Bushman and Perlis Review 5 Newly Released 2020 Rosés

April 30, 2021 by evebushman

Recently Michael Perlis and I were presented with a few new Rosé wines for review. We didn’t taste together so below you will see notes by either K&MP (Yes, Michael enlisted his wife Karen to help with the hard work) or EB. I will first share the tantalizing invitation, and below that are descriptions of the wines from the wineries followed by our own tasting notes:

Rosé season is finally upon us! We are excited to present our selection of newly released 2020 Rosés, which come in a beautiful spectrum of pink shades. While these are wonderful wines for year-round enjoyment, there’s just something special about sipping a glass of pink during the springtime, when the weather begins to feel warmer, flowers bloom and days start to lengthen.

Jean-Luc Colombo Cape Bleue Rosé 2020 (750ml/$14.99): Jean-Luc Colombo is an estate built upon innovation, passion, and dedication to winemaking. From the stony, limestone vineyards nestled in the hills above the bay of Marseille near Provence comes Cape Bleue Rosé – a wine of pure elegance and freshness with pronounced raspberry aromas over a core of red fruit, classic watermelon and peach notes. An elegant mouthfeel, fluid and round with ample length and crisp finish. K&MP: Very intense with flavors of Gala apple and Anjou pear from the Mourvedre that wrap around the smokiness of the Syrah. We paired the wine with a roasted Pork Loin marinated in a ginger scallion sesame sauce with a few red pepper flakes thrown in. The wine was a great accompaniment. This was MP’s favorite – guess he’s a cheap date.

Côté Mas Aurore Rosé Pays d’Oc IGP 2020 (750ml/$13.99): Côté Mas Aurore Rosé captures the essence of its Mediterranean region’s charm, offering a rich and smooth palate full of cherry, strawberry and floral aromas evolving toward soft candied fruit notes. The palate is rich and smooth with ripe red fruits and well-balanced acidity. Enjoy as an aperitif or pair with grilled chicken, shrimp, and goat cheese salads. EB: I’ll admit I chose this wine to review as the label design attracted me: a couple from the past – he wore an old fashioned straw hat – sitting for some wine with the vineyard in the background, all painted with pastel pinks, blue, yellow and green. The color of the wine itself, a pastel pink, coordinated perfectly. Now, to smell, I got aromas of cherry blossoms, fresh cut watermelon, lemon and lime zest, dried berries and wet stones; for the flavor there was welcoming crisp apple, juicy red fruit, and a mild to medium acidity which gave away to a nice length. We enjoyed this as recommended, as an aperitif. 50% Grenache, 30% Cinsault, 10% Syrah and 10% Vermentino. I would buy this wine.

Valdo Prosecco DOC Rosé 2020 (750ml/$15.99): One of the must-try wines from the newly approved category designation, Prosecco DOC Rosé, Marca Oro has a lovely pink hue and persistent perlage. On the nose, inviting floral notes lead to apple, pear, and small red berries. The palate is delicate, fruity, pleasantly harmonious with a long finish. This is perfect as an aperitif, and it pairs perfectly with pasta, fish, and tartare. EB: The color, of a perfectly ripe peach, and oodles of dancing bubbles definitely drew me in, including the three Prosecco lovers that shared this bottle with me. On the nose there was a wealth of raspberry, strawberry, toasted French baguette, wet river rock and white flower – all very enticing. One guest commented on the taste that the bubbly was fruit forward, as I got with more than a hint of ripe raspberry, bright strawberry, a feeling of general freshness, a nice low acidity, and that same raspberry from the nose to the taste lingered through to the finish. Pinot Noir and Glera grapes. My guests took photos of the wine in the hopes of finding it. I would also like to find this wine again.

Bertani Bertarose 2020 (750ml/$19.99): Bertarose is one of the oldest wines of the Bertani winery, and a blend of 75% Molinara and 25% Merlot grapes. Fresh aromas of pomegranate and red currants with notes of white flowers. Decisive on the palate, medium bodied with deft balance between acidity and tanginess. Excellent length. Perfect as an aperitif, it also goes well with salads, delicate-flavored pasta dishes and white meat. K&MP: Very clean nose and finish. Nice smooth mouthfeel as well. We got some citrus/lemon notes as well as pear. This wine was very refreshing yet full bodied enough to stand up to the mini-Reubens that we paired it with. They’ve been making this wine since the 1930s and they definitely know what they are doing. Very interesting blend as well as the approach of fermenting the Molinara on the skins and the Merlot off the skins. Makes for a pretty complex wine, which is not unexpected for a winery credited with creating the first commercial dry Amarone.

Planeta Sicilia DOC Rosé 2020 (750ml/$19.99): A blend of 50% Nero d’Avola and 50% Syrah, this fresh, fruit-forward rosé represents all the feelings of a Sicilian summer. The fresh aromas of strawberry make it a marvelously friendly wine, and easy to drink. Enjoy Planeta Rosé in good company, as an aperitif with tapas, raw fish, fresh salads or alone with seasonal fruit. K&MP: Light in color and nose, which makes sense as the wine is vinified like a white wine. Fragrance of Jasmine tea leaves. Seemed to bounce off the palate with its brightness. We paired this with a margarita pizza that we had added smoked salmon to and it matched perfectly. This would be great on a late summer California afternoon/evening with passed appetizers.

