Time for a Change

by whitney on June 1, 2014

Next month will be the 5 year anniversary of this little blog. What? That just seems crazy when I type it out. It’s been a wild ride, but I’m even more excited about what’s in store. I’m building a brand new site! It will be home for the blog as well as my shop and more video content and other fun stuff. So, hang in there. BHMF is going to go dark for the next month while I work my little butt off getting the new site up and running. Stay tuned for a July launch!

dreamy

An Unmarked Bottle

by whitney on May 24, 2014

Sometimes everything decides to break at the same time. That time is right now and one of those things is my camera. It’s off to Canon for however many weeks it takes for them to figure out what’s wrong, fix it and take my money. Sometimes a winemaker leaves you an unmarked bottle of wine and a handwritten note asking you to taste it and let him know what you think. That time is right now and that winemaker is Michael Christian of Los Pilares in San Diego. Then your day feels not as bad and you go to a potluck with friends and drink that wine and take photos with your phone.

los pilares muscat

The wine? 2013 Los Pilares LaDona Sparkling Muscat. Everyone at the party was curious about this dark bottle of mystery, so we popped the top immediately. It was a hit! Delicious and drinkable and perfect for our al fresco situation with heaps of fried chicken. If you’d like to know more about the wine, this is what Michael wrote in his sweet note. Kind of sums it up better than I could’ve…

“Sustainably grown by an Italo-America-Indian family on the reservation near Valley Center in San Diego County. Foot-stomped and left to ferment naturally on the stems and skins for 72 hours. Pressed. Set aside some of the partially femented must in a refrigerator to retard fermentation. When dry in tank, blend and bottle under crown cap. Not disgorged. Superbly drinkable. Ginger, lime, orange blossom, hint of bitter/sour tannins balancing barely detectable R.S. (No SO2) 30 cases.”

in the glass

So if you thought that wine from San Diego sounds like a bad idea, think again. Mkay?

Hangover Hydration

by whitney on May 18, 2014

Monday mornings for me are all about getting my body back on track. Because we all know that on the weekends one can stray from the virtuous path of kale and coconut water. Like get lost somewhere 30 miles off the freeway kind of stray. So, at the beginning of the week I like (and need) to reset, energize and hydrate. LOTS of hydration necessary.

hangover

I don’t own a juicer. I also don’t want to buy a gazillion pounds of veggies and fruit every week to make juice. I recently discovered Aloha, which is green juice in powder form. I honestly thought it was gonna be gross, but I find it surprisingly mellow and drinkable.  I can pop one in my purse on the go and add it to any beverage I want. I prefer to just use water, but it’s a great addition to a smoothie too. I really like the company, how they operate, and the ingredients used. And I was not paid to say any of those things. I’ve also been drinking a giant glass of room temp lemon water every morning before I do anything else. I think this will remain a permanent fixture in my daily routine. It wakes me up and get things moving.

FYI – I must mention that I am obsessed with Zico chocolate coconut water. It’s the only thing I like to chug when I am super hungover. That and a liter of sparkling water and I’m golden. Wait. That and a liter of sparkling water and a cheeseburger. Thanks.

Garlic Knot

by whitney on May 12, 2014

The garlic knot to end all garlic knots. I found it. I ate it. My fingers were covered in olive oil and my mouth coated in the aroma of what could have easily been a hundred roasted garlic cloves tucked inside the doughy goodness. I was an animal. I did it for the food.

GARLIC KNOT!

rosanna

brovia trio

Where did I eat this amazing creation? Milo & Olive. The staff at Domaine LA headed there for one of the handful of dinners we have each year together. It did not disappoint. Neither did the wine. Read the full post here to see what was in our glass.

New Orleans, Again

by whitney on April 30, 2014

Welp. I leave for New Orleans in a couple of days and couldn’t be more pleased as punch about it. I’ve been lucky enough to visit Nola once a year for the past 4 years. I feel a special little bond to the city and its denizens, as most people do upon visiting. I mean how could you not? Now that one of my best friends decided to up and move there (so jealous it hurts), I have even more reason to fly my ass out there. And to love it even more. To get myself amped up for the trip, I took a walk down photo memory lane. Here are some photos from visits past that I love, each one revealing a different kind of feeling that The Big Easy gives. And if anyone can tell me what’s going on in that flaming photo down there, I’ll give you a prize mad respect.

the quarter

cochon

beignet dust

brulee

porch life

See you on the flip side! Until then, you can follow along with my sure to be debaucherous adventures on Insta @ubriaca.

Delectable

by whitney on April 27, 2014

Have you guys heard of Delectable? If the answer is yes, thumbs up to you and you can stop reading right now but you should just keep reading because we’re friends. If the answer is no, you are dead to me. Kidding! I love you. So, Delectable. It’s awesome and the only “wine app” I use. I am slightly obsessed with Instagram and this is basically the wine version of Insta, so it’s a perfect fit for me.

out and about

This is how it works – you take a photo of the wine you are drinking, rate it on a scale of deep frown to excited smile (the technical terms), and post it. The magical wine elves of Delectable then identify the wine, and you can even buy it right there through the app. They work with various retail outlets around the country to find the wines, because they do whatever is takes to bring the wine you want into your life! The other thing I love is being able to stalk all my wine peeps and see what’s in their glass. You can follow people, people follow you, you get it.

