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The Society BLOG

Together, wine, food, and travel make up three of life's greatest offerings. The Society Blog will feature expert experiences and opinions relating to these delicious topics. Here, we will freely discuss the diverse flavors of food, the inviting culture of wine, the vast nature of travel, and the ultimate experience you get when you combine the three!

The Society
July 19, 2014 | The Society

Napa to Sonoma Half Marathon Training Update: David Lattin

The last couple of weeks I have been experiencing some ankle pain due to all the training I’ve been putting in preparation for race day. To combat this, I have been integrating cycling into my workouts so I can keep up my cardio and build muscle strength in my legs. In addition to incorporating other methods of exercise, I have been icing regularly and taking Advil to reduce swelling. With the race date rapidly approaching, I have been taking it easy this week in an effort to conserve my energy for Sunday!

Here’s a salad recipe for when I don’t want any bulk from carbs but need some protein – I like to enjoy it with a slightly chilled Zinfandel, Sangiovese, or other fresh red wine.

- David



½ lb flank steak
2 very large handfuls of arugula
1 red onion
1 tbsp Olive oil
Balsamic vinegar
Parmesan cheese

1. Sprinkle flank steak with sea salt 30 at least 30 minutes before cooking and set aside at room temp (covered loosely w/plastic wrap).

2. Wash arugula and set aside in refrigerator.

3. Cut ends and remove skin from red onion.  Slice across into 4 thick slices keeping the rings together.  Sprinkle onion slices with sugar, a grind or two of sea salt, and the same of black pepper.

4. Heat olive oil to medium and lay 4 onion slices carefully into oil.  Reduce heat to low and ‘sweat’ onion on one side for 15 minutes.

5. Turn onion slices over, add a couple of liberal dashes of balsamic vinegar over the slices and continue sweating for another 15 minutes.

6. When onions are slightly caramelized on both sides, turn off heat.

7. Heat grill to medium high and grill flank steak for 7 minutes on one side, 5 minutes on the other (or longer if you don’t want medium rare).  Set aside on cutting board for 10 minutes.

8. Slice flank steak across the grain in ¼-1/2 inch slices and separate into 4 even portions.

9. Divide arugula between two plates.

10. Put one portion of the steak on the arugula, lay an onion slice on top, add the second portion of steak and the last onion slice.

11. Pour the juices from the onion pan onto both salads.

12. Use a cheese slicer to cut 2 wide strips of parmesan on top of each salad and serve.

Time Posted: Jul 19, 2014 at 12:29 PM
The Society
March 13, 2014 | The Society

Get Zinful with EOS

Located roughly 24 miles inland from the Pacific Ocean and nestled at the base of the Santa Lucia Mountain Range, Paso Robles’ gorgeous rolling hills are the ideal location to cultivate several grape varieties. Due to its dry hot summers and late autumn season, the region specializes in producing high quality Zinfandels in addition to many Rhone and Bordeaux varietals.

Named by Wine Enthusiast as the 2013 Wine Region of the Year, Paso Robles has become an attraction for those seeking an adventurous day in an area many winos fondly refer to as the “Wild West of Wine.” With more than 180 wineries and growing, the unique blends accompanied by unconventional winemaking techniques have paved the way for a new scope of consumers eager to taste the bright and delicious future of this truly remarkable appellation.

In celebration of Paso’s Zinfandel legacy, join us the weekend of March 14th, 2014 for “Vintage Paso: Zinfandel And Other Wild Wines.” Enjoy a fun-filled event toasting to new releases, pairings, music and of course, all things Zinfandel! 

Foley Food and Wine Society members can participate in this wonderful event by visiting our divine Paso property, EOS Winery. Named after the Greek goddess of dawn who opened the gates of heaven each morning allowing the sun to rise, EOS sits at the gateway of the Paso Robles wine region, just off highway 46, welcoming guests hoping to quench their insatiable thirst for great wine.

Captivate your senses with a hand-selected Zinfandel flight created just for the Vintage Paso weekend. Highlighting the bold single vineyard selections, get a sneak peak at the 2012 Algunas Dias Zinfandel from Paso Robles.

