Archive: Nov 2012

David C., a wonderful local chef, and President of ACF Chefs de Cuisine Association of San Diego, recently won our wine tour giveaway by submitting a fabulous Thanksgiving menu. Here's his video blog for you to enjoy:  Our runner up Melissa A. submitted this delicious pairing. Here's what she says: My signature pairing is: Smashed potatoes really are the perfect vehicle for accents like Parmesan cheese or garlic, and they work extremely well with brown ales and porters.  Like:  Tumbler Autumn Brown Ale  Sierra Nevada Brewing Co.  Chico, CA OR a local San Diego brew of: Nut Brown Ale by Alesmith Smashed Potatoes • 4 1/4 to 4 1/2 pounds pounds Yukon Gold potatoes, unpeeled, scrubbed, cut into 1-inch-wide wedges  • 1/2 cup (1 stick) butter, diced  • 1 cup (or more) whole milk  • 1 1/4 cups freshly grated Parmesan…

San Diego Beer and Wine Tours invites you to join us November 14-18, 2012, for the week-long wine and culinary celebration: San Diego Wine and Food on the Bay's 9th Annual Classic! It's San Diego's premiere event for foodies and oenophiles, and that means we'll be there. Join San Diego Beer and Wine Tours for a great time with star sommeliers, wine makers, beer mavens, and some of the biggest names in the culinary arts. Be sure to stop by and sample the superb local wines by winemaker Tony Tiso of La Serenissima Vineyards, Warner Springs, San Diego (love your wines Tony!) and Bernard Guillas Executive Chef of La Jolla Beach and Tennis Club (mmm…Bernard you keep us coming back for more).   There will also be a taste-off for the "Chef-of-the-Fest" competition and some of San Diego's famous food trucks.  It'll be five days of…

Temperatures have dropped, the wind is blowing gustily, and San Diego has even seen a few chilly and rainy days. That means it's truly fall, the holidays are on their way, and it's time to start planning for the annual autumn feast, Thanksgiving.   While everybody knows the story of the beleaguered pilgrims seeking a more free way of life, the story of Thanksgiving would be remiss if we did not mention beer's role in it.  Beer, with its natural antimicrobial properties, was a dietary staple on ships in those days; as it was boiled, it was purer than most of the water that was available at the time, and because of its alcohol content it was not prone to going bad on long voyages. In fact, part of the reason the Mayflower established a colony at Plymouth Rock and…