• Slide 2
  • Slide 4

2012 Big Gay Train – March 31, Napa Valley


2012 Big Gay Train

On Saturday, March 31st join hosts, Out in the Vineyard, Wine Country’s premier LGBT travel and event company, in Napa for an evening of food, wine pairings and fun on the 2012 Big Gay Train & Winemaker Dinner. The evening will feature wines from prominent LGBT winemakers from around Napa Valley. They will also be on hand mingling and answering any questions diners may have about their wine.

Tickets are going fast and are $160 per person and can be purchased calling the Napa Valley Wine Train at 1-800-427-4124.

Check out the menu to get a sneak a peek at the delicious evening ahead.

Craft Beer Dinner in Napa, CA – Kitchen Door + Lagunitas Brewing Co. March 12


Lagunitas / Kitchen Door Beer Dinner

Napa’s Kitchen Door has teamed up with one of Northern California’s top breweries Lagunitas Brewing Co. for a celebration of craft beer, great food and fun people. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants on Napa Valley, will be pairing five delicious courses with five great beers from Lagunitas Brewing Co. on March 12 including their Censored, WTF, Imperial Red Ale, IPA Maximus and Hop Stoopid.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com

San Francisco’s Candybar skips dinner: serving gourmet dessert and adult beverages


Candybar SF
With the lights turned low and an agreeable mix of hipsters, financiers and more than a handful of local debutantes, San Francisco’s first dessert lounge provides locals with a place to appreciate dessert, local art and fine beverage.

Imagine taking your favorite part of the meal as a child: Dessert! and pairing it with your favorite part of the meal as an adult: Cocktails!

As I sipped my Kir Royale and watched patrons order another round of voluptuous Sangria, we nibbled on shortbread cookies and realized that Candybar seems to have found a sweet combination.

Located in the Western Addition Neighborhood, Candybar is part lounge and part epicurean candy shop. They boast an international wine list, creative sparkling cocktails and Chef Cathleen Li serves a rotating collection of innovative desserts like Lavender Honey Crème Fraiche Semi Freddo, Peanut Butter Jelly Time! and an Ice Cream Sandwich that isn’t exactly old fashioned.

The lounge further encourages playtime with a selection of board games to enjoy while you tickle your sweet tooth from Battleship to Parcheesi, Candyland (of course) and an impressive collection of trivia decks.

Board games. Dessert. Drinks. Yes. To put it short and sweet this unique lounge is so easy to enjoy, it’s like giving candy to a baby.

1335 Fulton Street at Divisadero
San Francisco, CA 94117

Event: Cochon 555 Napa Valley – Sunday January 29


Cochon 555

Cochon 555 – five chefs, five pigs, five winemakers – is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heritage breed pigs. The Napa event challenges five local chefs to prepare a menu created from heritage breed pigs, nose-to-tail, for an audience of pork-loving epicureans. On Sunday January 29, Cochon 555 will invade the Culinary Institute of America in St. Helena, CA for a night of pure pig deliciousness.

2012 Napa competing chefs include Chris L’Hommedieu of Michael Mina San Francisco, Lars Kronmark of Culinary Institute of America, Michael Tuohy of Dean & Deluca, Mark Dommen of One Market Restaurant and the 2011 King and Queen of Porc – Duskie Estes + John Stewart of zazu restaurant + farm.

Guests will be treated to an epic pork feast with wines from five different small wineries, including Elk Cove Vineyards, Scholium Project, Behrens Family Winery, Wind Gap Wines and Matthiasson plus a special tasting of SALDO.

At the end of the night, attendees and local judges will select the Prince or Princess of Porc. The winning chef will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen, June 17, 2012.

Interested in purchasing tickets? Visit this website here.

Include the hashtag #cochonnapa on tweets about the event.

21st Amendment Fireside Chat Cinnamon Roll


21st Amendment Fireside Chat Cinnamon Roll

Every year I make cinnamon rolls for Christmas morning. This year on a lark I decided to use 21st Amendment Fireside Chat in the recipe with delicious results. I tweeted a rather ugly photo of my yummy breakfast (it looked like Jabba the Hut) and the next thing I knew 21st Amendment, at 110F (do this in the microwave at 15 second increments) was tweeting me back asking me to post the recipe. I had been thinking about saving it for something else, but who am I to keep this to myself, so here it is.

