**Updated 4/17: Read the press on Cleanse Party and the collaboration with these lovely ladies here!

One of the best things about HIP TASTES has always been the opportunities it affords to get out into the local scene and work with some amazing people. And by "working" with people I usually mean drinking (the line gets very fine around these parts). In a bit of a departure from the normal way of doing things, here are a couple of ladies with whom I've actually been doing more thinking than drinking in recent months. A good thing given that we're doing The Cleanse Party together!

I can't think of two better collaborators to work with in helping Hip Tasters find the savvy they've been seeking in the realms of wellness (think juice cleanses, raw foods meal prep, yoga & mindful eating & drinking) AND wine. In this three-part class we'll talk about the essential need for balance and how to view wine in the context of your overall healthy lifestyle. Cue: applause (because we want both, right?).

Next Cleanse Party is May 10 - details @ cleanseparty.eventbrite.com

Adina Niemerow (pictured, top)
Holistic chef, health coach and author Adina Niemerow studied healing with whole foods, Asian traditions and Modern Nutrition, meditation, shiatsu, yoga, and tai chi at the Heartwood Institute with Paul Pitchford, renowned leader in plant based nutrition. She completed her culinary education at the Natural Gourmet Institute in NYC. A good part of her life has been in the kitchens at the top wellness spas and restaurants including The Tree of Life Rejuvenation Center and the French Laundry. She has been personal holistic chef to Fortune 500 CEOs, top designer, musicians, models and Hollywood actors.

About Adina's book, Super Cleanse, in her own words
"Super Cleanse has 12 programs that awaken the spirit as much as the body and mind. They're mini retreats that pull you out of your daily routine so that you can examine what you're consuming - and what’s consuming you - whether it's the food you eat, the lifestyle you choose or the environment you're living in. They give you a quick tune up as well as an opportunity to recalibrate and re-align with your internal guidance system.

My cleanse programs are hybrids of all that I've seen, experienced and learned. Food is definitely the anchor in each one, because what you eat affects our whole being. We have the answer to staying clear, light and awake in what can seem like dark times. So, my question to you is: How could we not take time out to do a cleanse?"
Adina's Super Cleanse, rejuvenation programs and other offerings can be found @ adinamiemerow.com

Nicole Cronin (pictured above in photo by Philey Sanneh)
Nicole Cronin has had a lifelong love affair with all things food and beverage. And then she found yoga. After graduating from UCLA, she secured her first restaurant management position at age 23. From a small restaurant/lounge, she went on to run the show at Mas Sake Sushi in San Francisco's Marina district for seven years until she broke her back in a car accident in 2012. Once she was back on her feet, Nicole knew she must get certified in yoga, her other deep love.

The daughter of a holistic healer and equally passionate about food and yoga, Nicole has found a way to keep one foot in the restaurant and nightlife world while balancing her dedication to everything wellness-related. Nicole believes that true magic can come from an experience during which dining and mindfulness are consciously brought together. When everything put on the table and in your body is thoughtfully chosen and appreciated, Nicole knows the experience slows down and we can release into the present moment.

Yoga was Nicole's gateway to meditation- seated, moving, both on and off the mat. She now strives to bring mindfulness and presence to all aspects of life, whether it's sitting down to the perfect bottle of wine with friends or hosting a yoga-and-meditation evening in her living room. She believes that anyone who devotes focus to it can achieve clarity of mind, balance and a deep sense of inner power.
Learn more about Nicole @ Facebook.com/NicoleCronin

cleanseparty.eventbrite.com

I am so pleased to announce the new Wellness Series! This Mucha-inspired illustration - courtesy of Mitch Shernoff - is the ideal visual for the Cleanse Party, which kicks off the series. There are so many reasons the time is right to address wine in the context of balance. So many of us are juicing right now or cleansing or even just integrating more yoga and fitness, but we still want wine to be a part of our healthy lifestyle. Dial into these classes for realistic approaches to both - and get ready to really glow...I mean grow! (okay, I really meant both ;))

