Grand Californian Adds to Roster; Wine-Tasting at Bayside
Have you ever wondered about winemakers’ secrets to matching the perfect foods with their wines? That is but one of the subjects well covered in the new book “The Wine Sense Diet” by Annette Shafer, with a foreword by Robert Mondavi. We now know that a little wine each day can have multiple health benefits. France, of course, has known this for decades. We also know that anything with the word “diet” in it requires convincing a major portion of the public that it’s not just another fad. This 224-page hardcover book quickly dispels any notions that it’s just another moneymaking scheme.
Think of 20 of the most famous wineries in California and imagine them sharing their pairing secrets and wonderful signature recipes that are healthful to eat, yet as flavorful as old classics from a French chef. Throw in a chapter on all the health benefits attributed to wine.
The Barretts of Chateau Montelena, and the Cakebreads, Duckhorns, Mondavis, Phelpses, Shafers, Staglins, Truchards and Viaders from their eponymous vineyards not only share exciting recipes, but colorful stories on their march to greatness in the wine industry. The owners and winemakers of Saintsbury, Frog’s Leap, St. Supery, Lang & Reed, Spottswoode, Carmenet, Pine Ridge, Freemark Abbey, Schramsberg, Domaine Chandon, and Livingston Moffett also join in with amusing stories and a list of wines to match the seasonal recipes.
Karen MacNeil (director of the wine program at the Culinary Institute at Greystone) and her husband, famed winemaker Dennis Fife, take you into their kitchen to see a meal and matching wines come together. Chefs from several acclaimed restaurants also offer recipes and wine insights. It’s a book as delicious to read as it is to cook from. I have had it for about three months but wanted to make several of the recipes to see how they came out before writing about it. So far, no failures,meaning that the recipes must have been well-tested,and a lot of very good taste.
I first read the book as if it were a novel because the stories are so interesting. You are allowed to step into the homes and private lives of all these interesting people. Then, I wanted to start cooking from it. It’s a book that should be kept on the coffee table. I can honestly say that this is a book that any cook, serious diner and/or wine buff will enjoy tremendously. It is the most comprehensive collection of recipes with suggestions for ideal wines that I have come across. This book is going to be my major purchase for Christmas gifts this year.
“The Wine Sense Diet” is published by LifeLine Press. The cover price is $29.95, but I found it at Amazon.com for $20.96.
Disney Scores More Talent
Disney’s new Grand Californian Hotel, scheduled to open Feb. 8, continues to tap talented people for staffing. Tony Bruno, who has been the general manager of the Disneyland Pacific Hotel for several years, made a lateral move to oversee complete operation of the deluxe 750-room property. Jose Barragan has been named food and beverage manager for the new hotel. He has served in the same position for the Disneyland Hotel since 1997. Prior to that, he’d been with Newport’s Four Seasons Hotel and the Ritz-Carlton in Dana Point. He will oversee all of the new hotel’s food and beverage operations, including restaurants, lounges, room service and banquets.
Taking Jose’s place as food and beverage manager of the Disneyland Hotel is Carlos Acosta. He most recently held similar posts with the Outrigger Wailea Resort and the Aston Wailea Resort on Maui. Before that, he was associated with a trio of other prestigious Hawaiian hotels.
The Disneyland Pacific and Disneyland Hotel have worked very diligently in the past few years to turn their restaurants into showcases for fine dining and inviting ambiance. Overall, the food at both hotels now competes with the best restaurants in Orange County. This is due to the teamwork and dedication of not only Tony Bruno and Jose Barragan, but also Hideo Amemiya, senior vice president of Disneyland Resort Hotels, and Rod Schinnerer, general manager of the Disneyland Hotel. Each of them is deeply interested in quality food and good wines.
A Taste of California at Bayside
It’s that time of year when patios and terraces are the place to be. The attractive terrace of the rather new Bayside restaurant overlooking Newport Bay just happens to be a place for dining and also Thursday wine tastings. As the week winds down, stop by between 5:30 p.m. and 7:30 p.m. and taste five new wines each week from the best California wineries. There’s a charge of $12 to $15, depending on the wines served. It’s quite nice with the aroma of the ocean making the air smell so clean.
Hot Blues, Good Food
The eighth annual Hot Blues on a Cool Summer Night will again take place on the Village Green of South Coast Plaza Village on Thursday, July 27, from 5 p.m. to 9 p.m.
This popular benefit for the OC Performing Arts Center features a blues concert headlined by Bernie Pearl and his blues band. He is an historic musician who has performed with Harmonica Fats, Stevie Ray Vaughn, Papa John Creach and B. B. King. As in years past, the restaurants of both South Coast Plaza and the Village will serve samples of their most popular dishes.
Ticket prices are $35 for Center Stage guild members and $40 for non-members; last-minute tickets for the general public at the door (if available) will be $50. I’d advise you make reservations now and take advantage of one of the first two prices. Call (714) 284-5464 for further information and reservations.
