My Religion

20 09 2009

Visiting John Williams at Frog’s Leap is like religion for me.  I am not always the most overtly religious person you may have met despite growing up Catholic, but I have always felt that I am very spiritual.  That said, although I appreciate the ritual that goes on every Sunday, and can stand to attend every now and then, there were numerous times that stick out from my childhood where I was either a) fainting b) bored or c) listening to a sermon about a frog and how its kinder to put douse a frog in boiling water than to put a frog in cold water and bring it to a boil (what!?).  Seriously, that was the Homily one day.  I thought that was for lobsters.

So I have found peace by finding my “religion” or inspiration in other ways.  Sometimes it entails a walk on the beach, sometimes a long drive (amazingly that puts me in the mind frame to thank a greater being every time) sometimes just crying or singing or strumming or feeling.  And, long story shortened, there are certain people who accomplish the task for me effortlessly.

John Williams is religion for me.  While his own spirituality is immensely uplifting, and I am almost afraid to delve into that further, his day to day way of operating his business is an incredible inspiration.  I have visited John almost too many times to mention, but each and every time I go he preaches to me, but not in a way that is condescending or authoritarian.  He acknowledges the universe and its magic while being realistic.  He gives back to the planet and he is here to serve.

We joke when we meet that by now I’ve heard the tour at Frog’s Leap so many times that I could give the tour myself.  Truly I have bought into 100% of the “schtick” and totally believe in it.  I find comfort in knowing the direction he is going, in silently nodding while he lets out the line and reels the crowd in.  He makes arguments without being competitive and always has supporting evidence.  He gives good tour.  And don’t get me wrong, he has an entourage of folks that he has groomed with his philosophy that give equally great tours.  The flock gets it.  Other wineries should take notice.

But as you sit or walk or sip through the experience, something becomes innately clear.  He totally buys into it himself.  He is not a preacher that fails to recognize or abide by his gospel.  He lives it daily.  You know when you talk to him that he is only giving you as much information as he feels you need today, and he will share more with you as your relationship and devotion and readiness increases.  He is imminently patient and never one to call someone out for doing the wrong thing, but he asks questions and allows you to determine for yourself what is right and what is wrong.  He lets you choose your own path.  And isn’t that what we should aspire towards?

What in the world does this have to do with wine?  I think everything.  I am convinced that although it may be hard to prove, human energy is distilled into all that we do.  An incredible work of art is not always just technique, I feel that a piece of that artist and their inspiration rest in that art forever.  For John and other select winemakers, you can taste their craft and their passion in each and every bottle.

John’s 1991 Frog’s Leap Merlot was opened on our last visit as a special treat.  You could taste raw inspiration, hope, fear, and bravery in his second vintage of red wine.  Find that one or go for the 2005 Frog’s Leap Rutherford which is a blend of pride, honor, respect and humility.





15th Annual Music Festival for Mental Health

18 09 2009

Last weekend I headed up to Napa to work a benefit.  Saturday September 12, 2009 Staglin Family Vineyard in Rutherford, CA held their 15th annual Music Festival for Mental Health.  Each year the Staglins hold a symposium to review research funded by past festivals and discuss new research, this year the Staglins announced the formation of IMHRO (International Mental Health Research Organization).  The symposium was followed by a reception with rare wines and food prepared this year by Douglas Keane of Cyrus Restaurant, a concert with Pat Benatar (next year Dwight Yoakam) and finally a gala dinner, this year hosted by Staffan Terje of San Francisco’s Perbacco.  This benefit has raised $95 million in the past 15 years!   www.music-festival.org  I have worked this benefit for nine years as a volunteer sommelier and this year lead the team of sommeliers for the event. 

 

The Staglins were kind enough to arrange for the sommeliers to visit a series of wineries on Friday prior to the event.  We traipsed around the valley and were graciously hosted by some of the greatest Napa Valley producers.  Pure Luxury Transportation carted us around (yes in a limo, slightly embarrassing, but better not to drive, and they have other vehicles in their fleet www.pureluxury.com; ask for Philip Alonso) definitely better than driving.  We hit Vineyard 29, Kuleto Estate, Revana (amazing!), and had a party complete with margaritas, just what you want after a day of tasting, and a selection of amazing wines from Tuck Beckstoffer, BOND and Harlan.  The evening was capped off by a delicious dinner prepared by Keiko Niccolini with wines hosted by Flowers Vineyard and Winery.  There may have been some dancing as we refreshed our memories with Pat Benetar tunes.

One of the highlights of the weekend is always the reception and walk around tasting in the Staglin caves featuring wines from some of the world’s best producers including multiple “cult” bottlings.  This year I had the opportunity to taste and pour the Screaming Eagle, usually one of the most hectic jobs.  This year I eked out as many pours as possible for the crowd, check out the mayhem on this video kindly taken by Stephanie Bailey at Jones Family.  http://www.youtube.com/watch?v=dDaU45FaYpc

Apart from the melee at the Screaming Eagle table there were plenty of other amazing wines on hand and because my pouring duties were fulfilled after an hour and ten minutes I had a chance to briefly taste some of the wines.  Favorite producers included Anomaly Vineyards, BOND, Domaine de la Vougeraie, Favia Erickson Winegrowers, Harlan Estate, Jonata, Jones Family Vineyards, Miner Oracle, and Skipstone. 

