EAT SHOW, The New Standard For Tasting Events, To Launch This October 1st, 2016 In Los Angeles.

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This October 1st, the EAT Show will launch at The REEF in Los Angeles. Hosted by the event organizers behind popular food festivals “KTOWN Night Market,” “OC Block Party,” and “Crave Expo.” The EAT Show differs from the teams larger scaled festivals that have brought over 100,000 of Southern California’s foodies. It’s a more intimate showcase that is industry focused, a celebration of the culinary industry and the restaurants and chefs who are doing their part in making Los Angeles one of the food capitals of the world.
Follow them here for more details, this an event you foodies don’t want to miss and it’s going to be epic. Don’t forget to use hashtags  #The EatShow #EatShow and #DepLifestyleMagazine to be re-gram on Instagram @DepLifestyleMag.
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The event will showcase over 50 vendors from the LA and OC area, including Fogo De Chao, Seoul
Sausage, The Halal Guys, Roscoes Chicken and Waffles, Street Churros, Jeni’s Splendid Ice Cream,
Raindrop Cakes, Dino’s Chicken, and more.
There will be a ticket cap of 2,000 guests which will be spread out between two sessions, lunch and
eatshowdinner. This voids the problem that thousands of attendees face while attending other tasting events –
crazy, unorganized lines, which usually lead to overwhelmed vendors and unhappy attendees. The limited ticketing distribution was implemented to make food the headliner of the show, not the crowds.
eatshow1Tickets for the event are $50 for general admission, and $90 for VIP, which allows for early, priority
entry along with a gift bag from participating sponsors. For more information visit
DATE: October 1st, 2016
Session I: 12:00pm – 3:00pm
Session II: 5:00pm – 8:00pm
1933 S Broadway Ave
Los Angeles, CA 90005

$50 for 3 hours of exclusive tasting from all 50+ food vendors! That’s less than $1 per vendor!

eatshow3They offer limited to 1,000 tickets per session to avoid the crazy lines!21+ Open Bar! **

An industry tasting event featuring the best restaurants in LA


Each ticket gives you access to sample ALL of our amazing vendors. Purchase a VIP ticket to avoid the lines with one hour early access, along with special gifts from sponsors!
Confirmed Restaurants & Sponsors*
118 Degrees
Aqui Es Texcoco
Aroha New Zealand Cusine
Boxed Water*
The Brixton SM
Cacao Mexicatessen
Chibiscus Asian Cafe
Chocolate Chair
Choctal
Clearly Kombucha*
Cold Bruja Coffee Co.
Dahlicious*
Dino’s Chicken & Burgers
Dirt Dog LA
Enlightened*
El Tepeyac Mexican
Emporium Thai
Fala Bar
Family’s Beef Steakhouse
Fogo De Chao
Fruigees*
Glico*
Golden Owl
Haagen‐Dazs*
The Halal Guys
Hanaro Sushi
Hansen’s Cakes
Helados Pops
Jangsoo Makkoli*
Jeni’s Splendid Ice Cream
Krave Jerky*
Kona Red Hawaiian Coffee
Company*
Komodo
Lady M
LAVA Bloody Mary Mix*
Le Petit Paris
Lucky Boy Burgers*
Lucky Strike
Maggiano’s
Max City BBQ
Monster Energy Drinks*
Nitro‐Pop
Norigami Tacos
Nyotaimori Sushi Experience
Okamoto Kitchen
Organic Gemini*
Pig N Whistle
Pop Champagne Restaurant
& Bar
Raindrop Cake
Restauration Long Beach
Roscoe’s Chicken & Waffles
Seoul Sausage Co
Sipp*
Smarty Pants Vitamins*
Stir It Up
Street Churros
Summer Buffalo
Swami’s Sandwiches
Temple Premium Protein Bar*
Tentenyu Ramen
Tito’s Handmade Vodka*
Tom’s Urban
Tsingtao Beer*
Vita Coco*
Woo Bamboo*
Yelp LA*

Yojie’s Japanese Fondue .. and more!

Company: Lights and Sounds Collective and Ganma Magazine.

 

Murrieta’s Well Estate Vineyard in Livermore Valley, California

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Just recently re-opened to the public in Livermore Valley this
muriettas-frontyard-6summer 2016, Murrieta’s Well specialize in terroir-driven, limited production wine blends. Their winery name pays homage to Joaquin Murrieta who discovered their historic estate nestled in the Livermore Valley in the 1800s. His spirit of exploration inspires their unrestrained winemaking philosophy of artfully handcrafting the finest small-batch wine blends that showcase the best of their estate each vintage.

What makes Murrieta’s Well unique

They believe in the art of blending – all of their wines are crafted to murrietas-barrelsshowcase the best of their estate each vintage, so the composition of their wine blends will change each year to reflect this philosophy.

They have a small lot approach to growing and making their wines. In the vineyard, they pick the prime location for each varietal – caring for them as individuals based on what techniques will help produce the best fruit. In the winery, they make each varietal as an individual wine, then blend them together and age again to create wines that are a beautiful survey of the estate.

All of their wines are sourced exclusively from their estate, which helps them ensure consistency of style and deliver a high-quality tasting experience vintage after vintage.

murrietas-robbiemeyerWe also got to chat with Murrieta’s Well’s  winemaker, Robbie Meyer. He is an acclaimed winemaker who has worked over 19 vintages in some of California’s best winegrowing regions (Napa Valley, Santa Barbara and Sonoma). His wines have collectively received over ninety 90+ point ratings.

Their newly re-modeled estate is  approximately 500 acres, stunningly beautiful,  the place is gorgeous. It’s all lit up with twinkly lights and even in the daylight projects a dim, romantic feel to it. It’s definitely a great place to host your special vent.

muriettas-foodMurrieta’s Well also offers food pairing and it serves at their patio. Menu includes Market Fresh, Charcuterie, Cheese, Shrimp & more. The Dungeness Crab Roll was perfect with their refreshing  Chardonnay. The Eggplant Parmesan Flatbread with their Tempranillo. We enjoyed the Beef Short Rib and Polenta pairs with their Small Lot Cabernet Sauvignon. And the B.L.T. Flatbread goes just about any wine, but we love to pair it with their structure Cab Franc.

muriettas-frontyard-2If Wente Family Estate is a popular for their Summer Concert fans, the beautiful re-modeled Murrieta’s Well Estate Vineyard is going to be a for weddings and celebration events destination in no time, in Livermore Valley wine country.

