Eve's Wine 101

Chef 101 Humpday Returns with a vengeance and...a Chopped Salad

2011-04-06T04:00:00.000-07:00

Using my brand-spanking-new kitchen, with it's ultra-convenient row of under-the-cabinet lighting, I thought heck ya, I'll make a chopped salad to use every available counter space I have. Now, let's see how I screwed it up:

I forgot the Garbanzo beans on the bean aisle of the store.

I realized halfway through the chopping that I needed to divide the recipe in half, but I still used all of the red onions.

I found the red cabbage, that was supposed to be in the salad, in my new subzero fridge the next morning. I'm blaming it on the fact that the fridge is too darn big...though we had one just like it before the remodel.

I didn't like the "coring" of the vegetables, I mean, gee, I realize the little seeds in the cucumbers and tomatoes might add some moisture, but golly, really, anybody else here thinking waste?

I used a bag of lettuce and cut it with my kitchen scissors. Why the hell not?

Then I ignored the "use sparingly" directions on the dressing and watched my family lap up the remains in their bowls with bread, as if I had served them soup! But, it was actually Eddie's fault. He didn't want the homemade dressing (I saved several minutes there!) he wanted his Hidden Valley Ranch.

We paired the whole shebang with our Bison Grass vodka Martini. (If you like, search this blog, I think I put that recipe up last week.)

Cheers to the new kitchen! And ways I can mess it up!

Recipe: Elizabeth's Chopped Salad Recipe

Elizabeth Mayhew

Ingredients

Dressing
1 clove garlic, peeled and minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salad
1 medium-sized head iceberg lettuce, washed and dried
1/2 medium-sized head red cabbage, washed and dried
4 carrots, peeled
4 celery stalks
1/2 small red onion, skin removed
1 seedless cucumber, halved lengthwise, seeds removed
4 plum tomatoes, halved widthwise, cored and seeded
3/4 lb. Provolone cheese
3/4 lb. Genoa salami
1 cup grated Parmesan Reggiano
1 can garbanzo beans (chickpeas), drained, rinsed and dried

Preparation

To prepare dressing: Whisk together all ingredients until combined. Season with salt and pepper to taste. Refrigerate until ready to serve the salad.

To prepare salad: Chop all ingredients exceptgarbanzo beans to desired size and store separately until ready toserve. When ready to serve, toss all ingredients together. Drizzle withdressing, one spoonful at a time, making sure not to over-dress.

Serving Size: Serves 6 to 8

“PALIO DI VENTURA” BRINGS THE GLAMOUR AND EXCITEMENT OF ITALY’S FAMED EVENT TO VENTURA COUNTY ON MAY 14

2011-04-05T04:00:00.000-07:00

I may not be a "Brix Head" yet but I am a fan of the Four Brix Winery. And this sounds like a worthwhile road trip if you'd like to like to see Hummingbird Nest Ranch - over wine.

For centuries, avid fans have queued up in Siena, Italy’s central piazza to witness the heart-pounding, barebacked horse race known as the Palio di Siena. This year, stateside fans of the race – or anyone who enjoys a good time – can experience the excitement and pageantry of this famed event at Four Brix Winery’s 2nd Annual “Palio di Ventura” on Saturday, May 14 from 6:00 to 10:00 p.m.

“Palio di Ventura” is an elegant evening of food, wine, and live music, amidst one of Ventura County’s most spectacular settings, Hummingbird Nest Ranch. In keeping with the Palio theme, the event will take place in the ranch’s stunning Grand Stables, where guests will dine at banquet tables arrayed along the corridors that once housed renowned Jumpers.

Traditional silk pageant flags and video footage of the famed race will incorporate the feel and excitement of the original event. Guests can also explore the luxurious grounds as they visit tasting stations throughout the venue to sample Four Brix wines alongside delectable eats such as wild mushroom and gorgonzola tart, braised short rib on potato pancakes, Tuscan stuffed chicken breast, and much more. Live music by Jamaican-born troubadour, Owen Plant, will keep the party rolling.

Tickets are $100 for Four Brix Winery’s “Brix Head” wine club members; $125 General Admission. Purchase online at FourBrixWinery.com.

About Four Brix Wines
One of 12 premium wineries along the Ventura County Wine Trail, Four Brix Winery in Thousand Oaks is just 30 minutes from Los Angeles and an ideal spot for locals to discover wines inspired by world-famous “cuvees,” or blends, from the Rhone Valley, Tuscany, Bordeaux and other renowned regions. The winery is co-owned and operated by three couples – the Stewarts, the Simonsgaards, and the Noonans, who were prompted by their mutual love of food, wine, and people to found Four Brix Winery with the goal of sharing their passion with others. The Four Brix Winery tasting room is located at the Wine Yard in Thousand Oaks, 1948 East Thousand Oaks Blvd.

Family Winemakers: What was "Laid Out"

2011-04-04T04:00:00.000-07:00

Daunted by the winery list below (That yes, I had the wherewithal to print out in advance and research.) I attended the Family Winemakers of California Tasting 2011 for trade and media last month at the Pasadena convention center with some trepidation. And no, that sentence wasn't as long as the tasting. Humph!

I limited my tastings to wineries with current releases that I hadn't had and/or were new to me. And, I was done in a new record: 70 minutes! Brief notations are in bold below.

Stage Left
Spring Mountain
Spotted Owl
Sojourn - San Giacomo 09 Pinot Noir
Skipstone
Silver
Silkwood
Signorello - Cab
Sierra Madre
Siduri Novy
Carol Shelton - Karma Zin and the Coquelle Blanc
Shannon Ridge
Urban Legend
Van Ruiten
Vihuela
Villa Creek - Okay, so I just had to have it again to confirm I wanted to join the wine club.
Vino Noceto
Vinum
Wallis
Westerhold
William James
X Winery
ZD
ZOTOVICH
Terra Savia Organic
Tercero
Tantara
Tamayo Familly
Tablas Creek
Swanson
Summit Lake
Summerland
Stuhlmuller
Stone Edge Farm
Ca' Momi
Cain
Calcareous
Calera
Canihan
Carlisle - Syrah
Carter
Casey Flat Ranch
Cass
Ceja
Corte Riva - Heart Oʼ the Mtn.
Hearthstone - Melville
Mercy - Scott Harvey
Shannon Ridge - Zotovich
Barr
B Cellars Napa
Audelssa - Summit Cab Reserve
Aubin /Verve
Arrowood
Arger-Martucci
Arbios /Praxis
Ancient Peaks
Ampelos
Amizetta
Ahnfeldt - Merlot. And their Pinot Grigio is currently at Roman Holiday Wine Lounge.
Cima Collina
Clavo
Clif
Clos Pepe
Coastview/Le P'tit Paysan
Cobblestone - Cab
Collier Falls
Conway
CORE
Corison
Cornerstone
ADS Wines - Cornerstone
Rocca
Rock Wall
Rosenthal/Surfrider
Rutherford
Saddleback - Nils (winemaker) Cab
San Joaquin
San Simeon
Santa Cruz Mountain
Saxon Brown - 06 Flora Ranch Syrah
Scott Harvey
Omega
Oakville Ranch
O'Shaughnessy - 06 Syrah and 07 Cab
Niner
Napa Angel/Star Angel
Muscardini
Monticello
Mi Sueno
Merryvale
Merry Edwards
Robinson
Mercy Vineyards
Mahoney
Maldonado
Manzoni
Marilyn Remark
Mario Bazan
Maroon
Mauritson
Mayacamas
McManis
Melville
J. Rickards
J & J Cellars
Inman
Hunt
hope & grace
Hook and Ladder
Hitching Post
Hidden Ridge
Hestan
Hendry
Lucchesi
Hearthstone
Grey Stack
Guarachi - Pinot Noir
Guilliams
HALL
Halter Ranch
Hamel
Handley
Hannah Nicole
Hanzell
Heart O' The Mountain
Derby
Demetria
De Novo
Darms Lane
D'Anbino
Cypher
CruVin Dogs
CrU / Carmichael
Croze/Smith Wooton
Costa De Oro
Graziano
Corte Riva
Pietra Santa
Pisoni
Pope Valley
Pride Mountain
Quady
Rack Riddle / Nuestro Vino
Ramey
Random Ridge
Red Car
Robert Biale
Pezzi King
Peña Ridge / Godwin
PEJU
Patland - 07 and 08 Cabs
Parallel
Palmeri / TR Elliott
Pahlmeyer
P.B. Hein
Ortman
Orin Swift
Pierce Ranch Vineyards
Opolo
Lagier Meredith
Landmark - Malbec
LangeTwins
Larkmead
Lava Cap
Line Shack
Littorai
Lone Madrone
Longboard
Longoria
La Jota Co.
L'Aventure
Kristian Story
Kenneth Volk
Kendric
Ken Brown
Keenan
Kachina
JUSTIN
Joseph
Ladera
JJ Custom Wines
Fisher
Fog Crest
Fort Ross
Four Brix
Francis Ford Coppola
Frank
Freemark Abbey/Stonestreet
Fritz
Frostwatch
Grassini
Field Stone
Fiddlehead
Farella-Park
Enkidu
Emmolo
Elizabeth Spencer
Edward Sellers
Eden Canyon
Eberle
Dragonette
Figge Cellars
Donum - Stemmler
Terry Hoage
The Terraces
Thomas Fogarty - Cab Franc
Thomas George
Thorne / Rio Vista
Three Sticks
Treana
Trentadue
Trione
Twomey - 06 Merlot
C. Donatiello
Buoncristiani - Syrah
Brutocao
Brophy Clark
Bodegas P.R./Calstar
Black Sears
Bixler
Benovia
Bennett Lane
Benessere
Terroir Napa Valley
Steven Kent Beckmen
C. G. Di Arie
Ty Caton
Charnu
ADS Wines

(Disclosure: As in the words "media tasting" I was invited and attended as media = I didn't pay for a single lovely drop of wine.)

Recipe Sunday: It's my birthday! Bake me THIS:

2011-04-03T04:00:00.000-07:00

Not our cake, but it looked like this!

Yep, as usual, today being no different, it's my birthday and it's still all about me. Well, almost all about me. In thinking about the best cake I've ever had, I came up with the one Eddie and I chose for our wedding. BROWN, inside and out, as Eddie is a huge chocolate lover. When we found a baker, and forgive me for not remembering who (25th wedding anniversary is this June), she also suggested Bailey's Irish Cream for the filling. It was delish. And, a year later, when we defrosted that top tier, as most do for their first anniversary, it was still outstanding.

So here's the closest one I could find online in a smaller non-wedding birthday-size. Hope Eddie is using this to plan HIS DAY right now:

Irish Cream Chocolate Mousse Cake

From http://www.littleshamrocks.com

Ingredients for Mousse:
4       lg. eggs
1/3    c. sugar
12     oz. semisweet chocolate, chopped
1-1/2 c. chilled whipping cream
1/4    c. Irish cream liqueur

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes.

Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.

Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to luke warm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Ingredients for Cake:
6    lg. eggs
3/4 c. plus 2 tbsp. sugar
2    tbsp. instant espresso powder or coffee powder
      pinch of salt
1    c. all purpose flour

Preheat oven to 350°F. Butter 9-inch diameter springform pan with 2-3/4 inch high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and a slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.

Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.

Ingredients for Syrup:
2/3 c. sugar
5 tbsp. water
5 tbsp. Irish whiskey

Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Assembly:
Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands:
2 14-1/2 x 3-inch waxed paper strips
4 oz. semisweet chocolate, chopped
1 tbsp. plus 1 tsp. solid vegetable shortening

Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip.

Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.

Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.

Decoration:
1 c. mini chocolate chips
1 red rose or other flower

With a warm, sharp knife, trim chocolate bands to about 1/4 inch higher than the cake. Using the palm of your hand, sprinkle chocolate chips around the edge of the cake to form a border. Sprinkle a few chips around the center. Decorate with a red rose tied with a ribbon. Refrigerate until ready to serve. Keep refrigerated.

Marylanders for Better Beer & Wine Laws: Wine Shipping Passes in Senate!

2011-04-02T04:00:00.000-07:00

Wine shipping passed the Senate tonight 45-0 and will soon head to the Governor's desk for signature! As the Baltimore Sun's sleepless State House reporter, Julie Bykowicz, wrote this evening, "Gov. Martin O'Malley has said he would sign the legislation. That's the only major step remaining, though procedural legislative votes remain. The legislation would take effect July 1, in time for late summer wine sipping."

Thank you to everyone for helping to make this a reality!

Tastefully yours,

John Hesse
Executive Director
Marylanders for Better Beer & Wine Laws
4315 Underwood Road
Baltimore, MD 21218
Tel: (202) 904-4297
http://www.mbbwl.org
Facebook: http://www.facebook.com/MBBWL
Twitter: http://twitter.com/mbbwl
Donate: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=2184279

THIS JUST IN: Japanese Tsunami Fundraiser Saturday at Monopole Wine

2011-04-01T14:24:00.000-07:00

Japanese Tsunami Fundraiser: Large Format Wine Tasting Event
to benefit the American Red Cross

Saturday, April 2, 6-9 pm

Monopole Wine
21 S. El Molino Ave., Pasadena, CA 91101
626.577.WINE (9463)
www.monopolewine.com

$50 (recommended donation)

12 + Magnum-sized wines to taste
Great food from local restaurants
Wine Raffle & Silent Auction
Come, have fun, and donate to a good cause!

Wines for tasting...
2005 L'Ecole 41 Merlot, WA
2008 Evening Land Pinot Noir, Seven Springs Vineyards, Eola-Amity Hills, OR
2008 Fess Parker Pinot Noir, Clone 115 Sta Rita Hills, CA
Magnum 2001 Ch. Bellevue Lusac St. Emilion
Magnum 2001Juve y Camp Brut Nature Cava Reserva de la Familia, Spain
Magnum 2004 Faiveley Mercurey "Clos Rochelle", Burgundy
Jeroboam (double magnum) 1995 Marcellina, Napa Cabernet
Magnum 1985 Far Niente Napa Chardonnay
Magnum Charles de Fere Blancs de Blancs
Magnum 2007 Rustenberg "Merriman", Cabernet Blend, Stellenbosch
Magnum Schramsberg Blanc de Blancs
Magnum 2005 D'Arenberg "Dead Arm", McClaren Vale (RP: 95+ points)
Magnum 2008 Le Rocher des Violettes, Montlouis "La Negrette" (Chenin Blanc)

Items for Raffle & Silent Auction
2005 Penfolds St. Henri Shiraz
2008 David Arthur "Elevation 1147" Napa (RP 94 points)
2008 David Arthur Napa Cabernet Sauvignon
2005 Turley Howell Mountain Zinfandel, Dragon VY
2003 Pierre Andre Volnay-Santenots 1er cru
2007 Au Bon Climat Pinot Noir "Isabelle"
2 pairs of tickets to the Pasadena Playhouse's production of "George Gershwin, Alone"

Wines from large magnum formats are known to age slower and taste slightly different than regular size bottles of the same wine because of higher volume and less surface area exposure.

No Fooling: It's a TWO Bottle Post!

2011-04-01T04:00:00.000-07:00

Veering from my usual "One-Bottle Post", today, in honor of April Fool's Day, I will take all of my foolish friends and foolhardy relatives through a rare glimpse of Eve's:

"Two-Bottle Post" TA DUM!

And, in case I loose you, I'll start with the one I liked the best:

Voss Vineyards

08 Sauvignon Blanc

Napa Valley

11.5% alcohol

Color: Clear, pale gold, with a viscosity that coated the glass.

Aroma: Honeydew, lemon, freshly mowed grass and pale honey. Very welcoming.

Taste: Akin to a crisp New Zealand Sauvignon Blanc. With tangy notes as well as kiwi and melon fruit, a slight effervescence and high acidity.

Finish: Medium to long length.

91 Eve Points.

Purchased at Bev Mo for less than $20, not a part of the nickel sale.

Ghost Pines

07 Chardonnay

25% Sonoma County, 35% Napa County and 40% Monterey

Color: Gold diamonds.

Aroma: Light green apple, asparagus, wood.

Taste: Low to medium acid mouthfeel, lemon, grapefruit and green apple.

Finish: Short length, maybe got to a count of three and it was gone.

Food Pairing: I wasn't impressed with the wine UNTIL I paired it, as my husband Eddie suggested, with the rich Spaghetti alla Carbonara. (Chef David Lawrence's recipe was highlighted on 3/30/11.) As Eddie predicted, the wine truly cut the oils and salt in the pasta, as well as changing the way both were perceived alone. I know I don't rate my food pairings often enough in this blog so this was a good lesson for me, and other wine 101ers, to take the time.

86 Eve Points without food, 88.5ish with.

Purchased at Bev Mo, in the nickel sale, so I got two for less than $20.

You TubeS: From Vino 100, wine events, to "That's a Big Backsplash!"

2011-03-31T11:35:00.000-07:00

This week we start out with a minute inside Vino 100 Valencia's Toolbox Wine tasting and then...in a second video...the BACKSPLASH takes center stage while I yammer on about tonight's CASS Wine Pairing dinner at Salt Creek Grille. Then comes "Dancing with Our Stars" on Saturday, Ed-Forgot-To-Plan-For-My-Birthday-Sunday, Grape of the Night: Petit Syrah Monday and, The Cellar re-opens Tuesday nights.

Now you're supposed to click HERE to watch.

Chef 101 Humpday: Eve Tries a David Lawrence Recipe!

2011-03-30T04:00:00.000-07:00

Okay, I have the kitchen, I have a recipe from Chef David Lawrence for one of my favorite pastas, so let's see how I can screw up:

Spaghetti alla Carbonara

http://forkingdelicious.blogspot.com

(Eve's annoying comments are in parenthesis below)

Serves 6 (There's only three of us, but we love our pasta!)

Kosher salt, for pasta water (Right, I think my salt may have not been blessed.)
1¼ pounds spaghetti (Box comes in one pound, don't have a kitchen scale.)
4 cloves garlic, smashed (Eddie had to do that, never had before.)
3 tablespoons good olive oil (All my olive oil is good, isn't yours?)
½ pound of thickly sliced pancetta, cut into ¼-inch cubes (My market didn't have, I used prosciutto which I had to tear in small slices.)
¼ cup good dry white wine (I know I beat Dave here! I used some of the 07 Ghost Pines Chardonnay that I had planned to pair during the dinner. My review on that will be up on 4/1/11.)
2 large eggs* (I used eggs - it was however, a little too eggie for me.)
1/3 cup Pecorino Romano cheese, grated (I only found Romano.)
¼ cup Parmesan-Reggiano cheese, grated (Had it!)
Freshly cracked black pepper, to taste (I had that too!)
3 tablespoons flat-leaf parsley, chopped (Still haven't figured out flat leaf from bulbous leaf.)

