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Jan 2025

Consider quality, not just calories

“A calorie is a calorie” is an oft-repeated dietary slogan, and not overeating is indeed an important health measure. Rather than focusing on calories alone, however, emerging research shows that quality is also key in determining what we should eat and what we should avoid in order to achieve and maintain a healthy weight. Rather than choosing foods based only on caloric value, think instead about choosing high-quality, healthy foods, and minimizing low-quality foods.

High-quality foods include unrefined, minimally processed foods such as vegetables and fruits, whole grains, healthy fats and healthy sources of protein – the foods recommended in the Healthy Eating Plate.

Lower-quality foods include highly processed snack foods, sugar-sweetened beverages, refined (white) grains, refined sugar, fried foods, foods high in saturated and trans fats, and high-glycemic foods such as potatoes.

There isn’t one “perfect” diet for everyone, owing to individual differences in genes and lifestyle.

Quality counts

One study analyzed whether certain foods were more or less likely to promote weight gain. This type of research examining specific foods and drinks allows us to understand whether “a calorie is a calorie,” or if eating more higher-quality foods and fewer lower-quality foods can lead to weight loss and maintenance.

Researchers in the Department of Nutrition at Harvard School of Public Health show us that quality is in fact very important in determining what we should eat to achieve and maintain a healthy weight, and that the notion of “a calorie is a calorie” does not tell the whole story.

In a study of over 120,000 healthy women and men spanning 20 years, researchers determined that weight change was most strongly associated with the intake of potato chips, potatoes, sugar-sweetened beverages, and both processed and unprocessed red meats. The researchers concluded that consumption of processed foods higher in starches, refined grains, fats, and sugars can increase weight gain.

Foods shown to be associated with weight loss were vegetables, whole grains, fruits, nuts, and yogurt.

Researchers did not discount the importance of calories, instead suggesting that choosing high-quality foods (and decreasing consumption of lower-quality foods) is an important factor in helping individuals consume fewer calories.

View the HSPH news release, “Changes in specific dietary factors may have big impact on long-term weight gain: Weight-loss Strategy to Only ‘Eat Less, Exercise More” May be Overly Simplistic’”

Managing macronutrients: Does it matter?

With the proliferation of macronutrient-based diets over the past several decades, from low-fat to low-carbohydrate, discussion of the three main macronutrients – carbohydrates, proteins, and fats – has become standard when talking about optimal diets. Researchers have begun comparing these “macronutrient management”-style diets to one another in order to determine which is most effective, but thus far evidence is largely inconclusive.

One study, published in JAMA in 2007, compared four weight-loss diets ranging from low to high carbohydrate intake. This 12-month trial followed over 300 overweight and obese premenopausal women, randomly assigning them to either an Atkins (very low carbohydrate), Zone (low carbohydrate), LEARN (high carbohydrate), or Ornish (very high in carbohydrate) diet.

After one year, weight loss was greater for women in the Atkins diet group compared with the other diet groups.

This study also examined secondary outcomes focused on metabolic effects (such as cholesterol, body fat percentage, glucose levels and blood pressure), and found that those for the Atkins group were comparable with or more favorable than the other diet groups.

There was no significant difference in weight loss among the other three diets (Zone, LEARN, and Ornish).

This study does raise questions about about long-term effects and mechanisms, but the researchers concluded that a low-carbohydrate, high-protein, high-fat diet may be considered a feasible recommendation for weight loss.

Another study, published in The New England Journal of Medicine in 2009, challenged the above study’s findings by testing four different types of diets and producing results that showed comparable average weight loss among the different diets.

The study followed 800 people over 2 years, assigning subjects to one of four diets: Low-fat and average-protein, low-fat and high-protein, high-fat and average-protein, and high-fat and high protein.

Researchers concluded that all of the diets resulted in meaningful weight loss, despite the differences in macronutrient composition.

The study also found that the more group counseling sessions participants attended, the more weight they lost, and the less weight they regained. This supports the idea that not only is what you eat important, but behavioral, psychological, and social factors are important for weight loss as well. (25)

An additional study, published in The New England Journal of Medicine in 2010, looked at the role of protein and glycemic index upon weight loss maintenance. Researchers first implemented a low-calorie diet to produce weight loss, then examined whether protein and glycemic index impacted weight loss maintenance.

The study population was made up of nearly 800 overweight adults from European countries who had lost at least 8% of their initial body weight with a low-calorie diet. Participants were then assigned one of five diets to prevent weight regain over a 26-week period: A low-protein and low-glycemic-index diet, a low-protein and high-glycemic-index diet, a high-protein and low-glycemic-index diet, a high-protein and high-glycemic-index diet, or a control diet.

The low-protein-high-glycemic-index diet was associated with subsequent significant weight regain, and weight regain was less in the groups assigned to a high-protein diet than in those assigned to a low-protein diet, as well as less in the groups assigned to a low-glycemic-index diet than in those assigned to a high-glycemic-index diet.

These results show that a modest increase in protein content and a modest reduction in the glycemic index led to an improvement in maintenance of weight loss.

The results from these three studies suggest that there may be some benefits to a macronutrient-based dietary approach, but research also shows that while a particular diet may result in weight loss for one person, it may not be effective for another person due to individual differences in genes and lifestyle. For those seeking the “perfect” one-size-fits-all diet, then, there isn’t one!

By Rob Long and Tara Thompson

Healthy Food Trends in 2025

Plant-based eating continues to increase in popularity. Other trends on the rise this year include alcohol-free drinks, seeds, and ethnically diverse foods.

Interest in healthier eating boosted significantly due to the COVID-19 pandemic. Supply chain shortages are also affecting consumer choices.

Plant-based foods continue to be very popular, with sales increasing almost twice as quickly as those of overall food sales

The plant-based packaged-food category is more expansive than ever. 65 percent of people say that they’ve eaten plant-based meat alternatives in the last year, according to a report from the International Food Information Council.

New products include frozen dragon fruit and passion fruit from Pitaya Foods, pea pasta from ZenB, vegetable-based (think tomato, sweet potato, carrot, and butternut squash) pizza sauce from Otamot, and vegan cookies from Real Cookies. You can do your online plant-based grocery shopping at PlantX’s curated store, and you can even get local plant-based finds — such as hummus shakes from the Hummus & Pita Co. in New York City — shipped to your doorstep via Gold Belly.

You’ll also see herbal products such as Moringa added to lots of health food product Moringa is one of the most nutrient-dense foods in the world. It’s rich in important vitamins like vitamins A, B, C, D, and E, plus it’s full of minerals such as calcium, potassium, zinc, magnesium, iron, and copper. Research shows it can even reduce weight gain thanks to its low-calorie, nutrient-rich profile. And, its fibrous pods have also been shown to support digestion, not to mention its leafy constituents, which are rich in protein.

