Eve's Wine 101

Eve’s Trip to Spirits Confidential – Los Angeles – A Story in Photos

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You have a choice here Dear Wine Friends, if you want a quick “taste” from last week’s Spirits Confidential LA event you can read a story in pictures here, or you can read the full story (including stories from our dignitaries) posted in The West Ranch Beacon today.  Now how about a taste of what we tried at the Hollywood Roosevelt?

The Invite

The maker of Jim Beam & Maker’s Mark invites you to an exclusive opportunity to meet our world famous Master Distillers and Ambassadors.  This is an unparalleled opportunity to share in generations of spirits expertise and mingle with some of the industry’s most respected craftsman and mixologists.

Master Distillers & Ambassadors attending:
FRED NOE: Master Distiller, Great-Grandson of Jim Beam; Son of Booker Noe
DAVE RACICOT: Founder, Thatcher’s® Organic Artisan Liqueurs
GARY NELTHROPP: Son of founder, Donald Nelthropp, and Assistant
Master Distiller Cruzan® Rum
BERNIE LUBBERS: Whiskey Professor & Author of “Bourbon Whiskey”
BOBBY ‘G’ GLEASON: Master Mixologist & Guinness Book of World Record’s holder for most cocktails made in an hour
VICTOR MANUEL MARTINEZ, Sauza Distillery Master Ambassador
ROB SAMUELS, Samuels Family Member & Chief Operating
Officer, Maker’s Mark®
DAN TULLIO: Canadian Whisky Master Ambassador
SIMON BROOKING: Scotch Master Ambassador

The Story in Pics  (more recipes can be found at http://www.jimbeam.com/bourbon-recipes/mixed-drink-recipes )

A glimpse of some of the recipes from Spirits Confidential

l-r: Me, Fred Noe- Master Distiller, Great-Grandson of Jim Beam; Son of Booker Noe, and my partner in spirits, Claudia Sheridan

l-r: Claudia Sheridan, Dave Racicot, founder of Thatcher’s Organic Artisan Liqueurs, Eve

Spirits confidential crowd by Roosevelt pool

Spirits Confidential Maker's Mark Waxer April

Maker's Mark wood samples

Thatcher's Organic Artisan Liqueur are less sweet than others I've had = better alone or in a cocktail in my opinion.

Beam Shot Glass for tasting a fave Laphroaig 18 year-old Scotch

Enjoyed the Tyrconnell Single Malt Irish Whiskey

The muddled yellow bell pepper in this cocktail made it a standout

Our pretty server with the Canadian Club Reserve 10 yr old that I liked.

Another great cocktail, this one made with Courvoisier Rose with Canadian Club Classic 12

Devil's Cut Dancing with the Devil cocktail with a nice surprise of tabasco!

Jim Beam's great-grandson Fred Noe taking center stage with stories about Chris Penn and Kid Rock!

JOSIAH CITRIN LAUNCHES HAUTE COCKTAILS AT MÉLISSE

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Created in Partnership with Consultants Pablo Moix and Steve Livigni, Mélisse Adds Cocktail and Spirits Artistry to Two Michelin Star Dining

Mélisse, the celebrated two star Michelin restaurant of  Chef Josiah Citrin, is proud to present its impressive program of thirty newly conceived cocktails and highly allocated spirits that have been added to their beverage list. An ambitious collaboration between Citrin, Mélisse Sommelier Brian Kalliel and acclaimed cocktail consultants Pablo Moix and Steve Livigni, the program was completely revamped and developed to match Citrin’s dedicated pursuit of excellence in food, beverage and service.  In keeping with Citrin’s philosophy of using the finest products from local producers and farmers, the new selections are designed to match and complement the artistry and taste of Mélisse cuisine.