You can check out my Delectable feed to see what I’ve been drinking lately, including the thirteen wines NINE people consumed at my last Wine Wayfarer gathering.

How to Throw Yourself A Birthday Party

by whitney on April 20, 2014

Honest talk- I love to celebrate me. Because why the hell not? Embrace it. Shine bright. We all get one day a year when we can capitalize on the attention and me magic, so take advantage. Throw yourself a damn birthday party. Make it great, but make it easy. You deserve it.

whitney bday girl

My next birthday is fast approaching and I’ve been thinking on last year’s celebration. It was awesome and I was surrounded by almost all of my favorite people in a lovely setting with food and booze. Can I outdo myself this year? I can try.

Here are some of my tips for throwing yourself a birthday party…

Home decoration plays a pivotal role in setting the tone and atmosphere of any party, especially during a birthday celebration. It’s not just about creating a visually appealing space; it’s about crafting an environment that resonates with the celebratory spirit and makes guests feel welcomed and comfortable.

What I loved the most was the cute animal decor set, especially the artistic owl feathers that added a whimsical touch to the ambiance. I believe I can certainly outdo myself this year by incorporating more creative elements into the home decor, ensuring my birthday celebration shines even brighter and becomes a memorable experience for everyone involved.

– Resources has revealed that it is always better to throw the party at someone else’s (awesome house that was just well cleaned and painted by the best house painter near me).

With the professional help from Pressure Washing in Pittsburgh PA , you don’t wanna be cleaning up, or worrying about your neighbors, or your new couch. Return the favor when they need you and your house.

– Set up a self serve bar. Have anything anyone would need to quench their thirst (water, ice, wine, beer, cocktail fixings) and then forget about it. And drink it. Let the machine operate without you. PS- I’m particularly fond of a margarita bar with fresh juices.

dranks

– ORDER PIZZA. Or Thai takeout or whatever. Don’t cook a thing. Have your foodie friends contribute sides, a salad, and snacks in lieu of any gifts. We’re grown. We don’t need any more stuff, right? I’ll take booze and food. Thanks. Or I’ll take presents too, who am I kidding.

– Buy a plain iced cake (ahem, Baskin Robbins ice cream cake!) and decorate it. Add some fresh flowers, sprinkles, or other decorations and you’re golden. It’ll look supah fancy. Or just buy a couple dozen donuts. Nobody doesn’t like donuts. If you’re looking fro franchise information, you can get more from Dunkin which is a popular brand in that field.

friends!

ALSO, employ one of your dearest friends to document the party and take pics of you looking fabulous so you can blast hot pictures of yourself across ALL social media platforms and online dating profiles.

Photos by Joy Wilson

Bottle Stock Spring Trunk Show

by whitney on April 14, 2014

Angelenos! Please join me this Saturday at Platform in Highland Park for Bottle Stock‘s Spring Trunk Show and Róse Tasting. I’ll have the full lineup of B/S goods including our ERMIE collabo of hand-dyed indigo + cochineal wine totes and cocktail napkins, as well as the debut of a few new items!

bottle stock spring trunk show

Oh! There will also be pink wine! How could I forget. I’ll be pouring three of my fav róses of the season (suggested donation).

See you there?

Me Time

by whitney on April 8, 2014

I need ME TIME!! I’m screaming. But seriously, it’s important. I cherish the moments when I find a pocket of time in a day when I don’t have to be anywhere, do anything, or see anyone.  Sometimes, I waste it by watching stupid YouTube videos and stalking people on social media. BUT. But. Sometimes, I pick some roses from the bush in front of my bungalow (that I didn’t plant!) and pour myself a glass of wine. When you’re only worrying about yourself, you can be selfish in your wine decisions. What is it I want in this exact moment? Something pink and cold and tart. Done!

pink and red

I poured myself some 2013 Teutonic Pinot Noir Rosé and dang was it delicious. I’ve really enjoyed everything I’ve tasted from this Oregon winery and was so excited to dig in to this new release. It was almost prickly on my tongue, so young and fresh. A perfect way to end a 90 degree day here in LA. As we are only in April, I fear a brutal summer ahead. But, that just gives me an excuse to drink more rosé. So, I guess it won’t be all that bad.

teutonic

Lady Somm Style: Dana Frank

by whitney on April 4, 2014

Dana Frank is a busy lady. She’s the wine director of Ava Gene’s in Portland, co-owner (with husband Scott) of Bow & Arrow Wines, and mom to Orly. Her wine list at AG is strictly Italian, so she certainly has a soft spot in her little wine-soaked heart for vino. My kind of lady! Dana has a palate and approach to wine that I respect and am inspired by. She is the perfect example of the modern sommelier-  without attitude (or a suit)- just pure passion for her wines and her guests. And always a big smile.

dana

How did you become a sommelier?