Up to 40 percent of America’s food supply is wasted, per the U.S. Department of Agriculture, and recycling leftover ingredients could help reduce that amount significantly. “Recycled food simply means new food or products created from recycled ingredients or by-products from the food manufacturing process,” explains Erin Hendrickson, RDN, a food-waste expert in Nashville. The practice, which has been gaining traction over the past few years, gained some attention during the pandemic when bare supermarket shelves made some manufacturers realize the importance of further reducing waste, she says.

The Whole Foods Market 2025 trend report lists alcohol-free spirits as a top upcoming trend. “Post-pandemic isolation has created a growing interest in health and well-being, causing a surge in both functional beverages and alcohol-free drinks,”

Along with alcohol-free drinks, beverages that claim to do more than just quench your thirst are on the rise, per the Whole Foods report. These so-called “functional beverages” claim to help with everything from stress relief to gut health to immunity. The category isn’t new, but it’s expected to grow as “increasing awareness of health is anticipated to propel the demand,” according to a May 2021 report by The Business Research Company.

Adaptogenic drinks Botanical rich beverages have gained ground and are here to stay.

Seeds are becoming increasing popular. Seeds may be tiny, but they deliver big on nutrition. Indeed, all seeds boast a trio of fiber, protein, and heart-healthy fats.

A study published in July 2021 in the Journal of Food Science and Technology. The study of 60 men with high cholesterol found that those who regularly ate bread made with sunflower seed flour had a significant reduction in their body mass index (a measure of weight per height), LDL “bad” cholesterol, total cholesterol, and triglycerides.

For years, the omega-3s conversation has been all about EPA and DHA, the omega-3s fatty acids you’ll find in fatty fish like salmon. But we can’t dismiss their plant-based sister, ALA. While you need a plentiful amount of ALA omega-3s for your body to convert them into EPA and DHA, we’re hearing more and more about the nutrient’s benefits — and food sources that score high in ALA

International foods are on the rise. This includes spices like turmeric, which are traditionally used in ethnic dishes, as well as packaged foods from and inspired by other countries.

Finally, Oat products find renewed markets. Oat-based dairy avoids any nut allergy concerns. Oats provide both soluble and insoluble fiber, which are important for the health of our bodies and our gut microbiota. Oats also provide micronutrients like manganese and iron.

Rob Long. Dec 22, 2024

FOUR EPIC GRAND TASTINGS IN SANTA MONICA

25+ CHEFS EACH DAY, 75+ WINERIES, BEER, SPIRITS, ALL INCLUDED.

Cuisine and culture collide this August 22-25 as the Los Angeles Food & Wine Festival brings some of the most celebrated culinary talent in the country together for a four day, city-wide, epicurean extravaganza. The weekend’s festivities offer guests the chance to sample the cuisines and products from some of the most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry’s brightest talents during world-class wine and spirit tastings, strolling marquee events, one-of-a-kind lunches, book signings, after parties and much more.

You don’t need us to tell you how great Los Angeles’ food scene is. But if you like the very best of everything, splurge on a ticket to the annual Food & Wine Festival held in Culver City and at restaurants across the city including a dinner at the famed Magic Castle. The festival kicks off with a couple of special pairings at restaurants., which will feature satiating dishes to sample from top chefs across the city. The week culminates in a few massive tasting events and the Grand Tasting at Barker Hangar.

See the full schedule and buy tickets here. (www.lafw.com/events.htm)

Check back next week for a full review of this worldclass event.

Preview posted by Rob Long
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Southern California’s largest wine and food festival voted as the best food festival in 2019 USA Today 10Best Readers’ Choice travel award contest San Diego, CA (March 22, 2019) –

One of the country’s most talked about weeks in wine and food, the San Diego Bay Wine + Food Festival® has been named the winner of the 2019 USA Today 10Best Readers' Choice travel award contest for Best General Food Festival. USA Today’s 10Best provides unbiased and experiential travel content for top destinations around the world.

No business can pay to be listed, and the expert panel is composed of well-traveled, well-educated locals who live in the city they write about. The San Diego Bay Wine + Food Festival was nominated by USA Today’s travel experts as a top 10 event, and listed in good company with a selection of the finest wine and food festivals. Following nominations, was a period of reader voting in which the San Diego Bay Wine + Food Festival was named the winner, and country’s best food festival by the general public.

The 16th annual San Diego Bay Wine + Food Festival invites travelers to Arrive at Awesome and experience the best of the city from November 10-17, 2019. Each year, more than 11,000 foodies join the showcase of food, wine, and culture, which features over 40 citywide events, including the iconic Grand Tasting – held on the picturesque San Diego Bay.

Along with a collection of some of the country’s best chefs and restaurants, sommeliers and distillers, farmers, and fishermen, the weeklong event boasts over 200 wine, beer and spirit companies, 60 chefs and restaurants, and 30 gourmet food companies.

San Diego Bay Wine + Food Festival co-producer, Michelle Metter admits that as the festival goes into its 16th year, there is something extra “sweet” about this recognition. “We are thrilled to be awarded this distinction by USA Today 10Best,” said Metter. “Every year, we work to design an unforgettable experience that brings San Diego and its culinary scene to life for travelers from around the country; and for a panel of travel experts and discerning readers to recognize our Festival and the city of San Diego, is a true honor.”

As a thank you to voters, and in celebration of winning the title of Best General Food Festival, for one day only (March 22, 2019) a 10 percent discount is available for General Admission and Early Bird tickets to the Grand Tasting, held on November 16. Enter code 10BEST to receive the discount. Travel to San Diego.

The 16th Annual San Diego Bay Wine + Food Festival will take place November 10-17, 2019.

Posted by Rob Long
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GMO Food Debate Continues about Built In Pesticides

by Rob Long, RSN
August 19, 2018
Facebook

Recently there has been a lot of publicity that concerns about GMO are nonsense. These new reports are largely based on a recent expensive 388 page study conducted by the National Academies of Science. That report concludes “Genetically engineered crops are safe for humans and animals to eat and have not caused increases in cancer, obesity, gastrointestinal illnesses, kidney disease, autism or allergies…”.

This well funded “conclusive” study made me want to take a closer look at the contrary viewpoint.

One dissenting biologist said “I wasn’t, at the outset, concerned about the possible effects of GM plants on human health or the environment. One reason for this lack of concern was that I was still a very young scientist, feeling my way in the complex world of biology and of scientific research. ….Gradually, however, it became clear that …commercial interests were running far ahead of scientific knowledge. I listened carefully and I didn’t disagree. Today, over twenty years later, GMO crops, especially soybeans, corn, papaya, canola and cotton, are commercially grown in numerous parts of the world…. I now believe, as a much more experienced scientist, that GMO crops still run far ahead of our understanding of their risks.”

Depending on which country you live in, GMOs may be unlabeled and therefore unknowingly abundant in your diet. Processed foods are likely to contain ingredients from GMO crops, such as corn and soy. Most crops, however are still non-GMO, including rice, wheat, barley, oats, tomatoes, grapes, beans, etc. For meat eaters the mode of GMO consumption is different. There are no GMO animals used in farming (although GM salmon has been pending FDA approval since 1993); however, animal feed, especially in factory farms, is likely to be mostly GMO corn and GMO soybeans. In this case, the labeling issue and potential impacts are complicated even further.

