Issue link: http://digital.copcomm.com/i/33511
THE MESSAGE Aromatic Frame of Reference F rench parfumeur Alexandre Schmitt enlightened winemakers and industry professionals in late April with a structured tour of the aromatic universe. During the Olfactory Seminar, hosted by Tolosa Winery and Edna Valley’s Center of Effort, Schmitt introduced aromas by archetype, by circulating sticks dipped in essential oils and distilled absolutes. Schmitt offered examples of specifi c aromas associated with oak barrels, fermentation and wine fl aws Alexandre Schmitt. Executive Chef Omri Afl alo of Bourbon Steak, San Francisco. The Bourbon Steak Philosophy an Francisco cuisine has never been the same since award-winning chef Michael Mina launched his career at Aqua 20 years ago. Now he has come full circle by moving Michael Mina restaurant from the Westin St. Francis on Union Square to the original Aqua location at 252 California Street. In its place and occupying the same black marble-columned location in the St. Francis, Chef Mina has opened one of his newest concepts, Bourbon Steak. It’s classic Michael Mina, with many of his sig- nature dishes, such as duck fat French fries with three house-made sauces—a defi nite nod to comfort food with an emphasis on locally-grown organic fare. S “The main thing is our farm-to-table philosophy,” says Omri Afl alo, Executive Chef of Bourbon Steak San Francisco. “This is a city that’s all about what’s going on the plate and where it comes from.” In keeping with the Bourbon Steak philosophy, the adjacent Clock Bar, just across the historic lobby, has a seasonal “farm-to-glass” approach to both classic and imaginative cocktails that feature local fruits, herbs and berries, plus handcrafted mixers such as natural lacto-fermented carbonated sodas from Drinkwell in Dixon, California and mixers from Small Hand Foods in Berkeley. Indeed, it’s no longer how much you eat and drink, but what you eat and drink. —R.C.H. 18 / the tasting panel / june 201 1 to provide professionals with an aromatic frame of reference. —Laura Sanchez A Col Solare Moment Lead Bartender Heather Leonard and Wine Director/ Sommelier Chris Barragan of L.A.’s Saddle Peak Lodge meet up with Jen Abed, Ste. Michelle Wine Estates Business Development Manager/SoCal, to taste through some recent and future vintages of Col Solare. See more on page 52. The Grand Mint Julep Brown-Foreman’s Chief Entertainment O∞ cer Tim Laird and Woodford Reserve Master Distiller Chris Morris. A t the 137th Kentucky Derby, Brown-Forman sold its shiny $1,000 Mint Julep cups. The past three years, the Mint Julep Cup Experience has raised more than $250,000 for horse- related charities. The sterling silver mint julep cups featured Woodford Reserve exclusively and are popular among celebri- ties attending “the fastest two minutes in sports,” including celebrity chef Bobby Flay and Food Network star Guy Fieri. —Fred Minnick PHOTO: FRED MINNICK PHOTO: RICHARD CARLETON HACKER PHOTO: ROB BROWN