Citrin feels that development of the cocktail list is a vital component to the Mélisse style. “We strive for quality in every aspect of the diner’s experience. It just follows that our cocktails should showcase our style as much as anything else we do, from the amuse bouche at the beginning of the meal to our cheese table at the end of the evening,” says Citrin. “This is a logical step in keeping our style current, creative and part of the taste of a today’s discerning guest.”

Moix agrees, saying, “Because Mélisse provides one of the best dining experiences in the country and Chef Citrin’s genius has been so well realized, the focus will always remain on the food.  Our contribution as consultants is to add an extra dimension to the guest experience by creating cocktails that will truly stand on innovation and complement the beauty of Citrin’s cuisine.”

Photo courtesy of Darin Dines ©2012

Each cocktail is prepared with spirits that are in limited distribution and not commonly seen in the industry, including Elijah Craig 18; Pappy Van Winkle 15, 20 & 23; Thomas Handy rye and George T. Stagg Bourbon that are befitting the Mélisse profile of imagination and skill. Among the drinks that debuted are Le Défibrillateur – Oxley Gin, Lillet, Cointreau, lemon; Dauphine – gin, cucumber, lemon topped with citrus air; Gin Pétiller – Plymouth gin, lemon, egg white; Margarita – El Tesoro Reposado, Cointreau, fresh lime; Citrine – El Tesoro Plata, Aperol, grapefruit and lime juice; Surfeur – Appleton VX rum, pineapple, ginger syrup, lime; La Bête – Calvados, Orgeat, white cacao, kumquats; and the Rêve de Singapore – Encanto Pisco (Peruvian brandy), Pineau des Charentes, lemon, pineapple and bitters. Part of the technique of the program is the usage of fresh clear blocks of ice for the cocktails, a new style that puts Mélisse at the forefront in creating premium hand-crafted drinks.

Moix and Livigni, who recently received three nominations as finalists for the prestigious Tales of the Cocktail® 2012 Spirited Awards® for their work with La Descarga and Harvard & Stone, are honored to be working with Citrin.  Together they have spearheaded the Craft Cocktail revival, perfecting drinks, overhauling menus, and heading bar programs for esteemed establishments such as SBE, OneGroup/Gainsevoort Hotel Group and now Mélisse.  Their richly conceptualized and textured themes are featured at La Descarga Cuban Rum Bar, Harvard & Stone, Pour Vous, Black Market Liquor Bar,  and Plan Check in little Osaka. Their work has been featured in GQ, Esquire, Angeleno, Los Angeles, Los Angeles Times, Los Angeles Times Magazine, L.A. Weekly, Food & Wine, L.A. Canvas and 944.

Since Mélisse first opened its doors in 1999, Citrin and his restaurant have been a tour de force in the world of fine dining and a fixture in California’s culinary landscape.  Citrin’s cookbook, In Pursuit of Excellence, debuted in October and is available exclusively through Mélisse, the restaurant website, www.melisse.com, selected retailers and Amazon.  The book is a recipient of the 2012 Indie Book Award and is a finalist for the 2012 Benjamin Franklin Awards competition in June.

Mélisse is known as much for its refined setting as it is its artistic, flawless cuisine and exceptional service.  Citrin passionately frequents local Farmers’ Market and manages to coax unexpected flavors from his carefully chosen ingredients. They are presented as edible works of art.  Citrin’s In Pursuit of Excellence showcases what has kept both the chef and Mélisse at the top of the culinary game.

Mélisse, located in Santa Monica, has become a leading restaurant for fine dining in greater Los Angeles, promising a memorable experience in the artful presentation of Citrin’s dishes served in a setting of supreme elegance with the highest standards of service.

Josiah Citrin and Mélisse have been featured in the Los Angeles Times, Los Angeles, Angeleno, Food & Wine, Bon Appetit, Gourmet, Wine Spectator, Gayot.com, and Zagat. Mélisse’s awards include a coveted Two Stars by Michelin Guide Los Angeles; Top 40 Restaurants by Gayot.com since 2006; #1 American-French Restaurant for Food in Los Angeles by Zagat Guide (2003-2012); and Four Stars by Forbes Travel Guide.