The Flawed Processes of GMO Risk Assessment

Bovernment regulators who examine the data are effectively reliant on the word of the applicants that the research supports whatever the applicant claims. There are other elementary scientific flaws too; for example, applications routinely ignore or dismiss obvious red flags such as experiments yielding unexpected outcomes.

The Dangers of GMOs – Built in Pesticides

Aside from grave doubts about the quality and integrity of risk assessments, I also have specific science-based concerns over GMOs. These concerns are mostly particular to specific transgenes and traits.

Many GMO plants are engineered to contain their own insecticides. These GMOs, which include maize, cotton and soybeans, are called Bt plants. Bt plants get their name because they incorporate a transgene that makes a protein-based toxin (sometimes called the Cry toxin) from the bacterium Bacillus thuringiensis. Many Bt crops are “stacked,” meaning they contain a multiplicity of these Cry toxins. Their makers believe each of these Bt toxins is insect-specific and safe. However, there are multiple reasons to doubt both safety and specificity. One concern is that Bacillus thuringiensis is all but indistinguishable from the well known anthrax bacterium (Bacillus anthracis). Another reason is that Bt insecticides share structural similarities with ricin. Ricin is a famously dangerous plant toxin, a tiny amount of which was used to assassinate the Bulgarian writer and defector Georgi Markov in 1978[1]. A third reason for concern is that the mode of action of Bt proteins is not understood (Vachon et al 2012); yet, it is axiomatic in science, that effective risk assessment requires a clear understanding of the mechanism of action of any GMO transgene so that appropriate experiments can be devised to affirm or refute safety. All this is doubly troubling because some Cry proteins are toxic towards isolated human cells (Mizuki et al., 1999).

A second concern follows from GMOs being often resistant to herbicides. This resistance is an invitation to farmers to spray large quantities of herbicides, and many do. As research recently showed, commercial soybeans sold today routinely contain quantities of the herbicide Roundup (glyphosate) that its maker, Monsanto, once described as “extreme” (Bøhn et al 2014).

Glyphosate has been in the news recently because the World Health Organisation no longer considers it a relatively harmless chemical, but there are other herbicides applied to GMOs which are easily of equal concern. The herbicide Glufosinate (phosphinothricin, made by Bayer) kills plants because it inhibits the plant enzyme glutamine synthetase. This ubiquitous enzyme is found also in fungi, bacteria and animals. Consequently, Glufosinate is toxic to most organisms. Glufosinate, for good measure, is also a neurotoxin of mammals that doesn’t easily break down in the environment (Lantz et al. 2014). Glufosinate is thus a “herbicide” in name only. Even in normal agricultural its use is hazardous.

In GMO plants the situation is worse. Glufosinate is sprayed on the crop but degradation is blocked by the transgene, which chemically modifies it slightly. This makes the plant resistant to the herbicide, but when you eat Bayers’ Glufosinate-resistant GMO maize or canola, even weeks or months later, glufosinate, though slightly modified, is probably still there (Droge et al., 1992). Nevertheless, the implications of all this additional exposure of people were ignored in GMO risk assessments of Glufosinate tolerant GMO crops.

A yet further reason to be concerned about GMOs is that most of them contain a viral sequence called the cauliflower mosaic virus (CaMV) promoter (or they contain the similar figwort mosaic virus (FMV) promoter). Two years ago, the GMO safety agency of the European Union (EFSA) discovered that both the CaMV promoter and the FMV promoter had wrongly been assumed by them (for almost 20 years) not to encode any proteins. In fact, the two promoters encode a large part of a small multifunctional viral protein that misdirects all normal gene expression and that also turns off a key plant defence against pathogens. EFSA tried to bury their discovery. Unfortunately for them, we spotted their findings in an obscure scientific journal[2]. This revelation forced EFSA and other regulators to explain why they had overlooked the probability that consumers were eating an untested viral protein.

This list of significant scientific concerns about GMOs is by no means exhaustive. For example, there are novel GMOs coming on the market, such as those using double stranded RNAs(dsRNAs), that have the potential for even greater risks (Latham and Wilson 2015).

The True Purpose of GMOs

Science is not the only grounds on which GMOs should be judged. The commercial purpose of GMOs is not to feed the world or improve farming. Rather, they exist to gain intellectual property (i.e. patent rights) over seeds and plant breeding and to drive agriculture in directions that benefit agribusiness. This drive is occurring at the expense of farmers, consumers and the natural world. US Farmers, for example, have seen seed costs nearly quadruple and seed choices greatly narrow since the introduction of GMOs[3]. The fight over them is thus not of narrow importance. Their use affects us all.

Nevertheless, specific scientific concerns are crucial to the debate. I left science in large part because it seemed impossible to do research while also providing the unvarnished public scepticism that I believed the public, as ultimate funder and risk-taker of that science, was entitled to.

Criticism of science and technology remains very difficult. Even though many academics benefit from tenure and a large salary, the sceptical process in much of science is largely lacking. This is why risk assessment of GMOs has been short-circuited and public concerns about them are growing. Until the damaged scientific ethos is rectified, the public is correct to doubt that GMOs should ever have been let out of any lab.

Rob Long, RSN

https://en.wikipedia.org/wiki/Georgi_Markov

Jonathan Latham and Allison Wilson (2013) Regulators Discover a Hidden Viral Gene in Commercial GMO Crops

Ken Roseboro, Sound Consumer, (2013)

Recently there has been a lot of publicity that concerns about GMO are nonsense. These new reports are largely based on a recent expensive 388 page study conducted by the National Academies of Science. That report concludes “Genetically engineered crops are safe for humans and animals to eat and have not caused increases in cancer, obesity, gastrointestinal illnesses, kidney disease, autism or allergies…”.

This well funded “conclusive” study made me want to take a closer look at the contrary viewpoint.

The Flawed Processes of GMO Risk Assessment

The Dangers of GMOs – Built in Pesticides

The True Purpose of GMOs

Los Angeles Food & Take Over the City For Epic Extravaganza, August 24-27, 2017

AUGUST | LOS ANGELES FOOD & WINE FESTIVAL 2018!

by Rob Long, RSN

“ Now in its eigth year, the Los Angeles Food Wine Festival is a four-day epicurean event showcasing the finest in food and drink culture throughout Los Angeles, and culinary personalities from throughout the country. ”

Coastal Luxury Management, the producers behind Pebble Beach Food & Wine and Harvest Farm-to-Table, will host the third annual Los Angeles Food & Wine Festival. Set in the heart of the country's premier cultural destination in Downtown Los Angeles, amid the majestic Walt Disney Concert Hall and boasting views of distinguished marquee landmarks including the Music Center and City Hall, the culinary world's most storied luminaries will come together for festivities that will take over the heart of the city for a three-night, four-day epicurean extravaganza. "It has been a pleasure to witness the success of this event first hand", Mayor Antonio Villaraigosa said. "The size, scope, and quality of the festival only add to the momentum Los Angeles has experienced as a place where culinary enthusiasts from around the world should visit frequently."

