Thursday, May 17, 2018

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
1) Master Sommelier Brahm Callahan and the team at Harvest invite guests to Rosé the Day Away and explore a variety of rosés on their outdoor oasis patio every Wednesday through Friday, from 4pm-6pm, this summer. They will feature rosé options by the glass or bottle, as well as a rosé sangria and cider expertly selected by Master Sommelier Brahm Callahan.

While enjoying the rosé bar, guests can select items from the mid bar menu at 4 PM such as New England Oysters, The Harvest Burger, and the Scituate Lobster Roll. In celebration of Rosé the Day Away’s kick-off week, Executive Chef Tyler Kinnett has prepared complimentary bar bites for each day of the week including Pretzel Sticks with Beer Cheese on Wednesday, Gougeres with Gruyere Cheese Mornay on Thursday, and Arancini with Spring Onion Aioli on Friday.

The Rosé the Day Away beverage menu is as follows:
Pratsch, Zweigelt, Niederosterreich, Austria 2017 $42
Domaine Bunan, Mourvedre, Moulin des costs, Bandol, France 2016 $65
Minimus/Craft Wine Co., Tempranillo, Oregon 2016 $72
Duckhorn, Decoy, Syrah/Vermentino, California 2017 $48
By the Glass
Chateau Gassier, Esprit Gassier, Côtes de Provence, France 2017 $13
Villa de Anges, Languedoc, France 2017 $10
Vaccelli, Juste Ciel!, Corsica, France 2016 $9
Something Rose-y
Rosé Sangria, Bordeaux Rose, Strawberries, Raspberries, Brandy, Lemon $11
Rosé Cider, Wolffer, Dry Rosé Cider 139, Hamptons NY $14

Please call 617-868-2255 to book seats.

2) David Vargas, chef/owner of Portsmouth’s Mexican restaurant, Vida Cantina, announced today that he has been working in partnership with Herradura Tequila to create the first-ever signature batch of “Vida Tequila” which will be unveiled at the Vida Tequila Release Party on June 3 at Vida Cantina. “It is something I have wanted to create for a long time” shares Vargas. “Everything we make at Vida Cantina is from scratch and authentic; there’s a whole lot of love and family and history that goes into each of our dishes and cocktails. This is the next level of true Vida Cantina hospitality; sharing our very own custom-made Vida Tequila with our guests.”

The Vida Tequila Release Party, will be held outside on June 3, from 12noon-5pm. Vargas and his team will be cooking outside at Vida Cantina, preparing and serving authentic Mexican street food, signature Vida Cantina cocktails, local brews, and of course, celebrating Vida Tequila. Ruben Aceves, Global Ambassador, Tequila Herradura, will be on hand to share tastings and insights of Herradura. There will also be a Mariachi band and a DJ.

Cait Reagan, (former GM of Vida Cantina, and now GM at Vargas’ new restaurant, Ore Nell’s BBQ in Kittery, Maine) traveled to Mexico to see first-hand the production of Herradura Tequila. By learning the process and tasting the tequila barrels, Cait was able to select the barrel to be bottled as Vida Tequila. “It was a really interesting process” according to Reagan. “There were three barrels of tequila that had been aged and were ready for bottling. I thought they would taste similarly to each other, but I was surprised at how different they were. One barrel was very floral, one was sweet, and the third barrel had a nice sweetness at the start, and then some floral, and then just a really nice depth and complexity of flavor. That is the one I chose – I loved the complexity and balance.” 

Herradura bottled the tequila and is shipping the custom-batch to Vida Cantina in time for the June 3 Vida Tequila Release Party. “It was an absolutely amazing experience” shares Reagan. “To be able to select our own tequila was truly once-in-a-lifetime. Unless they invite me back, and then I’m happy to make it a ‘twice-in-a-lifetime experience!!’”

Everyone is invited. No tickets necessary. Just come as you are and order up some food and drink and have a great time!

3) Glass House, the restaurant, bar, and modern day “meeting house” in the heart of Kendall Square, is kicking the heat up a notch this summer with their new Toasty Tuesdays and Fire Pit Fridays.

Enjoy summer nights by the fire with Glass House every Tuesday and Friday. The Cambridge hotspot will be heating things up on the patio all summer long, where guests can get cozy under Glass House blankets, enjoy a glass of wine or other delicious cocktails, and dine from the special patio menu which includes summer favorites like Short Rib Gnocchos (Gnocchi Nachos), Tempura Chicken Skewers, Grilled Jumbo Shrimp, and Falafel Sliders.