Here is the link to check out more about the Cleanse Party, my lovely co hostesses Adina Niemerow and Nicole Cronin, and buy some tix:

cleanseparty.eventbrite.com

It seems so obvious, yet many have overlooked it: During the recession, and since, one of the best-growing industries has been...drinks. Makes sense, right? People may have spent less on many things, but the personal austerity measures we enacted don't seem to have eradicated this all-important category (you know you're doing your part to help this trend along). Happily, it's also meant drinks careers have been a bright spot in an otherwise pretty desolate landscape for consumer goods. And - they're hiring.

And so in light of all this, I'm proud to be a member of the Mutineer Magazine Drink Careers Project 101 Advisory Board. Together with some 100 other drinks career imcumbents (think sommeliers, entrepreneurs, winemakers, soda slingers, writers, brand mavens, etc.) I'll be sharing tips and insights on how to navigate the tricky but rewarding work inside the beverage industry. I'm psyched to get to know what's going on with new college grads and others looking to transition to the industry, too, so this is shaping up to be an exciting and enriching journey.

Mutineer is raising money via Kickstarter to spread the word far and wide where industry work goes. The result of their hard work will be a printed how-to guide to pursuing a career in the beverage industry. You can do your part in supporting this important cause either by making a donation here or retweeting and posting items shared on Twitter or Facebook (or this post!). This looks to be a great conversation - and we couldn't do that without a big audience, support and broad participation.

I'll be tweeting from @HIpTastesMaven

and posting via Facebook @HipTastesEvents

Please follow me in those spots if you aren't already and let's get this (job) party started!

Announcing: A recipe curated especially for pairing with HIP TASTES Red from my most local of local wine shops, just down the street on the bustling section of Castro between 18th and 19th. I have been a big fan of Swirl's thoughtfully curated wines and amazing window dressings for years, and it is beyond fabulous to finally have a wine that can be sold in the store. Walking in and seeing my wine in the center display area of the store at eye level, with a totally rockin' shelf talker - it took my breath away. They say starting local is key - well, Swirl is literally as local is it gets for HIP TASTES.

Oh, AND? The people at Swirl are amazing. The wine bar generally pops off with hilarious convo and clubby tunes - my Cheers, if you will.

Why the recipe??
The idea behind the recipe pairings is matching up real-world dishes from the community with the colorful food icons on the front of the HIP TASTES label. Check out the bottom left-hand corner for the steak-frites!

Pairing Note
Swirl's Moroccan-spiced filet and frites (recipe below) is a spicy North African twist on a traditional French dish. The weight of the filet, the subtle smoky-herbal spice of the sauce and the grease in the fries superbly balance the sweet and savory flavors of HIP TASTES Red 60-30-8-2. Rock on!

*Recipe courtesy of Stanley Frank, Swirl window dresser & cook extroadinaire (pictured above and below with me on recent visit). Go get the wine there while it lasts!

Moroccan-Spiced Filet Mignon (serves 2)

Ingredients:
* 2 filet mignon steaks about (1 1/2 inches thick)
* peanut, walnut oil or any other high-temperature resistant oil (olive oil can burn)
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp turmeric
* 3/4 tsp brown or white sugar
* 1/2 cayenne pepper or paprika
* 1/4 tsp of cinnamon

Preparation:
1. Brush steaks with some oil.
2. Mix seasonings and rub the spices into sides of the meat.
3. Heat skillet on high flame, let it heat up until it is almost smoking.
4. Once hot, sear both steaks around 5 minutes on each side without moving them, allowing the sides to brown and the spices to caramelize...
5. After that, turn off the flame and cover the pan with a cover or tin foil and let sit for another 5-8 mins. This will allow the juices to distribute and also further cook the steaks slowly and tenderly.

Spiced Baked Frites
Easier than deep-frying potatoes, this recipe is for more rustic, baked fries...
The fun is in fine-tuning or varying the recipe. The adding of different exotic oils or powders keeps these exciting! For instance, lemongrass oil, truffle oil, cinnamon, onion powder, curry, etc can all be used to literally spice it up.

