Slow Living Radio

08/14/2012 - International Scottish Jazz Performer and a Local Author Bring their Passions to the Waves

noreply@blogger.com (Simply Sal) — Tue, 14 Aug 2012 13:39:16 PDT

To listen to this show, go to - http://crntalk.com/podcast/slr/2012/slr-08-14-2012.mp3

Slow Living Radio is delighted to welcome Alison Burns, internationally acclaimed Jazz Singer and Actor, who has relocated to Napa Valley from her home in Scotland. Hear her inspirational story and path to fame.

Olga Cossi has spent her life penning books for children and is now launching a new book in celebration of her path and "sisterhood", another totally different inspiration showing how rewarding the art of writing can be.

Alison Burns
Jazz Singer and Actor
www.alisonburns.com

There are singers and there are jazz singers. There are jazz singers and there are a few artists who bring more to the microphone – their life, love, heartaches and joy. Alison Burns is one of those artists.

A lifelong love of music started at home, with an early education in the Great American Songbook from a father who played guitar and a mother who would carry the guitar case into his gigs! As a young girl in Dundee, an industrial city on the east coast of Scotland, the dreams were of singing and acting in Hollywood and the soundtrack was Peggy Lee, Lena Horne, and Bessie Smith, among many others. The road to a recording career has been an inspiring one. From being the first female apprentice engineer in the famous Timex watch factory at the age of 16 (complete with curls and a full face of make up!) to being sacked from a bingo calling job, to the tragic circumstances which encouraged her to make a leap of faith into performing from a secure but unsatisfying job. The death of her brother Alan, who was serving in the Falklands brought home the reality of a life lived unfulfilled.

Alison and Prince William at a performance
before his marrage announcement.

While acting, singing and presenting, her band The Rainmates were offered two record deals but the time didn’t feel right. Her heart took her back to the songs of the 1940s and the close harmony groups such as The Dinning Sisters. This led to the formation of a three-part female harmony group, The Penny Dainties. Not only did the Penny Dainties record an album, but it lead to Alison meeting her now husband who substituted one night when the regular drummer was unavailable. During this time Alison was twiddling her thumbs during the day so decided to do what anyone would – to study for a law degree! A short time practising was enough to send Alison back to music full-time, however.

Alison with the BBC Big Band

After working behind the scenes for a while, it was finally time to get behind the microphone and sing the songs that had been the soundtrack to her life. Her debut album, Kissing Bug, released in March 2007, was received with universal acclaim and became the first album by a Scottish jazz singer to reach the Jazz Top 10. So far, she has packed her bag to perform in far-flung destinations such as Tokyo, Nashville, New York, Cannes, Italy and Shanghai, as well as being invited to play by Michael Parkinson, who welcomed her off stage with a huge hug and the comment, “Wonderful, wonderful!”

She has played jazz festivals and venues across the country, with her own group and guesting with Martin Taylor at a number of concerts. It was at these concerts that the idea for the new album 1:AM came about. The recordings of Ella Fitzgerald and Joe Pass were the inspiration, stripping back the songs to just vocal and guitar. Despite the smoky dark eyes and robust sense of humour, there’s little of the jazz diva about Alison Burns.

For those who may think that Alison is where she has always wanted to be, that’s true up to a point, but looking at her track record, this is obviously just the beginning.

Olga Cossi

Author

My Italian Sisterhood

A native Californian, Olga Cossi was born in St.Helena and began her writing career as a staff correspondent for the St. Helena Star while still in high school. Olga has been a writer all her life, being driven by her older sister, Rina, for whom she served as a ghost writer during their school years.

When Alta Napa Press compiled “Voices of the Wineland”, Olga was invited to contribute to that project and expressed her feelings for Napa Valley in a poem she entitled "As One Born Here".

Olga’s first young reader title, “Robin Deer”, was published in 1967 by Naturegraph Publishers of Healdsburg, followed by a crush of almost thirty books, both fiction and nonfiction, in addition to many feature stories for a wide readership in a variety of publications.

Olga Cossi began a life-long participation in Author Festivals throughout California as well as other states, and in schools in England and Germany.

For a list of all her books and awards, go to www.olgacossi.com, which also includes the stories-behind-the-stories that give a deeper insight into the personal growth she experienced through each project.

Still writing and studing early every morning, and an active part of Santa Cruz radio station KUSP, Olga has just published “An Italian Sisterhood”, the autobiographical account dedicated to her two sisters and to sisterhood everywhere. A new young reader title, “Playing Your Heart Out”, is being prepared for release by Silver Knight Publications.

08/07/2012 - The Spirit of Italy Comes Alive in Sausalito

noreply@blogger.com (Simply Sal) — Mon, 13 Aug 2012 18:24:12 PDT

To listen to this show, go to - http://crntalk.com/podcast/slr/2012/slr-08-07-2012.mp3

Slow Living Radio is passionate about the spirit of Italy: their balance of work and play, their celebration of meal-times and care for every simple ingredient, the pure, fresh rusticity of the food and the phenomenally diverse and wonderful wine culture.

Reflections - Steve of Slow Living enjoying the Amalfi Coast

What a delight to find a chef in Sausalito at the very popular Poggio bringing those qualities to life for us to enjoy without an expensive ticket and long flight! And no surprise that his menu grows more like one you would find in a great Italian village restaurant, where all the ingredients sing of the freshness and locality - that's where he honed his craft and passion.

Peter McNee has nurtured relationships with local farmers and artisans to follow in the Italian village-style of cooking and is delighted to introduce us to a new local farmer creating his beloved mozzarella di bufala, and ricotta di bufala. Craig Ramini joins us to tell of his passion to bring this ultimate Italian ingredient in its truest form to American restaurants and consumers.

And finally, we talk to an Italian wine importer who focuses on collecting wineries that represent the historical traditions of Italy's diverse wine regions. Siena Imports devotes its search for wines to producers who maintain regional traditions while pursuing the best possible vintages.

Peter McNee
Executive Chef and Partner
Poggio Sausalito
http://www.poggiotrattoria.com/

Executive Chef Peter McNee’s rustic, soulful menu features spit-roasted and slow braised meats, blistered Neapolitan pizzas, an extensive house-cured salame menu and housemade pastas paired with slow cooked sugo. His weekly treks to the hillside organic garden and farmer’s markets, even traveling to Piemonte in search of his prized tartufi bianchi (white truffles) act as inspiration to the menu at Poggio.

A Minnesota native, Peter moved to San Francisco, California to attend the California Culinary Academy after graduating college with a BA in Economic Management. While working in San Francisco, Peter gained extensive knowledge of local produce and built relationships with local farmers at the old San Francisco Green Street market. This farm to table approach would remain a constant throughout his career.
Driven by a deep love and respect for Italian cooking and with the desire to learn first-hand, Peter embarked for Italy to cook in rustic Italian kitchens and live in the homes of families. From there this passion developed into a quest to not just cook, but to understand, live and breathe Italy. “The friends I made and the time I spent living (in Italy) are more valuable than any recipe I brought home with me. I picked up as much from the Nonne (grandmothers) who spent time cooking and talking to me about the food they had learned from their grandmothers, than any of the restaurants I worked. To me, Italy is about the connections created through sharing food and enjoying the times spent together in the kitchens, at the markets and around the table."

Since joining the Poggio family in 2003 to help launch the restaurant, and becoming Executive Chef in 2006, Peter has devoted himself to recreating the best of Italian culinary traditions through local ingredients. Following peasant tradition, he challenges himself to use every part of the animal and was honored to come in first place at Cochon 555 in June of 2009 where he competed against five Bay Area chefs to prepare a whole hog.

As a member of Slow Food, and dedicated to preserving Italian traditions, Poggio prepares nearly everything in house from the house cured salumi and prosciutto to the hand pulled burrata and tender pastas. His signature Porchetta is the same as he prepared in Toscana, a young pig stuffed with herbed sausage and slowly roasted over a wood burning fire and the restaurant imported a carello (cart) from Italy in order to serve the classic Bollito Misto presentation of mixed simmered meats served table side.

Today, he is still manning the stoves, cooking soulful northern Italian cuisine while continuing to develop relationships with local farmers, ranchers and vintners, ensuring only the best ingredients find their way onto the menu at Poggio. It is this authenticity and dedication that have helped earn the restaurant the “Top 100 Restaurants in the Bay Area” ranking in the San Francisco Chronicle since 2008.

Craig Ramini
Founder/Cheesemaker

http://www.raminimozzarella.com/index.html

Ramini Mozzarella is a new food company that is in start-up mode, located in Tomales, California. The vision for the company is to make healthy, local, fresh mozzarella cheese that is worthy of comparison to the wonderful mozzarella di bufala that is made in Italy. With about forty beautiful animals that are milked every day, Ramini makes mozzarella and ricotta from the whey. The milk is luxurious and abundant.

Romano Chietti

Owner

Siena Imports, Inc

http://sienaimports.com/

Siena Imports, Inc was founded in 1978 by partners Romano Chietti and Andrea Bartolozzi, who wanted to create a family-run endeavor based in San Francisco. With the addition of Jason Chietti in 1997 and Serena Chietti in 2000, as well as an experienced and enthusiastic support staff, Siena Imports has developed into a multigenerational organization with a heartbeat of its own.

Siena Imports, Inc. was created with the intention of providing the American market with fine Italian wines that represent the historically diverse spectrum of styles from the 20 regions that comprise the Italian peninsula.

At a time when winemaking can be affected by modernization, emerging technology, and changing trends in production techniques, Siena Imports devotes its search for wines to producers who maintain regional traditions while pursuing the best possible vintages. Not surprisingly, many of them have gained worldwide recognition. As a result, Siena Imports represents more than 160 wines from 40 PRODUCERS by focusing on both small, family-run wineries as well as large, international cooperatives such as Machiavelli, Cesari, and St. Michael Eppan.

Siena Imports devotes its search for wines from producers who maintain regional traditions while pursuing the best possible vintages. Not surprisingly, many of them have gained worldwide recognition. As a result, Siena Imports represents more than 160 wines from 40 Producers by focusing on both small, family-run wineries as well as large, international cooperatives such as Machiavelli, Cesari, and St. Michael Eppan.

The Alto Adige region

07/31/2012 - The Worlds of Spice and Sport

noreply@blogger.com (Simply Sal) — Mon, 06 Aug 2012 18:32:19 PDT

To listen to this show, go to- http://crntalk.com/podcast/slr/2012/slr-07-31-2012.mp3

We all want to spice up our lives! Whether it's through playing with the world of spices and discovering new flavors, learning an instrument, how to paint, or pursuing a goal to be a winning sports person.

We have one of the country's leading spice experts teams - Ronit & Shuli Madmone - to tell us their own personal "spice stories" and enlighten us on some unique spices to broaden our culinary repertoire.

With the Olympics in full swing, we thought a few guests to inspire our inner sportsperson would be timely. We talk to Emily Cocks, an Olympic swimming trial qualifier, who then discovered Triathlon and is a dedicated coach for young athletes. And finally, we'll hear from Russell Hamby, a professional cyclist turned Napa Running Company manager, and his wife, Keri Hamby, a marathon runner, now firefighter. Be sure to look them up at www.naparunningcompany.com.

So, sit back, enjoy the show, and prepare to be inspired in the kitchen and getting active!

Ronit and Shuli in their store with
their other pasion - their kids!

Ronit and Shuli Madmone

Whole Spice - Oxbow Public Market
www.wholespice.com

Shuli grew up in Israel, his family farming paprika, onion and other spices, drying and grinding them to sell at their spice shop that his brother still runs.

Ronit’s family came from Morocco, moving to Israel, and her mother stayed true to her Moroccan roots using the aromatic spices in her dishes.

The Daily Grind

They revived their family’s tradition in 2000, starting “Whole Spice” first to sell spices at Farmers’ Markets, sharing their favorite recipes to customers and a growing crowd at their dinner table, then through grocery stores and restaurants. Next was a website www.wholespice.com, and soon they were selling all around the country.

In 2008, Ronit and Shuli opened their first retail space at the Oxbow Public Market in Napa offering over 500 spices, herbs, salts and flavored sugars, in bulk glass containers so customers can smell the fresh aromas and taste.

Emily Cocks - Olympic Trial qualifier, Swim Coach, Triathlete

Emily Cocks has enjoyed huge success through her sporting career - as a swimmer in her teens and early 20s, and, after graduating from Albion High School in the Detroit area. She swam for the University of Michigan from 1995 to 2000, was an Olympic Trials qualifier in the 100-meter breaststroke in 1996 and 2000, and was an assistant coach for the University of Illinois-Chicago swim program from 2007 to 2010.

Swimming has been but a third of each competition since she debuted in her new sport at the 2004 Chicago Triathlon.

Cocks — who is sponsored by Rolf Prima Wheels, PowerBar, BlueSeventy, Napa River Velo and Focus Bikes — now competes in eight to 10 triathlons a year, (She’s raced in 44 this day) and trains all over Napa Valley. She often bikes along Silverado Trail and in Pope Valley, swims at Synergy Wellness Center, and runs at Alston and Skyline parks.

http://emilyacocks.blogspot.com/

07/24/2012 - Exploring the New World of Sauvignon Blanc

noreply@blogger.com (Slow Living Radio) — Tue, 31 Jul 2012 13:41:32 PDT

To listen to this show, click on: http://crntalk.com/podcast/slr/2012/slr-07-24-2012.mp3

There are few wine varietals that have so many different names, or express the terroir of a region as much as Sauvignon Blanc. Originating in the Bordeaux region of France, the grape most likely gets its name from the word "Sauvage" (wild) and "Blanc" (white). Depending on the region, the wine can vary from intensely grassy to fragrantly tropical. It's mostly always elegant, crisp and vibrant.

Sauvignon Blanc is widely cultivated in France, Chile, Canada, Australia, New Zealand, South Africa, Brazil, Moldova and California.

In old world terms, there's Pouilly-Fume from the Loire Valley with smokey minerality from the burnt oak barrels; to Sancere with its clean, bone dry, aromatic and intense peach and gooseberry notes. The very balanced food friendly Bordeaux variety has the contribution of it's partner grape Semillon to bring some lush body, as is found in most varietals from the Margaret River and other regions of Australia as well a few "undisclosed-on-the-label" US wines.

In this episode of Slow Living Radio, however, we'll learn more about New World Sauvignon Blancs especially those of Australia, New Zealand and the US. Michael Scholz, who was raised in South Australia in a wine-making family and is now winemaker at St Supery in the Napa Valley makes wines in both locations, and has travelled Europe and other global regions to select build his signature varietals.

David Strada will bring us the history, regions and nature of the renowned New Zealand Sauvignon Blanc and Kiwi Chef Mark Raymond who has been a chef and worked "wine" in New Zealand, Spain and London will bring us some food pairing with International flair.

Michael Scholz

V.P., Winemaker
St Supery Estate Winery and Vineyards
www.stsupery.com

"The winemaker's choice of oak is like a chef's choice of ingredients. The barrels—we use only seasoned French oak—give us an opportunity for enhancing expression and encouraging structure and maturity with our Cabernet Sauvignons. The natural combination of the soil, the harvest season and the oak form the future of what you'll taste two years or many years later."

— Michael Scholz

During his first tour at St. Supéry Estate Vineyards & Winery, Michael created the distinctive style that made St. Supéry Napa Valley Estate Sauvignon Blanc a California benchmark for this varietal. Michael and vineyard manager Josh Anstey started replanting St. Supéry’s Estate vineyards in the late 1990s. In 2001, Michael took an eight-year hiatus exploring other wine valleys, including his six-generation family vineyard in Barossa Valley, Australia. In 2009, Michael returned to St. Supéry Estate and the mature, fully estate-grown Cabernet Sauvignon he helped plant. Michael is responsible for blending all 2007 and 2008 red wines from St. Supéry Estate and the active vintages starting in 2009.

After consulting at St. Supéry Estate Vineyards & Winery with Michael, celebrity global wine consultant Michel Rolland, of Bordeaux, praised the dual hemisphere, four-continent winemaker; "Michael Scholz is on my list of great winemakers from around the world," Rolland said.

Michael completed his Bachelor of Science in Oenology in 1985 at Roseworthy, Australia's first agricultural college (now a part of the University of Adelaide). His winemaking career began with his family's single-vineyard Barossa wines at the Willows Vineyard in the mid-1980s.

Willow Vineyards, Barossa, started by the Scholz family in the 1880's

Wine has taken him to the United States, France, and South Africa. Always looking for great wine horizons, he progressed from family cellar hand to vice president in charge of building a state-of-the-art winery.

David Strada

US Marketing Manager

New Zealand Winegrowers

http://www.nzwine.com

New Zealand is a land like no other. New Zealand wine is an experience like no other. Our special combination of soil, climate, and water, our innovative pioneering spirit, and our commitment to quality all come together to deliver pure, intense, and diverse experiences. In every glass of New Zealand wine is a world of pure discovery. Welcome to our world.

New Zealand extends 1,000 miles from sub-tropical Northland (36˚ South) to the world's most southerly grape growing region Central Otago (47˚ South). Vineyards benefit from the moderating effect of the maritime climate (nine of the ten grape growing regions are coastal) with long and bright sunshine hours and nights cooled by sea breezes.

New Zealand wine is distinctive for its purity, vibrancy, and intensity. The long ripening period, a result of cool temperatures, allows flavor development while retaining fresh acidity, a balance for which New Zealand wines are renowned.

David StradaNZW. Wineries that export to the US are represented by NZW across the country through marketing and promotional efforts, media and public relations assistance, and educational programs to teach Americans about New Zealand and its wine regions and wines.

Mark Raymond

Mark’s The Spot Food Truck

www.marksthespottruck.com

Mark Raymond is the real deal. With cooking credentials throughout the North Bay, he’s the king of mobile food “prepared slow, served fast.” – Press Democrat

Mark is a Kiwi and a trained chef. He’s cooked all over the world in New Zealand, Australia, London, Spain and Sonoma. He was even an opening chef for Roxanne’s Living Foods restaurant in Larkspur.

Mark also spent five years working in the wine industry, and has done everything from cellar work to national sales. He is now the owner and chef of a successful catering business and a fine food truck, and is pleased to offer hand-made, farm fresh, locally sourced, mostly organic fare all around wine country.

