Circle of Hope Announces In-Person Fundraising Event at The Wünderground Museum, Porsche Santa Clarita

July 1, 2021 by evebushman

Santa Clarita, Ca – Local non-profit organization Circle of Hope has announced the return of one of Santa Clarita’s favorite in-person annual fundraising events, Vine 2 Wine. The community is invited to attend this exclusive interactive wine and beer tasting fundraiser that will be held at the new Porsche Santa Clarita Wünderground Museum on Saturday, August 21, 2021. Located underground below the Porsche Santa Clarita Dealership, The Wünderground brings together a significant collection of rare and special vehicles from across the United States to help tell the Porsche story in a spectacular display. Guests will immerse themselves in Porsche history and learn how the Porsche family and their team of designers and engineers developed their iconic style from 1948 to today. The star-studded display will feature significant firsts and best from throughout the brand’s history, but also iconic favorites driven by Porsche personalities and celebrities, alongside victorious racing vehicles that prove Porsche’s impressive competition successes. Explore this space, learn about the marque’s irrefutable history, drive one of its glorious machines, and fall in love with the life of a Porsche owner.

Guests attending Vine 2 Wine will enjoy a gourmet sit down dinner, unlimited wine and beer tasting from many of Southern California’s finest and favorite wineries and breweries and have an opportunity to speak with the vintners and brewers to learn about their wines, beers and spirits. The evening also includes a live and silent auction, music and entrance into the Wünderground museum. VIP tickets are available that also include a VIP cocktail hour with full bar, 1 included cocktail, assorted passed hors d’oeuvres and VIP parking. “We are so excited to be able to bring back in such a unique way this signature fundraising experience that has always been a Santa Clarita favorite”, stated Alex Hafizi, Chairman of the Board for Circle of Hope. “This year we have three wonderful chairs for the event, Alison Lindemann, Nola Aronson and Christy Grable who will be bringing in some exciting and unique features to make this year’s event a whole new experience for all to enjoy”.

The WineBrew List (At press time)

Breweries:

Firestone Walker

Brewery Draconum

Wineries:

Entourage Two Papas

Parhelion Cellars

Pagter Brothers Winery

Hoi Polloi Winery

Gagnon Cellars

Mystic Hills

Pulchella Winery

Onx Wines

PRP

Scout & Cellar

Ascension Cellars

Montemar Winery

Tobin James

Summer Somewhere Wines

Reyes Winery

Zaca Mesa

All proceeds from the evening support Circle of Hope a cancer support organization in Santa Clarita that offers emotional, financial, educational and supportive wellness therapies to those in our community affected by cancer. “We are so honored to have Porsche Santa Clarita offer the Wünderground Museum to Circle of Hope as the location of this year’s Vine 2 Wine”, commented Laura Kirchhoff, Executive Director, Circle of Hope. “The Wünderground is a very unique experience here in Santa Clarita and pairing that with a gourmet dinner, wine & beer tasting, and other interactive festivities, will surely make for a fun, one of a kind evening and interactive experience all while supporting a great cause.”

Sponsorship opportunities are available. For additional information on Vine 2 Wine, to purchase tickets, or become a sponsor, please visit www.circleofhopeinc.org .

Circle of Hope is a 501(c)3, nonprofit organization offering financial assistance with cancer medical bills to qualified individuals. Circle of Hope also offers supportive services with wellness therapies designed as cancer support, along with educational resources and a support group for cancer patients, survivors, family and caregivers. All services, classes and programs are offered free of charge. For more information, please visit their website at www.circleofhopeinc.org or call 661 254-5218. The Circle of Hope office and Wellness Center is located at 23033 Lyons Ave., Ste 3, Newhall, Ca. 91321.

Perlises Pick: What Wines We Are Drinking At Home – Part 5

June 26, 2021 by Michael Perlis

We were initially planning to continue this series on lighter wines that we are enjoying at home with some more Northern California wineries, but the recent collaboration with Eve reviewing some rosés pointed Karen and me in another direction.

