September 19th, 2013 by Stacey Blaschke
Slow Food USA Membership Drive — New Incentives!
When you join Slow Food USA for only $60/individual or $100/family per year, you will receive: email updates, special discount offers and invitations, the bi-annual publications of Slow Food USA, and discounts on ALL ticketed Slow Food Orange County events.
And if you join or renew during the national membership drive, September 3-30, 2013, you will also receive a Southern California Local Food Wheel! Under the new membership system, Slow Food Orange County will receive a portion of every single membership purchased or renewed — that is cash that will go directly into our local food economy.
JOIN SLOW FOOD USA NOW! link to https://secure3.convio.net/sfusa/site/Donation2?df_id=3102&3102.donation=form1
September 5th, 2013 by Nina Macdonald
Ever dreamed about starting your own food company but didn’t know where to begin? Chapman University’s Annual Food Entrepreneur’s Workshop, From Recipe to Retail, will take you through the steps necessary to launch your new product idea with success!
The course covers important topics like understanding the mindset of an entrepreneur, identifying, developing and producing your product, how to negotiate with brokers and distributors to insure that your product will move into the marketplace, how to write an effective business plan and obtain capital backing, and how to run your business.
The faculty includes a blend of educators, professionals from the food industry, and successful entrepreneurs who all have a passion for helping you build the next sustainable and profitable food company.
This two-day course will take place Friday and Saturday, September 27th and 28th. The normal registration is $300; however, if you register by September 13th and use the promo code “finefoods” you can save $50.
Complete details and registration can be found at: http://foodwksp2013.eventbrite.com/
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.
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 http://slowfoodoccraftcocktailclass.eventbrite.com/