Join Assistance League for the 7th annual Sunset in the Vineyard!

October 18, 2014 by evebushman

Assistance League will celebrate their autumn fundraising event, Sunset in the Vineyard, Sunday, November 2^nd, from 2:00 – 5:00 PM at Compa Vineyard and homes of Jeannie, Chris and Tim Carpenter. This occasion will be one to remember with samplings of a variety of wines, beers, cheeses and culinary delights. Many Santa Clarita private vineyards and wine makers will be represented, along with De Robertis Family Artisan Cheeses, VNTBC Nano Brewery, Copper Hill Brewery and The Speakeasy Bakery. Music performed by Wheelhouse, featuring Steve Dole, Jeff and Melanie Meyer, Matt Lincoln and Warren George.

Sunset in the Vineyard chairs Cheryl Dellepiane and Cheryl Gray promise an unforgettable afternoon celebrating our local ‘garagiste’ and commercial artisans. Guests will taste and savor wine, craft brews, cheeses, and breads directly from the artisans.
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Chef Cindy Schwanke and Michelle Razzano, along with their talented students from College of the Canyons Institute of Culinary Education (iCUE) will be making delicious pizza from Tim’s wood-fired oven. A perfect afternoon!

Assistance League Santa Clarita, organized in 1989 by local women, was chartered in 1993 and has grown to 146 members. A chapter of National Assistance League, it is a nonprofit, nonpolitical, nonsectarian and IRS 501(c)(3) service organization. Funds raised from Sunset in the Vineyard benefit Assistance League programs exclusively in the Santa Clarita Valley. Our signature program, “Operation School Bell^®” supplies new clothing and shoes, to school children in need. We are currently holding our shopping event for these students, who are referred by school district personnel. We assisted more than 2,600 children last year and have expanded the program to the junior high level.

Join us in increasing our philanthropic efforts by supporting Sunset in the Vineyard. Help us make a difference in our community by donating an item for our auction and attending this memorable event. Tickets are $75 in advance and $85 at the door. For more information, contact www.assistanceleaguesantaclarita.org. Information about Assistance League membership, philanthropic programs and community involvement can also be found on our website. With your generous support, our volunteer members will be able to continue providing much-needed programs throughout the Santa Clarita Valley.

2014 Sunset in the Vineyard Artisans

Alonso Family Vineyards

Bellissimo Cellars

Bouquet Vineyard

Browne Family

Bobcat

Capuano Winery

Compa Vineyard

Copper Hill Brewery

CP Iconic Cellars

DeRobertis Family Artisan Cheeses

Due Nasi

Gagnon Cellars

Golden Star Vineyards

Le Deux Chats

Mystic Hills Vineyard

Nuggucciet Cellars

One Vine Four Branches

Pagter Brothers

Pulchella Winery

Speakeasy Bakery

Oasis Vineyards

Two Hearts Estate Vineyard

VNTBC (Van Nuys Thugs Brewing Company)

Whistling Vineyard

Even MORE at The Second Sierra Pelona Wine Fest

May 2, 2014 by evebushman

There were more food, wine, lifestyle vendors and appreciative guests this year, in only its second time around, at Reyes Winery for the Sierra Pelona Valley Wine Festival last weekend. While VIPs were given early access and other perks, every guest seemed to be feeling the VIP treatment with unlimited access to both commercial and non-commercial home winemakers, international dining options, and new lifestyle members showcasing their wares not seen at dozens of other wine fests. And, a just a week before the event we were to learn this fest was the only fest on the calendar that would be a large scale outdoor event.

I wished I could have visited every tent but, alas, I sampled from most and these are my highlights:

The 2011 Bouquet Vineyards Merlot, made with grapes from Temecula, by winemaker Danny Mascari. What an awesome bouquet!

Got a great photo of a cigar-smoking guest, wearing her wine yoke and trying on a really cool apron at the Agua Dulce Accent booth.

Both non-commercial wine labels, Du Nasi and Bobcat, were very well received at the fest. Two friends making wine, what could be better?

In the Kym’s Kreations tent I found Ron and Kym Cappi and all kinds of goodies: hand painted barrel staves, wine-bottle shaped chalkboards, small custom-made paintings and my favorite: necklaces and key chains fashioned with corks – so I had to buy the Pulchella Winery necklace!

Of course our very own locally owned and operated winery, with a tasting room in downtown Newhall, Pulchella Winery, had a tent so crowded that even I couldn’t get in. No worries, I had just tasted and reviewed all of their wines with winemaker Steve Lemley already!

