tag:blogger.com,1999:blog-72718063875684900582024-03-12T19:01:01.323-07:00Brix ChicksBrixChicks chronicles our adventures in wine, food and travel from Alameda to Zagreb. Thanks for reading!Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.comBlogger390125tag:blogger.com,1999:blog-7271806387568490058.post-64969541515936955852018-09-11T08:14:00.000-07:002018-09-11T12:12:06.766-07:00Liberty's Kitchen - Come Grow With us...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">IFBC 2018 Excursion to Liberty"s Kitchen with Dennis Bagneris, CEO</td></tr>
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No one can doubt that New Orleans is the city of delicious dishes, With the melange of cultures, flavors, ingredients and history, amazing food is easy to find in the in the Big Easy.<br />
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One place where you can do good by eating is <a href="http://www.libertyskitchen.org/our-story/">Liberty's Kitchen</a>. On September 21st, around 700 attendees will be at their annual "Come Grow with us..." Gala at the elegant <a href="http://www.acehotel.com/neworleans">Ace Hotel</a>. The event is a fundraiser but also honors excellence in the program; this year it honors<br />
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<ul>
<li>Janet
Gorence Davas Youth Achievement Award: <b style="font-family: Calibri, sans-serif; font-size: 11pt;">Max Williams</b><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"> and </span><b style="font-family: Calibri, sans-serif; font-size: 11pt;">Kisscha
“Keedy” Tiffith</b></li>
<li>Calvin Johnson Youth Advocate Award: <b style="font-family: Calibri, sans-serif; font-size: 11pt;">Troy James</b><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"> </span></li>
</ul>
New t<span style="font-family: "calibri" , sans-serif; font-size: 11pt;">his year, an inaugural Food Justice Champion Award will honor the
late </span><b style="font-family: Calibri, sans-serif; font-size: 11pt;">Arthur “Mr. Okra” Robinson</b><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"> . </span>Mr. Robinson was produce peddler whose efforts across New Orleans especially in areas where there wasn't a lot of fresh produce made it accessible to seniors and others. Now his daughter has taken up his mantle.<br />
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It will be a great event so if you are in the area,<a href="https://www.classy.org/event/come-grow-with-us-chef-showdown-2018/e185962"> buy tickets here</a> You can also donate here too.<br />
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More opportunities are the <a href="http://www.libertyskitchen.org/guest-chef-night/">Guest Chef Nights</a> During Guest chef night, the Broad Street Cafe at <br />
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<tr><td class="tr-caption" style="text-align: center;">Guest Chef night: It's a thing</td></tr>
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Liberty's Kitchen turns into a 50 seat fine dining experience. A 3 course meal is planned by a notable New Orleans Chef, who in turn works with six students . They get work with a master chef and that ends up being an audition for future work. Four graduating students are recognized as VIP. Part of the success of the program is recognition and the power that positive reinforcement can bring There is no more delicious way to invest in the future than attending one of these, so if you can make it, do.<br />
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BONUS: Since there is no official wine program, you can bring a special bottle from home with free corkage. If you are in New Orleans, be sure to see if there are any events you can attend as the School does attract wonderful chefs for Guest Chef night ( Click <a href="http://www.libertyskitchen.org/guest-chef-night/">HERE</a> for list of events)<br />
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Well all that is well and good, but what all do they do, you ask?<br />
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<tr><td class="tr-caption" style="text-align: center;">Superstars of Liberty's Kitchen</td></tr>
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Liberty's Kitchen is an amazing organization that provides 360 degree support for at motivated young people who are out of school and out of work and<br />
trying to find their way in the culinary field. With two locations in New Orleans at <a href="http://www.libertyskitchen.org/broadstreetcafe/">300 Broad Street</a> as well as a cafeteria on <a href="http://www.libertyskitchen.org/poydras-cafeteria/">Poydras</a>, traditional culinary apprenticeship is spiced with caring, molded with discipline, shaped by support for the whole person.<br />
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And true to form, these kitchens turn out wonderful fresh dishes. As part of the International Food Blogger's conference this year, I was able to go and not only be dazzled by a program that does so much for its students, but turns out mouth watering food.<br />
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<tr><td class="tr-caption" style="text-align: center;">Delish breakfast</td></tr>
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Kitchens can be rough - we've all seen Gordon Ramsay- but many of these candidates come from home situations that are rougher still. Many are dealing with PTSD or worse from abusive childhoods or need a boost to emerge from difficult situations.<br />
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By combining support services with the apprenticeship, Liberty's Kitchen aims to fill in the missing gaps for these wonderful students who have so much to give. The goal is not charity, but rather help the participants master resiliency and coping skills. Liberty's Kitchen builds community by strengthening the individual and letting them take who they are and go from there.<br />
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It's a twelve week program that includes support services for a year. In reality, successful participants build lifelong networks. It's a place that honors the individual, even if that means a second chance to work on your character. The main thing Liberty's Kitchen looks for is employees who care.<br />
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<tr><td class="tr-caption" style="text-align: center;">AM:School Kitchen /PM:Commercial Kitchen</td></tr>
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It also empowers entrepreneurial activities. One very interesting pilot program is the Incubator. Since the classes run from 6 am to 1 pm, from 2PM to 7PM, they are working on a pilot program for entrepreneurs. The incubator concept will allow Liberty's Kitchen to transform the space into a rentable commercial kitchen for chefs and food producers. Capital and start up costs are mitigated so more entrepreneurs can get access to the equipment they need.<br />
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<tr><td class="tr-caption" style="text-align: center;">Alumna who now runs a program</td></tr>
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Another program, the <a href="https://www.good2gonola.com/">Healthy Corner Store Collaborative</a> reaches out to mom-and-pop grocers in food deserts and helps them be successful with more healthy fresh food. Liberty's Kitchen helps the store, which might lack the scale or the know how to present healthy alternatives to fast food. This program helps them learn how to market fresh items. This way seniors and others can get better nutrition locally.<br />
In partnership with the <a href="https://www.topboxfoods.com/new-orleans/how-it-works">Top Box program</a> students pack delicious fresh food into boxes. Liberty's Kitchen program is able to help provide beautiful fruit for 40% less. This program makes it easier for people to access fresh food and enables healthier meals at home.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSPAq81WgCtUGluN8nnY6LeWBlnAj3WUE6cEelcUl41NPWdSRog4VFRwcaYLsQFXW9NIGjlXoNDh0zgUZWmbzw9wTzAxJTCw9xjN29Gs44_GqQlhRNI8RVprCybXbYeQuQqj8FkFIBwE/s1600/lk+top+box.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="603" data-original-width="454" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSPAq81WgCtUGluN8nnY6LeWBlnAj3WUE6cEelcUl41NPWdSRog4VFRwcaYLsQFXW9NIGjlXoNDh0zgUZWmbzw9wTzAxJTCw9xjN29Gs44_GqQlhRNI8RVprCybXbYeQuQqj8FkFIBwE/s320/lk+top+box.PNG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top Box Fresh Fruit</td></tr>
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The CEO of Liberty's Kitchen, Dennis Bagneris, gave several food bloggers the opportunity to see this great organization in action. Dennis, aka Mr. D, came from the private sector, and started out as front of house working nearly every job up to CEO where he now helms the organization. It's clear that his passion for providing a safe space to grow and a sustainable path to a better future will help the world be a better place<br />
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New Orleans is a food destination to gastronauts. Liberty' s Kitchen leverages that to create a space of success and closes off all avenues of failure for those that can change<br />
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Learn. Grow. Lead. is what Dennis works tirelessly to enable. We all win when these culinary voices learn to sing with harmony and flavor as I experienced when I tasted their food! I hope you visit when you are next in New Orleans.<br />
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<i><b>Many thanks to Dennis Bagneris aka "Mr. D" for the wonderful experience at Liberty's Kitchen and to the folks at the international Food Bloggers conference for organizing</b></i></div>
<br />Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com38tag:blogger.com,1999:blog-7271806387568490058.post-51488192237288968312018-08-21T08:33:00.000-07:002018-09-10T10:26:13.398-07:00Chasing Nancy Silverton - Review of Osteria Mozza<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFLfhkHhUiLnMWmvibMfo0GNvQfMyovrSXvC05HTtIAkpe6tKOXctCqUc11eFu2JfaeAMzTe8U7k4QNyWCB9wcGQ_7Bul1mKo-kF-cboa-ItBYpvwr3Np68xP30Yq2onPMeBrkB4DSrA/s1600/nancy.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="276" data-original-width="439" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFLfhkHhUiLnMWmvibMfo0GNvQfMyovrSXvC05HTtIAkpe6tKOXctCqUc11eFu2JfaeAMzTe8U7k4QNyWCB9wcGQ_7Bul1mKo-kF-cboa-ItBYpvwr3Np68xP30Yq2onPMeBrkB4DSrA/s320/nancy.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neftlix Season 3 Episode 3</td></tr>
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Over the summer, BrixChick_Nesta and I sat down to watch the Netflix series <a href="https://www.netflix.com/title/80007945">"Chef's Table"</a> which introduces you to a cinematographic story of a famous Chef.<br />
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Basically, it's food porn, but it's classy.<br />
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<a href="https://www.netflix.com/title/80007945">Season Three/Episode Three introduced us to Nancy Silverton </a>and the story of the perfect bread. Being generally enamored of all carbs, this episode left us drooling. We were hooked.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Zx-7i_fIQHwBcWVuzcdfDZ0NO0oH9ukEo3obpdGOmhT7NkbdbTBtmHYLjp5Za24A7vi_K3JdcU3zUxfQEX0rv8mGnBXDIwQK17386ZnKqojLzwga77vCRPjh3jZEnp-gXkM9I9Y0laE/s1600/salad.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="944" data-original-width="949" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Zx-7i_fIQHwBcWVuzcdfDZ0NO0oH9ukEo3obpdGOmhT7NkbdbTBtmHYLjp5Za24A7vi_K3JdcU3zUxfQEX0rv8mGnBXDIwQK17386ZnKqojLzwga77vCRPjh3jZEnp-gXkM9I9Y0laE/s320/salad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Squash Salad at Mozza Popup</td></tr>
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As luck would have it, Nancy was coming to San Francisco for a pop up at <a href="http://cotognasf.com/">Cotogna</a> --- one of my favorite San Francisco restaurants. We fangirled Nancy when we met her and were introduced to the wonderful palette of flavors she paints with. Her salads possess an alchemical quality with light, laughter and seasons pouring over you in unexpected but delightful ways.<br />
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Honey, fresh oregano, chili flakes, and tender squashes served raw combined to make a shockingly flavorful and tasty dish.<br />
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We were hooked even more.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwsg9eRehZNwUxi-aOv8hkJnv3GFaMaoglfEdJTmEdaDS2qi_q4iYk9uzlx4mzwCcKiZcw9vdS4r4WfRcweXOU16_vsvKFEL6DPA1haA-xaqXH639sCDtm9sAS656NKi3j855siOvveI/s1600/jetset.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="899" data-original-width="868" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwsg9eRehZNwUxi-aOv8hkJnv3GFaMaoglfEdJTmEdaDS2qi_q4iYk9uzlx4mzwCcKiZcw9vdS4r4WfRcweXOU16_vsvKFEL6DPA1haA-xaqXH639sCDtm9sAS656NKi3j855siOvveI/s320/jetset.JPG" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LA for lunch? #worthit @brixchico_Vince&@brixchick_nesta</td></tr>
