Eve's Wine 101

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.
  • 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. 

Nala Robotics Changes The Way Consumers Dine on Global Dishes in 21st Century

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NAPERVILLE, ILL. (PRWEB) – Nala Robotics—an Arlington Heights, Illinois-based technology firm—is launching the world’s first fully-automatic robotic kitchen in Naperville which can cook millions of recipes from across the world without any human intervention.

With the help of robots powered by artificial intelligence (AI) and machine learning (ML), Nala can master any dish in a matter of minutes. Nala’s recipe catalog will offer dishes from chefs and celebrities around the world. Users can also upload their recipes that are coded and then replicated by Nala. It can also personalize and customize ingredients to the consumer’s liking or in the words of the company’s founder Ajay Sunkara “immortalize your grandma’s recipe,” thereby creating a one-stop eatery for every palate, across multiple cuisines.

On Nov. 11, Nala opened its first restaurant, One Mean Chicken, offering wings and fried chicken in Naperville’s Mall of India. In that same location, multiple restaurants will also be launched soon with the next being Nala’s Thai 76 and Surya Tiffins which features a South Indian breakfast menu. Sunkara’s expansion plans are to open 10 restaurant locations in 2022 and 100 by 2024. The company also partnered with several celebrity chefs to operate their ghost kitchens that are powered by Nala.

“Nala is the first AI and ML-powered multi-cuisine chef,” explained Sunkara. “Being AI-powered, the robotic chef gets better and better every single day.

The more it cooks, the more it’s going to learn and master these recipes. It is built to work 24/7; it doesn’t need a break. It’s easily scalable and trainable. It’s a workhorse.”

Creating such a menu of global cuisine as well as leveraging on technology are big food trends according to a recent article from Linchpin SEO, a Raleigh, North Carolina-based internet marketing and web agency. Additionally, Euromonitor predicted the ghost kitchen industry to be worth $1 trillion by 2030.

While there is much talk about the recent labor shortages in the restaurant industry, Sunkara believes AI could be the answer.

“AI is going to create more quality jobs and entrepreneurs through Nala’s Marketplace,” Sunkara explained. “Our Marketplace feature will help home chefs, food influencers, Michelin Stars Chefs and anyone with a good recipe to start their own their own ghost kitchen menu without having to spend thousands of dollars to build their restaurants. By simply coding their recipes into Nala’s secure database they can sell their dishes to customers at every Nala location.“

Since Nala can work 24/7, during the off-peak restaurant hours the company also plans to roll out on-the-go prepackaged foods available at local grocery stores, restaurants and convenience stores. It also plans to offer meal plan subscriptions presenting freshly prepared dishes on demand and in special categories such as gluten-free, vegan and keto among others.

“Man’s food journey started as a hunter and gatherer,” Sunkara said. “Nala Robotics brings us the next evolution in our journey where robots cook and deliver food.”

For more information, visit Nala Robotics.

About Nala Robotics:
Nala Robotics is headquartered in Arlington Heights, Illinois, and maintains strategic planning and development offices in Fremont, California, Hyderabad, Noida, and Bangalore, India, and Kiev, Ukraine

Basquo! A Gracianna Winery Basque-Inspired Cookbook Newly Released by Gracianna Press

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HEALDSBURG, Calif., /PRNewswire/ — Gracianna Press is pleased to announce the publication of Basquo! A Gracianna Winery Basque-Inspired Cookbook, in time for the holidays. The book is authored by Gracianna co-founder Lisa Amador, and represents her joy of cooking Basque cuisine and culture, with contributions by cooks and chefs close to her. Gracianna Winery’s namesake, Gracianna Lasaga, was a French-Basque sheepherders’ wife who made gracious meals for the farmers and instilled in the family the concept of gratitude, which is the foundation upon which the winery was built. That is why Gracianna wines are for those with something to be grateful for.