I became interested in wine because I’ve always loved food and cooking. I returned to Oregon in 2003 after almost four years in the peace corps in Romania. I was sort of in shock being back in the U.S. and I didn’t really know what I wanted to do with myself, so I took a paid apprenticeship as a pantry and pastry cook in Bend, in central Oregon. After a year as a pastry chef, and ungodly hours in a small kitchen with four male cooks, I was really craving the interaction with guests in the dining room. I left the kitchen and took a job at another restaurant in Bend, this time as a server with no wine experience. But I fell into the right place at the right time, trained by front-of-house professionals from San Francisco and Jackson Hole.  And I was tasting and talking about wine all the time. With support and encouragement from my co-workers and tasting group I took my Level 1 exam through the Court of Master Sommeliers and moved to Portland after passing.

Since being here, I’ve passed my Certified Exam and have worked in most facets of the wine business. My husband, Scott, and I were both retail buyers back in the day. I worked for Triage Wines, a now-defunct importer and wholesaler representing the likes of Louis/Dressner, Skurnik and José Pastor. I was the direct sales manager for the Casteel family at Bethel Heights Vineyard. And in 2010, Scott and I started our winery, Bow & Arrow. Scott makes Loire-inspired wines with fruit from the Willamette Valley at our winery in Portland, and I help where needed. After nearly 10 years working in wine, I’ve realized my heart lies in the restaurant business, and I’m now running my fifth wine program. It’s my favorite job, being a wine director and a sommelier, and although it’s not a job that gets quite as much play in Portland as it does in other cities, I really can’t imagine doing anything else. I go to work everyday, excited to do what i’m doing, grateful to be learning.

What’s your go-to look/daily uniform for work?

Portland is really casual, so I try to strike a balance between dressed-down and professional. Our front-of-house staff can wear anything they want, so I follow suit, in my own way. I generally wear skinny jeans or printed pants with heeled booties or clogs and some kind of a fun, bright-colored top, or a classic white t-shirt. The focal point of Ava Gene’s is a wood-burning hearth at the chef’s counter, so the restaurant always feels warm. As a result, I wear a sleeveless shirt most nights. Sometimes I’ll throw on a pencil skirt with a simple tank top, or a knee-length dress, but I find pockets totally necessary for my job, so pants are my go-to.

My make-up routine is spartanly simple, and I don’t even wear lipstick (I hate the half-worn-off look in the middle of service), so my face is the same whether I’m working or not. I love a good statement piece of jewelry. Depending on the day, it’s either a short, chunky necklace, or a long delicate necklace and gold or silver hanging earrings. Since I have short hair, I wear a necklace or earrings everyday, as well as my wedding rings and, lately, a big vintage navajo turquoise ring on my right hand.

Do you transition your outfit from daytime duties to nighttime floor action?

I can get away with wearing the same outfit day to evening for service. During the rainy season, I’ll often wear rain wellies and bring my work shoes with me. My admin days normally end around 6pm, so I usually wear sneakers or boots those days, and if I’m hanging in the warehouse schlepping wine or doing inventory, I’m almost always in a sweater or sweatshirt and a scarf.

dana b/w

 What are the three things you can’t leave home without when heading to the restaurant? 

  1. Pencil case (holds pencils, pens, wine key, and chapstick)
  2. Phone
  3. Contact lens case and glasses. My 12-hour shifts are brutal on my lenses.

Three things a somm should never do or wear?

1. Be a know-it-all. The world of wine is massive, and we can always, always learn more. I can’t stand competitively talking about wine. That whole “I’ve drunk that wine, I know this winemaker, I have 15 vintages of x in my cellar” drives me bonkers.

2. Overtalk. Read your guest and know how much information they want from you, and how they want you to interact with them. I think being a great somm is about giving your guests an experience, not a lesson.

3. Make a guest keep a wine they aren’t enjoying. I’d rather take a wine back, pour it by the glass, sample it to staff, share it with other guests, than force a table to drink and pay for a wine that won’t contribute positively to their evening.

What wine (or wine region) on your list at Ava Gene’s is exciting you the most right now?

It’s a three-way toss-up: Sardinia, especially some of the bright, fresh versions of Cannonau and Bovale now available on the West coast. Northern Piedmont, because I’ve been incredibly excited about some offbeat things like Avana and Bequet as of late. And the Langhe, for the stunning Rieslings and Riesling blends that are perfect for this time of year. But, It’s actually really too hard to choose what I’m most excited about. Writing a list that’s 100% Italian means there’s something piquing my interest, pushing my button every week. A few weeks ago it was Marsala and Sagrantino.

What do you usually drink and/or eat at the end of a shift?

Either a glass of white or rosé while i’m buttoning up at work, or a Negroni or rye whiskey on the rocks after my shift.

Photos by Travis Blue