Acme Hospitality Restaurants In Santa Barbara Introduce New Cocktails for Fall and Winter Season

November 7, 2021 by evebushman

Seasonal Santa Barbara County-Inspired Cocktails are Created By The Lark,

Pearl Social, Loquita and La Paloma Café’s Talented Bar Team

Acme Hospitality’s bar team, led by Alberto Castillo (The Lark and Pearl Social), Michael Bowlds (Loquita) and Sam Hamlin (La Paloma Café), has designed a new menu of hand-crafted cocktails, reflecting the change of season in Santa Barbara County.

Nine fresh cocktails include Flora Rosa and Saguaro (The Lark); Accident in Paradise and Bird is the Word (Pearl Social); Del Maguey Mezcal Flight and Verde Eastside (La Paloma Café); and Las Fallas; Siderias and El Caqui de España (Loquita).

All fall drinks are priced from $12-14; $30 for the Mezcal Flight and are now available through December. High resolution photos available.

Loquita, photo credit Kate Winter.

ACME HOSPITALITY’S SEASONAL COCKTAILS 2021 available now through fall and winter season

The Lark

Flora Rosa

jalapeno-infused reposado tequila, guava, lime, ginger cordial, rosemary $14

flora rosa highlights the beautiful romance that tequila has with spice

the jalapeno infusion provides the right blend of spice and bite that is brought

together and brightened by notes of ginger…

tropical hints of guava as a finish gives this cocktail the perfect amount of complexity

Saguaro

vida mezcal, ancho reyes chile liqueur, lime, mint, basil, grapefruit peel $14

vegetal/herbaceous brightness and hints of spice complement the mezcal, blending fresh crisp flavors of cucumber mint and lime with the natural smokiness of the spirit and stimulate the palate before dinner

Pearl Social

Accident in Paradise

tequila, pineapple, cilantro-mint-cucumber, lime, firewater $12

pineapple and cilantro go perfectly together;

blending with firewater brings out all the flavors in this most refreshing of cocktails

Bird is the Word

mezcal, pineapple, campari, lime, salt $13

perfect balance between smokiness, bitterness, and sweetness

a pinch of salt so when shaken perfectly complements the agave

La Paloma

Del Maguey Mezcal Flight

a rotating selection of single village© mezals $30

warm the palate with aromas, flavors and rich textures

each taste takes you on an adventure…remember… sip it, don’t shoot it

Verde Eastside

mezcal, cucumber, agave, lime $15

a take on the classic eastside with mezcal instead of gin and

cucumber puree replaces muddled cucumber

the smokiness of the mezcal pairs beautifully with the subtle sweetness of the cucumber; the puree adds brilliant color and texture

Loquita

Las Fallas

rye, rum, carpano, vermut $14

inspired by the popular festival holidays in valencia that occurs from september 1-5

it is marked by flower offerings, fireworks and substantial communal bonfires

Siderias (de Pasado Verano)

gin, lime, passionfruit, manzanilla sherry $14

in spain, parties and festivities that honor tradition are referred to as “siderias”

this drink highlights the first tasting of spanish ciders when they are ready

El Caqui de España

mezcal, lime, persimmon, sherry $14

caqui is spanish for persimmon, featured in this cocktail

spain is the largest producer in the world of this autumn fruit

All seasonal cocktails are priced from $12-$14; $30 for Mezcal Flight

The Lark

131 Anacapa Street

Santa Barbara, CA 93101

805.284.0370

Pearl Social

131 Anacapa Street, Ste B, Santa Barbara, CA 93101

805.284.0380

Loquita

202 State Street

Santa Barbara, CA 93101

805.880.3380

La Paloma Café

702 Anacapa St

Santa Barbara, CA 93101

805.966.7029

The mission of Acme Hospitality is to bring together the community to experience warm hospitality and the highest quality food, beverages and ambiance while venerating the diversity of Santa Barbara and the Central Coast.

ABOUT THE LARK:

The Lark’s menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast. Drawing inspiration from the coastal regions of the Mediterranean Sea, The Lark’s food is beautifully plated, featuring bold flavors designed to delight the senses while staying rooted in the climate, geography and inspiration of Santa Barbara, the American Riviera.

