Someone will be named the Dumper Diva or Divo of the runway.
And the food will be significantly better than what the dumpster divers I know munch on. (Though the just-"expired" goods they get from spots like Trader Joe's is quite solid).
For the second annual Cima Collina Trashion Show, designers create ensembles out of recyclable and reusable materials and then show off their creations on the catwalk 2-5pm April 12 at Hidden Valley.
There’s still time to sign up as a designer or model.
The competition is open to college students, artists and designers and winners will be announced for Most Creative, Best Themed, Best Accessorized and Best Use of Recyclable Materials.
All the debris debutantes will be there. And, as it's a winery-driven event, there will be Cima's latest wine releases, plus farm fresh hors d’oeuvres.
Tickets ($25) are now on sale. Jump to the Cima Collina website or call 620-0645 for more.
Winemaker Annette Hoff Danzer further illuminates how wine and trash intersect for a progressive winery I was first impressed with way back in 2007.
“Being environmentally conscious has been a part of our business since its inception," she says, pointing to sustainable practices on the estate vineyard and water conservation at the winery.
Natural cooling of the cellar and glass, corks and cardboard recycling also come in.
"We continually seek new ways to decrease our environmental impact,” she says.
Which makes trashy classy, all the more because the event benefits the nonprofit Hidden Valley who hosts.
More news nibbles to gnaw on follow:
• Farm day = fun day at under-the-radar gem Hidden Hills Ranch noon-3pm Saturday, March 14, with intros animals, pony rides ($7/adults, $5/children, free under 2) and a goat cheese-making demo 10am-noon ($15, includes admission to Farm Day, RSVP, 776-3524).
• Super Natural Foods Company Exec Chef Kari Bernardi leads a raw food cooking demo 5-8pm Thursday, March 12 at CSUMB’s University Center. ($20 for American Culinary Federation member, $30 non-members, RSVP 601-5895)
• Stone Creek Kitchen (393-1042) hosts a Moroccan-themed dinner ($125) 7pm Friday, March 20, with five courses like saffron lamb tagine and chicken b’stilla filled with juicy apricots, cinnamon and almonds, all paired with curated wines.
• The term “vegivores”—veggie-centric eaters who don’t completely eschew meat—was coined by New York Magazine in 2010 and might be gaining traction, if Pacific Grove's La Piccola Casa has anything to do with it. They are spotlighting dishes like eggplant parmesan ($12.95), The Vegi panini ($9.95) and totally chipolle pizza with leek, onions, thyme, capers, pine nuts and asiago ($9.95). They also welcome new barista Matthew Talley, one time Ol' Factory Cafe linchpin, to the team.
• Oysters get roasted on the barbecue at Zeph’s One Stop (757-3947) 5:30-7pm April 3. Mad Otter Ale will be on tap as a promising pairing ($10).
• The city accepted Rappa's latest illustrations for its new sign (which won't say Rappa's). Architectural review comes up next. Sister restaurant Abalonetti's is very close to adding heaters, lights and big fire pit.
• Cachagua General Store and Mike Jone’s free-book tribute to the late Ed Leeper continues to grow—and now includes computers for kids, a book share with the Carmel VFW.
• When it rains, Wills Fargo Steakhouse pours its happy hour all night long starting March 17. That means half-off wine glasses, beer, well drinks and appetizers like steak bites and stuffed portobello. Another reason to celebrate wet weather.
• The Red Cross holds a blood drive sponsored by Alvarado Street Brewery. The bus will be parked in the back 10am-4pm April 10 and all donors receive a coupon for a house draft beer.
• Ongoing Winemaker Thursdays at Rio Grill (625-5436) welcomes Idyle Hour Wines 5-7pm April 2. No charge to meet the winemaker and taste the vintage. Sibling restaurant Tarpy’s (647-1444) holds “Wine Down Wednesdays” every week, with a different local winery visiting every Wednesday and providing free tastings and special deals on the featured label.
• Spots are still available for the five-course Justin Wine Dinner at Jacks Restaurant happening 5-8pm Friday, March 13. The paired courses star athyme-crusted lamb loin ($75, 649-7874).
• Chef Evan Lite of the Beach House at Lovers Point visits MEarth for their next Sustainable Chef Dinner 5:30pm Monday, March 23 featuring produce grown in MEarth’s gardens. Space is limited to 30 attendees ($65, 624-1032).
Alexandra Videmsky contributed to this report.