Issue link: http://digital.copcomm.com/i/17414
Sonoma’s Dynamic Duo E xecutive Chef Janine Falvo and Sommelier Chris Sawyer, the team behind Carneros Bistro & Wine Bar at the Lodge at Sonoma, create a showcase for the region with farm-to-table cuisine and world-class wines. Falvo creates refi ned, imaginative cuisine based on fl avor-packed ingredients, many of which are sourced from local purveyors like Don Watson and Oak Hill Farm, among others. Farmers often drop by the bis- tro with special ingredients for Janine, who uses gentle techniques like sous vide and emphasizes textures, colors and aromas for a heightened experience. Sawyer’s locally-inspired wine list explores Sonoma’s diversity—“The region has the highest concentration of varieties anywhere in the U.S.,” he says—and features wines by the glass and different themed fl ights each month. October is Little Italy Month at Carneros Bistro with Californian versions of Italian varietals by Sebastiani, Muscardini, Highway 12, Seghesio and others. “There’s never been a better time to be a sommelier,” observes Sawyer, who sources many of his wines directly from producers and offers 25 to 35 wines by the glass. With fi ve years of collaboration under their belts, both the chef and the somm draw inspiration from the other’s creativity. “We may fi nish each other’s sen- tences,” observes Sawyer, “but we each bring a distinct point of view to the table.” —Deborah Parker Wong Medea co-founder Matt Sandy. It is easy to highlight Medea vodka’s remarkable technical, engineer- ing and manufacturing achievement. Upon tasting this Anthony Dias Blue–rated 93-point vodka, few have refuted that it is delicious, pure and smooth. But I recently realized that Medea is evolving beyond being the best of both worlds. Visiting a legendary retail account on Sunset Boulevard, I pre- sented the proprietor with a Medea bottle with his name on it. “Another gimmick,” he reacted; “What will they come up with next?” The Southern Wine & Spirits representative with me then pointed out a black and white photo on the wall depicting the store in the 1950s. I changed the message on the bottle, and said to the propri- etor, “Imagine I was coming to the celebration of your store’s 50th anniversary and brought you this bottle,” turning his attention to the message “CONGRATULATIONS” scrolling across the bottle. “Wow,” he smiled, “Now that’s cool.” What therefore began as a passion to bring innovation to the Executive Chef Janine Falvo (front) and Sommelier Chris Sawyer of Carneros Bistro & Wine Bar. 46 / the tasting panel / october 2010 spirits industry has evolved into a brand that represents love, care and compassion. Next time you bring a bottle of Medea to a party, or as a gift for friend or loved one, program something special that relates to their passion. Surprise them with true heartfelt emotion to show them you care. Medea’s Message from the Field THE TASTING PANEL has been bringing you an up-close-and- personal look at Medea Vodka for the past few months, but we fi gured it was time to let this brand—with its iconic, pro- grammable LED display bottle—speak for itself. Here’s what Medea co-founder Matt Sandy has to say about the vodka that’s got a voice.