The idea to make one giant cinnamon roll was born out of my obsession not only to create a seriously gooey roll, but out of my love for cinnamon roll French toast which is something seriously lacking on California breakfast menus. Although I didn’t have the restraint to turn this into cinnamon roll French toast, I am positive that this giant roll would work fabulously in that application. I digress.

I really love the Fireside Chat in this. It is a really delightful winter brew nuanced and rich with spices, brown sugar and cacao that really adds an interesting element to the cinnamon roll. Since it is a seasonal brew, it will probably be out of stores soon, but you still might be able to find it. If you can’t find it try using another dark ale with undertones of caramel, cocoa and winter spice.

On another note, I just started tweeting about food and beverage under the name @hungrymutineer. It would be awesome if you joined the conversation.

Giant Fireside Chat Cinnamon Roll

  • 1 cup Fireside Chat by 21st Amendment, at 110F (do this in the microwave at 15 second increments)
  • 1 tsp. yeast
  • 5 TBS. brown sugar
  • 8 TBS. butter, melted and cooled + 8 TBS. more for the filling
  • 1 large egg, at room temperature
  • 1 tsp. fine sea salt
  • 4 c. flour + a bit more for the board during kneading

Measure out all of your ingredients. Take the warm Fireside Chat (or some other equally delicious dark brew) and add in the yeast and 1 TBS. of the brown sugar and proof the yeast in a medium bowl. The beer will foam up a bit at first, so be sure to use a bowl that can accommodate it. Allow this to sit at room temperature while you assemble the other ingredients.

In the bowl of a stand mixer, combine the brown sugar and butter mixing until they are well combined before adding in the egg and yeast mixture. Slowly mix in the flour, using dough hooks if necessary. Turn out the dough on a floured surface and knead for 10 minutes adding flour as needed. Put the dough in a greased bowl, cover and raise in a warm part of the kitchen for 90 minutes.

At this time, prepare the filling (listed below).

Thoroughly grease an 8 or 9 inch baking pan.

Turn the dough out onto your floured cutting board and punch down. Form the dough into a smallish square and slice the dough into 3 even pieces. Set 2 aside and roll out the first piece to be around 5 inches wide and two feet long. Spread some filling on this strip, roll it up and place it in the baking pan. Roll out the other two and spread with the filling in the same fashion, then wrap them around the first roll, thus creating one giant cinnamon roll to rule them all.

If you are making this the day before, stop, cover the dish with plastic wrap and place in the refrigerator. Remove the pan from the fridge two hours ahead to bring it to room temperature before proceeding.

Raise the dough in a warm place for about 30 minutes or so.

Bake the giant cinnamon roll at 325F for 45 minutes or until the roll is golden. Top with Fireside Chat glaze, slice and serve.


  • 1/4 c. cinnamon
  • 3/4 c. brown sugar
  • 8 TBS. butter

Warm the butter in the microwave, remove and stir in the brown sugar and cinnamon. Set aside until needed.


  • 1/2 c. Fireside Chat
  • 1/4 c. water
  • 3/4 c. brown sugar
  • pinch sea salt
  • 1 tsp vanilla extract
  • 1/8 tsp. freshly ground nutmeg

Combine your ingredients in a small saucepan and bring to a low boil. Cook the glaze down about a third of the way and cool partially before pouring over the cinnamon roll. Be careful with this stuff, when hot it can really hurt.

Craft Beer Dinner in Napa, CA – Kitchen Door + Lockdown Brewing Co. Jan 23


Kitchen Door Craft Beer Dinner

Napa’s Kitchen Door has teamed up with Folsom’s Lockdown Brewing Co. for a celebration of Northern California craft beer and great food. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants on Napa Valley, will be pairing three delicious courses with three great beers from Lockdown Brewing Co. on January 23rd including their Emma’s Blonde Ale, Sutter Street Common and Stony Bar Scotch Ale.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com

Re-Cap: Indulgence and Deliciousness at LA’s The Taste


The Taste

Sometimes my fellow food bloggers and I roll our eyes and bemoan having to attend yet another extravagant dinner or indulgent food festival. Even while recognizing the enormous calorie counts and coma-inducing properties of cream, bacon, butter and simple carbohydrates (frequently coexisting in the same dish) friends and loved ones are completely appalled when those of us in the bite-it-n-write-it circles get bitchy about a free lunch.