Find where to purchase any of these wines via Taub Family Selections:

https://www.taubfamilyselections.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.

Photo: @verticalluxurytravel

Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.

Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.

“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”

Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.

The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

Red Root and Co Wins the Elixir Category at the 2021 Good Food Awards

February 20, 2021 by evebushman

HARRISONBURG, VA. (PRWEB) – Red Root & Co, a modern herbalism food brand, has achieved national accolades with their recent win in the 2021 Good Food Awards. Their Hops & Citrus Bitters was selected as a winner among 25 other products in the Elixirs category.

Photo credit: Friendly City Food Co-op

“We are beyond excited to be honored with a Good Food Award amongst such an impressive group of food crafters! Being selected as a winner validates our craft of herbalism and ethos in a truly meaningful way,” says Corey MacDonald, owner and founder of Red Root & Co, a small-batch producer of plant-based oxymels, shrubs, tonics, syrups, and bitters.

The Good Food Awards are just one part of the mission of the Good Food Foundation, which is “to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic, and responsible food in order to humanize and reform our American food culture.” Over 2,000 entries from all 50 states are submitted each year. 2021 marks the 11th year the Good Food Awards have taken place.

By winning the Elixir category, Red Root & Co has proven they can make a great-tasting product while maintaining their position as a responsible food brand. The Good Food Foundation has stringent standards for entry, and winning a category puts the winner among a very select group of ethical food brands, along with national recognition. The Good Food Awards are unique, in that they are not just focused on responsible sourcing and business ethics, they are also looking for an unrivaled taste in each category. Winning first place in a category in the Good Food Awards can give a brand the boost it needs to become a household name.

Generally used in fine cocktails, craft beverages–or just mixed with soda–bitters also have a delicious place as aperitifs and digestifs. Red Root & Co inspires their customers to consume creatively with their bright and citrusy Hops & Citrus bitters, made with care using high-quality and organic ingredients. The Hops & Citrus Bitters are made with infusions of natural botanicals, including the tart notes of hops & citrus balanced by softer edges of berries and tulsi.

Red Root & Co uses the power of plants to elevate bitters and other herbal preparations as an integral part of a modern, health-conscious lifestyle. . When creating her products, herbalist Corey MacDonald takes all characteristics of each plant into careful consideration.

“Bitters are a great place to start introducing the vitalizing power of plants to a modern diet. Taken just as a supplement, bitters are a helpful aid before and after eating a meal, or just to calm a rumbling stomach,” says Corey MacDonald. “But we also love the role they play for the home bartender. Herbalists are people, too! And our bitters are part of some delightful cocktails and mocktails, and using our blends is a way to bring more of the plant world into your favorite indulgence.”

In years past, the Good Food Awards were a part of a weekend-long bash celebrating excellence in American food crafters with the public. This year, the festivities were held online, kicking off with a live stream of the Awards Ceremony and culminating in a virtual pop-up shop where you can shop all the winning products, starting on 1/25 and running through. Learn more about Red Root & Co’s Hops & Citrus bitters and shop online to try them for yourself here.

About Red Root & Co:

Founded by a certified herbalist, Red Root & Co was established on the premise that plants change lives. Each Red Root & Co recipe is crafted in the herbalist tradition using quality ingredients responsibly sourced – farmer-direct, organic or fair trade. The company’s herbal creations support healthy lifestyles with products for health & wellness, beverage, and culinary use.

About the Good Food Awards
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. Now in its eighth year, awards will be given to winners in 17 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks, and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

About the Good Food Foundation
The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists, and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile, and Good Food Merchants Collaborative.

Two Bottle Post: Entourage by Two Papas 2019 Grenache Blanc and 2018 Syrah

June 26, 2020 by evebushman

Honestly can’t remember when I first met winemaker Rick Pratt, it could’ve been at Sunset in the Vineyard, benefitting the work of our Assistance League, or one of many events he has poured wine at over the years. Rick has donated wines to many non-profits and some that I’ve been involved with, besides Sunset in the Vineyard, include Garagiste Festival, Wine on the Roof and most recently he was extremely generous with Circle of Hope for Vine 2 Wine, To Go.

After this recent Vine 2 Wine event Rick sent me home with two of his latest wines. I waited less than a week after the event to wrap my palate around these two:

2019 Grenache Blanc

Thompson Vineyard, Santa Barbara County, 12.9% alcohol

Picked September 2019, in stainless six months.

Pratt said this wine drinks more like a Sauvignon Blanc and I could definitely see that. I got aromas of lemon and lime peel, white peach, Mandarin orange and a slight powdery creaminess. In the mouth I got that same bursting citrus fruit, homemade lemonade, fresh green apple, a medium acidity that carried over to a medium finish. We enjoyed this wine before dinner, and due to the Sauv Blanc qualities – the bright citrus and mild acidity – it was a great aperitif.

