In This Issue

Mauro Colagreco of Le Mirazur
David Kinch at Blackberry Farm
David Kinch Debuts Koto Collection with Steelite
Love Apple Farms
"Blood and Sand" Cocktail Recipe

Mauro Colagreco of Le Mirazur

Save the date for a very special wine dinner on Monday, October 29 at Manresa featuring Rutini Wines from Argentina and Chef Mauro Colagreco of the two-Michelin star restaurant Le Mirazur in Menton, France. Born and raised in Argentina, Chef Mauro’s Italian roots and time spent cooking around the globe make for a culinary experience like no other at Le Mirazur. Chef Colagreco received his second Michelin star in 2012 and is number 24 on this year’s list of the “World’s 50 Best Restaurants.” David Kinch is excited to welcome his longtime friend back to the kitchen at Manresa for a special collaborative menu, each paired with award-winning Rutini Wines. The eight-course wine dinner is only $185, including wine and excluding tax and gratuity. For more information and reservations, please call 408.354.4330.
Photo by López De Zubiría

David Kinch at Blackberry Farm

From September 16–19, Blackberry Farm in Walland, Tennessee opens up its kitchen to David Kinch for a special food and wine weekend. Guests will have an up-close-and-personal opportunity to interact with and learn from Chef Kinch through cooking demonstrations and dinners. Celebrated Sonoma-based wine importer Mannie Berk will pair exclusive wine selections with Chef Kinch’s cuisine throughout the weekend. For more information on this food and wine weekend, please visit Blackberry Farm.

David Kinch Debuts Koto Collection with Steelite

This fall, David Kinch will debut a collection of plateware with Steelite International, a world-leading manufacturer and supplier of award-winning tabletop collections. Named the “Koto Collection,” the line is inspired by ancient Japanese Tenmoku glazes and was created in collaboration with Steelite’s Head of Design, Andrew Klimecki. The collection will make its official debut at the StarChefs.com “International Chefs Congress” later this month. Stay tuned for more details.

Love Apple Farms

Check out Love Apple Farms’ roster of classes heading into fall. Get the basics on beer making, learn how to prepare your winter vegetable garden, or take a class on artisan ice creams with Kendra Baker of The Penny Ice Creamery. For a complete roster of classes, click here.

"Blood and Sand" Cocktail Recipe

Blood and Sand is a scotch based cocktail introduced in 1922. It was named for Rudolph Valentino's 1922 bullfighter movie Blood and Sand. The red juice of the blood orange in the drink helped link it with the film. The recipe first appeared in The Savoy Cocktail Book, originally published in 1930. Blood and Sand is one of the few classic mixed drinks that includes scotch.

Manresa Blood and Sand
3/4 ounce Talisker scotch
3/4 ounce Noilly Prat Rouge
3/4 ounce cherry infused rum, or substitute with Heering cherry liquor
2 dashes orange bitters
Orange peel
Luxardo cherries

• Add all liquid ingredients to stirring glass with ice and stir.
• Strain into coup.
• To garnish, take a long twist from an orange and clean up the edges. Stick a tooth pick through the twist, then through a Luxardo cherry, then back through the twist, wrapping it around half of the cherry, and repeat with another cherry.