Coruce Vineyards and Winery 2012 100% Viognier (sweet and nice!) from the Bien Nacido Vineyard near Santa Maria, CA; and their 2012 Semillon (great fruit) with a blend of 90% Semillon, 5% Chardonnay and 5% Viognier.

Portos Bakery, I limited myself to what I think was called the “Dulce de Leche Kiss” and described on their website as “Light and crispy butter tart dough, filled with dulce de leche, topped with powder sugar” and it was OMG good.

I had reviewed a few of the reds from Chavez Cellars this year, so this time I tried and dug their 2012 California Chardonnay for its butter (from the time in oak aging) fruit and balance.

Happy to see that Persia Restaurant served up many of the items from their popular lunch buffet, and this was NOT in the VIP tent.

At Antelope Valley Winery many of the guests, including myself, were loving their 2010 Malbec for its peppery nose and full flavors on the palate.

David Simpson and Antelope Valley ’10 Malbec.

Chef Cindy Schwanke was in VIP tent, standing next to a table of paper cone-wrapped sweets her students had prepared. (The 2014 beneficiary of the fest was College of the Canyons Institute for Culinary Arts.)

The 2012 Harris Ranch Biz Cabernet Franc was another winner. The wine had a high alcohol percentage that was not overwhelming on the palate at all, very balanced.

Also at the Harris Wine Biz table was a very popular, very pink-colored Sangria they wanted people’s opinions on. Made with Chardonnay, Merlot, vodka and tons of fresh cut fruit, it was very popular. I heard later that Reyes Winery had an even more popular Sangria on their table!

BBQ Catering, aka Smokin Bar-B-Quties, had their yummy BBQ beans in the VIP tent. I ate them up, leaving just enough sauce in my bowl to dip some grilled chicken into. I also ran into Chef/Owner Sonja Randall at the event, she and her two adult children were having a grand time working the event.

One of my favorite couples, Susie and Kerry Clark, are the two hearts that make up Two Hearts Estate Vineyard. They don’t surprise me anymore with their two-dozen bottles with grapes (Castaic, Lodi, Paso, etc.) or juice (Australia?) that they turn into extremely expressive wines. This time I especially enjoyed, among others, their 2012 Australian Chardonnay, 2012 Monterey Chardonnay and the 2010 Castaic Syrah.

Isidora Designs makes both wine, and non wine, themed bags from clutches to duffels. I snatched a card so I can shop online later.

Silver and gold awarded wines from the LA International Wine Competition had their own booth. I enjoyed the Stark Raving Malbec made by Rosenbloom. This was not a Malbec that needed food, it was very approachable now.

My Facebook friend David Simpson loved the treats served up from Truffles n’ Toffee…bummed I missed them myself this time!

Of course the Reyes Winery tent was the most sought after wine tent to visit, heck they hosted the event and they have award-winning wines too!

Reyes Winery vines and the welcoming tents photographed by Beth Greenwald.

I got to sample the Tochigan Farms salsa with a Malbec, wanted more!

Golden Star Vineyards made a big impact on people with award-winning wines made in the high dessert AVA. I made sure several people got to try the Perlis Pick 2012 Syrah and my own fave, Purple Haze, a blend of Zinfandel, Merlot and Malbec.

Artist Michael Harder had beautiful wine-themed paintings…there’s one I have my eye on still. His website is called Hard Art.

The Six Foaks wine table was fun. Six pals got together and made a lot of wine, and several of their newer labels feature original art of iconic film stars such as Sophia Loren, Audrey Hepburn and Natalie Wood. I enjoyed several, including the Grenache-Syrah-Mourvedre blend and a Pinot Noir, from this non-commercial winery.

Chef Juan Alonso of Le Chene restaurant was serving up a Salmon (not crab) cake with cole slaw and dressing…it was truly a taste treat!

Though SCV Wine Enthusiast group leader and winemaker Doug Gould couldn’t attend, his red blend wine, “Lil Bastard” was there to be enjoyed by all.

Ooh oh! And Eve’s Wine 101 Consulting LOVES the top-billing we received in the program under “supportive members of the media.” Gotta love alphabetical listings!

Facebook album link: https://www.facebook.com/media/set/?set=a.10202853751092243.1073741867.1455706632&type=1&l=060470474d

Save the Dates

The 5^th Annual Harvest Festival – A WiSHful Evening at the Vineyard will be held on September 6 and will benefit the Wish Education Foundation.

Third Annual Sierra Pelona Valley Wine Festival will take place on April 25, 2015.