Bringa large pot of water to the boil and when it does, generously seasonthe water with salt. Cook the spaghetti according to packagedirections, to al dente, about 12 minutes. Reserve a ¼ cup of the pastacooking water. (I had to leave the measuring cup right next to the pot to help me remember - and I did!)

Meanwhile, with the flat side of a butcher knife,smash the garlic cloves and place them in a medium sauté pan along withthe olive oil over medium-high heat. Saute until the garlic turnsgolden, about 2 minutes. Remove the garlic and discard. (NEVER! I'm Italian!) Place thepancetta in the pan and cook until it begins to crisp around the edges,about 5 minutes. Add the wine and let the alcohol cook off, about 1minute. Remove from the heat.

Meanwhile, crack the eggs into thebowl in which you’ll be serving the pasta. Beat them lightly with afork and slowly whisk in the reserved pasta water. Add the cheeses anda generous grinding of black pepper, along with the parsley. Mix well.

Drain the spaghetti and immediately add to the bowl. Tip the pancetta into the bowl and toss well to coat. Serve immediately.
* If you’re concerned about using raw eggs, substitute ½ cup of pasteurized egg product for two large eggs.

Patina Presents: Fromage with Love!

2011-03-29T04:00:00.000-07:00

Sure there are many delicacy’s we all love, but one in particular remains revered, cheese. Patina Restaurant, one of the nation’s top fine dining destinations, is celebrating this delicacy with a special one-time-only dinner event on April 6th, Fromage with Love.

From the Comte Cheese Gougere, to the Blue Cheese Agnolotti, this luxurious four course meal is sure to satisfy the most passionate of cheese lovers:

Fromage with love

April 6, 2011

Hors d’oeuvres

Comté cheese Gougère
Beet macaroons, goat cheese

Crémant d’Alsace, Lucien Albrecht N.V

First course

Spring vegetables, Pearce family fresh goat cheese
English peas, Fava beans, asparagus, artichoke

La petite Perrière, Sauvignon blanc, Pierre Archambault, 2009

Second course

Blue cheese agnolotti
rhubarb, roquette, Port réduction

Le Secret Ivre, Côtes du Rhône, Pierre Gaillard, 2001

Third course

Tarte fine à l’Epoisse
Burgundy escargot, shallots, garlic, parsley

Bourgogne, Pinot Noir, Les Chapitres de Jaffelin, 2009

Intermezzo

Poached cherry
granité, kirsh cream

Fourth course selection

Buffalo milk ricotta
sesame cracker, honeycomb

Jurancon, Clos Uroulat, Charles Hours, 2008

$95 per person

For Reservations 213.972.3331
Executive chef: Tony Esnault

Walt Disney concert hall | 141 s. grand ave., | www.patinarestaurant.com

Rusty Sly Reports: Grape of the Night French Bordeaux Wines

2011-03-28T04:00:00.000-07:00

Bordeaux wines are produced in the Bordeaux region of France. So for this tasting we concentrated on only French Bordeaux wines therefore excluding Meritages from the USA and Clarets from England. Bordeaux France produces three types of Bordeaux wines red, white (sweet and dry) and a sparkling known as Cremant de Bordeaux. To be classified as a red Bordeaux the wine is limited to six grape varietals shown below and can contain one or all of these grapes.

Cabernet Sauvignon
Merlot
Cabernet Franc
Malbec
Petit Verdot
Carmenere

White Bordeaux wines can use any of the following five varietals shown below, however, Colombard and Ungi Blanc are rarely used and even then only in very small amounts for blending.

·         Sauvignon Blanc
·         Semillion
·         Muscadelle
·         Colombard
·         Ungi Blanc

(Rusty also queried local sommelier, George Skorka, on the above. George said, "
Semillon, Muscadelle, Sauvignon Blance. The rest can be, BUT NOT MORE THAN, 30% total:     Merlot Blanc, Colombard,Mauzac, Ondenc,Ugni Blanc.......The proportion of Merlot Blanc can not be more than 15%.)

Many of you have heard the term "Left and Right Bank" Bordeaux wines. This is in reference to the Gironde River. There are two rivers feed the Gironde, the Garonne and the Dordogne, and once converged flow into the Atlantic. The terms "Left Bank" and "Right Bank" refer to the banks on each side of the Gironde where the Appellation is located that the wine comes from. The Left Bank is predominately Cabernet Sauvignon grapes and the Right Bank is predominately Merlot grapes. It was quite interesting at our GOTN that most of the red Bordeaux wines were from the Right Bank. Since Merlot is a much softer varietal it is a good selection for a young Bordeaux wine as it is more approachable at an early age.

So what provides the backbone for these old world wines? This style of wine highlights the effect and influence of its terroir. This region is primarily limestone which provides a large amount of calcium in the soil that is composed of gravel, sandstone and clay. The weather is cool thus the grapes are not as high in sugar content such as California and Australian wines which leads to lower alcohol content.

If you enjoy this style of wine but shy away because of the high prices, I would like to provide you with a strategy that I use when selecting and purchasing Bordeaux wines for my collection. If you are over 50 years of age, you would need to purchase wines produced 1995 or earlier to truly enjoy them in your retirement years. However the younger members of our group have the opportunity to buy recent releases and cellar them for 25-30 years. My practice is to buy Bordeaux wine vintages that are not the greatest years but are from great houses. If you buy a 1995 or 2000, exceptional years, the markup that results from Robert Parker (RP), Wine Spectator ( WS) and Wine Enthusiasts (WE) ratings is huge. Now for us, the average consumer, if you put a bottle of 1997 Chateau Leoville Las Cases next to a 1995 or 2000 vintage most of us would not be able to taste or smell the difference and would find it to be an outstanding wine, however, the difference in price is huge. My philosophy for buying wine is that great Bordeaux Houses are always going to produce great wines which is why you can purchase a great 1997 for a fraction of the price of a 1995 or 2000. The only exception would be if there has been an occurrence that has severely impacted the Bordeaux region as a whole or the House itself has had issues that has affected its wine quality internally. Spectacular years will equal spectacular dollars, however, an off year from a great House will yield a great wine for a fraction of the cost. Your money, your choice.

Another way to taste the quality of the "First Growths" is to buy the winery's secondary label which also holds true for "Second Growths". The secondary label is where the winery takes grapes from a vineyard on their property that was not high enough in quality to be sold under their primary label. Again, a great House is still going to put their expertise into their secondary label. So buy some of these wines and cellar them for 5-10 years and I guarantee you will be amazed at the end result.

At tonight's Grape of the Night I was truly impressed by the various Bordeaux wines purchased from VWC and those brought in to share. Here is a list of the wines poured.

·         2006 Chateau Lamartine - Red Bordeaux
·         2003 Chateau Franc - Red Bordeaux
·         2008 Chateau Tertre de Launay - White Bordeaux
·         2009 Château Ballan-Larquette - Red Bordeaux
·         2005 Chateau de l'Evêché - Red Bordeaux
·         2006 Chateau Tour Pibran - Red Bordeaux

I want to thank everyone in attendance for a great time. As always, thank you to our host, Guy Lelarge, and to Geno for his spectacular service at Valencia Wine Company. Our next GOTN meeting will be April 4, 2011 at VWC at 7PM. The featured varietal will be Petite Syrah. I would like to have single varietals meaning that 85% of the primary grape be Petite Syrah. This is not a varietal that is as common as the others so make sure you have your selection in advance whether it be from VWC or elsewhere and remember, if you bring a bottle from elsewhere you will need to purchase one from VWC.

Cheers,
Rusty Sly

Chile Came to Santa Clarita – Vintage Eve March 2010

2011-03-27T12:27:00.000-07:00

Missed any wine dinners lately? As your SCV Wine Conduit, it is my responsibility to get you to events. If I don't get you there, well, you can only read about what you missed. Here is a story from last year's Chilean wine pairing dinner at Salt Creek Grille. (Just a little teaser before this Thursday's CASS Winery dinner. Reserve: 661-222-9999.)

On March 6 I interviewed Chef Tamra Levine about herinspired interpretation of Chilean fare for a wine pairing dinner at Salt CreekGrille. A month later, and I’mstill ranting about it. But thedifference is that I’ve now had the dinner.

You may have remembered last Thursday. The winds whipped up to try and keep usall nestled indoors. But, atexactly 6:15, after I had whipped my own coif up into a tightly fastened “do”,it all calmed down.

I had to imagine that the same thing might be happening inthe kitchens at Salt Creek Grille. Along with their regular Thursday night bustle, they made an impressiveinaugural debut in their catering department. And not any of the items were off of the menu; it was allcreated just for us.

Introduction: Chile 101

Whisked into the tightly tented outdoor bar unlike no other,guests were greeted with full flutes of sparkling wine – not on our printedmenu.

From there we were seated, and like any classy event, wereassigned to tables with people of like tastes. I was thrilled to find myself placed with Lil Lepore andShari Fraizer, owners of Vino 100 Valencia. We enjoyed some fun “shop talk.”

Within minutes Greg Amsler, in between meetings for hisman-of-the year nomination, welcomed us and introduced Tamra, who in turn,thanked us for attending the first of several regional wine pairing meals shehad planned. I wanted her to tellthe crowd that she is the only caterer and near sommelier in our valley equippedto create the meals and choose the wines for them, but being far more modestthan I am, she instead introduced Alex Guarchi, president of TGIC Importers totalk to the crowd.

“I want to thank you all for taking the time to come to adinner, during this recession. Taking the time for wine – if we don’t do that – there is somethingwrong with that picture.”

“Taste is very subjective I believe. You have to be open to the wine andfood and let them speak for themselves. You will have light wines with the lighter food and then be introducedto bigger wines.”

“You’ve undoubtedly heard several do’s and don’ts withwine. Who here knows which fish isokay to have with a Pinot Noir?” To which Lil Lepore confidently answered, “Salmon!”

The Courses Begin

While Alex spoke, our first course arrived: Empanada deCamerone Humitas, Calabaza, Corn and Coconut soup with Pisco Sours. Pisco is a brandy made of Muscatelgrapes in Chile and Peru; no one knows who created it first. The bar staff mixed it with egg whites,lime and sugar. The egg whitescoated my tongue in a sugary glaze – the perfect aperitif to the soup andempanada.

Next came pan seared Chilean Sea Bass Moho paired with a lowFrench oaked 2007 Santa Ema Reserve Chardonnay. Guests commented that the delicate fish balanced well withthe wine.

Merken dusted Pheasant Breast Medallions stuffed withChilean mushrooms made me wonder where you could get pheasant in SCV. Served over a bed of Chorizo lacedQuinoa Risotto, I was surprised to learn from Tamra that the quinoa was anancient grain and actually the seed of a plant. Paired with 2007 Montes AlphaPinot Noir aged 12 months in French Oak, my palate was experiencing heaven.

Then, if that wasn’t enough, on came the Adobo MarinatedFlank Steak with Chilean salsa, Potato and Onion Timbale and a 2005 Santa EmaCatalina. I was left to try andchoose which of the reds I enjoyed more…and couldn’t do it.

Sneaking back to the kitchens to see the more-than-competentstaff create the dessert, I shot some fun photos and then raced back as not tomiss a bite. I did note that therewas a friendly feel among them and I was happy to see that a meal thisnoteworthy could be managed so pleasantly.

My Dulce de Leche Ice Cream with raspberries,apricots and a to-die-for perfectly warmed Caramel Shot was accompanied by a2008 Montes late harvest Gewurztraminer. I don’t usually eat desserts. I don’t usually enjoy late harvest wines. But, then again, I’d never had Chilean food in my life. It was not a night for usual tastes; itwas one that was as Alex Guarchi had suggested, “Be open to the wine and food -and let them speak for themselves.”

Carrie DuShey: My Big Fat “Greek” Cocktails

2011-03-27T04:00:00.000-07:00

As many of my friends know (because I have been endlessly complaining) I have just finished a Koine Greek intensive class. While studying the verb endings MAI, SAI and TAI my class began to joke about the need for rum drinks to get us through the lesson. I volunteered to have the entire class over for Mai Tais and on the last day of class we celebrated with a Big Fat Greek Drinking Party. The following recipes are the Koine Greek inspired cocktails that I created and served to my weary classmates.

Mai Sai Tai

16 oz gold rum
8 oz light rum
8 oz Triple Sec
32 oz orange juice
32 oz pineapple juice
24 oz sweet and sour mix
8 oz grenadine syrup
dark rum float (optional)

Mix ingredients together. Serve over crushed ice. Top with a float of dark rum (optional.) Garnish with pineapple and a cherry. Makes 1 gallon of tropical deliciousness.

Koine Killer

2.5 oz light rum
1 oz dark rum
1 oz apricot brandy
1 oz lime juice
1 oz pineapple juice
2 oz orange juice
1 oz passion fruit juice
1 oz simple syrup
151 rum float (optional)

Mix ingredients together. Serve over crushed ice. Top with a float of 151 rum (optional.) Garnish with pineapple and a cherry.

Blue Aegean

4 oz blue curacao
6 oz Malibu coconut rum
6 oz light rum
32 oz pineapple juice

Mix ingredients together. Serve over crushed ice. Garnish with pineapple and a cherry. Serves 4.

Mounce Cooler

Mix half Blue Aegean and half Koine Killer.
Serve over crushed ice. Garnish with pineapple and a cherry.

CHEF CHRIS KOBAYASHI AND ARTISAN ANNOUNCE LAUNCH OF “SNACK BAR” ON WEDNESDAYS

2011-03-26T04:00:00.000-07:00

Á La Carte Plates, Special Wine & Beer Offerings for
Everyday Dining at the Bar and Dining Room

Artisan, the acclaimed American Bistro by brothers Chris and Mike Kobayashi in the heart of Paso Robles, announces debut of Snack Bar, a small plate menu concept to be offered on Wednesday evenings at the bar and throughout the dining room.

Co-Owner Mike Kobayashi developed the idea with brother Chris to make Artisan more available to the community outside of special occasion dining. "We wanted to feature a concept that encouraged socializing over small bites and drink. "Snack Bar" was specifically created with this in mind. The à la carte menu will change weekly and I know the kitchen is looking forward to the challenge. In addition, we'll also be offering some unlisted wines and great beers that will only enhance the experience."

Conceived as a weekly changing market menu of five à la carte items, Snack Bar dishes will be priced between $4 and $10 and will include wine and beer specials to complement the menu. Chris is polishing selections from the new “snack” menu in the three month series. Items being discussed include Angels on Horseback; Crispy Smelts, Green Garlic Tartar Sauce; "Cocktail de Camaron" with Fried Shrimp Head; Lardo and Uni Toast; Rock Shrimp Corndogs with Jalapeno Ketchup; Bacon Tater Tots with Blue Cheese; Charred Rye Toast with Oxtail Marmalade; Rabbit "Hot Pockets" with Spicy Ranch; Fava Bean Pâté, Grilled Rustique; Grilled Artichokes, Chorizo Butter; Fried Chick Peas, "Raita"; and Spring Radishes and Goat Milk Butter, among others.

Snack Bar will launch on April 6, 2011 and will continue weekly on Wednesdays through June 2011. Artisan will also offer their complete dinner menu of seasonal offerings throughout the evening. Service begins at 5p.m. nightly; reservations for the dining room are suggested and bar seating will be on a first come, first served basis.

Since its debut in 2006, Artisan has been embraced by locals, travelers and journalists around the nation. With the assistance of Shandi, Chef Chris’s wife, who leads Artisan’s wine program; brother, Mike, who oversees the business and front of house; and Tina Soto, Mike's wife who handles all of the finances, Artisan has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination.

Artisan is committed to providing sustainable, fresh and seasonal foods. Chef Kobayashi frequents local farmers’ markets and farms to ensure the restaurant uses only the best regional and organic products when available thus supporting the community. Working closely with local producers, Kobayashi tailors the Artisan menu to showcase the best of Paso Robles and the Central Coast. Many farmers, including Windrose Farm, Rocky Canyon Farm, Hearst Ranch and Charter Oak, plant and grow certain products exclusively for Artisan, knowing that these products will be presented by a chef that respects the ingredient and its ability to shine through in every dish.

Chris Kobayashi received his second nomination as a semi-finalist for Best Chef Pacific by the prestigious James Beard Foundation Awards (2009 and 2011) and will return this June as a participating chef for the third year at “Outstanding in the Field,” a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food, thereby honoring the local farmers and food artisans who cultivate it. Artisan has garnered a 2 star review from S. Irene Virbila, restaurant critic for the Los Angeles Times and has been featured in the New York Times, San Francisco Chronicle, W, Wine Spectator, Chicago Sun-Times, Oakland Tribune, Bon Appetit, Sunset, Los Angeles, Angeleno, San Francisco, Central Coast and National Geographic Traveler magazines.

Sample Snack Bar Menu Follows / Please visit Artisan on the Web at www.artisanpasorobles.com
For reservations, the public can call:
Artisan |1401 Park Street, Paso Robles, California 93446 | Phone 805.237.8084
or visit www.OpenTable.com
Become a fan of Artisan on Facebook at http://www.facebook.com/pages/Paso-Robles-CA/Artisan/131255395232

snack bar at artisan
wednesdays

sample dishes
seafood

angels on horseback
crispy smelts, green garlic tartar sauce
"cocktail de camaron," fried shrimp head
lardo and uni toast
rock shrimp corndogs, jalapeno ketchup
crispy shrimp, marcona almond romesco

meat

bone marrow, aleppo chimichurri
rabbit kidney pie, polenta
bacon tater tots, blue cheese
charred rye toast with oxtail marmalade
rabbit "hot pockets" spicy ranch
oxtail spring rolls
tripe napolentana

vegetables

"wasabi" peas
fava bean pate, grilled rustique
grilled avocados, green pico de gallo
grilled artichokes, chorizo butter
fried chick peas, "raita"
spring radishes and goat milk butter

Holding Onto a Forklift with Terry Hoage…Vineyards

2011-03-25T04:00:00.000-07:00

I'd been home a scant two hours after visiting Paso Robleslast weekend, and the one story that I thought would resonate with my readersmost is that of Terry and Jennifer Hoage and Terry Hoage Vineyards.

