Great Taste Magazine

2012 ZinMasters Cruise to Alaska
408.379.3853
www.zinfandel.org/default.asp?cid=1&n1=10&n2=1013

CuisineType : Winery

Set Sail from Seattle to Ketchikan, and cruise along the Inside Passage to Skagway Aboard Celebrity’s Infinity

This adventure not only gives you the opportunity to see wildlife, wilderness, mountains and glaciers, Alaska’s natural beauty, it also gives you a chance to enjoy attractions and museums that pertain to the Native American Culture and Gold Rush History that are unique to the area.Travel with Winery Hosts ZAP’s Cruise program offers an excellent opportunity to mix and mingle with leading Zinfandel winemakers who share their collective passion for great wine, food and camaraderie! While sailing, join with fellow ZAP travelers in the University of Zin seminars, tastings, winemaker dinners and more exclusive event.

For more information visit http://www.zinfandel.org/default.asp?cid=1&n1=10&n2=1013

Michael’s on Naples
5620 East 2nd St.,
CA-90803
5624397080
www.michaelsonnaples.com

CuisineType : Italian

Join us for Executive Chef David Coleman’s pork inspired wine dinner featuring a selection of exceptional Pinot Noir’s from the Russian River Valley and Central Coast. The wines were chosen for their earthy complex and rich flavors that highlight the succulent pork. Chef Coleman will browse the Santa Monica’s Farmer’s Market the day of the dinner and source the freshest vegetables to compliment each course.

Space is limited; For reservations 562.439.7080

$85/Person + tax & gratuity

ROCK’N FISH
422 S. Coast Hwy,
CA-92651
949-497-3113
www.rocknfishlb.com

CuisineType : American

ROCK’N FISH in Laguna Beach will be hosting a five-course dinner and Round Pond Winery pairing on Monday, May 21 at 7 p.m. The price is $60 per person, exclusing tax and gratuity. For reservations, please call ROCK’N FISH at 949-497-3113.

Ruth’s Chris Steak House
2961 Michelson Drive,
CA-92612
949-252-8848
www.ruthschris.com

CuisineType : American, Fine Dining, Steak

Please join us for our “Sizzle, Swizzle, & Swirl” Happy Hour Monday through Friday from 4:30pm to 6:30pm in our bar and lounge. Our menu features $7 appetizers and sandwiches, $7 cocktails and martinis, $7 glasses of wine, and $3 domestic beers.<br

Providence Restaurant
5955 Melrose Ave,
CA-90038
(323) 460-4170
www.providencela.com

CuisineType : Seafood

Copain Wine Dinner

Tuesday, May 15, 2012

amuse boucherose,

“tous ensemble” 2011

mink island fluke (virginia)

salted plum, crème fraîche, crispy rice

pinot gris, hein 2009~

santa barbara spot prawn

smoked butter, caviar, fava beans, white asparagus

chardonnay, brosseau 2010~

wild french rouget

pureé of spring onion, charred maui onion vinaigrette, nasturtium

pinot noir, wentzel 2006 ~

jamón ibérico secreto

ramps and cherries

pinot noir, kiser en haut 2009~

market cheese selection

with the appropriate accoutrements

syrah, baker 2010

Event Price: $130

The Balboa Bay Club & Resort
1221 West Coast Highway,
CA-92660
(949) 645-5000
www.balboabayclub.com

CuisineType : Cal Cuisine, Seafood

9th Annual Newport Beach Wine Festival®
May 25th – 27th 2012

Please join us as we embark on a celebration of fine wines, spirits and epicurean delights at our 9th annual Newport Beach Wine Festival® over the Memorial Day weekend. Our idyllic waterfront setting at The Balboa Bay Club & Resort provides the perfect backdrop for exciting food and wine events celebrated over three days. The Festival will begin Friday evening with an elegant and fun Sommelier Dinner. Guest Chef’s will prepare amazing cuisine paired with delicious wines. The Newport Beach Wine Festival® features many exciting events scheduled throughout the entire weekend. Acclaimed winemakers, award winning chefs, Master Sommeliers and noted experts will serve as the guides, captivating festival-goers with educational seminars and wine events with endless tasting tables. The pinnacle of the weekend will be the magnificent Grand Tasting held in The Balboa Bay Club’s Grand Ballroom. Featuring wines from over 50 vineyards and top-notch cuisine ranging from fine cheeses to scrumptious barbeque, The Newport Beach Wine Festival® is surely an event not to miss.

The Newport Beach Wine Festival® is a proud Sponsor of The Balboa Bay Club 1221 Club Scholarship Fund which raises funds throughout the year for exemplary local high school students who are college-bound.

