Kimo Sabe Mezcal Will Launch A Bold National Agave Spirit Taste-Test Challenge Vs The #1 Ultra-Premium Tequila & Oaxacan Style Mezcal

June 15, 2017 by evebushman Leave a Comment

Zacatecas, Mexico – Kimo Sabe, the award-winning, ultra-premium, and fastest growing mezcal brand, announced today its “Step Up to the New Taste of Agave” campaign – a 100,000 person, 10-city national consumer taste-test challenge –kicking off in Las Vegas in June. The challenge will pit Kimo Sabe, The New Taste of Mezcal against the best-selling ultra-premium tequila and a smoky ‘Oaxacan style’ mezcal.

The back to back (2016 & 2017) winner of the American Distilling Institute’s top honor, “Best In Class “ for all Agave Spirits, Kimo Sabe, is taking its taste-test challenge on the road to educate and inform agave drinkers nationwide on the breadth and depth of the agave taste experience. Launching in Las Vegas in June, Kimo Sabe will conduct a blind taste-test challenge with over 10,000 consumers, having them compare three top agave spirits – the best-selling tequila and ‘Oaxacan style’ smoky mezcal, and the disruptive new taste of agave, Kimo Sabe Mezcal. After sampling all three, consumers will be asked to rate their choices ‘good,’ ‘better,’ and ‘best.’

“We’re kicking off our challenge in Las Vegas, the party capital of the world, where visitors are looking to have fun, celebrate with their favorite spirit and are open to new experiences,” said Jim Walsh, co-founder and CEO of Kimo Sabe. “Our goal for the 10 city challenge is to create 100,000 Kimo Sabe brand ambassadors, because once sampled, agave spirit fans will make Kimo Sabe their new top shelf choice.”

Additional cities selected for the taste-test challenge include; Los Angeles, Dallas, Austin, Chicago, San Francisco, Seattle, New York, Miami, and Minneapolis. 10,000 consumers will be targeted in each market.

The public has a growing love affair with the agave spirit category. Studies show tequila consumption has doubled over the past 7 years, with mezcal being the fastest growing segment of that category.

“Everyone who loves agave spirits will appreciate this opportunity to take our challenge and experience for themselves how Kimo Sabe is evolving the industry. Tasting is truly believing. Our rapid growth is creating opportunities for hundreds of agave growers in Mexico, who we are assisting in creating sustainable, organic, agave ecosystems that will last for generations. We proudly call this strategy Building Bridges – as it connects the Mexican agave growers to a generation of US consumers seeking their own defining liquor category,” states Ashley Kvamme, Co-founder of Kimo Sabe.

Veteran agri-business flavor specialists Jim Walsh and Ashley Walsh Kvamme, who come from the premium chocolate business, started Kimo Sabe in 2014 with the goal to create high quality, artisan distiller flavor experiences of the agave plant at a price point for everyone to enjoy. The result has been award winning mezcals that are full of flavor, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. The Company has grown by 500% over the last two years and is outpacing sales growth of the leading brands in all agave categories. The Company expects its sales to double the entire mezcal category within 24 months.

“We aim to educate consumers through a direct taste experience of the full continuum of flavors across ultra-premium agave categories,” says Jim Walsh. “Most consumers have a sense of tequila flavors, and some have experienced smoky mezcal’s, but few have ever experienced the elegance, complexity and beauty of the literally hundreds of flavors of agave. Agave spirits have the potential to be truly memorable, where single flavors, when blended artfully, combine to create never before tasted harmonic accords or ineffable notes of magic. Kimo Sabe does for agave what Johnny Walker does for Scotch, as it gives the consumer a range of the special notes available in the category all in one product. This is the embodiment of the art of blending and distilling. We are excited to be expanding the agave industry and by doing so helping hundreds of Mexican agave growers prosper sustainably.”

Kimo Sabe Mezcal is made from 100% varietal agaves of which there are 42 varieties, while tequila is made from one type. Each type of agave has its own distinct flavor, giving mezcal producers a greater ability to create their own unique spirit. Common distilling practices known as ‘Oaxacan style,’ have in the past yielded smoky mezcals which to date have had limited consumer acceptance. In expanding the appeal of mezcal, Kimo Sabe has developed a proprietary blend of many agave flavors, which is carefully blended and distilled, and finally enhanced with sound wave technology. This process harmonizes each molecule of the spirit – the result is the smoothest, most flavorful, agave spirit made today.