Mélisse
310.395.0881
1104 Wilshire Boulevard, Santa Monica, CA 90401

Eve Drinks for You: LA Wine Fest 2012

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Another sunny day in California…but wait…what’s this…a wine fest!  Yahoo!  Nothing makes a weekend any better than to spend a few hours in the backlot of Raleigh Studios sipping wine, sampling tequila, trying out a new single malt scotch and pairing it all with old pals and new acquaintances.

Yes, it’s my life, go get your glass and I’ll tell you all about it.

This last weekend was the Los Angeles Wine Fest.  My pal, sommelier and event king, Dr. Joel Fisher has brought this event to Santa Clarita twice so far.  But the LA Fest is his baby.

Double Chocolate Prichards and Bourbon Cream Liquor, Scotchmaster Chris Uhde, LA Wine Fest 2012

I’ve had an education on Sake, Scotch, Wine, Beer, Tequila, Vodka and many other spirits through the sommelier-led tastings and classes that Joel plans for his guests every year.

And this year was no different.  Though I did get lucky to have a quick bite with Joel and heard what he thought.  “In this, our 7th year of getting the wine together with the people, we had our single-largest crowd here yesterday and it’s looking like another good crowd today.” Joel began.  “I usually don’t have time to talk, little chance to eat, so you got me on a rare occasion.”

Then I learned that Joel is planning some changes.  “For 2013 we will see a change in classes and some refining of some our classic lectures.  This early in the planning it’s all about sponsorship.  Our Business Development Director Joe Wehinger is already very busy preparing.  For our 3rd Santa Clarita Valley Wine Fest we want sponsors that want to work with us to expand the day event with an evening’s VIP dinner…and other plans.  Stay tuned!”

Hilton oysters and ceviche from LA Wine Fest 2012

I may have missed some good tables, as I don’t have a lot of time to wait and tend to just move on.  (The full list is below of you want to see my choices) But I loved:

Every damn thing that Paso’s Derby Wines Estates poured; finding Stanger Vineyards though not on the program; Frank Family Wines; everything Paso’s Jada Winery brought; the whites by Cielo Estate Vineyard in Malibu: finding the table of award winners from the LA International Wine and Spirits Competition; our local Reyes Winery’s full line-up that included a wonderful white port; Temecula Valley Winegrowers Association selection from Europa Village, Falkner Winery and Hart; Surfriders 08 Cab; a nice bunch of wines brought in by the “WineGrowers of Dry Creek Valley” in Healdsburg included an awesome 07 Frick 100% Cinsaut that one guest loved for its notes of cinnamon; and all of the wines available from the Ventura County Winery Association that included Cantara Cellars 09 Zin, Bella Victorian 10 Grenache, Four Brix 09 Temptress, Magna Vino’s 09 Cab and San Vicente’s 09 Tannat.

TGIC Sangria LA Wine Fest 2012

Other than the more traditional California wines at the event I also enjoyed Pacific Edge Wine & Spirits that wowed me with tequilas; JVS Imports full line-up (as usual!) of single malt scotch and my first taste of Pritchard’s Double Chocolate Bourbon; the Korean herbal wine and the distilled spirit from Bekseju USA; some interesting wines poured by Allied Importers from Israel; finally making the time to taste a couple of  Paso’s Roxo Port Cellars extensive line-up of ports, the Terre O Sangria at TGIC’s table that guests were raving over; Ventura Limoncello Company’s lemon and blood orange liqueurs; the ceviche served by Café Sierra in Hilton Universal; visiting with my pal Tuanni Price at Zuri Wine Tasting to hear about their latest adventure; and Icelandic Glacial water that kept us well hydrated!

