Eve's Wine 101

Perlises Pick Dining on the Monterey Peninsula

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The term “embarrassment of riches” is often overused, but it is hard to come up with a better descriptor of the dining options on the Monterey Peninsula. Just the Lighthouse Avenue area of Pacific Grove alone has a dozen or so choices. Here are a few that we enjoyed.

Max’s Grill is on Forest Avenue just off of Lighthouse. Chef Hisayuki “Max” Muramatsu opened Max’s almost 20 years ago with his wife Yuko, after a stint as Executive Chef of Carmel’s Anton & Michel, among other prestigious establishments. The menu reflects his classic training as well as the best that the region has to offer. We had the pleasure of being taken care of by Yuko herself on the intimate patio. From our delicious starter of Tempura Prawns to the Karen’s Garden Salad and Michael’s Caesar [Michael couldn’t pass up the anchovies] through our entrees of Petrale Sole (the catch of the day) and the Duck Our Way (confit duck leg and duck mousse ravioli), everything tasted so fresh and delicious. As well it should, as Chef Max prides himself on making pretty much everything from scratch, even the bread!

Max’s Grill                                                                                       www.maxgrill.com                                                                                                  

209 Forest Avenue, Pacific Grove California 93950

Jeninni Kitchen + Wine Bar has been a fixture on Lighthouse Avenue for about ten years, serving owner Thamin Saleh’s extensive menu of Mediterranean-inspired dishes to happy locals and tourists alike. We’d actually been planning the restaurant a visit for some time, but when we did, we discovered that it was in the process of changing hands. But not to worry. New owners, Jerry Regester and Gail Grammatico, bring their own impressive chops to the table and changes are planned only gradually. We had the pleasure of dining there while Thamin was still involved in the transition. We shared the octopus in a leek-fennel sauce. Karen had the skillet seared tuna with whipped potatoes, green beans and a chardonnay-mustard sauce while Michael couldn’t pass up the pork belly with creamy polenta and roasted grapes with saba syrup. The dishes deliciously reflected combinations of Mediterranean, French and Spanish influences. We can’t wait to revisit Jeninni and see what changes the new owners make.

Jeninni Kitchen + Wine Bar                                                                 www.jeninni.com                                                                                                   

542 Lighthouse Ave, Pacific Grove, California 93950

Wild Fish is, as the name implies, a seafood restaurant in Pacific Grove, specializing in locally sourced seafood and produce. Kelvin and Liz Jacobs initially opened the restaurant in Mendocino County in 2011 and subsequently moved it to the Monterey Peninsula. Starting with the Sweetwater oysters on the half shell from Tomales Bay, the Santa Cruz halibut with soba ramen and the bouillabaisse teeming with rock cod, squid, octopus and various shellfish, everything screamed freshness and deliciousness.

Karen thought that the bouillabaisse was the best she ever had.   The saffron rouille was amazing. The menu for the day even identified which captain and boat brought in the catch. The enthusiasm of the wait staff was evident, as they described the process of receiving the fish and processing it all by hand at the restaurant, even using the bones for broth.

Wild Fish                                                                                                                       

www.wild-fish.com                                                                                                                        

545 Lighthouse Ave, Pacific Grove CA 93950

We also found a couple of great places to grab a bite for lunch while out and about.

From Scratch Restaurant at The Barnyard Shopping Center in Carmel specializes in fresh, made-to-order breakfast and lunch entrees. As our server assured us when we were concerned about making too many substitutions, “Don’t worry. We make everything from scratch.” We actually ate here twice, enjoying the Big Sur Omelet and BLAT Sandwich the first time and the Club Sandwich and perhaps the best patty melt anywhere per Michael when we went the second time.

From Scratch Restaurant       www.fromscratchrestaurant.com                                                                                           

3626 The Barnyard, Carmel, California 93923

Finally, we found delicious food served by really nice people at C U Sushi in The Crossroads Shopping Center, also in Carmel. We enjoyed the salmon sashimi salad, gyoza, bulgogi bibimbab and the eel roll. The service was very quick and friendly and everything was made fresh.

C U Sushi                                                                       

www.thecrossroadscarmel.com/dining/cu-sushi/                                                                      

173 Crossroads Blvd, Carmel-by-the-Sea, CA 93923

The Monterey Peninsula has a wealth of excellent wineries and wonderful restaurants all within half an hour or so of each other.   The area is beautiful, peaceful and relaxing. We had a fabulous time and are looking forward to coming back to the area to explore and have new adventures.  There is something for everybody from Michelin restaurants to up and coming winemakers.

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers

Education Program Announced for Western Foodservice Expo and Coffee Fest LA

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LOS ANGELES, CA, August 10, 2022 – Dozens of food & beverage education session led by leading subject matter experts will be offered at this month’s Western Foodservice & Hospitality Expo and Coffee Fest Los Angeles taking place August 28-30, 2022 at the Los Angeles Convention Center.  The education is part of the Food & Beverage Academy offering unprecedented access to the full scope of hospitality-based education for restaurants, foodservice, specialty beverage, and café owners. The brand-new Education Summits will focus on the most important issues including business solutions, marketing tips, operational efficiency and staffing solutions in tracks for all segments of the industry – from independent owners to chains to specialty coffee and tea. 