07/17/2012 - CARING: Our Minds, Our Bodies, Our Food & Farms

noreply@blogger.com (Simply Sal) — Mon, 23 Jul 2012 16:38:45 PDT

To listen to this show, go to: http://crntalk.com/podcast/slr/2012/slr-07-17-2012.mp3

Gibson Thomas

Editor–in-Chief and Founder
Edible Marin and Wine Country Magazine

Gibson Thomas grew up in the South and only made her way to Northern California 13 years ago. A “reformed” attorney and a mother of a 9 year old son, she was the leader of the Slow Food chapter in Marin County and Petaluma for eight years before starting Edible Marin & Wine Country. Through Slow Food, Gibson became friends with many of the extraordinary food producers in Marin County and longed for a way to turn her mission to help spread the word about these amazing folks into a vocation. She found a way to do that through Edible Marin and Wine Country, a quarterly magazine that celebrates the edible (and drinkable!) bounty of Marin, Napa and Sonoma counties. The magazine just celebrated its third anniversary and is available in print, online in the digital version and in our app for the iPad. She is also the host of The Drink Tank on edibleRADIO (www.edibleradio.com).

Wil Anderson

Wil Anderson is a leading consultant in the Body/mind field serving a wide audience across the globe. He has appeared in the Master Level Psychocalisthenics DVD by Oscar Ichazo and has just released a new relaxation CD, Balance Point Relaxation. He has helped individuals and groups needing an accelerated method for total health that creates a change in 15 minutes. For over twenty years he owned and operated the Veranda Club Spa in Yountville. Wil is in collaboration with other leading health specialist integrating movement, body awareness techniques, theories on the nature of the unity, and designing movement/philosophy curriculum for schools. His years spent in the Napa Valley have also included time spent supporting Non-profits reach their stated goals.

07/10/2012 - Globe Trotting in Carmel

noreply@blogger.com (Simply Sal) — Tue, 17 Jul 2012 20:24:29 PDT

To listen to this show, go to - http://crntalk.com/podcast/slr/2012/slr-07-10-2012.mp3

Carmel-by-the-Sea is one of the country's most charming beach "hamlets". With a very Euro-chic feel, a glorious beach brimming with every kind of dog imaginable frolicking in its waves, distinctive Edwardian cottages lining the tree-canopied narrow rows of streets, wonderful food and wine for every taste and age, and accommodations ranging from luxury boutique hotels to cozy guest houses - all with their own unique charisma.

The town engulfs you in relaxed charm and elegance, and is the perfect spot for "people and dog watching" as you sit in one of the many outdoor cafes and restaurants and watch life go by! Let the kids wander through the Cottage of Sweets in the truest British tradition, grab a micro brew pint at Jack London's, nibble on true Parisian breads and French fare at La Bicyclette or enjoy the fine salumi and gelato collection at Luca Salumeria.

What many don't know is that this quaint community is also a playground for globe trotting shopping. In this episode of Slow Living Radio, we hear from some of the more unexpected and colorful individuals that have helped shape Carmel-by-the-Sea into the destination it is. A store with one of the countries largest collections of pens, paper and everything for writing, at Bittner - The Pleasure of Writing.

Southern Latitude is a store that show co-host, official Australian Wine Geek, Sally James, has dubbed the best selection of Southern Hemisphere wines she has found in the country. And as a bonus you may encounter the store mascots, their two beagles! And, finally, a local haunt for International cheese, wine and gourmet food lovers, The Carmel Cheese Shop.

One of the most historic and newly renovated hotels, the La Playa, has an enchanting history that we'll hear about! Not to mention its magnificent grounds and rooms!

Located in the heart of Carmel-by-the-Sea, just two blocks from the village and beach, La Playa Carmel is a 75-room historic luxury boutique hotel, recently restored to reclaim its past glory and modernized to meet today’s expectations. Perched above the Pacific Ocean with expansive views, the hotel features fully renovated guest rooms and interior spaces, colorful gardens, tranquil patios and courtyards perfect for catered events, and a terrace swimming pool. This special place that has lured guests with its charm, beauty and hospitality since the turn-of-the century, today beckons you to experience the same and make a little history for yourself.

An enchanting history that carries on today...

La Playa Carmel in Carmel-by-the-Sea has a rich, colorful and romantic history. What is now the main entrance of La Playa Carmel is the building that once stood as a luxurious mansion, designed in 1905 by artist Christian Jorgensen as a gift for his wife, a member of the Ghirardelli family.

Jorgensen, best known for his painting of California landscapes, envisioned a mansion of stone and heavy sand-hued beams, reminiscent of the Carmel Mission. But the real lure of the home was its location. Nestled atop a tree-lined bluff, the site looks out across the Pacific Ocean and its rugged coastline with Cypress trees and Pines.

The Grand Dame

Romantic and breathtaking, this view has captivated artists, as well as owners of the property throughout its long history. In 1916, it became a hotel under Agnes "Alice" Signor, an early San Francisco hotelier with an East Coast bearing, known for her hospitality. Over the years, as the property has exchanged hands and ownership, it has undergone several expansions. The original section of the building that still stands today, features a star-shaped stained glass window facing the street, and steps leading up to a decorative bell tower - design details reminiscent of the early missions. The agricultural fields said to have flourished on adjacent property are long gone, but the commanding view remains the same today. It was this view and the Jorgensen's hospitality that brought guests, including numerous artists and writers, again and again to Carmel. It continues that tradition today.

Mary Crowe

General Manager

La Playa Hotel, Carmel-by-the-Sea

Mary Crowe has been appointed General Manager of La Playa Carmel, a member of Classic Hotels & Resorts. Ms. Crowe brings a strong hospitality background and impressive experience to La Playa Carmel. The historic boutique hotel, formerly known as the La Playa Hotel, located in the heart of Carmel-by-the-Sea is currently undergoing a multi-million dollar renovation and will re-open to guests in July 2012.

With more than 20 years of years of experience, Ms. Crowe has held diverse positions at hotels and resorts throughout California, most notably as the General Manager of the acclaimed Villagio Inn & Spa located in Napa Valley. During her tenure, the boutique resort received Travel + Leisure’s prestigious awards as one of “Top 50 Hotels in the United States.”

Ms. Crowe attended Cornell University’s world-renowned School of Hotel Administration, started her hotel career at Sheraton Hotels and assisted in opening Seascape Resort & Conference Center in Aptos, California. Crowe has since held leading roles at some of California’s most regarded hotels, and has taken an active community role at each of these properties. Crowe served for four years on the California Hospitality and Lodging Association (CHLA) Board of Directors.

“It’s an honor to return the Carmel community and I look forward to welcoming the next generation of guests to La Playa Carmel,” said Crowe. “Carmel-by-the-Sea is one of the most attractive destinations in America and we look forward to celebrating the region’s rich and beautiful history for years to come.”

Detlef Bittner

Bittner ~ The Pleasure of Writing

http://www.bittner.com/

Bittner ~ The Pleasure of Writing has travelled the Seven Seas to bring you the finest writing instruments, accessories and stationery from around the world. Their boutique on Ocean Avenue in beautiful Carmel-by-the-Sea is also known as "Pen Haven" among many customers, collectors and friends.

Bittner is a mecca for the writing enthusiast.
Encompassing a vast collection of the finest writing instruments, rare collectibles, fine papers and note cards, hand bound journals, specialized inks, seals and seal waxes, engraved stationery, watermarked and handmade papers, Bittner has gathered a truly remarkable and world class collection for you.

Their knowledgeable staff has over 60 years of pen experience and look forward to helping you with all your needs in the world of writing. We have an incredible creative business and corporate gift program, from customized leather products to custom designed pens and special editions.

The Bittner Collectors Club is an amazing resource for even the most discerning collector of the finest writing instruments, may they be solid gold, adorned with precious stone, Japanese Maki-e lacquer art or extremely rare.

R. Kent Torrey

President & CEO*

(*Cheese Eating Oenophile)

The Cheese Shop, Inc.

www.TheCheeseShopInc.com.

Carmel Plaza, Carmel-by-the- Sea California

Question: What provides your senses with delectable eye candy, sensual smells, all while tantalizing your taste buds? Answer: Everything at The Cheese Shop!

Simply put, Kent and his staff of The Cheese Shop Inc, in downtown Carmel-by-the-Sea, California, ROCKS when it comes to their selections of wonderful world class wines, their incredible array of cheeses, and gastronomic gourmet foods. A visit to Carmel is just not complete without a stop at this world-renowned store!

On any given day you will find Kent and his extremely amiable staff sampling from over 200 different cheeses from around the world, passing along to the customers wonderful insights from the history of that particular cheese’s origins, to its use in intricate dishes and tips on throwing great wine & cheese tasting parties. A particular specialty... how to pack a romantic picnic full of their goodies to be enjoy while watching a stunning sunset at the Carmel beach. Hearsay has it that many marriage proposals were the results of such picnics!

And alas, to the bemusement of his staff, Kent will always be offering up one of his litany of “cheesy” jokes to both entertain and make you groan all at once. Life is just too short not to have fun, and when it comes to eating and drinking, The Cheese Shop is all about enjoyment.

Being from the state of Hawaii, Kent has infused the “O’hana” spirit into this family oriented business, which has celebrated 39 years of eating and drinking! Kent’s mantra: “Eat Cheese, Drink Wine, Live Life Happy!”

Kerre Dubinsky and Annalisa Wood

Proprietors

Southern Latitude Wines

http://www.solawines.com

The store mascots, Flinders and Taz

A trip to Australia and Kerre Dubinsky and partner Annalisa Wood were sold. Australian wines, lifestyle and old family owned wineries. They happily filled their rental car with treasures from each winery they visited. Not so easy was the journey home for these wines however – three months in customs and a few favors along the way, and at last they were able to enjoy their collection.

However a new problem arose. They loved these wines, but couldn't find a good selection in the U.S. Suddenly, like the proverbial bolt of lightening, the solution became clear - to open a wine shop, assemble a collection, and sell wine themselves! What could be simpler? Right.

Nonetheless, as youthful albeit middle-aged professionals, they were ready for a change. So, despite the best efforts of friends, who repeatedly advised that they were insane, Kerre and Annalisa opened Southern Latitudes Wines in May 2004. Much to their delight and immense relief, so far so good.

Realizing that “Southern Latitude” encompasses many more great wine regions than those in Australia, the couple venture to South Africa for an intense wine convention and have trekked through New Zealand visiting famous and lesser known wine regions to bring the best from these countries to their cellar.

That allows them to stockpile a large selection of inexpensive wines that often set trends, since those areas can exploit looser laws to apply innovative winemaking techniques sooner than the Northern Hemisphere.

“We wanted to be different and realized it’d be a good focus, since there are so many great values down there,” Wood says. “It’s also nice to have an excuse to travel.” Their commitment has earned bottles others can’t get. “When focusing on an area, you get more access to limited-production wines,” she adds. Customers reap the benefits.

More recently, the addition of South American wines have graced the shelves and these destinations are next on the ladies agenda!

07/03/2012 - "The Glass" and "The Art of Glass"

noreply@blogger.com (Simply Sal) — Fri, 06 Jul 2012 15:37:55 PDT

To hear this show click on the following link - http://crntalk.com/podcast/slr/2012/slr-07-03-2012.mp3

Whether it's the glass we select to pour our beverage of desire, or the glass we select to give your us aesthetic pleasure, glassware has been with us for centuries and is still revered with the same awe and respect.

Our first guest is renowned Master Sommelier, television personality, author and speaker, Andrea Immer Robinson. Andrea has created a glass for those of us who would like both to enjoy our wine in a glass that enhances the experience, yet want to simplify our dinner parties (and the washing up) and have more room in our cupboards with fewer glasses. The One Glass by Andrea Robinson brings the solution. Listen to find out her secrets.

We welcome back Kris Margerum, Head Sommelier for the beautiful Auberge Du Soleil in the Napa Valley, who worked with Andrea in the glasses design will tell us about Auberge's Friday night wine events that will feature the One Glass.

From our palates to our eyes, we will learn about the art and technique of glass blowing, by renowned glass blower, Ed Breed of Breed Glass. Think you'd like to try to create your own glass, visit the studio for a "taster" class!

The One Glass by Andrea Robinson

Wine can be complicated. Wine glasses don't have to be. Discover The One glasses. One for reds, one for whites, each perfect for all varietals.

The One Glass by Andrea Robinson eliminates the guesswork and complexity from stemware selection, and rivals the finest European stemware for both grace and performance.

Designed to bring out the best in all red and white wines, the carefully engineered shape of The One glasses emphasizes the fruit, spices and tannins with incredible mouth feel.

About Andrea Robinson

http://www.andreawine.com/

Andrea Robinson, one of the country’s leading wine educators, is one of only seventeen women in the world to hold the title of Master Sommelier. The first woman designated as Best Sommelier in the United States, Andrea is also an honors graduate of the French Culinary Institute and Sommelier for Delta Air Lines. She is the winner of three James Beard awards and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004.

Andrea has written four top-selling wine and food books, including Everyday Dining with Wine, which won the prestigious IACP cookbook award.

Andrea's first book, Great Wine Made Simple, was an enormous success, and quickly established her as one of America's top wine writers. The book was a James Beard Award nominee, and has been lauded for its original, real-world approach to wine by numerous publications including The New York Times and Wine Spectator. She subsequently published, Andrea Immer's Wine Buying Guide for Everyone (published in 2002 and updated annually), Great Tastes Made Simple, and her most recent book, Everyday Dining With Wine. Andrea's new television show, 'Pairings with Andrea' currently airing on the Fine Living TV Network, compliments her first show 'Simply Wine', also currently airing on Fine Living.

As a contributor to popular magazines such as Bon Appetit, Real Simple and Robb Report, Andrea shares her knowledge with thousands of consumers and professional each month. She consults clients such as Brinker International restaurants, Hilton Hotels and Olive Garden. Andrea also speaks regularly to the National Restaurant Association, dozens of major corporations, consumer wine groups and top hospitality schools.

Andrea has appeared on more than 100 episodes of the Food Network's “Cooking Live Prime time,” “Hot off the Grill” and “Emeril Live” shows. She was featured on Working Mother magazine's cover as a Working Mother of the Year, and she has been profiled in People, Glamour, Elle, NBC Nightly News, CBS This Morning, The New York Times, Food & Wine magazine, and others.

To learn more about Andrea, visit her website at www.andreawine.com.

KRIS MARGERUM

Head Sommelier

Auberge du Soleil

http://www.aubergedusoleil.com/

As Head Sommelier at Napa Valley’s Auberge du Soleil, Kris Margerum follows a simple philosophy when selecting wine for the inn’s Michelin-starred restaurant: One plus one can equal three. The right wine complements the food, and together, they create an unforgettable experience. Margerum has been in pursuit of the perfect food and wine pairings at the iconic wine country inn for more than 25 years, during which time he has developed close relationships with the top wine makers of Napa Valley. His wine list currently offers 1,500 selections from a 17,000-bottle cellar and has been awarded Wine Spectator’s Award of Excellence for the past five years.

Margerum works in partnership with Executive Chef Robert Curry to create exquisite food and wine pairings for the six-course Chef’s Menu and all of the other dishes Curry dreams up for the Restaurant and the more casual Bistro and Bar. Margerum is also responsible for the restaurant staff’s wine education and conducts wine tastings and advanced-level winery tours for them on a regular basis.

“A few years ago, I started conducting blind tastings,” recalls Margerum. “This allows me to evaluate each wine on its own merits, without prejudice. I taste more than 100 wines a week to find four or five that meet my ideals and make the wine list and hope our guests can benefit from knowing that each wine has been hand selected.”

Margerum has developed wine lists for a number of other Auberge Resorts’ properties, including the opening wine list for Esperanza in Los Cabos, Mexico and for Calistoga Ranch in Napa Valley. More recently, he turned his attention to Auberge Spa, where he pairs wines by the glass with the floral or herbal notes in a selection of spa treatments to create the ultimate wine country spa experience. His newest project, a collaboration with Auberge pastry chef Paul Lemieux, showcases Margerum’s passion for Madeira wines and Lemieux’s talent with confections in an after-dinner presentation of Madeiras and house-made chocolates.

Margerum’s career with Auberge du Soleil spans more than 25 years. Prior to being appointed head sommelier in 1999, he acted as the restaurant’s assistant food and beverage director for six years, helping to oversee daily operations, planning, budgeting, forecasting, hiring and reviews, monthly inventories and guest satisfaction management. Before that, he acted as assistant restaurant manager for the Auberge and was promoted to restaurant manager after a year. He began his career at Auberge du Soleil in the dining room as a server.

Margerum is a graduate of the Sterling School of Service and created the Napa Valley Sommelier Society, which meets quarterly at various Napa Valley restaurants to discuss common issues and strategies – and, of course, to taste wine.

Ed Breed

Breed Glass

http://www.breedglass.com/#home

J. Panter, Thistlecreek Studio

"The process of transforming hot molten glass from the furnace to the beautiful and seductive finished form seems like a life long journey condensed into minutes rather than years and just as quickly it brings with it the frustration of failure and the exhilaration of success. I truly love the call to the challenge, the unexplored paths of beauty and the chair in the garden at the end of the day."
Ed Breed.

Mesmerized by the roar of the glory hole and the challenge of sculpting molten glass, Ed has pursued his passion for glass and light studying with T.C. Roberts on Whidby Island, WA., coursework in kiln formed glass at the Bullseye Glass Factory in Portland, Oregon and specific training in blowing at Red Deer College in Canada. He was chosen to assist at R. Strong Glass in Berkeley, has studied at San Francisco State University with Elin Christopherson, at Public Glass with Johnathon Schmuck in the Australian roll-up technique as well as coldworking and at BAGI with Treg Silkwood. He also is a participant in the annual Napa Valley Open Studios.

After receiving a BFA in lighting design from the University of Southern California, Ed began work on the Hollywood sound stages and TV studios then accepted a position as a lighting and production assistant with Shipstads and Johnson Ice Follies. He went on to work for George Lucas at Industrial Light and Magic on the Star Wars and Indiana Jones series of films as well as many others. With his own company, The Costume Factory, he honed his three-dimensional art and presentation skills designing and building complex corporate performing advertising characters, including Kool-Aid Man, Pillsbury Doughboy, Jelly Belly, and many Disney parade characters.

