Slow Living Radio

6 May, 2019 - Rob Ruiz - The Land and Water Company

2019-05-08T13:56:00.001-07:00

Slow Living Radio is thrilled to welcome the acclaimed chef and sustainability advocate and pioneer, Chef Rob Ruiz. A chef truly making a difference in this world, his dedication, hard work and endeavours have escalated him to the world scene for both culinary and environmental activities. Here his fascinating story.

Chef Rob Ruiz
The Land and Water Company

Chef Robert Ruiz has been at the forefront of sustainable seafood. His inventiveness, mindful determination, and meticulous care has earned him recognition as one of the nation’s progressive culinary minds. Chef Ruiz has humble roots in San Diego, CA., and a decade on the Big Island of Hawaii.

In 2010 he earned the title of “Chef of the Fest” at the San Diego Bay Wine & Food Festival.In 2012 and 2013 Ruiz served as the Executive Chef for the Party in the Valley at the Food & Wine Classic in Aspen.

Ruiz also began working extensively with the National Oceanic and Atmospheric Administration (NOAA).

In 2014 Ruiz opened his signature restaurant, The Land & Water Co., recognized in the cities top 10, and San Diego Magazine Critics choice. Chef Ruiz worked with Slowfood, representing the USA at Terra Madre, Salon de Gusto, Turin, Italy. 2016 Chef Ruiz was recognized as “Chef of the Year” by the San Diego Union Tribune.

Chef Ruiz received global recognition for his dedication to improving seafood industry practices at the 2016 Ocean Awards, in London, presented by the Blue Marine Foundation. October 2017 Ruiz was featured at the StarChefs annual Chefs Congress in Brooklyn, NYC. 2018 The Land & Water Co., is featured in Alice Waters book, “Truth, Love, and Clean Cutlery”. I

In 2019 Ruiz is the certified as a Leader for the James Beard Foundation’s SmartCatch Program.

Here is a story written by Slow Living's Sally James about the chef for Seafood Source :

An unlikely chef to find crafting sustainable sushi, Rob Ruiz, is a prodigy in the world of sustainable seafood. Honing his craft in Hawaii with Alan Wong and then under Japanese Sushi master, Etsuji Umezu, he established The Land and Water Company in 2014, serving traditional and inventive sushi and sashimi, in the small beach city of Carlsbad. Since then, he has also opened a sushi hand roll market using only fish caught by local fishers.

From this remote outpost, however, his voice has travelled far, promoting his mission to “heal the planet”, one fish at a time. Working with the National Oceanic and Atmospheric Administration, World Wildlife Fund (WWF) and other leading international organizations he has been pivotal in the development and promotion of initiatives, such as tracking codes, aimed at making the seafood industry more reputable and sustainable.

Ruiz was one of only 12 honorees to receive the international Ocean Award from the Blue Marine Foundation and Boat International, for his sustainable practices. Based in London, the mission of the foundation is to protect just 10 percent of the world’s oceans by 2020.

March 25, 2019 - California Wines Down to Earth Month

2019-05-01T12:19:00.000-07:00

The eighth annual California Wines Down to Earth Month was celebrated in April with sustainability-focused wine events and offers across the state, including Earth Day festivals, vineyard hikes, food and wine events, eco-tours and more. Created by Wine Institute, the association of nearly 1,000 California wineries, the month-long celebration highlights the winemaking community’s commitment to protecting the environment, being a good neighbor and producing high quality wines with sustainable farming and business practices. See: www.discovercaliforniawines.com/d2e.

Nancy Light,

Wine Institute

Nancy Light is Vice President of Communications for the Wine Institute, the public policy association of 1,000 California wineries and affiliated businesses dedicated to enhancing the environment for the responsible consumption and enjoyment of wine. Light has more than three decades of experience in marketing communications and public affairs and has held positions at Kobrand Corporation in New York, where she started her wine career, and at Robert Mondavi where she served as Vice President of Public Relations. At Wine Institute, she directs media relations, member communications and issues management and is an alternate on the Board of the California Sustainable Winegrowing Alliance (CSWA). She co-conceived and edited the book, Down to Earth: A Seasonal Tour of California Sustainable Winegrowing and is at work on a second book about wine and sustainable agriculture in California.

Alison Jordan

California Sustainable Winegrowing Alliance

Allison Jordan is Executive Director of the California Sustainable Winegrowing Alliance and Vice President, Environmental Affairs for Wine Institute, where she is responsible for oversight of the California Sustainable Winegrowing Program and Certified California Sustainable Winegrowing. Jordan represents Wine Institute on the National Grape & Wine Initiative board of directors and the California Environmental Dialogue Plenary. Previously, she was a Senior Associate at SureHarvest and Vice President and Acting Executive Director of Resource Renewal Institute. Jordan holds a Master of Public Policy from the Goldman School at UC Berkeley and a Psychology B.A. from Allegheny College, and is a fellow in the German Marshall Fund's American Marshall Memorial Fellowship program. Jordan and her husband are founding partners of Giordano Bros., a San Francisco restaurant group. She serves on the board of trustees at her children’s school, Montessori de Terra Linda.

Christian Ahlmann

Six Sigma Winery

After finishing a degree in horticulture at Kansas State University in 2005, Christian worked for a nursery in Copenhagen, Denmark before returning to work in the wine industry. His experience includes apprenticeships at Rex Hill Winery in Oregon and Eagle’s Trace Winery in Napa Valley. Christian joined the family business in August 2008; he takes a holistic approach to the vineyard management by using livestock to manage the vineyard floor and avoiding the use of pesticides or herbicides. Christian received an MBA from Sonoma State Wine Business Institute in 2013.

22 April, 2019 - Hakone Foundation; Basecamp Hospitality

2019-04-23T12:04:00.000-07:00

This week's show on Slow Living Radio is a true celebration of taking time, breathing deeply, enjoying our surrounds and company. We begin with the oldest Japanese Gardens in the Western World, nestled in Saratoga, California, where guests can, wander, learn Tai Chi to Water Colour painting, or enjoy a traditional tea ceremony. We then learn about some amazing recreational parks and activities run by Basecamp Hospitality. Enjoy the show, then head on to your next slow living adventure.

Shozo Kagoshima

Hakone Foundation

Shozo Kagoshima is the Executive Director of the Hakone Foundation. The Hakone Foundation is a 501-c3 not for profit corporation which is contracted with the City of Saratoga to manage and operate the historic Hakone Estate and Gardens in the city of Saratoga, CA.

Shozo has been Executive Director since 2015. He is charged with leading a staff of nine full and part-time employees. His responsibilities include: managing the day-to-day operations, financial management, fundraising, marketing, and community relations.

Previous to working for the Hakone Foundation, Shozo worked at the Winchester Mystery House for 35 years.

Born in San Jose, raised in Saratoga, and now residing in Campbell, Shozo is a graduate of San Jose State University with a BS degree in Aeronautical Operations.

History of Hakone

The idea for Hakone, which in recent years celebrated its centennial, was sparked in 1915 when philanthropists Oliver and Isabel Stine attended the Panama Pacific Exposition in San Francisco and fell in love with Japanese culture.

This inspired them that year purchase 15 acres of land in the foothills of the Santa Cruz Mountains, for the purpose of building their own Japanese garden and estate.

In 1916 Isabel acquired pieces of the Japan Pavilion from the Panama Pacific Expo for later usage. In 1916 she (and her son John) explored many gardens in Japan, noting her favorite elements from each.

She worked with architect Shintani Tsunematsu and landscape architect Naoharu Aihara to build their Japanese style retreat, incorporating the Japan Pavilion pieces and ideas from her journey to Japan.

Major Charles Lee Tilden purchased the property in 1932 and operated Hakone as a private retreat. He hired Japanese-trained landscape gardener James Sasaki to make improvements to the gardens and build several additional structures such as a mon, upper pavilion, and wisteria arbor.

Maintained by the Hakone Foundation, Hakone Estate and Gardens is one of the oldest Japanese gardens in the Western Hemisphere.

Hakone offers a wide variety of docent-led tours and educational classes, from Zen meditation, karate and Tai Chi to watercolor painting:

- Rinzai Zen Study with Reverend Enyu Ito on Sunday mornings

- Tai Chi with with Linda Scheer on Thursday afternoons

- Seido Karate with Kyoshi Robert Henderson on Tuesday and Thursday nights

- Watercolor with Kay Duffy every 2^nd and 4^th Monday morning

- Mikkyo Zen Meditation at Hakone on Saturday mornings

- Traditional Tea Ceremonies and Classes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hollie Potts, Spokesperson,

Basecamp Hospitality

Drawing on decades of hospitality marketing and operations management, Director of Social Media Hollie Potts leads a team of digital media experts, web developers, graphic designers, and location-based sales and marketing professionals to drive customer satisfaction and manage Basecamp Hospitality’s online reputation.

Throughout her 20 years at the company, Hollie has played an integral role in building brand and integrated marketing initiatives, utilizing digital, print, broadcast, and direct mail techniques. She believes this is key because while the park’s nature experience is timeless, communicating with a new generation of consumers requires the latest digital approaches.

Since joining the company in 1998, Hollie has worked in a variety of roles. Today she serves in the dual role of Director of Social Media and Online Reputation Management, as well as the Regional Marketing Coordinator for the company’s San Francisco Bay area. Her day-to-day responsibilities include developing and executing strategic social media and digital initiatives, analysing social media trends and their impact on the company brand, and tracking and driving the company’s online reputation.

When she began with Basecamp Hospitality, she coordinated and led more than 200 events for premier facilities in the portfolio, which attracted the attention of the executive team, who promoted her to run the Reservations Sales Department. There she built the client database to over 13,000, developing the marketing plan, leading onsite customer presentations, writing proposals, and negotiating customer event agreements. Helping to build the mobile catering division and grow the on- and off-site catering and special events business to more than 600 functions per year, Hollie continued to progress in the company, working her way to Director of Sales & Marketing, where she created and executed the strategic marketing and communications plan. Today she leverages all this experience to build client satisfaction and engage them in the brand.

A native of the Bay Area, Hollie holds a Bachelor of Arts degree in psychology from San Francisco State University.

25 February - Actor Kirk Taylor; Seal the Seasons with Patrick

2019-03-04T19:32:00.001-08:00

KIRK TAYLOR

Actor

Everyone is quite aware that launching a successful career as a movie actor is a difficult challenge. But rare is the soul who manages to do so twice. Such is the case with Kirk Taylor, whose career as a supporting actor working for the likes of Stanley Kubrick and Spike Lee in the 1980s eventually lead to a successful second career as an acting coach, musician and composer. Now, with his upcoming appearance as the apostle Simon Peter in the feature film musical “Revival!,” Taylor has found his own “second act” as a film performer, and couldn’t be more thrilled to see what the next chapter brings.

“Every time I have thought I would give up acting, and move on to something else I love, some opportunity would come up and lure me back in,” says Taylor, reflecting on his now three-plus decades as a professional. “There was a time a few years back when it felt like the right time to move on,” he recalls. “I talked and prayed with my wife about it, and decided to leave acting, and literally two minutes after our conversation, the phone rang, and my agent told me I had landed a role.” That role turned out to be for “The Angriest Man in Brooklyn,” one of the last films to star the late Robin Williams, and reunited Taylor with director Phil Alden Robinson, who had previously cast him in “The Sum of All Fears” (with Ben Affleck) and “Freedom Song” (with Danny Glover).

In a similar way, the part of Simon Peter (called “Cephas”) in “Revival” found Kirk Taylor (rather than vice-versa). “My wife was a script supervisor on the project, and a friend was producing it, and they recommended me to Harry Lennix, the executive producer.” Taylor was again a bit reticent to dive back into acting – he’d been working steadily as a respected acting teacher for a while – so he was surprised when Lennix offered him the part. “It’s one of the best parts in the film,” Taylor enthuses. A musical retelling of the Gospel according to John, is the passion project of Lennix (“The Blacklist”), co-directed by Danny Green (“Troubled Waters”) and Obba Babatunde (“Miss Evers’ Boys.”) with music written by gospel music star and three-time Grammy nominee Mali Music. Taylor will co-star with an all-star cast that includes Lennix, Chaka Khan, Michelle Williams, T’Keyah Crystal Keymah, Dawnn Lewis, and others.

Kirk Taylor in Revval

The role seems like one well-suited for Kirk Taylor, who has balanced his spiritual and professional lives for many years. A graduate of NYU, Taylor cut his teeth studying with the great generation of method acting teachers, including Lee Strasberg and Stella Adler, before making his first uncredited screen appearance as a waiter in Francis Ford Coppola’s “The Cotton Club.” While on the set, Taylor was inspired to suggest a bit of business involving bringing a bottle of champagne to Dutch Schultz (played by James Remar). Failing to get the approval of the assistant directors, he took advantage of seeing director Coppola on his own to boldly offer the bit for the scene and some improvised dialogue. Coppola loved the idea and put the scene in the film. For a while, Taylor was sky-high – until he saw the film, and realized that because his scene wasn’t scripted, his name was not included in the credits. “I was crushed! I literally cried in the back of the theater, then walked into the lobby wondering if this career was a big mistake,” he says. “Then two girls walked up to me and said ‘hey, aren’t you the guy who played the waiter?’” His faith in himself restored, Taylor knew he was in the right place.

“I call that a ‘God wink,’” Taylor says, regarding other times in his career when he was down and felt comfort from unexpected places. It happened again after he appeared as a cop in the Sundance drama “MacArthur Park” in 2001. Immersing himself in the supporting role by spending time with both police officers and drug addicts, he was again chagrined to discover at a screening that his name had been left out of the credits (an error on the part of the producers). Again, struggling with disappointment in the lobby, he looked up to see one of the screening guests heading towards him – no less than Sidney Poitier, whom Taylor had admired growing up. “Excuse me,” said the esteemed actor. “Did you play the cop? I didn’t know if you were a real cop or an actor, and I thought to myself, ‘that cop should be an actor.” Barely able to hear the words, Taylor said something about being missing from the credits, only remembering Poitier tell him, “Where you are going in your career, being left out of the credits will not matter, because of the presence you bring to the screen.”

The “God winks” are observable in Taylor’s impressive list of credits on screen and stage. He plays a key role in the second half of Stanley Kubrick’s classic “Full Metal Jacket;” played the memorable and iconic thug known as “The Giggler” in “Death Wish 3” with Charles Bronson; an equally memorable role as Crunch in the Berry Gordy-produced cult classic “The Last Dragon”; appeared in Spike Lee’s “School Daze” as Sir Nose; and has guest starred on “Law & Order,” “Chicago Hope,” “All My Children,” and “NCIS: Los Angeles.” His major stage credits include “5 Guys Named Moe” (Broadway Tour), “Three Sisters” (Actor’s Alley), “Our Town” (South Coast Rep), and opposite Chaka Khan in the Stevie Wonder-inspired Vegas tribute show, “Signed, Sealed, Delivered!” New York credits include off-Broadway stints in “The War Party,” “King Lear,” “Macbeth” (directed by Geraldine Fitzgerald), and on Broadway in the Beacon Theatre production “What Men Don’t Tell.”

He’s also been an in-demand acting teacher, beginning his teaching career at the Lee Strsasberg Institute, and continuing to channel the spirit and work of the legendary coaches who so influenced him (he’ll quote Stanislavski acolyte Richard Boleslavski – ‘Acting is the life of the human soul receiving its birth through art.’) Among his students are notable actors like Karina Lombard (“The Firm,” “The L Word”), Jose Zuniga (“Madam Secretary,” “Snowfall”), and Chandra Wilson (“Grey’s Anatomy,” “Philadelphia”).

