09/11/2010 – 09/19/2010

http://www.atasteofwestcork.com/

The Taste of West Cork food festival, which takes place in and around Skibbereen, West Cork, brings together an unique mix of food markets and demonstrations, cookery competitions, special dinners, brunches & banquets, food-tastings, talks, exhibitions, childrens’ events, guided walks, boat tours and some great live music! (We’re now on Facebook and twitter – come along and say hi)

A Taste of West Cork Food Festival started in 2004 and it has grown from strength to strength ever since – not just in terms of numbers of visitors, exhibitors and events, but also in terms of its reputation throughout the region and country. The word is spreading and the Food Festival has attracted people from all over Ireland, the UK and further afield.

The purpose of A Taste of West Cork has remained the same: we are celebrating the quality and diversity of our local restaurants,
our talented and innovative chefs, the superb independent food producers and the many artisans that abound in West Cork.

The Festival is organised by a voluntary committee of local people, and is supported by the Skibbereen Business Association,
with kind sponsorship from local and national organisations and suppliers.

Traders for the great Food Festival Family Fun-day (19th September) – last call!

If you want to come along and trade as part of the great Family Fun-Day – and you haven’t already secured your place
- you’d better get in touch very soon.
Time & pitches are running out fast – and you won’t want to miss what promises to be a great day of fun, food and frolics.

To find out more – look here – then complete the application form – but don’t delay – applications close Friday 10th September!

Full Festival Programme now online

Take a lookat all the great events we have lined up for you as part of this year’s Food Festival.

There’s everything from Food Trails to childrens’ activities, banquets and special dining experiences, Martin Shanahan cookery demonstrations, a major International Food Conference, and this year, you and the whole family can cheer Cork on in the Big Match viewed on our MONSTER outdoor video screen during the famous Sunday Family Fun-Day.

More details on all of these events, and more – here

Tickets now on sale!

Tickets are now on sale at Reception in the West Cork Hotel, Skibbereen
for the Gala Dinner, the Food Conference and the Martin Shanahon cookery demonstration.

Food Festival Launch party – Tuesday August 10th

The official launch of the 2010 A Taste of West Cork Food Festival took place on Tuesday, August 10th at the Heritage Centre in Skibbereeen. This event was kindly sponsored by Marion Creedon Hegarty of Top Image and music was provided by Comhaltas. We were delighted that Minister Mary Hanafin, Minister for Tourism, Culture and Sport was present to help us launch the festival. A wonderful selection of food was provided for by all our local restaurants – a great night! (Photos here)

Food Festival Fundraiser! – Mystery Celebrity Chef Night Out – August 3rd

The Riverside Café, North Street, Skibbereen, hosted a Mystery Celebrity Chef Night fundraiser in aid of A Taste of West Cork Food Festival on Tuesday, August 3rd.

A nationally known personality generously agreed to be head chef in the Riverside for the night.   Although he/she is instantly recognisable in his/her chosen career path, surprisingly his/her second choice of career would have been to be a chef.

So here was the chance to make the mystery chef’s dream come true, but before a panel of celebrity critics.  Parties of ten or more at the time of booking were be allocated their own “celebrity” waiter/waitress.

There was another celebrity on keyboard, and dress (which is optional) is suggested as being Eastern in flavour.

For photos of this great event – see our Photo Gallery.

A Taste of West Cork Food Festival Banquet

Tickets go on sale this week (30th July)  for this year’s A Taste of West Cork Food Festival Banquet which will be held in the West Cork Hotel on Saturday, September 11th.

The committee are delighted to announce the Chinese Ambassador, His Excellency, Liu Biwei and his wife, and the US senior commercial officer, Stephen Anderson, representing the U.S. Ambassador will be guests at the festival banquet.

The award winning musicians from the Skibbereen Comhaltas Ceoltoiri Eireann will play at the drinks reception from 7 pm.

Tickets are available from reception at The West Cork Hotel and as there is expected to be a heavy demand for tickets, it’s advised to purchase tickets early.  There will be 220 tickets on sale with no reservations.

