June 5th, 2014

Cava Siglos

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It was 8.30pm. The hinterland when it is too late to drink horchata and too early to get lost in booze and tapas. Cava Siglos just looked too tempting, with its elegant glow radiating out, into Calle de Caballeros. My eyes adjusted to the twinkling delights in front of me as I watched the bar man muttering to himself, uncorking a fancy looking bottle of rioja The first row of spirits was a guided world tour of the history of gin. And above that towered a walled labyrinth of sherry, whisky, everything – all prize fighters of distilled majesty.

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CAB Collective

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Paso Robles is known as a city in the middle of California that most mispronounce (pronounced Pass-oh Ro-bulls) or think is just a stop on the way to Napa. However, Paso Robles is much much more. “Paso” is quickly making it’s mark to being one of the most beautiful wine and culinary landscapes in the region. In fact it has taken the art of wine making, sustainability, and culinary curiosities to a level all its own. And rightfully so! With a rich history of travelers and agriculture, it’s story is one I think everyone should know.

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First Annual Bite at the Beach

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Beyond the studio’s guard post, at which a cluster of security officers are checking driver license’ and writing down names, sits a long, lonely road–one which must be traveled by foot— manned on both sides by volunteers sporting white shirts with “Bite at the Beach” emblazoned across the chest in bold blue and orange hues. One of said volunteers catches my eye, points to a white tent further down, and answers before I can ask: “The party’s thataway!”

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