Sweetwater LLC Sponsors an Epicurean Water and Food Pairing Event at Joe's Restaurant in Venice, CA

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Ecologist Jim McMahon tasting an Italian Spring Water

Water has different characteristics, which are a result of the land it travels through, because it picks up minerals along the way.

Veyo, UT (PRWEB) August 5, 2010

Water is not just water.  Enjoy a fine dining experience at Joe’s Restaurant and learn the difference between premium bottled waters and how to pair them with food.

At first glance, waters may not seem to have the individual characteristics like those that distinguish wines, but distinct differences become apparent when the attention is focused on water. Jim McMahon, ecologist and owner of Sweetwater LLC says that "water has different characteristics, which are a result of the land it travels through, because it picks up minerals along the way." McMahon is often asked which bottled water he recommends for drinking. "I recommend a local spring water for daily consumption," adds McMahon.

Like wine, water has terroir and it is a natural product that originates from a particular place with unique properties. That is of course if you drink premium bottled water. When asked which bottled water he recommends Michael Mascha of FineWaters replies, "I have a hard time determining which is the best water as I enjoy especially the difference in waters. It would be similar to ask what is the best wine or chocolate. The range is the beauty."

About 40% of the bottled water sold in the US is purified tap water. If it says ‘municipal source’ or ‘purified’ on the label it is simply local tap water processed using reverse osmosis. This is not what is referred to as premium bottled water.

There is nothing wrong with appropriately treated tap water. Water can be filtered to taste quite good and be healthy for you. Doing so is the specialty of James P McMahon of Sweetwater LLC. "Drinking untreated tap water is dangerous. I can treat most water sources so that a family can experience healthy water," adds McMahon.

McMahon suggests that "we are not promoting the daily consumption of bottled water. On the contrary, filtered tap water is for hydration and daily consumption."

Mascha adds, "premium bottled water deserves a place at the table in an epicurean context. In other words, premium bottled water can enhance a fine dining experience."

Joe's restaurant in Venice is joining forces with FineWaters and Sweetwater LLC to bring an evening of food and water pairing to Los Angeles. Six bottled waters will be tasted during a three course plus desert dinner that showcases how water can be matched with food and how different waters can enhance the dining experience.

By attending one can learn how to pair fine bottled water with particular foods.
 
Menu:
 
SWEETWATER PRESENTS

WATER TASTING AND SUMMER TOMATO MENU
 
Watermelon & yellow tomato gelee
water: Tasmanian Rain
~
Tasting of farmers market heirloom tomatoes
D’stephino buretta cheese, aged balsamic
water: SwissMountain and Borsec
~
Tuscan tomato, carnirolli risotto
Grilled Spanish prawn
water: Guiting and Sole Arte
~
Wild king salmon sous vide
baked yellow & red roma tomatoes
Chamomile tomato consommé
water: Iskilde

or

Sonoma lamb in three preparations
Tomatoes in those three preparations
water: Vichy Catalan
~
Tomato sorbet
Green zebra tomato, sungold tomato
Rocky sweet & ananas melons
Tomato syrup
 water: Hawaiian Springs

Enjoying bottled water is not a new trend as many may presume. During the Roman Empire earthen jars filled with naturally carbonated water from Northern Germany (today’s Apollinaris) was transported to Rome at great expense and the 11 aqueducts streaming water into the city were rated according to the taste and quality of the water.

This unique tasting event provides the best introduction to the surprising richness of the taste experience of premium bottled water.

Joe's Restaurant
1023 Abbot Kinney Boulevard, Venice, California 90291
August 12, 2010 7pm
$68 for dinner and water tasting, wine additional ~ $25 - $30
For reservations call: 310-399-5811
Limited seating.

Learn More About The Sponsors:

Joseph Miller, Joe's Restaurant:
In September 1991, a small restaurant on the edge of an esoteric neighborhood in Venice, California, opened to rave reviews. Utilizing the talents and experience acquired from his training at the Culinary Institute of America, from cooking at such restaurants as Le Perroquet in Chicago, L’Orangerie here in Los Angeles, and from Michel Guérard in France at Eugenie-Les-Bains. http://www.joesrestaurant.com/index.php
 
Michael Mascha, FineWaters:
Founder and Publisher of FineWaters.com, the leading portal for bottled water aficionados, educating the consumer on the multitude of choices available in the world of fine bottled water. Mascha is instrumental in setting the "Bottle Water Etiquette", matching fine bottled water with food, selecting the right stemware and serving temperature. Mascha is involved in creating water menus for the hospitality industry and he is the author of “Fine Waters, a Connoisseur’s Guide to the World’s most Distinctive Bottled Waters” called by many the “Bottled Water Bible”. Mascha holds a PhD in Anthropology and Communication Science from the University of Vienna and lives in Los Angeles and Texas. http://www.finewaters.com
 
James P. McMahon, Sweetwater LLC:
During his years of experience restoring rivers and protecting endangered fish Jim came to realize the extent to which our water sources are dangerously contaminated. Seeking a way to help people while building on his experiences, Jim launched Sweetwater LLC in the fall of 2002. Jim provides individuals and businesses with water purification systems. Jim’s focus is on healthy water and customizing water purification systems to the specific water source and the goals of his clients. http://www.cleanairpurewater.com

Which Bottled Water Is The Best?: http://www.cleanairpurewater.com/best_bottled_water.pdf

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