Many types of travel test your limits, but few challenge your perceptions the way culinary differences between cultures can. Bring up the fact that you ate turtle in a crowded room, and you will most likely receive a mixed bag of responses, those on the negative end being charged with anger and disappointment. Other animals may suffer similar fates, but people have a way of drawing the line.
There is definitely controversy on the island revolving around one specific turtle farm, but we weren’t there to talk politics – we were there because we wanted to experience Caymanian culture, which eats turtles. To fully immerse ourselves, we had to try it. The locals recommended Myrtle’s for its fresh turtle burgers, soups, and steaks. We went with the former at lunch, and when it arrived, it looked just like any other meat-based burger (shown above). This is a good approach for those that might not want to be unnecessarily reminded that they’re eating turtle.
The taste was similar to veal in that it was richer and sweeter than chicken and beef. This is one of the reasons turtle makes a great soup, the sweetness complimenting the salt of the broth. The burger was good, but we would recommend trying the soup for your first time, and, if you enjoy, indulging in the other preparations as follow ups. We feel the soup is the most traditional and the best vehicle to truly taste the meat. It provides more flavor enhancement than a straight-up steak and removes the blanket of the bun.
[Photo: Will McGough]
One hasn’t really tasted craft beer until they’ve tasted cask conditioned or “real ale,” unpasteurized, unfiltered beer that comes out of a firkin.
Normally, beer is fermented and passed through a filter, permanently stopping fermentation and removing the yeast and other proteins that can cause cloudy beer. It is then pumped into kegs, force carbonated and delivered to a pub, hooked up to the tap system, and served to the customer.
Cask-conditioned ale is put through an entirely different process that allows it to remain a living product with yeast that is still active or in suspension from the time it is made to the time it is drunk. After the beer’s initial fermentation, this beer, unfiltered and unpasteurized, is dosed with a bit more sugar, and pumped into smaller stainless steel or wooden casks called firkins where the yeast begins a secondary fermentation process consuming the new sugars, excreting CO2 and carbonating the beer in its container.
Unlike modern kegging systems, these firkins are simple uncomplicated barrels with no internal plumbing or valves. The firkin simply has two holes, a bung to which a faucet will be attached for pouring, and a shive where the beer is pumped in and later will act as a regulator allowing air to pass into the keg during serving.
Before industrial processes were applied to beer, this was how all beer was packaged and served. Brewers would simply pour their beer into barrels, deliver the barrels to publicans who would place the beer in their cellars, let the yeast finish its job and when the publican deemed the beer ready, he’d roll the barrel onto the bar, hammer in a faucet, loosen the bung and letting gravity do the work, he’d pour his customer’s pints.
Today the gravity faucets used to pour cask-conditioned beer have largely given way to a hand pump called a “beer engine.” The hand pump literally pulls the beer from the firkin into the glass, agitating the naturally carbonated, unfiltered beer as it comes out to create what I would describe as a whipped, cloudy and denser beer that is smooth and has a much fuller body and feel than a normally kegged beer.
What’s more, these beers are traditionally served at cellar temps (50-55º F), opening up the beer’s complex aromas and full flavors. This way, hops become more pronounced and the bready, biscuity, sweet flavors of the malt are more evident. The still live yeast and other particulates give the beer a yeasty bite and add even deeper layers of complexity offering up flavors that go missing in cold and filtered beers.
Because it’s a live product cask-conditioned ale allows little in the way of consistency of flavor from pint to pint or firkin to firkin. Nor does the beer have the consistent effervescent carbonation that many beer drinkers expect from modern beers that have been subject to the brewing processes that lead to a consistent product. Real ale is fragile and doesn’t travel well. It has a relatively short shelf life, and is best served fresh; the longer it sits or the more it’s subject to the jostling of shipment the more oxygen the beer is subjected to and the higher the risk of it developing off flavors.
The brewer thus takes a lot of risk introducing the beer to the things they usually try to avoid, and those who do offer their beer in firkins will do so only in limited runs making a firkin of beer a rare treat and one that all beer drinkers should seek out.
Craft brewers, however, serve the needs of the local community and their commitment to and engagement in the local community means they can afford to provide the neighborhood pub or their tasting room customers with a firkin or two of real ale. In this case, smaller is better and craft brewers are better able to serve such a fragile product to a local market. As such some craft beer geeks have become quite accustomed to cask-conditioned ale and make pilgrimages to bars that serve it.
If you’d like to join the club, Greg Nagel, beer writer at OCBeerBlog.com has organized Firkfest (firkfest.com), the first all cask ale beer festival in Orange County. On March 22 at Farmers Park in the Anaheim’s Packing District (400 S. Anaheim Blvd.), the festival will feature more than 30 Southern California breweries who will each bring a firkin or two of their wares. For $50 (proceeds go to Inspire Artistic Minds) guests of the festival will be treated to unlimited 4 oz. pours of these delicious cask-conditioned ales.
The festival is generating a lot of buzz, according to Nagal, who said, “With Firkfest, I have breweries nagging me… It’s weird to have a brewery wait-list.”
Nagel said he organized Firkfest because he wanted to bring a fresh approach to beer festivals, one that “focus on unique nuances of modern craft beer.” He added that he hoped Firkfest would be the first of many festivals in Orange County that highlight the region’s growing craft beer culture.
If you can’t make it to Firkfest, there is always your local craft beer pub. Beachwood BBQ on the Promenade downtown always has at least one beer on cask, as does Congregation Ale House. If you’re willing to travel to the South Bay, Smog City and Monkish often offer their beers straight from the cask, and The Bruery in Orange County celebrates what the call “First Firkin Friday,” on the first Friday of every month, where they feature one or two of their beers on cask often adding fresh fruit or other exotic ingredients to the cask.
Sean Smith is an award winning homebrewer, historian and writer. You can find more of his writing at JustAnotherBeerBlog.com.
The word “Scandinavia” evokes many images. Endless fir forests, awe-inspiring fjords, wilderness, and lately, perhaps, crime fiction and noir thrillers such as Borgen, Wallander and The Killing. It’s all these things, of course, but this hardly does justice to the region’s vastness and diversity. To the North is the Arctic Circle, where polar bears roam, the summer sun lasts 24 hours, but an implacable dark descends in a winter lit, if you’re lucky, by cosmic northern lights. Although not in Scandinavia, Finland, where Russia’s cultural orbit is felt, also has a Nordic feel with vast expanses of lake and forest inhabited by wild bears stretch beyond sight. Nomadic reindeer herders range from mountain to forest and the naked sauna is a national pastime.
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The western coasts are wild and wet. Plunging cataracts and cruise-ship-dwarfing fjord cliffs defy your sense of scale and the wind whips angry seas. Head south to Denmark’s countryside, though, and you’ll find a pastoral, almost English beauty of rolling fields and woods. It’s a gentler landscape ideal for touring by bike.
Scandinavia is also a region of extreme seasons quite unlike Britain’s tepid climate. Winter in the region thwarts all but the most determined city-break tourist. It’s a winter sports heaven, though, when ice grips great tracts of wilderness tight for half the year and you can snowmobile to ice hotels or trek wild trails by husky sled.
During summer’s brief lease, the days stretch on and every Scandinavian country explodes in a celebration of light, music, culture, Baltic beachcombing, lakeland fun and some legendary fishing (especially in Norway during the salmon runs). This is the time to explore remote coasts and sleepy islands by car, canoe, ferry or historic Baltic schooner, and to plan mountain and trail hikes. It’s also when frivolous midsummer festivals and cavorting take over and a husband can win his wife’s weight in beer at the World Wife Carrying Championship.
While most regional towns and even cities in Scandinavia tend to be small, relatively sleepy and often achingly pretty, the capital cities are compelling destinations in their own right. Stockholm offers grand Venetian charms around its many canals and islands as well as the world’s only ABBA museum, while Copenhagen has chic sophistication and fine dining.