The tasting was followed by a concert with Pat Benatar and her husband Neil Giraldo.  Although I did not get to see the actual concert, she was amazing and can still really belt out those songs!  Dinner following looked delicious as the food prepared by the team from Perbacco looked and smelled identical to that they serve at the restaurant!  To prepare that for a banquet of 200 people is quite  a feat and this year’s meal was one of the most smooth and efficient I can remember!  Unfortunately the sommeliers were too busy keeping wine glasses full to taste the food, but famed vintner Abe Schoener of Scholium Project was prepping food for the volunteer team while we worked.  After the benefit dinner concluded we were able to enjoy great steaks (Browns Valley Market), romano beans (Lee Hudson’s garden), heirloom tomatoes, cheeses, sausages and tons of great wine that Garen Staglin pulled from his cellar for us, including Kongsgaard Chardonnay and of course some of Abe’s own wines. http://www.scholiumwines.com/

Over the course of many years of working on this event I have learned a lot about mental health and am happy to see the advances that have been made in mental health research.  There is still much to do and the proceeds of this event make a tremendous impact due to the Staglin’s generosity and support from the community.  It was great to learn of a new public service announcment that will help to fight the stigma associated with mental illness.  This campaign was spearheaded by actress Glenn Close and a group called Bring Change 2 Mind.  This PSA features about twelve people with mental illness and their families and will be released in October.  I am very proud to say that Brandon Staglin and his parents were included in the filming.  Their openness is amazing and is the first step in helping the general public to understand mental illness better.  You can sign up to be notified when it is released by going to www.bringchange2mind.org.  Another way to help is to attend next years Music Festival and in the meantime you can toast mental health with a bottle of Staglin Salus Estate Chardonnay, the proceeds of this wine support mental health research.  www.staglinfamily.com





Santé Restaurant Symposium and Restaurant Awards

10 09 2009

It’s rare that I can really comment on restaurants from around the country now that I no longer work in national wine sales!  I try to visit as many as I can when out of my local sphere, but my affiliation with Santé offered me a great opportunity this year to virtually visit these restaurants by judging the Santé Restaurant Awards 2009 in the wine category.  I was very impressed with the calibre of the restaurants that entered, I have judged these awards before, but this year was REALLY tough!  It just goes to show the direction that wine programs are taking in our country and the results show that more than ever offering service to our customers is at our top priority.  I literally salivated over some of these lists and menus while reviewing them, and now I have a long list of restaurants I want to visit around the country.  I hope that you can visit some of these winners!  Thank you for entering, competition was fierce.  I will be attending the Santé Restaurant Symposium this October at The Sagamore, go to www.isantemagazine.com for more information.  I went a few years ago and the event is full of great seminars, events, dinners, and some of the most amazing wine, spirit and restaurant professionals in the country.  It is great to have an excuse to visit the east at the height of the autumn foliage and a way to check in with my roots, and is conveniently right after my 20 year high school reunion, WOW.  Hope to see you there to tell you how that goes. 

For more infomation on the symposium go to  http://vimeo.com/5414093

TWELFTH ANNUAL SANTÉ RESTAURANT AWARDS WINNERS ANNOUNCED
 The Santé Awards program is the only peer-judged restaurant and hospitality competition in North America.

Santé’s 2009 Grand Award Winners are:

Culinary Hospitality Restaurant of the Year: Fair Hill Inn, Elkton, Maryland

Wine Hospitality Restaurant of the Year: PRIMA, Walnut Creek, California

Spirits Hospitality Restaurant of the Year: Eastern Standard Kitchen & Drinks, Boston, Massachusetts

The Santé Restaurant Awards are based on a variety of criteria, and winners represent a broad spectrum of restaurant- and hospitality-industry professionals with a common passion for their work and a commitment to excellence. Representatives from grand-award-winning establishments, those from regional-award-winning restaurants (listed below), and four Santé Professionals of the Year will be honored for their achievements at the 2009 Santé Restaurant Awards Gala Dinner and Presentation Ceremony on October 19, 2009 at The Sagamore in Bolton Landing, New York. The ceremony takes place during the 2009 Santé Restaurant Symposium, a four-day education and networking event for restaurant professionals. Ribera Del Duero is the exclusive wine sponsor for the 2009 Santé Restaurant Awards.

2009 SANTÉ RESTAURANT AWARDS WINNERS

Culinary Hospitality Awards, honoring restaurants and professionals that exhibit outstanding achievement in culinary service and hospitality:

Culinary Hospitality Restaurant of the Year: Fair Hill Inn, Elkton, Maryland

Regional Winners:

Traditional
Twenty-Two Bowen’s, Newport, Rhode Island
Bricco, Harrisburg, Pennsylvania
Bastille, Alexandria, Virginia
Kyma, Atlanta, Georgia
Annie Gunn’s, Chesterfield, Missouri
Chez Roux at La Torretta Del Lago, Montgomery, Texas
Epic Roasthouse, San Francisco, California
Azure Restaurant, Honolulu, Hawaii
Il Fornaio, Seattle, Washington

Innovative
Boston Park Plaza Hotel and Swan’s Café, Boston, Massachusetts
il Buco, New York, New York
Cuba Libre Restaurant & Rum Bar, Philadelphia, Pennsylvania
Elizabeth on 37th, Savannah, Georgia
FireLake Grill House and Cocktail Bar, Minneapolis, Minnesota
Restaurant Kelly Liken, Vail, Colorado
RH Restaurant and Bar, West Hollywood, California
Alan Wong’s Restaurant, Honolulu, Hawaii
Joel Robuchon Restaurant, Las Vegas, Nevada

Sustainable
Michael’s on the Hill, Waterbury Center, Vermont
The Pines Tavern, Gibsonia, Pennsylvania
The Restaurant at Patowmack Farm, Lovettsville, Virginia
The Inn at Dos Brisas, Brennon, Texas
Waterbar, San Francisco, California
Washington Athletic Club, Seattle, Washington

Wine Hospitality Awards, honoring restaurants and professionals that exhibit outstanding achievement in wine service and hospitality:

