Saturday, December 10, 2011

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.

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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.

 

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Wednesday, November 23, 2011

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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Monday, November 14, 2011

The Wine Yacht

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“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.”

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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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Friday, October 28, 2011

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

Sponsored Post

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SAM THE COOKING GUY WANTS YOU TO CHECK OUT HIS INSIDER GUIDE TO THE FESTIVAL!

Sam the cooking guy 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.   

Sam the Cooking Guy Video 
Click PLAY to watch Sam the Cooking Guy mention
the 2011 San Diego Bay Wine & Food Festival  
  

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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

Brian Malarkey Photo


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:
   searsuckerZacapaSan PellegrinoAcqua PannaStella logoSPAlaska Seafood
Buy Tickets
  Event Schedule
  Hotel Packages
Tickets
Festival Updated Sponsor Block

 


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Friday, October 7, 2011

Champagne Bars In Paris - Top Picks On Black Book Magazine by Paige Donner

A Parisian Night of Cheese


By Paige Donner
[All photos by Paige Donner c. 2011]
Parisians are known to do things their own particular way. And when it comes to presenting their cheeses, they make no exception. An art exhibit that opened on October 6th at LaMilkFactory in Paris’s boho chic 11th arrondissement is none other than a full art exhibit presenting imaginative ways to serve cheeses.
A staple of any French meal, cheese, does, of course, enjoy full status as a “course” all to itself in the lineup of a meal. At Design Sur Un Plateau, Curator Cecile Cau, originator of the blog So Food So Good, and her co-hort, food design book author Stephane Bureaux, teamed up to imagine, envision and then carry out a food art design exhibit of “cheese platters” amongst a collaboration of 6 separate designers, all well-known in the field of gastronomy and/or design.
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Stephane Bureaux, Food Art Design Author And Cheese Platter Designer
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Germain Bourre, Consultant to Veuve Clicquot And Cheese Platter Designer
Even if cheese platters aren’t your notion of haute gastronomique design art, I recommend going and checking out Design Sur Un Plateau, showing at Milk Factory (www.lamilkfactory.com) through January 14th, if for no other reason than the showroom is across the street from Paris’s best stocked Argentinian wine bar El Galpon (Trapiche, Schroeder; Malbecs, Torrentes…) and just next door to Paris’s well-loved Argentinian restaurant Unico, where meat-lovers can get a great steak at a really good price. In fact, the whole neighborhood is full of terrific little restaurants and is known to the locals as a “coin de gastronomie” where you can find authentically good meals at prices affordable to us working stiffs.
5, rue Paul Bert, Paris 75011

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