Issue: 105
December 2018
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In this issue:

Limoneira and Partners Build Can Trees in Santa Paula in Support of Food Share and Santa Paula Rotary

TistheSeason01Tis The Season With Limoneira Citrus
Put the "health" back into the holiday eating with Limoneira Spokesperson Megan Roosevelt

It's December, and that can only mean one thing; food, food, presents, and MORE food. This month, Limoneira spokesperson Megan Roosevelt is giving the gift of easy, guilt-free and delicious holiday recipes, DIY tips and homemade goodness via the Limoneira YouTube channel, all month long. For a helpful demonstration, you can watch Megan create the recipe below here on the Limoneira YouTube channel . Don't forget to subscribe - videos with more wonderful recipes, tips, and tricks not detailed in this release will be added to the channel each Friday throughout the month. 
Christmas Wreath Citrus Salad - Wreaths aren't just for the front door anymore! Try this palette pleasing, festive holiday greenery at the next family gathering.

Salad Ingredients:

  • 5 ounces of salad greens (spring mix, arugula or sweet baby lettuce mix)
  • 2 Limoneira® Meyer lemons, peeled and segmented
  • 2 Limoneira® navel oranges, peeled and segmented
  • 3/4 cup pistachios (shelled, roasted and salted)
  • 3/4 cup pomegranate seeds
  • 1/4 cup hemp seeds
Dressing Ingredients:

  • 4 tablespoons fresh-squeezed Limoneira® Meyer lemon juice
  • 1 tablespoon honey
  • 3 teaspoons champagne vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • Pinch sea salt & black pepper

Whisk together lemon juice, honey, champagne vinegar, olive oil, dijon mustard, salt, and pepper until the salt has dissolved and the dressing is emulsified.
Place greens on a large serving platter and arrange oranges, Meyer lemons, pistachios, pomegranate & hemp seeds over the greens in a circular pattern - like a Holiday Wreath! Leave  a s pot in the center to add a small dish for the salad dressing. Dress salad just before serving and enjoy!
Each month, Megan features another wonderful facet of citrus living, with weekly videos full of recipes, DIY tips and other ways to use Limoneira citrus. Subscribe to Limoneira's Youtube channel for more information on the many ways this endlessly versatile fruit can improve life inside the home and beyond.
About Megan Roosevelt and Healthy Grocery Girl ®
Megan Roosevelt is an internationally published author, cooking show host and producer as well as a nutrition expert for regional and national television and magazines. In addition to being a plant-based Registered Dietitian, Roosevelt through Healthy Grocery Girl® provides her extensive audience with online cooking videos and says "I love helping people get healthy in ways that are realistic and fun".
GreatHoliday02Great Holiday Tips From Limoneira Opinion Leaders

Smelling Citrus Can Reduce Stress
For  many, the holidays are a time of joy and cheer, But they can also be very stressful. The shopping, the crowds, the money and don't forget the stress of family gatherings. It's easy to get overwhelmed and feel more like the Grinch. But you can beat holiday stress with these simple tips:
Citrus to the Rescue - holiday stress can put a strain on your immune system leaving you vulnerable to whatever illness is going around. Give your immune system a boost with vitamin C in the form of oranges, grapefruit, and even lemons. Even the scent of citrus can do wonders. Researchers studying depression have found that certain citrus fragrances boost the feeling of wellbeing and help alleviate stress by increasing levels of norepinephrine, a mood-affecting hormone. Try dabbing a small of amount of lemon or orange essential oil on a handkerchief and keeping it in your pocket.
Citrus Provides a Natural and Creative Way to Decorate Fragrantly this Season
Lifestyle opinion leaders from around the world have shared some of their decorating tips using citrus. Wreathes, tree ornaments, garlands, candles, and table decorations are just a few of the natural and inexpensive ways that citrus can provide some holiday magic for your home.

