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Vintage Eve Circa 9/2016: Black Vintners Wine Experience

September 24, 2019 by evebushman

Hello Eve, An increasing number of wineries in South Africa are engaging in transformation through the production of socially sustainable wines made by a new generation of Black winemakers…and with that I was invited to attend a “Black Vintners Wine Experience” hosted by the South African Consulate-General and the Wines of South Africa USA.

What I already knew about South African wines I learned long ago from my WSET and COC Wine Studies instructor DiMaggio Washington. They were known for their Chenin Blanc and Pinotage, the latter being a grape variety that is a cross between Pinot Noir and Cinsault grapes. Both became my favorites as their expressions were unique in my opinion.

Fast forward nearly a decade and both the Wine Spectator, and the Marketing Manager for Wines of South Africa USA, Jim Clarke, report that those wine varieties – specifically Pinotage – are no longer in fashion.

I had no doubt the fashion calls for Bordeaux blends and Sauvignon Blanc, the big sellers in new world wines (new world areas include the U.S., Australia, Argentina, New Zealand, Chile and South Africa) and the wines we were to taste incorporated those varieties and others as well.

Tasting – aromas and flavors separated by ;

Seven Sisters “Twena” Pinotage Rose 2015

Strawberry, yellow peach and wet stones on the nose; then flavors of strawberries dipped in sugar, fruit cocktail with a low acid. 88 Eve pts.

 

Fairvalley Sauvignon Blanc 2015

Green grass, cheddar cheese and limeade; lime, lemon with a medium acidity. 88 Eve pts.

 

Solms-Delta Chenin Blanc 2015

Pear, lemon, white pepper, grapefruit; bright, tingly, refreshing, peach and pear. 88 Eve pts.

 

De Bos “Sure Lie” Chenin Blanc 2014

Powdery, slight earthy notes, crisp apples; nice balance of fruit and acid, easy to drink, subtle fruit. 89 Eve pts.

 

Fairvalley Pinotage 2014

Plums, black licorice, grilled meat, mushroom, eucalyptus; dry, tobacco, dried plum, black pepper. 89 Eve pts.

 

Solms-Delta Syrah 2014

Black cherry, milk chocolate and green peppercorn; young, black cherry, dry with firm tannins. 90 Eve pts.

 

Suo Red collection #2 2014 (Bordeaux Blend)

Black fruit, mint, black pepper; big, dark fruit, blueberry, blackberry. 91 Eve pts.

 

Mvemve Raats MR de Compostela 2014 (Bordeaux Blend)

Barnyard, earthy, dark chocolate, plum and smoke; brighter fruit in the mouth than the nose indicated, yet still tannic, dark and dusty. 90 Eve pts.

 

Average retail prices: The whites were all less than $20, the reds ranged from under $20 to $35 on the Suo Red to $65 on the Mvemve Raats. These wines may or may not be available all over the U.S. so please check you local retail outlets. If you don’t see South African wines represented – please ask for them!

 

From Marketing Manager for Wines of South Africa USA, Jim Clarke:

  • The winemaking area of South Africa is a small region, about 245,000 acres, located in the Western Cape near Cape town.
  • South Africa is the seventh or eighth largest wine producer in the world.
  • Ninety-five percent of the wineries are certified sustainable.
  • South Africa is the largest producer of Chenin Blanc.
  • The World Cup put attention on the region.
  • South Africa has always been a “beer and brandy” drinking area, now there is a new culture that enjoys wine tasting.
  • Pinotage wine production have gone down from 12 percent to seven percent, however, those making it are serious about doing it well.
  • The wines of South Africa are more diverse than before.

 

From more than one member of the consulate:

I asked about the promotion of Black South Africans, specifically vintner scholarships and assistance in winery start-ups.

(The programs) are a good motive for the government to assist Black winemakers…and to get all involved in the country.

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.

Filed Under: Eve Bushman Tagged With: Bordeaux, Chenin Blanc, Cinsault, coc, Pinot Noir, pinotage, red blend, Rose, Sauvignon Blanc, south Africa, Syrah, tasting notes, wineries, WSET

Learn How to Make Wine: Classes from Santa Clarita’s Own World Wine Education

April 28, 2016 by evebushman

Wine Making ~ Receive a Certificate of Completion* Classes are scheduled for 2016, SIGN UP NOW!

