Given MTC’s incredibly extensive catalog of Shochu I was able to taste and select some of my favorite products in rice, sweet potato, barley, and buckwheat Shochu. I wanted not only to highlight Japanese flavors, but I wanted to work with flavors that are actually available in Southern California. I found some beautiful mini kabocha squash, and fresh shiso which got things going. Continue reading
It’s that time of year again, and red clay will be providing beverage service for wedding industry friends and partners!
Living up to our reputation for creating blockbuster punches, we are planning on putting together a David Wondrich inspired punch to be served from a water cooler, as well as doing some boozy cocktails featuring Bushmills Irish Whiskey.
This is the 3rd part of a three-series post on a dinner that took place at the Hotel Bel Air on Wednesday, October 23rd featuring the wines of the Ca’Del Bosco and the cuisine of Wolfgang Puck and Daniel Boulud. You can see the first part here and the second part here.
Ca’Del Bosco produces what Food and Wine Magazine calls, ‘some of the most lavishly packaged and highest priced bottles in Italy.’ Ca’Del Bosco ( The house in the woods) is the top winery from the premier sparkling wine producing region of Franciacorta in Lombardy. Continue reading