CalCitrusIndust03California Citrus Industry Works Together to Create New Facility to Combat HLB (Huanglongbing)
Those of us in the California Citrus Industry have throughout our history worked together to solve common problems such as pest infestations of various types of fruit flies, various diseases such as Tristeza and Cynophoria. This cooperation continues with Limoneira's support, along with the rest of the industry, in funding a new BSL 3 Research Facility at the University of California, Riverside to help combat huanglongbing (HLB), also known as citrus greening disease. The facility is the result of a 3-year cooperative effort of the University of California, Riverside (UC Riverside) and California citrus growers.
Using funds provided by members of California Citrus Mutual (CCM), UC Riverside constructed the $8 million facilities to study highly contagious diseases in citrus trees. The facility will be used to research new ways to protect California's $3.3 billion citrus industry from HLB.

This disease is highly contagious and has devastated citrus trees in Florida, South America and Asia, and has been found in Texas and California. The new biosafety level 3 (BLS-3) facility is designed to allow research scientists to safely work with plant pathogens and not risk spreading the disease to commercial groves or residential trees in the area.

About four years ago, UC Riverside and California citrus growers recognized there was a need for a high-level containment facility to perform critical citrus research in California.

While substantial research into controlling HLB in citrus is happening in Florida and at UC Davis, the Florida studies are conducted under soil and weather conditions that are specific to Florida. The UC Davis facilities are working on serious issues in other commodities, and room for citrus studies is limited, even though the need is high. Therefore, several years ago UC Riverside applied for federal funds to build the facility. However, federal money has not been made available for the project. In 2016, CCM informed its member growers of the need.

"We felt that if we were going to protect ourselves, we better take the lead," Joel Nelsen, president of CCM, said in a 2016 interview.  The effort paid off and CCM is watching the lengthy construction and installation project coming to completion. The facility is up and lab equipment is being installed.  Once specialized equipment arrives, inspections will take place and biosafety measures will be put in place for inspection by the USDA. Nelsen said "we want to acknowledge the contribution made by the California Citrus Foundation formed by major benefactors to the project. The Foundations Directors and Benefactors are Harold Edwards, Limoneira; Gerald Denni, Golden Valley Citrus; Curt Holmes, Holmes Ag; Jim Marderosian, Bee Sweet Citrus; Etianne Rabe, Wonderful Citrus; John Demshki, CCH Citrus; David Roth, Cecelia Packing; Martin Britz, SunWest Fruit Company; Philip LoBue, LoBue Citrus; Dennis Johnston, Johnston Farms; Tom Avinelis , Suntreat & Homegrown; Dave Hines, Kings River Packing; Jim Bates, Fowler Packing; Pete Hronis, Hironis Citrus; and Mark Krauter, Seven Seas Packing. 

Hyatt04Hyatt Centric Santa Barbara Offers A Delicious Way to Alleviate Cold Symptoms This Winter

Kelly Sadur from Hyatt Centric in Santa Barbara connected with us to share a wonderful Hawaiian lemon healthy taste treat. Kelly says just saying Ling Hing Mui makes his mouth water and salivary glands tingle. "Basically, cut a lemon in half, then shove a whole red li hing mui inside and suck on it. In Hawaii, this is also a common cure for a sore throat." Now there's a silver lining for anyone who is under the weather. "As a kid we would also take this savory treat with us on hikes when PAU surfing or just hanging out with a snack says Kelly - It's ONO (Delicious)!"
The Hyatt Centric Santa Barbara is a visitor's gateway to the American Riviera. Just minutes from Santa Barbara's downtown, the hotel is located on Cabrillo Boulevard, across from East Beach and the Pacific Ocean. Relax poolside, or step out onto one of Southern California's most beautiful beaches and take it all in. The hotel is the starting point in the heart of Santa Barbara. Their friendly staff of true locals can tell guests how to find some of their favorite spots to explore. Marbella Restaurant overlooking the Pacific Ocean is where Executive Chef William Fravel creates fresh and regional California cuisine. 
Garman's Pub-Limoneira and G4 Tequila

It's all about collaboration and in November we put together some creative forces to mélange it up to kick off the holidays. Evelyn Botello from G-4 Tequila in Chicago says "Tequila and Lemons combine- what's not to like?" We couldn't have agreed more so when Evelyn's assortment of delicious tequila's arrived, we said ok...we've got the lemons-let's pair this up with some of the best mix masters in town. Naturally, we thought of Clint Garman from Garman's Pub in downtown Santa Paula, California.
Limoneira - G4 Tequila at Garmans
Limoneira - G4 Tequila at Garmans

Garman's great bartenders mixed up some novel citrus and G-4 Tequila libation sensations. They were refreshing, crisp and delicious and we can't wait to do more. We're planning some great parties around the U.S. in 2019 and G-4 will be part of our Mix and Match promotion beginning in January.