Eve's pic - from the one time I did harvest at DiMaggio Washington's vineyard!

Eve’s pic – from the one time I did harvest at DiMaggio Washington’s vineyard!

Location: University Center, College of the Canyons Campus Time: 9:00 a.m. – 11:30 a.m.

Saturdays: April 30, June 11, June 25 and July 23 
– Need Minimum of 10 Students to Schedule – 
Cost: $75/per class or $225 for Entire Four Class Series Goal/Objective: Basic understanding of Wine Making
End Result: *Certificate offered upon completion of all four classes

A quick overview of what the four classes will cover:

  • Selecting and understanding the vineyard, Harvest: Pre, Post and During
  • Inside the winery, fermentation and making the wine
  • Barrel usage, racking, topping off and aging
  • Bottling, Corks, Labels and labeling laws 
Bottom line, these classes will cover from vineyard to bottle and everything in between. 
You will come away from this series of classes with a greater appreciation of what’s in your glass and possibly the desire to put your knowledge and passion to work with your own grapes. Either way, you’ll have a great time!
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What to bring to class:

  •  An open mind
  •  A great attitude
  •  A passion for wine
  •  An interest in making wine … or at least an interest in how wine is made
  •  Notebook
  •  Pen/Pencil
  • Calculator
… and all your questions!
  • Call Now To Reserve Your Seat: 818.844.4000 or email: info@worldwineeducation.
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    com 
**A minimum of 10 students are required for this 4 class series to move forward. 
NOTE: The “Hands-On” Class will be available at harvest (Mother Nature picks the dates) and there will be a handful of varietals to choose from.
  • We have to wait for the grower to set the pricing, but our 2015 pricing was: 100 lbs. for $150 which includes pick up, delivery, crush, de-stem, press … Gives you an opportunity to put what you’ve learned to work. 100 lbs will make about 6 gallons of wine which will give you about 30 bottles.
    • SOMETHING TO THINK ABOUT:
    • Options to participate in “Hands-On” Wine Making, both small and large batch to be discussed prior to or during class, with a commitment from those interested AS SOON AS POSSIBLE due to the need to secure grapes from growers.
  • The sooner the request to secure grapes, the better your chance of availability. 
Once again, CALL NOW to Reserve Your Seat: 818.844.4000 or email: info@worldwineeducation.com

https://www.facebook.com/groups/worldwineeducation/

http://www.worldwineeducation.com/index.htm

Filed Under: Guests Tagged With: bottling, coc, cork, wine education, winemaker, winemaking, world wine education, worldwide wine education

Vintage Beacon Circa Feb. 2011: How Was the First SCV Wine FEST?

November 3, 2015 by evebushman

For our first effort, out of the chute, outstanding! The SCV Wine Fest is officially now the largest wine event in town.

A small line curled around the outdoor patio, filled with cigar-smoking guests of the event, at the 2pm event start. Many guests arrived early to take advantage of some of the classes also offered: a wine seminar by sommelier Mark Newman, Scotch tasting class with Scotch Master Chris Uhde, Sake tasting class led by Yoshi Murakami and our own Cindy Schwanke from COC’s Culinary Arts department, making and pairing chocolate desserts with wine.

logo SCV Wine Fest 2013

One of the first people I got to see again was Dr. Joel Fisher. Planning for his 6th annual LA Wine Fest after completing his 1st SCV Wine Fest Joel said, “I’ve already decided. Same weekend, same hotel, for SCV Wine Fest 2012.”

From there I worked my way through the program (See the entire list and my favorites below) with a handy bottle of water courtesy of Castaic Lake Water Agency. I was pleased to see my own name in a special thanks section, as well as the highly-respected publications I write for as sponsors: The West Ranch Beacon, Elite Magazine and The Magazine of Santa Clarita.

The fest guests had so many choices! Besides tasting wine from Temecula to Napa, they could peruse gifts, sip sake, get a scotch lesson, taste beers, weird wine tastings, sample wine from the Ventura County Wine Trail, enjoy food truck fare or, get a palm reading!