Terry Hoage, a former defensive-back with the NFL, is alsoarmored with a degree in genetics; his wife Jennifer, is a chef's daughter andcan identify anything the palate touches. The Hoage's moved to Paso 10years ago so that their two young children, one boy and one girl, could live ina more rural - and far less hectic - environment. Terry said, “More thanwanting our children to be friends with the working class, we wanted our childrento base their friendships in the qualities of the people not their social oreconomic standing.” They settled in well before Paso became the winemecca it is today and the two weren’t making wine then.

Fast-forward 10 years, and coupled with training from JustinSmith (Wine Spectator's wine of the year maker from Saxum) and they are intheir heyday as winemakers. Their children are now in their 20's, doingwell, and not YET in the family winemaking business.

Grenache Beaker Tasting

After entering the cozy front tasting room, Jennifer greetedour party and led us back to meet Terry to see where the real work is done – inthe winery. The high-ceilingtypically cold room – signifying the change from a tasting room to a work room– had 100% French oak barrels on one side, and a couple of stainless steeltanks on the other.

And dead center was Terry, using the palate on his forkliftas a makeshift lab table, he poured tastes for my group of two different Syrahsfrom the tanks.

We liked them as is.

Then, as winemakers tend to do, he wasn’t completelysatisfied, and exchanged our glasses with another makeshift blend. This time he had used beakers and alarge Pyrex cup to blend Syrah and Grenache. Again, we were very happy with what we tasted.

But, more than that, we were exuberant in theexperience.

While we tried to name the aromas and flavors of what wewere tasting Terry, in trying to assist us by simplifying the processcommented, “If it’s not grapes – it’s wood.”

I was smitten. Now, unsure of whether it was the wine,or the incredibly good looking couple making Paso wine headlines, my onlythought is this: how soon can I come back for another visit?

“I don’t let people back here much,” Terry said during ourimpromptu interview a la’ forklift. “But I’m blending for 09 today.”

Terry continued to tell us his story. He had been through “13 years ofphysical pain with the NFL” which may have allowed him the endurance, and givenhim the budget, to become one of the much talked-about winemakers today. (See this month’s Wine Spectator for aspecial on Paso winemakers that include the Hoages.)

Moving to Paso, and becoming organic winemakers, the Hoageswanted to show their children how to grow something, accomplish something, anddo it away from the maddening crowd. And they chose 26 acres to make their Rhone varietals.

OMG The Rhones!

In the tasting room we enjoyed six different Rhone styleblends with play-on-word names such as Pick Pool, The Gap, Coon Waz, Skins, ThePick, The 46, 5 Blocks and The Hedge.

My two favorites were the 2007 “The 46” Grenache-Syrah withnotes of great dark fruit, white pepper that left behind a pleasant drypalate. 50 % Grenache, 50% Syrah,485 cases.

The second bottle I coveted was the “5 Blocks” cuvee with itsdelicate vegetal nose and hints of blackberry and coffee. 57% Syrah, 29% Grenache, 7% Mourvedreand 7% Cinsault, 365 cases.

Of course, I prompt you to go to their website tosee their extensive tasting notes, just to get it right from the Hoages, and tomake your mouth water for your own taste.

YouTube Thursday: Events!

2011-03-24T11:15:00.000-07:00

In my kitchen, waving my back splash around, yes, it's another week of Eve-Crazed-Talk about local events! Now, I can't tell you what the events are...you have to click HERE to learn all about them. One involved Japan, a second has poker, a third pairs a Paso winery with a great dinner and, for the forth, a non-profit saves one of our last annual wine events...

The Wine Goddess Report: Vine 2 Wine Changes Hands

2011-03-24T04:00:00.000-07:00

My pal, and of course a former Woman of the Year, orWoman of Honor, or just Woman that Tolerates Eve, because that's how Iroll by surrounding myself with honorable females, Judy Penman, hasasked me to be the "Wine Goddess" for this year's Vine 2 Wine event. I've been to this event every year since its inception. I get to work with the people that have done it successfully for so long. And, lest I forget, Vine 2 Wine is ONE OF THE LAST ANNUAL WINE TASTING EVENT IN THE SCV THAT SUPPORTS SCV RESIDENTS! I'll be keeping readers up to date on all of the winey news as we getcloser to the date.

But that isn't all, the really big news is:

Vine 2 Wine, one of the last annualwine events benefiting Santa Clarita residents, is changing hands. The former Betty Ferguson Foundation,having recently closed their doors, has chosen the Circle of Hope to take overthe event. Save the date: Sunday,June 12, 2011.

Circle of Hope is workinghand-in-hand with the people that ran the event so successfully for manyyears. But, some changes liketicketless tastings, a “wine pull”, premium tastings, and a “beer garden”, willbe enticing this year’s guests as well.

And, though other wine festsroutinely charge their wine and gift vendors to have a table at events, COHwon’t. Instead, it will be up to each individual to donate back to COH.

“Circle of Hope, in taking overthis event, wants to give back a little bit,” began Ray Tippet, ExecutiveDirector of COH. “By embracingothers that might be in need of assistance, or that are facing illnesses – it callsup our mission, makes us different, and we are happy to offer the goodwillgesture.”

The mission of Circle of Hope, Inc,a 501(c)(3) nonprofit charity, is to provide emotional support and financialassistance for medical expenses for uninsured and underinsured individuals withBreast Cancer who live in, work in, or receive treatment in the Santa ClaritaValley. Circle of Hope, Inc.,(661) 254-5218, Assistant@CircleofHopeInc.org,P.O. Box 221461, Newhall, CA 91322.

Salt Creek Grille Announces: Cass Wine Dinner (Chef 101 on hiatus due to kitchen remodel!)

2011-03-23T04:00:00.000-07:00

Wine Tasting + Poker = Fundraiser for Seniors

2011-03-22T10:13:00.000-07:00

Texas Hold 'Em Is BACK!

Play Poker, Support the Senior Center's Dancers

You're invited! We're holding a big poker showdown at the Valencia Summit Clubhouse to help Robert Gandara and his dancing partner Sandy D'Elia raise funds for the SCV Senior Center Foundation! All proceeds from the March 27 poker party and Mexican fiesta will benefit Robert's entry in Dancing With Our Stars, in which he is competing to raise the maximum amount of funds to benefit the Senior Center's valuable programs and services for local seniors in need.

You can sign up by calling Rose Chegwin at 661-803-9202 and you can get more information (and vote for Robert online) by visiting the SCV Senior Center Foundation's website, www.scvseniorfoundation.org.

Thanks for supporting the Senior Center Foundation, and we look forward to seeing you at the poker fiesta!

Myles McNamara
President, Santa Clarita Valley Senior Center Foundation

You can always make an online contribution to help the Senior Center by visiting our website, www.scvseniorfoundation.org

Santa Clarita Valley Senior Center Foundation
P.O. Box 220354, Newhall, CA 91322
Non Profit Tax Id #26-4219775

Eve Wine 101 Reports LATE: Paso Robles Grand Tasting

2011-03-22T04:00:00.000-07:00

To be fair, staff writerMichael Perlis beat me to the punch in writing about this event before I got achance too. His post ran on 3/19,and as I didn’t see too many duplicate favorites, I thought I should go aheadand run mine too. (Second. Coming in second. Boy, I do not like the sound of that.)

I’d not ever been to theCathedral St. Vibiana in downtown Los Angeles before so I videotaped a littleof the exterior and interior. Theyoutube should have already run on this blog earlier this month. (Wait, Perlis didn’t tape that so Icame in first there. Whew!) It was a pretty remarkable venue withits white-washed walls against dark high-polished wooden floors and a glorioushigh ceiling – I hope to be invited there again for a tasting.

So, back to the tasting.

The PasoRobles Grand Tasting spreads “the brand awareness of Paso Robleswines.” Guests were able to visitPaso’s wine region virtually, but also meet winemakers and wineryrepresentatives.

I’ve copied all of the winerynames from the website and only highlighted those that I stopped to visit atthe event. Many of the theselisted I had tasted before, either during my recent Paso visit or at anothertasting, so I didn’t taste them again. So don’t judge the “un-bolded” wines, but maybe just make note of somebold ones that were new for me.

Note: I also didn’t loveevery wine in every lineup. Mytastes on this day veered more to the GSM (Grenache, Syrah, Mourvedre) Rhonevarietal blends.

Winery Participants

Hospitality and IndustryPartners

Hotel Cheval
Paso RoblesVacation Rentals
Travel Paso Robles Alliance

Also, there were some greatcheeses, served with jams or fruit were created by roomforty.com

Toolbox Wine Company Joins Vino 100 for a Meet the Winemaker Event

2011-03-21T04:00:00.000-07:00

Katie Hamilton Shaffer, co-founder of Toolbox Wine Company (Napa Valley), travels to Vino 100 Valencia on Friday, March 25, 2011 from 5:00 to 9:00 p.m. for an in-store wine tasting as part of the store’s Meet the Winemaker series. Light appetizers will be served. The cost is $15. Vino 100 is located at 28112 Newhall Ranch Road, Valencia, in the HighRidge Crossing Center at Copper Hill Drive.

Shaffer, along with partners Thrace Bromberger and Nancy Otton, began Toolbox Wine Company with a vision to offer excellent and fun wines, while raising awareness and money for a worthy nonprofit. Toolbox Wine Company donates a portion of proceeds to Habitat for Humanity.

The Napa Valley winery bottled its first 5,400 cases in April 2010, releasing their wines in July 2010. Shaffer will pour Toolbox Wine Company’s new releases at Vino 100’s Meet the Winemaker event: Chardonnay, Pinot Grigio, Cabernet Sauvignon and Merlot. Cost for the wine tasting is $15 per person. Contact the store for details or to reserve wines in advance.

Vino 100 is located at 28112 Newhall Ranch Road in Valencia. (661) 294-6886 | www.vino100valencia.com

The Dellepianes Dine with the Chefs and Eve: Tandoori Grill

2011-03-20T04:00:00.000-07:00

l-r: Cheryl, Barb and Eve

On March 1, Don and I attended our 3rd and last class for the winter quarter of Dining with the Chefs. On that occasion, Eve Bushman, your intrepid food and wine writer/blogger, was the special guest of the course instructor, Barbara Okronick. The March meeting took place at Tandoori Grill in Valencia.

Tandoori Grill, the interior of which is attractive and comfortable, is a storefront establishment located in a mini-mall at the corner of Valencia Blvd. and Cinema Dr. Ricky, the owner of Tandoori Grill and four other Indian restaurants in the L.A. area, explained that the Valencia site has been in operation for 18 years.

The tasting menu for the evening, served family style, consisted of two appetizers, a soup, and six main dishes, along with a rice pilaf, two types of bread, a variety of condiments, and a "dumpling" for dessert. The restaurant offers traditional Indian cuisine, with an emphasis on chicken, lamb, seafood, vegetarian, and curry dishes. My favorite menu item was the tasty Tandoori Chicken, marinated in yogurt and roasted to a crisp tenderness in a special clay oven. And the freshly-baked nan bread was superb.

Tandoori Grill sells wine and beer, but their corkage fee is only $7. So, Don and I brought Victor Hugo Viognier. Dave and Judie (our good friends and regular dining companions) brought Mano Tinta, a red blend from San Luis Obispo County that was produced by Talley Vineyards as a fundraiser to benefit the Vineyard and Farm Workers of the region. Eve brought Eberle Zinfandel, acquired during her recent trip to Paso. We shared the three wines and agreed that each paired well with the spicy Indian flavors.

Between courses, Eve "worked the room" in her affable, friendly manner to elicit feedback from class participants, both new and veteran, on their Dining with the Chefs experience. Assuredly, she discovered an enthusiastic and loyal bunch of foodies always eager to encounter new dining opportunities in the SCV.

Dining with the Chefs instructor/coordinator Barbara Okronick has announced the following schedule for the spring quarter:

      April   -   Sushiya Bar & Grill
      May   -   Athena's
      June -   Thelma's Cafe

The class meets on select Tuesday evenings at 6:15 p.m. The fee for the three dinners (includes tax and tip) is $80/person. Anyone interested in registering for the class is urged to contact Barbara Okronick at DiningWithBarb@gmail.com

Michael Perlis Reports: Paso Robles Wine Country Grand Tasting – Los Angeles

2011-03-19T04:00:00.000-07:00

Periodically, the Paso Robles Wine Country Alliance takes its show on the road. I first attended this event a couple of years ago, and I was pleased to attend the event this year, which was held at Vibiana in Downtown Los Angeles.

The timing of it couldn’t have been better, coinciding as it did with the recent cover story in the Wine Spectator about the success of the Rhone varietals in Paso Robles.

To me, Paso has always been about the Rhones and, of course, Zinfandel, and this event was a great showcase for both.

Highlights of the event for me were…

Ancient Peak Winery – winemaker Mike Sinor was not present this time, as he was at World of Pinot Noir, but his Oyster Ridge blend is always one of my favorites. The 2007 is a blend of 46% Cabernet Sauvignon, 24% Petite Sirah, 15% Merlot and 15% Petit Verdot.

Anglim Winery – I’ve enjoyed Steve and Steffanie’s wines for some time, and this time their 2007 Mourvedre was showing exceptionally well.

Caliza Winery – Caliza was highlight in the aforementioned Wine Spectator article, and deservedly so. Their 2007 Azimuth (a classic Rhone blend of 53% Grenache, 35% Syrah and 12%] and their 2007 Syrah were both excellent. I’m also a big fan of their Rosé, which I tasted at the winery several months ago.

Clavo – As always, Neil Roberts’ Petite Sirah [2008] was a highlight for me. I was also very impressed with his white wine offerings, especially the Vermentino and Viognier, both from the 2009 vintage.

Clayhouse Wines – Another couple of Petite’s I really liked were the two being poured by Clayhouse, the 2007 Estate and the 2007 Show Pony. The Show Pony really developed an amazing richness from the grapes’ extended hang time on the vines.

Minassian-Young Vineyards – This family-owned winery prices it products at value-levels, but don’t let that fool you. The 2007 GSMV (58% Mourvedre, 23% Grenache, 16% Syrah and 3% Viognier) as well as their 2009 Estate Zinfandel and 2008 Black Saint Peter (45% Zinfandel, 17% Petite Sirah, 16% Tannat, 11% Cinsault, 6% Carignan and 3% Mourvedre) were all excellent. And, yes I know the percentages on the Black St. Peter don’t add up to 100%, but that’s what’s in the program.

Silver Horse Winery – I’ve heard good things about this winery, but I have never had their wines. Well, I think I’ve missed a lot. I really enjoyed all the wines being poured, which included 2008 TOMORI Estate Blend (60% Syrah, 40% Cabernet Sauvignon), 2008 The Main Thing (45% Malbec, 25% Cabernet Sauvignon, 15% Merlot and 15% Petite Sirah), 2008 Estate Malbec, 2008 Estate Petit Verdot and 2008 Pleasant Valley Petite Sirah.

Venteux Vineyards – I’ve enjoyed many wines from this winery over the years, and this time I really liked the 2007 Estate Syrah and 2007 Petite Syrah.

An added bonus to the event was the presence of Rex Pickett, author of Sideways and its new sequel Vertical. It was interesting to hear his explanation about why Miles was not quite as reprehensible a character in the book as he was in the movie.

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

The Paso Robles Shout Out (Photos are in post below this one.)

2011-03-18T04:00:00.000-07:00

http://www.pasowine.com/events/zinfandel-festival.php

If you’ve been following my wine 101 blog, or my column inthe West Ranch Beacon, you know that I recently returned from a trip to PasoRobles. I dedicated full columnsto wineries that also dedicated time for winemaker tours. But, that doesn’t actually cover someother wineries, with exceptional wines, our hotel or all of the great meals wehad.

So, I’m here today, itinerary in hand, to make sure thateveryone that is worth an “honorable” mention is…err…mentioned. (Photos are below in a separate post!)

La Bellasera Hotel and Suites: About fiveminutes from downtown Paso, we were greeted by a warm hotel – cue lounges,waterfall and wine tasting – every night after long days of wine tasting. Our rooms were huge, our closet stockedwith thirsty robes and the service was impeccable.

Tobin James: I’d met and interviewed Toby more than once, so Iwas anxious to see the saloon/wine bar in real life. Very welcoming, much like the man himself, and Ally servedus a nice line up. Of note was the08 Chardonnay “James Gang Reserve”, 08 Zinfandel “Ballistic”, 07 Syrah“Rock-n-Roll”, 08 Zinfandel Dusi Vineyard, 08 Zinfandel Silver Reserve and the07 “5” – a Bordeaux blend. Next time I’m comingfor one of his famous wine parties or taking the cruise!

Turley: I made a last minute reservation with Malani, butdo to the rain, and the crowd in the tasting room, we were pretty much left toour own devices until she was free. More than half of our party had been stuck in the rain, suffice it tosay, mood and surroundings DO matter in a tasting and we left with an urgentneed to redo the experience - and soon. But, as I’ve had Turley many times now at home, I know that their Zinsare outstanding.

Pier 46: This little seafood stop, at the edge of a stripmall between Templeton and Paso, was well visited by visitors and localsalike. Our friends, the late ones,took advantage of the wines by the glass, fish and chips, clam chowder breadbowls and we had an awesome “fish tacos” that were really marinated raw Ahi inwonton shells shaped liked tacos. Outstanding.

IlCortile: This Italian restaurant, just down the street from the parkthat forms the main “square” in downtown Paso, was one classy joint. We arrived 15 minutes early and weregiven glasses of bubbling Prosecco to enjoy while waiting for our table to beset. Our server, one of many thatwe would meet that had a college-degree and more than enough wine knowledge,took care of us quickly and soon we were enjoying homemade soups, salads andartful main dishes. I’m ashamed tosay I didn’t bring my notepad! Iknow I wanted to order the “Mozzarella Tasting” but it would be too much. I ordered a homemade squash ravioliwhile others dove into rack of lamb and the chef’s special: Osso Bucco.

Justin Vineyards andWinery: First thing I can say is, youcan’t go all the way to Paso Robles and not make the drive to Justin. Some people stay there – at the JustinInn. It’s a beautiful property. It was our first winery, I think we werethere before 10 a.m., but it didn’t slow us down. Out of the tasting we especially appreciated the 09Viognier, 08 Cabernet Sauvignon and the 08 Justification. I was bummed that they had run out ofIsosceles as I wanted my friends to try it…maybe next season!

WhaleboneVineyard: I first learned aboutWhalebone Vineyard via fellow WSET graduate Claudia Sheridan as she had shared“Bob Wine” at one of our Grape of the Night monthly meetings. We loved it then, and I loved sharingit with pals at the unpretentious winery adorned with the fossils that had beenfound when they excavated the property to plant vines. Of the tasting line-up I especiallynoted the 06 Bob Wine, red table wine of 61% Estate Cabernet Sauvignon, 19%Petit Verdot, 13% Zinfandel and 7% Syrah and the 06 Cabernet Sauvignon. Don’t miss the olive oils either.

