Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.

Photo: @verticalluxurytravel

Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.

Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.

“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”

Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.

The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

The Busker “Triple Cask Triple Smooth” Beats Established Competitors in Blind Tasting; Rated Best Irish Whiskey Blend

April 10, 2021 by evebushman

NEW YORK (PRWEB) – The Busker, a “new-to-world” Irish Whiskey, is proud to announce that it was named the top Irish Whiskey Blend in a blind, independent tasting of industry experts. The Busker “Triple Cask Triple Smooth” was blind-tasted against four leading Irish whiskeys in similar price points, including Proper Twelve, Jameson, Bushmills and Tullamore D.E.W. The panel consisted of five renowned industry experts, including Andy Seymour, Julie Reiner, Anu Apte, Sean Kenyon and Jackie Summers. The panel judged each spirit on appearance, nose, aroma and finish. Awarded the highest aggregate score, The Busker “Triple Cask Triple Smooth” was recognized as a standout among the judges for its distinctive taste in a world of similar-tasting Irish whiskeys.

“The Busker is unique, unlike any other of the whiskies we tasted,” said Andy Seymour, owner of Liquid Productions and partner in BAR. “All the others were going in the same direction, and this stood out right away. The Busker has a bolder and richer taste that we all immediately picked up on.”

“The Busker is an apple among oranges,” said New York-based Julie Reiner, known for her award-winning beverage programs at Clover Club and Leyenda. “This is a whiskey that bartenders will embrace because it will perform excellently in craft cocktails.” The panel noted that the bold flavors of The Busker make it suitable for sipping as well as for cocktails that might overwhelm less distinctive Irish whiskeys.

The Busker “Triple Cask Triple Smooth” combines the Busker Single Grain with a high percentage of The Busker’s Single Malt and Single Pot whiskeys. Matured and finished in three different casks (Bourbon, Sherry, Marsala), this whiskey brings a new definition of richness and smoothness to the Irish whiskey landscape. The flavor profile of The Busker “Triple Cask Triple Smooth” blend is ideal for multiple consumption occasions, from sipping neat or on the rocks to classic cocktails that don’t typically use Irish whiskey, like Manhattans, Sours, tiki drinks, Old-Fashioneds or even the Vieux-Carre. These are cocktails that craft bartenders embrace and cocktails that are trending at-home with consumers.

“Our team at The Royal Oak Distillery set out to make an Irish whiskey that would appeal not only to Irish whiskey drinkers, but also to bourbon lovers,” said Ignacio Llaneza, Vice President of Brand & Trade Marketing for Disaronno International in the U.S. “We’re able to achieve a fuller, rounder whiskey with a higher malt content in the recipe, and triple cask finishing in Bourbon, Sherry and Marsala casks. Ultimately, we want to provide a journey into Irish whiskey at an affordable price point. Based on the tremendous feedback from our esteemed judging panel, quite frankly we believe The Busker has the potential to become the preferred Irish whiskey in the United States.”

Jackie Summers, creator of Sorel Liqueur and named Drinks International’s “100 Most Influential Bar Industry Figures” (2020) and Imbibe 75 (2021), noted that “The Busker was the outlier, and the only bottle I would drink and buy again.” Denver-based Sean Kenyon, the person behind award-winning bars Williams & Graham, Occidental and American Bonded and recognized as Tales of the Cocktail’s American Bartender of the Year (2014), agreed, calling The Busker blend “a real stand out, something interesting in the Irish whiskey world where the others go in the same direction.” Anu Apte, behind a number of award-winning Seattle bars including Rob Roy, No Anchor, Navy Strength, Vinnie’s Wine Shop and The Bar Bazaar enjoyed The Busker’s round, soft and integrated notes. “The Busker brings an exciting and very different new distillate to market,” she said.

The blind tasting recognition follows The Busker “Triple Cask Triple Smooth” receiving a “Best Buy” rating and 94 points in the April 2021 issue of Wine Enthusiast. This impressive ranking outclassed the other major whiskey brands, and was the highest-rated Irish whiskey when measured against similar priced competitors.

About The Busker
The Busker is a “new to world” Irish Whiskey that is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. The Busker is produced at the Royal Oak Distillery, in County Carlow, Ireland, located on an 18th century estate in Ireland’s Ancient East region. It is the only distillery in Ireland which offers all three classic Irish styles of whiskey – Single Grain, Single Malt, & Single Pot Still, which make The Busker Single Collection. The Busker portfolio also includes The Busker Blend which is a beautiful blend of The Single Collection. The Busker uses different casks during the maturation process of their whiskeys including Bourbon casks, Sherry casks and Marsala casks. Most recently, The Busker took home multiple top accolades at the 2020 LA Spirits Awards: The Busker Single Malt was awarded the 2020 Platinum Medal and Best Irish Whiskey, while the Single Pot Still and Blend were awarded the Gold Medal.