About Garman's Pub
Garman's Pub, the brainchild of Clint Garman has been a   
Gaelic bastion in our region for almost a decade. It's where friends and family and soon-to-be friends gather over a pint or two to wax poetic about the world.

Upon entering it's as if one's landed on the Emerald Isle. 
Imperial pints of 20 ounces are on tap. Garman's has a full bar along with at least 19 combinations of beer (inclu ding Guinness, of course), delicious and rare whiskey's as well as an innovative and mouth-watering Irish menu.

About G4 Tequila

G4 Tequila is produced by Felipe Camarena. His family is one of the founding families of Arandas, in a region called Los Altos (the Highlands) in the state of Jalisco, Mexico. The Camarena Family, the power behind G-4 has been making tequila since 1937, for 4 generations crafting some of the world's best tequilas.
The Camarena's established El Pandillo Distillery as a place where they honor their family's proud tequila tradition and quality standards while innovating for today.  The distillery where El Pandillo, sits is approximately 7,000 feet above sea level making G4 the highest of the Highlands tequila.   
G4 uses traditional stone ovens, cooking the agave for 22 hours. Cooking from both the top and bottom of the ovens provides an even taste and pure agave flavor.  Additionally, waste is reduced and processed remains are repurposed and turned it into fertilizer.
G4 tequila is distilled using traditional copper stills for the 1st and 2nd distillation which provides a better end result than more modern methods. Handcrafted, sustainably produced pure luxury G-4 Tequila should be on your shopping lists this holiday season!

The Cantarito is a favorite of Mexico. This classic highball adds lemon and orange juice to the mix of tequila, lime, and grapefruit soda. 
  • 1 1/2 ounces  G-4 tequila
  • 1/2 ounce Limoneira lime juice
  • 1/2 ounce Limoneira lemon juice
  • 1/2 ounce Limoneira orange juice
  • 1 oz Limoneira grapefruit juice
  • 8 ounces grapefruit soda (more or less as needed to fill glass)
  • Garnish: lemon, lime, and orange wedges
  • Optional for glass rim: salt
Rim a Collins glass with salt if you like.  Fill the glass with ice and add G-4 tequila and juices.  Top it off with grapefruit soda.
Garnish with the fruit wedges.

Citrus-Tequila Blush
Brightly colored juices float on top of grenadine, a red fruit-based simple syrup, giving the cocktail a beautiful visual effect.

  • 2 cups Limoneira orange juice
  • 1 cup G-4 tequila (8 ounces)
  • 6 tablespoons fresh Limoneira lemon juice, from about 2 lemons
  • 1 1/2 ounces grenadine
  • Ice, for serving
  • 3 cups club soda
  • 8 strips Limoneira lemon zest, for garnish

Pour orange juice, tequila, and lemon juice into a large pitcher. Tip pitcher at a slight angle, and carefully pour grenadine down side.
Divide mixture among 8 ice-filled glasses, and top off each with club soda. Stir, garnish each with zest, and serve immediately.
Limoneira and Partners Build Can Trees in Santa Paula in Support of Food Share and Santa Paula Rotary

In the midst of all the holiday hustle and bustle, it's important to take a little time to remember everything we're grateful for.......and those that can use our support. Although Ventura County California is one of the more affluent regions in the Country, homelessness exists and some of our fellow citizens go to bed hungry.
Fortunately, there are several regional organizations that provide some relief. The Santa Paula, California Rotary Club's can drive has been taking place for years and is a blessing for many.