Cuisine and culture collide with the closure of Grand Avenue between 1st and 2nd Streets featuring live culinary demonstrations highlighting Jenn-Air Master Class Series and tastings from world-class wineries, marquee events, the LEXUS Grand Tasting, book signings, mixology seminars, activations from returning sponsors including The Cosmopolitan of Las Vegas and Delta, and after parties, all paired with performances from nationally recognizable artists. Guests will enjoy delicious cuisine from over 100 celebrity and world-class chefs, and over 200 wines curated from prestigious wineries as participants stroll along Grand Avenue for an extraordinary experience. "The city of Los Angeles is one of the most prominent destinations in the world for art, travel, entertainment, and cuisine, and is home to the most respected cultural institutions in the world," says CLM Co-Founder David Bernahl. "There isn't a better place than Los Angeles to celebrate the gastronomic talents of this city as well as the biggest names in culinary history."

Locals and visitors alike will have the opportunity to experience the cultural diversity of Los Angeles's culinary scene within this inclusive event setting, paired with the star-studded talents of celebrity chefs the likes of Giada De Laurentiis, "Iron Chef" Morimoto, Top Chef Masters' Curtis Stone, Grant Achatz, Tyler Florence, Michael Chiarello, and Rick Bayless, to name a few. An exclusively curated schedule of dynamic and exciting festivities will feature diverse cuisines and personalities, including:

•

ABOUT LOS ANGELES FOOD and WINE:

Now in its third year, the Los Angeles Food & Wine Festival is a four-day epicurean event showcasing the finest in food and drink culture throughout Los Angeles and culinary personalities from throughout the country. Based amid one of the country's foremost cultural destinations along Grand Avenue, the event spans the city and offers guests the chance to sample the cuisines and products from some of the most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry's brightest talents. The star-studded lineup has included celebrated chefs such as Wolfgang Puck, Guy Fieri, Giada De Laurentiis, Daniel Boulud, Tyler Florence, Scott Conant, Michael Chiarello, and local favorites Rory Hermann, Michael Voltaggio, Matsuhisa Nobu, and Sang Yoon. For more information, please visit www.lafw.com/.

ABOUT COASTAL LUXURY MANAGEMENT, LLC.:

Coastal Luxury Management, LLC (CLM), founded and managed by David Alan Bernahl II and Robert Weakley, is a fast growing company focused on identifying and creating unique opportunities in the hospitality, entertainment, and event sectors. CLM produces Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both recognized among the top epicurean events in the country, known for bringing together the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences. In 2010, CLM launched the first of three restaurants in Monterey, CA: Cannery Row Brewing Company, a family-friendly destination in the heart of the historic Cannery Row District, as well as home to the largest draft selection of beer in Northern California. One year later, the team opened Restaurant 1833, earning national recognition including a 3-star review from the San Francisco Chronicle as well as a 2011 "Best New Restaurant" nomination from the James Beard Foundation. In the fall of 2012, CLM partnered with the famed Stonepine Estate in Carmel Valley, CA, to serve as the property's exclusive catering and large-scale event producer. This partnership then spurred the launch of CLM's catering company, Coastal Luxury Catering. In the summer of 2013, CLM plans to open its third restaurant concept in Downtown Los Angeles called Faith & Flower. For additional information about Coastal Luxury Management, please visit www.coastalluxurymanagement.com.

North Italia at the Point

by Rob Long, RSN

North Italia is NOW OPEN at new Point in El Segundo! Without a doubt, North Italia offers some of the greatest food and wine in all of Los Angeles. Go soon! The journey is well worth the rewards.

For starters, the cocktails are amazing. Try the LAST GREAT WINE THIEF (Plymouth gin, sauvignon blanc, clover honey, hopped grapefruit bitters) or the POMEGRANATE SHANDY (dimmi liquore di milano, white rum, pomegranate sour, peroni lager)to wet your appetite.

The wine list is impressive. The CHIANTI SUPERIORE (Santa Cristian antinori, Tuscany) or the SUPER TUSCAN (ornellaia “le volte”, Tuscany) would be great choices for the reds. The MALBEC (terrazas de los andes, mendoza, arg) is equally delighfut.

Or, if you prefer a lighter wine check out the mouthwatering Italian style PINOT GRIGIO (barone fini, valdadige). I tried this with the Halibut and found the pairing beyond fabulous.

For a Chardonay sample the delicious newton “red label” from napa valley

The menu has varieties for a wide range of taste. The BL ACK MEDITERRANEAN MUSSELS and ITALIAN FARM salad were my favorites.

Whatever you do, someone at your table has to try the incredible SQUID INK MAFALDINE which is filled with white shrimp, calamari, acqua pazza, mint, fennel pollen, and calabrian chili. This dish is truly amazing and unforgettable.

Main courses are abundant. We tried the 16oz . RIBEYE and the fresh fish of the day (which was Halibut). Both were absolutely delicious. The Ribeye was perhaps the best ever. Coupled with Tuscan Chianti you will be giving awards too. This was a truly sensuous and memorable dining experience.

Pinot Noir... You're a Star!

posted by Rob Long

STARS of Pinot is here to delight you with 60 of the world's top producers pouring over 240 Pinot Noir wines! This STAR-studded event, hosted by wineLA, will be held at the luxurious Sofitel Los Angeles at Beverly Hills. All guests enjoy unlimited wine tasting, tray passed hors d'oeuvres, and an assortment of breads, cheeses and chocolate. VIP guests are invited to attend our VIP Pinot Noir Panel Discussion & Tasting, enjoy a delicious VIP Buffet, and receive a VIP Gift Bag packed with fabulous items to take home.

VIP Admission 6:00 PM
General Admission 7:00 PM

VIP INCLUDES:
VIP Pinot Noir Panel & Tasting
Enhanced VIP Buffet
VIP Gift Bag
Unlimited Wine Tasting
Tray Passed Hors D'ouevres
Selection of Breads, Cheeses, and Chocolates

GENERAL ADMISSION INCLUDES:
Unlimited Wine Tasting
Tray Passed Hors D'ouevres
Selection of Breads, Cheeses, and Chocolates

As a special gift, all guests attending will receive a free stunning Schott Zwiesel Pinot Noir wine glass.
Additional glasses are available for purchase for $10.