2018 Syrah

Thompson Vineyard, Alisos Canyon, Santa Barbara County

14.2% alcohol

Rick had advised me to decant the wine for two hours before drinking, and I might’ve gone closer to three. From the nose there was sweet black cherry, plums, blueberry, milk chocolate, white pepper, earth, dried leaves and caramel while the taste delivered a lovely balance of spice, dark fruit, tannin and another medium finish. I did my tasting notes just after I cleansed my palate with a sample of our Bolognese spaghetti sauce simmering on the stove. We had the wine just before sitting down to dinner, with dinner and after dinner.

We would definitely like to have both of these wines again. Rick gets great fruit and makes great wine with it. My biggest takeaway is that these wines worked well with and without food, making them accessible to all palates whenever the mood strikes.

I also checked in with Rick during the tasting, and asked him to share his thoughts on the Thompson Vineyard, which he happily supplied, as well as more info on his new Syrah:

Thompson Vineyard sits deep within Alisos Cyn. in northern Santa Barbara County. The canyon runs West to East allowing cool ocean air to flow in over the Solomon Hills, keeping the daytime temperatures mild. As a result, hang times on the fruit are 2-4 weeks longer than your normal SB Rhône Vineyard, fruit is picked no earlier than mid October and often going as long as November 1st. This long hang time, when handled properly, results in wines with big fruit, great balance and neutral acidity. Thompson, along with their neighbor, Sine Qua Non, are among the most sought after grapes in the state. Thompson produces Grenache Blanc, Grenache, Syrah, Mourvèdre, Petite Sirah and their only non-Rhône, Chardonnay. With the heavy rains this year, the soils received a good cleansing and the 2020 harvest looks again to be a great one. According to Vineyard manager, Jason Grupp, the crop is looking outstanding!

A little info on the Syrah. The Syrah vines were originally smuggled into the country in 1974 from the Hermitage region of France. In 1988 David Thompson purchased cuttings from the original ‘smuggler’. He took those cuttings and just shoved them into the ground. A very risky move, leaving the cuttings susceptible to disease and insects. Luckily the cuttings survived. As a result of this process you get the purest form of expression from the Estrella clone of Syrah.

Meet The Winemaker (From website)

Rick and Teresa

Rick’s interest in wine-making began in the 70’s but it wasn’t until over twelve years ago that his hands-on education began. Thanks to a high-school classmate who was making wine in his garage, a life-long dream would one day be realized. His journey to becoming a garagiste taught him the skills he would one day need to be able to create wines for all to enjoy.

“Along the road I have had the good fortune to experience mentoring from two of the best. I am most grateful to Wes Hagen and Greg Brewer for their support and insight. The fact that our wines have been so well received is due in large part to their guidance.”

Today we are finally able to share our wines with you. A lot of love went into crafting each one and in creating each label. May you enjoy them as much as we did making them!

https://twopapaswines.com

Why I Go Both Ways: Enjoying Wine and Spirits

June 19, 2020 by evebushman

When I first started drinking wine and decided to spend the time and money for further education and certification, I didn’t think about studying spirits as well. However, the course I wanted offered by WSET at the time, included both. (WSET stand for Wine and Spirits Education Trust. In the last few years they have split the two certifications, though they still go by the WSET name.)

L to R: Claudia Sheridan, Denise Lowe and Eve Bushman shortly after receiving out WSET pins in 2010.

It was in those classes that I got to spend time learning about a wide array of wines as well as spirits. It might have been where the bug for spirits bit me. If you were to talk to my husband he would say that his interest in single malt scotch was what swayed me. (He may be right as we cover more than one whisky event a year. That category alone includes his beloved single malt scotch as well as rye, bourbon and blended scotch whisky.)

Fast forward a few years and I found myself offered not only wine tasting opportunities but spirit tasting as well. There is one event that offers both wine and spirits, and in those my Contributing Editor Michael Perlis usually covers the wine while I do the spirits. It’s a bit different than wine tasting – the offered taste is smaller, you still sniff and taste, but spit all out as the alcohol levels are so much higher. With that said, I usually only make it halfway through a spirit tasting until my lips grow numb and I have to take a break.

From spirit tastings I moved into a little bit of mixology classes and started experimenting with making cocktails at home. We hit on a few favorites and have stuck with them over the years.

My husband, also a lover of both wine and spirits, started buying me gifts that the home bartender would need, and I returned the favor and found him some unique items as well. We now have travel kits, three or four shakers, different measures of “shot” glasses, bar spoons, single “rock” makers, simple syrup, brown sugar, sweet and dry vermouth, Amaro, Compari and other mixers, as well as a nice array of bitters, cherries, oranges, limes and lemons at any given time.

One friend, a fellow wine writer, asked me how I could like both wine and spirits. I found the question in and of itself to be peculiar, but answered anyway, I felt – and still do feel – that there are just as many discoveries in aromas and flavors in both. If you can detect things like fruit, nuts, botanicals, earth and wood in your wine you will be pleased to learn that some of the same aromas and flavors are in your spirits.