I made my way stealthily through the tented area outside, then I ventured inside. (I had to double back to both places when peeps told me about wines they wanted me to try.) And got to spend as much time as I could with both Yoshi for Sake and Chris for Scotch – thrilled to find that those that didn’t get to attend the classes could still benefit from tastings, and, their expertise.

When it was time for me to go I wanted to record a bit more of my day so I videotaped the indoor crowd and a small group of Pulchella winery admirers outside. (Go to http://www.youtube.com/Evewine101 for those.)

Of the guests I interviewed all were pleased with the event. The one thing that struck me most was not only how well attended the inaugural effort was, but how well it was put together. I think next year this will be the number one Valentines Day Pick!

Who Was Seen

Dr. Joel Fisher, David and Nancy Bossert, Steve and Cathy Martin, Pam Ingram, Laura Garcia, Susan Fujiki, David Barlavi, Will Davison, Lisa Hawkins Blowers, Gary Choppe, Jeff Shapiro, Rich Soto and Jane Bettencourt-Soto, Paul de la Cerda and Andrea Nelson, John Dickey and Denise Lowe, Danise Davis, Yoshi Murakami, Chris Uhde, Gary and Karen Stewart, Lora Simonsgaard, Steve Lemley, Nate Hasper, Shawn Halahmy, Kari Dauer Hewitt, Tony Wire and Tanya Green, Debbie Clark, Laura Bengford, Rob Barnett, Mo, Alex and Linda Hafizi, Ann Schwartz, Kevin Kistler, Mary Bradway, Kym Cappi, Michele Buttelman, Lola Piraino, Yoti Telli, Brandon Drake, Kari Hewitt, Byron Alvarado, Norma Serrano, Debbie Clark, Sharon Lindquist, Chef Cindy Schwanke…

Wineries/Spirits 

B&E Vineyards, Paso Robles

B&P Winery, Los Angeles

Briar Rose Winery, Temecula

Cielo Wineyards, Malibu
  Pouring VIP event

D’Anbino Vineyards and Cellars, Paso Robles

Darms Lane Vineyard, Napa

Derby Wine Estates, Paso Robles

Dutcher Crossing Winery, Sonoma

  Pouring at VIP Event

Firestone Walker Brewing Co., Paso Robles 

First Crush Wine Making

Grizzly Republic, Paso Robles

   Pouring VIP Event

Karl Strauss Brewing Company, San Diego

Kimmel Vineyards, Mendocino
Pouring VIP Event

Local Wine Events.Com
    Pouring VIP Event

    Presenting a selection of fine European wines
Los Angeles International Wine and Spirits Competition

   Maddalena Vineyard Brands – A San Antonio Winery Company

Eberle Winery, Paso Robles

   Gaucho Imports, Argentina

   Maddalena Wines, Paso Robles

   San Simeon, California

   Sierra Madre, Santa Barbara

   Sparrow Hawk, Napa

Martian Ranch Vineyard, Santa Barbara

Michael-David Winery, Lodi
Norcal Winery and Distillery, Sonoma,

  Cahill

  24 Degrees

  Melanto Terrace

Pacific Edge Wine and Spirits

  Reposado Dos Manos 100% De Agave Blanco

  Tres Manos 100% Pure Agave Anejo, Mexico

  Tequila Revolution, 100% Blue Agave, 100 proof, Mexico

  Anejo Dos Manos

Patel Winery, Napa
Pouring VIP Event
Pulchella Winery, Santa Clarita

Ventura Limoncello, Ventura

Roxo Ports, Paso Robles Vin Village

   Pouring VIP Event

Small Batch Whiskies

Roughstock Montana Wheat Whisky

Roughstock Montana Single Malt

Prichard’s Double Barrel Bourbon

Isle of Skye 8yr

Kilchoman Islay Single Malt

Corsair Wry Moon Un-Aged rye Whiskey

Prichard’s Sweet Lucy Bourbon Liqueur

Smart Assist (Japanese Boutique Sake)

   Iikaze Junmai Daiginjo
   Shinriki Junmai Daiginjo
   Bisui Kou Sen Junmai Ginjo
   Shinzui Junmai Daiginjo
   Daichi no Kaze Junmai
   Oigame Junmai
   Tenpouichi Tokubetsu- Junmai
   Momo Unfiltered
Sculpterra Winery, Paso Robles

  Pouring VIP event

Shai Cellars, Santa Barbara

   Pouring VIP Event

Ventura County Winery Association
Four Brix Winery
  Magnavino Cellars
  Cantara Cellars 
  Bella Victorian Vineyard Winery

   Silver Stone Winery, Paso Robles

Wine 661, Valencia

    Leese-Fitch, Sonoma         

    Beers from Belgium and Germany

WJ Deutsch
   George  Duboeuf, Beaujolais, France

   Hob Nob, France

   Kunde, Sonoma

   Ramon Bilbao, Rioja, Spain

   Ruta 22, Argentina

   Yellow Tail, Australia

 

Life Style Exhibitors

 

Wine Spectator

Bwarie Gift Basket Co

Gourmet Blends
Wine Treasures
Pasta More’
Peacock Foundation
Honest Tea
The BevWizard Co

Me-n-Co (Winery toggles for bottles and glasses.)

Artistic Glass Innovations

LA Wine Fest 2011

Serendipity Lights

Bistro Blends

Smokin Aces – cigars 

Psychic Intuition

Inside Pandora’s Box

Hot Spot SCV

Robert John Russo Gallery
Soiree

 

Teri Diamond Studio (Custom laser, etching and sandblasting, local #661-993-7257)

Kara Franklin, Independent Rendi Stylist (Of Heart and Hand-Custom Gifts and Art Pieces.)    

 

 

Food VendorsStrictly Vegan Jamaican Cuisine
The Grove – Embassy Suites

Sushiya Bar and Grill, Valencia

ICUE – College of the Canyons

Papas Tapas Food Truck

Mandline Grill Mobile Catering

Maria’s Italian Mobile Kitchen

Nana’s Banana Bread

Filed Under: Eve Bushman Tagged With: beer, chocolate, coc, culinary, dessert, elite magazine, magazine of Santa Clarita, Napa, pulchella winery, sake, Santa Clarita, scotch, sommelier, spirits, Temecula, Ventura County Winery Association, west ranch beacon, wine education, wine fest, winery

Vintage Beacon Circa Oct 2010: Time for the LA…No…Make that the SCV…Wine Fest!

July 28, 2015 by evebushman

Try and keep up Santa Claritans. In a little over three months there will be a new fest in town. Nope, it’s not the Classic or a Goose flying through – although they would both be more than welcome – we’re getting our first SCV Wine Fest from the man that has been orchestrating the LA Wine Fest for five years, Dr. Joel M. Fisher.

And it all started because Fisher knew, via this wine tattletale, that we needed/wanted/missed our fests lately. He made me very happy when he said, “I don’t intend to go away.”

Eve on the wine down tv showFisher continued, “Remember I talked to some of the early birds on the scene on working with them.”  Fisher, in fact, attended the Loose Goose and the All Corked Up Fest a few years back and has continued to visit the SCV wine world as a guest lecturer in some of DiMaggio Washington’s wine classes at COC.

Fisher, a published author, wine educator and event planner, is usually rooted to LA. But for the past few weeks he’s been up to our ‘hood just to get to know the folks that keep inviting him here for meetings in the city’s tourism office and making trips to “The Embassy” (What the Embassy Suites will be known as from now own for hosting this event.)

I sat down recently with his Director of Sales, Douglas Gould and Executive Director, Gary Choppe’ to talk about the event. Locals know Gary Choppe’ as he owns Choppe’ Advertising Group and managed the ACU Festival last year. And Doug Gould brings an international sales and marketing expertise with a focus on Hospitality and Wine events.

“The Embassy was a natural choice,” said Choppe. “As it’s close enough to the 126 and 5 freeways to accommodate the guests that normally come to our fests from outside of Santa Clarita.”

So, let me tell you what you can expect. I’ve been to Fisher’s LA Wine Fest for the past few years and am continually amazed at the array of talent – yes, talent – that is honored to pour for him.

