The Sacramento Greek Festival is back this Labor Day weekend and will be celebrating its 53rd anniversary!
Come experience the culture, traditions and fabulous food of Greece right here in Sacramento. All of the food at the festival is homemade by volunteers and is derived from authentic recipes passed down through generations directly from the Greek Mediterranean.
The food menu includes classics like:
- Pitas – traditional tiropita (feta) or spanakopita (spinach & feta).
- Saganaki – flamed kefalograviera cheese with a hint of lemon and brandy.
- Loukaniko – traditional spiced Greek sausage, served with pita bread.
- New Loukaniko – sausage with mountain feta and Kalamata olives, served with pita bread.
- Keftethes – Greek meatballs with tzatziki (cucumber, garlic, and yogurt sauce) and pita bread.
- Gyro – savory slices of lean beef cradled in pita bread, topped with onions, tomatoes, and tzatziki sauce.
- Calamari – seasoned strips of crispy fried calamari.
In the dining court there will be:
- Spanakopita – phyllo dough filled with herb seasoned spinach and a blend of cheeses
- Tiropita – cheese puff triangles made with a blend of cheeses, eggs and seasons wrapped in buttered phyllo dough.
- Fasolakia – tender green beans baked with potatoes, tomatoes, onions, herbs, olive oil and seasonings.
- Beef Dolmathes – grape leaves stuffed with rice, ground beef and seasonings.
- Vegetarian Dolmathes – grape leaves stuffed with rice and seasonings.
- Pilafi – rice flavored with butter and lemon juice..
- “The Old Spaghetti Factory” Spaghetti – with browned butter and Mizithra cheese
- Kota Psiti (a la carte) – Baked chicken basted with lemon juice and Greek oregano.
- Horiatiki Salad – traditional village salad made with fresh veggies, Kalamata olives, feta cheese, olive oil, and seasonings.
- Pastitsio – macaroni layered with Greek seasoned beef and cheeses, topped with a creamy Bechamel sauce.
- Roast Lamb (a la carte) – dinner sized portion of the all famous Greek-seasoned lamb.
- Moussaka – layers of eggplant and Greek-seasoned ground beef topped with a creamy Bechamel sauce.
- Shrimp Santorini (Friday only) – shrimp in a tasty sauce with feta cheese and herbs with Pilafi and Fasolakia.
- Stifado Dinner (Saturday only) – a popular and uniquely spiced beef stew with cloves and cinnamon, originating from the island of Cyprus. Served with Pilafi and Fasolakia.
Beverages include Kafeneion (Greek Coffee), Greek Wines and Beer, as well as water and soda. A full menu can be viewed here.
There are also several activities planned during the festival. There will be live music, dancing lessons, choir presentations, and the famous festival raffle. In addition there will be cooking demos and a few eating contests! For a full schedule of events each day, you can click here!
The hours of the festival are as follows: Friday 11am-11pm, Saturday 12pm-11pm, and Sunday 12pm-9pm.
Price of admission is as follows: General $5, Senior $4, and Children (Under Age 12) Free. On Friday (9/3) from 11am-3pm admission is FREE. The price includes admission only. Food and drink are an extra charge and the price varies for each item. The Sacramento Convention Center is located at 1400 J Street, Sacramento, CA, 95814
By Andy Harris
Opening night of the 2016 Wine Bloggers’ Conference kicked off at Mohr-Fry Ranches, with locally catered food and live music by Snap Jackson & The Knock On Wood Players, a bluegrass band. All in the backyard of fourth-generation Lodi grape farmers Bruce and Peggy Fry. Coincidentally, the Frys were not only hosting this party, but celebrating their 53rd wedding anniversary. But, let’s not forget the purpose of this gathering: Wine!
Multiple tasting booths were set up in a semi-circle in the Fry’s backyard, with many familiar wineries represented. Fields Family Wines, St. Amant Winery and Turley Wine Cellars were in attendance, and they are very well regarded as being among many area wineries leading a renaissance in Sacramento Valley wine making. But I was out to try something different. Maybe something I’d heard of before, but did not really know that much about.
I had heard and read about Harney Lane Winery, and was anxious to try a tasting of what they were pouring. I also wanted to get the back story on when and how the winery was established. It turns out that this winery is only in its eleventh year, having first tried their hand at making wine with their 2006 vintage. The owners, Kyle and Jorja Lerner, told me that Jorja’s great-great grandfather bought land in Lodi in 1907 and started farming grapes, which he sold to others for wine production. Up until 2006, the Lerners were doing the same, but never producing their own wine. Then that all changed…
Their line-up of wines at this event started with a very crisp and fruity 2015 Albarino. This one won a silver medal in the 2016 California State Fair wine competition, and definitely lives up to its billing. It won’t break the bank for $20.00.
Next up was their 2013 Tempranillo. At 15% alcohol, it was a big, tannic wine, but not overpowering. At $26.00 a bottle, it certainly won’t overpower your bank account. Probably slightly more costly than typical Tempranillos, but try it and you’ll see why. I believe this one will improve with age. It was awarded Double Gold, best Tempranillo, 2016 San Francisco International Wine Competition.
Last but not least were a duo of Zinfandels that I believe represents what is unique and wonderful about Lodi Zinfandels. First up was their 2012 Estate Zinfandel. This one was aged 21 months in American Oak, and comes in at 15.5% alcohol, but doesn’t taste even slightly hot. This one has the distinctive Lodi spice and fruit, and is very competitively priced at $22.00 per bottle. It is also an award winner, garnering a Silver Medal at the 2015 California State Fair Wine Competition.
Then I sampled the 2013 Lizzy James Vineyard Old Vine Zinfandel. Lizzy James is a 20-acre plot of land that is so special, the Lerner’s named it after their children, Kirsten Elizabeth and Ian James. The property is within the Mokelumne River Sub Appellation which is characterized by its deep sandy soils, common for the Lodi region. Also at 15.5% alcohol and aged in American oak for 21 months, this is a wine of uncharacteristic complexity and power derived from 109 year-old vines. Definitely the best wine I tried that evening, and possibly the top wine of the entire conference. Somewhat more costly than your average Lodi wine, but at $36.00, still a relative bargain as compared to Napa wines twice the price. This wine won a significant award at this year’s California State Fair Wine Competition, a Double Gold, Best of Class of Region. Only 650 cases produced, so get some before they run out! Visit Harney Lane Winery & Vineyards at harneylane.com.