One more thing:  The people working the event that I may have met but would have loved to spend more time with include Fest Sommelier Denise Lowe and her right-hand-man John Dickey, Volunteer Chair Tammy Rouah, Miz En Place’s Rico Mandel and Adam Rubenstein, Reyes Winery owner Robert Reyes, Shai Cellars’ Shawn Halahmy, Wandering Wino Shawn Burgert, Cheese Impresario Barrie Lynn, wine expert Mark Newman, Edward Sellars, Four Brix co-owner Gary Stewart, Cantara Cellars’ Mike Brown, the Pisco Portons’ demo, Celebrity Chef Rocky Fino, Scotchmaster Chris Uhde, Agave King Dean Berger, Rob Barnett of Vin Village, the dozen or more gourmet food trucks, friends and volunteers Bob Jones, Susie Majesky, Xochitl Maiman, Debra Bizek, Marya Glur,  Jessica Javier and Kevin Friend, Allison Levine, Jeannie Wagner, Brandon Drake, Laura Bengford, Michelle McCue, Sienna Spencer, Candy Sparks and her pal Monica.

2012 Participants

Accolade Brands
Allied Importers, New York
Dalton Winery, Upper Gailee, Israel
Canaan White
Estate Cabernet Sauvignon
Alma Shiraz, Mourvedre, Viognier
Teperberg Winery, Samson Valley, Israel
Meritage
Israeli Cabernet Sauvignon
Terra Malbec
Anglim Winery, Paso Robles
Pouring VIP event
Bekseju USA  – Kooksoondang, Korea
Bekseju (Herbal Wine)
Draft Makkoli (Rice Wine unfiltered)
50seju (Rice Wine filtered)
MyungJak Bokbunja (Raspberry Wine)
Ssal Makkot (Rice Wine)
Charmsoon Soju (Distilled spirit)
Nature’s Bokbunja Makkoli (Raspberry Rice Wine)
Cal Bev Imports
Italian
2010 Zellina Pinot Grigio, Anselmi
NV Isabella Prosecco VSAQ Brut, Iris
2009 Chianti Don Guido, La Collina
2011 Ragosto Marche Igt Dessert/Port/Sherry/Cooking
2011 Gerbino Rosato Di Nero D’avola Igt *Certified Organic* Red And Rose Table Wine
2011 Gerbino Rosato Di Nerello Mascalese Igt*Certified Organic* Table Red And Rose Wine
Spanish
2010 ‘Joven’ Tempranillo D.O. Ribera Del Duero,Bodega Arroyo
2008 ‘Crianza’ Tempranillo D.O. Ribera Del Duero,Bodega Arroy
22010 ‘Roble’ Tempranillo D.O. Ribera Del Duero, Bode
2010 Vina Cerada D.O. Rioja, Rioja Vega
2008 ‘Crianza’ Vina Cerrada D.O. Rioja, Rioja Vega
2005 Gran Reserva Vina Cerrada D.O. Rioja,Rioja Vega
2007 Reserva Vina Cerrada D.O. Rioja, Rioja Vega
2007 ‘Crianza’ Tempranillo D.O. Arlanza,Senorio De Valdesneros
2008 ‘Roble’ Tempranillo D.O. Arlanza,Senorio De Valdesneros
Beer
Socal Black Bear Porter – 22 Oz Bottles
Socal Hang Loose Pale Ale – 22 Oz Bottles
Socal Red Carpet Ale – 22 Oz Bottles
Socal Seismic Ipa – 22 Oz Bottles
Calcareous Vineyards, Paso Robles
Also pouring VIP event
Cielo Malibu Estate Vineyard