ABOUT KIMO SABE MEZCAL

Kimo Sabe, The New Taste of Mezcal, is led by agri-business veterans and company co-founders Jim Walsh (CEO) and Ashley Walsh Kvamme (COO). Its USA headquarters are based in Pasadena, California, with its distillery and agave fields in Zacatecas, Mexico. The brand launched on May 1, 2015. It currently sells a Joven and Reposado Mezcal, with brand extensions anticipated. The American Distilling Institute awarded Kimo Sabe its agave spirit’s category top honor, “Best In Class,” in both 2016 and 2017. Kimo Sabe is currently distributed in California, Texas, Arizona, Nevada, New York, New Jersey, Minnesota, Colorado, Florida and Tennessee and will soon be distributed in Illinois, Wisconsin, Massachusetts, Maryland and Georgia

Kimo Sabe is committed to funding the creation of sustainable, varietal agave ecosystems in Mexico. They partnered with the Government of Zacatecas, Mexico to launch a pro-social program that will fund the creation of 100 new agave farms supplying 1,000 new jobs in the state. In March, Kimo Sabe became the official and exclusive mezcal of the SXSW Festival. Kimo Sabe is the title sponsor for all nationally televised episodes and live stream events of CBS Sports’ Poker Night in America. Ashley Walsh Kvamme was named one of the Top Women In Booze by Harper’s Bazaar Magazine this past year, and one of California’s top female entrepreneurs by Comerica Bank.

Catoctin Creek Distilling Company Wins Double Gold

June 7, 2017 by evebushman Leave a Comment

PURCELLVILLE, VA (PRWEB) – Catoctin Creek Distilling Company has won multiple awards at the San Francisco World Spirits Competition (SFWSC), including a Double Gold medal for the cask proof version of its popular Roundstone Rye Whisky that was finished in premium French Bordeaux oak barrels used to make the distillery’s 1757 Virginia Brandy. Released just a twice a year, Roundstone Rye – Cask Proof is a strong and dark pre-Prohibition style rye whisky made from 100-percent rye grain. The rarely given Double Gold is awarded when all members of the esteemed competition’s judging panel give a Gold medal designation.

Catoctin Creek was also awarded three Silver medals. Winners include the flagship original version of Roundstone Rye, a smooth single-grain whisky that features notes of caramel and rich butter toffee and is bottled at an approachable 80 proof, as well as the specially curated Roundstone Rye – 92 Proof and Braddock Oak Single Barrel Rye Whisky.

“We are honored to be recognized by the judges at the world’s most prestigious and recognized spirits competition,” says Catoctin’s co-founder and general manager Scott Harris. “Our team at Catoctin Creek continues to make the best handcrafted Virginia whisky available today—made by us and never sourced.”

Founded in 2009 by the husband and wife team of Becky and Scott Harris, Catoctin Creek uses local and organic ingredients to produce a variety of premium spirits, including Roundstone Rye, which holds distinction as Virginia’s most-awarded whisky. With Scott running business operations and Becky focused on the art of crafting the finest spirits in the Commonwealth as chief distiller, the couple leads a small team of employees that are proudly making a variety of high-quality products in an historic building in the quaint downtown of Purcellville, Va. For more information about Catoctin Creek Distilling Company visit http://www.catoctincreek.com.

The San Francisco World Spirits Competition is considered one of the most influential spirits competitions in the world. Started in 2000 with the purpose recognizing top products in the craft spirits industry, the 2017 SFWSC received 2,100 entries, the most in the competition’s history, and spirits were judged by a panel of 43 experts in the industry, including acclaimed critics, mixologists, and restaurateurs. For more information about the SFWSC visit http://www.sfspiritscomp.com.

About Catoctin Creek Distilling Company: Catoctin Creek Distilling Company (120 West Main Street, Purcellville, VA 20132; Twitter: @catoctincreek) is the first distillery in Loudoun County Virginia since before prohibition. Family owned and operated, Catoctin Creek produces premium spirits: rye whisky and gin from organic sources, and brandy from Virginia wines. For more information please visit http://www.catoctincreek.com.

Greenbar Distillery Solidifies Footing in Crowded Craft Distillery Space

June 1, 2017 by evebushman Leave a Comment

World’s largest portfolio of handcrafted, organic spirits unifies disparate brands under love brand

Los Angeles, Calif. — Greenbar Distillery, one of California’s original craft distilleries and home of the world’s largest portfolio of handcrafted, organic spirits, today announced that it has unified its seven core spirits lines under a new heart brand that evokes the company’s origins as a love story between the two founders, Litty Mathew and Melkon Khosrovian. In sharp contrast to how most distilleries design their packages to stand out within categories, such as vodka or whiskey, Greenbar Distillery’s new look echoes the maker-focused branding of craft brewers.

“We’re at a turning point in craft distilling where we need to create emotional connections with customers from the moment they see our bottles and make it easy for them to choose anywhere in a store,” notes Melkon Khosrovian co-founder and spirits maker at Greenbar Distillery. “Compared with when we started, the shelves are increasingly crowded and we felt that we needed to simplify our message to continue to grow.”

The distillery, based in the Arts District of downtown Los Angeles, designed its new labels in house to reflect the founders love for each other, their fans, their city and its immigrant food culture, as well as the California’s rich agricultural bounty. With its high-design heart imagery, hand-drawn font and distressed look, the new branding reinforces the distillery’s emphasis on relaxed sophistication. Further connecting Greenbar Distillery to its home city’s cultural terroir, the logo harkens the Mexican Sagrado Corazón (sacred heart) iconography found throughout downtown Los Angeles, while capturing the gritty appeal of the graffiti art that defines DTLA’s cityscape. The rays symbolize Southern California’s ubiquitous sunshine, critical to the state’s inimitable flora that’s captured within each bottle.