For a region that subsisted largely on herring and rye bread, only occasionally looking to France and Italy for some culinary cues, the food has changed out of all recognition. Local chefs, such as René Redzepi of Noma in Copenhagen, have transformed the way they find and use what’s on their doorstep, and the world is now beating a path to their kitchen doors.
Putting together an itinerary to sample the best of the region is quickest via the network of airports. Doing so overland poses its challenges but promises greater adventure too. Determined independent travellers willing to stitch together an itinerary that takes in several countries will feel like Phileas Fogg taking in rail, road and ferry travel over some incredible landscapes. The Oslo to Bergen railway or the Norwegian coastal steamer route are just a few examples. Happily, all these mini-adventures will generally run to timetable, thanks to innate Nordic good sense and organisation.
When to go
Mid-May to August is the obvious period in which to go, when daytime temperatures rise into teens and 20s Celsius, greenery abounds and everyone makes the most of the “midnight sun”. It’s also when the vast majority of food, culture and music festivals happen and the seasonal attractions and camping grounds re-open. Oddly, and happily, the height of summer is also when many hotels cut their rates (and surprisingly many businesses including restaurants close so everyone can head off to their summer houses). Spring and autumn are when the cities really come into their own and a series of often excellent cultural and food festivals take place.
Rail travel in Scandinavia is first-rate, usually reasonably priced and with some good regional and cross-border intercity services. Some journeys are wonderfully scenic trips in their own right, such as the Bergen railway which crosses the “roof of Norway” on Northern Europe’s highest altitude line. Eurail (eurail.com) offers great deals on unlimited rail travel around Scandinavia if you are planning extensive rail travel and are prepared to plan and book ahead. It also offers family tickets and discounts on some ferry routes in the region.
Car hire works well and all the major international firms operate here. The ScanRail Drive (eurorailways.com) deal offers a five-day rail pass with two days of car hire.
Much of the region is dependent on ferries and there are extensive services throughout Scandinavia including many car ferry routes. At weekends, ferry fares go up. Sweden has the largest fleet of ferries serving the islands of the Stockholm archipelago. Some ferry routes are worth the journey in themselves, perhaps chief among them Norway’s extraordinary Hurtigruten (0203 627 8249; hurtigruten.co.uk).
Know before you go
Travel around Scandinavia is generally safe, hassle-free and requires little in the way of special planning or completion of red tape. Your European Health Insurance Card will be accepted in some countries (Sweden) but not others (Denmark), so travel insurance is a must.
While the summer climate is mild and sometimes even hot, it can also be wet, so warm clothes and waterproofs are essentials. Mosquito repellent is a good idea if you’re visiting the lake areas in summer.
Perhaps the main preparation to make is realistic budgeting. It’s not a cheap region to visit but it is possible to make savings by planning and booking ahead. Drinking alcohol and eating out are generally expensive. Picnics with off-licence wine, lunch set menus and bakery pit stops are some examples of how to shave costs without wearing a hair shirt.
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- A. Scattergood
- Mama Musubi’s salmon and kelp rice balls
Why some so-called street food grabs a city’s attention and not others is a mystery for the anthropologists – or maybe the folks at Lucky Peach. There are, thank God, tacos and fruit carts on repeating corners in L.A. But it remains bafflingly difficult to find good omusubi, also called onigiri, the phenomenally delicious filled rice balls that operate like portable snacks in Tokyo. You can find sad refrigerated iterations in the cases at Mitsuwa and other Japanese groceries, but other than the Onigiri Truck and Sunny Blue, a very cool and very tiny shop in Santa Monica, there isn’t much else.