Wine Hospitality Restaurant of the Year: PRIMA, Walnut Creek, California

Regional Winners:

Fine Dining
UpStairs on the Square, Cambridge, Massachusetts
Barbetta, New York, New York
Charley’s Steak House, Orlando, Florida
Piccolo Sogno, Chicago, Illinois
Spencer’s for Steaks and Chops, Salt Lake City, Utah
A16 Restaurant & Wine Bar, San Francisco, California

Bistro
Angelo’s Tavola, Scotia, New York
Capsouto Frres, New York, New York
Backstreet Café, Houston, Texas
California Café, Los Gatos, California
bin on the lake restaurant & wine bar, Kirkland, Washington

Hotel/Resort Fine Dining
Clarion Resort Fontainebleau Hotel, Ocean City, Maryland
Flying Fish Café, Lake Buena Vista, Florida
The State Room, East Lansing, Michigan
Addison at the Grand Del Mar, San Diego, California
Sun Mountain Lodge, Winthrop, Washington

Spirits Hospitality Awards, honoring restaurants and professionals that exhibit outstanding achievement in spirits service and hospitality:

Spirits Hospitality Restaurant of the Year: Eastern Standard Kitchen & Bar, Boston, Massachusetts

Regional Awards:

Hotel/Resort Bar
The Grille at Canyon Ranch Miami Beach, Miami Beach, Florida
Petrossian Bar, Las Vegas, Nevada

Restaurant Bar
JoeDoe, New York, New York
Enology, Washington DC
Ocean Prime, Columbus, Ohio
III Forks Steakhouse, Dallas, Texas

Service Professional Awards, honoring individuals who exhibit outstanding professional achievement in food, wine, and spirits service:

Paul Barry, Grafton Street Pub + Grill, Cambridge, Massachusetts
Cheryl Holt, Tosca Restaurant, Hingham, Massachusetts
James Dixon, Artist Point, Lake Buena Vista, Florida
Kenneth Pace, Grove Park Inn, Asheville, North Carolina
Robert Walsch, The Pasta Tree, Milwaukee, Wisconsin
Jerald Appling, Suite & Tender, San Diego, California
Lygia Bortolotti, Suite & Tender, San Diego, California





Rye on the Road at Outside Lands

1 09 2009

This weekend I had the amazing opportunity to help the Rye on the Road crew at Outside Lands in Golden Gate Park.  Marco Dionysos, formerly of Clock Bar, is now helping out at Rye during the week and made cocktails for the “talent” at the show on Saturday.  We had a great post up on the hilltop of the Polo Fields Stage Left at the Altec Lansing booth where they sponsored specialty cocktails with Prosecco and beer drawing the performers with samples of their exciting new ipod/iphone boom box.  Jason Mraz even came by!

Rye on the Road offers a great opportunity for those who need bar service around the bay area including ingredients, qualified bar staff and even the actual bar!  We first learned about these bars at Slow Food Nation San Francisco, but they have also been used at the event I helped to run, SF Chefs. Food. Wine. as well as at the recent event in the park.  The benefit is clear the minute you walk up to the bar.  Each is equipped with unique trays for condiments and fruit, area for ice, storage area and all is packaged in a wood finished and very stylish bar on wheels.  This means that no matter where you are you can have a bar (or 10!).   And the cocktails were delicious, including the Pop Princess (otherwise known as the B.A.M.F.).

For more information on Rye on the Road go to…http://www.ryeontheroad.com/

IMG_1876Mobile_Bars_061





Rum, It’s What’s for Dinner!

17 08 2009

I had come off of what was a rather crazy weekend, with less than four hours of sleep a night, and not even because I was partying!  It was SF Chefs. Food. Wine. that kept me awake at night.  The numerous tastings, classes, parties, etc. that I ran but did not necessarily get the chance to enjoy had run me ragged, so I sludged off to a rum dinner after a long long nap in the fog (needless to say I had just managed to move 30 plus cases of wine around before noon!   So I feel I deserved the nap!)

Nothing could have been more soothing than the lilting voice of Master Distiller Joy Spence and her similarly lyrical rums.  We met at Spruce on Sacramento where we enjoyed not one but two celebratory cocktails made by expert H. Ehrmann, also fresh off the SF Chefs Cocktail Trail.  The Royal Aperitif with Honey Syrup and Fresh Lemon and Sparkling Wine and the Appleton-Ting with Lime, Agave Nectar and Ting, what is Ting?  I have no clue and didn’t really care.  It was GOOD.

Dinner was of course delicious and I was surprised at how easy it was to pair rum and rum cocktails with food!  The Appleton Estate Reserve Old Jamaican with fresh lime, Angostura bitters and Champagne paired effortlessly with a summer vegetable salad with avocado Green Goddess dressing and Ricotta Dura.

Roasted Halibut and Moroccan Chicken (thankfully rum guru Martin Cate shared a bite of his chicken with me, I was so envious…) was delicious with the Daiquiri crafted with Demerara Syrup, Lime and Pomm Wonderful Juice, Maraschino Liqueur and Fresh Blackberries.  Finally a decadent dessert was overshadowed by the amazing 12 Year Old Appleton Estate Rum served neat.  Ahh, what a way to finally relax.

A wonderful toast to a great weekend.