With notes of rich blackberry, mulberry jam, dark chocolate and rum raisin, this wine is sure to wow. Pepper and spice with a hint of toasty oak provides a zesty grip followed with a sultry finish. At $35.00 per bottle, embrace your carnal instincts and relish in the complexity of this truly unique wine. 

Enjoy a brunch fit for the gods Sunday, March 16th that will delight you with an exclusive buffet style experience featuring eggs benedict, an omelet station, French toast, applewood smoked bacon, maple sausage, potatoes, fresh baked pastry, seasonal fruit and as a special treat, EOS’ own Zinful brownies.

Brunch reservations are encouraged with general pricing at $35.00 per guest and $25.00 for wine club members. To reserve your seat, please contact the EOS Tasting Room at: 805.591.8050 or via email at:

Time Posted: Mar 13, 2014 at 1:30 PM
The Society
September 25, 2013 | The Society

The Philanthropic Side of Foley Food & Wine Society

Bill Foley, founder of the Foley Food & Wine Society, gets a lot of press for his business acumen. Numerous writers have outlined his meteoric rise and the breadth of his holdings. In 1984, after practicing law for a few years, he bought a then small title-insurance company called Fidelity National Title, with just $40 million in revenues. Under Foley's leadership, Fidelity has grown exponentially, yielding $5.63 billion in revenue in 2012. The company has repeatedly been named to Fortune’s list of America’s Most Admired Companies.

Carol and Bill Foley

As a result of his hard work and business sense, Foley was able to acquire a diverse portfolio of wineries, restaurants and resorts which will be available for members of the new Foley Food & Wine Society, which see its launch this Saturday, September 28th at the Bacara Resort & Spa in Santa Barbara.

Foley Food & Wine Society launch party

Less well known, in keeping with their reputation for being "down-to-earth" and low-key, is the time and money that Bill and Carol devote to philanthropic causes. Their generous donations include $15 million to the United States Military Academy at West Point, where Bill earned his B.S. degree in Engineering, and  the support of the Jacksonville Cathedral Arts Project, which offers free after-school classes in visual and performing arts for elementary school students in Florida.

students at the School of Culinary Arts SBCC

The Foley have roots in Santa Barbara and have been members of the President's Council, the cornerstone of philanthropic support for the Foundation for Santa Barbara City College (SBCC). Long time advocates for education, they were happy to partner with the non-profit Santa Barbara Culinary Arts on the gala launch party of the Foley Food & Wine Society, knowing the net profits would further the education of students at the School of Culinary Arts and Hotel Management at SBCC.

culinary students at Foley Food & Wine Society

Three top chefs from the School of Culinary Arts and from Santa Barbara Culinary Arts will be presenting their culinary creations at the launch party, aided by a team of current culinary students. At the launch party, you will have the chance to meet the students and chefs and sample delicacies like Smoked Salmon with Caviar and Crème Fraîche on Endive Pockets and Gorgonzola and Goat Cheese Tartlet with Fig Butter Topped with Fresh Fig, Toasted Walnuts, Local Honey and Micro-greens.


Santa Barbara Culinary Arts Presents the Foley Food & Wine Society Launch Party    
Saturday, September 28, 2013
3:00 PM to 6:00 PM

Bacara Resort & Spa - Santa Barbara, CA


Time Posted: Sep 25, 2013 at 10:00 AM
The Society
September 22, 2013 | The Society

Culinary Treats + Foley Family Wines

Would you love to learn more about pairing fine wine and food? If so, you are not alone. Chef-prepared cuisine with wine pairings comprise one of the fastest growing areas of the culinary field.

School of Culinary Arts at SBCC

The John Dunne Gourmet Dining Room at the School of Culinary Arts and Hotel Management at Santa Barbara City College (SBCC) was the scene for a recent artistic and appetizing wine-food pairing. Chef Randy Bublitz, head of the school, prepared a fabulous five-course dinner to pair with a selection of delicious wines from the Foley Food & Wine Society, along with instructor Chef Stephane Rapp and a team of culinary students.