Pasolivo Olive Oil: Mybrother-in-law, Jake, has a great story that goes with our visit toPasolivo. He actually took part inan impromptu olive harvest that made him appreciate all that Pasolivo had tooffer. From the extra greenflavors ranged from lime to lemon to mandarin orange, the Pasolivo buck didn’tstop there. Salad dressings,tapenade, jams and hand creams scented the air. They serve the tapenade and jams with wines too! Become a member to get a discount,recipes and member only events.

Farmstand 46: An eclectic array of sandwiches that “promote andsupport local, organic and sustainable farming” is smack dab in the center onHighway 46 – this place is the hubbub for young locals and wine tasters. We ordered at the counter, ate in a hurry,but simply soaked up the non-vegetarian sandwich selections with all of thewonderful house made tapenades, aolis and mustards.

L’Adventure: A little disappointed that the French owner andwinemaker, Stephan Asseo wasn’t there at the moment we were, but we were deftlytaken care of by another member of the winery staff for an impromptu tour oftheir single-use French oak barrels, heard how they make all blends and havejust gotten their permit to build a real cave. Of the four “Where Bordeaux Meets the Rhone” tasting lineupI noted the 08 Estate Cote a Cote with 40% Grenache, 40% Syrah, 20% Mourvedre,and the 07 Estate Cabernet Sauvignon of 95% Cabernet, 5% Petit Verdot.

Villa CreekCellars: This winery was one of myfavorites of the trip. We had abrief discussion with the winemaker, Cris Cherry, and learned that he wastrying different bottles closures to protect against cork taint and he was alsotrying aging in concrete. Due tothe thermal mass, apparently concrete holds the cold, and allows for someoxygen transfer – without having to use wood. The two concrete casks we saw were 4 inches thick ascompared to the few millimeters used in normal oak barrels.

I liked everything that was served in the tasting room andwas itching to become a member: 08 “La Boda” of 50% Grenache and 50% Mourvedre,08 “Garnacha” with 100% Grenache, 08 “Avenger” from 70% Syrah, 15% Grenache and15% Mourvedre, 08 “Mas De Maha” with 60% Tempranillo, 20% Grenache, 10% Mourvedreand 10% Carignan, and finally an 08 “High Road” James Berry Vineyard with 50%Syrah, 30% Grenache and 20% Mourvedre.

Minassian-YoungWinery: Owned and operated by Davidand Amparo Young, I had met this winemaking couple at a Learn About Winetasting event in Beverly Hills last year. They may have been the only winemakers there. Anyway, that, and their wines, got my attention. Visiting them in Paso, they allowed meto film their grounds (the link to the video is http://www.youtube.com/Evewine101)so I got some great, albeit short, footage of the vines dusted with snow – notcommonplace. David said that thesnow was great for them as they are dry-farmed and the snow will melt and digin deep for the roots. Of hislineup I enjoyed the 09 “White” made from 64% Grenache Blanc, 19% Viognier and17% Marsanne, 07 “Junipero” that is made from 31% Tempranillo, 31% Tannat, 23%Zinfandel and 15% Carignan, and an 07 Mourvedre that was 80% Mourvedre and 20%Syrah.

Paso RoblesZinFest: Is coming up NOW - March 18 – 20! The evening event, on March 19, includes Zin tasting,auction and their special guest, Rex Pickett, the author of Sideways. Pickett will be on hand to sign his newrelease, Vertical. (I gotmine! You won’t believe theopening – it takes place at a wine event’s evening tasting too – hope theaction is almost the same!)

Then, for the weekend, attendees can visit up to 75wineries, meet winemakers, have complimentary BBQ dinners, etc.

That’s it! I’mdone Shouting Out! (Artisan,Eberle Winery, Niner Wine Estates, Terry Hoage Vineyards and J. Lohr havealready been written in separate articles, or soon will be!)

The Paso Shout Out: In Photos!

2011-03-18T03:59:00.000-07:00

A "chair" outside Pasolivo Olive Oil


Wearing our "thirsty" robes at La Bellasera Hotel


Guest writer, Jake Stark, contemplating his articles on Whalebone and Pasolivo...

The sun-streaked view of Justin's gardens

Fountain in the expansive lobby of La Belasera

Wine from Minassian-Young

My first view as we got closer to Paso - a rainbow!

Sun and snow at Minassian-Young

Snow in Paso - a rare treat!

My favorites from new favorite: Whalebone!

One of the unearthed fossils found during Whalebone's excavations.

YouTubes: Nothing Green Here!

2011-03-17T11:59:00.000-07:00

Today we have a peek inside of the Family Winemakers event for media and trade that was held at the Pasadena convention center this past Tuesday and, yes, there will be a post on how I did the tasting (500 wineries, really?) in 70 minutes so I could get back to my beloved Santa Clarita.

Then, in another peek at our half-done kitchen, my church, the Unitarian Universalists of SCV, came in to make dinner for the homeless shelter. AKA: Watch chaos ensue.

Click here for videos.

Maru Sushi Donates All Dining Profits to Japan on March 22

2011-03-17T10:00:00.000-07:00

I am excited about this home-grown effort to help those in Japan and look forward to dining at Maru Sushi on Tuesday night, will you join me? And, if you're on Facebook, consider changing your profile pic to this design through Tuesday to help spread the word!

In the wake of last week’sdevastating earthquake and tsunami in Japan, one of Santa Clarita’s finestrestaurants, Maru Sushi, has planned a night where all of the net proceeds willbe sent in aid: March 22 beginning at 5:30 pm.

“I have a lot of friends there,” began Jason Park in explaining why he came upwith the idea, “Luckily none were injured but a lot have spent timevolunteering and they report that a lot of aid will be needed. I also have a connection with the Children's Hunger Fund who is already sendingmoney over.”

You can help by spreading the wordand, coming to Maru Sushi with your friends on March 22. That’s all you have to do. No fliers needed. Order your favorite sushi, the TuesdayPrix Fixe Dinner for $25.95 or try something from Maru’s eclectic CaliforniaCuisine menu – your purchase is tallied in. And, domo arigato!

Maru Sushi is located at 24250 Town Center Dr. Suite 180, Valencia, CA 91355
(661) 290-2595, http://www.maruvalencia.com/contact@maruvalencia.com

Parties greater than 4 are promptedto make a reservation for their desired time.

Chef 101: Our Kitchen Remodel in Photos, AKA NOT COOKING

2011-03-16T04:00:00.000-07:00

Backsplash is on back order, this is sample.

Dacor stovetop, with an electric downdraft that freaks out the cat

One 7 ft slab from Bedrossian, "Marmascarato" with old cabinets.

Oak floors look lighter against new maple doors

My kitchen desk, and an out dated phone?

Found mold under old subzero, not under floor though!

Small kitchen cellar still fits!

Asymmetrical sink and new faucet

Large pantry doors

Pendant lights from Lowe's Canyon Country

Side bar granite has more white, than green, marbling

New subzero going in

View from sunken family room

Step Into Spring Wine Tasting Benefits SCV Education Foundation

2011-03-15T04:00:00.000-07:00

Santa Clarita Valley Education Foundation’s

Step Into Spring Wine Tasting
Join us for a refreshing wine tasting and delectable snacks

as we welcome spring and raise funds for

the SCV Education Foundation.

Join us at The Paseo Club for a delightful and relaxing
afternoon as we sample unique wines, enjoy light
snacks, and listen to the sounds of Jonathan LaFrance.
When: Sunday, March 20th, 3:00 – 6:00
The Paseo Club
27650 Dickason
Valencia, CA 91355

Cost
$35.00 per person
Make checks payable to SCV Education Foundation.

Mail to PO Box 221295,
Newhall, CA 91321.
Or use your credit card on our web site, event registration.
More Info: 661-414-4465
info@scveducationfoundation.org
www.scveducationfoundation.org

How does your participation make a difference?
Raffles Entertainment Fun
Your support of the SCV Education Foundation
means children will receive help with literacy skills and
teachers will receive badly needed materials. Thank you
for supporting excellence in education!

SCV Wine Fest: Story in Pictures

2011-03-14T04:00:00.000-07:00

The event, our first SCV Wine Fest, has come and gone, almost a month ago. But the photos are now trickling in and I thought it might be fun to take a gander at our first attempt. Miss it? Go the the LA Wine Fest in June, and we'll see you next February back in the old SCV!

Yoko, me, Yoshi, Denise. Two wine bloggers and two Sake experts = heaven.

Debbie Clark and Kym Cappi, two of the many beautiful ladies at the Fest.

The first wine of the day, no time for more wine bottle pics after that!

Chris Uhde, Scotch Master, showing off just some of his line-up

"Winery Toggles" decorate your bottle, then remove the lower decorations to use as wine identifiers on your wine glasses.

A whiskey I liked...

Fennel-and-Onion Chicken by Chef Lance Cowart

2011-03-13T04:00:00.000-07:00

Bone-in chicken on a bed of fennel, onions and wine, with roasted garlic gravy poured on top. Ready in 30 minutes.

Ingredients:
1/4 cup extra-virgin olive oil (EVOO)
2 pieces skinless, boneless chicken breasts, halved
crosswise
4 pieces skinless, boneless chicken thighs
Salt and pepper
1 teaspoon poultry seasoning
1 teaspoon fennel seeds
2 tablespoons flour, plus more for coating
1 large bulb fennel, thinly sliced, plus a small handful of
fennel fronds, chopped
1 large onion, thinly sliced
2 garlic cloves, crushed
3/4 to 1 cup dry white wine (eyeball it)
3 tablespoons butter
3 tablespoons pine nuts, finely chopped
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
A handful of flat-leaf parsley, chopped

Directions:
Ina large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, overmedium-high heat. Season the chicken with salt, pepper, the poultryseasoning and fennel seeds. Coat the chicken lightly with flour. Addthe chicken to the pan and cook, turning once, until golden, 8 minutes;transfer to a plate.

Add the remaining 2 tablespoons EVOO, thefennel, fennel fronds, onion and garlic to the pan; season with saltand pepper and cook for 10 minutes. Add the wine, scraping the bottomof the pan. Add the chicken on top, cover and cook through for about 5minutes.

Heat a saucepan over medium heat. Add the butter tomelt, then add the pine nuts and cook for 1 minute. Stir in the 2tablespoons flour for 1 minute. Whisk in the chicken stock andWorcestershire sauce and cook until thickened, 2 to 3 minutes. Pour thesauce over the chicken. Top with the parsley.

Servings 4

Michael Perlis Visits: Garber & Company

2011-03-12T04:00:00.000-08:00

Garber & Company

Sandy Garber is co-owner of Topanga Vineyards, with her husband Ralph Meyer.

In addition, she is the owner of wine distributorship Garber & Company.

Recently, I had the pleasure of accompanying DiMaggio Washington, owner of The Cellar, to a trade tasting in Culver City of wines distributed and brokered by Garber & Company.

Per the list given to us at the beginning of the tasting, wines featured were from:
Becky Wasserman Champagnes
Garber & Co. Imports
Southern Wine Group – South American Portfolio
Poppy Winery
Osseus Wine Co.
Topanga Vineyards
Abeja Winery, Washington State
Amavi Winery, Washington State
Blue Rock
Cambiata
CL Wines
Covenant Winery
Dancing Coyote Wines
Dragonette Cellars
Homefire
Korbin Kameron
Nalle Winery
Obsidian / Molnar Family
Preston Vineyards
Shipwreck Cellars
Sonoma-Loeb
Stephen Ross Winery
Stephen Test Wines
Storrs Winery
William Harrison Winery

Standouts for me were:

Amavi Cellars (Washington) Syrah 2008: We visited Washington several years ago and I’ve been a big fan of Washington Syrahs since. This one was no exception.

Cambiata Tannat Monterery County 2007: I was introduced to Tannat several years ago through Bonny Doon. Turns out that one of Bonny Doon former winemakers, Eric Laumann, makes a pretty darn good one himself.

Preston Vineyards Syrah-Sirah 2007: Even though this blend only contains 5% Petite, the inclusion of this varietal was really evident on the nose.

I also really enjoyed:
Abeja Winery (Washington) Merlot 2008
Durigutti (Mendoza) Bonarda 2008
Dancing Coyote Wines Petite Sirah 2009
Molnar Family Chardonnay, Poseidon’s Vineyard, Carneros 2008
Molnar Family Kazmer and Blaise Chardonnay 2008

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Underground Eberle Tour

2011-03-11T04:00:00.000-08:00

What a treat to tour caves at least at one winery in PasoRobles last week. Got us out ofthe rain, AND SNOW, and allowed us to imagine that we were dining at anexclusive candlelit wine dinner or an intimate wedding. Rows seemed endless, barrels callingout to us with their vintage years and types of oak, the perfect place to starta day of wine tasting. And ourhost? The winemaker at Eberle Winery: Ben Mayo.

“Here at Eberle we are ‘own-rooted' as opposed to using rootstalk. We also focus more onquality and less on production. Ilook over 19 vineyards – in all directions – amounting to 3 tons per acre,” Benbegan. “Then we sample the grapesthat we produce ourselves – notgrape selections from farmers, but our own. It’s very hands-on for the three of us: me, my assistant andour cellar rat.”

As Ben spoke he led us down below the tasting room, first tothe winemaking area where some equipment – that is used outside – had to becovered up to protect it from the weather. Inside we saw the usual suspects: Gleaming stainless steeltanks.

But then he led us a little deeper. Into the caves they had built to housethe bazillions of wine aging in oak barrels. I wished and wished that he had a wine thief handy for animpromptu barrel tasting, but alas, it was my first winery of the day, and Iwas too shy to ask!

No matter, after we found our way out of the caves, Ben ledus back to the tasting room. Wehad about a dozen, and these arethe ones I could recall:

2009 Viognier Mill Road Vineyard

The colors and aromatics from the 2009 vintage areexceptional. A cold, dry winter

led to a normal bud-break in March, with bloom and fruit setfollowing shortly

thereafter. During the summer, tight clusters formed with small and even berry

sizing. Canopy development was ample, protecting theclusters from sunburn

throughout the summer season. A heat spike in earlySeptember brought fruit into

the perfect physiological ripeness, readying the clustersfor harvest. The 2009 vintage

is the result of a stellar growing and ripening season.These wines are remarkably

well-balanced, displaying concentrated fruit, intense flavorprofiles and vivid color

extraction. Oneof the best vintages from the Paso Robles Appellation yet!

Eve: Floral aromas, as well as some grass and lemon, thetaste had a nice honey against the acid, nice long finish.

2008 Cotes-du-Robles Blanc (We had 07 too but not thewhite - nice!)

The 2008 growing season was challenging to say the least. Acool and

relatively dry winter led to bud break in mid-March. Anunexpected frost

in late spring followed by high winds caused “shatter”resulting in smaller

berries and lighter yields. Warm temperatures during thesummer with

cool evenings brought along veraison at the normallyexpected time frame

of mid-July. However, the latter part of September and earlyOctober

brought cooler than normal conditions, slowing down ripeningof the

berries, while allowing more hang time on the vines. The2008 growing

season was challenging to say the least, but the result ofthis vintage are

wines that display well developed flavor profiles withbalanced acidity.

Eve: Sweet yet tangy with some acid and a nice finish.

07 Sangiovese

The 2007 growing season while unique, has turned out to bean exceptional vintage

for the Paso Robles wine growing region. Below averagerainfall in the winter with

warmer than normal temps encouraged an early bud break inthe spring. Warm

days and cool nights throughout summer brought early seasonvarietals in at normal

harvest times. However, a drop in temperature in lateSeptember delayed harvest

for mid to late season varietals, increasing hang time andallowing fruit to come to

the perfect flavor maturity. Overall, while crop yields werelighter for 2007, the

result was a well-balanced, high quality vintage thatdisplays concentrated fruit,

intense flavor profiles and vivid color extraction.

Eve: Nice mushroom aroma and ripe black fruit taste. My notes are falling away here, palatefatigue so soon? Say it isn’t so!

2007 Zinfandel, Steinbeck/Wine Bush

Eberle 2007 Zinfandel showcases two of Paso Robles finestZinfandel vineyards, the reputable Steinbeck Vineyard and the Wine-BushVineyard. The Steinbeck Vineyard contributes layers of sweet briarfruit with hints of earth and minerality, while the Wine Bush Vineyardcontributes depth of color and jammy flavors of ripe blackberry, redraspberry with a peppery finish.

Eve: Very traditional Zin nose and a nice balance. All in my party agreed it was the best we tasted !

08 Syrah Steinbeck

The 2008 growing season was challenging to say the least. Acool and

relatively dry winter led to bud break in mid-March. Anunexpected frost

in late Spring followed by high winds caused “shatter”resulting in smaller

berries and lighter yields. Warm temperatures during thesummer with cool

evenings brought along verasion at the normally expectedtime frame of mid-

July. However, the latter part of Fall, brought cooler thannormal conditions,

slowing down ripening of berries but allowing more hang timeon the

vines. While 2008 was a challenging year, the resultingvintage displays well

developed flavor profiles with adequate tannins and balancedacidity.

Eve: Some grass, gaminess, nice dry finish.

03 Reserve Cabernet Sauvignon

The growing season for 2003 began with a cool and wetspring, but warmed up mid-

summer. A heat spell lasted through the months of May andJune, which created some

set and bloom issues. The remainder of the ripening seasonheld ideal temperatures

with warm days and cool nights. Although overall yields fromharvest were lower from

the smaller fruit clusters produced, quality of the berrieswas exceptional.

Eve: Exceptional. White pepper, perfect jam qualities and a nice, long, finish. Ben said that 2010 will also be a goodCabernet year for Eberle as their Cabs, “age beautifully.” (Full disclosure, I paid for the Zins.)

YouTube Thursday: Beating up a corkscrew, and, in and out of the Vibiana

2011-03-10T12:54:00.000-08:00

Three short videos for your watching pleasure this week, each around a minute long. My favorite has to be the one that, during a nice Dining With the Chefs event, I thought that we'd waited a nanosecond too long for a wine bottle to be opened and decided that driving my corkscrew in really fast, and really hard, was a good thing.

The other two are of the exterior, and interior, of the Cathedral St. Vibiana in downtown Los Angeles when I was there this past week for a Paso Robles wine tasting.

Click Here for videos.

Chef 101 gives way to Chef Artisan: Yes! We Finally Arrived!