The individual labels play on the heart theme while serving as symbolic guides to what’s inside, playfully alluding to the ‘spirit’ of each spirit. IXÁ tequila’s label recalls the mountains of Jalisco, CITY Gin’s layout resembles skyscrapers, TRU Vodka reflects diamond purity and so on.

Greenbar Distillery’s move to consolidate its labels under one clearly defined house aesthetic marks a departure from the traditional distillery trajectory of dissociating certain sub-brands. The company’s use of only real, organic ingredients, commitment to sustainability, and the resulting quality-to-value prices resonate with the public. Melkon and Litty are thrilled to launch the new packaging to help make Greenbar Distillery products that much easier for the home mixologist to identify and enjoy.

About Greenbar Distillery

Greenbar Distillery, Los Angeles’ first since Prohibition, makes the world’s largest portfolio of craft organic spirits, including TRU vodkas, CITY gin, CRUSOE rums, FRUITLAB liqueurs, IXÁ tequila, SLOW HAND whiskey, GRAND POPPY amaro and BAR KEEP aromatic bitters. Founded in 2004 by the husband-and-wife team Melkon Khosrovian and Litty Mathew, the company seeks to make better spirits for a better planet.

Vintage Eve Circa April 2013: Wine Steward, or Bottle, Faulty?

April 18, 2017 by evebushman Leave a Comment

This is a true story, and I need you to be the judge. At a recent dinner out – locally, reservations under my name and the owner knew when I was coming – I might have made a mistake trusting the wine steward with selecting a Chateauneuf du Pape that would go with the meals we were ordering.

Waitress Clearly Lost

After perusing the wine list, I mentioned to our waitress what we wanted to spend and what we were looking for. I asked her for a recommendation. She said, “Do you want me to get ——?” (He is not referred to as a wine steward or sommelier, I believe he is the manager.) Yes, I knew who she was talking about, as she presumed I did, he’d been at that restaurant for a decade or longer. I was a wee bit surprised that she couldn’t make a suggestion on her own as the restaurant was known for its wine list and I had never needed the wine steward before.

The Wine Steward

Instead of talking to us about what we were looking for, or offering us any options, he came to our table and presented a 1997 CDP vintage that he said was no longer available on the wine list. I should have asked why he suggested that wine and why not any others, but I didn’t.

He opened the wine and poured us both (my husband was with me) a taste. I commented on the brown color, indicating some age. The wine steward said it was an organic wine, and told us about organic wine practices…for some reason he thought this would interest us or explain the wine.

I asked what grapes were in the wine, and he proceeded to list all Rhone varietals; not actually answering my question.

After he left we noted quite a bit of sediment in our glass – again not necessarily indicative of anything but age. Trusting the wine steward we forged ahead. Then I noted an astringency I hoped would blow off and bloom into some nice fruit and tannins.

Sending Back Wine

We swirled the wine, we let it sit for a while, and we tried it alone and with food. Then we began to consider sending it back. I’ve never sent back wine because it didn’t age well. And since this wine wasn’t corked we decided against it. Were we right?

Our Conclusion

As we paid our bill my husband and I agreed – we hadn’t enjoyed our meal and it would be awhile before we would return. We felt that the wine steward should have offered us a selection and answered the questions we asked – and we should have insisted instead of being too trusting about it.

The wine steward failed us, and it left us wondering, how many others may have shared the same experience? If a restaurant’s wine steward doesn’t make a customer happy, but only tries to convince them that they should be happy, that’s a fail in my book.

Whether the wine steward thought we were clumsy wine people, with little or no knowledge of wine or not, the experience left us feeling, well, hoodwinked. A bottle no longer available on the wine list could have been because it was awesome; in this case it appeared, with all of the circumstances – to have been removed from the wine list.

When I got home and Googled the wine I learned that Wine-Searcher.com reviewed the exact one, and a chart showed that the wine had peaked in 2003. I felt better, justified that I was correct in assume the wine hadn’t aged well. Now all I could consider was perhaps the wine steward hadn’t aged well either.

CASA DE UCO LAUNCHES SALES OF FULLY MANAGED VINEYARD PARCELS IN MENDOZA

March 25, 2017 by evebushman Leave a Comment

The boutique vineyard and resort in one of the top wine capitals of the world now offers wine enthusiasts the opportunity to become winemakers in Mendoza, Argentina

Mendoza, Argentina—Casa de Uco, a family-owned vineyard and boutique resort spanning 800-acres in the Uco Valley, launched sales of its organic, fully managed vineyard parcels for wine enthusiasts from all over the world to fulfil their dreams of growing, producing and indulging in their own wine. In what is known as one of the world’s most prosperous terroir for growing Malbec grapes, Casa de Uco offers the opportunity to work side by side with its team of experts without the steep upfront costs of building a winery.

home-1 At the vineyard estate, part of the unsung wine region of Uco Valley and typically referred to as Argentina’s Napa Valley of 30 years ago, inspiring vintners can purchase one or more of Casa de Uco’s 80 plots of land, from half an acre and up starting at $45,000.

