Crow Bar

It’s rare that I admit I’m wrong when it comes to food. . . but, I have to admit I’ve been severely remiss to discredit the whole gastro-pub craze. The Crow Bar in Newport Beach is proof that there is merit to one of the latest food frenzies. And, I’m not talking about “oh,  cool bar, 30 beers on tap, and a few Kobe beef sliders” hell, even Molly Malone’s in Santa Monica can cough up grub like that. I didn’t know that Orange County was capable of serving up anything other than a chain restaurant or a over-priced cliché seafood restaurant. I was truly astonished by the food, service and atmosphere at The Crow. The exposed brick walls and dark wood floors are flanked by hip crow memorabilia and art. The effect retains the sense of a traditional pub, with modern sensibilities. Cool without being too cool. It all works.

A serious obvious food/beer/wine/ delirium is hindering my ability to find a starting point for the highest of Yelp reviews I’ve posted in some time. So, I am going straight to the bar, where our meal began. They have over 24 draft beers on tap – with cult classics like the Russian River Brewing Companies, Blind Pig and Blanche de Bruxelles readily flowing it’s tough to choose . The bottled beer list also boasts a number of cult beer super stars. However, out of the corner of my eye I spot a ‘06 Saxon Brown, Parmlee-Hill Pinot Noir. No f*7cking way. By the glass? No, by the bottle Miss. At $29 bucks a pop, here this is a steal. The deal is sealed and I start with Pinot.

: The Burgers. There are four. No substitutions. The namesake Crow Burger is on ciabatta with tallegio AND gorgonzola with roasted tomato marmalade. That’s all I’m going to say.

 Pan roasted halibut with forest mushrooms, fregola sarda (my fav pasta), fennel pollen, and toasted fennel butter is the perfect fall meal and is melt in your mouth delish with my Saxon Brown Pinot.

Also not to be missed are any of the starters or salads. Tuna Confit with Tuscan White Beans. An Ice Cube Salad ( I was raised in da hood), flatbreads and the “la quercia acorn edition” a daily special from Artisan producer of possibly America’s best meat. And then there are the sides.  . . the sides. Duck fat fries with truffle aioli. Mac and Cheese. The list goes on and on.

Dessert offers more show stoppers. Torn between an Irish Car Bomb and House Made Drumstick, we decide on both. Irish Car Bomb you say? Isn’t that a shot? Indeed, it is not. Instead Crow Bar’s dessert version of the ever famous Irish shot is chocolate cake made with dark stout beer (Young’s Double Chocolate Stout in this case), filled with a Bailey’s Irish Cream Semi-fredo, that is bathed in a Jameson Whiskey Crème anglais.

The Crow Bar and Kitchen epitomizes a Gastro-Pub.  In addition to providing world class pub grub to Orange County, Crow bar sets itself from the Orange County dining scene  by using local, fresh and organic food. They also give back to the community through various fundraising efforts. A breath of fresh air from the  regional chain scene so ubiquitous to this area. Thanks for raising the BAr!

Tags: Blind Pig IPA, Gastro-Pub, Russian River Wine, Saxon Brown, The Crow Bar

The Library Alehouse on Main Street in Santa Monica is an institution of sorts. Sure, you’ve all been there but, there are a few things you didn’t know about the Alehouse. This is not your average Alehouse. If I dare say, I’d call it a modern day “green” Alehouse. What you will find here is good beer and good food, delivered to you via environmentally friendly, green practices. We’re not talking hit you over the head with patchouli oil and a pair of Birkenstocks, but a liberal approach to some rather progressive goals for a high volume, beer slinging joint.

If you’re a “hop-head” as they call them at the Alehouse then you already know about the beer selections. You race over there when you get a Twitter up-date that they have ONE keg of Blind Pig I.P.A from the Russian River (I thought they only made wine there?). If you’re community or environmentally oriented, you may know about the Alehouse’s fundraising and green efforts. If you are passionate about one, great; if you are passionate about all of the above, you will have a great friend in the Library Alehouse. As an armchair environmentalist myself, I’m madly in love with this place. They manage to combine one of the most interesting beer programs in Los Angeles with an operational philosophy that supports a greener way.