When: Tuesdays, from 4-7pm, until August 14th and Fridays  from 4-7pm, until July 27

4) Chef/Owner Will Gilson and the Puritan and Co. team invite guests to join them for a night of all things rosé at their 4th annual Rosé Rumble. Puritan & Co.’s upcoming Rosé Rumble will offer guests the opportunity to immerse themselves in the best rosés in Boston like a true insider. Taking place on Thursday, June 14th, the fourth annual industry-style tasting event will showcase a variety of rosés for guests to taste, discuss, and learn about while enjoying unlimited bites from Chef Will Gilson and the Puritan and Co. team.

The night will feature two, separately ticketed sessions- one at 6 p.m. and one at 8 p.m. Both sessions will end at 10 p.m. Regularly $75, tickets are now available for a special early bird rate of $65 until May 25th.

Tickets can be purchased here:

This is an excellent event and I'm sure it will sell out quickly so I highly recommend you buy tickets now.

Tuesday, May 15, 2018

Georgian Wine: All About Context (Part 1)

"Every qvevri is, potentially, a microbiological jungle, a sensorial car crash, a celebration of hideousness – unless the vessel itself has been scrupulously prepared, unless the harvest has been carefully sorted and cleaned, unless the vinification practices have been honed and refined."
--Andrew Jefford, Decanter Magazine

I've got Georgia on my mind...

The wines from the country of Georgia are still a niche product in the U.S. but I hope that changes. All wine lovers can find something of interest in the diversity of Georgian wines. In 2017, Georgia exported almost 77 million bottles of wine, about 6.4 million cases. Their top export market is Russia, which currently purchases about 60% of their wines by volume. And the third export market, and which has been growing significantly, is China, with exports doubling from 2015 to 2016. As for specific wine styles, about 50% of Georgia's total production comprises semi-sweet wines, many which end up in Russia. And though qvevri wines get lots of publicity, they comprise no more than 3% of total production.

Recently, I attended a seminar, titled "Georgia in Context," and tasting on the wines of Georgia at Puritan & Co. The two presenters included Alice Feiring, a Georgian wine expert and proponent of natural wines, and Taylor Parsons, a sommelier from Los Angeles. Alice has written a book on Georgian wine, For The Love of Wine, which is fascinating and recommended if you are interested in Georgian wines.

Back in December 2016, I attended a prior seminar on the wines of Georgia which was led by Taylor. At that time, Taylor approached Georgian wines as a potential buyer, coming at them with fresh eyes. At the recent seminar, Taylor stated that his prior seminar was more "Wow, this is Georgian wine," an indication of the newness of those wines to the U.S. market. Now that those wines are becoming better known, this new seminar would be more about context. As was stated, "Context matters in everything, but especially in wine."

Our contextual understanding of wine includes four aspects, including evolution & development, culture, geography/climate/topography, and typicity. A contextual understanding of Georgian wines though is a work in progress, with additional study and research needed to gain greater comprehension of everything that plays a role. A greater understanding will also allow us to provide consumers even more reasons why they should drink Georgian wines.

Some general comments were made about the country of Georgia, noting that it has a population of under 4 million people, less than the number of people that live in the Greater Boston area. Much of the country is mountainous terrain, including the Caucasus and Likhi Mountains. There was then a brief historical sketch of Georgia and its wine industry, which extends back 8,000 years. One important event occurred during the 19th century when Europeans, and especially the French, helped to influence wine production. Another important event occurred during the 1970s, when the overall wine quality of George decreased substantially as Stalin ardently pushed for massive quantity over quality.

At this point, I want to take a minute for a brief historical detour, touching on the influence of France upon the Georgian wine industry. In The Classic Cuisine of Soviet Georgia: History, Traditions and Recipes, by Julianne Margvelashvili (1991), there is an intriguing, albeit brief, passage concerning the possible origins of sparkling wine in Georgia. The passage states, “In the 1840s a young Georgian from the vineyards of Kakheti found himself a prisoner-of-war in France’s champagne region. He was not a warrior by nature, but he was a winemaker by heritage. It was not long before he made it his business to learn the techniques of champagne production. Upon his liberation and return to his father’s vineyard, he taught how French champagne is made.”

