The 10th Annual San Diego Bay Wine and Food Festival: The Grand Tasting, Part 1

Excitement was in the air as the VIP early entry started at 11:00am. With general admission starting at high noon, foodies and wine aficionados patiently waited with live music and perused food & wine magazines feeding their taste buds with anticipation. As high noon rolled around, people were clapping and cheering as the line started to move. With over 170 wine & spirit purveyors pouring over 700 different wines, there is no way to try them all. The trick is not to be overwhelmed and just pace yourself. Interspersed were 70 of San Diego's Top Chefs and over 30 gourmet food companies for you to nosh your way through.

Rubio's served up Regal Springs Blackened Tilapia Tacos. The slightly spicy flavor worked well with the tender, flaky tilapia. The creamy sauce added cool, refreshing flavor to the crispy cabbage. Lolailo Sangria garnished with lime and mandarin orange was fruity and refreshing like adult punch. Rubio’s strives to offer seafood that is certified sustainable  or from responsibly managed fisheries that maintain healthy populations and ecosystems. Currently, 85% of the seafood served at Rubio’s is certifiedsustainable. Seasonal Langostino Lobster Taco and burritos are now available until Tuesday, January 7, 2014. Find a Rubio’s near you and try some of these options for you next meal!

To read more and see slideshow of photos, please visit: http://www.examiner.com/review/the-10th-annual-san-diego-bay-wine-and-food-festival-the-grand-tasting-part-1

Mahalo,

OC Food Diva

Creekside Farms has the perfect gift for the special foodie in your life

Carol and Larry Umbarger moved to a Monterey County ranch in 1969 to offer their children a rural upbringing and space for their seven horses. As their children grew older, the Umbargers were trying to figure out how to pay for their oldest children's college tuitions. In the 1980’s, they started to grow ornamental and culinary herbs. To help a Smith and Hawkins’ vendor meet a deadline, the Umbargers learned how to make herbal wreaths and the rest is history. Now, Creekside Farms is featured in major catalogs such as Williams-Sonoma, Pottery Barn, and Harry and David.

To read more and see slideshow, please visit: http://www.examiner.com/review/creekside-farms-has-the-perfect-gift-for-the-special-foodie-your-life

Mahalo,

OC Food Diva

Heighten your senses with Ascendant Spirits in Buellton, CA

Stephen Gertman, Master Distiller, organized Ascendant Spirits with the help from friends and family in late 2011. It is the first craft distillery in Santa Barbara County to legally produce whisky, vodka, moonshine, and other spirits since prohibition. Ascendant Spirits uses the best American grains and local organic produce to make its distinctive, handcrafted spirits. A 500-gallon American-made custom-built copper still is used to patiently produce small batches of distinctive spirits.

Silver Lightning Moonshine is ultra-premium moonshine with floral and maize (from the 100% American yellow corn) notes and a mildly sweet finish. It is also received the 2013 Double Gold Winner at the New York International Spirits Competition. The SoCal MoonshineFlash is a fun drink with the agave syrup adding a caramel-like flavor and tangy zing from lime juice. The lime juice actually softens the moonshine’s harsh bite (straight up). It’s strong stuff but could easily be used as a vodka alternative.

 

 To read more and see slideshow, please visit: http://www.examiner.com/review/heighten-your-senses-with-ascendant-spirits-buellton-ca

Mahalo,

OC Food Diva

Caorunn, small batch gin, from the Scottish Highlands

Caorunn is distilled at Balmenach Distillery which has been a working malt whiskey distillery since 1824 and is one of the oldest distilleries in the Speyside region of the Scottish Highlands. The heritage and expertise of the Celtic people are used to harness Scotland’s natural resources and age-old botanicals. Using their Unique Copper Berry Chamber, made in the 1920s, gin is produced with a slow process to infuse the subtle flavors of the botanicals surrounding the hills of the Balmenach Distillery – Rowan Berry (Caorunn is the Gaelic word for Rowan Berry), Bog Myrtle, Heather, Coul Blush Apple, Dandelion Leaf, Juniper Berries, Coriander Seed, Orange Peel, Lemon Peel, Angelic Root, and Cassia Bark.

This has to be one of the best gins I have ever had. It’s dry and crisp with an aromatic finish. The floral and citrus aroma permeates the air when you open the bottle. I knew at the moment it would make the perfect Gin and Tonic!

Caorunn Picnic Sangria has a beautiful presentation with the fresh apples, grapes, and lemons. But there are some things I would change in this recipe. I would reduce the amount of Caorunn by half. I would also reduce the wine to 1 bottle instead of 2. I think that would make it perfect and fit into my carafe.

Caorunn Gin & Tonic is the perfect combination of Caorunn Gin’s refreshing, crisp flavor with tonic water and fresh apple flavor from the garnish. I was really looking forward to sampling this recipe from the moment I opened the bottle and it completely fulfilled my expectations. This recipe will be part of my collection forever!

Caorunn Apple Twist is refreshing way of mixing apples and gin. The sweetness of the apple juice is heightened by the gin. The apples slices soak up some of the gin leaving behind a bright, refreshing treat after the drink is gone. Another keeper recipe!

Caorunn is now my favorite gin! Try it for yourself today!

For more information:

Caorunn Gin

Available at BevMo!

The 10th Annual San Diego Bay Wine and Food Festival returns on November 20, 2013

2013 marks the 10-year anniversary of the San Diego Bay Wine and Food Festival™. This event is promising to be bigger than ever with new events, the best wines in the world, and celebrity chefs and culinary personalities. Over 170 wineries, breweries, & spirit purveyors and over 70 of San Diego’s best restaurants will converge with 10,000 wine aficionados and foodies on the beautiful bay in San Diego.