ABOUT PEARL SOCIAL:

Pearl Social is a romantic, intimate cocktail bar, social destination and live music venue where people come to celebrate life while enjoying the music and ambiance of this dynamic new space. Pearl Social is the ideal place to grab a hand-crafted artisanal cocktail before or after dinner at one of the Funk Zone’s most popular restaurants – The Lark or Loquita. Pearl Social’s name gives a nod to the celebrated first lady of Santa Barbara, Pearl Chase, a local activist who worked tirelessly on the historic preservation and beautification of the popular coastal city. Pearl Chase was an intelligent and courageous woman who deeply loved her adopted hometown of Santa Barbara and spent her life committed to bettering it.

ABOUT LOQUITA:

Loquita, an endearing Spanish colloquial term for a wild and fun-loving young girl, is a love letter to the Spanish origins and history of Santa Barbara. The menu presents a variety of authentic Spanish pintxos, tapas, paella, charcuterie and cheeses; seafood and meat dishes sourced from Santa Barbara’s ranchers, farmers, and fishers.

ABOUT LA PALOMA CAFÉ:

La Paloma is an approachable neighborhood restaurant, patio and watering hole, picking up just where it left off. La Paloma Cafe is a thoughtfully crafted California barbecue restaurant where flavors reflect the past and present of our local community. Paying tribute to the age of the vaquero, La Paloma uses indigenous ingredients prepared with Mexican and Spanish influences and cooked over California live oak.

For further information on Acme Hospitality, visit

www.acmehospitality.com

Follow on Instagram

@thelarksb

@pearlsocialsb.com

@loquitasb.com

@lapalomasb.com

The Secret Garden Distillery Announces Appointment of ImpEx Beverages as its Exclusive US Importer

June 14, 2021 by evebushman

The Secret Garden Distillery is proud to announce they have joined forces with ImpEx Beverages, a California based spirit importer, to bring their award-winning gins from Edinburgh to the USA.

The first shipment will soon find its way into specialty retailers across the USA. The expressions for this launch include Damask Rose & Juniper, Lemon Verbena & Juniper, and Pink Elderflower, Jasmine, & Juniper. Each of these bring with them a unique experience for the American consumer, as the nurture and love for each botanical shines through with every sip.

Damask Rose & Juniper

A lovely golden gin with aromas of rose and hints of juniper. It tastes like Turkish Delight with some light citrus and candied cherry. It’s a gorgeous, delicate gin that is as refreshing as it is beautiful.

Perfect serve: Pour over ice and mix with a premium light tonic water and watch it naturally transform from a shimmering gold to a lovely pink in honor of this noble rose’s petals.

Lemon Verbena & Juniper

Crystal clear gin with aromas of citrus, lemon sherbet, and hints of herbs. Its zesty flavors are intermingled with juniper.

Perfect serve: Pour over ice and mix with a premium light tonic water. Garnish with a slice of lemon or a sprig of fresh mint.

Pink Elderflower, Jasmine, & Juniper

A delightful salmon pink gin with aromas of orange and pink grapefruit. On the palate it’s quite exotic with citrus and sweet orange flavors. All the sweetness is coming from the natural residual sugar of the plants.

Perfect serve: Pour over ice and mix with a premium light tonic water and watch it change from salmon pink to a brighter vibrant pink. Serve with a slice of pink grapefruit.

Hamish Martin, Founder of the Secret Garden Distillery, said: “I am so delighted to be working in partnership with ImpEx Beverages as our exclusive distributor in the US. They have embraced our beliefs and truly understand our ethos and our one true value; to be rooted in nature. I started the business with a dream, to create a Garden that works hand in hand with nature, using no chemicals whatsoever and actively encouraging our wild indigenous plants. These magical plants and herbs offer an array of natural flavors that work so well together in our gins. There are no added sugars, artificial colorings, flavorings, or preservatives, just nature distilled. We hope you enjoy them as much as we enjoy making them.”