SF Chefs. Food. Wine. SKYY Cocktail Competition Announces Finalists

24 07 2009

Six of the Bay Area’s finest bartenders made it through the qualifying round for the Skyy’s the Limit Cocktail Competition after their Campari cocktails beat out the competition.  Whether due to the versatility of Campari or the local talent of San Francisco’s finest, there was not a bad cocktail to be found in the mix — competition was fierce.  Judge and celebrated chef Joey Altman commented, “I have to say that even being a Campari drinker I was blown away by how versatile Campari was in the hands of these amazing bartenders! From Ginger to Black Berry, From Rye to Tequila, each drink was distinctive and delicious!”.  Other judges were Danny Ronen, creator of the BIT for Tasting Panel Magazine, and industry veteran Steven Oliver.  The judges enjoyed the competition so much that they each agreed to judge during the main event, Altman is also the entertainment for the SF Chefs. Food. Wine. Urban BBQ with his Back Burner Blues Band.

After sipping all the cocktails the judges came up with the top six who will compete live in the tent at SF Chefs. Food. Wine. August 6 and 7, 2009.  The two top mixologists chosen from these two judgings will go head to head on the final day of SF Chefs. Food. Wine. to receive the title of Best Cocktail of SF Chefs. Food. Wine. 2009.  Each of the rounds in the tent will include a secret ingredient to be unveiled live to the contestants, so the challenge is even greater.

Cocktails will really take center stage at SF Chefs. Food. Wine. at classes, the main tent and especially the Opening Reception featuring some of the greatest “Bar Stars” and the Saturday Night Urban BBQ on Union Square.  The concert will highlight nine of San Francisco’s best cocktail bars, all under one roof!  Sample from 15 Romolo, Bar Agricole, Bourbon and Branch, Cantina, Conduit, Elixir, NOPA, Rye and Smuggler’s Cove.   Get a taste of San Francisco spirit!  Straight, Stirred or Shaken!

http://www.sfchefsfoodwine.com

SKYY Campari Cocktail Winners Moving on to the TENT at SF Chefs. Food. Wine.

Scott Baird (15 Romolo) for the Spaghetti Western

Joel Baker (Bourbon and Branch) for Lucia Bosé

Borys Saciuk for the Zapatista

Brandon Skaggs (Cortez Restaurant and Bar) for the Famer’s Crush

Carlo Splendorini (Gitane Restaurant and Bar) for The Black Ginger Dutchman

Nick Varacalli for Oscar’s O.J.

 For complete recipes go to www.sfchefsfoodwine.com

Buy tickets now!  Readers of my blog receive a discount, enter friendsfamily09 at checkout.

_______________________________________

Visa Signature® is the presenting sponsor.  From benefits that save time to benefits that help to safeguard purchases, Visa Signature helps cardholders get the most out of life. In addition to a choice of numerous airline, hotel and other premium reward partners, cardholders enjoy access to around-the-clock complimentary concierge services; epicurean events and reservations at the hottest restaurants; premium merchant offers; and access to exclusive events such as the Olympics, Super Bowl and the Tony Awards, as well as preferred access and seating at local sporting events, concerts and movie screenings. Visa Signature cardholders receive special perks and savings at SF Chefs.Food.Wine.

SF CHEFS. FOOD. WINE. is the premiere interactive urban food and wine weekend experience set in the epicenter of culinary innovation – celebrating notable chefs, vintners, culinary personalities, regional ingredients and Northern Californian flair. Union Square, August 6-9, 2009. More information can be found at http://www.sfchefsfoodwine.com.





The Judging Circuit

6 05 2009

img_7465Judging season is upon us and I have been busy judging wines, but wine competitions have come under fire lately.  LA Times writer Jerry Hirsch helped propogate the bad press by calling attention to a study conducted by retired Humboldt State professor Robert Hodgson http://articles.latimes.com/2009/jan/29/business/fi-wine29 .  It’s not new to challenge the process, but this recent four year study claims that only 10% of judges could consistently judge a wine when tasted multiple times.  This is not unusual information, most of us know that if you are presented three samples of which two are identical, but you are told that there is a difference among all three that it is almost unheard of to call out that two are the same.  Your brain creates distinction amongst the samples.  I have not seen the proof created to validate Hodgson’s claims, but I wonder about the parameters, were all the wines identical in temperature?  Were all judges tested in this way?  Were other competitions evaluated?  What time of day were the samples presented?  What about order error or the wines placed before the identical samples, this can have a dramatic effect on how that sample might taste.  There are many variables to be considered.

Frankly I am not convinced about this study until I can read the brief and fully understand the methodology.  I am saddened that at a time where so many in this industry are struggling an attack on judgings would hit.  Judgings can really help sell wine.   While Professor Hodgson says, “Consumers should have a healthy skepticism about the medals awarded to wines from the various competitions,”  I believe there is nothing about a competition that makes it less useful or less accurate than the recommendations of a retailer, magazine or other wine critic. In fact I believe panels of judges can actually be more fair than one individual’s palate no matter how critically acclaimed. 

Most critics judge open label while almost all competitions are 100 percent blind, ie the judges may have information as to the variety or the vintage and in rare instances price or origin, but they are not swayed by the label or by the reputation of the producer. Judging panels are usually diverse including winemakers, educators, retail and restaurant buyers, salespeople, writers and sometimes even consumers. The diversity of the panel allows for checks and balances while a writer that tastes for a review gives you only the impression of one palate.

Granted, judgings are varied in the quality of the judges and their prestige, so I generally try to evaluate which judgings are worth doing.  Consumers might think to do the same thing, just as Parker may appeal to some while Tanzer appeals to others, perhaps consumers can gauge the competitions that seem to fit with their general palate preferences. 

On a personal level I gauge which competitions are most enjoyable and that is usually a reflection of the calibre of judges and the sense of camaraderie amongst them. That said there are judgings that are of course well respected that I have not been invited to. Not only do judgings offer a source of information for consumer buying and give wineries medals to tout and display, but they are a great resource for wine buyers- many use them to find out what wines they like without prejudice.  One of the ways I became more versed in wines of the world was wine competitions.  Sometimes you might get a chance to try wines you would never choose to open like fruit wines, hybrids or varieties you might not normally gravitate towards.  Judging with more experienced tasters is the best way to hone your palate, especially if you have the benefit of trying a type of wine that is their specialty.  It is extremely eye-opening to evaluate wines fairly even if they are of a style of which you are not normally fond. 