Ingredients:
* 6 yukon gold potatoes
* 1/4 cup of olive oil
* 1 tsp salt
* 1 tsp cracked pepper
* 1 tsp garlic powder
* 1/2 paprika or cayenne pepper
* add any other spices to taste, or substitute olive oil with an infused oil (lavender, lemongrass, citrus, etc)

Preparation:
1. Cut potatoes into thick wedges or fries.
2. Pour into a re-sealable plastic bag and let marinate for 20 mins or so.
3. Preheat oven to 425 degrees.
4. Get a baking sheet and line it with aluminum foil; brush with olive oil.
5. Place potatoes on baking sheet and in oven.
6. Let potatoes bake for about 20 mins and then flip them over, allowing them to brown and crispen, (about another 20 mins).

* recipe courtesy of Stanley Frank (pictured), Swirl On Castro

About
In November of 2005, owners Jerry Cooper and his partner of 20 years Christopher Von Laufen opened Swirl on Castro with a little vision and the help of a small group of artists and friends. The unique space was created to feature fine wines and spirits, wine accessories, and a venue to showcase some unusual art installations, including the Swirl on Castro wine bar. With one of the most vibrant window displays of any wine boutique anywhere, Swirl always satisfies the eyes as well as the palate with a delicious flair for all that is beverage and wine!

With 300 selections of wine, Jerry and his staff have assembled a strong edit of international, eclectic wines that spotlight lesser-known grapes and regions from sustainable, family owned wineries. The lineup features selections from California, Spain, Argentina, France and Italy.

The wine bar is open nightly, with a selection of 20 wines by the taste or glass.

Details:
swirloncastro.com
Facebook.com/SwirlOnCastro
Twitter.com/SwirlOnCastro

Check out the latest news and events at Swirl!
Watch Swirl TV

Announcing: the creator of the new HIP TASTES "60-30-8-2" wine label, Mr. Mitchell Shernoff:

I have had the pleasure of collaborating with Mitchell (via his firm, Mitchel Design) since the very beginning of my business, when he designed the debut website for courtneycochran.com (which I'm still using - proving the adages that you get what you pay for and good design lasts). I met Mitchell through his sister-in-law, a fellow classmate in the International Sommelier Guild's Diploma program. I was wrapping up business school and I needed a website. Mitchell and his brother designed a site and brand identity that was perfect yet different than anything I could have imagined. They took my name, some colors I like (pink!!) and created what you see now: the process was a total delight.

(pictured here, the label for HIP TASTES Red "60-30-8-2")

From that foundation, Mitch also created HIPTASTES.com, hiptastesbook.com, hiptastescommunications.com and all of my event illustrations, which can be seen at a special Pinterest board I created for them. Some of the illustrations came to life quickly while others took a bit more time, often because *my* vision was evolving along with the process! I have been pleased with the results Mitchell produced every single time, and proudly displayed illustrations at the door at my tasting events. They elevated an idea (which may have seemed zany at first, like my Rock & Roll tasting) to something that inspired people to attend, garnered media attention and - the best part for me personally - affirmed and expanded upon my initial vision.

Now, with the creation of 60-30-8-2 Mitchell has once again exceeded my expectations. The label - a Mashup of pop art and street food culture - was Michell's first pass at the concept, and the best. He had to show me a couple of alternative looks for me to "get" the genius of the design we wound up with - which is after all is a natural element of the client-artist relationship and process. For those who are curious about the label's genesis, I sent Mitch a copy of Warhol's 9 Marilyns and a picture of an illustrated cartoon hot dog against an exploding background. He rocked it, and the label has been generating oohs an ahhs and fascination wherever it's shown.

As we worked together, I became better acquainted with Mitchell's talent through a fantastic show of his work in a gallery in Venice Beach. He created a delicious collection of canvases that popped with brightly colored tape renderings (see the example he's holding here). His use of color is truly remarkable, from his illustrations (which appear throughout my projects) to his graphic design, visual art productions and - now - wine labels!