I've tried to gather more information about the events in this passage but have been unsuccessful so far, but my research continues. If anyone has any more information, I would appreciate it if you contacted me.

Back to the seminar. Next, there was an explanation of the three main types of wine making in Georgia: traditional, modern and pragmatic. In general, traditional wine making includes the use of indigenous varieties, stem & skins maceration, the use of qvevri, and no filtration or fining. On the other hand, modern wine making generally uses steel and/or oak, inoculation, no skin & stems maceration for white wines, and the use of filtration and fining. The pragmatic style is a hybrid of the two other styles, using whatever aspects they believe will be best for their wine.

Since 2011, a number of home wine makers have made the transformation into commercial wineries. During the time of Stalin, these home wine makers helped keep wine making traditions alive, as well as preserving indigenous grapes species that Stalin cared nothing about. With these people, there is plenty of intuitive wine making, simply following old traditions that have been passed down through the generations. These individuals may not have been formally trained, but they are relying on the knowledge and experience of their ancestors.

Considering scientific endeavors, Georgia lacks adequate information on its soils, needing a soil study to examine and review its various soil types and terroir. They do not possess a definitive soil map and that should probably be a priority for the country. That will help them better plant their grapes, decide which areas are better regions for vineyards, and much more. The quality of Georgia wines could be enhanced with a comprehensive soil study.

There were some comments on the nature of qvevri, giant earthenware vessels which can be used to ferment and age wine. For example, it is said that you shouldn't be able to taste the qvevri in the wine. Cleanliness of the qvevri is essential to Georgia wine makers. Many wine cellars possess qvevri of different sizes, allowing them to vary production sizes of specific grapes or wines. In general, whites wines fermented in qvevri include skin contact, though a wine with only two weeks of such skin contact may actually be considered a "no skin contact" wine.

I was shocked to learn that in Georgia, until the 2013 vintage, there weren't any female winemakers! Currently there are approximately 7 or 8 female winemakers, many second generation daughters who work in the family winery, or even have taken over the ownership. This reminds me in some respects of the Japanese Sake industry, which was also dominated for centuries by men. It wasn't until 1976 that a woman was legally permitted to become a Sake brewer. Prior to that, women often weren't even permitted inside a Sake brewery, especially when brewing was occurring. I will be following up on this aspect of the Georgian wine industry, to highlight the contributions of these women.

Now that people have started to become familiar with Georgian wine in general, it may be time to go into deeper detail, to provide them more information on the country's wine diversity. To do that, we can begin to explain about the different wine regions of Georgia, starting with the basic division of West and East. As an example, in the West, Tsolikouri is the main white grape while in the East, Rkatsiteli is the main one. We discussed two main wine regions, each reflective of that basic division, including Imetri (West) and Kakheti (East).

The region of Imetri is broken into three sub zones, Higher, Middle and Lower Imetri. It is a mountainous region, with lots of humidity, varied soils, and lush vegetations and forests. There are some subtropical areas as well as ancient forests. The primary grapes of this region include Tsolikouri, Tsitska, Krakhuna, Aladasturi, and Otskhanuri Sapere. The cuisine tends to be lighter, more vegetarian, and spicier, while the wines tend to be lighter and more delicate. The wineries are also often kept outside, as they say, "Qvevri need to feel the rain."

The region of Kakheti is broken into two sub zones, Inner and Outer Kakheti, and comprises about 65% of all Georgian vineyards. The region has plenty of sub-alpine plains, with fertile soils (with more clay), and includes the basins of the Alani and Iori Rivers. The primary grapes of this region include Rkatsiteli, Saperavi, Mtsvane Kakhuri, Kisi, and Khikhvi. They also have the greatest number of international grapes. It is a hotter region so white wines generally have longer skin contact, giving them a deeper orange/amber color, to help preserve the wines, almost like UV protection. The cuisine is more "shepherd's food," using the meat of cows and sheep, often grilled, as well as plenty of cheese and bread. Lots of comfort food.

Near the end of the seminar, Peter Nelson, the wine director of Puritan & Co., posed an intriguing question, asking "How do persuade people to drink 'skin contact' wines when they respond that all those wines taste the same?" Puritan has a cool wine list, and it includes about 10-15 skin contact wines. Peter noted that the issue is not limited to their customers, but includes some of his peers in the wine industry as well. This issue is also applicable to Japanese Sake, and I've heard that same criticism before, that they all taste the same. Thus, I was very curious as to possible solutions to this dilemma.

