjure a feeling as though we traveled back in time to decades past, while the rich burgundy and pewter colors, with green and gold accents make you think of the Rhône and Burgundy valley. That, and of course the wall of decorated wine bottles and red, silk brocade.”

As guests sit amongst playful, French vintage decor in the heart of Studio City, each of their senses are playfully indulged leaving one feeling delighted and sentimental. Vive La France and Vive Montrésor!

Montrésor is open Tuesday through Sunday from 5:30 pm to 10:30 pm. For more information about Montrésor, please visit www.Montresor.LA or call Montrésor directly.

Montrésor
11266 Ventura Boulevard
Studio City, CA 91604
T: 818.760.7081
www.Montresor.LA

Toscana Restaurant Announces Dinner with Guest Italian Winemakers on Tuesday, March 6 in Celebration of 3 Bicchieri World Wine Tour

March 4, 2018 by evebushman Leave a Comment

TOSCANA and Executive Chef Hugo Vazquez present a four-course tasting menu paired with wines selected by Wine Director Roberto Facciolla in partnership with Gambero Rosso, the Italian wine publication, on Tuesday, March 6, 2018. Special guests are Italian winemakers Paolo Cotroneo of Fattria la Rivolata; Marco Griglio of Montalbera; and Norbert Reinisch of Braida who will introduce the wines for the tasting menu.

Photo from Toscana website

The dinner is a culmination of the Tres Bicchierri World Wine Tour’s Los Angeles event in downtown Los Angeles in the afternoon. In the evening, a group of Italian winemakers will join the Toscana team for the Gambero Rosso Wine Dinner, chosen to showcase the fine quality of today’s Italian winemaking and offer a glimpse into the vast selection of Italian wines available to the American audience.

The evening reception begins with Assorted Hors d’Oeuvres; followed by an Antipasti course of Octopus Salad with Warm Octopus, Fingerling Potatoes, Cherry Tomatoes and Taggiasca Olives paired with Falanghina 2016. Next is the Paste course of Risotto with Quail and Black Truffles paired with Montabera Ruche 2016, Stile Pinot Noir. For Secondi, guests will enjoy Sliced Ribeye with Fresh Herbs and Hawaiian Sea Salt paired with Bricco dell Uccellone 2015. Dolci completes the dinner with Millefoglie.

Pricing for Toscana’s Gambero Rosso Wine Dinner is $95 per person for the menu and wines, exclusive of 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 emailing toscanabrentwood@gmail.com.

ABOUT GAMBERO ROSSO

Gambero Rosso’s Vini d’Italia 2018 is their 31st edition which reviews over two-thousand Italian wine companies, thus promoting the rich Italian wine culture to the world. The guide is translated into multiple languages, making it the point of reference for wine lovers far and wide. Thanks to more than 70 contributors and journalists, 436 wines have been awarded the Tre Bicchieri, the most prestigious prize for Gambero Rosso. For 31 years Gambero Rosso has been telling the stories of Italy’s top producers, painstakingly annotating and analyzing the characteristics of their best wines. Their work is a chronology, year after year, documenting the facts, events in the field and qualities of Italian wine. These 31 books constitute a history of Italian winemaking going back to the 1980s, in a country that has thousands more tales, grapes and wines to tell. Vini d’Italia isn’t just a collection of scores and rankings but rather a history of Italian winemaking at its best.

GAMBERO ROSSO WINE DINNER

Executive Chef Hugo Vasquez

Sommelier Roberto Facciolla

Tuesday, March 6, 2018

Assorted Hors d’Oeuvres

antipasti

Octopus Salad

warm octopus, fingerling potatoes, cherry tomatoes, taggiasca olives

Falanghina, Fattoria la Rivolta, 2016

paste

Risotto with Quail and Black Truffles

Montabera Ruche, Stile Pinot Noir, 2016

secondi

Sliced Ribeye with Fresh Herbs and Hawaiian Sea Salt

Bricco dell’ Uccellone, Barbera Braida, 2015

dolci

Millefoglie

ONE NIGHT ONLY

GAMBERO ROSSO WINE DINNER

TUESDAY, MARCH 6, 2018

7:00 p.m. in Toscana’s Wine Room

Limited availability; reservations required

$95 per guest, the dinner is ALL inclusive of menu, wine, tax and gratuity; seating is limited. Reservations may be made by calling Toscana at 310.820.2448 or email toscanabrentwood@gmail.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

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