Craft Cocktail Class Mixologist Benjamin Webb Wins The Bungalow Muddled Cocktail Contest

July 23rd, 2013 by Stacey Blaschke

This summer on June 27th, The Bungalow Restaurant, in Newport Beach, held a Summer Muddled Cocktail Contest. We are proud to share the news that our mixologist, Benjamin Webb, who is teaching our upcoming class on Craft Cocktails on August 4th, won the contest with his amazing concoction called The Mifflin.

Since this was a muddling contest a little more about what muddling means: muddling is combining ingredients in the bottom of a glass or shaker then gently pound them with the handle of a long wooden spoon, or a similar implement known as a muddler. Usually this involves herbs, such as the mint and the muddling releases the aromatic oils in the herb, letting them infuse into the drink as you add the other ingredients.

So with Ben’s permission here is his first place, award winning cocktail recipe. Over the summer you can also enjoy a Mifflin at the Bungalow as it is the featured drink for the summer on their menu.
Benjamin Webb explaining how to make The Mifflin
The Mifflin
Recipe by Benjamin Webb, Corona del Mar

Purple basil leaves
1/2 ounce FRUITLAB Orange Liqueur (or other orange liqueur)
1 1/2 ounce IXA Tequila (or another silver, 100 percent agave tequila) 1/2 ounce Yellow Chartreuse
1/2 ounce grapefruit juice
3/4 ounce lime juice
1 dash BarKeep Fennel Bitters
Club Soda – to taste, generally about an ounce
Garnish: Purple Basil Leaf

Glassware: Either a Collins glass with ice cubes or a coupe glass, drink served neat.

In a shaker, lightly muddle basil with orange liqueur. Add tequila, Yellow Chartreuse, grapefruit and lime juices and bitters. Shake with ice. Double strain into desired glassware, top with club soda. Stir, garnish and serve.

If you would like to learn how to make more excellent cocktails featuring Gin and Whiskey check out the Slow Food Craft Cocktail class Ben is teaching on August 4th in Corona Del Mar.

To purchase a ticket go to

Eventbrite - Slow Food OC Craft Cocktail Class


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Farm + Food Lab Tour Recap and Recipe

July 18th, 2013 by Stacey Blaschke

Year Round Gardening in Southern CaliforniaOn  the sunny morning of July 10th thirty one attendees, both kids and adults, enjoyed an informative tour around the  Irvine Great Park’s Farm + Food Lab.

Teena Spindler, the founding gardener of the Farm + Food Lab and a veteran home gardener, was our excellent guide through the lab. She shared the history of the gardens and answered all kinds of questions ranging from how to prune backyard fruit trees to the secrets of growing all the ingredients for a pizza. The Farm + Food Lab is divided into various garden beds and is a hands on exhibit. There are twelve themed gardens ranging from a Pizza Garden, to a Fruit Salad Garden, to a Sensory Garden where all the plants are meant to be touched and smelled.

Farm + Food Lab: Petting a henThere are also two composting demonstration areas, a chicken coop complete with hens and one rooster named “Rockstar”, a square foot garden and a hay bale garden. It is definitely a place to be experienced by both adults and children and the lab has an activities booklet available for kids to explore the gardens more thoroughly while completing a scavenger hunt.

At the end of the tour, I noticed there is a recipe for Tomato Salsa and by chance it is Teena’s winning salsa contest recipe. Here it is for you at home to recreate as a perfect summer dish especially if you have an abundance of home grown tomatoes.

Teena’s Colorful Tomato Salsa

4 red tomatoes
2 yellow, orange or purple tomatoes
Assorted colored peppers, roasted (choose hot or mild depending on your taste)
1/4 cup chopped cilantro
1 small purple onion, diced
1 small white or yellow onion, diced
2 cloves of garlic, minced
salt and pepper to taste

Roast peppers on backing sheet in 400 degree oven until skins begin to char. Cool, then chop. Grate 2 red tomatoes by cutting in half then grate using large holes box grater, discard peel. Dice remaining tomatoes. Combine all ingredients in serving bowl, salt and pepper to taste. Makes about 1 quart of salsa, depending on size of tomatoes.

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Slow Money SoCal Meeting in San Diego on July 10th at 6 p.m.

July 8th, 2013 by Stacey Blaschke

Slow Money SoCal is a non-profit organization that enables communities to directly invest and participate in building a healthy, sustainable, local food system across Southern California. In over 20 local networks in North America and Europe, entrepreneurs, investors, farmer, foodies, and localization activists are using Slow Money to join forces in rebuilding the economics and capabilities of local food and agriculture.


Download flyer SlowMoneySoCal-Jul10-2013-SD

Slow Food SoCal Meeting in San Diego July 10th

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