Darms Lane Winery, Napa
Deep Bond Winery, Edna Valley
Derby Wine Estates, Paso Robles
Deutsch Family Wine & Spirits
Flirt, California
Josh Cellars, California
Barone Fini, Italy
Llai Lai, Chile
Ramon Bilbao, Rioja Spain
Lurton, Z, Argentina
Vidal Fleury, France
Firestone Walker Brewery, Paso Robles
First Crush Winemaking, Paso Robles
Frank Family Vineyards, Napa
Also pouring VIP event
Frey Vineyards, Mendocino
Also pouring VIP event
Grizzly Republic, Paso Robles
#88 Hope Family Wines, Paso Robles
Herzog Wine Cellars
Le Grande Cortâge, France
Inception Wines, Santa Barbara
Jada Vineyard & Winery, Paso Robles
JVS Imports, Scotland
Isle of Skye 12yr
Prichard’s Double Chocolate Bourbon
Isle of Arran 10yr
Smokehead Single Malt
Prichard’s Sweet Cream Liqueur
Local Wine Events
I caciagalli Basco 2010, Campania, Italy
I caciiagla liArivola 2010, Italy
Lamoresca Arivola 2010 Roso 2010, Italy
La Crotta di Vigneron2010 Chambave Muscat DOC Vale D’Aosta, Italy
Loacker Jus Osculi Cuve 2009, Alto Adige, Italy
Schiave, Lagrein, Cabernet, Derthona 2009, Piedmont, Italy
Maria Andrea 2010, Ribiera Del Duero, Spain
Vina Clavider 2010, Rueda Spain
Dostert Rosay 2012, Mosel, Germany
Lone Madrone Winery, Paso Robles
Also Pouring VIP event
Los Angeles International Wine and Sprits Competition
Armida Winery, PoiZin, Sonoma County, 2008, Best of Class, Gold Medal
BR Cohn Chardonnay, Sonoma County, 2009, Silver Medal
Chateau Saintongey Vieilles Vignes, Bordeaux AOC France, 2009, Gold Medal
Eberle Winery, Cabernet Sauvignon, Cabernet Sauvignon, Vineyard Selection, Paso Robles, Silver Medal
Eberle Winery, Muscat Canelli, Paso Robles, 2010, Best of Class, Gold Medal
Estancia Winery, Cabernet Sauvignon, Central Coast, 2008, Gold Medal
Concannon, Riesling, Central Coast, 2010, Gold Medal
Dancing Bull, Zinfandel, California, 2008, Gold Medal
Deinhard, Riesling, Piesporter, Germany, 2010, Gold Medal
Graffigna Centenario, Cabernet Sauvignon, Reserve, Argentina, 2007, Gold Medal
Irma La Tage, White Rhone Blend, California, 2009 – Best of Class
Keating Wines, Zinfandel, Dry Creek Valley, Sonoma, 2009, Gold Medal
Laetitia Vineyards, Pinot Noir, Reserve du Domaine, Arroyo Grande Valley, 2009, Bronze Medal
Liberty School, Chardonnay, Central Coast, 2009, Gold Medal
Lucky Star, Chardonnay, California, 2009, Gold Medal
Maddalena Vineyards, Zinfandel, Paso Robles, 2008, Gold Medal
Michael David, Incognito, Lodi 2010, Gold Medal
Montevina Winery, White Zinfandel, Amador County, 2010, Silver Medal
Navarro Vineyards, Zinfandel, Mendocino, 2009, Silver Medal