A talented musician and composer in his own right, Taylor found much to embrace in taking on a major role in “Revival!” – that of Cephas (known today as Simon Peter), the apostle who publically denies his knowledge of Christ in the final days leading up to the arrest and crucifixion. Combining music, acting, and his own strong faith is another “God wink” for Taylor. “So often in this business, you have to put your faith aside – you’re a professional doing a job,” he explains. “But I’ve always felt, whether acting or teaching, that I was called to do this. This business will either build your faith or destroy it – you need faith to navigate the infested waters, deal with the long delays, the disappointments, and my faith always carried me through those times.”

In the case of “Revival,” says Taylor, “faith is front and center. Personalizing what Peter went through, the denial, his failure as a person – it was agonizing. And, of course, it was the scene I needed to nail on my first day on the set! Through much of the scene I definitely needed divine help. They did everyone else’s shots first with me carrying the emotional weight of the scene, and in tears for over 10 hours. I almost had nothing left for my own coverage!” As the cameras were put on him for his close-up, Taylor took a moment to gather himself in private and pray: “I fell on my face, and said, ‘Lord, this is going to be on film forever, people are going to watch this.’” He emerged to nail his scene, and the scene proved effective when he watched it months later in a cut of the film. “It’s one of only two instances in my life when I completely saw the character and not myself,” he says. “It wasn’t me – I watched it and cried for the guy, for his natural desire to live, but not wanting to walk away from his calling.”

“In that way,” Taylor observes, “he really symbolizes me, wanting to move into other waters, but my calling wont’ let me leave.” With a release scheduled in ten cities in time for the holiday season, “Revival!” just might go a long way toward providing a revival to the film career of Kirk Taylor. And this time, to be sure, his name will be in the credits, with more winks from God seemingly very likely in the near future.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Patrick Mateer

Founder, Seal the Seasons

In November, Patrick Mateer, the CEO and founder of Seal the Seasons, was named the recipient of the 2019 Specialty Food Association Leadership Award for vision.

“This is a great honor for me, but more important is the recognition of the growing value of local food in our society,” said Mateer. “If we want to have farms here in America, we need to support them and supporting local farms is easy when they grow such great tasting fruit.”

The Leadership Awards, which are in their seventh year, honor food business pioneers who use business to create positive social, economic and/or environmental impact. Miyoko Schinner of Miyoko’s won the Leadership Award for business leadership, while Lisa Curtis of Kuli Kuli won the award for citizenship.

This is Mateer’s third major award for Seal the Seasons in the last 12 months, as he was also named a Progressive Grocer GenNext Award honoree in November and a Forbes 30 Under 30 for Social Entrepreneurship winner in November of 2017.

Mateer will receive the award at the Leadership Awards Ceremony and Reception on January 13 at 5 p.m. at the Moscone Center in San Francisco. He will be available for interviews after the awards ceremony on Sunday, as well as during the show on January 14 and 15.

Seal the Seasons announces expansion & launches California product line

Seal the Seasons will continue its expansion efforts this winter by adding distribution into the Pacific Southwest with California-grown products.

Their new California-grown product line includes: California Blueberries, California Strawberry Blueberry Blend, California Strawberries, California Peaches and California/Oregon Berry Blend (Blackberries, Blueberries & Strawberries).

“I am so excited to be launching our California-grown frozen fruit line,” said Mateer. “It made no sense to me that with such great produce grown right here in California I would walk into the frozen section and see that most of the frozen fruit was being imported from outside of the United States.”

Seal the Seasons originated in North Carolina, where the company worked with small family farmers to freeze their produce in season and take it to the market 365 days a year. Seal the Seasons frozen fruit first hit the shelves in September of 2016.

In the summer and fall, Seal the Seasons has expanded its operations to three additional regions - the Northeast, Pacific Northwest and Midwest. Seal the Seasons LOCAL and REGIONALLY-grown frozen fruit is now sold in 23 states.

By February of 2019, Seal the Seasons will be available in approximately 2,900 stores across these five regions.

Seal the Seasons is the first frozen fruit brand to sell on a national/local model working with farmers on a state-by-state or region-by-region basis to freeze their product and sell it in the area where it was grown.

Consumers want LOCAL fruit year-round, but typically they can only access it a couple weeks out of the year when a crop is in season. By freezing it, Seal the Seasons makes local frozen fruit available 365 days a year. Seal the Seasons envisions a world in which consumers have access to LOCALLY-grown food in every aisle of the grocery store year-round.

For more information about Seal the Seasons, contact Elizabeth Robins via email at elizabeth@sealtheseasons.com and by phone at (919)-245-3535 ext. 108. For the latest updates, make sure to follow @SealtheSeasons on Twitter and Seal the Seasons on Facebook.

February 4, 2019 - An Hour with Actor and Author, Patrick Kilpatrick

2019-02-05T11:18:00.000-08:00

An hour with Patrick Kilpatrick is a glimpse into the world of Hollywood greats, the art of villainry, stunts, the scenes behind the scenes. He talks about his foray from writing to the silver screen, who he encountered along the way, from Sean Connery to Tom Cruise to Naomi Watts. Sit back and enjoy a truly entertaining and enlightening show.

Patrick Kilpatrick

Actor, Writer, Author, Coach, Producer, Director, Global Entertainment Teacher

https://www.patrickkilpatrick.com

Patrick Kilpatrick's anticipated two-part memoir, DYING FOR LIVING – Sins & Confessions of a Hollywood Villain & Libertine Patriot (published by Boulevard Books), offers a searing and scandalous literate look behind the actor's unconventional upbringing, political misadventures in journalism, a successful career as the entertainment industry's go-to antagonist, and juicy unprecedented celebrity tales - all the while intricately weaving in brazen patriotism and unparalleled humor.

"Although elegantly revealed, Dying For Living rips through social norms without regard to sensibility or political correctness," explains Kilpatrick. "Plot lines - murderous bi-polar assaults by an adulterous mother, privileged education amidst pastoral splendor, and American Revolution patriotism. Also included, bi-racial affairs and incendiary politics… not to mention, a near fatal car accident, motorcycle crashes, and a global vision for 21st Century America".

Having dominated the silver screen for three decades with appearances in more than 170 hit films and television programs as a lead actor, producer, screenwriter, director, 'Movie Black Belt' and entertainment teacher, Kilpatrick's latest role of acclaimed author is an exhilarating progression for the action-industry titan. With a covertly assembled treasure trove of insider intel gleaned through this accomplished Hollywood resume, the genteel 6'2" star deploys wicked insights to provocative use throughout these penetrating memoirs.

"Almost universally, all great movies and books possess romance, eroticism, war in its many forms, redemption, laughter, pathos, death, tragedy and action," Kilpatrick continues. "For those of you lusting, salivating, wishing and hoping for unvarnished, inglorious, and heroic behind-the-scenes elements of Hollywood, I boldly refer you to Dying For Living".

A cinema hero with a heart, Kilpatrick will be donating a percentage of his book sales to the Disabled American Veterans, a 100-year-old organization devoted to servicing disabled warriors.

The Kindle Edition of Volume 1 of DYING FOR LIVING – Sins & Confessions of a Hollywood Villain & Libertine Patriot, is available to purchase now on Amazon.

21 January, 2019 - Don Landis and An Olive Odyssey; Kaz Matsune and Breakthrough Sushi

2019-01-22T19:59:00.001-08:00

11th ANNUAL FESTIVAL

AN
OLIVE ODYSSEY

February 9th & 10th 2019

11:00 AM to 4:00 PM
Free Admission

Don Landis of Don's Olives presents an all things Olive experience at Jacuzzi Family Vineyards in Sonoma, CA. All your senses will be stimulated! Savor unique Olives, taste delicious Olive oil and have Olive inspired food for snack. Feast your eyes on Olive art served up by ceramists, photographers and painters. Have your thirst for Olive knowledge quenched by Olive tree experts, notables from U.C.Davis and local folks. Enjoy fabulous Jacuzzi Family Vineyards wine...attendees can enjoy a special 15%  discount on wine (wine tasting fees apply) and Olive oil in The Olive Press and Jacuzzi Family Vineyards gift shops all weekend. Tour The Olive Press Olive oil mill, browse the gift shops and relax in the beautiful courtyard with Italian music in the air...its entertaining, delicious and fun.

Enjoy your journey through all things Olive at The Olive Press and Jacuzzi Family Vineyards.

24724 Arnold Dr, Sonoma CA 95476

(707) 931-7575

Happy Olives,

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Kaz Matsune

Breakthrough Sushi

Kaz Matsune discovered his passion for cooking at a young age. Though he was born and raised in Western Japan, Kaz’s inspiration came from watching Graham Kerr cook on the famous TV show “Galloping Gourmet.” Kerr’s enthusiasm, lightheartedness and genuine appreciation for good food made a lasting impression on young Kaz.

In college Kaz studied graphic design and excelled in his field, even designing posters for major Hollywood movies but the kitchen still beckoned him. He continued to cook avidly and learn all he could about the world of food in his own kitchen. A friend over for dinner one night commented that Kaz applied the same artistry and attention to detail to his cooking as he did to his designs, and that’s when Kaz knew he would pursue his passion and become a chef.

Ever eager for a challenge, Kaz decided to tackle one of the most challenging and artful paths a chef can take: sushi. He spent years behind sushi bars, at first simply watching (“learning with his eyes”), then practicing tirelessly until he had mastered the skills and nuances. As a sushi chef, Kaz developed dishes for San Francisco's first organic Japanese restaurant, Minako, before moving on to Ozumo and then the famed Fort Mason restaurant Greens. In 2008 Kaz started teaching sushi classes for professional chefs, as well as private clients, and in 2012 Breakthrough Sushi was born - the first and only sustainable team building sushi company in the US.

Since then, Kaz has taught over 10,000 sushi lovers, held lessons at the Culinary Institute of America at Copia and led team building classes for some of the Bay Area’s top companies, including Google, Facebook, Oracle, Intel, Hewlett-Packard, Verizon and Citibank. He’s appeared in videos for Survey Monkey and Grammarly, as well as ad campaigns for Adobe and Eventbrite. Kaz’s writing is featured on Quora, The Wireless, Huffington Post, Slate and Apple News and he has published three books on sushi. The most recent, How I Became a Sushi Chef, is a memoir of his culinary journey.

14 Jan, 2019 - Travel Squire Top Destinations for 2019

2019-01-17T11:15:00.001-08:00

TravelSquire.com, an online resource that provides unique, culture-rich content created by avid, world-explorers and global citizens for travelers planning their next trip, released its fifth annual Top 28 Destinations list. Jeff Greif, Founder and Editor in Chief of TravelSquire.com and the man behind The Travel Therapist (TTT) discusses the top 28 destinations including top cities in North America, locations for foodies, the lesser known spots and countries easy to get to from California.

TravelSquire.com’s team of writers decide on the top destinations each year. They have been to over 50 countries each, and continue to travel to new and familiar cities to experience the best each location has to offer to provide travelers with the most up to date information. Destinations are chosen based on new openings of hotels, attractions, and events that may warrant traveling to these destinations in the following year.

The 2019 list highlights global destinations that offer culture, nature, history and premium hospitality. Each destination is classified into one of four categories, Newsworthy Destinations, Diving Deeper, Cultural Explorations and Rising Stars.

Please see below for the list, and the follow link for more information on each destination: https://travelsquire.com/top-28-destinations-for-2019 /. Each year, TravelSquire.com is amongst the first media outlets to release a top destination list. TravelSquire.com wants its readers to have the information when booking trips for the new year.

· Newsworthy Destinations

o Caribbean

o Egypt

o Saskatoon Canada

o Germany

o Southeast England

o Atlanta, Georgia

o Vis, Croatia

South West England

Diving Deeper

o Kobe, Japan

o Belize

o Faroe Islands

o Reno, Nevada

o Tasmania

o Cambodian Coast

o Ica, Peru

Faroe Islands

Cultural Explorations

o Rwanda

o Singapore

o Upstate New York

o Medellin, Colombia

o Benicia, California

o Central Norway

o Vipavska Dolina, Solvenia

Vipavska, Slovenia

Rising Stars

o Seville, Spain

o Mobile, Alabama

o Oaxaca, Mexico

o Brno, Czech Republic

o Newfoundland

o Quito, Ecuador

o Billings, Montana

Quito, Ecuador

19 November, 2018 - Sonoma Distilling Co & Don Landis, The Olive Guy

2018-11-27T19:16:00.000-08:00

Tonight is Slow Living Radio's tribute to two of Sonoma County's artisans - a distiller and an olive aficianado. Adam Spiegel, of Sonoma Distilling Co. and Don Landis, affectionately called the Olive Guy, bring us their own taste of paradise in Sonoma.

Sonoma Distilling Company Looks Ahead – the Evolution of a Craft Brand

Pioneering Northern California Craft Whiskey House Heads into a Busy Fourth Quarter with Refreshed Branding, Seasonal 'Distiller’s Edition' Releases and an Expanded Production Facility

Now in its eighth year, Northern California grain-to-glass whiskey pioneer, Sonoma Distilling Company (formerly Sonoma County Distilling Co) announces several key company developments in the final quarter of the year, speaking to the brand’s continued growth and evolution in the national craft spirits arena. From the roll-out of refined packaging and the launch of an annual 'Distiller’s Edition' series of seasonal whiskey releases, to an expanded production facility and steady growth plan, Sonoma Distilling Company is primed for a new chapter, one which solidifies its long-term commitment to being California’s premier whiskey producer.

Refreshed look and feel. This month, the brand rolls out new branding, designed by award-winning Central California-based beverage branding team Makers & Allies (San Luis Obispo). The new bottle design, labels and assets communicate the craft luxury nature of Sonoma Distilling Company’s Premium California Whiskeys and a connection and commitment to a “sense of place" – taking design cues from the unique blend of both industrial and agricultural (including winemaking) surroundings of the Sonoma County-based distillery (among the first in wine country). Textures and colors like copper, metal, wood, grains, and water are presented with bold, vintage-inspired fonts, fusing modern and innovative with traditional – synonymous with the Sonoma region and, importantly, with Sonoma Distilling Company’s approach to its craft. The result is a look and feel which reflects the brand’s journey and ethos: established and high-quality luxury, yet artisanal and sustainably-minded.

“After eight years of focusing entirely on refining and improving the whiskey in our bottles, we were ready to shift to packaging which reflected the maturation of both the company and brand and our commitment to continued leadership as a premier Sonoma-based California whiskey house,” states Adam Spiegel, Sonoma Distilling Company Founder and Whiskeymaker. “With an established and growing distribution channel (CA, NY, IL, MN, FL and throughout Europe), we were looking for packaging which would speak for itself in the market as a high-quality, luxury craft whiskey brand, yet one with its roots in this artisan-focused community of Sonoma. The packaging created by Makers & Allies reflects our values and craft, while expressing the nuances which make our whiskey – and our production heritage and origins – unique.”

The Distillery uses Copper Pot Stills

The Portfolio: new seasonal bottlings, product names and release dates.

