Known as the “Garden of France,” the Loire Valley has a rich and varied gastronomy, garden-to-plate experiences, and unique culinary specialties. From goat cheese to Michelin-starred experiences to traditionally made vinegar to Tarte Tatin, below are some of the many quintessential culinary experiences of the Loire Valley.
Auberge du XIIème Siècle (Credit: Marieke Gourdin)
In the Loire Valley, more than 170 “Maîtres Restaurateurs” utilize the local produce and ingredients of the region to create their own unique mark on the local gastronomy, while honoring traditional French art de vivre. Les Jardiniers, located in the heart of the Loire Valley’s Rabelais region along an old railway line, received its first Green Michelin Star in 2024. Chef Martin Bolaers brings a true “garden-to-plate” experience, using produce from their extensive vegetable garden and truffle farm to create creative, seasonal dishes.
Château d’Azay-le-Rideau. Credit Benoît Bâlon at Wikimedia Commons.
The Auberge du 12ème Siècle, a 12th-century inn and restaurant located in the charming village of Saché, was awarded a Michelin star in March 2024. Led by chef Kevin Gardien, the restaurant features locally sourced ingredients and innovative cuisine served in a beautifully preserved, medieval dining room.
Photo courtesy of Auberge du 12 ème Siècle
Culinary specialties of the Loire Valley include the famous upside-down apple tart, Tarte Tatin; slow-cooked meat from the 19th century, Tours rillettes; toasted almonds dating back to the 17th century, Pralines de Montargis; and Orléans vinegar. Orléans vinegar dates back to the Middle Ages, when the city became a hub for vinegar production due to its strategic position as a major wine trading center.
Photo courtesy of Martin-Pouret.
As wines were transported to Paris, some would spoil during the journey and instead of discarding these wines, local merchants in Orléans began converting them into vinegar. Today, Martin-Pouret, a master vinegar-maker since 1797, still makes the famous Orléans vinegar in its traditional method, which allows wine to ferment slowly in wooden barrels. As of October 2024, travelers can now visit Martin-Pouret’s new vinegar factory located right outside of Orléans in Boigny-sur-Bionne, which has just opened to the public for the first time. Visitors can attend workshops to see how the vinegar is made, as well as participate in cooking and mixology classes using the vinegar.
Wine Tasting in a Historic Cave
Caves Monmousseau (Credit: Caves Monmousseau)
Some of the most unique wine tasting experiences in the Loire Valley take place in historic troglodyte caves. “Troglo Degusto” at Domaine des Tabourelles includes an underground tour of 22 miles of historic troglodyte galleries, located below the village of Bourré. After the underground tour, guests can try the domain’s wines along with food pairings.
At Caves Monmousseau, visitors can try sparkling wines that have been perfected for over 130 years, while experiencing a very unique art show in the underground cellars: images are illuminated on the tunnel walls, telling the story of the châteaux of the Loire through a spectacular sound and light show.
Experiencing the Loire Valley’s Goat Cheese
Trefle du Perche (Credit: Clara Ferrand)
The Loire Valley is celebrated for its diverse and high-quality goat cheeses with notable varieties include Sainte-Maure-de-Touraine, recognized by its rye straw center; Selles-sur-Cher, with its ash-coated rind and hazelnut flavor; Chavignol, also known as Crottin; Valençay, a pyramid-shaped cheese; and Pouligny Saint-Pierre.
Additionally, the region has introduced Trèfle du Perche, a four-leaf clover-shaped cheese gaining popularity in the region. Open since 2019, Les Passerelles, located in Sainte-Maure-de-Touraine, is a museum dedicated to showcasing the region’s heritage and goat cheese. The museum includes an immersive experience into the world of cheese-making, showcasing the history, techniques and traditions behind the production of some of the most famous cheeses in the area.
Dana Point’s most anticipated wine weekend is almost here! California Wine Festival brings two days of premier wine tasting, gourmet food, ocean views, and live entertainment back to Orange County. The two-day festival will take place on Friday, April 25 and Saturday, April 26, 2025, at the Laguna Cliffs Marriott Resort & Spa and the Sea Terrace Park, set above the picturesque Dana Point Harbor.
Event Details
Sunset Rare & Reserve Tasting
Friday, April 25 | 6:30 – 9 p.m.
Laguna Cliffs Marriott Resort & Spa
Guests will enjoy a sunset wine-tasting experience featuring rare and reserve wines from top producers across California. The evening includes a sparkling wine reception, gourmet pairings, live music by Adam Lasher, and a charity auction benefiting Sandy Feet Initiative.
The signature outdoor tasting event features wines from 60+ California wineries, bites from top OC restaurants, and a Caribbean soundtrack from steel drum band Upstream.
Festival Highlights
Participating Restaurants: Aquamar, Bluewater Grill, Brio Tuscany Grille, Butterfly Brittles, Chipz Happen, Cookie Stop, Farm Fresh Home Foods, Gemmell’s Restaurant, Glasspar Restaurant, Gino Angelini Authentic Italian Sauces, Goufrais Southern California – Cocoa Confection, Horizon Sales, Icelandic Glacial, IMURAYA, Inferno Woodfired Pizza Kitchen, Jars-Sweets 7 Things, Jimmy’s Famous American Tavern, Kerrygold USA, Krave Asian Fusion, Lantern’s Edge @ Laguna Cliffs Marriott, Lunaolivo,, p.o.p. candy co., Savory Bites, Seven Barrels Olive Oils and Aged Italian Balsamics, Sundried Tomato Bistro and Catering, The Real Empanada, Waterloo Sparkling Water, Wild Fork Foods and Zood.
Featured Wineries: Adobe Road Winery, Archer Roose Wines, Arden, Ascension Cellars, Atlas Peak, Austin Hope Winery, Banshee, Bellante Family Winery, Beri, Bezel from the Cakebread Family, Bianchi Winery, BONDLE Wines, Burtech Family Vineyard, Carol Shelton Wines, Chalk Hill, Chateau St. Jean, Cuvaison, Don Tomas Vinedo, Double Bond Wine, Ehret Winery, Familia Hicks Wines, Foley Family Wines & Spirits, Frisby Winery & Brewery, Goldschmidt Vineyards, Harvey and Harriet, Hawk and Horse Vineyards, High Flyer Wines, Juliet Wine, King Frosch, Kubani Wines, Le Vigne Winery, Lorenzi Estate Winery, Michael Mondavi Family Wines, Mizel Estate Wines, Navarro Vineyards, New Zealand Wine Navigator, Norso, Pascual Toso, Pasmosa Sangria, Priest Ranch, PRP Wine International, Puppy Love & Compassion, Quench + Temper, Ramona Valley Vineyards, Rombauer Vineyards, San Simeon, Stoller Wine Company, Tara Bella Winery, The Vinho, Vinera Wine Society, Wine Guy & Wine Gal, Ysidro.
Sponsors: Wine Spectator, Sommsation, Icelandic Water, Wild Fork Foods, Piper Sonoma, Renewal by Andersen,Hilton Garden Inn Dana Point Doheny Beach and Realm.
California Wine Festival is a 21+ event. Tickets for California Wine Festival Dana Point are available for pre-sale here. For more information, please visit CaliforniaWineFestival.com.
About California Wine Festival
California Wine Festival celebrates the fine wines and culinary offerings of California. A nationally recognized event series, it aims to showcase the beautiful wines, foods and landscapes of California. Founded in 2004 in Santa Barbara, the California Wine Festival has grown to become one of the largest outdoor wine festivals in the state. Committed to sustainability, 90% of the waste from the festivals was diverted from the landfill in 2024. The festival has also raised funds for local charities across California, including the Foodbank of Santa Barbara, Sandy Feet Initiative and more. Join us at our four coastal festivals in Dana Point, Carlsbad, Santa Barbara and Huntington Beach:
Oxmoor Bourbon Co. recently announced that they are now an official partner of the world-renowned Kentucky Bourbon Trail® program, offering a new opportunity to explore where Kentucky’s Bourbon history began. A great option for those looking for something beyond the typical distillery tour — and perfect for history buffs — Oxmoor Bourbon Co. in Louisville interprets the story of a Kentucky farm as it transformed along with the state, striving to tell the story of all the people who lived and worked on the land through preservation and education. For more information, visit https://oxmoorbourbon.com/.