Ted Plemons of Cass

We drink rosés all year long but I realize that some wine drinkers especially fancy them in warmer months so it seemed like a good time to report specifically on a few of those that we have been pleased with recently.

One rosé that we really have been fond of is called “And Why Am I Mr. Pink?” – interesting name, no? The wine is produced by the Underground Wine Project, which is an intriguing name in its own right. I contacted them for more info, and they suggested I reach out to Trey Busch, Winemaker/Partner of the well-known and highly regarded Washington state winery Sleight of Hands Cellars. His response:

“Thanks for writing, and hope your liver has been holding up this past year :).

The Underground Wine Project is a collaboration between Sleight of Hand Cellars and Mark Ryan Winery. Mark and I have been friends for a long time, and we started the brand in 2007 with 100 cases of Syrah. That has transformed into adding And Why Am I Mr. Pink? to the lineup, as well as our 2 red wines, Idle Hands and Devils Playground.

We wanted an edgier brand than either of us have now, and the UWP allows for us to play in that area. Our Mr. Pink Rosé is mostly Sangio with some Syrah as well. All stainless steel (no barrel aging). We wanted to make a porch pounder rosé and this fits the bill. Juicy, terrific fruit, but then awesome acidity to hold it all together. We are making about 14,000 cases a year with the goal to increase production moving forward. National exposure with Whole Foods has helped.”

From Karen for the 2018 vintage: White/pink floral nose, light to medium finish, clean mouthfeel, moderate pear fruit, definitely a porch pounder as we were relishing it on our backyard patio on a warm Saturday evening with light nibbles for dinner.

Another winery that I’ve been a big fan of over the years Cass Winery in Paso Robles. [Yep, Paso again. I make no excuses, Paso wines are some of our favorites.] And I couldn’t pass up their special offer for Valentine’s Day of a dozen rosés. [Get it? Of course you do.]

From Karen for the 2019 vintage of the Cass Oasis Rosé: White flower floral note, dry medium body, red ripe berry fruit from the 63% Mourvedre, fresh, soft and hint of sweetness from the 37% Grenache.

Finally, an article about rosés wouldn’t be complete without the one that Karen has pronounced as her favorite for the last few years from Hoi Polloi winery right here in the Santa Clarita Valley. Doug Minnick [one of the founders of the Garagiste Festivals – I am so looking forward to these returning!] and his partners produce an assortment of terrific wines.

From Karen for the 2018 vintage of the Hoi Polloi Rosé from the Colburn Vineyard, Paso Robles: Fresh, crisp, true strawberry nose, medium to long clean finish, elegant, well-rounded body, silky soft tannins, this rosé of Grenache never fails to deliver!

Underground Wine Project

www.theundergroundwineproject.com

Cass Winery

www.casswines.com

Hoi Polloi

www.hoipolloiwinery.com

Michael Perlis has been pursuing his passion for wine for more than 30 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Vintage Eve Circa 9/2018: What Wines Would You Stock if You Owned a Wine Bar?

March 9, 2021 by evebushman

Recently a pal that used to live in Santa Clarita had called me as he was opening a wine bar where he lives now in Texas. He didn’t want advice on anything other than what wine I would want if I were to visit his bar.

Since he had moved to Texas a few years ago he had been working in real estate, spent some time working in a large wine store, met more ex-pats (people that had come from California too) and ran a large wine tasting group. I didn’t offer any advice on how to open his bar as he had it covered. But I took to Facebook to ask my local pals what they would want stocked in the shelves if they owned a wine bar. They had some really great ideas! These are some of their comments:

THE WINE LIST

This is a compilation of just some of the wines my pals would stock their wine bar with:

Jonata, Potek, Scar of the Sea, True Believer, Andremily, Mail Road, Stolpman, Kimsey, Roark, The Paring, The Hilt, Spear (all Santa Barbara).