Andre de Almeida, Managing Director of Secret Garden Distillery said “This is an exciting time for The Secret Garden Distillery, as we embark on the next stage of our journey. Hamish has built a unique business proposition underpinned by his passion for nature which is at the heart of everything. Working in partnership with ImpEx Beverages is an important step in sharing our story with Herb Garden premium gin consumers across the world. We are very excited for the future and our partnership with ImpEx Beverages.”

When speaking to Sam Filmus, President of ImpEx Beverages, he said, “We could not be more pleased to embark on this adventure with The Secret Garden Distillery. These amazingly unique gins and the team behind them are sure to bring delight to US Consumers looking for something more than just your average gin. Add to this the way the natural botanicals react to tonic water and change the color of the spirit, you have a real crowd pleaser. We look forward to seeing the US fall in love with Herb Garden Gin, just as we have.”

About The Secret Garden Distillery

The Secret Garden Distillery lovingly crafts every bottle from seed to sip, and create unique tasting gins full of natural flavors and aromas with no added sugars, artificial colorings, flavorings or additives. Always with a commitment to better their sustainability credentials and impact on Mother Earth.

The Secret Garden Distillery was founded by entrepreneur and herbologist Hamish Martin, on a 7.5-acre site based on the outskirts of Edinburgh with its very own gin botanical garden.

Hamish and his wife Liberty originally purchased the site in 2012 with the dream to create The Secret Herb Garden, filled with plants, using no chemicals whatsoever, working hand in hand with nature and encouraging wild indigenous plants to flourish. Hamish, who had previously worked in the wine and spirits trade, started to experiment with herbs and spirits to demonstrate how remarkable nature is in naturally delivering flavour and color. By October 2017, the Secret Garden Distillery was established.

The Secret Herb Garden has over 600 naturally and sustainably grown varieties of herbs and plants, including a wide range of junipers, angelica and a dedicated apothecary rose garden. All plants are lovingly cultivated and hand harvested to ensure the highest quality. The botanicals are dried naturally at 37 degrees, distilled and then bottled at 43% ABV (for the US Market only) as they believe this is best for the floral flavors to harmonise with the gin. The garden is maintained with no chemicals – they only use plants to heal plants. They also ensure nature gets its fair share, and currently leave a percentage of plants unharvested to create wildlife habitats to feed and encourage wildlife and allow their 11 colonies of bees to have their fill too.

About ImpEx Beverages

In 2008, a new chapter began for Sam Filmus, after years in the business captaining JVS Imports. With ImpEx Beverages, his vision was to import premium and rare Spirits from around the world, with a special emphasis on the best of what Scotland has to offer.

In 2018, Chris Uhde joined Sam as his business partner in ImpEx Beverages and together they have expanded the portfolio and vision for ImpEx.

Now, ImpEx boasts an impressive portfolio, including some of the most notorious small to medium sized distilleries and independent bottlers.

ImpEx Beverages imports Whisky, Gin, Rum, and Mezcal from Scotland, Belgium, Wales, Japan, Israel, and Mexico with future anticipated additions from unexpected destinations. We also feature a fine line of Liqueurs and Cordials produced in the US.

Regardless of your preference, you are sure to find something that pleases from the ImpEx Beverages Portfolio.

For more information on where to find these amazing craft gins, please email office@ImpExBev.com.

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

February 20, 2021 by evebushman

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

Photo credit: Friendly City Food Co-op

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

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

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

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

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

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

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

About Red Root & Co:

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

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

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

Cali Orchards® by Mine Shaft Brewing, Announces The Launch of Cali Orchards® Hard Sparkling Water

February 15, 2020 by evebushman

Entering the beverage market this winter the founders of Mine Shaft Brewing (MSB) are proud to announce the launch of Cali Orchards® Hard Sparkling Water. Cali Orchards® Is the World’s Most Deliciously Flavorful Refreshing All-Natural Hard Sparkling Water Made With Real Fruit Juice As Nature Intended with Zero aftertastes.

Orlando, FL – Public Wire LLC – Entering the beverage market this winter the founders of Mine Shaft Brewing (MSB) are proud to announce the launch of Cali Orchards® Hard Sparkling Water. Cali Orchards® Is the World’s Most Deliciously Flavorful Refreshing All-Natural Hard Sparkling Water Made With Real Fruit Juice As Nature Intended with Zero aftertastes.