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Levelling up, when <a href="https://www.southwest.com/">Southwest</a> had those crazy sales, we collected our Jetset Lunch pals and hit LA to try <a href="https://pizzeriamozza.com/">Pizzeria Mozza </a>for lunch.<br />
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We were dazzled by amazing pizza, more amazing salads and one of the most supple and toothsome preparations of grilled octopus ever.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaRY-BsRna3AwLm8aoYbcV2fjGCumnoxDw3Di0UnQ7gQqM38oEtTVjE2-9Su7kPHe8YLsjU36zlgAQZ9WnADpB8bTeEkJWmP3Z1ea2ZpTTK52fHvh19FMDZFCSLIry7ZU82sgcZwrt40/s1600/pulpo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="917" data-original-width="943" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWaRY-BsRna3AwLm8aoYbcV2fjGCumnoxDw3Di0UnQ7gQqM38oEtTVjE2-9Su7kPHe8YLsjU36zlgAQZ9WnADpB8bTeEkJWmP3Z1ea2ZpTTK52fHvh19FMDZFCSLIry7ZU82sgcZwrt40/s200/pulpo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Octopus at Pizzeria Mozza<br />
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My stalking of Nancy's food even included an adjacency of a <a href="https://www.labreabakery.com/">La Brea Bakery</a> pop up at the wonderful <a href="https://petitmarlowesf.com/">Petit Marlowe</a> in SF. No better foil for perfectly seasoned foie gras than luscious bread, fresh and doughy, in the best way. La Brea Bakery being the company who bought out Nancy when the bakery became too big to wrangle.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPESJJXRG33akJHVcbOC8aMgf6PBwjldXwVunDkEy4b9QMw7MEhVpKFUhrG9zSlP-5nltYut1PI-Yy-9sRp9FBXi-DCMz-9YJIKRdeez1ibnQ4QhEMqkJyBWjswGLA2-_2XbhCHcqnehQ/s1600/bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="719" data-original-width="937" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPESJJXRG33akJHVcbOC8aMgf6PBwjldXwVunDkEy4b9QMw7MEhVpKFUhrG9zSlP-5nltYut1PI-Yy-9sRp9FBXi-DCMz-9YJIKRdeez1ibnQ4QhEMqkJyBWjswGLA2-_2XbhCHcqnehQ/s320/bread.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras, perfect sourdough equals foodie heaven</td></tr>
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So of course since the Chef's Table was filmed at <a href="https://osteriamozza.com/">Osteria Mozza</a> I had been jonesing to try that restaurant. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4ZFVNGoIH2MMBfwDpaCrXG_IHwVFYcHECHm_GTHIdcGqdWWr4UL_HNY8TgyB4povSdANTU4PjKElSlQGCGimzDIIGmGpynCeGfI-tu0u_Ta1CT0PW0VX6hVyUvMl__mTMfCCW54QvXo/s1600/bar.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="913" data-original-width="698" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4ZFVNGoIH2MMBfwDpaCrXG_IHwVFYcHECHm_GTHIdcGqdWWr4UL_HNY8TgyB4povSdANTU4PjKElSlQGCGimzDIIGmGpynCeGfI-tu0u_Ta1CT0PW0VX6hVyUvMl__mTMfCCW54QvXo/s320/bar.JPG" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from a bar seat </td></tr>
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Well, my bleisure karma paid off and I found myself with no dinner engagement on a recent trip to the general area and was twittering like a chipmunk (not literally--I don't think I posted a thing) and this chronically unpunctual diner was even early for my reservation at Osteria Mozza. I sank into the calm blue of the dining room and let my immersive experience into the Netflix series begin.<br />
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Dining alone, I snagged the catbird's seat, with a view of the prep area. Even though I saw it with my own eyes, I still cannot figure out how they made the food so wonderfully complex, tasty and satisfying.</div>
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The menu changes with the season, focusing on whatever is freshest and combining ingedients to elevate whatever is of the season. Insight from Chef's Table series tipped me off to expect complexity based on the extensive tasting and testing that is done . All this to create combinations that are magically delicious. Every dish was beautifully prepared and served.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzmw2y-RljRNahCIcPbJvnKt9ptay59gIwWC9PhrzYBYZ1LysWu2RRNgBP372_Xa3aTrWa73-vRlB9ttXtzedhX2js5tt2Dz9xJteLkBaEKZ8P4YkZ3G0LdMx1ozYwILfkIhAzP7K1QE/s1600/peach.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="948" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzmw2y-RljRNahCIcPbJvnKt9ptay59gIwWC9PhrzYBYZ1LysWu2RRNgBP372_Xa3aTrWa73-vRlB9ttXtzedhX2js5tt2Dz9xJteLkBaEKZ8P4YkZ3G0LdMx1ozYwILfkIhAzP7K1QE/s320/peach.JPG" width="319" /></a></div>
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<b>First Course:</b><br />
Burrata and a fresh peach half with an herbal dressing of basil and a little dill with San Danieli ham, cured with Alpine breezes and travelling in whole haunches to be planed into salty, tender slices and draped over the burrata stuffed peach. Fried whole garbanzo beans circled the whole dish and added a crunchiness that was just perfect<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROBVG2_QPXgphggc54YTh2GLhUfSbv2mJX4UPh-j4XUDSH1ttTLIqX4x9tthmu3UPz7_XBebhZlyPPEcLUww_RvHaNK3Dfbd6TlGpo7WPPBCvF1KapH6U3Yrdzr2p82DwfYH2t-NpyCI/s1600/crab.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="963" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROBVG2_QPXgphggc54YTh2GLhUfSbv2mJX4UPh-j4XUDSH1ttTLIqX4x9tthmu3UPz7_XBebhZlyPPEcLUww_RvHaNK3Dfbd6TlGpo7WPPBCvF1KapH6U3Yrdzr2p82DwfYH2t-NpyCI/s320/crab.JPG" width="320" /></a></div>
<b>Second Course:</b><br />
Soft shell crab fried under a perfectly crisp armor of batter, then served over a mesmerizing salad of fennel and greens with a Green Goddess dressing/dipping sauce. The dressing is choreographed to perfection balancing the herbs, savory notes and creaminess.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2xhSM6p6dYAGsGYeOLcGiC1hC3oOKxDxv6giasMX8-tu4yrY8CKkZ68300bqSewveeiNZsVGv7T-YVu5fvnEcayV8V8bo5jSf8m0r9Noahpe38Ie_WgjTLkSKRau_zu_SUzsWTV-gLM/s1600/corn.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="765" data-original-width="721" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2xhSM6p6dYAGsGYeOLcGiC1hC3oOKxDxv6giasMX8-tu4yrY8CKkZ68300bqSewveeiNZsVGv7T-YVu5fvnEcayV8V8bo5jSf8m0r9Noahpe38Ie_WgjTLkSKRau_zu_SUzsWTV-gLM/s320/corn.JPG" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Tortellini</td></tr>
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<b>Third Course: </b><br />
Corn tortellini with perfectly soft and tender pasta filled with the freshest corn filling and dressed with a corn sauce. Corn at this time of year is great simply boiled, but this preparation locked the joy of summer into a dish. It was light and rich at the same time and bursting with corn flavor<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwyuCRLz1MVn3kPvIOtx6R_KcxTI6LWTFHoxFYwj_gXHRalm8TCP3JADgs-QQ9KN3u2kPzGbuXyshojycHpzOFDE4mpRP5i4Vq7OIFbQlVFJl0K0TVCHtnC04-1MNzkTdDURHj1d5zto/s1600/dessert.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="1600" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwyuCRLz1MVn3kPvIOtx6R_KcxTI6LWTFHoxFYwj_gXHRalm8TCP3JADgs-QQ9KN3u2kPzGbuXyshojycHpzOFDE4mpRP5i4Vq7OIFbQlVFJl0K0TVCHtnC04-1MNzkTdDURHj1d5zto/s320/dessert.JPG" width="320" /></a><br />
<b>Dessert:</b><br />
What is more summer than a Fourth of July-Style finale? Trio of nut tart, polenta gelato and blueberry cake? Clearly this dish was meant to be shared but I did not get the memo and ate it all up...every crunchy, creamy, corny, berrylicious bite My light lunch strategy worked!<br />
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Dining at Osteria Mozza was everything I dreamt of and more. Great service. Yummy, yummy food and the bread and cheese I craved since that first glimpse via Netflix.<br />
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When people say Nancy's genius is pizza and salads it is absolutely true. Flavors are perfected and honed to an amazing degree of excellence. I can't wait to go back!<br />
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Osteria Mozza is located at 6602 Melrose Boulevard, Los Angeles, CA. They have valet parking to make your experience just a little more wonderful. Reservations can be made on <a href="http://opentable.com/">OpenTable</a><br />
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com1tag:blogger.com,1999:blog-7271806387568490058.post-78199726095560307892018-05-09T07:41:00.000-07:002018-05-15T14:14:20.955-07:00May 16th Is Albariño Day At Snooth<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
I hope you will join us for our next virtual tasting with Rías Baixas in celebration of the Albariño grape. <b>We will taste eleven <span style="font-size: x-small;">Albariño wines from eleven different producers! (Yes, that's a total of 11 wines.) </span></b></div>
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<b>Date: <span class="aBn" data-term="goog_1260547015" style="border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Wednesday, 5/16/18</span></span></b></div>
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<b>Time: <span class="aBn" data-term="goog_1260547016" style="border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">8:30pm ET</span></span>/5:30pm PT</b><br />
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<b>Hope you will tune in for wine, food and fun!</b></div>
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<b>Meanwhile here's a reminder of an impressive pair: </b><span style="color: black; font-family: "times new roman"; font-size: small;">Albariño</span><b> and the food of Southern India:</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGi1brgZYNZREWpYCVcexOkA53JPoe1bBsFEHBDgOktqrfd0NdGr6nvFIqFpTloap8RwI5r9CEqE9xxoQoO7EGdwP3pNktX51irvojLGMJNwiMPLeqpm9d6EhTF4-bXGcYO7VJ3nZEDc/s1600/dosa.PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGi1brgZYNZREWpYCVcexOkA53JPoe1bBsFEHBDgOktqrfd0NdGr6nvFIqFpTloap8RwI5r9CEqE9xxoQoO7EGdwP3pNktX51irvojLGMJNwiMPLeqpm9d6EhTF4-bXGcYO7VJ3nZEDc/s1600/dosa.PNG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eponymous "dosa" at Dosa SF</td></tr>
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Dosa in San Francisco's Fillmore District is an airy, elegant restaurant that focuses on Indian cuisine. The balance of Indian dishes with heat and sour and tang and sweet compels me to eat, but not so much to pair with wine. Finding wines to handle that challenge is usually to drink beer---not that there's anything wrong with that. Indian cuisine has a history going back seven thousand years and spanning a huge country, whose culture has not always been wine friendly. And given the climate, my first rule of wine pairing "Grows with ...goes with" doesn't apply either. I was most excited to attend the Rias Baixas lunch to see what would happen.</div>
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Turns out, an amazingly tasty ringer was waiting to be discovered: Albariño from Spain's Rias Baixas region. Typically this wine is low in alcohol, redolent with minerality, and fruity.</div>
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Master Somm, Yoon Ha of Benu teamed with Dosa Wine Director Todd Smith to fine tune the pairings and showcase the possibilities. Todd has a love of Indian cuisine and skill with wine. He gave us a master class on Southern Indian food styles the best way possible, by serving it. We could tell the pair enjoyed the exercise of bringing the wines into focus with the specific food of Southern India.</div>
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The first item brought out was called "bread and water" in which a crispy husk of dumpling was filled with tamarind-cilantro chili water. For once I paid attention and devoured the flavorful concoction in one bite. A flavor explosion ensued with the tangy sweet, brightly herbal, spicy water matched with the texture of the dumpling.</div>
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Dish after dish of texturally interesting, exotically spiced delights came out in waves. Initially I was skeptical during Yoon Ha's presentation, but when I tried the wines, good, great and synergistic matches happened.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU96UncF5Bf_eRAoQ8O8cSRnuVlKroz90x54dOgaEKX10__2mS2G06iS279pa64ZQg7e1pBkXm5ZPuXx_zyGyi7zcV5cPUnewr4IMf-72fYYAsVOfueU5VjFKo3Jk2ABdwWaqB7fOkfV8/s1600/IMG_4838.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU96UncF5Bf_eRAoQ8O8cSRnuVlKroz90x54dOgaEKX10__2mS2G06iS279pa64ZQg7e1pBkXm5ZPuXx_zyGyi7zcV5cPUnewr4IMf-72fYYAsVOfueU5VjFKo3Jk2ABdwWaqB7fOkfV8/s400/IMG_4838.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">The Eponymous Dosa</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVdC2VJIlu3YsfKZy10d2dieWCQJpxAVdsw4plbXnMPYVsdLxAJNMqFKtwdR_pEtPqK59JL_igyW9IVBZ1PV2vfNPSQK-6W6GOE_n1CcCaqQ5R2uVkx6aF92jYuB9lEjGFQqjQtX8b5A/s1600/IMG_4825.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVdC2VJIlu3YsfKZy10d2dieWCQJpxAVdsw4plbXnMPYVsdLxAJNMqFKtwdR_pEtPqK59JL_igyW9IVBZ1PV2vfNPSQK-6W6GOE_n1CcCaqQ5R2uVkx6aF92jYuB9lEjGFQqjQtX8b5A/s320/IMG_4825.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Savory Shrimp</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CFCo36oWdKz9KdBFfqPpjdknk3qBWwdQ-5WozDWQ5wAbFOhCBFz4LpxzXrXwXkp5Q36_YGClmkiUFzm1cs8iYApoZoisSkqiVvSneduqMAXGU_kuLuYiJ6mkETvqkU1l1CW1pHcyly4/s1600/IMG_4829.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CFCo36oWdKz9KdBFfqPpjdknk3qBWwdQ-5WozDWQ5wAbFOhCBFz4LpxzXrXwXkp5Q36_YGClmkiUFzm1cs8iYApoZoisSkqiVvSneduqMAXGU_kuLuYiJ6mkETvqkU1l1CW1pHcyly4/s320/IMG_4829.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Classic Wada</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbftwwLza6cmv-tqFPLGBIIbllGNBO5unZ4SF9DqNn_uNXqY1k0GyldlGhfnK49TDJBVh5KUQR-f5KxgNw1Pui3wJsx9Y9KfVespJ6_N3K6_m7K78X1_2zAcKI1ZMFpMqp44YLDsvv2LU/s1600/IMG_4826.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbftwwLza6cmv-tqFPLGBIIbllGNBO5unZ4SF9DqNn_uNXqY1k0GyldlGhfnK49TDJBVh5KUQR-f5KxgNw1Pui3wJsx9Y9KfVespJ6_N3K6_m7K78X1_2zAcKI1ZMFpMqp44YLDsvv2LU/s320/IMG_4826.JPG" width="240" /></a></div>
