01/22 - The Post Ranch Inn Story

About Post Ranch Inn

Nestled on the cliffs of Big Sur, Post Ranch Inn is a sanctuary of natural luxury – small, serene, seductive. High atop the California Coast, the inn offers an unforgettable escape for a honeymoon, anniversary, romantic getaway or relaxing vacation. With endless views of the Pacific Ocean in one direction and mountains in the other, the rest of the world seems blissfully far away. Here, romance and connection thrive.

Acclaimed by guests and the media, Post Ranch is renowned worldwide for its natural luxury, fine dining, transformative spa treatments, gracious service and green initiatives.

Organic architecture embraces the dramatic beauty of the Big Sur coastline. Accommodations, distinctive and unique, combine rustic elegance with luxury and comfort.

Sierra Mar restaurant offers acclaimed dining, a vast wine list and a breathtaking setting overlooking the Pacific coast. Guests can relax by the pools and take in the splendid views; rejuvenate with an in-room massage, spa treatment or daily yoga class; or explore what nature has to offer. Picturesque Monterey and Carmel are a short drive away.

Post Ranch Inn is a member of Preferred Boutique hotels.

Our first guest is Mike Freed, Managing Partner of Post Ranch Inn, the visionary behind the potential of this iconic property, renowned worldwide and a haven of peace, luxury and charm.

Chef John Cox

 Chef John Cox is the Executive Chef at Sierra Mar. Chef Cox’s start in July 2012 marked a return to Sierra Mar, where he began his professional career in 2001. He joined us from his position as executive chef at La Bicyclette and Casanova restaurants in nearby Carmel, where he initiated dynamic, daily changing menus focused around locally sourced ingredients. The successful concepts and menus soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food & Wine magazine.

Prior to his time in Carmel, Chef Cox spent time immersing himself in Hawaii’s island cuisine and the bold, spicy flavors of the southwest in New Mexico. He trained at the New England Culinary Institute, where he is still a board member. Be sure to follow Chef Cox’s blog by clicking here.

Dominique DaCruz

Wine Director

Wine enthusiasts can spend hours reading the acclaimed wine list from our vast Grand Award-winning wine cellar, with over 13,000 bottles and 2,600 selections. Diverse offerings feature new- and old-world wines from prestigious estates and desirable small producers with limited availability. The philosophy and expertise of Wine Director Dominique DaCruz is the guiding force behind our acclaimed cellar. He shares sommelier duties with Restaurant Manager Wanda Straw.

For those who share a passion for wine, we offer VIÑA. This special wine retail program enables guests to recreate at home the memorable wine experiences they’ve enjoyed at Sierra Mar. To inquire about VIÑA, please email info@vinawines.com.

After a massage on your deck,how about a balancing Shaman?

The Post Ranch Inn Shaman Sessions

John Rasmussan, Shaman

Post Ranch Inn’s shaman calls on nature and ancient wisdom to help create physical, mental and emotional well-being.

ILLUMINATION
Balances and cleanses imprints that predispose us to negative conditions. Boosts energy, vitality and immunity.

SOUL RETRIEVAL
Uncovers the source of past trauma, retrieves lost energy, removes limits and incorporates the energy of your power animal.

DESTINY RETRIEVAL AND DIVINATION
Incorporates the energy of who you want to become and reveals the obstacles and opportunities along the path.

BANDS OF POWER
Installs energetic bands that filter energies directed towards you so that they nourish your body.

FIRE CEREMONY
Let go or invite in, purify, transform. Your shaman leads you through the journey, drawing on the fire to heal, renew and energize, and open the possibility of change.

DRUM JOURNEY
The ancient voice of the drum beats as your shaman guides you to gather energy from the past and future and help you focus on being fully present in the now. The shaman provides simple but potent set of tools to enhance health, happiness, and relationships.

And drift into sunset....

What is a Shaman and Shamanism?

The actual word, Shaman, comes from the medicine people of Siberia and has been widely adopted throughout the western cultures to describe someone who facilitates a coming into power and freedom, which is often referred to as healing, and which fully uncovers our core nature of love, compassion, and joy. Ideally, someone who practices shamanism has been trained in techniques and initiated in a way that allows them to safely and effectively mediate between the physical and non-physical worlds in order to bring about some desired change on all layers of our being: literal/physical, psycho-spiritual/mind, mythic, and essential.