International Food Conference

This year’s festival will feature an International Food Conference entitled Food For the Future – Can Ireland feed itself? on Saturday 11th in the West Cork Hotel, Skibbereen. More information on the Conference page

09/10/2010 – 09/12/2010

http://www.genevachamber.com/festivalofthevine.html

Good and Plenty

Taste the autumn bounty in downtown Geneva while enjoying the flower market, arts & crafts show, live demonstration stage, Kids’ Patch, Gorgeous Gourds, Fall Harvest Market and live musical entertainment. Sip wines from around the world and sample mouth-watering international specialties prepared by Geneva restaurateurs.  Pamper yourself overnight in one of Geneva’s world-class accommodations.

Geneva’s Festival of the Vine provides plenty of good wine, good food and good fun for the whole family!

]]> http://www.wineandfoodtravel.com/festivals/festival-of-the-vine/feed/ 0 http://www.wineandfoodtravel.com/food/nectarine-season-going-going/ http://www.wineandfoodtravel.com/food/nectarine-season-going-going/#comments Thu, 09 Sep 2010 19:37:47 +0000 Kim Stakal http://www.wineandfoodtravel.com/?p=5752 Nectarines are a peach’s less attractive cousin. They lack the sensual fuzz and intense juiciness of a properly ripe peach – but nectarines do have something unique to offer: a sweet and sour tartness that becomes both sweeter and tarter in ripeness. A ripe peach may get ultra-sweet, but a ripe nectarine gets tantalizingly tart at the same time.

Intrigued? Nectarine season is coming to a close in California, so get these puckersome stone fruit while you can – this may be the last month they make a regular appearance at our local farmers’ markets. Choose fruits that have no bruises, have a slight give to the touch, and are brightly colored. Ripen fruits at room temp (never in the fridge!) and store them somewhere cool once fully ripened.

Here are three nectarine recipes to utilize the last of these fruits’ freshness – sweet, savory, and always satisfyingly sour.

Gingered Nectarine Scones
Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 ½ cups cold heavy cream, plus additional for brushing
1 cup diced nectarines, frozen
¼ cup diced candied ginger (may also use grated fresh)

Procedure:
1.    Preheat oven to 425F. Line two baking sheets with parchment paper.
2.    In a large bowl, sift together flour, ½ cup sugar, baking powder, salt cinnamon, and nutmeg. Slowly add cream, stirring until dough just sticks and is evenly moist.
3.    Turn dough out onto a lightly floured surface. Knead a few times, then place nectarines and ginger on dough and knead in, about 10 times total. Using dustings of flour as needed to prevent sticking, pat dough into a large flat circle, about 1/2-inch to ¾-inch thick.
4.    Use a floured rim of a 2-inch drinking glass to cut out circles of the dough, making about 14 scones total.
5.    Divide scones on prepared baking sheets and sprinkle with 2 tablespoons sugar. Place in oven and bake until golden brown, about 25 minutes. Remove from oven, cool 5 minutes, and serve warm.

Fresh Nectarines with Honey Yogurt
Ingredients:
4 nectarines, thinly sliced
½ cup Greek yogurt
3 tablespoons honey
4 mint sprigs, for garnish

Procedure:
1)    Place nectarines in a serving bowl.
2)    Combine yogurt and honey in a small bowl.
3)    Pour over nectarines and garnish with mint.

Grilled Fish with Nectarine Salsa
Ingredients:
4 medium halibut or mahi mahi
2 tablespoons butter, melted
1 tablespoon lemon juice
1 teaspoon honey
2 garlic cloves, crushed
½ teaspoon salt
½ teaspoon black pepper
For salsa:
2 nectarines, diced
1 small red bell pepper, diced
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon minced jalapeno pepper

Procedure:
1)    Preheat grill to medium-high. In a large bowl, whisk together butter, lemon juice, honey, garlic, salt, and pepper. Add fish fillets and turn to coat with marinade. Cover and refrigerate 15 minutes.
2)    Place fish on grill and cook until just flakes, about 4 minutes per side.
3)    Meanwhile, prepare salsa: Combine all ingredients in a large bowl; toss to coat.
4)    To serve, spoon salsa over warm fish and enjoy immediately,