Well-timed to the fall and holiday season ahead, the brand has launched this month two highly regarded expressions: Sonoma Cherrywood Smoked Bourbon (formerly West of Kentucky #1, awarded 95 points by Jim Murray in the 2018 Whiskey Bible) and Sonoma Cherrywood Rye Whiskey, which together comprise the new 'Distiller’s Edition' seasonal releases (both offered at $49.99 SRP nationally) -- expressive products that give the small distillery a chance to create uniquely flavorful and distinctive whiskeys that aren’t found anywhere else. Given the new packaging launch, the Distillery has rolled out the duo together for the holiday season ahead, but beginning in 2019, the Sonoma Cherrywood Rye Whiskey will be released each spring and the Sonoma Cherrywood Smoked Bourbon will be the Distillery’s special annual fall release. The brand’s flagship expressions, Sonoma Rye Whiskey and Sonoma Bourbon Whiskey, will continue to be offered annually, in 750 ml and – new this fall - 1 Liter format (for on-premise only).

About Sonoma Distilling Company

Founded in 2010 by San Francisco native Adam Spiegel, Sonoma Distilling Company is one of the first 200 distilleries in the country, a pioneer whiskey producer in California, and one of the very first in Sonoma wine country. Spiegel discovered his passion for creating spirits in 2008, while assisting a distiller friend in Santa Rosa, Sonoma County. From there, Sonoma Distilling Company was born. Spiegel and his team focus on handcrafting small batch-produced whiskey, from grain-to-glass, using old-school style stills to create whiskeys that are authentic and unpretentious, steeped in traditional values, but fueled by the evolved needs of the modern palate. Since its inception, Sonoma Distilling Company has employed sustainable processes as a core part of its business model, using natural resources like wind and ambient temperature of their location so as to have less of an ecological footprint. Every level of production at Sonoma Distilling Company is handled in-house, including the milling, mashing and fermentation of grains, handmade copper alembic pot distillation, American oak barrel aging, bottling and labeling. Sourcing only the finest non-GMO grains from California farmers and from around the world, Sonoma Distilling Company takes great pride in using the power of the dollar to work with those with whom they share a matching ideology. Through a mindful approach, hard work, and time-honored techniques, Spiegel and his team have pledged their enduring commitment to producing world-class whiskeys. Sonoma Distilling Company is California’s Premium Whiskey. Visit www.sonomadistillingcompany.com for further information.

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Don Landis

Don’s Olives

Directly off the tree, olives taste bitter. Don Landis has been de-bittering olives for all of us to eat for nearly two decades.

Growing up on Long Island, N.Y., he thought like most folks that “olives” were either the green ones stuffed with the red thing (pimento) or the black ones that came in a can.

In the mid 1990’s, Don and his wife Marian (AKA Oliveoyl) were at a pot luck dinner in Sonoma, California – a place where olives are grown in abundance. One of the diners brought a two-quart jar of her uncle’s home-made Olives. No one had tasted Olives like these before, including Don. With an Olive tree in his yard it was easy for Don to proclaim “I’m going to make Olives!”

Thus started Don’s journey into the world of Olives. He started learning and de-bittering. The first jog in the journey was three years later when Don was happy with his creations and started to share the Olives he de-bittered. Always looking for other “Olive people,” Don found like-minded folks in Northern California who knew what is so natural and understood all across the Mediterranean basin – that Olive making is lots of fun.

The search for more Olive people soon brought Don to the Sonoma Valley Olive Festival, but the festival turned out to be Olive Oil oriented. So with his knowledge of Olives and home de-bittering techniques, Don started presenting and earned a reputation and nickname of “The Olive Guy.”

One of Don’s other passions is sharing knowledge. Don found that many, many people had the desire to learn about Olives. So during the Sonoma Valley Olive Festival Don started to present Olive De-Bittering workshops. Year by year the crowds for his presentations grew. More event promoters and community groups asked Don to present his workshops.

Now, Don fuels his strong passion for Olives by offering several workshops during the year, private and public. He also provides consultations for those in need of Olive knowledge. It provides Don with joy and happiness that balances out the stress of work and life’s obligations.

His signature salutation says it all…

”Happy Olives!”

26 November, 2018 - The Hanson of Sonoma Distillery Story

2018-11-27T18:22:00.000-08:00

Slow Living Radio is always delighted to welcome guests who have found a passion as a family, producing something that is mindful of the environment and our health. Such a story is the Hanson family who have created a range of artisanal grape-based Vodka that is the first in the US to gain organic and non-GMO certification. Their story will delight you, and leave you thirsty to run out and try one or all of their exquisitely crafted Vodkas.

Brandon and Alanna Hanson
Hanson of Sonoma Distillery

Hanson of Sonoma is an all-organic wine-based vodka distillery, the only such one in the country. In July, Hanson opened up a tasting room in the Los Carneros Appellation of Sonoma. A first of its kind in Wine Country, the tasting room offers a unique experience to visitors that, in addition to vodka flights and expertly-crafted cocktails, also gives an educational behind-the-scenes look at the distillery, grape sourcing and harvesting (through short films to be shown in the theater).

The Hanson Family

Hanson of Sonoma has garnered loyal fans across the country since it launched four years ago. Founded by brothers Chris and Brandon Hanson, Hanson of Sonoma is truly a family-owned and operated business. Chris and Brandon convinced their father Scott to join the company, and soon after sister Alanna and brother Darren joined as well. With five mainstay flavors – Original, Cucumber, Ginger, Mandarin, and Habañero – Hanson’s grape-based vodkas are distilled using a custom-designed double pot and 50-plate column still (assembled at the distillery by the Hansons) and infused with all-organic hand-selected ingredients. Working in partnership with neighboring Ceja Vineyards, the Hanson team sources a variety of organic grapes to first produce a wine which is then distilled using traditional distillation methods. Using grapes gives Hanson of Sonoma vodkas a smooth mouthfeel and a distinct slightly sweet flavor profile. Seasonal flavors like Boysenberry and Espresso are also available in limited quantities, and the tasting room offers additional exclusive flavors for tasting and purchase only at the distillery.

Krzysztof Pawlik, who spent 10 years with the Thomas Keller Restaurant Group as general manager and beverage director, leads operations at the Hanson tasting room and developed the initial cocktail program. Highlighting the versatility of the product line and showcasing the bounty of ingredients from the surrounding area, the cocktail list rotates with the seasons. There are no shot glasses, but rather the spirits are served in carefully sourced Old-Fashioned glasses. In the coming months, the tasting room will also add cocktail classes and guest bartender events.

Scott Hanson, who spent the first half of his career as an artist, building and running galleries across the country, worked in collaboration with local metal fabricator Andrew Bradford to design the tasting room and cocktail bar. The walls are flanked with reclaimed hardwood, and custom-designed blackened natural steel bottle shelving behind the bar gives it an industrial edge. The countertop at the bar is made from honed Calcutta marble while the back bar tops are clad in brushed copper. The Hansons installed the highest quality bar equipment including custom built Tobin Ellis cocktail stations, a Kold-Draft ice machine and a Nordaq FRESH water filtration system designed to be a superior palate cleanser. Bar stools allow for seating at the bar and there are high-top tables and chairs for additional seating. An outdoor courtyard, perfect for picnics and cocktails during the warmer months and for hosting large events and gatherings, surrounds a pond that uses reclaimed water from the distillery (and also irrigates the vineyards and landscaping).

The Hanson of Sonoma Distillery and tasting room is open 7 days a week from 11:00 am to 5:00 pm and is located at 22985 Burndale Road, Sonoma, CA 95476. More information can be found at HansonofSonoma.com or by calling 707-343-1805. Follow Hanson of Sonoma on Instagram @hansonorganicvodka.

Brandon Hanson

###

Alanna Hanson

Alanna Hanson Bio

Alanna Hanson, Marketing Director at Hanson of Sonoma Organic Vodka, is the creative mind behind the company’s fresh approach to creating community around spirits. The family-run business produces small-batch, grape-based vodka made with organic ingredients, and introduced the first certified non-GMO spirit produced in the USA. Alanna is passionate about supporting organics, community involvement, and innovative business and marketing practices.

Raised in Northern California’s Marin County, Alanna and her three brothers grew up around farmers markets and their surplus of organic produce, in close proximity to Wine Country. In 2009, she headed south to attend the USC School of Cinematic Arts in Los Angeles and became the first female undergraduate student to receive the school’s Sun Cinematography Award. While at USC, Alanna developed her knack for design, marketing, and project management, lending a hand to a few small businesses, including her brothers’ nascent craft distillery. She began working at Sony Pictures in 2013, but soon joined the vodka company full-time, her creative vision quickly becoming an indispensable part of the business.

Today, 27-year old Alanna works alongside her parents and three brothers at Hanson of Sonoma managing marketing, events, and the company’s many collaborations. The position allows her inventive nature to shine: she prefers a different tack to the usual type kind of spirits industry marketing, choosing a grassroots approach that more faithfully reflects the Hanson’s brand. Through initiatives like a winemaker series, bartender collaborations, involvement with local maker festivals, and hosting Hanson’s own speaker series, she’s created a community space to empower creatives, and celebrate producers and organics.

Alanna currently splits her time between Sonoma and Marin County. When she’s not at the distillery or working in her own vegetable garden, she designs her own textiles with techniques like marble dye and indigo. Alanna and her boyfriend have recently been experimenting with building out custom travel vans, outfitting the vehicles for life on the road in style. As for vodka, her current favorite is Hanson’s habanero vodka -- she loves its spiciness and fresh, rounded pepper flavor -- usually paired with the simple addition of fresh lemonade.

12 November, 2018 - The Scottish Seafood Story

2018-11-13T12:16:00.000-08:00

Slow Living Radio is excited to feature Scotland, and particularly, Scottish Seafood in tonight’s informative and entertaining show. We are delighted to welcome Clare McDougall from Seafood Scotland, Mark Simpson who founded Alexander Smokery and the very talented Celebrity Chef Mark Heirs who spreads the gospel of Scottish food around the world.

But first, a little more about Scottish Seafood:

Scotland – that vastly beautiful and friendly land of kilts, haggis and gorgeous salmon. But did you know that Scotland is one of the largest seafood producers in Europe? Their rugged coastline spans over 7.000 mile, and combined with the fish in their lochs, Scotland boasts more than 65 species of the highest quality sustainable seafood.

Scotland experts credit a few unique characteristics for the quality of their seafood:

Geography - Scotland lies where the warm waters of the Gulf Stream meet the cold waters of the North Atlantic, creating a nutrient-rich feeding ground for a huge variety of species to grow.

Heritage – Like the wine families of Europe, many of Scotland’s fishing families have been fishing Scotland’s lochs and seas for centuries, handing down their passion, dedication and knowledge. For them, fishing is not just a job; it is a way of life that has shaped their communities and families. As a result, sustainability and responsible fishing practices are always a priority for the 5,000 fishermen working in Scotland, and they ensure that the sea continues to provide a living not only for themselves but also for future generations. Many of the fisheries support whole villages perched along the coast and hills surrounding the lochs.

Regulation – Because of the essential and historic role of the fishing industry in Scotland, the country has made it a priority to practice responsible and sustainable farming and fishing practices, maintaining its pristine marine environment and preserving stocks through national and European industry regulations.

Many of the species landed in Scottish waters have been certified sustainable by the Marine Stewardship Council, which operates throughout the UK. Scotland’s North Sea Cod, for example, became MSC-certified in 2017.

Here is more about our guests of tonight’s show:

Clare MacDougall,

Head of Trade Marketing for North America and UK,

Seafood Scotland

Clare has a degree in Marketing and Communications and a Postgraduate Diploma in Marketing. She has over 15 years’ experience in marketing and PR and has worked in both the public and private sector, including local authority and financial services and has also taught marketing and events at Edinburgh College.

Clare is currently Head of Trade marketing for Seafood Scotland responsible for raising awareness of, and promoting the Scottish Seafood industry in the geographic areas of North America and the UK.

Clare’s s role includes managing and delivering the strategy to increase sales of Scottish seafood in overseas and home markets, contributing to the Scottish export targets for food and drink and contributing to Scottish Governments Ambition 2030 strategy.

Integral to the development of the strategy for Scottish Food and Drink exports identifying the key target geographies for future development to fully utilize the international appeal of Scottish products in overseas markets.

Clare also provides Business Development support to Scottish Seafood companies to achieve growth in North America and UK markets.

Managing a team who deliver a program of trade missions, PR and communications, food and drink trade events and buyer- supplier introductions in international markets.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Mark Simpson

Owner

Alexander Smokery

Frustrated with buying salmon from out with Scottish waters, Mark began his journey with a mission to create an age old Aberdeen Smoked Salmon tradition using on the finest salmon from cold and crisp Scottish waters, namely Loch Duart.

Using curing and smoking techniques from 1900s Aberdeenshire, the Alexander Smokery smoke their fish over an open fire with no preservatives or additives tolerated. Also following tradition, the cure includes Demerara sugar, giving a depth not found in purely salt cured and smoked fish.

Enjoy the following excerpts from an interview with Mark from Society Aberdeen Magazine.

Owner of The Alexander Smokery, Mark has been running his Scottish smoked salmon company for just over a year and is one of the youngest fishmongers in Aberdeenshire.

The fishing industry is hugely important to Aberdeen. What was it that spurred you on to get in on the action?

The inspiration behind the business really came from my feeling of Aberdeenshire being one of the most incredible fishing areas in the UK. There are 15 to 20 villages that all contribute to the fishing industry and in my opinion we literally have the best seafood on the planet here and we don’t eat enough of it.

The fishing industry in the north-east has got smaller and smaller over the past 40 years and it was the importance of the industry that drove me to start this. So many people have forgotten how much fish we used to smoke here in Aberdeenshire and it’s this forgetting of the tradition of smoking salmon that I want to reignite.

I mean we were the first city in the UK to smoke fish back in 1908 and nobody really does it anymore. I really want to try to replicate what it was as the fishing industry is just incredible. Everyone’s really proud to be involved in it so it’s about time we all start pushing it up more.

Okay, it’s clear you have a vast knowledge of the industry, but what got you into it in the first place

I’ve worked in the smoked salmon industry for the last seven or eight years across two companies. One really large international company and another smaller artisan company. I’ve done everything from production to sales and my latter role was sales manager for the smaller company. I was travelling the world all the time – which sounds really glamorous. But for a guy who’s got a wife and kids at home, it wasn’t the best thing. My tagline and ethos has always been to buy Scottish and if you’re buying something that’s not really 100% Scottish . . . well then I wasn’t really practicing what I preached.

And how do you practice what you preach now?

With regards to any product, you’re legally allowed to label something Scottish if it’s processed here, even if it’s Norwegian, Danish or fish from anywhere else in the world. I didn’t really like that very much. There are only one or two companies that are 100% Scottish fish and I wanted to be one of them. I wanted to be able to trace my products back to the egg from the farm it came from. No one was really doing that so I wanted to be the first to do so with Scottish salmon.

I started my business from home, initially setting up in my garden. My first ever smoke was carried out in a cardboard box and my third smoke was in a stainless steel bin. I realized really quickly that I was producing something really good. I was getting a lot of great feedback from my family and friends so I decided to build a small shed which I used as my smokehouse in my garden. I started to produce around 10 sides of salmon every week. This was all in January last year when the company was initially registered.

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Mark Heirs

AWARD-WINNING PRIVATE CHEF

Having grown up in the hospitality industry, working in the kitchens of his parent’s pubs and restaurants, becoming a chef was the only career path Mark considered.

After leaving catering college in Glasgow, Mark honed his culinary skills in top restaurants such as Glasgow’s One Devonshire Gardens and Heston Blumenthal’s 3 Michelin starred Fat Duck. Mark then went on to make it to the final 16 of the very first series of BBC’s Masterchef the Professionals in 2008. Since then he’s spent time teaching in a high profile cookery school and was a partner in his family’s restaurant business.