Once You Try Cali You Never Go Back!

As of this press release, Cali Orchards® has won every blind taste test against the biggest brands in the seltzer/hard sparkling water space. One of the things that separates Cali Orchards® from the top brands is that Cali Orchards® flavor and smell last the whole can and not just the first sip plus Cali Orchards® has ZERO sodium VS the top brands having from 5mg to 25mg of sodium per a 12oz can. Cali Orchards® is loaded with flavor VS Just a Hint of Flavor.

Cali Orchards® is proud to announce it will make its first public appearance in Northern California and across UT in early spring through its distributors. Carlson Distributing for all of UT and Saccani Distributing for its territory in northern California. “Carlson & Saccani have been great to us, and we are excited to be working with such incredible distributors with great histories” said Tim Nemeckay, President of MSB.

Cali Orchards® is all-natural, low calorie, low carbs, low sugar, gluten-free, and vegan – all with 5.0% ABV. On top of these healthier attributes, MSB partnered with a world leader in all-natural ingredients. It was paramount to work with one of the best companies in the world to create Cali Orchards® When we first started working with the company we said: Ask yourself, would you eat a peach, black cherries, orange or any other fruit if you only tasted it on the first bite, or it only had a hint of flavor. Would you eat raspberries and say “let me put lime juice on them” or “some fresh melon sounds good this morning but let me put some basil on it.” Probably not, so why would you drink a hard-sparkling/seltzer water with a hint of flavor and only on the first sip or some crazy combination fruit and herbs said Tim Nemeckay President of MSB.

Cali Orchards® Was Created with The West Coast in Mind. Sunsets, Endless Days, And an Active Lifestyle. We’ve Tested Our Product from The Beaches to The Mountains. As Nature Intended, Cali Orchards® Is Made with Real Fruit Juice. The New Summertime Drink Anytime of The Year.

To learn more about Cali Orchards® visit the website and follow the company on social media: https://caliorchards.com

Instagram: www.instagram.com/caliorchards/

Website: CaliOrchards.com

Perlis Picks: Clavo Cellars

August 19, 2017 by Michael Perlis

Full disclosure – Karen and I consider Neil Roberts a good friend and a visit to Paso Robles isn’t complete without spending some time with Neil in his Clavo Cellars tasting room in Templeton. Neil isn’t always around, as he does have his vineyard management company to run, but when he is, it is always a treat.

13938232_1299776510087141_4590797774290739956_o

Photo from Clavo Cellars Facebook page

Clavo Cellars [Neil named the winery after the nickname he was given by the vineyard workers – Clavo means “nail” in Spanish] wines are not your typical Paso Robles style wines. Neil is able to cherry-pick [I guess “grape-pick” would be a better term] his grapes from the vineyards he manages and makes wines that are somewhat old-world in style. He also releases them a little later than most wineries in the area, ensuring they are ready to drink at their peak.

Having made his wines for a long time at Midnight Cellars [where we once had a memorable barrel tasting with Neil], Clavo Cellars will soon be moving its winemaking operations to its own dedicated winery. The tasting room, long a fixture on Main Street in Templeton, will remain.

Clavo Cellars often has events at the tasting room, generally tied to what is going on in the community. For example…

We happened to visit during Girl Scout Cookie season and wouldn’t you know that Neil was offering cookie pairings with the wine tasting, complete with tasting notes…

Shortbread [delicate-tasting shortbread that is delightfully simple and satisfying] paired with “Corazon” Sparkling Grenache Blanc [fresh aromas of honeysuckle, eucalyptus leaves, dried stone fruit and lavender; along with crushed rock and herbs de province on the nose. Leading into a long minerality finish].

S’mores [a crispy graham cookie double dipped in yummy crème icing and finished with a scrumptious chocolatey coating] paired with “Voluptuous” Vermentino [a lively fragrant blend of pineapple, ripe banana and pear aromas. The inviting tropical fruit flavors draw you into this well-balanced wine. A creamy richness and harmonious texture end with lingering acidity.].