To book one or more of the Newport Beach Wine Festival® events, please call 949-630-4146 or visit BalboaBayClub.com for more information.<br

Vivo Vino
9320 W. Pico Blvd.,
California-90035

eventbrite.com

CuisineType : Winery

VIVA VINO LA (http://www.vivavinola.com/)is the premiere and largest Italian wine festival in Southern California and is presented by the Italy-America Chamber of Commerce West, The North American Sommelier Association, and Please the Palate. It returns to Los Angeles May 14-19 for a second year of educational dinners, lectures, tastings and seminars at various locations. The event will be hosted by some of Los Angeles finest restaurants and retailers and will highlight Italy’s vibrant, historical and thriving wine culture.

Tickets will be going on sale soon for the various tastings, events, and seminars; including tickets to The Grand Tasting on May 16 from 6:30-9pm at The Mark for Events at 9320 W. Pico Blvd. Los Angeles.

Other new offerings this year include an advance two-week Italian Restaurant Week at participating restaurants. For tickets and detailed information, log onto www.vivavinola.com

Il Fornaio
18051 Von Karman,
CA-92612
949-261-1444
ilfornaio.com

CuisineType : Italian

You’re invited to join our monthly culinary expedition through the diverse regions of Italy. As we traverse the country, we celebrate the various types of food found in each unique area. This month, we visit Puglia with Chef Guiseppe DiMola

ZUPPE E ANTIPASTI

Zuppa di Lenticchie alla Rustica Lentil soup with farro, barley, carrots, onions, celery and tomato (vegan) 4.99 cup 5.99 bowl
Burrata di Andria Burrata cheese with sliced vine-ripened tomatoes, oregano and baby arugula; drizzled with extra-virgin olive oil (vegetarian) 12.99
Zucchine alla Parmigiana Thinly sliced zucchini, lightly fried and layered with mozzarella, tomato sauce, Parmigiano and basil, baked in the oven (vegetarian) 9.99

PASTA

Penne al Forno Pasta tubes with meatballs, tomato sauce and fresh mozzarella, topped with grated Parmigiano cheese and finished in the pizza oven 16.99
Orecchiette Fave e Cicorie “Little ear” pasta with fava beans, dandelion greens, garlic, peperoncino and aged ricotta salata (vegetarian) 16.59
Spaghettoni con Salsiccia e Rapini Spaghettoni with sausage, broccoli rabe, tomatoes, garlic, basil, peperoncino and pecorino cheese 17.99
Risotto del Gargano Imported carnaroli rice with scallops, shrimp, tomatoes, garlic, peperoncino and arugula 19.99

SECONDI

Petto di Pollo ai Carciofi Boneless, free-range chicken breast sautéed with fresh sliced artichokes, white wine, garlic, butter, lemon and fresh mint; served with roasted Yukon Gold potatoes and broccolini 22.99
Spiedini di Carne alla Pugliese Skewers of grilled Italian sausage, beef tenderloin, chicken breast, bell peppers, rosemary, sage and onions; served on sautéed dandelion greens 26.99
Merluzzo alla Barese Wild cod filet roasted with grilled zucchini, sundried tomatoes, potatoes, olives and herbs, topped with crispy breadcrumbs 25.99
Grigliata di Pesce Misto Mixed seafood grill of salmon, petrale sole, giant prawn, scallop and calamari topped with lemon olive oil; served with roasted Yukon Gold potatoes and sautéed broccolini 27.99

DOLCI

Torta alle Mandorle Warm chocolate-almond cake with crème anglaise, rum chocolate sauce and vanilla ice cream 7.99

Vini della Puglia

Chardonnay del Salento, Tormaresca, 2010 This elegant white wine is produced from 100% chardonnay and is a great example of Italian chardonnay at its best and brightest. It has layered aromas and flavors of citrus fruit and vanilla and a long-lasting finish, making it a perfect match with the Zuppa and Petto di Pollo. $4 half glass $7 glass $28 bottle.
Roycello Fiano, Tormaresca, 2010 Produced from 100% fiano grapes cultivated on the Salento peninsula, this medium-bodied white is wonderfully aromatic with crisp, fresh apple and floral aromas and smooth, nutty complex flavors on the palate. It is an excellent match with the Orecchiette and Grigliata. $6 half glass $11 glass $43 bottle.
Neprica, Tormaresca, 2010 This medium-bodied, rustic red is named for its blend of grapes – Negroamaro, Primitivo and Cabernet Sauvignon (a 40-30-30 blend). It is rich and concentrated with aromas of cherry and spice complemented by warm ripe plum flavors and a smooth, spicy finish which makes it an excellent pairing for the Zucchine and Spiedini. $5 half glass $9 glass $35 bottle
Salice Salentino, Castello di Monaci, 2010 Salice Salentino, a medium-bodied red, is produced from a blend of 85% Negroamaro and 15% Malvasia. It is supple and smooth with a bright and balanced finish and makes a nice match with the Penne and Spaghettoni.$5 half glass $9 glass $35 bottle
Primitivo, Botromagno, 2009 Primitivo, thought to be identical to the full-flavored Zinfandel grape of California, is a full-bodied, complex red. It has an intense bouquet of violets with luscious berry flavors, is big and bold with long-lasting flavors and has a spicy-peppery finish that make it a great complement to the Spaghettoni or Spiedini. $6 half glass $11 glass $43 bottle

