Umamicatessen and SiLo Vodka and Slider Bar New In Downtown L.A.

[Via Bringing Back Broadway.org]

As you may have noticed while walking past, tables are in, the sign is up and we're pleased to inform you that Umamicatessen at 846 S. Broadway will be open soon!

The official grand opening & ribbon cutting with Bringing Back Broadway will be in a few weeks (stay tuned for details) but they will begin limited service and hours (a soft open) on Saturday March 3 to get things just right before the official grand opening.    

We'll be sure to let you know the grand opening celebration details as soon as they are set.  We look forward to officially welcoming Umamicatessen to Broadway!

More INFO: www.BringingBackBroadway.com 

SiLO Vodka and Slider Bar

Please join Councilmember José Huizar, Bringing Back Broadway, and the Historic Downtown Business Improvement District at a lunchtime celebration of the newly expanded and re-named SiLO Vodka and Slider Bar, Tuesday March 6, 2012 at Noon at 7th & Broadway, Downtown.

The menu will utilize fresh mostly local ingredients. In addition to a full line of appetizers and standard fare, customers can enjoy an Original Silo Slider, Grass Fed Bison Slider, Pulled Pork Slider, Tuna Tartare Slider, Santa Fe Chicken Slider, Grilled Veggie Slider, Vegan Slider, French Onion Soup, an array of desserts, with a full beer and cocktail menu for lunch and dinner and late night.  

WHAT: Lunchtime celebration – Silo Vodka and Slider Bar

WHEN: Tuesday March 6, 2012 at Noon

WHERE: SiLO Vodka and Slider Bar at 221-225 W. 7th Street in the Haas Building.  

SiLO Vodka Bar, owned by Group 7 Enterprises (Julian Colker, David Librush, Michael Librush, Boris Mayzels, Brian Urtnowski) and managed by Casey Irvine, has recently increased its size by 50%, and will now be a full service restaurant and bar operating 7-days a week from 11am to 2am, featuring a gourmet slider concept by Chef Gustavo Grandon & Chef Ore Dagan.  The expanded space has been renamed SiLO Vodka and Slider Bar. 

*LOCAL FOOD AND WINE *

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♥Chérie Du Vin

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Monsanto Must Pay Damages To French Farmer for Pesticide Poisoning

Exerpted from From Le Figaro (English)

Monsanto must pay for French farmer’s pesticide injuries

A French tribunal found Monsanto, the leading producer of agro chemicals, responsible for serious neurological effects suffered by a French farmer after his exposure to poisonous pesticides. Monsanto must pay for all damages suffered by the farmer.

This win may set a precedent for other cases. The MSA (mutuelle sociale agricole), the French mutual insurance system for agricultural workers, reported that they receive about 200 files a year from agriculturalists who confirm being poisoned by pesticides.

READ MORE:  » Poisoned French Farmer Wins Against Monsanto

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Plaza Athénée's Alpine Pop-Up Restaurant

From the 28th of February to 10th March, Paris's Hotel Plaza Athénée invites you to experience their Alpine-inspired Pop-Up restaurant.

Cuisine is inspired by the Rhone-Alpe region of of France known as the Haut-Savoie with its Savoyarde regional cuisine. Think hearty, mountain cooking for cold nights and white winters! 

Welcoming cocktail of warm wine (vin chaud) and flammenkuche at 9:00 p.m.

Dinner follows and  is served at 9:30 p.m. sharp. Chef Philippe Marc has created an original menu: (120 Euro p/p includes half-bottle of wine)

• Creamed pumpkin soup as appetizer; 
• Raclette for main course;
• Baked pear served in its own juices; with a Savoie cookie as accompaniment.
• Wine served with this unique and warm winter meal is wine from Savoie's Domaine des Ardoisières. Drinks also include mineral water and coffee. 

Recommended dress code: down jackets, gloves, scarves and winter boots. : )

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by Paige Donner

Cognac for the most important ♥ holiday of the year!? Yes! And not just for your fella. But for your Lady (love) as well. 

Scenes from Cognac

all photos by and c.Paige Donner 2012 

[[posterous-content:pid___0]]

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud (in that order)

Women love things that are smooth, warm, that glide just the right way and yet still have that appropriate touch of femininity. You might think that I'm describing lovely lingerie. But, No! I'm talking about cognac. That's right!  Cognac can be YOUR dreamy passport to love and pleasure this Valentine's Day!

On a recent trip to Cognac, I was tasked with spitting out X.O. and Paradis...From all the best makers... Some that you've no doubt heard of and some that you'll only hear about and get to taste if you venture into the quaint and cordial hinterland of France that is Cognac.

