.

The food and the atmosphere are just a small part of what makes a dining experience here so noteworthy. Not to be forgotten are the proprietresses of Sistah’s.Soul Food, Ms. Darleen and Ms. Debbie; they will make you feel as if you are in their living room. Although neither are from the South, their hospitality has that southern, genteel quality to it. They’re putting a lot of love into the joint. So much so they do not use salt, sugar or lard in any of their cooking. You also won’t find anything fried on this menu.

On my visit I had short ribs, collard greens and mac & cheese. The ribs are of course fall of the bone delicious, with a peppery gravy-ish sauce. Some of the best collard greens I’ve ever had, with no pork fat in them. The greens are cooked to perfection, they are neither al dente, nor a soggy mess. Mac & cheese is also perfection. I’m not sure what they do, but the consistency of their cheese sauce is velvety. Divine in fact.

Sistah’s Soul  Food ( http://www.sistahssoulfood.com/) is well worth a trip to Long Beach. Never will you find soul food this good west of the Mississippi.

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 Style Reds (http://www.washingtonwine.org/).  –This afternoon session @ Little Nell’s tent, had all of maybe 10 people. 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   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, Terroir: 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 “terroir” 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.”

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

To illustrate how Terroir affects the taste of a wine, Meyers and his partner Mark Tarlov, of Evening Land Vineyards, pours 3 Pinot Noirs made from exact same clone, using the exact same techniques. Two grapes are grown right next to each other in Oregon (heart, heart), and one Pinot was grown in Santa Barbara. I listened intently with every ounce of my concentration, and I thought, “This is IT. I’m going to figure this shit out once and for all!”

 Wine number one was grown in Santa Barbara. Wine number two from Oregon, was grown deep in iron-rich limestone. Wine number three was grown, only a stone’s throw away from number two grapes, but in a deeper volcanic ash. All three resemble Pinots, while remaining distinctly different. “Can I taste the earth”, asks the speaker?  I get a small amount minerality or chalkiness from the one grown in the deeper soil. The Washington and the Santa Barbara of course taste different to me, but that’s obvious, right, being from two different regions altogether? If I blind tasted all three once again, would I be able to ramble on about the TERROIR? Yeah…that would be a big fat no.

I would most likely conclude that they were 3 different Pinots. Different clones grown in different regions. Or even, same clones, different wine making techniques? Say one was held in American Oak, one in French Oak, another in Steel Case with old French Oak at the end of fermentation. Seems to me there must be a million different variables that could be attributed to the differences I tasted, but the last thing I would conclude would be the illustrious TERROIR.

I hang my head. The mystery lives on with a disjointed, dazed and confused Outkast’s  beat “ She Lives In my Lap”  looping through my head except the lyrics read “TERROIR lives in my head” (“make me want you, make me miss you, remind me who you are”). My head was spinning a bit. How did I miss this? Was there a rufie in my Pinot?

Through the beat in my head I came back from my daydream to hear the wine maker talking about how “stress” affects grapes. My mind again joins the seminar. Finally, these people are talking about something I can understand. I latch on.

It’s rudimentary. Stress on the vines builds character, it’s like any other life cycle. A lot of people in hell would like a cool drink of water – unfortunately, it doesn’t’ t work like that. It’s the same with wine. The harder you have to work to produce juice (as a grape) the more depth and character your juice will have.

I tasted Three Wines. One wine from the Central Coast, and two from Orgeon. The Central Coast Wine grapes lives la vida loca, while her Orgonean cousins face tougher living conditions. The small nuget of information about stress rings true in all three of the wines I taste from Evening Star Vineyards. While I may not have grasped TERROIR, I got something.

The seminar ends with a kick. Danny cranks up the Beatles. He’s made up new lyrics. We all sing along. Baby you can drive my car, if you want to drink TERRIOR. This put a smile back on my face, and I left happy. I still don’t get TERROIR, but I now know what builds character in grapes. I feel like I am on my way.

Later, I relate my frustration to a wine maker friend. He chuckles at me, “you can’t get that from one seminar, it’s something you learn with time. Sort of an acquired taste”. The beat looping in my head changes from Outkast to The Beastie Boys, and I thought, “damn, he knows what he’s talking about”.

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!

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.

Wait, let’set the backdrop.  It’s been raining hard for a good seven days. By the grace of God there is a break in the rain. My tasting partner and I hit the road. We head South and East from Dutcher Creek. Each of us trying to one up one another on the tasting road with a “secret gem”. That being a wine, or a winery that you have never tried or heard of before. It’s sort of a game. Show me your secret spots, I’ll show you mine. Well, Bill, my tasting partner, he won the minute we walked in the door at Frick (http://www.frickwinery.com/). So much so, that I’m not even going to mention any of the other wineries we stopped at. It was a slam-dunker. First of all, I looove dogs; second, I’m a freak about offbeat varietals; and third, I REVERE all things French. Rhone varietals are not necessarily offbeat but defiantly not de rigeur to Dry Creek Valley. Bill Frick is pouring. I like that. Nobody knows more about their wines than the winemaker himself. Obviously, you gotta grow what your land will yield, but the Fricks have built a nice little niche here. I’d call them THE Rhone Ranger of Dry Creek. They also have a passion for the four legged canine species, which is apparent upon entering the tasting room. Three for three before we even take a sip!

Mr. Frick, he’s a smart cookie. Temp, climate, and the touranie in his neck of the valley are very hospitable to Rhone styled grapes. Trust me, I love my Russian River Pinot Noirs and Chardonnays, but I squealed with joy when I saw Cinsaut, Carignane, Grenache blanc, Counoise. Often many of these varietals are used for blending. Mr Frick though,  he pays some serious homage to the granddaddy French grapes he grows (the Cargnane being over 100 year old vines). There is the  C cube, a blend of Cinsaut, Carignane and Counoise. I expect to fall in love with this just because it’s made of three grapes, whose names I can barely pronounce. But, it’s the Grenache that melts my heart. Oooe La, la. People in Paris would do Le Freak over this wine.

Alas we leave. Sun is shining, the weather is sweet now. Geyserville or bust. Giddy with love from Frick. There was no intention, there was no purpose in the purchase of a sole bottle of 2007 Grenache, until our little dancing feet are firmly squared at a Diavola table (http://www.diavolapizzeria.com/). Being a corn fed- Mid-Western girl, I want MEAT.  We’ve had lots of wine today, sustenance is key. Without looking at each other, tasting partner and I grumble “look at the Cicciona”. House smoked Pork Belly, Sausage, Beef Brisket, Roasted Red Pepper and Mozzarella. We grab the wine from the car, almost absent-mindedly. Again, without intention or purpose. Just a red to match our pizza. The day pretty much ends here –like that old Craig Mack song, here comes a brand new flavor in your ear. The clouds parted. Rainbow is near. I click my heels. I must be in heaven.

This wine is perfect for uber-fatty meat delight pizza. Acid, spice, a hint of sweetness to cut the fat.  OUT of this world. My tasting partner is a chemist for Gallo. Let’s just say he knows his shiz-nit. His reaction was the same. We are both gloating about our little match. It was enthrall and the perfect ending to a perfect day. Grenache +Cicciona = Pure love!

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!

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! 

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.

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!