“After two decades in the spirits business, I thought I had seen it all — but a place with such rich, undiscovered history in the category, so carefully maintained in its place in Kentucky and American history was unimaginable to me,” said general manager Rosser Lomax. “Oxmoor Bourbon Company is tied to the very origin of bourbon and how it came to be, and being part of something that actively works to preserve and share that history is an honor of the highest order. Building the Oxmoor Bourbon Company has been such an exciting journey, and we are so excited to share this wonderful history and incredible space with friends old and new, near and far.”
During the immersive experience, visitors stroll through three centuries of architecture and learn about the five generations of legal scholars who have called Oxmoor home, the “why” and “how” behind the rules of bourbon told on every distillery tour and the almost-forgotten people who codified those rules into law to protect the good name of America’s only native spirit.
Visitors can also explore the beautiful gardens designed in 1911 by one of the country’s first female landscape architects and the largest collection of preserved outbuildings in the region.
Each tour concludes with a tasting of the exclusive Oxmoor Bourbon Private Label — a private stock bottling in the family tradition, awarded a gold medal by the prestigious John Barleycorn Society. Bottles of the bourbon are available for sale following the tour. Guests also have the option to enjoy a selection of cocktails in the breathtaking family library and gardens following tours.
Tours are offered Tuesdays through Saturdays at 10 a.m., 11:30 a.m., 1:30 p.m. and 3 p.m. Guests must be 21+ to participate. Space is limited on each tour, so reservations are required — to reserve a tour, visit here.
Oxmoor Bourbon Company also welcomes inquiries regarding private event bookings and corporate events and is excited to host a variety of special events and private tastings throughout 2025.
“Visiting Oxmoor Bourbon Company is a rare and fascinating opportunity for guests to immerse themselves in the history of bourbon and of Kentucky, while also supporting the preservation and the advancement of both,” said Cordell Lawrence, CEO of Eastern Light Distilling and advisor to Oxmoor Bourbon Company. “With my extensive background in the bourbon industry, I’ve experienced countless bourbon tourism offerings, and I can confidently say that the tour offered by Oxmoor Bourbon Company is unlike any other. It’s been a thrill to help bring this experience to life and I’m eager to see more Kentuckians and tourists alike explore all that Oxmoor has to offer as the latest addition to the Kentucky Bourbon Trail.”
Last June, the Kentucky Bourbon Trail celebrated its 25th anniversary, welcoming millions of visitors a year to more than 60 experiences across the state. According to the Kentucky Distillers’ Association, more than 80% of all Kentucky Bourbon Trail visitors come from outside Kentucky. Bourbon is a $9 billion economic and tourism powerhouse for Kentucky, generating more than 23,100 jobs with $2.2 billion in salaries and benefits.
About Oxmoor Bourbon:
Step back in time with Oxmoor Bourbon and explore where Kentucky’s Bourbon history began. This first-of-its-kind historical tour and tasting experience takes place at Oxmoor, with buildings constructed before the Commonwealth of Kentucky had a constitution. Learn about the five generations of legal scholars who have called Oxmoor home, the “why” and “how” behind the rules of bourbon told on every distillery tour and the almost-forgotten figures who codified those rules into law to protect the good name of America’s only native spirit. Guests see the home’s three sections, constructed in 1791, 1829, and 1928, with furniture and family belongings as the family left them.
Visitors can also explore the beautiful gardens designed in 1911 by one of the country’s first female landscape architects and the largest collection of preserved outbuildings in the region. The tour includes a tasting of the exclusive Oxmoor Bourbon Private Label and the option to enjoy a selection of cocktails in the breathtaking family library. The site interprets the story of a Kentucky farm that has transformed alongside the state and strives to tell the story of all the people who lived and worked on the land through preservation and education. Multiple tour times offered Tuesdays through Saturdays; must be 21+ to participate.