Parcel owners have a flexible level of desired involvement and can choose to engage at any and/or every stage of the process, which involves selecting the type of soil, grape picking and crushing, ageing the wine in a customized oak barrel and creating tailored names and labels. Meanwhile, Casa de Uco’s team of world-class expert agronomists and enologists take care of the maintenance, harvest, fermentation process, bottling and labeling as well as logistics of exporting the final product. The expert team is led by world-renowned Alberto Antonini, head winemaker and consultant, well-known known for pioneering Argentine Malbec wines’ international recognition and appreciation.

“Based on my 16 years of experience winemaking in Uco Valley, I can say some of Mendoza’s best wines come from Uco Valley, which is celebrated for its exceptional terroir for organic, premium wine crafting,” said Alberto Antonini.

The experience grants vineyard owners the option to take the wine home, sell it for revenue and/or include their personalized wines in Casa de Uco’s restaurant wine list.

They also receive an annual vineyard planning consultation with Casa de Uco specialists, a complimentary resort membership, complimentary stays, discounted hotel and dining rates and access to the resort’s cultural and outdoor amenities and activities.

The property, tucked away in the foothills of the snow-capped Andes Mountains, receives 300 days of sun and is organically managed under near-perfect desert-like climate, which is ideal for grape growing. There are eight grape varieties vineyard owners can choose from, including four reds and four whites.

“Eight years ago, my father and I wanted to build private residences in what was then untouched land in the Uco Valley until we realized that, like for us, winemaking is a passion for many, so we created a setting where we could share the winemaking passion with wine lovers from all over the world without the hassles that managing a vineyard entail, “said Casa de Uco’s owner and founder, Juan Tonconogy.

The property also launched sales of its 10 virgin plots among the vineyard for owners to purchase their own two-to-three-bedroom residential villa. The sustainable, turnkey villas boast unparalleled seclusion and panoramic views of the mountains and surrounding vineyards with modern yet relaxed furnishings. The villas are designed by renowned architectural firm Alberto Tonconogy & Associates, owned and founded by Juan Tonconogy’s father.

The self-sufficient villas boast green rooftops, solar and photovoltaic panels, geothermal energy in floorings and walls for heating and air-conditioning, and self-contained water and heating systems. Each site is separated by natural flora that provides maximum intimacy and most importantly, preserves the biodiversity and natural environment of the estate.

Villa and vineyard owners can take advantage of an array of activities at the resort, including parcel wine paring tastings through the vineyards, vineyard bike and horseback rides, vinotherapy spa treatments, yoga, net fishing, water rafting, vineyard star gazing, cooking classes, blending sessions and vineyard and/or mountainside “asados”, which is an Argentine BBQ cooked over open flames.

Contact info:

http://www.casadeuco.com/

+54 261 476 9831

info@casadeuco.com

Getting My Minerals From Leaf Vodka

March 24, 2017 by evebushman Leave a Comment

Two different expressions of vodka made by the same brand, the difference only based on the location of the water each was distilled from, awaited for me in sampling LEAF^®Vodka. One is made from Alaskan Glacial water and the other is made from Rocky Mountain Mineral water. The Alaskan version has a green colored leaf label on the back of the bottle, and the Leaf title is in gold; the Rocky Mountain version has a blue colored leaf label and the Leaf title is blue.

You may have heard this from me before: the best way to educate your palate is in side-by-side tastings of the same spirit or the same wine varietal. Here I had two vodkas, a spirit known for being flavorless and colorless, that I had a chance to sit down and get to know. And I found it remarkable that these two had their own unique qualities.

A cocktail recipe and tasting notes from Leaf are just beneath my tasting notes:

Leaf Alaskan Glacial

Clean aromas that included biscuit, lime and orange twist, fresh Japanese ginger; with slightly sweet flavors of that same orange and lime, the ginger again, with a medium burn and long finish. 90 Eve pts.

Leaf Rocky Mountain Mineral

Pale mint, pear, hay, grass and wet gravel on the nose; in the mouth I got citrus, black licorice, mint and that gravel again. Long finish. 91 Eve pts.

From Leaf

Had enough of winter? Ring in the spring with a new cocktail from LEAF^®Vodka called the Lychee Lake. With a refreshing blend of fruit, combined with a lovely spring color and a floral garnish, it is the perfect antidote to the winter blues!

The combination of lychee and grapefruit bring out the crisp smoothness of the Alaskan Glacial water used to make LEAF Vodka, and the effervescence of the sparkling wine adds a refreshing quality that makes this cocktail a delightful escape.

The Lychee Lake

Ingredients:

2 oz. LEAF Vodka made with Rocky Mountain Mineral Water

1.5 oz. lychee puree (perfect puree)

0.5 oz. grapefruit juice

0.5 oz. lemon juice

1 oz. sparking rosé wine

Tools: Mixing shaker, jigger, strainer, and muddler.

Method: Shake all ingredients except rosé wine, add ice and shake vigorously

Strain into a martini glass, top off with sparkling rosé, garnish and serve.