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud

I'm not a spirits drinker and anything tougher than champagne usually makes me gag. So I was a hard sell in terms of being persuaded to see the merits of enjoying a sip of cognac or two. For me the idea of the cognac cocktail - a dose of cognac mixed with champagne and some Chambord or cognac with green tea and a few shakes of a couple other things - were the ways I was ready to take my medicine.

[[posterous-content:pid___1]]

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud (in that order)

Cognac For ♥ Valentine’s Day

One of the qualities that got me to hang in there, though, is that cognac is the only spirit, or eau de vie, that is distilled from grapes. Gazing out at the wintry landscape of hibernating vines somehow reassured me that this spirit was different. I was tasting a form of wine, after all. Also, unsurprisingly, cognac was originally a happy accident. A couple of barrels of wine gone bad on their shipment to England a few centuries ago...a dose of French innovation and farmer ingenuity and Voila', cognac!

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud 

After tasting (and spitting!) my way through approximately 75 blends and brands of cognac, I discovered that there were a handful that I could sip and savor. And it wasn't only the XO's that pleased my palate. There were a couple of VSOP's that made the cut. Though, I admit, once you've tasted Paradis, you'll swear you've heard the angels sing!

Cognac - It's not named X.O. for nothin'!

♥Chérie Du Vin

*For customized Cognac Travel Itineraries contact:  Local Food And Wine

Click Here for Slideshow Hennessy, Courvoisier, Remy Martin and Paul Giraud 

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Champagne And a Bodyguard - Holiday Wish List!

Coming in at a sexy just 30 Euros is Champagne Piper Heidsieck's new limited edition bottle wrapped in its own crocodile skin bodyguard. Think a lipstick red croc Kelly bag for your champagne. Makes a chic gift and the red latex imprint will pair nicely with your holiday heels or even your (naughty) red Santa Suit! Champagne is a blend of several vintages, with a dominance of Pinot Noir. Available at select Travel Retail outlets such as CDG Paris Airport store Aelia.

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Le Cordon Bleu And Le Grand Tasting

[From Le Cordon Bleu]

The Grand Tasting took place on December 2nd and 3rd at the Carrousel du Louvre in Paris. Twenty one Wine and Management Diploma students, representing 9 countries, were responsible for serving wine for the “Master Class” and “Master Class Prestige” tastings. *Editor's Note: Including the Ruinart Master Class Tasting that featured a 1998 Ruinart and an almost caramel-colored 1988 vintage paired with pan-seared fois gras.

The Grand Tasting brings together the best producers of wine, from International personalities to young talented winemakers. During the Master Class the best wines are unveiled and tasted. The following were amongst the esteemed producers who were present:  Château Ducru-Beaucaillou, Château Ausone, Domaine Ponsot, Maison Cazes, Domaine Weinbach, Domaine Jean Louis Chave, Domaine de la Chevalerie, Champagne Joseph Perrier, Champagne Taittinger, and other well-known brands.

The tastings were organized by Franck Ramage, Director of the Wine Department at Le Cordon Paris. During this two-day event, more than 3000 glasses were served to 500 wine connoisseurs. Le Cordon Bleu students were eager to participate in this event, proving their professionalism and confirming their know-how in the world of oenology.

Le Cordon Bleu excels in culinary arts training, but the Wine and Management program brings a new dimension to professional education in oenology, wine producing countries, technology, and food and wine pairing.

What do Students think about this experience?

“It was unquestionably one of the most memorable experiences of my life! Most unexpected in fact as prior to the occasion, I could only appreciate (and fear!) the vast challenge. To taste some of the world's most incredible wines and work in a team under one of the wine world's best teachers... With hindsight, it was an honor to be included and consolidated my passion for the subject “  Amanda Thomson, student at the Wine Management program.

“it was really a good opportunity for all of us to learn how to cooperate with each other, and the team work. It builds the trust for all classmates. It also a good chance for people to show their individual leadership. […]. I have no doubt this was the best work opportunity I have ever had.”  Jessica Lee, student at the Wine Management program.   *LOCAL FOOD AND WINE * TWITTER.COM/LOCALFOODWINE FACEBOOK/LOCALFOODANDWINE Follow us On Tumblr  * Follow Us On Twitter * Like Us On Facebook  ♥Chérie Du Vin

Wine And Climate Change In The International Herald Tribune

Dear Readers and Wine Lovers: Please have a look at my recent article which originally appeared in the International Herald Tribune. It is also online at NYTimes.com with full LINK HERE.

by Paige Donner

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The Wine Yacht

“We wanted to put our own unique spin on traditional food and wine pairing concepts” says Chef Natasha Harris. “Clients who book the yacht will be able to show their guests Vancouver from a new perspective, while learning about interesting wine and food combinations using local ingredients. It’s a great opportunity to showcase our city and what we are privileged to have here.”