Or so we thought until a recent pilgrimage to the Altadena farmers market, where Phillip and Carol Kwan have for the last year been setting up their Mama Musubi rice ball operation. The brother-and-sister team launched Mama Musubi at the first 626 Night Market in 2012, operate as a catering company, and attend the Altadena Wednesday market. Tonight, March 7, and for the next week, the Kwans will be popping up at Aburyiya Toranoko in Little Tokyo – their first pop-up event.
click to enlarge
- A. Scattergood
- Mama Musubi’s salmon and kelp rice balls
The Kwans’ versions of the popular Japanese snack are certainly worth the trek downtown (or to the upper reaches of Altadena), as they’re extraordinarily fresh and flavorful and filled with some pretty awesome stuff. If you’ve been surviving on the sad rice balls in refrigerated cases, these will remind you why onigiri are all over the place in Japan, from convenience stores to family shops to high-end department stores in shinkansen stations.
The Kwans fill their gorgeous triangles of beautifully articulated rice (Japanese short grain, California-grown) with, among other things, miso Jidori chicken, Berkshire pork belly, salmon, Asian sweet sausage, and a fantastic kelp and rāyu (chile oil) concoction that is utterly addictive. There will also be specials over the course of the week-long pop-up. The rice balls (balls, triangles: food geometry being somewhat relative) are embedded with fillings, then folded with nori, edged with sesame seeds and more seaweed, and wrapped in a bit of paper – this being portable food, after all.
The Mama Musubi pop-up will be operating within the normal hours of Aburiya Toranoko, the downtown L.A. Japanese restaurant owned by Michael Cardenas, whom the Kwans met at one of the many food festivals they attend. Which means lunch, dinner – and happy hour, a pretty great time to eat onigiri. Maybe just close your eyes and pretend you’re on a sidewalk in Shinagawa. (Some of us do that all the time.)
The Mama Musubi pop-up at Aburiya Toranoko: March 7-15 (closed Sunday, March 9), 243 S. San Pedro St., downtown L.A..; 11:30 a.m. – 2 p.m., and 5 – 11 p.m. Monday – Saturday; closed Sunday.
See also: Sunny Blue: Great Omusubi in Santa Monica + Coming Soon to Los Feliz
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Some chefs discover their passion for cooking in the kitchens and markets of France and Italy but for Alain Bosse the moment of discovery came at a Scout camp.
Long before becoming The Kilted Chef, being designated an Atlantic Canadian culinary ambassador or joining Saltscapes Magazine as food editor, Bosse was determined to master tin foil and campfire cooking.
“The other kids went off on some adventure but I stuck around to help the leaders getting a meal together. When they saw I was really interested they gave me lots of encouragement and freedom to experiment,” he said.
Soon he was doing survival cooking demonstrations and in charge of feeding 40 Scouts three meals a day at Scout jamborees in Sweden and Denmark.
Bosse grew up speaking French in Edmunston, N.B., in a home where cooking was more about feeding a family of seven than creative expression. He remembers an Italian grandmother who had a way with vegetables and spices but she died when he was very young. A lacklustre student, he decided to take a course in hotel and restaurant management. When he got his first job in the business his mother got down on her knees to offer a heartfelt prayer of thanks.
“I was hired as the food and beverage manager at the Wandlyn in Bridgewater before I was old enough to drink legally.” he said.
An opening at Pictou Lodge eventually lured him to the county.
“I was hired by Don Mingo as chef and general manager of the lodge. It was a great opportunity with a great view. I got to know Pictou County and its people. I was invited to get involved in the community and it became home.”
About six years ago Bosse, feeling he needed a change, started his own food consulting business. It is a wide-ranging business with restaurant and retail clients, corporate team-building workshops and a limited number of cooking classes.
“I started with some ideas and half a plan. I remember getting one great piece of advice which was not to pigeon-hole or restrict myself. I’ve definitely learned the value of being versatile.”
In need of a brand, he re-invented The Kilted Chef, having years earlier donned a kilt while hosting a fundraiser for Heatherbell Girls Pipe Band.
“I wanted to promote what Nova Scotia and Atlantic Canada have to offer and a kilt gave me the memorable brand I needed. Obviously from my name, I’m not Scottish but nobody seems to mind.”
He acknowledged being named a culinary ambassador led him to opportunities he could only have imagined.