They grow 21 different varietals, on three soil profiles,  elevation from 560’ – 860’ feet above sea level.

murrietas-vineyards-2They offer these vineyards:

• Hayes: 560’ – 860’
• Ernest: 575’ – 615’
• Louis Mel: 575’ – 715’
• Raboli: 615’ – 650’
• Sachau: 615’ – 845’

They plant specific rootstocks and varietals where they will best thrive in each of these soil profiles. All are well drained gravel, but have different rock compositions that will affect how the vines grow. It is important to recognize that each soil type exists on the property in different areas and the position/aspect, slope, and elevation also play a major role in how the vines develop.

murrietas-robbiemeyer-carolynwente1. Livermore = very gravelly coarse sandy loam;
2. Pleasanton = gravelly fine sandy loam – cultivated;
3. Positas = gravelly loam, annual grass pasture.

Their history goes way back since 1884, Louis Mel fell in love with the estate and purchased the land for him and his wife. Mel built a gravity flow winery into the hillside and planted a vineyard from cuttings from famed Chateau d’Yquem and Chateau Margaux.

murrietas-wineWe got to hear the fourth generation winegrower Carolyn Wente sharing her growing up on the vineyards, how her family business has helped and prospered this region since day one.

In 1930, Louis Mel sold the property to his friend, Ernest Wente. The property has been part of the Wente Family estate ever since.  In 1990, Fourth Generation Winegrower, Philip Wente and his friend, Sergio Traverso partnered together to revive the winery. They named the winery and wine label, Murrieta’s Well, paying homage to the rich history of the property. In 2010, they launched the  estate wine blends – The Whip and The Spur – in celebration of our 20th anniversary. Then 2016, they released our new package and remodeled our historic tasting room. Now that opens to public by appointment only.

The Wente Family Estates is the oldest continuously-operated family-owned winery in the country, owned and managed by the murrietas-tasting-roomfourth and fifth generations of the Wente family. The family owns of estate vineyards in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations. All of their wines are distributed throughout the United States and select brands are featured in over 70 countries worldwide.

In 2010, Wente Family Estates was among the first wineries to murrietas-eventreceive the Certified California Sustainable Wine-growing designation, and one of the only wineries to certify every aspect of its business. In 2011, named Wente Family Estates was named American Winery of the Year by Wine Enthusiast and a top 30 wine company by Wine Business Monthly. With the deepest respect for the knowledge passed down from previous generations, the fourth and fifth generations of the Wente family continue their global vision for wine quality and integrity through passion, dedication and pursuit of excellence.

Visit Murrieta’s Wells
3005 Mines Road
Livermore, CA 94550
Tel: (925) 456-2395
Website: www.murrietaswell.com

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All Things Pig and Pinot at Silver Trident Winery – Ralph Lauren Tasting Home, Yountville, Napa Valley June 2016

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If you in Napa Valley  this weekend, and would like to attend this “All Things Pig and Pinot” at Silver Trident Winery – Ralph Lauren Tasting Home, Yountville, Napa Valley.  To mark the release of their 2014 Benevolent Dictator Revelry included. It’s complimentary and delightful for their Flagship members.

Tickets are still available here – Contact: Brian Woolery 707.945.0311,  or email: brian@silvertridentwinery.com.

silver-trident

Some of the most magical moments in the Napa Valley are when friends open up their hearts and homes to share wine in a relaxed and welcoming setting. That’s exactly the experience we’d like to provide when you visit them.

Imagine walking into a Tuscan-style stone building in the heart of the charming town of Yountville, within walking distance of the celebrated French Laundry and other Michelin-starred restaurants. It’s intimate and inviting, with a warm and beautifully appointed living room, dining room and library. There’s no tasting bar, no rush, no standing on your feet.

SilverTrident_Family_29718You’re in the private home of a small family winery, and you’re greeted by a friendly, knowledgeable host, who invites you to make yourself comfortable and settle in for a relaxed tasting of outstanding wines.

Now imagine this: Just about everything you’re admiring all around you—from the art and decorative accents to the furniture and floor Silver Trident Ralph Lauren 1coverings, from the serving trays to the crystal wine goblets—has been curated in association with Ralph Lauren Home. And, just like their wines, it’s all available to add to your collection.

Welcome to the Silver Trident Winery Tasting Home. A whole new approach to wine tasting that pairs great wines with world-class home décor. A whole new experience of luxury and comfort.

Follow them on:

Website: SilverTridentWinery.com
Twitter: Twitter.com/silvertridents

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by Manda Bear

Taste of Mendocino 2016 – Saturday, June 25, At Fort Mason Center for Arts & Culture

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If you in San Francisco this weekend, and would like to take a break from the Pride Parade, Taste of Mendocino, brings the wines to you. Tickets are still available online and at door, but don’t wait. It’s a cool event that you don’t want to miss. www.tasteofmendo.com

TOM-HappyDance

Taste of Mendocino”, an exclusive showcase of Mendocino wine and handcrafted food items, is coming to San Francisco on Saturday, June 25th, at Fort Mason’s beautiful Gallery 308, from 1pm-5pm.

Luxury travel and fine wine are a natural combination, so Mendocino WineGrowers Inc. has partnered with Surf Air, the nation’s first members-only private flying club.  Surf Air will randomly choose two lucky participants at Taste of Mendocino to receive a free round trip ticket to any Surf Air destination.  A $5,000 value, the lucky couple will fly between any of the Surf Air destinations in California and Las Vegas.  Must be present to win.

TOM-BlinkGoneOver 30 Mendocino wineries will be pouring small lot wines, and artisanal food producers from Mendocino County will be serving up delicious samples to complement the wines.  Attendees are sure to find at least 30 more reasons to fall in love with one of America’s favorite wine destinations.

Hosted by Mendocino Winegrowers, Inc. and Visit Mendocino County, this intimate wine event will celebrate the people and products that make Mendocino County such an unforgettably special place.

Tickets are $60 per person and available online at www.tasteofmendo.com

Follow them on:
Twitter: Twitter.com/TasteOfMendo 
Facebook: Facebook.com/TasteOfMendocino

by Manda Bear

Pasote Tequila by 3 Badge Mixology

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We got to try all Pasote Tequila Blanco, Reposado, and Anejo recently at the launch party in San Francisco. We got to try the cocktail version and the straight up shots. We enjoyed it very much. It’s perfect for this Summer season.

pasote tequila 1There’s 9 new tequila brands are launched each and every month, according to the data of Tequila Matchmaker NOM database. Isn’t that amazing? Some of them taste and smell quite similar, we are no tequila experts, but we have our fair shares of drinking them.