Peanut Butter Patties [a layer of peanut butter with a rich chocolatey coating] paired with 2011 “Desperado” Zinfandel [a diverse selection of red fruits, strawberries, red currents, and hints of bing cherries. The oak showcases the affinity this grape has for added structure.]

Thin mints [round, mint-flavored cookies with a delicious chocolatey coating] paired with 2011 “Reckless Moment” Syrah […blackberries and raspberries dominate the nose. There is a slight suggestion of fresh purple lilac buds and cloves. The palate is coated with crushed black peppers and chocolate shavings.].

Carmel deLights [caramel and toasted coconut-covered cookies] paired with 2011 “Dreamer” Petite Sirah [aroma of dark chocolate and black currants. Hints of ripe blackberries and blueberries are noted. The soft open tannins help create a round texture that is enhanced by the bright acidity.]

When hanging out with Neil, what’s on the tasting list is never enough.

We tasted a couple of wines from the II Moons label he collaborates on with John Gleason:

2012 “Elan” Chenin Blanc

2012 “Angst” blend of Grenache, Mourvedre and Syrah

And then hit a “few” other wines, including some library wines…

2011 “Fedora” Malbec

2007 “Enigma” blend of Syrah, Petit Verdot and Cabernet Sauvignon

2008 “Reckless Moment” Syrah

2008 “Desperado” Zinfandel

2009 Pinot Noir

As I mentioned, the Clavo Cellars wines are more of an old-world style than is stereotypically Paso, definitely lower alcohol. No risk of alcohol heat coming out on these wines, especially as they age and show off more nuances.

It’s always a lot of fun going to Clavo Cellars. If Neil isn’t there when you visit, no worries; he always hires great people. But, it can’t hurt to see if he can come out to play. If you see him, tell him Hi from Karen and Michael.

Clavo Cellars

315 S. Main Street, Templeton, CA

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.

Mixing It Up with Chef David Lentz & Mixologist Matt Biancaniello at the Santa Monica Farmers Market on August 2

July 31, 2017 by evebushman

Los Angeles – The Santa Monica Farmers Market will host The Hungry Cat Chef and farm-to-glass cocktailer David Lentz and Mixologist and author of Eat Your Drink Matthew Biancaniello for a demonstration of summer drinks made with local farmers’ herbs, vegetables and fruit on Wednesday, August 2, 2017. Chef Suzanne Goin (Lucques, Tavern, The Larder, a.o.c.) and L.A. Loves Alex’s Lemonade co-founder (with husband David Lentz and business partner Caroline Styne) and the Lentz/Goin children will be on hand to sell the farm-driven drinks as part of the L.A. Loves Alex’s Lemonade Kids’ Campaign. All proceeds will go to benefit Alex’s Lemonade Stand Foundation (ALSF), an organization dedicated to finding a cure for pediatric cancer Alex’s Lemonade Stand Foundation.

17917243_1531153736908969_1282541290438298966_o WHAT: Farm Fresh Drink Demo by Chef David Lentz and Mixologist Matt Biancaniello
WHEN: Wednesday, August 2 – 10:00 a.m. to 1:00 p.m.
WHERE: Third Street Promenade at Arizona Ave.

spread the word!
@dclentz3, @suzannegoin, @mattbiancaniello #smfms
#LAKidsVsCancer #LifeChangingLemonade
DONATE: https://www.alexslemonade.org/mypage/1325430

ABOUT L.A. LOVES ALEX’S LEMONADE: In 2009, Suzanne Goin and Caroline Styne (Lucques, a.o.c., Tavern, The Larder) and DavidLentz (The Hungry Cat) founded L.A. Loves Alex’s Lemonade (LALAL). Each year, this influential triumvirate gather some of the culinary world’s finest for an event featuring food and drink tastings from restaurants and vendors from around the country to raise money and awareness for Alex’s Lemonade Stand Foundation (ALSF). Since its inception, LALAL has raised more than $4.2 million.

ABOUT THE SANTA MONICA FARMER’S MARKET: The Santa Monica Farmers Markets are committed to promoting healthy eating and sustainable agriculture in California by providing fresh agricultural products direct from small farms to urban customers, thereby building community and preserving California farmland.

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

July 28, 2017 by evebushman

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

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

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

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

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

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

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

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

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

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

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

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

Fernet-Branca

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

Brancamenta

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

Carpano Antica Formula

Sweetened wine, cherry, rhubarb and vanilla notes.

Carpano Punt e Mes

Luxardo cherry, cherry syrup and a hint of vanilla.

Carpano Bianco

Viscous with flavors of bruised lemon and orange.

Carpano Dry

Fruit cocktail with predominant pear flavors.

Caffe Borghetti

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

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

How Legal Plant Medicine is Shaping Culinary Arts this Summer Festival Season

July 27, 2017 by evebushman

The Herbal Chef™ Invites Guests to a ‘Symphony for the Senses’ at Emerald Exchange, August 12th & 13th, to Experience the First Cannabis-Infused Pop-Up Restaurant to Prelude Future LA-area Brick & Mortar Cannabis Restaurant, HERB

Be among the first to experience what The Herbal Chef, Christopher Sayegh, #1 Cannabis Infusion Chef in the world, has to offer with HERB at EMERALD EXCHANGE’s “SUMMER OF SUN-GROWN” a Cannabis Farmer’s Market & Wellness Festival in MALIBU, CA.

TICKETS NOW ON SALE – PUBLIC TICKETS PURCHASE HERE

LOS ANGELES / MALIBU, CA – HERB, a first-of-its-kind cannabis restaurant by The Herbal Chef™ Christopher Sayegh, will make it’s debut this August 12th and 13th in a series of dinner and brunch dining services at the fourth installment of Emerald Exchange [“EmEx”] “The Summer of Sun-Grown”, a cannabis farmer’s market and wellness festival. Michelin trained chefs leave behind the stuffy confines of the classic kitchen and re-imagine a new style of fine dining, featuring a 5-course meal comprised of fresh produce, outstanding culinary talent and a full sensory experience for the canna-curious foodie. After years of trial and error, edible after edible, The Herbal Chef team brings EmEx guests the perfect balance of cannabis and cuisine as part of a sneak preview to HERB, the first ever brick and mortar cannabis restaurant slotted to open in the LA-area late 2018.

Sayegh, who has a background in molecular science which enables him to understand the chemistry of cannabis, describes the luxury cannabis dining service as a “cerebral experience” meant to introduce more than just a high. “There are terpene (plant) extracts in my centerpieces creating tantalizing aromas, guests are surrounded by art stimulating thoughtful conversation, so now it becomes an immersive experience where you are present in the dining experience,” says Sayegh. “You’re eating with a different perception with each bite, with each course. You’re literally changing your brain chemistry and you are viewing this food differently than you did five minutes ago, and then 10 minutes ago, it’s a journey of sensory pleasures.”

In a captivating atmosphere, this multi-course duet of THC-infusions by Jetty Extracts and gourmet food with kitchen setup by Julabo, all takes place outdoors on a scenic, 17-acre ranch in Malibu, California. Cannabis flower is provided by 3C Farms along with cannabinoid (CBD) water.

Emerald Exchange guests will choose from four separate dining services as festival ticket add-ons including Saturday Dinner at 6 p.m. & 8 p.m. and Sunday Brunch at 11 a.m. & 1 p.m. With full bellies and relaxed bodies, guests will be asked to partake in a post-dinner ‘Decompression Lounge’ sponsored by Fontera and Get Higher Beauty – a concept that will be implemented with playful luxury at the future HERB restaurant – which helps ease the mind and balances everyone before sending them back out into the festival environment (or world) to experience everything else Emerald Exchange has to offer.

In a rapidly growing industry (U.S. cannabis sales expected to hit $22.8 billion annually by 2020), Christopher Sayegh continues to change the landscape for cannabis-infused cuisine worldwide. Sayegh and The Herbal Chef team played an active and vocal role as new CA recreational cannabis regulation was being put forth in efforts to pave way for the HERB restaurant reality. Not only is The Herbal Chef creating a dining experience that is completely new to the culinary world, the team is also setting an industry standard across the globe for what a cannabis restaurant should be. From the systems of operation, to the care of each and every guest, the attention to detail is unprecedented in what can only be known as a landmark in culinary revolution.