Taylor stated that "Skin contact is all about the savory." It is not about the fruit, and those who expect fruit in their wines may be turned off by the savory aspect. Taylor then compared the concept to people who say how all "New Oak" wines may taste the same for some people. With Georgian wine, Taylor recommends that you tell people to forget their wine preconceptions, to go beyond the similar textures and seek deeper within the wine. Confronted with something new, people commonly try to create an analogy to something they know. And that can color their opinion of the new item. It takes an active measure to be more open to something that is new, to see it with fresh eyes. And that is the challenge for advocates of niche beverages, whether they are Georgian qvevri white wines or Japanese Sake.

One of the last bits of wisdom from the seminar was from Taylor, who started, "Don't apologize about wine. Don't be dogmatic about what is good wine."

(To Be Continued..)

Monday, May 14, 2018

Rant: Stop Neglecting Sherry

"There are only two kinds of sherry, the good and the better."
--Jerez saying

What is one of the tastiest, most intriguing, and unique wines that you are probably not drinking? It is most likely Sherry, a fascinating fortified wine from a small region of southern Spain.

As a long-term lover and fervent advocate of Sherry, I enjoy taking the opportunity, to spread my passion for this wine, to intrigue others to give it a try. Sherry remains a niche beverage in the U.S., and most of the Sherry imported into the U.S. is sweet. As such, many Americans have not encountered the myriad joys of dry Sherry. Even many wine lovers have little experience with dry Sherry. It is dry Sherry which is enjoyed the most in Spain, and there must be a very good reason for that fact. And due to reasons I'll explain in the near future, Sherry has been especially on my mind.

Sadly, Sherry sales have been on a decline in recent years but predications indicate it may be making a comeback. The IWSR, in their 2016-2021 Forecast Report, predicts that volume sales of premium Sherry will grow by 18%. As I've written in my history of Sherry, it is a cyclic wine, which has numerous ups and downs, and has always founds a way back up. So, I can easily understand why Sherry consumption could be on an upward swing.

Sherry education is essential to the promotion of Sherry consumption, to get more Americans exploring this intriguing fortified wine. Here are some items that hopefully will motivate you to discover more about Sherry.
  • The Sherry region has a lengthy, fascinating history, extending back a few thousand years and may even the source of the Atlantis legend. 
  • Palomino, the primary grape of Sherry, may have been planted by the ancient Phoenicians. Every sip of Sherry is a taste of history.
  • Sherry may have been the first wine brought to the New World.
  • The Mayflower, before it sailed to the New World by the Puritans, was used to transport Sherry.
  • Aged Sherry is one of the best values in the wine world. You could buy 50 year old Sherry for $50-$100, far cheaper than almost any other aged wine on the market. 
  • Francois Chartier, who has written on the science of food and wine pairings, states that Fino Sherry is the King of Food Pairings.
  • A Sherry Bodega is radically different from the average wine cellar, helping to make Sherry possess its distinctive nature.
  • Here are 10 Things you should know about Sherry.
  • And here are 5 More Things you should know about Sherry.
Locally, Sherry is starting to get a little more visibility, albeit more in the form of Sherry cocktails. I enjoy such cocktails, but I would like to see more people enjoying Sherry on its own too. If you enjoy the flavors of Sherry in cocktails, then why not try the flavors on their own, without other flavors clouding the issue. Try a Fino or Manzanilla, an Amontillado or Oloroso. Or maybe even a Palo Cortado. And then you can move onto some Sherry variations such as En Rama.

The best place to enjoy Sherry is at Taberna de Haro in Brookline, which has over 60 Sherries on their list. Order a few tapas and get a flight of Sherries to compare and contrast. Chef/owner Deborah Hansen always has so many excellent and unique Sherries on her list. Whenever I drive by the restaurant, I nearly always have to stop for a glass of Sherry. Another restaurant with an excellent Sherry list is Tres Gatos, where you also can find some intriguing Sherries.

Stop missing out on the wonders of Sherry. Take a chance and order a couple dry Sherries, to taste something new. You can thank me later when you find a new favorite.

