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Thursday, August 07, 2008 

Wine and Abalone!

Well....I love the wine, especially Jaffur's Syrah, but I've never been an abalone fan, although I love the shells (can you say terrific soap dish.) However, this seems like quite an interesting adventure...supporting local businesses and food purveyors.

Abalone shell Originally uploaded by annkelliott.

Sunday, August 17 Jaffurs will be joining the American Institute of Wine and Food for the fourth annual Tour and Tasting at The Cultured Abalone farm in Goleta.

This is the 4th Annual AIWF Tour and Tasting at The Cultured Abalone farm in Goleta. Ben Beede will reveal the fascinating methods that are brought to bear in this on shore seafarm. You will learn how abalone are bred, grown and processed. Ben always has new mariculture experiments that he will share as well. Chef Michael Hutchings of Michael's Catering will conduct a practical cooking demonstration of abalone preparation. This is followed by a three course luncheon featuring the delightful mollusk as the maincourse. Jaffurs wines will be featured for lunch and will pour white wines matched to the abalone. Jaffurs Wine Cellars is dedicated to producing great Rhone varietal wines with a new-world independence.

What: Abalone farm tour, cooking demonstration and luncheon.
Where: The Cultured Abalone, 9580 Dos Pueblos Cyn Road, Goleta, CA
When: Sunday, August 17 at 11:00 AM, concludes 2:00 PM
Price: Members of AIWF $65.00, Guests $70.00

Good information: Wear comfortable shoes as you will be walking on uneven surfaces. It can be warm and a hat is suggested. We will havewater available for the tour. Parking is limited so car pooling is suggested. Abalone will be available for purchase at the conclusion of the event. Space is limited so please reserve early.

Reservations call: Patty Jacquemin 805-565-3013

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