A Member of Edible Communities
Indian Cuisine
Harvest to Holidays 2021 No. 39
The Wine Makers
Pura Vida
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Contents Harvest to Holidays 2021
8
Features
In Each Issue
8
Spice and Rice: An Exploration of Indian Cuisine
6
Editor’s Note
14
The Pursuit of Pura Vida
26
Fit Foodie
20
The Art at the Heart of Winemaking - An Interview with Don Brady of the Robert Hall Winery
30
OC Farmers’ Markets
32
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By Mareya Ibrahim
By Gina Mullins Cohen
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Contents Harvest to Holidays 2021
Recipes:
13
13
Fresh Mango Relish
By Lini Mazumdar, Ayurvedic Nutrition Counselor and Chef, and owner of Lotus Moon of Vermont.
17 Ceviche
By Mareya Ibrahim-Jones
17
Tuna Tiradito
By Mareya Ibrahim-Jones
Cover Photo: Juhku Dreamstime.com
17
4 Harvest to Holidays 2021 www.edibleorangecounty.com
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
Hope is in the Air This is my favorite time of year. The air is brisk in the morning, warm midday and cool at night. Varied hues of red, burnt orange, yellow and gold paint the landscape. People speak of the fast- approaching holidays and the loss of evening light with the time change. It is October, soon to be November and in a blink, December. Previously, I have described this season as the time of short days and long shadows. This is a time of pumpkins, a time of comfort food and a time to reflect on the days of behind us. This year began in lockdown due to the pandemic. We moved into spring with hope – hope for new beginnings, vaccinations and herd immunity and travel. Then came hot, dry days and the Delta variant, but we hung onto the hope, as a necessity, and we started to travel – safely. The world opened-up again slowly, at first, then step-by-step a somewhat normal existence appeared before us. Masked and (hopefully) all of us fully vaccinated, we were ready to see the world, ready to meet, once again, with close friends and family and for many of us ready to hit the road. This issue is dedicated to hope, the hope of finding our way safely out of the darkness we have experienced, the hope of once again traveling through this beautiful state and to lands far, far away. This issue also brings distant lands to us – through histories of foods, spices, and manners in which we can live life fully. I hope you enjoy this issue. I hope you try the recipes we’ve included, and I hope you each can travel soon to the destinations highlighted in the following pages. I also hope you remember to eat good food, laugh a lot, and choose to be happy.
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Orange County® Published by Eclipse Media Partners, LLC Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Kim Mabon Creative By Design Creative Director kim@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design kim@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 No part of this publication may be used without written permission from the publisher ©2021. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.
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Spice & Rice
AN EXPLORATION OF INDIAN CUISINE
BY MICHELE JACOBSON
L
ike many of you, I haven’t traveled internationally in quite a while. I miss the stimulation of experiencing different cultures and new foods which, for me, is the best part of the journey. When this longing hits I often find myself craving Indian food, with flavors that transport my taste buds to another place and spices that provide much needed solace for the soul. It’s just the ticket for these challenging times. I know, I know…you don’t like curry. But it’s a misconception that Indian food is “just curry.” In fact, the word curry simply means a sauce or stew. It can be made from virtually any ingredient at all. There is no one definitive Indian cuisine. The Republic of India has a land size approximately one-third that of the U.S., but a million more people within its borders. The cultural distinctions
are manifold, with variations based on region and religion. Hindu’s do not eat beef, but they do eat pork and chicken, while Muslims do not eat pork. The more than five million followers of Jainism are but part of the twenty percent of India’s population that is vegetarian. That said, those Indians who do eat meat eat less of it, affording India one of the lowest rates of meat consumption in the world. All of this diversity creates unique micro-regions, each with their own ingredients, cooking techniques and diet. The climate in India is also diverse, ranging from alpine to desert to tropical. This means different crops are grown throughout the country. Coastal states have a diet high in fish and seafood, but much of the country is landlocked. To categorize Indian food based on region allows for only a narrow interpretation, but it’s a start.
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Northern Indian Cuisine: Foods from the north are most well-known because that is what the vast majority of Indian restaurants serve, not just in this country, but worldwide. Staples include goat and lamb, lentils, vegetables and roti, any wheat bread cooked on the round griddle called a tawa. The cuisine is characterized by high dairy usage, as evidenced in gravies that are ghee- or yogurt-based, and paneer, a type of fresh, non-melting cheese. Dishes like aloo gobi (potatoes and cauliflower), palak paneer (cheese in a spiced, pureed-spinach sauce) and dal (a porridge-like lentil stew) are characteristic of this region.
Southern Indian Cuisine: Foods of the southern region are less well-known, but no less delicious to explore. Signature dishes include sambar (a lentil and vegetable stew made with tamarind broth, buttermilk, herbs and spices) and biryani, (an Indian interpretation of rice pilaf, often including chicken, nuts, raisins and spices). Since much of the south is coastal, fish and seafood are everyday ingredients. Coconut is prevalent in all forms; fresh, dried, as milk or oil. The climate here is very hot and so the cuisine is lighter, but also sometimes spicier. (This may seem counterintuitive, but spice makes the body sweat,
which is a cooling mechanism. Also, spices impart anti-bacterial properties to food, which saves them from spoiling in the heat.) A familiar south Indian food is the fried cracker called a pappadam, made from lentil or chickpea flour and often served in restaurants as a starter. Especially interesting is Tamil cuisine, which originated in the southern state of Tamil Nadu. Foods are classified according to six distinct tastes: sweet, sour, salty, bitter, pungent and astringent, with all of the tastes featured in each meal.
Western Indian Cuisine: The west is known for its fish and coconut milk-dominant cuisine, as well as chutney, the ubiquitous and delicious condiment made from dried fruit, vinegar, sugar and spices. The world-famous curry vindaloo hails from Goa in the southwest.
Eastern Indian Cuisine: Eastern Indian cuisine offers a range of contradictions; mustard seeds and oil are widely used, but in general this region has less spicy food. Rice and fish are dominant. But mostly, the east is recognized for sweets and desserts, such as kheer, a milky rice pudding flavored
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with a combination of cardamom, rose water, saffron, and nuts. Grasping the nuances of Indian cuisine was proving a lot to digest. For help, I turned to Jonake Bose and Yuti Bhatt, owners of Jonake and Yuti’s Kitchen, a San Francisco Bay Area- and Mumbaibased Indian cooking school. With their guidance I began to see that cooking authentic Indian food shouldn’t be intimidating for the home cook. Many of the pulse and rice varieties are already staples in American pantries and the spices are largely familiar to us. The key, according to Jonake and Yuti, is learning how these spices are prepared, blended and used. In Indian cooking, spices aren’t simply shaken from a jar. Oh, no.