Simi Winery, Chardonnay, Sonoma County, 2009, Gold Medal
Tangent Winery, Albarino, Edna Valley, 2010, Best of Class, Gold Medal
Tsillan Cellars, Syrah, Lake Chelan, Washington , 2008,  Silver Medal
Villa Maria New Zealand, Sauvignon Blanc, Marlborough, 2010, Best of Class
Villa Mt Eden, Pinot Noir, Sonoma Coast, 2009, Gold Medal
Vina Robles, Signature, Estate Cuvee, 2007, Gold Medal LAWineFest, Los Angeles
Martian Ranch and Vineyards, Santa Barbara
Modus Operandi Cellars, Napa
Mosby Winery and Vineyard, Santa Barbara (sat only)
La Seduzionei 2006
Pinot Grigio, 2010
Sagrantino 2006
Sangiovese 2007
Teroldego 2006
Opolo Vineyards, Paso Robles
Pacific Edge Wine and Spirits
Beverages TBD
Pisco Porton, Peru
Pouring VIP event
Reyes Winery, Agua Dulce
White Port
Also pouring VIP event
Regency Wines, Inc.
Wines TBD
Riboli Family Wine Estates
Bodega San Antonio Sangria Blanco
Stella Rossa Berry
Maddalena Muscat Canelli
San Simeon Pinot Noir
Santo Stefano Cabernet Sauvignon
Sips Sparkling Cocktails
Purple Cosmo
Cucumber Mojito
Lavender Lemondrop
Pineapple Mandarin Tropitini
Other Wineries
Sierra Madre Santa Maria
Chardonnay
Pinot Noir
Eberle Winery
Cotes du Robles
Full Boar Red
Anthony Scotto Selections
Heavy Weight Red
Rare Red Blend
Kokomo Winery
Sauvignon Blanc
Zinfandel
Rosenthal, the Malibu Estate, Malibu
Also pouring VIP event
Roxo Port Cellars, Paso Robles
Port
Stanger Vineyards, Paso Robles
Also pouring VIP event
2007 Bench Covee
2007 Tempranillo Library Reserve
2006 Syrah Library Reserve
2005 Cabernet Sauvignon Library Reserve
Temecula Valley Winegrowers Association
Callaway Vineyards & Winery, Temecula
Europa Village
Falkner Winery
Hart Winery, Temecula
Miramonte Winery, Temecula
Palumbo Family Vineyards & Winery, Temecula
Ventura County Wine Association
Cantara Cellars, Camarillo
Also Pouring VIP event
Bella Victorian Vineyard, Camarillo
Four Brix Winery, Ventura
Magna Vino, Oxnard
Ventura Limoncello Company, Ventura
VinVillage
Carpathian Wine Imports
. . . . Kupljen Winery, Chardonnay Cuvee, Slovenia
. . . . Oszvald Cellars, Juhfark, Hungary
. . . . Bock Cellars, Kekfrankos, Hungary
Ricardus Corculum Winery, Napa
VinVillage ‘Village Vin’ Mendocino
Witch Creek, San Diego
Wedell Cellars, California Central Coast
Also pouring VIP event
Wilson Creek Winery, Temecula
Almond Champagne
Peach Bellini Champagne
Orange Mimosa Champagne
Wine Luxury
Tre Ricci, 2009 Chardonnay, Sonoma County
Verge, 2007 Syrah, Dry Creek Valley, CA
Mansfield, 2006 Cabernet Sauvignon, Napa Valley
Zuri Wine Tasting
Selected wineries from California

http://www.lawinefest.com/wordpress/

Five Cocktails You May Not Have Heard Of Use Unique Spirits to Make a Refreshing Concoction

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The majority of beverage menus are likely to include a medley of manhattans and martinis that utilize the traditional trinity of vodka, whisky and gin but what if you’re looking to shake up cocktail hour with something new?  Sean Parisi, Vice President of Uncorkd, an iPad application that organizes wine, spirits and beer by various categories, explains that incorporating new cocktail specials into a restaurant menu can be as simple as adding a relatively unknown beverage.

“Replacing a traditional spirit with a unique liquor can completely transform a cocktail into something new and exciting,” says Parisi.
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  “There are many spirits that are popular in other countries, but still gaining traction in the United States.”

Below are five cocktails that expand beyond the bar’s traditional ingredients:

·         Caipirinha:  Brazil’s national cocktail, the caipirinha is made with Brazil’s native cachaça, a liquor derived from fermented sugarcane juice.  To make, simply muddle with sugar and lime and serve over ice.

·         Mint Julep:  A popular refreshment in the deep south, the bourbon-based libation is traditionally made with only four ingredients.  In the bottom of a mixing glass, gently muddle spearmint with sugar and a small amount of bourbon before straining over ice.  Fill the rest of the glass with bourbon and add an extra sprig of mint to garnish.

·         Soju:  A distilled beverage native to Korea, Soju is traditionally made from rice and results in a liquor that is comparable to vodka.  Although it is typically served neat, it may be mixed with beer to make the Korean specialty somaek.

·         St. Germain:  Made from blooming elderflowers found in the Alps, the French-based liqueur has clean floral notes and hints of pear, peach and grapefruit zest.  St. Germain can be used in cocktails to add a subtle sweetness such as with the St. Germain Cocktail, a combination of Brut Champagne, St. Germain and club soda.

·         Mai Tai:  A tropical favorite, Mai Tais are not just for the tiki bars!  To make this concoction, blend together white rum, orange curaço, orgeat syrup and fresh lime juice with ice and strain into a glass.  Finish by floating some dark rum on top and add your favorite garnishes.

About Uncorkd
Uncorkd is an innovative, user-friendly program run on the Apple iPad that allows restaurants to display their wine list using the latest technology. Restaurants can update menus in real-time allowing for seamless transition, and wi-fi is not required to allow customers to use the program. Wine, spirits, cocktails and beer can all be categorized to restaurants liking, allowing guests to sort by category, name, price, and in the case of wine, vintage or region. Uncorkd also lists chef and sommelier recommended food pairings for each beverage, allowing for a simpler, more enjoyable ordering experience. Visit them online at www. uncorkd. biz, on Facebook at “Uncorkd”, and on Twitter @UncorkdMenus.

7th Annual LAWineFest Returns to Hollywood’s Historic Raleigh Studios, June 9-10

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LAWineFest partners with Los Angeles Magazine and City of Hope, bringing to Hollywood more than 350 wines, spirits, and beers, plus dozens of popular LA food trucks

The 7th Annual LAWineFest, taking place June 9 and 10 at Raleigh Studios, will once again offer Angelenos an opportunity to sample award-winning wines from more than a dozen countries, alongside food truck nibbles and gourmet treats. Dubbed “LA’s largest educational wine festival,” the two-day festival features a variety of tasting classes taught by wine and spirits professionals, international cuisine to sample, live entertainment, and hundreds of wines, beers, and spirits to try.

WHAT: 7th Annual LAWineFest
WHEN: Saturday, June 9, 2-6 p.m. and Sunday, June 10, 12-6 p.m.
WHERE: Raleigh Studios, 5300 Melrose Avenue
TICKETS: Regular Price: $75/day; $139/couples or weekend pass. Purchase tickets at www.LAWineFest.com.
CHARITY: City of Hope, Los Angeles

Special Programs: Special classes on wine and cheese pairing, international wines, and bourbon, scotch and sake appreciation will be offered both days; tickets available separately at www.LAWineFest.com or by calling (818) 429-6770.

Parking: Street parking (metered on Saturday) and paid parking available at Paramount Studios lots on Bronson and Van Ness.

About LAWineFest
LAWineFest was founded in 2005 by renowned wine educator, columnist and Sommelier for the Escoffier Association of Southern California, Dr. Joel M. Fisher. LAWineFest is the largest wine tasting event in Los Angeles, with the dual mission of bringing wine education and enjoyment to Angelenos and supporting local charitable organizations.
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For further information, please visit LAWineFest.com

About Los Angeles Magazine
Los Angeles magazine is the definitive resource and indispensable guide for in-the-know and on-the-go Angelenos. A regional magazine of national stature, Los Angeles is the authority on everything from cutting edge cuisine, style trends, and thought leadership to all that is the Best of L.A.  Available every month in print and every day online at LAMag.com, Los Angeles magazine covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California.