We dig up a little more about this new Tequila, it was made by Felipe Camarena in his distillery, El Pandillo, which is located in the Los Altos region of Jalisco. He touches every single one of them when they live the distillery. He’s a master distiller as people call him.

pasote tequila3 Badge Beverage Corporation has introduced Pasote, a line of Mexican tequilas made from 100 percent pure blue agave. The new Pasote tequilas will be sold in select markets throughout the U.S. by the company’s spirits division, 3 Badge Mixology.

Named for the fierce spirit of Aztec warriors and their uncompromising commitment, Pasote includes Blanco, Reposado and Anejo tequilas. Each is made from ripe blue agave that is evenly baked and then carefully distilled with pure rainwater and natural spring water in copper pot stills.
pasote tequila cocktailsPasote’s master tequilero grows blue agave in the Jalisco Highlands in Mexico and uses traditional production techniques to make the notably pure and distinctly herbal Pasote tequilas.

“Pasote represents the highest quality and craftsmanship in tequila,” noted August Sebastiani, president of 3 Badge Beverage Corporation. “We use the finest ingredients and time-honored tradition in production, and we named itPasote to capture the Aztec warrior tradition of celebrating victories by drinking the sacred agave. The pasote spirit lives on in these artfully crafted tequilas.”

Pasote Blanco ($49) shows the essence of roast agave with fragrant citrus aromas, a crisp, balanced palate and an uncommonly long, silky finish. Pasote Reposado ($59) was aged six months in American oak and has fruit-forward aromas, rich, soft flavors and a finish that is long, sweet and clean. Pasote Anejo ($69) was aged for 18 months in American oak, which mellows the character of the roasted agave and gives this premium tequila soft aromas, rich mouthfeel and a long, smooth finish.

pasote tequila 3The Pasote label features three bold, hand-screened graphics of distinct warriors. Each custom-madePasote glass bottle is madeby a family of glass artisans and has distinctive, slightly asymmetrical wave patterns visible in the glass.

Pasote Tequila is available from 3 Badge Mixology, the spirits division of 3 Badge Beverage Corporation.

Website: www.3badge.com/mixology/
Twitter: www.twitter.com/PasoteTequila

Instagram: www.instagram.com/3badgecorp
32 Patten Street
Sonoma, CA 95476.
Tel: (707) 996-8463

Pasote-Tequila

 

 

 

 

by Manda Bear

pokéLOVE has landed in Palo Alto, California

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pokéLOVE is excited to announce the opening of its first restaurant in June, 2016 located in Palo Alto at Town & Country Village.

pokeLOVE4pokéLOVE has a healthy fast-casual structure with an extensive menu that has been creatively crafted by restaurateur Alex Chan and Executive Chef Colin Long. The concept for pokéLOVE was created based on their passion for creating simple food that is natural, sustainable, minimally processed, and also incredibly flavorful.

pokéLOVE cares about every ingredient and the quality of their
seafood is paramount. Chan is a man of exceptionally high personal standards and values genuine collaboration. With connections to Northern California purveyors and local ingredients, they source their seafood from some of the best sources locally and around the world, such as Wild Isles Organic Salmon.

pokéLOVE’s values are centered on the fact that “Delicious food can pokeLOVE3still be really healthy and good for you, and that you should not have to compromise taste for calories.” pokéLOVE believes in using only the freshest ingredients of the highest quality that are bursting with nutrients, vitamins and plenty of fatty acids.

We got to sit down and interview restaurateur Alex Chan this week. And we also got to try variety of the dishes, endless combination even for the pickiest eater. And if you can’t eat raw, they can can steam or bake the salmon for you. Sous vide chicken and Unagi are also on the protein list for you. Plenty of choices for vegetarian and vegan. All their sauces are gluten-free, no nut, and children friendly place.

DLM:  What inspired you to pursue this pokéLOVE restaurant concept?
Alex Chan: I have a sincere appreciation for all things food and wine.
pokeLOVE5Not counting Antarctica, I’ve traveled to 6 continents in search of the best food. Food is so much more than just 3 stars or 0 stars. I’ve been to best restaurants in the world, but I really don’t give a damn about ratings and stars.  Some of the best meals I have had are in night markets that would not pass any reasonable health inspections. But I’m cool with that. Food is so much more to me than stars.  It’s about sharing, about giving, about experiencing. Why did I start pokéLOVE?  Because I’m crazy about simple food, that is healthy food, that is really tasty.  And because what’s worth doing is worth doing RIGHT. My inspiration for pokéLOVE is create the very best poke experience by serving the best poke, with the best toppings and dressings in a fun place that is chill with a cool vibe. 
 
DLM: Do have a corporate chef to help you with creating the menu? Where have chef worked before?
Alex Chan: Our executive chef is Colin Long.  Colin graduated from pokeLOVE2the Culinary Institute in Florida. From Quattro at the Four Season’s in Palo Alto to Blowfish Sushi at Santana Row, Colin brings a unique culinary background in western and eastern flavors.  He has spent a lot of time sourcing fantastic ingredients and creating dressings that would fit in most fine dining restaurants. There is a purity and sincerity to the food he makes and to the fish that he cuts. The little details do matter to Colin. The subtle nuances of flavor, color and texture do make a difference. Even something as simple as our wakame (seafood salad), is locally sourced and has no artificial flavors or preservatives.
 
DLM: There’s quite a few poke restaurants popping up around the Bay Area recently. Do you think it’s an emerging trend now? Just like Boba drink or crawfish a few years back?
Alex Chan: It is emerging and it currently is a trend. Put good food is never trendy, good food is always “in” and the consumers move to healthy and nutritious food is not going to change.  pokéLOVE brings a unique fast casual dining experience that is exciting to this space.  Inevitably, the crème always rises to the top and some players will fall by the wayside. Our food, our vibe, our brand, our respect for our ingredients and our level of customer service is anti-trendy.
 