Let’s turn on the time machine and travel back 219 years and a few days to March 29, 1806. That’s when Congress approved the concept of a “National Road.” Signed into law by President Thomas Jefferson, the National Road as it still is known today, was America’s first federally funded highway, designed to connect the Potomac and Ohio rivers and serve as the major path westward for countless settlers eager to discover the opportunities they hoped awaited them on the American frontier.
It took five years after approval for the road to be constructed, but it was a big deal when completed. People, animals and covered wagons assembled in Cumberland, Maryland, ready to head west on trails that had long been traveled by the region’s Indigenous Peoples and by a young George Washington in the 1740s in his early career as a surveyor.
After more than two decades of construction (as with modern transportation projects, there were plenty of problems and delays), the road ultimately stretched about 620 miles, from Maryland to Illinois, passing through Pennsylvania, West Virginia, Ohio and Indiana along the way. The idea of this first “road trip” – which, let’s face it, was a lot less fun and way more dangerous 200 years ago than it is today – all began in Cumberland, in the scenic region known as “The Mountain Side of Maryland.”
A bustling place back then, Cumberland, after undergoing a $17.2 million renovation/restoration last fall, is again a premier destination, offering visitors both outdoor and urban adventures coupled with early American history as well. Stops to see include “Mile Marker 0” monument atCanal Place National Heritage Park, the incredible Allegany Museumwith its stellar “Crossroads of America” exhibit that tells the story of the region’s role in America’s early westward expansion, as well as the small towns that played major roles in American history. For more information, take a peek at MDMountainside.com.
And if you’d like to follow a “road trip” itinerary along America’s first federally funded highway, here’s a starting point: America’s First Road Trip.
Jessop, who died in 1971, also survived the sinking of the HHMS Britannic. She was one of the passengers who obtained a lifeboat seat. Goddard has been portraying interesting and pioneering women on stage through the years such as Jackie Kennedy, Eleanor Roosevelt, Julia Child and Amelia Earhart.
Image courtesy of Theatre in the Middle.
During the play, Goddard talks about both the Titanic and Britannic tragedies as well as other aspects of the cabin maid’s life. During a past interview, Goddard said she enjoys researching the lives of strong, creative, and influential women.
Video courtesy of Blue Star Line
Goddard, who took an interest in theater as a child, has undergraduate and master’s degrees in theatre as well as a PHD in history. The actress previously brought her shows on Amelia Earhart and Julia Child to Theatre at the Center.
Image courtesy of Theatre in the Middle.
In addition to the performance, theater goers can make a reservation for a Titanic-themed meal created by 10Forty Banquets. The meal is inspired by the final meal served on the Titanic. Cost for the meal is an additional $30.
FYI: “Violet Jessop: Titanic Survivor” runs to March 30 at Theatre at the Center, 1040 Ridge Road, Munster. Tickets are $40. Call 219-836-3255 or TheatreAtTheCenter.com.
Top photo courtesy of Theatre at the Center.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
As part of their commitment to empowering women through exploration and cultural immersion, Alpaca Expeditions, a Peru-based travel organization, offers the Women-Only Salkantay & Sacred Valley, a 7-Day Tour to Machu Picchu. This multi-day hiking experience, led by only female guides and porters, is limited to women travelers as it follows the Salkantay.
It’s an off the beaten trek through an ever-changing landscape of stunning panoramic vistas of valleys, mountain peaks, waterfalls, and streams, stopping at places such as Pisac, a town on the Urubamba River known for having one of the best archaeological complexes in Peru and the UNESCO World Heritage Site of Machu Picchu. This unique mix of culture, scenery, glamping, and experiences centered on Perusivan traditions also includes Peruvian wine tasting, a cooking class, the weaving women’s collective, and a coffee tour.
It’s an alternative trek, and participants won’t see many other hikers or groups on the trail, adding to the intimacy of the experience in the vastness of the Andes mountains.
The trip is a mix of glamping and tent camping. Guests will enjoy two nights in glass cabañas with stunning views of the snow-capped Salkantay mountain range. For a unique experience, one night is spent in the Lord of the Rings-inspired Hobbit Houses exclusive to Alpaca Expeditions. Hot tubs, showers, and a nearby glacial-fed river complement the mystical Hobbit House experience.