All Fest Vendors

Local Winemakers, Spirits and Breweries:
San Antonio Winery, Alonso Family Vineyards, Bobcat, Chavez Vineyards, Du Nasi, Golden Star Vineyards, Donato Family Vineyard, Antelope Valley Winery, Harris Wine Biz, Bouquet Vineyards, High Desert Cellars, Coruce Vineyards, Oasis Vineyards, Stella Rosa Wines, Six Foaks, Magellan Gin, Agua Dulce Winery, Absenthe, High Desert Wine Cellars, Two Hearts Estate Vineyard, Pulchella Winery, Hearthstone Vineyard, Rhum Barbancourt, Reyes Winery, Anhueser-Busch, Wolf Creek Brewery, Agwa, Mi Rancho Tequila, Diosa Tequila, Bobcat, Du Nasi, Six Foaks, and Bouquet Vineyards, Gott Wine, Diosa Tequila, Wine House Vineyard, Wolf Creek Brewery, Mi Rancho Tequila.

Gourmet Bites:
Portos Bakery, Gourmet Blends, California Bakery, Rattlers BBQ, Double D Cupcakes, Vincent Hill Station, Truffles n Toffee, Le Chene French Cuisine, Baracoa Lounge, Wolf Creek Restaurant and Brewery, Mi Dolce Vita Cupcakery, Persia Lounge, George’s BBQ and Smokin’ BBQuties Grill Team, Mickey’s Momma’s BBQ.

Salmon cakes by Chef Juan Alonso from Le Chene.

Art and Design: Kym’s Kreations, Carlos Bacelar & Co., Isidora Designs, Knox Studio, Sandia’s Web and Design, Designs by Sandra Lane, Patina Soul, Michal & Company, Luscious Soul, Three Wild n Crazy Ladies, Loom in the Living Room, Prussmeier Pens, Crazy Kraut Products, M Cigars, Hard Art, Blvd. Cosmetics, Aqua Dulce Accents.

From Reyes Winery

Reyes Winery is “happy to be part of one of California’s most exciting burgeoning wine regions. The Sierra Pelona Valley Vintners Association is an organization that brings together the talents and resources of its members, partners and community to promote the production and appreciation of fine wines grown or produced within the Sierra Pelona Valley AVA and surrounding areas. Nestled in the Sierra Pelona Mountains of Southern California, just 30 miles north of downtown Los Angeles, the Sierra Pelona Valley’s untouched natural beauty provides the perfect environment for burgeoning vineyards, boutique wineries, tasting rooms, and outdoor activities. Visitors can enjoy a day of discovery and relaxation exploring the area’s fine wineries, tasting rooms, events, and hiking trails.”

Vintage Beacon circa 4-09: Chef Chris New

April 29, 2014 by evebushman

Chef Chris New has the only gadget in Santa Clarita that was the winner of the Food Network’s Award for Tasty Technology: The “Anti-Griddle” quickly freezes sauces and purees into solid, unique forms — or freezes just the outer surfaces while maintaining a creamy center. It’s the perfect accompaniment for a modern chef that prides himself on “cooking out of the box.”

Chris, as I found myself calling this likeable young man with more cooking experience than anyone twice his age, was willing to take an hour out of his busy life catering for the motion picture industry, helping his wife Rebecca raise their two-year-old daughter and starting up his new catering venture, Elite Dining and Catering, to answer a few questions for his neighbors here in Santa Clarita:

1. How did you get started and why the interest in being a Chef?

“I grew up with a cooking family – both sides enjoy cooking and eating – with roots in Yugoslavia, Italy and Germany. Traditional old world dining. Then one day I was watching a new channel, the Food Network, and when I saw Tyler Florence making the Ultimate Chocolate Cake – I knew I wanted to try it. Of course my family would tell you: it was a disaster.

2. Where did you get your education, experience and training?

“I enrolled in Cordon Bleu school in Pasadena. After graduating I was accepted into the kitchens to do my hands-on ‘training’ (aka free) at the 5 star Ritz Carlton San Francisco. From there I transferred to the Ritz Carlton in Pasadena, then my wife Rebecca and I went to Rome for more cooking experience.

When we came back to the states I was accepted to stage at Chicago’s Alinea restaurant for the most amazing experience of my life as I was able to learn from Chef Grant Achatz (He was named best chef by the James Beard foundation for 2008). At Alinea I got a real taste for presentation and effect as well as respect for food and life.

I recently finished working under the world Famous Chef Thomas Keller of the French Laundry, Bouchon, Ad Hoc and Per Se Then I staged at 2 Star Michelin restaurant Alex in Las Vegas’s Wynn hotel under the tutelage of Alex Strada. I have recently been invited to do an internship at McCrady’s in Charleston, South Carolina to further my culinary training but I want to work here in Santa Clarita where I was raised.”