“I may be at the Right Some Good Food Festival or an event in Boston or Georgia or in Europe but I’m always reminding myself I’m just a cook who likes people. I like the limelight that goes with the work but I don’t forget who I am.”
When he is at a Canadian event he usually sports a Nova Scotia tartan kilt but for international events he often wears a red kilt with maple leaves.
“Wherever I go in Canada, the United States or Europe, at food festivals or trade shows or in restaurants or cooking schools, I’m promoting lobster, mussels, wild blueberries, apples and everything we have to offer in Atlantic Canada.”
The cooking classes at his farm are actually journeys into what Pictou County has to offer.
“I’ve been cooking local since before it was cool. I want people to know what they can access locally from the sea, from farmers’ fields and at our local markets and businesses. I might add honey from Guysborough County or chicken or turkey from Tatamagouche but I keep everything close to home.”
That means taking his students to pick up ingredients at businesses such as The Pork Shop, Ferguson’s Abattoir, Lakenman’s Farms, North Nova Seafood and Logan’s Fish Store. Frequently they stop at New Glasgow Farmer’s Market and it is not unusual to visit Mrs. MacGregor’s Tea Room in Pictou to sample the shortbread.
Once the food is gathered, the first instructions are about knives, Grohmann knives to be exact.
“Starting off with the best of ingredients and the best of knives, we create a very enjoyable meal. By the time we’re done people who may not have thought of Pictou County as a culinary centre are quite pretty impressed with what can be done with local food,” he said.
Bosse, who serves on the Ship Hector Foundation, is enthusiastic about the area’s tourism potential.
“We can’t get by on just being friendly because there are friendly people everywhere. We’ve got to promote what we have, such as the wonderful Ship Hector, and bring people here and give them something to remember.”
Bosse and Linda Duncan, executive director of the Mussel Industry Council, which promotes Nova Scotia and Prince Edward Island mussels throughout North America, have joined forces in a soon to be released cookbook.
“We have a passion for mussels and we’ve got 77 different recipes for serving them. Nothing wrong with steaming in white wine and a few spices but it is just the beginning of what can be done with mussels.”
- Rosalie MacEachern is a Stellarton resident and freelance writer who seeks out people who work behind the scenes on hobbies or jobs that they love the most. If you have someone you think should she should profile in an upcoming article, she can be reached at email@example.com
When I got married, I wanted to serve Manchester tarts at our wedding reception. These are jam and baked custard pastries native to – you guessed it – Manchester, where I live. Trouble was, we couldn’t find anyone who made them well enough using a traditional recipe, so my mum, who has always cooked professionally, made them for us. Our family said they were winners, and that’s what planted the seed that grew into mum and I working together.
A couple of years later I had a baby, and decided not to go back to my job, so it seemed like the right time to take a leap and start a food business with mum. Manchester tarts used to be on school dinner menus in the 1970s and 1980s, and usually had desiccated coconut or banana slices in them, but neither are authentic, so we decided to adapt a Mrs Beeton recipe. We’ve always used all-butter puff pastry, which we make by hand, Mum’s raspberry jam (she picks the fruit then cooks it herself) and lemon-infused, homemade custard.
We started selling them at local farmers’ markets in 2008 in the Greater Manchester area, then we branched into Cheshire. This proved a good way to test the product and the price point. We knew from the beginning that the Manchester tarts alone wouldn’t be enough, so we began with a small range of around nine different bakes, which over the years increased to about 30. The only rule for what we make is that there has to be a strong emphasis on regionality – we want to be part of the reinvigoration of traditional baking. Our products include Lancashire hotpot pies, Bury black pudding tarts, and a twist on a regional Lincolnshire pastry, which we call Chorlton Clangers. These are crimped pastries filled with minced pork, sage, peas and apple. Not to mention our Cumberland mutton pie, which won three gold stars at the Great Taste Awards last year.