While western medicine diagnoses or maps and intervenes only on the physical or psychological layers, the shaman engages the healing process on all four layers and preferably intervenes at the essential energetic layer and maps the new healed state at the mythic layer. So there are shamans who will stop the bleeding, set bones, prescribe herbs, and help change thoughts and beliefs, but then they will help empower you and help you to create more desirable experiences in the future, no longer repeating the same old patterns and wounds that you or your ancestors have experienced.

01/29 - Australian Winemakers Take America by Storm!

Slow Living is delighted to support Wine Australia's initiative to bring the US a taste from Australian wine regions, highlighting the diversity, free spirit and fine quality.  We welcome four winemakers to the show today, from four distinct and unique regions to tell their story and give us an insight into their terroir.  Angela Slade, Regional Director, North America, joins us at the end of the show, to give us the big picture!


The event, a San Francisco tasting to over 350 sommeliers, media and retailers - in a word, a huge success!

But first, some valuable insight with this Q and A with Iain Riggs of Brokenwood in the Hunter Valley, and John Duval of John Duval Wines in the Barossa.

What do you love the most about your region?

Iain Riggs:  The Hunter Valley is Australia’s oldest commercial wine region and has such a magnificent history, that we (Hunter winemakers) are proud caretakers. Beautiful landscape, magic, unique wine style and close to breaches and Sydney. What’s not to love??

John Duval:  Access to some of the oldest vineyards in the world (Shiraz, Grenache, Mourvedre in particular). Diversity of terriors, able to produce elegant mineral whites, eg Riesling in Eden Valley, to the more structured, but vibrant, old vine shiraz from the Barossa Valley

What makes you most proud to be an Australian?

IR:  Aussies are an independent, happy lot and what we have achieved in a short space of time is amazing. Thinking back on the history of the wine industry, there were grapes planted within a year or two of First Fleet and vineyards with before 1800!!

JD:  The Australian spirit. Very open and honest; always prepared to give something a go, and a society that makes it possible.

What is the most exciting trend you are seeing in the Australian Wine Business now?

IR:  Regional styles that are unique and distinct to Australia.

JD:  The availability of new varieties and wine styles.

What is the most unknown or underestimated fact about Australian wine to the American audience?

IR:  Definitely our history. Especially grapes/wine industry established by Englishmen who had no viticulture experience. Wine was used to try and get the early Colony off hard spirits. Wine was exported back to London in 1823 and exhibited in a competition.

JD:  The quality, diversity of style and regionality of Australian wine has never been better. I get frustrated by stereotypical views that generalise, inferring one style of big red wine, and neglects regionality and diversity of style and terrior. I am sure there would be equal frustration if people generalised about all American wine being similar in character. I could equally talk about the long history of our industry, the number of 100 year old vineyards, or the aging potential of our wines.

Iain Riggs
Brokenwood Wines
Hunter Valley, New South Wales

Iain at the Tasting Room with Geoff Krieger Brokenwood General Manager

Iain Riggs, Managing Director, Chief Winemaker and part owner of Brokenwood, has taken Brokenwood from a small “hobby” winery and into the national and international arena.Iain’s skills in white winemaking revolutionized Brokenwood, which, when Riggs joined, produced only red wines. A year into his tenure, with the 1983 vintage, production levels changed to 70% white wine and 30% red.

Iain is immediate Chairman of the Hunter Valley Wine Show, having taken over from Len Evans in 2002 and is currently Chairman of Judges at the Macquarie Group Sydney Royal Wine Show as well as the Shanghai International Wine Challenge. His strong interest in ‘improving the breed’ of Australian wine sees him as Chairman of Trustees of the Len Evans Foundation that conducts the week long Len Evans Tutorial. On the wine industry political side, Iain was an inaugural Board member of the Winemakers Federation of Australia, its Vice-President and President of the Australian Winemakers Forum. For relaxation, Iain is currently President of the Pokolbin (Reds) Rugby Club.