2011-03-09T04:00:00.000-08:00

“Nothing better for breakfast than a chocolate walnutbrownie.” remarked my sister-in-law Ann the last day for our three-daywhirlwind tour of Paso Robles last week. And said brownie? Packed upfor our group by none other than Mike Kobayashi, and prepared, no doubt, underthe watchful eye of his brother, Chris, two of the four owners of Artisan Paso Robles.

I’d met Chris, and had a sampling of his cuisine, when hetraveled to Wally’s Wine in Westwood for a Central Coast wine event that benefitedthe Bonaccorsi fund.

After that I started highlighting his popular Monday Night Suppersand…planning a trip to Paso myself to try a full dinner.

It proved to be one of the best meals any of us have everhad. Of the extensive menu ourserver, Stacy, started us off with the chef’s amuse of the day: Braised LambCheeks with lemon-mint Pistou and crispy sweet bread. What a treat on the palate! Something I have to admit I’d never had before, but like discovering a new wine, it was most welcoming.

From there my party ordered the black lentil bean soup withSpanish chorizo, “organic chicken, collard greens, hen of the woods, aligotpotatoes”, “sassafras braised kobe pot roast, pan fried cheese grits, broccoli,cauliflower”, “hearst ranch flatiron steak, shallots, French fries, cabernetbutter”, and the swordfish special. (Forgive me, not sure how it was preparedor what it was paired with because my friend had cleaned his plate far toofast!)

Maybe it was because we were staying at La BellaSera Hotel and notdriving home after the meal, but none of us took home any dinnerleftovers. We readily sampled eachother’s plates, but there was no clear “winner” here – everything wasoutstanding.

Kobe Pot Roast, grits in the background.

For myself, I will say, that after sampling everyone’sdishes all were melt-in-your-mouth delish. From the main courses to the sides (Loved the pan friedcheese grits and house made ketchup!) we all followed suit of our friend – andcleaned our plates well enough to make any mother proud!

We paired everything with our favorite wine of the day: J. Lohr Hilltop Cabernet Sauvignon. (Though I, for one, would have liked to try some of the flights on the wine menu too, butalas, tasting all day wouldn’t allow for much more if I wanted to remainupright.)

For dessert, can you sayOHMIGOD? You’d think they wouldn’thave time left in the day to make ice cream too! We were gluttonous over: “red velvet coconut cake,bananas, spiced rum”, a trio of “crème brûlée, vanilla, orange blossom,pistachio”, warm almond cookies, and for ice cream: date, ginger and peanutbutter.

Guests were very comfortable, we noted, while dining at oneof the decidedly best places in town. My husband Eddie spied an elderly couple playing cards while they ate,while the young couple seated next to me engaged Stacy in a wineconversation. They had orderedglass after glass with their meal, and treated the event as if it were a winetasting at a winery, and no doubt, Stacy had been well trained to manage allrequests, from wine choices to dining choices, for guests of Artisan.

During dessert, Mike Kobayashi somehow found the time tocome over to our table. We took aphoto and chatted. We complementedStacy’s service, to which Mike said, “Ninety percent of our staff, includingStacy, has been here from the start.”

Kind of made me regret not being in Paso from the start.

LUCQUES SALUTES GABRIELLE HAMILTON WITH BOOK SIGNING DINNER FOR BLOOD, BONES & BUTTER

2011-03-08T04:00:00.000-08:00

Suzanne Goin’s Lamb Roast Dinner Inspired by Hamilton’s New Memoir

WHAT: LUCQUES owners Suzanne Goin and Caroline Styne welcome Gabrielle Hamilton, Chef/Owner of Prune in New York, for a special dinner celebrating the publication of Hamilton’s new memoir, Blood, Bones & Butter, The Inadvertent Education of a Reluctant Chef. Goin’s three course dinner, inspired by Hamilton, is priced at $95 per person and includes a copy of the book. Hamilton will be available throughout the evening to meet guests. Book sales provided by Book Soup of West Hollywood.

blood, bones & butter
a dinner in honor of the publication of
gabrielle hamilton’s first book

asparagus vinaigrette with dijon mustard,
eggs mimosa and american proscuitto

split-roasted sonoma lamb
with potatoes from the coals
and
salad of english peas, pea shoots,
meyer lemon and chanterelles

cornmeal shortcakes with
strawberries, mint and crème fraîche

WHEN: Monday, March 14, 5 – 10 p.m. (Credit Card confirmation required for reservation. Call restaurant for details. 323.655.6277)

WHERE: LUCQUES, 8474 Melrose Avenue, Los Angeles, CA 90069

WHY: BLOOD, BONES, AND BUTTER: The Inadvertent Education of a Reluctant Chef (On Sale March 1) is an unconventional memoir about food, purpose, and family that begins with Gabrielle’s childhood living with her parents and four siblings in a burnt-out nineteenth-century silk mill in rural Pennsylvania where her father used to throw amazing parties to the dismantling of her family after her mother moved, leaving Gabrielle to support herself as a teenager by lying about her age and working in restaurants and bars and participating in all kinds of questionable, dramatic, and often illegal behavior before finally finding her place as a restaurant owner and then to honing her craft as a writer. http://www.newyorker.com/reporting/2011/01/17/110117fa_fact_hamilton

The Dellepianes Dine with the Chefs: Part II

2011-03-07T04:00:00.000-08:00

As you may recall, Don and I are perennial students in Santa Clarita's own Dining with the Chefs class. Our February meeting took place at Zapp Simply Asian restaurant in Valencia. This storefront establishment is in a mini-mall at the corner of Valencia Blvd. and Cinema Dr. It is rather unassuming on the outside, but stylish and sophisticated on the inside. The striking, but minimalist decor, features as a focal point a mural with the word "delicious" translated into 20+ languages. (Zapp Simply Asian does not have a website, but you can take a video tour by looking it up on You Tube.)

The class was called to order by instructor Barbara Okronick. This is one class that quickly comes to attention, because we are all eager to get started with the lesson! The restaurant owner, Sean, was introduced, who later confided that his real name is Chate. (We met Pam, the chef, at the close of class.) Sean stated that Zapp Asian had been open for 3 months and that he was trained in the culinary arts at Cal State L.A. a decade ago. He explained that his goal was to bring something different to the SCV in the form of Asian Fusion cuisine.

As the dishes were cordially served, there was no doubt that Zapp Asian was realizing its goal. The tasting menu for the class consisted of 4 appetizers, a soup, 8 main dishes, and Penang Panna Cotta for dessert. As is often the case, class members quickly began to ask for "homework boxes". No problem--each leftover was individually boxed and bagged by the server and delivered back to the table in record time. And I suspect that table companions actively vied for the leftovers, because the food at Zapp Asian is good enough to eat again and again!

The delectable dishes at Zapp Asian are unique spin-offs of traditional dishes found on Thai, Chinese, Japanese, Vietnamese, and even Italian menus. Zapp's culinary creativity was demonstrated in my favorite appetizer, the Bangkok Bruschetta: pan-seared savory minced chicken on a sliced baguette, topped with Havarti and Monterey Jack cheese, tomatoes, sweet basil, and shallots in a tangy orange sauce. When Don and I returned to Zapp later in the month with our extended family in tow, the Tuna Inferno became my new favorite appetizer: a mixture of ahi tuna, house special chili powder, shallots, cilantro, and scallions served on crunchy won ton skins. But don't let the name dissuade you; all menu items at Zapp can be spiced up or down according to one's preference. What's more, our 11-year-old grandson, a Pad Thai aficionado, proclaimed Zapp's version to be perhaps the best in the SCV!

Currently, Zapp Simply Asian does not serve beer or wine. However, Eve's wine friends should not be deterred, as the restaurant is quite wine-and-beer-friendly. Diners can bring their own wine, and there is no corkage fee. On class night, we brought a bottle of Pacific Rim Dry Riesling (World Market, $10) that paired favorable with the exotic Asian Fusion flavors. On family night, we were directed by our server to go to the liquor store a few doors down to purchase Thai or Japanese beer. Don, the obedient person that he is, went to the liquor store and returned a few minutes later with 2 cold cans of Sapporo. As soon as she saw him return, the server brought out 2 frosty glasses for us.

Our March meeting of Dining with the Chefs will be at Tandoori Grill, an old favorite. At that time, dates and restaurants for the next "quarter" will be announced. Prospective students can contact Barbara Okronick by e-mail at DiningWithBarb@gmail.com. There are no prerequisites for the course other than a desire for dining adventure and a healthy appetite!

Recipe Sunday: Nancy Lulejian Starczyk made Harvey Wallbanger Cake

2011-03-06T04:00:00.000-08:00

This recipe is from King Arthur Flour but the photo is Nancy's:

Ingredients
1 3/4 cups (12 1/4 ounces) sugar
1/2 cup (4 ounces, 1 stick) unsalted butter, at room temperature
3/4 teaspoon salt
1/3 cup (2 ounces) vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/8 ounces) cornstarch
4 teaspoons baking powder
3/4 cup (6 ounces) orange juice
1/4 cup (2 ounces) Galliano
1/4 cup (2 ounces) vodka
1 tablespoon orange zest

Glaze
1 cup (4 ounces) confectioners’ sugar, sifted
1 tablespoon orange juice
1 tablespoon Galliano
1 teaspoon vodka
Preheat the oven to 350°F. Grease and flour a 9-cup Bundt® pan.

In a measuring cup, stir together theorange juice, Galliano, vodka, and orange zest. If everything’s cold,warm it for 30 seconds in the microwave. The flour, cornstarch, andbaking powder are already whisked together and on standby.

Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it disappears. Scrape the mixing bowl.Add a tablespoon of fresh orange zest for a little flavorboost. Now half the liquid goes in. After it’s combined, add anotherthird of the dry, the rest of the wet, mix, scrape, add the last of thedry ingredients and beat until the batter is smooth with one lastscrape down for good measure. Now transfer the batter to the preparedpan, and smooth out the top. (The back of a tablespoon works well to smooth out the top of the cake.)

Bake the cake for 40 to 45 minutes (don’t let it go too long, or itwill get dry). The top will bounce back when you touch it lightly withyour finger, and a tester or toothpick inserted into the center willcome out clean. Remove the cake from the oven and cool it in its panfor 20 minutes. After 20 minutes, use a dull knife or pointed icingspatula to loosen the cake from the edge of the pan.

Teasing the cake away from the ridges in the center is a little “insurance policy” for getting it to release evenly. Put a plate on top of the pan. Turn everything over and let it sit for a moment. Pick up the edge of the pan and jiggle it a bit. You’ll feel the cake fall out. Carefully lift the pan straight up off the cake.For the glaze, whisk the orange juice (I like to use fresh squeezedfor this) and the hooch together until smooth. The glaze will seem alittle thick, but that’s how it should be.

Drizzle it over the cake while it’s still lukewarm. The heat fromthe cake will help the glaze travel over the cake and make a nice,smooth finish.

Michael Perlis: Carmenere, Syrah and Zinfandel Wine Origins

2011-03-05T04:00:00.000-08:00

Eve’s recent article about wine-grape origins reminded me of a few interesting [to me] stories.

For a long time, Chile was known for its Merlot, and Merlot from Chile became known as a great value, producing nice wines at very fair prices. Then, in 1994, many of the grapevines thought to be Merlot were properly identified as Carménère by Professor Jean Michel Boursiquot from the Montpellier school of Oenology. Now, you don’t see as much wine labeled as Merlot from Chile, but you do see a lot of Carménère.

Regarding Syrah, rumor has it that Paso’s very own Gary Eberle was the first to plant the grape in the US since prohibition. How he managed to bring the cuttings in from France remains an official mystery, but their nickname of “Samsonite Clone” should give you a hint.

And then, of course, there is Zinfandel, which is often my favorite grape [although that can depend on whether I happen to be drinking a Zin, Syrah, Petite Sirah, Mourvedre, etc.]. Zinfandel was long considered a California original, until 1967, when UC Davis Professor Austin Goheen noticed, while traveling in Italy, that Primitivo reminded him of Zinfandel. They were initially thought to be the same grape, but the latest findings are that they are clones of the same variety. Other genetic similarities have been noted to the Croatian grape Plavac Mali. My layperson understanding of the latest research is that all three grapes [Zinfandel, Primitivo, and Plavac Mali] are descendants of another Croatian grape called Crljenak Kaštelanski [I wonder how that’s pronounced!]. In fact, UC Davis Professor Carole Meredith [who has been responsible for most of the latest work on this] refers to the variety as "ZPC" - Zinfandel / Primitivo / Crljenak Kaštelanski. Regardless, considering that Zinfandel can be traced in the US back to the early 1800s and in California to the Gold Rush, I think considering it to be California’s grape works just fine.

I don’t pretend to be an expert on any of the above, so if anyone has anything to add or correct, or additional stories on wine-grape origins, please feel free to comment or submit a story to Eve.

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

A taste of Cuvee St. E, Hilltop Cabernet Sauvignon, Tower Road Petite Sirah and Gesture Mourvedre from...guess?

2011-03-04T04:00:00.000-08:00

Forget what you think you know about big winery names, namescommonly found on supermarket shelves and on your average wine lists. One thing I learned years ago, at bothBeringer and Mondavi in Napa, is that you shouldn’t judge a winery solely byits White Zinfandel or supermarket label, but, instead, judge it by itsestablished old vines, and reserves – ifthat’s what your own palate prefers.

From l-r, Jake and Ann Stark, my husband Eddie, Sandi Gordon (in front), me, Lawrence Lohr and John Adams.

I chose to visit J. LohrVineyards and Wines in Paso Robles as I had tried some of their wines mentioned aboveat an event and wanted the back story. Lo and behold, I got the front, back and side story, as my tour was bookedwith none other than Lawrence Lohr, son of the winery's founder, Jerry Lohr.

Lawrence is the Director of Wine Education at J. Lohr, aposition that the company designed for him that “bridges the gap betweenwinemaking and marketing.” Lawrence normally spends his time creating educational marketingprograms for the 42 J. Lohr sales representatives but today, he and his wife,Emily, gave us the grand tour of the company's Paso facility.

Lawrence’s father, Jerry Lohr, began a career as acustom homebuilder Northern California in the 60s, making enough of a profit tostart up a winemaking enterprise in Monterey County. Because he grew up on what would now be considered an organic farm in South Dakota in the 40s and 50s,when diversity was standard, he decided initially to grow reds and whites side by side.

J. Lohr later added significant acreage in both MontereyCounty and Paso Robles, began making wine at their downtown San Jose winery in1974 and began construction on a second winery in Paso Robles in the late 80s. Jerry eventually realized that in order to growboth reds and whites successfully, he would have to grow the grapes where theygrow best. That means Chardonnay and Pinot Noir in Monterey County’s coolerclimate, and Cabernet and Merlot in the Bordeaux-like climate of eastern PasoRobles.

Fast forward to the new millennium and Jerry Lohr’s threechildren, Steve, Cynthia, Lawrence, are now all working in the familybusiness.

While Lawrence was explaining the history of J. Lohr andPaso I asked him to clarify what had been nagging at me long before I had traveledto there, and what other wineries wouldn’t answer: Why the feud between thewines from the east side verses the wines from the west side?

“Simply put, East Paso is better suited for Bordeaux stylewines (editor’s note for wine 101ers: Cabernet Sauvignon, Merlot) while the West is showing success in growing Rhone varietals (Eve here again: Grenache, Syrah, Mourvedre – GSMblends),” Lawrence began. “Andhere at J. Lohr we like to grow small amounts of other Bordeaux varieties such as Malbec,Cabernet France and Petit Verdot to give us a ‘spice rack’ for blending.”

The many varieties mentioned by Lawrence stretched as faras my naked eye could see, and were very impressive.

At J. Lohr, of all of the winery tours we took in Paso, we were also faced the biggest stainless steeltanks we were to see – tanks holding just some of the juice used to make all four tiers of estate grown J. Lohr wines – and we were growing anxious to taste the results. Here is your virtual pour:

The J. Lohr Red Winemaker, Steve Peck, crafted all the wineswe tasted that day:

2008 J. LohrGesture Mourvèdre

Following a relatively dry winter, the 2008 growing seasonbegan with an early bud break in mid-March. A troublesome arctic cold front inApril brought frost damage and limited crop size in winegrape vineyards,blueberry fields and cherry orchards from British Columbia to SouthernCalifornia. Typical summer heat accumulation came sporadically and Brix levelsrose while the fruit retained its natural acidity. The quality of the 2008vintage is apparent in the wine’s density and strong regional expression offresh fruit character.

Eve: Loved the smoky nose and dark fruit followed by anice dry, cherry palate.

2007 J. LohrHilltop Vineyard Cabernet Sauvignon

2007 was a very dry year in Paso Robles, with the seasonaltotal for rainfall registering a scant 4.4 inches. Fortunately, temperatureswere mild and did not exacerbate the extremely dry conditions. Vine canopieswere small, as were cluster and berry size, resulting in some of the lowestyields we have seen in the last ten years. These natural limitations imposed onthe vines resulted in remarkably good Cabernet Sauvignon fruit quality, withoutstanding color and flavors. For the second consecutive year, we incurred nosignificant heat events after veraison and had very mild weather conditionsstraight through harvest, allowing each block to be picked at optimal flavordevelopment.

Eve: Nicely balanced fruit aroma, beautiful mouthfeel of tannins,black cherry and stems. Lawrencesuggested that the 07 lay down for 5-10 years. I was ready for it now and was happy to find that it wasavailable at restaurants. We hadit at Il Cortile that night and Artisan the next!

2008 J. Lohr TowerRoad Petite Sirah

The 2008 growing season presented significant challenges onour ranch as well as vineyards across California. Spring and autumnfrosts--coupled with heat spikes, which impacted flowering andmaturation--claimed much of the prized crop. Yields for Petite Sirah were just3 tons per acre, which was still much better than many of the Bordeauxvarieties on the ranch. 2008 was the second consecutive vintage of drought inthe area, which limited vine growth and reduced cluster and berry size significantly.The result was high-extract, intensely-flavored wines like this wonderful thirdrelease of Tower Road. Our winemaking techniques have evolved as we havelearned to perfect the extraction of this highly phenolic grape variety. 2008is the first vintage of Tower Road that is 100% Petite Sirah. The quality ofthe vintage is apparent in this wine’s density and its combination ofblackberry fruit and dense, supple tannin.

Eve: Lawrence pointed out the opaqueness of the color; Ienjoyed the flavor nuances of both mushroom and bell pepper. So far, I was three for three on lovingthe wines.

