• Slide 2
  • Slide 4

Recap: Pebble Beach Food & Wine Festival


Pebble Beach Food & Wine

Pebble Beach Food & Wine is perhaps the glitziest of the gadjillion or so culinary festivals in the United States right now. Every year for the past five years and counting, the event has borrowed the inimitable Inn at Spanish Bay for a spring weekend; draping itself across the grounds like a glittering evening dress you can’t afford or a royal picnic blanket most people only get to feast on in pictures.

Pebble Beach Food & Wine

Thanks to Lexus – a major sponsor of the event – from April 28 to May 1, 2011, sleek luxury cars navigated from the resort to neighboring Carmel and beyond, and back again. The right event pass earned attendants carriage service from sun-up ’til long after sundown; either the beginning of the day or the end of it, depending on which side of the table celebrants stood on.

Pebble Beach Food & Wine

And which was the better side of the table? In a sea of food and wine luminaries, that’s hard to say. It would’ve been great to be a guest; but lucky diners, servers and sommeliers alike, got to share space (and Lexus rides) with the likes of Jacques Pepin, Charlie Trotter, Thomas Keller, Tom Colicchio, Roy Yamaguchi, Graham Elliot, Daniel Boulud, Michel Richard and Stephan Pyles – 100 chefs, in total, pulled out their knives for the gala. While an elite team of wine professionals (many were specially invited, based on knowledge and reputation), slaved away for 16+ hours/day, what they had the pleasure of pouring was, literally, without equal: The very best of Burgundy, Premier Cru Bordeaux, Cult Cabernet, a flight of prestige Champagnes from 1990, and a Port vertical dating back to 1880, to name just a few.

Pebble Beach Food & Wine

Attendees selected seminars, dinners and tastings before the celebration as part of event packages ($995 to $4,750) and add-ons ($150 to $2000). With a little time off between indulgences, there was golf (of course). Shopping, horseback riding. Some of us learned the hard way that the food festival’s only sustenance was served during specific events (chef demos, meals or pairing workshops, the Lexus Grand Tasting). We Dwellers of the Lower Tax Bracket and Woefully Unprepared Seat-of-Pants Fliers survived between sessions on water, crackers and a fruit-and-cheese basket thankfully left in our ocean-view press room the first night, at the ultra-luxurious Monterey Plaza Hotel (a little far from the festival, but worth a weekend in its own right).

And then there were cocktails. After a long day of foie gras, king crab, caviar and Grand Marque Champagne, chefs, sommeliers and civilians gathered on the same piece of real estate to cleanse their palates with scotch and stogies. A lone bagpipe player serenaded the 18th hole as strangers became friends over Rob Roys and margaritas, and the rolling ocean caught and cast back the last, dying rays of sunlight. Although the crowds dispersed for dinner, they came together again for the after parties. The music pulsed as a new line up of chefs served small bits to beautiful people. Bartenders came out of hiding to mix caipirinhas, tin cups and an unpalatable combination of root beer liquor, club soda and whipped cream. New friends embraced or ignored each other and the night poured on.

And then, the next morning, bacon sizzled, corks popped, and hangovers were artfully hidden behind Prada sunglasses or a perfectly pressed suit and tie, and everyone took their places and did everything all over again.

Comments Off on Recap: Pebble Beach Food & Wine Festival 06.29.2011 |

Mutineer Magazine on Showtime’s “The Big C”


Mutineer Magazine on "The Big C"

This is what I’m talkin’ about. Mutineer Magazine has permeated the very fabric of the modern American experience, available not only in bookstores, fine beverage establishments, and on millennial hipster coffee tables, but also in your local faux oncology clinic, as seen here in a recent episode of “The Big C” on Showtime. I’ve never seen the show as I only watch Three Sheets and apocalyptic documentaries, so I must rely on my fellow fine beverage patriots to be on the lookout for stuff like this. Huge props to Mutineers Stephanie and Gretchen on Facebook for bringing this to our attention and RichardPF on Twitter.