If you are one of those people, don’t read this.

“But it was thirty hamburgers!” That was the most common complaint I heard about The Taste’s Burgers & Beer event, the kickoff to four days of indulgent wining and dining. A huge expanse of parking lot had been taken over behind the Beverly Hilton. Astroturf rolled out, tents erected, gleaming luxury cars (courtesy of Infiniti) were put on display in all their self-conscious opulence. And in that space, from September 2 – 5, The Taste took over – at least for some of the events.

“Thirty! That’s a lot of burgers.”

True. That is a lot of burgers (the number of restaurants was actually thirty-two; the crowd’s favorite burger was from Santa Monica’s Rustic Canyon). At the Taco Tequila Tryst event, spread out on the New York City backlot at Paramount Studios in Hollywood, there were a lot of tacos. And tequila, too.

But, then again, what else should one expect from events called Burgers & Beer and Taco Tequila Tryst? In their defense, the meat spanned the spectrum from beef to pork to sheep and goat and fish, and even the taco party was influenced by a host of different cultures.

See? Sometimes a taco is more than just a taco. Even when there are seventeen different purveyors, all distributing their goods (twenty-seven different tacos in all), wrapped up in a warm tortilla (or a large, circular slice of jicama – from both Taberna Mexicana and Red O).

There was a lot of wine at The Taste, too, but I didn’t hear as much complaining that the bulk of it appeared to be Cabernet Sauvignon (and most of that was poured at Saturday’s Secrets from the Kitchen & Cellar…although, given the name, that’s probably not much of a surprise). What was a surprise was that the wine of the day was actually poured by Ray’s and Stark Bar and it was a sparkling from Westport, Massachusetts: Westport Rivers 2006 Westport Brut “RJR.” Sommelier Paul Sanguinetti said a friend from the area had introduced him to it. Great sparkling from MA? That’s a secret worth sharing.

The Taste

Another secret from the cellar was that Chateau D’Esclans had all four of their Rosés on hand (Whispering Angel, Chateau d’Esclans, Les Clans and Garrus), and they were all gorgeous.

Back at Paramount, Street Eats (Sept 4) took it to…well…the street, with an assortment of finger foods from a variety of kitchens – including the wheeled kind. There were food trucks, a few dessert stalls and – cheese ‘n’ rice – more tacos. Despite feeling under the weather, I ended up going balls-out at this event: Two of my favorites were Great Balls On Tires’ Ballywood balls (garam masala chicken, coconut madras curry, crispy fried onions, tomato and cilantro chutneys, saffron basmati rice), and the tiny wheels of cream puff goodness from TiroVino wine bar. Pitfire Artisan Pizza got rave reviews from the crowd.

The Taste

Perhaps the most inventive of the events was DTLA’s Food Noir. Many of the festival’s previous vendors returned for the final night (Giada De Laurentiis hosted Picnic in the Hills the next afternoon to close the festival, for the second year in a row). Restaurants served everything from pan-seared sea scallops (The Raymond) and hand-sliced prosciutto (Terroni) to…more burgers (The Counter) and more tacos (Pinches).

The Taste

In addition to a great show by the LA local band Dengue Fever, The Orpheum showed clips of old black & white films to support the evening’s theme. That (and the cocktails (The Varnish, Mas Malo, Seven Grand) and the prosciutto…and the cocktails) were my favorite part of the evening.

Actually, Food Noir was probably my favorite part of the entire event (the cocktails: Caña Rum Bar, Las Perlas) certainly helped (but I hadn’t made it to Friday’s Art of Mixing, so that might’ve been a game changer). I also had to skip Fashion Bites Brunch and Desserts After Dark; although it probably would’ve been amazing to see Rodeo Drive closed off and lined with loaded tables of decadent treats…

But, then again, how many desserts can a blogger actually be expected to eat in a weekend? I mean, honestly.

Firestone Walker Deconstructed with the Homebrew Chef


This incredible dinner is less than 10 days away! If you’re in the LA area, you should be there.

Page 6 of 17« First...45678...Last »

Copyright Wine Mutineer, LLC © 2015
Home | Blog | Privacy Policy | Contact