In 2001, Iain Riggs was nominated by Gourmet Traveller Wine Magazine as a finalist in the Winemaker of the Year feature. In 2003, Iain was awarded the Graham Gregory trophy for outstanding service to the NSW wine industry.

Born in Burra, South Australia in 1955, Iain’s first insight into the wine industry was through relatives who lived in the Riverland region of South Australia. These were very much ‘brandy and dry’ times, but the allure of table wine drew the young Riggs. The experience that set him on the path that was to become his life was a bottle of 1970 Leo Buring DW110 Riesling – he has been tied to the power of the vine ever since.

Iain studied at Roseworthy College between 1972 and 1975, graduating with honours. At this time, the industry was undergoing a major change – namely the emergence of white wine. He first worked at Bleasedale and Hazelmere in McLaren Vale. At Hazelmere, he sparked his interest in varietal blending and was one of the pioneers of the now-famous combination of Sauvignon Blanc and Semillon. At Hazelmere, Iain, as Chief Winemaker, focused on white wines, and was crowned McLaren Vale Bushing King in 1982 with his multi-trophy-winning Chardonnay.

The owners of Brokenwood, keen to grow their business and expand into white wine production, offered Iain the job of Chief Winemaker in 1982. That year, a new winery was built. Iain’s skills in white winemaking revolutionised Brokenwood, which, when Riggs joined, produced only red wines. A year into his tenure, with the 1983 vintage, production levels changed to 70% white wine and 30% red.

The Graveyard Vineyard

Brokenwood’s committed to a program of regional blending from 1978 in an attempt to even out some of the more difficult Hunter Valley vintages as well as continuing a long held tradition in Australian winemaking. As such Beechworth was identified as one of the most exciting up and coming regions with Riggs and Brokenwood assisting in the establishment of the Indigo Vineyard in the late 1990s. The brokenwood winemaking team now has premium Pinot Noir, Cabernet Sauvignon, Pinot Gris and newer varietals that include Sangiovese, Nebbiolo, Rousanne and Viognier available. McLaren Vale and the Orange region add more quality fruit.

As vintage 2012 is the 30th with Iain at the helm, the premium region focus and Single Vineyard philosophy is as strong as ever.



For some more Hunter Valley Finds, click here.

Brokenwood and John Duval Wines are available through Old Bridge Cellars 

John Duval

John Duval Wines,
Barossa and Eden Valley, South Australia

John Duval has long ruled the world of wine in the land down under. After nearly 29 years with Penfolds, one of Australia's most celebrated wineries, he left the company in late 2002 to fulfill his ambition of making his own wine. Over the years, John has earned a series of awards, certificates and trophies around the globe, distinguishing himself among the winemaking greats of all time.

He grew up on fertile lands just south of Adelaide, where his parents cultivated a small vineyard and ran a world famous sheep stud. After completing his studies in agriculture and winemaking, he started with Penfolds in 1974 and was appointed Chief Winemaker in 1986.

John led the winery through a dynamic period of development, ultimately establishing Penfolds as one of the world's great wine brands. He attributes part of his success at Penfolds to his family, who coincidently supplied their finest Shiraz grapes and vine cuttings to the renowned winery.

Looking back on his career to date, John lists the following highlights: In 1989, he was awarded the Robert Mondavi Trophy for Winemaker of the Year at the International Wine & Spirit Competition in London; in 1991, and again in 2000, he was named Red Winemaker of the Year at the International Wine Challenge in London; and in 1995, he accepted the Wine of the Year award from Wine Spectator Magazine for the 1990 vintage of Penfolds Grange.

John currently resides in the Barossa Valley, one of Australia's most famous wine regions, particularly known for its old vine Shiraz. An experienced wine judge, John also serves at many Australian and international wine shows.

 

Brendon Keys

BK Wines
Adelaide Hills, South Australia

BK Wines is a fresh face, one that pokes fun at the wine establishment. “Made with love, not money”. Proclaims the website, a pair of hands punching out at you with “handmade” tattooed across the knuckles. But this is no corporate ‘anti-marketing’ campaign – it’s the tiny project of a man named BK.