The Masala Dabba The words masala dabba literally translate to spice box, and it is key to the map of Indian cooking. The round, stainless steel container holds another seven or so smaller tins that fit snugly inside, like a puzzle. It also has a lid to seal in the freshness of the aromatics that the tins hold. Specific spices can vary, but usually include small amounts of basics such as coriander, chilis, turmeric, cumin and mustard seeds. A dish of the same name can not only vary by region, but from family to family. Spice blends are unique, and so is each masala dabba. The word masala on its own can mean spice or mixture, and a spice blend (masala) can be either dry or wet, depending on the dish. For a dry blend, whole spices are first dry-roasted in a pan, then ground and mixed together. For a wet blend, spices are tempered in a hot vegetable oil, either mustard, sesame, groundnut (peanut) or coconut, though water, yogurt or coconut milk can also be used to create a wet blend. Jonake says that spice blends should be prepared in very small quantities - a few tablespoons at a time - in order to ensure that they are always fresh. As a general rule, dry spice blends are used in northern India while the southern region favors wet blends. Contrary to the concept that spices are actually what flavor a dish, Yuti says to consider it differently: the vegetables or meat provide the base flavor, while the masala elevates that flavor. Garam Masala is the signature spice blend of Indian cuisine, akin to the French Herbes de Provence or Chinese Five Spice powder. Garam Masala translates to warming spices, and typically includes a unique combination of coriander, cumin, cardamon, black peppercorn and cloves. It is used to flavor a plethora of dishes, from curry to dal. www.edibleorangecounty.com
ARYUVEDA SIMPLIFIED Aryuvedic Proverb: When diet is wrong, medicine is of no use; When diet is correct, medicine is of no need. Aryuveda originated in India thousands of years ago and literally translates to the words life-science. The practice includes both medical treatment and diet, but its principles extend to a complete lifestyle that stresses balance and mitahara, or moderation. Aryuveda states that a person enters the world with a dosha, which can be defined as a body-type or life-force. There are three distinct doshas, which are vata/air, pitta/ fire and kapha/earth and water. Each person has all three, but one (or sometimes two) dominates their constitution. The goal is to keep your doshas in balance in order to maintain a harmonious and healthy mind and body. Aryuveda recognizes two classifications of food; those that increase the energy of the body are rajasic, and those that decrease the energy of the body are tamasic. An Ayurvedic diet is not necessarily vegetarian, but meat consumption is based on your personal dosha, where it may either be allowed or restricted. The Saatvic diet is closely aligned with the Aryuvedic diet, yet it is slightly different. The Saatvic diet emphasizes fresh and seasonal foods, and thus changes throughout the year. It is strictly vegetarian, but dairy products, such as milk, are only encouraged when from a well-treated animal. Those who adhere to this diet seek to raise their levels of consciousness and mindfulness, also known as saatva. Both diets are frequently referred to as the Yogic diet. Harvest to Holidays 2021
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About That Curry
There is ongoing and supportive research that the active ingredient in turmeric, curcumin, contains a wide range of beneficial properties that are influential in warding off Alzheimer’s, as well as many other diseases.
Be it a rasam, sambar or dal, all fall into the broad category of curry, which simply means a spice-based sauce or gravy dish. Jonake and Yuti explained to me that the curry flavor comes from the accumulated juices of ingredients as they cook; either vegetables, meat or seafood. Liquid ingredients such as yogurt, coconut milk or water can be added to lighten the gravy. The curry spice blend in a jar that many people identify with Indian cooking doesn’t actually exist in India. The spices used in a curry is the cook’s own masala; their special blend. Is there a more unique way of cooking in the world? It is also possible to make a dry curry, or bhuna, with no added liquid except the cooking juices and perhaps a bit of water. When roasted spices are combined with these juices, the result is a very thick sauce that clings to the meat or vegetables. Dry curries are generally eaten with roti bread or dosa crepes, depending on the region, while wet curries are eaten with both rice and bread.
Street Snacks An overview of Indian food would not be complete without including chaat, the catchall word for Indian street food. Akin to the food truck culture in the U.S., India embraces food stalls that provide on-the-go food. Chaat specialties can vary widely between regions and cities, but here are some examples from this iconic food category: • Samosas - Popular in northern India, these pockets of dough are stuffed with potato, chickpea or meat mixtures, then deep-fried and served with condiments such as chutney or dipping sauce. • Dosas - These crepes from southern India are made from a batter of fermented rice and lentils. They are stuffed with a mixture of potatoes, peas and onions, or served plain alongside other food. • Kati roll - Unique to west India, a Kati roll is roti wrapped around spiced chicken, lamb or paneer, and served with a host of toppings and sauces. • Pakora - A deep-fried fritter made from meat or vegetables coated in a chickpea flour batter. Generally served with chutney. • As chaat has gained popularity around the world, Indian restaurants now routinely offer them as appetizers.
But…is it healthy?
Though not regarded as one of the worlds healthiest diets, Indian cuisine is nonetheless characterized by the dual nutritional powerhouses of pulses and spices, for which it boasts the highest per capita consumption in the world. Pulses are the dried, edible seeds of legumes, a category that includes lentils, dried peas and chickpeas. These fiber-packed, nutrient-rich plant-proteins are also low in fat and sodium, as well as cholesterol-free, making them a heart healthy choice. Research shows that legume consumption can help reduce cholesterol and blood pressure, as well as help prevent a host of other chronic diseases. While India has the highest rate of pulse consumption, U.S. adults fall towards the other end of the spectrum and do not eat enough of them. Indian people also consume a wide array of spices in almost all their food, reaping the benefits of the myriad micro-nutrients and antioxidants that these spices offer. An amazing health statistic is the comparatively low prevalence of dementia and Alzheimer’s disease in India; one of the lowest rates worldwide and half the amount than in the U.S., according to the World Health Organization. This low incidence is widely attributed to abundant spice usage, specifically turmeric. There is ongoing and supportive research that the active ingredient in turmeric, curcumin, contains a wide range of beneficial properties that are influential in warding off Alzheimer’s, as well as many other diseases. Oral supplementation simply does not provide the same benefit. Indian cuisine not only brings us turmeric, but a host of other spices with healing and disease-fighting properties, which are present in almost all food. For these reasons, says Yuti, physicians in India do not tend to advise against the traditional diet. An entirely unscientific poll I conducted confirmed that Americans are divided on Indian food; they either love it or hate it. Yet the cuisine is so vast and varied that it seems impossible to taste and judge it all in a lifetime. As Steve Jobs said, the journey is the reward. Open your mind and you will discover that Indian cuisine is surely not “just curry.” NOTE: Jonake and Yuti’s Kitchen can be found on Facebook, where there is a link to their website. They offer highly personalized, on-line classes to familiarize home cooks with Indian cuisine.