However, in 2014 Mark made the tough decision to move away from cooking in restaurants and turn his attention to becoming a private chef, a decision which in 4 short years has seen Mark become one of the most respected and sought after private chefs in the country, recently he was crowned Private Chef of the Year 2018. Mark travels the globe cooking for a very exclusive client base which includes some of the biggest Hollywood stars and the world’s most respected business tycoons.

Away from the glitz and glamour of being a private chef Mark is a regular face on Scottish television and hosts cookery demonstrations at food festivals across the UK.

Mark is also an ambassador for Miele, the premium kitchen appliance brand and also Springboard, the UK’s hospitality charity. He is a huge supporter of Springboard’s FutureChef programe and spends an enormous amount of his free time in schools and colleges inspiring the next generation of chefs.

Following are a few of Mark's delicious creations using Scottish Seafood and a bit about each product:

Salmon

Well known around the world, Scottish salmon has received Protected Geographical Indication status, placing it alongside products such as Parmigiano-Reggiano and Champagne. Now the world’s third-largest salmon producer, including both farmed and wild caught fish, Scotland prides itself on the quality of the salmon, crediting the clear, cold and pristine waters of the Highlands and Islands, the strong currents, and the dedication and expertise of both fisher and farmer.

Scottish farmed salmon was awarded the French Government’s top quality award, Label Rouge, over a quarter of a century ago, being the first non-French food ever to receive this accolade.

Barbecued Salmon with Pickled Cucumber Salad

Serves 4

Ingredients:

· 4 Scottish salmon fillets, around 200g each

· 50 ml (3 tablespoons) Cold pressed Scottish rapeseed oil

· ½ Lime

Pickled cucumber salad:

· 1 Large cucumber

· 100ml White wine vinegar

· 150ml Cold water

· 1 tsp Mustard seeds

· 1 Banana shallot (finely sliced) * See Note

· 2 tsp Caster (superfine) sugar

· 2 tsp Sea salt flakes

· 10g Fresh dill (finely chopped)

· ½ Lime (juice and zest)

· 10ml Summer Harvest cold pressed rapeseed oil

To Garnish:

· 50g Crème fraiche

Method:

1. To make the pickled cucumber place the water, vinegar, mustard seeds, shallot, sugar and salt into a sauce pan and bring to the boil. Allow to simmer for 10 minutes then remove from the heat and allow to cool until just warm.

2. Using a vegetable peeler, peel the cucumber lengthways into long ribbons stopping when you start to see the seeds appearing in the center. Place the cucumber ribbons into the warm liquor and leave for 15 minutes. After 15 minutes drain off the liquor, add the dill, lime and cold pressed rapeseed oil, mix to ensure the cucumber is well coated and set aside. So as not to waste the core of the cucumber, cut it into slices and cook on the barbecue alongside the salmon.

3. For the salmon, coat each fillet in the oil and place directly onto the barbecue, you want to cook the salmon on a medium heat so the center cooks through without the outside burning. It’s best served ever so slightly under-done in the center, however if you prefer you can cook it all the way through. It will take 3mins on each side, take care when turning the fish over not to break up the fillet. Once cooked remove from the barbecue season with salt and pepper and a little squeeze of fresh lime.

4. To plate up, place a small spoonful of crème fraiche to the left of the serving plate and place your salmon fillet on top. Place the ribbons of cucumber to the side of the salmon along with more spoonfuls of the crème fraiche and dress with dill leaves and barbecued cucumber (optional).

Notes

* A banana shallot or eschalion if like a cross between a shallot and an onion with a long elongated shape.

Langoustine

Scotland catches the world’s largest share of langoustine in its nutrient-rich waters. This species, also known as Nephrops or the Dublin Bay Prawn, depending on where you are, is a versatile, flavourful shellfish related to the lobster, and caught in the North Sea and Inshore Scottish waters.

Growing up to 250 grams, Scottish langoustines are particularly exceptional because they are allowed to mature naturally in their own time within the country’s cold, clear, waters, hence fully developing in size and flavour complexity.

Prime fishing season for Scottish langoustine begins in October, but they are widely available throughout most of the year. Along with other shellfish such as mussels, king scallops, and Pacific oysters, they contribute to the wide variety of shellfish available throughout the North Sea and inshore Scottish waters.

Like other shellfish, langoustines are versatile and can cook in minutes, their meaty tail, soft prawn-like texture and sweet flavour making them a favourite of chefs around the world.

Charred Langoustines with Lemon Mayo

Serves: 4 People

Ingredients:

· 12 Large langoustine tails

· 1 tsp Cold pressed Scottish rapeseed oil

Parsley & Dill Butter

· 10g Flat leaf parsley

· 10g Dill

· 150g Unsalted butter (soft)

· 1 Garlic clove (crushed)

Lemon Mayo:

· 3 Egg yolks

· 1 tsp Dijon mustard

· Pinch Salt

· Pinch White pepper

· 2 tbsp Cider vinegar

· 300ml Cold pressed Scottish rapeseed oil

· 2 Lemon zest

To Garnish:

· Charred lemon

Method:

1. To make the parsley and dill butter, place all the ingredients into a food processor and blitz until smooth, transfer into a small bowl and set aside until required.

2. For the lemon mayo, place the egg yolks, mustard, salt, pepper and vinegar into the food processor and blitz until all the ingredients are combined. Turn the food processor to a low speed and slowly drip in the rapeseed oil until the mixture becomes think and pale in color, when all the oil is added you should have a smooth thick mayonnaise. Add the lemon zest and a few drops of lemon juice to season and place in the fridge until required.

3. To cook the langoustines, lightly oil the shells and place in a smoking hot heavy frying pan, cook on high for 3-4 minutes until the shells start to char, then turn down to a low heat and add 1 tbsp of the parsley and dill butter and cook for a further 2-3 minutes. Ensure all of the langoustines are coated in the hot butter.

4. Transfer to a serving plate and serve with a spoonful of the lemon mayo and a wedge of charred lemon.

Crab

Scotland boasts two main species of crabs for export, the Brown and Velvet Crab. Both are certified by the Marine Stewardship Council. The Brown crab (Cancer Pegurus) are traditionally fished by pot and creel, mostly around the west coast and the Scottish isles. They have a very sweet white meat in the claws, while the brown meat in the head is richer and particularly high in omega-3 and other beneficial vitamins and minerals, such as copper (over 50 times the amount found in chicken and important in immune function). Male crabs range from one to two kilograms with an estimated yield of 35%.

Popular on the European continent, velvet crab are caught in the North Sea and west of Scotland, mainly from inshore waters. They are fished using mobile gear, pots, and creels. Although they have variable availability during the first half of the year, they are widely available from July to December.

Crab and Mussel Linguine

Serves 4

Ingredients:

· 400g Dried linguine

· 4 tbsp Rapeseed oil

· 1 Red chilli (finely diced)

· 1 Garlic clove (finely chopped)

· 1 Whole picked crab or 100g brown meat and 250g white meat

· 250g Scottish mussels

· 50ml Good quality white wine

· 1 Roasted red pepper (cut into thin strips)

· squeeze fresh lemon

· 10g Flat leaf parsley (roughly chopped)

Method:

1. Bring a large pan of salted water to the boil. Once boiling add the linguine and stir. Cook for 10-12 minutes or follow directions on the packaging.

2. For the sauce, heat the oil in a sauce pan and fry the chilli, garlic and sliced roasted red pepper for 2-3 minutes, add the white wine and mussels, place on a lid and cook until the mussels steam open. Remove from the heat and stir in the crab meat and the lemon juice.

3. Once the pasta has cooked, drain the pasta, mix with the sauce and sprinkle over the chopped parsley.

4. To serve place in a warm deep pasta bowl making sure you have plenty of the sauce and mussels in each bowl.

Whitefish

There is an abundance of whitefish in Scotland, including halibut, haddock, cod, saithe (also know as coley), whiting, hake, and monkfish.

Without a doubt, Scotland’s favourite whitefish is haddock. Caught in the North Sea and off the west coast of Scotland, haddock is a sweet-flavoured fish with medium to large flakes. It is versatile for many cooking methods. Like many other fish from Scotland’s waters, Scottish haddock has been certified as sustainable by the Marine Stewardship Council.

Also caught in the North Sea, cod is a sweet-flavoured fish with large, succulent white flakes, lending itself to a great variety of filleting options and cooking methods. Did you know: if you order fish and chips in most of England, it’ll likely be cod. In Scotland and the north of England, however, it’ll likely be haddock. Both are delicious, of course – especially when they’re premium Scottish whitefish.

Another of Scotland’s premium whitefish is its monkfish. This species has a firm, meaty flesh coupled with a sweet, shellfish-like flavour. The tail is generally the most popular cut, and the cheeks and livers are regarded as a premium delicacy across Europe and in countries such as Japan.

Halibut with Wild Mushrooms and Celeriac

Serves 4

Ingredients

· 4 Halibut portions (about 150g each)

· Pinch Sea salt

· Pinch White pepper

· 25ml Rapeseed oil

· 20g Unsalted butter

· ½ Lemon

· 10g Micro arugula leaves

For the Mushrooms

· 20g Butter

· ½ Shallot (finely diced)

· 1 Garlic clove (finely diced)

· 250g Wild mushrooms - preference is Girolles (Chanterelle) when in season

· 10ml PX Sherry vinegar * (See note)

· 10g Flat parsley (finely chopped)

For the celeriac puree:

· 400g Celeriac (Celery Root) (peeled and diced)

· 500ml Chicken stock

· 50g Unsalted butter

· 100ml Double cream

· Pinch Sea salt

· Pinch Ground white pepper

Method:

1. For the celeriac puree, place the celeriac and chicken stock into a sauce pan and simmer gently until the celeriac is cooked through and tender. Drain off the chicken stock and place the celeriac in a liquidizer and blitz until smooth then add the butter, cream, salt and pepper and blitz again until you have a smooth velvet-like puree. Set aside and keep warm until required.

2. To prepare the mushrooms, in a frying pan melt the butter and gently fry the shallot and garlic until softened, add the wild mushrooms and continue to cook for 2-3 minutes. Add the sherry vinegar and cook until the vinegar has reduced then add the chopped parsley and set aside while you cook the halibut.

3. For the halibut, season both sides with salt and pepper. In a frying pan, heat the rapeseed oil and place the halibut into the hot oil, cook on one side for 3 minutes then gently turn the fish over being careful not to break up the fish. Continue to cook for a further 1 minute then add the butter to the pan. Once the butter melts and starts to foam, baste the halibut with the hot butter. Remove the halibut from the pan and season with a squeeze of lemon.

4. To plate, spread the base of a warm plate with the celeriac puree then place the halibut on top. Carefully top the halibut with the wild mushrooms and garnish with some micro arugula leaves.

Chef’s Note: Chef uses Pedro Ximenez Sherry Vinegar DOP, an aged Sherry Vinegar that can be purchased on Amazon.

Mackerel

Mackerel is Scotland’s most abundant species. With its strong, unique flavour, it should come as no surprise that the species continues to grow in popularity around the world.

This oil-rich fish is a healthy choice for consumers, as it is high in omega-3 and other vitamins and minerals, including vitamins B6 and B12. In fact, mackerel has nearly twice the amount of omega-3 that Scottish salmon contains. Atlantic mackerel are also very low in mercury, unlike their King and Spanish mackerel counterparts.

Despite its wide popularity, mackerel shoals can be found in abundance, especially in the autumn (September to November) and winter (January and February) months. If mackerel is not sold and eaten fresh on the day of catching, it must be frozen, smoked, or canned.

Ranging in size from 200-800 grams, mackerel has a distinct, bullet-shaped body, with silvery-blue skin and dark, wavy stripes. What really sets this fish apart, however, is its versatility. Highly rated in Japanese culture, mackerel is great for smoking, and it also makes for a nutritious, delicious pâté. Its rich flavours work beautifully with a range of other flavours, including sharp sauces such as citrus.

Grilled Mackerel with Tomato Salad

Serves 4

Ingredients:

· 4 Mackerel fillets

· 25ml Rapeseed oil

· pinch sea salt

· pinch black pepper

For the tomato salad:

· 300g Heirloom tomatoes (sliced)

· 1 Red chilli (finely diced)

· ½ Red onion (finely diced)

· 1 Lime (juice and zest)

· 50ml Extra virgin olive oil (preference is Greek)

· pinch Sea salt

· pinch Freshly ground black pepper

· 20g Red vein sorrel leaves

Method:

1. For the tomato salad, mix together the chilli, onion, lime juice and zest, olive oil, salt and pepper and add in the sliced tomatoes and gently mix to ensure the tomatoes are coated in the dressing. Set aside until required.

2. For the mackerel coat each fillet in the rapeseed oil and season with salt and pepper. Place on flat metal tray and slide under a preheated grill set to its hottest setting. Cook for 4-5 minutes until the mackerel skin starts to color and blister. No need to flip the fillets over; the heat from the grill will be enough to cook them all the way through.

3. To serve, mix the sorrel leaves through the tomato salad and place a large spoonful of the salad to the side of a serving plate. Remove the mackerel from the grill and place a fillet on each plate next to the tomato. Serve while the mackerel is still hot.

5 November, 2018 - Carla Marina Marchese of Red Bee Honey & Alan Baker of Cartograph Wines

2018-11-11T11:26:00.000-08:00

Tonight, Slow Living radio host Steve Andrews and co-host Chef Bob Hurley are joined by honey sommelier Carla Marina Marchese and broadcaster turned winemaker Alan Baker of Cartograph Wines

Carla Marina Marchese

Carla Marina Marchese is changing the way people taste and think about honey. She is the design visionary and beekeeper behind the iconic brand Red Bee Honey. A graduate of The School of Visual Arts, Marina's designs for JOUJOU sportswear were featured in Woman’s Wear Daily and landed a feature inVictoria Magazine, which launched her international career licensing her designs for giftware, home and stationary. It was in 2000 that Marina was unexpectedly invited to visit a neighbor’s apiary where her first taste of fresh honey from the beehive would change the course of her life. Surprised to find that allowing docile honeybees to crawl across her hands instilled a serene tranquility and comfort, she was inspired her to quit her job, build her own beehives, and acquire a colony of Italian honeybees to become a full-time beekeeper and she hasn't turned back.

It was on a visit to Montalcino, Italy, “The City of Honey”, that Marina became passionate about the diverse flavor profiles of varietal honey determined by the type of nectar gathered by the honeybees. Compelled by the philosophy of terroir, Marina studied wine tasting in order to transfer those skills to honey tasting which lead her to curate a collection of single-origin honeys launching the Red Bee Brand. In 2004, Marina and Red Bee honey landed the cover of American Bee Journal for her innovative packaging and label designs elevating honey to a gourmet worthy product earning Red Bee the Slow Food Snail of Approval.

Her best selling book Honeybee Lessons from an Accidental Beekeeper chronicles her entrepreneurial journey into beekeeping and how a hobby quickly turned into a full - time career and nationally recognized brand. Her second book, The Honey Connoisseur Selecting, Tasting, and Pairing Honey co-authored with Kim Flottum (editor of Bee Culture Magazine) is the definitive guide to honey, it floral sources and flavors . Marina was invited to write the chapter on honey in the international best selling book Beekeeping for Dummies for her mentor and friend Howland Blackiston and has appeared in a variety of television series like ABC-TV’s The Chew, The Untitled Action Bronson Show on Viceland TV, On the Road with Edible Nutmeg, The Splendid Table. Marina's Red Bee will be featured in Weekend with Yankee on PBS withe Emmy award winner Richard Weise. James Beard award winning author Rowan Jacobsen wrote about Marina obsession with varietal honey in his book, American Terroir.

Marchese is the first US citizen to be accepted as a member of the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training as a honey sensory expert and Italian honey judge.

Carla Marina's personal web site is honeysommelier.com.

Carla discusses a wonderful honey on the US market, Golden Blossom:

Golden Blossom Honey Premium Pure U.S. Honey (SRP: $9.99), 16oz) - Golden Blossom Honey has been making their honey since 1921 with a unique blend of three pure honeys: orange blossom, sage buckwheat, and extra white clover, creating the signature Golden Blossom Honey flavor. It is sourced exclusively from U.S. beekeepers, and does not contain any additives or preservatives. Naturally gluten-free.

Golden Blossom Organic White Forest Honey (SRP: $5.99, 12oz) - Made with a blend of pure, organic honeys sourced exclusively from northeastern Brazil, this organic honey is full-bodied and intensely sweet. Naturally gluten-free, certified organic by QAI, and U.S. Grade A quality with no additives.

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From a longtime career in classical music production for public radio, to one of the fist wine podcasters to successful winemaker and winery owner, Cartograph Wines’ Alan Baker has had a journey fueled by creativity and passion.

Alan Baker & Serena Lourie

Alan’s “Aha!” moment after opening a bottle of Riesling on a kayak in the middle of a lake, sparking an immediate desire to learn more about wine and ultimately inspiring him to leave a 15-year career at Minnesota Public Radio to journey to Healdsburg, California – the heart of California’s acclaimed Russian River, Alexander and Dry Creek Valleys - to pursue this new craft. Unsure of what aspect of the industry he would be best suited to, he used his radio experience to create a wine-focused podcast (the second only in the industry) called Cellar Rat, trading publicity with wineries for knowledge and offering listeners an inside look at all aspects of the wine business. As one of the very first wine podcasters, through interviews and in-depth episode research, Alan was able to dig in and learn in depth the ropes of the wine business. His quickly amassed knowledge and passion for the industry landed him a position at San Francisco-based custom crush and production facility, CrushPad - where he worked through the business to become a consulting winemaker.

Leveraging his podcast’s growing audience, Alan offered his listeners the opportunity to participate in the winemaking process and the fruits of his labor, in turn assisting him in funding his venture. For a fee, audience members could visit the production facility and take part in Alan’s project. He documented it all on a video podcast - which grew to be called Pinot 2.0 and the group of regular participants became known as “The Rat Pack”. Successfully utilizing his social media following, Alan employed crowd-sourcing to fund his first release (Cellar Rat Cellars) and build his brand long before these terms became commonplace.

Only after meeting Serena Lourie, his now partner in business and life, at CrushPad as her assigned mentor winemaker, the dream of Cartograph was conceived. A socially responsible company built on strong relationships and with a goal of producing truly great wines, Cartograph was founded in 2009. Known for their elegant, ultra-premium Pinot Noirs, Alsatian-styled white wines and now sparkling wines (new to 2018) the brand’s core values center on education and the importance of being hands-on and handcrafted. Grateful for the community that helped him establish his brand, Alan spends his days overseeing the extraordinary process of turning grapes to wine - rewarding his loyal followers from Podcast days by offering exceptional wines.

Alan and Serena celebrating the 10th anniversary of the hatching of their plan and vision for Cartograph, with an expanded portfolio (sparkling new this year) and their latest Pinot Noir release, Traverse, a blend of 5 Pinots across blocks and properties. Their estate vineyard straddles the new Petaluma Gap AVA and RRV - just 14 miles from the coast and in a finicky micro-climate. Alan's Cellar Rat was among the very first wine podcasts (back in 2005) - which he leveraged to gain access to winemakers industry pros to assess what job would be a good fit for himself in the industry

22 October, 2018 - Masters of Merlot at Copia, Napa Valley

2018-11-10T14:16:00.000-08:00

Tonight, Slow Living radio host Steve Andrews and co-host Chef Bob Hurley start our first half-hour talking about the changing landscape and trends in the Napa Valley culinary scene as a prelude to a fabulous upcoming event at Copia in Napa showcasing the resurgence of a classic wine varietal at the Masters of Merlot.

Masters of Merlot: Seminar, Tasting and Walk-around Reception with Merlot’s Biggest Champions

The secret is out. Merlot is back! Join us for an exclusive opportunity to taste the best Merlot from wineries throughout the West Coast. Presented in two parts, the celebration will take place at CIA at Copia, the ultimate Napa Valley destination for experiencing the world of food, wine, art, and community. Your exploration will begin with a seated seminar and tasting featuring “Wine Wise Guy” Anthony Giglio and four masters of Napa Valley Merlot. Afterwards, you’ll enjoy a walkaround Merlot tasting featuring up to 20 wineries with culinary bites prepared by CIA chefs.

In partnership with #MerlotMe.

Tasting Seminar – Masters of Merlot: Tasting Napa Valley’s Top Merlots
Merlot is one of the great wines of the world, and when grown in the right place, it shows its pedigree better than any other variety. Napa Valley is undoubtedly one of those places. For this seminar, we’ve brought together some of the most passionate and admired wine producers in Napa Valley to showcase some of the most coveted Merlots available, including Duckhorn’s Three Palms Merlot, which was named Wine Spectator’s #1 Wine of Year in 2017.

Walk-around Reception
The walk-around reception will feature up to 20 West Coast wineries who will be showcasing their top expressions of Merlot. A selection of culinary bites prepared by CIA chefs will also be offered.

PANELISTS:

Anthony Giglio, Writer, Educator and Raconteur
Cleo Pahlmeyer, President, Pahlmeyer
PJ Alviso, VP Winegrowing, Duckhorn
Chris Carpenter, Winemaker, Mt. Brave & La Jota Vineyard Co.
Ted Edwards, Winemaker, Freemark Abbey

Moderated by Anthony Giglio:
Anthony Giglio is one of the most entertaining wine authorities on the planet. He is a writer, educator, and raconteur who motivates countless imbibers to trust their own tastes. Giglio’s witty, unpretentious style can be discerned in the weekly “Wine Wise Guy” column he writes for FOOD & WINE, for whom he is a longtime Wine & Spirits Contributor. Anthony is also the Wine Director for The Centurion Lounge, a groundbreaking network of premium airport lounges by American Express. Giglio has written 11 books, including three editions of the annual FOOD & WINE Wine Guide review of 1,000+ wines; five editions of the enormously popular Mr. Boston Official Bartender’s Guide, his highly-regarded first book, Cocktails in New York, and his latest, Passport to Italian Wine, the first in a series of regional booklets.

SEMINAR WINES:

2015 Pahlmeyer Napa Valley Merlot
2015 Duckhorn Napa Valley Merlot
2015 Duckhorn Three Palms Merlot
2015 Freemark Abbey Napa Valley Merlot
2015 Freemark Abbey Bosché Merlot
2015 Mt. Brave Mt. Veeder Merlot
2015 La Jota Howell Mountain Merlot
2015 La Jota W.S. Keyes Merlot

July 28, 2018 - California Wine Month

2018-10-31T17:27:00.000-07:00

It’s California Wine Month again, and we have a fabulous line up of guests for tonight’s show. A few points you may not know:

California is the #1 wine producing state in the U.S. and the 4th largest winemaker in the world, exporting 90% of U.S. wine. It’s the leading wine and food travel destination in the U.S., attracting 24 million people each year, and the producer of more than 400 specialty crops.

California is a leader in sustainable winegrowing with one of the most comprehensive and widely adopted programs in the world. Wineries making 75% of California wine and grapegrowers farming 25% of statewide acreage are CERTIFIED SUSTAINABLE to the California Sustainable Winegrowing Program.

Visit www.DiscoverCaliforniaWines.com for details on events happening all month long. Events are posted throughout September so if you’re planning a trip to California, or we’ve inspired you to take one, keep checking the site for more ideas.

Nancy Light

Vice President, Communications

Wine Institute

Nancy Light is Vice President of Communications for Wine Institute, the public policy association of 1,000 California wineries and affiliated businesses dedicated to enhancing the environment for the responsible production, consumption and enjoyment of wine. Light has more than three decades of experience in marketing communications and public affairs and has held positions at Kobrand Corporation in New York, where she started her wine career, and at Robert Mondavi where she served as Vice President of Public Relations. At Wine Institute, she directs media relations, member communications and issues management and is an alternate on the Board of the California Sustainable Winegrowing Alliance (CSWA). She co-conceived and edited the book, Down to Earth: A Seasonal Tour of California Sustainable Winegrowing and is at work on a second book about wine and sustainable agriculture in California.

Light manages several Wine Institute programs that support the long-term growth and vitality of the California wine industry. “Discover California Wines U.S.” is the domestic side of a global branding initiative to communicate the positive and distinctive attributes of California wine to consumers, trade, media and public officials. She is active in Wine Institute's partnership with Visit California, which she helped establish, promoting the state’s wine and wine regions worldwide as a unique aspect of the California visitor experience. Light is also on the Board of California Grown, an organization of specialty crop producers who support a “Buy California” marketing initiative.

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Hailey Trefethen

Third Generation

Trefethen Winery

Hailey Trefethen is a passionate steward of the Trefethen legacy who, along with her brother, Lorenzo, is helping define the future of this Napa Valley icon.

After the South Napa Earthquake in August 2014, Hailey managed the comprehensive restoration of the family’s historic winery building. Originally built in 1886 as a three-story gravity flow winery, the landmark building was severely damaged in the quake. She personally spearheaded the 2.5 year restoration, including a full seismic retrofit, culminating in the re-opening of the historic winery in May 2017. Now alive again, with wine from recent vintages aging in barrels and guests sampling the current releases, the winery’s rebirth is a testament to Hailey’s dedication to Trefethen.

Hailey is also an active member of the production team, participating in vineyard and winemaking decisions. She manages the company’s participation in the Napa Green and Certified California Sustainable Winegrowing Alliance programs, including handling the related audits and pushing the company to continuously improve. Hailey also serves as an ambassador for the brand, sharing the estate wines with consumers and members of the trade, both on the estate and out in the market.

Hailey was one of the youngest members ever elected to serve on the Napa Valley Vintners’ Board of Directors, where she also chaired the Community and Industry Issues Committee. She has also served on the board of the California Wine Institute.

Born in Napa, Hailey Trefethen grew up in the family’s vineyards before attending college in Santa Clara, CA and further studies in Argentina and Costa Rica. She returned to the family business in 2008.

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Brigid Harris

Senior Director, Direct to Consumer

Constellation Brands, The Prisoner Wine Company

Brigid’s professional background includes over 25 years of marketing experience, including brand management and direct to consumer retail marketing. She spent the first 10 years of her career in brand management at Disney Consumer Products in Los Angeles. After relocating to the Bay Area in 2001, she commenced her DTC marketing career by managing the wedding registry and private label credit card programs for Restoration Hardware. Brigid then moved to the ecommerce space and where she led online marketing efforts for three years at Gap.com. As Director of Marketing for Smith & Hawken, she managed the marketing for all retail channels including stores, catalog, ecommerce and consumer loyalty programs.

Upon getting married, Brigid and her husband moved Sonoma, where they bought a house and vineyard in Healdsburg. It was here that Brigid fell in love with wine, and subsequently joined Jackson Family Wines as Vice President of Direct to Consumer, where she successfully leveraged her previous multi-channel retail experience to formally establish a strategic DTC business for the company. From there, Brigid led the direct to consumer businesses at Diageo Chateau & Estate Wines and at Trinchero Family Estates. In 2017, she joined Constellation Brands as Senior Director of DTC, where she leads all aspects of the company’s multi-channel direct to consumer business. For soon-to-be-opened Prisoner Wine Company, Brigid oversees management of the Tasting Lounge and The Makery in Napa Valley, the wine club, e-commerce and DTC marketing activities. Brigid and her husband reside in the Chalk Hill area of Healdsburg with their Boston Terrier, Ellie.

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Hank Wetzel

Founder

Alexander Valley Vineyards

Hank and Linda Wetzel founded the bonded winery at Alexander Valley Vineyards in 1975, almost thirteen years after Hank’s parents purchased “their place in the country”. Hank supervised the construction and then produced Alexander Valley Vineyard’s first wine in 1975. His wife Linda set up the books and managed the winery office. AVV quickly established a reputation for estate grown wines with distinctive varietal character. Acclaimed for luscious Chardonnay and elegant Cabernet Sauvignon, Alexander Valley Vineyards brought recognition to the area and is known as a leading winery in Sonoma County. 2015 marks the family’s 53rd year on the historic property and will be the winery’s 41st vintage.

29 October, 2018 - The Perfect Puree and The Annual Wizards of Elixers Cocktail Competition

2018-10-31T12:50:00.006-07:00

Slow Living Radio comes to you live today from the Wizards of Elixers event at the Archer Hotel in downtown Napa. Hosted by The Perfect Puree, we first welcome Co-President and Chief Marketing Officer, Michele Lex, and the Archer Hotel F&B Director, Peter Triolo.

In our next segment, we are joined by Griffo Founder Mike Griffo, followed by last year’s first and second place winners, Kelley Dalls, from Solbar and Adam Welch from Geyserville Gun Club.

In the third and fourth segments, you’ll hear the stories of this years, mixologists:

Emma Kreis – Goose and Gander

Sam Levy – Fern Bar

Caitlyn Hallman – Bird & the Bottle

Diana Martocchio – Brewster’s Beer Garden + Restaurant

And to wrap up the show, we are delighted to be joined by Jenni Karakasevic, Director of Operations and owner of Charbay Winery & Distillery.

The Perfect Purée of Napa Valley, Charbay Distillery, Griffo Distillery and Burly Beverages, host TheAnnual Wizards of Elixirs Cocktail Competition to Support Fire Victims

The Wizards of Elixirs, a friendly cocktail competition fashioned in walk-around style at The Archer Hotel in Napa, The Wizards of Elixirs invites guests to sample cocktails by 16 of Wine Country’s top bartenders as they vie for the People’s Choice Award and apps prepared by The Archer Hotel.

Michele Lex

The Perfect Purée of Napa Valley

Michele Lex

Since 1988, The Perfect Purée of Napa Valley has indulged the culinary passions of chefs, mixologists and food enthusiasts with products that provide ultimate fresh fruit flavor without the peeling, dicing and simmering required for making purées from scratch.

The company’s line-up of fruit purées, specialties and blends features 40 premium flavors, ranging from pantry staples raspberry, strawberry and banana to the exotic lychee, passion fruit and pink guava. The fruits are harvested at the peak of season, puréed and packed frozen to maintain optimal freshness, flavor and color no matter what the season. As the leading U.S. producer of premium fruit purées, The Perfect Purée of Napa Valley is revered in restaurants, hotels, bars, bakeries and catering kitchens for the just-picked taste and unmatched consistency of its products.

All flavors can be frozen for up to 24 months from date of manufacture. When thawed, the purees, concentrates and specialties last 7-10 days in the refrigerator, and blends for 21 days.

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Jenni Karakasevic

Charbay Winery & Distillery

The Karakasevic family is one of the early pioneers of the modern American artisan distillery movement; they began distilling in California in 1983 with Alambic Pot Still Brandy and haven't stopped since. The lineup includes whiskeys distilled from bottle-ready beer, brandies distilled from Napa Valley grapes, vodkas flavored with 100% real fruit or tea and rum distilled from sugar cane syrup.