The first rule of thumb to pacing yourself is to eat a big breakfast, since many of these wine tours start the tasting as early as 10:00 am.  Once that was under our belt (I did need a new belt) we went to our first winery which is just several miles east of Kingsville.  Mastronardi Estate Winery. The first thing we noticed were the seven wind machines that were in the vineyard. These should not be confused with the wind turbines that are used on wind farms to generate power.

The wind machines used in the vineyard are used on days that there are frost issues. These machines take the warmer air that is above the ground (at about 50 feet or 15 meters) and mix it with the cold freezing air that is trapped near the ground. The net impact can be to warm up the vineyard by as much as 6 degrees F (3 C) at times. That difference can save the grapes. This is one of the methods used by Mastronardi Estate Winery to overcome the ‘icebox’ conditions the site was known by prior to their ownership.

When we asked about the wind machines we learned that there are plans to create a wind farm off the coast of the lake. This has created a lot of discussion and dissent in the area.

In 2002 Tony and Eadie Mastronardi purchased this vineyard and successfully combined the contemporary use of the wind machines with their wine growing roots from Italy (Tony) and Portugal (Eadie).  Prior to 2002 the Mastronardis’ were growing tomatoes in greenhouses.

How did the wines taste? The combination of the Mastronardi’s farming and winemaker Lyse Le Blanc’s expertise created a very impressive tasting experience. The Barrel Chardonnay had a perfect balance to it, unlike many oaked Chardonnays which come off too strong. The award winning and delicious Cabernet Sauvignon also tasted very well balanced.  Their most popular wine is the sweet tasting Casa Nostra Baco Noir. A wine that we did not taste was the Brianje Riesling which was named for Brittany Mastronardi, Tony and Eadie’s daughter who tragically died at the age of 11. The name is derived from “Bri” for Brittany and “Anje”, which is Portuguese for angel.

After the tasting was done we took the ten minute drive back to the lovely town center of Kingsville to Pelee Island Winery. We were greeted by Walter Schmoranze the President and wine master.

Walter was the perfect host. We were escorted into a private room where we found a bounty of food to be paired with the wine tasting. Walter grew up in Rheingau Germany which is in the middle of wine country and his family did some winemaking. Walter gained his winemaking skills in Rheingau, home to some of the finest Rieslings in the world.

The wine tasting began with the Riesling Dry, which was wonderfully dry and crisp.  We moved on to something a little sweeter with the Pinot Gris and Pinot Grigio. The lavish spread of cheese, crackers, sausages, salad was a great enhancement of our wine experience. After the light tasting Chardonnay we went on to the reds and enjoyed the smooth Pinot Noir and Pinot Noir Reserve.

After two hours (which seemed like ten minutes) we thanked Walter for the food and wine feast and headed on the road to our final appointment at Sprucewood Shores Estate Wine. We headed west from Kingsville to Sprucewood, which is between the towns of Harrow and Amherstburg. It is about 30 kilometers (18 miles) along the beautiful shoreline of Lake Erie.

Along the way we passed six other wineries. We also passed through the town of Harrow; home of Hiram Walker’s Canadian Club Whisky. We did not get to do any whisky tasting though because the distillery was closed in 2009. Canadian Club Whisky is now distilled in Windsor.

Upon arriving at Sprucewood we found a wedding ceremony (see photo) about to begin outside and the tasting room was full. A typical Sunday afternoon from what we hear. Winemaker Tanya Mitchell took time out of her busy schedule to personally lead our tasting. We began with the Barrel Reserve Chardonnay which was rich in the limestone mineral taste of the region. We tasted other whites and then went on to the Lady in Red which has a rich taste (which would go great with steak). Lady in Red is a blend of Cabernet and Merlot. We also enjoyed the equally smooth Cabernet Sauvignon, Merlot and Cabernet Franc.