About City of Hope
City of Hope is recognized worldwide for its compassionate patient care, innovative science and translational research, which rapidly turns laboratory breakthroughs into promising new therapies. One of only 40 National Cancer Institute-designated Comprehensive Cancer Centers nationwide, an independent biomedical research, treatment and education institution, they are a leader in the fight to conquer cancer, diabetes, HIV/AIDS and other life-threatening diseases.  At City of Hope’s park-like campus just northeast of Los Angeles, researchers advance ideas into discoveries, physicians bring emerging therapies to patients, and students learn to transform the landscape of modern medicine – all supported by the generosity of philanthropists from across the country for almost 100 years.

Making a few more recipes with Elixir G Ginger mix, some non-alcoholic:

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The recipes I’ve made up, and the ones provided by Elixir G, and I still have a lot of ginger mix left as it doesn’t take much of this concentrate to flavor a drink!  I may try so recipes with other spirits, or even with food recipes.  If you have any ideas, shoot me a comment!

Elixir G Moscow Mule – Hubby loved this one!  I stole it when he wasn’t looking!

2 oz. Vodka

½ oz. ELIXIR G

2 oz. lemon-lime soda (I used Sprite)

l to r: Moscow Mule, Elixir G Ginger mix, Bourbon and Ginger

Garnish with lime wedge

Elixir G Bourbon & Ginger – Zingy edge to deep charred oak from the Bourbon.

2 oz. Bourbon

½ oz. ELIXIR G

Lemon-lime soda (or club soda)

Non-Alcoholic Ginger Ale – I’ve been loving this after lunch!

1/2 ox ELIXIR G (I used a capful)

4 Oz Lemon Lime soda (filled with ice, I used a 12 oz cup to hold about 8 ounces of Sprite)

 

Non-Alcoholic Ginger Mint Lemonade – So refreshing!

4 mint leaves (muddled)

8 oz Lemonade

1 oz ELIXIR G

Chef 101 Humpday: Salmon with Brown Sugar and Bourbon Glaze

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From AllRecipes.com I found what I thought would be really close to a brown sugar bourbon salmon dinner we had in Ketchikan, Alaska.   Of course, that time we were surrounded by eagles and…well…lots of Alaskan Pale Ale.  (You know how important it is to have food closest to the source.)  This recipe, brought back memories…and I dug it because it was e-a-s-y!

Ingredients

4 tablespoons butter
1/2 cup dark brown sugar
4 (6 ounce) salmon steaks
1/3 cup bourbon whiskey
Directions

Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Serves 4

Pork Tenderloin with Kentucky Bourbon-Q Sauce

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Recipe again from my Whisky Notes newsletter.  And if this one doesn’t scream TALK ME PLEASE ON THE KENTUCKY BOURBON TRAIL I don’t know what will!  ROAD TRIP!
source: “The Kentucky Bourbon Cookbook” by Albert W. A. Schmid

 

 

Ingredients

1/3 cup Kentucky bourbon
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh ginger
1 jalapeno pepper, chopped
1 teaspoon minced garlic
1 1/2 pounds pork tenderloin
1/4 cup sorghum molasses
1/4 ketchup
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
Preparation

Combine the bourbon, water, vinegar, ginger, jalapeno and garlic in a bowl. Add the pork tenderloin and turn it to coat. Marinate the pork at room temperature for 1 hour, turning every 15 minutes.

Preheat the oven to 350 degrees. Remove the pork from the marinade and pour the marinade into a small saucepan. Boil it over high heat until it is reduced by one-third. Add the sorghum and ketchup and cook until thickened for about 20 minutes. Season with kosher salt and pepper.

Brush the pork with the olive oil and sprinkle it with salt and pepper. Grill it over medium heat until the outside of the meat is well marked. Transfer the pork to a pan and place it in the oven at 350 degrees until it reaches an internal temperature of 155 degrees, about 30 minutes. Remove the pork from the oven and allow it to stand at room temperature for 5 minutes. Then slice it against the grain and serve it with the sauce made from the marinade.