More than 40 years ago, eight citizens performed a good deed by distributing food to those who were in need underneath a Ventura bridge. This  early philanthropic movement quickly formed into what is now Ventura County's regional food bank, FOOD Share, which has grown from serving a few hundred hungry people per month to 74,500 people.
Today, staff and volunteers distribute more than 12 million pounds of food annually from its distribution site; more than 180 partner agencies, which include neighborhood and church food distributions and soup kitchens; as well as hunger assistance programs.
A 501(c)3 non-profit organization, FOOD Share is a member of the Feeding America network, the nation's largest hunger-relief organization.
Limoneira, Lewis Group of Companies and Garman's pub have erected canned food trees with the help of employees. You can see them by visiting the Limoneira Lewis building on 10th street and the Limoneira Pavillion as well as Garman's Pub. Each of the three locations are in Santa Paula, California. Please consider bringing cans of your own to the trees. Food will be provided to Rotary and Food Share for further distribution during the holidays.

Ventana07Some Like It Hot - Ventana Magazine

In November, Nancy Lackey Shaffe, the editor of Ventana Magazine reached out to us to inquire about the possibility of including some Limoneira Recipes in their December "Some Like It Hot" issue. Megan Roosevelt was only too happy to assist with the two great recipes below:
Soothing Lemon Cold Cure

This spicy hot beverage is perfect if you're  feeling under the weather. Made with Immune supporting Limoneira lemons, spices, and honey this beverage is soothing for sore throats and good for you too! Recipe available here.
Creamy, Lemon, White Bean & Kale Soup

This hearty soup is healthy comfort food! Perfect for Holiday menus or a cozy night at home.  Recipe available here.

Produce Alliance Featured Farmer Interview with Gus Gunderson

In 1996, Limoneira partner, Produce Alliance, headquartered in Chicago pioneered representing their customers to the premier grower/shipper community, and providing access to the highest quality fresh produce under contracts which assured supply while managing cost and risk.
Today, they specialize in providing fresh produce procurement and distribution services to food service clients across North America, the Caribbean and beyond. They manage an alliance of 50+ independently-owned specialty distributors of fresh products, with combined produce sales of over $4 billion annually. Products are carefully selected using the most rigorous qualification criteria. Each provider commits to full compliance with their audited distribution, purchasing, and category management programs designed for client success.
Gus Gunderson, Limoneira's  Director Southern Farming Operations was on hand recently to speak with them.
PA- Gus, can you tell us about your available produce?
Gunderson: We supply Pink Lemons, Meyer Lemons, Seedless Lemons, Organic Lemons, Navel Oranges, Valencia Oranges, Blood Oranges, Limes, Pummelos, Star Ruby Grapefruit, and Avocados
PA-When was your farm/business founded?
Gunderson: We are 125 years old this year. We were founded in 1893. We're proud of our agricultural heritage and our ability to help feed a hungry world.
PA-What makes you and your business unique-
Gunderson: We're a leader in sustainability-we have several solar orchards and get almost all of our energy needs from the sun. Additonally we have a Tesla Battery Energy Storage Project, a state-of-the-art water processing facility using ultraviolet light and plant material that cleans grey water to California Title 22 drinking standards. And we're a leader in providing workforce housing. We created the first integrated Pest Facility in the 1920s to grow beneficial bugs to combat predator insects and have an organic green waste recycling facility that provides mulch to our orchards (and those of other farmers) to reduce the amount of water, herbicides, and fertilizer using in growing. It also helps create healthier spoil for our trees. Our sustainability matrix provides assurance to our retail and food service customers that we're walking the talk. 
PA-Thanks Gus-we greatly appreciate you and Limoneira being part of the PA team! We hope you and your family have a wonderful holiday season.
Limoneira and The Intercollegiate Tennis Association Complete a Successful Community Service Month

ITA (Intercollegiate Tennis Association) Community Service Month Presented by Limoneira was created to spotlight all the great work in the communities that  ITA member coaches and student-athletes do on an annual basis. The Limoneira Hours Challenge provided a friendly competition by tracking the total number of hours that each school served.
During the month of October, more than 1,000 student-athletes served nearly 6,000 total hours of service in their community or on their campus. Projects ranged from community tennis clinics to Habitat for Humanity to Breast Cancer Awareness projects to elementary school mentoring.
The College of Charleston women's tennis team won the Limoneira Hours Challenge and $1,000 ITA grant by performing 390 hours of service during October. The team collected canned food items and delivered to the Lowcountry Food Bank, ran a doubles tournament to raise money for St. Jude's, donated used tennis balls to pet shelters, donated items to a homeless shelter, conducted a clinic for Special Olympics athletes and participated in the Charleston Trick or Treat Festival for inner-city youth, among other activities.