WBC16’s Saturday night dinner party was aptly named Dinner With Lodi Wine. And that it was. But before I start talking about the wine we shared that night, let me tip my hat to local Sacramento restaurant South. South is a downtown Sacramento establishment specializing in barbeque, and they were the caterers for this special dinner. They prepared an outstanding three-course dinner to pair with typically-hardy Lodi wines. The huge conference hall at Hutchins Street Square was divided into several round dining tables with each table hosted by a different Lodi winery.
Kristy DeVaney and I had the distinct pleasure of sharing dinner and wine with Cassandra Durst of Durst Winery & Estate. She shared her wines with us and we sat right by her at our table. We also sat with Neal and Alyse of Winery Wanderings. I had never heard of Durst, which is not surprising, as the number of wineries in Lodi have gone from 30 to about 200 in the last 15 years. At this point, I can’t keep track!
The first course was a fantastic kale salad paired with their 2015 Albarino, which was very crisp and fruity with just the right balance of acid. This is an outstanding summer wine at only 13.4% alcohol.
Next up was the main course, which was actually five different items, highlighted by a chili rubbed pork loin and dry rubbed smoked brisket with garlic mashed potatoes and baby carrots. The three cheese macaroni and cheese topped with breadcrumbs is something I avoid because of wheat, but it was offered. (Kristy and I shared a gluten free pasta dish instead, which is pictured below). This course was paired with the fantastic Durst Winery 2013 Fairbanks Blend. This wine was 56% Cabernet Sauvignon, 41% Malbec and 3% Petit Verdot for added structure. At 14.8% alcohol and aged in American oak for 18 months, this is a perfect pairing for barbeque.With smooth tannins and a peppery nose, this was a truly excellent wine.
Finally, it was time for dessert. This was a treat for me, as I don’t normally have dessert. But the wine pairings were too good to ignore, so I gave them a try. Featured were 2013 Durst Winery Amada Mia White Blend and 2014 Durst Winery Amada Mia Red Blend. These wines were paired with an excellent brown sugar cinnamon streusel with whipped cream. I liked it so much, I ate mine and Kristy’s!
Amada Mia is in reference to the house at the 90 year-old vineyard in nearby Acampo that was scheduled for demolition before Dan and Cassandra Durst rescued and restored it to its former glory. Along with the house, they also restored adjoining 50-acre vineyard which had fallen into complete neglect. Now, after years of hard work, they are making some of the best wine in the Lodi area. Visit them at durstwinery.com.
These are only two examples of the passion of the wine makers who make Lodi such a unique region. In every tasting room you will find wine makers who farm the land and take the big risks to put something special in your bottle. Enjoy!
You can find Harney Lane Winery online here, find them on Facebook here, and follow them on Twitter here. They also have an Instagram account you can follow here and if you are into Pinterest, you will find them here.
Do you remember what it was like when you were a kid at a BBQ? Growing up, we had so many family gatherings in my parent’s backyard and many times they were on my birthday and involved a pool.
Last Sunday at Cochon 555 Heritage Fire brought back those nostalgic smells, sights and tastes for me. The thick smell of smoke and various meats in the air and several blazing hot fire pits alongside the vineyard at Charles Krug Winery in St. Helena. Though I did not ever see a vineyard for the first 25 years of my life (I was deprived, I know), my dad had an enormous garden back home and used to set bonfires in the area next to it.
Before I get into the fun we had and the images I captured at Cochon Heritage Fire this year, I want to tell you a little bit about the man who organizes the event, Brady Lowe. He started Cochon in 2008 in Atlanta and quickly expanded the event as a tour across the country with stops in Napa, New York, Seattle and Miami.
He grew up in Iowa and as a child, grew a fondness for reading his mom’s cookbooks. She had everything from Martha Stewart and Betty Crocker to Mickey Mouse Disney cookbooks. He preferred browsing the cookbooks instead of reading books and loved the process of recipes. His mom was an experimental cook who liked to try out recipes and tweak them slightly. Brady’s father would cook recipes exactly as printed in the book and repeat them over and over until they were perfect. It sounds a lot like my parents, except my dad was the mad scientist and my mom was more methodical. Either way, food became a core and important part of life for Brady.
During college, he sold premium cigars, and then bought wine with the money he made. He became a sommelier of sorts to his college friends, who preferred beer, but he was able to open their minds to drinking wine. Brady enjoyed grilling and parties and continued throughout college and beyond.
It really struck me when he spoke this year during our media tour of the event. In a sense, he referred to the “good ole days” before the age of the George Foreman Grill. He even mentioned our ancestors and how they cooked with fire. It is our heritage to cook with fire. And we can cook anything (meats, vegetables, even fruit) with an open flame. It’s so true, and in my opinion, tastes the best!
During the tour, Brady also spoke about Cochon’s beneficiary, Piggy Bank. Piggy Bank is a farm, a genetic sanctuary for heritage breed pigs, where all pigs are gifted to farmers in need. Piggy Bank helps build a future for independent family farms as a community working together to develop and share business plans that promote responsible farming practices.
Annual contributions help the organization give pigs to new and existing farmers in need of free genetics (breeding stock) and send pigs to culinary schools for research. Contributions are used to pay for a livestock facility, feed and labor to raise the heritage pigs in a safe and protected environment. All gifts are a 100% tax-deductible gift.
I don’t know if you have ever tried a Heritage breed pig, but I can tell you the flavor is incredible. A common breed is the Berkshire, which was discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork (prepare to salivate) is sought after because of its texture, marbling, juiciness, tenderness, and above all its FLAVOR. Berkshire is also referred to as Kurabota. It’s important that we support organizations that help farmers who breed these pigs!
I’d like to point out that this particular Cochon had some of the best food dishes of all the past ones I have attended, but it really turned into a major wine tasting with several premium brands coming out to pour. This year, Del Dotto, Clif Family, Faust, Lake Sonona, Valley of the Moon, Silver Oak, Rombauer, Robert Craig, Inglenook, Rocca, Jigar, Wines of Germany, and of course Charles Krug (the location of the event) were there.
As you can see, we tasted multiple dishes and had some really incredible food. Don’t miss the Cochon 555 Tour when it heads back our way (if you are located in Northern California) with the Heritage BBQ event on October 16th in San Francisco. Magnolia Brewery at Dogpatch will be the venue. You can purchase tickets here.
Flights by night is back with another food and wine pairing we recently had for dinner. I made this recipe in an emergency after being reminded via email that I was supposed to make the meal that evening. Fumbling to come up with a grocery list, I recalled a picture of some meat-stuffed tomatoes I had seen online somewhere a few days earlier… I think the author used beef and I couldn’t even remember if I even saw the recipe or followed the link, so I decided to come up with my own version using lamb and spices/herbs commonly used in Greek cuisine.
4 Beefsteak tomatoes
1/2 yellow onion
1/2 bunch of fresh oregano
fresh Italian parsley
2 tsp allspice
1 Tbs minced garlic
1 tsp red pepper flakes
1 pound ground lamb
Preheat your oven to 385°F. Wash your tomatoes thoroughly, then use a serrated knife to remove the very tops of the tomatoes. Then carefully hollow out each tomato (without going through the bottom) and reserve the insides for later use. After the tomatoes are prepped, place them in a pan deep enough to catch any drippings. Place them in the oven so they can precook while you are preparing your lamb mixture.
Heat a few tablespoons of olive oil and then sauté your onion (finely chopped) until it cooks through a bit. Return to the tomato pieces from the hollowing out process and chop them up. Add the chopped tomatoes to the sautéed onion and continue to cook them. Then add the ground lamb and the herbs and spices and cook them together until the lamb is no longer pink in color. Allow mixture to cool slightly (5 minutes or so), then stir in 2 beaten eggs, incorporating them thoroughly.
Remove the tomatoes from the oven, by now they will have gotten a nice head start. Scoop the lamb mixture into each tomato, and fill them to the top. You’ll most likely have meat leftover, so you can put it in the pan alongside the tomatoes to eat with dinner, or reserve for use the next day in an omelette!🙂
Bake the tomatoes for about 25 minutes or enough time for the lamb to brown on the top. Now lets talk about those wines we drank!
The first wine we had with dinner was a Duckhorn 2012 Merlot. The fruitiness of the Merlot really paired well with the succulent tomatoes & the oaky heft of the Domaine Eden 2012 Cabernet Sauvignon (our second wine pairing and a completely different tasting wine) balanced out the gamey, in-your-face, Hit-em-with-the Hein-iness of the spiced lamb. Color my teeth purple and my tongue impressed! Thanks to Andy for bringing out this powerhouse duo of vino on an ordinary week night.
Farm-to-Fork events are kicking into high gear all around Sacramento as noted by the Farm-to-Fork regional events page. Farm-to-Fork Restaurant Week begins on September 8th and takes place for 18 days, along with the Farm-to-Fork Festival on the 24th of September and the Farm-to-Fork Gala (Tower Bridge Dinner) on the 25th of September. But if you’re a wine lover, Legends of Wine (on Thursday, September 16th from 6-9pm) is the hallmark affair of the Farm-to-Fork celebration.
Legends of Wine provides the unique opportunity to sample and discover more about some of the region’s most celebrated varietals, as selected by two of Sacramento’s internationally recognized culinary powerhouses—Darrell Corti and David Berkley. Set against the backdrop of California’s majestic State Capitol, guests will sip a wide array of award-winning wines paired and presented with artisan cheeses and local delights.
Each year of Legends of Wine, Lodi wine has been well represented. I have always been a bigger fan of the region for its Zinfandels (over Amador who I feel produces better Barberas). I bring up the Lodi region because this year it is the home of the Wine Blogger’s Conference taking place next week, August 11th-14th. I am looking forward to learning more about Lodi and revisiting the wineries and taking part in the many seminars planned for the weekend, so that during Legends of Wine, I can chat more in depth with the winemakers about their craft as I try the wines.
After a little hesitation, I finally signed up for the Wine Bloggers Conference taking place in Lodi, California from August 11th-14th. Why did I wait so long? Well, I wasn’t sure what to expect, really. But after chatting with a few other wine bloggers (Traveling Wine Chick in particular) and Public Relations Pro Heather Atherton, I was convinced it was a weekend not to miss!
I am very excited to attend my first blogger conference and that it will be specifically for people who blog about wine. In the past five years or so, I have moved more towards the grape and have had the opportunity to travel to different wine regions throughout Northern California, and write about my experiences. A big reason for this is because I have the best travel partner in Andy, as shares my love for food, wine and travel.
I look forward to a weekend full of learning, making new friends, networking, incredible food, and of course tasting wine.
If you haven’t signed up yet, I urge you to do so. There are lots of fun surprises planned for Friday, August 12th during the afternoon-evening dinner excursion. I’m not even sure what exactly has been prepared, but the conference attendees will be splitting into small groups and taken to different wineries/locations for dinner. I can hardly wait!🙂
I am attaching the conference itinerary below in utter anticipation of the upcoming conference (and perhaps to encourage you if you have a wine blog or are in the industry to attend!)
2016 WINE BLOGGERS CONFERENCE, LODI CALIFORNIA AGENDA
WEDNESDAY, AUGUST 10
2:00 PM – Arriving bloggers picked up at Sacramento International Airport and whisked away to Pre-Conference Excursions in several wine regions (in Lodi, bloggers will walk through vines and meet winegrowers showcasing “Experimental and Ancient Vines”)
THURSDAY, AUGUST 11
4:00 PM – Drop Off at Host Hotels from Pre-Conference Excursions
6:00–8:30 PM – Registration and Lodi Opening Reception
FRIDAY, AUGUST 12
8:00–9:00 AM – Registration
9:00 AM – Opening & Welcome
9:10 AM – Keynote Address by Master Sommelier Andrea Robinson
9:55 AM – History of Grape Growing and Winemaking in Lodi: A talk on how Lodi became a pre-eminent wine region; moderated by Mark Chandler (Lodi City Mayor and former Executive Director of the Lodi Winegrape Commission), with panelists Aaron Lange (LangeTwins Family Vineyards Manager and Vice Chair of California Association of Winegrape Growers), Kevin Phillips (Michael David Winery/Phillips Farms Vice President of Operations), and Markus Bokisch (Bokisch Vineyards Owner/Grower).
11:00 AM – The Truth About Viticulture Panel: Moderated by Stuart Spencer (Program Director of Lodi Winegrape Commission and St. Amant Winery Owner/Grower/Winemaker), with panelists Tegan Passalacqua (Turley Wine Cellars Director of Winemaking), Stan Grant (Viticulturist, Progressive Viticulture), and Chris Storm (Viticulturist, Vino Farms).
11:55 AM – Lunch and Expo (including the new Writers Corner)
1:45 PM Wine – One of three Wine Discovery Sessions, including sessions hosted by
• U.C. Davis : U.C. Davis alumnus Loyal Miner discusses Clarksburg Viticultural Area and Miner’s Leap family estate.
• Visit Oakland
• Consorzio Italia diVini & Sapori: Deborah Parker Wong DWSET presents the varied and delicious wines of Italy’s Veneto, from Prosecco to Amarone
3:00 PM – Live Wine Blogging (White & Rosé): The Wine Bloggers Conference’s pre-eminent event, in which 25 winemakers have five minutes each to pour their wine, present their story, and answer questions from a table of bloggers. At the end of five minutes, winemakers will rotate to a new table. Bloggers will analyze and describe their impressions live via social media or their blogs.
4:00–8:30 PM – Excursions into Lodi Wine Country: Eight different excursions going to eight different Lodi winery/estates; each excursion to include hands-on winery or vineyard activities, tastings, and dinner.
SATURDAY, AUGUST 13
9:15–10:15 AM – Breakout Sessions, including
• Advanced Social Media for the Wine Industry: Beth Peluse (Zephyr Adventures) and Maria Frangieh (wine industry digital marketing consultant) discuss their favorite social media platforms and how to utilize them to promote blogs and Web sites.
• Traffic Analysis – Dan Morris and Rachel Martin of Blogging Concentrated discuss data usage such as Google’s Search Console, BrainstormTools, and Facebook Insightsto increase traffic and revenue.
• Wine Samples: Marisa Indelicato (Fox Run Vineyards), Frank Morgan (Drink What YOU Like), Rebecca Gomez Farrel (The Gourmez) and Chris O’Gorman (Rodney Strong Vineyards ) discuss the intricate, often indelicate dance involving procurement of bottle samples from the wine industry.
10:30–11:30 AM – Breakout Sessions, including
• Social Media Platforms: Beth Peluse (Zephyr Adventures) and Maria Frangieh (wine industry digital marketing consultant discuss Instagram, Pinterest, Snapchat and Periscope, the four hottest photo and video social media platforms on the internet, and best practices and tips and tricks of the trade for building community and audience.
• Climate Change: Michael Fagin (West Cost Weather LLC) discusses how climate change in United States wine regions will impact the major wine growing regions of Washington, Oregon, California, and New York, and how the industry is adjusting.
• Monetization: Dan Morris and Rachel Martin of Blogging Concentrated discuss earning a respectable income through blogging with use of Ad Networks, Adsense, Affiliate programs, display ads, product sales and by becoming a paid consultant.
1:00–2:00 PM – Wine Discovery Sessions, including
• Discovery Session : Wine Educator May Matta-Aliah DWS presents Au Natural Alsace: The leadership role taken by France’s Alsace region in Organic, Biodynamic and Sustainable Wines, sponsored by Wines of Alsace.
• Discovery Session: Yealands Family Wines Winemaker Tamra Kelly-Washington leads a tasting/discussion of the world’s first carboNZeroCertTM certified winery, located in Marlborough, New Zealand’s extremely windy, cold, coastal Awatere Valley.
2:15–3:15 PM – Wine Blog Award Winners Panel: Five winners of the 2016 Wine Blog Awards tell their stories; including Sophie Thorpe from Berry Bros. & Rudd, Mary Cressler from Vindulge, Jill Barth from l’Occasion, Susan Manfull and Jerry Clark from Provence WineZine, and moderator Sujinder Juneja from Town Hall Brands.
3:15–4:15 PM Live Wine Blogging (Red Wines): The Wine Bloggers Conference’s pre-eminent event, in which 25 winemakers have five minutes each to pour their wine, present their story, and answer questions from a table of bloggers. At the end of five minutes, winemakers will rotate to a new table. Bloggers will analyze and describe their impressions live via social media or their blogs.
4:30–5:30 PM – From Passion to Pro – Getting Paid to Write About Wine: Moderator Randy Caparoso (LoCA’s lodiwine.com and The SOMM Journal Editor Editor-at-Large) discusses how to make the jump from personal blogging to paid wine journalism, while sharing secrets of their success, with panelists Debra Meiburg MW (Debra Meiburg Master of Wine), Jameson Fink (Wine Enthusiast Magazine) and Deborah Parker Wong (The Tasting Panel Magazine, Vineyard & Winery Management, and Consorzio Italia diVini & Sapori).
5:30-7:00 PM – Wines of the World Receptions featuring Wines of Alsace from France, Yealands Family Wines from New Zealand, and wines from the Consorzio Italia diVini & Sapori from Italy.
7:00–9:00 PM – Dinner with LoCA (Wines of Lodi)
9:00 –9:30 PM – Wine Blog Awards Presentation: Presentation of 2016 Wine Blog Award winners will be presented their awards.
SUNDAY, AUGUST 14
9:30 – 10:30 AM – Breakout Sessions, including
• The Big Jump – Austin Beeman (of Understanding Wine, former Ohio wine retailer and Bonny Doon Director of Marketing) discusses why wineries are “desperately seeking” the skills of wine bloggers.
• Increase Your Audience & Engagement: Mary Cressler and Sean Martin of Vindulge discuss going from social media groups to television producers, freelancing to working with other media sites, and finding ways to promote your blog and increase your community engagement.
10:45 – 11:45 AM – Blogger Reports: Five-minute reports shared by fellow bloggers describing what they are doing to contribute to the world of wine blogging.
11:45 AM – 12:00 PM – Conference Closing
12:15 PM – Departure for Post-Conference Excursions to Ironstone Vineyards in Calaveras, and in Lodi (an exploration of Lodi’s “Heritage Vineyards and Ancient Vines”
You can find me there from Friday-Sunday morning!
You can find the Wine Bloggers Conference on Facebook here.
(SAN FRANCISCO) – Eat Drink SF, the premier food, wine, and spirits festival that celebrates the Bay Area’s world-class chefs and restaurants, announces full main stage programming and festival activations for both the Taco Knockdown presented by Milagro Tequila on August 25, and the four signature Grand Tasting sessions at the Festival Pavilion at Fort Mason, August 26 – 28.
Presented by the Golden Gate Restaurant Association, Eat Drink SF invites food and drink enthusiasts to connect directly with top local chefs and bartenders and get a taste of what makes San Francisco a top-rated food city. From Thursday to Sunday, more than 160 restaurants participate and guests will enjoy bites as well as unlimited pours of beverages from more than 70 bars, distilleries, breweries, and wineries.
In addition the comprehensive line-up of local culinary talent, Eat Drink SF is thrilled to announce new activations in the festival line-up:
All four Grand Tastings will feature San Francisco’s Buena Vista Café who will be serving their famous Irish Coffees featuring Tullamore D.E.W. to bring guests a quintessential flavor of San Francisco.
This year, Eat Drink SF has added a special Grand Tasting on Sunday, August 28, to celebrate the Golden Gate Restaurant Association’s 80th anniversary and honor the legacy restaurants in the Bay Area. The Sunday Afternoon Grand Tasting will feature Bay Area bars and restaurants that have been open for at least 20 years and that have helped shape the distinct flavor of the local culinary experience including Scoma’s, Sutro’s at the Cliff House, Tosca and Goat Hill Pizza.
Eat Drink SF has added the “Bay Bar” to all Grand Tastings, which will feature a rotating lineup of San Francisco’s beloved cocktail bars, such as Hard Water, Prizefighter, The Treasury, Whitechapel, and more. Additionally, The San Francisco Brewers Guild will be pouring local craft beers at all Grand Tastings in the “Backyard Bites” section.
In addition to the participating restaurants at the Grand Tastings, Eat Drink SF presents 23 culinary, wine, and cocktail demonstrations and panels. A sampling of Main Stage programming and talent includes:
Friday Evening Grand Tasting, August 26:
Emcee: Joel Riddell of iHeartMedia
Cocktail Demo with Selena Donovan of Maven & California Gold of Beretta Presented by Sipsmith Gin
Beer Pairing Demo by Chef Anthony Strong of Locanda Presented by Stella Artois
Saturday Afternoon Grand Tasting, August 27:
Emcee: Margo True of Sunset Magazine
Culinary Demo with Elaine Johnson of Sunset Magazine
Cocktail Demo with Alex Smith of Whitechapel Presented by Imbibe Magazine
Culinary Demo with Brandon Jew of Mister Jiu’s Presented by All Clad and Fine Cooking
Saturday Evening Grand Tasting, August 27:
Culinary Demo with Andrew Le of The Pig & the Lady Presented by Hawaiian Airlines
Cocktail Demo with Erik Adkins of The Slanted Door Group
Sunday Afternoon Grand Tasting, August 28:
Emcee: Liam Mayclem of KCBS Foodie Chap
History of the Tiki Drink by Martin Cate of Smuggler’s Cove
Culinary Demo with Thomas McNaughton of flour + water and Ryan Pollnow of Aaxte Presented by All-Clad
Inside the Grand Tasting, San Francisco Wine School Beverage Classroom announces the following classes:
Friday, August 26: “Wine 101: Speak Like a Geek”, “50 Shades of Gris”, and “Cabernet is King?”
Saturday, August 27 (Afternoon): “Discover Beaujolais”, “Bubbles, Bubbles, & More Bubbles”, “Chardonnay: Burgundy, Butter & Beyond”
Saturday, August 27 (Evening): “Do Points Matter?”, “Savvy Blanc: Too Cool for the Pool”, “The Dark Side of Pinot Noir”
Sunday, August 28: “ViniPortugal Class”, “Summer Through Rosé Colored Glasses”, “Que Syrah Syrah”
Guests can kick-off festival weekend with Taco Knockdown presented by Milagro Tequila at Folsom St. Foundry on Thursday, August 25. Returning after a sold-out debut in 2015, this year’s taco competition has added a “Milagro Margarita Mix Off” with local bar stars: Brandon Bigalke (Wingtip), Brian Nelson (Whitechapel), Ted Ronnie (Mosto), Oz Serafin (Trick Dog). Reigning champs DOSA and Trick Dog will defend their titles against a new batch of fierce taco contenders: AQ, Bar San Pancho, Delfina, La Urbana, Matador, Mr. Tipple’s Recording Studio, Myriad Gastropub, Palm House, Picco, and Souvla. From 6:30 p.m.-9:30 p.m., taco lovers will sample 12 unique tacos from participating restaurants and drink beer, wine, competing margaritas and other cocktails crafted by The Bon Vivants.
For a full list of participating restaurants, visit each of the event pages at www.eatdrink-sf.com. VIP and General Admission tickets for the Grand Tastings are available for purchase at www.eatdrink-sf.com. General Admission tickets are $109 but will increase to $119 on July 25 and VIP tickets are $199 – $209. A limited number of tickets for Taco Knockdown presented by Milagro Tequila are still available for $85. For more information, visit www.eatdrink-sf.com or follow on Facebook, Twitter, and Instagram.
Eat Drink SF benefits the GGRA Scholarship Foundation and CUESA (Center for Urban Education about Sustainable Agriculture). GGRA’s scholastic-based scholarship program has given more than $500,000 in the past 14 years alone and was established to encourage and provide assistance for students who wish to further their education in pursuit of careers in the hospitality industry.
Platinum Sponsors include Hawaiian Airlines, Morningstar Farms, PG&E, S.Pellegrino® Sparkling Mineral Water, Stella Artois, Taiwan Tourism Bureau, The Glenlivet, Woodford Reserve, Fine Cooking, iHeartMedia, Imbibe Magazine, San Francisco Chronicle, San Francisco Magazine, SF Travel, Sunset, Tasting Table, Wine Spectator, DPEM Event Marketing, Noise 13, and San Francisco Wine School. For a complete list, please visit http://eatdrink-sf.com/sponsors.
To purchase tickets to any of the events, please go here.
About Eat Drink SF
Eat Drink SF, (aka SF Chefs), was founded by the Golden Gate Restaurant Association in 2009 to celebrate the Bay Area’s world-class restaurant community. Each year, more than 160 restaurants participate in Eat Drink SF’s events that include Taco Knockdown and its signature Grand Tasting sessions. With more than 8,500 attendees, Eat Drink SF provides an opportunity for top area chefs to connect directly with enthusiastic food lovers. Guests enjoy bites and beverages from more than 70 bars, distilleries, breweries, and wineries. EDSF 2016 takes place August 25 – 28 at Festival Pavilion in Fort Mason Center (San Francisco).
About Golden Gate Restaurant Association
This year, the Golden Gate Restaurant Association is celebrating its 80th anniversary. Founded by restaurateurs in 1936 to give San Francisco restaurants a collective voice, the Golden Gate Restaurant Association (GGRA) has evolved to be the Bay Area culinary community’s representative and trusted partner. GGRA supports and celebrates its members through year-round educational programming, professional development, and annual events including SF Restaurant Week, Eat Drink SF and its Industry Conference. The member community includes restaurants of all sizes and profiles.
A few weeks ago Andy and I checked out some new menu items and gluten free options available at Yard House in Roseville. You might remember my visit to Yard House shortly after they opened back in 2011. We kicked off our meal with this round of drinks. On the left is a glass of Zardetto Prosecco (sparkling wine is my go-to opener) and on the right is a glass of Honig Sauvignon Blanc.
Then it was on to decide what to order. If you are reading this website, you are either eating a gluten-free diet, or you are thinking about eating gluten-free. Yard House makes it easy because there is a separate menu you can ask for when you are seated. The menu features many of items from appetizers to salads and burgers that can be served wrapped in lettuce instead of on a bun, as well as three different gluten-sensitive beers.
Our first appetizer was the Crispy Brussels Sprouts and Ripped Potatoes (served with Malt Vinegar Aioli). It’s featured on the “snack” portion of the menu, but can easily be shared if you are going to be ordering an entrée, too. The dish’s description was accurate as both items were very crispy, yet soft on the inside. The vegetables were highlighted by just the right amount of seasoning and were dressed with the Malt Vinegar Aioli.
For our second appetizer, we decided to try a new menu item (though it is not on the gluten-free menu), the Poke Nachos made with marinated raw ahi, avocado, cilantro, serranos, green onions, nori, sesame seeds, sweet soy, sriracha aioli, white truffle sauce, and crispy wontons. This plate is one of several you can get that features ahi tuna. I like this one not only because it is very shareable, but because it highlights the ahi by merging ingredients that are both used in Asian and Latin cuisine. The combination of the different textures and flavors is delightful.
What is not delightful is an empty glass, so Andy and I revisited the drink menu and ordered another round. I was curious about the Fresh and Skinny™ Cocktail choices, so I ordered a Skinny Margarita with El Jimador silver tequila and fresh lime. Other drinks on the Fresh and Skinny™ menu are the Pure Cosmo Martini, the Lite Lemon Drop Martini, the Juniper Fusion, and the Citrus Crush. For more information on the Fresh and Skinny™ Cocktail Menu you can click here. Andy ordered another glass of wine, this time a glass of Meiomi Pinot Noir.
For my entree, I chose the Grilled Chicken Cobb Salad (from the Gluten-Sensitive menu) composed of greens, kale, tomatoes, edamame, carrots, radish, egg, blue cheese, corn, bacon, avocado, ranch. I usually get dressing on the side when I order a Cobb Salad because there is so much flavor (fat IS flavor!) from the blue cheese, egg, avocado and bacon, I don’t need to cover anything up with dressing. I love simple and fresh ingredients and this salad certainly fit that description.
For dessert, we enjoyed two more glasses of wine, mine a glass of Protocolo Rose Tierra de Castilla (a Spanish Rosé made from 50% Tempranillo and 50% Bobal. Andy ordered the Freakshow Cabernet Sauvignon produced by Michael David Winery (Lodi).
Another healthy menu and gluten-free option we did not try, but was recently added is the Red Quinoa Salad Bowl, which Chef Jocson describes as the greatest hits of all super foods. The salad is a nice shareable dish or can be an entrée for one with a garden of kale, parsley, Brussels sprouts, roasted beets, cauliflower, pomegranate seeds, blueberries, baby tomatoes, pumpkin seeds and feta cheese. Guests can request that the cheese be removed for a vegan option. Carnivores can choose to add chicken or steak for a heartier meal.
“In order to stay relevant menus have to evolve,” added Chef Jocson. “Five years ago no one would have imagined blueberry ketchup, but it’s an amazing condiment for our Kurobuta Pork Burger and ours is made in-house. These days offering vegan and vegetarian selections aren’t an option, but a necessity as more people reevaluate their diets and intake. We already have several of such items, including our new Vegan Burger, as well as gluten-sensitive options.”
If you’re reading this blog post, Yard House will have already debuted its new menu items at all 65 locations. Open daily for lunch, dinner and late-night dining, Yard House offers one of the largest selections of beers on tap plus a creative list of cocktails and wine by the bottle or glass.
Hyatt Regency Washington D.C. on Capitol Hill Home to this Year’s National Alopecia Areata Foundation Conference
This year marked the 31st Annual National Alopecia Areata Foundation’s Convention, and this year we convened in Washington, D.C.
What the heck is alopecia? Click here to find out.
Though many rallied at the Capitol to raise awareness and urge their congresspeople to consider legislation that would help cover wigs/hairpieces for a patient diagnosed with alopecia, the home of the convention was at The Hyatt Regency Washington, D.C. on Capitol Hill, where conference attendees gathered together in support of each other, danced together, cried together, dined together, laughed together, learned together, and did nothing short of have a ball together.
You see, for alopecians, this is the most important event of the year where we can get together from all parts of the world and share our experiences. Because sharing and relating is medicine for the soul. The magic of the conference is that it provides a gathering place for people and their families from all walks of life who are affected by this disease.
I arrived very late on Thursday night, and did not go to Capitol Hill with the others, but I attended a workshop on Friday afternoon called Empowering Lives, Building Resilience, led by Dr. Renee Thomason.
Then on Friday evening, I was treated to dinner by Roti Meditteranean Grill (located in Union Station). It is only about 1/3 of a mile to Union Station (pictured below).
If you have never tried Roti Mediterranean Grill, it’s pretty much like a build your own burrito place, but instead with Mediterranean food. What drew me to Roti is that they have a gluten-free/gluten-friendly menu with gluten-free pita bread. Probably enough said there, too. I am sure all my gluten-free readers are now just as intrigued as I was!🙂
So, I went with the salad with kabob, tahini sauce, and feta, cabbage slaw #becauseprobiotics!, and a side of hummus with an order of gluten-free pita bread. I would have dined in, but I was ready to head back to my room and relax. Plus, I had some yummy wine to pair with my meal chilling in the refrigerator.
So I scurried back like a hungry little squirrel and spread out my Mediterranean feast on the coffee table in front of the TV in my (rather extravagant for one person) hotel room.
I loved the chicken kabob salad because it was filling and healthy, which is how I like to eat even when I am out of town. I could not tell a difference between this pita bread and regular pita bread, and the side of hummus was enormous, and would be used on other food throughout the weekend thanks to the refrigerator in my room. If you’re curious about the wine, I packed three bottles with me to save money on beverages during my trip. Tonight’s wine was a Chardonnay which is a lovely pairing with grilled chicken.
Then for dessert, I snuck down to the Hyatt’s bar, the Article One Lounge, and ordered this cocktail (below) The Ketel One Watermelon Cooler. The title describes exactly the contents of the drink: watermelon, basil, and vodka with a lime wedge. I sat with some other alopecians who were hanging out and having some drinks. I love our community and how you can just ask to sit with someone and you’re accepted. Wig or no wig. It’s whatever makes you comfortable and people understand and can relate.🙂
The next day, I headed out to explore Washington, D.C. via foot/running. I did a five mile run from my hotel to the Capitol building and down to the Washington Monument and back and below are the pictures I took during the run (while managing to get 5 miles in).
When I got back to the hotel, I finished my workout in the StayFit™ Fitness Center. It is a well-equipped gym with several treadmills, ellipticals, weights, a sauna, locker rooms, an indoor lap pool, and an outdoor sundeck. The gym’s set up reminded me of a greenhouse, as detailed in the picture (below). I ran three more miles and did 20 minutes elliptical thanks to the air-conditioning!!🙂
Following my workout and gym time, I headed to another conference session: Ask the Experts. The Ask the Experts presentation was a panel of medical and research experts from a variety of fields to answer questions about the different aspects of alopecia areata including treatment and research. Though I don’t attend the conference anymore in search of a cure (I come for the camaraderie), it’s always interesting to hear the latest research.
Following the Ask the Experts panel, it was time to get blown away by the strength and courage of the panel during the Young Adult Perspective presentation. Seven young adults gave their testimony and answered questions from the audience about their experiences with alopecia. I admired this panel of kids (to me, now at 39) because they were diagnosed with alopecia during more formative years. I was diagnosed at 25 and never had to deal with bullying any of the weirdness an adolescent would have to face like these panelists surely did. They all gave helpful advice to audience members, especially the parents of children with alopecia, on what to say, how to react, and what to do to be a community advocate. It was a powerful seminar to say the least.
Then I headed back up to my room to get ready for dinner at the hotel’s restaurant, Article One. I had contacted the hotel the week of my trip to see if we could work together on a Paleo meal to feature here on my website. The marketing team for the Hyatt Regency Washington, D.C. was very receptive to my request. In addition, I received a room upgrade from a regular room that I paid for to an Executive Suite with many more amenities and a separate living room and sleeping area. My room included a refrigerator and a microwave, 2 televisions, and 2 different air/heating controls for the two rooms in the suite. The Executive Suite includes access to the Regency Club King room (a private access 11th floor lounge with dedicated concierge service, Continental breakfast, daily refreshments, evening cocktails and hors d’oeuvres). With the upgrade to Regency Club, I didn’t have to spend any extra money on meals during the day.
I snapped a pic of me all decked out for dinner (before heading up to the Regency Club for some early evening snacks and a glass of wine).
Following my visit to the Recency Club, I headed down to Article One for dinner.
The restaurant is very contemporary with vibrant reds/burnt orange and browns in its decor, and open to the hotel lobby. I was impressed with the open feel because you can still experience the buzz of the lobby, but still feel like you are tucked away for a private meal.
And a very special and private meal it was for yours truly, as I was treated by the Article One staff and Executive Sous Chef Ryan Ward.
I was thrilled with the amount of research Chef Ryan did on the Paleo diet, and I promise you if you have a dietary restriction, all you have to do is let the hotel know when you make your reservation. The staff will do everything they can to meet your needs and make your dinner a memorable one.
For your reference, here is the wine list at Article One.
Then my meal arrived, served by the Chef himself. It was a Rib-Eye steak, cooked medium rare, with turnips and potatoes. There was also a decadent mushroom sauce (I ordered on the side). Let’s just call it mushroom ketchup because I used it as a condiment for the perfectly cooked bites of steak and tender turnips and potatoes.
Chef Ryan also put together a dessert especially for me with mixed berries and mixed nuts and seeds. I ordered a glass of Pascual Toso Brut (an Argentinian sparkling wine) to have with dessert.
After my workout, which was again finished in the StayFit™ Fitness Center, I got my things all packed up and went down to attend the Closing Session led by NAAF Communications Director (and totally rad DJ) Gary Sherwood, Chief Development Strategist Maureen Smith, and the guest speaker, an NFL linebacker with the Pittsburgh Steelers, Ryan Shazier.
I want to thank the Hyatt Regency Washington, D.C. for the room upgrade, as well as the custom Paleo meal and wine I enjoyed during my stay. Everything was perfect including the 24-hour room service (not previously mentioned), which saved me from starving on Thursday night after a late flight and arrival to the hotel. I recommend the Field Greens Salad with Grilled Chicken!
I’d also like to tell you about Hyatt Hotels in Washington 2016 Summer Offer, which is a great deal for anyone who wants to visit D.C. It is available for Hyatt Gold Passport® Members, and offers up to a 15% off stays at participating Hyatt Hotels in Washington DC through September 10, 2016.
Here is the link with more details about this offer: http://www.hyatt.com/content/partnerlandingpage/en/corporate/global/hyatt-member-washingtondc.html
You can find the Hyatt Regency Washington D.C. Capitol Hill online here, on Facebook here, on Twitter here and on Instagram here.
Beginning photo credit: NAAF’s Facebook page
Hello meat lovers! I’m working on a few blog posts myself, but in the meantime, here’s some information on one of my favorite food and wine events of the year from my friends at Cochon 555, Cochon Heritage Fire Napa, taking place on August 21st this year at Charles Krug Winery!
SAN FRANCISCO, CA (June 30, 2016) — America’s cult culinary event, Heritage Fire by Cochon555, returns to Charles Krug Winery in St. Helena on August 21st, 2016. Entering its eighth year of existence, Cochon555 events continue to attract sold-out crowds nationwide, most recently at Heritage Fire Snowmass during the Food & Wine Classic in Aspen. The greater goal of the Cochon555 family is to promote honest food prepared by singular artisans; to celebrate family farming; and to shine the gastronomic spotlight on the hard-working people who are responsibly (though often silently) raising heritage breed animals.
The Heritage Fire event helps foster the relationship between local farming and emerging chef and restaurant communities, which grapple with having to pay premium prices in order to serve their guests safer, responsibly raised and flavorful food that is also raised locally. Heritage Fire – a premiere, whole animal, live-fire, and outdoor food and wine event – features whole animals roasted over open fires by local and national chefs. The event also benefits Piggy Bank, a farm devoted to providing free heritage breed pigs to small farms in exchange for transparent business plans that are posted online. The all-inclusive ticket is now available online at cochon555.com for $125 (includes beverage pairings, tax and gratuity), along with a mouth-watering Heritage Fire trailer and video.
Heritage Fire Napa Valley will showcase over 50 notable chefs and butchers, each grilling heritage breed animals en plein air amongst the area’s impressionistic hills and vineyards. The event features responsibly raised food and traditional outdoor cooking techniques, paired with free-flowing wines from more than 35 boutique producers, craft beers from Magnolia Brewing, and small-batch Common ciders. The list of heritage and heirloom foods includes dry-aged beef, whole pigs, lamb, goat, squab, rabbit, duck, fish, chicken, artisan cheeses, oysters, and heirloom vegetables.
Participating chefs include Thomas McNaughton and Evan Allumbaugh of Flour + Water (SF); Adam Sobel of Michael Mina Group (SF); Albert Ponzo of Le Select Bistro (TOR); Andy Ricker of Pok Pok (NYC); Cristiano Creminelli of Creminelli Fine Meats (SLC); Rafael Barrera of Puerto Rico; Marc Zimmerman of Alexander’s Steakhouse (SF); John Sundstrom of Lark (SEA); Jose Mendin of Pubbelly (MIA); Timon Balloo of Bocce (MIA); Kim Wiss of Antica Napa Valley; John Manion of La Sirena Clandestina (CHI); Greg Laketek of West Loop Salumi (CHI); Tiffany Friedman of Butter Root; Joshua Schwartz & Tony Incontro of Del Dotto; David Bazirgan of Dirty Habit (SF); Sacramento’s Ella Dining Room and Bar; Jason Kupper of Heritage Eats (NAPA); Duskie Estes and John Stewart of Zazu Kitchen (SON); Robin Song of Junju (SF); Peter Jacobsen of Jacobsen Orchards (NAPA); Michael Thiemann of Mother – Empress Tavern (SAC); Michael Ginor of Hudson Valley Foie Gras (NY); Jeff Weiss, Author of Charcuteria: The Soul of Spain (SF); Lars Kronmark of Culinary Institute of America Greystone; Trevor Kunk of Press (NAPA); Sophina Uong of Calavera (OAK); Nicolai Lipscomb of The Battery (SF) and many more.
“It’s always an honor to host Heritage Fire in St. Helena,” says Brady Lowe, Founder of Cochon555. “And to have amazing partners like Charles Krug, and the Napa Valley welcome us for this special weekend means things are really heating up this summer. We’re putting the spotlight on heritage species, responsible agriculture, and amazing chefs. St. Helena is now home to Cochon555’s best expression of live-event immersion in the good food movement featuring the best chefs, farmers and sponsors around the country. Guests can expect an epic culinary experience paired with the region’s best wines; this is eating and drinking for a cause.”
In addition to the meat-laden feast, the event also features The Pop-Up Butcher Shop featuring Rob Levitt of Butcher & Larder (CHI); Tracy Smaciarz of Heritage Meats (SEA); and David the Butcher of Marina Meats (SF) alongside Master of Ceremonies Billy Harris (LA) leading the butcher demonstration which raises money for Piggy Bank. Guests can help raise $5,000 by bidding on packages including rare bottles of wine, monster steaks, etched cutting boards and custom knives from Town Cutler. In addition this year, Wines of Germany presents the Wood-Fired Ramen Bar featuring a notable chef, a delicious Tomahawk Pop-Up served with Faust Wines, Wood-Fired Artisan Cheese Bar with California Artisan Cheese Guild and Foie Gras from Hudson Valley amongst many other delights. This is the eighth year in a row Heritage Fire has made its way to California. It is the nation’s only hyper-local, whole animal, live-fire outdoor culinary event cooking and serving 3,500+ pounds of heritage breed animals in celebration of agricultural and animal diversity.
Where: Charles Krug Winery, 2800 Main Street, St. Helena, CA 94574
When: Sunday, August 21, 2016
VIP Admission: 4PM
General Admission: 5PM
Tickets: $125 General Admission
$200 VIP – 1 Hour Early Entry, Reserve Tastings, and Seminar Invitations apply
Purchase tickets HERE
Heritage Fire Napa would not be possible without our amazing lineup of sponsors including, Williams-Sonoma, Wines of Germany, The Perfect Puree of Napa Valley, DRY Sparkling, Martinez Lacuesta, Creminelli, Lake Sonoma Winery, Faust Wines, Magnolia Brewing Co., Sierra Nevada Brewing Co., Alysian Wines, Common Cider, Antica Napa Valley, Hedley & Bennett, Cypress Grove Chevre, Coach Farm, Parrano, Sun Noodle, Rappahannock River Oysters, 34 Degrees, and Gulfish.
About the Cochon555 US Tour
The Cochon555 US Tour executes a yearly host of authentic, hyper-local food events focused on raising awareness for heritage breed pigs through the world’s first nose-to-tail pig cooking competition. Created in response to the lack of consumer education around heritage breeds, this epic pork feast visits 20 major cities in North America annually and stages over 60 events. The tour is comprised of an array of live-event expressions including Heritage BBQ (global cultures); Heritage Fire (live-fire event); EPIC Cochon (hyper-premium); All-Star Cochon (fan favorites); and Cochon Island; (agri-tourism). All Cochon555 events cultivate a long-term impact for heritage species raised by family farms, reaching the top culinary markets in North America, while promoting our sponsors’ messages to 16,000 guests by drawing from the biggest names in the hospitality industry, including 2,200+ chefs, 150+ family farms, and 16 culinary schools. Since 2009, 50,000+ consumers have experienced heritage pork for the first time, more than $500,000 has been donated to charities, and over $750,000 has been paid directly to our farmers. Together with winemakers, brewers, distillers, and craft food makers, they create authentic culinary events celebrating champions of the good food movement. For more details about the events and to see videos referencing all the events in the Cochon555 family, visit http://www.cochon555.com or follow @cochon555 on Twitter and Instagram.
About Piggy Bank
Launched in 2015 by Brady Lowe – founder of the Cochon555 US Tour and Taste Network – Piggy Bank is a pig farming sanctuary. Harboring a Noah’s Ark-worthy selection of heritage breeds, it provides free genetics and business plans to emerging family farms. Piggy Bank aims to change the future of food by creating a community in which small farmers can come to learn about safer, more responsible practices, and can benefit from the sharing of genetics, livestock, and the very information needed to not just survive, but to thrive as small businesses. Piggy Bank is dedicated to creating the first Open Source agricultural platform of its kind. The Piggy Bank farm, located in Missouri, raises pigs to be gifted only to communities dedicated to elevating the cause and expanding through a model of social and agricultural transparency. Piggy Bank is a project of The Giving Back Fund, Inc., a Massachusetts nonprofit corporation with federal tax exempt status as a public charity under Section 501(c)(3). Follow the Piggy Bank conversation on Twitter @PiggyBankOrg. For more information about Piggy Bank or The Giving Back Fund, please contact Kerith at piggy-bank.org, watch the video http://j.mp/PIGGY_BANK or visit www.piggy-bank.org.