Wine and Dine on VinVillageRadio

California’s first winery announces the opening of a new tasting room inside Boudin at the Wharf, the flagship location of San Francisco’s oldest continuously operating bakery-Boudin. Buena Vista Carneros will offer wine tasting and a distinctive food and wine experience to visitors of, Boudin at the Wharf, located at one of San Francisco’s most popular tourist destinations, Fisherman’s Wharf. A grand opening reception is slated before the end of summer. “Buena Vista Carneros and Boudin Bakery together represent over 300 years of Bay Area and California history. Joining these two historic California brands is a natural and I’m confident that together with Boudin we will deliver the ultimate wine and food visitor experience,” says Jim DeBonis, CEO of Ascentia Wine Estates representing Buena Vista Carneros and Dan Stromberg representing Boudin Bakery.
http://www.boudinbakery.com/

Watch bakers prepare Boudin's famous sourdough bread utilizing the original recipe that dates back to 1849, explore the museum, enjoy lunch or dinner in the traditional Café or full service restaurant Bistro Boudin, and now taste the wines of Buena Vista Carneros. Founded in 1857 as California’s first premium winery, Buena Vista Carneros continues to offer wine country visitors an incredible experience of wine, food and history at its historic tasting room, a few blocks away from the Sonoma Plaza. The new tasting room at Boudin on the Wharf is enveloped in dark walnut furnishings, where consumers can enjoy exceptional Carneros wines at the marble bar, while taking in the views of the San Francisco Bay and a bustling wharf. Buena Vista Carneros will soon unveil culinary creations with a unique wine and food pairing menu developed by Boudin Bistro Executive Chef, James Chan, who sources from local artisanal food producers.
http://buenavistacarneros.com//index.cfm

FOOD & WINE magazine announces its first-ever Home Cook Superstar Search to find the best home cook in America, which will launch with the September Home Cook issue. “This is truly the year of the home cook,” says Editor in Chief Dana Cowin. “The lessons from TV chefs, the better availability of incredible local ingredients, the thrill of amazing restaurant meals and the soft economy —these trends have inspired home cooks to be more ambitious.” The winner will receive a trip for two—including hotel and accommodations—to the Cayman Cookout food-and-wine festival, hosted by chef Eric Ripert, at the Ritz-Carlton, Grand Cayman, and a feature in F&W’s March 2010 issue. The search is being launched online where contestants can upload photos to the website as part of their application, and readers will be able to nominate friends and endorse people on Facebook by sending them a special award icon for their page. The contest will run until December 1, 2009. Anyone 18 or older who is an avid home cook is eligible.
http://www.foodandwine.com/superstar/interstitial.cfm

The goal at Bartz-Allen Winery is to produce the finest Pinot Noir and Chardonnay vineyard-designate wines from the Sonoma Coast and Russian River Valley appellations. Proprietors Tim Allen and Rachel Bartz Allen created Bartz-Allen Winery to share their love of fine wine. Tim's professional work includes leading the helm at La Crema, Sonoma-Cutrer, Arrowood, Rosenblum Cellars and Kuleto Estate. The Allen's take pride in providing value to their customers and being a business which respects community and environment.
http://www.bartzallenwinery.com/