Chef Bublitz and Chef Rapp

The Foley Food & Wine Society encompasses a vast portfolio of wineries, resorts and restaurants. Owners Bill and Carol Foley have long had an interest in fine dining and in supporting education. They generously donated their wines to pair with the gourmet dinner:

2009 EOS Botrytised Semillon2010 Sebastiani Carneros Roussanne: A crisp and refreshing wine with notes of early-picked peach and tropical spice. The zingy, cool-climate profile made it a perfect match for the smoked salmon appetizers.

2011 Foley Johnson Estate Bottled Sauvignon Blanc, Rutherford: A textbook Napa Sauvignon Blanc, the floral aromatics and peach and apricot flavors complemented the salad of roasted beets and smoked trout.

2009 Three Rivers Winery Cabernet Sauvignon: This 90 Point cab from Walla Walla delivered traces of black cherries, plums, cloves, tobacco and spices. It was paired with the tender and tasty veal chop with porcini glaze.

2009 EOS Botrytised Semillon, Chalk Hill: Full of aromas and flavors of baked apple, nutmeg, cinnamon, and honey, this wine was balanced with acidity and was paired with the cheese plate, including a brioche filled with molten St Andre cheese. Fabulous!

The last course was a decadent chocolate-chocolate torte.

The School of Culinary Arts and Hotel Management program at Santa Barbara City College is staffed with top-notch chefs, restaurateurs, and hoteliers. Beyond classroom work, students receive hands-on training in realistic work environments, preparing food in the SBCC cafeteria, the gourmet dining room, the JSB coffee shop, catering for private parties, purchasing and receiving food shipments for the school, and utilizing state-of-the-art equipment. Their work garners high praise on Yelp and local media: "This is one of the best places to eat in SB…Everything is made from scratch and you can taste it...Would give 6 stars if I could."

Bacara Resort & Spa and the Foley Food & Wine Society

Taste the savory offerings from the culinary students and instructor Chef Stephane Rapp at the gala launch party of the Foley Food & Wine Society at the Bacara Resort & Spa on September 28th! Several of the successful culinary school graduates will be on hand to recount their experiences at the school.


Santa Barbara Culinary Arts Presents the Foley Food & Wine Society Launch Party    
Saturday, September 28, 2013
3:00 PM to 6:00 PM

Bacara Resort & Spa - Santa Barbara, CA


Time Posted: Sep 22, 2013 at 5:00 AM
The Society
September 19, 2013 | The Society

First Harvest of the Year at Chalk Hill Estates

“The 2013 harvest is in full swing, giving us no end of excitement--and the occasional hand wringing!" --Lisa Bishop Forbes, winemaker Chalk Hill Estate

grape harvest Chalk Hill Estate


For nearly four decades, Chalk Hill Estate of Sonoma County has produced exceptional, highly-acclaimed wine. The quality begins in the vineyards with conscientious and scientifically precise agricultural practices. The focus is on creating and maintaining the optimal flavor, freshness and depth of character of each varietal.

Chalk Hill Estate beauty shot


Each of the 60 vineyard blocks are tended individually. The grapes are hand-harvested by parcel and fermented in individual blocks.

The September 2013 harvest began with night harvest of the estate sauvignon blanc and pinot noir grapes. The video shows our crew loading bins with the pristine sauvignon blanc.

Nighttime picking is easier on the crew because they avoid the wasps and bees that are out during the day and the temperature is not blazing hot. It's also better for the grapes as high temperatures can change their sugar composition and sometimes allow wild yeasts to grow unchecked. It saves on energy as well; since the grapes are cool, they don't need to be chilled prior to fermentation.

Lisa Bishop Forbes, winemaker Chalk Hill Estate


"Chardonnay will follow next along with Pinot Gris, then Malbec and Merlot. The fruit is beautiful and very flavorful, with ideal sugar and acid balance." --Lisa Bishop Forbes, winemaker Chalk Hill Estate

“It is a privilege to be involved with such a significant and strikingly beautiful property. For nearly four decades, Chalk Hill has been one of the premier wine estates in California. Our Chardonnays, Sauvignon Blancs, and proprietary Estate Red are all considered benchmarks among their peers. Our commitment to sustainable farming ensures that our land will remain healthy for generations and our wines will accurately reflect their origins in the hills of eastern Sonoma County.” - William P. (Bill) Foley II

Bill Foley at Chalk Hill Estate


Meet Bill and Carol Foley and taste the elegant wines of Chalk Hill Estate on Saturday, September 28th, 3 - 6 pm at the ocean front Bacara Resort & Spa in Santa Barbara. A fundraiser for the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child, the event celebrates the launch of the Foley Food & Wine Society.

