Wishing, Dreaming, and Learning with Glenfiddich's Cask of Dreams

A couple of weeks ago I was blessed with an invitation to a Glenfiddich event to introduce their Cask of Dreams limited bottling at Seven Grand and was able to learn a little bit more about the world of whisky.

Now just in case you don’t know a lick about whisky (which was me about a year and a half ago, but I learn a little bit more each time I goes to one of these kinds of events) Glenfiddich (who is celebrating it’s 125th birthday this year) is the largest producer Single Malt Scotch Whisky in the world (and also the most awarded Single Malt Scotch Whisky out there).

Now for those nascent to the world of brown liquor, Single Malt Scotch is whisky made in Scotland (otherwise it’s just called whisky). It needs to be made from barley (versus rye or wheat) and at a single distillery (if it’s not then it’s usually referenced as: "blended malt", "vatted malt" or "pure malt"). Another rule is that Single Malt Scotch must matured in an oak cask in Scotland for at least three years (though most Single Malts are matured for much longer).

Glenfiddich’s Cask of Dreams promotion is a toast to the spirit of Glenfiddich founder William Grant’s pioneering spirit. With that in mind Glenfiddich took 11 virgin American oak casks all over the United States, had people sign them with their dreams (my favorite: “I wish for a girlfriend”), and then sent them to Scotland to be used for the finishing of this Scotch.

The brown liquor inside of these casks was a marriage of Glenfiddich whiskies taken from a hand-picked selection of American oak casks holding matured whiskies of a variety of ages, with the youngest at 14 Years Old. The whisky was then decanted into the 11 Casks of Dreams and left to finish to bring an intense and powerful vanilla sweetness. The casks were closely monitored to ensure a desirable balance of the oak’s vanilla and spice with fruity, floral aromas, with Malt Master Brian Kinsman finding everything just about right after 3 months of finishing at a high strength of 48.8% ABV.

The project was such a hit Glenfiddich’s already committed to doing it again next year and our neighbors to the north (read: Canada) are jumping in on the action.
So if you’re game to enter the world of Single Malt Scotch Whisky, Glenfiddich’s Cask of Dreams is available in the limited quantity of 3,500 bottles at select American retailers, restaurants, and bars (like Seven Grand) with the recommended retail price of $99.

Using Mushrooms to Teach Kids About Food Ownership at ModernMom.com

Have an article on Using Mushrooms to Teach Kids About Food Ownership on the homepage of Modern Mom today. Here's just a tidbit:

Using Mushrooms to Teach Kids About Food Ownership

Food is the fuel of human beings. To stay strong and healthy we eat healthy things. Sounds like a pretty simple concepts right? But sometimes the simplest of concepts are the hardest.
I know it sounds crazy but one of the biggest relationships we’ll ever have in our life is with food (another one is money). A kid’s relationship to food will last their lifetime and will affect every aspect of their life from their health, to their education, to their career, to their romantic relationships, to the actual length of their life.

That’s why it’s so important to teach children about ownership when it comes to what they put in their mouth. Ownership that applies not only what they should eat (healthy food), to how it’s grown or made (without chemicals), to how it affects the bigger picture (the environment).
But how do you teach such grand, and somewhat overwhelming, concepts in a simple and fun way? One great way is using a mushroom kit from Back to the Roots. It's interactive and fun - kids spray the mushrooms with water as they grow - and these kits can grow up grow up to 1 1/2 lbs of tasty organic oyster mushrooms in as little as 10 days right from the box.

Check out the entire article at http://www.modernmom.com/blogs/kat-thomas/using-mushrooms-to-teach-kids-about-food-ownership

Dan Barber and How Food Should be Created

This is an amazing TED talk by Blue Hill Farm chef Dan Barber at the Taste3 conference about a small farm in Spain that has found a humane way to produce foie gras (one of the most inhumane (and tastiest) food's out there). Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.

You might think it's funny a vegetarian would push a foie gras talk but the point at the end are Totally Choice: We need now to adopt a new conception of agriculture, really new, one where we stop treating the planet as if it were some kind of business liquidation. And we need to stopped degrading resources under the guise of cheap food. We can start by looking to farmers like Eduardo for solutions, farmers who rely on nature for solutions, for answers. Rather than imposing solutions on nature, we should be listening. Listening, as Janine Benyus one of my favorite writers and thinkers about this topic says: Listening to nature’s operating instruction.










Totally Choice!

Chipotle Gives Food for Thought in Modern Mom

Have an article on Chipotle's film Back to the Start airing during the Grammy's on the homepage of Modern Mom today. Here's just a tidbit:

Chipotle Gives Food for Thought With "Back to the Start"

One of the biggest successes of the 2012 Grammy Awards on Sunday was Chipotle's short film "Back to the Start" - which aired as a commercial during the award show.
Encouraging us to "Cultivate a better world," the spot spotlights issues with factory farming and emphasizes the importance of a sustainable food system.