Most competitions treat the wines as a group amongst themselves, for example a gold medal Syrah doesn’t need to be the best Syrah you have ever had, it’s more like a county fair judging of livestock, how does the wine match up compared to the other wines entered.  I have never tasted the wines he makes, but Hodgson claims that he conducted this study because wines he entered into competitions sometimes won gold medals and other times won nothing.  All I can say is a girl might win a crown at her home town beauty pageant but that doesn’t make her Miss America.  It all depends on the competition. img_4640

 

 

 

Dallas Morning News Competition http://www.dallaswinecomp.com/ (February)

When time allows I like to take in some of the local culture.  The days I was in Dallas the King Tut exhibition was in town so I was able to visit that with my friend Joel Butler, MW.  Over thew weekend we were comfortably housed at the lovely Hotel Adolphus.

Dining experiences included York Street, an amazing but tiny restaurant in an unusual location (6047 Lewis) with my friends Dr. Bob Small (he makes Dr. Bob’s Handcrafted Ice Cream http://www.drbobsicecream.com/ try the Strawberries with Sour Cream & Brown Sugar) and Drew Hendricks of Pappas Bros. Steakhouse.  The next night was a walkaround tasting of last year’s winning wines with some of the area’s top restaurants.  Particularly notable was the White Seaweed Salad from Tei-An, so I joined Drew and our friends Meghan and Brandan there.  We had the Omakase (tasting) menu including the phenomenal pairing of buckwheat tea with a truffled risotto.  I also thought the soba course with egg was incredible.  Tei-An 1722 Routh Street, Suite 110 Dallas, TX 75201 214 220-2828

National Women’s Wine Competition http://www.nwwc.info/ (March)

In Santa Rosa the National Women’s Wine Competition offered a unique opportunity to interact with some of the most amazing women in the industry.  We hit some local dining spots such as Syrah Bistro 205 Fifth Street, Santa Rosa, CA 95401 707 568-4002 www.syrahbistro.com and of course Willi’s Wine Bar 4404 Old Redwood Highway Santa Rosa, CA 95403 707 526-3096 www.williswinebar.net

San Diego International Wine Competition http://www.sdiwc.com/

Part of my love of competitions is visiting fun places!  The luxury of staying at the Westgate Hotel in San Diego can’t be beat.  Add to that a visit to Old Town San Diego (missed that this time).  I did make it to the amazing San Diego Zoo (www.sandiegozoo.org) where I had the chance to see BABY meerkats.  That’s right BABY MEERKATS!!  (I love meerkats almost as much as wine.)  Let me tell you though, the pandas were pretty BORING.  I also ate at El Indio a fun Mexican restaurant and tortilla factory near the airport just off N I-5 (exit Washington Street and proceed north) at 3685 India Street (619) 299-0333.  It was founded in 1940.  Really good chips and taquitos (they claim they first coined the word taquito.)  www.el-indio.com.  We also enjoyed two meals at the Yard House, one of the better chain restaurants with an unending selection of beers on tap.  They carded me too, twice!  Made me feel great.  The gala dinner was a blast as Robert Whitley was kind enough to allow me to sing two of my songs acapella for the group to raise cash donations for Camp Oliver.   Hmm, maybe they were paying me to STOP singing?!  One of the highlights of this judging was an amazing little day glow pink wine that I thought tasted EXACTLY like Tootsie Rolls.  While fruit wines are a unique and often scoffed at judging category there was also an amazing little strawberry wine (Saint James Winery $8.99), but this “Tootsie Roll” wine was astounding.  Let’s just say that I would have been able to suck that stuff down as a Freshman in college.  It was from Trout Springs Winery and called Afternoon Delight ($19.99).  We sent it to sweepstakes so that everyone could taste it!

Los Angeles International Wine and Spirits Competition (formerly called Los Angeles County Fair Wines of the World Competition) http://www.lawinecomp.com Wine Judging May 27-29, 2009/Spirits June 1-2, 2009

Held in conjunction with the Los Angeles County Fair Association I have to admit this is my favorite competition of all.  The number and calibre of judges is amazing.  We also all know how to have a really great time.  I may hold some bias as I am the Chair of the spirits side of the competition.  The ability to judge with such an esteemed group cannot be beat.  I learned my judging skills due to the amazing help and guidance from the best on the circuit, Don Galleano, Gary Eberle, Mitch Cosentino, Darrell Corti, Dan Berger and many others.  Plus judges are often invited back to attend the Los Angeles County Fair in September where they teach consumers directly about the products they judged.  This cannot be beat, plus you get to eat fried twinkies and sno cones and watch pig races and see baby animals.  And Dr. Bob runs it so there is always ice cream!  And Tequila!  YAY!

San Francisco International http://www.sfwinecomp.com/ (June)

The San Francisco International judging is another fun event held annually by Anthony Dias Blue.  There is a friendly rivalry between the SF competition and the LA, but Andy still keeps inviting me back, I am honored.  He and his crew of judges are some of the funnest (I know that is not a word) in the biz.  We have been known to judge hard and party hard!  There has been occasional karaoke…enough said.





Las Vegas Bar Show: Innovative Product Awards and Honorable Mentions

1 05 2009

Yes, granted, my job is kinda weird.  I do all sorts of random things but even I concede that the weirdest of them all is the Vegas Bar Show.  The Show is run by Nightclub and Bar Magazine in Las Vegas annually in conjunction with the Restaurant Show and Hotel Show.  The Vegas Bar Show is to my knowledge the largest in the United States.  I have not been to any of the other shows, but this show is really unique.