The way it started is that the Ale was approached by Santa Monica College to be part of a pilot program called Sustainable Works. They are now on their 3rd certification. Sustainable Works is a non-profit environmental education organization. Their mission is to create a culture of sustainability by offering programs that promote sustainable practices in businesses, colleges and residential communities. The programs reduce environmental impacts and promote sustainable lifestyles- ones that enhance our resources, reduce harm to human health and the environment, and sustain and benefit the local economy and community- for the sake of current and future generations.

LED lights, byoplastic disposable tableware, recycling, composting, and as much local, organically grown food as they can get are a few of things that earn them their certification.

The Alehouse goes above and beyond what is required of them for this program, for example they process their own compost and grew their own tomatoes this year. Even the beer program gets a nod from the armchair environmentalist, by stocking beers that LEED EB certified breweries, such as New Belgium and others that have sustainability practices. Don’t look to see Stella hanging around their list for long. As Tom Kelley, the Director of Sustainability for the Alehouse, would tell you “why would you want a lager that has traveled hundred of thousand miles on a container ship for months? How fresh will that beer be? What is the carbon imprint of a mass produced so-so beer?’ In order for an import to make the list, it’s got to be extra special. Kelley can also boast that there is almost zero waste produced from a restaurant that serves up-ward of 300 people per meal.

And if the beer and the green practices were not enough to woo you heart, these people are god-damned do-gooders. The Alehouse brings their environmental practice full-circle by fundraising for local charities. That’s right, the first Tuesday of each month a local charity is selected for a fundraising night. In partnership with some of the brewing companies, 15% of sales for that night are donated to local groups. The Library Alehouse truly one of a kind Alehouse, they have given meaning to the concept of a community house. So, even if you are not a “hop-head” there are plenty of great reasons to patronize this fine establishment! 

Tags: Blind Pig I.P.A, Santa Monica College, Sustainable Works, The Library Alehouse

Well, as luck would have it, I was at the Aspen Food & Wine Classic on the Murphy-Goode application deadline day. I must admit, I was a bit stressed about not being in front of my computer for the last 72 hours, harassing people on Facebook, twitter and Foodbuzz – recruiting them to vote for my video. It even occurred to me to print business cards with a link to my URL and hand them out at the event. But given the actual contacts at my disposal, I threw the 2.0 campaign techniques to the wind, opting for a more traditional approach to this competition: Namely, good old fashioned me, out there in the field with my smile. Judging by the number of votes my video received, this was a smart move.

I scoped out Murphy-Goode’s spot in advance. Prime location near the entrance of tent #1. I drag my tasting companion directly to the table —much to my astonishment Dave remembers my name?! I start with the Fume Blanc, it’s sunny out.  I nonchalantly try to slip all the A Really Goode Job propaganda in my bag. . .

Hoooold on there’s Stephanie Izard (http://www.stephanieizard.com/), season 4 winner from Top Chef! Holy smokes. First woman Top Chef. Directly in front of us. We stop for a photo op and a little chit-chat. She’s so nice. I bring her pal Rick in his “Got Biscuits?” shirt over to the M-G table and introduce him to Dave, and start him on the Fume Blanc. I’ve given both Stephanie and Rick my spiel on why /what I’m doing. Both make a point to put in a good word for me, elevating my candidate status proportionally.

Dave and I discuss the whole voting process. I wasted a lot of time. Could have been blogging, tagging, flckring or even drinking wine with people (as opposed to drinking it by myself in front of my computer while “virtually” campaigning). Typically I think of myself as smart. But, yeah? He’s right, the people that submit their video applications today will not have many votes. Still. . .

I walk away a bit more confident. Confident with my less than 400 votes (even though I was one of the first to submit). Confident that each and every one of my social media contacts is a real contact. I wasn’t on MySpace ten years ago and do not accept random friend requests from strangers. Surely I’m the only candidate who is so passionate about food and wine that she has traveled this far and spent her life’s savings just to attend the granddaddy of all Food & Wine affairs (and intends to write about it all)?!

