The Greater Los Angeles Zoo Association’s (GLAZA) annual Sustainable Wine+Dinner Series returns with a spotlight on the institution’s ongoing commitment to conservation with four upcoming evenings on Thursday, March 22, April 28, May 31, and June 28, 6 to 9 p.m. The Zoo is partnering with local, environmentally friendly vineyards whose wines serve as the inspiration for custom four-course, farm-to-table dinner menus created by Zoo Executive Chef Brad Robertson. The series focuses on sustainability – from agriculture to food and wine production to wildlife conservation. Each evening explores a different topic and features conversations with a curator or keeper, up-close animal encounters, and wine introductions by winery representatives.
“Dinner Digest” is the theme for March 22, held in Ludden Plaza inside the L.A. Zoo’s Australia habitat, and features Fiddlehead Cellars. Kathy Joseph established Fiddlehead Cellars in 1989 to capture the essence of two distinguished varietals—Sauvignon Blanc and Pinot Noir. Before falling in love with viticulture, Kathy was on course to pursue a career in medicine with degrees in microbiology and biochemistry, disciplines that also play a significant role in winemaking. Join Animal Keeper Kevin Gorowski for a visit with the Zoo’s koalas and a glimpse at how microbiology and biochemistry make it possible for this marsupial species to survive on a diet that would be toxic to other animals.