For more information, visit http://www.thebusker.com and join the conversation at @thebusker_official

Vintage Eve Circa 8/2018: The 2018 Western Foodservice and Hospitality Expo!

March 2, 2021 by evebushman

The Western Foodservice & Hospitality Expo is the only all-encompassing event in California for the restaurant and foodservice industry, making it THE one-stop source for everything you need to succeed in today’s market.

My Takeaways from the Foodservice Expo

The 2021 show is set!

I think this is my 4^th year at the food show and though I see a lot of the same vendors and classes, I also seek out the new – and always finds many things worth reporting on. This time my photos show that we enjoyed: making a beeline to Chris Uhde (partner with Impex Beverage Incorporated, the @whiskyredhead on Instagram and Los Angeles Magazine’s “The First Name for LA Whisky”) as he was signing up to do Cocktails on the Roof 9/7! Enjoyed tasting Togouchi, Kilchoman and Kurayoshi – all whiskeys from Japan!

From there, while in the Beverage Pavillon, I met with David Carbonell the GM for Drink Specialties that gets fermented beverages into bars that can’t serve distilled drinks and Philip Reis, National Sales Manager for CannaVinus, that makes a wine-based beverage with “exotic fruits and herbs” that is meant to be “the perfect wine pairing for the Cannabis lover.” Also had a few sips of Whistle Pig rye and Jefferson’s Bourbon with Bourbonblog.com

Just outside of the Beverage Pavilion was a large display for Somabar – a machine that stores up to 7 spirits for making a plethora of pre-programmed cocktails. There was a version for fermented beverage programs (those with just wine and beer licenses that make cocktails) and a full spirits program. You pick the drink, place your cup below, push the button for the cocktail you want, ice drops in and them the drink is made. Meant to go on the back bar I thought this would get much more play if the customers could do themselves, with the addition of some garnish and a bartender or server to watch over and, of course, charge accordingly.

Moving into the main convention floor things that got my attention included a plastic wine glass shaped like a rose with “petals” layered inside of it for aerating wine, JoeFroyo blended coffees, cheesewich slim breadless sandwiches, Longanisa garlic pork sausage from Argentina, tempting breads from both Melrose Bakery and Kings Hawaiian, Rishi Tea and Botanicals, the Kelvin Slush Manhattan, Pecans.com and Potatoes.com.

PR Bootcamp for Restaurants in Memory of Fifi Chao

How does an enterprising restaurant attract the attention of credible food and beverage journalists along with legitimate food critics? Is a public relations firm perhaps needed or realistically even affordable? Who better to provide some insightful answers than a high-profile panel of experienced food journalists and restaurant critics.

This distinguished panel (Andy Harris) was the brainchild of the late Fifi Chao, the beloved restaurant critic and food writer for the OC Business Journal for over 26 years until she retired last year due to illness. Fifi’s impression (based on a lot of experience) was that chefs & restaurateurs could benefit from sound, practical advice on how to approach the editorial food media. The panel members wholeheartedly agree and PR Boot Camp for Restaurants is a tribute to her memory. Fifi truly enjoyed promoting the restaurant business and generously guiding inquisitive young chefs with absolutely no strings attached.

The panel was moderated by Andy Harris of the “SoCal Restaurant Show” on AM 830 KLAA and included Farley Elliott, Eater LA; Gretchen Kurz, Orange Coast Magazine; Anne Marie Panoringan, Freelance Food and travel writer; Patric Kuh, former restaurant critic for Los Angeles magazine.

My Takeaways From Andy’s Course

Thrilled to attend a class moderated by my #LAWineWriters friend Andy Harris, and also thrilled by the caliber of industry professionals that joined him to discuss restaurant public relations. These are just some of the things I learned:

Critics will sometimes visit a restaurant anonymously 3 to 4 times before writing a review. Sometimes up to six visits if there is a wine list and/or cocktail program to review as well. They pay every time, nothing is accepted for free.

They don’t always publish a negative review. And if they do they sometimes will be passive aggressive about the issues they found.

Critics feel it’s unfair to the business owner to review their restaurant until they’ve been open for 60-90 days. Yes, the restaurant should be ready, but the critics want to give the owners time to manage their precious baby before being reviewed. The want to allow for a “long, fair start.” (Also some new restaurants shutter at that 90-day mark, so no point in doing a review anyway.)

There is a difference between an editorial and advertorial, and the consumer has to be made aware of what they are reading.

Reviewers should use less adjectives, while also avoiding “lists” of menu items alone.

Food journalists can help new chefs via forums and conventions that can help to educate.

