A Sauvignon Blanc Dinner with Brancott Estate at Soho House

Sauvignon Blanc makes up 70% of all the wines produced in New Zealand. Brancott Estate was the first to plant Sauvignon Blanc and Pinot Noir grapes in Marlborough, back in 1975, and they seek to keep breaking ground with their new Chosen Rows Sauvignon Blanc. New Zealand sauvignon blancs are typically fruit forward and drank within the first 2 years. Their prices range no more than $30-35, in comparison to French sauvignon blancs which can go for $120-150. Brancott Estate and a few other pioneering wineries are now trying to make sauvignon blancs that are more about the structure and complexity, and can be aged, which is atypical for New Zealand.

I got to taste some of these wines and compared them to the French ones during a private dinner held at Soho House. Great food, great wine, and a beautiful view of Los Angeles.

2010 is the first vintage of Chosen Rows to be released to the world (it will be released this year), and as such, we compared them to all 2010 vintages of two other New Zealand and two French wines.

Photo courtesy of Brancott Estate

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Go Greek Yogurt: A Greek Yogurt Bar in Beverly Hills

Combining the popularity of Greek yogurt and Pinkberry, Go Greek Yogurt provides a place in Beverly Hills to get authentic, imported Greek yogurt with various toppings. The yogurt is flown in directly from Greece.

There are three options for the Greek yogurt, based on the fat content. The most authentic one is 10% fat but you can also get a 2% or a nonfat Greek yogurt.

The 10% obviously tastes the best, but the 2% is still smooth and creamy. I can't eat the Greek yogurts they sell at the grocery stores without adding something to it, but this one I can eat by itself. The yogurt is stored in terracotta bowls, and when you order some to go they will also pack it up in terracotta pots. I want to get one just as a souvenir!

Before moving on to the toppings, don't miss the two most important sections: the preserves and honey. They have authentic preserves that the Greeks eat with their yogurt, including carrot, sour cherry, and rose preserves.

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Vegan Sunday Suppers and Carnivorous Comforts at Willie Jane (Venice, CA)

Los Angeles vegans rejoice, Willie Jane has started a 3-course Meatless Sunday Suppers for $26 pp. Chef Govind Armstrong does have vegetables and herbs growing at the urban farm next door, Cook's Garden, so you can imagine how delicious and fresh his vegetables will be.

I tried out the vegan supper one night, and dinner started with a Hearts of Palm and Vegetable "Crab" Cake, miso remoulade, edamame hummus

This was vegan? Chef Armstrong got the flavors and textures of crab cakes right on point with the hearts of palm. I couldn't even tell it was vegan, and it was in fact better than most crab cakes I've had!

Many people love Govind Armstrong's shrimp and grits. At least for the entree, you can try his grits. The entree is a plate of Anson Mills grits with romanesco cauliflower, "chorizo" aioli, cabbage chip

It's hearty full of flavor - you won't be missing the meat with the mushrooms around in this dish.

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