Malibu, CA – Amazing Southern California restaurants + talented chefs + culinary experts + sommeliers + lots of wine + crazy cocktails = stick a fork in me, I’m done for the week!
That is EXACTLY what it felt like after Sunday afternoon’s Los Angeles Magazine’s sixth annual culinary extravaganza, ‘The Food Event,’ that took place at the beautiful Saddlerock Ranch in Malibu.
After making the rounds and trying everything, yes everything, from top restaurants such as Eva, The Foundry, Gladstones, Kate Mantillini, Patina, Sotto, Playa, Rivera, Picco, and many many more, it was about time to cleanse the palette with the good stuff…the alcohol.
Skinny-sipped with Voli Vodka, cooled off with VEEV, experienced a new, NEW kind of cocktail with Pisco Porton, de-virginized our status as ‘virgin potato drinkers’ with Karlsson’s Gold Vodka, stayed classy with Chambord, got a taste of the Belgian experience with Stella Artois, had a ‘karma-tini’ with Karma Tequila, and finally tasted some good, good wine with The Naked Grape Winery…
After an overindulgence of food, wine, and sun…guests cooled off with Voss water.
Take a look at our path to getting tipsy…
Skinny-sipping with Voli Vodka and our pants are already a little looser…Voli Vodka served up about 400 drinks this past Sunday afternoon. That’s hundreds of people who saved calories just by choosing Voli. This low calorie, all natural vodka has between 25%-40% fewer calories than other leading brands.
Voli teamed up with refine mixers, the all-natural, sugar-free, zero-calorie cocktail mixer. Put these two together and you’ve got yourself a very very low low calorie cocktail.
Next stop, VEEV acai spirits, however, it looked more like the VEEV plantation. The table was covered in an abundance of fruits, vegetables, and herbs (mint, basil, and sage), that were each used in the refreshing cocktails.
VEEV teamed up with Reed’s Ginger Brew and concocted the “Ginger Fizz”, a combo of VEEV and Reed’s Extra Ginger Brew. Additionally, they served up “Herbal Lemonade,” allowing guests to pick their herb of choice for their cocktail.
Next up was Pisco Porton. LOVED the variety of specialty cocktails and fresh ingredients. Pisco meant business as they made cocktails to order…creating a limited amount of a new cocktail every 20 minutes.
Served – Porton Fresa (Pisco Porton, Fresh Strawberries, Fennel, Lime, Grand Marnier) Saint Pisco Porton (Pisco Porton, Fresh Cucumber, Mint, Lime and St.Germain ) Porton Sparkler (Pisco Porton, Grapefruit, St. Germain) Vanilla Pisco Sour, Dragon Fruit and Passion Fruit Pisco Sours, Strawberry Fizz.
Guests were able to experience a new cocktail that was actually new.
The Naked Grape Winery was another must-stop.
Overheard at Naked Grape: “The Pinot Grigio is refreshing on a hot day like today” and “I love this wine and was happy to see The Naked Grape at this event!” Very impressed from the positive feedback at Naked Grape.
Served: The Naked Grape: Chardonnay, Pinot Grigio and Moscato (whites)/ Cabernet, Pinot Noir (reds). Mmm mmm mmm.
Good wine, naturally.
Next stop: Karlsson’s Gold Vodka…Showed up as a virgin potato drinker…left as an experienced potato drinker…
Made from a blend of seven varieties of virgin potatoes and distilled once = a vodka with natural taste.
Herradura Tequila…”Natural,” “100% Blue Agave,” and “Estate Bottled”..Finally a tequila in the mix! Mixed with watermelon juice and Chambord, it was oh so tasty!
Chambord was everywhere. From being served on platters, to being mixed in many of the cocktails, it was definitely a necessary kick to many of the drinks. Added so much flavor!
The Best of Belgium experience was one of a kind. Guests were able to sample Stella Artois (a premium Belgium lager), but also Hoegaarden and Leffe.
Part of the Best of Belgium experience included a presentation of the 9-Step Belgian Pouring Ritual, which features each brand’s signature glassware. This ritual and this glassware is a beer tradition and part of the beer culture in Belgium. Each signature glass, is designed to bring out the proper tastes and aromas of the beers. A brief lesson on the heritage of these brands dating back to 1366, 1445 and 1240 respectively, and different beer and food pairing ideas were also shared with our Food Event guests.
Finally, guests were gifted with a Stella Artois velvet bag to safely collect their Stella, Hoegaarden or Leffe glass for a take home souvenir, and to use at their own, Best of Belgium experience.
Ended the day with Karma Tequila. There can never be enough tequila.
Guests went crazy over the Karma-tini’s. These were citrus infused martinis using Karma Tequila, garnished with choice of fresh berry, mint, or jalapeno.