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<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Spicy Scallops</td></tr>
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Some of these contain more than forty ingredients, so these wines got put through their paces. Many are easy to find and will be on my summer rotation</div>
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First a little about the region. Rais Baixas located in Galicia it has a maritime climate with lots of rainfall and lots of sun, each in balance at the right season for grapes. The soils are great with lots of granite. 99% of the wines from the <i>Denominacion de Origen </i>(DO) are white. And the thick skinned, scrappy, and we found delicious, Albariño, is key variety. The Tastemakers brought some great Albariños:</div>
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<b>Martin Codax 2015 ($15): </b>Aromas of apricot, subtle yeasty notes, freshness and apple. Full bodied but still bright and refreshing with a kick of honey in the midpalate and a long apricot finish. 2g/l of residual sugar made this wine sing with the spicier dishes.</div>
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<b>Pazo de Señorans - 2015 ($21) </b>Aromas of apple, papaya with lime, honeysuckle and yellow grapefruit. Freshness was the topnote in aromas and flavors. It managed to be rich and crisp at the same time.A pleasant floral herbal note in the finish and no leesiness. Medium plus body with an apricot laden finish.</div>
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<b>Mar de Frades, Ramon Bilbao - 2015 ($14) </b>This wine had a brightness with vinous aromas along with jasmine, apricot and coconut. Nice complexity marked by a touch of sourness that really helped cement the pairings. Round texture with a hint of salinity in finish, I found it to be a wine I kept going back to try more.</div>
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<b>Bodegas Vionta, You and Me - 2015 ($18)</b> Aromas of white flowers, honey and stonefruit. Bright with acidity and rich in texture but lithe, this wine has a pleasant bitterness in the finish, which makes diners go back for another bite, says Todd.</div>
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<b>Valmiñor - 2015 ($14) </b>This wine was more of a medium yellow, which was darker than the paler colors of the previous wines. Aromas were pear and bay leaves. Flavors were apricot, yellow grapefruit, an touch of beer-iness and a flash of green. A full bodies wine with an unctuous texture, it held apricot and a surprise: Maldon salt in the finish.</div>
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<b>Pazo San Mauro - 2015 ($18) </b>Medium yellow color. Vinous aromas. Full texture but shot through with the most pronounced acidity of the batch</div>
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Pairing these wonderful wines with such exotic tastes was a great experience. Look for Albariños from Rias Baixas next time you order in. Or better yet, make time to visit Dosa and taste their expertly prepared food stylings.</div>
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<b><i>Many thanks to Gregory White PR for hosting the lunch.</i></b></div>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-12605408673455192422018-04-11T07:28:00.000-07:002018-05-09T07:28:59.929-07:00April Showers? No Problem. Cheer up at Wente's Winemaker Studio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Hra9IYoKpv4s6_RmkzKl0PbBW7id4Rv8cfG0_IuJKeb78idav4uehplb6_h-beziKPMorYQOy8af-oB7ylluarwWo1hQEx0_fx1eoVTEk-bo3GnqTgUwZwgRw9qYny99b_ZSFY7ix8s/s1600/studio.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="239" data-original-width="329" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Hra9IYoKpv4s6_RmkzKl0PbBW7id4Rv8cfG0_IuJKeb78idav4uehplb6_h-beziKPMorYQOy8af-oB7ylluarwWo1hQEx0_fx1eoVTEk-bo3GnqTgUwZwgRw9qYny99b_ZSFY7ix8s/s320/studio.PNG" width="320" /></a></div>
Wente Vineyards is a family-owned winery in Livermore, CA known for their Chardonnay. They are also one of the oldest continuously-run wineries in the state of CA. and this year they are celebrating their 130th vintage. Wente is kind of like a Disneyland for wine-loving adults with a world-class restaurant, golf course and summer concert series. And in May they opened a new educational center called the Winemakers Studio where they are offering classes and interactive experiences to educate the consumer palate. The Brix Chicks got a sneak preview and here is what we found:<br />
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<b>A Feast for the Senses</b><br />
When you walk into the studio you notice flasks and perfume bottles where you can spritz various aromas to help you learn to identify some common ones such as melon, raspberry, butter, and chocolate. There are swatches of fabrics to exemplify different textures you will find in the palate of the wine (ie; silk for Pinot Noir, velvet for Cabernet Sauvignon) all perfect for us kinesthetic learners! Wine videos are being played throughout the studio and you can also use the iPads which have apps especially created to help you learn about wine.<br />
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<b>The Tap Room</b><br />
Here is where you taste and buy their artisan wine line on tap which includes the Artisan white blend 2013, the Artisan Red 2012, Pinot Noir Clones 2012, and the outstanding Azul-Verde 2012 which is a blend of Cab Franc and Malbec. After you taste you can buy a growler and pick a wine to take home. You can reuse the growler every time you return. They also have a cheese-pairing course for each wine which I highly recommend. They show you how the flavors of the wine and the cheeses really work together.<br />
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<b>Wine Aroma Seminar</b><br />
This class really tests your olfactory abilities. You are presented with 10 glasses filled with water and an oil carrying a concentrated aroma such as grass, melon, toast, cherry, etc. You swirl and sniff and try to figure out what exactly you are smelling. As a wine-tasting veteran this was much harder than I thought it would be and I was stumped by a few of these concentrated aromas. Wente also makes a kit in which you can buy the aromas and have your own class. This was a good learning-experience for me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_NYG8S9o-8lWU-leERK6k1vfct_UnG7_BhQHEM9gXQqcRfRcfIHhA08-y3f9vDDqHGhjEwBDi4PP6urknzFjzEuEk6cHpItY3Pt6wP3pgQWjwOGKpHVB0kwxj9MgS_2FM2Sqj4asv8g/s1600/photo+(2).JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_NYG8S9o-8lWU-leERK6k1vfct_UnG7_BhQHEM9gXQqcRfRcfIHhA08-y3f9vDDqHGhjEwBDi4PP6urknzFjzEuEk6cHpItY3Pt6wP3pgQWjwOGKpHVB0kwxj9MgS_2FM2Sqj4asv8g/s320/photo+(2).JPG" /></a><br />
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<b>Wine-blending Experience</b><br />
Here you can be a winemaker for an hour and make your own blend of Bourdeaux varieties from the Wente Estate. There were barrels of Cabernet Sauvignon from 4 different vineyards, one Malbec, one Merlot, one Cab Franc and one Petit Verdot. The wine-ambassador guides you through the process as you taste each wine and experiment by blending wines from your favorite lots and finding the right aromas and flavors for your palate. You then bottle it, cork it, seal it with foil and label it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu_jLjOsWpi2hCAvh5srHxbxjbr2REWbQ1ubNn40BXfPrFMISMr-iRGzpTYGzu5pSz08RS2_Si6H5TkmKyHem2O7nOGLstbVdXJNn_FYEjj3PmaYtuiavxC2-b2XsQKSQrfv7A0_QUu4/s1600/image+(1).jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu_jLjOsWpi2hCAvh5srHxbxjbr2REWbQ1ubNn40BXfPrFMISMr-iRGzpTYGzu5pSz08RS2_Si6H5TkmKyHem2O7nOGLstbVdXJNn_FYEjj3PmaYtuiavxC2-b2XsQKSQrfv7A0_QUu4/s320/image+(1).jpg" /></a><br />
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The Xandria 2012 Cuvee. Well, it is mostly Cabernet Sauvignon from the Silva Vineyard and the Smith Vineyard blended with Malbec, Merlot and Petit Verdot. I would love to age my wine but don't think I can wait that long to drink it!<br />
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Overall I found this to be a highly educational yet hedonistic experience. The wines were delicious and the wine-educators were knowledgeable and fun. Thank you to Wente Vineyards for creating a unique wine country experience perfect for the wine veteran and for the wine newbie.<br />
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif , "arial" , "helvetica neue" , "helvetica"; font-size: 12px;">Located at the Estate Winery at Wente Vineyards, The Winemakers Studio is a fine wine studio that features unique educational experiences. Open Wednesday through Sunday 11-5PM. For more availability and same-day reservations call (925) 456-2385.</span><i>Wente Vineyards, 5565 Tesla Road, Livermore. Experiences range from wine tasting to blending seminars, sensory evaluation and food and wine pairings. $10-$125. For more information, visit www.wentewinemakers.com.</i>Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-90730706214316824012018-03-07T07:17:00.000-08:002018-05-09T07:17:48.366-07:00Dreaming of a sunny porch - Reflections on Booker 2010 Pink<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MEP-OB25zn2XdN8feOr3c2xDF7UJJSXkn_o-dBOyNTheQ_bmozBd5TOCXGvBDRHdLZonGbb0R_Hyiit4ulgPCWHhOxQdpvzZ95FlBMg8wwDF1NZYNyCc508sVrrrEXu_eGBPweV6GbU/s1600/booker.PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="179" data-original-width="136" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MEP-OB25zn2XdN8feOr3c2xDF7UJJSXkn_o-dBOyNTheQ_bmozBd5TOCXGvBDRHdLZonGbb0R_Hyiit4ulgPCWHhOxQdpvzZ95FlBMg8wwDF1NZYNyCc508sVrrrEXu_eGBPweV6GbU/s400/booker.PNG" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Booker Rose</td></tr>
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Sunny one day. Rainy and cold the next. I find myself dreaming of summer and something yummy to drink while idling away a warm afternoon. But who has time to wait?<br />
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<b>2010 Booker Vineyards Pink, Paso Robles, California, USA ($28) </b>Lovely pink color. Dry and super food friendly. This is a little ray of sunshine to cloak the winter gray. 50% Grenache and 50% Syrah meld into a synergy that is 120% delicious. Xandria brought this back from her foray into Paso Robles and it makes me want to journey out there as well. Owner Eric Jensen makes this wine to enjoy simply. It sounds like the have a lot more out there to enjoy. This is on the list of things they pour daily. So while it is raining here, they will be pouring there; on March 9th at the tasting room, they will pour the 2010 releases. More information you need to visit is listed <a href="http://www.bookerwines.com/The-Tasting-Room">here</a><br />
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Paso Robles is on my list to visit. Hope to see you there!Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-23360380187561436402018-02-07T07:07:00.000-08:002018-05-09T07:07:46.147-07:00Look no farther than Lodi for a fun February getawayLooking for the perfect place to unwind your post holiday Blues? Look no farther than Lodi How do you get there? Read on. To me, Lodi was a land of heat and Zin I had always meant to visit, but had never quite gotten around to going. Shame on me! Turns out, Lodi is a magical place of delicious farm fresh food, delightfully diverse wine, and dedicated people who bring the best of place forward for the rest of us to enjoy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZAFS4fbN_efL9f3BFdSbD-WVmX3KEkmmrciMflsIDhcxWEUfXZWy2t5UEaIO-mG5EHTmBoX6IlykN4bsVY_-EVV_LNO16FlSANDYLxjZkCAhhWSdORgI6xEm-J6atdF_LGFlu2Nh0Hs/s1600/old+vine+zin.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZAFS4fbN_efL9f3BFdSbD-WVmX3KEkmmrciMflsIDhcxWEUfXZWy2t5UEaIO-mG5EHTmBoX6IlykN4bsVY_-EVV_LNO16FlSANDYLxjZkCAhhWSdORgI6xEm-J6atdF_LGFlu2Nh0Hs/s320/old+vine+zin.JPG" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Old Codger</td></tr>
