Issue link: http://digital.copcomm.com/i/221505
Mia keeps the menu seasonal. Left to right: Locally sourced Delicata squash are grilled; Mia serves pumpkinwhiskey purée, featuring Masterson's Whiskey; the complete menu features spaghetti squash with black truffles, roasted delicata squash with grana padano shavings and balsamic reduction, sautéed Brussels sprouts with pork belly and jalapeños and pici pasta with Mia's Kitchen tomato sauce over a bed of burrata and basil. With no formal training, Mia is self-taught in the kitchen, and lets local and seasonal ingredients guide her. "Creating Mia's Kitchen has been a true passion project for me," she says. "Growing up in a wine-focused household, food was always right there at the center of things, and it's been incredibly fulfilling to get to put my name on a product that's a reflection of something I love." August Sebastiani, whose Sonoma-based company The Other Guys has expanded the Sebastiani legacy into the world of spirits with super-successful products like Kirk and Sweeney Rum, Uncle Val's Botanical Gin and Masterson's Whiskey. "Our spirits portfolio is a small operation, and the growth of our company is limited only by our supply," says August. The Other Guys' spirits portfolio is accompanied by a line of playful, innovative wines, such as Plungerhead Lodi Cab. "We began strictly as negociants, and are making a concerted effort to working our way into the growing side with some upcoming projects," says August, President of The Other Guys. In early 2014, the label will be rolling out a high-end Pinot Noir called Gehricke, made from Sonoma-Carneros fruit with an added level of family fun: Mia's husband Kendrick is the winemaker on this upcoming release. The next generation of Sebastianis enjoy one another's food and wines over plenty of laughs. "This is an opportunity to discuss wine in the context in which it is intended," says Donny, who explains that his father's philosophy of food and wine pairings has been passed down. "We grew up eating lots of food and drinking lots of wine, but there was never a huge fuss made out of specific pairings," he explains. "We eat the food, we drink the wine—that's it!" december 2013 / the tasting panel / 67 TP1213_064-103.indd 67 11/23/13 8:34 PM