CANNABIS FARMER’S MARKET SHOWCASING NORTHERN CALIFORNIA’S TOP SUN-GROWN CANNABIS CULTIVATORS
ELEVATED CANNABIS INDUSTRY NETWORKING & EDUCATIONAL SPEAKERS SERIES
WELLNESS VILLAGE FEATURING SPA ACTIVITIES & HEALING WORKSHOPS
MUSIC FESTIVAL, INFUSED DINING & INCREDIBLE COMMUNITY EXPERIENCE

Defining the future of elevated ‘Pot Culture’, Christopher Sayegh joins fellow cannabis entrepreneurs and EmEx co-founders Justin Calvino of the Mendocino Appellations Project and Michael Katz of EVOXE Laboratories, along with partner and event producer Jessica Cure of Cure Designs.

Emerald Exchange originated from the collective vision of likeminded cannabis lovers and entrepreneurs who wanted to create experiences that not only empower small businesses and promote mindful communities fostering sun-grown organic product, but also celebrate the rich history of the Northern California cannabis movement; simultaneously penetrating mainstream, popular events with a new paradigm and perception of cannabis being fostered today.

For additional interview opportunities with the founders of Emerald Exchange and The Herbal Chef team, imagery from past events, and information on how to obtain VIP media passes to the August 12th/13th EmEx event, contact press@emeraldexchangeca.com.

About Christopher Sayegh, The Herbal Chef ™ – A walking brand full of charisma and charm, Christopher Sayegh, The Herbal Chef, has pioneered Cannabis Infused Fine-Dining to elevate the perception of Marijuana into mainstream media. Dinners include a synergistic blend of art, music, fine wine and top notch ingredients, simultaneously educating his audience and effortlessly entertaining at the same time. Currently, Christopher is producing a brand of gourmet edibles and frozen CBD and THC-infused dinners, as well as offering catered and private dinners. With the innovation of the ready-made frozen THC/CBD infused meals and the two television shows being produced about The Herbal Chef, Christopher has already been able to solidify his space as the #1 Cannabis Infusion Chef in the World. Science minded biology student turned to the chemistry of food and herbs to feed the intellectual side of creation. Chris is eager to share his brick & mortar cannabis restaurant vision with the world – HERB by The Herbal Chef ™. For more information, please visit www.theherbalchef.com, or follow The Herbal Chef on Instagram @the_herbal_chef.

About Emerald Exchange – The innovative and exquisitely curated Emerald Exchange brings together Cannabis advocates, cultivators, investors and patients on a scenic country, Malibu ranch to elevate the cannabis consumer experience and business potential. Peruse a Cannabis Farmer’s Market featuring Northern California sun-grown cannabis cultivators to enjoy a variety of products, discover new approaches to health and education at various workshops and EmEx speakers series, and partake in a Tasting Panel led by co-Founder Justin Calvino. After sunset, wind down the day of professional development, educational exploration, and amplified wellness by enveloping one’s self in the evening magic of Malibu canyon – musical beats featuring various DJs, musicians and other performance artists. Guests spend the day connecting with cannabis products, health & wellness brands, education visionaries, emerging leaders and patient communities amongst the rustic, natural beauty of Malibu at this new age-conference styled 2-day event.

EMERALD EXCHANGE “THE SUMMER OF SUN-GROWN”

Saturday, August 12th – 12 p.m. to 12 a.m. PST, Sunday, August 13th – 10 a.m. to 10 p.m. PST

Malibu, CA (Exact event location revealed to ticket holders 24hrs prior to event)

www.consciouscityguide.com/emeraldexchange | www.EmeraldExchangeCA.com

FOR MORE INFORMATION

Web: www.emeraldexchangeca.com

Facebook: https://www.facebook.com/theemeraldexchange/

Instagram: https://www.instagram.com/emeraldexchange/

Getting Our Cocktail Glass Filled by Brady Weise

May 26, 2017 by evebushman

This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.

Brady Weise, Barman

With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.

It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.

He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.

And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”

Q and A With Brady

Where do you see the future of spirits leading?

The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.

A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.

What is your biggest challenge?

I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week! Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.

It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.

I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.

How were you trained?

I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.

Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.