Winemakers Attending:
Greg La Follette - Alquimista
Brian Talley - Talley Wines
Ernst Storm - Storm Santa Barbara
Hannes Storm- Storm South Africa
Charles Hendricks- Hope & Grace
Tom Mortimer - Le Cadeau
Moze Cowper - Temerity Vineyard
Michael Mooney - Mooney Family
Robert Kugler - AVE Winery
Marc Dumont - Domaine Belleville
Alex Crangle - Balo
Joel Aiken - Aiken
Jennifer Halleck - Halleck
Chris Williams - Brooks
David Rossi - Fulcrum
John Fones - Cellars 33
Elliott Dolin- Dolin Estate
Brian Mast - Waits-Mast Family Cellars

Wineries Attending:
Casa Marin - Chile
Angela Estate Winery - Oregon
Temerity Vineyard - Santa Rita Hills
MacMurray Estate - Sonoma
Mooney Family - Santa Lucia Highlands
Tolosa - San Luis Obispo
Anderson Oaks - Sonoma Coast
AVE Winery - Paso Robles
Domaine Belleville - France
Ca'Momi - Napa Valley
Sonoma- Loeb - Sonoma
Le Cadeau - Oregon
Balo - Anderson Valley
Aiken - Napa Valley
Halleck - Russian River
Landmark - Sonoma Valley
Alexana Winery - Oregon
Donelan- Sonoma County
Davis Bynum - Russian River
Balletto - Russian River
The Calling - Russian River
Viszlay Vineyards - Russian River
Summerland- Central Coast
Mansfield-Dunne- Santa Lucia
Hope & Grace- Napa Valley
Windward Vineyard - Paso Robles
Derby Wine - Paso Robles
Felten Cellars - Paso Robles
The Missing Leg - Paso Robles
Wasted Youth - Paso Robles
Fort Ross - Sonoma Coast
Fog Crest- Russian River
Truchard- Napa Valley
Frank Family - Napa Valley
Alquimista - by Greg La Follette
Foxen - Santa Barbara
LaFond & SB Winery- Santa Barbara
Belle Glos - Saint Lucia Highlands
Talley Vineyards - Arroyo Grande
Flowers - Sonoma Coast
Storm - South Africa
Storm - Santa Barbara
Brooks - Oregon
Waits-Mast Family Cellars - Mendocino
Cellars 33 - Sonoma Coast
Fulcrum Wines - Petaluma Gap
Blair Wines - Arroyo Seco
Dolin Estate- Malibu
Adelaida Cellars - Paso Robles
Westerly Wines - Santa Barbara
Bernardus - Carmel
Aberrant - Oregon
Consilience - Santa Barbara
Caraccioli - Santa Lucia
Matetic - Chile
Terrapura - Chile
Ayres - Oregon

Nightclub Design Trends

Design Ideas Series: Countertops for Nightclubs and Bars

by Rob Long

Today we have an abundance of choices – sometimes too many choices -- for countertop materials in bars and restaurants. It’s great to have many choices, but the downside to this is information overload for the consumer. Gone are the days when we can just do it like they’ve always done it. Customers expect new and exciting designs that look clean, appealing and artistic. Owner’s need to make cost effective decisions when replacing countertops considering installation, materials, maintainance and aesthetics.

This review in our Bar and Restaurant design series covers the majority of the possibilities for countertop considerations:

Granite
Quartz
Marble
Corian
Wood
Laminate

There are many factors to consider when purchasing countertops for nightclubs and bars. To help you better understand, I’m going to address the design information you need to consider

The Most Common Countertops for Nightclub and Bar Design:

Granite:

1. Advantages: for pure aesthetics, granite is difficult to beat; since it is a natural product, no two patterns are identical; some high-end patterns are quite spectacular; because of the random nature of most patterns, repair can often be un-noticeable; many patterns have coordinating floor tile.
2. Disadvantages: cost; porous surface makes it susceptible to staining; limitation to specific cleaning agents; must be periodically resealed.

Quartz:

1. Advantages: non-porous and therefore excellent in a food environment; some patterns have a likeness to granite; certain patterns interact nicely with club lighting.
2. Disadvantages: costlier than granite; doesn’t have the same sheen as granite; because it is a solid, manmade product, it can be difficult to make unnoticeable repairs; for stone purists, this is not a natural product; most commercial dealers do not sell coordinating floor tile.

Marble:

1. Advantages: similar to those of granite; standard patterns are priced similar to granite.
2. Disadvantages: this material is soft and porous, which requires higher maintenance; like granite, higher-end patterns can be twice as costly as quartz.

Corian:

1. Advantages: since this is categorized as “solid surface,” its color is constant, making for simple repairs; seamless appearance; some patterns have movement similar to that of granite.
2. Disadvantages: scratches easily; looks less natural than stone.

Wood:

1. Advantages: available as green-certified; unique appearance – no two pieces are alike; high lustre.
2. Disadvantages: soft and porous and absorbs odors – liquids can cause staining; the periodic maintenance (sanding and refinishing) is costly, time-consuming and messy.

Laminate:

1. Advantages: most affordable; seamless appearance.
2. Disadvantages: scratches and chips are visible; durability; edge seams are visible; edge banding susceptible to constant maintenance.

What is the Best Countertop for Nightclubs and Bars?

While each material has its own merits, the most popular choices are granite and quartz. The combination of luster and the unique natural patterns are widely appealing and add a note of elegance as well as a sense of eco-friendly design. Granite far outsells quartz. According to Monica MacKay of Buffalo Granite & Marble in Buffalo, NY, quartz represents only 30% of their business; it is specified most commonly by design professionals for businesses with multiple locations (such as auto dealerships). The reason? Quartz can provide a consistent appearance for all venues.

Quartz is crystallized silicon dioxide (SiO2), which is usually white or transparent, although it can be found in other colors if it comes into contact with impurities during its formation.It is found either in a pure state or present in other compounds. However, because of its extreme hardness and resistance to acids, it is used to make a large variety of products that require precision and top-quality performance. This type of quartz forms the main component in Silestone boards.

Silestone is a compound made of natural quartz, which makes it extraordinarily hard and resilient. This is the one and only countertop made of quartz with bacteriostatic protection, giving it hygienic properties that are not to be found anywhere else on the market. It is an excellent surface for countertops, bathrooms, floors and wall cladding using the minimum number of joints. In addition, it comes in a variety of different shades of color, offering a number of decorative possibilities for both bar and table countertops

If you are considering quartz for your nightclub, the only way to adequately understand the appeal of any sample is to take a large piece (at least 12” x 12”) back to your club and evaluate it under club lighting. Because some quartz has somewhat of a translucent nature, seeing these quartz samples under studio or office lighting will look the same in the club lighting.

There are numerous edge treatments for countertops. One of lesser-kown is the laminated edge. In the laminated edge method, additional material is cut and glued to the visible edges. This provides a solid and uncommon look.

What Do Countertops Cost?

According to D’Andre Craig of Athenian Marble in Oklahoma City, OK, the current starting cost (including installation) for granite and marble is $50 per square foot, while that of quartz is $52 per square foot. Pricing for Corian-like patterns begins at $40 per square foot. Remodelingexpense.com reports that wood countertops begin at $40 per square foot. Homewyse.com estimates that laminate countertops begin at $17 per square foot.

What Are the Best Countertop Installation Tips?

The tenets of construction apply with countertop installation: preparation is the key success:

Ensure that all supporting structure is plumb, level and square and properly anchored.
Proper underlayment is the next most-important factor. For instance, for granite bar tops, two layers of ¾” CDX plywood is recommended.
Install the underlayment continuously and set-back not more than 3” from each edge of the countertop footprint, i.e., 18” of support for 24” deep countertops, 24” of support for 30” deep countertops, etc.
Each layer needs to be installed cross-grained with respect to the other (the second layer is installed perpendicular to the first layer), and the entire assembly is glued and fastened with countersunk screws.
Use a belt sander and bondo on joints that aren’t level.