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Fresh Mango Relish INGREDIENTS: 1 ripe mango, peeled and diced into bitesized pieces 1 inch knob of fresh ginger, grated
By Lini Mazumdar, Ayurvedic Nutrition Counselor and Chef, and owner of Lotus Moon of Vermont. 1 small red thai chili, or you can use some black pepper instead a pinch of sea salt, or black salt if you have it a squeeze of fresh lime juice
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DIRECTIONS: Mix all the above ingredients together and serve at room temp just before a meal to start the digestive juices flowing.
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THE PURSUIT OF
Pura Vida
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BY MAREYA IBRAHIM-JONES
I
t was one of the most beautiful days we could’ve created. After being single parents for 13 years, we exchanged vows under the atrium of a Romanesque dome with stately columns and blended our five kids and our lives together in a sand ceremony. We learned how to play the ukulele and courageously performed the Hawaiian-themed soundtrack “Lava” for our guests, giddily laughing and throwing our hands into the air. We danced, we sang, we crowd surfed, I performed the entire 8 minutes of Rapper’s Delite and belly danced with my best friends. We partied like we had waited our whole lives for that moment, and we had.
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And within three weeks of our wedding day, my new husband, Gabe, and I found ourselves in COVID lockdown. For the next 18 months, survival mode was all we could process, trying to keep our businesses afloat and our new family from sinking. The honeymoon had to be put on permanent hold, so we flipped through travel magazines and lived vicariously through the Instagram models who were seemingly unaffected by the world’s trauma. All we could think of was, when will we be able to go, and where. Three years prior, in month 4 of dating each other, we had traveled to Costa Rica together, new in that drippy kind of love where every experience hit different. We surfed, chased waterfalls, celebrated each sunset, soaking in the languid air and withstanding the pothole-studded roads with abandon. Gabe told me ‘You’ll miss those crappy dirt roads and all the potholes when you go home. I promise you.” And we did, desperately. We adored Costa Rica and its Pura Vida, that ‘pure life’ vibe that you could only get close to describing with ‘aloha’. It is a mantra, an anthem, a conscious decision to live with ease; one that honors the land and its people, and it resonated with us to the core. Being a chef and holistic nutrition coach, I also found their discovery of the fountain of youth fascinating. The Nicoya Peninsula in Costa Rica is one of the five blue zones of the world - where the largest percentage of centenarians live. Their formula for longevity is consistent with other places – they have a high sense of purpose and like to contribute to a greater good; they stay physically active in their chores; they drink a lot of water and here, it’s high in calcium; they stay stress-free and are content with their modest lifestyle; they keep a focus on family and they eat mostly plants. But unlike their long living brethren in Sardinia, Okinawa and Loma Linda, the diet in this region largely consists of corn, beans and rice. Carb lovers – my kinda’ people. On day 549 of our married life, wanderlust took the reins of our wild pony. We had both been fully vaccinated, and Costa Rica had loosened their borders to Americans. It was time to let go of our self-containment and take ‘the’ trip. Two weeks later, we were racing to the airport. A direct flight
from Los Angeles to Liberia’s Daniel Oduber Quirós International Airport in the Guanacaste region had us arriving at 6:00 pm. We had just missed a torrential downpour, the biggest the locals had seen during this rainy season. For us, the smell of positively charged ions ignited the air and left us teary-eyed. We were really here. We picked up our rental car and set out for Casa Chameleon in Las Catalinas on the Pacific side of Costa Rica, about an hour and a half drive from the airport. It was named one of the World’s Top 100 Hotels for the second year in a row and the #2 Resort in Central America by Travel + Leisure. With only 21 suites perched over an untamed coastline, it is the ideal of a romantic getaway. Intoxicating views. Exceptional food. That tropical, Zen vibe without the excessive kitsch. Water everywhere. The kind of place where if you were to be stranded somewhere in the world, say, because you didn’t pass the COVID test required to go home, this would be it. “Pura Vida, welcome!” Mariela greeted us in the open lobby and even behind her mask, her eyes were wide and gracious. We were offered fresh coconut water straight from a monogrammed coconut, along with a juicy fruit skewer of fresh pineapple and the sweetest watermelon. We toasted to the evening and our safe arrival and were whisked to our room for a quick stop before walking up the pathway to Sentido Norte, the resort’s restaurant, before they closed for the night. CNN calls it one of the most romantic restaurants in the world and the 100 ft. walk up to the place alone sets the scene. The open air, 3-level structure reminded me a lot of the architectural style of Bali with its teak wood, statues and latticed adornments. We sat and breathed deeply in the saline air, famished from the day’s travels, mesmerized by the moon’s golden glimmer over the velvety ochre ocean. I picked the Blue Zone fish tacos, 3 street-sized house-made purple corn tortillas filled with tender mahi mahi, slaw salad, roasted tomatillos and avocado sauce and a Chilean Sauvignon Blanc. My husband had the braised short rib with mushroom risotto and a Tico Old Fashioned, made with Centenario 12, tapa de dulce and orange bitters. Reading the cocktail menu entertained us while we waited for our meals - from the Guanacaste Mule made with Guara, coconut, ginger beer, lime and carrot to the Casarita, a lively looking spirit featuring tequila, sour guava and a mezcal float. Hearts and stomachs full, we slinked back to our room and listened to the waves lap against the sugary sand, exhilarated for what the morning had in store.
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Ceviche: INGREDIENTS: 300 grams fresh white fish 20 grams cilantro 40 grams julienned red onion juice of 8 limes 2 spoons of yellow ahi paste salt 1/4 cup of fish stock 1/2 avocado METHOD: Cut the fish into small cubes. Salt thoroughly. Add cilantro, onion, yellow aji, and fish stock. Mix well, so the flavors stick to the fish flesh. Add lime, then taste and add more salt if needed. Dice avocado, and add at the end so it does not break too much. Serve immediately!