“We are thrilled to be bringing California restaurant, foodservice, specialty beverage and café owners back together for these two trade shows and conferences and to provide a strong education program, through our new Food & Beverage Academy which will feature dozens of subject matter experts discussing the most important topics facing the industry,” said Rita Ugianskis, Vice President, Clarion Events Food & Beverage Group. “During the three-day event, attendees will have access to four new Education Summits, Workshops, Coffee Fest Education, special presentations on Center Stage, workshops, and much more.” 

The four new Education Summits will focus on staying on top of trends from inventory management and pricing; to strategizing how to keep customers coming back and staffing, hiring, and training. A few of the sessions that will be part of the Independent Operator Summit will be The Secret to Creating a Franchisable Restaurant Concept, The Way to Profitability Starts with a Sustainable Mindset, and Legal Center Live, presented by the California Restaurant Association (CRA). Click here for the full program.  

The Multi-Unit and chain Operator Summit will offer insight from subject matter experts on in-house vs. third party delivery, ghost and virtual kitchens, how to leverage customer data, sourcing and retaining talent, and more. Sessions will include The Big Pivot: Full-Service Restaurant Adds Market & Direct-to-Customer Wine & Whiskey, US Supreme Court Important PAGA Case Decision, and Menu to the Max: Creative Approaches to Menu Development. Click here for the full program.  

Foodservice and dining pose a number of challenges that differ from a traditional restaurant. The Foodservice Summit, sponsored by US Foods, will address micro-markets or menu variety, foodservice or dietary needs feeding those in educational, medical, or corporate dining environments. Session will include Top 10 Leadership Traits in Hospitality, Leasing Restaurant Space – Negotiate to Win, and How to Build a Successful Beverage Program. Click here for the full program.  

Navigating today’s technology landscape – from mobile payments to delivery and ghost kitchens, AI and machine learning, and more, is a challenge for everyone in the hospitality industry. Hear from leading technology experts in the Technology Summit, with sessions focused on: Virtual Brands: Are They Worth the Hype?, The State of Foodservice Technology and Turning Vendors into Partners: Considerations for Selecting Technology. Click here for the full program.  

Attendees will have access to over 20 free seminars within Coffee Fest LA designed for Owner/Operators, Roasters, Baristas and New Start Ups as well as 30 paid workshops covering Business Operations Roasting & Green Coffee and Skills Training. Speed-session style education will take place on the trade show floor in the Conversation Corner sponsored by Odeko and the Business Building Essentials by DCS and Barista 22. For details on specific seminars, workshops and education only at Coffee Fest Los Angeles can be found at https://www.coffeefest.com/los-angeles/coffee-fest-la-education. 

In addition, the Western Foodservice Expo has partnered with the San Francisco Wine School to host a special session on Responsible Beverage Service (RBS) Training in conjunction with the California Restaurant Association on Tuesday, August 30 from 8:30 am – 12:30 pm. Responsible Beverage Service training educates persons seeking employment or who are currently employed as servers of alcoholic beverages for on-premises consumption. It aims to provide servers the necessary skills to responsibly serve alcoholic beverages and mitigate alcohol-related harm in California communities. San Francisco Wine School is one of only 10 in-person providers authorized to train throughout this state. To learn more about the Responsible Beverage Service Training Act and complete the mandatory RBS Training by the Aug 31, 2022 deadline, click here.

Register for the Western Foodservice & Hospitality Expo and Coffee Fest Los Angeles before August 27 to receive advance admission pricing to both events and all free education sessions. Workshops are $99 if purchased prior to the August 27. On-site rates are $129 per workshop. The trade show and conference will take place Sunday, August 28 through Tuesday, August 30 at the Los Angeles Convention Center, 1201 S Figueroa St, Los Angeles, CA 90015. 

The Western Foodservice & Hospitality Expo is owned by Clarion Events Food & Beverage Group and sponsored by the California Restaurant Association. Clarion Events (us.clarionevents.com) produces 37 events across thirteen sectors of both trade and consumer events. The Clarion Events Food & Beverage Group also includes the Florida Restaurant & Lodging Show, the International Restaurant & Foodservice Show of Western, Coffee Fest and The NGA Show.  Clarion Events acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion Events has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA, and Fairlawn, NJ.

VILLA ROYALE’S WEEKDAY WONDER PACKAGE

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WITH DRINKS AND DINNER AT DEL REY

MAKE FOR THE ULTIMATE PALM SPRINGS ESCAPE

Inspired by cocktail parties that original owner Evelyn Pell hosted here in the 1940’s, the Villa Royale Weekday Wonder offers guests the chance to play in the desert sun and revel in the magic of a Palm Springs evening or two. After spending the day either poolside or perhaps biking or hiking, ease into the evening with a signature Gin & Tonic or unique house cocktail. Follow it up with dinner at the Spanish-inspired Del Rey helmed by Chef Hector Salvatierra, one of the most passionate, talented, and well-traveled chefs in the desert.