Two nights are tent camping, one within the Salkantay Mountains and the second at an exclusive campsite overlooking the ruins of Machu Picchu at Llactapata. The final night is at a hotel in the mountain village of Aguas Calientes (Spanish for hot springs), at the foot of Machu Picchu.
Sacred Vally and Salkantay Ultimate Hiking Tour to Machu Picchu–7 days is $995 per person. Group size is 8-12. Custom tours with groups of 6 or more are available. Dates are available May – October 2025.
Coinneach MacLeod, the Hebridian Baker, will be in Chicago on Saturday, March 1st at 2 p.m.- at The Book Stall, Winnetka, IL, to talk about his latest book, The Scottish Cookbook. And yes, he will be wearing a kilt.
2 balls of stem ginger and syrup, finely chopped and drained
Four large eggs, lightly beaten
Four and a quarter ounces self-rising flour
1 teaspoon baking powder
1/2 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of salt
Brush your bundt tin evenly with melted butter and lightly dust with cocoa powder. Next line in a large pan, melt the butter along with the chocolate, sugar black treacle and golden syrup. Stir until smooth then allow the mixture to cool slightly.
Preheat the oven to 340°F.
Add the chopped stem ginger and beaten eggs to the chocolate mixture, stirring thoroughly until combined.
Stir the flour, baking powder, mixed spice, ground cinnamon, ground ginger and a pinch of salt into the chocolate mixture. Fold in gently.
Pour the batter into your prepared bundt tin and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for a few minutes before transferring it onto a wire rack to cool completely. For an extra treat, serve with cream or ice cream.
“In this book, Simone and Inés Ortega offer us a wealth of gastronomic experience and wisdom and it will quickly transport you to the heart of Spain,” writes Ferran Adrià, former head chef of the legendary El Bulli restauranthttp://www.elbulli.info/ who is considered one of the best chefs in the world, in the introduction toSpain: The Cookbook(Phaidon Press). “This is a timeless book. When you read it, you suddenly realize the glories of the food in front of you, those that, until now, you’ve not fully appreciated. Ours is a splendid cuisine, born out of the pleasure of eating, and it is also one that is perfect for those who have little time to cook., but who don’t want to give up the enjoyment of eating well and, thus, of feeding their souls as well as their stomachs.”
A huge and wonderful door-stopper of a book with almost 1000 pages, much of which are recipes, drawings, and photos, this is the definitive book on Spanish cookery. It’s hard to imagine a recipe or one similar that can’t be found within the pages. Because the information contained here is so voluminous, finding what you want is made easy in the way the recipes are divided into such chapters as “Cold Plate Suggestions,” “Fried Dishes, Savory Tartlets, Little Turnovers and Mousses,” and “Eggs, Flans and Souffles.”
In the chapter, “Menus from Celebrated Spanish Chefs,” there are recipes from chef/restauranteur José Andrés who has restaurants in Chicago, Washington, D.C., New York, and Las Vegas, José Manuel Pizarro, restauranteur and author of such cookbooks as Spanish Home Kitchen, and Carme Ruscalleda, the chef-owner of Carme Ruscalleda near Barcelona. Among the recipes she shares are those for her Apricot Sponge and Quick Prawn Soup.
Lively sketches by Javier Mariscal, some 500 in all, accompany full-color food photos and illustrate not only such dishes as Caviar canapes and roasted mixed vegetables but also how to cut up an octopus or de-fin a fish.
The 1080 recipes vary in complexity though many are exceedingly accessible. Sausages in Cloaks (Salchichas Encapotadas) and Eggs en Cocotte with Mushrooms both have only five ingredients and Soft Cheese and Paprika Canapes just three. Some of the dishes won’t be familiar to most American home chefs such as Hare with Chestnuts, Woodcock with Cognac, and Lambs’ Feet with Tomato. But even if we’re not going to cook such fare, it takes us further into our exploration and understanding of Spanish cuisine.
Originally published over 40 years ago under the title 1080 Recetas de Cocina, millions of copies have been sold and it’s easy to understand why. The cookbook is both compelling—a page-turner as the authors take us into the home kitchens of their country—and informative with menu plans, cooking tips, and a glossary.
