It’s the second day of the festival, but it’s my fourth day in Aspen(http://www.foodandwine.com/). Last night was the Texas Outlaw Party. It was raucous Texan style event…held ironically in a Japanese restaurant. I’d love to show you pictures to prove that I was there, but in some sort of wine induced delirium, my camera went missing (OK, a Bordeaux delirium if you must know – Washington’s Bordeaux (http://www.washingtonwine.org/) to be exact –Style Reds afternoon session @ Little Nell’s tent, where all of maybe 10 people showed up to be precise, a make shift renegade posse forms, in the form of a wine decanter to make sure none of these beautiful Washington state wines went to waste!)

I’m the sure the camera was “stolen” though, as there’s no possible way I could have lost anything during a wine delirium.

 So, Didi 2.0, social median ,was no longer fully able to document the rest of the festival. WAH, WAH.

Despite this set back, I made a bold move. With fierce blogger determination, I selected Danny Meyer’s, Terrior: a Taste of Place, as my first seminar of the day. We are talking 10 am here. TEN A.M does not seem like the time for an esoteric wine discussion.

Although I was foggy from last night, I really wanted to get to the bottom of this “terrior” bull roar. It’s all I hear about nowadays. Yes, I know what the word means but, I’ve yet to really taste this “sense of place, where the grape comes from.”

Terrior is far beyond my junior varsity palette…for now.

To illustrate how Terrior affects the taste of a wine, Meyers and his partner Mark Tarlov, of Evening Land Vineyards Continue Reading »

Tags: Aspen Food and Wine Festival, Danny Meyer, Evening Land Vinyards, Terrior, Washington State Wines

It’s the simple things in life that make me happy. Top of the list is peanut butter. Peanut Butter, Wine and Iced Lattes would sustain me on a deserted Island for a good long time (along with pulled pork, pork rillettes and a few short ribs). As a creature of habit, everyday around 3pm my body teeters on a hypochondriac, mind made, hypoglycemic sugar fit. Not unlike Cookie Monster, ME LOVE COOKIE. I need one every day. Usually, around or near 3pm. Frozen Yogurt sometime substitutes. Not often though. I am a bonafide cookie Connoisseur!

The best cookies in the world are no longer available to me since City Bakery has closed their Brentwood outpost. That was until I discovered the Rockenwagners (http://www.rockenwagner.com) Peanut Butter and Jam Cookie. It’s pretty simple, a hardcore peanut butter cookie with a giant strawberry jam thumbprint! PB &J? Who didn’t love that? That’s what you get in this cookie and perhaps why the emotional attachment to a cookie can be so instant. This is s find if ever there was one! Three Square Café on Abott Kinney and Rockenwagner Bakery on Washington both sell them!

Tags: Abott Kinney Street, CA, Venice

I’ve been to a few wine pairings in my day. French Laundry, Gary Danko, Le Bernadine, Guy Savoy, Alain Ducasse. In fact for my 16^th birthday my father brought me to Lutece (R.I.P.) and if that doesn’t raise my tasting creed here – nothing will. Which brings me to the subject. A remarkable experience that happened recently. An unexpected, almost accidental pairing that is quite possibly of the best foodwineGasm, I’ve ever had in my life.

It is this: Frick Grenache + the Cicciona Pizza from Diavola in Geyserville. I’d like to think I’m a good writer. However, words escape me right now. It seems nearly impossible that pen and paper can ever do justice to my experience. So, I’ll do my best to describe what happened on one glorious Saturday afternoon in Sonoma County. Continue Reading »

Tags: Daviola, Dry Creek Valley, Food and Wine Pairings, Frick Wines, Sonoma County Wine Tasting

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. Continue Reading »

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. Continue Reading »

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. . . Continue Reading »

Tags: A Really Goode Job, Aspen Food & Wine Festival

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?

Tags: A Really Goode Job, Aspen, Sonoma County Wine Tasting

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. Continue Reading »

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. Continue Reading »

Tags: A Really Goode Job, crushpad