06/26/2012 - Carmel Valley Magnificence - Bernardus Style

noreply@blogger.com (Simply Sal) — Mon, 02 Jul 2012 15:33:36 PDT

To listen to this show, click on: http://crntalk.com/podcast/slr/2012/slr-06-26-2012.mp3

Bernardus Lodge - Gentrified Country Elegance and Luxury, with Amazing Locally-Inspired Wine, Food and a Rejuvenating Spa

With the resources to locate anywhere in the world, Ben Pon chose Carmel Valley to establish Bernardus Winery and Vineyards in 1989. His dream - to create a wine worthy of his legacy. Inspired by his success, he expanded his vision to include a luxury resort - Bernardus Lodge - complete with award-winning cuisine from Chef Cal Stamenov, a Grand Award wine list from Wine Spectator, and a signature spa. For a relaxing getaway, an off-site retreat, or romantic wedding, discover why Bernardus has become the luxurious heart of Carmel Valley.

Nestled among the oaks and vineyards of scenic Carmel Valley, savor the gracious intimacy of a resort with epicurean flair. Feather beds, cozy fireplaces and over sized bathtubs for two. Vintage wine and cheese welcome. A "wine grotto" mini bar. The spa's meditation garden, warming room and soaking pool. And dining at Marinus, voted one of the Zagat's top restaurants in the Bay Area.

About the Owner

Bernardus Marinus Pon

Ben Pon's dream is to make a Carmel Valley red wine equal to the finest from Bordeaux. It is a dream based on the foundation of tradition. Born and raised in Amersfoort Holland, Ben inherited a European appreciation of wine. His company owns the oldest "wÿnkoper" distribution house in Holland, for which he annually visits the finest chateaux in Bordeaux. Inspired, he collects wines for his cellars, and adds fuel to the fire of his own passion for the best, with which he returns to the Carmel Valley.

The crest of the Bernardus wine label is colored orange, the royal Dutch color and the noble lions guarding the shield represent Ben's heritage. His is a family legacy to uphold. Ben Pon, Sr. imported the first Volkswagen "Beetle" to America and created the design for the revolutionary VW bus. Ben imagines carrying on this tradition contributing to the greatness of America from a European perspective; and leaving something of importance behind in the New World.

Ben and his wife, Ingrid, chose the Carmel Valley. They believe in its potential to be the best viticultural appellation in America for traditional Bordeaux-style red wines. Ben's passion for Carmel Valley has now extended beyond wine. With the same pioneer spirit that created Bernardus Winery and Vineyards, Ben and Ingrid embarked upon the Bernardus Lodge. With 57 sumptuous suites, Marinus restaurant featuring award-winning chef Cal Stamenov, culinary and viticultural seminars, and a full-service spa and salon, Bernardus Lodge is a natural extension of the distinctive Bernardus legacy of perfection.

Carmel Valley is one of the most beautiful places in the world," says Ben, a man who divides his time between Amersfoort, Holland, Somerset, England, and the Carmel Valley, and travels year-round as a citizen of the world.

Ben is a bon vivant in the Old World tradition with an enthusiastic perspective of life. A professional sportsman, Ben was a race car driver for Porsche for many years, racing six times in Le Mans. He averaged 125 miles per hour in his best race, and says the thrill for him was in driving at the limit. Ben was also an athlete for Holland in skeet shooting during the 1972 Olympics. In skeet shooting the goal is to aim where the clay pigeon is going to be. Perhaps that is why Ben doesn't say that 2% of Americans drink wine. He says, "98% of the people are not drinking wine yet." Ben is shooting at where it's going to be.

Ben had a passion for racing cars and he won. He enjoyed skeet shooting and shot in the Olympics. Ben envisions making Carmel Valley red wine equal to the finest Bordeaux. Bernardus…taste a dream.

Michael J. Oprish

Managing Director

Managing Director, Michael Oprish directs and oversees all daily operations of Bernardus Lodge and Bernardus Vineyards & Winery to ensure the enduring Bernardus’ signature service, commitment to excellence and products. He brings more than 25 years of experience to the helm, having been the opening general manager of Timber’s Resort newest addition to their collection, The Sebastian-Vail. Oprish’s extensive resume also includes senior roles such as vice president and general manager of Bernardus Lodge, general manager of The Quail Lodge in Carmel, as well as being room manager of The Peaks Resort and Spa in Telluride, Colorado, and Carefree Resorts in Carefree, Arizona.

A resident of Carmel Valley, Oprish is an active member of the community. He has past served as President of the Monterey County Hospitality Association, Chair of the Monterey County Visitor's and Convention Center and Vice President of Carmel Valley Chamber of Commerce. He currently sits on the Executive Committee for Monterey County Visitor's and Convention Bureau.

Cal Stamenov
Chef and Culinary Director

Cal Stamenov is chef and culinary director—the creative visionary—for the dining venues of Bernardus Lodge, the 57- guestroom resort located in Carmel Valley, CA. In his position, Stamenov is responsible for the award-winning restaurant, Marinus, and the resort’s more casual bistro, Wickets. He also oversees the culinary operations for Will’s Fargo Dining House & Saloon in Carmel Valley Village.

Stamenov’s cuisine is rooted in the subtle yet elegant uses of local organic produce and seafood, and artisan farmed meats. His menus bring out the pure flavors of each fresh ingredient and seamlessly incorporate the herbs, vegetables and myriad varieties of indigenous tomatoes he grows in his own two-acre garden at Bernardus Lodge.

To share his wealth of epicurean experiences, which span more than 20 years in some of the world’s most renowned restaurants, Stamenov inspired a series of seasonal culinary arts programs at Bernardus. These seminars, which cater to food and wine connoisseurs (namely Bernardus guests), bring to light the seasonal specialties of the region while simultaneously showcasing a selection of wines from the nearby Bernardus Winery and Vineyard.

Ever since he can remember, Cal Stamenov has been at home in the kitchen. Cooking is the passion and dream that shaped his life since childhood. A country man at heart, he grew up on the California Central Coast in a rural area outside of San Francisco. He was lucky to discover his talent and passion early in life: love of the land, of good food and cooking. Without doubt, he entered culinary training right out of high school. After graduation in 1983, Cal entered the suitcase phase of his life, and for the next 15 years hopped around the world.

When an opportunity came to return to Northern California he was ready to come back to his roots. On the Central Coast there are quality ingredients from the land and from the sea at his fingertips. His friendships with the local fisherman, growers and foragers are truly invaluable. The highlights of his day is having a fisherman drop off one hundred pounds of Monterey Bay spot prawns fresh from the ocean or a forager unexpectedly arriving at the kitchen door with a basket of chanterelle mushrooms from Big Sur. With a fusion of vineyards and gardens literally at his kitchen door, Chef Cal easily embraces the foods he loves most - wood fired grills, California olive oils, garden-fresh vegetables and herbs, wines and vines and natural flavors.

At Bernardus Lodge, guests can enjoy Chef Cal Stamenov’s California Natural Cuisine in two unique dining rooms on property; Marinus Restaurant and Wickets Bistro. These venues offer the best of Carmel Valley wine country living from the lush mountain views, extensive wine selections and distinctive ingredients. Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator magazine’s highly coveted “Grand Award” for its wine cellar since 2001. Marinus has received 4-stars from the Mobil Travel Guide for its outstanding menu, service and ambiance. Since 2001, the Zagat Survey has noted Marinus as one of the Top Restaurants and Most Romantic places south of San Francisco.

Chef Cal makes a practice of partnering with local charities, particularly those having to do with schools and environmental issues. He is the honorary Co-Chair of Dinner in the Vineyard; MEarth’s annual fundraiser that benefits the thousands of students from across Monterey County who experience, learn, and grow with MEarth at the Hilton Bialek Habitat. In addition, he donates his time participating in events such as Cooking for Solutions, Pebble Beach Food and Wine and the Monterey Wine Education Foundation. For several years Stamenov was at the helm of several annual and prestigious international gatherings such Masters of Food & Wine event and The Quail Motorsports Rally.

Chef Cal lives just a few miles down the road from Bernardus Lodge with his family in one of the most beautiful and desirable corners of the world. He has dogs, cats, goats and chickens, and his three girls spend most of the year enjoying the outdoors. The family tends to over 40 rare fruit trees, herbs and vegetables in their backyard; having discovered both the satisfaction of watching something grow and the thrill of harvesting what they planted.

Discover why Bernardus is known for the premier culinary events in Carmel Valley, and why its celebrated restaurant continues to earn top honors. Marinus is a favorite among food and wine lovers, repeatedly lauded by Wine Spectator and Zagat. Wickets features the flair of Bernardus dining in a casual, Euro bistro setting... indoors and out.

The Spa

A romantic retreat nestled in the idyllic Carmel Valley, amongst sprawling oaks and sun-dappled vineyards. Scents of lavender, rosemary and lemongrass, sounds of bubbling fountains, and the warm breezes from the valley surround this hidden jewel. Steam and sauna rooms, a private outdoor tub and terra cotta walls reflecting the Warming Pool's shimmering blue images all lend to its award-winning, rustic charm. The Spa nurtures mind, body and spirit with luxurious treatments infused with pure and natural ingredients culled from the ocean, the vineyards and abundant, on-site organic gardens. So whether you seek to relax, renew or reconnect, The Spa at Bernardus Lodge offers an array of distinctive services from vinotherapy to marine-inspired treatments to international traditions, elevating relaxation to an art form.

Winemaker Dean DeKorth

Bernardus Winery

The Bernardus estate vineyards of Marinus and Featherbow Ranch are located in the Cachagua region of the Carmel Valley. We have been told that Cachagua is the Spanish word Native Americans used for deep or hidden water. It has been said that Native Americans believed that all things in nature were sacred and interrelated. Their respect for balance in nature is carried on in the vineyards of Bernardus. More than 300 live oaks have been preserved to thrive among carefully planted vines.

Of the 220 acres, 50 acres have been planted to vineyards of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Sauvignon Blanc. Bernardus ventures forth as the fifth winery to establish vineyards in this sacred valley. While growing Bordeaux-style varieties in our estate vineyards, at Bernardus we are committed to cultivating Chardonnay in cool coastal climates, specifically the Monterey County growing region. Grapes from other superior coastal appellations in California are used to add nuances to the Bernardus blend. The vineyard components are then complemented by many different yeasts and oaks during the winemaking procedure.

Winemaker Dean DeKorth integrates his experience working with the methods and practices of Bernardus winemaking with his own personal intuition and technical expertise. Dean DeKorth, an American, is a French winemaker—all of his early impressions about wine came from his education and apprenticeship in France. A very important part of Dean’s Burgundian training was focused on distinguishing aromas and flavor qualities, as well as textural elements in the wine. With this old-world sense of taste, Dean seeks to make wines that flatter the palate. A viticulturalist, enologist, scholar, craftsman, and artist, Dean DeKorth brings to his winemaking a time-honored knowledge of wine and an endless passion – a passion labeled Bernardus.

At Bernardus the textural element -"the mouth feel'- is the most important expression of wine.

At a time when there is an increasing conversion of established French wine estates from seasoned wooden tanks to rows of stainless steel, Bernardus Winery was constructed to create traditional wines. Wines are aged in oak tanks and barrels specially crafted for Bernardus in the French region of Bordeaux and Burgundy. Oak is purchased from many coopers in France to allow for blending of different flavors, or "the spice rack approach".

It is the goal of Ben Pon to create wines from the promising viticultural region of Carmel Valley that will rival in style and quality the finest traditional wines. With an unequaled commitment and the resources and talent to support this commitment, Bernardus is embarking upon the next frontier in American winemaking.

06/19/2012 - Italianizing America

noreply@blogger.com (Simply Sal) — Wed, 20 Jun 2012 17:25:39 PDT

To listen to this show, click on: http://crntalk.com/podcast/slr/2012/slr-06-19-2012.mp3

Stephen slows down for Italy

Italy is a culture known for embracing life to the fullest. They work so they can live... and live they do! Meals are long and slow, with lively conversation, food prepared with soul and love. Coffee is enjoyed in ceramic, standing, sitting, with lively conversation, and wine is ....... beautiful!

Whether it's Italians coming to the US and bringing their passion, or Americans who have travelled to Italy, fallen in love with its vitality, and sought to replicate it here, we can only hope as much of it rubs off as possible.

Steve discovers "real" pizza - no chili flakes, just the shells
and a finger bowl!

Slow Living's Steve and Sally are part of this mission. While in Florence, we stumbled across a wine bar and restaurant that we found so appealing for its wine, food, ambiance, Italian hospitality and charm, we couldn't stay away!

Taking time to live life to its .......Slowest

The dei Frescobaldi Ristorante & Wine Bar in Florence is located in the city’s historic heart, right on one of the corners of the Piazza Signoria. It offers a complete panorama of wines produced by the Frescobaldi family, all accompanied by the most classic Tuscan dishes as well as by mouth-watering special food items (with a note to other Italian regions as well).

Imagine our delight, when we were asked if we could interview Paolo Bategazzore, Partner in the family's venture with the Mondavi's Folio Wine Partners and the man instrumental in bringing the US a taste of some of Italy's finest drops - two of which we pay "summer" tribute to, a lively orange Pinot Grigio and a 100% Grecheto.

We also invite our local Italian convert Executive Chef Nick Ritchie of Alex Restaurant in Rutherford to bring an American perspective on living, eating and cooking in Italy.

Paolo Battegazzore

Director of Marketing and Partner,
Folio Wine Partners

Folio Fine Wine Partners is a new adventure among a group of seasoned professionals. I joined Folio after more than 20 years of sales and marketing experience, including seven years as General Manager of Luce della Vite, originally a joint venture between two well-known wine companies: Marchesi de’ Frescobaldi of Florence and Robert Mondavi of Napa Valley, California.

As the Director of Marketing at Folio Fine Wine Partners, I am proud to be able to lead a group of talented marketing professionals in the development of wines from around the globe. For Luce, I developed the sales and marketing strategies needed to establish the company as an international presence. I have also worked at Procter & Gamble, Guala SpA, and Francesco Cinzano & Cia. To every role I have tried to offer an extensive knowledge of wine and food, a knowledge enhanced with advanced degrees in Agricultural Sciences as well as Food Science and Nutrition.

My father is also in the wine business, so wine and food have always been important to me. It’s rewarding to do business with people who share my priorities.

I was born and raised in Tortona, Italy, and my wonderful family recently moved with me to beautiful Napa Valley.

Within the Chianti region the Marchesi de' Frescobaldi land stretches from Pomino Doc across Brunello di Montalcino, Morellino di Scansano, continuing on through Mugello until the province of Livorno. Since the 1700's proven ability, experience, passion and love has produced a superior quality of wine derived from this region.

Our vineyards, where the perfect relationship between atmosphere and the skilled use of raw materials, permits Frescobaldi the ability to guarantee the quality and unique personality of each wine.

Attems in the History and the Future of the Friuli Wines.

For generations, Attems has been considered synonymous with viticulture in Friuli Venezia Giulia and an example of a philosophy that sees the true expression of its territory in the wine’s quality and personality. A notion that translates into a collection of renowned wines, indisputably Friuli with a unique style, reflecting its tradition in the times of today.

The wines

In Collio, Attems creates wines of character; fresh, full of flavour and elegant, which reflect the peculiarity of the terroir. Its most prestigious wine is Cibinis, produced from one single vineyard of Sauvignon Blanc, which is situated on the homonymous hill. A complex wine of great elegance and perfect balance.

Furthermore, Attems is distinguished by its two extraordinary interpretations of Pinot Grigio: the traditional Pinot Grigio Ramato, whose freshness and fruitfulness account for its aromatic intensity, and the contemporary Pinot Grigio, fresh and fruity, with strength and sapidity.

Attems Cupra Ramato Pinot Grigio

Cupra Ramato: gentle and citric

Cupra Ramato continues a tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavours.

The Arnaldo Caprai winery, founded in 1971 by Arnaldo Caprai, is the acknowledged leader in the production of top quality Sagrantino wines from Italy. Arnaldo Caprai purchased the renowned estate — which encompassed 12.5 acres of vineyards four decades ago — in order to produce unique, high quality, Umbrian wines.

A singular passion and deep understanding of the local varietals, and continuous expansion of the estate fueled the growth of the winemaking company. In 1988, Arnaldo’s son, Marco Caprai, began managing the family business. During this time, production of Arnaldo Caprai premium wines increased greatly, along with global recognition of the family brand. Marco’s unbridled determination led directly to new acquisitions, scientific research and technological innovation.

Colli Martani Grechetto DOC Grecante

Grecante is a fresh, crisp wine enjoyed chilled at a temperature of 50°F as an aperitif wine or consumed with seafood, veal, or poultry dishes.

"What makes this grape special is that during the Renaissance, the head of Montefalco’s municipality used to send Grechetto as a precious gift to princes and important clergymen. Arnaldo Caprai winery keeps this long tradition alive by producing Grecante Grechetto dei Colli Martani DOC. The 2009 really showcases what this grape can produce, showing flavors of bosc pear, almond and lime, peach and pineapple, as well as a pleasing hint of crispness and bitterness, typical in this grape.

Now on to making your mouth water—if you are an oyster fan, pair this up with Kumamotos. The succulent pillows of sweetness are amazing alongside a crisp Grechetto from Umbria. The chef in the house also recommends paring this with freshly fried calamari or a crab salad. The bottom line is that this is a very versatile, food friendly wine worth exploring. Simply delicious!"
Pamela Heiligenthal, Enobytes.

About Umbria

Umbria is located in central Italy, bordered by Tuscany to the west, Le Marche to the east and Lazio to the south. A fertile region noted for its long history of wine production, Umbria is renowned for its eleven DOC zones and two DOCG zones, including Sagrantino di Montefalco DOCG. The area is characterized by a continental climate,with warm and dry summers and cold winters with some snowfall. The clay terroir yields wines rich in extracts, bright in color and potential for improvement with long aging, while the calcium content enhances high alcohol and intensifies aromas.

Do it Sustainable: Sustainability as meeting point between present and the future

With the aim to assessing the success of the present only according to its consequences on the future, Arnaldo Caprai produces wines whose quality is not measured solely in terms of "final taste" but that includes the application at any stage of the ecofriendly and sustainable philosophy.

Starting from the first half of the 90s, we worked with the intent to minimize the environmental impact, and since 1995, we apply long-term practices focused to maintain the environmental integrity and to ethically meet the needs of the society.