The WEEKDAY WONDER package includes:

●        15% off Sunday through Thursday stay (requires a two-night minimum stay)

●        2 drink tokens

●        Swag Bag

WHERE TO START:

WEBSITE

www.villaroyale.com

TO BOOK

Reservations:  833-536-7189

ABOUT VILLA ROYALE:

Set at the foot of the San Jacinto Mountains, Villa Royale is a 3.5-acre free-spirited, adults-only hideaway amidst the desert palms of the Coachella Valley. Opened in 1947, the hotel’s rich history included being a getaway spot for the Hollywood elite. Now a secluded stomping ground reimagined where Spanish influence and architectural nuances of the Post-War period stand side-by-side with modern design appeal for which Palm Springs is known today. Within the Mission Revival Style villas and geometric tiled courtyards, Villa Royale channels the eccentric history of the destination and mesmerism of the landscape that has long lured wild, free-thinking and creative spirits to the Southern California desert. Studded with flowering desert flora and imbued with mid century decor and vintage furnishings, Villa Royale beckons travelers to the desert for raw beauty and escape.

The hotel is comprised of two spaces: the main complex houses 30 of Villa Royale’s 37 villa rooms. Across South Indian Trail Road sits Villa Rosa, seven California ranch style villas around a pool that mirror the design cues of Villa Royale.

ABOUT DEL REY:

Cut from the same cloth as Golden Era Hollywood lounges, Del Rey evokes a Spanish-inspired speakeasy hidden away in the heart of Palm Springs. Guests gravitate towards the twelve-seat oak and marble bar and then dine in any of the discoverable nooks throughout – tufted vinyl booths or on the patio where on chillier nights fireside is an option.

Chef Hector Salvatierra’s locally sourced menus featuring authentic Spanish tapas evoke conviviality. Served in small plate format, the food is perfect for sharing and aligns with the intimate atmosphere. Del Rey’s bar focuses on a Spanish-leaning wine, an eclectic cocktail program and a refreshing Gin & Tonic menu.

Hours:

Dinner nightly from 5-10 p.m.    

Pool Bar open from 11 a.m. on daily for guests; lunch served at Pool Bar

ABOUT EXECUTIVE CHEF HECTOR SALVATIERRA:

Helming the Del Rey kitchen since September 2020, Executive Chef Hector Salvatierra is no stranger to Palm Springs. Having traveled extensively through Europe and Australia and after working for a time in Alaska, Chef Hector returned to the desert to serve as Executive Chef at a number of well-known local establishments. As a corporate chef, owner of a large catering business, and passionate explorer of cuisines, he was perfectly poised to begin his role at Del Rey, where he oversees the more intimate menus of the restaurant and the large scale weddings and events that often take over the entire property. He loves doing a deep dive into a culture and his understanding of the cuisine is evident in the rich and authentic Spanish menu he has created for Del Rey. Specialties include Croquetas de Bacalao, Short Rib Empanadas, Albondigas, Spanish Mussels and more.

ADDRESS AND PHONE:

1620 S. Indian Trail

Palm Springs, CA 92264

Phone: 760-327-2314

SOCIAL HANDLES:

@villaroyale_palmsprings

@delrey_ps

Eat Local in the Nordics: Top Culinary Experiences For All

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NEW YORK (PRWEB) – The Nordics, a coalition of the seven Nordic tourism boards of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, represent a region known internationally for its gastronomy. In addition to creative cuisine, The Nordics are committed to offering sustainable culinary experiences. This was solidified in 2004 when each country signed the Nordic Food Manifesto which contains 10 principles on purity, season, ethics, health, sustainability, and quality that are embodied by hotels and restaurants across the seven countries. Currently, The Nordics boast 65 Michelin starred restaurants, 20 of which have been recognized with a Michelin Green Star for their sustainable practices, and more than 260 Michelin-recommended restaurants.

In The Nordics, there are plenty of opportunities for visitors to eat like a local, whether at a restaurant or in a truly immersive experience out in nature.

OYSTER SAFARIS IN DENMARK
The UNESCO World Heritage Wadden Sea National Park is one of the world’s most important tidal zones and also the site of oyster safaris. Visitors at low tide can strap on waterproof boots and follow a guide to the oyster banks to gather the plentiful Danish delicacy for a tasting while learning the history of oysters in the area along the way. Tours last approximately 2.5 – 3 hours and take place in February through May and September through December. Sort Safari offers oyster safaris at DKK 275 (approximately US$40) which can be booked here. Those who want a full gastronomy trip should look at one of Denmark’s 26 Michelin-starred restaurants, vineyard visits to Europe’s northernmost grape-growing area, foraging tours, and a food walk in Copenhagen. In 2020, Michelin awarded 11 Danish restaurants with the Michelin Green Star. In 2021, World’s 50 Best Restaurants awarded the first and second spot to Denmark restaurants Noma, a Michelin Green Star recipient, and Geranium.