BK is Brendon Keys, a kiwi turned Aussie DJ, Chef and Winemaker. He sports a ginger beard and a wry smile and a lack of pretension, and given that he’s in the middle of vintage (and the father of one and three year old boys) he looks surprisingly well rested and relaxed.

Craig Holme

Winemaker, Proprietor

Holme Estate Cellars

Mount Benson, South Australia

Craig Holme - Son of Lachlan and Janet Holme, Craig is the fourth of five children. Growing up on the farm Craig always knew he wanted to be involved in the family business. Helping his parents plant their vineyards developed his passion for viticulture. Working in wineries at home in South Australia as well as travelling to the Bordeaux region of France, California's Napa Valley and South Africa he learned different winemaking techniques. 

Craig met Julie while working harvest in the Napa Valley. Their relationship continued the next vintage in South Africa and the couple were married in Australia in 2006. Noticing the excellent quality of grapes the family's vineyard was producing, Craig and Julie decided to start their own wine label. Based in California, Craig travels back and forth to Australia, managing the vineyards and making the wine.

The Area

Mount Benson is a unique coastal geographical indication situated approximately 300 kilometres from Adelaide and halfway between the historic townships of Kingston SE and Robe in the south east of South Australia. As part of the greater Limestone Coast wine region, Mount Benson is cousin to other well-known winegrowing regions including Coonawarra, Padthaway, Wrattonbully, Penola, Mount Gambier and Robe.

The region’s first grapes were planted in the 1980s by local farmers well attuned to Mount Benson’s unique and rugged climatic conditions. These grapes would later make way for the region’s own style of delicate, cool-climate, maritime-influenced wines which have already begun to make waves within a very competitive Australian wine industry.

Pass through the region and you begin to appreciate the lifestyle that the people lead here, grazing sheep, tending to crops and fishing for crayfish, intermittently broken up with a trip to the beach to relax the mind and soul. This is the sense of place we aim to convey in every bottle of wine we produce.

Hospitality Trends and Forecasts

ANDREW FREEMAN & CO. REVEALS EVOLUTION: REVOLUTION

A Prediction of How Hotel and Restaurant Trends Will Shape a New Reality in 2013

(San Francisco, CA—October 11, 2012) Andrew Freeman & Co. (AF&Co.), a leading hospitality and restaurant consulting firm based in San Francisco, is releasing Evolution: Revolution - a look at how hotel, restaurant, and marketing trends will shape the world of travel and hospitality in 2013. This comprehensive annual trend report taps into the pulse of top restaurants, hotels and hospitality marketing, identifying key influences in 2013.

Evolution: Revolution was developed by the AF&Co. team from a combination of close industry observations, coast-to-coast travel, discussions with industry experts, regular meetings with hotel and restaurant clients, conversations with press contacts, industry conferences, extensive media research and thousands of hours spent in hotels and restaurants around the country.

About Andrew Freeman.....

“I was born with a fork in my mouth”

For many the Bar Mitzvah marks the coming of age, for Andrew it marked the start of a long path in marketing and public relations. He grew up in New Jersey (exit 153A) and graduated from Montclair State University with a Marketing

Degree, paying his way through school by working at a travel agency and performing in just about every community theater musical in the area.

Along the way he has worked with some of the finest restaurants, hotels, personalities and products in the world, and has loved every minute of it! He counts eating out every night and staying at wonderful hotels as part of his job duties and dedicates himself to doing a great job.

In 2010, Andrew was selected by the Hospitality Sales & Marketing Association International (HSMAI) as one of the ‘Top 25 Most Extraordinary Minds in Sales and Marketing’.

Andrew's 2011 Trends predictions took the industry by storm, making it into

numerous publications and blogs. Andrew writes, “Move over cupcake,

make way for pie, as pies in all sizes move from the state fair to seriously

craveable fare. Decadence is endless with everything from savory, sweet, individual

deep-fried pies, bite-sized minis and even pies blended into shakes.”

He also predicts that Mom & Pop Shops, hot dogs and smaller portions will

be in vogue. Click here to check him out Andrew on youtube.com talking

about how to optimize assets in the hospitality industry.