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One of the reasons I put off visiting was the "Shangri La" nature of how to get there. My friends in Sacramento said it was "20 minutes. 45 minutes. 2 hours" away. My friends from San Francisco said it was "1 hour, 2 hours. 5 hours" away. Turns out, it is an easy hour and 45 minutes from the East bay and a fun drive. I left the gritty flat lands of Oakland, zipped through Contra Costa suburbs and quickly found myself on an implausibly bucolic highway, with covered bridges and dappled shade between stretches of authentic farmland. With more levees and water than mile markers, the road wended me toward the Lodi Wine Commission's<a href="http://www.lodiwine.com/" rel="nofollow" target="_blank"> Lodi Wine and Visitor Center</a>. There we met our Wine Sherpa, Randy Caparoso, who graciously shepherded us through a great experience in Lodi.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsNAeOCUD2oBX_aWv1l2kR_U06DKmWmqT0ONDSfn61feqdyPXn8N92mqssmykUFqe8Q6l69dOZSctgS13bqlEwK56Mq9BUd_zJsKY3Lfb2XlwFnkz21ATFQz3s_sPgSmJfY3379iJZ9U/s1600/old+zin+field.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsNAeOCUD2oBX_aWv1l2kR_U06DKmWmqT0ONDSfn61feqdyPXn8N92mqssmykUFqe8Q6l69dOZSctgS13bqlEwK56Mq9BUd_zJsKY3Lfb2XlwFnkz21ATFQz3s_sPgSmJfY3379iJZ9U/s320/old+zin+field.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Parking Lot or Vineyard? Good taste says vineyard</td></tr>
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Randy's knowledge is as deep as his patience, and his love of Lodi is infectious. One of the first places he took us was to see old zinfandel vines tucked into light industry. Many thanks to all of us who drank copious amounts of white zin in the 80's, 90's, and Oakland Art and Soul Festivals, because we created market conditions that saved many old vines. It didn't hurt that the sandy soil of the area is inhospitable to phylloxera and so, many grand, old codgers are still bearing fruit and bringing wine to our tables.<br />
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<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Parking lot to fork #fresh</td></tr>
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Speaking of tables, with the produce of the Central Valley fresh at hand, the food is amazing. Traipsing around vineyards builds up your appetite. <a href="http://www.pietroslodi.com/" rel="nofollow" target="_blank">Pietro's Trattoria</a> is a must stop destination for the nexus of local wine and farm-to-fork cuisine. In fact, they take it one step further and if you are lucky, you will get parking lot-to-fork tomatoes from the rich Lodi soil straight to your salad. Their kitchen garden makes freshness easy. Pietro's pasta is tender and made from scratch, as are their sauces, which are hauntingly authentic. The eponymous Pietro and his wife, Amelia Murdaca opened this family-style restaurant in 1957. Today his son Jim and his wife Annette continue the tradition. Their son, Peter is already active in the restaurant and will make sure their authentic family recipes continue. A comfortable patio at Pietro's is a natural spot to hear stories and try wine as you dine <i>al fresco</i>.<br />
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Here are some favorites from our lunch:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn373XlsElY3hfS_umw4_CVLYr8afMvHpFbyLlwFRcf8QBcMJBtffdKUeL0D7m32MEVWnh8nkNzq3_YIDn-dC2NXlqpxxpkK4r7qip9ZxMhIlKwSBocr7_nct64unRf4DUzZYxXRrVeU/s1600/sidebar.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn373XlsElY3hfS_umw4_CVLYr8afMvHpFbyLlwFRcf8QBcMJBtffdKUeL0D7m32MEVWnh8nkNzq3_YIDn-dC2NXlqpxxpkK4r7qip9ZxMhIlKwSBocr7_nct64unRf4DUzZYxXRrVeU/s200/sidebar.JPG" width="149" /></a><b><a href="http://www.sidebarcellars.com/" rel="nofollow" target="_blank">Sidebar Kerner '14</a></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQBPsL4_DgjHt7egjJ-1me2O4Wry9KsF-CSBfaTuDbxEopNR8GaH8xyZlBiLIUZGcy6u94ASKQaoV62h5U3Jqc3MUXs1ckNTOsJ7ASja8_gkiNUBvfgkVP18dseZtvJLVCDucIDmMNwE/s1600/unchartered.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQBPsL4_DgjHt7egjJ-1me2O4Wry9KsF-CSBfaTuDbxEopNR8GaH8xyZlBiLIUZGcy6u94ASKQaoV62h5U3Jqc3MUXs1ckNTOsJ7ASja8_gkiNUBvfgkVP18dseZtvJLVCDucIDmMNwE/s200/unchartered.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">100% Bacchus</td></tr>
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Made by David Ramey with national distribution around 100 cases.<br />
This German variety is a pale clear gold. Floral aromas and touch of smoke in nose. Amazing fresh mouth feel bracing acidity Lime pith in mid palate and finish<br />
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Holman Cellars is a producer in Napa. These Bacchus (bah-KOOS) grapes came from an enchanted glen in Lodi: Mokelumne. We tried Holman's <b><a href="http://www.holmancellars.com/2015Bacchus" rel="nofollow" target="_blank">2015 Uncharted Bacchus</a></b>. This 100% Bacchus grape based wine was a medium gold and star bright. Lovely acidity that jumped out of the glass and a nice color from oxidation<br />
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<b><a href="http://borravineyards.com/markus/" rel="nofollow" target="_blank">2014 Nimmo</a></b> Made by Markus Niggli. This Kerner Gewurtztraminer Riesling Bacchus blend spends time in oak. It gets blended before it is co fermented. An interesting process that develops into a fascinating wine with sage on the nose and a touch of Chinese 5 spice on the palate along with an overall freshness and minerality. Nimmo is an acronym Markus used to find his way home while on an internship in Scandinavia.<br />
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<b><a href="http://borravineyards.com/wines/Borra2012HeritageNotes.pdf" rel="nofollow" target="_blank">2013 Borra Vineyards Heritage</a></b> is a field blend of 70% Barbera, 10% Carignane, 10% Petite Sirah and 10% Alicante Bouschet. This is a true expression of terroir. Field picked and co-fermented, these grapes produce a wine with warm welcoming primary aromas with deep black spiced fruit underneath. Driven by the barbera acidity, it is earthy and delicious. Yields are low at less than a 1/2 ton an acre, but the results are luscious. #worthit<br />
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The name "Heritage" Steve Borra told us, was inspired by his memories of his dad. He described a scene of his dad who always had a dry salami hanging by a barrel in the basement. He would funnel wine from the barrel to bottle and drink deeply of his field blend. The love makes it taste better, I think.<br />
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Along the way we would encounter many great stories and a levee full of delicious wine. For Bloggers attending the 2016 Conference in Lodi, you are in for a treat.<br />
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Many thanks to the Lodi Wine Commission, Charles Communications and all the producers who hosted me on this wonderful wine adventureAnonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-22465382513229931322018-01-10T07:03:00.000-08:002018-10-01T15:19:33.554-07:00Clif Family Wine and Snacks for the Dietary Win!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Healthy, tasty, Good for You: Clif</td></tr>
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January is the perfect month to expiate your dietary sins. Here's a fun way to do it Now, you've probably had Clif Bars on your hiking, biking or outdoor adventures. You're good like that. I recently discovered a Clif Family offering that lets even <strike>slothful </strike> <strike>couchpotato</strike> indoor cats like me enjoy the genius of Gary and Kit and the amazing Clif Family team.<br />
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LusciousLushes Thea and I sampled the Bruschetta Trio and their wine pairings and came away thoroughly addicted.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefoo0y1AlCRLSIwSg4Ogihm2FFhMeYLRCT-uWnd1nfC0ClrSXc762mCkV-Q3SjvtbKs-pWIZtveCrT45FigJBzQ-nWE2he0NkQq2Az_4AfhVwShLHLNP9KHMrlf-PXFy00QUIOl8uqDw/s1600/clif+chef.jpg" imageanchor="1" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhefoo0y1AlCRLSIwSg4Ogihm2FFhMeYLRCT-uWnd1nfC0ClrSXc762mCkV-Q3SjvtbKs-pWIZtveCrT45FigJBzQ-nWE2he0NkQq2Az_4AfhVwShLHLNP9KHMrlf-PXFy00QUIOl8uqDw/s200/clif+chef.jpg" width="147" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Exec Chef John McConnell</td></tr>
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Addiction is how the idea started when on a cycling trip, Gary and Kit (Gary Erickson and Kit Crawford, founders of the <a href="http://www.clifbar.com/" rel="nofollow" target="_blank">Clif Bar Company</a>) ate bruschetta at Rifugio Samsara in Bassano del Grappa, Italy. When they returned home, a craving for those flavors sparked the idea to bring that deliciousness back to California. Enlisting the aid of Executive Chef John McConnell and a food truck tricked out in that epicenter of cuisine on wheels, PDX, they are now rocking it all over the Napa Valley. Since you can also try their delicious wines at their location in St. Helena, <a href="http://www.cliffamilywinery.com/velo_vino.cfm" rel="nofollow" target="_blank">Velo Vino</a>, I suggest that as your best bet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7qtyoWu9Du8aVI3ktbSzZJw24C1mjGwms7gUcKd5_ylP7iCgF1rs6-bRZ3vZ8Ymfw24bFHfNPSLnj8YRSPQfZZT9HbsBut1bBuXLWCE343Xtny2cw-42meeL-_ZQjoLs6dUVf6uSNzw/s1600/clif+porchetta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7qtyoWu9Du8aVI3ktbSzZJw24C1mjGwms7gUcKd5_ylP7iCgF1rs6-bRZ3vZ8Ymfw24bFHfNPSLnj8YRSPQfZZT9HbsBut1bBuXLWCE343Xtny2cw-42meeL-_ZQjoLs6dUVf6uSNzw/s320/clif+porchetta.jpg" width="168" /></a>For the winning hand, choose three pairs or the Bruschetta trio and the matching paired wine selections:<br />
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First<b>, Clif Family Chardonnay, Oak Knoll, Napa 2012 </b>was paired with a Porchetta Bruschetta. Porchetta, for the uninitiated, is a juicy (read: glistening with fat) stuffed and roasted pork dish. Here, the roast meat is pulled and then enhanced with chopped herbs, fresh from their garden, and a shimmering aioli. The Chardonnay has just the right amount (50% French) of oak for smoothness and a backbone of acid. Combine a perfectly balanced Chardonnay with porchetta and you have a delightful introduction. Citrusy notes in the wine made a perfect match for the herby richness of the pork dish, which was my favorite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcvAQLGnA7FYnaJguubJ1i_BbuMO7NidfJXSsJli0XkX5chCsZWQcfiUNOY5Beighp_1BKXiamu9YmCKFwH3Q8RHcR4C0o2hMuBEzsavFKTOKbj8Dez6NMeImaFRNaMMCpgISyxb5Ph4/s1600/clif+cab.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcvAQLGnA7FYnaJguubJ1i_BbuMO7NidfJXSsJli0XkX5chCsZWQcfiUNOY5Beighp_1BKXiamu9YmCKFwH3Q8RHcR4C0o2hMuBEzsavFKTOKbj8Dez6NMeImaFRNaMMCpgISyxb5Ph4/s320/clif+cab.jpg" width="196" /></a>Next, <b> Clif Family Kit's Killer Cab, 2011, Napa </b>was paired with a Pomodoro Brucshetta. Kit's Killer Cab is made from two parcels of Howell Mountain fruit grown on their estate. The first, Cold Springs Vineyard, produces fruit that is masculine but gentlemanly. Also used is Croquet Vineyard, which is described as feminine and elegant. Combined, it shows juicy, but structured, red and black fruit and was easy to drink. This elegant wine is also completely at home at a casual lunch. The Pomodoro Bruschetta had melted tomatoes mixed with tangy goat cheese and garlicky elements. The sweetness of the tomatoes went perfectly with the structure of the wine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XRsQCbQoVPjKD5RVtroAaxTinn9ATSZ-LmxAe2VJ9bScuKA7FrNHQRw_gyz_4jmTJOGESUlw9ZDagPUQZ5ZGJtbs9K9Et6whUEgzEFgo0FLH-6kc1T7t4V67W4D8vSehyw10MDtCyxw/s1600/clif+funghi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XRsQCbQoVPjKD5RVtroAaxTinn9ATSZ-LmxAe2VJ9bScuKA7FrNHQRw_gyz_4jmTJOGESUlw9ZDagPUQZ5ZGJtbs9K9Et6whUEgzEFgo0FLH-6kc1T7t4V67W4D8vSehyw10MDtCyxw/s200/clif+funghi.jpg" width="200" /></a>Batting cleanup was the <b>Clif Family Gary's Improv Zin, 2011, Napa </b>Also made with estate fruit in this case zinfandel, the wine was bold with spices, dark fruit and a lovely finish. Paired with Funghi Bruschetta it was the best pair. The bold spice of the wine meshed perfectly with the savory mushroom and fontina cheese of the dish.<br />
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Yum! Such a fun experience More info on how you can make plans to visit <a href="http://www.cellarpass.com/clif-family-winery-and-farm-profile" rel="nofollow" target="_blank">here</a></div>