FAROE ISLANDS’ HOME HOSPITALITY
Traditional cuisine reigns in the 18-island archipelago of the Faroe Islands where Heimablídni, Faroese for home hospitality, is listed on the United Nations’ Sustainable Consumption and Production list.
The Faroese welcome travelers into their homes where they serve homemade dishes created from their own or their neighbors’ farms while sharing stories that relate to the country or local village. An array of experiences, from traditional dinners to day-long fishing and cooking excursions, can be booked online with rates starting at DKK 350 (approximately US$50). One restaurant that should be on the itinerary of any foodie is Ræst, which is Faroese for fermented. The menu is dedicated entirely to traditional Faroese fermented foods and combines modern gastronomic trends with ancient food traditions.

FINLAND FORAGING
Finland is actively creating sustainable solutions for food sourcing and production. Finns and visitors have “Everyman’s Rights,” a law that allows anyone the freedom to forage, fish (with a permit), and more. Finnish forests are brimming with nutrient-rich arctic superfoods in summer and early autumn that yield blueberries, chanterelles, and cloudberries. METTÄ’s Helsinki Wildfoods collective offers wild herb courses and foraging excursions, and guided mushroom-picking tours, like the ones offered at Hotel Punkaharju in eastern Finland, are also great for beginners. Those looking for something different and truly unique can travel to Lahti, the 2021 European Green Capital. There, Ant Brew’s latest “Wasted Potential” beer series includes Boreality Check which uses lichens from the north, Dumpster Diver brewed with orange peels from a local juicer, and Goosebumps that utilizes aromas from goose droppings. In Helsinki, Nolla was born out of a desire to serve great food with a waste-free ideology. Their in-house composter provides suppliers with composted soil to take back to their fields.

GREENLAND’S FRESH CATCHES
Every town in Greenland has a local fish and meat market called Kalaaliaraq (“little Greenlander”) where daily catches are sold. In addition to buying straight from the source, visitors can catch their own meal, dine with a local, or enjoy fine dining. Qooqqut Nuan, accessed by boat from Nuuk, is one of the most isolated restaurants in the world and features vegetables grown locally and fish from the nearby fjord. Visitors may catch their own fish which the restaurant will then prepare for them in one of several different ways. To dine with a local, the Greenlandic tradition of kaffemik, a large celebration hosted by a local, can be considered. Visitors can book a kaffemik experience which provides insight into Greenlandic homelife. The two Michelin-starred restaurant KOKS from the Faroe Islands is setting up shop in Ilimanaq north of Nuuk for the summers of 2022 and 2023. It will open in Ilimanaq Lodge, one of the oldest houses in Greenland, and have a focus on the clean, pure flavors of the ocean with plentiful seasonal herbs and wildflowers.

ICELAND’S GEOTHERMAL FARM-TO-TABLE
Geothermal energy is key for Icelandic cuisine and its organic produce. Icelandic farmers rely on greenhouse farming, which is heated and powered by readily available, 100% renewable geothermal energy. Visitors to Laugarvatn Fontana can see how Icelanders use geothermal energy to bake bread. For ISK 2300 (approximately US$18), participants can learn how the popular rye bread is baked underground near a hot spring, see the pot dug out of the hot black sand, and enjoy the bread while it’s still warm from the ground. Visitors can also enjoy farm-to-table experiences like a meal at Friðheimar’s greenhouse surrounded by tomato plants. With three different varieties grown on site, offerings include tomato soup, green tomato and apple pie, green tomato jam, tomato beer, or tomato schnapps (a hollow tomato filled with Icelandic Birch schnapps). Other places of note for farm-to-table cuisine include the Efstidalur farm hotel and Vogafjós farm café.

NORWAY UNDER THE SEA
Traditional Norwegian cuisine is largely a reflection of the environment, utilizing materials readily available in the country’s mountains, wilderness, and coast. Norway’s most unique dining experience combining marine research, architecture, and gastronomy can be found near the coast in Lindesnes. Under Restaurant allows travelers to dine underwater beneath a concrete shell created to act as an artificial reef. Half sunken 16 feet into the icy waters, Under provides visitors with an opportunity to view the rarely seen marine ecosystem of the North Atlantic Ocean while enjoying an 18-course, seafood-forward prix fixe menu with available wine pairings. Visitors can also time their visit with one of Norway’s popular food festivals, including the Gladmat food festival in Stavanger (June), Trøndelag Food Festival (July), and the Matstreif in Oslo (September).

SWEDEN’S BEST
Every year, the Nordic 360° Eat Guide recognizes establishments that showcase culinary excellence with sustainable practices. The 2021 standout nominees included Musselbaren which utilizes organic, locally-sourced ingredients with mussels as the star of the show. The restaurant offers a 4.5 hour mussels tour in a west Swedish fjord where participants will learn about the area, harvest their own catch, and prepare their meal. The grand finale is moule frites with fresh bread and aioli. Northwest of Stockholm, travelers can tour Sweden’s oldest orchard Köpings Musteri, an organically certified cider farm where a 1.5-hour tasting tour showcases 40 apple varieties and the cider production process. Set in the forests of Dalsland, Swedish Country Living offers guests a guided tour to learn about the property’s holistic approach to food, sustainable buildings, and regenerative agriculture. Standout Stockholm restaurants include Fotografiska which has a plant-based kitchen that received a Green Star from Michelin in 2021; Hermans, a vegetarian establishment where even the company car runs on biofuel; and K-märkt which focuses on reducing food waste by selling the food by weight.