The stop-motion animated film depicts a farmer whose family farm has slowly evolved into a factory. In a moment of self-reflection, the farmer realizes that he must go “back to the start” and transition away from factory conditions and towards more sustainable farming methods. Directed by London-based Johnny Kelly, the film features Willie Nelson covering the Coldplay song "The Scientist." "Back to the Start" was the longest commercial to run during the Grammys in recent history and was the first time Chipotle ran a national television advertisement since the burrito chain’s inception in 1993.

“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “We have always understood the importance of serving food that is raised right, but that is a difficult thing to communicate with the limitations of traditional advertising."
Check out the entire article at http://www.modernmom.com/blogs/kat-thomas/chipotle-gives-food-for-thought-with-back-to-the-start

Veggie Grill Expanding to Oregon

Veggie Grill, the California plant based fast food chain is expanding to the Beaver State (seriously guys that's Oregon's actual nickname....)

Veggie Grill's expansion will happen with the partnership of long-time restaurant developer Ed Casey. Based in Portland and an Oregon resident for over 20 years, when Casey discovered Veggie Grill, he found the perfect fit for the adventurous Portland consumer: a concept at once healthful, food-centric and fun.

Casey has developed, owned and operated over 25 Baja Fresh Mexican Grill franchises in the Pacific Northwest. He also introduced Oregon to Applebees in 1993 and TGI Fridays in 1980. Casey also served as President/CEO of the Counter, a 2008 National Restaurant Association’s Hot Concept winner (and who's first location was in lovely lovely Santa Monica).

As a joint venture partner, Casey will develop Veggie Grill restaurants in Oregon, opening the first location in January of 2012 followed by a second in May. The first location will open in Beaverton (home to Nike) and the second in the downtown financial district of Portland. Casey is also currently in negotiations on two other locations in Portland and the surrounding communities, including in and around Washington State.

So for every Portlandia-er who is dying for chicken-free chicken soup (which is positively Auh-Mazing!) get ready!

Wine Factoids (Hooray!)

Let’s learn a couple new things about wine Kids! (And by Kids I most definitely mean anyone over the age of 21 who is a child at heart).

Every time I attend a wine or spirit event I learn a little bit more about the world of alcohol. A couple of week's ago I attended 9th Annual STARS of Santa Barbara at the Peninsula Beverly Hills hosted by Ian Blackburn's Learn About Wine where I was once again schooled of a variety of areas of wine. And now with no further ado: WINE Factoids!!!

Let's learn about Mourvèdre? What's Mourvèdre you ask?
Mourvèdre is a Rhône style grape that is difficult to grow on its own so its usually only use a blending wine for both strong, dark red wines and rosés. The taste has a tendency to change according to its growing area but overall it often has a gamey or earthy flavors. Mourvèdre has a true affinity for Grenache, it softens it and gives it structure. For that reason you will see the two in a GSM blend.

And what’s a GSM blend you ask?
GSM (which stands for Grenache, Syrah, Mourvèdre). This blend originated from the blending of wines from the Southern section of the Rhône wine region in France (which is probably most famous for their Châteauneuf-du-Pape). Countries such as Chile, South Africa, the United States, and especially Australia have embraced this blending trio.

The buzzword of the event was Happy Canyon. What is Happy Canyon and where is located?
Happy Canyon is the newest AVA (which stands for American Viticultural Areas aka an Appellation, which just means where the grapes are from) in Santa Barbara County (in November of 2009). Happy Canyon is also SB's smallest AVA. It lies north and west of Lake Cachuma it is differentiated by its hotter temperatures and the minerality of its soil. Varietals grown in the area include Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc, Malbec, and Petit Verdot as well as many Rhône varietals like Syrah. Happy Canyon is now home to six major vineyards and two wineries.

Something to Check Out: Gardening in the City this Thursday!

It's time for another Santa Monica Farmers Market Quarterly Library Panel Series on Thursday February 9th. This one will focus on how does your garden grow, either on the farm and in the city. I recommend a lot of events, but the Library Panel Series definitely one of my Favs. Free, fun, super educational, and with great free food (purchased at the Wednesday SMFM) at the end of it, this time made by Il Grano chef Sal Marino!

Deets are below!

On the panel Thursday are:

• Moderator - Darra Henigan
• Master Gardner Sarah Spitz formerly of KCRW
• Il Grano] chef Sal Marino
• Urban Homsteader Craig Ruggless from Winnetka Farms
• Nate Peitso of Maggie's Farm

February 9th · 7:00pm - 9:00pm (these events are first come first serve and always fill up some get there 15-20 minutes early!)

Santa Monica Main Library MLK Jr. Auditorium 601 Santa Monica Blvd. (310) 458-8600 www.smpl.org