As every agro-system overlaps, an existing "natural ecosystem" with some environmental impact is inevitable: our challenge is to minimize that impact working in defense of the biodiversity to preserve the soil and to avoid any waste of water. We take care about energy savings; recycling practices are carried out scrupulously and we are progressively reduce the use of chemicals spreading an ecofriendly message.

Nick Ritchie

Executive Chef
Alex Italian Restaurant, Rutherford

A native of the Napa Valley, Chef Nick Ritchie began his culinary career in the Tra Vigne kitchen in 1994 under Chef Michael Chiarello and Chef de Cuisine Carmen Quagliata. Nick completed his Associates Degree in Culinary Arts at the CIA Hyde Park, NY as well as an internship at Sazerac in Seattle, WA with Chef Jan Birnbaum.

In 2001 after completing his degree, Nick traveled to Lombardia, Italy working for one year at La Campagnola di Salo on Lago di Garda. Upon his return to the United States, Nick worked under Chef Quagliata once again at The Vault, in Boston, MA. In 2003, Nick began working as a sous chef for Chef Kevin Davis at The Oceanaire Seafood Room, Seattle, WA.

To round out his time in the Seattle area he worked for Chef Daisley Gordon at Campagne and Café Campagne. Nick returned to the Napa Valley in 2006 to take the Chef de Cuisine position for Michael Chiarello's NapaStyle and in 2008 moved on to open Bottega where he received many accolades as Chef de Cuisine, including a Rising Star Chef in 2009.

In May of 2011 Chef Ritchie departed from Bottega and is very excited to be the Executive Chef of Alex Italian Restaurant here in beautiful Rutherford, CA.

Alex Italian Restaurant

Alex Italian Restaurant offers dishes focused on the fundamentals of classic Italian cooking: fresh handmade pasta, smart wine pairings, locally sourced food and attention to detail. Owners Alessandro Sbrendola and his wife Alessia offer a dining experience influenced directly from their home regions in Italy: Liguria and Romagna in a gracious and welcoming atmosphere.

06/12/2012 - From Culinary Adventures to Wine Controversies

noreply@blogger.com (Simply Sal) — Mon, 18 Jun 2012 16:04:57 PDT

To listen to this broadcast, click on: http://crntalk.com/podcast/slr/2012/slr-06-12-2012.mp3

Fast living and the need for quick fixes, has brought a great demise to the culinary skills of Americans, with many young people having no ability to cook unless it's in a box with instructions. Our first guest has devoted her life to tackling this problem. Lili Rollins, has forged a career in all things culinary - global adventures, television, education and ....bread. Now she has responded to the huge need in the US to get kids back in the kitchen, through classes at Air Force Bases, and classes to instill passion for cooking in her local schools.

We then welcome Master Sommelier, Peter Granoff back to the show, to demystify some controversies on wine, and bring some new light to expand your wine world!

Lili Rollins
Lili's Culinary Adventures

Lili with a basket of Bread from her
favorite bakery, The Feel Good Bakery
in Alameda.

Lili Rollins, Principal at Lili's Culinary Adventures has been a food professional for over 20 years. Based in Alameda, Ms. Rollins started her cooking career as an assistant in Martin Yan's Cooking School. As her passion for food and cooking grew, she took her talents with her to Danville where she became the Director of Cooks N Books, a cooking school. Over the next several years she found herself working on a local TV show called, "The ShortCut Cook", creating and running the R.S.V.P. Cooking School and becoming the representative for the Capezzana Wine and Culinary Center in Italy and Lili's Culinary Adventures came into being.

Since that time Ms. Rollins has continued her passion for the culinary arts through her continuous culinary education and involvement in the San Francisco Professional Food Society, the International Association of Culinary Professionals and the Bread Project. The Bread Project still thrives, bringing underprivileged people the skills to enter the food service and bakery industry, through training and outreach, with their own cafe in Emeryville.

More recently, seeing a need to teach children cooking basics, Ms. Rollins became an instructor for CHEF-K (Culinary Health Education for Kids) where she teaches a five-day program to the youth at Air Force Bases across the country. She also took her Culinary Adventures into the kitchens of two Oakland Public Schools where she has developed her own program to teach children basic cooking techniques and to instill the passion for food that has been instilled in her by many wonderful professionals along her way.

Matters of Wine with Peter Granoff, M.S.

The topic of corkage is a one that is hugely controversial and makes for lively discussion. Peter will shed light on the reasoning behind corkage fee in restaurants, and give us the low down on what the fee actually covers.

Next we'll do battle over the dilemma of wine closures. Are you a "cork-purist", a "screw-cap-convert" or do you like the new boxes and pouches? We'll see what Peter has to say and some of the science behind the transitions.

Greece is suffering from it's tragic economic crisis and not only is tourism and quality of life suffering. Peter brings us the story of Greece’s wine industry, which was on the cusp of a revival when hit by the crisis.

Peter Granoff, M.S.

Co-Owner, Oxbow Wine and Cheese Merchant

In 1991 Peter Granoff was the 13th American to earn the coveted title Master Sommelier, and is one of the 16 Americans to date that have earned the Krug Champagne Cup by passing all three parts of the exam on the first attempt. He is active today as an examiner and lecturer for the Court of Master Sommeliers Introductory, Advanced and Masters level programs. In 1991 Peter also received the James Beard Foundation Sommelier of the year Award.

In January of 1995 Peter and his brother-in-law Robert Olson, a software engineer, launched Virtual Vineyards, an ecommerce pioneer and the first US entity to sell wine on the Internet. According to Wells Fargo Bank, Virtual Vineyards was the first business ever to process a secure credit card transaction over the Internet. It was also the subject of a Harvard Business School Case Study, and was cited in numerous business and e-commerce marketing journals & texts as a pioneer during that heady (headless?) era. The company had a good six-year run and grew to $28 million in annual sales before what Peter calls “the dot.com era of ludicrous expectations” caught up with it.

Prior to Virtual Vineyards Peter spent 25 years in the hospitality industry as a food & beverage director, wine buyer, sommelier, bartender, waiter, box schlepper, dishwasher, and busboy, including two years in the Burgundy region of France, and a year with a Relaix & Chateaux hotel in Switzerland. He even “faked it as a chef” on several occasions. He is active as a speaker, panelist, judge, and educator in numerous consumer and industry settings, and has presented at professional wine and e-commerce conferences at American universities such as Harvard, Wharton, Rhodes, and UC Berkeley, and as far away as Switzerland, France, Australia, New Zealand, and South Africa.

In 2002 Peter joined the Adjunct Faculty at the Culinary Institute of America’s new Professional Wine Studies Program, and was an active instructor until the demands of his latest business ventures forced him to take a hiatus.

Since 2003 Peter has been co-proprietor of Ferry Plaza Wine Merchant & Wine Bar in San Francisco’s acclaimed Ferry Building Marketplace. In January of 2008 Peter and his current business partners opened Oxbow Wine Merchant & Wine Bar, and Oxbow Cheese Merchant, in the newly created Oxbow Public Market in downtown Napa, California. These three businesses benefit from Peter’s accumulated business experience, down to earth perspective on wine, great sense of humor and thoroughly gray hair.

www.fpwm.com • www.oxbowwinemerchant.com • www.oxbowcheesemerchant.com

Twitter: @oxbowwine • @oxbowcheese • @fpwm

6/05/2012 - Baker & Banker Restaurant Owners with TwoXSea Founder at the Hotel Kabuki in San Francisco

noreply@blogger.com (Simply Sal) — Mon, 11 Jun 2012 12:52:45 PDT

To listen to this broadcast, click on: http://crntalk.com/podcast/slr/2012/slr-06-05-2012.mp3

Restaurateurs Lori Baker and Jefferey Banker of the renowned Baker & Banker Restaurant and Bakery join us tonight to talk about their paths to meet and then to start their own restaurant and adjoining bakery.

Their passion for quality, locality and sustainability have led them to have many close relationships with purveyors. One of these, Kenny Belov, who started TwoXFish, and Fish Restaurant and retail in Sausalito, joins us to talk about fishing for the good of the oceans, the fishers, and our own health.

We broadcast this week's show at the serenely beautiful Hotel Kabuki, Baker & Banker's preferred local hotel where they recommend guests stay when dining with them. Bathed in a zen-like, 'East-Meets- West' calm and exquisite decor and gardens, this hotel offers guests an escape within minutes of international-class shopping, dining and San Francisco sights.

About Baker & Banker –
http://www.bakerandbanker.com/

1701 Octavia St. San Francisco, CA 94109,

Ph: (415) 351-2500.
Email: info@bakerandbanker.com

Baker & Banker is a collective culinary idea, some 12 years in the making. Like most culinary couples, Pastry Chef Lori Baker & Chef Jeffrey Banker had dreamed of owning and running a restaurant for about as long as they had been together.

Early in their marriage, Jeffrey was a line cook at the Meetinghouse, an earlier incarnation of their current space. It was over the course of Lori’s many visits to the space that the two both fell in love with the building. Eventually (and in the subsequent decade or so that followed) they would refer to the space simply as “our restaurant”.

The pair came dangerously close to settling on a handful of other spaces, but thankfully fate intervened in the nick of time, and the two learned of the availability of “their restaurant”, at 1701 Octavia.

Since opening its doors in the Pacific Heights neighborhood of San Francisco in December of 2009, Baker & Banker has become a beloved neighborhood space and a destination dining spot. With over 30 years combined cooking experience, Chef Jeff Banker and Pastry Chef Lori Baker, both in their mid-thirties, share a common subtle complexity in their cooking elevated by attention to detail and technique.

The Food:

Combining their love of serious food & warm hospitality, they have opted to serve upscale dishes at reasonable prices, in an easy & comfortable setting. Sourcing virtually every ingredient direct from local farmers, and drawing significant inspiration from countless years of combined local kitchen experience, the food is perhaps best described as a small expression of the San Francisco food scene from which it was conceived. It is strictly market-driven and varied in cultural influences.

The Chefs:

Lori....

Lori Baker is the Pastry Chef/Owner of her debut restaurant, San Francisco’s Baker & Banker. Opening the restaurant in Pacific Heights with her husband and Executive Chef Jeff Banker in December 2009, the two have been warmly welcomed to the neighborhood and quickly built a reputable profile in the Bay Area. In August 2010, Lori launched the bakery adjacent to the restaurant. Here she works to provide both sweet and savory items, as well as creating all the fresh breads and desserts for the restaurant.

Lori grew up in Cincinnati and went on to graduate from Johnson & Wales cooking school in Rhode Island. With an inherent love for baking reflected in her surname Baker, Lori moved to San Francisco to realize her dream of working as a Pastry Chef. She later went abroad to intern at L’Angolo Dolce in Lucca, Italy and extended her education at cooking school along with a stage at Hotel Metropole in Brussels, Belgium.

Returning to San Francisco, Lori went on to work as the pastry chef at EOS, Home, Slow Club, Gordon’s House of Fine Eats and Bizou and pastry assistant at Postrio, Fifth Floor under Laurent Gras, and later Bix. It was here in 2000 that she met Jeff Banker, her future husband.

Following her work at these esteemed San Francisco restaurants, Lori went on to teach as a professor of pastry at The California Culinary Academy. During this time she and Jeff began to dream about opening their own restaurant and set out to find a space in which they could realize their vision. Finding the former location of Quince, Lori and Jeff discovered it was the perfect spot to execute both a restaurant and bakery to each further their culinary creations.

As Pastry Chef at Baker & Banker, Lori creates a selection of imaginative and decadent desserts. The dessert menu might include Bartlett Pear Crisp with Brown Sugar-Pecan Streusel and Amaretti Ice Cream; Hot Spiced Butterscotch with Homemade Vanilla Marshmallows, Olive Oil Fleur de Sel Biscotti and the famous XXX- Triple Dark Chocolate Layer Cake.

The bakery in turn produces fresh breads, scones and muffins, as well as cookies such as the brown-butter chocolate chip cookies and specialty cakes. Giving guests a truly personalized experience, Lori works at the bakery by day and then greets guests in the evening in the restaurant’s dining room.

The team

Jeff...

Jeff Banker is a chef by training whose early stints include Patina in Los Angeles and Postrio in San Francisco. He was more recently Sous Chef at Acme Chophouse and Bix, Executive Chef for three years at Home Restaurant, Guest Chef at the popular Mission Street Food, and he also staged at (Michelin three-star) Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the IACP.

After graduating high school, Jeff proceeded to take a year off before starting at Cal Poly Polytechnic State University, where he majored in Hotel & Restaurant Management. After three years of industry experience, he moved to Newport Beach to work at Pascal then continued up the coastline to work at Patina in Los Angeles.

Wanting to go abroad, Jeff moved to Venezuela where he lived for a year and a half, before returning to San Francisco at age 23. Upon his return, Jeff began working at well known Bay area restaurants beginning with Postrio. Assured of his desire to be in the kitchen, Jeff continued as the sous chef at Acme Chophouse and Bix.

To strengthen his culinary skill set, Jeff staged at Lucas Carton, a three star restaurant in Paris while attending Le Cordon Bleu on a scholarship awarded by the IACP. In 2003, he returned once again to San Francisco as the Executive Chef at Home restaurant, where he and Lori continued their work together. The pair learned an immense amount while being involved with the restaurant for three years, during which time Home opened their second restaurant on Union Street. Following his experience in these prestigious restaurants, Jeff spent time as a private chef for high profile clients on the Peninsula for two and a half years. Both Jeff and Lori have also filled in at their friends’ restaurants Nopa and Delfina in the area.

At Baker & Banker, Jeff creates local and seasonal New American cuisine. Playing on global ingredients and influences, many of the dishes stem from his travels to France, Italy, Southeast Asia, and beyond. Compiled to create an ever-evolving menu with French technique and worldly influences, Baker & Banker provide guests with an intimate experience in the brasserie-style interior. Both Jeff and Lori can be seen exiting the kitchen to mingle and create an extra-personalized touch for restaurant guests.

Kenny Belov, Sausalito, CA –

Innokenty Belov was born in Moscow, Russia in 1976. His family moved to the United States when he was five years old, and at 17 he was introduced to the world of ocean fishing in Florida. After moving to San Francisco in 1996, he left a career in professional photography to develop a new concept in environmentalism—a socially responsible restaurant with a soul focus on sustainability.

Kenny brought his tremendous passion and generosity to the food and beverage offerings of SalmonAID. He insisted that each restaurant providing food at SalmonAID take a pledge that they would never serve farmed salmon again – from this Fish or Cut Bait was born. Kenny now travels around the country educating restaurateurs and their patrons about the benefits of wild salmon and the economic and environmental damage brought about by salmon farming. In 2004, “Fish” in Sausalito, California opened its doors. Kenny’s commitment to local fishermen and true sustainability has created a unique entity combining waterfront dining with an ongoing commitment to consumer education about the state of the ocean and the truth behind sustainability.

Kenny and his Wife, Eden, live in Petaluma, California, with their dog, cat, three chickens, and two children—Isabella and Oliver—whom he has convinced, will still have healthy oceans and fish to eat when they grow up.

About TwoXSea

http://www.twoxsea.com

What you buy and when you buy makes an enormous difference to our oceans. The sources not only come from healthy fisheries, but they are also caught with the strictest standards of catch methods. These methods we have chosen do not deplete the resource, take unwanted by-catch or harm habitats. As the seasons change so should our buying habits; intelligent management of each fishery is based upon scientific evidence of how much each one can yield. Choosing fish that is in-season gives each species the time to fully recover from our demands for food.

All of our seafood is sourced from the fishing community directly, and there are no other wholesale operations or middlemen. More importantly, there are no tall tales about what the product is, how it was caught and whether or not it is truly sustainable. We are committed to a long term view of this renewable resource, and this list represents a diligent and honest assessment of what we must do to save the oceans for future generations, and provide fair wages and respect for the men and women who work so hard to fish in a responsible manner.

Where to Stay!

http://www.jdvhotels.com/kabuki/

Experience a calm and serene ambiance through Hotel Kabuki’s unique blend of eastern and western influences. Centered in San Francisco’s historic Japantown, Hotel Kabuki provides a cultural backdrop. Combined with the Fillmore neighborhood, this quintessential location offers the best in world-class shopping, international cuisine, and exciting night life.

05/29/2012 - Beyond the Kitchen - Getting Back to our Roots.

noreply@blogger.com (Simply Sal) — Sun, 03 Jun 2012 17:18:35 PDT

To listen to the show, click on: http://crntalk.com/podcast/slr/2012/slr-05-29-2012.mp3

FARM DINNERS ARRIVE IN NAPA VALLEY THIS SUMMER

New Organization Aims to Support Local Farmers, Help Rebuild Local Food Systems

Beyond The Kitchen, a newly formed organization in Napa Valley, challenges participants to get reconnected with the sources of their food. Chef and Founder William (Bill) Heubel has recruited several top local farmers and food artisans to create a summer series of ten different farm tour dinners that invite you to dine out, way out, as events take place directly in the fields of where your food was just harvested. Some of the notable farms participating in this premier season include the likes of Big Ranch Farms and Boca Farm (both in Napa), Full Table Farm in Yountville, and A Preservation Sanctuary in Calistoga featuring the exquisite Buckeye Chicken. Local food artisans include Clover Stornetta Farms, Rancho Gordo, Napa Valley Coffee Roasting Company, and Model Bakery. The venues are always changing as diners are introduced to different farmers and their philosophies.

Highlights include an exclusive farm tour by the host farmer, farmstead made Italian cream sodas, local wine from some of the best wineries, French pressed locally roasted coffee, and an open kitchen that allows participants to watch and engage in Heubel’s four-star preparations. A total of five courses will be served family style, all prepared by this Bay Area chef. As dusk approaches, kerosene lanterns will be lit to carry the early evening into the night.

When asked why he wanted to start such an organization, Heubel replies:

“There’s a general disconnect between people and their food sources. We don’t know who grows our food or where it comes from. It’s my genuine desire to bridge that gap and introduce diners to the fantastic, hardworking people who cultivate our land and sustain us. It is these people who are the heroes. These are the people that deserve our recognition and through purchasing direct from them, we help sustain a healthy local food system and support our local family farmers.”