Kitchen Door Announces Official Reopening Date in New Downtown Napa Location

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NAPA, CALIF. (PRWEB) – Kitchen Door is pleased to announce it will reopen on June 7, 2022, at its new location in downtown Napa at First Street Napa. The restaurant has been a favorite of both locals and visitors since it was established at the Oxbow in 2011, and the new space will feature the addition of a cocktail program in a beautiful setting with indoor and outdoor seating.

Offering the rare combination of seasonally inspired dishes served in a family-friendly atmosphere, Co-Founder and Chef Todd Humphries, Co-Founder Richard Miyashiro, and General Manager and Partner Tim Seberson are excited to welcome guests back following the busy period of design, development, construction, and furnishing of the new Kitchen Door.

The iconic red doors invite discerning diners into the establishment, along with custom whisk light fixtures, and refinished-but-rustic tables and chairs. Sentimental photographs, special works of art, and accessories from the inaugural Kitchen Door adorn the walls to recreate the inviting atmosphere of the cherished original site. The warm ambiance brings diners back to their favorite wine country kitchen.

“We couldn’t be more thrilled to finally be welcoming our friends and guests back into the Kitchen Door family,” said Chef Todd Humphries. “It’s been a long wait and we are excited to get in the kitchen and wow guests with exciting flavors and new dishes on our menu.”

In this fresh site, Humphries, Miyashiro, and Seberson have added a full bar program with double the seating of the old location. The beautifully designed bar counter is the focal point of the restaurant, welcoming imbibers to gather and share spirits-based craft cocktails, local wine, and beer selections and other thoughtfully chosen global libations as part of a highly curated beverage list.

“The addition of a full bar program complete with a thoughtful selection of premium craft spirits is an exciting endeavor for our entire team. We’re eager to extend our Kitchen Door philosophy to our enhanced beverage menu,” said Seberson.

On top of design consultant Alex Wines’ wine country aesthetic, Kitchen Door at First Street Napa brings with it a fancy Mugnaini pizza oven and shiny custom J&R Manufacturing rotisserie grill—both staple appliances for Kitchen Door classics such as wood-fired pizza, Korean Style Short Ribs, and roasted chicken. “We are ready to serve our staple dishes with the new equipment. For a chef, upgraded appliances like this only elevate our cuisine,” said Humphries. Keeping in line with wine country’s love of beverages, the restaurant has invested in a Ground Control coffee brewer, which uses an innovative, patented brewing process that transforms the way coffee lovers can enjoy their favorite local roasters.

Favorite menu standards such as the Kitchen Door Mushroom Soup, the Bahn Mi Sandwich and Korean Style Ribs will be there for customers to enjoy. New items include Lettuce Cups, the KD Buddha Bowl and NY Strip, along with a plethora of fun new sides.

The cozy indoor dining room and expansive outdoor patio allow wine country gourmands to feast comfortably in small or large groups. Family and friends can gather in kindred spirit and feed off the warmth and activity from the kitchen, which remains on display behind glass windows. “The ethos of Kitchen Door is still the same. We want epicureans to feel welcomed and comforted by the quality and flavor of our globally inspired cuisine,” said Humphries.

Kitchen Door Reopening, June 7, 2022
1300 First Street, Suite 272
Monday – Thursday // Lunch + Dinner, 11:30 A.M. – 9:00 P.M.
Friday // Lunch + Dinner, 11:30 A.M. – 10:00 P.M.
Saturday // Lunch + Dinner, 11:30 A.M. – 10:00 P.M.
Sunday // Lunch + Dinner, 11:30 A.M. – 9:00 P.M.

About Kitchen Door
Since 2011, locals and Napa Valley’s many visitors, from food enthusiasts to families, have celebrated Chef Humphries’ cuisine in a venue of comfort and value. The food is local, seasonal, handmade, and ingredient driven. The globally inspired menu is conceived and prepared by classically trained chefs. Visit KitchenDoorNapa.com to learn more, and follow along on Facebook, Twitter @KitchenDoorNapa and Instagram @KDNapa.

Fess Parker Winery Unveils Newly Renovated Tasting Room

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LOS OLIVOS, Calif., /PRNewswire/ — The Fess Parker family is pleased to announce the debut of their renovated tasting room, which reopened to the public on April 2, revealing a more modern design that pays homage to the family’s roots and supports the winery’s more elevated tasting experiences.