Tuna Tiradito: INGREDIENTS: 200 grams tuna 1 white onion 6 cloves of garlic 40 grams cilantro 1/4 cup half and half 1/4 cup vegetable oil 2 yellow aji chiles ponzu sauce 1 spoonful truffle oil 1/2 cup lime juice salt corn, edamame, chives for garnish METHOD: Cut the tuna AGAINST the grain into slices. Marinate with truffle oil and ponzu. Reserve. For the “crema” sauce, roast the grill onions, garlic, and yellow ajis. Place them all in a blender, with lime juice, cilantro, and salt. Blend on low until well combined. Then, on a faster speed so that it emulsifies, add the half and half, followed by the oil. Chill, and then serve as a bed for tuna. Garnish with chives, edamame, corn. Enjoy! www.edibleorangecounty.com
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I woke to the sound of the trickling water wall and stillness of the infinite blue, sky to ocean. The siren song of the ocean and the light from a 5:45 am sunrise beckoned me to the outdoor deck. Perched on a hilltop, our ocean view villa was generously sized at almost 725 square feet with a mosquito-netted canopy bed flanking the center of the room. Straight beyond, a fullyglass walled shower leads out to the deck where the salt-water plunge pool and water wall with its soothing trickle are the ultimate invitation to… chill. I cracked open my book and dangled my feet in the plunge pool while taking long sips of the already warm air and stealing long glances at the impossibly perfect picture window view in front of me. When Gabe woke up a couple of hours later, I was ready to dive in. I summoned him out to join me, and we held hands, jumping into the crisp plunge pool facing the Pacific. And just like that, the first day of our honeymoon was blessed by our new water ritual. We splashed and squealed with juvenile exuberance and agreed we should most definitely start every day of the rest of our lives this way. We headed up the short pathway to Sentido Norte where breakfast is included at Casa Chameleon. “Pura Vida, welcome.” Now, we could really take in the stunning view, from the infinity pool dipping into the panoramic ocean. We were offered one of 3 fresh juices, along with a dish of ripe watermelon, papaya and pineapple. That morning, I went with the beet juice and my husband had the orange pineapple-blend but on other days, we enjoyed the watermelon juice and a green juice made with cucumber and lemon, followed by strong Costa Rican coffee. Breakfast options were plentiful and for every palate, from granola and fresh fruit to the now universal avocado toast and even Apple Strudel Pancakes with Dulce de Leche. When in Costa Rica, do as the Ticos do and try the Tico Breakfast, featuring the national dish of gallo pinto – literally translating to spotted rooster – a delicious rice pilaf of sorts featuring black beans, onion, cilantro and spices, accompanied by scrambled eggs, grilled queso fresco, stewed plantains and freshly-made tortillas. A side of spicy yellow salsa made with guajillo chiles brought it all together for me with its well-rounded heat. Alquin, one of our gracious servers in the restaurant, asked ‘how was your breakfast?” “Muy Bueno,” I replied, trying to flex my few Spanish phrases.
He replied, “Pura Vida!” ‘Alquin, I hear the phrase ‘Pura Vida’ a lot but what does it mean to you?” He explained, “If you ask something, about 70% of the time it can be answered ‘Pura Vida.’ How is the day? Pura Vida. How was the food? Pura Vida. How are you? Pura Vida.” I asked Alquin, ‘but what if I say where’s the bathroom?’ “Ha-ha, that’s different. I could say Pura Vida, but you know, that doesn’t help you.” And he added, “It’s our Tico culture to be positive. People are happy to be of service to each other.” Of service to each other. That stuck with me for the rest of the day. If we only thought that way 70% of the time, what would life look like. Casa Chameleon is a 10- minute walk from Playa Azucar (Sugar Beach) to the left and about 15 minutes from Playa Danta to the right, in the heart of the little beach town of Las Catalinas, a coastal resort town that’s gained international acclaim for its small-town vibe, authentic Costa Rican culture, and scenic beauty. They have a reverence for nature and eco-tourism is at the heart of life here. You’ll never see a 15-story hotel and a bunch of drunk 20-somethings – it’s just not that kind of scene. During our stay in Las Catalinas, we got to swim at both beaches and on this particular morning, we took the resort’s offer to drive us down in their vehicle. We quickly hung our clothes on a tree and ran into the waves. Normally, I have to inch in, body part by part, getting acclimated to the brisk water but here, it was warm and welcoming and begged to be plunged into, heart-first, followed by some sunbathing on the toasty black sand. Costa Rica embraces tourism yet holds firmly to its green values. About 10% of the country is protected by the National Parks system, while another 17% is protected for reserves and wildlife refuges. A reverence to the environment is its lifeline, particularly here in the Guanacaste region, and what distinguishes it from so many other Caribbean and Central American destinations that have gained quick popularity in the last 25 years. Once a country that depended solely on agriculture exports, now tourism helps to lead the bottom line. Until COVID-19 hit. Federico Gurdian, the general manager of Casa Chameleon,
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painted the picture of March 2020 for me. They went from about 80 employees to 4. Having to furlough nearly the entire staff, he and the other 3 jumped into overdrive, running the resort and all of its needs, even without guests. They also mobilized the donation of food baskets, encouraging purveyors to contribute, and hand-delivered them to the employees who had been let go for over 3 months. Once domestic tourism was allowed, they began creating special packages and incentives for locals to come eat and enjoy the resort, which brought in many people from the commerce center of San Jose. The resilience of Costa Ricans and their desire to help their national brethren enabled them to surpass their pre-COVID occupancy rates – which is now higher than ever. “Federico, what does Pura Vida mean to you?” I asked. “Pura Vida is about living life one step at a time. Being grateful for what’s around you. It’s the smile that greets you when you come to the hotel or restaurant. No matter how bad the problem, it’s going to get solved in a positive way. The Pura Vida vibe is ‘don’t worry, be happy’ And being in service to each other.” We caught the last of a Costa Rican fireball sunset and sauntered down to the Grill for the special weekly event as guests of the head chef. As a teenager, Chef Jose Lopez left Costa Rica for Florida where he enrolled in the Hotel Management School at Lynn University in Boca Raton. He then continued his hospitality studies at Cornell University and at the American University in Dublin, Ireland. He went on to get his culinary training at Le Cordon Bleu in Paris before working across Europe honing his craft. You see the influence of his training in the menu, a mélange of classic French, Italian and Spanish dishes peppered in with his Costa Rican roots. On an open wood spit fire that had been cooking all day, there was an assortment of meats and fish, sweet potatoes and corn, mushrooms, eggplant and pineapple, all on display. Chef spent the first 15 minutes explaining how he had prepared everything and explained how the night would play out, encouraging us to ‘pace ourselves’ because there was a lot to try. And from there, the procession of dish after sumptuous dish came to our table with an accompanying glass of wine to complement each dish. My favorite of the night was the eggplant. Slow roasted for the entire day, the inside
was the texture of soft polenta, finished with truffle shavings for a smoky, sensual finish. At the end of the night, Chef pulled up a stool to our table and we dished about everything from his love of Chicharrones, to where he sources his fish from, to indigenous varieties of alcohol. That’s when the conversation got interesting. “There’s a drink here that’s made in Costa Rica from palm tree sap, the Coyol tree to be exact. On the first day when they make it, it’s like a lemonade. But by day 3, it has fermented fully and if you drink it, it’ll F*ck you up. You’ll be drunk for 3 days.” “Three Days???” Gabe and I shrieked in unison. “Yes. You’ll drink and feel the most freedom you’ve ever had. Then you’ll go to sleep and once you’re back in the sun, you’ll feel drunk again.” We wondered if Chef was drunk himself. There’s no way that could be true, but it piqued our curiosity like George and became the subject of conversation for the rest of the night. The final morning, we enjoyed our last breakfast at Sentido Norte and tearfully exchanged gratitude with the servers that had given us such great care over the last few days. I indulged in the ‘monkey bread’, a dense, chocolatey banana bread with sliced bananas, strawberries and Nutella with a cup of coffee and a few sips of Morning Brew at the suggestion of Chef Jose - a coffee alternative made with Maya Nut and Cacao, a Blue Zone favorite in the region. “Chef, before we go, I wanted to ask you. What does Pura Vida mean to you?” I asked. “Pura Vida is the answer to everything to us It’s affirmative. It’s assertive. It’s thankful. But Pura Vida, as I translate it, is like a spotlight shined on us to show gratitude and our simplicity and always to be thankful for what we have. It will be ok. So, it’s a very nice thing to say, Pura Vida. It will be ok. It will be fine.” If living Pura Vida is a choice, we choose to believe him.
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Left to Right: Caine Thompson, Managing Director; Amanda Gorter, Winemaker; Don Brady, Head Winemaker
20 Harvest to Holidays 2021 www.edibleorangecounty.com
g n i k a m e n i W THE ART OF
AN INTERVIEW WITH DON BRADY OF THE ROBERT HALL WINERY
BY GINA COHEN PHOTOGRAPHY BY ALEX FAMUN
T
ucked away in the gentle rolling hills of San Luis Obispo County, lies the beautiful and historic town of Paso Robles. This entire region is a captivating destination for history buffs, hikers, foodies and especially, oenophiles. The Paso Robles American Viticultural Area (AVA) is known for producing quality wines made from Zinfandel but what many do not realize is that there are over 40 different varieties grown within these 26,000 acres. Recently, Gina Cohen, editor and publisher of Edible Orange County, had a conversation with Don Brady, head winemaker of the Robert Hall Winery about the origin of this famous winery, the art of winemaking and why Paso Robles is the hottest destination for tourists from around the world, as well as Californians.
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Q
Robert Hall was from Minnesota. I imagine there are many stories about the journey that led him from Minnesota to California, to start this winery. Can you elaborate on the path that brought him here, from Minnesota, and provide some insight into the vision he had for the winery and how he made it a reality?
A
Robert Hall was a self-made man, a true Paso Robles pioneer by way of a blue-collar upbringing in St. Paul, Minnesota. He was known as an entrepreneur, innovator and, most importantly, a person with a strong work ethic, passion for excellence and boots on the ground for a great result. Robert enjoyed many milestones during his entrepreneurial journey, but his crowning achievement was his namesake winery. Robert loved wine, and a trip to France’s Rhône Valley transformed that love into a full-fledged passion. It was that trip, where he visited the valley’s storied wineries, that an idea was sparked. Being a hands-on entrepreneur served him well as he set out to create his own world-class wines. He sought far and wide for the perfect climate and soils, a quest that led him to the vibrant and diverse Left to right: Red oak-grilled Wagyu tri-tip; Five spice rubbed Cornish game hens; Kurobuta pork belly, slow braised with Rosé,
Paso Robles region on California’s Central Coast. Here, he had a vision not only for his own wines, but also for Paso Robles as an upand-coming region that would ultimately gain world-class status. From day one, Robert and I partnered together, with me as head winemaker and serving as a creative force behind our wines. Today, we’re proud to source grapes from all 11 AVAs in the region, crafting wines whose elegance, balance and diversity embody the essence of Paso Robles.
Q A
Don, you are known as the creative force behind the success of this winery. How did you get into the business of winemaking?
My grandparents ranched in West Texas, where I grew up. I’d spend many school holidays there. One year, the University of Texas planted a 1,000-acre vineyard next to my grandparents’ ranch. Over time, I became very interested in the vineyard and eventually got a job working there and in the University’s winery. That’s where it all began. I truly believe that once you step foot into the wine industry, you never want to leave. In 1998, my family and I moved out to California, where I became one of the first senior winemakers for Delicato Family Vineyards. Through some industry colleagues, I was introduced to Robert Hall. After hearing his story and vision for the future of the brand, I knew I wanted to be a part of it. The idea of growing and creating high-quality wines by hand and that showcased the best attributes of the region really resonated with me. I came on board as the founding winemaker over 20 years ago, and I am proud to have helped bring that vision to life. Of course, I have not done so alone in that time. We’ve had several amazing members of the winemaking team, including current winemaker Amanda Gorter, who joined Robert Hall Winery in 2016. She also grew up in an agricultural family, so we really understand each other. We play off each other very well with our combination of various strengths. At the end of the day, it is all about the teamwork that makes Robert Hall wines what they are. Our hard work, dedication, and focus on our craft really come through with every bottle of wine we make.
22 Harvest to Holidays 2021 www.edibleorangecounty.com
Robert Hall Cavern Select Grenache Gris, Paso Robles and Select Syrah, Paso Robles
Q
Robert Hall wines have a reputation as some of the best wines coming out of California. The winery has three Paso Robles estate vineyards in the Geneseo and Estrella Districts, totaling 136 planted acres of fruit. In addition to growing Estate Sauvignon Blanc, Cabernet Sauvignon, Petite Sirah, and Syrah, the winery also sources grapes across the Paso Robles AVAs. What is it that makes the wine cultivated from the Robert Hall vineyards so good, is it the climate of this area, your specific process… the soil?
A
The wine comes out so well thanks to the climate, the soil, our process, but, mostly, because of the perfect blend between all those things. We must stay curious as winemakers. It’s important that we ask questions because that is how we will continuously improve. We’re always learning and exploring the diversity of the Paso Robles AVA. We are open to new and different ideas, even when it comes to the winemaking process. Sometimes we employ the early forms of winemaking, then turn around to ideate and attempt new forms of innovation that push the boundaries. Regardless, we let the grapes tell us what they need to be their best. We always look at ways we can enhance the voice of vineyards so they can tell the story of Paso Robles and Robert Hall Winery through wine.
Q A
People from all over the world visit this winery. What can one expect when they travel to Robert Hall Winery as part of a day trip or a weekend?
Robert Hall Winery provides all the best experiences a world class winery has to offer. These include traditional tastings of our award-winning wines in an onsite tasting room, a barrel sample experience in one of the largest underground caverns in Paso Robles, tour of our property including the regenerative-farmed vineyards, and indulgent, seasonally curated food and wine pairings from our expert onsite chef. During the summer, we also produce a Live from Paso music series each Friday showcasing local talent on our outdoor patio. Our Cavern Club - the exclusive Robert Hall Winery wine club - provides more than savings on our wine. It offers members exclusive experiences at the winery and special wines, not available to the public. For example, our winter event in December 2021, will feature a behind-the-scenes tour of the property with the winemaking team, followed by local Paso Robles culinary creations and live entertainment. We also host public and private events onsite. From small gatherings to corporate retreats and weddings, our expansive terraces with views of the vineyards and spectacular indoor and
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outdoor settings, the winery is perfect for any event. Off property, we are only three miles from downtown Paso Robles, which is home to some of the best restaurants on the Central Coast of California. Also, within 20 miles, you’ll find several quaint coastal towns to help round out a weekend getaway in the beautiful Central Coast wine country.
Q
This area is incredibly beautiful year-round, but Autumn is almost magical. What do you have planned for guests visiting during this season and do you have special events coming up for the holidays?
A
We have several special events planned this fall, starting with the Paso Robles Harvest Wine Weekend on October 15 – 17. We are kicking off the festivities with our Robert Hall 20th Vintage Celebration. During the weekend, we will reflect on the past 20 years, and look toward the future with live music, winery tours, special food and wine pairings, as well as the inaugural release of our limited production
Robert Hall Reserve Cavern Select Cabernet Sauvignon. We have our first Wine Workshop starting on November 2. Every month will feature a different variety, starting with Tempranillo in November. Take a world tour of the varietal with a tasting and conversation about this Spanish grape.
Q A
Don, thank you for taking the time to talk with me today. Do you have any parting thoughts for our readers?
Located in the heart of Paso Robles, you are invited to create memories with us. At Robert Hall Winery, we toast you and to the good life well-earned. We look forward to sharing a glass with you.
Thank you, Don! It has been my great pleasure talking with you today.
24 Harvest to Holidays 2021 www.edibleorangecounty.com
The Fit Foodie®
THE PATH IS THE PRACTICE BY CELEBRITY CHEF AND INDUSTRY EXPERT MAREYA IBRAHIM, THE FIT FOODIE
Mareya Ibrahim is The Fit Foodie, a TV chef, holistic nutrition coach, author and award-winning entrepreneur and inventor. She is the author of “Eat Like You Give a Fork,” and a signature chef to the NY Times bestseller “The Daniel Plan: 40 Days to a Healthier Life”. Mareya is the host of “Recipes For Your Best Life” Podcast and is a frequent guest on national cooking shows. Connect with Mareya at mareyaibrahim.com.
W
e were headed to Tamarindo, a place that lives by the motto “surf, eat and party.” We had surfed the white-wash waves and had eaten enough gallo pinto to stuff a small horse, but it was the fireball sunsets from our last trip that were our kind of fiesta, and has us looking forward to reuniting with the Guanacaste region’s Gold Coast jewel on our honeymoon. Yet the moment we drove into town, it started pouring. This was, after all, the rainy season in Costa Rica but we were only here for a night and we weren’t about to let that thwart our wave time. It was too early to check into Cala Luna, the area’s first boutique hotel on Playa Langosta just a few hundred feet from the center of Tamarindo, so we parked near Iguana Surf, stripped down to our swimsuits, and waited in line to rent a boogie board for me and a surfboard for my husband with about 20 other people who had the same idea. When we got our gear, we weren’t about to wait for the rain to subside. We played in the water for hours, raindrops dancing on our heads.
Costa Rica is not a place where you go to be an uptight traveler with an agenda. You have to ebb and flow with it like the tide. No one here is in a big hurry. The roads aren’t great and driving 25 kilometers might take an hour. You might wait longer than you think you need to for things. To that, they will say ‘Pura vida.’ People are too caught up in gratitude to let the little things get to them. Catching a wave or drinking a cerveza, walking through a rainforest or watching the monkeys above you like you’re in an episode of Wild Animal Planet, all seems to make the stress of the world dissipate like the rain did and in this moment, I welcomed that with my whole heart. The walk to our room was quite literally through a jungle. A path lined with dense, green plants and trees of every size held the last of the rain’s droplets, clinging to the leaves and shimmering in the humid air. We changed quickly and headed to El Mercadito, an openair food court with options from Poke bowls to Florentine-Style Pizza, helado (ice cream) to authentic Costa Rican comfort food, which is exactly where I landed. I was famished from all the water play and ready to eat with abandon. For $7, I got a real homestyle feast loaded up with gallo pinto, stewed chicken and potatoes in a coconut sauce, salad and a side of pickled cauliflower and carrots. Nothing had ever tasted quite this satisfying that I could recall, so when my husband deftly wedged his fork
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into the chicken then the potatoes, awaiting his Margherita Pizza, I felt myself getting territorial. Never get your fork in the way of a hungry foodie. We spent the rest of the evening picking up souvenirs and chatting with business owners along the main drag. COVID had taken a toll on the business owners here and you could tell how happy they were to see people walking in. One of the many things I love about Costa Rica is people are never pushy. They might suggest you come dine in their restaurant or offer you a look at their wares, but I never once felt uncomfortable, and I never saw anyone solicit for money. People are content with what they have. The next day, I had breakfast with my friend Melissa, an American living in Tamarindo with her family. We had met her and her husband in the town of Nosara three years before during a World Cup game where we watched with a bunch of locals, cheering on the US team while eating grilled octopus and sipping Imperial beer at an outdoor bar. They had just decided to transplant and now, with several years under her belt of acclimating to the Tico lifestyle, she felt she had found home. She shared with me how different it was living there, and that her teenage boys didn’t get caught up in the trappings of Cali life, or feel the need to have tech gadgets or the latest fashion. So much so, that on a recent visit to the US,
they seemed to have lost their shoes – or maybe they just forgot to bring them at all – because they never wear them at home. We agreed that the food in the hotel’s breakfast bar was exceptional – fluffy scrambled eggs, fresh cucumber and tomato salad with olives, succulent slices of papaya and pineapple, slabs of white queso fresco and thinly sliced uncured breakfast meats with whole grain bread and local butter. Everything tasted so pure and flavorful, simple yet exceptionally fresh. Melissa shared that the owner of the hotel, Griet Depypere, a Belgian native who has made Costa Rica her home for almost 30 years, supplies most of the food here from her farm, La Senda. “Oh, and they have the world’s largest labyrinth there,” added Melissa. Labyrinth? A farm that grows Mediterranean ingredients in Central America? I was intrigued and with a quick mention to the front desk manager, we had an appointment to visit La Senda that afternoon. Before we got on the road, we made a lengthy stop at Almacen, the town’s health food store. Looking like a shop you’d find in Laguna Beach, the bulk bins were brimming with beans, grains, spices and superfoods. I perused every label and package, always curious about what indigenous foods and unique items I might find. picked up some local ginger lemon kombucha, cocoa nibs, black sesame seeds and a package of Blue Zones Morning Brew, a blend of maya nut, seeds and Costa Rican coffee that I had tried at Casa Chameleon in Las Catalinas. I also grabbed a low sugar, gluten-free oatmeal chocolate chip cookie the store touted as homemade, and I appreciated a little creature comfort from home. La Senda is an hour drive from the hotel, but only about 15
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The Fit Foodie
miles away. Much of the trek is on a dirt road that winds you through working farms and pastures, and yet another downpour had us going slower than usual, yielding to the occasional pothole or grazing cow. When we arrived, we were greeted by 9 dogs along with Griet, who welcomed us into the rolling estate. It was apparent that Griet and her partner, Ann, have created their own sublime haven here in the middle of the countryside. La Senda is a Ranch and full Wellness Center where they host farm to table dinners, sweatlodge events and other alternative health retreats. Her food ethic is extremely strong, and she holds a firm position on their practices. On 74 acres, they raise chickens and ducks, and grow dozens of different fruit, vegetables and herbs. Griet only buys her seafood from small fisherman in the Nicoya Bay. She would never buy frozen fish, anything caught with large nets or anything endangered. La Senda breathes sustainability and Griet is integrally involved in the sourcing of all the resort’s ingredients. They have eliminated nearly all imported items except for wine, olive oil and pasta. She lived in Italy for years and goes back twice a year. “If you were using ingredients from other countries, it used to be exciting and interesting. Now, it’s totally different. I like using what’s local because it tastes better. Foraging is much more exciting. What we don’t raise or grow, we try and buy items sourced as close to the hotel as possible.” “Have you always been an environmentalist” I asked. “I’ve always been a foodie,” she laughed. ““It’s super important that we eat healthy and we eat responsibly. In this region, people never thought they could grow vegetables. We’re proving the opposite. We are showing people you can grow organically. We have four kinds of lettuce, three types of kale, three types of spinach, bok choy, swiss chard, arugula, different types of small tomatoes, eggplant, cucumber, butternut squash, pumpkin, different types of beans, sesame, peanuts, root vegetables, yucca, taro root, broccoli, green cabbage, sweet potatoes, carrots and all the herbs you can imagine. We are working with people creating organic compost and introducing that to other villages nearby, and actively tropicalizing seeds to help them grow here. We take the seeds from Italy and the Mediterranean and grow them. The first year, I might not have a good production. But I take those seeds and replant them, and by the third growing season, I can have a regular growing crop, like our eggplant, tomato, cucumber, and so many others.” Right at the perfect time, Anne offered us a tea made with 7 different herbs. “We also have a medicinal herb garden here.” After taking a big swig of the refreshing lemon balmy elixir, I asked Griet, ‘so tell us about the labyrinth.” 28 Harvest to Holidays 2021 www.edibleorangecounty.com
“Ahhh, the labyrinth. Do you want to see it?” “Absolutely!” We were about to get up when she startled me. “Don’t move. There’s a tarantula next to your foot.” “Ummmm, whaaaaaat?!” I tried not to scream like a little girl, my voice gaining three octaves. She breathed a sigh of relief. “Don’t worry, it’s dead. I was hoping it wasn’t moving when I saw it earlier.” She didn’t seem to be that phased, being out here in the country, where all kinds of critters showed up regularly. Meanwhile, I was feeling the blood in my body fall into my feet. After quickly assessing our shoes, she suggested that we change into something a little less ‘nice’ seeing as the path there would be pretty muddy. I’ll tell you the white sneakers I was wearing are still caked in that red mud and I’ve made them my pilgrimage shoes, and the ones that protected me from the tarantula. Led by the 9 dogs as our Sherpas, we followed the signs to the opening of the path about half a mile up the road. And there was the entry. “Welcome to the world’s largest labyrinth.” While a maze will get you lost, and you will have to find a way out, a labyrinth has only one path, symbolizing our life’s journey, taking us inwards. Labyrinths in the western world are mostly found in churches, cathedrals, and recently in many hospitals. Are known as sacred
gateways and have been found at the entrance of ancient sites around the globe. Often are located at the center of subtle Earth energies. These temples enhance, balance, regenerate and realign our biochemistry. As the biggest in the world, this labyrinth measures above 2.5 acres (over 1 hectare) and the path is almost 2 miles (3km) long. It took 6 years to develop and now is fully planted with over 5.000 cactus, some more than 20 feet tall. We came to learn the house was built on top of one energy vortex, and the location of the labyrinth took years to design. The fact that all turns had to take place in the central part of the labyrinth, there had to be 14 layers - two times seven or two complete musical scales - and it had to be built out of cactus to attract ‘prana’ or life force, according to the local indigenous tribes. After taking one foot in front of the other, we made it to the center, yin and yang, male and female energy in perfect harmony, enshrouded by these magnificent cacti, towering and stately mixed with small and squat. We sat in the middle of the ‘finish line’ on rustic wood benches and took several minutes in continued silence, breathing it all in. Costa Rica had given us all the answer.. It’s one foot in front of the other to the finish line on life’s path. If we’re aware of our surroundings, and we honor the prana and the ground that gives us sustenance and the sea that gives us energy and the air that gives us our breath, we can live by the code of pura vida. And the simple things sure taste a lot sweeter.
