Tuesday, October 21, 2014

Wine and Cheese

I apologize for being absent from writing of late, here is an update of what's been happening. For the most part, all my energy is going to making perfume, packing orders and getting ducks in a row at the new workspace. 

The ducks include the Samhain decorations, the Fan Funding project (which is rather massive in scope), organizing and then re-organizing the workshop, new products, perfumes, logo, packaging and planning the opening. Everything fits together a bit like a puzzle as I need the funding to get some counters, the display case etc. but time is running out as I am intending to have the Celebration for the new space on November 15th! YIKES!!

Yesterday I met with Gina of Blue Table, the wine and cheese bar at the Whizin Market Square where the perfumery is. The intention was to do a little mind melding about what to serve at the opening and check out options. Right now we are considering either a spiced wine, a Vermouth beverage or Sangria with a infused water for those who don't drink alcohol.

We also discussed cheese and different herbals pairings. I love her eatery, Blue Table and go there quite often, my staple being the beet and goat cheese salad. While speaking with Gina she served me a gorgeous Vermouth paired with GingerBeer. I've never been much of an alcoholic beverage person, but am sensing that may change.

Blue Table reminds me a bit of Il Piatto, a deli my mother had with a friend during the 80's while I was attending Otis Art Institute in downtown. Il Piatto was located on Melrose, back when it was really "happening" in that part of Los Angeles. 

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