 

Established by the late Fess Parker in the 1980s, the multigenerational family owned and operated Fess Parker Winery has built a reputation for crafting exceptional Rhône and Burgundian wines from Santa Barbara County. Since opening its expansive tasting room and winery in the early 1990s, Fess Parker Winery has remained a top destination in the region, welcoming guests to enjoy high-quality wines from its picturesque location along the Foxen Canyon Wine Trail.

Looking to create a more contemporary experience for guests while incorporating the family’s unique history, the Parker family embarked on a tasting room refresh that would become the next evolution of the presentation of the brand. To bring their vision to life, the family hired Oliva Villaluz of Oliva Villaluz Design, who worked closely with siblings Eli Parker and Ashley Parker-Snider to conceive and execute the new look, which included updates of both interior and exterior spaces.

“After 30+ years, it was definitely time for a refresh,” explains Parker-Snider. “We knew we wanted to create an environment that would feel a little bit grand, yet still welcoming and comfortable – all while giving visitors a sense of place and meeting the needs of our elevated hospitality experiences.”

The floor-to-ceiling fireplace remains the centerpiece of the tasting room interior, which is now surrounded by comfortable chairs and a communal table to give the room a lounge-like setting. Beside the Fireplace Room are two semi-private tasting areas catering to more intimate wine experiences, including those showcasing the family’s robust library collection of wines, going back over two decades.

Additional decorative touches in the tasting room include a mural of the Fess Parker Home Ranch, showcasing the 714-acre property founder Fess Parker purchased in 1988, as well as a stunning Kodiak Greenwood photograph of Mr. Parker’s favorite spot on the ranch, which is printed on metal and hung as a tryptic above the fireplace. Memorabilia from Mr. Parker’s acting days – including the guitar he auditioned for the role of Davy Crockett with and an original copy of the lyrics from “The Ballad of Davy Crockett” with edits in the margin – are also included in the space, as a nod to the late patriarch’s roots.

Outside, tasting areas are reconfigured to further accommodate the winery’s shift towards more elevated, private tasting experiences while taking advantage of the area’s picture-perfect weather. New outdoor tasting bars were added to maximize usage of the spacious grounds, while new shade sails, outdoor furniture, and plants create a comfortable, appealing environment in which to enjoy the wines year-round.

Finally, the existing prep kitchen was updated with state-of-the-art appliances, allowing the winery to enhance their hospitality programming and accommodate a variety of special events.

“With the redesign, our goal was to create a warm space that invites guests to make lasting memories, but one that also allows them to connect to the people behind the wines and place,” says Parker-Snider. “We feel like the end result will stand the test of time. It’s something our folks would be proud and excited about, and something we hope the next generations will be excited about for years to come.”

About The Fess Parker Family Portfolio

Since the late 1980s, Fess Parker and his family have cultivated a world-class hospitality portfolio around the beauty and bounty of Santa Barbara County. The Fess Parker Winery is focused on the grape varieties best suited to the region’s unique growing conditions – Pinot Noir, Chardonnay, and Rhone wines – with its vintages consistently earning 90+ point ratings from top critics around the world. In addition to a waterfront hotel in Santa Barbara, the family honors their late patriarch’s legacy by hosting guests at the Fess Parker Wine Country Inn in Los Olivos, the heart of Santa Barbara wine country. For more information, please visit www.fessparker.com.

Fun and Informative Cookbook Provides Readers with Impressive Creations

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LOS ANGELES (PRWEB) – Coming up with new recipes can be difficult at times, but in Nicole Conradt’s newly released cookbook, “Eat & Play the Part: Entertaining with the Flair,” she offers readers delicious new recipes that will spice up their daily cuisine routines. Throughout the book, Conradt showcases her expertise and passion for cooking in every recipe she offers and will give cooks the confidence to execute these fun meals while entertaining their guests.

The author and experienced chef shows the audience how they can use their imaginations with the help of her tasty food and drink concoctions. Each section of the cookbook is dedicated to a specific theme that is created through jaw-dropping dishes and spirits. From beef wellington to a cappuccino martini, Conradt infuses her personal experiences and favorite recipes on each page.

“I wanted to share the recipes my family and I have been making together for all cooks to enjoy,” said Conradt. “Cooking can bring people and loved ones together, and I hope my recipes will be used throughout all kitchens and will provide each experienced or new cook with the confidence to always want to throw their guests the best dinner parties.”

Conradt not only shares mouth-watering recipes, but she also provides how to be safe in the kitchen when cooking these dishes. Each recipe is handmade for any skill set and accompanied with delicious photographs.

Ultimately, “Eat & Play the Part” will introduce wonderful new recipes to get readers excited to entertain their guests. By the end of the book, they will have a collection of new go-to meals that will show them that entertaining, and cooking can be a blast.