Restaurants have to work around Yelp and Instagram.

Press releases need to include an image, be short and be written for a specific media outlet’s needs. Think elevator pitch.

Public relations professionals have to be passionate about their clients.

Digital publications like Eater LA are somewhat different in that they review the latest openings as that’s what’s expected from them.

Shout Outs

As I only took in one day of the multi-day convention it would be a disservice not to mention a few other things going on. Along with all of the vendors – I couldn’t possibly visit with all – there was also a Healthy Food Expo and a Coffee Fest located within the Western Foodservice Expo, The Beacon Award for a female leader in the industry was won by Dominique Crenn, Chef and co-owner of Atelier Crenn; The Torch Award for talented chefs and/or restaurateurs went to Caroline Styne who is the sommelier and restaurateur of The Lucques Group; some of the chefs lecturing or presenting included Mareya Ibrahim, Bernard Guillas, Mary Sue Milliken, Niki Nakayama, Nina Curtis, Tati Polo, David Rose, Fabio Viviani, Ben Diaz, Betty Fraser, Shaun O’Neale, Holden Dahlerbruch and Bruce Kalman.

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa 6/2018: A Gin Manhattan?

January 12, 2021 by evebushman

So this is what happened first: I was visiting my nephew Zack at Accomplice Bar in Mar Vista, working my way through Negroni Week with killer cocktails by Gaby Mlynarczyk aka Loving Cup (https://www.instagram.com/lalovingcup/) and Mitch Ono Bushell aka MitchOno (https://www.instagram.com/mitchono/) not only because they are great bartenders but also because there wasn’t a single bar or restaurant in my own Santa Clarita Valley doing a thing for Negroni Week – which not only celebrates a great cocktail but a percentage of the proceeds from the cocktail-inspired menus goes to charity. (https://negroniweek.com/)

So then this happened: Zack said, “Eve, have you ever had a Gin Manhattan? It’s <insert the topical adjective young adults – I refuse to use the word millennial – use>. They made me one at the bar, you have to get it next time.” To which I most likely answered, “What? How can you make a Manhattan with anything but a brown spirit? I’ve had versions with both rye and bourbon, but never gin.” To which he texted the recipe to me later as: Gin. Bitters. Simple. Stir. That just seemed too easy; what was the catch, would it be as good as Zack promised and could I really make it?

Lastly: I used Google to look over a few Gin Manhattan recipes. Pretty much the same mixings that Zack mentioned, some with Gin and some with Genever (Bols Genever: It is the high content of a unique grain distillate called malt wine that gives Bols Genever its characteristic smooth malty taste, making it perfect for mixing and making cocktails…read more.). The cocktail recipes also had different amounts of simple syrup (think one sugar cube to replace a teaspoon of ready made syrup you don’t have to mash with a muddler) and aromatic or citrus bitters. All were meant to be built over ice and poured on the “rock” (think large single cube that melts slowly) and then served with an orange slice or peel in a lowball/Old Fashioned glass.

Really last now…my recipe! Have I made you thirsty yet? I tried a couple of variations and my notes in the parenthesis are my end result after taste testing:

In a mixing glass with ice:

2 ounces Gin (I used Bols Genever)

½ ounce Simple Syrup (reduced to ¼)

2 dashes Bitters (I like Peychaud’s Aromatic Bitters)

Strain into a lowball glass, add orange peel or slice (I used a chilled couple and no garnish.)

Conclusion: As long as you reduce the syrup to taste this is quite remarkable. I’ve always been a fan of drinks with both sweetness and bitters, and this just hit the mark dead on for me in the flavor profile. I highly suggest you do a few taste tests of your own to get the best results. Finally, if you are a Gin fan or a Manhattan fan, this will be a cool new drink to add to your cocktail recipe book. It fit the bill for me, which is and will always be: no more than three ingredients, after that you have masked the root spirit so much that it’s all punch to me.

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 (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Why I Go Both Ways: Enjoying Wine and Spirits

June 19, 2020 by evebushman

When I first started drinking wine and decided to spend the time and money for further education and certification, I didn’t think about studying spirits as well. However, the course I wanted offered by WSET at the time, included both. (WSET stand for Wine and Spirits Education Trust. In the last few years they have split the two certifications, though they still go by the WSET name.)

L to R: Claudia Sheridan, Denise Lowe and Eve Bushman shortly after receiving out WSET pins in 2010.

It was in those classes that I got to spend time learning about a wide array of wines as well as spirits. It might have been where the bug for spirits bit me. If you were to talk to my husband he would say that his interest in single malt scotch was what swayed me. (He may be right as we cover more than one whisky event a year. That category alone includes his beloved single malt scotch as well as rye, bourbon and blended scotch whisky.)