I systematically make my way down one side of the tent. There is some organization to the way the wineries are represented but not much. So, I work through the tents like a maze. I circle back to the M-G table as the bell rings ending the first tasting to share my two best finds so far: CorkSavvy.com (http://www.corksavvy.com/) – which is website about wine (ho-hum) but, has a Free E-cellar and wine journal. You take a picture of a label you’ve enjoyed with your phone, email to your e-cellar and Voila! it’s stored there in your own wine journal/cellar. Next is Couloir Wine, an Anderson Valley Pinot Noir (http://www.couloirwines.com/). I’m excited about this wine because, a.) I loved the wine b.) I’ve recently written about the technique used to make the wine, which is cold press holding or a “day of rest” (http://didiseats.com/?p=25). Dave seems interested in both of my little discoveries. Especially the wine. “Interesting” he says contemplatively, perhaps a bit suspiciously with his brow arched. “How long does he hold the grapes?” HA! I actually know the answer to this question! “Only 24 hours.” I’m so proud of myself at this point, I can’t really recall what his reply was. Hopefully, he made it over to the Couloir booth.

I skip my way to the Washington’s Bordeaux-Style Reds and Great Value Burgundies seminars, feeling great that I am in the real world, tasting wine and meeting people on the application close date.

I’m sitting in the Aspen airport as I type. The lines are long, flights are sparse. Bad weather has created an epic bottleneck at the airport. People don’t seem to care. I think we are all still a bit giddy from the greatness of this weekend. It has truly been one of the most fantastic experiences of my life. To my right, Susan Dolye of MacMurray Ranch (http://www.macmurrayranch.com/OurWinemaker.htm) smiles at me from one row over. I met her at the Sonoma Superstar lecture; to my left are Vinny Dotolo and Jon Shook from Animal in Los Angeles (http://www.animalrestaurant.com/), they also smile and say hi, I met them at the Texas Outlaw Party party. That’s how the whole weekend has been. You ride the shuttle bus into town with Merry Edwards of the Merry Edwards Vineyard (http://www.merryedwards.com/). You stand behind Marcus Samuelsson at the coffee shop and he invites you to a cocktail party. If I had to come up with one word to describe the event, I would go with accessible – that’s not sexy or exciting, but it is what is most remarkable about this event. Over the course of the weekend you have access to some of the most influential people in the food and beverage industry. Lowly “consumers” like me are brought together with these stars by a shared passion for food and wine. Everyone here is approachable. Eager to talk, learn and educate. Danny Meyers (http://www.unionsquarehospitalitygroup.com/) is interested in hearing about what you think of his new wine; he wants to know if I learned anything about terroir at this lecture. As he leaves the tent on Sunday, he waves good bye to me. It’s inspirational to meet all of the leaders in my field. Their humbleness and enthusiasm reminds me why I have chosen a path in food and wine. 

For three straight days, I have been in the presence of greatness. A text comes in. It’s my friend Kimberly, she is hanging out with Fabio from Top Chef (http://www.bravotv.com/top-chef?c=fabio) at the Denver airport. I have an urge to scream at the Frontier airlines gate agent, “I’ve been with celebrities, now get me out of here” but, I resist. Gail Simmons wouldn’t do that now would she?

It’s day two in Aspen. We wake early. I blog. A good entry, considering the altitude and the effects of last night’s wine. The first plan of attack is to pick up our passes at the registration center. Already I am weak in the knees. The awesomeness of what the next three days will encompass is hitting me. Each pass holder receives a “green” (literally and figuratively) Food & Wine gift bag filled with all sorts of foodie swag. I immediately put my pass on for fear of losing it. I will sleep and shower with it on. I am a master at losing things. I also know that my $1,200 consumer pass is a lowly ticket, denying me access to some of the insider events. But, I am as smart and as crafty as they come. My resourcefulness will get me behind any roped-off area.

