I OPENED MY email today to find a really exciting tidbit regarding a really cool "incubator kitchen" in San Francisco. The organization, called La Cocina, is a non-profit that exists to help foodie entrepreneurs with no real capital get their products on store shelves.
I have visited the kitchen a few times and tasted my way through their "client list": pillowy light alfajores, pulled port tacos, vegetarian empanadas, herby jams. Amazing stuff. What's extra-fun is seeing these little companies turn up at the massive NASFT Fancy Food Show -- a true mark of success.
But I digress. The news that makes me smile is that Whole Foods is supporting La Cocina's second annual street food fair, and partnering with them for a special benefit dinner. I have no doubt that those who take te time to go to these will be happy that they did. Here are the details:
SHOP: Support La Cocina by shopping at Whole Foods Market on August 11: Five percent of the day's net sales at alll four Whole Foods Market San Francisco stores (Franklin, Noe, Potrero and SOMA) will be donated to La Cocina. The monies will help La Cocina produce it's Second Annual Street Food Festival on August 21.
EAT: Reserve tickets for Whole Foods Market “Around the World Bistro Dinner” Benefit for La Cocina, 7-9 p.m. on Aug. 18 at Whole Foods Market Potrero Hill, San Francisco. La Cocina's director and a forager from Whole Foods will talk about street food and such while guests enjoy a meal made by three La Cocina "graduates": a Nigerian starter from Purple Hibiscus, a Mexican dish from El Buen Comer and a Southeast Asian dessert from Azalina's Malaysian. Wine pairings will be provided by Whole Foods. Proceeds will support La Cocina's San Francisco Street Food Festival. Registration for the dinner is online at: www.eventbrite.com/event/772257844
Friday, July 30, 2010
Tuesday, July 27, 2010
WHEN ITS A WIN-WIN
Today I crunched into some really toasty pretzels from Snack Factory, then opened a $14-bottle of wine from Huntington Cellars that is gorgeous enough for a Saturday night sip; then opened an email invitation to check out the newest properties and wines in Oporto, Portugal. I don't always have time to say "yes" to such invites, but when Portugal calls, I must.
Portuguese wines are some of the most under-recognized and under-appreciated wines in the world. They are most often sealed with top of the line material -- the country is the premier producer of cork -- and they have all the spice and complexity I love in a red -- thanks to the grapes grown on the steep hillsides of the Douro Valley. Most people know Portugal for its ports, which are unique and (mostly) entirely affordable (thank you!), but it turns out that the grapes grown in the rocky vineyards there can produce a wide range of wines. I promise to tell you more in October, after I've sipped my way through the tiny country and returned to my computer.
Thursday, July 22, 2010
AQUA-AGED
NOW THIS IS funny. Big news in the wine world this weekend is the 200-year-old bottle of Champagne that turned up in the Baltic Sea. The bottle was discovered by divers and was found in some shipwreck.
According to the report, the diving instructor Christian Ekstrom who found the Champagne bottle, which is believed to be from the 1780s, opened it on his way back to shore.
He claims it was still bubbly and sweet.
Personally, I have questions: First, who says it's that old? Second, are there other bottles. Third, and perhaps the most important question: Who in their right mind would open a bottle of 200-plus-year-old champagne on a boat in the middle of the ocean and chug it from the bottle? And the taste-notes: Bubbly and sweet? Really? What color was it? Fruit? Acidity? Clarity? I could go on, but I won't.
Taking the high road, the Champagne Bureau has slapped together some tips on storing champagne (yes, you may giggle or laugh.) I've included them below (in modified form):
Aging – Although Champagne has already reached maturity by the time it is released, you can successfully store it for years in your own home. Make sure that your bottles are kept in a cool, dark place (like a shipwreck!).
Chilling – We recommend keeping the bottle cool, ideally between 45-50 degrees. (Hint: if you can't afford one of those pricey wine refrigerators, just chuck it in the ocean for a few decades -- or longer. When you want it, dive deep, then uncork it on the way home.) (Or not.) For more information, check out http://www.champagne.com/
According to the report, the diving instructor Christian Ekstrom who found the Champagne bottle, which is believed to be from the 1780s, opened it on his way back to shore.
He claims it was still bubbly and sweet.
Personally, I have questions: First, who says it's that old? Second, are there other bottles. Third, and perhaps the most important question: Who in their right mind would open a bottle of 200-plus-year-old champagne on a boat in the middle of the ocean and chug it from the bottle? And the taste-notes: Bubbly and sweet? Really? What color was it? Fruit? Acidity? Clarity? I could go on, but I won't.