Marko is Generation XIII to carry on the family's European heritage of fermenting & distilling. His 25-year apprenticeship covered every category of distilling. Jenni, his sister, is Director of Operations and Owner.

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Griffo Distillery

Griffo Distillery made its mark on the artisanal spirit market in 2016 when it’s London Dry-style Scott Street Gin won gold at the San Francisco World Spirits Competition. It’s since released a line of whiskies and now, Coffee Liqueur. Available through Southern Glazer’s Wine & Spirits, Griffo products can be found in top bars and retail locations in San Francisco and beyond, including The Treasury, The Beehive, Locanda, The Progress, Bi-Rite Market, Safeway, Costco, and BevMo.

Owners Michael and Jenny Griffo take a fresh approach to the age-old art of distilling. With a Physics Doctorate at their back, the husband and wife duo are dedicated to uniting the disciplines of craft and science to create precise, complex—and delicious—spirits that represent the beauty and bounty of Sonoma County.

Burly Beverages

Sacramento based Burly Beverages was first imagined by Gabriel Aiello in 2014 and began with a quest for a better ginger beer....something without corn syrup, food dyes, or added preservatives. As his searches fell short he decided to teach himself to make his own from scratch. While learning how to craft these beverages, he accidentally fell in love with the process and quickly realized that he was creating something special. In 2015, Burly Beverages was founded with the intention of providing a healthful alternative to the modern soft drink and cocktail mixer. Using locally sourced produce, creative flavor combinations and unrefined sugars, Burly Beverages strives to create high quality beverage concentrates for the discerning soda or cocktail enthusiast.

Peter Triolo

Director of Food & Beverage

Archer Hotel Napa | Charlie Palmer Steak

As Director of Food & Beverage for Archer Hotel Napa Peter Triolo brings a wealth of hospitality experience to Napa’s newest hotel. Triolo’s first food memory dates back to a childhood visit from his grandparents where he spent the day rolling out fettuccine dough, making raviolis, and smelling his grandma’s sauce simmering for hours. When a career in baseball didn’t materialize, Triolo found his way back into the kitchen working with a local California restaurant family that took him under their wing and instilled in him a great passion for the industry. That passion took him around the world with the Four Seasons organization, starting first in back of house as lead line cook for Four Seasons Hualalai. That paved the way to a seven-year career with Four Seasons as a front of house manager, both at Four Seasons San Francisco and later Four Seasons Miami. As a Northern California native, Peter found himself nostalgic for home and returned to the area in 2013 to take on the post of Director of Food & Beverage at The Culinary Institute of America at Greystone in Napa Valley. His love for all things Napa Valley is palpable and when he’s not at work, you can find Peter taking a drive up the Silverado Trail or sampling a glass of Napa’s finest.

15 October - An Evening with Jean-Charles Boisset of the Boisset Collection

2018-10-23T17:07:00.000-07:00

Jean-Charles Boisset

Tonight Slow Living radio is pleased to be coming live to you from the JCB Salon Privé of the Boisset Collection in the beautiful town of Yountville-Napa Valley…. and we’re honored to be sitting with the mastermind behind this luxury lifestyle company… none other than the man himself, Jean-Charles Boisset…. known worldwide as JCB.

Today, Jean-Charles Boisset leads the family business comprised of a collection of wineries that share more than 18 centuries of combined winemaking heritage and tradition in some of the world’s most prestigious locales from Burgundy and the south of France to California’s Napa Valley and Russian River Valley. As we’ll learn tonight, JCB and the Boisset Collection is about much more than wine…. encompassing luxury lifestyle elements from around the world and bridled only by the seemingly limitless imagination of Jean-Charles Boisset... including a fabulous new line of JCB Spirits!

The exquisite new line of JCB Spirits

And if you enjoy the interview, which we are sure you will.. you must also enjoy the latest installation in the adventures of Agent 69 aka Jean-Charles Boisset in "Restore Your Taste"

Amusez-vous!

8 October - The Diplomatica Rum Story & Dr Charles Bamforth, Beer Specialist.

2018-10-09T18:04:00.001-07:00

Manny Pena

Brand Ambassador for Rum Diplomático

Emmanuel “Manny” Pena is the National Brand Ambassador for Diplomático Rum, the best sipping rum from Venezuela. As the official face of Diplomático, Manny’s duties include touring the US sharing the story of Diplomatico, educating the consumer, media and the trade on Diplomático’s different rum expressions, the art of sipping rum, and the versatility Diplomático brings to classic and modern cocktails.

Manny has spent the past 18 years working in the hospitality and wines and spirits industry. Born and raised in the Dominican Republic, Manny moved to Miami after finishing high school and graduated from the University of Miami In 2002, with a degree in Hospitality. Following his passion for the culinary arts, he moved to Florence, Italy to attend Apicius International School of Hospitality where he focused his studies on Mediterranean cuisine. Two years later, Manny traveled to Spain to study at University of La Rioja in Logroño where he learned oenology and viticulture.

He returned to the United States and was tapped as a portfolio manager at Southern Wine and Spirits specializing in Spanish and South American wine accounts. In 2010, Manny accepted the position as Beverage Director and Sommelier at Spanish restaurant Bar Basque in New York City. Here he was responsible for the restaurant’s extensive wine list. Under Manny’s direction, the restaurant received recognition by Wine Spectator for “Best Spanish Wine List in the Country.” In 2012, Manny accepted the position as Brand Ambassador for Diplomático.

In his spare time, Manny can be found at Astor Row Café, which he co-owns with his wife Rose. He is constantly trying to find the best ingredients and create distinct flavor pairings of food and cocktails. Manny also enjoys pottery, melting glass, welding and woodwork.

Diplomático

Rum Diplomático is a Venezuelan rum brand produced by Destilerías Unidas S.A. (D.U.S.A.) and is recognized as one of the finest rums in the world. It holds the DOC Rums certification from Venezuela and has become one of the international standards when speaking of premium and super premium rums.

Rum Diplomático was inspired by the character of Don Juan Nieto Melendez. According to stories told by those from the region where the distillery is located, Don Juancho had a burning passion for exploring the sources and processes responsible for the flavors of traditional beverages, in particular, rum. He collected an exhaustive array of exotic rums from his travels, which was known among friends as “The Ambassador’s Reserves,” a reference to its owner’s class and good nature. To honor his dedication, savoir-faire, chivalry and authenticity, his portrait is illustrated on the label of the brand’s products.

The Diplomático distillery, located at the foot of the Andes Mountains, combines traditional methods with modern technology to produce the finest rums. The Rum Diplomático production area boasts great conditions for the growth of sugar cane, including fertile lands and abundant water. Weather in this area also plays an important role in sugar cane production, fermentation and rum aging process. The distillery has been producing top- quality spirits since 1959 and is a leader in environmental initiatives, as they are certified with an ISO 14001.

The rums of Diplomático are made from sugar cane, molasses and honeys (with a high concentration of sugar), which are then fermented with the distillery’s own yeast strain. The fermented products are then distilled through a unique process including continuous columns, a batch kettle and ancient copper pot stills. The rum is then aged in different types of casks, predominantly former bourbon and malt whisky barrels, and sherry casks. Maestro Ronero Tito Cordero, awarded “Rum Blender of the Year” twice at the London Rum Barrel Awards in 2011 and 2013, works hard to create unique and complex rums.

The product range includes blends of dark and light rums aged from two to twelve years. The Diplomático products consist of the Prestige Range: the Single Vintage 2002 and Ambassador, both aged for 12 years and finished in sherry casks for one and two years respectively, and the New Tradition Range: Reserva Exclusiva (aged up to 12 years), Planas (aged up to 6 years), and Mantuano (aged up to 8 years).

Rum Diplomático is imported by Domaine Select Wine Estates with national availability. For more information please visit http://www.rondiplomatico.com/ and join in the conversation at Facebook.com/DiplomaticoRum | @DiplomaticoRum

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All About Beer with Dr. Charlie Bamforth

by CIA at Copia

Session 1: A general introduction to beer with acclaimed beer master, Dr. Charlie Bamforth

Join legendary beer brewing master and scientist Dr. Charles Bamforth, Ph.D., at CIA at Copia as he takes you on a journey to discover the rich diversity of beer! During the first session of this four-part series, Dr. Bamforth will explain how beer is made and the importance of different malts, hops, water, and yeast. He’ll cover proper pouring technique, temperature, and storage tips, as well special terms to describe beer’s aroma and taste. Samples included!

November 16, 2018
All About Beer: Learn About Lagers with Dr. Charlie Bamforth

January 18, 2019
All About Beer: Exploring Ales with Dr. Charlie Bamforth

February 15, 2019
All About Beer: Discover German & Belgian Ales with Dr. Charlie Bamforth

Dr. Charlie Bamforth

Distinguished Professor

Department of Food Science and Technology

University of California

Davis

Dr. Charlie Bamforth is Distinguished Professor in the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis. He has been part of the brewing industry for more than 40 years. He is formerly Deputy Director-General of Brewing Research International and Research Manager and Quality Assurance Manager of Bass Brewers.

He is an Honorary Professor in the School of Biosciences at the University of Nottingham, England and was previously Visiting Professor of Brewing at Heriot-Watt University in Edinburgh, Scotland. Charlie is a Fellow of the Institute of Brewing & Distilling, Fellow of the Society of Biology and Fellow of the International Academy of Food Science and Technology.

Bamforth recently retired after 18 years as Editor in Chief of the Journal of the American Society of Brewing Chemists. He is also a long-standing member of the editorial board of the Journal of the Institute of Brewing. He has published more than 300 papers and articles and has written or edited 19 books, several of which have been translated into Portuguese, Russian and Italian. Two of his books have been recorded by actors as audiobooks and he himself is the voice on the seven CD The Brewmasters Art. He has written even more prolifically on soccer since 1985. His recent scientific contributions have included the fourth of a 6-part series on beer quality called simply Color and Clarity as well as editing Brewing Materials and Processes: A Practical Approach to Beer Excellence (Elsevier) and (with Nick Bokulich) Brewing Microbiology: Current Research, Omics and Microbial Ecology (Caister). He was a member of the Advisory Board and a contributor of many entries in The Oxford Companion to Beer (2012). In October 2010 he was on The Honor Roll as one of the 20 professors who are changing the classroom in the US (Playboy magazine).

Charlie has featured extensively in the media, including the BBC, Discovery Channel, NPR’s Science Friday, PBS, New Scientist, Popular Mechanics, Los Angeles Times, San Francisco Chronicle, Popular Science, Brew Dogs and many more. His credits at IMDb include The Art & Science of Beer, How Beer Saved the World, How Stuff Works and Ultimate Factories. He has presented at innumerable venues including Google, the New York Academy of Sciences, the Smithsonian, the National Press Club and Xerox Parc Forum. In 2011 Charlie was honored by the Award of Distinction from the American Society of Brewing Chemists for “exceptional contributions and long diligent service to brewing science and the brewing industry”. He has been honored by the students of UC Davis as one of the top three educators in his college.

He is the immediate Past President of the Institute of Brewing and Distilling, the world’s leading professional society for brewers and distillers. In January 2014, he was the star of the film that won the Food Awards gold medal in Hollywood for viewers’ choice, short documentary. He received an Outstanding Service Award for the academic year 2012-2013 from UC Davis Extension. Charlie was awarded an Honorary Doctorate from Heriot-Watt University in 2015 “in recognition of his leading contribution to advancements in the study and practice of brewing science over the course of a long and distinguished career”. In 2016 Charlie was given the Lifetime Achievement Stewardship Award by the UC Davis Foundation. In 2018 he received the Recognition Award from the Brewers Association in recognition of “his inspiration, enthusiasm and support contributed to the American Craft Brewing Movement”. Bamforth was awarded the Horace Brown Medal by the Institute of Brewing and Distilling (IBD) in 2018. The award is “for eminent services on the scientific or technical side of the fermentation industries” and is the highest accolade in the IBD. He was also presented in 2018 with the Award of Honor by the Master Brewers Association of the Americas. Further, in 2018 he was presented with the Award of Distinction by the College of Agricultural and Environmental Sciences at UC Davis.

1 October, 2018 - Diana Novak, Palm Bay Spirits; Rodney Dunn, The Agrarian Kitchen

2018-10-02T17:29:00.001-07:00

Diana Novak

National Director of Craft Spirits Education,

Palm Bay International

As the oldest daughter of an Air Force Colonel, Diana Novak’s love of different flavors, textures and adventure can be credited to her family’s extensive travel history.

Diana’s passion for food and drink led her to pursue a degree from the esteemed Johnson and Wales University. She began formally bartending during college and after graduation, Diana returned to her home in North Carolina to continue her growth in the bar industry. Using flavor and texture skills combined with pure experimentation, Diana developed a fast consumer following by creating unique and thoughtful cocktails.

While working for local and regional chains, Diana was able to design feature and specialty cocktails for various concepts in both North and South Carolina, including serving on the opening management and development team of the Carolina Hospitality Group. After several years in the Carolinas, Diana moved to Indiana. There, she spent 3 years mixing in high-volume cocktail and craft competitions, and participated in the creation of several local cocktail menus.

In 2010 Diana joined Palm Bay International, one of the leading wine and spirits importers in the country, to spearhead education for the spirits portfolio and to serve as a connection between distributors and key accounts in Chicago and the Midwest markets. Diana was promoted as the National Director of Craft Spirits Education in fall 2013 – a role she continues to hold today. In her capacity as National Director, she can be found creating the cocktails for the market and educating each segment of business about spirits categories, competitive sets, and how to use spirits in new and exciting ways.

Diana has been featured in Tasting Panel Magazine for her cocktails featuring Los Amantes Mezcal, Boulard Calvados, and more. Her recipe, “Smoke, Spice, and Everything Nice,” recently won the About.com “Savory Cocktail” competition.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RODNEY DUNN

The Agrarian Kitchen

Co-Founder & Chef

New Norfolk, Tasmania

Rodney Dunn worked under Tetsuya Wakuda at the Sydney restaurant Tetsuya’s before moving into food media, working as a food researcher for the Better Homes and Gardens television program and as food editor of Gourmet Traveller magazine.

In order to indulge his passion for growing fruit and vegetables, raising pigs, milking goats and keeping honey bees, Rodney, with his wife Séverine Demanet, opened The Agrarian Kitchen Cooking School in Lachlan in Tasmania’s beautiful Derwent Valley in 2008. It offers guests a unique paddock-to-plate experience where guests harvest produce from its garden to be used in the cooking experience and is led by Rodney. In 2010, it was voted as Australia’s “Greatest Gourmet Food Experience” by Australian Traveller Magazine.

In June 2017, Rodney and Séverine opened their restaurant, The Agrarian Kitchen Eatery in the small town of New Norfolk, just a few minutes drive from the Cooking School. In October 2017, just four months after opening, The Eatery was awarded two hats and voted "Best Regional Restaurant in Australia" by Fairfax in the National Good Food Guide. In July 2018, the Australian Financial Review awarded The Eatery as the “Top Newcomer in Australia” and it also came 32nd in its Top 100 Australian restaurants for 2018.

Rodney has authored two books with Penguin Randomhouse Australia under its Lantern imprint, entitled The Agrarian Kitchen and The Truffle Cookbook.