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When Executive Chef John McConnell came by, I quizzed him and learned a lot about the philosophy and ingredients. First since cycling was the inspiration and many cyclists come by, he strives to make things delicious, but also nutritious. Two accompaniments to our bruschetti, were salads. One, <i>Fagioli e Grano</i> ws an Italian inspired side dish made with farro, Fregola Sarda, broccoli rabe, ricotta and heritage beans. Fregola Sarda is a pasta shaped like a grain that was as toothsome as it was delicious. Both Lina Sisco Bird's Eye and Eye of the Goat beans were incorporated into the dish. All together it formed a harmonious taste and delivered enriching satisfaction. The Tre Colori salad, whose three colors come from arugula, romaine hearts and radicchio was similarly satisfying. What lifted the salad's flavor was a combination of lemon scented bread crumbs and pecorino. Chef John gave us a tip for home cooks.<br />
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The leftover ends of your baguettes can be roughly cut, then left to dry for a few days. After that, grate in a food processor . Quickly saute those crumbs in a pan with garlic and a little olive oil. Perfect to jazz up your salads. <a href="http://www.cliffamilywinery.com/blog/" target="_blank">More great tips here:</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxZcMil79RRYhxvaCRMOZx7netVjScN4apY4pju3ETM8_La64Mmoc1_NIyEIOmeNJba1XPOJYeFiJjk7XhJLZhlAyJnoX-NwTQITK8gdhdZFahWkZhNyHr3FmozTgpHb4VZgbRPCSfRg/s1600/clif+truck.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxZcMil79RRYhxvaCRMOZx7netVjScN4apY4pju3ETM8_La64Mmoc1_NIyEIOmeNJba1XPOJYeFiJjk7XhJLZhlAyJnoX-NwTQITK8gdhdZFahWkZhNyHr3FmozTgpHb4VZgbRPCSfRg/s320/clif+truck.jpg" width="320" /></a><br />
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Many thanks to the Clif Family team who hosted us for lunch. Everyone there <span style="background-color: white;">took such good care of us, answered all our questions and delighted us with dessert: Tiramisu, Chocolate Budino and a perfect espresso. Expect a wonderful experience when you visit as the staff all rock collectively and individually! Y</span><span style="background-color: white;">ou cannot ask for a better place to while away some hours of glorious Napa sunshine with comfortable, nourishing al fresco wining and dining. </span><br />
<span style="background-color: white;"><br /></span><span style="background-color: white;"><br /></span><span style="background-color: white;">Make plans to visit:</span><br />
<span style="background-color: white;">Where: 709 Main Street, St. Helena, CA</span><br />
<span style="background-color: white;">Drop ins welcome, but for elevated pairing, <a href="https://www.cellarpass.com/clif-family-winery-and-farm-profile?w=1" target="_blank">make a reservation here:</a></span><br />
<span style="background-color: white;"><br /></span><span style="background-color: white;">I was hosted by the Clif Family for this lunch</span></div>
Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com1tag:blogger.com,1999:blog-7271806387568490058.post-5348361921366619982017-12-06T06:55:00.000-08:002018-05-09T06:55:38.322-07:00Looking for a perfect gift: Wines of Hererdad = Armchair travel'<br />
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<tr><td class="tr-caption" style="text-align: center;">Wines of Heredad</td></tr>
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Tis the season! If you are making a list and checking it twice, then scratching your head and trying to come up with something dazzling, let Santa Liza help out.<br />
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Last year at our fund raising gala, one of the most hotly bid items, was what we called an "Armchair trip to Spain". We put together three bottles from three regions and packaged it as a way to get together with a few friends and learn about Spanish wine together.<br />
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Turns out, the Ferrer Family was a few steps ahead of us. We leveraged a great palate, but they leveraged more than a century of wine making history to create a collection of lovely <span style="font-family: "adobe garamond pro" , serif; font-size: 12pt;">limited-release, ultra-premium wines that each showcase a Spanish region. I was lucky enough to try them early in the Fall and made a note: What a perfect gift this would make! Whether you are shopping for one oenophile who wants to peruse at her leisure or a book club full of gal pals that want to grab some tapas and run through the gamut, the wines of the Heredad Collection will surprise and delight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y8gu3EF2YulAutE8H-5bu2jpwgVtXgMbr0cDaBAvu1zqMhmPRPtZr3TrLQco-zQF13WGsifknrM6Hzh7HdDUvQIxjFFf7viECnfm5BKczqk6UqPKqZHSr5RNc288y2blZQ_bY-ZhI4s/s1600/locator.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y8gu3EF2YulAutE8H-5bu2jpwgVtXgMbr0cDaBAvu1zqMhmPRPtZr3TrLQco-zQF13WGsifknrM6Hzh7HdDUvQIxjFFf7viECnfm5BKczqk6UqPKqZHSr5RNc288y2blZQ_bY-ZhI4s/s1600/locator.PNG" width="320" /></a><span style="font-family: "adobe garamond pro" , serif; font-size: 12pt;"><br /></span><br />
<span style="font-family: "adobe garamond pro" , serif; font-size: 12pt;">Best of all, this handy </span><a href="http://www.heredadcollection.com/wine-locator.html" style="font-family: "Adobe Garamond Pro", serif; font-size: 12pt;" target="_blank">Locator</a> will light your way better than Rudolf to where you can quickly and easily find what you need for your gift basket.<br />
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The stated goal of <span style="font-family: "adobe garamond pro" , serif; line-height: 24px; text-align: justify;">the Heredad Collection is to present "wines of character with a distinct sense of place" They carefully curate all the details of this program from an enological perspective to bring the taste of Spain's top regions to the international wine drinking community. </span><br />
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<span style="font-family: "adobe garamond pro" , "serif"; font-size: 14pt;">The Heredad Collection<o:p></o:p></span></div>
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<span style="font-family: "adobe garamond pro" , "serif";"> </span><span lang="ES" style="font-family: "adobe garamond pro" , "serif"; mso-ansi-language: ES;">Valdubón Cosecha and Reserva D.O. Ribera del Duero<o:p></o:p></span></div>
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<span lang="ES" style="font-family: "adobe garamond pro" , "serif"; mso-ansi-language: ES;"> VAZA Cosecha and Crianza D.O.C. Rioja<o:p></o:p></span></div>
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<span lang="ES" style="font-family: "adobe garamond pro" , "serif"; mso-ansi-language: ES;"> Vionta Albariño D.O. Rías Baixas<o:p></o:p></span></div>
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<span lang="ES" style="font-family: "adobe garamond pro" , "serif"; mso-ansi-language: ES;"> Morlanda Criança D.O.C. Priorat<o:p></o:p></span></div>
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<span lang="ES" style="font-family: "adobe garamond pro" , "serif"; mso-ansi-language: ES;"> Mas de Subirà D.O.C. Priorat<o:p></o:p></span></div>
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<span lang="ES" style="font-family: "adobe garamond pro" , "serif"; mso-ansi-language: ES;"> </span><span style="font-family: "adobe garamond pro" , "serif";">Garbó Red and Rosé D.O. Montsant<o:p></o:p></span></div>
<span style="font-family: "adobe garamond pro" , serif; line-height: 24px;"> </span><span lang="ES" style="font-family: "adobe garamond pro" , serif; line-height: 24px;">Paramus Verdejo D.O. Rueda</span><span style="font-family: "adobe garamond pro" , serif; line-height: 24px; text-align: justify;">.</span><br />
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<span style="background: white; color: #222222; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 20px;">All of the wines were delicious with a distinct taste of place, unique characters and star quality. And speaking of stars, we were led through the tasting by Freixenet's International Wine Development Direct, WIll Willis, who himself bears a striking resemblance to Hugh Grant, though his real claim to fame is an impressive knowledge and enthusiasm for all things wine!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h-TikzSMtD6D8qFvGZhf1RwGNZTaevmHC1pweDX1f16jrGN-Gu3P8wls0nP51H-7LaZNGpPC1TO3j5Y9MhAuH6vbGXhoa28jKlshydNGSaBGXY-oXTG-j3kEEW51pmL_cCf7XT-EevE/s1600/herredad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2h-TikzSMtD6D8qFvGZhf1RwGNZTaevmHC1pweDX1f16jrGN-Gu3P8wls0nP51H-7LaZNGpPC1TO3j5Y9MhAuH6vbGXhoa28jKlshydNGSaBGXY-oXTG-j3kEEW51pmL_cCf7XT-EevE/s1600/herredad.jpg" width="320" /></a></div>
<span style="background: white; color: #222222; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 20px;"><b>Vionta, Albarino,<i> Rias Baixas</i></b> Think food..Think Spain.This fine wine is made to match salads and fishes. </span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 20px;"><span style="background: white;">Our hosts suggested using the Vionta Albariño as mignonette for oysters. 100% Albarino, it had a clear yellow color with a touch of green. The flavors were tropical that broke to a pleasant peachiness. Acidity made it crisp and delicious and a wonderful pair for our salad</span></span></div>
<span style="background: white;"><b>Paramus, Verdejo White Wine ,</b><i style="font-weight: bold;"> Rueda </i>85% Verdejo and 15% Viura, The road to Rueda is the route that brings fish through heart of region, so it's natural the region's wines are tasty with fish. Bright straw yellow, its nose was complex and interesting, shifting in the glass with aromas of white flowers, herbs and pear. It</span><span style="background: white;"> is an</span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 20px;"><span style="background: white;"> everyday food friendly wine great with salads </span><br /><br /><span style="background: white;"><b>Garbo, Rose, </b><b style="font-style: italic;">Montsant </b>This beautiful rose has a<b style="font-style: italic;"> </b>gorgeous watermelon pink color coming from 6 hours of skin contact of the 70% Garnacha/30%Shiraz blend. Floral aromas,red fruit and the refreshing splash of river rocks make great wine. At 14.2 % alcohol, but very balanced. Garbo means "jig of delight" </span><br /><br /><b>Vaza Cosecha, </b><i style="font-weight: bold;">Rioja</i> Vaza taken from the word "Bazas" which means "new beginnings". This wine hails from the medieval village of Laguardia in Rioja Alavesa and it is made in a modern yet traditional way. 100% Tempranillo it had a dark color and welcoming aromas of red fruit. Modern techniques make it rich as well as accessible quickly</span><br />
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<span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 20px;"><br /><b>Mas de Subira, </b><i><b>Priorat</b></i><b> </b>50% Garnacha Tinta with 50% Carinena All hand harvested, these low yield ---1.25 tons per acre--produce high payload flavor. <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Cherry and smoke seasoned by 12</span><span style="background: white;"> months in French oak. Looking at the label, you will see 15.7 alcohol, but the wine is so well balanced, it does not taste or smell hot.</span><br /><br /><span style="background: white;"><b>Morlanda, <i>Priorat</i></b> </span></span><span style="color: #222222; font-family: "arial" , sans-serif; font-size: 13px; line-height: 20px;">50% Garnacha Tinta with 50% Carinena Coming from s</span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;">oils that are are steep and terraced, this was my favorite with its dark pretty color. The aromas were intense and complex, cherry with notes of dark fruit and luscious flavor. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhXdOUswR74LLUgsw_2s3ZgO7yTNHh363nesKp8a3EDw3PaW2EczclvxFIBPcUJB_UgrKgTbIZRddkaeMZN59AhFnRzug8uP9lgSgv6AZhIJx5OIYdVncCOYU0ITkYQKx7ukzChig7_Y/s1600/Maps+-+Heredad+Collection+-+Spain,+Appellations.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhXdOUswR74LLUgsw_2s3ZgO7yTNHh363nesKp8a3EDw3PaW2EczclvxFIBPcUJB_UgrKgTbIZRddkaeMZN59AhFnRzug8uP9lgSgv6AZhIJx5OIYdVncCOYU0ITkYQKx7ukzChig7_Y/s1600/Maps+-+Heredad+Collection+-+Spain,+Appellations.jpg" width="320" /></a><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;"><br /></span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;"><b>Valdubon, Crianza, </b></span><b style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: 20px;"><i>Ribera Del Duero</i></b><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;"> 100% Tempranillo with aromas of red fruit, anise, and exotic elements. Lovely tannins. Complex , elegant and that perfect guest at your dinner party that goes with everything. Made in a style that brings it to market quickly but allows ageing potential. I hope you have the patience, because I would find this wine difficult to resist</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;"><b>Valdubon, Reserva, </b></span><span style="color: #222222; font-family: "arial" , sans-serif; font-size: 13px; line-height: 20px;"><b style="font-style: italic;">Ribera Del Duero </b>100% Tempranillo Dark intriguing wine. Balanced and beautifully made from carefully grown fruit bringing together spice, dark fruit and a nice structure</span><br />