Tickets are $125 per person per dinner and can be purchased online at www.beyondthekitchen.net. A portion of the proceeds generated from Beyond The Kitchen farm dinners will go to support Connolly Ranch, a Napa based nonprofit organization that connects local area youth with nature through hands-on environmental education and nutrition programs.

A native of the California Bay Area, Heubel earned his Associate of Occupational Studies degree in Culinary Arts from the California Culinary Academy in 1993. He has over 20 years of four-star restaurant experience.

###

If you’d like more information about this topic, or to schedule an interview with William Heubel, he can be contacted at 707-295-7454 or emailed at bill.heubel@beyondthekitchen.net.

Farmers and Cooks United for a Sustainable Future

The world is changing. Rapidly. More and more as a society, we are preferring to eat food that is whole and unrefined. The days of factory farming are fading as we are moving into a post-industrial era. We are realizing that our poor eating habits have been affecting our health and well being in a tragic way. This is no longer a movement. This is a revolution. Local farmer's markets are popping up at a dizzying rate. We are returning to tradition with the understanding that our grandmothers and great grandmothers had it right. Family meals, eaten together at the table, made from what was available locally at the time and in season with nutrient rich ingredients. Trendy terms like "locavore" and "sustainable" are merely words that are used these days to describe how we used to live, eat and socialize. There's something special again about being a farmer. A sense of pride, of stewardship. Young Americans are getting back into farming. It's the new cool. And I, as a Chef and an American, could not be any happier. Join me in celebrating all that is good with the new revolution…

Host, Stephen Andrews (standing on left) with tonight's guests. From left:
Juston Enos, Bill Heubel, Judd Wallenbrock and (seated) Bob Pallas

The Beneficiary....

Connolly Ranch

http://www.connollyranch.org/

Located just a short drive from downtown Napa, Connolly Ranch is a rich reminder of Napa County's agricultural past. These 12 acres serve as the Connolly Ranch Education Center, providing dynamic, hands-on education programs in an outdoor setting for children and the community.

The mission of Connolly Ranch is to connect kids with nature through farm-based environmental education programs. Here they learn about farm life, the role of farm animals, the concepts of ecology and sustainability along with an appreciation for nature. They also learn about organic gardening, the sources and benefits of healthy foods and an understanding of how nature works to sustain us.

Bob Pallas

Connolly Ranch Executive Director
and Chairman of the Board

Bob received his BBA from Western Michigan University with a major in Marketing and minors in Economics and General Business. He is the former President and founder of Pallas Advertising; and Vice President/Management Supervisor of J. Walter Thompson Company. Former board President of the Hamilton Family Center; current board member and past President of Summer Search North Bay; and former Chairman of the Environmental Education Coalition of Napa County. Bob joined Connolly Ranch in 2005. In 2010 he was named Outstanding Nonprofit Employee of the Year.

A Supporting Farmer....

Full Table Farm

http://www.fulltablefarm.com/

Mindy and Juston are the husband and wife team behind Full Table Farm. Located just down the road from Thomas Keller's "The French Laundry", they can be found selling specialty produce and mainstays at the local farmer's markets. They both started farming as a way to simply grow their own food to sustain themselves. This grew into what they have today. They both are truly wonderful people and are excited to be a part of two of our dinners this season. They take great pride in how little they do to their garden in spite of all the hard work they put in. I've heard stories of vacuuming up pests by hand. Now this is dedication! They can tell you the history of each piece of produce. So if you’re curious, just ask. They'll be providing the bounty for both the July 28th dinner at Connolly Ranch in Napa and the September 1st dinner at a location as yet to be determined.

FULL TABLE FARM is a very small husband and wife run farm just south of Yountville. While we both grew up in Northern California, we made our home in the Napa Valley at the end of 2009. With our first summer upon us, after three years in San Francisco, we were excited to be able to plant and grow our own food, a giant step up from our five small pots with herbs and a pretty sad cherry tomato plant. Our enthusiasm for planting fresh vegetables coupled with the wonderful fruit trees we inherited led to more produce than two people could eat. It was time for a back-up plan. Every table in the house was full, and we began giving fresh fruits and vegetables to everyone we met. Mindy canned for days on end and we were spending hours combing through cookbooks looking for new ways to cook or preserve our bounty. In the midst of a tidal wave of heirloom tomatoes, we asked "should we restrain ourselves next year?". Only to resolve, that it has been so much fun and so rewarding that we can only think of planting more. Sure that half acre of lawn looks pretty serene, but I can think of so many things that taste so much better. Our only alternative was to start a "farm". It is more like an over sized garden at this point, but who knows where we will end up. We hope that you enjoy the fruits of our labor as much as we enjoy being able to provide them.

A Supporting Winery

Signorello Estate

Judd Wallenbrock,

Consulting General Manager

About Judd…

Judd digs soil - both literally and figuratively. Taught in his college soil science classes that "there is no such thing as dirt - just misplaced soil." He's always subscribed to the philosophy that great wines are born of the soil - where the vines are planted is critical to the quality of the wine. A graduate of Cal Poly San Luis Obispo in Agri-Business, he's been
getting dirty for a long time.

Judd is a 31+ year veteran of the wine business. His background is unique in that he has worked in all aspects of the industry - including retail, restaurant, sales, marketing, and winery general management. He is recognized as a creative, passionate and respected leader in the industry.

After spending the last seventeen years as an executive for three highly reputable wineries and consulting several more, he was excited and prepared to start his own winery. "My passion is in the enjoyment of wine, my expertise is in building strong wine brands, and my heart is in philanthropy. Miraculously, the three paths merged, and Humanitas was born."

Judd lives in the heart of Napa with his wife and three children.

About Signorello Estate….

Ray Signorello Jr. began his journey as winemaker and vineyard owner in the Napa Valley during the mid 1980's. Ray, born in San Francisco, California, moved to Vancouver, Canada where the Signorello family continues to maintain a home. Ray divides his time between Napa, San Francisco, Vancouver and business related travel. Ray's father, Ray Sr., initiated the vineyard project during the mid 1970's by purchasing the 100-acre estate located on the Silverado Trail in the beautiful Napa Valley. Ray Sr. worked side by side with Ray Jr., establishing the winery's reputation for excellence until his passing in the fall of 1998.

No Turning Back

Signorellos' original plan was to grow quality grapes to sell to existing wineries, but the harvest of 1985 changed this plan into a new level of evolvement. The bountiful crop allowed Signorellos to custom crush the excess grapes. This opportunity demonstrated what fabulous wine their vineyards were capable of producing. The project continues to grow, as do the spectacular 42 acres planted in several different varietals. Ray's continuing effort represents the invested energies that created this reality from a dream.

In 1986 the Signorellos began the second phase of the venture, this was the building of the main winery structure. This beautiful building is used for barrel storage, wine tasting and retail sales. Along with the building of the winery, wine production was expanded to include Cabernet Sauvignon and Pinot Noir. By the end of the 1980's the Signorello family was thoroughly committed to making wine as well as growing grapes.

The decade of the nineties proved to be pivotal for Signorello Estate. In 1990 the first planting of red varietals began on the property- Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.

What brought the Signorellos to the Napa Valley was the romantic side of wine making; growing grapes, working the land, and enjoying the wine country lifestyle of camaraderie, good wine and great meals. While the Valley lifestyle is a very real part of the business, there is a serious responsibility to making a dream become a reality, both father and son realized this fact early in the endeavor.

This venture was a dream; now it is reality. We have enjoyed every moment of it, and we look forward to continuing on to make quality wines from the Napa Valley!

05/29/2012 - Beyond the Kitchen - Getting Back to Our Roots.

5/22/2012 - Diabetes 101 and the Evolution of American Food Service

noreply@blogger.com (Simply Sal) — Thu, 24 May 2012 16:38:41 PDT

To listen to this show, click on: http://crntalk.com/podcast/slr/2012/slr-05-22-2012.mp3

Diabetes, obesity and many other chronic health conditions are on the rise in the USA. It's somewhat surprising, as you'd think our growing knowledge into prevention of these conditions would be causing healthier living practices. Two organisations are tackling this problem head on with different strategies:

The Culinary Institute of America hosts regular conferences and programs aimed at instituting healthy change in all areas of food service, from fine dining to large chains, retailers and kids programs - even education of doctors and health professionals into practical and enjoyable healthy eating strategies.

Clinic Ole in Napa is working one on one to educate a growing population group afflicted with rapidly increasing diabetes rates.

Chef Scott Samuel
Chef Instructor
Culinary Institute of America

Scott Samuel is a chef-instructor and the conference chef for The Culinary Institute of America at Greystone. Chef Samuel also leads the Greystone Gardens programs, which provides seed-to-table experiences for CIA students at the campus’ 2-acre garden. A graduate of Washington State University’s hotel and restaurant administration program, he apprenticed under Christophe DeGouix at Gerard’s Relais de Lyon in Seattle and under Thomas Keller at the French Laundry. Chef Samuel worked in a number of kitchens and was the original chef for Seattle’s Brie & Bordeaux, a combination wine and cheese shop and open-kitchen, 30-seat bistro. In 2000 he helped open the Waterfront Seafood Grill and later helped re-open the acclaimed Herbfarm in Woodinville, WA. Prior to joining the CIA he taught at the Seattle Culinary Academy and through his own company, which provided private classes in clients’ homes. (Napa Valley, CA)

Worlds of Healthy Flavors:
Bringing Together the Best of World Cooking and the Latest in Nutrition Research

Worlds of Healthy Flavors is a groundbreaking educational initiative launched in September 2004 by The Culinary Institute of America (CIA) and Harvard School of Public Health—Department of Nutrition. This annual invitation-only three-day leadership retreat is designed to help volume foodservice operators expand options for healthy menu choices within their businesses and on behalf of their customers.

Produce First!
American Menu Initiatives

Produce First! is a one-day invitation-only retreat immediately following Worlds of Healthy Flavors. Produce First strives to spark the imagination of chefs and foodservice operators in bringing produce front and center in new menu development. Drawing inspiration from the culinary traditions of the Mediterranean, Asia, and Latin America as well as from innovation across the United States, this program asks that instead of thinking about produce last in the menu development process that menu developers think of it first.

Healthy Kitchens, Healthy Lives:
Caring for Our Patients and Ourselves

Healthy Kitchens, Healthy Lives is a continuing medical education (CME) conference bridging nutrition science, health care, and the culinary arts. This annual gathering of physicians, dietitians, and other healthcare professionals; hospital, insurance, and other healthcare executives; and healthcare foodservice directors and executive chefs is held every Spring at The Culinary Institute of America at Greystone.

Greystone Flavor Summit:
The Art of Flavor in the World of High-Volume, High-Quality Dining

The Greystone Flavor Summit, co-presented by the CIA at Greystone and Food Arts Magazine, is a three-day invitational leadership retreat that brings together each year a select group of top food and beverage directors, corporate and executive chefs and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen and dining management issues.

Healthy Flavors, Healthy Kids:
A National Initiative to Improve the Health of Children and Young People Through Food Education, Culinary Strategy and Flavor Insight

Healthy Flavors, Healthy Kids is The Culinary Institute of America's health & wellness initiative focused on advancing healthier food choices in children. This initiative includes an annual three-day invitational Leadership Summit held at our San Antonio, TX campus, focusing on culinary insights and actions around K-12 school foodservice, but chain and other restaurant kids' menus, campus dining, and the family food environment are also being examined.

Kathy DeMaggio, RD, CDE

Community Health Clinic Ole

Director of Planning and Education

Kathy with her son and husband
prepare thanksgiving

I began my career in hospital dietetics, the first few years in San Francisco and then moved to Napa and started working at Queen of the Valley Hospital in 1982, where I provided medical nutrition therapy and eventually specialized in diabetes education. I also joined the new team working at the Healthy Moms and Babies program in 1986. After 15 years at Queen of the Valley, I was ready to expand into public health so moved into a managerial position at the Solano County Public Health Department, overseeing a team of Registered Dietitians who provided diabetes education for underserved patients. After 10 years in Solano, I was pulled back to Napa to begin working with the newly formed Children and Weight Coalition as well as Community Health Clinic Ole and the Healthy Moms and Babies program again. After several years of providing nutrition and diabetes education, I moved into management and am now the Director of Planning and Education where I oversee the nutrition and diabetes education programs in the clinic as well as three departments (Healthy Moms and Babies, Case Management and Education, and our Medical Records team). I feel so very lucky to be working at Clinic Ole at this time and am especially lucky to be working with our new CEO, Tanir Ami and all of the wonderful providers and staff.

About Clinic Ole

Community Health Clinic Ole (Clinic Ole) was founded in 1972 to provide health care to the resident and migrant agricultural workers in Napa County. With no County hospital and no County-provided primary health services, these low-income, uninsured individuals had nowhere to go for affordable health care. We began providing health services with volunteer physicians and staff from St. Helena and Queen of the Valley Hospitals in a small room above La Luna Market in Rutherford. Today, Clinic Ole is a Federally Qualified Health Center (FQHC) and the only not-for-profit community clinic in the County. We provide health care to 25,000 patients annually. We charge for services on a sliding fee scale, based on federal poverty guidelines. We provide primary and preventive medical care, including behavioral health services. In addition to our main clinic in the Napa Valley Vintners Community Health Center (Napa), we have medical clinics in St. Helena and Calistoga. We also provide weekly clinics at Napa’s two homeless shelters and we oversee a clinic for students at Napa Valley College.

1141 Pear Tree Lane, suite 100

Napa CA 94558

707-252-6541

http://www.clinicole.org/

05/08/2012 - A Celebration of International Mothers

noreply@blogger.com (Simply Sal) — Thu, 24 May 2012 16:46:55 PDT

To listen to this show, click on: http://crntalk.com/podcast/slr/2012/slr-05-08-2012.mp3

In this Slow Living Show leading up to Mother's Day, we celebrate the success stories started by women who have brought their children into the US. Many of these young people arrive speaking no English and having no understanding of American culture, yet defy the odds and pursue their goals with unparalleled energy and enthusiasm, encouraged lovingly by their mothers.

One such story is that of Chef Kang Kuan who was raised in Taipei before his mother brought him to the US as a 12 year old. Earning a masters in Environmental Toxicology, Chef Kang ended up as a celebrated chef, coming through the French Laundry and now running the culinary operations at Morimoto Napa. His story is one of inspiration. Read the full story below and tune in to hear how his mother played a role in his success.

Amelia Moran Ceja, now president and owner of Ceja Vineyards, went from learning about flavors while cooking with her Grandmother in Las Flores, Mexico, before her mother brought her and her sister to join their father in Rutherford in 1967. She took to the wine industry with zeal, marrying Pedro Ceja and soon becoming the first ever female wine company president. Her daughter, Delia, joined the company as Director of Marketing after travelling for 6 months around South America. Together, mother and daughter have an amazing story that brings families, their passions, energies and drive into real perspecitive.

Chef Nai Kang Kuan

Executive Chef, Morimoto Napa

Nai Kang Kuan was born on July 1, 1973 in the city of Taipei amongst the hustle and bustle of 2.6 million people living in apartments and high rise condos. He lived a happy but unremarkable childhood except for immigration to United States when he was twelve years old. He moved into a house located next to the home Marilyn Monroe died in, in the upscale town of Brentwood, Los Angeles with his mom and an Italian heritage stepfather. To say the he had a bad case of culture shock is an understatement.

Kang’s first Christmas meal in his new home was bacalao (salt cod), pine nuts, raisins, and oil cured olives in a tomato sauce. He spent much of his teenage years helping his stepfather remodeling the house as well as chores on the family farm in Napa Valley, California. Some of these chores were just that, digging, pruning, and moving rocks. But there were many other chores that become life lessons such as rebuilding the engine of the resident farm vehicle, a red 64 jeep, and the slaughtering and butchering of six angus steers.

Kang and his Mum

Kang graduated from Pacific Palisades high school in 1991 and a Bachelor of Science degree in Soil Science from the University of California Riverside in 1996. He moved to Cincinnati, Ohio to pursue a Master degree in Environmental Toxicology at the school of Medicine in University of Cincinnati. Despite all the education and school, he was an indifferent student, making average grades in high school and college. It wasn’t until grad school when he faced real academic challenge and realized that he was spending more time outside of the laboratory instead of in it. The realization forced him to turn to his long time hobby, cooking. After working in many restaurants in Cincinnati and Ontario Canada, he enrolled in the Culinary Institute of America, where he met his future wife on day one, and went on to a restaurant fellowship after graduation. He has worked for CMC Rudy Speckemp in Baltimore Maryland, and Fabio Trabocchi of the famed Maestro at Ritz Carlton Tysons Corner, and Fiamma in New York City. It was under Fabio’s tutelage and support, he arrived at The French Laundry in Yountville California where he worked for Thomas Keller, Cory Lee, and Tim Hollingsworth, staying for five years, rising from the ranks of commis to sous chef.

Kang was called on by Jeffrey Lunak, the opening Chef of Morimoto Napa to join the Morimoto team in October, 2010, and formally joined the kitchen in March 2011 after giving French Laundry a five months notice out of respect and gratitude. He has since then moved on from the Executive sous chef position to assuming the full responsibility of the Culinary operation after Chef Lunak’s departure.

Kang’s insight in East Asian cuisine, his formal training in French techniques, and his diverse and talented staff have continue Chef Lunak’s legacy in excuting Chef Morimoto’s signature style.

Amelia Morán Ceja

President and Owner,

Ceja Winery

http://www.cejavineyards.com/About-Us

At the dining room table that occupies a prominent place at the rural “world headquarters” of Ceja Vineyards, Amelia Morán Ceja reveals her conviction that the diligent pursuit of a passion is key to success. “My grandmother told me,” she says, leaning forward over her morning mint tea, “‘Whatever you do, if you love it and learn everything you can about it, you will be successful—and not dependent on a man.’” It’s advice that both Amelia and her husband, Pedro Ceja, have banked on.

A strong matriarchal tradition in her family fostered Amelia’s independent spirit, but more than anything, Amelia feels it is flavors and her experience with food that have shaped her life choices. Long before the California legislature recognized Amelia as “Woman of the Year” in 2005 for “breaking the glass ceiling in a very competitive business,” the first Mexican-American woman ever to be elected president of a winery was on the frontier of wine. The dynamo behind more than 100 video blogs since 2008 on preparing Mexican cuisine and pairing it with wine, Amelia has introduced thousands to exciting flavor combinations they never dreamed of.