Fast forward a few years and I found myself offered not only wine tasting opportunities but spirit tasting as well. There is one event that offers both wine and spirits, and in those my Contributing Editor Michael Perlis usually covers the wine while I do the spirits. It’s a bit different than wine tasting – the offered taste is smaller, you still sniff and taste, but spit all out as the alcohol levels are so much higher. With that said, I usually only make it halfway through a spirit tasting until my lips grow numb and I have to take a break.

From spirit tastings I moved into a little bit of mixology classes and started experimenting with making cocktails at home. We hit on a few favorites and have stuck with them over the years.

My husband, also a lover of both wine and spirits, started buying me gifts that the home bartender would need, and I returned the favor and found him some unique items as well. We now have travel kits, three or four shakers, different measures of “shot” glasses, bar spoons, single “rock” makers, simple syrup, brown sugar, sweet and dry vermouth, Amaro, Compari and other mixers, as well as a nice array of bitters, cherries, oranges, limes and lemons at any given time.

One friend, a fellow wine writer, asked me how I could like both wine and spirits. I found the question in and of itself to be peculiar, but answered anyway, I felt – and still do feel – that there are just as many discoveries in aromas and flavors in both. If you can detect things like fruit, nuts, botanicals, earth and wood in your wine you will be pleased to learn that some of the same aromas and flavors are in your spirits.

On hot days we often enjoy chilled Viognier, Chardonnay, Picpoul de Pinet, Sauvignon Blanc, sparkling…basically any white wine that we own. But, on some hot days we also have been known to enjoy a gin Martini, Moscow Mule, Aperol Spritz, Sazerac, Negroni, Margarita, Rob Roy, Old Fashioned or a Manhattan. Usually how it works is that we have a cocktail before (aperitif) or after (digestif) dinner, and a nice bottle of white wine with warm weather dishes such as salads, seafood, chicken and cheese plates. During the cooler days of fall and winter we often enjoy Rhônes and Bordeaux varietals with dinner, but still enjoy a cocktail before or after.

After our best meals, which usually means a beautiful sous vide filet and a red wine from our cellar, we often finish our evening not with a cocktail but with a nosing glass (aka a Glencairn) of one of our favorite single malt scotch whiskies. Then we linger over those flavors as well.

Now, how do you imbibe? Maybe it’s time to widen your taste profile a bit.

Vintage Eve: My Favorite Wines and Cocktails from 2016

December 24, 2019 by evebushman

In writing wine and spirit reviews, which include comprehensive tasting notes on appearance, aroma, flavor and sometimes a score, it would be remiss for me not to explain that even when I’m not working on an article I will still employ some of these same methods when drinking wine for pleasure with friends or at a large commercial tasting event. Those wines, sans actual notes, are the ones I want to share today.

2016 Cocktails on the Roof.

Why? Because sometimes we make our buying choices dependent on numerical scores from critics. While that is fine, especially if you have found a critic that has a similar palate as yours (you agree with his scores) it also reduces the time spent trying wines on your own, and finding them not to be enjoyable, which can be costly.

Some pals have also reached out to me, believing they will like what I like, and have asked me to share my favorites. So this article is for them as well. (Please keep in mind these are wines and cocktails I enjoyed in 2016 alone.)

And now, without further adieu:

Remarkable vintage years I did note – so it will be easier if you want to duplicate the experience – I found via my Facebook photographs: 1863 Reserva Velha Barbeito Bual Madeira, 2003 Tramin Cerveny (Czech dessert wine), 2000 Don Melchor Puente Alto Cabernet Sauvignon, 2003 Nicolas Feuillatte Palmes d’Or Brut Champagne, 2004 Robert Mondavi Vine Hill Ranch Cabernet Sauvignon, 2012 Chateau de la Gardine Chateauneuf du Pape, 2014 Turley from Howell Mountain, Pesenti Vineyard and Dogtown Vineyard, 2003 Joseph Phelps Insignia and a 2006 Backus, 2015 Trombetta Chardonnay, 2015 J. Lohr White Riesling, 2005 Robert Mondavi Stags Leap Cabernet Sauvignon, 2013 Beckmen Vineyards Cabernet Sauvignon and their 2013 Cuvee Le Bec, 2007 Kosta Browne 4-Barrel Pinot Noir, 2013 Beekeeper Zinfandel Rockpile Appellation, 2005 Chateau Canon, 2013 Hearst Pergola Petite Sirah, 2014 Poet’s Leap Riesling, 2012 Concrete Old Vine Zinfandel, 2012 Kynsi Pinot Noir, 2012 Colome Estate Malbec, 2012 Dilecta Unorthodox, 2013 Klinker Brick Old Vine Zinfandel, 2013 Summers Andriana’s Cuvee Cabernet Sauvignon, 2013 Cabernet Sauvignon, 2011 and 2013 Cabernet Franc all from Crocker and Starr.