On hot days we often enjoy chilled Viognier, Chardonnay, Picpoul de Pinet, Sauvignon Blanc, sparkling…basically any white wine that we own. But, on some hot days we also have been known to enjoy a gin Martini, Moscow Mule, Aperol Spritz, Sazerac, Negroni, Margarita, Rob Roy, Old Fashioned or a Manhattan. Usually how it works is that we have a cocktail before (aperitif) or after (digestif) dinner, and a nice bottle of white wine with warm weather dishes such as salads, seafood, chicken and cheese plates. During the cooler days of fall and winter we often enjoy Rhônes and Bordeaux varietals with dinner, but still enjoy a cocktail before or after.

After our best meals, which usually means a beautiful sous vide filet and a red wine from our cellar, we often finish our evening not with a cocktail but with a nosing glass (aka a Glencairn) of one of our favorite single malt scotch whiskies. Then we linger over those flavors as well.

Now, how do you imbibe? Maybe it’s time to widen your taste profile a bit.

Vodka & Latkes Returns to AKASHA for Hanukkah! December 12-20

December 13, 2017 by evebushman

Chef Akasha Richmond and Partner Alan Schulman’s AKASHA present VODKAS & LATKES, a holiday Hanukkah Dinner served nightly from Tuesday, December 12^th through Wednesday, December 20^th. Or if you prefer to dine at home with family and friends, try AKASHA’S Hanukkah To-Go Menu.

Image from: California By Design

CHEF AKASHA, in addition to her ever-popular dinner menu, presents Hanukkah specialties. Begin the evening with Small Plates – Akasha’s Yukon Gold Potato Latkes with a Choice of Toppings: Heirloom Apple Sauce & Sour Cream, Smoked Salmon & Horseradish Crème Fraîche or Duck Confit &

Pomegranate-Cranberry Sauce; or sample Chopped Chicken Liver with Olive Oil Crostini. Big plate offerings include Old School Brisket with Potato Pancakes and Thao Farm’s Carrots. Tempt yourself with dessert – Fried Apple Fritters with Cinnamon Ice Cream.

Imaginative vodka cocktails by Clare Ward are showcased for the week and include the Illumination, with Vodka, Salers Aperitif, Lillet Blanc, Galliano & Fernet Spritz; The Dreidel with Vodka, Pomegranate Grenadine, Thyme, Lime, Absinthe & Prosecco; and Gelt with Vanilla Vodka, Western Grace Brandy, Chocolate Bitters, Pineapple, Ginger, Lemon, Soda & Cinnamon. Cocktails are priced from $12-14 each.

Pricing for Hanukkah specials range from $8 – 28. The specials are served in addition to AKASHA’s à la carte menu.

VODKAS & LATKES

Hanukkah Dinner Specials at AKASHA

Tuesday, December 12^th to Wednesday, December 20^th

Vodka Cocktails by Clare Ward

$12-14

illumination

vodka, salers aperitif, lillet blanc, Galliano, fernet spritz

the dreidel

vodka, pomegranate grenadine, thyme, lime, absinthe, prosecco

gelt

vanilla vodka, western grace brandy, chocolate bitters,

pineapple, ginger, lemon, soda, cinnamon

specials in addition to our regular menu

HANUKKAH DINNER

small plates

akasha’s yukon gold potato latkes

served with choice of:

heirloom applesauce & sour cream

smoked salmon & horseradish crème fraîche

duck confit & pomegranate-cranberry sauce

chopped mary’s chicken liver

olive oil crostini

big plates

old school brisket

potato pancakes, apple sauce, thao farms carrots

braised citrus chicken

date syrup, olives, onions

couscous with dried fruit & roasted vegetables

dessert

fried apple fritters, cinnamon ice cream

Pricing for Hanukkah specials range from $8 – 28

WHEN:

Hanukkah Dine-In at AKASHA

December 12-20, 2017

Monday-Thursday 5:30 p.m. – 9:30 p.m.

Friday-Saturday 5:30 p.m. – 10:30 p.m.

Sunday 5:00 p.m. – 9:30 p.m.

WHERE:

AKASHA RESTAURANT, 9543 Culver Boulevard, Culver City, 90232

Reservations can be made by calling the restaurant at 310.845.1700 or by visiting www.akasharestaurant.com

WHY:

The mission of owners Akasha Richmond and Partner Alan Schulman is to provide high-quality food, friendly service in a welcoming neighborhood atmosphere and to bring the community together by holding events that celebrate its rich cultural diversity.