Amelia’s love affair with flavors started in Las Flores, Jalisco, Mexico, where she began cooking on her own at the age of eight in the farm kitchen of a strong maternal grandmother. “Mamá Chepa” taught Amelia to cook with fresh, home grown ingredients and to identify edible wild mushrooms by smell. When Amelia joined her father, Felipe Morán, in Rutherford in 1967, along with her older sister and mother, Francesca Fuentes Morán, Amelia threw herself into her new world. On her first weekend in the Napa Valley, Amelia was in the vineyard, harvesting with a knife that seemed half the size of the petite 12-year old.

That vineyard wasn’t just any vineyard. It was Robert Mondavi’s Tokalon Vineyard, where her classmate and future husband, Pedro, was also picking Merlot with his family. In the coming months at Robert Louis Stephenson School in St. Helena, Amelia advanced from the “academically challenged” level of 7th grade to the “most challenging” level in a matter of months, but it wasn’t until she was studying history and literature at UC San Diego, and collecting $5 per person from friends to create authentic Mexican cuisine wine dinners for them, that her future became clear: Pedro, cooking, and wine were the great loves of her life. In 1980, Amelia and Pedro pooled their dreams and marriage vows, and the energetic Amelia joined Pedro, his brother Armando, and their parents Juanita and Pablo Ceja in methodically creating Ceja Vineyards.

When the family chose its first president in 1999, Amelia, with nearly a decade in the wine industry and always a firebrand ready for new challenges, was the obvious choice. In the early years, being president also meant being PR and marketing director, compliance person, executive chef, grape picker, and general pick-up person.
Amelia’s mettle is tempered by a genuine fondness for people and a talent for making them comfortable. “It’s easy to get attention if you’re nice and genuine,” explains Amelia about her approach to business and life. “It’s just so much easier to be nice!”

It’s an approach that serves the family business well both with the public and internally: Ceja Vineyards was twice named “Best Boutique Winery in Napa & Sonoma” by Best of Napa and Sonoma Valleys Magazine, based on its 2008 and 2009 popular polls. “We like efficiency, but nurturing and warmth must be present with efficiency,” says Amelia. “Our team becomes part of our extended family. That comes from our culture,” explains Amelia, who was named Business Woman of the Year by the Sacramento Hispanic Chamber of Commerce in 2008, “because it’s about sharing.”

Embracing both her Mexican heritage and American home, Amelia combines the best of what she finds in food and drink, tradition and innovation. “As a minority cellar, we are shaping the wine industry,” explains Amelia, who was honored as the “most outstanding female leader, innovator and visionary in the wine field in the North Bay” by North Bay Business Journal at its 2008 Women in Business gala.

“We’re embracing the best in both cultures and tossing away what doesn’t work,” says Amelia. “I don’t want to be homogeneous; my experience is enhancing my adopted country. We’re making both of our cultures better. Why not share what is wonderful—and keep it?” Salud!

Dalia Ceja

Director of Marketing

Dalia Ceja has been surrounded by wine, food and travel her entire life. She may have grown up in the wine industry but she comes from very humble beginnings. In the late 1960’s her grandparents immigrated to the U.S. from Mexico, worked in the vineyards and settled in the Napa Valley. With her parents as her role models, hard work and education have been the forefront of Dalia’s drive to excel.

In 2008 she graduated from San Francisco State University with a B.A. in Marketing & Communications. After graduating from college she departed on a six month “Study Abroad” backpacking journey through South America, learning, exploring and enriching her career with real life experiences. This became the anchor for a blog that she would later launch in 2011.

In 2009 she brought her expertise to Ceja Vineyards as the Sales and Marketing Director. “A lot of minority wineries are developing their own style,” she says. “For us, it’s been about family and taking wine to a new level.” And for Dalia, being a Ceja means being part of that evolution, which includes promoting awareness of authentic Mexican cuisine and its subtle, complex flavors—the perfect companion for pairings that yield a new wine experience.

“Technology and social media have been a great way to expand our presence,” she says of the tweeting and blogging she does regularly. It is, however, cooking and the Ceja approach to wine and food that continue to be the biggest factor in opening doors. Dalia’s growing role in the culinary world is reflected in the expanding presence of food on the winery’s website, www.cejavineyards.com, and on YouTube, where she has published cooking demonstration videos.

Though she and her mother, Amelia Ceja, share many of the same talents and responsibilities, Dalia’s dynamic energy marks the young woman as an identifiable presence and distinctive representative of Ceja Vineyards. It was Dalia’s honor to be chosen for the role of co-host in the Napa segment of MSN.com’s “Rediscover” web series in 2010. In 2011 Dalia was named 'Woman of the Year" through the Napa Valley Hispanic Chamber of Commerce for her entrepreneurial leadership and charitable contributions. In May of 2011 she launched her own blog and website titled The Ole! Report. She highlights her own passions to creatively focus on wine, fashion, food, travel and fiestas! Visit www.theolereport.com

“You’re never too young or too old to explore your passions,” says Dalia, who is grateful to her parents for encouraging her to do just that. She plans to further her education and attend Sonoma State University to receive her M.B.A. in Wine Marketing. With her personal flare and her passion for wine, cooking and travel, Dalia is set to leave her mark! Ole!

http://crntalk.com/podcast/slr/2012/slr-05-08-2012.mp3 - 05/08/2012 - A Celebration of International Mothers

04/24/12 - Contemporary Indian Cuisine Wowing Napa Valley and TV's "Chopped"

noreply@blogger.com (Slow Living Radio) — Tue, 22 May 2012 12:57:53 PDT

Neela’s

contemporary indian cooking

As a child growing up in Bombay, Neela Paniz was drawn to the fragrant kitchen aromas

conjured by her family's skillful cook, Chandan. His traditional Indian cooking—based on
practicality and subtle application of spices—inspired her love of this warm and cultured food, which she has elevated with her own original style. Using fresh ingredients as in the India of her childhood, seasoned with freshly ground spice blends (never powders or pre-mixed), Paniz prepares dishes with her distinctive technique of tilting the pan to form a pool to infuse the spices, thus allowing less use of oil to ultimately create light, clear flavors for her bright and innovative dishes.

In the 1980’s, Paniz defied the stereotypes of rich, heavy Indian dishes with her unique brand of restaurants in Los Angeles: Chutney’s Indian take-out, and the hugely successful Bombay Cafe with partner David Chaparro. Her book, The Bombay Cafe published in 1998, put her on the national map as one of the leading voices of contemporary Indian cuisine. In 2007, she sold her partnership in the cafe and in 2008, she and her husband devised a plan to move to Napa where she would open Neela’s—featuring contemporary Indian cooking.

Neela Paniz is a guest chef at cooking schools nationally. She has also served as a board
member of the Los Angeles chapter of Les Dames D'Escoffier, the Southern California Culinary Guild, and the International Association of Women Chefs and Restaurateurs.

ABOUT NEELA’S INDIAN CUISINE

Characterized by its sophisticated and subtle use of spices and vegetables, the food of India is considered to be one of the most diverse and exciting cuisines in the world. In Indian homes, marketing is done daily, primarily at the farmers’ markets. The produce is never more than a day old and the chickens are plucked to order. In most meals, meat is used as a supplementary ingredient while combinations of lentils and rice provide complete proteins.

True to the culture, Neela’s menu features the many different provinces of India—vegetarian

dishes from the south and tandoor-cooked dishes from the north, as well as chaat (street foods) and classic dishes of the British Raj—all made with the freshest ingredients available to create bright, home-style fare. Neela’s also features Bollywood music videos in the bar, plus Thursday Bread Night—a selection of stuffed flat breads served with salads and raita.

http://neelasnapa.com/

04/17/2012 -Women in Print

noreply@blogger.com (Simply Sal) — Tue, 17 Apr 2012 10:31:13 PDT

Brandi Lynn Ryder

Brandi Lynn Ryder was born in a small town in California's scenic Gold Country and raised on a steady diet of stories, from the local lore to Dickens and Poe. She began writing at a prodigious age, completing her first story at four and writing a novel at the age of nine: a mystery à la the Hardy Boys, called Treasure under the Nile (typed on her mother’s Smith-Corona and bound in cardboard and construction paper). Her adult writing is influenced by her many passions: art, philosophy, travel, literature, classic movies and all things European. She graduated summa cum laude from San Jose State University, with Honors in English, and now lives in the heart of Napa Valley where she draws inspiration from the stunning landscape, gourmet cuisine, the local beverage and her beloved cat, Murphy.

In Malice, Quite Close is Brandi Lynn Ryder’s first novel. She is currently working on a loose sequel, entitled Like a Guilty Thing, which is taken from Hamlet: "It started, like a guilty thing upon a fearful summons…" In this case, the summons is an invitation to an art exhibition sent anonymously to each of Robin Dresden's elite group of art students. When previously unknown works of the artistic prodigy Daniel Ekland surface five years after his death, they spell out events that each of the students—and Robin—would rather keep secret. Ultimately, the paintings unravel the riddle surrounding Daniel's mysterious death, in which everyone is more than a little guilty. The novel takes us deeper into Robin Dresden's world of art and illusion and the dangerous philosophies he passes on to his students, which have effects that even he cannot anticipate.

She would like to welcome you all to Devon— particularly the friends and family who have been so supportive while she disappeared inside

Praise for In Malice, Quite Close

“Quite a bit of fun. There’s murder! Deceit! Blackmail! . . . And soon enough there’s a dead body in the pool.”

—The New York Times Book Review

“Ryder takes us down newfound paths in this uniquely told mystery.”

—Suspense

“A mesmerizing read, Ryder’s first novel is assured and elegant.”

—Booklist

“An accomplished and darkly sensuous debut . . . At once a murder mystery, a vivid exploration of the art world and a meditation on the secrets we keep, Ryder’s novel is unlike anything else you will read this summer. . . . In Malice, Quite Close is a triumph. Ryder’s writing is as gorgeous as the many works of art she describes, and her characters—especially the twisted Tristan and tortured Gisèle—seem to leap right off the page. The novel’s many mysteries unfold carefully and beautifully, and readers will be trying to connect the dots until the very last page.” —BookPage

“Sophisticates of the contemporary art scene show a lethally sordid side in this superbly crafted murder mystery. . . . Lucid prose, snappy dialogue, and sharp characterization combine to limn a credibly realized world where life imitates art, facades are deceiving, and forgeries cast doubt on seemingly certain truths. The unraveling of the mysteries . . . turns on perfectly prepared surprises and unexpected twists that will have readers guessing, like the characters themselves, until the final paragraphs.”
—Publishers Weekly

“A modern gothic that emits a creepy glow . . . with a nicely subdued sense of menace and dark intrigue.”

—Kirkus Reviews

“In her stunning debut, Ryder delivers an assured blend of eros, suspense, abduction, and art. Like a finely aged wine, In Malice, Quite Close lingers on the palette with flavors of Fowles, Nabokov, and Ian McEwan, yet it is entirely unique. Ryder sweeps the reader back and forth over two decades and across the continent, from San Francisco to New York and to a remote art colony in the Pacific Northwest in this compulsively readable novel of ideas, intrigue, and mystery.”

—J. Sydney Jones, author of The Empty Mirror and Requiem in Vienna

“What a deft hand newcomer Ryder uses in telling this tale of an innocent muse caught in a web of artistic obsession. No one is wholly innocent, though, and every character has secrets in this extraordinarily well-plotted tale that holds its final revelations for the very last page.”

—Cammie McGovern, author of Eye Contact and Neighborhood Watch

04/03/2012 - Enriching Life - A gourmet walk? Learn an instrument on-line?

noreply@blogger.com (Simply Sal) — Tue, 03 Apr 2012 07:50:28 PDT

Whether it's getting out and embracing life and other people's passions, or acquiring a skill that will enrich our own lives, these activities all help to keep us balanced, aware and appreciative. Our guests in this episode help to pave the way and simplify those activities by doing the groundwork and saving us valuable time and research.

Gourmet Walks has created a range of walks in San Francisco and Napa that allow you to visit purveyors and experience their art, while getting a good work out. They range from chocolate to city highlights and of course, wine.

ArtistWorks allows us to learn an instrument in the comfort of our home and our own time line through an on-line program, with professional tutors that can provide the same level of eduction as if they were sitting by your side.

But firstly, as Sally is in Australia rediscovering the wonders of Tasmania and sniffing out some truffles in West Australia for the coming season, we have invited our friend Wil Anderson to be a guest host for the night. Indeed Wil has his own marvellous story to tell and we will welcome him back to tell his full story.

Here's a sneak preview on Wil:

Andrea Nadel

Gourmet Walks

Join us on our award-winning food tours in San Francisco and Napa. As seen on CNN, the San Francisco Chronicle and Via Magazine, our tours are fun, delicious and educational. We seek out the finest artisan chocolate, cheese, wines and more for you to sample as we explore the city's best foodie neighborhoods. It's the perfect way to spend an afternoon, whether you're a first time visitor or a seasoned local.

If you're looking for a unique gift, consider a gift certificate for one of our tours. And any Gourmet Walks tour can be turned into a memorable private event, ideal for alumni groups, company teambuilding, and birthday celebrations.

* Gourmet Napa Tour -

There is more to Napa than wine! Explore wine country flavors from Oxbow Market to Napa's historic Riverfront. Friday and Sunday mornings. $68/pp.

* San Francisco Gourmet Chocolate Tour -

Taste the best San Francisco chocolate makers on this 3 hour walking tour through the downtown and waterfront. Monday, Wednesday, Friday mornings and Saturday afternoons. $52/pp

* San Francisco ULTRA Chocolate Tour -

We've added wine pairings and a chocolate martini to our popular Chocolate Tour. Saturday afternoons. $75/pp

* Gourmet San Francisco -

Learn what's hot in the
San Francisco food scene as we taste our way through trendy Hayes Valley. Friday and Sunday afternoons. $68/pp.

Founder, Andrea Nadel, has been drawn to food from a young age. She grew up in Maine, planning elaborate dinners as her mother followed her around the kitchen doing the dishes. At Williams College she wrote restaurant reviews, taught a cooking class and studied wine tasting. But like many a foodie, it was her time abroad in southern France that opened her eyes to the pleasures of fine food and of course, gourmet chocolate.

After college, Andrea worked for many years in marketing and advertising in New York City. She moved to San Francisco with her husband in 2000, where she pursued a Masters degree at Berkeley while exploring San Francisco's diverse food scene. She always dreamed of running her own business connected to food, and after moving to Mill Valley in 2005, that dream became a reality as Gourmet Walks was born.

Today Andrea is a very busy mother of three young children, but she always has time for chocolate. She regularly serves as a judge or panelist for Taste TV Chocolate events, including the popular San Francisco Chocolate Salon. She writes about chocolate on her blog and has presented on chocolate at Macy's Cellar and various local hotels. Andrea is a licensed tour guide in San Francisco.

Her favorite chocolate is the Ginger Elizabeth Salty Cocoa Nib Brittle Dessert Bar. Her favorite restaurants are Aziza and Saison in SF and Ubuntu in Napa.

AristWorks

http://www.artistworks.com

ArtistWorks provide the solution to one sided learning experiences online. Giving quality feedback and guidance to learners of all levels and experience in the field of music and beyond. All visually taught subjects can be learned using Video Exchange Learning.
ArtistWorks partners with experienced instructors whose goal is to leap beyond the in person lessons they’ve been teaching for years into the most innovative online instruction available today: Video Exchange™ Learning. All teachers make extensive use of this innovation by providing Video Responses to each student’s video submission to them. This requires a depth of knowledge that only comes from being an experienced performer and musician.
We offer lessons in 13 different styles of music including acoustic guitar, jazz improv/gypsy guitar, finger style solo guitar, mandolin, fiddle, dobro, acoustic bass, harmonica, jazz/fusion drums, rock drums, DJ scratching, classical piano and banjo. Each video lesson is offered with multiple angles for optimal online learning. Often, slow motion lessons are also available where appropriate. Study Materials accompany many lessons.

James Taylor, President

After studying Business Administration in the UK, James worked for pioneering technology company Linn Records and music instrument retailer Sound Control before co-founding P3 Music Ltd with entertainment lawyer Alison Burns.

By the time James had reached the age of 21, he had negotiated his first deal with a Japanese multi-national and by the age of 22 had negotiated deals with major corporations including BMG, Sony, BBC, PBS and Yamaha. He then went on to build worldwide marketing campaigns for artists including Deacon Blue, Steve Howe of YES and Justin Currie of Del Amitri. During this time James also personally worked with artists including Jamie Cullum, Bryn Terfel, Tony Christie and Bill Wyman of the Rolling Stones. In 2007 James sold a large stake in P3 Music to a private equity company and by this time the business was encompassing record labels, artist management, talent booking and music publishing.

He served as Chairman of the Scottish Music Industry Association and the PRS Scottish Consultative Committee as well as being a specialist advisor to the Scottish Arts Council.
In Dec 2010 James Taylor became Director of Global Business Development for leading education technology company ArtistWorks in California.

At the age of 10, James Taylor started playing drums and by the age of 20 he had worked with some of the UK’s leading jazz musicians, recorded with the legendary Stephane Grappelli and joined Martin Taylor’s Spirit of Django, which won Best Group at the 1997 British Jazz Awards.

He has toured in both Europe and the Far East, played on TV and radio shows and performed in some of the great music venues including London’s Royal Albert Hall and Ronnie Scott’s Jazz Club. During this time he performed with artists including Ronnie Wood, Mick Hucknall, Paul Carrack, David Grisman, Bill Wyman, Kiki Dee, Guy Barker, Alan Barnes and the Royal Liverpool Philarmonic Orchestra.

03/27/2012 - Embracing "Local" with Murray Circle Chefs and Rancho Gordo.

noreply@blogger.com (Simply Sal) — Wed, 28 Mar 2012 00:00:01 PDT

Nestled below the Golden Gate Bridge, overlooking the San Francisco Bay lies a lodge, restaurant, bar and so much more. The Lodge is Cavallo Point Lodge. The restaurant is Murray Circle, the bar, Farley Bar and the chefs are passionate about supporting their local farmers and purveyors. In this episode of Slow Living Radio we welcome Executive Chef Justin Everett, and Pastry Chef, Ethan Howard to tell their stories and more about the property. Then we find out the story behind Rancho Gordo, a treasure trove of beans and other delights.