In general, wines that I enjoyed but didn’t note the various vintage years were from Backus, Insignia, Le Mistral, Syrah, Pinot Noir and Cabernet Sauvignon (all from Joseph Phelps club membership), Hall Cabernet Sauvignon, every vintage of Phifer Pavitt DateNight Cabernet Sauvignon, various Del Dotto wines, all wines from Stolpman Vineyards, Silver Oak, Carlisle Mourvedre, Pure Cru wines by Mitch Cosentino, non vintage Champagne Jacquart, Pulchella Zinfandel, Stillman Petite Sirah, Regusci Patriarch, Far Niente Cabernet Sauvignon, Cakebread Cellars Pinot Noir, Larner Vineyard, Ferrari Trento, Derby Wine Estates, Oso Libre, Frick, Mystic Hills, Calcareous, Workman Ayer Defacto Red Rhone blend, Jaffurs, Epoch Estate, Whalebone, Casa Dumetz, Zaca Mesa, Tercero, Four Brix, Central Coast Group Project (CCGP), Dry Creek Vineyard Zinfandel, Cellardoor Winery Blueberry wine, wines that my local winemakers serve up every year at Sunset in the Vineyard…

Cocktails: Everything I could get my hands on at Cocktails on the Roof, which included these three award winners: Bourbon Bramble from Newhall Refinery, Trader Vics inspired Mai Tai at Salt Creek Grille Valencia and the Manhattan from Olive Terrace Bar and Grill. I also enjoyed: the Manhattan made by 12 Bottle Bar authors Lesley and David Solmonson, Frozen Margaritas, single barrel tequila and Horchata at solita, Bloody Mary at Egg Plantation, Perfect Rob Roy from The Social, Cucumber Soju Cocktail served up by Xevichez Sushi Bar, Black Manhattan at Bacari PDR, a Moscow Mule I made with Cherry Ginger Beer and a Negroni with St George Gin, Bowen’s Whiskey, Black Momma Vodka, whatever I get to taste with the L.A. Scotch Club and a 10 year old Rip Van Winkle Bourbon I nabbed from a pal.

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.

Nine Winter Cocktails That Are Sure To Warm You Up!

December 20, 2017 by evebushman

BIRDS & BEES:

Danny Kaye

Created by Bethany Ham

The Danny Kaye, a variation of a Manhattan, is created with coconut infused bourbon, sweet vermouth, Pedro Ximenez sherry, cynar and bitters served alongside a crispy coconut treat sure to satisfy that holiday spirit.

Birds & Bees is open every Tuesday through Thursday from 5:00 pm to 12:00 Midnight, every Friday and Saturday from 5:00 pm to 2:00 am; 207 South Broadway, Los Angeles, CA 90012; 213.537.0510; www.BirdsandBees.com

Red O – Casablanca Margarita – photo credit: Karen So

RED O SANTA MONICA:

Casablanca Margarita

Created by Karen So

A Red O Santa Monica favorite, this new Casablanca Margarita, will put some spice in your holiday step. This delicious concoction blends Casamigos silver tequila, Red O’s signature clarified lime and Stirrings all-natural triple sec, and is served with dry ice to really turn up the fun this Winter.

Red O Santa Monica is open for Dinner every Sunday through Wednesday from 5:00 pm to 10:00 pm, every Thursday through Saturday from 5:00 pm to 11:00 pm, and for Brunch and Lunch every Saturday and Sunday from 11:00 am to 3:00 pm; The bar is open nightly from 5:00 pm to close with Happy Hour from 3:00 pm to 7:00 pm every day; 1541 Ocean Ave #120, Santa Monica, CA 90401; 310.458.1600; www.RedoRestaurants.com

SUNSET & VINYL:

On Repeat

Created by Devon Espinosa

On Repeat combines rye, earl grey, green chartreuse and old-fashioned bitters for a cocktail that makes you forget any holiday blues and is sure to be “on repeat” all night long!

Bubba’s Way

Created by Devon Espinosa

A little bit of this and a little bit of that to create a warm and cozy drink, Bubba’s Way includes rye, applejack, green chartreuse and Carpano Antica Formula sure to warm your heart and soul this holiday season.

Sunset & Vinyl is open every Monday through Sunday from 6:00 pm to 2:00 am; 1521 Vine Street, Hollywood, CA, 90028; 323.329.9656; www.SunsetandVinyl.com

THE FLATS:

Carrot White Russian

Created by Marcos Tello

Gift yourself with a Carrot White Russian, basically winter wonderland in a glass, crafted with vodka, espresso liqueur and carrot cream.

