UPdate:
This is the link to the San Diego Wine and Food Festival:
http://wine.about.com/gi/dynamic/offsite.htm?site=http://www.worldofwineevent...
8:25 AM
October 11, 06
Just got invited by Thom McAliney
Chef for Brandt Beef to attend the
San Diego Wine and Food Festival,
November 9, 10, 11, 06.
I took a great photo of him
at the Slow Foods Fundraiser this summer.
Brandt Beef is a vertically integrated
family company with 100,00 head in So Cal.
GM for Brandt Beef, Brian Mcready, was
interested in discussing sustainable food system
with Enchanted Garden Sponsor Anthony Zolezzi.
Tom, their executive chef, expressed an
interest in creating a 100% organic herd.
Anthony is the co-author of the book
"How Dog Food Saved the Earth."
This book is a fictional account of the impact
of the main character visiting strawberry fields
that were both organic and pesticide driven
and having a life transformation as a result.
Martin, the main character in the story,
is compelled to do something. He joins together
with what the book describes as "ordinary
people" like you and me, to take on
some signficant problems that will lead
untimately to saving our earth.
The story is based on the experience of
Anthony who is an entrepeneur in the Natural Products
Industry and has inspired many companyies.
He is on the board of directors of the
Organic Center.
The Mission of the Organic Center is to
raise Organic usage in the nation from 2%
to 10% by 2010.
In the book, Martin and friends
start a pet food company.
Pet Promise, one of Anthony's real life partnerships
has been instrumental in his raising the bar on high quality
antibiotic free pet foods. Pet Promise is highly reocmmended
by Andrew Weil, the noted M.D.
Anthony has been instrumented in helping organize
family farmers and ranchers and finding ways for them
to make profits through using their by-products
in high quality pet foods free of antibiotics.
Pet Promises latest activity is helping to save
the Bison herds through motivating
sustainable ranching practices.
I met Thoomas McAliney, the Chef for Brandt Beek,
at the summer Slow Foods Fundraiser.
One of my goals is to have a source of antibiotic free
cow manure for our Enchanted Garden, and for local organic farms.
Cow manure is an essential ingredient in making
Biodynamic Compost. It is also an essential ingredient
in building up compost and soil.
There are few sources of cow manure in San Diego County
that are pesticide free.
___
Other Links:
Brandt Beef:
Http://www.brandtbeef.com
Pet Promise:
Http://www.petpromiseinc.com
Organic Center:
http://www.organic-center.org
Celebrate the Craft:
The Lodge at Torrey Pines Celebrate the Craft
Event this Sunday
October 15, 06
http://www.celebratethecraft.com/
In the tradition of renowned culinary enclaves like Provence and Tuscany, California - and San Diego in particular - is embracing local and regional ingredients. Showcasing the abundant resources and flavors of the area by using a remarkable network of local farmers, ranchers and regional vintners, restaurateurs allow visitors to touch, smell and taste the very essence of California.
In recent years a profusion of new and inventive chefs have migrated to the San Diego area opening restaurants that emphasize the local abundance of “fresh,” “flavorful” and “simple” foods readily available. Believing in the power of simple foods, prepared beautifully, these chefs create memorable meals relying on the outstanding quality of the ingredients rather than complicated sauces and seasonings.
To showcase the California’s bounty and the exceptional ways it is now being prepared, a select group of San Diego chefs will gather on Sunday, October 15th to “Celebrate the Craft.” This annual festival will feature representatives from across California’s culinary spectrum gathering to demonstrate, discuss, showcase and taste the vast array of premium food products available throughout the state. With cooking demonstrations, tastings and a culmination dinner prepared especially by participating chefs, “Celebrate the Craft” is certain to delight those who long for delicious food prepared with natural ingredient and authentic care.
"Thanks to the fact that San Diego and its environs offer a 12-month growing season, the area has an incredible variety of fresh produce that cannot be found anywhere else," said Jeff Jackson, executive chef at the Lodge at Torrey Pines. "The different micro-climates throughout the state allow us to obtain on a daily basis an abundance of foodstuffs including fresh avocados from the northern part of the region, where it is a bit cooler, lettuce from the warmer desert areas and strawberries which flourish in the cooler coastal regions."
Scheduled events include:
· Picnic on the Arroyo Terrace: On Sunday, October 15, guests of "Celebrate the Craft" can explore their culinary curiosity by visiting food stations featuring area growers, vintners and suppliers to sample products and meet those who create them. The festive picnic-style event will feature a bluegrass band for a musical backdrop and Pacific views from the Arroyo Terrace at The Lodge at Torrey Pines. The tasting runs 11:30am-3pm for the general public.
Cost: $65 per person; For tickets: (858) 777-6635
Local Chefs at the Celebration of Craft:
http://www.celebratethecraft.com/chefs.html