2006 J. Lohr CuvéeSt. E
The 2006 vintage saw a return to below-average rainfall for Paso Robles,and with it came smaller vine canopies, smaller clusters and smaller berries. Unlike the previous three growing seasons, once veraison started, we had verymild weather conditions straight through to harvest, allowing color, flavor andfragrance ripeness to come together simultaneously. Cabernet Franc is one ofthe first Bordeaux varieties to ripen, and although finicky, continues tosurprise us with its consistent finish each year as one of our top wines. Thedistinctive Franc is a mixture of two fermentation lots offering coffee,raspberry and chocolate flavors.

Eve: The predominance of the Cab in this held on in mypalate with both good tannins and a nice fruit, another welcome smokynose. And I am pleased to say thatI was four for four for J. Lohr! (Disclosure: We paid for our wine.)

Thursday You TubeS: Snow in Paso, and a warm spot too!

2011-03-03T11:00:00.000-08:00

Things were quiet on Facebook last weekend when I had my much-anticipated trip to Paso Robles. I didn't go online very much as I was far too busy wHining and dining, touring and tasting. We had snow on the vines, as you may have had yourself here at home, and found great ways to stay cozy warm.

The two short videos capture a little of our hotel, Le BellaSera and the snowy grounds outside of the Minassian Young Vineyards.

Looking at them makes me miss Paso already...and we have the Paso ZinFest later this month! If I can make it there I would be thrilled to stay at Le BellaSera again, don my terry robe, lounge in their suite-sized room, enjoy their complementary wine tasting, concierge service, the bar, etc., etc., etc.! (And then get over to the Fest, of course!)

Click here for both under-a-minute each videos.

MD WINERIES & RETAILERS NEED YOUR HELP - Before March 4!

2011-03-02T10:26:00.000-08:00

After years of gaining support in Maryland's General Assembly, we are closer than ever to passing a law to allow Maryland citizens to receive wine by mail from wineries and wine-of-the-month clubs.

We are asking you to call or email your legislator before Friday, March 4 (the day both bills will be heard by the respective legislative committees in Annapolis) to show your support for direct-to-consumer shipment of wine.

Even with the overwhelming support—a majority of the legislature—there are interest groups hard at work to cripple the bills, trying to limit WHICH wines can be shipped, and from WHICH sources (wineries OR retailers/wine-of-the-month clubs, etc.).

Please let your legislators know that you want:
     - a law based on national standards and the Comptroller's Study on Direct Shipping;
     - a law that allows you to receive wine from wineries and retailers;
     - a law that lets Maryland wineries ship to other states (like NY, which will only let MD wineries ship in if MD's law is based on national standards).

Read much more about the topic, the history of direct-to-consumer shipping by clicking here.

HOW YOU CAN HELP
CONTACT YOUR LEGISLATOR. If you want to be able to receive wine by mail from wineries and from wine of the month clubs, please CONTACT YOUR LEGISLATOR now using this form from Free the Grapes. Or call your legislator directly—they need to hear from constituents in support of HB234 and SB248.
FIND YOUR ELECTED OFFICIALS
Visit the Maryland State Board of Elections page to obtain names and contact information for your elected officials: Maryland State Board of Elections Lookup Page.

THANK YOU!

Tastefully yours,

John Hesse
Executive Director
Marylanders for Better Beer & Wine Laws
4315 Underwood Road
Baltimore, MD 21218
Tel: (202) 904-4297
http://www.mbbwl.org
Facebook: http://www.facebook.com/MBBWL
Twitter: http://twitter.com/mbbwl
Donate: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=2184279

Valencia Wine Company and Chef Samson Francois Announce The first in a series of Wine Pairing Dinners: French Dinner and Wine Pairing Inside Valencia Wine Company

2011-03-02T04:00:00.000-08:00

Whether you have a kitchen or not (me!) this is where I will be eating a 4-course French dinner with 4 full 5 ounce pours of French wine on March 8 - with only 44 other wine peeps! Hope you are one of them!

On Tuesday, March 8, starting witha 6:00 reception and followed by dinner at 7:00, a limit of45 guests are invited to attend the first French wine paring dinner insideValencia Wine Company. Hosted byproprietor Guy Lelarge, and privately catered by former Oaks Grille Chef SamsonFrancois, attendees will enjoy 4 courses of fine French fare paired with 4 full5 ounce glasses of French wines. This is not a wine tasting or a chef’s sampler, but a full meal toemploy your full senses.

Menu

Tray Passed Appetizers
Profiteroles filled with Brousin Cheese and Crabmeat Mousse
paired with Domaine Rolet Cremant du Jura 2007

First Course
White Asparagus Spears with Serrano Ham
& Pan Seared Sea Scallops with Bearnaise Sauce
paired with Domaine du Fresche Anjou Blanc 2009

Entrée
Roasted Petit Beef Filet with Balsamic Reduction
& Moorish Lamb Sausage with Roasted Pepper Salsa
& Chorizo Potato Croquette
paired with Domaine Mas Bruguiare L’Arbouse 2008

Dessert
Medjool Dates stuffed with Goat Cheese
& Chocolate Truffle with Cheese Slice
paired with Domaine de Trapidis Rasteau VDN

ValenciaWine Company islocated at 24300 Town Center Drive, Valencia, CA, 661-254-9300 http://www.valenciawine.com/events.asp. $75 Per Person + Tax, Service notincluded, limited seating, reserve: (661)254-9300, 48 Hour Cancellation Policy

Patina Sommelier Dinner

2011-03-01T04:00:00.000-08:00

On March 23, Patina Restaurant, the award-winning Relais & Chateaux restaurant adjacent to the famed Walt Disney Concert Hall in Los Angeles, kicks off its second Sommelier dinner for an evening of incredible wine, food and conversation, where guests will taste and experience wines from a special guest winemaker from Moraga Vineyards and Silvestre Fernandes, Patina Sommelier. A four course tantalizing tasting menu (also attached) will be served from four-star Executive Chef Tony Esnault, including marinated hamachi, parsnip agnolotti, primed beef tenderloins, artisanal cheese followed by apple and yogurt battera. Each course will be paired with some of the best and most exclusive Moraga wines.

Sommelier Series

Moraga TastingMenu

March 23 2011

Hors D’Oeuvres

MoragaSauvignon Blanc 2009

1 Course

Marinated Hamachi

geoduck,cucumber vinegar, avocado and crostini

MoragaSauvignon Blanc 2002

2 course

Parsnip Agnolotti, Sweetbread Meuniere

glazed pearlonion, chlorophyll jus

Moraga Red1997

3 course

Prime beef tenderloin, glazedshort ribs

contrast of carrots

Moraga Red 2005

Moraga Red2004

4 course

Artisanal Cheese Selection

Moraga Red 1999

dessert

Green Apple and Yogurt Battera

$150

Including,Food, Wine Pairing, Tax and Tips

Paso Robles: Itinerary Completed!

2011-02-28T04:00:00.000-08:00

We got back from Paso yesterday. All I've had time for was to put up our itinerary. Whether or not we ventured from this list, you'll have to wait until this Friday March 4, to find out. I plan to be fully recovered by then.

We chose our wineries based on some reader recommendations, but the basic list I culled from wineries we had written about in this blog. I'm well aware that there are many more wineries, restaurants, and hotels that deserve to be visited. We'll get there...eventually. But, in the meantime, feel free to let me know what you think of this list:

Friday,February 25, 2011

Turley - 2900 Vineyard Drive,Templeton, CA 93465

Paso Wine Centre - 1240 Park Street, 805-239-9156

ThomasHill Organics – Fresh,local, organic inspired cuisine

1305Park St, Paso Robles, CA 93446

EberleWinery

3810Highway 46 East, Paso Robles, CA 93446

J.Lohr Vineyards & Wines

6169Airport Road; Paso Robles, CA 93446

SilverHorse Winery

2995Pleasant Road, San Miguel, CA 93451

La Bellasera Hotel & Suites

206 Alexa Court, Paso Robles, CA 93446

Il CortileRistorante 608 12th Street PasoRobles, CA 93446

Saturday,February 26, 2011

JUSTINVineyards & Winery

11680Chimney Rock Road; Paso Robles, CA 93446

PasolivoOlive Oil

8530Vineyard Drive, Paso Robles, CA 93446

Farmstand46

3750Highway 46 West, Paso Robles, CA 93446

NinerWine Estates

2705 Anderson Road, PasoRobles, CA 93446

L’Aventure

2815Live Oak Road, Paso Robles, CA 93446

TerryHoage Vineyards

870Arbor Road, Paso Robles, CA 93446

ArtisanRestaurant

1401Park Street, Paso Robles, CA 93446

Sunday,February 27, 2011

Calcareous

3430Peachy Canyon Road, Paso Robles, CA 93446

VillaCreek Cellars

5995Peachy Canyon Road, Paso Robles, CA 93446

Chef Lance Cowart: Peach Bourbon BBQ Shrimp & Bacon Wrap

2011-02-27T04:00:00.000-08:00

Ingredients
24 peeled jumbo shrimp
24 scallops
bamboo skewers for shrimp (soaked in water for 10 - 15 minutes)
two-prong metal skewer for scallops
olive oil
24 bacon strips
salt and pepper
peach bourbon barbecue sauce (see recipe below)
2 cups of your favorite barbecue sauce
1/4 cup ripe fresh peaches or 1/4 cup peach preserves
2 1/2 tablespoons bourbon

Directions
1.Place shrimp next to each other on a bamboo skewer, leaving room oneither end. Make sure to cover the end of the skewer with foil so itdoesn't burn.

2. Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.

3. Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.

4.Place the shrimp and scallops on a medium hot grill. Keep an eye onthem because they will cook quickly and you don't want to burn them.

5.Grill shrimp and scallops for approximately 2-3 minutes per side. Takethem off the grill when they are about 80 percent done.

6. Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.

7. Peach Bourbon BBQ Sauce Instructions.

8. Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.

9. Bourbon BBQ Sauce:
1 cup Ketchup
1/3 cup bourbon
1/4 cup vinegar
1/4 molasses
2 cloves of garlic
1 tablespoon lemon juice
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 tablespoon of Worcestershire sauce

Combineall of the ingredients in a food processor or blender and process untilsmooth, about 15 seconds. Scrape down the sides of the bowl with arubber spatula. Pulse 2 or 3 times. Store in a sterilized containeruntil ready to use.
Yield: about 1 quart.

SUZANNE GOIN AND CAROLINE STYNE ANNOUNCE LUCQUES’ 8th ANNUAL CASSOULET NIGHT

2011-02-26T04:00:00.000-08:00

Sunday Supper Tradition Draws a Following of Cassoulet Lovers

LOS ANGELES, California; February 14, 2011 – Chef Suzanne Goin and her business partner and sommelier Caroline Styne announce Sunday, March 6, 2011 for their popular Cassoulet Night at Lucques, featuring the traditional slow cooked dish of beans and meats that’s become a classic of Southern French cooking.

The three course menu, priced at $45 per guest features a Salad of Young Greens and Vernieres Roquefort with Local Walnuts, Walnut Oil and Honey; Cassoulet de Maison with Duck Confit, Garlic Sausage and White Beans; and a dessert of Gascon Almond Cake with Roasted Apples and Prune-Armagnac Ice Cream.

“Suzanne and I are both Francophiles at heart and when we opened Lucques we were definitely influenced by the food, wine and customs of France,” says co-owner Caroline Styne. “In France, cassoulet is traditionally served during the colder months and it just seemed right to tribute the dish for one of our winter Sunday Suppers. Our clientele went crazy for Suzanne's version of the dish and has since insisted on being informed of the yearly celebration. The night has grown in popularity and has become one of our busiest dinners of the year.”

Cassoulet Night at Lucques is served from 5:00 p.m. until 10:00 p.m., one night only a year. Reservations are a must and can be made by calling the restaurant at 323. 655.6277 or online at www.lucques.com.

Lucques is the flagship restaurant opened by Goin and Styne in 1998. Originally the rustic carriage house of the Harold Lloyd Estate, Lucques’ decor of brick, wood beams, garden setting and wood-burning fireplace provides a warm and intimate setting, perfect for couples.

Suzanne Goin was named one of Food and Wine magazine’s “Best New Chefs” in 1999, within a year after opening her first restaurant. In 2005, Suzanne’s cookbook, Sunday Suppers at Lucques, was published by Alfred A. Knopf. In 2006, the James Beard Foundation acknowledged Suzanne’s culinary achievements with the award for Best Chef California and an award for her cookbook, Best Cookbook from a Professional Viewpoint. Goin and Styne are among the most respected restaurateurs in California, and continue to receive praise for their food, beverage programs and service from the Los Angeles Times, New York Times, Wall Street Journal, L.A. Weekly, Daily News, Condénast Traveler, Gourmet, Bon Appétit, Saveur, Los Angeles, Angeleno, Zagat and Gayot.com.

Cassoulet Night Menu Follows
Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:
www.lucques.com www.aocwinebar.com www.tavernla.com

For hours and reservations, the public can call:
Lucques | 8474 Melrose Ave, West Hollywood, California 90069 | Phone 323.655.6277
or visit www.OpenTable.com
Become a fan of Lucques on Facebook at
http://www.facebook.com/pages/Lucques/99948650285

sunday, march 7, 2011

lucques’ 8th annual cassoulet night

salad of young greens and vernières roquefort with

local walnuts, walnut oil and honey

***

cassoulet de maison with duck confit,

pork confit, garlic sausage and white beans

***

gascon almond cake with roasted apples

and prune-armagnac ice cream

$45 dollars per person

Russian and Polish Vodka Tasting for Purists, Bacon Vodka for Fun

2011-02-25T04:00:00.000-08:00

A few weeks ago I got into a discussion with a vodka purist. One of the ideas put forth was that most people tend to use vodka as a tasteless "neutral" spirit, with the least harsh being the most popular, as it lends itself to being deftly hidden away in popular cocktails.

But, in keeping with my "tasting wine is spiritual" philosophy, I thought it wise to dissect a few vodkas - without mixers - to detect some unique nuances And, of course, we had a few surprises.

I invited Facebook friends Carrie DuShey, Dana Chernault, Jackie Clavon and Cathy Martin to join me. I found some tasting sheets to use and did a little research. For descriptors to help us I found these on the Internet, and repeated them many times that night: "Smooth, rough, sweet, floral, bitter, classic, burns, spice, fire, herbs, almond, grassy, vegetal, sharp, hot peppers, citrus, mellow, bitter, berry and perfume."

The vodkas (All hovered around the $20 range)

Pravda Distilled from grain, from Poland. Anise aroma, burn on the mid-palate, bitter overall, long finish.

Note about the finish: In WSET training if the flavor lasted on your tongue after swallowing for a count of 1-3 it was short, 4-6 med-length, 7-10 long...or something like that. We used the same method here.

It was our first vodka of the evening, and not destined to be our favorite, although Jackie liked the blue-jeweled mini bottles.

Sobieski Distilled from rye, from Poland. Neutral aroma, sweet with a burn only on the tip of our tongues, short - but welcoming - finish. This was to be first runner - up in the unflavored category.

Russian Standard Platinum Distilled from Grain, from Russia - it's the label above in Russian.

Note: There were two to choose from at Bev Mo, the Silver or the Platinum. I asked and was told that this was the better of the two, and it was on sale for a little less than $20. I also chose this one as on an Internet search it was said the most popular in Russia...but the Internet also said Russian vodkas come with pop-tops and are meant to be consumed in one evening. Kind of like how we drink wine, but, I was wondering...is it drunk that fast due to its wonderful taste or...for inebriation purposes only?

Nice light citrus aroma, smooth, with some heat on the mid-palate.    Jackie was the first to say, "I could drink this straight." We all agreed, and many of us came back to it later to sip.

Now to the flavored ones:

Zubrowka Bison Grass-flavored I don't know if you can tell in the photo above, but yes, there was a blade of grass in our vodka, and, the vodka itself was the color of ~~old water~~ "antique" vodka. I printed out several pages of notes on the "bison grass, a rare aromatic herb grass that grows exclusively in the last remaining primeval forest in Europe." But, all I could think was that a Bison poo-ed in this field, and on the grass, and most likely on the one blade that flavored what was now in my glass.

The aroma was a shock of sugar-sweet, like other flavored vodkas. It was rough, high acid, and berry-flavored. Left us wondering what else, besides the grass, was added perhaps, to mask what I expected to taste...? Long finish. Recipes for this vodka online called for Apple juice...well you can just imagine what I thought of mixing Bison Grass with a another yellowy-tinged drink. No thanks.

Bacon Vodka The appearance, globs of white cellulite-looking fat particles clotting the top and floating around the bacon vodka, not pretty. The cooked bacon itself had been "whitened" by the vodka and wasn't exactly appealing either. Carrie used my ONLY martini shaker to mix it up over ice for our tastes.

An aroma of cured beef and salt, thick on the palate and a short finish...that I couldn't finish. It met our Bison Grass vodka in the pour-out dump bucket and I never looked back.

Bacon Vodka Bloody Mary Well, I'll say this for my multi-degreed collegiate friend, she can sure make a drink. The recipe and picture are below.

The appearance was greatly improved - and hid the fat globs from my wimpy view - with beef jerky garnish and ice cubes. The aroma had more spice, black pepper and became more "vegetal" with the mixings. The palate was hot now due to the same above-mentioned mixers as well.

With this last tasting, vastly improved upon with the recipe, we could now appreciate the need for cocktails over pure vodka. I think it's up to personal preference as well.

Pairings

To pair, the ladies being most helpful as they knew I still didn't have a complete kitchen to work with, I had purchased Russian "Zakuski"- little bites to pair with vodka. I looked over a list and chose some pickled items: stuffed grape leaves, olives, pickled garlic, pickled asparagus, skewered onions and an eggplant spread.

Carrie brought the bacon-infused vodka that we saved for last, and the makings of Bloody Marys (recipe below). Dana made

goatcheese and jalapeño jam on crackers, cheese-stuffed dates and Scandinavian raspberry almondbars. Jackie made bacon wrapped dates with pineapple. And I forgot to ask Cathy to bring anything as she was a last-minute guest...but she brought her WSET education!

Next tasting: Rums! I'm bringing Jack Sparrow...

Bacon Vodka and Bloody Marys

Put 5 pieces of cooked bacon in a 750 ml. bottle of vodka. Seal the bottle andkeep in in the refrigerator for 3 weeks. The resulting product will look kindof scary but it will taste delicious.

Shake vodka in a martini shaker with Bloody Mary mix (juice), Worcestershire, hot sauce and garnish with beef jerky.

When I make them at home I also add somehorseradish and celery salt. Another nice addition is a salted rim made with acombination of kosher salt and Bacon Salt.