Glassware: Martini, Garnish: Orchid

LEAF believes vodka’s main ingredient, water, is what truly defines the spirit. LEAF Vodka is sourced from unique waters here in the USA. One variety is made from Alaskan Glacial water, which lends a pure, smooth taste with a hint of sweetness. The other, made from Rocky Mountain mineral water, provides richness and complexity, offering a warm and savory impression. The water sources give LEAF Vodkas their signature tastes.

“LEAF Vodka’s naturally-sourced waters are fundamental to its taste and quality,” say Maxim Dubossarsky, CEO of Global Spirits, owners of LEAF Vodka. “These taste attributes, and the fact that the vodka is USDA Certified Organic, are being embraced by some of the nation’s leading mixologists.”

For more recipes and information, visit www.leafvodka.com or follow the brand on Twitter and Instagram @LEAFVodka.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa March 2013: Local Chef Linda Spiker and The Organic Kitchen

March 21, 2017 by evebushman Leave a Comment

Once again I met a local chef via Facebook. And the latest, Linda Spiker, has a blog, an online store, videos, many sold-out hands-on cooking classes (so act fast!), sample menus, how-to videos and has just written her second cookbook. So, of course, all of this information just whetted my appetite so I asked Linda to do one of my 5-question interviews.

EB: Wowza. You sure have a lot going on! I found you via a chocolate tasting at Wine 661 recently and was so thrilled to find you again online, and with so much to offer Santa Clarita residents. Please tell readers a little about how the “Organic Kitchen” sticks to organic ingredients in all of your recipes? Is that a challenge to Santa Clarita shoppers – finding all organic ingredients?

LS: Not really. I can usually find what I need for my classes and my family right here in the SCV. Between Trader Joe’s, Sprouts and Whole Foods Market we really have a great selection. If I can’t find it organic I either improvise or use conventional. The things I won’t compromise on are berries, broccoli, potatoes, leafy greens, dairy, chicken, eggs, and anything I juice with! I do wish we had a better local Farmer’s Market that carried organic produce.

EB: Your “Fabulous Dinner Party” menu includes Roasted Garlic Lemon Chicken, Roasted Rosemary Potatoes, Shallots and Carrots, Autumn Salad with Pomegranate Vinaigrette and Molten Spice Chocolate Cabernet Cakes is pretty impressive. But then you take these recipes and sometimes break them down in your cookbook, blog, videos, as well as your classes. So…can a Chef 101er like myself (and some of my readers) tackle these easily?

LS: Absolutely! When I teach I pack as much into a class as I can. I don’t recommend beginners tackle too much at once after a class. I usually suggest making two things on the menu on one occasion and the rest another. When it comes to cooking, gaining confidence is essential. I usually suggest making a salad that involves no cooking, just preparation and then one item that actually needs to be cooked. When your first attempts work well you have the confidence to try bigger and better the next time. I have taught people that never boiled an egg to make gorgeous, delicious and healthy food that their families love. Hearing the success stories of my students is my favorite part of my job…besides eating the food of course.

EB: Tell us about your two books. What will we find that separates them from other cookbooks?

LS: I released my first book “Seasonal Favorites from The Organic Kitchen: Autumn/Winter Menus last August and release the Spring/Summer Cookbook next week! Both books are designed exactly like my classes. Each chapter is a complete menu from appetizer to dessert. Usually cookbooks are separated by category i.e.: appetizer, side dish, main dish, and dessert. Mine are really quite unique. But the really great thing is, I don’t leave my readers hanging with just a recipe and a photo of the finished product. I have all my menus posted on my blog, broken down in steps complete with pictures of the process, eliminating the guesswork. I also post recipes not in the books and have fabulous juicing and blending recipes on my website.

EB: How about telling readers a little bit about yourself? You are a Valencia resident. What is an average day like in your household?

LS: I have been married to my husband Steve for 32 years and spent the first ten years of marriage having six children! Then I spent the next 20 raising them. Now we are empty nesters and really enjoying it. My third grandbaby is due in April. Never a dull moment around here! I recently finished the 500-hour teacher training program at Yogaworks and teach yoga as well as cooking classes. So we are busy, but enjoying it all, which is the point after all.

EB: One more question, as an organic chef, do you have any local restaurants you can recommend to other healthy eaters in Santa Clarita? Is that something we have to query a restaurant specifically on? For instance two local haunts people have been talking about, Rustic Eatery and Bricks on Main, have lots of healthy options, how would we know if they are organic? And, in your opinion, how much does it matter?

LS: Well we don’t have any restaurants here that serve exclusively organic food, but we do have some that offer some menu items that are organic. The Vines has an organic chicken dish that is divine. Sabor has organic chicken tacos and an amazing chicken and veggie burrito, I also love their tortilla soup and their vegetarian Tacos de Papas.

What I usually do is find restaurants I know have healthy choices (not necessarily organic) and frequent those places. If you name a place I will probably know what I am willing to eat on their menu.

We do lack good salads here in the SCV. Salads are pretty much my ‘thing’. I have 14 in the first cookbook and 13 in the second. I am hard to please when it comes to my greens! I would rather not order one than eat a mediocre salad. Believe it or not CPK has a delicious Greens with Pear and Gorgonzola salad and a Quinoa/Arugula salad, love them both!

