And the Winners Are…

Congratulations to the winners of Thursday night’s Annual Quest for Pairing Excellence and thank you to everyone who participated!  Let’s not delay… here are the winners who make your cooking look like it needs improvement, or is that just me?

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The Countdown is On!

Taste Our Terroir is less than two weeks away and I am excited.  Why am I so excited?  To put it in one word, Taste Our Terroir is awesome, inspiring, delicious, worth-throwing-your-diet-out-the-window fun!  Ok, so maybe I can’t exactly describe why I love Taste Our Terroir in one word, but here are some of the things I’m looking forward to in next week’s event.

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The Chefs Tell All

With Taste Our Terroir less than a month away we sat down with a few of the participating restaurants to hear about what makes for the perfect pairing and what trials and tribulations they endured as they started their careers.

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Your Summer Bucket List

Today is the first day of my favorite season.  Happy summer to all!  With any new season I think it’s important to write a list of things to accomplish, so without further ado here’s my bucket list for the summer.

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#TBT to TOT

Taste Our Terroir is less than two months away and I have been daydreaming about this event pretty much since it ended last year.  For those of you who don’t know what this is, here’s a quick rundown.  It’s ten events over four days that focus on Livermore Valley’s terroir.  What is terroir?  I thought the same thing too the first time I saw the word and no, it’s not a dog.  In a nutshell, it’s the characteristic taste and flavor imparted to a wine by the environment in which it is produced.  Check out this quick video for how to pronounce it.

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Livermore Food and Wine Tastes Better All the Time

By WineOh.tv guest blogger, Laura Ness.  This article first appeared on WineOh.tv.

Taste Our Terroir, 2015 edition, paired Livermore wineries and their chosen restaurant partners to create what were some memorable marriages of food and wine. This year, 19 winery and restaurant teams went head to head to win over the palates and hearts of both professional judges and the consumers who came to enjoy this annual competition.

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Chef and Owner David Lawrence of 1300 Fillmore

We are always excited to have new restaurants participate in Taste Our Terroir. We couldn’t be more curious to try 1300 Fillmore’s executive chef and owner David Lawrence’s pairing with Longevity Wines. David grew up in London with Jamaican parents, was French-trained and southern-inspired. So you know the food will be as dynamic as he is. His San Francisco restaurant is a testament to fresh food that brings an experience of warmth, vibrancy and a sense of belonging to its guests. Here we learn more about his inspiration and the man behind the iconic restaurant.

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Chef Chris Corey of Underdog Wine Bar and Lounge

Chef Chris Corey has lived in eight different states and worked every position possible in the restaurant industry. His experience in wine bars, catering companies, family restaurants and bars has brought him to his newest position as the Executive Chef of Underdog Wine Bar and Lounge. Now he is enjoying the view and the bountiful produce of the Livermore Valley Wine Country terroir. His experimentation and passion for the quality of the vegetables, grapes, meats, and seafood that comes from the area is sure to shine at this year’s Taste Our Terroir and we are anxiously awaiting to taste.

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Chef and Owner Eduardo Posada of Posada Restaurant

The guy behind the hottest new restaurant in town is no newbie to the Livermore Valley dining scene. Posada’s Catering has been serving his delicious food at Livermore Valley wineries since they opened in 2005. With all of Eduardo’s catering popularity, it is no surprise he has opened a new Southwestern-themed restaurant. It is one of the only restaurants of its kind in the Bay Area. Here we discuss his inspiration and experience.

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