You tube Thursday: Carrie DuShey Makes Bloody Marys with her Bacon Vodka

2011-02-24T09:24:00.000-08:00

Just to keep you titillated, I can't give away the whole story on Carrie's vodka, or any of the Russian and Polish vodkas we tasted last week, because the full report will be running tomorrow on this blog. But, at least you're prepared!

But what I can give you is Carrie herself - she was willing to be filmed making our specialty cocktails. How she made the bacon-infused vodka, the cocktail and the dressing is all in this week's video. Click here.

Yet another special, sans kitchen, humpday, chef 101, post:

2011-02-23T04:00:00.000-08:00

Taking a detour from our regularly scheduled programming, because WE HAVE NO KITCHEN TO COOK IN WHILE REMODELING, this week's post gives a shout out to the local restaurants that have taken the Bushman Family under their wing for breakfast, lunch, dinner, happy hour since December...

Breakfast: Coffee Kiosk (Welsh cakes), The Way Station (Oatmeal/me, Eggs Benedict/Eddie), Carl's Jr. (Breakfast Burrito).

Lunch: Final Score (Tuna Boat!), The Tea Garden, Saugus Cafe, Burrito Factory, China Palace (Lunch Buffet), Lily's Cafe, Subway, Panera Bread, Taco Bell, Panda Express. Chuys. The Coffee House (They make whatever you want in your sandwich), Tutti Frutti Frozen Yogurt.

Dinner/Drinks: The Social, New Moon, Tandoori Grill, Maru Sushi, Backwood's Inn, Karma, Grand Panda, El Trocadero, Downtown Newhall for Food Trucks on Thursdays, Love's Sushi, Hacienda Don Cuco, Macaroni Grill, Sisleys, Yamato's sushi-go-round, Dario's, New Moon, California Pizza Kitchen, George's Bistro, Le Chene, Route 66, Elephant Bar, Egg Plantation, Frankie's, BJ's, Claim Jumper, Salt Creek Grill, SAKE, Mixers, Pulchella (Bring food into the winery tasting room.) The wine bars: Wine 661, Lee's Bistro, Valencia Wine Company, Roman Holiday and The Cellar.

And Chef Dawn delivers hot pastas, cool Chinese Chicken salads, etc. I just e-mailed her and told her my problem and she easily fit my bill!

(Yes we live in Newhall. Want us to drive further? Give us a reason to: ebushman@earthlink.net)

WILSHIRE WELCOMES PASO WINEMAKERS FOR 2011 GRAND TASTING TOUR LOS ANGELES

2011-02-22T04:00:00.000-08:00

Chef Andrew Kirschner Presents Dinner Paired with Signature Wines
from JUSTIN, Thacher, Alta Colina, and Treana & Hope Family Wines

WHO:               WILSHIRE RESTAURANT, Executive Chef Andrew Kirschner and Winemakers from JUSTIN, Thacher, Alta Colina, and Treana & Hope Family

WHAT:              WILSHIRE RESTAURANT and Chef Andrew Kirschner host a spectacular evening with winemakers from esteemed Paso Robles wineries, JUSTIN Vineyards & Winery, Thacher Winery, Alta Colina Vineyard & Winery and Treana & Hope Family Wines. The five course menu with paired wines showcases Kirschner’s cuisine in Wilshire’s intimate private dining setting. Priced at $85 per person, taxes and gratuities excluded.

one
hamachi
ponzu, wasabi, cilantro
thacher winery, viognier 2009
two
meyer lemon gnocchi
black kale, crisp prosciutto
alta colina vineyard & winery, claudia cuvee 2008
three
sonoma duck breast
quinoa, chanterelles, swiss chard, huckleberry, hazelnuts
treana & hope family wines, austin hope syrah 2009
four
pomegranate glazed venison
parsnip puree, kale, black trumpets, roasted chestnuts
justin vineyards & winery, isosceles 2008

dessert
buttermilk panna cotta
meyer lemon curd, market berries

WHEN:             Monday, February 28, 2011
                        6:00 p.m.

WHERE:           WILSHIRE, 2454 Wilshire Boulevard, Santa Monica, CA 90403
                        310.586.1707

WHY:                Meet the personalities of Paso Robles Wine Country during a regional winemaker dinner at WILSHIRE Restaurant on Monday, February 28th. The evening features four of Paso’s acclaimed winemakers and proprietors for a taste of California’s third largest and fastest growing wine region. Join us for an evening of four wines, five courses and four winemakers.

For further information, visit www.wilshirerestaurant.com
For further information on Paso Robles Wines, visit www.pasowine.com

Serendipity Lights (Read story below to see how your purchase helps a local teen stricken with cancer)

2011-02-21T04:01:00.000-08:00

My name is Kari Hewitt, and I am "Serendipity Lights" (Photos are in post above)

2011-02-21T04:00:00.000-08:00

My family (which includes 6 gorgeous and amazing kids, onevery old and tired dog, and my curmudgeon husband) live in Saugus.

Serendipity Lights actually came to life when I realizedwhat "Serendipity" meant, and how the things in our lives are soSerendipitous.

We are a faithful family, and we believe in paying itforward.

I began transforming empty bottles about a year ago, as ameans of raising funds for The American Cancer Society's Relay For Life. I have been a team captain in the past,for our church, and I loved the idea of raising money to fight back againstcancer, so that my own kids could potentially live in a world where cancer iseasily eradicated, or cured.

Our "cause" is childhood cancer, and until thispast July, fighting childhood cancers felt like a noble cause to fight.

In July, our 15-year-old daughter Sarah had a routinesurgical procedure, and 3 days later she was rushed to the hospital with severepain in her neck.

I was sure she had an infection from her tonsillectomy,until the doctors at Henry Mayo assured me that there was no infection, andthat her neck was full of tumors that had apparently awakened when the tissuein her neck had been exposed to oxygen.

It sent our family spiraling.

We had no health insurance. My husband had been ondisability for almost 3 years at that point, and Sarah's biological fatherprovides no support or healthcare for my 3 oldest kids.

I have learned the hard way that when it comes to yourchildren, you have to fight with everything you have, and some things you don'thave.

We began the tedious process of navigating "thesystem", searching for answers. Nobody wants to tell you that your child is ill, and they certainlydon't want to be the ones to tell you that they are ill with "The BigC" monster.

I am a full-time student.

I am a mom.

I am an artist.

I am NOT an entrepreneur.

Well, I didn't think I was.

I neglected the shed full of empty bottles I had beencollecting from local bars and restaurants, and tended to my daughter. Christmas came so quickly that I wasill prepared. In fact, we only had$.18 in our checking account.

I realized that the entire time I was scrambling to make adifference for Relay, and fighting to get answers for my sick daughter – whohas been home on medical leave from school since the 2nd day of classes lastyear – that I had forgotten about Christmas.

On December 21st I began to really panic. I called anycharity I could find for help, hoping to find some kind of token to give eachof my children, after all, it had been such a rough year for us all, I reallywanted them to feel appreciated. Everyone sacrificed something so we couldsupport Sarah, and I was absent for days on end to be near her in the hospital.I left so many things up to God, and now I really felt like I had stumbled. Iwas about to really disappoint my kids.

Someone, in my hasty phone calls, suggested that I contactBobbi Jean Bell, owner of Outwest on Main Street in Newhall.

I am not sure how I was supposed to approach her, but I knewthat I had about 30 bottles decorated in my closet and they could earn money ifsomeone was interested in a last minute hostess or Christmas gift. My plan justthe week before was to decorate more bottles and take them to the Speedway forthe Sunday Swap Meet. Mother Nature had other plans, as we were inundated withrain and I just couldn't take bottles filled with electrical wire and lights toan outdoor venue to sell.

I suppose this is where our new, dearest friend Bobbi Bellcame into the picture. I calledher and introduced myself.

I explained my situation, keeping in mind that she owned aretail store, and it was the busiest time of the year, and she invited me tocome down and show her a bottle or two.

Blindly, I rushed down and brought a basket full of bottlelights, "Spirit Bottles", and she already had shelves cleared for us.

Bobbi helped me display my bottles – every one of them, andinvited me to return the next day for the Thursday Farmer's market on MainSt. I am not sure what I expected,but the next day I returned to her shop and could not help but smile.

Three of my bottles had sold.

As I looked around, I realized that her store isamazing. More than that, she andher husband Jim Bell are amazing. What sweet, kind and brilliant people theyare. She calmed me, she encouragedme, and she welcomed me in just moments.

I was able to recoup some of the money we've invested in ourbottles. Money that helped bring gifts to my tree on Christmas morning. While there on that Thursday evening,we witnessed true Christmas spirit. She introduced us to the owners at Pulchella Winery, and most of thesurrounding businesses. And sheasked me to return with more bottles.

She spent her Christmas weekend on her computer at home,editing pictures and listing our Spirit Bottleson her store website.

Serendipity Lights is just a by-product of necessity.

Our mission was to fund Childhood Cancer Research andtreatment.

Our mission was to pay it forward.

I had no idea that this little venture would evolve into asmall business that allowed us to meet such amazing people, and that we wouldfeel such a strong sense of community just by trying to raise awareness.

This cause has become far more personal for us.

Our relay team is officially named "Serendipity",and now I realize that we have had good fortune in making unexpecteddiscoveries.

Thank you for asking who we are. The nuts and bolts of "SL" are my husband and I,who stalk storeowners and beg them for their empties.

Pulchella is an amazing label and we love their wine, aswell as who they are. Steve andMegan and Nate and Jennifer, have offered us their empty bottles, and graciouslydisplayed two of my Spirit Bottles in their tasting room.

My husband drills out and cleans each bottle, expertly, Imight add. My teenaged daughtersSarah and Emily help with their little sisters, and the practical elements ofthis little business. They aremaster "ribboneers" and know their way around hot glue and raffiabetter than anyone I know. Mymother in law, Rene, is my biggest cheerleader, and collects funny bottles fromher Grammy Club on Poker Night.

I know that readers probably weren't expecting this lengthystory, but for once I feel as though we are doing what we are made to do, and Iam so proud.

Thank you,

Kari Hewitt

(To purchase a wine bottle, to learn more about them, or foran update on Sarah, you may e-mail Kari at serendipitylights@gmail.com)

Yoshi Murakami: Sake Pairing Dinner

2011-02-20T12:01:00.000-08:00

Yoshi Murakami, sake sommelier

* Host: Jeff & Renn Chen & Neville
* Phone: 626-616-6267

* When: Friday, February 25 from 09:00 PM to 11:30 PM
* Where: Hot Stuff Cafe315 S San Gabriel Blvd, Suite A San Gabriel, CA 91776

AMUSE BOUCHE
Roasted Potato Soup
* paired with Sparkling Sake

FIRST COURSE
Maine Lobster Carpaccio with Pickled Sunchoke, Crème Fraiche and ImportedCaviar
* paired with Fukuju Junmai Daiginjo

SECOND COURSE
Poached Black Cod with Braised Fennel and Seafood Nage
* paired with Zuikan

THIRD COURSE
Kurobuta Pork Jowl with Corn Risotto and Fresh Oregon White Truffle
* paired with Fukuju Junmai

FOURTH COURSE
Reconstructed Beef Lasagna with Prime Beef Filet, Romesco, Tomato Cheese Tartand Crispy Fried Burrata
* paired with Tenpouichi Tokubetsu Junmai

INTERMEZZO
Mango Lassi Espuma

FIFTH COURSE
“Soup & Sandwich”: Nigori Sake, Inside-out Frozen Cheese Bellini withCompress Melon and Prosciutto Salt

$75, with sake pairing
$65, without sake pairing

Recipe Sunday: Cabernet Flour from Lew?

2011-02-20T04:00:00.000-08:00

Lew found me via my contact information that I list after every print article in SCV Elite Magazine. He sends me links to articles that he finds interesting. This time the link he sent me was for a company, a "bakery" of sorts, that uses the skins of Cabernet grapes to make flour.

The website is called Marche Noir Foods. If you order the flour, and make something, let me know!

And here is the page to choose recipes that you can make with their cabernet flour:

Wine Flour Recipes

Add flavor, iron and resveratrol to many dishes, both sweet and savory, when you incorporate Cabernet Wine Flour in your menu. Here are a few ideas to start with... And let us know if you have specific recipe requests!

Cakes & Confections:

Chocolate Cabernet Biscotti
Cabernet Hazelnut Torte
Cabernet Velvet Cupcakes

Cabernet Velvet Cupcakes from The Fromagette

You don't need a fancy kitchen...

or a culinary degree...

Breads & Doughs:

Pizza Margherita with Wine Flour
Focaccia with Wine Flour
Wild Mushroom & Cabernet Crepes

MARCHÉ NOIR FOODS

17941 Sky Park Circle, Suite E, Irvine, CA 92614

949-852-5122

sales@marchenoirfoods.com

A Shipping Update from Maryland

2011-02-19T04:00:00.000-08:00

Corkage apparently has become a hot topic in the restaurant industry this year. Virginia decided it too wanted in on the party, so SB1292 was introduced to the VA Legislature to repeal the prohibition on bringing wine onto a licensed establishment’s premises. Not surprisingly, the Virginia Hospitality & Travel Association (VHTA), the counterpart to the Restaurant Association of Maryland, opposed the measure, citing “serious public safety concerns” and “confusion among customers.” The bill, according to the VHTA, is a “solution looking for a problem.” Doesn’t this sound vaguely familiar? Why yes, it is exactly the same arguments used by RAM to oppose corkage in Maryland!  

The Virginia bill, however, seems to be ending a little more happily. The Virginia Senate voted last night 27 to 13 in SUPPORT of the bill. Yeah! More interestingly, the president of the Restaurant Association of Washington (RAMW) came out very strongly in favor of it. Here is what she had to say to her members about corkage: 

“As a northern Virginia restaurateur, and a member of Restaurant Association Metropolitan Washington, we wish to inform you of SB1292, which allows patrons to bring wine into an ABC licensed establishment for consumption on the premises for a fee.  

We support the rights of consumers to have a choice, and we see no evil in allowing patrons to BYOB, so long as there is no restriction on a restaurant’s right to charge a service fee or so called corkage fee. Restaurant operators can assure payment of costs incurred and a profit through the imposition of such fees. No establishment should be required to allow BYOB, but it should be an option, just as it is in the District of Columbia and other jurisdictions. Not having such an option puts Virginia restaurateurs at a competitive disadvantage in locations that are in close proximity to areas that allow BYOB, thereby depriving Virginia of sales, and the attendant sales tax and revenue. The availability of this option allows restaurants to attract the high end wine aficionado who enjoys dining out, but prefers the option of bringing wine from their own collection, or from other sources. It represents a marketing opportunity, and a way to stay competitive.  

Choice for consumers is a positive for all, and should be encouraged. SB1292 allows another choice for consumers. SB1292 passed the Senate today and is going to the House for consideration, and we urge you to weigh in on this issue by contacting your State Delegate.”

Thank you, Lynne, for taking a stand that puts your customers’ and members’ best interests ahead of your wholesaler supplier partners! If RAMW can support corkage in Virginia, why can’t RAM support corkage in Maryland?  

Tastefully yours,  
John Hesse
 Executive Director
 Marylanders for Better Beer & Wine Laws
 4315 Underwood Road Baltimore, MD 21218 Tel: (202) 904-4297
 http://www.mbbwl.org 
Facebook: http://www.facebook.com/MBBWL
 Twitter: http://twitter.com/mbbwl 
Donate: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=2184279

Wine 101 Lesson: If it's called Chardonnay in the U.S. it's Chablis in France

2011-02-18T04:00:00.000-08:00

If I like an American-made Sauvignon Blanc, which grape did we snag from France to make it here? And which wine should I try from France if I like the American-made counterpart? And why are they called different names if they're made from the same grape varietal?

This is the kind of thing that will make a wine 101er throw in the towel. But, it's not too tough to remember. I knew most from querying Guy Lelarge, my wine guru that owns Valencia Wine Company, DiMaggio Washington, my WSET instructor that owns The Cellar, the SCV Vintners and Growers Association...and the handy maps from my WSET textbooks.

Here's your cheat sheet that answers the first question, what our grape varietal in America is called in France:

Chardonnay is Chablis
Pinot Noir is Burgundy
Cabernet Sauvignon is Bordeaux
Merlot is Bordeaux
Sauvignon Blanc is Sancerre
Syrah (Shiraz in Australia) is Rhone (Think Chateauneuf-du-Pape)
Grenache, Mourvedre (With Syrah we commonly call a GSM blend) is also a Rhone.

But, now that you have that in your noggin, add this to answer the other questions: The word IS can be replaced with the word FROM.

The French realized early on the way we bastardized all of our red wines as Burgundies and our whites as Chablis. But, Americans most notably had to change out many bottles of "our Champagne" and call it sparkling. Made from the same grape varietals (Pinot Noir and Chardonnay ), in the same Champenoise method, but NOT made in Champagne's region.

So, there you have it in simplistic terms. The next time you are faced with a French label, you' ll know that if you like a Cabernet you should try a Bordeaux.

Now, about Chile, they have a great Carmenere that is considered their Bordeaux (as that's where they got the grape), which is our Cabernet and Argentinian's Malbec. All great "Bordeaux" grapes. But, as is any wine, the final outcome is contingent on climate, winemaker, etc.

Let the tasting begin!

YouTube Thursday: SCV Wine Fest!

2011-02-17T12:00:00.000-08:00

Today I have about 40 seconds inside the Embassy Suites during the first SCV Wine Fest, of some very happy drinkers. The second video is of a hot Aussie guy I found - that had equally good-looking local pals - talking about their faves at the event. I wasn't too surprised to find that most of them had discovered the same favorite winery that day...one with a very local tasting room!

My full story on the event will be in the West Ranch Beacon (link) this Friday, February 18, after 8:00 a.m.

Click here for videos.

Special edition of Chef 101: What can you do in your kitchen...when it's being remodeled?

2011-02-16T04:00:00.000-08:00

Back in the days when I worked out of the house, it will be a year this April, I would have loved not having to make dinner. Now, that making new dinner recipes fills this blog every Wednesday, and cooking has become part of "my job", I kind of miss trying out new recipes and ~~bagging~~ writing about them in this blog.

I guess I could talk about the remodeling, but I plan on doing my Thursday YouTubes in the kitchen as it progresses so you can see what's happening (The one from 2/3/11 showed you the crazy granite we had and my lack of wine...at that moment.)

So today I'll just tell you what we've been able to whip up ourselves sans silverware, dishes, stove, oven and...imagination.