Author Simone Ortega was considered to be one of the foremost authorities on traditional Spanish cooking and had a career in food writing that spanned more than half a century. Her daughter, Inés Ortega, is also a food writer and collaborated with her mother on subsequent editions of the cookbook.
It’s easy to see why the popularity of this cookbook, which is said to be found in almost every home in Spain, endures. Its recipes and illustrations beckon us to expand our skills in Spanish cuisine.
The following recipes are from Spain: The Cookbook published by Phaidon Press.
Brussels Sprouts Au Gratin (Coles de Bruselas Gratinadas)
2 1/2 to ¾ pounds Brussels sprouts
1 classic Bechamel sauce (see recipe below)
3/4 cup grated Gruyere cheese
Preheat the oven to 350°F
Bring a pan of salted water to a boil and drop the Brussel sprouts into the water, cooking until tender but not falling apart. Remove from heat, rinse in cold water.
Make Bechamel sauce.
Place Brussels sprouts in an oven-proof dish. Sprinkle with the cheese.
Bake for 10 to 15 minutes and the cheese has melted. Serve immediately straight from the dish.
Classic Bechamel Sauce (Salsa Bechamel Corriente)
2 ounces butter
2 tablespoons sunflower oil
2 tablespoons plain all-purpose flour
3 cups milk
Salt
Melt the butter with the oil in a pan and stir in the flour. Gradually stirring the milk, a little at a time and bring to a boil stirring constantly. Add salt to taste and simmer over medium heat, stirring constantly for eight to 10 minutes.
If a thinner sauce is needed, add more milk. If the bechamel needs to be thicker, simmer the sauce longer until it reaches the required consistency.
Bechamel’s Tricks
To prevent lumps forming when making bechamel, remove the pan from the heat when stirring in the flour. Stir briefly with a wooden spoon, return the pan to the heat and proceed as normal.
Cover the surface with a disc of wax paper lightly greased with butter to avoid skin forming on top of the bechamel sauce prepared in advance. Bechamel sauce can be stored in the refrigerator for a few days or frozen.
To reheat, put into a heatproof bowl set over a pan of barely simmering water oops come on
Raw Mushroom Salad
1 pound 10 ounces mushrooms
6 tablespoons sunflower oil
Juice of two lemons
1 tablespoon chopped parsley
Salt and pepper
Separate the mushroom caps and stalks. Slice the stalks and caps and put into a bowl. Pour in the oil and lemon juice, season with salt and pepper and mix well. Sprinkle with the parsley and shell in the refrigerator for two hours 24 servings.
Sazerac is hosting a California wildfire charity program to raise funds for those affected by the wildfires, with proceeds benefiting World Central Kitchen and Another Round Another Rally.
Sazerac is offering the opportunity to purchase:
– A single barrel of Pappy Van Winkle 15YO (for the first time ever!)
– A full set of the Pappy Van Winkle Collection (all 6 bottles!)
– One bottle of Eagle Rare 25 (ultra-rare offering!)
Pappy Van Winkle 15 Year Bottle. Photo courtesy of Buffalo Trace.
Offerings include the first-ever single barrel of Pappy Van Winkle 15 Year Old, a complete set of the Pappy Van Winkle Bourbon Collection, and a bottle of Eagle Rare 25 with 100% of proceeds benefitting World Central Kitchen and Another Round Another Rally charities.
Sazerac Company is hosting a first-of-its-kind fundraiser in support of California wildfire relief efforts, offering consumers the chance to purchase three ultra-rare prize packages featuring some of Buffalo Trace Distillery’s most sought-after bourbons.
One hundred percent of funds raised through Sazerac’s California Wildfire Relief Fundraiser will go toward two non-profit organizations committed to ongoing relief efforts in the state: World Central Kitchen (WCK), which is working with restaurant and food truck partners in Southern California to provide meals to those in need; and Another Round Another Rally, which is collecting funds for real-time financial support for hospitality workers impacted by the wildfires.