So many – Crémant, Melon d’ Bourgogne, Cru Beaujolais, Cahors, Brunello, Valtellina, Vin Santo, Madeira to name a few.

There is never enough Syrah anywhere. Still gets short shrift in the marketplace, which is a shame.

I am a sucker for Roussanne and other Rhone varietals. I love Grenache and Viognier too. Zaca Mesa and Stolpman make fabulous Roussanne.

I would like to see some Gruet Brut Rose or some blends that you can’t buy at a grocery store.

Belle Glos and Domaine Carneros Pinots, plus some Australian, Spanish and Chilean cabs.

Quintarelli, Casanova, Pine Ridge, Ridge, Tolo, Foxen…

On a wine list I look for value since they have to mark it up so much. Burgundy and Barolo would be nice but I’d go to the off the beaten path wines – Cru Beaujolais (France), Ripasso, Valpolicella, Sicilian wines. For those who like big jammy wines – Shiraz! Whites – I like to see Rose from France, New Zealand Sauvignon Blanc and Sancerre (France). If there is a Somm I give them a price range and let them know what I like. Never have been disappointed.

Bernardus Sauvignon Blanc, Frogs Leap Cab, Rombi Cabernet, Bookenoogen Pinot and Heller Merlot.

Under $100: Cade Cabernet Sauvignon, Campesino Syrahs and Pinot Noirs, Shafer One Point Five, Grgich Hills, Turley Zins, Prisoner, Orin Swift, Patz & Hall pinots, Flowers, Mantanzas Creek Chards, Cloudy Bay Sauvignon Blanc, Tablas Creek and Justin.

Willamette Valley Vineyards Pinot Noir is hands down one of the best Pinots out there.

Lone Star Wine Cellars and Landon Winery are two wineries in McKinney Texas. I haven’t been there in a few years. But, remember the wines were pretty good. They have tasting rooms in historic downtown McKinney TX.

Also would love to have more orange wines on menus. I’m glad it’s becoming a trend.

Would love to see more wines from Paso Robles and the Santa Ynez area. Roblar in Los Olivos is one of my favorite wineries and reasonably priced in my opinion. There are so many smaller vineyards in both of these areas to explore. Tired of seeing Kendall Jackson and the like in many of the restaurants/wine bars. Pretty much I would love to taste wines that I would not be able to find at Bev Mo, not that they have bad wines, but just not interesting ones…

Le Vigne Vineyards has some wonderful wines, Justin cabs of course, Clos Solene, L’Aventure and RN Estate are some of my favorites. All from Paso.

Justin makes a great Malbec I have been enjoying! I’m typically a Cab girl myself.

For whites: Dry Rieslings (German or Alsatian), Sancerre, South African Sauvignon Blanc, and Austrian Gruner Veltliner (as opposed to Hungarian). For reds: I love the less stereotypical Italian reds such as Nero D’Avola and pretty much any red from the Piedmont region.

I’m always excited to see Barbera and GSM’s when I visit a place that I am planning to drink wine at. I also enjoy having a good port or cream sherry available if I am visiting the wine bar after dinner and I want to end the night with a dessert-like treat.

Where wines started … Italy!

I have a rather long list, but most are red wines from the Paso Robles region, Lompoc and Santa Ynez regions as well: Longoria Wines, Tercero Wines, Eberle Winery, J. Lohr Vineyards & Wines, Amalie Vineyards in Oregon, Ascension, Bass Note Sangria, Sanford, Sculpterra, Castlerock, Cutruzzola Vineyards, Joel Gott, Cass, Hoi Polloi Winery, San Antonio Winery (official), Michael David…I love all reds, depending on winery, but my go tos are usually Pinot Noir, Sangiovese, Cab, Beaujolais, and red blends. I love our California wines!

Something interesting and different. Also some local TX wines.