Mitch splits his time between Amsterdam and the US (and lived for a time in Estonia before moving on to Amsterdam) and I am hoping he will return to being a full time domicile in the not too distant future. Together with his wife be has traveled far and wide since I met him, no doubt gleaning inspiration from the rich tapestry of cultures and geography he's seen along the way. He's a student of the world, an incredible artist and a really nice guy. With no further ado, to the questionnaire!

* What inspires you?
Hot, sexy, fresh, deep design. It should be beautiful, functional, and minimal (if I could always have my way). And anything pastel.

* What's your favorite wine memory?
When my wife and I moved to Estonia from California, she surprised me with a birthday picnic in our then new, empty, old-town apartment in Tallinn. Cheese, meats, and fruits were accompanied by an amazing bottle of pink champagne. We kept the cage and cork from that bottle, and have done so with every other special occasion bottle since.

* Do you cook? Would you consider yourself a foodie? (kind of hate that word, but you know what I mean)
I do cook. I'm shy about it - but have turned out some fairly amazing meals - ones that surprise myself. I feel fairly confident on my little Weber and love to slow-cook meats in the oven. My wife and I would both consider ourselves foodies, and when we go out to eat we try everything from street food to Michelin star dinning.

* Best food memory. You can give me two if thus inspired :)
There is no way to pick just one. My whole family enjoys food and we love to eat, drink, and splurge - spending our money on experiences rather than objects and things. I feel incredibly blessed by some of the food I've encountered over the world with amazing people. Living abroad, I can say that coming back to the U.S. and satisfying the craving for a Double Western Bacon Cheeseburger from Carl's Jr. is something uniquely special.

* With the label for 60-30-8-2 you got to the heart of the design fairly quickly after I sent over my ideas. Is this typical of your work? What was working on this project like?
Typically, the speed of a project depends on the relationship between myself and my client. In this case, since we have a long working relationship together, I feel comfortable to assume and second guess what it is you want and enjoy. Sometimes the big idea takes time to evolve and I have to wait for an aha moment. This can be frustrating at times, but has become part of my process and I have become used to it. Working on this project was a great change of pace for me, was my first produced wine label, and let me stretch my pop art chops a bit. Out of three concepts, Courtney/you knew "the one" instantly - after a little tweaking the label looked sharp and was polished rather quickly.

* Pinterest. Love it or hate it?
Ahhh ... that is a tough one for me. When I first discovered it, I loved it. I think I might even have turned you onto it? (Editor's note: Yes! Thanks for that.) But after some time I realized that I was not really pinning with my peers. I hate to sound sexist, but in my opinion the site has turned very feminine very quickly, and I feel the male audience is lacking. I've been a ffffound user for a while and use their site and app for filing away images that inspire.

* What is something you'd like to design that you haven't yet?
I'd love to get my hands on a video game or maybe something in the fashion world like pattern making. Also, I've always wanted to be thrown something out of my everyday - like a plane interior or feature, studio movie intro.

* If you could sit down to eat with anyone in the world (history) who would that be? Why?
The Earl of Sandwich. I want to know how he came up with his incredible invention. I'd also like the opportunity to show him how to make the perfect B.L.T.

* If you could sit down to drink with anyone in the world (history) who would that be? Why?
My brothers. Our times together with the drink present are typically memorable ones that I not only cherish but also welcomingly anticipate.