 

Created by Sunset Bay’s ISG accredited Executive Chef Natasha Harris, The Wine Yacht’s interactive group tasting sessions are designed to provide clients with an informative and unique custom tasting event while on board the “Sunset Bay II” private yacht. Each tasting station features premium wine varietals from BC and around the world, paired with small plates inspired by the corresponding wine’s region.

Available for groups up to 275, The Wine Yacht’s tasting packages range in style and variety, and offer something for everyone from wine tasting novices to experienced wine connoisseurs. 

Featuring local products like Nicola Valley Beef and Venison, Maple Hills Free Range Chicken, Ocean Wise® sustainable seafood and fresh organic produce, The Wine Yacht’s flavorful combinations are sure to be a hit.

The Wine Yacht sets out to combine the popular art of food and wine pairing with the exclusivity of a luxury private group charter experience.

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Insider Guide to the 8th Annual San Diego Bay Wine & Food Festival

Sponsored Post

SAM THE COOKING GUY WANTS YOU TO CHECK OUT HIS INSIDER GUIDE TO THE FESTIVAL! San Diego's beloved Sam the Cooking Guy has created a list of tips to help you master the 8th Annual San Diego Bay Wine & Food Festival! As a seasoned Festival veteran for the last 7 years, Sam knows a thing or two about the event and wants to give you a sneak peak into the action-packed culinary week that only a foodie could appreciate. Discover insider tips, top picks and must-sees at this year's Grand Tasting.  CLICK HERE to view Sam's full Insider Guide to the Festival.      Click PLAY to watch Sam the Cooking Guy mention the 2011 San Diego Bay Wine & Food Festival      Share:   Experience the Epicurean Classic:   Buy Tickets Cooking Classes Tasting Seminars Celebrity Luncheon Reserve Tasting Grand Event   EVENT SPOTLIGHT: INDUSTRY INSIDER'S PARTY Hosted by: Searsucker and Chef Brian Malarkey Thursday, November 17, 2011 10:00 p.m. - Close Searsucker See and be seen at the Industry Insider's Party, where the who's who of the culinary world rub elbows and bask in the company of epicurean excellence. Enjoy specialty cocktails from Zacapa Rum and tray passed tasty bites created by Executive Chef of Searsucker, Brian Malarkey. Tickets are only available to participating Celebrity Chefs, Winemakers and Purveyors. A limited number of passes are available to the luckiest foodies who are first to purchase tickets. Don't miss out! CLICK HERE to buy tickets. Industry Insider's Party Sponsors:

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Thousands Demand Sustainable Food

Thousands of people across America call for healthy, affordable, sustainable food ahead of the first ever National Food Day.

 
WASHINGTON, DC – Thousands of people are demanding sustainable food in their local communities ahead of the first ever Food Day by starting and joining campaigns on Change.org, the world’s fastest-growing platform for social change.
 
Tens of thousands of individuals and organizations have already begun supporting sustainable food through campaigns on Change.org. Healthy Child, Healthy World, a food-focused nonprofit, launched an online campaign urging Campbell’s Soup to phase out the hormone-disrupting chemical bisphenol-A (BPA) from its packaging; a Texas animal rescuer created a campaign asking Governor Rick Perry to save struggling ranchers and starving horses by using state resources to bring hay to Texas; and a Maryland farmer started an online campaign to prevent his 31-year-old organic farm from being turned into private soccer fields.

"Food Day is powered by people, and not food companies or other corporations,” said Jeff Cronin, Communications Director for the Center for Science in the Public Interest, the official organizational sponsor of Food Day. “We hope Food Day will inspire Americans to change their own diet for the better, but more important, we want it to result in a bigger, stronger, and more unified movement for improved food policies."

Change.org is a partner organization of the first-ever National Food Day. Thousands of concerned citizens regularly use the campaign platform to call for healthy, affordable foods produced in environmentally sustainable and humane manners.

“It’s always inspiring to see people take action on the issues that matter to them,” said Sarah Parsons, senior organizer at Change.org. “It has been so powerful to watch as concerned citizens all over the country speak out about food issues and build communities of support.”

Food Day is sponsored by the Center for Science in the Public Interest and is supported by organizations promoting healthy eating, animal welfare, small-scale farming, and other food-related issues.

For more information on Food Day, please visit:
http://foodday.org/

Local Food And Wine TV http://www.youtube.com/user/localfoodandwine

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