At this show you not only find great spirits producers, interesting innovations but also craziness, craziness to put other spiritous events to shame.  The event is fun of course as you get to run around and taste new spirits but at the same time there are a slew of wristband vendors, glassware vendors, disc jockey suppliers, urinal cake vendors, exterminators, etc.  So if you are in fact a bar or restaurant owner this show has some very real merit to you.  Add to that energy drinks, costume salespeople (do you remember that CSI about Las Vegas’ Furries that dress up in animal costumes?  They had these there in case you need them), and stripper pole salespeople.  Spirits companies have realized that the majority of attendees are male and as a result have numerous “models” on hand to promote their products, dancing, sliding down plastic slides into pools of energy drinks and the like.  Ironically the show has a disclaimer that says “Attendees would avoid wearing any clothing that may be interpreted as promiscuous, provacative or overly suggestive.”  but no one seemed to be cited.

The bar show is not all about fun and games and “micro” wrestling, it also offers many seminars, mix offs, parties and event that make it educational.  While the scene was very crazy I was able to glean some interesting information about new trends and some interesting products!

Great Products (REALLY!)

Amarula Cream

This was an exciting spirit from Africa made from the Marula tree.  Technically known as teh “Sclerocarya Birrea” this tree produces a fruit with white flesh around a large stone.  Elephants are known to be drawn to the fragrant ripening fruit and come from miles away to eat from the tree, so it’s also known as the “Elephant Tree”.    This liqueur is made from this Marula fruit and has a really unique flavor.  Texturally it is of course creamy, but it is not as sweet as you would expect.  I can think of some really interesting applications for it and have to say I was really surprised at how much I enjoyed it as I am not usually a fan of cream liqueurs!  Imported by A.V. Brands, Columbia, MD.

Mekhong The Spirit of Thailand www.thespiritofthailand.com mekhong

Mekhong was something I had never tried and I really liked it.  It comes from Thailand and is really unique, like nothing I have ever tasted.  It is distilled from cane and about 5% rice.  They have created a recipe book with the team at Employees Only in Manhattan and I expect that once tasted by more bartenders this will be a bit hit across the country.  Somewhat spiced, strong yet not overly so and very mixable with citrus or tropical fruits it was exotic and intriguing.  I can’t wait to get a bottle in my hands to see what else it’s capable of!

Mejor Tequila www.mejortequila.com

Mejor offers some really flavorful and correct tequilas.  They had a silver, Reposado and Anejo but I have to say I was also intrigued by the appearance and packaging of their pink tequila.  I guess I am a girl after all.  What I liked about it was that it was a pretty shade of pink but was pure and agave flavored like the silver.  No added energy enhancements, supplements, bitterness, flavoring etc., just pink!

Firestarter Vodka www.firestarter-vodka.com

Although it was late in the day and I had no desire to taste another vodka, the package for this product was truly exceptional.  The vodka is made of wheat and comes from Moldova which is interesting, but the draw is that it resembles an actual fire extinguisher and has a really cool box that houses it.  The only thing I would worry about is that if I got too drunk and there was a fire, I might grab the bottle and make the fire worse.  That’s just me though I guess.

Questionable products, but perhaps useful:

Urine Off by Bio-Pro Research www.urineoff.com urine-off

I took notice of this due to the very fancy rolling “briefcases” they were doling out and did some research.  The catalog says “Urine Off uses green technology to permanently remove the toughest urine odors and stains, even old stains.”  “Urine Off also works on other body fluids such as semen, blood, etc. and many organic deposits…an effective weapon to solve the toughest hospitality issues.”  This product makes me never want to stay in a hotel again.  Did you know that the remote control is the dirtiest thing in the hotel room?  Think about it. 

The Booze Belly by P&P Imports www.pandpimports.com

This handy plastic “belly” holds your favorite beverage against your belly so that you can sneak it into a sporting event.  I was surprised that they didn’t have booze boobies, and a bit disappointed.  I would think that most folks that are desparate to smuggle their beer into a game against their belly where it gets all warm and steamy may not have that much extra room for the Booze Belly, but the boobies would be useful don’t you think?  Except that whether or not your team wins at the end of the game you’d be feeling a bit deflated.  They also sell floating beer pong holders.  Can someone tell me how you play beer pong in the pool?

VingCard www.vingcard.com

You know this company for their very useful cards that work (sometimes) on hotel room doors allowing you access to your room.  That is unless you happen to be like me who shorts the magnetic cards out all the time.  The good news is that they have exciting new technology that should allow you to use what usually shorts those cards out, your PHONE to get into your room.  I didn’t get a chance to check it out but it sounded convenient to me.  On a side note, I stayed at the Flamingo, one of the Harrah’s casino chain and was dismayed that my room key card looked exactly like my Harrah’s Casino players card, whose brilliant idea was that?  I was giving my room key to the pit boss and trying to open my door with points.

Noah’s Ark Resort 801 785 3680

Seems that this company sells the right for sale for 300 lovely animal motif rooms that look like Noah’s Ark.  “All features are Noah and the Flood related.”  Computer generated rainstorms and rainbow in the Rainbow Restaurant and best of all Mt Ararat ballroom.  I think if you have a hankering to open a business franchise screw Dunkin’ Donuts, this is what you’ve been waiting for.