The Flats is open Monday through Friday from 11:00 am to 12:00 am midnight, Saturday and Sunday from 5:00 pm to 12:00 am midnight. The Flats also serves Happy Hour every Monday through Friday from 4:00 pm to 7:00 pm, and seven days a week from 11:00 pm until closing; 8400 Wilshire Boulevard, Beverly Hills, CA, 90211; 310.909.7549; www.TheFlatsRestaurant.com

THE RAYMOND 1886:

Zombie Apocalypse

Created by Jesus Gomez and Adam Vaughn
The Raymond 1886 never ceases to amaze with their creative libations and The Final Solstice Cocktail Menu from this winter season is no exception. The Zombie Apocalypse, a tribute to a Tiki classic and sure to become a classic on its own is comprised of Deanston 12-year whisky, Bowmore 15-year whisky, Laphroaig 10 cask, pineapple juice, lime juice, Orgeat, Falernum, house-made lemongrass syrup, mint, and a zombie apocalypse garnish for a funky holiday time!

Replicant

Created by Peter Lloyd-Jones

Replicant, needs no introduction as it stands alone and confident with London Dry Gin, lemon, Orgeat, smoked salt and a house-made butterfly pea tincture float, making you want to cheer all night long.

The Raymond 1886 Bar is open every Tuesday through Thursday, and Sunday, from 4:00 pm to 12:00 Midnight, and every Friday and Saturday from 4:00 pm to 2:00 am. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm.; 1250 S. Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

TWOHEY’S TAVERN:

Twohey’s Old Fashion

Created by Patrick Tang

Twohey’s Old Fashion with bourbon, Twohey’s Root Beer and chocolate mole bitters, which makes this classic a winter go-to for everyone. It truly will warm you up on a cold winter night!

Bobbing for Apples

Created by Patrick Tang

Who doesn’t love the sweet taste of an apple cocktail during winter? You are in luck because Bobbing for Apples, comprised of bourbon, Honeycrisp apple, cinnamon syrup, apple gomme, lemon, and sparkling wine brings you the taste and smell of Winter all in a glass.

Twohey’s Tavern is open for Dinner every Sunday through Thursday from 5:00 pm to 10:00 pm and the Bar is open from 5:00 pm to 11:00 pm. Twohey’s Tavern is open for Dinner every Friday and Saturday from 5:00 pm to 11:00 pm and the Bar is open from 5:00 pm to 12:00 Midnight.; 2835 East Foothill Boulevard, Pasadena, CA 91107; 626.449.2337; www.TwoheysTavern.com

Vintage Eve Circa May 2016: Mixology and Food Pairing via Culinary Wonders

May 16, 2017 by evebushman

Oh yeah baby, I was more than a little intrigued with just the title of this demo class at our local cooking studio, Culinary Wonders. I had taken a wine-pairing class there before, but never a mixology class.

As a student of both wine and spirits, I’ve done my fair share of trying all kinds of spirits and cocktails, just as I try all kinds of wine varietals. However, I don’t have the slightest inclination to make wine. Cocktails? Yes. Pairing? Definitely yes. So…moving on…this is how it started:

The Invitation

Planning a cocktail party but not sure what to serve?   Maybe we can help. Join us, and our very own bartender, for a night of sophisticated small plates to pair with some unique cocktails.   

Menu: Cuban ceviche served with Cucumber Mojito, Thai beef salad paired with Lychee Champagne Cocktail, Lamb burger sliders with a classic Manhattan  and Spicy chocolate tartlet accompanied by “Silk Stockings.”

The Class

According to co-owner Chef Judy Gilbert, local bartender Ian McQuown would be giving us a “good show.” If Ian’s name is familiar, Judy said that he went to Hart High school, was in show choir and drama, later graduating from UCLA’s theater arts program.

Ian did not fail to disappoint. In fact Judy commented that she had met with other bartenders that, though they knew their craft, wouldn’t have been as entertaining.

“You’re not a bartender,” Ian began, “if you’re not dripping.” And drip he did, even broke a glass, but none of the students could tell if it was all for show or for real. Anyway, Ian prepared all four drinks as listed above, while sharing tidbits of information, much like Chef Herve and Chef Judy did, while working.

(Note: At press time I’m waiting for Chef Judy to send me all of the recipes, for the dishes and the cocktails, digitally. When she does I will be running them in separate weekly posts on my website, http://evewine101.com. In the meantime, below are some of the things that we learned.)

Starting with the Cuban Ceviche and Cucumber Mojito we learned that lime juice would “cook” the raw shrimp in about 2-3 hours in a zip-lock bag and how to squeeze a cut lemon with a set of kitchen tongs. The Mojito benefitted from as much muddled lime and mint that you wanted and the use of coconut palm sugar.