ABOUT AKASHA RICHMOND:

Richmond is well known in the Los Angeles food community having spent most of her career as a self-taught chef and baker, as well as the owner of a successful catering business. Richmond has established herself as a celebrated culinary talent and opened her first concept AKASHA in 2008. She places emphasis on the importance of eating local foods utilizing health-conscious cooking methods, sustainable practices and dedication to authentic ingredients and products that are sustainable and organic. A longstanding affinity for cuisines from around the globe, Richmond has traveled the world taking inspiration back to her kitchen from Southeast Asia, Bali, Australia, as well as Eastern and Western Europe. The author of Hollywood Dish: More than 150 delicious, healthy recipes from Hollywood’s chef to the stars (Avery, 2006) she has been featured in Food & Wine and has acted as a guest editor for Vegetarian Times. She continues to consult on numerous natural food product lines while exploring new cooking methods and practices for living a healthier life.

for further information, the public may contact

AKASHA RESTAURANT

9543 Culver Boulevard, Culver City, 90232

310.845.1700

www.akasharestaurant.com

follow AKASHA on:

Facebook: www.facebook.com/akasharestaurant

Twitter: @AkashaCC

Instagram: @akashacc

Or get the Akasha App on iTunes

Fratelli-Branca Seminar by Nicola Olianas – What a Treat!

July 28, 2017 by evebushman

In today’s article I well tell you how it was more than worth it to drive to “The Victorian in Santa Monica for an in depth discussion on the Fratelli Branca Distillerie. The seminar (was) presented by Nicola Olianas, Fratelli Branca Global Ambassador, coming all the way from Milan, Italy. He (shared) extensive information on the history, ingredients and processes of many of our brands (including Fernet-Branca, Brancamenta, Carpano Antica Formula, Carpano Punt e Mes, Carpano Bianco, Carpano Dry and Caffe Borghetti)…

Nicola has worked as the Fratelli Branca Global Ambassador for the past 7 years. He is Involved in the production processes, research and discovering their history and roots. He worked for many years as a bartender in Italy and the UK.”

Olianas greeted his guests with a simple cocktail of Antica Formula (the world’s first red vermouth created in 1786 by Benedetto Carpano), club soda, a lemon slice and ice. This would be our apéritif before a light lunch and before we dipped into examining seven different expressions from the Fratelli-Branca portfolio. (I have seven photos of our day here.) But first we had to learn a few things:

The herbs and roots, 27 of them, used in the liqueurs come from four continents. So whatever they add, it’s been done in house and from scratch. (And, in my tasting notes below, not that easy to pick out.)

The Fratelli Branca Distillerie in Milan houses the production, storage, a museum…and an apartment overseeing it – and that’s where Olianas resides.

The recipe for each liqueur is a secret, even the order of when each ingredient is added matters and is also a secret.

The flavors come from the ingredients: Monday the distillery smells of chamomile, Tuesday it’s espresso beans, and so on.

Some of the barrels, all neutral oak, hold up to 1,300 liters.

There are now six generations of this family owned company; five generations of workers too.

Just some of the roots, spices and herbs include saffron, ginger, bitter orange, sweet orange, aloe, chamomile, Chinese rhubarb, peppermint, Myrrh…

When Olianas referred to Fernet-Branca curing cholera I had to Google that. “Bernardino Branca dreamed up (Fernet-Branca) in 1845 as a cure-all to treat cholera and spleen pain, among other conditions. For decades, it was even sold in American pharmacies…” (read more here.)

Aromas and Flavors (These are what I found, but not what they may have actually used in their creations!)

Fernet-Branca

Pine, ginger, mint, chamomile, port wine, bitter coffee…Olianas likes this with ice cream.

Brancamenta

Sweet peppermint, a lovely viscous mouth feel, very pleasant chilled…Olianas likes with ice and soda.

Carpano Antica Formula

Sweetened wine, cherry, rhubarb and vanilla notes.

Carpano Punt e Mes

Luxardo cherry, cherry syrup and a hint of vanilla.

Carpano Bianco

Viscous with flavors of bruised lemon and orange.

Carpano Dry

Fruit cocktail with predominant pear flavors.

Caffe Borghetti

Coffee, toast, creamy, thick and, when prompted by Olianas, not sticky to the touch. For this they grind their own espresso beans, add sugar, alcohol and water only. It’s basically a chocolate martini in a bottle. Yum.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Perlises Pick: MOSCATO D’ASTI D.O.C.G. MASTER CLASS

July 8, 2017 by Michael Perlis

Wine education is always a good thing, and when you have the opportunity to attend a class led by Tim Gaiser, renowned Master Sommelier and wine educator – even better. With only somewhat over 200 people in the world having obtained this designation, Tim’s vast wine knowledge and entertaining speaking style always make his presentations must-attends.

Master Sommelier Tim Gaiser, Food and Beverage Magazine

Taking classes outside of my comfort zone is also rewarding. My focus and small amount of expertise is regarding certain areas of California wine. I’ve often felt that should I not have this as my area of interest that I’d like to expand my knowledge of Italian wines. Whenever I am exposed to wines from Italy, I find the flavors right up my alley – but there is an extraordinary amount to learn, both in terms of history and grape varieties.

Fortunately, Tim Gaiser’s favorite wine region apparently is Italy, so I was in the right place.

In this case, Karen and I had the opportunity to attend a MOSCATO D’ASTI D.O.C.G. MASTER CLASS at Mr. C’s in Beverly Hills, put on by IEEM (International Event & Exhibition Management), led by Mr. Gaiser with wine samples and information provided by representatives of wineries of the region.