Here are some events that shouldn’t be missed:

Passion for Fusion

Date: Thursday, November 21, 2013
Time: 11:30 am to 1:00 pm
Location: Macy's School of Cooking

Price: $70

• At the heart of all cuisine is fusion, where chefs become inventive with the mix and mingling of various flavors and traditions from all over the world. Balancing complex flavors to create an east-meets-west cuisine, Chef Looi will take you through a step-by-step journey into the depths of Asian fusion and show just how accessible it can be. This class demonstrates a simple approach to modern Asian cooking using regional ingredients and techniques. From Malaysia to India with a French twist, Chef Looi's eclectic background incorporates east-west cuisine without borders.
• Chef Looi has been a guest chef at the prestigious James Beard House multiple times and was a master chef at the World Gourmet Summit in Las Vegas and Dubai, UAE. He was invited by the Chefs Association of Malaysia, Malaysian Hotel Association and the Ministry of Tourism Malaysia, thrice to judge at the prestigious WACS sanctioned Culinaire Malaysia, the largest culinary competition in the South East Asian region.
• Menu: Baby arugula, pickled Asian pear and ginger vinaigrette, Roasted hoisin + garam masala duck and mango chutney, Grilled lemongrass skirt steak and nyonya sauce

  
To read more and see slideshow highlights from 2012, please visit: http://www.examiner.com/article/the-10th-annual-san-diego-bay-wine-and-food-festival-returns-on-november-20

Mahalo and hope to see you next weekend!

OC Food Diva

Genji Products available at Whole Foods

Genji started as a local mom & pop sushi restaurant in Philadelphia. When Whole Foods began opening stores in Philadelphia, they did some research around the city to find the best sushi restaurant – uncompromised quality, freshness, authenticity, and customer appreciation. Whole Foods approached Mr. and Mrs. Omori, owners of Genji, if they would be interested in operating a few sushi bars within the Whole Foods stores. As Whole Foods grew, so did Genji. Peace Dining Corporation acquired Genji in 2005, transforming the company into a leading take-out chain. Genji operates over 158 sushi bar locations in the United States and United Kingdom.

Whole Foods may be overwhelming, yet fun for the normal grocery shopper. It is much different than any other chain market around. It’s a grocery store, bakery, seafood monger, farmers market, and food court. The scent alone will beckon you through the doors. Genji has a pre-packaged refrigerated section area, anything from sushi rolls to sides (like edamame, wakame salad, etc.) to soba and rice bowls. Or if you don’t find what you’re looking for, they will make it for you.

Calamari Salad is loaded with calamari caught right off the coast of California. The calamari is cooked and tossed with a variety of seaweed, chili peppers, and sesame seeds. If you like sunomono (Japanese cucumber salad with rice wine vinegar) or Hawaiian-style poke (seafood mixed with sesame oil, salt, seaweed, and other ingredients), you’ll love this. The calamari is very tender not too chewy. The combination of the flavors from the slightly sweet flavor from the vinegar mixed with the slightly salty seaweed is amazing. Give me a bowl of sticky rice and I’m good to go.

Check out Genji the next time you’re in Whole Food!

For more information:

Genji

Find a store near you 

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Part 2: The 5th Annual Taste of Venice’s Walking Tasting Tour

After the VIP Reception, from 4:30pm-6:30pm, guests enjoyed a unique restaurant walking/tasting tour on famed Abbot Kinney Boulevard and sample signature dishes, wine, beer, and cocktails.

Our first stop, just a few steps away from the Electric Lodge, is Abbot’s Pizza. Opened in 1995 with a simple concept – make delicious food, top-notch friendly service, and maintain a clean, safe restaurant. Owner Richard has a very zen-like attitude, “Take care of your community and employees and in turn, they will take care of you”. It’s been working for almost 20 years so I think he’s on the right track. When you walk in through the doors, it reminds you of an east coast pizzeria, just a few stools to sit on and enjoy a slice before you’re on your way. The service is super-friendly. Glass-walled warmers hold the pies so you can see them. The scent of the freshly baked crust fills the air like a bakery. The first thing you’ll notice is the crust – beautiful color and a rim of poppy and sesame seeds on the outer crust. They call it the “Bagel Crust”. Yes, most people don’t eat that part of the pizza, but you don’t want to miss the crust on these. It’s like a pizza, and then an artisan breadstick to end your meal. The outside is like a crusty French baguette and the inside is tender, yet a little chewy. The Gypsy Pie is topped with spinach, mushroom, onion, tomato, ricotta & mozzarella cheeses on an olive pesto sauce. The olive pesto makes this pizza better than any other veggie pizza around – slightly salty, with a green flavor making all of the fresh veggies on top shine. Chicken Curry is topped with marinated chicken, honey, curry, onion, pineapple, mozzarella cheese, and alfredo sauce. This is amazing! If you like Hawaiian Pizza, but want chicken with a little more flavor, you have to try this. It is unlike any flavor you’ve ever experienced on a pizza. It has an Indian spice scent from the curry, but then the sweetness from the honey and the pineapple almost make it tropical. I would definitely order this one again! They are more than pizza. They also make calzones, salads, and gourmet cookies. 

To read more and see slide show, please visit: http://www.examiner.com/review/part-2-the-5th-annual-taste-of-venice-s-walking-tasting-tour

Mahalo and hope to see you next year!

OC Food Diva