The next course, Thai Beef Salad and a Lychee Champagne Cocktails was a pairing Chef Herve liked, as the sweetness of the Lychee would counterbalance the spiciness of the salad. The marinade for the salad could be made up to three days ahead, if an English (or hothouse) cucumber was used there would be no need to peel it and that Thai basil is more aromatic than regular basil. The cocktail, garnished with a Lychee nut, also employed the use of Soho lychee liquor (never heard of that before) and rum that had been infused for one night with a Kafir lime leaf.

Our third course, Lamb and Beef Sliders paired with a Manhattan, was my favorite. Chef Judy suggested a 20% fat ground beef, as it mixed well with the lamb in a 50/50 ratio. And the surprise of a small cube of Feta cheese buried inside added another layer of flavors. Ian used Templeton Rye Whisky (which I would loved to have had alone…) in his Manhattan recipe. The big surprise for students was the used of Luxardo cherries and their syrup. Costing about $20 a jar Judy said they were far better than the maraschino cherries most have tried. Everyone agreed.

The last course, a Spicy Chocolate Tartlet and Silk Stockings, was a favorite among the dessert lovers. Chef Herve had prepared this course first as it had to bake while we had the other pairings. Using unsalted butter (apparently Chef is a huge butter fan) along with simple crushed cookies or vanilla wafers he made the crust. The inside was a decadent mixture of heavy cream, spices and Mexican chocolate. Chef called the dish “A flavor profile of sweet, salty, spicy and smoky.” Then Ian whipped up tequila, crème de cacao, cream, Chambord raspberry liqueur and Chef Judy came around and topped it off with cinnamon.

About Culinary Wonders (2016: Private events are currently available, the storefront is closed.)

As the only recreational cooking class in the area, Culinary Wonders is taking Valencia by storm. Let our highly seasoned chefs take you on a culinary adventure through the world of unique cuisines that will boost the skills of any avid cook!

Discover the joy of cooking in a small, welcoming environment in our cooking studio. Our classes cover various topics such as pasta making, regional cooking, sushi making, as well as pastry classes and many more. Our Hands-On Classes offer personal instruction in a small group setting. Every class includes your own workstation, set of tools and supplies and of course all the recipes. We make learning fun and each class ends with a great meal along with occasional wine or cocktail pairing.

Our Demonstration Classes offer a wide range of menus prepared for you by our experienced chefs. Think of it as “dinner” and a show. You will get to sample the entire menu and also enjoy the occasional wine and cocktail pairing. Don’t forget you will take home all the recipes to prepare for your family.

Looking for a location to have a Special Event? Reserve our cooking studio for your next gourmet cooking club get together, corporate team building event, bridal shower, baby shower or birthday party.

We can also host a fun cooking class for your fundraiser.

We will work with you to create a menu just for you. You will have the choice of a hands-on or demonstration class.

Thank you for your interest in Culinary Wonders. We hope to see you soon in our kitchen where we’ll be cooking up some magic!

http://www.culinarywonders.net

Paso 2016: Wine Shine’s Neutral Brandy to Manhattan Project

November 11, 2016 by evebushman

It was great fun to introduce my Associate Publisher at Elite magazine, Amanda Benson, to Paso Robles. She had a fun time and is already itching to go back. And the one big discovery for Amanda: discovering a distillery in the new Tin City wine tasting area: Wine Shine.

Patrick Brooks, owner Wine Shine and Amanda Benson, Associate Publisher Elite Magazine

We were actually entering Clos Solene for an interview I had set up there when we spied Patrick Brooks beckoning to us. That was enough of a hook, and when he invited us to visit with him and try his spirits, we knew where we would head next.

Brooks, the owner of Wine Shine, has one of the biggest smiles I’ve ever seen, and we were about to learn – and taste – why. Beginning with some highly acclaimed vineyards, Grenache grapes that would be distilled into neutral brandy and then infused with fresh fruits and/or botanicals and spice, are sourced from giants such as James Berry Vineyard (a 2010 Wine Spectator wine of the year).

Tasting Neutral Brandy to the Manhattan Project

Neutral Brandy

A bit like a fine no-burn tequila and a grappa, this started with James Berry Vineyard Grenache.

Fig Brandy

The Turkish fig infusion flavor reminded me of a super yummy/fresh-out-of-the-package Fig Newton bar. A very unique flavor in a spirit.

Hibiscus Lemon Brandy

Our second to taste and a favorite for both Amanda and me, with flowers from Kauai and lemons from San Luis Obispo, it started out sweet but the lemon balanced the flavor perfectly.