From the seminar brochure:

Moscato d’Asti is one of the most renowned and highly regarded Italian sweet wines, produced in the Piedmont region. Characterized by exceptionally high quality and surprisingly simple production methods, Moscato d’Asti is a very natural agricultural product. It retains the intense, musky aroma of the grapes from which it is made, Moscato Bianco. A sip brings to the palate special notes that remind one of wisteria, lime, peach and apricot, along with hints of sage, lemon and orange blossoms. The low alcohol content of Moscato d’Asti (about 5% by volume) makes it ideal for everyone, and particularly appropriate for holiday celebrations, birthdays and weddings.

If Moscato d’Asti is an extraordinary wine, part of the credit goes to the Consortium for the Promotion of Asti, an institution which has protected and promoted both this wine and Asti Spumante all over the world since 1932. The Consortium sponsors research through specific scientific studies and through the application of technological innovations to improve the production process. In addition, it conducts quality controls along the entire production chain and ensures that the Consortium’s seal, which depicts the patron saint of Asti, Saint Secundus on horseback, is not improperly used.

Wines we tasted, all from the 2016 vintage…

Winery: MICHELE CHIARLO

Name of wine: NIVOLE

Vineyard location: Canelli (Piedmont)

Winery: SARACCO

Name of wine: MOSCATO D’ASTI D.O.P.

Vineyard location: In the village of Castiglione Tinella.

Winery: COPPO

Name of wine: MONCALVINA

Vineyard location: Canelli (Piedmont)

Winery: MARENCO VINI

Name of wine: SCRAPONA

Vineyard location: Strevi.

Winery: VIGNAIOLI DI SANTO STEFANO – CERETTO

Name of wine: MOSCATO D’ASTI D.O.C.G.

Vineyard location: Santo Stefano Belbo, Canelli, Calosso.

Winery: CAUDRINA

Name of wine: LA CAUDRINA

Vineyard location: Castiglione Tinella.

(I apologize for any typographical errors.)

Moscato Bianco is considered the “original muscat” with seven other muscats that descended from this grape.

The vineyard are on steep hillsides, so hand harvesting is necessary. These dry-farmed vineyards are spread over 24,000 acres – this area is a designated UNESCO World Heritage Site.

The harvested grapes are pressed and the juice is typically stored in stainless steel. The fermentation, and the bubbles, are natural processes. The juice can be kept cold with no fermentation until the need a new batch arrives, so there may be multiple fermentations during a year.

All the wines were tasty. To me, the differences between them were very slight, perhaps due to my Zin-jaded palate. Great notes of stone fruits and citrus, along with floral aromatics, were present. Low alcohol [5% or so] and a little sweetness make these wines great for dessert, an aperitif or even an afternoon quaff. They have a creamy quality when young, but as they age over a few years develop more mineral characteristics. Prices are really reasonable — $15 to $25 or so, so definitely worth buying a few to experiment with.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Vintage Eve 12/11: Mixologist Oscar Takahashi: Craft Cocktails and Wine

July 12, 2016 by evebushman

I met Oscar when he offered his bartending talents to benefit the recent Speed Rack competition in LA (Here is the link for that article and a 9 second video of Oscar!) and I noticed him for several reasons. First, he seemed to be the only male bartender shaking up drinks in a pink bandana like the contestants, second, I sipped one of his concoctions and found his skills to be the best of the day, and lastly, for his engaging personality and enthusiasm.

So, of course I friended him on Facebook, and invited him into the Eve Wine 101 group there. This was his first comment on the group’s page:

“Happy to be a part of this group as an enthusiast – but seeking more knowledge to be a sommelier to go hand in hand with my cocktails. Nice to meet you all. We’ll have to get together sometime to talk about craft cocktails and proper utilization of wine in them, looking forward to it!”

That got me to ask Oscar to tell me more about himself and about his craft cocktails with wine.

E101: Tell me about wine in cocktails, any projects you have going, and can you give readers at least one of your own recipes?

OT: We are seeing more leeway into wines, fortified wines, and wine based aperitifs in cocktails. Take a look at my American Beauty in my cocktails folder and take Audrey Saunder’s 50-50 or go to Alpenz.com.

Eric Seed is a friend of mine and we are always talking about raising the guests experience by having them enjoy different cocktails at different parts of their meal and pairing them as well.

Right now I’m working on a project and new concept here in San Diego. It will be a high-end pacific rim fusion cuisine based lounge and restaurant with pairings with everything from wine, spirits, and even cocktails and molecular mixology.

Here’s a great recipe for this time of the season to awaken the palate but at the same time can also be used during and after dinner with differing proportions:

Silver Sangaree

1 1/2oz Paumanok Cabernet Franc
3/4oz fresh lemon juice
1/2oz Dow’s Ruby Port
1/2oz Clove Syrup (24oz simple syrup 1 1/2oz whole cloves, boil the syrup and add the cloves as it simmers and infuse for about 15 mins. then fine strain and refrigerate)
4 Kirsh Brandied Cherries (Luxardo Aged Cherries work well too)
1 egg white

Dry shake (to emulsify egg) all the ingredients except the syrup and cherries. Muddle the cherries and syrup then combine the two mixtures in the shaker and shake with ice. Strain over a chilled wine glass (in the fridge or chiller). Garnish with grated Nutmeg. Cheers!

