In this transition between summer and fall, I want to finish up a couple of thoughts from earlier blogs. I know, the weather is still great, and here in SD I often find that some of the best summer weather of the year ends up in September.
Never the less, just ask my son if it’s still summer and he’ll point to his school homework and grimace…summer, indeed!
 
At the beginning of August we did our very first Wine Blending, Drink What You Blend Class. It was great. Rob and I walked the participants through the CrushPad wine blending kit (available through our VinStore). What a hoot. I cooked up some big-red-wine friendly foods. You know- spicy shrimp, sausages, stinky cheeses, and chocolate. Although the chocolate I used is specifically formulated for red wine. I personally, feel that most chocolate is too sweet to pair well with red wines. That’s my story and I’m sticking to it. Anyway the class was great fun. I think that everyone had a marvelous time and learned a little about wine blending and wine/food pairing. Later in the year, we plan on doing a class wherein we decipher restaurant wine lists and show you how to find the best values, hidden gems, and best wine/food pairings from a number of popular local restaurants. Details such as date, cost, etc. coming soon.
 
Last week I attended a Slow Food event in Old Town. This is a great organization and I’ve been a member for some years. The SD chapter (called a convivium) has not, in my mind, been particularly active until recently. I’m happy to report that things are starting to jump at Slow Food San Diego. A number of active, creative people have gotten involved and things are really happening. Briefly, Slow Food is an organization that started years ago in Italy in direct response to, and a backlash against, fast food. The idea is to know where your food comes from and to enjoy it with friends in an unhurried manner. Everyone’s dream come true. I urge you to check out these dedicated culinary professionals and attend one of their upcoming events. Look for VinVillage to partner up with them, soon.
 
As for Saturday’s event, I almost immediately ran into chef Bernard Guillas of the Marine Room. He and I go back years to when I first opened the Bird Rock Café in La Jolla. He took time while his crew set up and we had a couple of beers, caught up, and discussed the state of dining in SD. As always, the food served at his station was outstanding, as was much of the food at the event. Wine and beer flowed freely and a good time was had by all. I hope to see you at the next event.
 
Cheers,
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering