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Tarragon Fizz

1-1/2 oz chai tea, with soy 1-1/2 oz Tarragon Vodka 1/2 oz simple syrup 1 egg white 3 dashes orange flower water tarragon sprig garnish Shake ingredients over ice and strain into wine glass. Garnish with tarragon twig to further effervesence, and serve.

Roasted Pepper Tart

View the recipe >>

Special Earth Day Menu

Iron Horse Vineyards Chef Christopher Greenwald designed a locavore’s feast for Celebrate Earth Day in Green Valley, California, held at Iron Horse Vineyards on April 20. The menu was inspired by world street food, but interpreted with all local ingredients – either home grown or from farms within a 100 miles radius. The key ingredients for the menu include popcorn from Full Belly Farm in Capay Valley, northwest of Sacramento; the chicken, from Fulton Valley Farms in Santa Rosa, is grilled over Iron Horse grape vines cuttings. Greenwald was especially excited to source drought resistant Tepary Beans, originally grown by Hopi Indians in the Southwest, now being raised at Rancho Gordo in Napa. Naturally, the fish comes from local waters. Greenwald said his inspiration for world food for Earth day came from his travels. “Our big challenges are global and inclusive of all cultures. I think the best way to remind ourselves of how connected we are is through each other’s native foods.”

ACF Chefs Choose What's Hot & What's Not

The National Restaurant Association conducted an Internet survey of over 1,282 members of the American Culinary Federation (ACF) in October 2007. Chefs were given a list of 194 food items, beverage items, cuisines, and preparation methods, and were asked to rate items as "hot," "cold/pass&eacut;e," or "perennial favorite." Click here for the results >>

Two Chefs Emerge as Los Angeles Sushimasters

Five of Southern California’s top sushi chefs dueled head to head in April’s SushiMasters Los Angeles Regional, with Takuya Matsuda, executive chef of Sushi Bar Nippon in San Diego; and Aung Soe, head chef of Geisha House in Hollywood, winning best of show and earning the right to compete at the SushiMasters Finals in Sacramento, California, on June 10. There they will compete against four other sushi chefs who won earlier competitions in Sacramento and San Francisco.

S. Pellegrino World’s 50 Best Restaurants 2008

Now in its seventh year, the S.Pellegrino World's 50 Best Restaurants is compiled by The Nespresso World's 50 Best Academy, a group of prominent food writers, critics, publishers, and commentators. Read more >>

Study: Smoking Bans Don't Affect Employee Turnover

A recent study conducted by researchers at the University of Kentucky and the University of Nebraska-Lincoln shows that bans on smoking in restaurants and bars does not affect employee turnover. Read more >>

Prices of Pork and Chicken Expected to Rise

Food-industry analysts are predicting that overall food inflation could as much as double this year thanks to the rising costs of fuel, corn, and soybeans. And that increase will cause the price of chicken and pork to skyrocket. Read more >>

Cold April Could Mean Low Yield for California Wineries

April brought below-average temperatures and unusually late frosts to California, damaging the early-spring wine-grape shoots. While the damage is still being assessed, many in the industry are expecting below-average harvests thanks to the cool spring weather. Read more >>

Standardized Spirits Labels Pushed

The Distilled Spirits Council of the United States (DISCUS) and other organizations, including the Consumer Federation of America, are urging the Alcohol and Tobacco Tax and Trade Bureau (TTB) to reevaluate its proposal for spirits labels. Read more >>

Tampa Bay Wine & Food Festival

Hosted by Southern Wine & Spirits of Florida and the Abilities Foundation, the second annual Tampa Bay Wine & Food Festival offers several activities, including a Trade Day with tastings and seminars, and the Titanium Chef Challenge.

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