7 comments 06.28.2011 |

WIRED Magazine: Liquid Gold – The Booming Market for Human Breast Milk

Other Beverage

WIRED magazine

June was a great month for fine beverage features in WIRED Magazine. In addition to the story on the mold mystery surrounding Canadian Club whiskey’s barrel aging warehouses we posted about earlier in the weak, this month’s issue also includes the feature article “Liquid Gold: The Booming Market for Human Breast Milk” by Judy Dutton, which can be read in its entirety online.

This article really showcases the diversity of fine beverage and how it can affect us in our daily lives in ways we wouldn’t normally think of, exploring the effects of the burgeoning breast milk market from economic, cultural and health perspectives. Yes, ladies and gentleman, there’s never been a more exciting and innovative time in fine beverage.

From the article:
Most body fluids, tissues, and organs—semen, blood, livers, kidneys—are highly regulated by government authorities. But not breast milk. It’s considered a food, so it’s legal to swap, buy, or sell it nearly everywhere in the US. This accounts, in part, for the widely varying quality and safety standards in the online market for milk. For their part, Prolacta and nonprofit milk banks have rigorous screening processes for potential donors, including tests for drugs, hepatitis, and HIV. But Only the Breast and the volunteer sites, which see themselves more as communities than commodity markets, don’t screen donors or assume responsibility for the milk they help disseminate.

Whatever the source of the milk or its channel of distribution, the trend is clear: Human milk is being bought, sold, donated—and gratefully received—on an unprecedented scale. And as demand grows, the competition for every ounce is getting more fierce.

Click here to continue reading this article.

1 comment 06.28.2011 |

Most Winning Beer Commercial Ever


I can’t say much about the beer as I’ve never had it .. and the reviews that I have seen haven’t been too friendly towards the beer. BUT, this is probably one of the raddest and most mutinous commercials for beer that I’ve ever seen. In words of Vatican assassin Charlie Sheen, “Duh, winning.”

What’s not to love? The malt gets to hop around on some sweet subwoofers before being milled by Conan the Barbarian looking dudes and then it gets to watch some sweet old school kung fu movies. Then it’s off to the mash tun where the milled grain is mixed with hot water to extract the sugars from the starch, powered by a Delorean monster truck no less. After that, it’s treated to some mad bass from a sick drummer before being poured over a tower of pure winning. Next it’s off to a huge fermenter that’s wrapped in garb that only Elvis could be proud of. Next, of course, it’s pumped through a life size plastic panther, in through the paw and out through the tail. If you’re rich enough, you have the option to fly your helicopter to the brewery and pour yourself a pint while in flight. If not, you’ll have to wait for for a bottle that has been capped by hand by a ferret at your local bar.

For more on Hahn beer, check out their website.

1 comment 06.27.2011 |

WIRED Magazine: The Mystery of the Canadian Whiskey Fungus


WIRED magazine

I love it when mainstream magazines publish fine beverage features. Esquire, GQ, and this case, WIRED, put together some of the best fine beverage content on the planet.

“The Mystery of the Canadian Whiskey Fungus” by Adam Rogers appears in the current issue of Wired and can be read in its entirety online. The piece explores a mysterious black fungus connected to Canadian Club whiskey’s barrel aging warehouses and it’s impact on local residents.

From the article:
Standing at a black-stained fence, Doyle explained that the distillery had been trying to solve the mystery for more than a decade. Mycologists at the University of Windsor were stumped. A team from the Scotch Whisky Association’s Research Institute had taken samples and concluded it was just a thick layer of normal environmental fungi: Aspergillus, Exophiala, stuff like that. Ubiquitous and—maybe most important—in no way the distillery’s fault.

Scott shook his head. “David,” he said, “that’s not what it is. It’s something completely different.”

Click here to continue reading this article.