From me: This is ONE of my own picks, because I voted for it as our Best of Show at the Global Wine Awards, from Martellotto Winery: https://martellotto.com/products/martellotto-riserva-il-capoccia-happy-canyon-of-santa-barbara

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.

Look What’s New At Newhall Press Room: Seasoned Le Cordon Bleu Chef Larry Bethea Joins The Team

February 10, 2021 by evebushman

SANTA CLARITA VALLEY – The Newhall Press Room is looking forward to re-opening and serving the community with more amazing food and wine. To carry forward with their Wine Spectator award-winning history, they will explore new dishes, monthly specials and weekly wine events. In addition, they are thrilled to announce their newest team member, Larry Bethea, a Le Cordon Bleu trained Chef.

Larry Bethea, a Le Cordon Bleu trained Chef

Native of Southern California, Chef Larry chose to pursue a career in culinary arts in 2011. Graduate of the Le Cordon Bleu Culinary Arts program, he dove into the world of food and hospitality. Fascinated by multiple facets of food service, he pursued many opportunities in the culinary field. Rounding out his experience consisted of volunteering while in school, special events (food and wine festivals, weddings and concerts), sous chef at The Getty Center, and chef manager for food service company Sodexo.

Having established family roots from Belize to the East coast, food was a central melting pot of cultures and ingredients for Chef Larry. This provided him a foundation for a love of comfort food, Caribbean flavors and classical French cooking techniques. Chef Larry has carved out a style all of his own fusing various flavors and techniques to create one of a kind dishes.

Co-owner Charles “Chaz” Potter commented, “Chef Larry is a joy to meet and the staff loves his enthusiasm and cooking style. We are thrilled to have him on board and bring more wine and food pairings to the community.”

“As you know, wine is made across the globe, in many different styles and varietals, which blends well with Chef Larry’s style of cooking and our vision for the Newhall Press Room,” Potter continued. “We hope you will join us soon on both of our outdoor patios. We appreciate our community and the City of Santa Clarita for being so supportive of our employees and the overall restaurant business community. Over the next few weeks, we should be back to pre-shutdown outdoor capacity.”

Newhall Press Room is located in Old Town Newhall at 24257 Main Street. Presently their hours are Wednesday and Thursday from 3 pm until 8 pm, Friday and Saturday 3 pm until 9 pm and Sundays from 12 noon until 6 pm. newhallpressroom.com

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.

Circle of Hope Announces Twilight Tea Fundraiser: Dinner, Entertainment and Iced Tea Cocktails

September 7, 2020 by evebushman

Santa Clarita, Ca. – Circle of Hope has announced their 16^th annual signature Tea fundraiser held on Saturday, October 3, 2020 that will feature something new and different with an internationally themed dinner and program. Traditionally a daytime English Tea brunch, this year’s event will be offered as a semi virtual Twilight Evening Tea with dinner, iced tea cocktails, music, and entertainment, all with an innovative international flair.

VIP tickets also include a raffle ticket in the VIP Twilight Tea drawing and a bottle of specially paired Entourage by Two Papas wine to enjoy with your meal.

This year’s theme will focus on peace and unity with the theme “It’s a Small World”. “I’m so excited for this year’s theme”, said one of this year’s event co-chairs, Rebecca DeLuca. “We have created an evening that is unique, diverse and filled with fun and joy while bringing our community together to support a great cause and organization”. This unique and high energy “tea party” will include a delicious internationally themed dinner and dessert, iced tea cocktails, and gift bags for all attendees that will be picked up curbside from Marston’s Restaurant. The evening will also include an exciting interactive program that includes guest speakers, cancer survivor Vanessa Wilk and her husband Scott Wilk, music, international dancing and entertainment, a fabulous on-line silent auction and more. Whether you hold the party in your home with family or together with a few friends on a socially distanced outdoor patio, your support will ensure that those with cancer in our community will receive the help they need to fight their battle with cancer. “This year more than any other has been especially challenging for fundraising, but we will continue to find ways to have the funds we need to help those with cancer in our community”, stated Laura Kirchhoff, Executive Director. “The Twilight Tea will help do just that.”

