• David Kinch Honored with Doctorate
• Wine Enthusiast’s “Best 100” Announced
• David Kimball Anderson Presents Summer
• Summer Vacation!
• Love Apple Farms Boutique
• "Young Americano" Cocktail Recipe
Sunday, June 29, 2014
Wine Enthusiast magazine has announced its list of the “Best 100 Wine Restaurants in America” and we are honored to be included. Editors searched high and low across the United States to compile this year’s list and California comes out on top with having some of the most restaurants represented. Look out for the issue on newsstands the week of July 10. In the meantime, check out the “100 Best” here.
Labels: Wine Enthusiast
The second pieces in “The Manresa Seasons” sculpture series by Santa Cruz artist David Kimball Anderson are on display at Manresa through the summer. The pieces are composed of bronze, steel, and paint and are available exclusively at Manresa.
It has been an exciting year so far at Manresa and we are taking a little break over the July 4th holiday weekend. Manresa will be closed following service on Thursday, July 3 and will reopen on Wednesday, July 9. While we will be checking phone reservations periodically, we recommend making reservations for regular service online in the meantime.
Love Apple Farms recently introduced an on-site specialty boutique featuring some of its students’ favorite garden tools, products, plants, and more. Stop by weekend days from 10am–4pm to check out all of the offerings. The store is located at Love Apple Farms at 2317 Vine Hill Road in Santa Cruz. Guests are welcome to take a self-guided tour of the farm or sign up for a docent-led tour. For more information on the farm and upcoming classes, please visit the Love Apple Farms website.
Labels: Love Apple Farms
Try the "Young Americano" cocktail from Jeff Bareilles, Manresa's Wine and Beverage Director.
1 1/2 ounces Vergano Americano
1 1/2 ounces Talisker 10 Year old Scotch Single Malt Whiskey
1/4 ounce C&B's Old Fashioned Quinine Tonic
1 lemon peel
1 Luxardo Maraschino Cherry
• Combine all ingredients in a beaker with ice and stir. Strain into a coup glass and rub glass rim with lemon peel then place in cocktail. Finish with a Luxardo Maraschino Cherry.