“Our hearts break for those who have been impacted by the devastating wildfires that have swept across California this year,” said Jake Wenz, President and CEO of Sazerac. “The fires have caused immense destruction, and the toll on the Los Angeles community is profound. Through this program we hope, humbly, to offer a small bit of aid to World Central Kitchen and Another Round Another Rally as they continue their much-needed support of the California community during this difficult time.”
Buffalo Trace Distillery Aerial View. Photo courtesy of Buffalo Trace.
Offerings available through the Sazerac California Wildfire Relief Fundraiser include:
1. Auction*: the first-ever single barrel of Pappy Van Winkle 15 Year Old will be available for auction as part of the initiative. This is the first single barrel of Pappy Van Winkle ever made available for purchase. The barrel was specially selected from the heart of the aging warehouses at Buffalo Trace Distillery for this auction. On average, a single barrel yields approximately 125 bottles of bourbon.
Funds raised via auction will be evenly split between WCK and Another Round Another Rally
The very rare, limited-edition Pappy Van Winkle Bourbon Collection features six unique bourbons, each reflective of a craft that blends generational knowledge dating back to the late 1800s. This highly coveted collection features Old Rip Van Winkle 10 Year, Pappy Van Winkle 12 Year, Pappy Van Winkle Family Reserve Rye 13 Year, Pappy Van Winkle 15 Year, Pappy Van Winkle 20 Year, and Pappy Van Winkle 23 Year.
Funds raised by the Pappy Van Winkle Bourbon Collection sweepstakes will benefit WCK
Sweepstakes 2**: one bottle of Buffalo Trace Distillery’s ultra-rare Eagle Rare 25
At 25 years old, Eagle Rare 25 marks the oldest expression ever released from the Eagle Rare portfolio and defies existing perception of ultra-aged bourbon with its smooth, complex flavor profile. Eagle Rare 25 is the first bourbon aged in Warehouse P, a purpose-built, state-of-the-art warehouse, constructed to test if it was possible to extend favorably both the aging and maturation processes typical for American whiskey and bourbon.
Funds raised by the Eagle Rare 25 sweepstakes will benefit Another Round Another Rally
In early January, wildfires broke out in the Palisades and Eaton communities of Los Angeles and quickly spread to neighboring communities. It is estimated more than 50,000 acres have burned, with the wildfires destroying more than 16,000 structures and killing at least 28 people. From the beginning, both WCK and ARAR have been on the frontlines in Los Angeles helping the communities hardest hit.
WCK’s Relief Team mobilized immediately in Southern California to support first responders and families impacted by the wildfires. In collaboration with 80+ restaurant and food truck partners, WCK is distributing free hot meals to those in need at several locations throughout Southern California. Since the wildfires began in early January, WCK has served more than 600,000 meals to those affected by the wildfires.
As the fire’s devastation began to overtake Los Angeles and surrounding areas, Another Round Another Rally jumped into action immediately knowing bar and restaurant workers would face an uphill battle with regard to loss of businesses and loss of income opportunities. Their Disaster Relief Fund enables the organization to provide real-time financial support to hospitality workers impacted by California’s wildfires. In the month since the fires started, Another Round Another Rally has given out over $100k in financial assistance to bar and restaurant workers affected by the disaster.
How to Win
Those looking to support the Sazerac California Wildfire Relief Fundraiser can participate in multiple ways:
For the Pappy Van Winkle 15-Year-Old single barrel auction, bidding will begin at $10,000 and those interested can bid as many times as they wish. Bidding will increase in increments of $1,000. The auction winner will receive a monetary prize equal to the value of the lot, which may be used to purchase the bottles yielded from the barrel as well as the empty barrel.
For both the Pappy Van Winkle Collection and Eagle Rare 25 sweepstakes, entrants will receive one entry for every $50 donation made through the registration site. There is no cap on the amount a person can donate. The winners of each sweepstakes will receive a monetary prize equal to the value of the bottle they won, which may be used to purchase the bottles.
The Sazerac California Wildfire Relief Fundraiser started on Tuesday, February 11 at 12pm noon EST. To enter and make a donation, and to view the full official rules, visit www.sazeracgivesback.com. All entries must be received by 11:59PM EST on Sunday, February 23. One winner for each prize package will be randomly drawn and notified via phone and email the week of March 3.