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Orange County Farmers’ Markets
ORANGE COUNTY
FARMERS’ MARKETS
ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays 11am – 4pm Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10am – 2pm BREA Brea Blvd. and Birch St. Tuesdays 4pm – 8pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9am – 2pm Local Harvest Farmers Market Corner of La Palma & Stanton Saturday 9am – 2pm CORONA DEL MAR Corona Del Mar Certified Farmers Market Margarite & Pacific Coast Hwy Saturday 9am – 1pm COSTA MESA Orange County Fairgrounds 88 Fair Dr. Thursdays 9am – 1pm (rain or shine) SOCO Farmers Market 3315 Hyland Ave (South Coast Collection’s Central Lot) Saturday 9am – 2pm DANA POINT Pacific Coast Hwy. and Golden Lantern South Saturdays 9am – 1pm
FOOTHILL RANCH 26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm Wilshire & Pomona Thursdays Apr–Oct: 4pm – 8:3 pm GARDEN GROVE Local Harvest Certified Farmers Market Main and Garden Grove Blvd. Sunday 9am – 2pm HUNTINGTON BEACH Huntington Beach Mercada Farms Market S.W. Corner of Warner Ave & Gothard Ave. Ocean View High School Saturday 9am – 1pm Huntington Beach Certified Farmers Market Main St between Pacific Coast Hwy & Orange St. Tuesday 5pm – 9pm Local Harvest Certified Farmers Market Pacific Coast Hwy and Anderson Saturday 9am – 2pm Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1pm – 5pm (rain or shine)
The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm
NEWPORT BEACH Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm
Marine Way off Sand Canyon Sundays 10am – 2pm (rain or shine)
Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm
LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy. Saturdays 8am – 1pm
ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9am – 1pm (rain or shine)
LAGUNA HILLS
PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9am – 1 pm
THE GREAT PARK IN IRVINE
Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9am – 1pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8am – noon Jul–Aug: 8am – 11am (rain or shine) LAGUNA NIGUEL Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9am – 1pm (rain or shine)
IRVINE Orange County Great Park Sand Canyon and marine Way Sundays 10am - 2pm
LA PALMA Kaiser Permanente Certified Farmers Market 5 Centerpointe Dr. Every Other Friday 9am – 2pm
IRVINE CENTER Corner of Bridge & Campus Across from UCI Saturday 8am – Noon
MISSION VIEJO 200 Civic Center Dr. City Hall Parking Lot Saturday 9am – 1pm
SAN CLEMENTE 200 Block Avenida Del Mar Dr. Sunday 9am – 1pm SAN JUAN CAPISTRANO El Camino Real & Yorba Linda Wednesday October – March 3pm – 6pm April – Sept 3pm – 7pm SEAL BEACH 13960 Seal Beach Blvd. Thursdays 1pm – 6pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9am – 1pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9am – 1pm
30 Harvest to Holidays 2021 www.edibleorangecounty.com
edible
M A R K E T PL AC E
Communities
To advertise in Edible Communities' Marketplace contact: tracey@ediblecommunities.com
OUR ADVERTISERS EAT CLEANER (Inside Front Cover, P. 1) Info@eatcleaner.com eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange County-based company. KUTT’N KINGS (P.7) Tel: 951.208.3057 kuttnkings.com Kutt’n Kings is a Gentleman’s Barbershop located in the historic Grand Circle of Corona. Come in for a traditional hot towel shave and experience the difference of private, personal service. A single-chair shop offering fades, tapers and combovers as well as beard service and special cuts or designs. The owner and sole proprietor, Leo Mabon, has been cutting hair for over 35 years and takes pride in offering top-notch service to every client. At Kutt’n Kings, it’s not just a haircut, it’s an experience. Book appointments online at kuttnkings.com. LE GRUYÈRE AOP (P. 25) Legruyere.com phone: +41 (0) 26 921 84 10 fax: +41 (0) 26 921 84 11 Connoisseurs and gourmets, the world over are familiar with Le Gruyère AOP due to its typical, fine aroma. This popular hard cheese has been produced in the region around the small town of Gruyère in the Freiburg canton for several centuries. It is still produced in line with the traditional recipe in the village creameries of Western Switzerland to this day. Cheese lovers from across the world love Gruyère AOP with its strong, mature flavor – it is a masterpiece of Swiss cheesemaking. PANARAMA ORGANIC (P.3) Panaramameats.com 833-900-7762 At Panarama Organics, animals are treated humanely, raised in low-stress environments, and never subjected to hormoneinduced growth or fed or administered antibiotics for any reason. Panorama’s cattle are never fed animal by-products or grain-based feeds. They are graze on certified organic pastures that have been free of synthetic fertilizers, herbicides, and pesticides for a minimum of three years. All the Panorama grass-fed cattle are
English breeds. Accredited certifier California Certified Organic Farmers (CCOF) verifies that Panorama Organic Grass-Fed Meats maintain compliance with the USDA National Organic Program, at all times. ROBERT HALL WINERY (P.5) Roberthallwinery.com 805-239-1616 Founded on hard work and self-made prosperity, Robert Hall embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream. Acclaimed winemaker Don Brady has been the creative force behind our award-winning wines since the beginning. Through his hands-on approach, Don has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region. Creating wines of the highest quality is our promise, each one of them made by hand with a simple goal – enjoying The Good Life. Well-Earned.™ TUSCAN VILLAGE (Back Cover) Tel: 830-693-0424 info@tuscanvillage.com Tuscanvillage.com Tuscan Village is Texas’ premier community for active adults 55+. Located outside of Austin, in beautiful Texas Hill Country, Tuscan Village features everything you need for the perfect lock and leave lifestyle. Located in Horseshoe Bay, a renowned golf and lake destination, Tuscan Village is perfect as an everyday retreat or home away from home.
32 Harvest to Holidays 2021 www.edibleorangecounty.com
edible br ooklyn
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
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Drinks ISSUE
Bottling liQuiD Courage maKing sPiCeBush fiZZ BiointensiVe orCharDs Boom irish Bars’ fluiD iDentity a Brewery-fermentary-juiCery in one Member of Edible Communities
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edible COLUMBUS THE STORY OF LOCAL FOOD
Member of Edible Communities No. 39 | Winter 2019
edible
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HAWAIIAN ISLANDS
INLAND NORTHWEST ®
M AU I • No 4 9 • S U M M E R • 2 0 1 9 E AT • G ROW • C O OK • C E L E B R AT E
'tis the season issue 4 | holiday 2020
MEMBER OF EDIBLE COMMUNITIES
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telling the story of how gotham eats • no. 30 july�august ����
Goat Milk Soft SErvE ConSCiEntiouS CatErinG
US $5.00
CatChinG thE BluES
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loCavorE BEEr Member of Edible Communities
SEEdinG ChanGE at rikErS iSland
ANDERSON VALLEY • LOW PROOF SPIRITS • BLACK VINES MEMBER OF EDIBLE COMMUNITIES
N O. 45
FLINTER 2019
MEMPHIS FOODFM anD COMMUNITIN TE MIDOUT
FAMILIAR FACES KITCHEN QUARTERBACKS CLASSIC COCKTAILS UNSOLICITED ADVICE
Member of Edible Communities
Issue 45
Spring 2020 MARIN & WINE COUNTRY
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
m a n h at ta n
Explore a world of local food through the magazines and websites of Edible Communities. We’ll introduce you to the chefs, farmers, brewers, home cooks and others who inspire and sustain local flavors across the US and Canada. ediblecommunities.com
E AT. D R I N K . S H O P. L O C A L .
NO.3 | SPRING 2021 | MEMBER OF EDIBLE COMMUNITIES
Stay up to the minute on all things edible at: ediblecommunities.com
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ONE-OF-A-KIND 18 ACRE HILLTOP ESTATE Call for details
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