“Eat & Play the Part: Entertaining with the Flair”
By Nicole Conradt
ISBN: 978-1-4897-1475-6 (softcover); 978-1-4897-1474-9 (hardcover); 978-1-4897-1473-2 (electronic)
Available at LifeRich Publishing

About the author
Nicole Conradt is an accomplished cook and baker. She holds two professional cooking degrees from Epicurean Culinary Arts School in Los Angeles and Le Cordon Bleu Culinary Arts College in Hollywood. During her professional career, she has enjoyed assisting as an entertainment food stylist on several talk shows, including The Ellen Show, The Talk and Conan O’Brien. She is currently a personal chef catering to clients all over L.A. as well as working as a professional hand model. Growing up in small-town Nebraska, Conradt, at the age of 14, worked in a professional restaurant making pizza dough, baking pizzas and making pasta dishes. She has countless hours in the kitchens with her friends and family, where her love of food and entertaining was even more inspired. Conradt works with a fiery finesse and precision that consistently displays a passion for top-notch entertainment and what to make for the occasion.

RecipeLion Magazine Publishes March/April 2022 Breakfast and Brunch Issue

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BOSTON (PRWEB) – Food Gardening Network’s RecipeLion Magazine has released their March/April 2022 issue, which includes over 40 breakfast and brunch recipes featuring classic dishes, regional specialties, and healthy fruit juices and smoothies.

The recipes also include a variety of cooking tips, serving suggestions, short histories of some of the dishes, and variations so home cooks can customize the recipes to their taste.

Executive Director Kim Mateus says, “I could sit for hours in my favorite cafe on a weekend morning, content to watch the steam rise from a mug of hot coffee and take in the enchanting aroma of freshly baked bread and hot-from-the-oven cinnamon rolls. With these recipes, I can recreate that atmosphere in my kitchen. And my favorite seat is always available.”

The March/April issue of RecipeLion Magazine begins with 11 Ways to Enjoy Eggs, which includes favorites such as Bacon and Cheddar Quiche, Onion and Scallion Tart, and the simple and elegant French Omelette.

In 13 Sweet Starts, readers will find recipes for classics like Hot Cross Buns, as well as unique offerings such as Greek Yogurt Breakfast Bark made with garden-fresh blueberries and strawberries. Cooks can make a quick breakfast with the 6-Ingredient Cinnamon Rolls or try the Caramelized Banana Pancakes on a slow weekend morning.

This issue also offers wholesome options, such as Air Fryer Breakfast Potatoes or Strawberry Avocado Toast with shallots, in 7 Savory Sides. In 10 Healthy Smoothies and Juices readers will discover ideas to make the most of fresh fruits with quick and easy options for nutritious beverages.

Some of the recipes in this issue include:

  • Classic Western Omelet with Scallions – This recipe doubles as a filling breakfast and a comforting dinner. Sweet bell peppers, earthy mushrooms, salty ham, and peppery scallions go perfectly with eggs.
  • Apple Cinnamon Coffee Cake – There’s a little bit of everything in this recipe: cinnamon streusel crumb, with cardamom, nutmeg, and vanilla; cake with chopped apple; and a brown butter glaze.
  • Strawberry Smoothie – This recipe is ideal for spring days when the strawberries are ripe and juicy. It’s quick and easy to make and satisfying to drink.
  • Lemon Donuts – These lemon donuts are light and fluffy with the brightness that only lemon can provide.
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  • Glazed Cranberry Scones – Instead of sugar and white flour, this scone recipe calls for maple syrup and wheat flour, resulting in a deeper, nuttier flavor profile.
  • Simply Soothing Melon Smoothie – This blend of watermelon, cantaloupe, and honeydew provides just the right touch of coolness at the end of a hot day to start the day off right.

The March/April issue of RecipeLion Magazine offers readers more than 40 breakfast and brunch recipes, ranging from quick and easy smoothies to classic muffins to distinctive donuts and scones. Regional specialties from New England and the midwest are sprinkled throughout, while one popular European recipe has been around for at least 700 years and is just as popular as ever.

View the March/April 2022 issue of RecipeLion Magazine now.

About RecipeLion Magazine: RecipeLion Magazine is all about creating and adapting recipes so even the busiest cooks can successfully make tasty and delicious dinners. All recipes are guaranteed to be family-friendly, tested for ease of preparation, tested to ensure deliciousness, and guaranteed to include readily available ingredients.

About Food Gardening Network: Food Gardening Network was founded by home food gardeners and for home food gardeners—the mission is to serve gardeners with tips, tools, advice, and recipes for growing and enjoying good food at home. During the Covid-19 pandemic that began in 2020, it became apparent that home food gardening would grow beyond a hobby for many home gardeners. Food Gardening Network launched in January of 2021 as an all-encompassing resource for gardeners of all skill levels, with in-depth articles on planning, planting, maintaining, and harvesting home garden crops. Food Gardening Network also includes easy-to-prepare recipes so home gardeners can enjoy the fruits of their labors in delicious, creative ways.