<span style="color: #222222; font-family: "arial" , sans-serif; font-size: 13px; line-height: 20px;"><br /></span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;">Spain has 69 </span><i><span style="font-family: "adobe garamond pro" , "serif"; font-size: 12pt;">denominaciones de origen</span></i><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;"><i> </i> but these represent the best areas. Trying these wines will give you a sense of what makes each region special and what makes Spain so special. Sharing with friends and food will be a great gift for anyone on your list. Wine always makes it better, doesn't it?</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;"><br /></span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 10pt; line-height: 20px;">Many thanks to the wonderful folks at Ferrer who imbue each experience with hospitality and <i>sabor</i>. Thanks so much for the invitation and opportunity to learn more about your wonderful wines!</span><br />
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-21382039800913497442017-11-30T17:05:00.002-08:002018-09-15T11:47:16.627-07:00Top Five Reasons to start your California Wine Journey in Sacramento #SMF<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1490" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_WQ5Dm0zXdCJlKOTlEPriNBvQtf8kGiNDeXkCsR3ZZw6KZWQS6DhyE2xFEdyjtEmUG7hW7Yfm9LQFY1GqITcy2rnHVY5MHbPV4770hPhIGfdQ3VCRO5Zsvw4G58yylFNquLmohJE0ss/s640/smf.JPG" width="596" /></div>
The International Food Blogger Conference was held this September in Sacramento for a second year. I was once more delighted by the amazing farm to fork food along with other intentional items like the Original Balsamic Vinegar. <b style="background-color: white; font-family: Arimo; font-size: 15.4px;"><i>Many thanks to the organizers, Foodista and Zephyr, as well as all the attendees and presenters. You made my IFBC17 experience memorable and productive. See you next year when I will again enjoy the reduced conference rate for writing about the conference! </i></b><br />
For my third obligatory post, I wanted to write about Sacramento as a destination. Many of the sponsors provided food for free.<br />
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First, when planning your wine vacation in Northern California, don't forget to check Airport code <a href="https://sacramento.aero/smf/flight-and-travel/visit-northern-california">SMF - that's Sacramento. </a>. Many people like the glamour and plethora of long haul direct flights to SFO and others like scrappy, affordable OAK. For many people SMF or Sacramento will get you to a number of up and coming wine regions as well as get you past a lot of icky traffic if you are going to Napa. Download their handy <a href="file:///C:/Users/LSwift/Downloads/14-SCAS-333_WineTourismCard_7.5x7.5-blue-nocrops.pdf">wine region card </a>here:<br />
Check out some very tasty wine regions that are an easy drive from an easy airport and you will see why SMF is a great base to explore. Especially if you are coming from across the country, make your trip easy and spend your first planning night in Sacramento.<br />
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It will give you the opportunity to try the best of California produce transformed into delicious meals and snacks. So much of the produce that comes from California makes its freshest appearance in dishes in Sacramento<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAePed2rWTPnwsrROo3QWgo793fpSyPktAHSqUX5xcgQHbIGx3wS_VponkUk1njVyAlBbHRzYemtk4xzRIecCU_awWIOjxcNFc9_vg7GgKR4NgHV3oLgYXpfakxeVAn3Jnyn6PoT0gMko/s1600/red+rabbit+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1174" data-original-width="1169" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAePed2rWTPnwsrROo3QWgo793fpSyPktAHSqUX5xcgQHbIGx3wS_VponkUk1njVyAlBbHRzYemtk4xzRIecCU_awWIOjxcNFc9_vg7GgKR4NgHV3oLgYXpfakxeVAn3Jnyn6PoT0gMko/s320/red+rabbit+2.JPG" width="318" /></a></div>
Two of my favorites were Vegan/vergetarian. My favorite Vegan Option came from <a href="https://theredrabbit.net/">Red</a><b><i> Rabbit. 2718 J Street, Sacramento. </i></b>We we sampled the most delicious Vegan Poke I ever had. With the mastery of spices and fresh produce the team at Red Rabbit conjured up a meaty yet meatless Poke. With such nuanced spices and deft preparation, I didn't miss the Ahi! From cocktails through desserts, Red Rabbit focuses on the fresh and the seasonal and how they can help you experience farm to fork.<br />
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Another was <a href="https://www.facebook.com/thaibasilrestaurant">Thai Basil 2341 J Street, Sacramento. </a> Connect with them on Facebook to learn more. They provided IFBC attendees with a bite of authentically Thai spices and fresh California produce. I was so enamoured of the bite I forgot to take notes, but the star was unmistakable; it's on my list for my next SMF Sojourn.<br />
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<a href="https://www.downtownandvine.com/">Downtown and Vin</a>e<b><i> 1200 K Street Suite 8 Sacramento</i></b> rocked my world with a taste sensation I would never have thought to put together: Edamame and roasted Grape Crostini. Each bite was savory and crispy and the roasted grape was a revelation. They do catering, have an event space and also have a tapas room.<br />
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Puur <a href="https://puurchocolat.com/">Chocolate</a> was a delicious treat for all of us. Chef Ramon Perez has taken his well earned pastry expertise to create a unique online chocolate boutique. His skill with confisserie and his facility with relationships culminates in creative and provocative chocolate combinations. Delicious!<br />
it was amazing to try his combinations. I hope I end up on Santa's nice list to get some of these under the tree!<br />
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<a href="http://www.elladiningroomandbar.com/"><br /></a>
<a href="http://www.elladiningroomandbar.com/">I can't leave you without a shout out to my favorite Sacramento hot spot Ella'</a>s, 1131 K Street Sacramento - valet parking on 12th street. This lovely spot where Randall Selland puts out amazing farm to fork cuisine, has a wine list is a delight (I don't even know what their corkage policy is as I never feel the need to BYOB), and the bar is a spirit filled revelation . We closed down our IFBC experience there with a series of small plates..including my favorite:Patatas Bravas.<br />
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And of course, a recap of last year's favorite things can be found here:<br />
<a href="http://www.brixchicks.com/2016/09/deliciousness-in-delta-favorite-things.html">http://www.brixchicks.com/2016/09/deliciousness-in-delta-favorite-things.html</a><br />
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Next year in New Orleans, people! I will miss Sacramento and the fresh delcious farm to fork cocktail to dessert feasts!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com2tag:blogger.com,1999:blog-7271806387568490058.post-62758555716107431262017-11-15T08:44:00.000-08:002018-05-09T06:45:45.148-07:00Materra WIne Review - Perfect Thanksgiving WIne and fun place to visit<div class="p1">
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<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Photo Credit: Materra/Cunat Family wines</td></tr>
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<span class="s1">This time of year, a lot of people ask me where to take their out</span> of town relatives in Napa. With so many delicious, luxe fun places, I wanted to highlight a "smart" choice, where you can "drink for the kids"** during this holiday season. I was hosted here during the summer.<br />
<span class="s1"><br /></span><span class="s1">Materra| Cunat Family Vineyards in the Oak Knoll District is a relatively new tasting room open by appointment where you can taste wines of quality. Here, artistry in oenology is served in art filled setting. </span><br />
<span class="s1"><br /></span><span class="s1">Brian Cunat and his wife Miki and their extended family invested in fifty acres in the Oak Knoll AVA in 2007. Today, they leverage relationships with mountain fruit growers as well as their own estate fruit to create lovely Napa wines. </span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">We get excited about Fancy sorter destemmers</td></tr>
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<span class="s1"></span><span class="s1">Calling their wine club the "Dean's" list is a nod to Dean Cunat, a Midwestern farmer who inspired a love of the land and farming in his son, Brian. When Miki and Brian saw the lovely parcel in Oak Knoll with its distinctive soil, then experienced the flavor profile of local finished wines, they knew they had found their spot. Partnering with Brian's brother, John to purchase the estate, today many members of the family participate. We met Neena, the oldest daughter who leads the winery's efforts. Neena walked us through the impressive production facility and did not laugh when we gushed over their pristine operation, which includes a very cool mechanical sorter destemmer. We also quizzed her about a cool experimental cone shaped stainless vat. Walking around it was easy to see the family's investment in action. But what was more fun was to taste through those successful efforts:</span></div>
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<span class="s1"><b>2011 Cabernet Sauvignon, Rutherford($65) </b>Wine from this tough year is frequently sparse but delicious, Materra is no exception. Difficult harvest produced a wonderful wine with a long elegant vinous driven finish. Flavors are a balance of vinous and fruit with a top note of black raspberry and gorgeous dusty notes, the hallmark of Rutherford dust. They marked the bottles with silver foil to mark the achievement.</span><br />
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<span class="s1"><b>2011 Cabernet Sauvignon, Howell Mountain (wine Club only) </b>Blending in a little Petit Verdot, Merlot and Malbec creates a Bordeaux inspired wine. They only produce fifty cases of this Wine-Club-Only wine. A luscious perfectly integrated blend with lively aromas of anise and blueberry and a beautifully vinous finish will tempt you to join. </span><br />
<span class="s1"><br /></span><span class="s1">They also make white wines, Both a lovely Viognier, which is a balanced wine with nice structure and hints of stone fruit as well as a rich, but elegant Chardonnay with "Golidlocks" oak #Just_Right. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7BsJktW5zjzudqywozmd7YgdunnPdfgrENsPIu-j8H0l7GWZCKZ9U_0DmPS1RsXqj42EaFcP79krdZR41yDLr4uNF6mNSSB1CxRc4uGmmP0NAr0EuR4cqpZkFjJqCW_crXNseLghmf8/s1600/materra+1.JPG" imageanchor="1" style="clear: left; display: inline; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7BsJktW5zjzudqywozmd7YgdunnPdfgrENsPIu-j8H0l7GWZCKZ9U_0DmPS1RsXqj42EaFcP79krdZR41yDLr4uNF6mNSSB1CxRc4uGmmP0NAr0EuR4cqpZkFjJqCW_crXNseLghmf8/s320/materra+1.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Tactile art in one shelf-drinkable art in the other</td></tr>
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<span class="s1">Their Merlot varietal is lush and balanced lots of dark fruits and touch of bittersweet chocolate in the aromas and flavors with dark, forest-y berry in the finish. Until December 31 2016, <a href="http://www.materrawines.com/product/Merlot-Vertical-Bundle?pageID=60F33F50-E725-A179-3693-CD72E9534FC2&sortBy=DisplayOrder&maxRows=6&" target="_blank">Materra has a cool holiday special of a three bottle Merlot vertical that includes one bottle each of 2009, 2010 and 2011 Right Bank Reserve which is a bargain at $100. Merry Christmas to whomever receives that!</a></span><br />
<span class="s1"><br /></span><span class="s1">It's a great place to visit. Care is taken to telegraph the family's artistic focus by their beautiful facility. Artful touches like the beautiful, tactile art enhance your visit.</span><br />
<span class="s1"><br /></span><span class="s1">**For Christmas they are doing something awesome. If you bring a new and unwrapped toy with a value of at least $25, Materra will waive your tasting fee as well as organize toy delivery to Toys 4 Tots. So you are as smart as a Dean's list member, drinking great wine to benefit the kids.</span><br />
<span class="s1">Even if you miss the holiday festivities, it's a great place to visit to experience artful wines in a friendly place.</span><br />
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<span class="s1"><br /></span><span class="s1">For more information about tastings and tours, click here:</span><br />
<span class="s1"><a href="http://www.materrawines.com/VISIT-US/Tours-and-Tastings" target="_blank">Visit Materra</a></span></div>
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<li style="display: block; line-height: 1.5; margin: 0px; padding: 0px 5px; text-align: left;">Materra | Cunat Family Vineyards</li>