Friday, May 11, 2018

2015 Kocabağ Öküzgözü: Exploring Turkish Wine

I know very little about the wines of Turkey, but I hope to remedy that in the near future. The region has a lengthy history of wine production, extending back about 7,000 years. Turkey is supposed to be the fourth largest producer of grapes in the world, and they are said to have over 600 indigenous grapes. I have seen few wines from this country in local stores, except recently when I stopped at an Armenian store in Watertown which had a small but intriguing wine selection. I bought a couple Turkish wines, without knowing anything about them. I was willing to take a risk, hoping the wines tasted good.

The Kocabağ Winery, located in the city of Nevsehir, was established in 1972 by Mehmet Erdogan and the winery has been selling wine commercially since 1986. The estate is comprised of about 35 hectares, growing indigenous grapes including Bogazkere, Emir, Kalecik Karas, Narince and Öküzgözü.

I bought their 2015 Kocabağ Öküzgözü ($19.99), made from an indigenous grape (with lots of umlauts) that is pronounced  "Oh-cooz-goe-zue." It's name refers to its large grapes that resemble a bull's eye. The grape has high acidity and mild tannins, tending to make soft, easy drinking wines similar in some respects to Gamay or Pinot Noir. In 2010, there were about 4000 acres of this grape planted in Turkey, and the grape is used both for wine and as a table grape.

The 2015 Kocabağ Öküzgözü possessed a medium-red color with an interesting nose of black cherry and raspberry, with a few spice notes. On the palate, it was light bodied, with plenty of acidity, and delicious ripe plum and black cherry flavors, enhanced by a mild earthiness and hints of spice. It had a very Old World feel to it, with mild tannins, a moderately lengthy finish, and was simply tasty. I paired this with a steak and it went well, though it would work well with a variety of dishes, especially because of its high acidity.

I'll be doing more research on the wines of Turkey, especially as I now know where I can purchase some. This first risk paid off well, with a delicious wine from an intriguing indigenous grape.

Have you tried any of the wines of Turkey?

Thursday, May 10, 2018

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
1) City TableCity Bar Back Bay, or Sólás, all located within the historic Lenox Hotel in Back Bay, are participating in this year’s Boston Bakes for Breast Cancer event.

All three locations are participating at Gold and Standard Levels – meaning 50% of all dessert sales during the event will go to Bakes for Breast Cancer and 100% of the special dessert sales during the event will go to Bakes for Breast Cancer. All proceeds will be used to support their mission of providing grants for breast cancer research.

The special dessert being featured at these Lenox hot spots is Raspberry & White Chocolate Mousse with a shortbread crumble, rose wine granite, and earl grey crème anglaise.

WHEN: Monday, May 7th through Sunday, May 13th
HOW: To support the cause, simply dine at any of the three restaurants and indulge on some tasty desserts. To make reservations visit the City Table, City Bar Back Bay, or Sólás websites.

2) Lolita Cocina & Tequila Bar is now serving Brunch at its Fort Point location on Saturdays and Sundays, from 11am-4pm. Taking inspiration from the restaurant’s playful twists on snacks, street foods and tacos, Lolita Fort Point’s new brunch menu has been tailored for weekend dining.

Some of the dishes you'll find include: Guava Doughnut Holes (sour cream glaze, lime & sea salt), Lobster Cornbread (lobster, corn & avocado salad, griddled corn bread, habanero-honey butter, crema), Broken Eggs (cholula fried eggs, shoe string fries, queso cotija, pico de gallo, avocado, chipotle torta sauce), Gran Leñador (four scrambled eggs, pork carnitas, grilled chorizo, home fries, torta french toast, guava-agave syrup), French Toast Torta (nutella cream cheese stuffed, coconut-almond crunch), Grilled Chicken Torta (pollo asado, queso dip, avocado, spicy slaw, torta sauce), and Grilled Steak Tacos (prime sirloin, habanero-garlic butter, taqueria relish, shoestrings).

In-house freshly pressed juices have also been added and no judgment if your juice comes with a side shot of tequila.

3) Matadora, the new modern Spanish tapas restaurant announces Tapas Tuesdays, from 5-10pm, which will feature live Spanish guitar music and 3 tapas for $30, including signature favorites like the Shrimp Toast, Flaming Chorizo, Spicy Tuna Tartar, Charred Galician Octopus and Basque Street Corn.

