Saturday, March 15, 2014

In This Issue

• Second Showing: “The Farmer & the Chef” This Weekend
• The Manresa Bread Project Heads to Palo Alto
• Manresa Receives James Beard Foundation and IACP Nominations
• Love Apple Farms
• "Fremont Mandarin Punch" Cocktail Recipe

Second Showing: "The Farmer & the Chef" This Weekend

Cinequest Film Festival 2014 in San Jose has added a second screening of Michael T. Whalen’s documentary "The Farmer & the Chef" featuring Manresa’s David Kinch and Love Apple Farms’ Cynthia Sandberg. Tickets to this special second screening on Sunday, March 16 can be purchased on the Cinequest website.

The Manresa Bread Project Heads to Palo Alto

The Manresa Bread Project debuts at the downtown Palo Alto farmers market on Sunday, March 23. Follow Baker Avery Ruzicka and the project for more details on the newest location, new breads, and more. @ManresaBread @aeruzicka

Manresa Receives James Beard Foundation and IACP Nominations

Manresa is proud to be a semi-finalist for the 2014 James Beard Foundation Awards including Chef David Kinch as “Outstanding Chef” and Chef de Cuisine Jessica Largey as “Rising Star Chef of the Year.” Manresa: An Edible Reflection is also a finalist in the “Global Design” category of the International Association of Culinary Professionals (IACP) Awards. For the latest news on the awards and award ceremonies please visit the James Beard Foundation and IACP websites.

Love Apple Farms

Love Apple Farms’ annual tomato plant sale begins on Saturday, March 29 at Ivy’s Porch in Scotts Valley. Find the right plants for your garden and choose from more than 100 varieties through June 1. For more information on the upcoming tomato plant sale as well as classes and tours at Love Apple Farms please visit the website.

"Fremont Mandarin Punch" Cocktail Recipe

Try the "Fremont Mandarin Punch" cocktail from Jeff Bareilles, Manresa's Wine and Beverage Director.

Fremont Mandarin Punch
1 ounce Plymouth gin
1/2 ounce cherry rum
3 ounces Fremont Mandarin Juice*
1/2 ounce lime juice
1/4 ounce Cointreau
2 ounces soda
1 dash Angostura bitters

• Combine all ingredients and stir. Pour over ice in a rocks glass. Garnish with a Mandarin wedge and leaf.

*Substitute Mandarin Orange juice from your local organic grocer