I also have a pumpkin spiced dram that I came up with over weeks and weeks of fine tuning, it works well instead of the clove syrup for a more earthy slightly sweeter and aromatic flavor for an after dinner drink, of course.

E101: You mentioned your cocktails folder, where would readers find that?

OT: Well, I was actually referring to my facebook and some humble offerings. I do have a website (mindfulmixology.com) however at this time it is going under construction for launch later this month. As a consultant I have many recipes and techniques according to what fits my guests’ and clients’ needs. I feel that it is an art that should be enjoyed by everyone so I like to include recipes, methods, and techniques. There are many gifted individuals out there with wonderful recipes and techniques but I feel that it has to serve a purpose.

When I craft a cocktail I am mindful of my guests and make something that would create an experience for them, I don’t necessarily make what I think is good based on my own tastes. If this was the case I’d be making so many more negronis! My goal is to offer a taste and a bridge into this wonderful world that I am a part of, just like wines once the bug bites there is no turning back with endless possibilities!

E101: I’m presuming by your recipe that you create your own syrups? Is that common?

OT: Actually, yes! Syrups and infusions are a very personal touch on cocktails. We are seeing more and more mixologists come out with their own syrups, tinctures, and liqueurs.

The thing is, until recently homemade “rectifications” were considered illegal in California. Thanks to the mixologist community and a recent law that was passed, we can now offer these with confidence at public venues.

Caraway infused Campari, black cardamom infused Sherry, black pepper and jalapeno infused Chartreuse, clove infused Cognac, chai tea infused Vermouth, and similar spirits are now being proudly offered in cocktails all around California.

We’re even seeing more bitters and tincture competitions, after all these are what balances and rounds the taste in a lot of cocktails while also playing a part in aromatics in our “back” soft palate. I strongly encourage everyone to try out a few at home and use them as building blocks to create even more for the likes of offering something unique at their holiday parties. Here’s an Idea:

Pumpkin Spice Dram:

24oz. Blue Moon Pumpkin Ale (there are better pumpkin ales but these are relatively easy to find and it works great in this recipe)

28oz. Brown Sugar (Dark)

20oz. Vodka (preferably pot distilled)

1 1/2oz. Pumpkin Pie Spice ( I prefer using the World Market brand)

1/4oz. Allspice

Method: Pour the ale in a large saucepan and leave in the fridge overnight to release the CO2. Slowly bring the beer to high heat as the rest of the CO2 is released while adding the sugar and spices. At this point the beer will form a head so remove from heat and skim off the head. Allow to cool and add the vodka. Now use some cheesecloth or a fine strainer to remove any particles while pouring the contents in bottles. Leave in the fridge overnight and it will be ready to use.

E101: The photo I grabbed off Facebook for you references the Bartender’s Guild, what’s that?

OT: The United States Bartenders Guild is a branch of the International Bartenders Association which was officially founded during a meeting held at the Grand Hotel, Torquay, England, on February 24th, 1951.

I am proud to be a member of the USBG, we try to bring awareness in all areas of the craft even wines and cigars to our fellow bartenders and people involved in our industry. It’s a camaraderie of individuals that have looked at bartending as more than just pouring something from a bottle.

We have educational and social events that raise awareness about our craft so that we might in turn be better and have more to offer to our wonderful guests.

This is truly a great time to be involved in our world and we look to the future as more and more bars are including the culinary cocktail and offering things that are true and local to their community.

The truth is we lost a lot of our talent in our nation as Prohibition set in. Many were forced to close shop and head overseas. We are now experiencing a “second golden age” of cocktails. It is truly an exciting time as we are seeing so much more art and creativity from the heart! We were so behind from our international counterparts but now we are gaining great steam and progress.

Please feel free to go to usbg.org to find out more and hopefully fall in love (if you haven’t already) with our craft and appreciation to the finer things in life.

A votre sante, Oscar!

How I Know it’s Spring: Newhall Refinery Spring Cocktail Rollout Offers New Spirits and More

March 18, 2016 by evebushman

Newhall Refinery has kind of set the bar on the craft cocktail movement in Santa Clarita Valley. I applaud earlier efforts made by Mojitos, SAKE, Mixers and Roman Holiday. And, just so you know it’s not always Newhall Refinery for me, I also appreciate the cocktails at Le Chene, Salt Creek Grille, The Social and others. (And all of the vendors already signed up to participate in Cocktails on the Roof!)