Mitchell Shernoff
Mitchel Design

You won't taste the same wines you taste at umpteen other events throughout the year - you'll find new things in your glass from "exotic" regions such as Clarksburg (oui), Los Alamos (uh huh) and Philo (oh yes). Indeed, press materials call the event a chance to experience "the winemaking craftsmanship of vintners from across the state" - and I have to say the buzz machine is getting it right in this instance. In addition to tastes from some 225 wineries, the event will offer some impressive #s:

* 22 wineries new to the tasting
* 20 white wine varietals
* 30 red wine varietals
* 500 baguettes from Bakers of Paris
* 16,200 bottles to be recycled
* 6,000 glasses

iSip This Way
I am pleased and honored to be hosting the first-ever Kitchit iSip lounge at this year's event, featuring a selection of eight wines I curated showcasing the diversity of varieties made in California. The emphasis is on the lesser-known, so you'll find (a totally rockin'!) Barbera from the Sierra Foothills, a soulful Dry Creek Valley Grenache, an electric/plush Chenin Blanc, a nervy/floral Mendocino Gewurztraminer, a cool Central Coast Roussanne, and more. Creperie Saint-Germain has generously agreed to create two new flavors of savory crepes for pairing with white and red wines, respectively, and we'll also have lounge seating to rest your soles before heading back out to tackle the main tasting floor. It'll be worth it - I hope you stop by!

60-30-8-2
And if you're still reading, you'll learn that it's also a special occasion for me in that I'll be pouring the *brand new* HIP TASTES Red, "60-30-8-2" (save the date for the official launch event Nov. 3!). A Zinfandel-Mourvedre-Syrah blend (60%, 30%, 8% w/ 2% Petite) from Amador made in collaboration with Oakland's Urban Legend Cellars, it's a 25-case micro lot with a hot label. I don't have a ton of it but will be pouring it for those who request it, so be sure to come and see me and ask for a sample! I can't wait to share it, and now we can also throw Mourvedre from Amador into the lot of esoteric wines you can taste at iSip. ;)

PS Taste & Take
Don't forget your shopping bag! The second-annual "Taste & Take" feature allows for purchase of bottles you like. This is a great way to support these wineries and a fabulous way to forge a personal connection with a new or existing vintner pal.

Sun 9/9 3-6pm @ Fort Mason
Tickets ($65/$75 iSip)
Trade Tickets (Sun & Mon events w/ qualified trade certification)

I love that Pinterest allows me to create an aesthetic presence online based purely on images, sharing my ideas about a deliciously pretty lifestyle and the pairings to go with it. Here is a smattering of my fav board images, plus a screen shot of the top two rows on my page. POP!

Screen Shot - Follow all my boards here!

Vogue contributing editor Plum Skyes invoked Ms. Bradshaw herself in "Second Chances," a meditation on the return of the iconic Fendi Baguette in the February issue of Vogue. More than a decade after Carrie Bradshaw was famously mugged on Sex & the City for her purple sequired version - having already inspired an army of It Girls across the globe to carry the luxury bag - the Italian label is reissuing some old favorites, with novel embellishments (for the unitiated: "baguette"s were named for the loaves of French bread you carry under your arm). While Ms. Sykes pondered whether an "it" bag of old could be newly covetable again (spoiler!: she concludes it could), I couldn't help but wonder: why don't women ever get this excited about buying wine?

After several glasses of that tonic and a bit of contemplation, my theory is this: women's take on wine focuses on consumption (yes, I'll take that much-needed after-work buzz, thank you very much), pairing and sharing. While we'd like to have a stash of great wines to pull from for as-yet-unplanned meals and cocktail soirees, wine is not something we worry about stockpiling. And we certainly don't need to peacock our vinous wares. We've already got handbags for that! To the ladies out there: wouldn't you rather rock a reissued python Fendi baguette (see below) in an almost psychedelic pop of various hues than a DRC? (You know your answer is an unhesitating yes.)

The price tag's not that different, nor is the statement these items are making, really. They're both about a show of wealth, about status, signal a certain amount of style, perhaps even intelligence (Carrie always had a knowing smile, didn't she?). But they express these qualities in ways that appeal to the signaler wholly differently. And even if I had several glasses more, for the life of me I still couldn't tell you exactly why. I could only tell you that if Fendi teamed up with DRC to create a wine bottle-inspired baguette, I'd be all over that. Oh, and: SJP? She surely would approve.