Thursday, November 20, 2014

Sip This: Beehive Jack Rabbit Gin

Beehive Distilling Jack Rabbit Gin: Rose is a rose is a rose is a gin is one way to think of this small batch product from Utah, the first legal gin from the state in almost 150 years.

Want to read the rest then do so at the Indy's site.

Thursday, November 13, 2014

Sip This: Goodland Santa Ynez Valley Red

Goodland Wines Santa Ynez Valley Red 2011: At least in the U.S., we tend to buy wines by varietal or maker, not grape growing location, so this red blend — along with all the Goodland Wines — is trying to buck a trend.

Want to read the rest then do at the Indy's site.

Wednesday, November 12, 2014

The Woman Behind Chumash Wines

Next time you're at the Chumash Casino in the Santa Ynez Valley, instead of cashing your sawbucks into chips hoping to strike big at blackjack, you can make a safer, better bet and end up a big winner. Use that money to buy some Kitá Wines. These award-wining wines (the Los Angeles International Wine Competition, to be precise) are made by the Chumash, too, from grapes on land they bought from Fess Parker in 2010. And Tara Gomez, their winemaker, is also from their tribe, meaning she's one of the only Native American female winemakers in the U.S.

Want to read the rest then do so at the KCET Food Blog.

Thursday, November 6, 2014

Fired Up for World Food Championship

L.J. Washington caught the competitive-cooking bug bad, thanks in large part to this newspaper, having won The Santa Barbara Independent’s 2012 Sandwich Showdown by beating two professional chefs. Since then, this Carpinteria resident, who is originally from New Orleans, won a KEYT Backyard BBQ Contest, a Carpinteria Chili Cookoff, and took part in the Today show Father’s Day Burger Battle, where she got to schmooze with Giada De Laurentiis. (“There was a lot of giggling and girl talk; it was really wonderful,” Washington recalled. “I’ll treasure that one.”)

Want to read the rest then do so at the Indy's site.

Wednesday, November 5, 2014

Women Making Wine

Depending on the study, it seems approximately 10% of California's winemakers are women. So, for good or ill, winemaking is generally a man's game. Oh, who am I trying to kid -- that can't be for good, just look at things men run and how they usually make you want to run away (why yes, I am writing this post on election night).

That's why it's crucial to appreciate women who make it in this field, especially when they are as talented as Clarissa Nagy. In addition to being the winemaker at Riverbench, she's about to celebrate the tenth anniversary of her own label, Nagy Wines. "Vintage 2005 was my first commercial release," she says. "I am looking forward to celebrating next year with two vertical tasting events, one with Garey Ranch pinot noir and one with my syrah."

Want to read the rest then do so at the KCET Food Blog.

Thursday, October 30, 2014

8 Ales for Fall Holidays

Halloween is a gift that keeps giving. If you like things classic and sweet, there's the evocative nostalgia of the Margaret O'Brien featured part of "Meet Me in St. Louis." If you like things contemporary and dirty, there's the whole world in a naughty and more than likely zombified fill-in-the-blank costume. And if you like to drink, there are not only lots of parties but also lots of special brews. To prepare you for the big weekend (and beyond, as many of these will make fine Thanksgiving pairings, too), here's a look at eight spooky, pumpkiny, and in one case ooky ales, mostly from California.

Want to read the rest then do so at the KCET Food Blog.

Tuesday, October 28, 2014

Making Syrah in Santa Barbara

In 1993, Bill Clinton was inaugurated. It's also the year of the founding of Jaffurs Wine Cellars, so that should give you some perspective. Jaffurs also makes their wines in Santa Barbara itself -- close to the now-trendy Funk Zone back when it was just funky -- in the first winery built in town (in 2001). Owner/winemaker Craig Jaffurs and his GM Dave Yates are Rhone lovers who make wines that make others Rhone lovers too.

Want to read the rest then do so at the KCET Food Blog.