Friday, January 29, 2016

In This Issue

• The Good Times are Rollin’ at The Bywater
• Celebrate Valentine’s Day with Manresa Bread
• Manresa Celebrates the Best of Citrus Season on February 21
• The Manresa Seasons
• Cook Like David Kinch In Your Home with Feast
• It’s Always Time for Champagne …

The Good Times are Rollin' at The Bywater

David Kinch’s The Bywater is open—bringing a casual New Orleans style eatery and bar to downtown Los Gatos! Stop by for a cocktail or two (they have a great frozen Daiquiri!) or settle in for some gumbo, fried chicken, oysters, and more! The Bywater is located at 532 N. Santa Cruz Avenue. Lunch is available Tuesday through Friday from 11:00 a.m.–2:30 p.m. Dinner hours are 5:00 p.m.–10:00 p.m. Tuesday through Thursday and Sunday; 5:00 p.m.–11:00 p.m. Friday and Saturday. The Bywater is closed on Mondays. Stay tuned for details on brunch by visiting or following on Facebook, twitter and Instagram.

Celebrate Valentine's Day with Manresa Bread

Manresa Bread is offering some sweet treats just in time for Valentine’s Day. Starting the week of February 8 through February 14, pick up some specialty items for the holiday including vanilla and passion fruit macarons and palmiers. For the selection of pre-order items, visit Manresa Bread online.

Manresa Celebrates the Best of Citrus Season on February 21

Manresa's annual celebration of citrus returns on Sunday, February 21 featuring an entire menu dedicated to hundreds of varieties of the fruit. Sourcing from Gene Lester's citrus orchard in Watsonville, the team will feature everything from well-known varieties to some of the rarest finds throughout the tasting menu. The Citrus Modernista dinner is $235 per person, exclusive of tax and gratuity. Beverage pairing is $198 per person. For reservations, please call Manresa at 408.354.4330. The regular tasting menu will not be offered on this evening.

The Manresa Seasons

Manresa is pleased to showcase the latest works from artist David Kimball Anderson’s The Manresa Seasons collection. A resident of Santa Cruz, David’s work has been showcased from the San Francisco Museum of Modern Art to the Whitney Museum of American Art in New York. He continues to exhibit both nationally and internationally. The Manresa Seasons collection is exclusively created for Manresa and sculptures are available for purchase through the restaurant. More information on David and his collections can be found on his website.

Cook Like David Kinch In Your Home with Feast

Find recipes from David Kinch and other chefs from around the globe in the new food app, Feast! There are 500 recipes perfect for your home kitchen—including Chef’s Nasturtium Risotto and Bitter Chocolate Sorbet! Feast also includes technique videos, shopping lists, personal stories, and more. Download Feast in the App Store.

It's Always Time for Champagne ...


While the last post for the Manresa Journal focused on bubbly for the holiday celebrations, there is no question that quality Champagne should not be reserved for celebrations exclusively, but should be enjoyed as often as possible, so I thought we would double-up on one of the best wine styles in the market.  While we looked at one of the top grower-producers in Champagne last time, I thought it would be interesting to look at one of the major players in the Champagne grandes marques, Louis Roederer.

This past year Louis Roederer introduced its first new Champagne to the market since the introduction of Cristal Rosé in 1974, a Brut Nature that features a label designed by the famous French designer Philippe Starck. Starck did not just design the package, but was involved in the conception of the cuvée and the blend as well. With this wine, chef de cave Jean-Baptiste Lécaillon and Starck wanted to create a “modern” Champagne. With an outlook toward the future, and this idea nicely dovetailed with some experimentation that Lécaillon had been performing in the vineyards and cellars since 2000, as the winery began to consider the impact global warming was going to have on the winegrowing of Champagne. The team at Roederer decided to work with a single vineyard in Cumières that tended to handle hotter vintages well, and began to produce wines from this vineyard in ways that were not traditional to this venerable Champagne house. It was these experiments that Lécaillon and Starck turned to as they looked to produce something together. The much riper grapes produced in the warm vintage of 2006 produced a wine that was very suitable to bottling with no dosage, the sugar added after disgorging that typically brings a high-acid wine like Champagne into balance. Normally, a Brut Nature Champagne can be very acidic and austere, but the ripeness and roundness of the vintage and vineyard site have made a Champagne of great texture and elegance, the Louis Roederer Brut Nature 2006. —Jim Rollston, Wine Director