What advice do you have for a budding mixologist?

Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.

Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.

What events can drinkers find you next?

I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.

Contact Brady: bradyweise@gmail.com

Tasting France’s La Quintinye Vermouth Royal Rouge  and Extra Dry (Plus Cocktail Recipes)

September 16, 2016 by evebushman

Honestly? Even though I’ve studied wine and spirits, been certified by the Wine and Spirits Education Trust (WSET 2) and made plenty of cocktails with Vermouth I had never 1. Studied Vermouth in a single spirit tasting sans cocktail or 2. Looked into what makes a Vermouth. So, considering that most of my readers are wine 101ers I will start there and then move onto a comparative tasting.

Drinking and flavor profile of Vermouth from Serious Eats, “An aperitif wine is nothing more than a wine (naturally) served before a meal as an appetite stimulant. Aperitif wines are often bittersweet and herbal. Aperitif wines are also fortified, which means they’re blended with additional alcohol, usually grape brandy. Finally, they’re aromatized, or flavored with botanicals, such as aromatic herbs, roots, and barks.”

According to Wikipedia, “Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots and barks, to the base wine, base wine plus spirit or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.”

Vermouth Tasting (Aromas and flavors separated by ;. Tasted against Italy’s Martini and Rossi Vermouth – open for some time – for comparison.)

La Quintinye Vermouth Extra Dry (France)

Brown sugar, caramel candy, floral, bark, peat moss; bruised lemon, orange, ginger ale, mild acid/burn. I would see this one lending itself nicely to a martini.

(Martini and Rossi brand: Same color, not as floral, more bruised citrus fruit, whiskey, whiskey cask; more tart in the front palate, hazelnut, with long lasting fruit.)

La Quintinye Vermouth Royal Rouge (France)

More coffee-colored than the M and R. Cherry cough syrup, anise, scented soap, rose petals, milk chocolate, coffee liqueur; lovely viscosity, licorice, roses, plums, raisins, red grapes, chocolate. I could easily sip this with a slice or orange (to go with that great fruit) all by itself.

(Martini and Rossi brand: Bruised red fruit, band aids, bark; same bruised fruit and that nut quality – hazelnut and walnut this time – that I found in their dry vermouth.)

Classic Manhattan

2 oz. Whisky

1 oz. La Quintinye Vermouth Royal Rouge

5 drops Angostura Bitters

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with a maraschino cherry.

Spiced Gin & Tonic by Tad Carducci, Tippling Bros.

1 oz. G’Vine Nouaison Gin

1 oz. La Quintinye Vermouth Royal Rouge

3 oz. Powell & Mahoney Spiced Grapefruit Tonic*

.5 oz. Fresh lemon juice

Build in highball glass with ice. Stir and garnish with a slice of fresh grapefruit.

La Poire by Jacques Bezuidenhout, Wildhawk

2 oz. La Quintinye Vermouth Royal Extra-Dry

½ oz. Mathilde Pear liqueur

½ oz. Lemon juice

2 Dashes Orange bitters

Club Soda

Lemon wheel & Rosemary sprig for garnish

Build in a highball glass with ice. Stir to mix ingredients. Garnish with lemon wheel and a sprig of rosemary.

Pairing the La Quintinye Vermouth Royal Rouge

(Readers) may be surprised to learn that a well-crafted, sweet vermouth will handle the complex salty, spicy, and sweet notes found in most Asian cuisine.

France’s La Quintinye Vermouth Royal Rouge (SRP: $14.99 for 375mL) is a prime example of a vermouth that will balance out the spicy chili pepper found in Chinese dishes, particularly Schezuan-style cuisine. It will also cut some of the salty soy flavors in dishes like fried rice and Kung-Pao Chicken, while that same saltiness will cut the sweetness of the fortified wine, making it quite a perfect pairing. More about La Quintinye below:

Crafted from 28 botanicals and a blend of white wines
Fortified w/ Pineau des Charentes – a renowned fortified wine made by mixing fresh grape juice and Cognac from a single estate
Deep amber red
Nose of licorice, prune, vanilla and chocolate-toffee notes

Sweet palate – rich and intense with caramel, burnt vanilla and warm spiced notes.

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