From Sake Sommeliers to Scotch Sommeliers. From home wine makers in Manhattan Beach to Napa Wineries. Gourmet Cheese to Gourmet Grilled Cheese trucks.

Our event is scheduled for the afternoon on Saturday February 12, 2011 – and includes access to a VIP room for the first 125 guests that sign up – located at The Embassy (Suites) located at 28508 Westinghouse Place, Valencia, 91355.

So for now dear reader, go to www.SCVWineFest.com and be one of the first 100 to snatch up a ticket at an early birdie price of $30. Fisher will announce the next price, yes it will go up in increments as we get closer to the event, in another couple of weeks.

And consider my idea: Buy tickets for holiday gift-giving now! Stocking stuffers, early Valentines present, whatever, I’m telling you this is the E-Ticket for winos here and beyond.

And look for me! I’ll be there as your Honorary Wine Conduit, or some-such-nonsense. Because, gee, I don’t think I could be any more passionate about our newest FEST!

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: cheese, coc, LA Wine Fest, los angeles, Napa, sake, Santa Clarita, scotch, sommelier, wine festival, Wine tasting

Perlis Picks the ICUE

May 9, 2015 by evebushman

ICUE is here!

“What is ICUE?” you may be asking.

Well, it is the new College of the Canyons Institute for Culinary Education.

Yes, the Santa Clarita Valley now has its very own culinary institute, where students can get a world-class culinary education at a fraction of the cost of those high-priced private schools out there. The fact is, people tend to get into the food service industry because they are passionate about it, not because they expect huge financial rewards [at least not immediately]. Entry level wages in this industry tend to be low, so not having to start with a mountain of debt is an added plus to gaining an excellent education at ICUE.

Chef Cindy Schwanke watching over Karen Perlis as she dips!

Chef Cindy Schwanke watching over Karen Perlis as she dips!

The COC Culinary Arts program has actually been around for a while, but never had a permanent home until now, with a beautiful new facility right on the College of the Canyons Valencia campus. Here at Eve’s Wine 101, we are proud to have participated in the fundraising efforts to make this a reality. Recently, we were invited to attend the Culinary Donor Celebration to see firsthand what our efforts had achieved. [Actually, this invitation was extended to Eve and Eddie Bushman and rightfully so. But, they were out of town. Their loss was our gain, and my wife Karen and I gladly stepped in in their stead.]

We started our evening in the school’s dining room, where we first stopped and chatted with local winemakers Steve Lemley and Nate Hasper of Pulchella and sampled the delicious wines they had brought for the guests – my favorite that evening was a Grenache-based blend, but I enjoyed all of them. And, I “enjoyed” them multiple times over the course of the evening.

We listened to COC Chancellor Dr. Dianne G. Van Hook as she spoke of how the program had found its home and then we joined her in a toast to christen the new facility.

We were then divided into groups and began our tour of the new building, where we were provided with demonstrations as well as samples. The quality of the instructors and the passion of the students was only matched by the deliciousness of the food we were served – I managed to score a couple extra servings of the duck in order to prove my hypothesis here.

We wrapped up our tour in the Wine Studies room, where Mystic Hills Vineyard’s Judy Cox presided over a tasting of their delicious wines, including my favorite Unforgiven, a classic blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec. EPSON MFP image

And of course, we learned a few things. Most important to me was that not only does the program offer three certificates [Culinary Arts, Baking & Pastry, and Wines Studies] but they are also going to be holding community workshops for the public, where for a fee you can attend a hands-on or demonstration class. In addition, the dining room is going to open to the public, initially only for lunch.

Wrapping up our evening, it was great to see the support being given to ICUE by so many of the SCV’s luminaries. Our town has much to be proud of.

