Food & Wine — Organic

Living in Southern California comes with so many perks; gorgeous consistent weather, stunning outdoor environs and a condensed and diverse disarrangement of culinary adventures. This week we choose to focus on one of our favorite culinary niches, the fish taco!If there has even been a great time to be a taco lover, it is now. It seems that with the up-rise in culinary diversity and the increase of small and mobile eateries, the modern taco is breaking all the rules of tradition. The Kogi Truck being the most famed fusion tacos at the moment. Even within the niche of fish...

Winemaking is incredibly complex, yet wine labels are tiny. They read like coded messages because a lot of information is contained in a little piece of beautifully-designed real estate. Every single element must transmit a wealth of information. In this crowded landscape, the addition of eco-friendly jargon can become just another nugget of indecipherable information. Most consumers understand the health benefits of buying organic table grapes, but the benefits of organic grapes and organic wine are less clear. John Williams, founder of Frog’s Leap Winery, and pioneer of organic and biodynamic vineyard techniques, said it first (and probably best): “In...

Check out our Virtual Tasting with the wines of Montpellier and our latest imports from France.  Without the luxury of traveling, let's reminisce some of our current discoveries from a historical wine region from France. Imagine the Southern Coast of France shaped like a crescent with Provence to the east and Rousillon to the South. The city of Montpellier is located 6 miles from the coast, is about 2 hours from Marseille, 1.5 hour from Perpignan and a 4-hour train ride from Paris. It is famous for its University, one of the oldest in the world, founded in 1160. Nostradamus, the...

Fresh and locally sourced ingredients transcend through the art of cooking. Alice Waters, the American chef that pioneered such culinary philosophy is right on target. At her restaurant Chez Panisse, their specialty is transforming a simple ingredient to something amazing. Her pairing of radishes with herb salad was simple to the eye but the taste is beyond words. A crisp clean bite, followed by a hint of spice, pepper and a grassy note. We may not have Chez Panisse in Southern California, but we have access to great local produce. The folks at Uncommon Good, a local non-profit organization with an urban...