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Behind the Wine, Within the Whiskey
I learned a lot about libations last weekend while visiting not one but two Elysian Fields of alcohol within a short stroll of each other on the scenic Alameda waterfront. First was the Rock Wall Wine Company, whose Open House on Saturday afternoon featured food booths, wine tasting and tours of the vast facility, which is located inside a 40,000-square-foot historic former military airplane hangar. It was inspiring to learn how grapes from the Napa Valley, Sonoma County and even nearby Contra Costa County are transformed into Cabernet Sauvignon, Zinfandel and Petite Sirah a virtual stone’s throw from downtown Oakland. Let’s raise a glass to urban winemaking. My favorite wines…
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Craft Cocktails and Wild Wigs for a Good Cause
Wear wigs, win prizes at Wig Out, a charitable post-Halloween hullabaloo at San Francisco’s Parc 55 Hotel on Nov. 2, 2012. Proceeds will go to Slap Cancer and Locks of Love. Guests are urged to sport their craziest wigs to the party. Dance beats will be supplied by the notorious DJ Ambrosia Salad, free hairstyle consultations will be provided by the folks from Carmichael Hair Salon & Color Bar … and drinks will flow: craft beers from Lagunitas, wines from Rodney Strong, and inventive cocktails by Fair Trade Spirits. Rumor has it that at least one of these cocktails will involve cotton candy.
- California Culinary Travel, California Food Fairs, Fests & Markets, Food Destinations, Food Haps Blog
Bay Area Science Festival Includes Events for Eaters
The 2012 second annual Bay Area Science Festival includes numerous events exploring the neurobiology of nibbling, the physiology of feasting, and other intersections between science and food. At San Francisco’s Castro Theatre on Saturday night, October 27, superstar Food Network chef Alton Brown headlines “Ten Things About Food I Feel Pretty Sure About,” an interactive presentation detailing the kitchen as laboratory, and the science of American food as Brown knows it, from home kitchen experiments to nutritional milestones. That same night at Stanford University, Harold McGee (author of On Food & Cooking: The Science & Lore of the Kitchen) shares the stage with Stanford chemistry professor Richard Zare (Stanford University,…