Comments Off on WIRED Magazine: The Mystery of the Canadian Whiskey Fungus 06.24.2011 |

Event Coverage: St. Francis Winery, Fandango 2011


St. Francis Winery

June 18th.  Another fun Fandango at the Frannie.  St. Francis Winery, located at Highway 12 and Pythian Road, for years has demonstrated their appreciation for their wine club members, and fondness for having a great time.  Pouring some of its more mesmerizingly encompassing wines, red and white alike, pairing them with incredible cajun dishes and antagonistically brilliant music with New Orleans/Mardi Gras consistency, St. Francis once again delivered another memorable event for its club members.  Frannie employees looked almost as excited as the club members, which contributed heavily to the evening’s positive persistence.

St. Francis Winery, Fandango 2011

In years past, the weather has been hot, harsh, nearly of a vengeful pace.  But on June 18th, no such circumstance set.  I interviewed one gentleman, who’d been a club member for more years than he wanted to tell me, saying “…it would be a mistake to ever miss this…Fandango at St. Francis should make anyone want to join their wine club, or at least come with someone in the club, I’m serious…” Just looking around, you could tell many felt the same.  Me, not covering an event, but captured by the energy, the flavor profile of the occasion itself.

A winery known for its perfect balance of scenery, elegance, and humility, all guests about the lovely lawn were laughing, engaged with the other’s presence, if not dancing.  Even some of the Frannie employees could be seen a-jitter to the band’s electric arrangements.  One lady, a local, said that this event has always been like a condensed vacation, as though every year was like being in Sonoma Valley, on that expansive St. Francis green on a maiden visit.  The gorgeous Wild Oak Estate Vineyard only feet away, the Mayacamas Mountains grinning down at the jubilant time in motion, all were on holiday.

St. Francis Winery, Fandango 2011

The cajun dishes, both delicious and uniquely cooked, according to guests.  A multi-layered array of offerings paired with arguably the most consistent and formidable reds in Sonoma Valley, maybe even County, could only dazzle club members.  And again, with the event’s geographic texture and palate: tangible ideality.  Some attending were guests of club members, as was the gentleman I spoke to from Sacramento.  He said, impassioned, firm: “I’m joining.  That’s it.  I’m joining.” So don’t be startled if St. Francis and its hospitably knowledgeable troops execute another trumping Fandango in 2012, and the crowd’s slightly, of maybe even significantly, more populous.  Sip, sip …

Comments Off on Event Coverage: St. Francis Winery, Fandango 2011 06.22.2011 |

Clean Water Featured on the Daily Show with Jon Stewart

Other Beverage

Alex Prud’Homme, author of the new book “The Ripple Effect”, stopped by The Daily Show last week to talk about just how important of a resource clean water will be in the 21st century.

From the interview:
Prud’Homme: Between drought, flood, and self-poisoning, I think the human race is in for a tough time water wise.
Stewart: And the bad news?
Prud’Homme: No one’s paying attention.

I can say with great enthusiasm that Mutineer Magazine is certainly paying attention, with lots of great water content in the pipeline (pun intended) for upcoming issues. Stay tuned for more!

Comments Off on Clean Water Featured on the Daily Show with Jon Stewart 06.21.2011 |

The Cocktail Spirit With Robert Hess: How to Make a Caipirinha


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network teaches you how to make a Caipirinha. According to Robert Hess, “Cachaça is the national spirit of Brazil. From that spirit comes the national cocktail of Brazil, the Caipirinha.”


  • 2 ounces cachaça (If cachaça is not available in your area, you can substitute a good white rum.)
  • 2 Tbs. sugar
  • 1/2 lime, quartered


  • Wash the lime, and cut it into quarters.
  • Put the lime pieces into a heavy tumbler and then add the sugar.
  • Muddle hard to extract juices and dissolve the sugar.
  • Fill the glass with ice, then add the cachaça. Stir to mix and chill.

Comments Off on The Cocktail Spirit With Robert Hess: How to Make a Caipirinha 06.20.2011 |

Page 87 of 237« First...102030...8586878889...100110120...Last »

Copyright Wine Mutineer, LLC © 2015