(Eve’s note: These names meant little to me so I looked them up for my 101ers too. Alinea restaurant: “combines food science and art.” I copied some of their photos for you here as they reminded me of Chris’s presentations.

To ‘stage’ means to train.

The Thomas Keller Restaurant Group: is made up of a family of restaurants.

Within each you’ll find a passion that binds them as one. That is – the common desire to provide memorable experiences for one another and every guest that visits.

Alex Strada: Possibly familiar to you from his stint on the American “Iron Chef”, he followed his once and present boss Steve Wynn from The Mirage, closing his Renoir venue to open Alex.

James Beard: The central figure in the story of the establishment of a “gourmet” American food identity. He was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s.)

3. What style do you consider yourself using?

“French techniques is the basis, but, with an emphasis on aromas, textures and presentation. I can make you lasagna and fried chicken but…I can also introduce your palate to new experiences…”

4. Tell me about your catering company.

I love the luxury side of food (foie gras, truffles, caviar, oysters). I like to create food and wine events for 10 guests once a month. I do the prep work at my kitchen and then bring to yours. This way your guests can see what has gone into their meal, not just the end result.”

5. Your wine education and experience?

As a Cordon Bleu graduate, a wine program is part of the curriculum. As well as the restaurants that I worked in I also worked at Justin Winery in Paso Robles for two years. I enjoyed, and still get called back to do, wine pairing dinners. Sitting down with winemakers, selecting the menu based on the wine, is a mutually gratifying experience.

6. Your own wine interests?

I’d like to attain entry level sommelier status someday. In the meantime I have memberships with Healdsburg’s Williams Selyem, Stag Leap’s Shafer and Sonoma’s Michel-Schlumberger.

7. Your mentors?

Besides Thomas Keller look up Grant Achatz. (And so I did: Achatz is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine.

Then I had to look up, you guessed it, molecular gastronomy: A classic example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is less important to cooking the eggs than specific temperatures – which always yields the desired result.

8. Where do you see yourself getting the most enjoyment?

“Not being hired as a ‘caterer’ but as a ‘host’ to dinner parties and cooking classes. Pizza, wine and friends means a relaxing evening ‘rolling out the dough’. And on the opposite end I can create the ultimate experience in classic dining by providing everything from the starched linens to the elegant servers. And tomorrow I’ll enjoy myself – by giving a talk to new Culinary Arts students at College of the Canyons.”

Meet me here: Discover A Heavenly Oasis Just Outside of Downtown Los Angeles of Decadent Wine+Food+Music at the 2nd Annual Sierra Pelona Valley Vintners Wine & Jazz Festival

April 11, 2014 by evebushman

The Sierra Pelona Valley Vintners Association 2nd Annual Vintners Festival & Jazz In the Vineyard Event on Saturday, April 26, from 11am-4pm, at Reyes Winery in Agua Dulce, just 45 minutes north of downtown Los Angeles, features an unparalleled mix of great locally-produced wine and food, paired with illustrious live jazz music performed in a breathtakingly beautiful vineyard setting.

“You might say we’ve created a kind of ‘holy trinity’ for voluptuaries of decadent wine+food+music in a heavenly oasis right outside of Downtown Los Angeles,” says Cyndee Donato of Donato Family Vineyard and Antelope Valley Winery, a Winemaker and member of the Sierra Pelona Valley Vintners Association. “And, the beauty of it is, almost no one knows we’re here, so our guests get to be the first to discover this burgeoning, wine frontier.”

Local Wine, Breweries, & Spirits Tastings will be from, among others, San Antonio Winery, — Alonso Family Vineyards — Bobcat –Chavez Vineyards– Du Nasi — Golden Star Vineyards –Donato Family Vineyard—Antelope Valley Winery– Harris Wine Biz — High Desert Cellars — Coruce Vineyards — Oasis Vineyards — Six Foulkes — Magellan Gin — Agua Dulce Winery — Absenthe — Pulchella Winery — Rhum Barbancourt — Reyes Winery — Anhueser-Busch and other SPVVA Members.

Gourmet Bites will be supplied by delicious artisan food producers such as Le Chene French Cuisine — Portos Bakery — Truffles n Toffee — California Bakery — Gourmet Blends and more to be announced.

The 2014 Festival’s Jazz-In-the-Vineyard Musical Lineup includes:

Quattro, the 2013 Latin Jazz Grammy Nominee for Best New Artist, a fresh, new innovative ensemble blending Latin + Pop + Jazz + Classical creating their unique sound. Their debut album is “POPZZICAL”. Read more…

Lauren Koval, jazz vocalist & Paul McDonald, keyboardist and arranger, performing Latin Jazz & Standards from the Great American Songbook.

Jon Stephen, Tropical Brazilian Guitarist, performing his own genre of all original music of magical compositions ranging from smoky jazz to breezy bossa nova to serrano-like flamenco. Read more…

Still Moving Project, a group of dedicated, fun-loving musicians, making beautiful original music with a unique brand of melodic rock, country, folk, and jazz.

The Arts & Crafts Exhibit will feature local artists including the find woodworks of Carlos Bacelar, Isidora Designs, DeSigns by Sandra Lane, and Prussmeier Pens. Also, MCigar returns with his highly coveted, hand-rolled fine smokes.

A portion of the proceeds from the festival will benefit College of the Canyons, the Institute for the Culinary Arts, scheduled to open fall 2014. Sponsors for the event include Union Bank of California, Galpin Motors, Rec Solar, TeeItUp, and All-American Containers. For more information on the 2014 Festival, and a up-to-date list of participants including wineries and other vendors, artists’ biographies and photographs, please visit the SPVVA website.

Reyes Winery is located at 10262 Sierra Highway in Agua Dulce, CA 91390.

About Sierra Pelona Valley AVA and SPVVA Vintners Association:
The Sierra Pelona Valley Vintners Association is an organization that brings together the talents and resources of its members, partners and community in order to promote the production and appreciation of fine wines grown or produced within the Sierra Pelona Valley AVA. Nestled in the Sierra Pelona Mountains of Southern California, just 30 miles north of downtown Los Angeles, the Sierra Pelona Valley’s untouched natural beauty provides the perfect environment for burgeoning vineyards, boutique wineries and outdoor enthusiasts. Visitors can enjoy a day of discovery and relaxation exploring the area’s fine wineries, tasting rooms, events and hiking trails. For information on how to make the most of your time in Sierra Pelona Valley Wine Country, join the Sierra Pelona Valley Vintners on Facebook and follow along on Twitter.

Perlis Picks: Second Annual Sierra Pelona Valley Wine Festival

March 29, 2014 by evebushman

Second Annual Sierra Pelona Valley Wine Festival

http://www.sierrapelonavintners.com/

Do you know what an AVA is? It is the abbreviation for “American Viticultural Area”, which is an officially designated wine grape-growing region in the United States. Creation of a new AVA has to be approved by the Alcohol and Tobacco Tax and Trade Bureau of the US Department of the Treasury. So, getting a new one is kind of a big deal.

Next question…Did you know that we live right next to one of the newest AVAs – the Sierra Pelona Valley? Where is the Sierra Pelona Valley? Well, if you go North on Sierra Highway from the Santa Clarita Valley to Agua Dulce until you get to the Reyes Winery (http://reyeswinery.com) , you are there!

And, not coincidentally, on April 26^th, the Reyes Winery is hosting what is now the 2^nd Annual Sierra Pelona Valley Vintners Association Wine Festival. Billed as “The Perfect Pairing of California Fine Wine & Good Living”, the festival will feature wineries from both within and outside of the Sierra Pelona AVA. Some of the featured wineries will be: Reyes Winery (of course), San Antonio Winery, Alonso Family Vineyards, Golden Star Vineyards, Harris Wine Biz, High Desert Cellars / Chavez Vineyards, Oasis Vineyards, Agua Dulce Winery and Pulchella Winery, among others.

I’ve written in the past about Golden Star and how much I like their wines, especially their Syrah. And knowing that the Syrah grapes actually came from the Chavez Vineyards makes me extra excited to try the Chavez wines as well. Not to mention all the other great winery participants!

From Lee Williams of Golden Star Vineyards (http://goldenstarvineyards.com) :

“Golden Star Vineyards & Winery is pleased to announce that we will again participate in the upcoming 2nd annual Sierra Pelona Valley Wine Festival at the magnificent Reyes Winery. This event is an ethereal experience, where wine tasters and winemakers are joined together in the vineyard setting to enjoy the fresh springtime air. We will be pouring our 2012 Syrah from the Antelope Valley of the California High Desert, as well as our signature wine “Purple Haze” an eclectic blend of Zinfandel, Merlot and Malbec. Please join us.”