We now supply local shops and cafes, which means making around 300 bakes a week, but we also cater for private functions and food festivals. It’s always been a juggling act. Although I live in south Manchester, my mum actually lives in Cleethorpes, north Lincolnshire. We run the business from my kitchen, so she will stay with us for anywhere between two days and two weeks, depending on the jobs we have on – we just have to be as flexible as possible.
Our relationship is at the heart of it all. From a professional point of view, she is my mentor, but we do have differences of opinion. Luckily we can be very honest, so it doesn’t take long to settle things – that’s not something you find with every colleague.
Hot weather is not required to soak up all the rich goodness of the Outer Banks. You’ll find timely activities to match any season, plus all the fun, fine food and festivities visitors want to complement an off-season getaway.
Take time going through the portal and enjoy the town of Manteo. It’s on the eastern side of Roanoke Island, which sits between North Carolina’s mainland and the barrier island beach towns that include Nags Head, Kill Devil Hills, Duck, Rodanthe, Avon and Hatteras.
Manteo is everything you could hope for in a small, coastal village; its long history is embedded in many of its buildings, sites and landmarks. Stroll along the downtown waterfront boardwalk and marina, shop for unique art pieces, then set out to explore Roanoke Island’s attractions. They include Roanoke Island Festival Park with its 16th-century replica ship Elizabeth II and the ever-fascinating Fort Raleigh National Historic Site and Island Farm (circa 1847).
History buffs will also be delighted to learn that Roanoke Island played an important role during the Civil War after its capture by the federal army in 1862. Hundreds of African-American slaves fled to this safe haven and established a working community.
Save part of a day to meander through the must-see Elizabethan Gardens, a living memorial to the Lost Colony. It’s an enchanting surprise within the coastal environment: Even in winter, the gardens seem lush, with patches of color adorning the landscape. Period sculptures add reflection and serenity to the gardens.
Before leaving Manteo, stop in the Full Moon Café Brewery to sample the beer and enjoy a tasty lunch or dinner. The Manhattan clam chowder is an awesome way to start.
Once you make your way across the sound and onto the barrier islands via the long and tall connecter bridge, the town (and beach) of Nags Head is your first encounter. Here is an outdoor lover’s paradise. Thousands of visitors flock each year to 400-acre Jockey’s Ridge State Park – featuring the tallest sand dunes on the East Coast – to hike, hang-glide and fly kites.
The Bodie (pronounced “body”) Island Lighthouse is nearby. A major renovation project allows visitors to climb to the top of the 156-foot lighthouse built in 1872. A self-guided nature trail leads to a wildlife viewing platform built in the surrounding marshes, where egrets, herons, glossy ibises and wading birds can be easily observed in their most natural of habitats.
Three fishing piers extend from Nags Head: the Nags Head Fishing Pier, the Outer Banks Fishing Pier and the North Carolina Aquariums’ Jennette’s Pier, new in 2011. Jennette’s Pier is fascinating for educational programs, alternative energy demonstrations, live animal exhibits, and even cooking classes. Awarded the Platinum LEED Certification by the U.S. Green Building Council in 2012, the pier features three iconic wind turbines, solar panels, a reclaimed water system and geothermal wells that provide heating and cooling.
When it’s time to come in from the pristine beaches in Nags Head, the town offers a multitude of shopping, entertainment and dining options.
For more information, visit www.outerbanks.org
DALLAS (CBS 11 NEWS) – Robin Skinner knows the food truck business. She’s the marketing director for Ruthie’s Rolling Café.
Now she’s teaming up with the folks at Sisu Restaurant and Bar in Uptown Dallas to take advantage of one thing it has that every food truck needs — parking space.
“This is prime real estate that’s not being utilized,” said Skinner.
Wade Randolph Hampton is a partner in Sisu. “I was actually walking out in the parking lot one day and I said how am I going to get people to hang out more hours of the day, more hours of the week.”
Together, the two businesses will open a new food truck park, Uptown Truck Stop, on March 19. Sisu’s owners see it as an opportunity to draw more customers. The restaurant’s pool and patio are big attractions, but only during warmer weather.