DLM: What’s your philosophy here and what set pokéLOVE different than the rest of the poke restaurants in the Bay Area?
Alex Chan: My motto is:” we don’t eat to live, we live to EAT!”  First and foremost, the food at pokéLOVE is so much different than other strip mall poke shops.  We give a shit about our ingredients and we treat it with care and respect.  The quality of our seafood is paramount.  We have taken great pains to source our seafood from some of the best purveyors in the Bay Area and around the world and we are the only ones to proudly offer Wild Isles Organic Salmon.  In addition to the extensive protein selection, customers can select from organic quinoa, organic farro, soba noodles, rice pokeLOVE1noodles, or even quinoa tortilla chips for their base. We offer our customers an unlimited selection of traditional and edgy toppings to build their own bowl, including numerous organic options.  We pickle all our pickled vegetables in house; including our pickled leeks, shiitake mushrooms, and daikon.  We make all our dressings from scratch utilizing natural ingredients and all out dressings are gluten free.  We don’t believe your food should have dressings that come out of a PUMP! At  pokéLOVE , we want our customers to let their creativity and tastes buds roam as we craft whatever they desire, in whatever combination they wish.  Our goal for every customer to help them find that elusive healthy balance of salty, sour, sweet, bitter, spicy, and umami in a fun, relaxed and chill atmosphere. 
 
DLM: What does sustainability mean to you?
Alex Chan: Sustainability to me means walking a fine line between eating what we want and giving a real damn about the environment and our oceans. At pokéLOVE, we source all our seafood from highly reputable vendors and we are able to trace the origins of everything we buy.  We have some wild items on our menu, but only when the item is in season and bountiful.  Our farm raised products come from some of the best seafood farmers in the world. In fact, our house salmon is from the Faroe Islands, long regarded as the benchmark salmon preferred by chefs around the world.  Beyond our food, sustainable also means to be environmentally conscious.  All our bowls and utensils are compostable or recyclable and nothing in our operations go to a landfills.  Even the garbage bags we use are compostable.
       
DLM:  How did you get to this restaurant business? What’s your background? Can you share with our readers?
Alex Chan: I was an accountant turned food dude.  After graduating from the University of Southern California, I was a Consultant at Price Waterhouse. I  eventually lost interest in bean counting, and became the Master Franchiser for Cold Stone Creamery in Northern pokeLOVE7California. I developed over a hundred units in less than 5 years.  A wine enthusiast, I jumped into the vino business and started Vintage Wine Merchants at Santana Row (“Best Wine Shop” – San Jose Mercury News Readers Poll).  A few years later, Vintage Wine Bar at Santana Row opened, serving up cabs by the glass, stinky fromage plates and became the “Hottest Wine Bar” in San Jose (METRO San Jose).  I’m also co-owner of several established independent grocery stores in the Bay Area.  I’m happily married to my crazy low maintenance college sweetheart, and has three beyond super cool kids.  
DLM: What do you for fun?
Alex Chan: When I’m not working. I love to get out on the hills and pretend that I’m in the Tour de France, play golf when my old-man shoulder does not ache, watch some USC football with the family, play Iron Chef at home, and will never turn down the occasion to have some good eats and a nice glass of wine with family and friends.
 
DLM:  You’ve emphasized community service in your career and through your restaurant. In addition to being active in many organizations?
Alex Chan: We are still evaluating which community and non-profit organizations we plan to partner with.  As a sign of how serious I am about giving back and being involved, 10 cents will to go charity for every bottle of water we sell. Community involvement is a core value of the company and we give damn about giving back to the local communities that we do business in. 

855 El Camino Real, Suite 9
Palo Alto, CA 94301
Open from 11am to 9pm daily

by Manda Bear

Santa Lucia Highlands Gala 2016

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So this month, we got the honor  to attended the Santa Lucia Santa Lucia Highlands 1Highlands Gala 2016, only one a year, more than forty stellar wineries pouring some of the world’s best Pinot Noir, Chardonnay, and Syrah – all from the Santa Lucia Highlands. For many of our artisan vintners, this is their one public tasting of the year.  We got to visit the lounge which offers the tasting and  includes additional Wagner Family Wines, including Caymus from Napa Valley.

Santa Lucia Highlands 5

This year’s Gala will be in the barrel cellar at dramatic Mer Soleil Winery, a venue not normally open to the public.

The winegrowers and vintners of the Santa Lucia Highlands welcomed us with open arms.  We got to try a lot of wines: August West, Belle Glos, Black Kite, Hope & Grace, Joyce, Kosta Browne, Lucia, Luli, Miura, Morgan, Pelerin, Roar, Siduri, Wrath and more. The SLH is California’s premier cool-climate winegrowing district. Its fifty famed mountainside vineyard estates and associated award-winning wine labels set the standard for New World Pinot Noir, Chardonnay, and Syrah.

Santa Lucia Highlands 2We got to tour the Mer Soleil Vinyard, Charlie Wagner II, the eldest of Chuck’s children and owner and winemaker for Mer Soleil winery in Santa Lucia Highlands. He personally gave us a walking tour of the Mer Soleil vineyards and production site. We got to see the production, how he makes their wines. We got to meet his beautiful family, and talked to him about his passion and how much love puts in to these bottles of wine.

Santa Lucia Highlands 6The Mer Soleil Vineyard is 450 Acres and the majority of it is Chardonnay, the rest are other grapes – mainly Viognier.

The Viognier goes into making the Conundrum wine.

The vines of Mer Soleil were first planted in 1988, most of the vines are not grafted and planted on their own rootstock. Their vines neighbor Talbott Vineyards.

Santa Lucia Highlands 4You could really feel the ocean breeze in the afternoon that blows away all the fog, clearing the sky, and also keep the vines cool. The grapes retain natural acidity thanks to the ocean winds. It’s such a beautiful vineyards with hundreds of lemon trees planted around the estate.

2004 Mer Soleil – It was very truffle and spicy wood nose.  Textures was almost oily and rich. Also hints of saffron.

roar 20142009 Mer Soleil – Some honey character from botrytis, flinty nose, with a hint of white mushroom.  Salinity/Minerality, with good acidity.
2014 Mer Soleil- Fruit Forward, almost like a fruit punch, peach, oak, and cream.
kosta bowneThey rotate and use 20% New oak for their Mer Soleil
Silver Unoaked Bottling 2014 – Clean, psritz, and a note of yeastyness. Fresh and lighter drinking than the regular Mer Soleil.
   It was an amazing day at the Gala. I hope to see you next year for the Santa Lucia Highlands Gala 2017! It’s a day of food and wine not to be missed.
by Issei Chiba and Manda Bear
siduri
auguest west
cheese pig pig2 snack tacos wine

Hyatt Centric Steps up Its Style with First-Ever Drybar Collaboration

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Today, Hyatt Centric hotels announced a new relationship with the Drybar, the premier blow dry bar brand, helping guests look their Hyatt drybar Media Event May 12 2016 Steven Gregory Photography-2852best while shopping, enjoying a taste of the local cuisine and exploring a new destination.