And from Cindy White of High Desert Cellars/Chavez Vineyards (http://highdesertcellars.com):

“We will be pouring the following Chavez Cellars wines at the Sierra Pelona event:

2012 Chardonnay

2010 Syrah Rose

2010 Semillon

2010 Tempranillo

2010 Syrah (Gold Medal Winner)

2010 Merlot (Silver Medal Winner)

2010 Zinfandel (Bronze Medal Winner)

We are very excited to be participating again in this wonderful event. Looking forward to great weather, and seeing many new faces and dear friends.”

Of course the festival will include plenty of local food and lifestyle vendors, along with two great bands, guaranteeing a fun-filled day.

An added plus is that some of the proceeds of the event will go to benefit the new Institute for Culinary Arts at College of the Canyons. Did you know that was coming? Our little valley is really becoming an amazing place with our own burgeoning wine country and a world-class culinary school.

Speaking of COC’s culinary school. I expect you heard that Nate Hasper and Steve Lemley of Pulchella Winery (http://www.pulchellawinery.com) planted a Zinfandel vineyard on the college property. These guys are tireless and always support the local community and its fundraising efforts.

Here’s what Steve Lemley had to say about Pulchella’s participation in the Sierra Pelona event:

“Pulchella is getting ready to release their 2012 vintage production and with 2012 being sure a wonderful vintage it is by far the most concentrated and powerful Paso Robles wines we have ever produced. Releases will include:

100% single vineyard Paso Robles Syrah, Grenache, Petite Sirah, Zinfandel and Cabernet Sauvignon releases. Two Rhone blends including Grenache, Syrah and Petite Sirah, Syrah blends and more. We will be pouring some of these new releases at the festival.

We are very excited about the event, it supports a great cause and allows local wineries and other to showcase their craft. This being the second year of the event, we are sure it will be just as successful as the last.”

So, take advantage of the fact that we have our own officially recognized grape-growing region right around the corner from us. This is only going to get bigger and better, so get in on the ground floor. And, remember the Golden Rule for local businesses – support them as you would like to be supported. Hope to see you there.

2nd Annual Sierra Pelona Valley
Wine Festival

April 26, 2014

11am – 4pm

http://www.sierrapelonavintners.com/tickets/

Editor’s note: Learn more about what to expect at the 2^nd Annual Sierra Pelona Wine Fest in these short videos taken at a recent press conference: Part 1 and Part 2.

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. (2013 Update: Eve and Michael announced Eve Wine 101 Consulting. Info is here: http://evewine101.com/press-releases/) Michael can be contacted at michaelthezinfan@aol.com.

Vintage Beacon, Circa 3/09: Chile comes to Santa Clarita

March 4, 2014 by evebushman

Inhale for a minute. Now do it again, but this time imagine that you have traveled to Chile and an expert chef has made you a 5-course meal with no less than shrimp empanadas, corn and coconut soup, basil-scented mashed corn tamale, sea bass, pheasant breast stuffed with Porcini mushrooms, chorizo laced risotto in a Pinot Noir reduction, marinated steak in Chilean salsa, potato and onion timbale…but wait, we have to go back…I forgot to mention that this chef has also paired regional wines for each dish.

There is no possible way that you can inhale all that the first of quarterly wine pairing dinners of 2009, hosted by Salt Creek Grille and catered by the new off-the-menu catering stylist, Tamra Levine, has to offer.

Fresh from serving up tiramisu parfaits to pesto bread for our City Council, Vine 2 Wine, COC Culinary School or the early risers in the VIP tent of the Amgen tour, Tamra has been busy concocting much more than anything found on your typical catering menu and Salt Creek Grille Catering.

When I came to her Heritage Lane home I was greeted by the aromas of her fresh spices growing outside of her front door and, once inside, by indescribable commingling scents that warmed my nose and made my mind wander.

“This is something I’m working on, although you can’t have it with the wine my husband is pouring right now,” Tamra began while Jeff Levine, (of T.G.I.C. importers that provide the best portfolio of South American wines) attempted to withhold the Santa Ema Catalina Cabernet Sauvignon 2005.

“This is a warm garlic flan better paired with just water.” The small glass bowl with my sample was quickly dispatched, down my hatch, while the flavors of buttery roasted garlic, bay leaf, rosemary, thyme and cream lingered in my mouth.

I had to remind myself this singular spoonful was a teaser…I was not eating the meal I came to hear about.

“Chilean food is really unique. We don’t have a restaurant that I know of serving their dishes in Santa Clarita, so we have an opportunity to really educate our palates. I had to write to South America, just to get their spices, as they are that different – even for a chef.”