24 September - William Powers on Sustainable Development; Dagmar and Patrick Sullivan on Wild Grill Seafood Products

2018-09-27T17:59:00.000-07:00

William Powers

Author and Sustainable Development Professional

Dispatches From the Sweet Life: One Family, Five Acres, and a Community’s Quest to Reinvent the World.

Powers has worked for two decades in development aid and conservation in Latin America, Africa, and North America. From 2002 to 2004 he managed the community components of a project in the Bolivian Amazon that won a 2003 prize for environmental innovation from Harvard’s John F. Kennedy School of Government. His essays and commentaries on global issues have appeared in the New York Times and the International Herald Tribune and on National Public Radio’s Fresh Air. Powers has worked at the World Bank and holds international relations degrees from Brown and Georgetown. A third-generation New Yorker, Powers has also spent two decades exploring the American culture of speed and its alternatives in some fifty countries around the world. He has covered the subject in his four books and written about it in the Washington Post and the Atlantic. Powers is a senior fellow at the World Policy Institute and an adjunct faculty member at New York University.

In his first book, Twelve by Twelve, Bill lived in an off-grid tiny house in rural North Carolina. In New Slow City, he and his wife, Melissa, inhabited a Manhattan micro-apartment in search of slow in the fastest city in the world. In Dispatches from the Sweet Life, the couple, with baby in tow, search for balance, humanity, and happiness in Suraqueta, Bolivia, a subtropical town where the Andes meets the Amazon. Surequeta is also a Transition Town — a model community that aims to increase self-sufficiency to reduce the potential effects of peak oil, climate destruction, and economic instability.

Worldwide, about sixteen hundred Transition initiatives currently exist, part of a global Transition Network, in which local communities foster “glocal” low-carbon economies through alternative energy, local consumption, organic agriculture, and community development by and for the community.

Leaving behind America’s work-and-spend treadmill, La Familia Powers embrace the potential of the Sweet Life (la Vida Dulce) — the Bolivian idea that happiness is best achieved in deep community in balance with nature.

Initially, the young family discovers a blossoming Transition Town with a miniscule carbon footprint, organic farms, community work parties, and a pace of life reflected in its denizens’ longevity and happiness. They build an adobe house beside a prolific orchard and weave their lives into a creative community of Bolivians and foreigners.

But it isn’t long before tropical insects ravish their organic garden and invade their house. Carbon-neutral transition initiatives sputter. And North American-inspired capitalism — mines, malls, Big-Ag — extends its seductive tentacles, threatening Bolivia’s pioneering Law of Mother Earth and the very foundations of the Sweet Life.

Joining the battle is a motley crew of permaculturists, bio-builders, artists, beer brewers, earnest university students, creative business people, and public officials who, against all odds, struggle to forge a Global South model of self-sufficiency and sustainable happiness.

Can one family overcome the obstacles to living a sustainable, happy life? Can a vulnerable town confront fast corporate globalization, defending a slow economy and community? Can the Bolivian nation, in the end, forge a workable alternative to inspire an endangered planet? No matter the outcome, Powers delivers a timely, inspirational, and thought-provoking personal exploration of what sustainable living can look like.

____________________________________

Dagmar and Patrick Sullivan

Wild Grill Foods

Wild Grill Foods was formed in 2010 to produce healthy seafood products including burgers, dogs and sausages. Their line of products feature sustainable fish all natural ingredients – a perfect fit to meet today’s demand for healthier lifestyles. All the products are made with reliable, sustainable natural protein sources such as wild caught Pacific Salmon, Pollock, and shrimp along with highest quality GMO free gourmet spices and ingredients. Additionally, Wild Grill offers Natural and Gluten Free products.

The founders of Wild Grill Foods, Patrick and Dagmar Sullivan, have been in the seafood business since 1997, making one of the first salmon burgers available in the retail market. Wild Grill Foods has capitalized on this knowledge by introducing for the first time nation-wide, a seafood sausage featuring a natural seaweed casing. This special casing allows the seafood sausages to be cooked right from frozen in just minutes. If you are looking for a more traditional hot dog, they have that too in the latest addition to the Wild Grill Foods product line - a smoked/cured salmon hot dog in a skinless casing. These new products, along with their outstanding fish burgers, fulfill the company’s pledge to today’s consumers—to provide high quality, healthy, sustainable seafood products that are nutritious, delicious, minimally processed & all natural.

September 17, 2018 - Vertical, Detroit; Chef Bob Hurley

2018-09-20T11:35:00.001-07:00

One of Slow Living Radio's favourite topics on the board of fare with this entertaining show featuring father and daughter team and their restaurant, Vertical Detroit, and recently retired Napa Valley icon Chef Bob Hurley.

Jim and Remy Lufty

Vetical, Detroit

JIM LUTFY

Jim Lutfy was born and grew up in Southfield, Michigan, about fifteen minutes outside of Detroit.

He attended Oakland University in Rochester, Michigan, until his family asked him to return to the family business, Cloverleaf Market, which was located in his home town, Southfield. At Cloverleaf, he developed a wine program that was unique to the state---he was a merchant who targeted high end customers. He created an environment focused on personalized service and wine connoisseurship.

Over time, he was profiled as an industry leader in the retail wine business by publications including Market Watch, Wine Spectator, Detroit Free Press and Crain’s Detroit Business. In 1993, Jim moved his business to Livonia, opening The Fine Wine Source.

Fine Wine Source is a specialty wine shop rooted in the idea that all wine has a story. “It is our passion to tell you that story, and help you understand the heart and soul of each bottle. Whether you are uncorking a delicate Grand Cru Burgundy or a simple Chianti Classico, we want you to realize the artistry in each and every bottle,” Jim explains.

Jim and his wife Livvie are so devoted to wine and spirits that they named their daughters, Remy and Margaux, after their favorite cognac and French wine, and their dog Piper, after Champagne. Livvie works at Fine Wine Source handling day-to-day operations and marketing efforts.

Jim and Livvie’s daughters Remy and Margaux worked in the store while growing up.

Jim and Remy dreamed about opening a combined wine store-wine bar-restaurant…and after years of searching for the right spot, they opened Vertical Detroit in 2015. Livvie was a key part of the team, heading up the décor and design elements. The Lutfy family even created furniture from salvaged wood from Detroit homes with the help of Reclaim Detroit.

Vertical Detroit was created in the building which was once the Henry Clay Hotel in the 1920s, located in the Paradise Valley neighborhood of downtown Detroit.

REMY LUTFY

Remy Lutfy was born and raised in Grosse Point Woods, outside Detroit. She spent her summers in high school interning at different wineries in the Napa Valley, including Darioush, Spelletich Cellars and Schweiger Vineyards. Remy attended the University of California, Davis to study winemaking and then transferred to the University of Michigan, realizing her passion was in the retail end of the wine business. She graduated with a degree in Finance and History.

She spent ten years working at the family wine store, Fine Wine Source. She and her father and mother Livvie began dreaming about opening a state-of-the-art wine-bar/restaurant/retail establishment…..and then they opened Vertical Detroit, in 2015.

The restaurant takes its name from “vertical” wine flights, side-by-side tastings of multiple vintages of the same wine. Currently the verticals are from Ehlers Estate (Napa Valley), Heitz Cellars (Napa Valley), Bodegas Benjamin (Rioja), Bodegas y Viñedos Alión (Ribera del Duero) and Vega-Sicilia (Ribera del Duero).

Vertical Detroit is located in a historic neighborhood in downtown Detroit, and this summer was awarded The Wine Spectator’s Best of Award of Excellence, which recognizes that the restaurant’s wine list “displays excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation” and “…is a destination for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.”

“We are both a wine bar and an elegant destination restaurant,” explains Lutfy, and she continues, “so this honor recognizes our efforts both in the wine arena as well as cuisine.” “We have regulars who come in for an unusual glass of wine and fries and others who enjoy our vertical flights complementing their dinners,” she adds.

Vertical Detroit’s wine list features more than 2,200 vintages by the bottle and 100 by the glass, as well as choices of four different 4-wine vertical flights. Vertical Detroit presents wines in one of fifteen different types of varietal specific Riedel glassware.

Although Remy nearly spends every waking hour at Vertical Detroit, she loves to travel and works in her love of fitness when she can. She and her family spend lots of time together as well.

__________________________________________

CHEF BOB HURLEY

In the summer of 1988 Chef Bob Hurley planted his roots firmly in the California Wine Country, first as a chef at Domaine Chandon, then later as Executive Chef at the Napa Valley Grille.

In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California, and now, after nearly 17 years, he’s hanging up his apron (well, professionally that is).

Chef Bob Hurley is a world traveler and a devotee of the culture, cuisine and lifestyle of many other countries. His years of trekking and working around the world provide the basis for his theory that Napa Valley is no longer a melting pot of cuisines from the rest of the world; but they have come together to create a Napa Valley regional cuisine. Chef Hurley says that concurrent with the development of the Napa Valley’s prestigious wine industry, the origins and methods of local cooking have changed. Prior to the wine industry’s rise to prominence, cuisine of the Napa Valley was often prepared using methods defined by the limitations of experience. Then with the success of the wine industry, its corresponding tourism and the plethora of cooking schools, the food of the region has become influenced and includes the tastes of Asia, Europe and Mexico, as well as other regional and ethnic areas of the United States.

Since Chef Hurley began cooking professionally more than 30 years ago, he has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels. It promotes sustainability, showcases local producers and provides the finest dining experience to the customer. He says that the Napa Valley is particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisanal breads, cheeses, oils and much more.

Always the first to respond to the needs of the non-profit sector, Chef Hurley has been a regular participant in charitable events including Guide Dogs for the Blind, the Veterans Home of Yountville Luncheon and Pathway Home Programs, Napa Valley Wine Auction, Copia: American Center for Wine, Food and the Arts, the Napa Valley Academy Awards AIDS benefit, the Napa Valley Mustard Festival, VIP chef for Hands Across the Valley food bank, the Staglin Family Vineyard Music Festival for Mental Health and many others. Other Napa Valley community events he actively participates in are the Napa Valley Film Festival, Sense Yountville, Flavor! Napa Valley, Yountville Festival of Lights and is an active board member of the Lincoln Theater Center For the Arts located at the historic Yountville Veterans Home. He also finds time to do a large number of food and wine demonstrations.

Chef Hurley has brought his Napa Valley cuisine to the famous James Beard House in New York City several times and was also named a Shining Star Chef by Cooking Light Magazine. He has been a regular on San Francisco’s Bay TV and has appeared several times on the award-winning California food show, Bringing it Home with Laura McIntosh. Chef Hurley is a featured chef on the nationally syndicated PBS special “The Great Chefs of Napa Valley”.

20 August, 2018 - Architect Chris Mercier; Stuart Smith, Smith Madrone Winery

2018-08-24T18:08:00.001-07:00

Christopher Mercier, AIA

(fer) studio: Form, Environment Research

Architect Christopher Mercier, AIA, left Frank Gehry’s Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use.

In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego.

Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts.

Mercier wants (fer) studio to be an active and vital part of the community’s transformation. “We want to be part of the re-development of Inglewood,” he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. “Part of the problem has been that it has no sense of place, no sense of identity,” Mercier explains. “We want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.”

(fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects. (fer) studio has designed two well-known local restaurants, Father’s Office in Culver City and Connie & Ted’s in West Hollywood. They are the architects behind, the newly opened Officine Brera, an Italian restaurant in downtown Los Angeles’ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. “Officine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,” says Mercier.

Zen Zoo

(fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills.

“It varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,“ says Mercier. Some of the “creative office spaces” they have designed include a new lobby and reception area for noted business woman Sunnie Kim’s Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City.

Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract.

(fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.”

________________________________________________________

STUART SMITH

Founder, General Partner, Enologist,

Smith-Madrone

Brothers Stuart and Charles Smith are the vineyard managers and winemakers of Smith-Madrone Winery. Also in the family attic is the Fetherolf family, German farmers from the Palatinate region, who came to America on the Good Ship Thistle in 1730. The name for the winery came as a tribute to the Smith brothers who pursued their dream and to the Madrone trees which distinguish the property.

In May 1971, with a partnership of family and friends, Stuart Smith bought the ‘terroir’ which today is Smith-Madrone Vineyards & winery. He was 22 years old and had just received his B.A. in Economics from UC Berkeley in 1970 and was taking classes towards his Master’s in Viticulture & Enology at UC Davis. In trying to find land to plant vineyard in the Napa Valley, through a family friend he explored a forest on the remotest and highest part of Spring Mountain and discovered that the land had been a vineyard in the 1880s and in fact had been part of the wagon trail route between Napa and Santa Rosa. Today he is respected for his expertise and leadership as a mountain vineyardist.

Stuart was born and raised in Santa Monica. Every summer during college, from 1966 – 1970, he worked as a lifeguard on the beaches in Santa Monica. He started at Tower #1 just north of POP Pier, spent some time at the tower just south of the Santa Monica Pier (Muscle Beach) and later spent most of his lifeguarding time north of the Santa Monica Pier. One summer Stu worked on the rescue boat and became friendly with the boat’s operator, Lt. Tommy Zahn. Tommy was a legend in the surfing world and also famous for winning the Honolulu-Molokai paddle board race twice, first at age 20 and then again at age 40. Tommy was also famous as Marilyn Monroe’s true love. In 1971 the Santa Monica Lifeguards were folded into LA County’s lifeguard program.

While pursuing his master’s at UC Davis, Stuart was the Department’s first teaching assistant, for wine industry pioneers Maynard Amerine and Vernon Singleton. He taught Viticulture and Enology at Santa Rosa Junior College and Napa Valley College; he has chaired the 1986 and 2006 Napa Valley Wine Auctions. He is an active member of the G.O.N.A.D.S. (the Gastronomical Order for Nonsensical and Dissipatory Society), a group of Napa Valley vintners who started getting together for monthly lunches in the 1980s. He served on Napa River Watershed Task Force for several years, appointed by the Board of Supervisors; in 2006 he was appointed again by the Board of Supervisors to sit on Napa County General Plan Steering Committee, responsible for updating Napa’s General Plan, a three year project. Stu also serves as auctioneer for an Omaha (NE) charity auction every year.

Stuart served as Scout Master for St. Helena’s (Boy Scout) Troop 1 for many years and continues his involvement as Troop 1 Committee Chair. He is an avid canoeist, having canoed through the Quetico Wilderness in Canada many times and often canoes the Klamath, Trinity and Eel Rivers in California. He has five children and two grandchildren; the family includes a photographer, beekeeper/artist, management information specialist, winemaker, wine marketer and college freshman.

LOCAL VINTNER GATHERS NO ON C MATERIALS IN WEBSITE

In depth background material on C and Napa County’s environment

Napa Valley, May 2018 --- Napa Valley Vintner Stuart Smith has created a blog to be an online home for all of the materials supporting No on C, www.stopmeasurec.com.

“In my nearly 50 years of living in Napa Valley I’ve never seen a ballot initiative which has become so divisive in our community,” he explains. “My goal is to bring facts, articles and science to bear on the many issues that are applicable not only to Measure C, but to a better understanding of how our environment functions. Hopefully, those who support Measure C will find the information thoughtful and challenging,” he says.

Smith will be adding additional updates and links until the election in June.