Since there was about fifteen minutes before the wedding started we had time for a nice visit with Tanya Mitchell. Tanya learned winemaking by combining her degree in chemical engineering with hands-on work with winemaking experts from the Niagara region of Canada as well as Europe and Australia.

This is truly a Mitchell family business. Tanya’s dad, Gordon, was born on a dairy farm in the area which had originally been farmed by his great grandfather. Tanya’s maternal great grandfather was a farmer in Lebanon, growing olives and grapes.

After Tanya and Gordon got the winery started, brothers Stephen and Jake also became involved in the business and on the marketing side.

At this point it had been hours since we had eaten.  Remembering the red wine and steak pairing we headed into Windsor to do some of our own research.

Mastronardi Estate Winery
1193 Road 3 East
Kingsville, ON N9Y 2E5 Canada
(1/4 Mile West of Colasanti’s Tropical Gardens) 519-733-9463, 1-800-320-5040

Pelee Island Winery
455 Seacliff Drive (County Road #20), Kingsville, Ontario, Canada N9Y 2K5
Phone: (519) 733-6551    Fax: (519) 733-6553    Toll Free: 1-800-597-3533

Sprucewood Shores Estate Winery
7258 Cty Rd, 50 West
Harrow, Ontario
Main: (519) 738-9253    Toll-free: (866) 938-9253

Author: Michael Fagin is a freelance travel writer who has traveled over the last ten years across Canada and visited all the major Canadian wine regions.  While he is not writing Mr. Fagin is a meteorologist for West Coast Weather, LLC forecasting  weather for the West Coast of the US as well as on an international basis.

1. Columbia
Columbia State Historic Park is California’s answer to Williamsburg. In this meticulously-preserved Gold Rush town, you can experience a taste of what life was like in the 1850s. Pan for gold, or ride the historic stagecoach! Not only do they offer regular walking tours on weekends, but volunteers in period costumes are in residence the 2nd Saturday of every month, to give you a feel for what the town was like during the 19th century. The Fallon House Theater performs plays and melodramas in a historical setting. Columbia also hosts regular special events, from concerts to art shows. The Fall Season is especially rich in events, ranging from banjo contests and chili cookoffs to harvest festivals and jack o’ lantern carving!
There are also numerous local restaurants offering a variety of fare, and hotel and B&B accommodations are available within Columbia itself.
2. Angels Camp
Angels Camp is a picturesque Gold Rush town that offers a wide variety of activities throughout the year. Mark Twain put Angels Camp on the map with his story “The Celebrated Jumping Frog of Calaveras County,” and Angels has adopted the Jumping Frog as its mascot, enough that it’s sometimes called “Frogtown.” Every year, people gather for the Jumping Frog Jubilee, where frogs from across America compete. But that’s not all Angels has to offer. Its picturesque business district abounds with interesting shops and restaurants, and the Angels Camp Museum, which offers mining relics from Frogtown’s past. There are also ongoing events at the local Calaveras County Fairgrounds
3. Calaveras Big Trees
Calaveras Big Trees is one of the least known sites of Giant Sequoias. While Yosemite and Sequoia National Parks get more attention, the trees at Calaveras Big Trees have been an attraction since the earliest days.  In the North Grove, you can walk through groves of giants that were famous in the 19th century, or hike into the South Grove to experience the sequoias in an undeveloped natural grove. A State Park since 1931, the North Grove is easily accessible and you can see the remains of the Discovery Tree, a stump where a dance floor and  bowling alley were built (!), or marvel at trees like Pioneer Cabin Tree. The South Grove, purchased in 1954, can be reached from the trailhead at the end of a gorgeous drive to the south, that crosses the Stanislaus River. This drive alone is a fantastic trip through spectacular scenery, even if you don’t take the hike. Camping is available inside the park.
4. Murphys
Murphy’s was called “The Queen of the Sierras,” and was named “One of the Top 10 Coolest Small Towns in America” by Frommers. Check out the historic Murphys Hotel, where General Grant stayed, or sample great local wine at the Black Sheep Winery, in the heart of town. For such a small town, Murphys boasts an amazing array of excellent restaurants, offering gourmet fare. Have a picnic next to a babbling stream in Murphys  Park, or follow Freezout Road past the park to explore the Ironstone Winery. You can find everything from music events to the local Irish festival. Murphys is a happening place!
5. California Caverns/Cave City
A fascinating complex of striking caverns, California Caverns, also known as “Cave City” has been an institution since the earliest days. Celebrated figures of the era visited these caves, and its complex rooms of amazing stalactites and stalagmites are thought to have been the inspiration for the caves in Mark Twain’s novel “Tom Sawyer.” Once, the entire town of Cave City stood here, including a hotel for cave tourists, and the cave housed a chapel that was popular for weddings. Now, you can explore the historic cave on a walking tour, or opt for a “wild cave” tour into the depths of “Middle Earth.” Turn off State 49 at Jackson and follow the signs back to its remote valley.