“I’m walking through an empty parking lot more in winter,” said Hampton.
The new park’s schedule is already filling with food trucks, like Trailercakes, the cupcake company. “It’s a new location and it’s a great location,” said Heather Zidell, Trailercakes’ owner.
Zidell says, food truck parks offer readily available spots, cutting down the work for truck owners. “Instead of getting on the phone, saying, ‘Can I park there? Can I park there?’”
Visitors will have access to the whole property with a chance to grab a cocktail or hit the pool. Organizers call it a win win opportunity for them and the community.
(©2014 CBS Local Media, a division of CBS Radio Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)
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A Friday Night Pizza and Wine Pairing Party has been added to the line-up for this month’s “Garagiste Festival: Southern Exposure.” The party features 11 garagiste** winemakers, pouring their best pizza pairing wines alongside gourmet wood-fired pizzas, handmade pastas, cheese and antipasti by Chef David Ceccini at Cecco Ristorante. The event takes place on Friday March 28th from 6:30 – 9:00pm at Cecco Ristorante in Solvang.
The event kicks off the second annual Garagiste Festival: Southern Exposure, which takes place on March 29th and 30th at the Veterans Memorial Hall in Solvang and features sixty of Santa Ynez Valley’s and Santa Barbara County’s high-quality, limited-production commercial garagiste winemakers. Each day of the Festival offers up a different group of these hard-to-find, high-quality small production commercial winemakers, as well as one of the Garagiste Festival’s signature tasting seminars.
Winemakers pouring at the Pizza/Wine pairing event are Archium Cellars, Calilove Wines, Kessler-Haak Winery, Larner Winery, Montemar Winery, Press Gang Cellars, Scott Cellars, Solminer, and Vinemark Cellars. Pouring on Friday ONLY are Sforzando Wines and De Su Propia Cosecha. Tickets are $39 + tax. For tickets, CLICK HERE.
The non-profit Garagiste Festivals showcase high-quality, cutting-edge, small-production commercial wineries that produce fewer than 1,500 cases a year, and have emerged as among the most unique and influential wine events in the US. Named one of the ‘Top Nine Incredible Epicurean Vacations’ in the world by ABC News and a ‘not to miss’ event by the LA Times, the festivals have introduced over 150 outstanding artisan winemakers to thousands of passionate wine consumers, members of the trade and media, raising the profiles of many of the winemakers nationally for the first time, and raising thousands of dollars for the education of future winemakers.
Garagiste Festival: Southern Exposure Winemakers:
Saturday: Archium Cellars*, Ascension Cellars*, Carucci Wines*, Casa Dumetz, Cholame Vineyard, Cordon Wines, Crawford Family Wines*, Dubost Ranch*, DV8 Cellars*, Graef Wines*, Ground Effect Wines, Harrison Clarke Wines, Kaena Wine Company, Kessler-Haak Winery, Kita Wines*, Larner Winery, Liquid Farm, Luminesce, Moretti Wine Co.*, Pence Ranch, Press Gang Cellars, Roark Wine Co., Ryan Cochrane Wines, Seagrape Wine Company, Shai Cellars, Tercero Wines, Transcendence Wines, Turiya*, and Vinemark Cellars*.
Sunday: a-non-ah-mus, Alta Colina Winery, Baehner-Fournier, Bradley Family Winery*, Brophy Clark Cellars*, C. Nagy Wines, Calilove Winery*, Cloak Dagger, Clos Des Amis*, Dascomb Cellars*, Desperada*, Dilecta Wines, Fontes Phillips*, Frequency Wines, Gioia Wines*, Guyomar Wine Cellars*, J. Wilkes Wines, La Fenetre Wines, LaZarre Wines, Montemar Winery*, Nicora Wines, ONX Wines, Plan B Cellars*, Refugio Ranch, Scott Cellars*, Solminer Wine*, STANGER Vineyards, Toretti Family Vineyards*, Weatherborne Wine Co.*, and Zinke Wine Company*.
Tickets are very limited and Garagiste Festivals always sell out. To buy tickets click here.