Beginning May 2016, professional Drybar Buttercup Blow-Dryers will begin to roll out in every Hyatt Centric guestroom nationwide. Custom DIY tips and a how-to video from Drybar co-founder and chief creative officer, Alli Webb, will also be available to help travelers achieve the perfect “blowout” for their adventures.

Hyatt Centric guests don’t live in a one-size-fits-all world. When traveling, they look for the personal touches they are used to in their daily lives,” said Jonathan Frolich, vice president of global brands, Hyatt Centric. “Our Drybar collaboration means Hyatt Centric guests will no longer need to pack their own hair dryers, leaving more room to fill their suitcases with what they need to explore the best of what the destination has to offer.”

Hyatt Centric Fisherman’s Wharf is centrally located near San Francisco landmarks including Pier 39, Ghirardelli Square, and the historic network of cable cars. Venture out to the Golden Gate Hyatt drybar Media Event May 12 2016 Steven Gregory Photography-2875Bridge and beyond from your convenient accommodations in Fisherman’s Wharf. In addition to Drybar Buttercup Blow-Dryers, travelers can also enjoy BeeKind eco-friendly bath and body products, Keurig in-room coffee brewing systems and JBL Wireless speakers rolling out in Hyatt Centric locations in the United States in May 2016.

Our team got to visit Hyatt Centric Fisherman’s Wharf San Hyatt Centric DryBarFrancisco for a made over with the DryBar team from Union Square location in downtown San Francisco,  as well as experience the new amenity of the newly remodeled and rebranded. Our team had a great time looking fabulous of our girls night out. We surely felt like a million bucks.

The Drybar Buttercup Blow-Dryers features an ultra-powerful motor to get the job done fast and efficiently. Buttercup was designed for use by stylists at Drybar shops to deliver perfect, long-lasting blowouts to thousands of clients every day. NanoIonic™ Technology helps to break up water quickly for reduced dry-time. Nano beads within the dryer emit powerful negative ions that seal and smooth the hair cuticle, helping to reduce frizz, increase shine, and trap moisture inside for more healthy-looking, hydrated hair.

Hyatt Centric DryBar 4The video tutorial provides Webb’s well-tressed tips for well-traveled guests to achieve the perfect blowout in their hotel room. Webb’s travel style video created exclusively for the Hyatt Centric brand can be viewed above. The video will be available for Hyatt Centric guests to view in their rooms and includes everything from tips to keep hair tame while out of town, to how to freshen up second-day hair and how to protect your hair from humidity and wind.

The Hyatt Centric Experience

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created for millennial-minded travelers who want to be in the middle of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery. The lobby lounge is a launch pad providing guests with information Hyatt drybar Media Event May 12 2016 Steven Gregory Photography-2906about the most sought-after food, nightlife and activities the destination has to offer, sourced from a community of “in the know” local explorers. The bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests wants and nothing they don’t, including environmentally conscious bath products, Bluetooth-enabled electronics and restaurant to-go delivery service. A team of associates are always available to aid guests in their discovery of the destination and make the most of their stay.

About Drybar:

Drybar is based on a simple philosophy: Focus on one thing and be the best at it. For Drybar, that’s blowouts. The idea was a natural one for curly-haired founder Alli Webb, a longtime professional Hyatt Centric DryBar 3stylist, who grew tired of overpaying for blowouts at traditional salons. Named one of the top “100 Brilliant Ideas” by Entrepreneur Magazine and one of New York Magazine’s Boom Brands, Drybar is on track to have over 70 retail locations by the end of 2016. The brand will continue adding to its popular line of hair styling products & tools sold both online and in its own shops, as well as at Sephora and Nordstrom in the U.S. and Canada.

Flavor! Napa Valley Mar 17-18, 2016 Recap

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Showcasing the finest in farm-to-table cuisine, world-class wines silverado resort golf1and culinary star talent, Flavor! Napa Valley is a festival not-to-be-missed next year. Guests will delight in events ranging from local and celebrity chef demonstrations to intimate winemaker workshops along with Grand Tastings and exclusive experiences that bring out the best flavors of Napa Valley.

Dep Lifestyle Magazine got to spend this spring for two days of culinary indulgence, and wine and dine with Napa Valley’s legendary talent, once again.

Marcch 17, 2016 – Chef and Winemaker Golf Tournament at Silverado Resort and Spa

silverado resortWe got to join some of the local chefs and winemakers for a day on Silverado Resort and Spa‘s championship golf course. We enjoyed a continental breakfast and 18 holes featuring specialty beverages and the famed burger dog lunch that was featured in Golf Magazine. A beautifully simple specialty of grilled ground beef on a silverado resort burgerdog2hot dog bun and all the toppings if you would like.  Then celebrate victory at the post-tournament reception where you can mingle with the chefs, winemakers, and fellow golfers over some of Napa Valley’s finest wines from Hewitt Vineyards, Sterling Vineyards, Beaulieu Vineyard BV, Acacia Vineyard, and Provenance Vineyards, and appetizers from Silverado Resort and Spa.

silverado resort - clay and clintOur team won 3rd place, along with winemaker Clint Holdsworth of David Clinton Wine Cellars, and Cindy of Staglin Family Vineyard, and Dan W. on our team. When we done, we were greeted nicely by VisitNapaValley.com president Clay Gregory and AF & CO president Andrew Freeman at the reception on a beautiful sunny day at Silverado Resort.

silverado resort - wine2 silverado resort - sterling golf flavor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

March 18, 2016 – Wine Class: Pinot Paradise

Fuel your passion for Pinot Noir with this unique tasting of sophisticated wines made with fruit grown in Carneros and Wild Horse Valley in Napa Valley.