Because you just can’t cover all the Cool Things in Calaveras County in one article, we’ll return later, and give you another five cool things to do. You’ll definitely want to go back for more!

Columbia State Historic Park
For General Information: info@columbiacalifornia.com
209-536-1672
http://www.columbiacalifornia.com

Angels Camp

http://www.angelscamp.com

Calaveras Big Trees State Park
1170 California 4
Arnold, CA 95223
(209) 795-2334
http://www.parks.ca.gov/?page_id=551

Murphys, Queen of the Sierras
http://www.visitmurphys.com

California Caverns
9565 Cave City Road,
Mountain Ranch, CA 95246
(866) 762-2837
http://www.caverntours.com/CalifRt.htm

Corn is rich in beta-cryptoxanthin, a lung-strengthening carotenoid found in orange/red fruits and vegetables like corn, pumpkin, red bell peppers, oranges, and peaches. A study published in Cancer Epidemiology, Biomarkers and Prevention showed a 27% reduction in lung cancer risk in populations eating foods rich in this powerful carotenoid.

Corn is a valuable source soluble fiber, which also helps heart health. The soluble fiber binds to cholesterol in bile found in the liver, and when it passes from the body, it takes the cholesterol with it.

An imporant note on corn: be sure to buy organic — always! As one of the country’s largest multi-national crops, it has one of the worst reputations for being adulterated. Conventional corn is almost sure to be genetically modified, as well as laden with pesticides and chemicals. Buy organic and eat happy.

A few corn recipes to send you on your way…

Black Bean, Jicama, and Grilled Corn Salad

Ingredients:

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro

1/4 cup (packed) chopped fresh basil

3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

Procedure:

1. Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
2. Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

Corn Pudding with Fresh Basil

Ingredients:

4 cups corn (from 6 ears)
1 cup packaged fresh basil leaves, torn
3 tablespoons all-purpose flour
1 tablespoon sugar
1 cup milk
1 cup heavy cream
4 large eggs, lightly beaten

Procedure:

1. Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
2. Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
3. Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.

Chile-Rubbed Shrimp with Avocado-Corn Cocktail

Ingredients:

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Procedure:

1. Rinse the shrimp under cold running water, then blot them dry with paper towels.

2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

3. Grill the shrimp, or cook under broiler, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.

4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

Avocado-corn salsa:

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

…….. enjoy your corn feastings this summer!

Calistoga, located north of Napa Valley, is a well-known destination for its natural healing hot springs and renowned mineral waters, mud baths, resorts and hotels. (Solage, pictured on the right)

In the early 1700’s, upper Napa Valley was home to several tribes of native Indians who frequented the natural hot springs as a spiritual healing ground. With abundant oak trees, mountains and water many Indians found it to be a safe place to recover from illness, revitalize their souls and reconnect with Earths spirit. Calistoga was incorporated in 1885; founded by Samuel Brannan who purchased 2,000 acres of land in Calistoga with the intention of developing a hot springs spa for California’s rich and famous. His endeavor to make it the ultimate destination hot spot succeeded after the completion of the railroad in 1868.