For the full festival line-up and more information on The Garagiste Festival: Southern Exposure, go to http://garagistefestival.com. To be alerted to breaking news about Southern Exposure and additional Garagiste events, sign-up for The Dirt at http://garagistefestival.com/sign-up/, or follow us on Twitter (@GaragisteFest) or Facebook.
Garagiste Festival: Southern Exposure Sponsors include:
California Winery Advisor, The Chumash Resort, Distinctive Glassware, Enartis Vinquiry, Farm Credit West, KCBX.fm, KSBY6, Laffort, mWEBB Communications, One West Insurance, Scott Laboratories, Stolzle, The Santa Ynez Valley Wine Club, Vinzy, VisitTheSantaYnezValley.com, Wandering Dog Wine Bar, and Wine Country Pack Ship.
For sponsorship info, email firstname.lastname@example.org.
* New to Garagiste / Italics pouring 1st Vintage
**Garagistes (gar-uh-zhe-stuh) is a term originally used in the Bordeaux region of France to denigrate renegade small-lot wine makers, sometimes working in their “garages” (anything considered not a chateau), who refused to follow the “rules,” and is now a full-fledged movement responsible for making some of the best wine in the world.
About The Garagiste Festivals
The Garagiste Festivals (http://www.garagistefestival.com) are the first and only wine festivals dedicated to the undiscovered and under-recognized artisan ‘garagiste’ producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Founded by fellow garagistes Stewart McLennan and Douglas Minnick, the Garagiste Festivals are committed to discovering the best and most innovative limited-production winemakers and promoting and showcasing them to a broad audience of discerning wine consumers. In addition to its flagship annual festival in Paso Robles, CA, the Garagiste Festival line-up includes Garagiste Festival: Southern Exposure, featuring Santa Ynez Valley garagistes; garagiste mini-tastings presented from So Cal to Tahoe; winemaker dinners, a newsletter, garagiste profiles and more. Named one of the “Top Nine Incredible Epicurean Vacations” by ABC News, Garagiste Festivals are produced by Garagiste Events, a non-profit dedicated to furthering the education of future winemakers and those training for employment within the wine industry. Proceeds from the festivals are donated to the Cal Poly Wine and Viticulture Program.
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Raleigh, N.C. — It’s First Friday this week in downtown Raleigh! Check Out and About’s First Friday guide so you can make plans to enjoy the art, music and specials.
It is time for the annual Bull City Food and Beer Experience at the DPAC. Thirty Durham restaurants are participating in Sunday’s event. In addition, pair your meal with unbelievable beer from 30 premier craft and import breweries. Tickets are $75 and the event kicks off at 4 p.m.
The Bull City is all about great food this weekend. On Sunday, head to Durham Central Park for a food truck rodeo from noon to 4 p.m. Tons of trucks participate and you can enjoy live music from PitchBlak Brass Band.
Also happening in Durham this weekend, The Cookery is hosting “Belly Up: Public House Night” on Saturday. From 6-11 p.m., watch the Duke/UNC basketball game on their 15-foot big screen TV and order drinks at their bar. Sympathy for the Deli food truck will be on hand and they are roasting a pig for the occasion. Iced Cupcakes will be there too!
In the mood for some retail therapy this weekend? A Southern Shopping Spree at the Raleigh Convention Center this Saturday will feature more than 30 local businesses. From handmade jewelry to make-up, this event has a variety of vendors. Tickets are $5.
Bare Theatre’s critically-acclaimed “Let Them Be Heard” comes to the ArtsCenter in Carrboro this weekend. The show features live performance adaptations of documented accounts of slavery and its aftermath. Tickets start at $8.
Some great comedy happening this weekend. “Let’s Make a Deal” host Wayne Brady brings his stand-up act to Meymandi Hall on Sunday. Tickets start at $36.
Event update: The Big 3 Legends game at American Tobacco Campus in Durham scheduled for Friday has been postponed to April 19 due to the threat of inclement weather.
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