Participants include:
Jon Priest, Winemaker, Etude Wines, Carneros, Napa Valley – the etude wines john priestPinot Noir, Heirloom, from 600 ft high, clay soil, got the San Francisco Bay view, afternoon wind, his wine is transparent, disctinvive, and expressive, 600 cases produced for this 2013 vintage.  2013 Etude Heirloom Grace Benoist Ranch Pinot Noir Carneros $95.00, rich and deeply flavored, the 2013 Heirloom Pinot Noir intrigues with its spicy entry of cinnamon, nutmeg, star anise and Orange Pekoe tea, and extraordinarily concentrated dark fruit flavors. Despite the wine’s density and generous palate of red and black cherry, blackberry and plum, it shows elegance and balance. With silky tannins and delicate oak notes of clove and toasted almond that support but never override, this Pinot Noir will develop further complexities and age gracefully for years to come. Drink now through 2024.

Steve Rogstad, Winemaker, Cuvaison Estate Wines, Carneros, Napa cuvaison eastate wine steve rogstadValley – he loves making Pinot Noir wine because it’s firm but with clarity. This particular wine is from the Milliken Peak, the hillside, the heart of the hill. This was an experimental of twenty plus blocks, more than twelve different clones. 2013 Spire Pinot Noir, Carneros, Napa Valley $52.00, 600 cases produced, on a single block, Dijon clone,  an enticing array of black and red fruits come to the fore of this wine: black cherry, strawberry, raspberry and boysenberry all vie for attention. This luscious core of fruit is enveloped in a mix of exotic spice and intriguing but delicate smokiness. Aged for 16 months in French oak puncheons, the wine has mellowed and matured yet retains an unmistakable essence of lovely floral, think rose petals and bright fruit tones.

David Mahaffey, Winemaker, Miss Olivia Brion Wines, Wild Horse Valley – He’s co-inventor and developer of an “ozone for sanitation” olivia brion david mahaffeysystem that’s now used by over 700 wineries to save water and avoid harsh chemicals. Heron Lake Vineyard is in the south end of Wild Horse Valley, 1,200 feet higher than the Napa Valley floor and five miles east of Napa town.  Olivia Brion 2012 Pinot Noir, Wild Horse Valley $35.00, 650 cases produced –  With a lovely garnet red hue, the wine opens up with lofty aromas of ripe red fruits, spices, clove, and more.

When asked how he thinks about cellar aging New World Pinot Noir, he responded: “I would rather kissing Sophie Lauren at 25 years old than at 75 years old.” The audiences applauded.

Alex Beloz, Winemaker, Poseidon Vineyard, Carneros, Napa Valley – poseidon vineyard alex belozHe said:  “Pinot Noir is a very versatile grape with softness of a white wine and a structure that can get bigger with food.” His Pinot Noir is from the seaside by the bay. 2013 Poseidon Vineyard Estate Grown Pinot Noir, Carneros, Napa Valley $32.00 – Hungary oak, 1,600 cases produced, harvested the three blocks of the hillside (top, skirt, bottom) separately, picking across the three Dijon clones: 115, 667, and 777. This Pinot Noir exhibits aromas of cherry and cola with hints of fruit, leather and undertones of plum. The wine is silky in texture. Focused black cherry flavors dance on the palate, and an elegant dash of vanilla sweetens the wine for a long, inviting finish.

Amelia Ceja, Ceja Vineyards, Carneros, Napa Valley –  Long before the California legislature recognized Amelia as “Woman of the Year” cejain 2005 for “breaking the glass ceiling in a very competitive business,” the first Mexican-American woman ever to be elected president of a winery was on the frontier of wine. We have the chance to meet her many times before, and each time, she makes us feel special with her vibrant and exude personality. She’s always full of life. 2012 Ceja Vineyards, Carneros Pinot Noir $54.00. Las Amigas Road, Carneros, aging 24 months in French barrel, 1,000 cased produced. The aromas are fresh and floral with red plum, black cherry blossoms and hibiscus scents. The palate showcases a savory medley of
Jamaica tea, dried berry, herb and spice flavors. This is a bright, crisp and balanced Pinot Noir with soft tannins and layers of textures.

We learn that Pinot Noir is such a delicate grape. It chooses where to grow and it can’t be mix with any other varietal.  Adored by many critics, prized by many collectors, Pinot Noir is one of most tantalizing yet temperamental varietals in the world. For many wine enthusiasts, this is part of the appeal of Pinot — it doesn’t reveal its charms easily.

Pinot Noir’s virtue also stems from the unique characteristics of the grape. The skins are especially delicate, which accounts for the lighter color and body of the finished wine. But, despite the delicacy, the best wines have excellent backbone and length, providing aromatic intensity unlike any other grape.

Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.

Average prices for Pinot Noir are on the rise. The Hong Kong market has a growing thirst for Pinot Noir. In March 2013, six magnums of 1995 DRC sold for $27,300.00 USD a piece. Source: Bloomberg

So you wonder why a bottle of Napa Valley Pinot Noir is so christie dufaultexpensive, only if you know how costly to grow Pinot Noir and making this wine.

Moderator: Christie Dufault, Associate Professor, Wine and Beverage Studies, The Culinary Institute of America at Greystone

Marcch 18, 2016 – Wine Class: Preservation Society

Before Cabernet Sauvignon became the most popular grape in the Napa Valley, most of the full-bodied red wines were made with Zinfandel, Petite Sirah, Charbono and other legendary grape varietals referred to as “mixed blacks.” Come find out what the proprietors of Biale Vineyard, Hendry Vineyards, Turley Cellars and other boutique producers are doing to preserve these special old vineyard sites.

Participants include:

Tres Goetting, winemaker, Robert Biale, Proprietor, Robert Biale Winery: Aldo’s Vineyard – Aldo’s Vineyard. Oak Knoll District Robert Biale VIneyards Tres GoettingEstate. The old vines planted in 1937 on the Biale ranch in Napa that produce their signature wine. They offer fourteen  different zinfandel.

Biale 2013 Zinfandel, Estate Grown, Aldo’s Vineyard, Oak Knoll District, Napa Valley $78.00, red fruits such as raspberry, plum, pepper aromas,  the palate is loaded with black robert bialeraspberry and kirsch liqueur elements. Minerals, chicory, and hints of sour red plum emerge on the long and tireless finish.

 

Tegan Passalacqua, Winemaker, Turley Wine Cellars: Hayne’s turley tegan passalaquaVineyard – Tegan was hired as a harvest intern in 2003 but was quickly offered a full time job when his talent in the vineyard became apparent.  Tegan has since further honed his skills working harvests with Alain Graillot in the northern Rhône Valley as well as Eben Sadie in Swartland, South Africa.