About Sazerac Company
With over 400 years of history, Sazerac is one of the world’s largest distilled spirits companies. Now in the fourth generation of the current family ownership, Sazerac strives each day to bring the finest spirits to consumers around the world.
The Sazerac House exterior. Photo courtesy of Sazerac Company.
Over 500 of the world’s most extraordinary brands are part of the Sazerac portfolio, including Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers’s Rum, White X Cognac, Sazerac de Forge Cognac, Paddy’s Irish Whiskey, and many more.
Photo courtesy of Buffalo Trace.
Sazerac is also the steward of many fine distilleries internationally, including Buffalo Trace Distillery in Kentucky, United States; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Lough Gill Distillery in County Sligo, Ireland. Additional impressive locations can be found in New Orleans, Montréal, London, Cork and Sydney, to name a few.
Founded in 2010 by Chef Joseì Andreìs, World Central Kitchen (WCK) is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Applying our model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 450 million nourishing meals throughout the world.
When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, and emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need.
We know that good food provides not only nourishment, but also comfort and hope, especially in times of crisis. Learn more at wck.org.
About Another Round Another Rally
Another Round Another Rally is a nonprofit financial and educational resource for the hospitality industry. They provide professional development resources and immersive educational scholarships to further the education of historically excluded voices in the community, and supply emergency assistance to those employed in restaurants, bars, and hotels who have fallen on unexpected hardship.
Photo courtesy of Buffalo Trace.
*To win the available online silent auction, you must be the highest bidder at the end of the registration period. **No purchase or donation necessary to enter or win. Purchasing a product will not improve your chances of winning. Must be legal resident of 50 U.S. or D.C, excluding NY, age 21 or older. Registration begins at 12:00pm ET 2/11/2025 and ends at 11:59pm ET 2/23/2025. To enter, and for complete official rules including eligibility, prize descriptions and ARV, visit www.SazeracGivesBack.com. Odds of winning one of the available sweepstakes are based upon number of eligible entries received to each sweepstakes. No alcoholic beverage is part of any prize award. Void wherever prohibited or restricted by law. SPONSOR: Sazerac Company, Inc., Louisville, KY.
Experience the Old Mission Peninsula wineries and save with the annual Winter Wine Pass. Explore the rolling hills, bay views, and wineries of the Old Mission Peninsula Wine Trail as they sparkle with a touch of white winter wonder. The $65 Winter Wine Pass (valued at $150+) offers exclusive tastings, discounts and specials at participating Old Mission Peninsula Wine Trail wineries.
Black Star Winery. Photo courtesy of the Old Mission Peninsula Wine Trail.
“The Winter Wine Pass is an amazing way for visitors to explore our wine trail while saving money,” commented Bonnie Hardin, Marketing & Sales Coordinator at Mari Vineyards, a member of the Old Mission Peninsula Wine Trail. “A slower and more intimate time of year, winter offers our guests the chance to explore the trail at their own pace. The Wine Pass is also a unique date opportunity, perfect for Valentine’s Day if you have a wine lover in your life!”
Brys Estate Vineyard and Winery. Photo courtesy of the Old Mission Peninsula Wine Trail.
The Winter Wine Pass includes one complimentary wine flight, bar tasting, or glass of wine at all 9 participating Old Mission Peninsula Wine Trail wineries (available offers vary by location), as well as additional discounts and specials at each winery. Complimentary wine offerings may be redeemed once per winery anytime before the Winter Wine Pass expiration (March 31st, 2025).
Mari Vineyards. Photo courtesy of the Old Mission Peninsula Wine Trail.
Please note individual winery hours vary during the winter months. Check operating hours at each winery before hitting the trail. Some wineries also require a reservation, please contact each winery for information on reservation requirements. Gratuity is not included in the price of the Winter Wine Pass or booking fees. If you enjoy your experience at each winery, feel free to show your appreciation to your server.
Photo courtesy of the Old Mission Peninsula Wine Trail.
For additional information on the Old Mission Peninsula Wine Trail visit OMPWineTrail.com.
Top photo courtesy of the Old Mission Peninsula Wine Trail.