"We didn't go into the ITA Community Service Month Limoneira Hours Challenge with a mindset of winning, but rather to be exposed to as many different people and organizations as possible," said College of Charleston Women's Tennis Head Coach Angelo Anastopoulo. "Each student-athlete on the team was charged with researching a community service opportunity that held a special meaning to them. The month of service affected each one of the players differently, but all learned the same value-it is always better to give back in as many ways as possible. It was an eye-opening process to see all the ways and means to serve the Charleston community. It is proud day for our program and a testament to the character of our student-athletes."
The University of Alabama Birmingham women's team generated the most social media engagement and earned a $500 ITA grant. Programs were asked to upload photos and video from their community service projects and share on their social media feeds. The University of Alabama Birmingham worked with Habitat for Humanity and distributed meals to the homeless.

"Our team takes a lot of enjoyment and pride in doing community work," said UAB Women's Tennis Head Coach Mark Tjia. "When kids first get (to UAB) they don't always understand why we put such an emphasis on it, but it is not long until they really enjoy it and see the value in it. It teaches us so much about serving others which ultimately is what leadership really is about. It helps us to be grounded, humble, and grateful which are all qualities that will help us become better citizens and better competitors and teammates."
All teams that performed 20-plus hours of community service were entered in a drawing, where the team selected received a $500 ITA grant. The University of Massachusetts, Amherst women's team took home the prize. During the month of October, the team was involved in assisting Habitat for Humanity.
"Thank you to the ITA and Limoneira for placing community service at the forefront as it should be," said UMass Women's Tennis Head Coach JC Nunez. "I also want to thank our student-athletes for investing their time and hearts into our efforts to impact our community for the best. It means a lot to me and our program to be able to give back through service. Our program would not be where it is today without the support of our community."
The ITA would like to thank Limoneira for serving as the national presenting sponsor of ITA Community Service Month, as well as thank all the programs across the country that participated.
In addition to this great, giving back experience-student athletes and guests at regional tournaments at Princeton, Tulsa, and Sunrise (Phoenix) were provided with refreshing and healthy Limoneira lemon water.
OpinionLead10Limoneira's Global Chef and Mixologist Opinion Leaders Create the Best for the Holiday Season

Limoneira's network of opinion leaders around the world are a talented group that are entrepreneurial and creative. This December we highlight several of our chefs and mixologists. They're especially busy this season with holiday parties and creating delicious and tasty sensations for their guests.
If you happen to be in any of these cities during holiday travels, we encourage you to stop in and support them. They would love to see you!
Walter Pintus - London
Following extensive experience at some of the world's best hotels and resorts such as One Aldwych and the Grand Hotel Villa D'Este, and the Ritz in London, Walter Pintus took up the position as bar manager at the newly-opened Mandrake Hotel's Waeska Bar, he had his work cut out for him in designing a cocktail menu that could tastefully incorporate the Mandrake Hotel's core qualities of hedonism, mysticism, and surrealism. 

Pintus rose to the challenge, taking inspiration from the hotel's name to develop a menu that revolves around rare and medicinal ingredients from all over the world. From the Japanese spirit Yuzushu to the Australian wattleseed, Waeska's cocktails are filled with ingredients you'd be hard-pressed to find anywhere else. He loves citrus and creates award-winning cocktails with them.

Antonio Lai - Hong Kong
Hong Kong native Antonio Lai has traveled the globe to work as a bartender, cadging knowledge and techniques along the way before returning home as the inspiration and co-owner of Quinary, Origin, and The Envoy, three cocktail lounges in the expensive and prestigious Mid-Levels residential area. Lai has worked in Beijing, Singapore, Malaysia, Italy, Germany, London, and Paris.