This 74-page, hardcover cookbook features 22 recipes for mains, sides and sweets. The vivid photography brings dishes to life. Easy to follow ingredients lists and step-by-step directions encourage people with no experience making Basque food to try their hand at creating delicious dishes that will gratify everyone at the table. Featured recipes include “Classic Basque Piperade”, “Classic French Rosemary Grilled Chicken”, “Gracianna ‘Gratitude’ Salad Dressing”, and even some Amador family favorites such as Carrot Cake and “Gâteau Basque.”

Renowned around the world for its unique language and distinct culture, the Basque region has produced some of the world’s most highly-rated restaurants and as such has become a major culinary travel destination. Basque cuisine however can be easily brought into the home, and is based in straightforwardness and simplicity, drawing heavily on access to fresh ingredients that blend together to produce delectable creations.

Chef Carlos Mojica from Guiso Latin Fusion, TripAdvisor’s top-rated restaurant in Healdsburg in the heart of the Russian River wine country, writes in his foreword “I…see that the gratitude, graciousness and grace of Gracianna is embodied by this brilliant home chef.”

Author Lisa Amador adds, “Coming together for a meal is a meaningful experience at our house. My interest in cooking started in high school and carried through college to now. Creating a meal in the kitchen fills our hearts, feeds our souls, relaxes our mind and is a demonstrable way for us to know that we are taking care of our friends and family.”

Basquo! can be ordered direct from Gracianna.com: www.gracianna.com/purchase. At the Gracianna store you will also find several gift bundles featuring award-winning wines and a special Basque bundle with a copy of the book, a jar of Piment de’Espelette spice (a staple in Basque cooking) and a bottle of wine.

ABOUT GRACIANNA WINERY
The Amador Family of Sonoma County are the owners of the resilient award-winning Gracianna Winery, a “fruit-first” craftsman’s winery on the Miracle Mile of Westside Road in Healdsburg, CA. Gracianna wines are for those with something to be grateful for.

Gracianna Press produces titles associated with Gracianna Winery and include Basquo! A Gracianna Winery Basque-Inspired Cookbook, Gracianna (the story of the wineries namesake) and Gracianna (the audiobook.)

Walla Walla’s Newest Businesses – And A Luxury Wine Resort – Spotlight the Valley’s Bounty

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WALLA WALLA’S NEWEST BUSINESSES SPOTLIGHT THE VALLEY’S BOUNTY
From a luxury winery resort to a refurbished 1930’s Showroom, Walla Walla’s new businesses further the valley’s connection to character and place. 

(WALLA WALLA, Wash.) – Walla Walla is so nice, they named it twice. Honored for the second consecutive year as America’s Best Wine Region,  and boasting a flourishing farm-to-table culinary scene, this rural-chic town in central Washington has earned a reputation for continually building upon its successes as opposed to resting on its laurels. With its sweeping landscape of wheat fields, vineyards, and farmland, not to mention its health and safety-minded Peace of Mind Pledge, Walla Walla continues to delight and entice visitors with no fewer than 11 new businesses opening their doors in recent months.

Yellowhawk Resort, photo from their Facebook page.

Among the most notable, a new luxury winery resort, three new restaurants, three new tasting rooms, and four other businesses, including a curated grocery store, an elevated general store, an artisan showroom, and an educational hops tour.

“It gives me great joy to see these new businesses opening their doors,” Says Robert Hansen, Executive Director of Visit Walla Walla and Walla Walla Valley Wine. “The common theme running through these new businesses is a unified connection to place and community supporting the local landscape, artisans, and history that makes Walla Walla so genuinely unique.”

Following is a list of some of the notable businesses that have opened their doors in Walla Walla in recent months:

LODGING
Yellowhawk Resort (formerly Basel Cellars): Yellowhawk Resort is an 84-acre hillside retreat on Walla Walla’s south side. The resort features a sparkling winery and tasting room with farm-to-table dining, a swimming pool and cabanas, lodging, and event space for weddings, reunions, and corporate retreats. As you enter the gate and wind up the hill to the estate house, the elevated setting provides a sweeping outlook on the fields of wheat, lush vineyards below, and the Blue Mountains in the distance. The property was purchased in December 2020 by Pacific Northwest hospitality leaders Dan Thiessen, Chad Mackay, Scott Clark, Philip Christofides, and Paul Mackay, and is part of the Revelers Club loyalty program. Winemaker George-Anne Robertson leads Yellowhawk’s sparkling wine program.