All tickets include your choice of dinner from an international themed menu served by Marston’s Restaurant, dessert and a Twilight Tea gift bag filled with fun and unique items including an assortment of iced tea cocktails with fresh ingredients to pair with your international feast, a beautiful iced tea glass, and an assortment of special gifts. VIP tickets also include a raffle ticket in the VIP Twilight Tea drawing and a bottle of specially paired Entourage by Two Papas wine to enjoy with your meal. “Having the right wine with your meal is very important”, said Rick Pratt, Wine Sponsor and master winemaker of Entourage by Two Papas Wines. “I will be pairing a specially selected bottle of artfully crafted red or white boutique wine that will go perfect with each meal on the menu and I am sure each guest will enjoy.”

This year’s event is being chaired by two of the organizations long time volunteers and board members Debra Ragonig and Rebecca DeLuca . “I am beyond thrilled to co-chair this year’s event for Circle of Hope, a cause that is extremely close to my heart. Our committee has worked hard to add some exciting new concepts to the event that are sure to bring fun and surprises to our guests” stated Ragonig, “The Twilight Tea will certainly make for an exciting Saturday night!”.

The organization is currently looking for donations of any kind in the way of certificates, merchandise or services to be used in its silent auction. Sponsorship opportunities are available for the event and tickets can be purchased on the Circle of Hope website at www.circleofhopeinc.org/tea. For more information on the Twilight Tea, becoming a sponsor or making an auction item donation, please contact the organization at 661 254-5218 or info@circleofhopeinc.org . Circle of Hope provides emotional, educational and financial assistance along with supportive wellness therapies and support groups to the Santa Clarita Valley cancer community. All programs are offered free of charge. Circle of Hope is a 501(c)3 nonprofit organization. Federal Tax I.D. #20-0680327

Circle of Hope Requests Donations for Upcoming “Spiked Tea” Event Silent Auction

August 8, 2020 by evebushman

Santa Clarita, Ca. – Circle of Hope, is a 501c3 nonprofit organization in Newhall, Ca that provides educational, emotional and financial assistance to those with cancer in Santa Clarita. The organization is currently seeking the publics’ help in acquiring items that can be used in their upcoming online silent auction. The on-line auction is part of the organization’s signature fundraising event, The Twilight Tea, which will be held on Saturday, October 3, 2020.

Circle of Hope is looking for any new unused items, gift certificates, donations of a service, beauty care items, household décor, empty large baskets or containers, wines or liquor, children’s items entertainment items or any items suitable to be auctioned alone or to be used as part of a larger themed basket. Donated items can picked up at your home or business or dropped off at the Circle of Hope offices. If dropping off, it is recommended to call first as staff is in the office limited hours. “We have had individuals cleaning out closets during stay-at-home orders and they have found many new items that they had never used and no longer need” stated Debra Ragonig, Auction Chair and Co-Chair of the Twilight Tea. “These are just one of the type of items we would love to accept as donations to be included in this year’s auction baskets”.

At this year’s event attendees will enjoy dinner in the comforts of their own home or patio from an international menu provided by Marston’s Restaurant. Dinner, dessert, and a Twilight Tea gift bag filled with an assortment of gifts and iced tea cocktail mixes, recipes and ingredients can be picked up curbside from Marston’s the night of the event. The evening’s online program and evening festivities will include lively music, entertainment, international dancing, a guest speaker, the online auction and much more. Proceeds from this event will go to providing services for cancer patients in our community.

“Fundraising has been difficult these last several months, but canceling our event was just not an option” states Laura Kirchhoff, Executive Director of Circle of Hope. “Cancer has not stopped during this Covid pandemic and Circle of Hope must and will always be here to help those that need us most. Cancer has not stopped and neither will we. It is through the generosity of our community that we have the means to help those receive the life-saving cancer treatments that they need. Now more than ever the community support and donations are needed and very much appreciated.”

