Malibu, CA – Black Cow Vodka, the world’s only Pure Milk Vodka™ made entirely from the milk of grass-grazed cows and nothing else, hosted their inaugural “Edible Land and Seascapes” event in Malibu. Founder, Paul Archard, known as Archie, a sculptor and TV-advertising director, alongside his longtime friend, English chef, Mark Hix, guided guests through a four-course dinner as they discussed food in the 21st century.
Attendees including Ridley Scott, Jake Scott, Orlando Bloom, Christina Hendricks, Chris Pine, Annabelle Wallis, Louis Waymouth, Darek Wolski, Atticus Ross, Guy Pratt Bob Pittman, Amanda Demme, participated in a lively discussion, led by Archie and Hix, surrounding food in the 21st Century, touching on themes such as; ocean conservancy, ethical farming and seasonality.
Archie, who launched the West Dorset, England, based award-winning vodka with English farmer, Jason Barber, in 2012, discussed themes including ocean conservancy, ethical farming and seasonality throughout the evening.
“We don’t often consider the food we eat and the impact it’s having on our planet,” says Archie, Founder of Black Cow Vodka. “It was great to have all of our friends together to chat about where great food truly comes from; healthy soil, clean water and thriving habitats. Black Cow makes good use of whey, the problem child of the dairy industry. We take what people perceive as a waste product and turn it into the smoothest vodka in the world.”
Hix served a Spring Pea Salad with Black Cow Deluxe Cheddar Fritters to start, followed by Golden Morel and Nettle Risotto, Morro Bay Black Cod with Santa Barbara Spot Prawns and Sea Asparagus, finishing with Di Stefano Burrata with Temperley Cherries and Honeycomb. Each dish was paired with Black Cow cocktails created by Kim Stodel, bar manager of Providence in Los Angeles. Stodel is known for his “zero-waste” cocktail programs, working in line with Providence’s kitchen to develop innovative cocktails out of materials that would otherwise end up as food scraps.
“We naturally cook seasonally in the UK so that our customers can appreciate the produce at that time of year. Cooking on foreign soil is equally as interesting and challenging – with slightly different ingredients. Working with Kim passing over potential waste from each course, is also an innovative and rewarding way to produce a collaboration with my favorite vodka,” says Mark Hix.