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May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.

Last night I was among the two dozen or so journalists and influencers invited to a “friends + family pairings dinner” at Plant Food + Wine in Venice. These dinners have been held every Friday night in May, a collaboration between Chef Matthew Kenney and his plant-based lifestyle brand Plantlab and the luxury champagne purveyor Moët & Chandon.

Both companies are committed to sustainability. Chef Matthew wants to “craft the future of food to support the rapidly global demand for cuisine that is sustainable, nourishing and flavorful.” His restaurants include Plant Food + Wine in both Venice and Miami, Double Zero in NYC, Make Out in Culver City, plnthouse at the 1 Hotel in South Beach, Florida, and Matthew Kenney NM at Neiman Marcus in Beverly Hills.

Moët & Chandon has a long-term vision of sustainable growth. It holds dual certifications in “High Environmental Value” and “Sustainable Viticulture in Champagne.” Their commitment to green initiatives has deep, deep roots; after all, this is a Champagne house that dates back to 1743. By 2018, the vineyards will be completely herbicide free. In addition to carbon footprint reduction goals, water reduction and energy consumption reduction initiatives, electric vehicles and tractors are used for all daily operations.

The food that Chef Matthew and his team beautifully plated was every bit as luxurious as the bubbles. Dishes included smoked hummus crostini paired with Moët & Chandon Grand Vintage 2008, hearts of palm ceviche complemented by Moët & Chandon Ice Impérial Rosé, a gorgeous vegan heirloom tomato and zucchini lasagna with macadamia ricotta and pistachio pesto that was served with Moët & Chandon Grand Vintage Rosé 2008.

Plant Food + Wine’s lovely patio is available for buyout and culinary workshops are offered on the second floor of the restaurant, which overlooks that plant-filled space.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Jim Mauer was recently hired as the general manager of Mayfair Hotel & Spa in Miami.

1. What are you looking forward to the most in your new role as general manager of Mayfair Hotel & Spa?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Codie Blue was recently hired as Sales Manager at Kimpton Canary Santa Barbara.

1. What are you looking forward to the most in your new role as sales manager at Kimpton Canary Santa Barbara?

 

Being surrounded by grapevines is blissful in itself, but add a measure of mountains and the atmosphere goes nearly off-the-charts spectacular. The soils and climate of the American West have proven bountiful, resulting in a large a number of vineyards with meeting and event spaces that are surrounded by peaks or located in the foothills of Oregon, California, Idaho and Colorado.

Oregon