DINING & RESTAURANTS
AK’s Mercado: One of Walla Walla’s top eateries, Andrae’s Kitchen, which Food and Wine magazine’s Ray Isle once described as “hands down the best restaurant inside a working gas station in America,” recently relocated to its own space on Main St. in the heart of downtown Walla Walla. Focusing on tacos, smoked meats, and other street food, Mercado is inspired by Chef Andrae Bopp’s love for the cuisines of Oaxaca and New Orleans, among other places, with a craft cocktail program curated by local mixology legend Jim German. The venue also features various popups from Secret Squirrel wine, Daylight Plant Co, Walla Walla Cheese Co. and others.

The Kitchen at Abeja: Those with a taste for wine country living have yet another reason to visit Abeja, a 38-acre historic Walla Walla farmstead and home to the acclaimed Abeja winery and bucolic Inn at Abeja. The Kitchen at Abeja, which opened July 13, offers a fine dining experience showcasing innovative wine country cuisine and celebrating the Pacific Northwest’s seasonal bounty. Dinner guests choose from a five or seven-course prix fixe menu, as well as an optional wine pairing menu. Executive Chef Elodie Li, who returns to her home state after two years of cooking in Michelin two-star restaurants in Provence, France, collaborates with Abeja winemakers Dan Wampfler and Amy Alvarez-Wampfler on the menus, updated weekly. Surrounded by the winery’s vineyards and gardens, The Kitchen at Abeja is a rich, refined wine country experience.

The Kinglet at Whitehouse-Crawford (opening early 2022): Farther on the horizon is The Kinglet at Whitehouse-Crawford, a new bistro eatery in the historic Whitehouse-Crawford Planing Mill building, from acclaimed Seattle Chef Maximillian Petty. A multiple James Beard semifinalist, Petty’s menu will range from exuberantly curated items, which built his reputation at Eden Hill, to a bar and lounge area that will stay open later with a snack-heavy lineup, including a pizza oven and an extensive cocktail program.

TASTING ROOMS
Moonbase Cellars: The Blue Mountains and rolling wheat fields of Walla Walla enticed Laine and Drew Pauk to call the valley their home. That, and their desire to make wine with a straightforward approach amidst an ideal viticulture climate. Moonbase Cellars’ philosophy is to find fantastic vineyards suited for a specific grape variety, sourcing excellent fruit from premier vineyard sites in the Walla Walla Valley, including multiple locations within the coveted The Rocks District of Milton-Freewater AVA. As for the name, Drew has always been fascinated with space. Though his dream of becoming an astronaut didn’t work out, he managed to combine his love for wine and space with Moonbase Cellars.

Kinhaven Winery:  This new family-owned small lot winery and vineyard is perched atop a picturesque knoll in the Southside winery district of Walla Walla. The property, with 8 acres of Merlot, Cabernet, Carmenere and Malbec, enjoys unobstructed views of the Blue Mountains and is the perfect setting for family and friends to connect while enjoying their thoughtfully crafted wines. Purchased in 2019 by Terry and Lisa Davenport, who also own the recently renovated Boyer House. From dining in the vines to weddings, the combination of Kinhaven Winery and Boyer House sets up for the perfect family and friend gathering.

5 Dollar Ranch Brewing: Self-proclaimed as “Walla Walla’s best new brewery in 2021,” this newcomer opened in June 2021. Located on the south side of town along the Oregon border on twelve acres of farm property, with sweeping views of the Blue Mountains. An evolving menu of hop offerings is fit to appease the novice to beer connoisseur. The location is both dog and kid-friendly. According to brewer and owner Josh Hulett, while he loves all of his beers, the Hazy’s are not to be missed.