At Quinary, the focus is in classic cocktails balanced with some interesting molecular concoctions. For example, the Earl Grey Caviar Martini, one of their most popular drinks, uses a gastronomy method with caviar and air. Lai's Origin cocktail lounge is a creative hybridization of "original" and "gin" and the focus is on concoctions with distilled gin infused with great Asian influences such as shiso, lemongrass, cucumber coriander, grapefruit and more. The Envoy, Lai's latest venture, has a cocktail menu focusing on tea and its shipment around the world by the Dutch, Portuguese and British in the 19th century (, )
Arianne Fielder - Atlanta
Arianne Fielder has been described as blonde, tattooed and smart-as-hell and she knows how to pull out the stops during the holiday season. She has a degree from Georgia Tech and years of developing playful takes on classic cocktails at popular Atlanta outposts Southern Art, Seven Lamps, and most recently, Article 14. 

She's considered one of the city's best and what began as a way to earn some extra cash in college led to a career she loves, and her Tech roots shine through in her clever use of tools like carbonated cocktail shakers and sous vide machines. Her penchant for bourbon and American whiskey makes her a natural fit for the "manly" brown elixirs all stocked up at Article 14. Fielder just won the Manhattan Experience bartender regional exhibition.
Brian Leon - Malibu
General Manager Brian Leon surveys the evening buzz at the 6,800 square foot jewel that is Nobu Malibu. Floor-to-ceiling windows offer stunning vistas of 180° coastline and blue Pacific waves dramatically crashing on the beach. The place is packed, yet serene. Diners are enjoying pre-dinner cocktails on ocean side daybeds and a warm glow of an outdoor fireplace.

The sun is just beginning to set and twinkling stars become ever more magical against an inky sky. After eight years of working for Nobu, Leon has seen quite a bit, especially given the heady atmosphere of Malibu. Regulars like Robert Downey Jr., Courteney Cox, Mel Gibson, Nicole Richie, and Pink love the vibe and "Paparazzi-free" calm. They also love Executive Chef Gregorio Stephenson's tiradito, black cod with miso, and mini-tacos. "We tend to stick to the staples every time we go," says Rande Gerber, who has been frequenting Nobu with wife Cindy Crawford for more than a decade. In addition to Leon's capable management of this well-oiled machine, he's a talented mixologist and enjoys the creativity of conjuring up new concoctions. 

He notes that "it's relaxing and enables me to be inventive". As he looks out past the crowd at the setting sun, you can see that he's completely in his element.
Dylan Black - Boston
Located in Central Square between Cambridge's twin pillars of academe Harvard and MIT, Dylan Black's Green Street has long been a people's pleasure dome, serving its neighbors since the great depression (it's the home of Cambridge's oldest-standing liquor license). Dylan reinvented Green Street in 2006 with an eye for its history, but its award-winning (Best of Boston 2008) cocktail menu, better-than-serviceable wine list, a raft of craft-brew, and revived kitchen have garnered enthusiastic notice beyond Cambridge. 

Dylan's family has been in the spirits world for generations. His father ran a bar outside Chicago. His mother's father owned and ran the Reisch Brewery in Springfield, Illinois, into the 1960s. The Green Street staff takes primary flavors and concocts them in differing proportions and textures to make a wide range of drinks. They depend on accurate jigger measurements not just for economy but to achieve a correct and consistent balance of elements and flavors. That assures that, on a given night, your drink will be the same, whether mixed by Dylan or any of Green Street's other talented bartenders.
Ana Kijewska - London
High above London at Hutong at The Shard, bartender Ana Kijewska works her mixology magic and she's got plenty of treats for the holidays. A well-dressed crowd mingles and crowds the bar surrounded by multiple story clean glass walls offering dazzling vistas over the metropolis below.

Just below the horizon, a faint meniscus of lights marking the Arsenal stadium and boats on the Thames glide gracefully under London Bridge. It's the usual mayhem at the bar but Anna in her professional manner generates cocktail paroxysm-whipping, cutting, chopping and creating liquid libations that keep the crowd clamoring for more. She's a dedicated professional and a delight to watch in action. Visit her at Hutong and the Shard
Erin Hayes - Chicago
Erin Hayes is one of several women shaking up the cocktail scene in Chicago. She's a mixology force to be reckoned with in the city of the big shoulders and her tweets (Erin Hayes @theminxologist) are an excellent source of delicious concoctions as well as providing a lot of great knowledge of Chicago's culinary world. 