Guests can also sip Sangria, Spanish wines and creative craft cocktails while relaxing on Matadora’s stylish, newly-opened patio outfitted with firepits, lounge sofas, plush rugs and flowing seamlessly into the dining room and central bar.

I'm a big fan of their cuisine and highly recommend you check them out on Tapas Tuesday. That Basque Street Corn is amazing!

4) Starting this month, Asta's wine expert, Theresa Paopao, will be hosting Wine School, an afternoon wine lounge inspired by New York Times wine critic Eric Asimov’s essential monthly column. Asimov’s selections will be featured by the glass along with similar wines and one or two that are completely different, for a fun, hands-on, and totally informal comparative wine lesson. There will also be some thoughtfully paired snacks available à la carte from the kitchen.

This month’s assignment is Fiano. You can read more about it here if you’re feeling studious, or just come in and enjoy a glass after work.

Wine School will be in session every Tuesday-Friday, from 4pm-7pm.

5) This spring, Bar Boulud introduces a new oyster bar and adds a selection of locally-inspired seafood dishes to its French bistro menu.

Boasting local bivalves from Barnstable, Duxbury, Nantucket Bay and Wareham, Bar Boulud is excited to introduce its new seven-seat oyster & raw bar. Showcasing a selection of fresh New England seafood, guests can enjoy local delicacies such as: Tuna Crudo topped with confit tomatoes, pickled ‘Fresno Chili’ pepper and pine nuts; Peekytoe Crab served with jumbo green asparagus, radishes and a house-made egg dressing; and an incredible Seafood Tower to share.

Combining seasonal New England ingredients with its classic bistro fare, signature spring dishes from Bar Boulud include: Bacon Crusted Cod complemented with a spring pea fricassée and charred lettuce; Lobster Risotto complete with English peas, mushrooms and baby spinach; and a Bay of Fundy Salmon paired with vegetables jardinière, sautéed spinach and a beurre blanc.

Accompanying Bar Boulud’s savory selections, Pastry Chef Robert Differ will showcase an assortment of refreshing desserts including: Rhubarb Lemongrass Creamsicle, a bright and sweet treat with Champagne mango, chilled rhubarb soup and a Scottish oat biscuit; Dark Chocolate Marquise served with a warm chocolate foam and cocoa nib gelato; and a Strawberry Vanilla Parfait featuring strawberry sorbet, almond crumb and a ginger jelly.

6) On Tuesday, May 15, Tres Gatos is proud to partner with Olmstead Wine Co. and Flamenco Boston for a unique night of exploring the world of natural wines from Spain, traditional and innovative tapas, followed by the captivating sounds and sights of Flamenco Boston.

Chef Stephen Marcaurelle is putting together a four course tasting menu which will be paired with a selection of biodynamic and natural wines from select producers in Spain.

Limited seats are available for two seatings (6:00 pm & 8:00 pm). Reservations for parties of 2 or more are available online or you can call them at 617-477-4851 for a reservation.

Cost: $60 (before tax & tip)

7) Vialé in Central Square, Cambridge is enthused to announce the next event in their new, seasonal dinner series in collaboration with Cambridge School of Culinary Arts (CSCA). The next CSCA Takeover at Vialé will be held on Wednesday, May 16, from 5pm-10pm. As with all of the dinners in the series, this dinner will pair Vialé chef/co-owner, Greg Reeves (CSCA graduate) and the Vialé team with a different CSCA student/chef. For this event, Chef Reeves will team with Victoria Zeuner from the Professional Chef's Program serving her own unique plates alongside Vialé's usual dinner menu. This is the last dinner in the series until the fall.

Victoria Zeuner grew up on the island of Oahu in Hawaii. She has lived abroad and traveled extensively, where she found inspiration from the many types of food she tried along the way. Between working abroad and extended travels, she has spent a considerable amount of time in France, Germany, Italy, Spain, South Africa, India, and Argentina. These travels and the time spent with the people there pushed her to enroll and further expand her culinary experience. Professionally, she is a Senior Project Manager at an international biotech firm. She is currently in charge of starting up a world class manufacturing facility to produce next generation products for rare disease patients. She holds two M.S. degrees in Chemical Engineering and Engineering Management. She hopes to one day start a venture that will combine these skills with her culinary passion.

Make reservations for this fascinating CSCA Takeover at Vialé. This is the last dinner in the series until the fall.