My feeling is this, we all love to eat out, be served, be spoiled and have a night off from cooking, and it’s not realistic to never eat out because you can’t find restaurants that serve organic. Just do your best to choose the healthiest options, keep your portions reasonable, and my best advice is to eat an apple right before you go out. It fills you up a bit, raises your blood sugar a little so you aren’t ravenous, and makes it easier to tell the waiter to keep the bread basket off the table!

Find the Organic Chicken on Facebook: https://www.facebook.com/pages/The-Organic-Kitchen/360972007254358?ref=ts&fref=ts and their website: http://www.theorganickitchen.org/

HALL’s Cabernet Cookoff Back for Star-Studded 8th Year

March 6, 2017 by evebushman Leave a Comment

The HALL Cabernet Cookoff will return for its eighth year on Saturday, April 29 at HALL St. Helena from 11a.m. to 2p.m. Hosted by Vintner Kathryn Hall and HALL Wines, the annual event will feature an impressive lineup of renowned Chef teams vying for a chance to win proceeds for a charity of their choice by participating in a food and wine pairing competition. 100% of ticket proceeds benefit Napa Valley non-profit organizations.

Kathyrn Hall

This event brings out the most enthusiastic crowd, says Vintner Kathryn Hall. Guests get to enjoy delicious food while sipping on HALL Cabernet and take part in a food and wine competition. Chef teams all bring their A-game and a serious competition ensues its exciting to know that Napa Valley charities are the beneficiaries of all of it.

Chef Teams present perfectly paired seasonal bites with HALL Cabernet to an all-star panel of celebrity Judges who vote for the top dish. Chef teams are also judged by the guests in attendance who select the top two pairings for the title of Peoples Choice Award.

Participating Chef teams include The Grill at Meadowood, One Market, Harvest Table, The Patriot, Ca Momi, Winery Chefs Napa Valley, Goose & Gander, Paula Le Duc Fine Catering, Bounty Hunter Wine Bar & Smokin BBQ, Shakewell Oakland, Harris Ranch, Feast Catering, Brix, Intercontinental Mark Hopkins, Karas Cupcakes and Sift Dessert Bar.

The 2017 panel of judges include Celebrity Chef Duff Goldman from Food Networks Ace of Cakes; 12-Time Olympic Medalist and Dancing with the Stars Alumni, Natalie Coughlin; Wine Enthusiast Critic, Virginie Boone; Michelin-rated Chef, Ken Frank of La Toque.

Two ticket options are available for guests: General Admission as well as a VIP Sky Loft Ticket. The VIP Ticket allows guests early access to a VIP Media Preview from 10a.m to 11am featuring all four Judges and Kathryn Hall sharing insight into what they will be looking for in a food and wine pairing dish during the event. The VIP Sky Loft Ticket also includes full access to the historic Bergfeld Building during the entire event featuring HALL Artisan Cabernets, hosted small bites, and cheese boards prepared by Cypress Grove.

Additionally, KVONs 99.3 The Vine will be broadcasting live during the event and feature real time interviews with Chef teams, guests and non-profit organizations with on-air personality, Bob St. Laurent.

Saturday, April 29, 2017
10a.m. 11a.m. (Media/VIP Ticket Preview feat. Kathryn Hall + Judges)
11a.m. 2p.m. (Main Event)

HALL St. Helena The Great Lawn
401 St. Helena Hwy. S
St. Helena, CA 94574
(707) 967-2626

TICKETS:
General Admission: $90 (Early Bird Ticket: $80 before 3/31/2017)
VIP Sky Loft: $150 (Includes Media/VIP Preview)
Tickets Available: www.hallwines.com/cabernetcookoff

The 2016 HALL Cabernet Cookoff drew more than 750 attendees for a sold-out crowd and raised $59,000 for local charities. The 2016 Judges took on the impressive task of choosing a runner-up and first place winner from dishes like Cherry Marinated Skirt Steak with Broccolini, Point Reyes Blue, Chive Blossom or Black Currant and Rose Macaroon with HALL Cabernet infused Geleé. Mark Dommen from One Market Restaurant in San Francisco took first place with his mouth-watering Pancetta Wrapped Passmore Ranch Sturgeon Du Puy Lentils, Smoked Garlic, Thyme Jus benefiting non-profit Collabria Care of Napa. CaMomi placed runner-up with a delectable Heirloom Pork & Veal Agnolotti, Savoy Cabbage, Napa Valley Cabernet Pan Jus and Parmigiano Reggiano aiding the organization Do It For The Love of Napa. Restaurants also had the opportunity to raise money for their charity through Peoples Choice, a voting system with corks serving as the tallies. First place for Peoples Choice was Napa restaurant, Bounty Hunter Wine Bar & Smokin BBQ, preparing Fried Chicken with Spring Succotash with the winnings benefiting Napa Humane. Paula LeDuc Fine Catering of San Francisco took runner up of Peoples Choice with the HALL Cabernet Roasted Strawberries with White Chocolate Crumble and Mascarpone Cream, partnering with non-profit St. Helena Hospital.