Today, visitors from around the world come to Calistoga to enjoy the invigorating waters intimately nestled between the peaceful Palisades and Mount St Helena Mountains. Lodging choices range and vary from small-town cottages to elegant modern resorts. There are plenty of options to meet your price range. Plan your picture perfect getaway by visiting some of Calistoga’s best hot spring spas and the most stunning natural scenery of northern Napa Valley.

Calistoga Spa Hot Springs 707-942-6269 1006 Washington Street Calistoga, CA 94515

Dr. Wilkinson’s Hot Springs Resort 707-942-4102 1507 Lincoln Avenue Calistoga, CA 94515

Golden Haven Hot Springs 707-942-8000 1713 Lake Street Calistoga , CA 94515

Harbin Hot Springs 707-987-2477 18424 Harbin Springs Road Middletown, CA 95461

Indian Springs Resort & Spa 707-942-4913 1712 Lincoln Avenue Calistoga, CA 94515

Roman Spa Hot Springs Resort 707-942-4441 1300 Washington Street Calistoga, CA 94515

Spa Solage 707-226-0800 755 Silverado Trail Calistoga, CA 94515

Hot

Excessive levels of alcohol in wine produce warm to burning sensations on the palate.

Jammy

Hot climate or vintage character: uber-ripe, stewed fruit character which can be sickly to drink.

Length

An important measure of quality in wines. People often discuss the length of a wine in terms of the length across the palate, and the length on the finish. Length across the palate refers to the length of time for which a wines flavour continues to hold your attention whilst you explore the wine in your mouth. The length of the finish is simply how long those impressions last after you have swallowed (or spat out) the wine.

 Nose

 General term for a wines smell; (see aroma in part 1).

 Oaky

 The numerous smells associated with wines that have been fermented or aged in oak barrels: Vanilla, toast, cedar etc.

 Oxidised

 A wine fault, prolonged contact with oxygen causes the wine to be come flat and stale.

 Sharp

 A wine with high levels of acidity verging on unpleasant.

 Soft

 Refers to the texture of a wine, wines with low acidity and tannin levels are often described as having a soft texture.

 Tannin

 Tannins are polyphenolic compounds found in the pips, skins and stalks of grapes. They are vitally important if a wine is intended to age, as they act as a natural preservative. The tannins give structure to the wine, an example of a tannic red wine would be Barolo from Italy.

 Thin

 Lacking in flavour and body.

 Tough

 A wine with a coarse texture.

 Varietal

 A specific grape variety.

 Yield

 The measurement of the volume of wine produced from a given area of vines, or from the weight of the fruit.

09/02/2010 – 09/05/2010

http://thetasteofbeverlyhills.com/

9.02.10 Beverly Hills Celebration Event

Thursday, September 2nd

7:00pm – 10:00pm

The City of Beverly Hills will be celebrating its famed zip code, 90210 on September 2, 2010, with an event headlined by international pop sensation and Grammy nominee Natasha Bedingfield, along with CNN Talk Show host Larry King as master of ceremonies. The Beverly Hills Chamber of Commerce introduces Mayor Jimmy Delshad to kick off the evening’s festivities. Guests will be provided with unlimited food and drink from renowned Beverly Hills restaurants and chefs. Celebrated chef Wolfgang Puck of Spago Beverly Hills and Cut Beverly Hills will make a special appearance.

To learn more about the Beverly Hills Chamber of Commerce,

“An Evening with the Mayor”, please visit:  http://www.beverlyhillschamber.com

The Art of Mixing

Friday, September 3rd

7:00pm – 11:00pm

Where the best in culinary meets the best in cocktails!  As guests sample cuisine from  the city’s top restaurants, the evening will also showcase some of the city’s top mixologists and DJs, “mixing” talents.