Here's a couple of note!

Box Steals -Package your party planning into special all inclusive deals. Offer out-of-the-box pre-packaged parties: weddings, birthdays, bar mitzvahs, etc. with inclusive pricing and all the details included.

A Wedding at the Renaissance Stanford Court

Example: Baker & Banker Bakery’s (San Francisco, CA) Cupcake Kit to Go gives you everything you need for your own cupcake decorating party; The Stanford Court Renaissance Hotel offers a special Wedding in the Box package including a ceremony “Under the Tiffany Dome,” cocktail reception, plated dinner, after party, a night for two in the Presidential Suite, and a bloody mary bunch for 50 the next day

Drunken Bar Snacks – The bar and the snacks are coming together with drunken bar snacks featuring classic bar foods flavored with ingredients from the bar. Just make sure to ask twice if you order the Scotch Egg.

Ex.: Campari infused popcorn at Perbacco (San Francisco, CA); Pigskin in a Blanket with house made Kielbasa, wrapped in pastry served with Dogtown Pale mustard and pickles along with a Dogtown Pale Ale at Aurea at the Renaissance Stanford Park Hotel (San Francisco, CA)

 

 

Michael Koenig

Chef de Cuisine
Aurea Restaurant,

Renaissance San Francisco Stanford Court



With nearly 15 years of involvement in the restaurant industry, Michael Koenig is no stranger to the kitchen.   Koenig enters a new kitchen as Chef de Cuisine at the Renaissance Stanford Court Hotel’s Aurea, a restaurant located in Nob Hill San Francisco that offers a delicious menu celebrating Bay Area and California cuisine. 

After completing a degree in Chemistry and Environmental Biology Studies at Michigan State University, Koenig began a love affair with food and was soon experimenting with different ingredients to create his own unique dishes. In 1999 he launched his career by leading the kitchen at Pasta Pomodoro as Manager and Corporate Chef Trainer. In 2001, Koenig became the Chef of Café Delluchi in San Francisco, running kitchen operations and developing new menu items and daily specials. 

After moving to Kuleto’s Restaurant in 2002, Koenig expanded his repertoire, becoming Sous Chef of the San Francisco eatery where he maintained preparation, quality, and presentation with a daily volume of approximately 1,000 meals per day.  Honing his ability to successfully create a fine-dining experience in large volume establishments, Koenig served as Executive Sous Chef at Scala’s Bistro for over two years, overseeing private dining and menu planning.  Transitioning to the South Bay in 2008, Koenig acted as Sous Chef at Palo Alto’s Restaurant Zibibbo and then returned to San Francisco a year later where until most recently acted as Grand Café’s Executive Sous Chef.

 

With his attention to detail, managerial prowess, and his love of fine food, Michael Koenig brings an indispensable skill set to the Aurea team.

08/01/2013 - Reflections and Forecasts

Slow Living Radio welcomes you to the New Year with two of our favorite topics (and beverages), wine and coffee.  We'll speak to some experts about some highlights of the past year and look forward to what's on the horizon for the New Year. So, pour yourself a glass or a cup and sit back and enjoy the show with us!


Jeff Prather 
Certified Master of the Obvious
Oxbow Wine Merchant

With decades of experience in the food and wine business, Jeff Prather shares his wealth of knowledge through engaging, and often amusing, wine content for the website and wine shop. Having been an actor in his earlier years, Jeff is a natural as one of our entertaining tasting class instructors.

After opening the Culinary Institute of America in Napa Valley in 1995 as the Restaurant Director and Cellar Master, Jeff served as Director of Wine Education at Shafer Vineyards, Flora Springs Winery, as well as the historic Beaulieu Vineyard. After serving as Senior Wine Merchant for the original Wine.com with Peter Granoff and Bo Thompson, Jeff was the managing Director of Azalea Springs Winery.

Jeff became known for his decade of work as Wine Director for Ray’s Boathouse in Seattle which merited him several awards, including four James Beard Award nominations, Restaurant Hospitality Magazine’s Best American Wine List, Wine Spectator’s Best of Award of Excellence, and Restaurant Wine Magazine’s Wine Marketer of the Year nominee.