The countertop is perhaps the most dominant and close up encounter customers see in you bar and nightclub. Attention to detail and design is extremely important. Likewise, the countertop takes a beating, so durability and upkeep is equally important. The selection of materials is key to both beauty and strength.

2017 Nightclub & Bar Awards

The annual awards winners are recognized for being 2014’s best and brightest movers and shakers in nightlife. “This is no beauty contest selected merely on aesthetics,” said Jon Taffer, president of Nightclub & Bar Media Group and host and executive producer of Spike TV's “Bar Rescue.” “Receiving this award means the recipient has demonstrated the skill and innovation needed to succeed and excel in this highly competitive business. We are proud to welcome these accomplished award winners into an elite class of establishments, operators and industry professionals that are truly the best in the business.”

As the premier national program dedicated to recognizing and celebrating all aspects of success across various levels of the nightlife industry, the Nightclub & Bar Awards honor both individual winners, demonstrating expertise, professionalism and sales success, and establishments, exhibiting excellence in concept development, operations, promotion and innovation.

Winners are featured on Nightclub.com, and will be celebrated during an awards ceremony at the upcoming 2014 Nightclub & Bar Convention and Trade Show in Las Vegas, March 24 – 26.

The winners of the 2017 Nightclub & Bar Awards are:

Nightclub Awards:

Dayclub of the Year

Winner: Spinnaker Beach Club, Panama City, FL
Finalists: Roof on the Wit, Chicago, IL and Delano Beach Club, Miami, FL

Lounge of the Year

Winner: Epernay Lounge, Denver, CO
Finalists: Brahmin, Boston, MA and Side Bar, San Diego, CA

New Concept of the Year

Winner: The Huxley, Washington, D.C.
Finalists: Clinton Hall, New York, NY and VIP Room, New York, NY

Nightclub of the Year

Winner: Story, Miami, FL
Finalists: Cielo, New York, NY and LIV, Miami, FL;

Promo, Party or Event of the Year

Winner: Intervention Sundays @ Float, San Diego, CA
Finalists: SKAM Thursdays @ Playhouse, Los Angeles, CA and FIVE/TEN Party @ Side Bar, San Diego, CA

Resident DJ of the Year

Winner: DJ Homicide, Playhouse, Los Angeles, CA
Finalists: DJ JUS-SKE, 1OAK, New York and DJ Sid Vicious, FLUXX, San Diego, CA

Bar Awards:

Bartender of the Year

Winner: Sean Kenyon, Proprietor, Williams & Graham and Beverage Dir., The Squeaky Bean
Finalists: Beau Williams, GM, Manifesto and Co-Owner, Hawthorne & Julep and Justin Pike, Head Bartender, The Tasting Kitchen

Beer Bar of the Year

Winner: Neighborhood, San Diego, CA
Finalists: Taproom No 307, New York, NY and The Surly Goat, Hollywood, CA

Cocktail Bar of the Year

Winner: Disney's Carthay Circle Lounge, Anaheim, CA
Finalists: Copa d’Oro, Santa Monica, CA and Wise Guy’s, Hilton Head, SC

New Concept of the Year

Winner: 2 Birds 1 Stone, Washington, DC
Finalists: Bergerac, San Francisco, CA and No Vacancy, Los Angeles, CA

Promo, Party or Event of the Year

Winner: Bounce Sunday @ Matrix Fillmore, San Francisco, CA
Finalists: 12 Month Calendar Promotion @ Martini Bay, Lake Havasu, AZ and Sunday FunDAZE @ The Hangar, San Antonio, TX

Restaurant Bar of the Year

Winner: Beauty & Essex, New York
Finalists: Catch, New York, NY and Isola Trattoria, New York, NY

Small Wonder Bar of the Year

Winner: Trick Dog, San Francisco, CA
Finalists: Brandy Library, New York, NY and Matchbox, Chicago, IL

Sports Bar of the Year

Winner: The Globe Pub, Chicago, IL
Finalists: Lansdowne Road, New York, NY and The Bleacher Bar, Boston, MA

Las Vegas Nightclub Awards:

Cocktail Bar of the Year

Winner: Laundry Room @ Commonwealth
Finalists: The Chandelier and Vesper Bar

Dayclub of the Year

Winner: Encore Beach
Finalists: Daylight and Wet Republic

Lounge of the Year

Winner: Ghostbar
Finalists: Fireside Lounge and Parasol Up & Down

New Concept of the Year

Winner: Light
Finalists: Hakkasan and Sapphire Pool

Nightclub of the Year

Winner: Hakkasan
Finalists: Light and XS

Promo, Party or Event of the Year

Winner: Summer Lovin’ with Kaskade @ Marquee
Finalists: Macklemore & Ryan Lewis Wednesday @ Surrender and Night Swim @ XS

Resident DJ of the Year

Winner: Diplo, XS/Surrender
Finalists: Calvin Harris, Hakkasan and Major Lazer, 1OAK

Restaurant Bar of the Year

Winner: Herbs n Rye
Finalists: TAO Restaurant and Yellowtail

by Rob Long

LOS ANGELES FOOD WINE TASTE

by Rob Long

Where Chefs and Celebrities Combine

Supporting St Vincent on Wheels

More than 20 events, 30 chefs and 200 wineries!

Featuring Wolfgand Puck, Guy Fieri, Giada De Laurentiis, Andrew Zimmern

The Los Angeles Food & Wine is a four-day epicurean event that matches celebrities from television, film, music and sport with celebrity chefs to enjoy the very best in food and drink culture throughout Los Angeles. Based at the famous LA Live complex as well as locations throughout the city including Santa Monica and Beverly Hills, Los Angeles Food & Wine sets the stage as the first crossover culinary event in the country featuring celebrated food and entertainment personalities. The inaugural event welcomed more than 15,000 attendees to sample the incomparable tastes from 140 celebrity chefs and nearly 300 acclaimed wineries.http://www.lafw.com/

There are many fabulous lunches and dinners at LAFE. Some of the featured events are listed below, with photos as they unfold:

Founders' Dinner

Wednesday 8/8, 6:30-11:30pm

Private Residence - Bel Air

Giada's Festa Italiana

Thursday 8/9, 7:00-10:00pm

VIP Access: 6:30PM

L.A. Live –Downtown

Dinner Under The Stars with Wolfgang Puck

Friday 8/10, 6:00-9:00pm

Target Terrace – Downtown

Delicacy Dinner At The Montage Beverly Hills Brought To You By DFS

Friday 8/10, 6:30-10:30pm

Montage -Beverly Hills

Eater Presents Asian Night Market Hosted By Andrew Zimmern

Friday 8/10, 7:00-10:00pm VIP Access: 6:30PM L.A. Live - Downtown $75.00 Sold Out VIP $125.00

I Heart Champagne & Caviar at The Montage Beverly Hills

Friday 8/10, 7:00-9:00pm Montage - Beverly Hills $195.00

Summer At The Shore Hosted By Graham Elliot

Friday 8/10, 7:00-10:00pm VIP Access: 6:30PM Fairmont Miramar - Santa Monica $150.00 VIP $195.00

INDULGE - Santa Monica: Dinner at the Fairmont

Friday 8/10, 8:00-10:30pm Fairmont Miramar - Santa Monica $350.00

Lexus LIVE On The Plaza With Wolfgang Puck & Friends
Saturday 8/11, 7:00-10:00pm
VIP Access: 5:00PM (Until 10:00 PM)
L.A. Live - Downtown

Lunch at Livello with Joseph Elevado & Levi Mezick Friday, August 10

Lexus Grand Tasting – Sunday August 12

See some photos below of the exciting inaugrial event in 2011.