Taking the high road, the Champagne Bureau has slapped together some tips on storing champagne (yes, you may giggle or laugh.) I've included them below (in modified form):
Aging – Although Champagne has already reached maturity by the time it is released, you can successfully store it for years in your own home. Make sure that your bottles are kept in a cool, dark place (like a shipwreck!).
Chilling – We recommend keeping the bottle cool, ideally between 45-50 degrees. (Hint: if you can't afford one of those pricey wine refrigerators, just chuck it in the ocean for a few decades -- or longer. When you want it, dive deep, then uncork it on the way home.) (Or not.) For more information, check out http://www.champagne.com/
Wednesday, July 21, 2010
GRAPES IN MY GLASS 2010
IF YOU ARE looking for a really fun getaway where you get to learn lots about wine, find new wines to love, eat great food and help raise funds for a good cause, the Russian River Valley's Grape to Glass on Aug. 20-22 is it.
Yes, tickets are kind of pricey, but that's because it's a first-class event. Brace yourself for spending about $350 per head for a long weekend of activities. The go to the web site and get the details http://www.rrvw.org/
or call 1.877.365.3836. Note that you will pay by the event; you get to pick the things that interest you most. Events include everything from bicycling and kayaking to winery tours and grape-picking.
If you want to know more about what the event is like, check out my blog entries from last year. I have attended this event a half-dozen times and I've yet to talk to a single person who regrets having spent the cash. Note that ticket prices go up on Aug. 10.
Yes, tickets are kind of pricey, but that's because it's a first-class event. Brace yourself for spending about $350 per head for a long weekend of activities. The go to the web site and get the details http://www.rrvw.org/
or call 1.877.365.3836. Note that you will pay by the event; you get to pick the things that interest you most. Events include everything from bicycling and kayaking to winery tours and grape-picking.
If you want to know more about what the event is like, check out my blog entries from last year. I have attended this event a half-dozen times and I've yet to talk to a single person who regrets having spent the cash. Note that ticket prices go up on Aug. 10.
Tuesday, July 20, 2010
DOUBLE CLICK
Chipotle Mexican Grill announced today that it will double its donation to The Lunch Box if we manage to forward at least 1 million junk emails to nojunk@chipotlejunk.com.
I realize that the company's donation of $100,000 if its new goal is reached (by August) isn't exactly a sacrifice. But it's a whole lot more than I could give to the cause. The Lunch Box provides nutritious cafeteria meals toschool children around the country. If the goal is reached, Chipotle's donation will serve about 32 million school children at 100,000 schools. And the food will be junk-free. I say Click it Forward.
GLASS OF HISTORY
One day, in 1429, an illiterate peasant girl who would come to be known as Joan of Arc, arrived in Chinon, in France’s Loire Valley. She had business with the Dauphin (crown prince) which she ultimately completed quite successfully.
You'll need to consult French history books for the rest of that story, because I'm about to digress... so that I can tell you the part of the story that interests me mose -- the incredible wines that hail from that part of the world.
These wines, both made from 100 percent Cabernet Franc, are incredibly interesting, sophisticated and enjoyable -- and they reflect an entirely different -- and perhaps more grown up -- personality than any California wine I've ever tasted. They are dry but not sour; and they aren't lush and juicy like California wines. Rather, they are packed with layers of spice and fruit and dirt (for lack of a better term.)
I have to say that these two wines have cured me forever of my "I don't like French wines" mentality. I don't just like some French wines. I love them. I'd buy them by the case if I had a proper place to store them.
Find these wines at K& L Wine Merchants around the Bay Area. http://www.klwines.com/
You'll need to consult French history books for the rest of that story, because I'm about to digress... so that I can tell you the part of the story that interests me mose -- the incredible wines that hail from that part of the world.
I used to say that I didn't care for French wines; that California wines are far superior in every way. But after tasting two different wines from Chinon, I have changed my mind.
The two "Joan of Arc" wines I tried included a Frederic Mabileau Racines 2007 Borgueil, and a Joel Taluau Vielles Vignes 2006 St.-Nicolas-de-Bourgueil (both $20.) These wines, both made from 100 percent Cabernet Franc, are incredibly interesting, sophisticated and enjoyable -- and they reflect an entirely different -- and perhaps more grown up -- personality than any California wine I've ever tasted. They are dry but not sour; and they aren't lush and juicy like California wines. Rather, they are packed with layers of spice and fruit and dirt (for lack of a better term.)
I have to say that these two wines have cured me forever of my "I don't like French wines" mentality. I don't just like some French wines. I love them. I'd buy them by the case if I had a proper place to store them.
Find these wines at K& L Wine Merchants around the Bay Area. http://www.klwines.com/
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