Me, Carrie, Jackie and Dana

The day before this post is scheduled to run - yes I write ahead - I have three Facebook friends, Dana Chernault, Jackie Clavon and Carrie DuShey, coming over to test Arthur Przebinda's (redwinebuzz.com) theory about Russian and Polish vodkas.

To be fair, Arthur is Polish and believes (see post from 1/28/11) that "If it's not from Russia or Poland it's not vodka." So, we thought we'd taste test a few, along with a bacon-infused one that Carrie is bringing.

So far, in fact, without having a kitchen to cook in we've been most successful in making cocktails and opening wine. I had specifically not packed: two wine, two martini and two old fashioned glasses. (Which reminds me, I better unpack a dozen or so more for our tasting. And thank the ladies for bringing food for pairing as I anticipated still not having a kitchen!)

For food? Well, as this post draws to a close, and I recall that it's supposed to be humpday recipes...err...dining out has worked! We got the new fridge in, ordered pizza one night, but the next day there was a horrible metal tinge taste. Not to mention we had to drink single malt scotch the way I prefer (but Eddie doesn't) sans ice as the pesky ice maker has too run two full loads before use. Betting there would have been a pesky metal taste to our ice had we not abided by that rule.

So where did we dine out? Well, as this column is longer than my usual, I'll save that list, the one that gives a good shout out to my local favorites, to next week.

So now you can feel what it's like to wait for something....and be left with nothing but cold, hard, metal....and just the thought of vodka, in your mouth.

(Oh, even though I write ahead, I can edit. So if you have some ideas for dinner, places I will surely have missed, comment or e-mail me: ebushman@earthlink.net.)

Michael Perlis: She's back!

2011-02-15T11:30:00.000-08:00

Back in November, I wrote about Francesca Capasso headlining a blues show at The Cellar and bemoaning the fact that so many of our locals missed it [http://evewine101.blogspot.com/2010/11/michael-perlis-blues-jam.html].

Well, I just got the following email from Francesca:

*******BIRTHDAY BASH AND JAM FOR KIM AND FRAN**********

SUNDAY FEBRUARY 20, 2011 4-8PM NO COVER
THE CELLAR WINE BAR & RESTAURANT

             26340 DIAMOND PLACE, SANTA CLARITA, CA. 91350
                       (661) 799-7979 www.thecellarwbr.com

   COME HELP US CELEBRATE OUR BIRTHDAYS KIM (FEB.18) FRAN (FEB. 20)

DIMAGGIO AND HIS CHEF AT THE CELLAR ARE PREPARING A SPECIAL BBQ MENU!

             WE WILL PLAY AN OPENING SET THEN HOST A JAM!
        PLEASE NO PRESENTS, JUST BRING YOUR LOVELY SELF!

The Kimberly Allison Band featuring: Francesca
Kim Allison - Guitar
Francesca Capasso- Vocals
Ron Battle - Bass
Art Mendoza - Drums
*******************************************************************************************************
Michael here again.

This is your chance to make up for missing that great show a few months ago and attend what should be a fantastic Blues event right here in town. If you miss it this time, you have only yourself to blame.

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Whole Foods Market Celebrates Santa Barbara County Wineries (Eve's reviews of the "Collaboration" are below)

2011-02-15T04:00:00.000-08:00

WHAT:          “A Collaboration” Celebrating the Partnership between Whole Foods Market and top Santa Barbara County Wineries

Margerum
A fivegrape, six vineyard, 18 barrels selection blended from six Santa Barbara County vineyards - Syrah, Grenache, Mourvèdre, Counoise, and Cinsault. This wine displays aromas of blackberry and blueberry backed by hints of violets, anise and leather. On the pallet you will find blackberry backed by bright acidity and medium tannins. It is a wonderful food wine, pair with roasted pork, lamb, or even a dish of pasta. (Eve's review: This predominantly GSM blend, as opposed to the Valdiguie below, was much more what I'm used to. A vibrant and clear light garnet color. Blast of bright cherry on the nose, as well as some of the floral mentioned above. The flavor was heavier on the Grenache than expected - not a surprise at 32% - but, as I do prefer GSMs, it was quite palatable. Tannins were not too heavy, acids were high. Young, like the next wine, both being 09s, but drinkable now.)

Hitching Post
Bold aromas of flowers, red fruits (the 73% Valdiguie), dark berries, spice and a touch of bacon (the 27% Syrah). At once old-fashioned, rustic and dramatic with a distinctive character like no other wine in my taste memory, yet bold and juicy with forward fruit and big body like a rich California "Modern" style. Not your normal Hitching Post, this one is in your face and easy to enjoy now. (Eve's review: Yes, I agree, not a wine in my taste memory, a bit like a Beaujolais, not necessarily a Nouveau, but young. The color on the 09 vintage was a lovely ruby/purple. A little pepper on the nose, as well as the bacon mentioned above, and a bit of welcoming stemminess. The taste was a bowl of ripe berry fruit, with medium tannins. Not an immediate favorite at first taste, but, after a few minutes it grew on me.)

WHERE:        Available at Whole Foods Market locations in southern California

PRICING:      “A Collaboration” from Margerum Wines – Sale Price $19.99 (regular $24.99)
                        “A Collaboration” from Hitching Post Wines – Sale Price $12.99 (regular 14.99)

DETAILS:      Demonstrating a commitment to local growers, Whole Foods Market Southern Pacific Region is launching a new wine program, “A Collaboration,” to celebrate the partnerships between Whole Foods Market and Santa Barbara County wineries. For the first in a series of wines, Whole Foods Market will partner with Margerum Wines and Hitching Post Wines to create two exclusive blends that reflect the Santa Barbara land and the wine makers approach to growing and blending. The project will highlight the tremendous variety, quality, and commitment found just up the coast in Santa Barbara.

(Disclosure: Both wines were a gift from our local Whole Foods Valencia.)

From wine student/pal Mary Bradway: PinotDays in Pictures! (Story below)

2011-02-14T04:02:00.000-08:00


The above three are Ken Brown and Wes Hagen


These three are Eve's husband Eddie with Rex Pickett and Terri Templeton, buying his new book, "Vertical".

These three are of Mr. Sanford and Casag

Group shots of some of the locals that made it to PinotDays! Thanks to Mary for all of the photographs!

PINOT DAYS Jan. 15, 2011 Barker Hangar, Santa Monica, by Mary Bradway and Terri Templeton

2011-02-14T04:00:00.000-08:00

We were honored to be ableto attend the Pinot Days Media Tasting. Some of our favorite wineries were (See photos above):

Alma Rosa
Cargasachi Wines
Clos Pepe Estate
Domaine Chandon
Flying Goat
Goldeneye Winery
Handley Cellars
Ken Brown Wines
Kenneth Volk
MacMurray Ranch
Siduri Wines
Suacci Carciere
Testarossa Winery
Willamette Valley Vineyards
Zotovich

It was interestingto be able to note the distinct differences between the Santa Rita Hills,Anderson Valley, Russian River and Willamette Valley pinot noirs. Each has their own bouquet indicativeto their terrior.

We are in agreementthat the 2007 pinot noir is good across the board, but there are several 2009vintages we tasted that we think are stellar and will be more so with moretime. We met the winemaker JoelBurt at Domaine Chandon who gave us some nice info on his pinot meunier wine aswell as Peter Cargasachi who has farmed grapes for Santa Rita Hills for a manyyears and has his grapes bottled by Ken Brown. It was nice to talk to Richard Sanford at Alma Rosa(organically farmed winery) who has been growing grapes in the Santa Rita Hillsfor 40 years and who is the founder of the famous Sanford Winery. We also enjoyed our long chat withKenneth Volk as well as his many pinot noirs that he had for tasting.

A big thank you toRex Pickett (author of the famous book and movie "Sideways") who wassigning his sequel book to "Sideways" called"Vertical". We got ourbooks signed as well as a picture with him. What a funny fellow he is; we enjoyed our chat with him aswell.

Kudosto Flying Goat for their affordable "YNOT" 2009 Santa Barbara CountyPinot available directly from the Goat.

Agreat PINOT day!

Chef Lance Cowart: Grilled Cinnamon-Sugar Bananas with Vanilla Ice Cream & Bourbon

2011-02-13T04:00:00.000-08:00

Ingredients
Vegetable oil for the grill
4 bananas, ripe but not overly soft
1 Tbs. granulated sugar
1 tsp. ground cinnamon
1 pint best-quality vanilla ice cream
1/2 to 3/4 cup toasted pecan pieces
2 Tbs. best-quality bourbon, such as Maker's Mark or Woodford Reserve

Directions
Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
Slicethe bananas, still in their skin, in half lengthwise and then crosswiseso that each banana yields four pieces. In a small bowl, mix the sugarand cinnamon. Lightly sprinkle the cut sides of the bananas with someof the cinnamon sugar (you may not need it all). Let sit 5 minutes sothe sugar can start to dissolve. Put the bananas cut side down on thegrate and cover the grill. Grill until marks appear, 2 to 3 minutes.Using tongs, flip the bananas, cover the grill, and cook until the skinstarts to pull away from the banana, about 5 minutes more. Remove fromthe grill and let cool for 2 to 3 minutes. Peel and serve the bananason top of vanilla ice cream, sprinkled with the pecan pieces anddrizzled with bourbon.

Serves six to eight

Renee Bowen Reviews Mixers Lounge

2011-02-12T04:00:00.000-08:00

I’d like to preface this review by saying two things: 1. I’m not awriter. Or a reviewer. 2. After living in Hollywood for most of mytwenties, moving to Santa Clarita was a hard adjustment for me. I mean,I love Elephant Bar just as much as the next person, but I reallymissed the culture and ambiance that I had come to love in LA bars andrestaurants. Then I had a whole slew of kids, got older and came toabsolutely love my little slice of suburban paradise, even sansculture.

Recently, a friend of mine told me about this newplace, Mixers, in Santa Clarita that had fantastic drinks and was very“un-SCV”.....and in my jaded mind I thought, “Yeah, right!” Still, Ihad to see for myself. So last Friday night, my husband and I met somefriends there for dinner.

When you first enter, it’s a littleoff-setting because it really does not look like an SCVrestaurant....it’s very Hollywood in fact. Well, as Hollywood as theSCV gets ;) They definitely did a fantastic job with the decor in themain dining room. We walked out onto the patio to consider sitting outthere, and although there were heat lamps, it wasn’t has cozy as theinside. It was a tad to bright out there for my taste; I’d maybeconsider mostly candles if they could pull that off. I loved the lowerseating area with comfy looking couches, but it wasn’t really fordinner ~ mostly for cocktails and there were people smoking, so weopted to sit inside. So funny how I used to be that person smoking.Seems like a million years ago.

Let me say first, that theservice was outstanding. I waited tables for years, as did my husband,so we notice when we’re getting great service. We were both veryimpressed by our server and everyone else for that matter. We hadsomeone else delivering our {many} drinks, the busboy was super, andthe owner even came by to say hi. Very cool.

My “standard” drinkis the lemondrop ~ gotta love sugar-rimmed glasses, right? Being aLouisiana native, I know my alcohol, people. And one thing I know isthat vodka is pretty much the best thing ever. To quote my refrigeratormagnet “Hooray for Vodka!” I was in the mood to try somethingdifferent, though, in the spirit of adventure, so I decided to try theLemopolitan. It’s a mix between a lemondrop and a cosmo (okay, not thatdifferent) and it was.... pretty good. My husband thought the KentuckyApple sounded good: “A gentle blend of Jack Daniel’s, fresh pressedapple juice, lime & a float of cranberry juice in an ice cold glassdressed with a light rim of cinnamon & sugar.” Sounds amazing,right?!! I don’t even like whisky and I loved it. He was nice enough toshare some with us.
Our friend tried the Mojito Grigio and that wasfabulous too. Very sweet. VERY sweet.

But I like sweet. In the end, Icaved and went back to my standard drink, though. I’m a creature ofhabit I guess. But what. Is. This?!! When the server brought my drink,the sugar looked awfully large. And yellow. But, what the heck, I’mgame. With one sip I knew - this was no ordinary sugar. No! As the backof my jaw and my ears began to sizzle, I proclaimed, “Oh my God, thereare POPROCKS on my lemondrop.” Seriously. Who is this genius who cameup with that?!!! Someone please give that person a raise. Needless tosay, everyone else at the table promptly ordered one. We’re a prettyeasy crowd I guess....and are all children of the 80’s so that wholepoprock thing - not lost on us at all.

Since we loved thedrinks so very much, the food didn’t get our “full” attention. Sohere’s my very concise review of what we had: Starter: Crispy CheeseBoulettes: “Creamy risotto folded with ricotta, mozzarella, &Parmesan cheese, crisped to golden brown with a balsamic reduction.”FAB!!! What’s better than rice and cheese that are fried?!

Fondue, that’s what: Brie& Basil “A mild yet rich blend of creamy brie & sweet basilwith garlic & parmesan”. Believe it or not, I had never in my 40years had fondue. Never. I’m now hooked!
Entree: ProsciuttoWrapped Shrimp “Tiger shrimp wrapped in crispy prosciutto on a bed oforzo pasta with Bermuda onion, roasted peppers & fresh herbs,dressed in a red wine vinaigrette”. My husband and I shared thisbecause we has soooo much fondue. It was good. It was a tad on the dryside for me, but it’s pretty hard to follow that fondue. Really.

No,we didn’t have dessert. All those lemondrops was quite enough sugar andpoprocks, thank you very much. My friend had the Frozen Soufflé PushUps “Cool refreshing blend of orange, guava & passion fruit” andshared them with us. Loved those!! But next time I’m having thechocolate fondue. Yeah, I may be a little obsessed.

News From My Wine Guru: Guy Lelarge

2011-02-11T04:00:00.000-08:00

As the owner of the longest running wine bar and retail shop in town, Guy Lelarge continues to take it up a notch. He recently announced that he has selected Amazon to run their international wine club (see press release below), Chef Sam Stills Francois - formerly of TPC's The Oaks Grille - will be partnering with him for intimate dinners in the bar, the return of "Wednesdays with Guy", weekly wine tips on YouTube and educational classes resuming on Saturday afternoons.

In order, here is the news release:

Amazon’s First Wine Club, The International WineClub,

is owned and operated by Guy Lelarge

SANTA CLARITA, CA – 1 February 2011– The longest running wine bar and retail shop in town, Valencia Wine Company,has something new to stock your bar. Guy Lelarge chose Amazon to host his firstInternational Wine Club.

“I’m headed to Vin Expo in Bordeauxthis summer to select next year’s wine for the International Club,” beganLelarge. “The Amazon club hasshown tremendous growth in just a few short months. I will continue to select and purchase wines from all over theglobe to be offered monthly to my clientele from all around the United States,as well as maintaining my original local wine club.”

Though the three-tiered club hasexpanded Lelarge’s time with wine, he continues to spend many, if not more,hours at his retail store. He’splanning intimate winemaker dinners on site, “Wednesday Nights with Guy” andeducational classes on Saturday afternoons.

Wine Dinners: For years Guy has done some pretty killer wine dinners at Maru, Salt Creek Grille and the Oaks Grille, to name a few. Now, in his latest brainstorm, he is working with Chef Samson in bringing fine cuisine into the wine bar. To pair with the food he will invite select winemakers or winery owners only to represent their wines. A maximum of 40 guests will be seated in an intimate setting complete with soft lighting and soft tablecloths. And the bar will be closed to the public during the dinners.

Wednesday Nights with Guy: I've lost hubby to this more than once though women are more than welcome. Guy would usually open the first bottle, and then others would follow suit. New to the night though, Guy will offer 15% off all bottles opened that night AND 15 % off all bottles purchased. The idea of having a Guru at my wine table has always been a plus. He knows when a wine is corked, answers all the questions your dying to ask, and, he's entertaining to boot.

Guy said, "I like the idea of creating a group, exchanging opinions, camaraderie and building friendships."

Saturday Classes: Guy will be teaching wine education, with wine tasting, on select Saturday afternoons. I'm a firm believer in learning from someone with wine knowledge. Guy doesn't just "like" a wine to serve it in his classes, his wine education allows him to dissect a wine and explain it to us.

Weekly Wine Tips: Guy just started making these videos two weeks ago - very funny! Check out their YouTube page HERE.

Valencia Wine Company is located at 24300Town Center Drive #105, Valencia, CA 91355. The International Wine Club can be accessed via the ValenciaWine Company site at http://www.valenciawine.com. For information on either wine club, orevents, contact the store at 661-254-9300. You can also find Valencia Wine Co. on Facebook and Twitter.

Thursday YouTubes: The SCVWineFest and Maru's mouth-watering menus!

2011-02-10T10:15:00.000-08:00

OHMIGOD, you know how great make-up sex is? Try make-up wHining! Been hacking up a lung for two weeks, missed more than a couple of wine events, but I will BE MAKING IT UP WITH A VENGEANCE this Saturday at the SCVWineFest and Monday at Maru Sushi.

See Andrea Nelson and Gary Choppe battling the wind in a video about our first SCV Wine Fest. (Andrea is rockin' my "Full bodied" wine shirt and Gary's holding the wine!)

And the second video is me, in the remodeled-so-far kitchen, yakking it up about fest etiquette, pals to look for and what Jason Parks has in store for us in not one, but two 7-course menus for Valentines Day!

Hope to see you at BOTH. Now, what 'cha waiting for, click HERE for videos!

Chef Eddie Makes Eve Proof Steak

2011-02-09T04:00:00.000-08:00

We are in the painstaking process of remodeling our kitchen. Last night we had the task of using up some frozen steaks, tater tots (not my choice!) and some really good martini olives from the fridge as the new fridge is due to be installed this week...possibly a day or two after the old one is removed. (Thank you Bobbi for helping us store what we couldn't eat in time!)

We didn't use the martini olives in our martinis though. (We finished a bottle of wine and shared some Limoncello, the latter was also found in the deep recesses of our old Subzero refrigerator.)

All we had to cook with was our old oven as our new stove is in but not hooked up yet. But we did have our new granite in and really wanted to eat at our kitchen island.

Now, if you remember, awhile back I wrote about baked cheese-encrusted olives. It gave Eddie the idea that baking olives would bring out their oil, and use some of the flavors found in the jarred olive juice. (The martini olives were pimento-stuffed, oily and had that tartness that most jarred olive juices have - is it from pickling or a brining?)

Anyway, he sliced them up and topped our steaks with them. The only other ingredient he used was a Dean and Deluca BBQ rub.

They were excellent! He was right about the baking - the olive oil burst from the olives, and, mixing with the rub, was just perfect. We will certainly be making these again, but next time, I HOPE, the kitchen will be done.