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As the Interim Marketing Director for www.GrapeHeartwines.com I get to attend all sorts of wine events.  Last Saturday evening I drove up to Napa from Oakland, where I live, to attend the 2nd annual Women in Wine event put on by MORE magazine.

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We didn’t have the opportunity to pour, but it was great to see and meet so many female vintners.  I taste many wines, most of which I would welcome at my table and share with friends.

What I didn’t enjoy was the food that was walked around on silver platters by servers.  If it wasn’t gluten, it was animal products…or sugar.  None of which I should eat.  I did just to manage a balance with the alcohol, but I paid the price with stomach cramps during the night and fatigue for a week.

My interest in creating succulent, gourmet vegan food continues to grow.  Why should I give up my love of wine because there’s no food to eat with it?  Ridiculous, right?  I make a great pot of food for myself to last a few days.  And my veggies smoothies are my wonderful morning starter–which ensures that I get enough veggies for the day.  But I wouldn’t serve these one pot meals to very many people.

After the heart attack I knew that getting chef’s training was going to be my path.  I hadn’t married it up with my love of wine.  In fact, I’d stopped drinking wine (the wine I love is out of my unemployed persons budget).  Now that I’m active in a wine business, my passion is increasing.  My love of food is increasing and I see that I must take control of my sustenance.

Tomorrow evening I’m taking my first class in vegan cooking.  It’s with a Vegan Iron Chef and we’ll be tackling Vietnamese and Thai dishes.  I’m so excited.  There are only 8 other students.  Most likely I’ll be the most inept person with the tools.  Probably the newest vegan.  That’s ok.  I’m a fast learner.

I can’t wait to begin this journey.

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