California Wine Festival Santa Barbara, CA July 19-20-21,2012

by Rob Taylor

Wine, food, music, sun and sea. Experience the quintessential California wine tasting and enjoy hundreds of California's finest vintage wines, delicious gourmet foods and lively music. Discover new wines at every Festival, find a new favorite and pair it with a dizzying variety of fresh gourmet appetizers like just-shucked oysters, sizzling bbqed meats, artisan breads, cheeses, olive oils and so much more. Enjoy an afternoon of unlimited fun, food and music – at the biggest wine festival under the sun! Old Spanish Nights - Wine Tasting Thursday, July 19, 2012 6:30 - 9 pm Casa De La Guerra Courtyard This new and exciting event precedes Santa Barbara's world-famous “Old Spanish Days” Fiesta by a few weeks, and in the spirit of Fiesta, the night is charged with exciting Spanish music, passionate flamenco dancing, and spicy appetizers. Santa Barbara County's finest wines will be spotlighted along with hot Spanish imports! Don't miss this festive upscale event! Includes an 18oz keepsake wine glass Advance Ticket Price - $49 (Gate Price $55) see more at www.californiawinefestival.com/

The best value to experience the full 3 day extravaganza is the VIP "Platinum" All Event Pass ($410 Value for only $259) for Thursday, Friday & Saturday ~ This VIP "Platinum All Event Ticket Includes...~ One Old Spanish Nights Tasting ticket ~ One Riedel Wine Glass Seminar & Tasting ticket ~ One Sunset Rare & Reserve Tasting ticket ~ One Beachside Wine Festival ticket

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ANNUAL WHITE LIGHT WHITE NIGHT FUNDRAISING GALA with Taste of South Bay

posted by Rob Taylor

South Bay Non-Profit Walk With Sally Hosts a Summer Fundraising Event to Remember: Eats by South Bay’s Best, Drinks by Patrón and Entertainment by Popular Rock Band Smash Mouth

As the sun sets on the South Bay this summer, more than 1,000 Angelenos and friends will come together once again for an entertaining, yet meaningful evening to raise money for local non-profitWalk With Sally as part of the organization’s sixth annual White Light White Night gala.

On Saturday, July 21, King Harbor in Redondo Beach will transform into a sea of white, as supporters from across the country will sample bites from some of the South Bay’s best restaurants, enjoy a cocktail from Patron’s famous Ice Bar, and bid on the evening’s premium silent auction, whose proceeds go directly to Walk With Sally’s programs. In addition, guests will be treated to a live performance by musical guestSmash Mouth.

“Each year, White Light White Night serves as an opportunity to share the stories of the hundreds of children in Los Angeles who get lost in the mix when a loved one is diagnosed with cancer,” says Nick Arquette, founder of Walk With Sally. “This event gives those children a voice and allows us to fund existing and new friendships with mentors. Without the support of our community, we would not be able to impact those children’s lives the way we’ve been doing during the last five years.”

Last year’s White Light White Night event raised more than $150,000 for Walk with Sally’s mentorship program for children whose parents or siblings are fighting or have died from cancer. This event, sponsored by Momma Mia Worldwide, hopes to be an equally smashing success. .

Featured restaurants will include Manhattan Beach’s Strand House, Hermosa Beach’s Hot’s Kitchen and Santa Monica’s Brick & Mortar, among many others. Tickets for White Light White Night go on sale Monday, May 20th. For more information about White Light White Night, please visit the Walk With Sally website at www.walkwithsally.org.

About Walk With Sally

Walk With Sally is dedicated to providing mentoring support programs and services to children of parents or siblings with cancer – one child at a time, one heart at a time. Walk With Sally is committed to providing healing and comfort to children debilitated by the emotional experience of living with or losing a parent or sibling to cancer. This healing is facilitated through free of charge mentoring support programs and services that provide an emotionally safe environment for children to share their difficult experience with someone who has suffered the same. A Los Angeles-based, registered 501(c)3 non-profit organization, Walk With Sally can be found on the web at http://www.WalkWithSally.org.

For additional information or to find out how to become a mentor visit athttp://www.WalkWithSally.org, follow us on Twitter athttp://twitter.com/walkwithsally and/or on Facebook athttp://www.facebook.com/walkwithsally

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ALTAMED PRESENTS ‘EAST LA MEETS NAPA’ FOOD WINE TASTING EVENT

Latino Food and Wine featured during Annual East LA Meets Napa Event

at Union Station

by Rob Taylor

LOS ANGELES – July 2, 2012 – AltaMed presents its annual “East LA Meets Napa” event, an exclusive food and wine pairing tasting that celebrates the richness of Mexican food and success of Latino-owned restaurants and vineyards in California. The event will be held on Friday, July 20, 2012, from 6-9 p.m. at Union Station at 800 N Alameda St in Los Angeles.

The event will feature food stations sponsored by Los Angeles area restaurants and wine stations by California vineyards. Guests will combine their favorite foods with distinctive wine to discover their own perfect blend. All proceeds from the wine tasting benefit AltaMed Health Services.

About AltaMed Health Services

AltaMed is Southern California's leading nonprofit health care system delivering integrated primary care services, senior care programs, and health and human services for the entire family. AltaMed's team of multicultural and bilingual physicians and health care professionals deliver superior quality care through an integrated delivery system of 43 sites and an affiliated Independent Practice Association (IPA) of contracted physicians in Los Angeles and Orange Counties.

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ANNUAL PINOT DAYS

by Rob Long

Pinot Days is a non-profit dedicated to the promotion of pinot noir wines.The majority of the producers Pinot Days features fall into the “boutique” category; they are not big corporations with their own marketing teams. Rather, the winemaker and/or the winery owner often make up the entire staff and thus, they are limited in their ability to bring their wines to wine lovers.