After picking up the passes, it’s back to Victoria’s(http://www.yelp.com/biz/victorias-espresso-and-wine-bar-aspen)for some nourishment. For me it’s in the form of Sweet Thai Chili ice cream, despite the fact that it’s not yet noon. I hadn’t noticed the crazy ice cream flavors they have here yesterday. I can’t resist myself. A bit more work for Design Within Reach (http://www.dwr.com/) before an amazing lunch at Ajax Tavern (http://www.thelittlenell.com/TLN/restaurants/ajax_tavern.aspx). Truffle fries are all the rage in Aspen right now. So, when in Rome . . .  the truffle fries are a must for us. So is a glass of Rose. A cool, refreshing, 2008 Bieler Rose, from Provence. I choose it because it’s from Aix-en-Provence, which is my favorite place in the South of France, not because I know anything about wine from that region. An emotional purchase. We women do it all the time. This turns out to be a successful choice, as the wine is light and crisp with hints of strawberry, and pairs well with the little crab number I snacked on. Mario strolls in as we finish a second afternoon cocktail. A diner waves, he waves back. This is Aspen after all, we are all here as a big team. And yes, he is in his ugly orange Crocs.

The Grow for Good dinner is tonight. I grumble. My lowly consumer pass will not get me in. This is a much coveted invite. Not to fear. I stroll over to the Hotel Jerome. Turns out there is a party there, where I secure invitations to The Onion Association’s Texas Outlaw Party (http://www.onions-usa.org/) after party for Friday night. I also have the opportunity to meet Brent Jones, resident mixologist at the Jerome (http://www.yelp.com/biz/victorias-espresso-and-wine-bar-aspen). Brent Jones is not just any mixologist. He specializes in molecular mixology. Now, I’ve heard of molecular gastronomy before, but never this? Wow, this guy is talented. He produces a crazy combo – it’s his signature drink. A B.L.T??? Bacon infused vodka, with seasonal tomato juice and then a foam! Half cocktail, half magic show. I think this is enough for tonight. The B.L.T will be a great primer for my first session tomorrow – In Praise of Pork.

Wow, life doesn’t get much better than this! I arrived in Aspen yesterday. I’m staying at the uber mod, Meadows Resort. We stop off at the hotel bar for a glass of wine while we wait for the shuttle to bring us into town.

Next stop the festival grounds to set up the Design Within Reach Outdoor Lounge. It’s a beautiful day, not too hot, not too cold, amazing mountain air and sunshine. There is no food or wine on the grounds yet, but the atmoshere is thick with anticipation of what’s to come!

After our “grueling” (not) work at the Outdoor Lounge, we head over to town. First stop, Victoria’s Bakery for the famous Dolce De Leche cupcakes! These things are other worldly. It’s hard to disern if you are eaating pudding or a cupcake. I guess it doesn’t really matter, all I know is that thye blow they socks off of any cupcake I’ve ever had in Los Angeles!

By now it’s Wine-thirty and we are THIRSTY. We decide on Jimmy’s and have the fine fortune of securing a table outside on the up-stairs patio with mountain vista views. A table of wine makers sit next to us, the Sommelier is dancing circles around them. They must be important. We drink on and end the evening at Brex, a great French Bistro that is new in town. I’m particularly impressed with the waiter, he is direct from Paris. Something tells me I’ll be back to this place!

In my race to create a social media storm of epic proportions, for a Really-Goode job, I have discovered some really incredible material on the internet. The “social” part of this storms keeps me very connected to my beloved laptop, far, far away from real people.

Today, I stumbled upon a company called Crushpad. Believe I dug this one up through a Facebook group? The concept is mind blowing. Crushpad is a facility that enables you to make your own wine. “Crushpad is a state-of-the-art winery where you are the wine maker.” They provide the grapes, the facility and you decide what level of involvement you have in making your own wine. Sounds too good to be true?

A step-by-step program has been created. Starting with grape and barrel selection, everything from business plans, to production and licensing; sales and marketing; logistics and storage services are provided. What seems most unique about Crushpad is its dedication to connecting its clients and creating a “virtual” community for them. “Crushnet” (http://www.crushnet.com/) is proprietary online community to connect fellow winemakers and learn about each other’s experiences. I personally LOVE all of the videos that take you through the entire wine making process. If you are new to wine and haven’t had the chance to visit a winery yet, Crushnet has some excellent video that you can watch from your computer while enjoying a nice glass of vino! They also host events and classes for members and wine makers.