<li style="display: block; line-height: 1.5; margin: 0px; padding: 0px 5px; text-align: left;">4326 Big Ranch Road Napa, CA</li>
<li style="display: block; line-height: 1.5; margin: 0px; padding: 0px 5px; text-align: left;">707.224.4900</li>
<li style="display: block; line-height: 1.5; margin: 0px; padding: 0px 5px; text-align: left;"><span style="color: black; font-family: "times new roman"; font-size: small;"><b>Many thanks to Neena for hosting me at this wonderful location!</b></span></li>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-57268491407166976142017-10-31T14:19:00.001-07:002017-10-31T14:58:06.866-07:00Last minute Halloween Wine Pairings - #rieslingrules<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjE7DgTnsQBj6qtA3ZM6hzduY6ZQt77HIGMBlaDduPsK4E9eVtrdwYMW8_JW6RuipU9EwYlg9ODUHn1hraTeFomxCLvQnHnFGc4vbxgBSYrs8Z68HwsjqigPcwVoJrgoAnLo84d7Ivw3o/s1600/halloween+2017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1205" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjE7DgTnsQBj6qtA3ZM6hzduY6ZQt77HIGMBlaDduPsK4E9eVtrdwYMW8_JW6RuipU9EwYlg9ODUHn1hraTeFomxCLvQnHnFGc4vbxgBSYrs8Z68HwsjqigPcwVoJrgoAnLo84d7Ivw3o/s640/halloween+2017.jpg" width="482" /></a></div>
Happy Halloween! Finally in the mood to do my wine pairing, a special bottle jumped out at me.<br />
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<b><a href="http://drloosen.com/">Dr. Loosen, Wehlener Sonnenuhr, Riesling Auslese 2006</a>, Mosel, Germany</b><br />
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Pale caramel and clear, aromas wafted up as soon as I lifted the cork. In the glass, aromas of peach brulee with a soft underpinning of petrol. a small twist of lemon, and a touch of cellared apple. Satiny and medium bodied, the wine has flavors of honey, apples, peach, lemon and love. While the sweetness is up there, the acid in the wine keeps the taste light and refreshing.<br />
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<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">From a food paring </span>perspective<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">, Rieslings are a gift. This wine in particular has a satiny, medium plus bodied texture. Its elevated sweetness </span>would<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;"> pair well with spicy cuisines. In this case, I paired it with tart-sweet, acidic Smarties. I might be late for my Halloween newsflash, but I am starting early with the wine and candy! Note the crafty last minute touch of Witch's Broom Smarties Bouquet, which I hand crafted with bakers twine and a straw.</span><br />
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<blockquote class="tr_bq">
<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;"> Mosel Valley where some of my favorite Rieslings originate, has gorgeous scenery, a lambent river flowing through vine laden cliffs,that seem impossibly steep. The slate based soil looks more like alien AstroTurf than something that would foster such delicious flavors. Blue slate and red slate produce different flavor profiles, with blue slate contributing stone fruit, citrus and more delicate flavors. Red slate is colored by volcanic deposits. Expect drama, lychee fruit, honey and magic. High sugar balanced against high acid creates an interplay as tight as a trip wire in a Tom Cruise summer blockbuster. Even if you don't like sweet wine, try it and be dazzled. I stashed away a bottle I sourced from </span><a href="https://www.dvw.com/exclusive" style="font-family: Arimo; font-size: 15.4px;">DeeVine Wine Imports</a><span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">. The color after 11 years has deepened to pale caramel, while the flavors have intensified to honey and stone fruit. Auslese wines are hand picked (not surprising in vineyards</span></blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8P8zRjKEOU_RS132lloXRnjmlkpMDn3u2jFUmrnYq-UdRK_F4sel9CagjAUJil7qqxzCXUDma_iZXCBFSq1viEN5LSw44CtzXUiT6OtqBHjX8_ky8bs8csaWtktQeVgdqbcpTrKp6EY/s1600/sm+mosel+vnyd.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="299" data-original-width="448" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8P8zRjKEOU_RS132lloXRnjmlkpMDn3u2jFUmrnYq-UdRK_F4sel9CagjAUJil7qqxzCXUDma_iZXCBFSq1viEN5LSw44CtzXUiT6OtqBHjX8_ky8bs8csaWtktQeVgdqbcpTrKp6EY/s640/sm+mosel+vnyd.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steep Mosel Hillside Vineyards</td></tr>
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this steep. The soil, climate and wine culture from the Roman appropriation through swaths of history both the peaceful and challenging, have carved out a space that has cradled these grapes and allowed wines of extraordinary character to blossom and grow. <a href="http://www.germanwineusa.com/">Wines of Germany maintains a great site to learn more</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCGTMqC7C2qM5vJ-gGfgI3dpiGM4MEE_7eAkvMAGOU3PMsMvFPjZRB10hQ_QmAgE_jmhHauSGymJouMkA08bfEtuY2lBtqnjomcsUv26djh8MMlZ9LyNYxBzU_E4ab6nzP-2vKDNOG9g/s1600/riesling+grapes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="389" data-original-width="478" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCGTMqC7C2qM5vJ-gGfgI3dpiGM4MEE_7eAkvMAGOU3PMsMvFPjZRB10hQ_QmAgE_jmhHauSGymJouMkA08bfEtuY2lBtqnjomcsUv26djh8MMlZ9LyNYxBzU_E4ab6nzP-2vKDNOG9g/s640/riesling+grapes.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for their closeup: Mosel Riesling Grapes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWCJ0fxZa9jWpDaSapuYizhVDYitky7Yba6rC6POvZgdw0_WvFIKTZACG-bW152tYKg-OGvQDeMwwjT1ltIFs6SAqg6DS4FxFeTXG6CWZDs1rZRMKqiUcGYCx6mkT0TYpiJLqDn1urew/s1600/sonnenuhr.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1001" data-original-width="1490" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWCJ0fxZa9jWpDaSapuYizhVDYitky7Yba6rC6POvZgdw0_WvFIKTZACG-bW152tYKg-OGvQDeMwwjT1ltIFs6SAqg6DS4FxFeTXG6CWZDs1rZRMKqiUcGYCx6mkT0TYpiJLqDn1urew/s640/sonnenuhr.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phot Credit: Dr,. Loosen: Wehlener Sonnenuhr Vineyard</td></tr>
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<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">Have a wonderful Halloween! And if you have the time to try Riesling from the Mosel, find a way to do it</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsp4B8tvRV7irDzzte-PL3TQjPAe5hTiHZ92cbSOAbTbevzIu-H5fu_CpK583aqEhjz2D3V2bX3utHYf7VvXhGSHDyLdLq8Ur3hUH7CitWLD7DeuEbKpZX0wDfsQeUlhJP9-qqyaVA5kE/s1600/candy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="463" data-original-width="477" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsp4B8tvRV7irDzzte-PL3TQjPAe5hTiHZ92cbSOAbTbevzIu-H5fu_CpK583aqEhjz2D3V2bX3utHYf7VvXhGSHDyLdLq8Ur3hUH7CitWLD7DeuEbKpZX0wDfsQeUlhJP9-qqyaVA5kE/s640/candy.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Possibilities! </td></tr>
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<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;"><br /></span>Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-1328362011155826472017-10-19T07:54:00.000-07:002017-10-19T15:41:48.851-07:00Day of the Dead Mexican Chocolate Cocktail, Mocktail or Craft Project<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTU9Cm9YuHujFojpsqaNpKgM-TWT1qPMeVLiAhFw7XdhNfOerJs_OB2Az-WhyqKo0ju-t_Z0I5Bqcq0KiRGVCUioHL3earBijNrajfFcKc_2DrX__57XnlpT1aaQ-scuI1r3g8z9zL14/s1600/IMG_3926+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTU9Cm9YuHujFojpsqaNpKgM-TWT1qPMeVLiAhFw7XdhNfOerJs_OB2Az-WhyqKo0ju-t_Z0I5Bqcq0KiRGVCUioHL3earBijNrajfFcKc_2DrX__57XnlpT1aaQ-scuI1r3g8z9zL14/s640/IMG_3926+%25282%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Day of the Dead Cocktail/mocktail recipe</b></td></tr>
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Day of the Dead will start on October 31, 2017 and end on November 2nd. It's a Mexican custom, but it really serves a need for me to remember those who have passed on. Bonus: it's one more way to push food on people.<br />
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I create an altar and decorate it with a marigold garland, <i>papel picado, </i>and photos of loves ones who have passed. Little dishes of favorite foods and beverages add to the display. Thinking and remembering keeps memories alive. And it's great to have an excuse to create themed treats and invite people of all cultures to share.<br />
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This year, I added a craft project where I made marshmallow pops decorated like sugar skulls . A <a href="https://www.target.com/p/kraft-jet-puffed-jumbo-mallows-extra-large-marshmallows-28oz/-/A-13302370">Kraft Jet-Puffed Jumbo marshmallow</a>, some <a href="http://www.michaels.com/wilton-candy-melts/10051582.html?mkwid=sJDcCZlsH|pcrid|102013289952|pkw||pmt||pdv|c|prd|10051582&cm_mmc=zadv_PLASearch-_-google-_-All-Products-_-All-Products&utm_source=google&utm_term=&utm_campaign=All-Products&utm_medium=cpc&utm_content=sJDcCZlsH|pcrid|102013289952|pkw||pmt||pdv|c|prd|10051582&gclid=EAIaIQobChMIou_wpZL51gIVhDRpCh01vw4BEAQYAyABEgJ58_D_BwE">Wilton Candy Melts in white</a>, Wilton Candy markers, pop rocks and lollipop sticks made cute marshmallow pops.<br />
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Why? To dip in Mexican Hot Chocolate of course. It's actually pretty easy (especially if you give yourself permission to be more creative than perfect with your crafting). With the recipe below you can customize silky, spicy hot chocolate that will fill your mouth with a dark as midnight, sweet as sin taste sensation perfect for a Halloween or Day of the Dead celebration<br />
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Here's the recipe:<br />
<b>Mexican Hot Chocolate: makes 2 servings</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQatKUPabIhXIQPMyWmunMJGpnnYXPokP_DqCbvZo2FLW-TV02x-87IYkQkhrczQKa9ulfjEVENBQWdRF3WGhyboG4xbD8CXCOj4by-IcNN0PZcfakMFY_KZCMrBonYeuSuwyuCC_sMd0/s1600/correct+dod+choc+inged.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQatKUPabIhXIQPMyWmunMJGpnnYXPokP_DqCbvZo2FLW-TV02x-87IYkQkhrczQKa9ulfjEVENBQWdRF3WGhyboG4xbD8CXCOj4by-IcNN0PZcfakMFY_KZCMrBonYeuSuwyuCC_sMd0/s640/correct+dod+choc+inged.jpg" width="640" /></a>Place 2 cups whole milk in a medium saucepan on low heat. Whisk in 2 Tablespoons white sugar (you could use honey, agave or brown sugar depending on your taste). I under sweeten a little because the white chocolate, candy coated oversized marshmallows add a lot of sweetness. 5 tablespoons dark unsweetened Cocoa. My favorite is <a href="https://www.thehersheycompany.com/en_us/products/product/hersheys-special-dark-chocolate-cocoa-8-ounce-cans.html">Hershey's Special Dark </a>because of the depth of flavor and color it gives. Keep whisking in 1/4 tsp Chili Powder, 1/2 tsp ground cinnamon and 1/4 tsp grated Nutmeg and a 1/4 tsp of vanilla extract. Finish with a generous pinch of salt. These are just guidelines. If you like it hotter, add more chili powder or cloves or allspice or whatever you think tastes best. Keeps whisking till the milk comes to just a simmer---you don't want to scald it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU8fTAzA32O6Xc5wz6Wi6sz_GjDOEt1HesWBwR7fgikM_dDbXqAoXCAQmoAL38UE3CqxOgIAOS3axjdKGtVbQ4op5zO0oRRMini6tIQNfRd9zDoJP5aMso0nJLiBnWyFvxRp5e2I95rA/s1600/captn.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="699" data-original-width="433" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU8fTAzA32O6Xc5wz6Wi6sz_GjDOEt1HesWBwR7fgikM_dDbXqAoXCAQmoAL38UE3CqxOgIAOS3axjdKGtVbQ4op5zO0oRRMini6tIQNfRd9zDoJP5aMso0nJLiBnWyFvxRp5e2I95rA/s640/captn.PNG" width="393" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make it a cocktail with Captn Morgan Spiced Rum</td></tr>
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Once it's hot and well mixed, it's ready to drink. Pour it into a mug. Place the Marshmallow Pop in like you would a swizzle stick. Advise your guests to dunk the marshmallow pop into the hot chocolate. If your Marshmallow Pop has been decorated with Pop Rocks candy, audible fizzling and popping will ensue, which makes it more fun..<br />
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And speaking of more fun, if you want to add an adult aspect to this, stir in about an ounce and a half of <a href="https://us.captainmorgan.com/rum-drink/100-proof-spiced-rum/">Captain Morgan' s 100 Spiced Rum</a> to each mug. It takes a family drink to the next level. <span style="background-color: white;">Yar!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUY99gvlGxU68pYYi8TSmF2Lnplu0kasXA7FNjZJJWSt5u_qAwcnqKv2Rnp6QSOTczRYHZPd-uMpRQ6GcYaGsrYaJQbiELuiKXcBFjCUXswagHNVIgb5nYzAXpgyhsOAvPHBGAN-c6Qw/s1600/IMG_3920+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1597" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUY99gvlGxU68pYYi8TSmF2Lnplu0kasXA7FNjZJJWSt5u_qAwcnqKv2Rnp6QSOTczRYHZPd-uMpRQ6GcYaGsrYaJQbiELuiKXcBFjCUXswagHNVIgb5nYzAXpgyhsOAvPHBGAN-c6Qw/s640/IMG_3920+%25282%2529.JPG" width="638" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marshmallow Day Of the Dead Pops</td></tr>