Pinot Days is a wine event that celebrates pinot noir in its many styles, ranging from modern to earthy to elegant. Unlike wine events that appeal to a narrow customer base featuring wines more alike than different, Pinot Days brings together pinot producers representing every California pinot style, appellation and price point, as well as a number of pinots from Oregon, Germany, New Zealand and Burgundy. Pinot Days also celebrates the passionate people who make pinot noir, which is no easy variety of grape with which to contend, but one that has the innate ability to surpass all other grape varieties. Pinot Days will enable you to explore new producers, find wines you love and can afford, and become a pinot devotee if you are not one already.

From the Grand Festival to the Winemakers Dinner to the more intimate tastings, each of the Pinot Days events are educational, stimulating and fun. Pinot Days is affordable and accessbile to all. The fest encourages those new to pinot noir to discover the depth, breadth and sheer loveliness of our noblest grape. And meet the winemakers, who interesting, passionate, gifted and colorful people .

PINOT DAYS KICK-OFF TASTINGAT WINE EXCHANGE Thursday, January 26, 2012 4:00pm-7:00pm Wine Exchange - 1500 E. Village Way, Orange, CA (Click here for map of location) Cost: $20 A few of our favorite pinot producers will each pour their finest pinots to interested customers and will talk about their labors of love making wine from this noble grape. This is an opportunity to taste some of the most acclaimed pinots on the market today, and to meet and talk with the people who create them. Participating wineries will be posted by December 15th. Participating Winery FogCrest Vineyard Roessler Cellars Fess Parker Winery Morgan Winery Le Cadeau La Follette Wines

Thursday, January 26, 2012 PINOT DAYS "SANTA RITA PALOOZA" AT WEST RESTAURANT, HOTEL ANGELENO 6:00pm-9:00pm West Restaurantat Hotel Angeleno - 170 N. Church Lane, Los Angeles, Penthouse Level, 17thFloor (Click here for map of location) Cost: $35The Santa Rita Hills is one of pinot noir’s most celebrated growing regions, and the area seems not only to produce some of the most compelling pinot noir on the planet, but to attract some of the most colorful and memorable winemaker personalities as well. Put these wines and winemakers in a room with a view, and you have one night not to miss! Five celebrated SRH winemakers will pour the best pinot in their lineup, including Clos Pepe, Pali, Hitching Post, Sandler, and Arcadian. Allow these amazing, charming winemakers to immerse you in this famed pinot region. You will not want to miss one single articulate, inspired word or sip! Angeleno's West will prepare pinot-paired appetizers for you to pair. Come find out what makes the SRH legendary.

PINOT DAYS "PINOT 101" AT K & L WINE MERCHANTSHOLLYWOOD Thursday, January 26, 2012 5:30-7:30pm K&L Wine Merchants Hollywood - 1400 Vine Street, Hollywood, CA, 90028 (Click here for map of location) Cost: $0 A few of our favorite pinot producers will each pour their finest pinots to interested customers and will talk about their labors of love making wine from this noble grape. This is an opportunity to taste some of the most acclaimed pinots on the market today, and to meet and talk with the people who create them. Participating wineries will be posted by December 15th. RESERVATIONS REQUIRED -CALL AHEAD!

Friday, PINOTDAYS PINOTS AND GRILLED CHEESE AT WINE HOUSE , 8:15pm-10:00pmWineHouse - 2311 Cotner Avenue, Los Angeles, CA (Click here for map of location) Cost: $35Tenof our favorite pinot producers will each pour their finest pinots to interested customers and will talk about their labors of love making wine from this noble grape. Enjoy some of the best domestic pinots on the planet with Grilled Cheese! Chef Todd Barrie will create some gourmet versions of this classic favorite comfort food, each intended to complement the noble grape. This is an opportunity to taste some of the most acclaimed pinots on the markettoday, and to meet and talk with the people who create them. Space is limited.Call to reserve a spot TODAY at 310-479-3731, ext. 0.

Saturday,

Saturday, 28 11:00am-1:00pm Barker Hangar, Santa Monica - 3021 Airport Avenue, Suite 203, SantaMonica, CA 90405 Cost:$Complimentary

3RD ANNUAL PINOT DAYS SOUTHERN CALIFORNIAGRAND FESTIVAL PUBLIC TASTING Saturday, January 28, 2012 1:00pm-5:00pmBarker Hangar, SantaMonica - 3021 Airport Avenue, Suite 203, Santa Monica, CA 90405 Cost:$60

VIP BLENDING SEMINAR AND EARLY ACCESS TO GRAND FESTIVAL Saturday, January 28, 2012 11:00am-5:00pmBarker Hangar, SantaMonica - 3021 Airport Avenue, Suite 203, Santa Monica, CA 90405 (Click here formap of location) Cost: $100 This VIP ticket will allow you to enter Saturday's GrandFestival two hours early, at 11:00am, to experience a rare clonal tasting andblending seminar. This blending seminar will be interactive, co-led by DavisBynum's very gifted wine educator, Greg Morthole, and Pinot Days Co-Producer,Lisa Rigisich. This is a rare chance to taste grapes from the same vineyard,the same year, each derived from a different pinot noir clone, and then toexperience the effects of blending them. This process will give you insider insight into the winemaking process, and wow you with the complexity andromance of it. For the last forty five minutes you can roam the festival andtaste any of the 80 featured wineries in an intimate setting. The public willbe admitted at 1pm, and you are free to stay and taste until our 5pm closing.This is a very special opportunity to go deep with pinot and one of the greatlegendary wineries whose winemaking helped to put it on the map.

CocoanOX 12%- Natural Cocoa Polyphenols

By Dr. Rob Long, Real Star News

CocoanOX 12% uses a patented process to preserve the cocoa's natural content of cocoa polyphenols, more specifically flavonoids. Cocoa flavonoids have been demonstrated to have numerous healthy properties associated with their antioxidant properties Most notably, they have been observed to lower cholesterol levels and blood pressure, promoting beneficial cardiac health. CocoanOX is primary composed of highly bioavailable monomers and dimers, ensuring that the body is able to use these flavonoids. The following tables show CocoanOX 12%'s polyphenol levels in more detail.*

·
*Note: Natraceutical measures the final product's polyphenol level based on the results of a Folin-Ciocalteu analysis.

Cocoa has numerous uses in the food industry. It is most commonly used to make chocolate, but is used for flavouring in drinks, cookies, ice creams, and other products. It can be also used in the supplement / nutraceutical industry.

· CocoanOX 12% is a cocoa powder. It is guaranteed to contain at least 12% cocoa polyphenols. A CocoanOX Extract with 45% of natural cocoa polyphenols also exists

· Connect with us

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Labels

Restaurant, Food & Wine News

Consider quality, not just calories

Quality counts

Managing macronutrients: Does it matter?

GMO Food Debate Continues about Built In Pesticides

What is the Best Countertop for Nightclubs and Bars?

LOS ANGELES FOOD WINE TASTE

California Wine Festival Santa Barbara, CA July 19-20-21,2012

by Rob Taylor

ANNUAL WHITE LIGHT WHITE NIGHT FUNDRAISING GALA with Taste of South Bay

ALTAMED PRESENTS ‘EAST LA MEETS NAPA’ FOOD WINE TASTING EVENT

ANNUAL PINOT DAYS

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