Mango Ginger Black Pepper Brandy

Loved the rich viscosity on the mouth, and the sweet flavor of dried candied mango. Brooks said with a little Ginger Beer and lime he creates a “Paso Mule.”

Burned Orange Brandy

This burned orange peel flavor that had been aged in neutral French oak was an easy drinker with 5% sugar and lingering cool oak at the back palate.

Cinnamon French Oak Brandy

Another that had aged for a time in French oak that I thought would be great for the holidays. Brooks said it would lend itself well with a bit of eggnog or in a Horchata!

Barrel Aged Manhattan Project Brandy

After five months in barrels that not only started with that same James Berry Vineyard Grenache, the barrels also were rolled with Wine Shine’s port wine. With the addition of Vermouth and Bitters – again made at Wine Shine – this new ready-to-go brandy in their Cocktail Series had aromas of candy and toasted marshmallows. Brooks said it only needed to be served over a little ice.

Barrel Aged Manhattan Project Whiskey

This time they used a barrel that had held beer before, and again added in their own Vermouth and Bitters. Loved the hint of cherry and oak on the nose and palate.

About Wine Shine

Wine Shine passionately crafts artisan spirits in the heart of California’s central coast. We use only the finest ingredients sourced locally and organically whenever possible. At Wine Shine, we are committed to blending age-old distillation techniques with innovative nuanced flavors that will entice your palate. Our crew collectively has over a century of experience in mixology, culinary arts, and wine making that shines through in every bottle. We invite you to enjoy our brandy, whiskey, and a variety of small batch spirits that will surely leave your taste buds craving for more.

Website: http://www.wineshine.com/

Facebook: https://www.facebook.com/Wine-Shine-313322065516624/

Paso Robles Distillery Trail

Information on all of the member distilleries in Paso Robles, events, contact information and a map can be found here: http://www.pasoroblesdistillerytrail.com/distilleries/

Wine 101: Rebirth of the Cocktail

October 7, 2016 by evebushman

I had noticed that other cities were doing cocktail events: our very own Santa Clarita Valley restaurants had bar programs that were vamping up with seasonal craft cocktails along with favorites our parents enjoyed like the rye-based Manhattan, blended whiskey-based Rob Roy, the Luxardo cherry and orange wheel in a whiskey-based Old Fashioned and the bright red Negroni that utilizes Compari and sweet vermouth and the vodka-based Moscow Mule with its bite of ginger beer.

Even the winners of our bartender contest at Cocktails on the Roof all had made at least one with brown spirits. And I’m betting that though they offered more than one cocktail at their tables, these were the winners. Look for their trophies next time you visit:

First Place, Newhall Refinery; Bourbon Bramble by Peter Nguyen: Evan Williams whiskey, St Germain liqueur, Cassis Noir De Bourgogne and lemon wedge.

Second Place, Olive Terrace Bar and Grill; Manhattan by Jonathan Cross: Bulleit rye, Carpano Antica, Angostura bitters and Luxardo cherry.

Third Place, Salt Creek Grille Valencia; Trader Vic’s Inspired Mai Tai by Diego Lara: Premium rum, Cointreau, lime juice, orgeat syrup, pineapple juice.

Why Cocktails

People have asked me how I came up with the idea for Cocktails on the Roof, now having completed its second successful year as Santa Clarita Valley’s only cocktail event. First came pal Marlee Lauffer, then on the board of the WiSH Education Foundation, who asked me to come up with something. Marlee had supported numerous non-profit events I had hosted with the help of many others in the past, including our first, Pour Into Sandy, which was followed by Pour Into Haiti.

Fast forward to A Toast and a WiSH – a wine event I pitched to the powers that be from the then brand-spanking-new Newhall Library and the WiSH board, where I excitedly explained what I wanted to do, including turning the private study rooms into tasting rooms for the night, etc.

After co-hosting and/or covering nearly every wine event in Santa Clarita, I soon realized: we have a lot of these, seemed like every week there was another wine tasting. At the same time I was probably sipping on a Manhattan, fresh from a cocktail class, and reading a book on spirits.

And that’s when it dawned on me: a real out of the box idea would be to orchestrate a cocktail event. I added the roof idea to make it that much more new. I didn’t want it to be a footprint of any other food or wine event so our vendors could either do a cocktail, mocktail, or a food using spirits. And I also wanted single spirit vendors.

Amy Daniels, the Executive Director if WiSH did all of the legwork, including rallying up a committee of like-minded people to help. Everything fell perfectly into place, so much so that we are already planning next September’s #COTR17.

So what are you waiting for? Get out that cocktail recipe book and start experimenting. Note: if you are a wine drinker I would suggest not imbibing more than two in an evening as you aren’t yet used to the difference in alcohol percentage. And call Uber.

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