•  Some of the most unique and perfectly blended cocktails designed by some of LA’s top mixologists

•  Grand Tasting featuring 40+ hand-picked restaurants from the Los Angeles area

•  Beer, wine & cocktail tastings

Live musical performance/DJ set by KCRW’s Jason Bentley

Live cooking demonstrations:

Michael Voltaggio Cooking Demonstration Time: 7:30pm - “Refining the Palate/Palette

James Overbaugh Cooking Demonstration Time: 8:30pm – “California-inspired Boullibaise”

Secrets from the Kitchen and Cellar

Saturday, September 4th

11:00am – 3:00pm

The day will be filled with session after session from chefs, master sommeliers, and other experts in their fields, showcasing their tricks of the trade of all things food and wine. Additionally, the day will feature LG’s Taste of Something Better cooking competition, hosted by chef Tim Love.

•  LG Cooking Competition: chefs battle to represent North America in the 2010 LG World Cooking Championship to be held in Korea

•  Grand Tasting featuring 40+ hand-selected restaurants from the Los Angeles area

•  Wine sessions from Master Sommeliers, wine educators and winery owners

•  Beer, wine & cocktail tastings

•  LA’s best DJs

•  Live musical performances

Live cooking demonstrations:

Ted Allen Cooking Demonstration Time: 11:30am – “Avocado Dessert & a Few More Suprises”

Art Smith Cooking Demonstration Time: 12:30pm – “Comfort Foods Lite”

Food News with Melinda Lee will be broadcast “live” from the Festival on Saturday, September 4 from 10:00 A.M. until 1:00 P.M.  for more information visit http://melindalee.com/

Date Night

Saturday, September 4th

7:00pm – 11:00pm

Enjoy a beautiful evening of food, wine and entertainment with a significant other or friends, while partaking in some of the city’s top restaurants and their signature entrees. Spend one-on-one time with industry experts and delve into a beautiful variety of wines, showcasing vintners top wines, but also pouring some everyday selections.

•  Live cooking demonstrations from favorite regional chefs

•  Grand Tasting featuring 40+ hand-selected restaurants from the Los Angeles area

•  Wine sessions from Master Sommeliers, wine educators and winery owners

•  Beer, wine & cocktail tastings

•  LA’s best DJs

Live musical performances by:

Fitz & The Tantrums

Brent Bolthouse

Live cooking demonstrations:

Ludo Lefebvre Cooking Demonstration Time: 7:30pm – “Romance From the Garden”

Tim Love Cooking Demonstration Time: 8:30pm

The Art of Brunch

Sunday, September 5th

10:00am – 3:00pm

No one does brunch like LA.  Avoid the hour-and-a-half waits and come partake in an unparalleled brunch experience.  LA’s finest brunch hot spots will be serving up each of their signature dishes along side free-flowing Bloody Marys, Bellinis and Mimosas.

•  Live  musical performance by Sonos

•  Brunch specialty drinks (i.e. Bloody Mary Bar, Mimosas and Belinis)

•  Grand Tasting featuring 40+ hand-selected restaurants from the Los Angeles area

•  Wine sessions from Master Sommeliers, wine educators and winery owners

•  KCRW Pie Contest hosted by Evan Kleiman

•  Live cooking demonstrations from favorite regional chefs

•  Beer, wine & cocktail tastings

•  LA’s best DJs

Live cooking demonstrations:

Scott Conant Cooking Demonstration Time: 10:45am – “Spaghetti, Building Flavors”

Ray Garcia Cooking Demonstration Time: 11:45am

Richard Ruskell Cooking Demonstration Time: 12:15pm – “Chemical Garnish”

Michel Nischan Cooking Demonstration Time: 1:45pm

“BBQ in the Hills”

Sunday, September 5th

7:00pm – 11:00pm

The festival will culminate with a “BBQ in the Hills”.  Expect the unexpected as local top chef and restaurants express their interpretation of what BBQ is all about.