Justin Everett

Executive Chef

Murray Circle Executive Chef Justin Everett is a longtime resident of the Bay Area with extensive experience in California’s Wine Country. As is the case for many successful chefs, Justin’s first experience working in a kitchen was a dishwashing job in high school. From there he worked his way up in restaurants throughout college and received a Culinary Arts degree from the Western Culinary Institute in Portland, Oregon.

Upon returning to Wine Country, he spent time in some of the best kitchens on the West Coast including working as Chef de Partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Most recently, he was Executive Chef at El Dorado Kitchen in Sonoma for four years where he cultivated relationships with local farmers and instated a regionally-inspired menu that featured approachable seasonal cuisine.

With numerous awards and recognition under his belt, including Best Chef of Napa/Sonoma for 2009 and 2010, Justin has developed a following for his handcrafted charcuterie and whole - animal cooking. He uses a signature blend of both classic and modern cooking techniques but places emphasis on sourcing the best meat, fish and produce. He describes his food as “ingredient-driven” due to his long-standing relationships with local farmers, wine makers, ranchers, fishermen and other artisan producers. His menu reflects his respect for the growing seasons, ensuring that every herb, fruit and vegetable is picked at its peak. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish.

Justin was personally selected by Murray Circle’s founding Executive Chef Joseph Humphrey as his replacement after the two worked closely together at Auberge du Soleil. He looks forward to bringing his foundation of sustainability and respect for local products to Murray Circle. He is also excited to uphold the social responsibility that he has strived to maintain by “employing, feeding and supporting” his local community. In the past he has mentored local youth in the kitchen and has partnered with Benzinger Family Winery to foster an appreciation and respect for farming the land.

Justin lives in the North Bay with his wife and three sons.

Ethan Howard

Pastry Chef

As pastry chef for Murray Circle restaurant, “whatever has sugar in it is my domain,” says Ethan Howard. Using local culinary resources challenges Ethan to create the freshest and highest quality dessert menus. Ethan most recently was with the Thomas Keller Restaurant Group, where he was pastry chef for Bouchon and Bouchon bakery in Yountville since 2005.

Prior to that, Ethan helped open Martini House restaurant in St. Helena in 2001 and defined a pastry menu that served as a finale to Chef Todd Humphries’ rustic menu. Ethan accepted that position after studying refined pastry at The French Laundry under Pastry Chef Steven Durfee and Sebastien Rouxel. Before The French Laundry, Ethan joined Chef Francois Payard at Payard Patisserie and Bistro in New York City, where he found his true passion for specializing in pastries. The satisfaction of seeing faces light up when people tasted a fresh pastry was something that Ethan wanted to encapsulate over and over again.

Ethan started his career working for Chef Hubert Keller as saucier at Fleur De Lys.

Ethan graduated from Pitzer College in Claremont, Calif., with a degree in human biology, and his love for his craft blossomed while working summers in various kitchens.

Steve, his son, and Justin at the Cavallo Point Lodge Cooking School

Steve Sando

Owner, Rancho Gordo

The seeds of Rancho Gordo were literally planted in a grocery store here in Napa. I was shopping one August for tomatoes and despite being in one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the New World. It seems to me these indigenous ingredients should be familiar, if not common but instead our own food is considered exotic and sometimes in danger of being lost as we pursue a watered down Euro-centric diet.

American cuisine seems to be in a position of re-inventing itself and I'd love to include ingredients, traditions and recipes from south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

Of course you don't need to know where food originates in order to enjoy it. The beans are amazing and work in almost every cuisine. Their roots may be Mexican but can you imagine anything more French than the Flageolet bean? Borlotti may be the pride of the Piedmont in Italy but they wouldn't exist without their roots in Colombia

I quickly learned that I wasn't a particularly gifted farmer and in order to grow the amounts of beans I'd need to really make this work, I'd have to work with bigger growers. We now have four growers working with us, all in Northern California except one in Fresno. We import one bean from Peru and our quinoa comes from Bolivia. My goal is to support Northern California agriculture but there are some instances where the best quality means sourcing outside of my state. Sourcing quinoa and amaranth led me to a cooperative of Bolivian farmers who hand-harvest the Rancho Gordo products.

I'm lucky enough to travel throughout Mexico and Central America searching for unique and rare legumes and herbs that I'll bring back to my trial gardens here in Napa. Each summer I grow them out to see if they'd be suitable for production or just seed-saving. We're starting to develop a substantial seed bank as friends and customers are constantly sending me odd and rare beans from their travels. I share seeds via the Seeds Savers Exchange and I'd encourage anyone to give growing beans a go. It's easy, fun and the rewards are almost immediate.

03/20/2012 - Sonoma Magic at Carneros Bistro and Wine Bar

noreply@blogger.com (Simply Sal) — Wed, 21 Mar 2012 10:38:23 PDT

Sonoma is often overlooked by visitors scurrying to the Napa Valley, but this is a big mistake as we soon learn from our guests at Caneros Bistro and Wine Bar in the Lodge at Sonoma. Hear all about the hidden gems from purveyors, growers, farmers, winemakers and restaurants. Learn about the terroir from Sommelier Christopher Sawyer, and his two invited winemakers, Steven Urberg or Gloria Ferrer, and Michael Muscardini of Muscardini Cellars.

(From left, Michael Muscardini, Christopher Sawyer,
Steve Urberg and Chef Andrew Wilson)

CARNEROS BISTRO AND WINE BAR

CHEF ANDREW WILSON

Chef de Cuisine, Andrew Wilson, brings his signature style, highlighting seasonal ingredients with European techniques. Andrew came to Carneros with 20 years of restaurant-industry experience, cooking in internationally-acclaimed kitchens from South Carolina to San Francisco and has earned accolades in Esquire, The Wine Spectator, The New York Times, Food & Wine and Gourmet.

Spending summers as a child at his grandmother’s house in Greenwich, CT, Andrew’s passion for fresh vegetables and simply prepared food sprouted at an early age. No stranger to the Bay Area, Andrew graduated from the California Culinary Academy in San Francisco and worked in a handful of San Francisco kitchens early in his career. Cooking with a clay tandoor oven alongside internationally-recognized chef Alan McLennan at Cypress Club eventually led to a role as Chef de Cuisine at Cafe Kati–one of the first and original Asian Fusion restaurants in San Francisco. Departing California first to Chicago for the legendary Tru restaurant, Andrew then spent 10 years in South Carolina as Executive Sous Chef at McCrady’s, and Sous/Pastry Chef at FIG.

Andrew's menu celebrates Sonoma’s agricultural bounty using fresh ingredients from local farmers, foragers, fisherman, and artisans and an organic kitchen garden on property that supplies the restaurant. Simple, straight-forward bistro cooking allows the purity of ingredients to come through while fostering a strong sense of place. Hints of Andrew’s experience in Asian, European and Southern kitchens add subtlety to the bold, hearty food.

SOMMELIER CHRISTOPHER SAWYER

Chris with his famous wine flights

Christopher Sawyer travels the world following trends in wine and participating as a judge in international wine competitions, and has been featured in a wide array of national media, including USAToday, MSN, NBC, ABC, CNN, Redbook, Maxim, National Geographic Traveler and Esquire.

Sawyer was recently named the 2009 Best Sommelier in Sonoma County by The Wine Tasting Panel Magazine, and is the recipient of many prestigious awards and industry honors. In 2008, Sawyer was selected as “Sommelier Star” Host for the Sonoma Wine Country Weekend, the largest Wine Country event in Northern California. As the world's first and only Film Festival Sommelier, Sawyer conceived and curated the wine experience throughout the Sonoma Valley Film Festival, including creatively pairing wine and food with films throughout the festival and at celebrity tributes.

Steven Urberg

Winemaker
Gloria Ferrer

Steven Urberg’s finely tuned sense of focus, passion for detail, and strong science background are indispensable in crafting Gloria Ferrer sparkling and estate varietal wines. As a young man from Detroit, who came to California by way of U.C. Berkeley for graduate school in chemistry, Steven discovered that wine making provides a way in which to use his innate technical ability in creating wine as an art.

His journey into wine making began in 1995, when he decided to take a break from chemistry. He was offered a job at the Hess Collection, working in the cellar, and he never looked back. “The excitement of that first harvest at the Hess Collection inspired me to take a left turn from the path of chemistry research, return to graduate school at U.C. Davis, and pursue my new passion of wine making,” says Urberg.

Steven first arrived at Gloria Ferrer during the harvest of 1996, and he returned in 2001 as a full-time member of the Gloria Ferrer wine making team. He joined Bob Iantosca and Mike Crumly, who have grown grapes and made Gloria Ferrer wines together for almost a quarter of a century.

With his tremendous ability for hard work and focus, Steven Urberg integrates his scientific background with inspired artistry in crafting elegant and balanced Gloria Ferrer sparkling and estate varietal wines. “I enjoy the exercise in subtlety involved with making sparkling wines. The challenge lies in creating the delicate texture and mouthfeel, while maintaining balance with the fruit structure. The same challenge lies in Pinot Noir estate varietal wines, where blending to achieve the silky mouthfeel is as important as the balance of the fruit, spice, and earth characters that are so irresistible in Carneros Pinot Noir,” says Urberg. The diverse array of clones planted on the Gloria Ferrer estate vineyards, married with the Carneros terroir, result in a palate of flavors that is a dream come true to a scientist with an artistic bent.

Clearly, Steven has the discipline and talent required to create the Gloria Ferrer wines that are true expressions of the Carneros region — sparkling and estate varietal wines — vintage to vintage.

When not making wine, Steven enjoys cooking, entertaining, woodworking, and gardening.

MICHAEL MUSCARDINI
Muscardini Cellars
Bottled with love, for the joy of living.

Let’s start in Italy, 1892, when my grandfather, Emilio Alchera, was born in the village of Calliano, just outside of the city of Asti in the Piemonte region. Emilio came to America in 1909 via Ellis Island in New York. After heading to the West Coast by train to meet his two brothers, Antonio and Louis, he settled in San Francisco.

Emilio began his living in California by helping to dig the Caldecott Tunnel, which connects the East Bay to Contra Costa County. After saving his money, he began to buy and run corner grocery stores where he sold fine bulk wines, and in his spare time made a red table wine for the family. His business would eventually become the St Helena Napa Valley Wine Company.

It has taken me some time to finally continue and expand upon my grandfather’s tradition in wine making, but after owning and managing a construction company, Creative Spaces, for 27 years, the time was right. With family and friends, and blessed by Monsignor O’Hara from St. Leo’s Church, I planted our first Sangiovese vines in May of 2000.

As the grapes grew, my son, Gian Carlo and I built our family home at Monte Terra. After moving into our new home on May 12, 2001, I began to study wine making from two local winemakers, and took numerous related courses at UC Davis and Sonoma State University.

(The Muscardini and Alchera Brothers)

With our Sangiovese grapes ready to harvest in 2002, I took our first crop and my new wine making knowledge and jumped in with both feet (less shoes). Now, with a number of harvests from both Monte Terra and other growers ~ some of the best in Sonoma County ~ behind me, I had honed my skills and won numerous awards, including two Best of Class awards and two Best of Show for my organically grown Sangiovese.

With wine making in my blood, I asked the question, "Does the world need another winery?" And I thought, "Perhaps not, but the world does need to taste my wine."

September 2005 was our first custom crush at Wellington Vineyards in Sonoma Valley. We plan to make about 200-300 cases each of a 100% Syrah grape grown by our friends Unti Vineyards in Dry Creek Valley, a 100% Sangiovese grape grown by Merlo Vineyards in upper Dry Creek Valley, a Cabernet Sauvignon grown next door to our home, and a very special blend made in super Tuscan style – 65% Sangiovese, 20% Cabernet Sauvignon and 15% Syrah. All four are barrel aging for 12 months in French and American oak.

Slow Living Radio on CRN: 03/13/2012 - An Irish Celebration

noreply@blogger.com (Simply Sal) — Tue, 13 Mar 2012 11:58:07 PDT

Slow Living Radio on CRN: 03/13/2012 - An Irish Celebration: Join the Slow Living crew as we celebrate our Irish ancestry and many of the wonderful things the Irish have brought to our doors - amazin...

03/13/2012 - An Irish Celebration

noreply@blogger.com (Simply Sal) — Tue, 13 Mar 2012 11:53:35 PDT

Join the Slow Living crew as we celebrate our Irish ancestry and many of the wonderful things the Irish have brought to our doors - amazing cheeses, the best stouts, corned beef, soda bread and much more!

Our regular guest chef, Bob Hurley, a Gaelic-blooded man himself, tells us the secrets behind corned beef, cabbage, Irish Stew, Dublin Crab Cakes and more of the delectable Irish items on his "St Paddy's Day" menu.

The cheese crew from Whole Foods, Annie Smith and Sara Quintana, will fill us in on Irish cheeses and trips exploring Irish dairies.

And our own in-house wine host, Scott Lewis, of Irish birth, will give us all we need to know about Guinness........and being Irish!

But from me (Sally), a St Patrick Day's gift - the recipe for my Irish Guinness and Whisky Cake!

You can soak the fruit in sherry or whisky - depends on how much 'bam' you want from the fruit!

GUINNESS AND WHISKY FRUIT CAKE

1 pound mixed dried fruit (raisins, currants, prunes, blond raisins, cranberries)

1 cup sherry or whisky

½ pound butter

2 cups brown sugar

grated rind of 1 orange

2 tablespoons treacle (or golden syrup)

300ml warm GUINNESS

1 teaspoon bicarbonate of soda

4 eggs

4 cups plain flour

1 teaspoon each nutmeg, allspice and cinnamon

3 ounces diced candied ginger or peel

2 tablespoons whisky

Cover fruit with sherry or whisky and allow to macerate overnight. Drain well, reserving a few tablespoons of the liquid if it’s whisky.

Preheat oven to 335°C. Grease and line a 9 or 10 inch cake tin with brown paper or parchment.

Using electric beaters, cream together the butter and sugar until light and fluffy. Add the rind and treacle and beat again until incorporated. In a separate large bowl, Combine the Guinness with the soda and carefully beat in the eggs. Sift the flour and spices together, and gently fold a quarter into the creamed butter and sugar. Add a third of the Guinness mixture, and continue to add remainder of flour and Guinness alternately, ending with flour. Stir in the macerated dried fruit and the ginger, and mix well.

Pour into the prepared pan and bake for 1 hour, then reduce oven to low then cook for a further 1 - 1/ 2 hours or until a skewer inserted in the centre comes out clean. Take out of oven, immediately sprinkle with the whisky, cover top with a sheet of parchment and then wrap a layer of newspaper and a towel. Allow to cool like this. (This cake is best stored for at least 1 week before eating to allow flavours to develop and will get even better after a month. Store in a sealed container in a cool spot for up to 3 months.)

03/06- The "Delicate-C's" - Caviar and Crepes

noreply@blogger.com (Simply Sal) — Mon, 05 Mar 2012 16:07:04 PST

Deborah Keane

Owner and founder
California Caviar Company

A long time expert in luxury products, Deborah Keane “Caviar Queen” is the founder and CEO of California Caviar Company, the only woman-owned and woman-run caviar company in the world.

Using her inexhaustible caviar knowledge to blend old world caviar traditions with modern culinary trends, Deborah’s expertise and impeccable palate is often sought out by many top chefs in the industry. She has produced private labels with world-renowned chefs such as Jacques Pepin and Todd English.

Additionally, she has supplied caviar lines to such culinary powerhouses as Williams-Sonoma, Dean and Deluca, Whole Foods and Trader Joe's. She has also taught at the renowned De Gustibus Cooking School in Macy's, Manhattan and lectured at the top culinary school, Johnson and Wales.

Deborah is recognized throughout the industry as a leader and expert in sustainably farmed caviar and has honed her skills with the pioneers of the industry who have set the standards for sustainable farming worldwide.

Taking her medical background and melding it with her interest in nutrition led Deborah to recognize the numerous health benefits of caviar. This in turn has lead to partnerships working with charities towards the prevention of cancer.

Deborah is a true innovator in the caviar industry promoting sustainability, accessibility and affordability for all.

Joël Hoachuck
La Crepe
Oxbow Public Market, Napa

(The following story isfrom the Napa Register, January 16 by Paul Fransen)

Many cultures have their own version of pancakes, and now Napans can enjoy the French version, crêpes, year-round. The operators of the popular La Crêpe booth in the orange tent at last summer’s Napa Farmers Market have opened an eatery inside the Oxbow Public Market, and they’re serving sweet and savory crêpes from breakfast through dinner and dessert.

Joël Hoachuck and Barbara Schwartz Hoachuck have wanted to open a crêperie — crêpe restaurant — ever since they moved to Napa Valley 20 years ago. Instead, Hoachuck started working in restaurants.

At the time, Napa had a popular creperie, the Crêpe Place, on Pearl Street where Bui Bistro now serves Vietnamese-French food, including crêpes. The owner closed the old restaurant in the mid-’90s.

“People have fond memories of the Crêpe Place,” said Schwartz Hoachuck. “Many tell us about their experiences there.”

Hoachuck is well known locally for managing Bouchon and now Bottega in Yountville. Born in France, he learned to make crêpes from his grandmother — and to enjoy eating them.

Schwartz Hoachuck has owned Zoom Design in Napa for 18 years, creating graphics, shooting photographs and developing websites for many local customers. She designed the La Crêpe logo and the Oxbow space. She is responsible for the marketing of La Crêpe.

Last summer, the Hoachucks opened a crêpe booth in a bright orange tent at the biweekly farmers market in the Oxbow Public Market parking lot. Their stand became a market favorite, and this led to talks with Steve Carlin, the founder and manager of the Oxbow.

The result is their new booth, which has a definite French flair. The Hoachucks hope to heighten that experience with art from local artists. They played French music during the summer and that may return, too.

Customers like to watch their crêpes being made on the special French griddles. The crêpe makers pour on a measured amount of batter, then spread it out with a special T-shaped paddle. It quickly browns, then is flipped over and the fillings added.

Both sweet and savory fillings are available. The sweet ones include sugar and Nutella, the chocolate-hazelnut spread so popular in Europe, along with seasonal fruit and whipped cream, chocolate sauce with fruit, caramelized apples and nuts.