“The wines are wonderful there too, from Argentine Malbec to Bordeaux. In this dinner alone we will have a Santa Ema Chardonnay, Montes Alfa Pinot Noir, the Santa Ema Catalina we have now and a Montes late harvest Gewurztraminer.”

Asking what else we might find at the restaurant, Tamra lead me through a few more tasty tidbits.

New at Salt Creek Grille

“Owner Greg Amsler has a new catering menu that asks clients to use their imagination. We like to say that ‘Our boundaries are your dreams and wishes’. He is also debuting a new dining menu and, besides the regular wine list, there is ‘Greg’s List’”.

Greg’s list, that you may have to ask for from the wait staff, features only 10 wines. But each one is outstandingly rated.

Where in the past you may have been limited by a strict menu, venue or budget this isn’t the case for the new catering department at Salt Creek Grille. Having a classically trained culinary arts chef at the helm of their new catering department gives you choices heretofore not available from a neighborhood caterer.

Chef Tamra Levine

Still the only caterer in town that can expertly pair wine and food, Tamra Levine, can arrange all the rentals from floral, to tents, to service.

Her additional wine education isn’t for cellar management or to be utilized as a restaurant sommelier, instead Tamra uses her expertise to teach and train others. She not only works with the culinary arts students at College of the Canyons, but helps consult for the Salt Creek Grille’s wine list.

And, best of all, Tamra takes suggestions. What cuisine sounds interesting to you she has already mastered or is anxious to learn.

Chile is only the first country to visit in the plans for a robust, festive and spicy 2009.

Benefitting the COC Culinary Arts Capital Campaign: 2nd Annual Sierra Pelona Wine Festival

February 19, 2014 by evebushman

I received this email from Murray Wood, Chief Development Officer, College of the Canyons Foundation and wanted to share it with readers. Below this message are the most current photographs of the Culinary Arts building site!
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Reyes Winery is hosting the Second Annual Sierra Pelona Valley Wine Festival on Saturday April 26, 2014 from 11am-4pm. We will have local winemakers and numerous wineries, breweries, and tequila producers from all across Southern California. We are happy to be part of one of California’s most exciting burgeoning winemaking regions.  Come and join us at this year’s Wine Festival which will benefit College of the Canyons Culinary Arts Capital Campaign. Our guests will be treated to gourmet food pairings from highly acclaimed Los Angeles area chefs and artisanal food makers. COC culinary students will also be on hand offering samples of some of their signature dishes. In addition, we will have an art exhibit from local artists and craftsmen. You will be entertained with live music from several local bands. There will be a raffle, which will include Wine-and-Dine gift certificates, wines, gift baskets, and a variety of other items.

For more information and tickets go to: http://reyeswinery.com/spv-winefestival

College of the Canyons Installs Vineyard at Valencia Campus

February 16, 2014 by evebushman

From Pulchella co-woner Steve Lemley: We are so excited. Tired but excited!! Who else gets handed a historic piece of Paso Robles? Vines close to 50 years old planted by one of our mentors and previously managed by our vineyard consultant Nick Valdez of Remo Belli vineyards. Richard Sauret planted these Zinfandel vines in 1969 and managed them for close to 30 years himself. We worked with a fantastic crew from COC to pull off this project and hope it brings them great success. Big thanks to all involved for allowing us to help further wine education right here in our own backyard. For nearly 45 years College of the Canyons has cultivated an unequalled reputation for providing access to higher education, job training and by extension, opportunity. But with the addition of a recently installed vineyard at the Valencia campus, that reputation may soon include a nod toward viticulture.

For nearly 45 years College of the Canyons has cultivated an unequalled reputation for providing access to higher education, job training and by extension, opportunity. But with the addition of a recently installed vineyard at the Valencia campus, that reputation may soon include a nod toward viticulture.

Situated among the slopes located in the western section of campus, the college’s new vineyard includes high-quality California Zinfandel grape vines, which were donated to the college by Remo Belli Vineyards in Paso Robles, and transplanted by local vintners and friends of the college Steve Lemley and Nate Hasper of Pulchella Winery and tasting room.

“The addition of a vineyard to our Valencia campus couldn’t come at a better time,” said COC Chancellor Dr. Dianne Van Hook. “It will perfectly complement the Culinary Arts facility we are building, creating unique learning opportunities for our students and augmenting our Wine Studies curriculum.”

The installation process began on Feb. 1, with Lemley and Hasper working to transport and subsequently replant the 50-year-old vines — establishing COC as one of the only Southern California-based community colleges to maintain an operational vineyard.

Plans also call for the planting of additional vines —to be cloned from the original vines —in an adjacent plot of land, sometime in fall 2014.