•  Grand Tasting featuring 40+ hand-selected restaurants from the Los Angeles area

•  Festival’s finale show featuring top musical performers, acts and celebrities

•  Wine sessions from Master Sommeliers, wine educators and winery owners

•  Live cooking demonstrations from favorite regional chefs

•  Beer, wine & cocktail tastings

•  LA’s best DJs

Live cooking demonstrations:

Celestino Drago & Giacomo Drago Cooking Demonstration Time: 7:30pm

Kerry Simon Cooking Demonstration Time: 8:45pm

Along the quaint 29 Hwy outside of Yountville resides Brix, a wine country classic restaurant with a renewed focus on farm-to-table dining. A few steps from the dining patio in the back, you’ll see raised and in-ground garden beds and strawberries, French beans, potatoes and onions depending on the time of year you’re visiting. Directly behind the garden are the Mayacamus Mountains as the backdrop, which make for a picturesque photo opportunity.

Mustards Grill had a garden long before it became popular and trendy to have one. Cindy Pawlcyn, owner of Mustards, Cindy’s Backstreet Kitchen and Go Fish, has long been drawing seasonal inspiration for her menus by sharing freshly picked produce. Among the 2 fully planted acres are raised garden boxes full of vegetables, flowers and herbs. This garden supports 20% of the restaurants produce year-round. In the summer, the colors of marigolds, zinnias, zucchini blossoms border lush green beds of potatoes, beans and tomatoes.

View from the tasting room at Frogs Leap

“A lot of guests really enjoy walking through the gardens, before or after their meals and seeing what a pepper or a tomato looks like growing on the vine,” says Cindy. “I’ve had people confuse the two simply because they’re not exposed to what they look like. It’s nice that people get to walk through the gardens and see how tomatoes, cucumbers and squash grow.”

Through a windy road in Rutherford, Frogs Leap Winery offers guided tours for their winery and seated tastings on their wrap-around porch that overlooks the market gardens and Mayacamas Mountains to the west. Let the landscape take your breathe away as you are surrounded by vibrant colors and greenery. Look for the peach trees, chickens and the red barn. You’ll feel as if you’re strolling through a dear friends garden. Spend a few hours here enjoying the view, the wine and their sense of humor!

Placard of vegetable being grown and it's variety.

Long Meadow Ranch in Rutherford Gardens produces vegetables for local businesses and locals alike. Produce harvested can be found at the St Helena Farmers Market every Friday. The garden produces a rich collection of vegetables, with special emphasis on heirloom tomatoes. Additionally, they grow potatoes, chard, basil and seasonal produce. Though the Rutherford Gardens is not open to the public, visitors can easily visit the Farmstead restaurant to experience their produce, wines and olive oil.

One garden not to be missed is the French Laundry‘s Garden located directly across the street from the restaurant. The 2-acre immaculately manicured garden is easy to find in a quiet part of Yountville where vegetables are neatly planted in rows. Little placards line the edge of the vegetable bed to help visitors identify different varieties of vegetables and produce. If you’re lucky, say hello to culinary gardener Tucker Taylor who manages all garden production exclusively for the French Laundry, Bouchon and Ad Hoc.

French Laundry Garden

The Trefethen Winery offers tours of their historic winery, a National Historic Landmark, which includes a tour and tasting of current wines. Enjoy their large garden the surrounds the vineyard property. Trefethen was also the first winery in Napa to offer cooking classes that combined cooking, entertaining and fresh produce. Katie Trefethen’s garden, which is a destination and resource for garden enthusiasts has been featured in numerous books and publications. Their love for gardening and agriculture is a true reflection of their property.

Trefethen Vineyards

Brix
7377 St Helena Highway
Napa, CA 94558
(707) 944-2749

Mustards Grill
7399 St Helena Hwy
Yountville, CA 94558
(707) 944-2424

Frogs Leap Winery
8815 Conn Creek Rd
Rutherford, CA 94573
(707) 963-4704

Long Meadow Ranch & Farmstead
738 Main St
St Helena, CA 94574
(707) 963-4555

French Laundry
6640 Washington Street
Yountville, CA 94599
(707) 944-2380

Trefethen Winery
1160 Oak Knoll Ave
Napa, CA 94558
(707) 255-7700