The sweet crepes with thin fillings are folded twice, creating a tasty quarter-circle. They range in price from $4 (for just sugar or cinnamon sugar) to $7. They can be dessert or breakfast — my granddaughter likes Nutella for lunch.

Savory crêpes are served for breakfast, lunch or dinner, though I suspect few Frenchmen really eat them for breakfast. They’re mostly lunch fare.

However, many Americans would happily choose the “Breakfast Americain” with cheddar cheese, morning sausage, scrambled eggs and maple syrup for $8.

The “Breakfast Francais” (“French breakfast”) is mozzarella cheese and ham for $7; an egg can be added for an additional $1.

Schwartz Hoachuck says the most popular crêpes are the“Forestiére” with sautéed mushrooms, mozzarella, roasted chicken and crème sauce for $9; the “Florentine” with spinach, mozzarella and béchamel sauce for $8; and the “St. Tropez” with roasted tomatoes, mozzarella, pesto and prosciutto for $10.

As with the sweet crêpes, you can add or leave out ingredients or even invent your own favorite. They serve any crêpe at any time, and offer specials using seasonal ingredients each day as well. Almost everything is organic, and local produce is used as often as possible.

La Crêpe also prepares its own fresh fruit and vegetable juices using organic produce. It doesn’t have a license to sell alcohol, so can’t offer wine or the cider traditionally drunk with buckwheat crêpes in Brittany; but many other vendors offer wine in the market, and the Wine Merchant sells a pear-flavored cider.

Speaking of buckwheat crêpes (“galettes de sarrazin”), the specialty of Brittany, the Hoachucks are working on them. One appeal is that they are not only tasty, but potentially gluten-free. The traditional versions contain some wheat flour, so La Crêpe is looking into a version without it.

Also in the future may be a possible satellite; the operators of the planned movie theater behind Home Depot have asked them about opening there, and there are many other farmers markets in the area that might beckon.

Schwartz Hoachuck has an even bigger vision: She sees La Crêpe as a familiar face around the world one day.

For more information, visit LaCrepeNapa.com.

02/28/2012 - Americans with Italian Hearts

noreply@blogger.com (Simply Sal) — Thu, 01 Mar 2012 15:51:58 PST

As the Slow Living Crew can attest, it is easy to leave your heart in Italy. We all want to bring a taste of it back home to keep the memory alive. Our guests in this show have not only done that for themselves, but have created something to share with others - so we can all enjoy a taste of Italy - from artisan cookies and confection, to a marvellous book set in Umbria, and some amazing Italian-inspired wines from a family-owned, small St Helena vineyard.

Suzanne Carreiro and William McBain

From Napa, Inc:
Something other than wine,
Artisan Italian Cookies and Confection
http://www.fromnapa.com/

We’re a small artisan bakery, makers of authentic Italian cookies and confections. Our recipes come from Italy, but we hand make everything in small batches at our St. Helena, California commercial kitchen. We currently have four Italian sweets. We’ll soon have two beverage mixers–Vin Brulè (Hot Spiced Wine Mixer) and Bellini (Raspberry Peach Sparkling Wine Mixer).

You might have noticed that our cookie and confection packages say, “Look for Suzanne’s book, The Dog Who Ate the Truffle…” If you like our sweets, we think you’ll also like the book that’s based on the people Suzanne met and the recipes she collected while living in Italy’s region of Umbria for 1-1/2 years. The book, published by Thomas Dunne Books, is available at most major bookstores, and online. To see the book’s trailer, get travel tips, and learn more, http://www.suzannecarreiro.com/

An inside glimpse from the Slow Living "investigative crew"........ We found out that the couple were actually first time sweetheasts back in school, before "re-finding" each other, falling in love all over and uniting to build this business - really a business of love and a perfect Slow Living story! Here's the two lovebirds back in the day!

About Suzanne Carreiro and her book,

The Dog Who Ate the Truffle: A Memoir of Stories and Recipes From Umbria.

by Suzanne Carreiro, August, 11, 2009

Ciao a Tutti,

During my long culinary career, I had always wanted to write a cookbook, but my life as a single mother kept me too busy to do it. Finally with my son off to college, I decided to move to Italy to write a book and to fulfill my teenage dream of immersing myself in a foreign language and culture.

So a couple of years ago, I shipped twelve boxes of personal items to Italy, rented out my house in the Napa Valley, and moved to Umbria to do research for my book. (Note: Umbria is bordered by Tuscany on the west. The Marche region and the snow-capped Apennines form the eastern boundary, and Lazio surrounds Umbria in the southern region.)

Before moving to Italy for a year, I had previously spent six months in Umbria–during which time I fell in love with the region. I adored my adopted Umbrian family, and I was especially fond of Mario (my Umbrian “son”) who had patiently tutored me in Italian during my first five-month stay. When I returned to stay for a year, I was welcomed by Mario, his partner Michela, and his family like a lost parente (relative). During those twelve months of living as part this old Umbrian family, I cooked with the family and dozens of other people.

While I lived in Umbertide, I was immersed in the daily lives of my adopted family. I gained insight into the cuisine, customs, and lifestyle that few outsiders are privileged to have. I attended birthday, holiday, and graduation celebrations. I was one of the first to visit Michela in the hospital, just hours after she gave birth to a baby boy. I went into forests inhabited by wild boars and poisonous viper snakes to gather truffles and wild asparagus. I harvested grapes to make vinsanto wine. With a family who lived up the hill from me, I picked olives and watched them being pressed. So many adventures—and they’re all in my book.

Benessere Vineyards

Jack Stuart

Winemaker

http://www.benesserevineyards.com

Benessere is the Italian word for well-being. We are a small, family-owned, quality producer of Italian varietals, located north of Napa Valley where the soil is well suited for growing grapes.

In 1994 John and Ellen Benish acquired the property, restoring the winery and residence. Their first release was 135 cases of 1995 Sangiovese. Since then they have added other Italian varietals, including Pinot Grigio, Moscato di Canelli, Sagrantino, and Aglianico. We make two proprietary blends, Sorridente (“smiling”), and Phenomenon. Oh, and we produce two awesome Zinfandels.

The property is steeped in local history. Originally a cattle ranch, the land was converted to a thoroughbred horse operation, complete with racetrack. Occasionally we discover horseshoes in the vineyards. The next owner planted most of the 42 acres to grapes and transformed the barn into a wine cellar, leaving old stall doors as a reminder of the past. Local Indian tribes used obsidian from a nearby formation for tools and arrowheads. Our “Black Glass” Zinfandel vineyard is aptly named, as fragments are still found between the rows of vines.

The Benish family chose the name Benessere to convey the unique qualities of the wholesome lifestyle found in their charming corner of the northern Napa Valley. To hear the Italian pronunciation go to http://www.forvo.com/word/Benessere.

Jack Stuart, General Manager and Winemaker

Jack Stuart was General Manager and Winemaster of Napa Valley’s Silverado Vineyards for 25 years. He is recipient of the Robert Mondavi Trophy for Winemaker of the Year of the International Wine and Spirit Competition, as well as accolades from the Wine Spectator, the Los Angeles Times, the Wine News and numerous other journals.

Stuart established Silverado as a national brand known for the quality of its wines. He directed four major winery building projects and developed seven different vineyard properties in Napa and Sonoma counties. In his management capacity, he oversaw production, public relations and marketing, finance, personnel, and government relations. He is now Winemaker and General Manager of Benessere Vineyards.

Active in industry affairs, Jack Stuart is past president of both the Napa Valley Vintners and the Stags Leap District Winegrowers Association; he is co-founder of the North Coast Pierce’s Disease Task Force. Stuart was instrumental in the development and passage of two important industry bills in the state legislature. He sits on the Enology Committee of the American Vineyard Foundation and chairs the Projects Committee of the Land Trust of Napa County.

Stuart is a fifth-generation Californian who grew up among Santa Clara Valley orchards. He received a bachelor’s degree from Stanford and took his graduate study in viticulture and enology at the University of California at Davis. He lives in St. Helena with his wife, Loraine, a community advocate and director of St. Helena Family Center.

www.randomharvestconsulting.com jstuart@napanet.net

02/21/2012 - A Taste of Livermore with the Restaurant at Wente Vineyards and Olivina Olive Oil

noreply@blogger.com (Simply Sal) — Thu, 01 Mar 2012 15:52:36 PST

Matt Greco

Executive Chef at Wente Vineyards

Beginning October 1, 2011, the fall season introduces a new talent to the kitchen at Wente Vineyards. Looking forward to putting his spin on California cuisine, Chef Greco brings excellent technique, passion and creativity to his new role.

Born and raised in Texas, Chef Greco began his career at an organic market in his hometown. His insatiable hunger continued to propel his budding chef talents and he moved to New York to study at the Culinary Institute of America in Hyde Park.

Following culinary school, Matt was offered a job at Cafe Boulud, Daniel Boulud's restaurant on the Upper East Side of Manhattan. There he spent four years learning and perfecting the art of French cuisine under the guidance of Andrew Carmellini, before assisting in the launch of Café Gray. Working as a Sous Chef at the prestigious restaurant, A Voce, for a year, Chef Greco then returned to Café Gray in 2007 where he was appointed Sous Chef. There he played an integral role developing the menus and running the kitchen.

During this time, New York’s casual dining scene was starting to gain ground and Matt was inspired to embrace his Southern roots for a casual dining concept. In June 2008, Matt launched the southern inspired restaurant, Char No. 4 in the trendy Brooklyn quarters. Designing both kitchen and menu, Matt let the kitchen operations and launched the restaurant to great acclaim, earning a spot in New York Magazine’s ‘Top Ten Best New Restaurants 2009’, and Michelin Guide Bib Gourmand 2009-12.

Following three years at the helm of the kitchen, Chef Greco was inspired to move west and try his hand at California cuisine. “I have always been extremely influenced by the Bay Area food Scene,” says Greco. Excited to begin his life and career in the Bay area with his wife and son by his side, Chef Greco joins the team at the restaurant at Wente vineyards with new ideas and creativity.

“I love that the restaurant has its own garden and am excited to source unique local products and take full advantage of California’s bounty,” says Chef Greco. His role as Executive Chef will include working closely with Master Gardener, Diane Dovholuk to decide what produce to plant and source for the seasonally changing menu.

Matt’s warm demeanor is a perfect fit for the family owned and run Wente Vineyards. The restaurant at Wente Vineyards is delighted to bring Matt’s creativity, love of food and new ideas to the restaurant. His enthusiasm for food and hospitality will be a great addition to the team, where he will collaborate with Carolyn Wente to continue delivering a memorable dining experience for guests at The Restaurant at Wente Vineyards.

Charles D. Crohare

Olivina Olive Oil, Livermore

http://www.theolivina.com/

In 1881, Julius Paul Smith purchased more than 2000 acres on the south-west portion of Livermore, California noted by the historic Olivina stone gateway. The gate marked the beginning of a tree-lined drive leading towards the creek bed of the Arroyo del Valle. The driveway led to the other side of the arroyo to Julius Paul Smith’s home and winery. Mr. Smith was one of the Smith Brothers who developed a borax mining claim in Nevada into an industry whose product became known, eventually, as the world famous Twenty Mule Team Borax.

Olivina was planted in wine grapes, olives, walnuts till Mr. Smith passed away in 1904 and Mrs. Smith ended the wine operation in 1908. Many of the olive trees that were planted back as early as 1881 are still on the property today producing olive oil, making them over 100 years old.

Matt, Charles (jnr) and Steve with
Olivina Oils

Charles D. Crohare purchased a large portion of the estate around 1940 that was west of the arroyo and utilized primarily for cattle operation till “ Olivina” of Olivina Ranch was established and later started planting additional olives in March 2000. Charles F. Crohare and Alice have owned and operated Olivina since 1951 oversees the operation to ensure the highest quality.

A History of California Olive Oil

The simple olive has a very majestic place in history. First cultivated by the Sumerians and the Greeks, the olive was an important part of their diet and their folk lore. The earliest harvesters of olive oil considered their product to be nothing less than ‘liquid gold’

But it was not until 1769, that Spanish explorers brought olive growing to California. To their delight, the Spanish soon found that California provided a wonderful climate for growing olives and producing olive oil. Olive trees flourished in California and today, the state produces 97% of all the olive oil made in the U.S.

A California Olive Oil Renaissance

In the mid 1990’s, the California olive oil industry began to see the beginning of new times. A renewed interest in producing finer, high-quality California grown olive oils began to take hold. Ten years later, California olive oil has the reputation of being some of the best tasting, well made olive oils available in the world.

Continuing a California Olive Oil Tradition

Today, the Crohare Family continues the tradition harvesting the finest California olive oil. Current cultivars consist of Mission, Arbequina, Lucca, Frantoio and Picholine.

Many of the olive trees are over 100 years old and still producing some of the best California olive oil. The historic arched gateway still stands at the corner of Wetmore and Arroyo Roads and Olivina is still producing some the finest California olive oil for you and your family to enjoy.

2/14/2012 - Valentine's Day Celebration of Heart Month at the Mandarin Oriental Hotel, San Francisco

noreply@blogger.com (Simply Sal) — Wed, 15 Feb 2012 18:07:54 PST

This Valentine's Day, the Slow Living crew return to their friends at San Francisco's beautiful and iconic Mandarin Oriental to join them in their support for the American Heart Association's Heart Month. Ehler's Estate wines have partnered with the crew from the MO Bar and proceeds from purchases of their wines will go to support the Leducq Foundation (see below).

Nicole and Priscilla

Food and Wine Director extraordinaire, Nicole Kosta, is back to fill us in on the event, the wines and suggestions for wine pairing for your special date, and we are delighted that the vivacious Mixologist, Priscilla Young, will once again join us for some healthy creations to bring a touch of romance to the occasion. Then we'll hear about the hotels' glorious weddings from wedding planner, Tere Garcia, for those considering making the move with their Valentine!

Heart Association volunteer and Kitchen Wizard/Author, Mari Suzuki, will then give us the scoop all about the work of the Association and her new book about simple ways to prepare healthy global meals.

And for a final touch, we'll hear from the hotel's concierge on hidden romantic gems around the city, as well as some interesting concierge stories.

Mari Suzuki

Healthy Kitchen Wizard

Author
http://kitchenwizardmari.com/

Mari Suzuki, author of “Kitchen Wizard Flexipes: Simple Time-Saving Secrets for Tasty Global Cuisine” is not a chef, nor a nutritionist, but a Kitchen Wizard.

She whips up an infinite variety of delicious dishes out of thin air (her fridge), in no time -- just like a magical Wizard. She considers herself a Cooking Optimization Expert, not because she has a fancy culinary degree, but because she’s just plain passionate about eating great food from all over the world, and figuring out how to make them at home with the least amount of time, effort, and money. A quick and cheap alternative to travelling across the globe! Having grown up in Tokyo, Japan, the love of efficiency and delicious nutritious food runs in her blood.

Applying what she learned as Global Logistics Consultant at Federal Express, and as a Systems Engineer at IBM, she perfected the most simple, flexible and efficient home-cooking process -- good for any kitchen, cuisine, or diet.

According to her father-in-law, a former-quarterback from University of Wisconsin, Mari can eat like a football player, yet amazingly she still keeps her tiny figure and the vibrant energy of a 25 year old -- even though she's now 50. She believes the secret to her health and happiness is a balanced diet, food made at home from whole ingredients, and most of all, her Flexipe (flexi-ble reci-pe) bases.

About Mari’s Book
Amazon link for Kitchen Wizard Flexipes: http://amzn.to/yrAtRV

Imagine making one simple base, and having a variety of dishes for the week… “Kitchen Wizard Flexipes: Simple Time-Saving Secrets for Tasty Global Cuisine” unlocks the secret of how to whip up delicious meals in minutes night after night, from what you already have on hand. Mari’s Flexipe (flexible recipe) bases and recipes are a flexible formula for freshly-made dinners that cuts your prep time in half and multiply the variety. Unlike regular recipes, which require you to re-invent the wheel every time, with Flexipes, your entire cooking process will be streamlined. You will re-purpose the base to invent new variety simply by mixing and matching and having fun. Distilled down to the essence, this book is your key to more efficient cooking and better eating in this busy world.

All the recipes are tested, tasty, and global. You will find unique, simple, and practical secrets you’ve never seen anywhere else — inspired by the culinary wisdom that home cooks from her native Japan rely on every day to create a healthy feast — yet applicable for any kitchen, cuisine, or diet. By using Mari’s Flexipes and tricks, you too will soon feel like a wizard in the kitchen!

“ As an athlete, eating right is a must, but finding time to cook is always a challenge. Mari’s beautiful new cookbook not only delivers easy, healthy, and delicious recipes with a Japanese twist, but walks you through the entire process of meal planning, shopping, and preparation. Her simple “Flexipes” technique will be indispensable building blocks to a healthier lifestyle for years to come.”

— Natalie Coughlin Hall

Three time Olympic gold medalist

“ Flexipes may become a common culinary term as well as the hottest new cookbook to hit the shelves. Mari Suzuki’s beautiful book demystifies meal planning, as you learn to fill your freezer with building blocks of healthy international flavors. This book will be a great resource for both the culinary expert or educator and the interested novice.”

— Alison Negrin

Executive Chef, John Muir Health System

Former Chef, Chez Panisse

Founding Executive Chef, Bridges Restaurant

And finally, a bit about the Leducq Foundation who will benefit from the hotel and Ehler's generosity.

http://www.fondationleducq.org/
Mission

The mission of Foundation Leducq is to improve human health through international efforts to combat cardiovascular and neurovascular disease.

Recent developments in cardiovascular and neurovascular medicine have been impressive. New therapeutics, from technological and surgical interventions to innovative pharmaceuticals, have prevented the deaths and eased the suffering of many. Yet there is still much to be done.

Cardiovascular disease remains a leading cause of death and disability worldwide. Once believed to predominate in the population of wealthier nations, cardiovascular disease is now recognized as a one of the major public health problems of the developing world. The numbers speak for themselves; for example, more than one billion people on the planet are believed to suffer from hyptertension.

The Fondation Leducq was created with the idea that the battle against cardiovascular and neurovascular disease should be waged at the international level. By forging scientific alliances that transcend national borders, and promoting the education of young researchers who thrive in an international context, we hope to be able to promote innovative research, an efficient use of research resources, and the development of long term collaborative relationships that will allow us to continue to meet the challenge of cardiovascular and neurovascular disease in the future.