But, though they all offer a Moscow Mule, a Manhattan, and the like, Newhall Refinery has raised the bar by offering spirits, liqueurs, juices and even techniques not always found on the everyday bar list. These include, from the current menu:

Hangar One Vodka

“Spanked” Basil leaves

Evan Williams Single Barrel Bourbon Whiskey

White Orchard Syrup

Whistle Pig 100-proof Rye

Vya Sweet Vermouth

Cassis Noir De Bourgogne

Abbott’s Bitters

Kimo Sabe Mezcal

White grapes

Ancho Reyes Chile Liqueur

Cilantro

Rittenhouse Rye

Luxardo Cherry

Hakushu 12-year-old Japanese Whiskey

Hendricks Gin

Aloe Vera Juice

Angostura Rum

Shipwrecked Spiced Rum

Sam Smith Strawberry Ale

House made fruit leather

Fernet-Branca Digestif

Camus Cognac

Ugly Monkey Moonshine

Fever Tree Tonic

Teelings Irish Whiskey

Suerte Blanco Tequila

So now, lets get to my review:

Bartender Peter Nguyen (Watch this 90-second YouTube slide show to see him in action.) used his expertise to make samples of several of the new cocktail menu items, utilizing every item in the list above. He “spanked” some basil to bring out its flavor, created an Aperitif that would tickle anyone’s appetite, shaved chocolate over the finale…and then some.

The 2016 Spring Cocktail list, and my comments on each that we sampled are noted with *, is below:

Juice Box

Angostura Rum

Sam Smith Strawberry Ale

Orange Juice

Sprite

½ oz. Cassis Noir De Bourgogne

Fruit leather

*Can you say innovative? Adding a little fruit leather to this lovely fruit-filled libation was interesting and fun. Appealing to the child in us all, especially with the flavors of Jolly Rancher Strawberry hard candy that I got. Reminded me of a Mai Tai with a twist.

Clarity

Barr Hill Gin

White Orchard Syrup

Aloe Vera Juice

Fever Tree Tonic

Lime wheels

*One of my favorites of the night, this is not your average G & T. The aloe vera gave it a distinctly different and wholly appealing flavor. Peter called it “a spring G & T option” and I enjoyed it for its sweetness and crispy bite.

Ain’t Life Grape

Hangar One Vodka

White grapes (or red)

Blueberries

Spanked Basil Leaves

Simple Syrup

Lemon Juice (or ¾ oz.)

Blueberry, grape, blueberry

*Loved the used of green grapes, so refreshing. Subtler and less sweet for those that don’t want a sweet cocktail. This was another I would order again.

Bourbon Bramble

Evan Williams Whiskey

St Germain Liqueur

Cassis Noir De Bourgogne

Lemon Wedge

*Make my brown spirit cocktail pink? Blasphemy! But…oh so good. I found it lingering on the palate, and Peter added, “Yes, it definitely lingers, and in the best way possible.”

Poco Pica

Ancho Reyes Liqueur

Kimo Sabe Mezcal

Cucumber Slices

Cilantro

Agave Nectar

Lime wedge, Orange Juice, Sprite

*This was the group’s favorite of the night. And Peter said they were probably going to serve it with a side of sliced cucumber and a dish of chile powder. Like a better Maggie from your fave Mexican restaurant, this one had just the right juxtaposition of fresh appeal and spice.

Extended Vacation

Tia Maria Coffee Liqueur

Mt Gay Dark Rum

Half n Half

Shaved chocolate

*Dessert plain and simple – but not really. Peter called it “adult chocolate milk” and all I could think of was Kahlua and milk taken up a giant notch. For the person that doesn’t have room for dessert, but can’t resist it anyway, order this.

“Refine” your Wine

Hendricks Gin

Raspberry puree

Simple Syrup

Raspberries

*Reminded me of a Bellini, but fresher and with the kick of juniper-cucumber –rose petal infused Hendricks Gin.

Aperitivo

Cassis Noir De Bourgogne

Ancho Reyes Chile Liqueur

Soda Water

*We started with this little treat. And it did the job as, again the juxtaposition of heat (the chile liqueur) and sugar (cassis) tickled my taste buds into submission. I wanted this after dinner too. The flavors from the chile liqueur were very reminiscent of tamarind candy, and quite remarkable.

Around the World

Whiskey Flight

– ¾ oz. each of

Teelings Irish

Hakushu Japanese

Whistle Pig, North American

*These I did sample, the last two require a little bit of water in my opinion to open up the flavors and reduce any harshness (often done) however, the Teelings did not. All excellent and definitely on my list when I can’t dare choose between the three. If you haven’t had these it’s a must.

(*We didn’t sample the Moscow Mule, Old Fashioned or Rye Manhattan as they are not new, just favorites that weren’t removed. I’ve ordered and enjoyed them several times and I’m happy they remained on the menu!)

Moscow Mule

Hangar One Vodka

Mint leaves

Lime wedge

Fever Tree Ginger Beer

Mint Sprig, Lime Wedge

Old Fashioned

Evan Williams Bourbon

Orange wheel

Luxardo Cherry

Simple syrup

Bitters

Luxardo cherry

Rye Manhattan

Rittenhouse Rye

Vya Sweet vermouth, divided

Bitters

Luxardo Cherry

Also available:

Mimosa

Bloody Mary

Red Sangria

More Scoops

Rumors of beer flavored ice cream and an in-restaurant barrel aged Manhattan program…