I’m remiss that I am missing the up-coming 2009 Harvest Planning Open House (http://www.crushpadwine.com/event/openhouse09) event! They are always looking for volunteers (one of my favorite ways to get admittance to paid events).

For now I’ve got my eye on a couple of vineyards, Amber Ridge Vineyard
Russian River Valley, this hillside site is located immediately adjacent to the famed (and one of my all time favorite winemakers) Gary Farrell Starr Ridge Vineyard in Windsor. Life is good. If Murphy-Goode doesn’t call, now that I’ve found Crushpad it looks like I still have a future in wine.

http://www.crushpadwine.com/blog/

http://www.crushpadwine.com/

http://www.youtube.com/user/crushpad

http://www.facebook.com/home.php#/video/video.php?v=42754051675&oid=9623626972

Tags: crushpad

I’ve done a lot of writing about white wines. I don’t want the folks at Murphy-Goode Wines to think I’m biased towards white. That’s absolutely un-true. As luck would have it, I stopped by Venice Beach Wines to see how Taste Of The Nation went for them. It’s a cold, cloudy day in Venice. Rain is eminent. Finally, the right type of weather to put me in the mood for red.

I’m in the California section. Something catches my eye. A wine from Bolinas? That hippy town North of San Francisco, where, everyone goes surfing? They don’t make grapes there? But a bottle of Sean H. Thackrey Pleiades XIII Old Vines California Red Table Wine ($23.49) stares me back and say’s “oh yes, they do”. A table wine (blends of many different varietals) for $23 bucks seems steep. Oscar nods his head yes, his eyes light up. Okay, here we go!

Wow! The Syrah, Petite Sirah, and Zinfandel stand out to me. Visions of cherries dance through my head with this very fruit forward blend. I’m also getting plenty of spice here. The finish is long and what I like  most about this wine is that it is very full bodied.

I Google wine and Bolinas. Only one result comes up. It’s the story behind this wine and the winemaker, and it’s a fascinating one. Thackrey’s reputation supersedes him in the industry. He is a former Art Historian and speaks 7 langue’s. His wine experiment was initially intended as a way to cover the fence at his Bolinas home. What resulted was the noblest of wine pursuits that I’ve ever come across. His approach is just my style. Renegade wine maker who doesn’t follow the rules.

James Nestor describes him “stand(ing) out—not so much for twisting the rules of the game as for ignoring them in his pursuit to create wines unlike anything else Napa and Sonoma (or any other wine region, for that matter) are producing. His approach has made him a lone wolf in the industry, a position he obviously relishes.

The Wine Lovers Page suggest pairing a down-home Cajun meal. I know Murphy-Goode is fond of Cajun eats and music. I dig through my freezer for some Andouille sausage; pour another glass of wine and dig into Thackery’s website while dinner cooks. As far as I concerned, I’ve found my first cult wine – one that I can afford!

**The story in San Francisco Magazine is a great read. Thackery’s website is . . . for smart people. Me not included. I highly recommend taking a peak at both! **

 http://www.wine-maker.net/

http://www.sanfranmag.com/story/does-bacchus-live-bolinas

A few years back I took the UC Berkeley extension Wine & Food Studies program. I was introduced to the wine wheel in one of the first classes. To this day I believe to be one of the most genius  inventions made. There are a couple of versions out there now, one for white, one for red, one for Europe and so on. . .

Even the UC Davis website boost’s that this tool is great for the novice and pro alike! When I first starting tasting wine to really taste it, the word barnyard came up. I giggled under my breath, barnyard? Tobacco? Old Leather? Surely, the creators of this tool had one too many glasses of wine when they came up with these description? Turns out no. That little wheel was a great reference point for me.

That silly “barnyard” description became an Ah-ha moment in my tasting career. I believe it was a Pinot Noir. There was an earthy, hay scent to the nose of this wine. A light came on. The instructor has asked us to smell the nose on the wine and look at the wheel to pick a description that you found in that wine. Barnyard! Bingo! I totally got it.