Locanda Del Lago
231 Arizona Ave.,
California-90401
310.451.3525
www.LagoSantaMonica.com

CuisineType : Italian

On Thursday, April 26, capon takes center stage at Locanda del Lago in Santa Monica, as Executive Chef Gianfranco Minuz “hatches” a five-course meal for the restaurant’s ongoing Morso della Bestia, or ”Bite of the Beast,” monthly dinner series. The free-range, hormone-free poultry will serve as the centerpiece of this seasonal “beak-to-tail” feast, prepared with influences from rustic Northern Italian recipes and traditions.

Savannah Chop House
32441 Golden Lantern,
California-92677
949-493-7107
savannahchophouse.net

CuisineType : American, Steak

Levendi’s Brian Cameron will be joining us to share the history behind their 2009 Cold Creek Chardonnay, winner of two gold medals at the San Francisco chronicle wine competition.

The Matador Cantina
111 Harbor Blvd.,
CA-92832
7148718226
www.thematador.com

CuisineType : Mexican

Join us for a special evening with a five course Mezcal pairing dinner by chef David Dennis.http://www.thematador.com

Savory Spice Shop
928 Avocado Ave.,
California-92660
(949) 717-7776
www.savoryspiceshop.com/

CuisineType : Other

On April 12 from 6:30 p.m. – 8:30 p.m., it’s Spice and Wine Night at the Corona del Mar shop. Attendees will sample Terra Savia certified organic wines from Mendocino paired with light hors d’oeuvres. Certified Sommelier and owner of California Taste Fine Wine, Ken Spears, and Jim Milone, the wine maker of Terra Savia will share their knowledge and tips for the best wines to enjoy during the spring season. We will be pouring a Sparkling dry Rose, Chardonnay, Cabernet Sauvignon, Petit Verdot and a Meritage. The cost to attend this event is $20.00 per person, space is limited.

O’Neill’s Bar & Grill
26772 Avery Parkway,
California-92692
949.305.5100
arroyotrabuco.com/specials.aspx

CuisineType : American

Dierberg Wine Dinner
Thursday, April 26th 6:00pm to 9:00pm
Four Course Tasting Menu with Wine Pairings
$65 per person

Morton’s
1641 W. Sunflower Ave.,
CA-92704
714.444.4834
www.mortons.com/santaana

CuisineType : American, Fine Dining, Steak

Esteemed guest, Peter Mondavi Jr., leads as we explore the fine vintages of the Charles Krug Winery of Napa Valley.

Enjoy exquisite wine, fine steakhouse dining and a distinctive auction benefiting the Make-A-Wish® Foundation of Orange County and the Inland Empire. Live Auction benefiting the Make-A-Wish Foundation of Orange County and the Inland EmpirePeter Mondavi Jr. will be inviting you to bid on an exclusive 27-liter bottle of Charles Krug, Vintage Selection Cabernet Sauvignon, 2009.

The Make-A-Wish Foundation® of Orange County and the Inland Empire will receive 100 percent of the winning auction bids (wishocie.org). Any winning bid amount over the fair market value can be considered for tax-deduction purposes.$150 ++

Michael’s on Naples
5620 East 2nd St.,
CA-90803
5624397080
www.michaelsonnaples.com

CuisineType : Italian

Casale Del Giglio was first discovered in 1968 in the Agro Pontino Valley, 30 miles south of Rome. Known for new wave reds, which tell an exciting Italian story of a vast array of international varieties-often blended and barrique aged. Executive Chef David Coleman will prepare a special 5-course menu paired with a variety of Casale Del Giglio wines.

For reservations, please call 562.439.7080 or visit www.michaelsonnaples.com. We hope you will join us for this fabulous event!

The Sky Room
40 S. Locust St.,
California-90802
562.983.2703
theskyroom.com

CuisineType : Winery

Dave Phinney is Orin Swift. While there is no actual Orin Swift, there is a very passionate individual. He’s a winemaker and a hired gun in high demand with various projects in California and abroad. His affinity for making no nonsense, in your face red wine has garnered him something of a cult following and we are floored to be tasting some of them with you. Merry Edwards, has been making wine for over 40 years. It is said that women have more taste buds then menand being one of the first female wine makers inCalifornia she proves to be one of the best. She specializes in pinot noir and in my opinion makes the best sauvignon blanc.Her wines are so delicious and happen to be only available at the winery or in restaurants. Come see what she is all about!