According to Lemley and Hasper, the newly installed vines “hold quite a bit of history” having originally been planted by famed Central California viticulturist Richard Sauret for Remo Belli Vineyards in 1969.

Hailed as one of the godfathers of vineyard management for the central coast region, Sauret is widely credited for pioneering the start of Paso Robles grape farming in many ways, with his grapes still garnering awards nearly 45 years later.

Now, that rich legacy will have the opportunity to take root at College of the Canyons.

“We are very excited to be able to transplant and manage these vines, which have such a rich history, and are associated with an area we are so familiar with,” said Lemley, co-owner of the Pulchella Winery and tasting room, which recently relocated their crush pad facility and tasting room from Paso Robles to downtown Newhall.

Although Pulchella Winery has volunteered to oversee the vineyard for the next several months, college officials envision that task eventually being handed over to students and faculty at the College of the Canyons Institute for Culinary Education (iCuE).

“This vineyard is a testament to the power of partnerships,” Dr. Van Hook said. “It is proof that we can do more together than we can alone. Remo, Nate, and Steve are amazing supporters of College of the Canyons, and we are proud to be the recipient of their generosity and selfless service. The glasses filled from our first harvest will be raised in their honor.”

In addition to the multitude of classroom curriculum applications that the vineyard will create for students enrolled in culinary arts and/or wine studies, the college will also be able to surplus portions of its annual grape harvest to local winemakers looking to blend COC’s grapes with their own.

The proceeds received from the surplus of the harvests can then be used to augment the college’s annual budget and help fund operational costs, while providing students and community members with increased access to educational and workforce training opportunities.

College officials are anticipating an initial harvest in fall 2015.

Vintage Beacon Circa 2009: Plums to Grapes, A Home Wine Making Experience

February 4, 2014 by evebushman

Before I knew Steve Martin to be a winemaker I knew him to be a “spinster”. When we saw each other weekly at a local gym he once took the seat off of my spin bike before class and suggested we do the hour standing. I took the challenge and survived.

My latest visit with Steve was equally challenging. I was to learn a little about him and his wife’s home wine making experience and take several gallons of potted grape vines home to replant myself.

“I threw some plums in the trash one day. The next time I had to go to the trash can I was assaulted by the smell of them fermenting and it struck me that I could’ve made wine from those plums. So, with a fresh batch, and a book, I tried it.”

The book was First Steps in Winemaking by C.J.J. Berry. A new copy now sits on my desk.

“Then two years ago I started the project of making wine. I had these really small table grapes that someone suggested I just make wine out of. Then I did some research, bought some vines and kept them in pots for a year. The Napa vines being what I am currently using. We have all Cabernet vines, as one grape type means that they will all ripen at the same time and make it easier for us at harvest.”

“Our soil is icky,” added his wife Cathy, “But DiMaggio said the ickier the soil the happier the grapes.” (Steve and Cathy have taken DiMaggio Washington’s winemaking classes at College of the Canyons, COC.)

I got an opportunity to try the 18% alcohol Plum wine fortified with sugar as well as their 2007 S & C Estates Cabernet. I enjoyed the Plum and thought it would work nicely over ice with a slice of lemon and some sushi. The Cabernet, very young and a first attempt, reminded the Martin’s of the Charles Shaw variety, commonly referred to as “Two Buck Chuck.”

Married in 1976 the Martin’s showed me a couple of other wines they had racked in their long marriage and now winemaking years: 1974 Lantenbach Liebfraumilch and 1976 Chateau Theiuley Bordeaux. But no sipping there. It was time for my winemaking lesson and to collect my vines.

“Today is lesson one: When you replant these vines you would pick one branch, ‘rub’ off the rest and remove any green below the trellis every other week to encourage the vine to grow at least two feet on either side.” Like vineyards across the Napa Valley Steve and Cathy’s vines were in the classic cordon ‘T’ shape.

“All of the energy goes to the vines growing in height so you need to wire them in. If you want to leave them in the bucket and just choose one shoot to go right and one to go left, choose the longest ones, that would work.”

They also mentioned that since they put their clippings into pots, other clippings that had fallen to the ground grew too, and all had produced grapes. I was left to wonder if my husband Eddie would really get them into the ground or if our new grapes were going to be harvested from their pots come next year.

Steve is not the first SCV winemaker that I’ve met through my wine writing but he is the closest. I could have cycled the 6 blocks to his house from mine but I had the excuse that I couldn’t get the plants back that way, and, I was afraid of him taking away my bike seat again.