For more information on Circle of Hope, The Twilight Tea, sponsorship information and donation delivery and pick-up, please call 661 254-5218 or visit their website at www.circleofhopeinc.org.

Wine Times DTLA Presents Eve Bushman – Wine 101, By Tyler Davidson (Reprinted with permission)

August 7, 2020 by evebushman

The wine industry is one often shrouded in mystery and sophistication; sommeliers swish the liquid around in their mouths, speaking of notes and taste lengths as if they were alchemists, so it makes a certain amount of sense that the field can be intimidating. Luckily for DTLA, Santa Clarita Valley’s Eve Bushman has come to town with a series of wine catch-alls for the beginner.

“There’s no way I can know everything,” says Bushman, who even after over a decade in the industry still maintains that she’s what she calls a “101-er,” just like any newcomer. “There’s people out there that have their Master Sommelier degrees that don’t know everything, because there’s always something new coming out.”

Eve’s Wine 101 is a sort of catch-all for wine enthusiasts, sharing press releases, reviews, and various other wine-related content and soon Eve will be sharing her knowledge with Downtown Weekly readers far and wide.

So how did someone like Bushman, who seemingly never harbored any deep-seated dreams of joining the Chevaliers du Tastevin, stumble into this business, let alone spend a decade-plus there?

“My wine interests began when I was probably 22 years old, I had boxed wine in my refrigerator that I put in a glass with ice in it like everybody else,” says Bushman, who would eventually become a connoisseur, traveling with her husband to places like Paso Robles and Napa Valley in California, Bordeaux, France and Ribero del Duero, Spain. But she would only “go pro” when her role as a journalist called for it. “About 10 years ago, maybe 15 years ago, I was writing for my local newspapers […] and I said, ‘I can do book reviews, and I can do wine reviews.”

Writing pieces on wine soon begat invitations to wine dinners, random deliveries of bottles of wine, and the like, something that a person could get used to very quickly.

“I thought to myself, ‘Well, nobody’s sending me any free books and that’s not so exciting anyway.’ And it just became like this fun hobby.”

As for how her “fun hobby” became a long-running website and business venture, Eve Bushman is at once blunt and unapologetic.

“I would bet for most people that do this, their answer would be, you know, the appreciation of wine and getting to like and understand wine, but I’m a full on attention whore,” she says with a laugh. “It’s a lot of fun. I mean, I have people that just say, ‘Can I be your Mini-me? Can I be your wingman at an event?’”

It’s a testament to Bushman’s talent and work ethic that, despite being so straightforward about some of her motivations, she still runs an incredibly efficient business — well, businesses.

In addition to running Eve’s Wine 101, Bushman also provided private in-home wine classes in the pre-COVID era, as well as consulting work. But even with all of her experience and accolades, Eve Bushman still strives to maintain an honest connection with even the most novice of her audience.
“That was one question I had [been asked in] an interview before, ‘Don’t you think that now that you’ve got your certifications, that you’re going to be talking above your reader?’”, says Bushman, who insists that there is no elusive “right” pairing when it comes to wine and food, that it simply comes down to whatever wine one might happen to enjoy, no more, no less.

“I said, ‘Well, if I’m doing that, then I’m doing a disservice to them, no matter how much more education I have.”

For more visit www.evewine101.com

Roundup: The Best Santa Clarita (Outdoor) Dining

July 24, 2020 by evebushman

Seems to be that everyone in my ‘hood is searching for patio dining. Pretty great that locals want to support local businesses, considering it’s blazing hot outside. There are existing patio spaces that have expanded, new “pop ups” that have added fencing, wood flooring or AstroTurf, potted plants, misters, barricades, umbrellas, lighting and other décor. A pretty amazing feat considering that these restaurants are nowhere near full capacity – pre-covid standards – and are pretty much forced to invest in infrastructure that may only be needed for a few more weeks to quite a few more months. It’s not like any of us have lived through a pandemic before to know exactly how long this will last. (And if to-go or delivery is your preference, that’s great, just keep it up!)