And the winners for NOT such a good idea:

Agwa de Bolivia Coca Leaf Liquor www.agwabuzz.com coca-leaf-liqueur

Sorry, but anything that says “Warning No More Than 3!” is not for me, but perhaps you would really enjoy it.  This liqueur contains 40 grams of coca leaf extract per liter and is made, where else, Amsterdam.  It happens to be 100% Natural and also contains Guarana and Ginseng, talk about a buzz.  They suggest serving with a bite of fresh lime before which “activates the alkaloids of the coca leaf to produce a powerful oxygen buzz.”  I opted to skip this one. 

Smokeless Cigarettes (multiple booths)

Pure nicotine straight to your lungs!  You don’t even need matches!  Apparently it’s better for you since you don’t have to get all the carbon monoxide, just pure nicotine.  YUM!

The DraftMaster by ESS Ellickson Software Systems 866 503-0578

“The 21st century pitcher!”  “Allow your customers to pour their own draft beer AT THEIR TABLE while you control How much they consume… Get paid for every drop!”  How in the world is this legal?  Does this tap card them too?  Although I think I see a place for this in airport bars where it seems the waitresses don’t realize that EVERYONE in there has places to go.  Except them.  Ok, now I see.

Off the strip

Laura Herbert, my good friend from grammar school who happens to now be on the Board of Trustees of the Burlesque Hall of Fame www.burlesquehall.com has shown me that there is more to Vegas than the strip.  First, Frankie’s Tiki Bar is a great place, not too far from the strip, to indulge in your inner tiki.  Be aware that it tends to be pretty smoky but the cocktails are great and the new owner has created a crazy tiki vibe.  The way Vegas should be!

Forever locals have been telling me about the infamous Lotus of Siam restaurant, 953 E Sahara Ave #A-5, 702 735-3033  Hard to get into but worth it and their Tom Ka Gai might just burn a hole in your stomach or make you cry, so be CAREFUL!  But it’s well worth the pain.  The food is incredible and the wine list is something Riesling and Gruner Veltliner afficionados would die for, and well priced.  I am sure that after saying this that my Vegas friends will give me the “what for” for telling you about it and this may need to come off my site soon, so take down the info and GO!

Laura and I hit a party for Hendrick’s Gin at the Artisan Hotel, (1501 W Sahara Avenue, Las Vegas, NV 89102 www.theartisanhotel.com) one of the nicer properties off the strip.  Comfortable bar, cozy atmosphere and apparently a great place to stay.  Maybe I was swayed by the Hendrick’s cocktails?  But I had a great time.  Sometimes you just need to get away, even in Vegas.  Try also the Green Valley Ranch and the Red Rock Hotel, two nice off strip casino hotels that let you escape the strip mania.

 

TIPS

I was able to get a $56 rate at the Flamingo Hotel, very decent accomodations, because I am a gamber.  If you gamble at all please be sure to get a players card at each location at which you spend money because you can get great discounts!





Resume vs Reputation-How to Get More than 15 Minutes in the Wine Business

1 04 2009

Almost weekly I get a call or email asking what it takes to be in the wine business.  For awhile I even got calls saying, ok, so I just got in the wine business last quarter and I have taken a few classes, so I was wondering how I can do what you do?!

I respond, “Well, it’s a long road!”  And I explain my path… College education in food & beverage, great connections,  lucky chances, bartending, retail experience, waiting tables, inventory, stocking, intensive study for the MW, money spent on travel, humility, etc. and then they say, “Well, I want to do what you do but in 3 years, not 10.” 

WOW!  Do they realize how insulting that sounds?  I think to myself, “So do you really mean to say that I wasted all that time stocking and serving drinks and such, and that you could just take a class and be a professional.  Really?”  Sure if I had just had that bright idea of calling up a professional in the industry and asking for an informational interview I’d be Jancis Robinson today.  NOT!   

I was fortunate enough to be trained by the best in the business, those that were at the top of their game and I believe that if you ask most of them they will tell you that there are no short cuts into the wine business.

 Of course there will be those that say, “But I have a fantastic resume!”  And sadly a lot of those folks do get very impressive sounding jobs.  I’ve been seeing a lot of this lately.  Now that anyone can blog, who needs real world experience?  Ironically many publications will hire someone just on a resume (lucky you!) and allow you to write a column or feature or whatever because they think you have great credentials.  But the truth is do they fact check?  Do they know that your last five “gigs” were incredibly unhappy with your performance?  Do they realize that REAL educators actually then have to step in and perform crisis control?  Do they understand that you are actually a fraud?  All too soon they will realize that not only is their new hire not qualified, but they are not respected in the industry. 

I may sound overly critical, but I just really don’t want you to fall into the same trap.  Credentials may help get you to the top, but you won’t be able to stay there and it certainly won’t make you any friends. It reminds me of one of the greatest management concepts I learned at Cornell, the Peter principle, “In a Hierarchy Every Employee Tends to Rise to His Level of Incompetence.”   This happens more often than you can imagine and it’s a recipe for a quick rise in the industry and a quick fall from grace. 

Believe me, I understand the desire to take the fast track, but when you guys who want the fast track ask me for my advice and then tell me that you are not willing to put in the time and effort to get there, I immediately lose respect.  Ask any MW/MS and they will tell you that achieving success in the wine industry is not a short term proposition.  It takes years, even a lifetime or generations.  You are dealing with a product that is many years in the making.  Patience in the wine industry is more than a virtue, it’s a necessity.

So here are my top 10 suggestions for becoming successful in the wine business (not to imply that I am a success by the way.)

10.  Be OPEN to ideas.  There is no one right way, no one credential or degree that can buy you a spot at the top of the business.  There is no perfect job to launch your career.  Don’t forget that it’s not the destination but your path that is what makes you an asset to the wine industry.  I never did achieve the Master of Wine title but if I did not devote so much time and energy to it I would not have made it to where I am today.  I would not trade those years for any initials after my name.

9.  Be INQUISITIVE.  Ask questions, get opinions, do research, find out as many possible explanations as possible and then search for the answers.  

8.  Be PROACTIVE.  No one, not even the very best educators out there, will be able to teach you what you need to know to become an expert.  You must always be learning, searching, enriching yourself.  This is not a static business but requires constant research.  Take what resonates with you from each mentor and find your own truth by combining all these lessons.

7.  Be SOCIAL.  Your best possible asset is the network you create.  Getting to know the major players can be helpful, but do not discount your peers or those you would think are “behind you.”  You never know where these people are going to pop up.

6.  Be GENUINE.  It’s all too obvious when someone is out there trying to gain momentum by stepping on the shoulders of others rather than taking the time to chart a course all their own. 

5.  Be RESPECTFUL.  Do not assume the business owes you anything.  We are very fortunate to have opportunities to taste, experience, dine, and travel.  Take these for granted and you will have lost an incredible lesson. 

4.  Be KIND.  Don’t forget that you are not in the business alone.  There are plenty of support staff that help you do what you do.  A busser or dishwasher in a restaurant, a delivery person, vineyard workers, these people all incorporate their work and effort into making you look good and making you a success.  The way you treat them ultimately reflects on your reputation.  I am amazed at how I have seen people treated.  You would be surprised to find that it does not go unnoticed and immediately reflects on your character.

3.  Be PROFESSIONAL.  It seems so simple, but the wine business is still a business.  You are expected to conduct yourself in a manner that is comparable to other businesses.  For example, that does not mean that you do not return phone calls, emails, etc. (I am definitely email/voice mail “challenged” but I never DELETE an email or voicemail without EVENTUALLY following up).  It also seems like second nature, but even at times when the business becomes social you should still be a consummate professional, ie you should not be getting drunk at tastings, driving under the influence, etc.  The benefits of this business are great but the pressures that alcohol consumption can place on you are also great, so be aware that your behavior always reflects upon your reputation whether at a tasting, event or party.  It’s a balancing game between being a fun addition to a party while still maintaining respectability.  (There are of course times I have slipped off that balance beam, I’m no Mary Lou you know.)

2.  Be GENEROUS.  With your time, your passion.  And hopefully your wine.

1.  Be HUMBLE.  Humility is an essential tenet of the industry, there is always more to learn, another vintage, another region, another paradigm shift.  Don’t ever be cocky, and don’t forget where you started, try to inspire those just starting on the same path.





Jardiniere $45 Monday Prix Fixe WITH wine

30 03 2009

The past two weeks found me at one of my favorite haunts on Monday.  Perhaps it’s because I used to work there, but Jardiniere is one of the greatest restaurants in the city.  Traci Des Jardins and her team always deliver.  Two weeks ago I went with some friends to enjoy the Devil’s Gulch prix fixe dinner, because who can beat $45 for a three course WITH wine!?  We enjoyed the charcuterie to share and then a salad with rabbit, a lamb ragout dish and a lovely rhubarb crostada all paired expertly with some Italian wines, not full glasses, but enough to hold you through each course comfortably.  We really enjoyed the meal seated at a table, but I was out of my element because I really enjoy watching all the action at Jardiniere from a seat at the gorgeous circular bar.

I went back again last week for the Dordogne dinner which included an incredibly satisfying cassoulet.  I was on my own and on the way to a Chartreuse sponsored karaoke gong show party (I know, random), so I ate at the bar this time.  Bartenders at Jardiniere are really friendly, make great cocktails and really work hard to provide the same calibre of service you would receive at a table in the dining room.  Totally satisfying.  Who knows maybe you’ll see me there tonight.

 

 

 

March 30th – Savoie Dinner

Warm Asparagus Salad, Country Ham
Giachino, Roussette de Savoie, Savoie, France 2005

Roast Hoffman Chicken, Tartiflette Potatoes
Xavier Monot, Maranges Premier Cru “Clos de la Fussière” Burgundy, France 2006

Biscuit de Savoie
Chateau de Suron Quarts de Chaume, Loire Valley, France 2000

 

April 6th – Tuscan Dinner

“Acquacotta”
Tomato, Porcini and Bread Soup
Feudi Della Medusa, Vermentino di Sardegna “Albithia” Italy 2006

Porchetta of Suckling Pig, Farro, Braised Greens and Salsa Verde
Fontodi Chianti Classico, Tuscany, Italy 2004

“Caffè en Forchetta”
Espresso Flan with Candied Almonds and Whipped Cream
D’Ancona Passito de Pantelleria, Pantelleria, Italy 2004

 

April 13th – Anchor Brewing Dinner

Fried Monterey Sardines, Artichokes, Baby Fennel, Sauce Gribiche
Anchor Summer Beer

Housemade Gnocchi, Beef Ragoût, Lucques Olives and Parmigiano-Reggiano
Anchor Porter Beer

Caramel Covered Apple and Toasted Almonds
Anchor Old Foghorn, Barleywine Style Ale

 

April 20th – Celebration of Spring Dinner

Chilled English Soup, Mint Crème Fraîche
Chehalem, Pinot Gris, Willamette Valley, Oregon 2007


Housemade Potato Gnocchi,
Zuckerman Farms Asparagus, Morel Mushrooms and Ramp Greens, Parmigiano-Reggiano
Artazuri Garnacha, Navarra, Spain 2007


Tahitian Vanilla Angel’s Food Cake,
Riesling Marinated Strawberries
La Spinetta Moscato d’Asti “Bricco Quaglia” Piedmont, Italy 2007

 

Wines subject to change.

For reservations call 415-861-5555 or book online at www.jardiniere.com

Check website for weekly menu updates.