Sections on the blog include:

· The text of the initiative

· The language in the voter’s pamphlet

· An analysis of the numbers being quoted in the initiative discussion (By The Numbers)

· The anti C editorials from the editorial boards of the Napa Valley Register and St. Helena Star

· Research articles about forestry, water and air quality

· A discussion of Section E of Measure C

· Stuart Smith’s reflections on the ethics (Morality of Measure C)

· A compilation of No on C letters, including several of Stuart Smith’s

· Links to the 9111 Report, the Groundwater Sustainability Report, the Voluntary Oak Woodland Management Plan

· The list of organizations opposing Measure C

13 August, 2018 - Dr Brad's Sleep Secrets; The Meredith Dairy story.

2018-08-17T22:10:00.001-07:00

Dr. Brad Jacobs

Dr Brad is a recognized leader in Integrative Medicine, Lifestyle Medicine, corporate health, and is an experienced physician, educator, and healthcare innovator.

Dr Brad is Founder and Director of BlueWave Medicine with offices in the award-winning Cavallo Point Lodge in Sausalito, San Francisco and Silicon Valley. His practice is rooted in providing committed individuals comprehensive, personalized, and technology-enabled healthcare. This approach utilizes the best of conventional, genomic, lifestyle, and alternative medical practices. He enjoys helping patients improve their vitality and joy on a day-to-day basis, as well as optimize health and well-being through applying his training and experience in conventional medicine, functional medicine, acupuncture, herbal medicine, and lifestyle medicine including nutrition, fitness, and mind-body practices, in collaboration with the fantastic BlueWave Medicine multi-disciplinary health professional team.

In addition to his dedication to patient care, Dr Brad leads executive health and corporate health retreats and workshops. A sampling of clients includes Google, PepsiCo, Gap Inc., Lilly Pharmaceuticals, PG&E, Stanford Business School Beacon Program, Harvard Business School Executive Education program, and UCSF and Stanford medical schools. He is Chairman of the Board for the Academy of Integrative Health and Medicine and a Board member for Mil agros de Mexico. He was founding Chair of the Medical Advisory Board for Pharmaca Inc.

He has served as Endowed Professor and Founding Medical Director for the UC-San Francisco Osher Center for Integrative Medicine where he also taught as an Assistant Professor. Previously, he was co-founder and SVP Clinical Affairs at Mytrus Inc. and served as Senior Medical Director at Revolution Health Networks.

Dr Brad has published peer-reviewed journal articles, book chapters. He is also senior author of The American College of Physicians (ACP) Evidence-Based Guide to Complementary and Alternative Medicine and a co-author of “The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy.”

Dr. Brad is board-certified in both Internal Medicine and Integrative Medicine. He is a Diplomate of the American Board of Integrative and Holistic Medicine (ABIHM). He graduated from Stanford University School of Medicine and received a Master’s Degree of Public Health from University of California at Berkeley. He completed his Internal Medicine Residency and General Medicine Research Fellowship at University of California, San Francisco (UCSF); Spine Medicine training at Kaiser Permanente; and 5-element and medical acupuncture training at the San Francisco School of Acupuncture and University of California, Los Angeles, respectively. He has also studied functional medicine, herbal medicine, nutrition, fitness, stress management, and is a life-long student of yoga and martial arts.

He is married with 2 children and enjoys playing in the outdoors skiing, mountain bike riding, and surfing.

----------------------------

Ian Griffiths, US Meredith Dairy

Meredith Dairy is an on-farm enterprise, milking sheep and goats year-round to make specialty cheeses and yoghurts.

Up until 1990 farming at Meredith focused on beef, prime lamb and wool production. When the reserve price for wool was discontinued in the 1990s, the sheep industry collapsed. To stay viable it was necessary to search for alternative farming systems, in particular, options that involved value-adding primary produce and which offered a sustainable income, irrespective of global commodity prices.

The owners, Sandy & Julie Cameron extensively researched animal husbandry, sheep and goat milk production and cheese-making techniques. Two years later the Meredith Dairy factory was built on the farm. The farming activities now concentrate on supply of inputs for the dairy animals including growing grains and fodder.

Sandy, a qualified Veterinarian who received his doctorate in philosophy in 1985, has focused his research in sheep & goat reproduction, particularly in year-round production. Ongoing research and development enable continual improvement to farming systems, final products and sustainability.

Sustainability

Meredith Dairy is located at Meredith in Victoria, Australia approximately 100km west of Melbourne. Along with Dairying, the farm grows wheat, barley and other grains for the dairy animals.

Note: Meredith Dairy does not grow GMO crops.

On the farm there are remnant native grasslands, Australian native bush, and wetlands. These areas are protected within the boundaries of the farm. Tree plantations & revegetation of native plants have been established to shelter stock and promote biodiversity. Biodiversity surveys have identified significant flora & fauna including; Kangaroos, koalas, platypus, numerous birds and reptiles as well as vulnerable or endangered native plants.

The Cameron family are acutely aware of climate change and its consequences. Farm activities must be sustainable to ensure the dairy remains viable.

Conservation activities include:

Annual tree planting program. This promotes biodiversity as well as faciliates C0₂ sequestration.
No till cropping, direct drill sowing of crops, stubble retention & control traffic prevents soil compaction, retains moisture, promotes organic material, soil microbes & wind erosion.
Monitor & replenish soil nutrients.
Rotate plantings of clovers & Lucerne which promote soil fertility.
Purchase green power and use renewable Biofuel (when available).
Solar hot water systems.
Stock rotation and exclusion from sensitive landscapes eg waterways.
Monitor via surveys of biodiversity, stream quality & Carbon consumption.

Ian Griffiths

July 30, 2018 - Long Meadow Ranch Summer Series

2018-07-31T13:53:00.000-07:00

Slow Living Radio is delighted to welcome Jeff Meisel from Long Meadow Ranch to talk about their magical summer series, featuring celebrity chefs and musicians. Long Meadow Ranch is an iconic winery in the Napa Valley with a strong focus on organic, full circle and ethical farming, from their wonderful wines, the food they serve in their restaurant, Farmstead and the magnificent Highland Cows they raise. Tune in, pour yourself a glass of their wine, and get in soon to book one of their upcoming shows.

LONG MEADOW RANCH ANNOUNCES SUMMER EVENTS SERIES AT FARMSTEAD, ST. HELENA

Long Meadow Ranch, an agricultural enterprise and one of Napa’s most innovative wineries, is proud to announce its dynamic Summer event schedule, namely the Live Fire Guest Chef Series and Bluegrass-fed Live Music Series. The events will take place at Farmstead in St. Helena (738 Main Street, St. Helena, CA 94574), launching on June 3. Please find details and ticket information below.

Live Fire Guest Chef Series:

Gather around the fire pit with some of the world’s most acclaimed chefs alongside Executive Chef Stephen Barber and the Long Meadow Ranch culinary team, as they roast, smoke, and sear a family-style feast served right from the flames. Paired with your favorite Long Meadow Ranch wines, the 2018 Live Fire Guest Chef series benefits the Timothy W. Hall Foundation. See below for this summer’s guest chef lineup:

● Saturday, June 23 features Chef Laurence Jossel of NOPA, San Francisco. Reception at 6:30 p.m. with dinner at 7:30 p.m. Tickets run at $170 per person.

● Saturday, July 21 features Chef Michael Scelfo of Alden & Harlow, Cambridge, MA. Reception at 5 p.m. with dinner at 6 p.m. Tickets run at $170 per person. Guests invited to stay for bluegrass-fed live music band Trout Steak Revival on a complimentary basis.

● Friday, August 17 features Chef Pat Martin of Martin’s Bar-B-Que Joint, Nashville, TN. Reception at 6:30 p.m. with dinner at 7:30 p.m. Tickets run at $170 per person.

● Friday, September 28 features Chef Jan Erik Hauge of Nemesis, Oslo, Norway. Reception at 6:30 p.m. with dinner at 7:30 p.m. Tickets run at $170 per person.

All dinner prices include tax and gratuity. Live in San Francisco and attending dinner? Let Chariot give you a ride, so you can enjoy a carefree evening without the stress of driving. More information here.

Bluegrass-fed Live Music Series:

Relax on the lawn this summer for some of the country’s best bluegrass bands. The music will be as tasty as the food and wine. Open to all ages, with food and beverage for purchase. See below for this summer’s band lineup:

● Sunday, June 3 features Horseshoes & Hand Grenades. Doors open at 4 p.m. with the show at 6 p.m. Advance tickets for $35, door tickets for $45.

● Wednesday, July 4 features Dead Winter Carpenters. Doors open at 5 p.m. with the show at 7 p.m. Advance tickets for $35, door tickets for $45. St. Helena firework display following!

● Saturday, July 21 features Trout Steak Revival. Doors open at 7 p.m. with the show at 7:30 p.m. Advance tickets for $35, door tickets for $45.

● Sunday, October 7 features the Long Meadow Ranch All Star Big Band. This all-star ensemble is once again being assembled for the Fifth Annual Timothy Hall Foundation Benefit Performance at Farmstead at Long Meadow Ranch. Doors open at 3:30 p.m. with the show at 4:30 p.m. Advance tickets for $50, door tickets for $60. Transportation via Chariot from San Francisco available here.

Long Meadow Ranch (LMR) is a family-owned agricultural enterprise producing estate-grown grapes and wine, olives and olive oil, grass-fed beef and lamb, fruits, vegetables, and eggs. The multifaceted operation includes the LMR Mayacamas Estate home ranch and the 90-acre LMR Rutherford Estate in Napa and the 145-acre LMR Anderson Valley Estate in Mendocino. In addition, Long Meadow Ranch operates a general store and wine tasting bar in the historic Logan-Ives House, an outdoor cafe, a farmer's market, and an acclaimed farm-to-table restaurant, all located at Farmstead at Long Meadow Ranch. The destination location also includes working gardens and a variety of unique event spaces. Consistent with its time-honored motto of "Excellence through Responsible Farming," Long Meadow Ranch is certified by the California Certified Organic Farmers.

ABOUT JEFFREY MEISEL

Jeffrey Meisel is Vice President of Brand Marketing at Long Meadow Ranch. Meisel joined Long Meadow Ranch in September 2016 as Director of Brand Development. In the summer of 2017, he was promoted to VP of Brand Marketing.

Prior to Long Meadow Ranch, Meisel was co-founder and President of Merchants of Beverage, a cutting-edge, e-commerce destination that was the elegant online destination for flawless client & team gifting solutions of highly curated wine and spirits.. Imbibe Magazine named Meisel in “The Imbibe 75: People, places and flavors that will shape the way you drink in 2015. Unfortunately, Merchants of Beverage shut down in September 2015.

Prior to creating Merchants of Beverage, Meisel worked with Gilt Groupe for two years. In October 2011 as the Consulting Wine Director at Gilt Taste, he directed the entire wine business overseeing its strategy and operations including sourcing, merchandising, positioning and financial planning. In addition to working side-by-side Editorial Advisor Ruth Reichl and Managing Editor Jennifer Pelka, Jeffrey worked closely with executives across all Gilt business units. During this time, Meisel was featured in various media outlets, including CNN Eatocracy and Gentry Magazine’s March 2012 feature article, “7 Men of Intrigue, Courage & Captivation.” In April 2013, Meisel joined the team at Gilt City as Wine and Spirits Consultant.

Before joining Gilt, Jeffrey Meisel was Vice President of Business Development for Domaine Select Wine Estates. DSWE represents wines and specialized spirits from around the world. He joined DSWE in 2001 just eighteen months after its creation and immediately launched the business beyond the NY base, proving to be instrumental in the company’s growth. Meisel went on to lead national sales and education programs. His last three years at DSWE as Vice President of business development were spent negotiating strategic partnerships and building new sales channels with hotel groups, national retail big box stores and direct to consumer companies, representing over twenty-five percent of the gross revenue for the company in that period. In 2010, Food & Wine Magazine named DSWE Importer of The Year.

From 1999 to the summer of 2001, Jeffrey was a co-founder of wiredKitchen.com, an online marketplace for food professionals and one of the first software companies that connected independent restaurant chefs to their food suppliers by providing procurement options and inventory management tools. Alas it was ahead of its time and wiredKitchen suspended operations in July 2001.

Prior to wiredKitchen, Jeffrey was immersed in the world of wine and spirits while working in top restaurants in Northern California and New York City, including managing The Culinary Institute of America’s Greystone Restaurant in Napa Valley where he worked closely with Karen McNeil and Joyce Goldstein, two of the most respected women in the wine and food business. In NYC, Meisel worked at Zoë Restaurant and at San Domenico.

Meisel had the chance to work with Chef / Author Joyce Goldstein again in 2005 and 2006 when he paired each and every recipe of Goldstein’s for two books, Slow and Savory and Antipasti.

If that wasn’t enough, Jeffrey has had many local fans in San Francisco who have enjoyed his wine selections at the James Beard Foundation Award winner Delfina and Pizzeria Delfina where he was the Wine Director from 2002 through 2006, and Beretta (Tales of the Cocktail Award winner) where he created the opening wine list.

Meisel currently serves as an Advisor to www.ItsOnMe.com and www.SevenFifty.com.

Jeffrey lives in the San Francisco with his wife and two sons.

Slow Living Radio

6 May, 2019 - Rob Ruiz - The Land and Water Company

March 25, 2019 - California Wines Down to Earth Month

22 April, 2019 - Hakone Foundation; Basecamp Hospitality

25 February - Actor Kirk Taylor; Seal the Seasons with Patrick

February 4, 2019 - An Hour with Actor and Author, Patrick Kilpatrick

21 January, 2019 - Don Landis and An Olive Odyssey; Kaz Matsune and Breakthrough Sushi

ANOLIVE ODYSSEY

Kaz Matsune

Breakthrough Sushi

14 Jan, 2019 - Travel Squire Top Destinations for 2019

19 November, 2018 - Sonoma Distilling Co & Don Landis, The Olive Guy

Sonoma Distilling Company Looks Ahead – the Evolution of a Craft Brand

Pioneering Northern California Craft Whiskey House Heads into a Busy Fourth Quarter with Refreshed Branding, Seasonal 'Distiller’s Edition' Releases and an Expanded Production Facility

26 November, 2018 - The Hanson of Sonoma Distillery Story

Brandon and Alanna HansonHanson of Sonoma Distillery

12 November, 2018 - The Scottish Seafood Story

5 November, 2018 - Carla Marina Marchese of Red Bee Honey & Alan Baker of Cartograph Wines

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Marchese is the first US citizen to be accepted as a member of the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training as a honey sensory expert and Italian honey judge.

22 October, 2018 - Masters of Merlot at Copia, Napa Valley

Masters of Merlot: Seminar, Tasting and Walk-around Reception with Merlot’s Biggest Champions

July 28, 2018 - California Wine Month

29 October, 2018 - The Perfect Puree and The Annual Wizards of Elixers Cocktail Competition

15 October - An Evening with Jean-Charles Boisset of the Boisset Collection

8 October - The Diplomatica Rum Story & Dr Charles Bamforth, Beer Specialist.

Diplomático

All About Beer with Dr. Charlie Bamforth

1 October, 2018 - Diana Novak, Palm Bay Spirits; Rodney Dunn, The Agrarian Kitchen

24 September - William Powers on Sustainable Development; Dagmar and Patrick Sullivan on Wild Grill Seafood Products

September 17, 2018 - Vertical, Detroit; Chef Bob Hurley

20 August, 2018 - Architect Chris Mercier; Stuart Smith, Smith Madrone Winery

13 August, 2018 - Dr Brad's Sleep Secrets; The Meredith Dairy story.

Dr. Brad Jacobs

July 30, 2018 - Long Meadow Ranch Summer Series

AN
OLIVE ODYSSEY

Brandon and Alanna Hanson
Hanson of Sonoma Distillery