Since inception in 2011, the HALL Cabernet Cookoff has raised $300,000 for Napa Valley charities. For more information, please visit www.hallwines.com/cabernetcookoff or via social channels using #cabernetcookoff.

ABOUT HALL:
HALL produces critically acclaimed artisan Napa Valley Cabernet Sauvignon, available to taste and buy at two properties in Napa Valley as well as at hallwines.com. Owned by Craig and Kathryn Hall, its vineyard collection features seven estate vineyards, of which five are California Certified Organic (CCOF). Each vintage, Vice President of Winemaking, Steve Leveque crafts distinct Cabernet Sauvignon wines which demonstrate the unique characteristics and diversity of Napa Valley terroir. HALLs wine portfolio includes three 100 point scores given by critic Robert Parker, The Wine Advocate. These wines included its 2013 Rainin Vineyard Cabernet Sauvignon, 2013 Exzellenz Cabernet Sauvignon and 2010 Exzellenz Red Wine. HALL also earned the #2 spot in Wine Spectators Top 100 for its 2008 Kathryn Hall Cabernet Sauvignon. Since the first vintage in 2002, over 75 HALL wines have earned 95 point and above scores. The HALL St. Helena winery was the first LEED® Gold Certified Winery in the State of California in 2009 and earned another LEED® Gold certification for its high tech production facility and Tasting Room in 2014. HALLs partner winery, WALT, known for producing premier Pinot Noir and Chardonnay from distinctive vineyards, is located in Sonoma, California. For more information about HALL, please visit www.hallwines.com, @hallwines, or by calling 707.967.2626.

Detox Before You Retox This New Year – Eating Healthy & Eating Clean in 2017

January 11, 2017 by evebushman Leave a Comment

HACHE LA (photos below)
Healthy Dish by Executive Chef Michael “Mick” Schepers

After a day of indulgence, you can eat healthy without skimping on flavor at HACHÉ LA by ordering the Mediterranean Burger with Falafel style veggie patty, spicy hummus, roasted red peppers and feta (also available protein style, wrapped in lettuce).

HACHÉ LA is open every Sunday through Thursday from 11:30 am to 11:00 pm and every Friday and Saturday from 11:30 am to 12:00 Midnight. For more information, please visit www.hachela.com or call HACHÉ LA directly at 323.928.2963.

Hyperion Public Silver Lake & Studio City
Healthy Dishes by Executive Chef Paddy Aubrey

Made a resolution to eat healthy starting in 2017? Great! Hyperion Public Silver Lake & Studio City is here to help with dishes like the Farmer Dave’s Bounty with shaved cauliflower, zucchini, radicchio, arugula, radish, shallot, toasted sunflower seeds, edamame hummus and garlic lemon vinaigrette, the Garden of Hummus Delight with fresh vegetables, edamame hummus, fresh cooked chips, and the mesmerizingly delicious Veracruzano with roasted sherry portabellos, grilled eggplant, tomato sauce, capers, olives and farro verde.

Hyperion Public Silver Lake & Studio City is open from Monday through Wednesday from 12:00 pm to 10:00 pm; Thursday and Friday from 12:00 pm to 11:00 pm; Saturday 9:00 am to 11:00 pm and Sunday 9:00 am to 11:00 pm. Hyperion Public Silver Lake – 2358 Hyperion Avenue, Silver Lake, CA 90027; 323.761.6440; Hyperion Public Studio City – 12969 Ventura Boulevard, Studio City, CA 91604; 818.464.3750; www.HyperionPublic.com

INTRO Art Gallery & Chef’s Table
Healthy Dish by Executive Chef Paul Shoemaker

Eating clean has never been easier, especially when you take a clean vegetable and prepare it three ways at INTRO Art Gallery & Chef’s Table. The Beetroot, a humble root vegetable, is turned into three intricately detailed bites by Executive Chef Paul Shoemaker: Red Beet Tartare, Beet Mellow and Beet Macaron with whipped goat cheese, and passion fruit. Eating clean has never tasted so good.

INTRO Art Gallery & Chef’s Table operates every Friday and Saturday evening from 7:30 pm to 10:00 pm and reservations are required. Door opens and Bubbles at 7:30 pm. First Course served promptly at 8:00 pm. The INTRO Art Gallery & Chef’s Table menu changes seasonally and often due to the availability of the finest ingredients. INTRO Art Gallery & Chef’s Table has a 24-hour cancellation policy and will do their very best to accommodate any food allergies or alcohol restrictions if communicated in advance upon making a reservation. For more information and to make reservations at INTRO Art Gallery & Chef’s Table, please visit www.ExperienceIntro.com.

SpireWorks
Healthy Dish by Consulting Chef Kuniko Yagi

They say good things come in small packages. SpireWorks says delicious things come in a bowl, like the Baja Köfte Rice Bowl with vegetarian köfte on a bed of wild exotic ride, topped with cabernet tomatoes, tomatillo sauce, cotija cheese, baked tortilla strips, pickled onions, and green onion shreds

SpireWorks™ is open daily. For more information about SpireWorks™, please visit www.SpireWorks.com.