Hoquetas Wine Company: Located at the Port of Walla Walla wine incubator facility in the Walla Walla Airport District, Hoquetas Wine Co. opened its doors in September of 2021. Started by musician turned winemaker Robert Gomez and his family, the winery focuses on producing wines that are both expressive and representative of the region’s terroir. Hoquetus, a musical method where vocal parts alternate to create a single melody, speaks to Gomez’s musical approach to winemaking, where the ingredients are carefully composed to create a melodious pour.

Runway Market: Located in the airport district of Walla Walla’s wine region, Runway Market is a sparkling wine bar serving up local bubbles. The Market serves an assortment of food options, including picnic boxes, paninis, flatbread pizza, and various other grab-and-go options. All tastings include complimentary gourmet popcorn. Cathy Bay and her husband opened Runway Market in 2021 with the hopes of being a stop for not only bubbles and food, but laughter and celebration.

SPECIALTY, ACTIVITIES & OTHER
Showroom at Colville: The Showroom on Colville was built in the 1930s as a showroom for auto sales in the center of downtown Walla Walla. In October of 2019, the Showroom on Colville underwent extensive renovations which unveiled the beautiful bones of the structure, and from there the story began to blossom. A corner of downtown Walla Walla honors local history to gather and celebrate the community with local-centric artisans and purveyors. Shops include TMACS, The Market by Andy’s, Wildlings Co. kids boutique, and many more.

Walla Walla General Store: A new home, kitchen & gift store founded by Jean Bender and Peggy Frasse. The store opened to locals & visitors alike on May 6, 2021. From small delights, such as penny cent candy to homewares from makers such as Simon Pierce, Walter G textiles, Riedel and Staub – there is something for everyone at the Walla Walla General Store. Much more than just a retail space, co-founders Jean & Peggy envision the store as a space for community. Following a successful summer Art Series, resident Allison Palmer will host a continuation of “Make for Joy” there this fall. Weekly Monday-Wednesday classes will begin in September, and continue through December.

Walla Walla Brews Cruise: Walla Walla is known for wine, but it’s also home to plentiful craft beer and cider. Alongside thousands of acres of vineyards are century-old wheat fields and orchards stretching across the valley. Generations of wheat farmers have made their home in Walla Walla and now support a growing community of brewers. Walla Walla Brews Cruise tours are knowledge-based tours where you will learn about the process of brewing beers and crafting cider, with a guided discussion of varying styles of alcohol.

Foodscape Walla Walla: Foodscape could technically be described as an online grocer, but it’s so much more. It’s a place to acquire food, talk about food, or gather meaning from food. It was started by Hannah MacDonald, a longtime chef, local, and significant influencer on the Walla Walla food scene over the past decade. Foodscape highlights the area’s bounty, from food to all the agriculture offerings: produce, meat, and seafood. They also directly import hundreds of spices from all over the world, as well as other specialty products like olive oil, seafood, and vinegar. Foodscapes give locals and visitors alike the tools that they need to cook any cuisine under the sun.

About Walla Walla:
As the unofficial capital of Washington wine country, Walla Walla is home to more than 120 wineries, a nationally recognized culinary scene, access to an abundance of outdoor recreation, and an arts & entertainment scene that rivals cities many times its size. This community of just over 30,000 residents is known for many things, including its friendliness and hospitality, the quality of its wine, and of course the famous Walla Walla Sweet Onion. An easy and scenic four-hour drive from Seattle, Portland, or Boise, Walla Walla can also be accessed via Alaska Airlines’ daily non-stop flights from Seattle. For more information and to begin planning a trip to Walla Walla, visit www.wallawalla.org.

EMERIL LAGASSE FOUNDATION’S BOUDIN BOURBON AND BEER GOES “BACK-TO-THE-TABLE”

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NEW ORLEANS, LA—The Emeril Lagasse Foundation has announced that it will bring Boudin, Bourbon and Beer “Back-to-the-Table” in 2021. In response to the devastating impact the pandemic had on the hospitality industry, the organization has chosen to forego its traditional festival format and celebrate at individual restaurants during the month of November.