I reference my wheel frequently when helping clients with wine pairings for dinner parties. I adore the little thing -  this girl who doesn’t follow rules does not often give out product endorsements, but I can’t resist a shout out for the wine wheel.

**on a side, the instructor of this class also emphasized my philosophy about no rules while tasting, each wine can smell different to each different person who smells it. No wrong or right answer, sort of a make it your own wine experience!**

http://bookstore.ucdavis.edu/Display.cfm?itemID=526

http://www.amazon.com/gp/product/189126723X

Well, well, look what the cat dragged in? I’m at Whole Foods in Venice, CA. Only in Los Angeles will you find a twist top , Gruner Veltliner, from Austria in a recyclable plastic bottle in the Organic Wine Selection Section.  I know little  about the region (where the wine comes from) or the varietal (type of grape to make the wine) but, if you know anything about me by now, you know I can’t help myself. I love odd varietals – I’m by no means an expert on anything wine. Just a subversive at heart, who, looks long and hard at  ignored grapes.

I’m also one of those armchair environmentalist, who’s recently returned from the Deutschland. So, I find it exciting to see the  two display cases of Austrian and German Wine at Whole Foods, both, categorized as “Green” wines. Wines from these regions are a new fascination to me.

Last year, a great friend of mine ( a certain French friend) had just moved to Berlin and sent me a Facebook saying “Come to Berlin, it’s AWESOME”. A few late night messages ensue. Berlin? I’ve never been to Eastern Europe. Eagerly, I click around my favorite travel site (http://www.kayak.com/) and come up with a round trip fare for $465. Not bad for Europe. No surprise really, Berlin in December is not a hot tourist destination. At the time most of Los Angeles was ablaze with smoke and ash so, some cold dark weather sounded absolutely refreshing. From New York, Berlin was a quick six hours. . .

 I arrive at Tegal three days later, somewhat un-prepared as this was a spur of the moment trip. Berlin was on my list but, not in the top ten. Not known for its gastronomy or stellar wine, I wasn’t all that excited. To be honest, as I waited through the customs lines, I worried about drowning in a German beer garden, after over-dosing on Polish Sausages, while, a group of leather clad, pierced punk-rockers, spewed beer on my pearl stud earrings. What was I doing here?? Would I be forced to drink beer all day long? Eat schnitzel for all three meals? I wasn’t sure I was cut for the Kruit’s ways?

The Frenchman retrieves me from the airport. He worked for Alan Ducaase in Paris, he assures me that I will not be for want of food or drink while in the Deutschland. His top lip curls as he shakes his head at my worrisome question about the gastronomy of this region. I guess trust him, he is French after all.

Beer is the drink of choice in Germany. It’s consumption rate is one the highest in the world, with over 6,000 (recorded) produced Beer’s, each year. My beer days were long gone. But, not to fret. I discovered an amazing array new wines to try. The region in general is known for elegant whites. Like the Uber sexy, Bio Kult, Gruner Veltner (http://www.biokultwein.at/e_keller.htm). Dry and light, mineral with grapefruit-ish fruit under tones. A great thirst quencher in hot weather! Despite the fact that it is cold and dark in Berlin, I can’t seem to get enough Gruner while Im there. The Frenchman is bored to tears with this new obsession.

While, yes the magical Gruner seems to pair well with famous schnitzel here, I do manage to try other varietals. In fact, I learned that the Germans’ are enjoying some success with new red varieties.  Due to the fact that I was robbed by a gang of gypsy’s in Prague, after a creepy train ride with Eli Roth (http://www.imdb.com/title/tt0450278/)and evening of absinth – my trusty camera and moleskin notebook are noticeable absent for the later part of the trip. Everything I eat and drink goes un-documented. Suffice to say, I am pleasantly pleased with both the wine and food offerings in Berlin. Frenchy was right.

And as I stand in the Whole Foods isle, I realize that my Gruner discovery was very insightful. If Whole Foods is boasting that this grape as a top ten seller (http://www.wholefoodsmarket.com/wine/index.php), I know that I am a really goode candidate for Murphy-Goode because my naïve little palate seems to have a good eye!