Spring
Healthy Dishes by Executive Chef Tony Esnault

Clean and healthy dishes reign at Spring with Executive Chef Tony Esnault. Delight in the Legumes de Saison with roasted, braised, steamed and raw seasonal vegetables, navette oil, or the Salade d’Automne with beets, butternut squash, frisée, radicchio, endives, pomegranate, pumpkin seeds, citrus vinaigrette. Ring in 2017 with healthy, yet incredibly delicious, decisions.

Spring is open for lunch every Tuesday through Friday from 11:30 am to 2:30 pm, for dinner every Tuesday through Friday from 6:00 pm to 10:00 pm, and Saturday dinner from 5:00 pm to 10:00 pm. The Spring Lounge opens every Tuesday through Saturday at 5:00 pm. For more information or reservations at Spring, please visit www.SpringLosAngeles.com or call the restaurant directly at 213.372.5189.

The Raymond 1886
Healthy Dish by Executive Chef Tim Guiltinan

Kick-off the new year with healthy and clean eating at The Raymond 1886. Start by ordering Burnt Carrot Salad with avocado, pickled red onion, feta cheese, parsley, cilantro, arugula, pepitas from Executive Chef Tim Guiltinan.

The Raymond 1886 is open for Lunch Tuesday through Friday from 11:30 am to 2:30 pm, for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 Bar is open every Tuesday through Thursday, and on Sunday, from 4:00 pm to 12:00 Midnight, and 4:00 pm to 2:00 am every Friday and Saturday. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.theraymond.com or call The Raymond 1886 directly at 626.441.3136.

Photo credits:

Hache LA, Hyperion, The Raymond and Intro Art Gallery & Chef’s Table: acuna-hansen. Spireworks provided their own photos. Spring: Emi Rose Kitawaki | bymirose.com.

Hache LA – Mediterranean Burger

Hyperion Public – Farmers Daves Bounty

INTRO – Beetroot

SpireWorks – Baja Kofte Rice Bowl

Spring – Legumes de Saison

The Raymond-Carrot-Salad

Santa Clarita Valley’s Own Vanessa Braxton and Her Line of Black Momma Vodkas

December 30, 2016 by evebushman Leave a Comment

I think I first met Vanessa Braxton at one of the two Santa Clarita Valley Wine Fests, undoubtedly one of the big players organizer Joel Fisher recruited from his uber popular LA Wine Fest.

At the time Vanessa had a uniquely named vodka, Black Momma, and only one. Fast forward just a few years and come to find she just finished building her own distillery and tea facility in Long Island, has a warehouse in Rancho Dominguez, CA, just gained a contract with Carnival Cruises, has a line of organic mixers, and is selling these new flavors – along with the original – locally and nationwide:

Pomegranate Tea

Peach Tea

Chai Tea

Green Tea

Sour Sop Tea

Each is distilled five times and filtered five times as “superior handcrafted” vodkas. They are distilled from corn, bottled (for the time being) in Bend, Oregon by Bend Spirits and are 40% alcohol with an 80% proof.

Vanessa recently dropped off a bottle for me to review, with a promise of sending out samples of all the flavors soon. The woman is so busy growing I’m not holding my breath. But for now, I will share my tongue:

Black Momma Straight Vodka (Eve’s Tasting Notes)

Vodka is a neutral spirit. Which means aromas and flavors can be neutral as well, and balance (burn in this case) might be the only recognizable factor. In my experience tasting other neutral spirits/vodkas at the same time, the differences can be detected. I pulled up that memory/knowledge when I tasted the Black Momma Straight Vodka.

Aroma: vanilla bean, mineral water and a very mild burn.

Flavor: Some of the vanilla bean carried through, which was very cool, and a bit of the burn. Over ice (like adding water to single malt) I got less burn and more balance, easily lending itself to a cocktail, or an easy sipper with just ice and a wedge of lemon.

About Vanessa Braxton

Vanessa Braxton is the first African-American woman owner and operator of a Nationally Distributed Vodka in the United States as known in the Trade. Black Momma Vodka was in 32 States by 2015.

Black Momma Awards

90 point rating from Tasting Panel Magazine, Ultimate Beverage Challenge 84 point rating out of 100 points, rated good and recommended by Industry Experts: F. Paul Pacult, Sean Ludford, Christy Canterbur, John McClement and more! Listed among the 10 U.S. Vodkas.

https://www.facebook.com/BlackMommaVodka/

http://www.blackmommavodka.com/

Eve’s Wine 101 Event Picks: NY in Napa 12/29-1/1, Paso’s Blendfest 1/13-15, Sonoma Winter Wineland 25th Anniversary 1/14-15, STARS of Santa Barbara 1/18, Palate Builder 1/21, What You Need to Know About Wine 1/23, Cambria Art/Wine Fest 1/27-29, Rhone Tasting 1/28, Wine, Cheese and Chocolate 2/11, 2/12 and 2/14, Lodi in LA 2/15. Ongoing: Events locally at Reyes Winery, Wine House events in WLA, LA Wine Tasting, Monopole Wine events in Pasadena and Eve does Wine Themed Parties.