JOIN the Society today to receive special offers from Chalk Hill Estate and dozens of other fine wineries and resorts in the Foley Food & Wine Society portfolio.

PURCHASE tickets to the event.

Foley Food & Wine Society Launch Party
Saturday, September 28, 2013
3:00 PM to 6:00 PM

Bacara Resort & Spa - Santa Barbara, CA

Time Posted: Sep 19, 2013 at 10:00 AM
The Society
August 23, 2013 | The Society

A Woman's View on Cabernet Sauvignon

I'd like to give my perspective on Cabernet Sauvignon--from the woman's point of view. The myth of women drinking only white wine seems as old-fashioned as fax machines and rotary phones. In the present day of smart phones and social media, today's woman is hip, wine savvy and responsive to new data promoting resveratrol in red wine as beneficial for heart health. Today's woman is as likely to reach for a rich, layered Cabernet Sauvignon as a glass of smooth, oaky Chardonnay.

Red wine is said to be heart-healthy because of the presence of antioxidants--called polyphenols--in red wine that may help protect the lining of blood vessels in the heart, reduce "bad" cholesterol and prevent blood clots. One polyphenol, called resveratrol, has been the focus of this health news.

Even though the health findings need to be confirmed, one fact stands out: according to a recent Nielsen poll, the majority of wine is purchased by women--55% compared to 45% bought by men. In a recent study in California, Cabernet Sauvignon was found to be the most popular wine for both men AND women. As a woman, I'm happy to know that I will be joined by both men and women in enjoying a glass of Cabernet Sauvignon--and when we toast to our health--we really mean it!

Our week-long celebration of Cabernet August 26th-30th brings a wealth of information from Foley Food & Wine Society winemakers. Five of our winemakers will be online, holding “virtual” tastings via Google+ Hangouts. Simply order your selection of Cabernet today. Then, sign up for Google+ Hangouts by clicking "RSVP" next to the chats you'd like join and taste along with the winemakers.


Time Posted: Aug 23, 2013 at 1:30 PM
The Society
August 5, 2013 | The Society

Celebrate Cabernet Sauvignon August 26th – 30th!

Five of our Foley Food & Wine Society winemakers will be hosting online chats on Google+ Hangouts. These innovative live chats are simple: just sign up for Google+ Hangout by clicking "RSVP" next to the chats you'd like to join. Then, select the Cabs you want—when the shipment arrives, you can sip and savor with the winemakers as they comment on the wines in  “virtual” tastings.

Sign Up Here!

Brad Warner, winemaker for Foley Johnson, kicks off the celebration on Monday, August 26th, with a tasting of two of his Napa Cabs. We are proud of the world-class wines Brad is producing at our estate winery in the heart of America's preeminent wine growing region.

On Tuesday, Jesse Katz, winemaker for Lancaster Winery and Roth Estate Winery, both nestled in the rolling hillsides of Alexander Valley, shows off a select Cab from each winery.

Kuleto Estate‘s winemaker Dave Lattin will transport us to the mountains of eastern Napa Valley discussing a pair of his Cabs on Wednesday. Kuleto has gained recognition for his bold, tightly structured Cabernet Sauvignon.

Both winemakers Mark Lyon, of Sebastiani Vineyards & Winery, and Paul Warson, of Firestone Vineyard, will be hosting on Thursday, with a selection from each winery. Sebastiani Vineyards & Winery was one of the first producers in Sonoma County, with a history that stretches back to 1904. Firestone Vineyard is in the beautiful Santa Ynez Valley.

Friday, August 30th is the grand finale to our week of celebration. We share our experiences and comments on the delicious Cabs we tasted with a  "Tweet Up" on #CABWEEK13 @Sebastiani. I look forward to sampling the wines, learning from the master winemakers, and sharing with you the enjoyment of our great Cabernet Sauvignon.

For more information, please visit Cabernet Week 2013


Time Posted: Aug 5, 2013 at 12:00 PM