The Social Restaurant: Custom Wood Deck and Arcum Structure, by 24/7 Events.

So, as your yet-to-be-announced unofficial Beverage and Food Ambassador of the Santa Clarita Valley, I’ve been watching over this trend. There are quite a few restaurants I have dined at myself, but I wanted to get as many listed in one place to help locals out. So you know what I did. I asked this on Facebook:

Looking for patio dining options? Please comment on a positive experience you had outdoors at Piccola Trattoria, Salt Creek Grille, Olive Terrace, The Social, Old Town Junction, Newhall Press Room, Marstons, Slaters 50/50, El Trocadero, Dario’s Newhall, Saddle Ranch, Don Cuco, The Local Pub and Grill, Wolf Creek Restaurant and Brewery, Casa Canela, Cheesecake Factory, Bricks Newhall, Smokehouse on Main, Nealie’s Skillet, The Way Station and Egg Plantation (the last three for breakfast and lunch only) and any other SCV outdoor dining you have discovered. Hopefully your experience will drive some much needed traffic to our favorite local restaurants!

Renee K: Add the Backyard Grub and Brews! That Nashville Spicy Chicken Sandwich and Donuts are the bomb!

Larry M: Old Town Newhall has the market cornered on outdoor dining. Had a lovely sidewalk dinner at The Old Town Junction. Then, dinner on the back patio at El Trocadero Mesquite Grill & Cantina, though they have a front patio as well, and they have the best hard shell tacos I have ever had.

Candice M: Olive Terrace outdoor seating arrangement is my favorite in town!

Michael G: Don’t forget Wolf Creek, CPK, Sabor, Lucille’s, Lazy Dog, Lucille’s, Catch 21, Wokcano and Tokai Sushi. So many options! Specifically, Wolf Creek Restaurant (on McBean) is always spot on. Plenty of room and safe distancing, staff all wear masks and face shields, busser and serve handle specific tasks. Tokai Sushi (in the same center with Catch 21 and Olive Terrace) has new owners, and take the same precautions. All the soy sauce is single use, there is plenty of open air space outside.

Michele G: The Backyard Grub N Brews had really good food and a great patio. They also have a fabulous brunch on the weekends with bottomless Mimosas.

Dawn A: A wonderful location for a great evening…The Social.

Michael P: Marstons has always been our favorite patio hang out in the SCV. Nothing like relaxing on their patio with a bottle of wine and their delicious food. Great servers too.

Meredith M: We had a magnificent meal last Friday night at the Old Town Junction. Reservations are highly recommended. New menu, exceptional service and a great wine list!

Lorenzo B: Olive Terrace is the bomb!

Laina M: While following all health code guidelines, we have full service available outside! But don’t sweat… We also have shade from a roll down screen and umbrellas, full roof covering, mister fans, and plenty of beer to quench your thirst! Visit for lunch now or Reserve for dinner until 8pm.

Laura R: The Newhall Press Room has been open all week long for outdoor dining including the new extended patio!

Meredith A: Went to Dario’s in Canyon Country last night. They have a front and back patio. It was great to eat outside and enjoy their food!

Jeanie C: We had a lovely time last night at The Social! The weather was beautiful and the new outdoor dining was just right, as was our dinner and Martinis!