Sanctuary Camelback Mountain, A Gurney’s Resort and Spa, elevates two rising stars to the head of its culinary team

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Landon Post and Samantha Sanz step into the spotlight

as former executive chef Beau MacMillan transitions to an advisory role

Scottsdale, Ariz. –Sanctuary Camelback Mountain, A Gurney’s Resort and Spa has entered the new year with new leadership in its critically acclaimed kitchen. Stepping into the executive chef role is former catering chef Landon Post, a fixture in the Sanctuary dining experience since 2014, while chef de cuisine Samantha Sanz has become the new face of the resort’s signature restaurant, elements. After 23 years as executive chef, Beau MacMillan has transitioned his role at the resort to culinary advisor. He will continue to spearhead culinary events for Sanctuary, including the upcoming Robert Irvine Dinner and the Nirvana Food and Wine Festival.

Post has taken on responsibility for the resort’s day-to-day culinary operations in his new role as executive chef.

Over his eight years as catering chef, he succeeded in elevating Sanctuary’s catering dining experience to equal that of elements—one of the top-rated restaurants in Scottsdale.

Sanz continues to serve as chef de cuisine, a position she has held for more than a year, while taking on a more public profile at elements with MacMillan’s departure. The two-time James Beard award nominee launched her career as one of elements’ first female cooks, then continued to develop her talent as chef de cuisine at Virtu Honest Craft and Talavera before returning to elements in October 2020.

About Gurney’s Resorts

Gurney’s Resorts are luxury, full-service resorts found in premier U.S. travel destinations. The all-encompassing havens provide luxury lodging in Montauk, New York, Newport, Rhode Island and Scottsdale, Arizona. All properties feature well-appointed accommodations, elevated dining, sumptuous spas, sparkling pools, expansive grounds and thousands of square feet of indoor and outdoor space for weddings and events. Gurney’s Memberships offer exclusive access to world class amenities, concierge services and North America’s only Seawater Spa at Gurney’s Montauk while The Residences at Gurney’s deliver the most unique ownership opportunity in the Hamptons. Under ownership led by George Filopoulos (Metrovest Equities, Inc) and Lloyd Goldman (BLDG Management Co, Inc.), the brand has defined itself as both market leaders and year-round destinations.

NEW 8,000 Bottle Cellar in 15th century Florence Noble Home

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Florence’s Golden View restaurant has emerged from a 14-month Covid-induced shutdown with a completely renovated design and mission as it prepares to celebrate 20 years of “golden views” over the Arno River and famed Ponte Vecchio in January 2022. Owner Tommaso Grasso teamed up with architect Nicola Maggiaioli from Studio Miarca to reimagine the 6,000 sq ft Golden View for the next 20 years, opening up the space to give every diner magical vistas of the river and to put the kitchen on full display for guests to see the artisan craftsmanship that goes into preparing an authentic Italian meal. 
 

Photo: FlawlessLife

Besides the new open kitchen and incredible panoramas, the new Golden View boasts an 8,000 bottle wine cellar, making it the second largest winery in Florence, in the adjacent former 15th century home belonging to the Florentine family of Capponi. Renovated by architect Marta Sansoni the naturally temperature-controlled space is perfect for storage of the vast $1 million collection that includes extensive vintages of mostly Italian wines, with some Bordeaux for balance.  Carefully managed by Golden View’s sommelier and “wine hunter” Paolo Miano, vertical selections of the great Super Tuscans like Sassicaia, Ornellaia, Solaia, Tignanello, along with those of “Brunelli” as Biondi Santi, Soldera, Poggio di Sotto abound underlining the love for tradition and territory. The wine cellar is available for private tastings, as well as intimate private dinners for up to 12 people.

“This place is a home to me, a space in which I express my passion linked not only to food, but to wine and the world of art,” noted owner Tommaso Grasso who has worked at every position in the restaurant.  “With the renovation, I wanted to offer guests full transparency into the artistry that goes into creating an authentic Italian dining experience by showcasing our talented staff as much as the view.”
 
The 180-seat restaurant (140 under Covid rules) has been transformed to enhance the “golden” light coming from the banks of the Arno, as well as to shine a bright one on the culinary team led by chef Paolo Secci.  The Sardinian-born chef takes pride in combining his love for seafood with the local Tuscan bounty of meat and vegetables.  Highlights include: Suckling pig terrine, Salted potatoes and confit artichokes (€16);  Aged Carnaroli risotto, saffron, forest mushrooms and 24 months aged Parmigiano (€22); Linguine with clams with Cabras mullet bottarga (€24); Tuscan suckling lamb: seared loin, roasted belly and kidney, with braised artichokes and vanilla onions (€34); Miso marinated white sturgeon with soutè potatoes, turnip greens and fish sauce with fennel flowers (€28).
 
The Golden View Wine Experience – a wine focused overnight stay
Owner Tommaso Grosso will share his love and passion for Italian wines as he guides guests on an exclusive two-day Golden View Wine Experience.  The one-of-a-kind experience will woe even the most discerning oenophiles with two nights in a Golden View Suite complete with original frescoed ceilings, a private wine tasting for two in the 15th century cellar, a Wine Pairing dinner for two at Golden View and a special Vineyard trip to Montalcino with a wine lunch led by owner Tomasso Grasso. The limited Golden View Wine Experience starts at 2500 Euros per couple.
Open Wednesday through Sunday, reservations can be made via the restaurant’s website www.goldenview.it.