Jeff judges at wine competitions and is a frequent speaker and guest sommelier at national wine events. As a writer, he has been published in several magazines, was a correspondent for the Microsoft Online Network (MSN), a contributor to Oz Clark’s Microsoft Wine Guide CD-ROM and is co-author of the book “Northwest Wines.”

Jeff currently divides his time between Oxbow Wine Merchant and private consulting.

Ritual Coffee Roasters, Oxbow Public Market, Napa

Chris Casassa
Coffee Educator

Born just near Napa, Chris was never taken to coffee, turning down his parent’s offer for their usual drip coffee.

Maggie Johnson and Chris Casassa

In fact, it wasn’t until 4 years ago, when a co-worker began a job at Ritual Coffee Roasters in Napa’s Oxbow Public Market, that Chris even entertained the thought of a cup of the black brew. 

It just took one sip for this moment to be life-changing for Chris and lead to a personal, and now career-long mission.  It was on this moment that he first became aware of coffee’s delectable nuances and the hook caught his passion (and time) with a firm hold.  Within days, Chris became consumed with finding out all he could about coffee, haunting Ritual Coffee for supplier details, contacting growers around the world for samples that he’d taste in the wee hours on his French Press or take to Ritual for them to discover with him.

He’d find baristas around the country who impressed him and urge them for secrets and details of their beans’ origins and roasting style, equipment and anything else that could help develop ‘the perfect’ cup.  It became to Chris like a winemakers mission to develop a wine with the complexity and quality of their dreams.

It didn’t take long for the owners of Ritual to notice this young man’s pursuits, discerning palate and unfathomable curiosity, and they wisely offered Chris a job. Of course he eagerly accepted!

Now the official Coffee Educator for the store, Chris, has the enviable position of being paid to live his passion, to do what he loves and be excited to continue to learn and grow in his coffee expertise!  We celebrate people like Chris Casassa and Ritual for employing and training really well!

Maggie Johnson

Barista

Maggie was born in Nashville, and raised in Louisville, Colorado.  Unlike Chris, Maggie’s coffee palate began to develop at a young age, sipping on cups of drip coffee with her mother, though not quite “getting it”.

Maggie in action

Her palate started to blossom when she was 13 with the opening of her mother’s own café, serving good coffee, smoothies and other fare, and where Maggie worked 2 hours a week.  Maggie thrived on the social atmosphere more than the coffee itself, preferring the more milky options of Lattes.

Over the years, into high school and college, Maggie’s coffee tastes gradually evolved and developed, and she found herself discriminatingly seeking out “fringe” coffee shops that served more specialty drinks and took their art seriously.  She began to realize that “drip” was only good if it was ground and brewed to order, and not just a quick fix or nameless hot black beverage.

Her judicious coffee sense didn’t take long to sniff out Ritual, where Maggie now happily hones her skills alongside Chris in marvelous harmony.

A few questions:

What do you find most underappreciated or unknown aspect of the world of coffee?

Chris:  How unique each individual coffee can be – its body, fruit, aromatics, acidity and tactility.

Maggie:  How much passion and training it takes to be a really good barista, much like a winemaker.

What frustrates you about the coffee industry?

Chris:  The public perception that it’s “just a drink”, not realizing its complexity and science.

Maggie:  The perception brought on by large scale chains that put quantity and price above quality.

What excited you the most about coffee in 2012?

Chris and Maggie:  The accessibility of specialty coffee in an increasing amount of unexpected areas, being able to get really good coffee if you’re willing to go looking most places.

Goals and wishes for 2013? 

Chris:  Aside from his own personal mission of immersion, that more and more people will become aware of coffee’s great potential.

Maggie:  That Ritual (and other serious and dedicated coffee houses) can find a way to give good quality speedily to those who want to “grab-and-run”, while still being able to allow those willing to embrace the whole experience, talk, sip, enjoy in ceramic and explore to do so at their own pace.

(On a personal author’s note, I would add to that – a wish that less and less people will want to “grab and run”, slow down and savor the moment.)

By Slow Living’s Simply Sally!

The Perfect Ritual Cappuccino