Between his travels & rigorous vineyard duties, Tegan began gradually taking on more of the Turley winemaking responsibilities as well, eventually becoming head Winemaker & Vineyard Manager in 2013.  A founding member of the non-profit Historic Vineyard Society, he now oversees the winemaking and vineyard duties for all 35 vineyards and 28 wines.

turleyTurley 2013 Petite Syrah, Hayne Vineyard, St. Helena – available on mailing list or at the tasting room only,  voluptous, richness as well as opaque black/blue colors, concentrated bold blackberry and blueberry fruit, exotic spice, leather,chewey tannin, drink now though 2026, age worthy wine, only 1,200 cases produced.

Mike Hendry, Proprietor, Hendry Winery: R.W. Moore Vineyard – The R.W. Moore Vineyard is located near the southern Hendry wines mike hendryend of the Napa Valley, in the Coombsville AVA. It was planted in 1905 and is maintained in the traditional, dry farmed, head trained, and field blended style. Mike and Molly Hendry have been producing wines from this iconic Napa vineyard since 2009. The earliest vines here date from 1905. Based on the age of this vineyard, many of the vines have been replaced due to disease and other factors. As they are replaced, Mike preserves the heritage of the vineyard and replants with varietals that historically have grown here. These are varietals such as Carigne, Napa Gamay and Petite Sirah.

A normal year sees anywhere between 300 to 500 cases. A typical vintage spends approximately 18 months in both French and Hungarian Oak and then a year in bottle before being released. There is less of the 2013 vintage because of the Napa Valley the 6.1 earthquake in August of 2014. Mike and Molly,  lost several barrels of their 2013 vintage.  Mike & Molly Zinfandel 2013, RW Moore Vineyard, Napa Valley $ 38,  savory, structure, continues to open up as we drink, pleasant at the beginning, got some muscle, berry notes, distinctively polish, structure, and will get better with age. 

Russell Bevan, Winemaker, Chase Cellars: Hayne’s Vineyard -” High energy and passionate are some of the words people often use to chase cellars russel bevandescribe Russell, but we’re not sure those adjectives do him justice.” wrote on their website. Wait until you meet him, full of energy, polished, and warm.  His passion for winemaking shined through during the wine class. He could have been a moderator.   2012 Chase Hayne Vineyard Zinfandel, St. Helena,  afternoon site, more oak, sweet, blue fruit, black fruit, cigar, essence and complexity of their ancient vines, ample tannins, smooth, velvelty.

Genevieve Janssens, Winemaker, Robert Mondavi Winery: To Kalon Vineyard – Geneviève’s connection to Robert Mondavi returned in 1989, when she became Director of Production at Opus One Winery. Then, in 1997, she came full circle as the Director of preservation societyWinemaking at the Robert Mondavi Winery. In 2000, she helped implement the To Kalon Project, the winery’s first major renovation since it was founded in 1966. The new To Kalon Fermentation Cellar allows Robert Mondavi Winery to make Napa Valley Cabernet Sauvignon Reserve and Oakville District Cabernet Sauvignon in a winemaking facility equal to its surrounding historic To Kalon Vineyard. “I wanted to be there for the construction, creativity and challenge,” says Geneviève. “We have created a new winery for our To Kalon estate, one of the most extraordinary vineyards on earth.”

Robert Mondavi 2012 Cabernet Sauvignon Reserve, To Kalon Vineyard, Oakville $155.00, 90% Cabernet Sauvignon, 7% robert mondavi to kalomCabernet Franc, 3% Petite Verdot – A powerful wine,  rich, spicy blackberry and blueberry fruit, cinnamon, sage, coriander and tobacco flavors. While muscular, the wine is elegantly structured with fresh acidity, fine tannins and a richly dense mouthfeel. This is their second vintage of our To Kalon Vineyard-designated Reserve. When Robert Mondavi chose the To Kalon Vineyard, in west Oakville, as the home for his new winery in 1966 he remarked that, “It was a vineyard with a distinguished history and a magical nature. Ideal soils, sunlight, and rain—to my eye, the vineyard was a treasure.” Those sentiments were re-preservation society2confirmed when the To Kalon Vineyard was named the Vineyard of the Year by the California State Farm Bureau in 2011. This Cabernet Sauvignon Reserve is blended from the finest blocks within To Kalon.

This Preservation Society class was amazing by wine educator Christopher Sawyer of SawyerSomm.com. We learn that old vines don’t need much water. We’re lucky to have these vines that as old as hundreds of year. Europe doesn’t have these vines. And to be consider historic, these vines need to be fifty years old ore more.

These winemakers are doing what they can to preserve these old vines and continue to make good wines for us to consume. So next time before you raise a glass of old vines of Zinfandel, Petite Syrah, or Cab, think of these winemakers, how hard they work to preserve the good juice that we are lucky to drink.

Moderator: Christopher Sawyer, Sommelier, Wine Educator, Journalist

We didn’t get to attend the cooking demo, lunch, dinner, nor the Grand Tasting this year. However, for the three events we attended. rick moonen katie shafferWe have learned so much from the wine classes, tasted some of the iconic wines, and golfed with some celebrity chefs and winemakers. Along with making some new friends, we got to sit next to Master Top Chef Rick Moonen of RM Seafood Restaurant in Las Vegas and Katie Shaffer of Feast It Forward in the Presevation Society class at the Culinarily Institute of America Greystone, this only happened at Flavor! Napa Valley.

Flavor! Napa Valley continues to be one of the best food and wine festivals that not to be missed. Until Flavor! Napa Valley 2017, Happy wining and dining.

Nineth annual pebble beach food & wine, MAR 31 – APR 3, 2016, Pebble Beach, CA

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Enjoy 4 days of the decadent in food and wine with an epic epicurean
event, Pebble Beach Food and Wine. One of the country’s premier destinations, bringing together the world’s Founders -217most revered culinary
talent for 3 nights and 4 days of epicurean excellence.  Attendees are invited to explore the three world-class resorts including The Inn at Spanish Bay, Lodge at Pebble Beach, and Casa Palmero, where more than 100 renowned chefs and 250 distinguished wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world. Participants include
1nationally and internationally acclaimed chefs such as Daniel Boulud, Gavin Kaysen, Stephanie Prida, Bryce Shuman, Philip Tessier, Dave Beran, Jérôme Bocuse, Mathew Peters and Joshua Skenes, will showcase the skills that place them among the world’s very best.