Hyatt Regency
1107 Jamboree Rd.,
California-92660
949-729-6057
hyatt.com

CuisineType : American, Winery

With one mountain range to separate Napa and Sonoma, and two completely different lifestyle cultures, how do they manage to get along? Both regions make world-class wines, but who’s wines reign supreme? Join us to decide as we bring you the Napa vs. Sonoma Winery Challenge!

Sage Restaurant
2531 Eastbluff Dr.,
California-92660
949.718.9650
sagerestaurant.com

CuisineType : French, Seafood, Steak

At Sage Restaurant we’d like to remind you to do your taxes. Fill out the forms, get the information to your accountant, whatever it takes. Once you are finished, we have a reward for you. Our April wine tasting features delicious and comforting food directly from our menu. Nothing too fancy, just tasty food. As usual each course will be paired with a delicious glass of wine. What better way to get those numbers out of your head. Indulge in a few sensory delights. We’ll do the pouring.

Manhattan Steak and Seafood
202 S. Main St.,
California-92868
714-978-6161
manhattanoc.com

CuisineType : American, Seafood, Steak

Join us at Manhattan Steak and Seafood on Wednesday, April 25, for a four-course wine dinner.

Sol
1107 Jamboree Road,
CA-92660
(949)729-6057
www.newportbeach.hyatt.com

CuisineType : Other

NAPA VS. SONOMA THROWDOWN WINE DINNER

With one mountain range to separate Napa and Sonoma, and two completely different lifestyle cultures, how do they manage to get along? Both regions make world-class wines…but whose wines reign supreme? Join us to decide as we bring you the NAPA vs. SONOMA WINERY CHALLENGE!

Experience Chef Felix’s and Chef Jonathan’s savory menu while Sommelier Charlie Plummer explores these regional wines.

6:30 p.m. Friday, April 27, 2012
$125 ++ per person
For Reservations, call (949)729-6057 or email onie.carreon@hyatt.com

Scapetta, Sotto, Chaya, Rivera, Savory, Whist, and many more.
1700 Ocean Ave.,
CA-90401
3106704624
www.liverfoundation.org/chapters/greaterla

CuisineType : Fine Dining

Take your dining experience to the next level. At Flavors you’ll do more than just eat the food, you will witness culinary experts craft a meal tableside. This is one dinner that goes above and beyond the usual restaurant fare! Unleash your inner “foodie” and experience a distinct evening of dining while helping to fund the research, education, and advocacy efforts of the American Liver Foundation.

A culinary gala featuring excellent chefs throughout the Los Angeles area preparing five course meals at your table paired with wine. It is benefit for more than one million patients in Southern California.

To purchase tickets, visit http://go.liverfoundation.org/site/TR?fr_id=3170&pg=entry

Prime Cut Cafe & Wine Bar
1547 W Katella Ave,
California-92867
(714) 532-4300
primecutcafe.com/

CuisineType : Bar & Grill

Call 714 532-4300 and ask for Ron or Elizabeth to confirm your seat. All wines are also available for purchase after the dinner.

Delius Restaurant
2951 Cherry Avenue,
CA-90755
562.426.0694
www.deliusrestaurant.com

CuisineType : Winery

It’s “Wine Dinner” season here at Delius. Our next one is this Friday 3-30-12 and features the lesser known and easily affordable wines from the Mediterranean Coast of France. These wines are delicious and are the quintessential food wines.

The menu we have put together is listed below so take a look and give us a call to reserve your space.

Because of the exceptional value of these wines, we are able to pair more than just one with several of the courses. This means we will be featuring more wines than we usually do for a comparable price.

March 30th Wine Dinner paired with wines from the south of Frances
tart-7:15pm, price-$79.00 plus tax and tip

First Course
Ahi Tuna
Pickled Gobo Root, Wasabi- Shiso Foam

Second Course
Pork Belly
Roasted Cashews, Thai Chili Caramel

Third Course
Pan Roasted Quail
Duck confit Terrine, Salsify Puree, Dried Tart Cherries, Pistachios

Fourth Course
Roasted Lamb Loin
Pancetta, Confit of Potato, Brussels Sprout Leaves, Roasted Veal Jus

Fifth Course
Dessert

Michael’s on Naples
5620 East 2nd St.,
CA-90803
5624397080
www.michaelsonnaples.com

CuisineType : Italian

Michael’s on Naples is proud to present wines from Cantine Olivi. Come enjoy the finest Super Tuscans created by renowned winemaker Andrea Paoletti. Andrea is recognized for his outstanding work producing Ornellaia and Tignanello. The wines will be paired with a special 5-course dinner prepared by Executive Chef David Coleman.

Space is limited; Please call for reservations 562.439.7080.

We hope you will join us for this fabulous event!