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

Filed Under: Michael Perlis Tagged With: Cabernet Franc, cabernet sauvignon, coc, college of the canyons, culinary, eve wine 101, food pairing, Grenache, icue, Malbec, Merlot, mystic hills vineyard, petit verdot, pulchella winery, Santa Clarita, wine education

College of the Canyons Institute for Culinary Education, The “ICUE”, is HERE

April 17, 2015 by evebushman

It’s been a thrilling ride for my VP Michael Perlis and me to play a small role in seeing the ICUE open. From learning about the plan, getting to see the plans, hosting some fundraising and just watching it all come together – I can’t compare it to anything else as nothing this big has happened in our wine community, cooking community and the community at large that will benefit the students that will pass through those fine looking doors!

Photo of the ribbon cutting by Kathy Lockhart.

Photo of the ribbon cutting by Kathy Lockhart.

Last Thursday, on April 16, I went to the ribbon cutting. Lot of pals, and plenty of dignitaries in attendance including Chancellor Dr. Dianne G. Van Hook, Campaign Manager Murray Wood, Campaign Chair Diana Cusumano, Chef Cindy Schwanke, Chef Herve Guillard, Chef Daniel Otto, DiMaggio Washington, Vanessa Wilk, Judy Penman, Russ Briley, Sharon Lindquist, Kris Hough, Alison Needham, Cathy Wohlberg Craig, Jill Friedman, Christine Andrews, Matthew Rungaitis, Jay and Shelly Schutz…and many other friend’s names (including yours truly) were found listed in the program as members of the Culinary Arts Campaign Committee and on plaques adorning the classrooms that designated the donors.

Cusumano, Schwanke and Wood thanked everyone for their dedication to the project, as did Dr. Van Hook, who looked thrilled with the gift of a special red chef’s coat given to her as she left the podium. Vanessa Wilk, on behalf of Senator Sharon Runner, had a special certificate to award to the COC Institute for Culinary Education to congratulate them on their grand opening. Then the current students made their way through our tent to hand us small bread rolls, which we were to “break” as the ribbon was cut.

Into the Classrooms

This state-of-the-art culinary learning center that features a demonstration kitchen, savory kitchen, sweets kitchen, banquet kitchen, chocolate room, wine studies classroom, herb garden, faculty offices, retail shop and much more.

After more photos of the ribbon cutting, and one of the new outdoor pizza oven, I went inside the building for a tour. (Story in photos: https://www.facebook.com/media/set/?set=a.10205368655323277.1073741910.1455706632&type=1&l=b449307eae) Entering from either side door, the first thing you will see is a large room, a half circle, set up with red-cushioned chairs and dining tables – for our future dining enjoyment. With the wine room on the left, and the sweets on the right, I was torn as where to start. So I went into the closest classroom, the kitchens, then back for the sweets, and finally into the wine room – where I expect to spend some time of my own in the near future. I especially liked that the wine room had a cellar, a dishwasher, sink and a large counter – everything they could need was there! And some of the students’ chairs had been painted with the ICUE logo – perfect!

It’s all shiny, new and state-of-the-art of course. The students and instructors seemed just as thrilled, if not more so, than the guests taking the tour. We sampled salads, cheeses and sweets to our hearts’ content! And soon it will be to everyone’s!

From the College

The College of the Canyons Institute for Culinary Education (iCuE) serves up a modern, efficient, and accessible educational center where aspiring chefs and sommeliers can learn all aspects of culinary arts and wine studies to the highest possible standards.

The 12,200-square-foot building is a state-of-the-art center featuring a 140-seat dining room, demonstration kitchen, savory and sweets kitchens, classroom, chocolate room, wine studies classroom and lab, retail bake shop and instructor office spaces.

Built in a modern architectural style that matches the simplicity of the reflective glass surfaces found on nearby structures, and that echoes the sophistication of fine dining experiences, the building serves as a venue for both academic instruction and community events.

The College of the Canyons Culinary Arts Program is highly regarded and has been in high demand despite its lack of a permanent, dedicated facility. Since its beginning in 2006, the program has been housed in three separate facilities – the college’s cafeteria, a restaurant space at the Valencia Town Center and, most recently, at leased restaurant space in Castaic.

With the new facility, the program has the space to double enrollment, and expand its breadth of programming.

http://www.canyons.edu/Departments/CULARTS/Pages/default.aspx

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: cellar, chocolate, coc, college of the canyons, culinary, eve bushman, michael perlis, valencia, wine education

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