 

Highlights from the ninth annual Pebble Beach Food & Wine:

Lunches & Dinners:

  • Christopher Kostow & Nathaniel Dorn – The New Napa Experience: Chef Christopher Kostow‘s three Michelin stars at the Restaurant at Meadowood require a discipline of technique and talent. This year at Pebble Beach, Kostow and business PBFW_chefs_toasting_fadepartner Nathaniel Dorn will relax a bit as they début the family-style cuisine that epitomizes the “New Napa Experience.” Kostow and Dorn’s event will offer guests a sneak peek taste of their upcoming new restaurant in St. Helena, offering guests another “only at Pebble Beach” dining experience

Date: Saturday, April 2, 2016 from 6:30p.m. – 10:30 p.m.

  • South Australia – The Epicurean Way: Welcome to South Australia: our sunburnt land of wide blue skies and ochre desert sands, of vineyard-laden hills and clear ocean waters. Take a culinary adventure where the produce is real and the wines are robust and unique. Join Tasting Australia Creative Director Chef Simon Bryant and Barossa Chef Lachlan Colwill on an epicurean journey through some of Australia’s most iconic food and wine regions. Travel through South Australia via Kangaroo Island’s pristine beauty, stunning coastline, and world-renowned vineyards. U.S. chefs Michel Nischan and Bruce Kalman will join Simon and Lachlan to guide you through the flavors of South Australia.

Date: Friday, April 1, 2016 from 6:30 p.m. – 10:30 p.m.

  • Booze & Bites Lunch at Restaurant 1833: Pebble Beach Food & Wine is very proud to host San Francisco’s most amazing culinary Friday Dinner (25)couple for the annual lunch at Restaurant 1833. Chefs Stuart Brioza and Nicole Krasinsky of State Bird Provisions and The Progress have re-invigorated the Bay Area dining scene with what many consider to be the two of San Francisco’s best restaurant additions in decades. They’ll join Restaurant 1833 Executive Chef Jason Franey to create an extraordinary lunch, available “only at Pebble Beach.”

Date: Friday, April 1, 2016 from 12:00 p.m. – 2:30 p.m.

Wine Seminars:

  • Women and Wine: Master Class: In the words of acclaimed singer James Brown, “This is a man’s world, but it wouldn’t be nothing, nothing without a woman or a girl.” Historically Remix-74speaking, the wine industry has been heavily dominated by males, but at the end of the day, are women intuitively and biologically better tasters of wine? This unique seminar allows guests to explore the world of wine through a female’s perspective with moderator Christie Dufault, Culinary Institute of America’s Associate Professor and all female Master Sommeliers Gillian Balance, June Rodil and Emily Wines. Taste through a flight of wines together while discussing the intersection of physiology, psychology and gender.

Date: Saturday, April 2, 2016 from 10:00 a.m. – 11:15 a.m.

  • Big Bottles Bubbles Seminar: Ever wonder why certain wines are bottled in larger formats than the traditional 750 mL? Did you Founders-313-103know that the average glassblower’s lung capacity was between 700 – 800 mL of air, such that the volume gradually standardized? Many winemakers and sommeliers nevertheless feel that the 1.5 L size bottle is preferable for ageing. Can you tell the difference in the glass? Join the fun exploration of comparative tasting while addressing the the age old question, “Does size matter?”

Date: Sunday, April 3, 2016 from 10:00 a.m. – 11:15 a.m.

  • Champagne Bollinger: A Living Heritage: Drunk by James Bond and beloved by connoisseurs the world around, Champagne bollingerBollinger is synonymous with luxury.  It is also the only Champagne house to receive the prestigious “Enterprise du Patrimoine Vivant” award, the French government’s highest award given to businesses. Bollinger is France, a living heritage, and Pebble Beach Food & Wine is thrilled to host an unparalleled retrospective tasting of their top cuvée, “Grande Année.”

Date: Sunday, April 3, 2016 from 10:00 a.m – 11:15 a.m.

Cooking Demonstrations:

  • Cat Cora’s “World Tour”: It’s no surprise that Cat Cora has become a world renowned chef. In 2005, she made television 3history on Food Network’s “Iron Chef America” as the first and only female Iron Chef, and in November 2006 Bon Appétit Magazine bestowed her with their “Teacher of the Year Award,” an honor she calls, “the greatest recognition she could achieve as a chef.” That same month, she was also bestowed with another great culinary distinction when she was named Executive Chef of Bon Appétit. Since then, Cora has continued to evolve her craft, becoming an accomplished author, restaurateur, contributing editor, philanthropist, and television host.

Date: Saturday, April 2, 2016 from 10:00 a.m. – 11:15 a.m.

 

Opening Night Reception

opening-night
The 9th Annual Pebble Beach Food & Wine kicks off on Thursday MAR 31 at 6 PM at the famous Inn at Spanish Bay for a night of unbridled indulgence. The Opening Night Reception features delicious bites from from 23 top chefs and tasting of over 200 domestic and international wines
Get your ticket now!

Wine Seminars

With 22 dedicated wine seminars over the course of the weekend, wine2Pebble Beach Food and Wine is the perfect place for the true wine connoisseur. Whether you prefer to compare a broad spectrum of wines within a certain varietal, discover the diverse range of wines that one winery can produce, or taste how different the same wine from the same vineyard can be depending on the vintage, Pebble Beach Food and Wine offers the experience you’re looking for. Whatever tasting you visit, you’re assured to be trying the finest wines the world has to offer. A few events with tickets are still available: Get your ticket here!

After Hours v.1-01At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn.

Tickets

Three total weekend packages are available. Tickets can be purchased at: Pebble Beach Food and Wine website.

I’m so looking forward to support this great cause epicurean event, as well as meeting these chefs, and industry influencers. There’s so much to learn, to explore, and to be inspired.

Don’t forget to harshtag us on Twitter, Instagram, Facebook #PBFW @PBFW @DiningOutVegas @DepLifestyleMag and @1MandaBear.

Pebble Beach Food & Wine Hotels

Golf-41Many of the motels and hotels at Pebble Beach are within walking distance or just 10, 15 minutes drive to the Pebble Beach Food & Wine events. Nearby options, search in Carmel-by-the-Sea, Pacific Grove and Monterey also provide easy access to the event with shuttles daily by half an hour or an hour, please check www.PBFW.com website for details. To check for hotels availability here Travelocity.com/Hotels

Pebble Beach Food & Wine: 

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