“While our industry is still struggling, we are excited to be able to encourage our loyal Boudin, Bourbon & Beer patrons to dine out during November to provide support to our restaurants and sponsors,” said Chef Emeril Lagasse. “We greatly appreciate the ongoing generosity the restaurant community has provided over the last ten years in raising awareness of our mission to inspire, mentor, and enable youth to reach their full potential.”

The “Back-to-the-Table” event will include restaurants across New Orleans that will craft special boudin dishes and feature Abita Beer and cocktails from Buffalo Trace and Sazerac brands. Chefs confirmed to date, include Frank Brigtsen, Adolfo Garcia, Donald Link, Susan Spicer, Stephen Stryjewski, as well as Atchafalaya Restaurant. Additional chef and restaurant participants will be announced as they are confirmed.

In addition to the “Back-to-the-Table” dining campaign, the Emeril Lagasse Foundation will continue the mentorship components of Boudin, Bourbon & Beer through a special internship program. Participating restaurants will welcome student mentees from program beneficiaries into the kitchen for an unmatched learning opportunity.

The Foundation has distributed $15.5 million to date, focusing on children’s education programs and funding to support basic childhood needs. As part of its mission, the Emeril Lagasse Foundation created a signature program, Emeril’s Culinary Garden & Teaching Kitchen. This national education initiative integrates gardening and cooking concepts in elementary and middle school curriculums. This one-of-a-kind program offers an engaging experience that connects kids to the world of food and nurtures skills that benefit them not only in the kitchen but also throughout life. Currently, there are three kitchens in operation, with one to be completed in September and a fifth in 2022.

About Emeril Lagasse Foundation: Founded in 2002 by Chef Emeril Lagasse and his wife Alden, Emeril Lagasse Foundation is a 501c(3) public charity headquartered in New Orleans. The Foundation’s mission is to create opportunities to inspire, mentor and enable youth to reach their full potential through culinary, nutrition, and arts education. For more information visit emeril.org.

MASTERS OF TASTE RETURNS – The Fifth Annual Masters of Taste Returns Sunday April 3, 2022

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Los Angeles, CA – Come celebrate and be part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services!

Chef Vanda Asapahu, Photo credit: Masters of Taste

Masters of Taste is introducing Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016. Asapahu went to college at UCLA and to graduate school at Yale, then she spent four years living, traveling, and working her way through Thailand before returning home to Los Angeles. During Asapahu’s stay in her native country, she took extensive notes, which included absorbing Bangkok’s street food scene and reviving old family recipes. After cooking with relatives and eating her way through the streets and countryside, Asapahu brought back these treasured old recipes and new flavors to share at Ayara Thai. While her mother Anna Asapahu still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai Cuisine, and in May of 2019 Ayara Thai Cuisine was named one of MICHELIN Guide California’s 2019 Bib Gourmands.

“I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “As a proud UCLA alum (Go Bruins!), I’d give anything for the opportunity to cook, eat and dance on the field of the Rose Bowl. The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.”

Masters of Taste 2019 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The fifth annual Masters of Taste 2022 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2022 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping men, women and children experiencing homelessness, rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last four years Masters of Taste has raised over $2 Million in support of Union Station’s life-saving programs.

Mark your calendars and save-the-date for the return of the fifth annual Masters of Taste 2022!

Ticket Information: Masters of Taste 2022 will take place on Sunday, April 3rd, 2022, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets will go on sale Sunday, August 1st, 2021. For more information on Masters of Taste 2022, please visit www.MastersofTasteLA.com. 

Masters of Taste

Pasadena Rose Bowl

1001 Rose Bowl Drive, Pasadena, CA 91103

T: 626.791.6677

E: info@MastersofTasteLA.com

www.MastersofTasteLA.com