Bida Manda

With Davis Family Vineyards

Sponsored by Kurt Bland & Meredith Keyes

Winery

Davis Family Vineyards

At Davis Family Vineyards, Guy and Judy Davis believe wine is an essential element in a rich and passionate life. In their quest for palatal perfection, their goal is for every wine to be a true, natural reflection of the vineyard from which it came, as well as the vintage in which it was grown. The earth friendly farming practices that they use enable them to achieve this goal vintage to vintage. Beyond these techniques being environmentally conscientious, they ensure a higher quality of fruit — and life — for generations to come.

Within the Russian River Valley there are many varied micro-climates, much like what has been recognized in Burgundy for centuries. Through their wines, the vineyards tell the story of terroir, an expression of the neighborhood. Soul Patch, Horseshoe Bend and Starr Ridge Vineyards all sit on Eastern facing slopes, with the vine rows running from North to South. This offers grapes warmth from the gentle morning sun while being shielded from the harsh afternoon heat.

Guy Davis’ wine roots run deep, reaching back to the age of nineteen when he worked in a French restaurant in Seattle while pursuing an economics degree at the University of Washington.

Guy worked as an assistant to the chef, arriving each afternoon to work late into the night. After the last customer left, and the doors closed, Guy would retire to the kitchen to make dinner for the owner and chef before joining them for a night of food, wine and conversation.

“The most memorable thing about those evenings was the wine,” recalls Davis. “The restaurant owner and chef were Parisian expatriates. And during dinner they would school me on the “finer” points of French cuisine, the culinary lifestyle and, of course, the place of wine in a well-lived life.”

www.davisfamilyvineyards.com

Restaurant

Bida Manda

Bida Manda, which is the Sanskrit Ceremonial term for father and mother, is a modern Laotian restaurant nestled in the heart of Downtown Raleigh. Advertised as being a thoughtful gathering place celebrating the diverse food traditions and cultures of Laos, guests are sure to witness a splash of culture whilst enjoying their dining experience. The cuisine reflects Lao’s intimate relationship with nature, its culture of generosity, and its French colonial past. A vast menu selection of flavorful collaborations between Thai, Vietnamese, and Chinese cooking is offered with a twist of French technique.

Vansana and Vanvisa Nolintha, the brother and sister duo, opened Bida Manda knowing that it would be one of the first Laotian restaurants in the United States. Vansana’s love for food, family and friends is very evident. Van’s chef, Lon Bounsanga, is from Laos as well. Lon can be describes as a big man, also with a soft heart and a huge desire for cooking. You can just tell by the way food is plated, presented and flavored. The two of them seem to have a great vibe and relationship that culminates in a great product. The chef emigrated from Laos with his family as a child, was a banquet chef at Carolina Country Club when he saw the Nolintha’s advertisement on Craigslist for a Laotian chef. Now, cooking with his favorite ingredients such as cilantro, mint, lemongrass, and sticky rice, he feels he has come home.

www.bidamanda.com