Kerri E: For patio dining, Wolf Creek and Olive Terrace so far. Looking forward to trying as many others as we can…

From me: The first night that the restaurants pushed into Main Street in Newhall, five minutes from home, I enjoyed patio dining at both Newhall Press Room (cute wine barrels as fencing and cooling AstroTurf) and The Old Town Junction (a bit bigger space but just as nice). We love El Trocadero’s two patios, front and rear, too. Since then I’ve made a GIANT mental note to visit The Social as their space – see photo – is very welcoming and also to return to Olive Terrace where the sidewalk seating now stretches around a huge fountain. We’ve been to the existing patios at Slaters 50/50 three times and Salt Creek Grille’s new HUGE three-patio area. Will be hitting up Nealie’s Skillet, Wolf Creek Restaurant, The Local, Bricks, Dario’s, Way Station and Egg Plantation too!

On more thing from me: alfresco dining is the one change I hope we keep post-Covid. We love our trips to Europe and spending hours in outdoor cafes, with our wicker seats lined up, side by side, facing the street for people watching. I want that. Somebody make that happen!

Please note that what may be listed here now could be open for dine-in or completely shuttered when you visit – so call first. Looks like reservations are the way to go as all only have the outdoor socially-distanced spaces available.

Vintage Eve Circa Jan 2018: Call it What Happy Hour Really Is…A Precursor For Dining in Our Old Age (With new photo of courtyard at Salt Creek Grille!)

July 14, 2020 by evebushman

I was at one of my regular Happy Hour haunts, The Social in Newhall, when I noticed that the bar was completely packed at 5pm, much like it is at Olive Terrace Bar and Grill and Salt Creek Grille when we venture over to the other side of the valley and Le Chene when we want to go even further.

And then I noticed that the people that were packing these bars weren’t 20 somethings…not even 30 somethings…they were people that have “cultivated” their palates for a couple of decades longer than that.

There are lots of great Happy Hours all over Awesometown and we used to do a round-up of their menus annually just to share what they offer. (The last one is our 2016 version you can read here.) The four that I mentioned just happen to be the ones we have been going to of late…at least the past 10 years or so.

So why do we prefer these bars over others? They aren’t particularly loud or noisy, have comfortable seating and, as drinking at 5pm is a precursor to dining at 6 or 7, it seems to work for our seasoned age group.

Of the Happy Hours we go to – the ones that specifically were full very early in the evening – they also offer small bites for free or nominal prices, and some larger plates culled from the main menu. The libations extend from beer and wine to excellently crafted cocktails; one even doesn’t offer any kind of price deal on the drinks at all, just a Happy Hour menu of food. (And that one just happens to be our favorite. Why? Well we can walk there – we’ve said this many times, and yet we never actually have walked there! It’s the neighborhood bar and we often run into people we know. The owner gives us a welcome hug, maybe a peck on the cheek, and we know some of the servers and bartenders. Maybe at a certain age we just like to feel welcome…)

So, as we dined on dishes from appetizers to pastas we noticed how nice it is to dine early, have a well-made cocktail, linger a bit, then go home and…be asleep by 9pm. (And well on our way before the young’uns took over the bars.) However many younger people do go out to Happy Hour – when we were younger these were places with deep discounts, we could get a little rowdy with pals and we would end up staying for dinner as well. (Many were/are family friendly – we weren’t really hip on the idea of bringing our daughter to a bar or winery, but to each his own.) Back in the day that meant the party was to be found at places like TGI Fridays and El Torito. (The latter, if you stayed long enough even offered dancing in the bar. Anyone else remember the Discos of SCV? LOL.)

I feel like the next step for us will be the early bird dinners at iHop, and no cocktail at all…? I hope not. I do know that older friends of mine have pulled back from wine club memberships – at least from wines that are meant to sit in our cellars for 10 years or more – because my pals in their 70s are buying more splits (half bottles), trying to drink through what they already do have and/or are looking for wine brokers to sell their wines to. They do go out…or at least join us for wine on the porch sometimes!

Life is an every changing highway. I’m hoping by the time we start dining at 4pm we’ll be in a place like Atria assisted living, where my mother has happily camped for nearly a year now, and be having cocktails by 2pm and up to two glasses of wine with dinner…now that doesn’t sound too bad does it?

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