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Cannabis Investors Take Over Wine Country's Top Talent, Infrastructure, And Customer Base

NAPA  -  The Cannabis industry's footprint is extending significantly into wine country this week with the launch of Big Moon Sky, California's first online-only dispensary providing curated cannabis products shipped direct to your home. Leveraging over two decades of experience in the wine industry, Big Moon Sky's founders created a safe and secure marketplace for Californians to purchase highly curated collections of artisanal cannabis products.

Until now, the wine industry has focused heavily on how cannabis will compete over field labor at the production end and over wallet share at the consumer end. The Big Moon Sky launch demonstrates that the cannabis industry is also going to poach top talent from wineries who share many of the same obstacles as cannabis producers.

Iron Side Cellars Introduces Two Limited Release Reserve Wines

BOSTON -  Iron Side Cellars announces the launch of two limited release reserve wines: the long-awaited second vintage of Iron Side Reserve Napa Valley Red and the brand new Iron Side Reserve Pinot Noir from Monterey, CA. Both 2016 releases represent the best wine in the Iron Side portfolio.

Iron Side was first introduced in 2012 by Latitude Beverage Company, one of the fastest growing wine companies in the U.S. Unlike the other brands under the Latitude umbrella, including 90+ Cellars, Iron Side was created as the company's first foray into winemaking. Along with two all-star winemakers in Healdsburg, CA, the team sources super premium red wines from some of the best vineyards in California, and crafts custom blends that highlight a bold perspective on California red wine.

5th Annual Fundraiser Chili Cook Off Coming to Ace of Spades

WEST SACRAMENTO -  Our Lady of Grace School (OLG) in West Sacramento is proud to announce the 5th Annual River City Chili Cook-off, on November 18, 2017, from 6:00pm-10:00pm at Ace of Spades in midtown Sacramento. Tickets are just $30 per person, and all the proceeds from the event will benefit educational programs at the school.

The Chili Cook-off started in 2013 at Holy Cross Academy in West Sacramento. Due to the events overwhelming popularity, it was moved to Raley Field's Western Health Advantage Legacy Club and renamed the West Sac Chili Cook-off in 2015. In honor of Holy Cross Academy, which closed in May, OLG will now host the event.

Guy Fieri Is On A Mission To Find Next Big Food-Road Show On All-New Guy's Big Project

NEW YORK - Guy Fieri has visited thousands of restaurants on Diners, Drive-Ins and Dives, literally putting food-road shows on the map. Now, Guy is searching for Food Network's next big culinary-travel series. After receiving and sorting through thousands of submissions from hopeful hosts with promising concepts, Guy and his team of food and television experts narrowed it down to a final group of prospects that will vie to have their idea developed into a show on Guy's Big Project. The six-episode journey begins on Sunday, November 5th at 9pm ET/PT and documents every twist and turn as the prospects move from initial pitch through development to network review, to the ultimate end goal - the premiere of a new show on Food Network.

"Over a decade ago I was given a chance that I could never have dreamed of on Food Network Star, and now I'm honored to have the opportunity to help make someone else's dream a reality," said Fieri. "As a producer, I know what it takes to get a show off the ground, and we will see if these prospects have the passion and skills needed, because a great idea is just the first step."

PLAYERS BBQ: Not Quite What It Once Was

RESTAURANT REVIEW - Players BBQ in Madera used to be a very special place. The original owners put their hearts and souls into every plate that came out of that kitchen. Every single day if you didn't get into the restaurant by 2:30pm they would be sold out of tri-tip, ribs or pulled pork, and you might have to order chicken. Then they sold the restaurant to a friend of theirs who experienced issues with keeping the doors open. For over a year you wouldn't know if the restaurant would be open from day to day. Then the place sat closed until the second owner was able to find a new buyer.

Since the new owner took over there have been some changes. First there seems to be more meat available later in the day but then again the sandwiches I had today seemed to have about half the meat that the original owners put on theirs. When the place first opened meat would fall off the sandwiches into the basket. I can't describe today's sandwiches that same way. In fact nothing fell off the buns because there was no meat protruding from the inside of the bun. It reminded me of a Full-o-Bull sandwich without all the fixings, but still costing a dollar more.

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