Erin has a long and extensive background and is quick to credit others for her growth & success. Paul McGee from Three Dots & A Dash and Matty Eggleston from Nico Osteria have been mentors. Erin has a creative pallet and likes Limoneira lemons. She designs her luscious libations around unusual ingredients from around the world as well as utilizing delicious elements sourced locally.
Hans Hilburg - Lima
Over the past 30 years, Hans Hilburg has been perfecting his craft through the development of hundreds of original and innovative cocktails. He has also been nurturing his passion for Peruvian Pisco and actively involving himself in its development, promotion, and protection not only in Peru but throughout the world. He has created the cocktail repertoire for all Astrid y Gaston, La Mar, T'anta, Café de Museo and Panchita restaurants and before that also developed the cocktail menus for Bohemia restaurants and Club Nacional. Hans has worked in the United States, Peru, Spain, Mexico, Ecuador, Venezuela, Colombia, Chile, and the Caribbean. 

He has written for many publications and also recently completed a book with his original coffee cocktail recipes and is now in the process of developing a new book of Pisco cocktails. "Espiritus del bar" or "Bar Spirits" his latest brainchild is a portal for both professionals and aficionados alike. Here they can meet and exchange information about not only Pisco, but also the world of cocktails at large in Peru and abroad.
Joe McPherson - Seoul
Joe McPherson founded ZenKimchi in 2004, and it's now Korea's longest running food blog and has been featured in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post and CNN as well as a number of Korean publications such as The Chosun Weekly, SEOUL Magazine, JoongAng Daily, The Korea Herald and Newsweek Korea.

Joe has also spoken at TEDx Seoul on Korean food globalization. His Company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers. Joe is the co-founder of Seoul International Cocktail Expo and says that the most popular cocktail in Korea is the mojito because it requires fresh mint. Mint is generally not used in Korea, and the use of fresh ingredients in cocktails has gotten Koreans excited.
Regina Schauerte - San Francisco
BlackBird is a great San Francisco neighborhood bar with an extensive craft beer choice, wine pours, an encyclopedic back bar and gorgeous cocktails. Regina Schauerte is one of the talented bartenders and believes that ingredients for a good bartender are equal parts empathy, patience and a sense of humor. Her humility and down-to-earth quality belie her extensive knowledge of her chosen craft. Asked about her favorite drink to make, Regina says that "all of our drinks are pretty labor-intensive.

A lot of muddling, shaking, stirring are involved. I came up with a new drink which has gin, quince jam, lemon, celery shrub and topped with pilsner beer. It's fresh and vibrant". Regina also notes that good watering holes add a positive dimension to society and say's "sometimes I fear technology is keeping people disconnected. Places where you can drink and share a good laugh, or cry, will hopefully keep human interaction alive". Regina and her husband are also planning an exciting new cocktail catering and consulting company, called SipCraft. Stay tuned for more information!
Tacy Stevens - New Orleans
Tacy Stevens mixes it up at Galatoire's 33 bar & steak, part of iconic Galatoire's in the Vieux Carré (old Square) founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon St. from its humble beginning. From the small village of Pardies, France, Jean Galatoire brought recipes and traditions inspired by the familial dining style of his homeland to create the menu and ambiance of the internationally-renowned restaurant. In its fifth generation, it is the Galatoire family and descendants who have carried the tradition of New Orleans' fine dining restaurants and influenced its evolution.

The restaurant's culinary customs and reservation statutes have been preserved with little change throughout the decades. One Friday, President Ronald Reagan placed a call to former U.S. Senator J. Bennett Johnston, who happened to be waiting in line for a table at Galatoire's. After the President's call ended, Senator Johnston graciously returned to his position in line.
WinnersBlockLimoneira's Winner Block

This month our lucky winner is Trisha Whitestone  , from Birmingham, Alabama.  As our monthly winner, Trisha has won a Limoneira Orchard Fresh or Lifestyles Gift.  Congratulations Trisha !

For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join  click here  or visit our website at

Be sure to check out our other contests and drawings for additional changes to win prizes.