The inaugural SF Chefs. Food. Wine. Event is a showcase for what is happening right now in food, wine, cocktails, and restaurants in the Bay Area. The event includes four days of classes, tastings, dinners and events all based on Union Square.
San Francisco leads the way when it comes to sustainable ingredients and eco-friendly products. Watch and listen as S.F. bay area winemakers and bartenders enlighten on the benefits and joys of being “green” in the wine and cocktail scene! There are several events taking place from Aug. 6-9, and some 'green' highlights are below.
Friday August 7th at 4 p.m.
Green Cocktails (Contest Giveaway Information below) - H. Joseph Ehrmann (Elixir), Scott Beattie (author, Artisanal Cocktails), and Thad Vogler (Bar Agricole)discuss how organic ingredients and spirits build a great cocktail.
Friday August 7th at 4 p.m.
Dynamic biodynamic wines - Paul Dolan (Mendocino Wine Co.) leads a tasting and discussion of biodynamic wine with Ivo Jeramaz (Grgich Hills Estate), Virginia Lambrix (Truett-Hurst Vineyards), and Rodrigo Soto (Benziger Family Winery).
Sunday, August 9
There will be an heirloom seed discussion with a chef and seed preservationist whom will share their insights and the advantages of the importance of cooking with produce grown from ancient seeds. There will also be a wine-making session along with many other events.
Evolving and current program and details can be found at http://www.sfchefsfoodwine.com/Schedule.aspx.
Gratitude Gourmet has Two August 7 @4pm 'Green Cocktails' Event tickets to giveaway to 2 lucky winners! Just share your favorite Green Cocktail Recipe on this Blog Post. Two lucky winners will be notified by July 29 via email.

Did you know Basil, a distant cousin of the mint family, can be used in Drinks? Check out this NY Times article for great summer drink recipes, including using Agave Nectar as a sweetener.

Remember to register to win R.W. Knudsen Sparkling Essence Drinks and Veggie Booty Snacks.

Check out this NY Times article discussing how food scientists work hard to reach the precise point at which we derive the greatest pleasure from fat, sugar and salt. This article is a must-read.

You've probably seen the Grill Daddy Pro commercials. Well, I tried this product, and it just uses steam, a stainless steel brush and no chemicals which is a plus and removed the veggie burger remnants from the grill.  You're seeing this advertised for Father's Day, but it could be for anyone of course!

Local food is making it into company advertising. Per the recent NY Times article, "food executives who measure marketing budgets in the millions say they are mining the concept because consumers care more than ever about where their food comes from." Read the full article here.
Photo by Mark Whittaker for the NY Times.

More information on the San Francisco International Gift Fair is here.
One Badge is good for two shows. The SFIGF will co-locate with The Gourmet Housewares Show® which presents more than 400 exhibiting companies featuring high-end cookware, cutlery, bakeware, gadgets, tabletop and kitchen textiles and attracts some 4,000 buyers. 

I've written an Article that features history, facts, and stories of women using their voices to bring awareness, strategies, and solutions to the environmental problems we face. It's called Women's Green Voices. Many of you will also recognize Colleen Patrick-Goudreau as one of the Voices, and you will see a video excerpt from her Vegan Table Book Launch Party speech. The Article is here.
photo of Colleen Patrick-Goudreau taken by Mary Vincent

Win a Treasure Chest with two Pirates Booty Vegan Snacks: 'Veggie Booty' and 'Original Tings'.  Veggie Booty contains a blend of Spinach, Kale, Cabbage, Carrots, and Broccoli.
If you want your chance to win, place a comment on this blog post and/or Twitter @gratitudgourmet with why you should win.