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The Marshmallow Pops were fun to create. First, I dipped the marshmallows in white chocolate melts that I had melted in the microwave. For variation, I rolled the back of some of the marshmallows in Pop Rocks candy for color and flair.<br />
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I let them dry overnight.<br />
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Then I looked for Sugar Skull inspiration and drew the skulls on the marshmallow puff with edible markers. They are not perfect but neither am I. They are, however, delicious. When you dunk them in the hot, spicy chocolate, they melt, lose their white chocolate and become heaven on a stick. Ooey gooey over the top sweet and soft. It's a great counterpoint to the hot spicy chocolate, I didn't add whipped cream, but that and a dusting of the spices would be tasty too.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwG2BAZGZATkddrytBw_PholGj6NUKzKMwzfqy5VbV6ZAqrpSqSUEZOBYiZAHyaJFmhZ5EOdo0XmV1UeM0mgSOPxCRTOY-ovqz2HL9MjGz_WekHVd5jjbkRzavVdS5j3omhjK0ss4x-BM/s1600/IMG_3943+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwG2BAZGZATkddrytBw_PholGj6NUKzKMwzfqy5VbV6ZAqrpSqSUEZOBYiZAHyaJFmhZ5EOdo0XmV1UeM0mgSOPxCRTOY-ovqz2HL9MjGz_WekHVd5jjbkRzavVdS5j3omhjK0ss4x-BM/s640/IMG_3943+%25282%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marshmallow pops coordinate with my Day of the Dead decor</td></tr>
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I hope you try this easy fun project and enjoy Day of the Dead.<br />
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-20752459998998677442017-10-17T07:57:00.000-07:002017-10-19T15:21:31.695-07:00Healthy up your Brunch with #CAStrawberries - recipe and wine pairing #IFBC2017<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Easy Strawberry tart recipe</td></tr>
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Strawberries are beautiful and delicious, but did you know they are healthy too? My eyes were opened at the recent <a href="http://foodbloggerconference.org/">#IFBC2017</a> in Sacramento, where the <a href="http://www.californiastrawberries.com/">California Strawberry folks</a> schooled me.<br />
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For example, did you know eight gorgeous strawberries will provide 110% of your recommended daily dose of Vitamin C, 5% of your daily value for potassium, plus 3 grams of fiber and antioxidants galore? And if you're trying to bump up your folate intake with leafy greens and beans, strawberries can also contribute to your efforts there. Deliciously. Lots of health benefits come from eating just 8 <br />
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<tr><td class="tr-caption" style="text-align: center;">Eight Strawberries a day are a delish way to eat better</td></tr>
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strawberries a day.<br />
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Look for berries that are red all the way up the berry. Plan to use them right away or if you know you can't, place the entire clam shell package in the fridge.<br />
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That knowledge and a gorgeous package of perfectly ripe California strawberries inspired me to create a tasty and easy brunch treat that pairs well with one of my favorite sparkling wines: <a href="http://www.brixchicks.com/2012/02/mumm-napa-cuvee-m-great-everyday.html">Napa Sparkling Wine</a> (more on that later, but feel free to click the link if you cannot wait---I never can).<br />
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It's easy to make. Basically get frozen puff pastry, your favorite strawberry Greek yogurt; I used <a href="http://www.chobani.com/products/fruit-on-the-bottom#strawberry">Chobani</a>. some heavy whipping cream, an egg, <a href="https://www.bobsredmill.com/sparkling-sugar.html">sparkling sugar</a> and of course beautiful strawberries.<br />
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<b><u>Strawberry Yogurt Breakfast Tart</u></b><br />
1 package frozen puff pastry<br />
Egg for egg wash<br />
1/4 cup heavy cream<br />
1/2 tsp sugar<br />
1/2 tsp vanilla extract<br />
1 5 oz container Strawberry Greek yogurt<br />
Sparkling sugar (optional)<br />
1 tbsp fruit preserves (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-jg-EhO8yDBT294AqFNjlZJ2WZiKqmQz0zXIAjIvxvWeuJJtdWcHJsfvaPbd2nyFbkOT9OxuzzH8sUhd4bpDGA55tXXya-r1G56Cgme6IpD7WS-tTAs3t3tEuLOM34MbBoemexlTjck/s1600/IMG_1523.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-jg-EhO8yDBT294AqFNjlZJ2WZiKqmQz0zXIAjIvxvWeuJJtdWcHJsfvaPbd2nyFbkOT9OxuzzH8sUhd4bpDGA55tXXya-r1G56Cgme6IpD7WS-tTAs3t3tEuLOM34MbBoemexlTjck/s640/IMG_1523.JPG" width="480" /></a>First, spread out the puff pastry into a rectangle that will fit on a 1/4 baking sheet. Score a border of an inch or so across all four sides of the puff pastry to create an inner rectangle.<br />
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Score carefully and try not to cut through the puff pastry, but if you do. it's easy to cover that up with the yogurt cream. Take a fork and pierce the entire area of the inner rectangle that the border surrounds Leave the border itself unpierced. This will let the border puff while the <a href="http://www.thekitchn.com/how-and-when-to-dock-a-pie-cru-68876">docked </a>area will lay flatter and form a base for the tart filling.<br />
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Beat the egg in a small dish and when the yolk and white are completely mixed, brush on the border with a pastry brush, This will make the border shiny when baked, I also sprinkle sparkling sugar on the border to make it extra fancy, but you can skip that step if you don't have the sparkling sugar.<br />
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Bake according to puff pastry directions or if there are none for 12-15 minutes at 375 degrees Fahrenheit. After the tart shell has cooled, whip about 1/4 cup of the the cream into soft peaks. You can add sugar and/or vanilla or not; I usually do. Open the yogurt container and stir to loosen it up and makes it smooth and consistent. Lighten the yogurt with the whipped cream by folding the whipped cream gently right into the yogurt container. If you want to avoid cream, you can skip this step and just use strawberry yogurt. Go ahead and carefully slice the strawberries into 1/8 inch slices. You can be super careful if you want the tart to look perfect or less so if you, like me, prefer the rustic "Yes! I <b><i>did</i></b> make this myself" look Once the tart shell is cool, spread an even layer of the yogurt cream onto the tart. Then layer the strawberries in a tight pattern on top. You can microwave a few teaspoons of preserves with water for 20 seconds to create a glaze you can brush onto the strawberry slices or serve immediately as is.<br />
Either way, serve immediately. Served warm, the crispy. puff pasty cuddles the lightened yogurt and sliced strawberries It cools quickly and takes on an almost custardy texture. So have your sparkling wine chilled and ready to pop open.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdazVgt4-LW9xYLFUjtc2rpIiv3jz-tBFxzTNcAi6IJcEeRcpi2bu3yEUA0HVoVf7KSifZAuvybwAVEvC0p0xLU8l7qTGC5Id_nut1RJH_F2bKxoayYpTZpfA8ftu5pdZYidiD5QiNhh0/s1600/cuvee+m.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="635" data-original-width="373" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdazVgt4-LW9xYLFUjtc2rpIiv3jz-tBFxzTNcAi6IJcEeRcpi2bu3yEUA0HVoVf7KSifZAuvybwAVEvC0p0xLU8l7qTGC5Id_nut1RJH_F2bKxoayYpTZpfA8ftu5pdZYidiD5QiNhh0/s400/cuvee+m.PNG" width="232" /></a>Speaking of sparkling wine. I would recommend a sparkling wine with a touch of sweetness and generous fruitiness. <b>NV Cuv<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">ée </span>M, Mumm Napa, California ($24) </b><span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">This wine itself has a lovely color--pale gold warmed by peach. With a touch of creaminess in the mouth feel, it's a great match for the yogurt cream. I get flavors of strawberry, stone fruit and a hint of toast.</span><span style="background-color: white; font-family: "arimo"; font-size: 15.4px;"> These act as bridge ingredients for both the strawberries and the puff pastry. The residual sweetness (RS) is listed as 3% coming from a dosage of a proprietary blend of late harvest wines. The sweetness is a good match too. </span><br />
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<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">After the fires, things are settling down, but the beauty of Napa wine will not be diminished. </span>NV <a href="https://www.mummnapa.com/wines/release/cuvee-m">Cuv<span style="background-color: white; font-family: "arimo"; font-size: 15.4px;">ée </span>M can be ordered here</a> and is widely distributed via <a href="https://www.wine.com/product/mumm-napa-cuvee-m/80229">Wine.com</a> and <a href="http://www.bevmo.com/mumm-napa-cuvee-m-nv--750-ml-.html">BevMo</a>. Of course nothing beats seeing <span style="background-color: white;">for yourself in person, so feel free to plan a visit with your brunch and bubbles </span><a href="https://www.mummnapa.com/visitmummnapa">loving gal pals here</a><br />
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<i>This is the second of my three required posts for the International Food Blogger Conference</i></div>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-39734545320476703382017-10-07T21:15:00.000-07:002017-10-16T20:39:05.594-07:00The Second Annual Sonoma Extra Virgin Festival or "We olive olive oil"<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">B. R Cohn 2nd Annual Sonoma Extra Virgin Olive Oil festival - It's on!</td></tr>
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<b>Editor's Note: Our hearts go out to the many affected in the recent Wine Country fires. One of the best ways to show your support is to visit and support tourism in Sonoma and Napa. We have every hope that this great festival will go on and we will see you there.</b><br />
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When I think of California agricultural products the first thing that pops into my mind is wine grapes, because yeah, I'm a wine blogger. But let us not forget <a href="http://calolive.org/">California olives</a>, which according to the <a href="https://www.cooc.com/">California Olive Oil Council</a>, have been experiencing a renaissance in the 21st century. One of the best ways to learn about California Olives, and olives from Sonoma in particular, is to attend the Sonoma Extra Virgin Festival, which will take place November 4th and 5th, 2017 at the<a href="https://www.brcohn.com/"> B. R. Cohn</a> winery in Glen Ellen. I attended last year and was impressed with the number of producers and the large variety of olives grown in CA. Plus, there is food, wine, music and a blessing of the olive harvest. Her is where to find more information about the festival: <br />
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B.R. Cohn Winery—one of America’s premier producers of premium wine and extra virgin olive oil—announces the 2nd annual Sonoma Extra Virgin Festival (All Things Olive) will be held at the property on November 4th and 5th, 2017.<br />
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A hallmark of the olive oil harvest in Sonoma Valley, the weekend event will commence with a hand harvest and blessing of olives from B.R. Cohn’s 160-year-old heritage trees. The olive harvest typically begins after the grape harvest concludes, leaving one more cause for celebration before the holiday season starts.<br />
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A winegrowing estate in Sonoma Valley founded in 1984, B.R. Cohn is also a leader in ultra-premium olive oil production in California. Since its launch in 1990, the B.R. Cohn Olive Oil Company has produced extra virgin, organic, unfiltered and flavored olive oils, sought after by professional and home chefs alike. B.R. Cohn’s Olive Hill property includes nine acres of Picholine olive trees, the largest collection of its type in California. The B.R. Cohn Olive Oil Company also produces a range of distinctive wine vinegars. <br />
Most recently, B.R. Cohn’s olive oils and vinegars were recognized with gold, double gold and best of show awards at the 2017 Sonoma County Harvest Fair.<br />
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“We are blessed with a climate that is ideal for not only winegrowing, but for producing high-quality olives as well. It’s an honor to host this collaboration between local olive growers, producers, purveyors and artisans and showcase the best of what our region offers,” commented Debra Eagle, B.R. Cohn’s Estate Director.<br />
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Numerous olive oil vendors include B.R. Cohn, Coldani, Figone’s Olive Oil, Frantoio Grove, Gloria Ferrer, Grumpy Goats, Lucchetti Family, Olive Don, Olive Press, River Road, Petroni, McEvoy, Stone Edge and Wild Groves. In addition, confirmed food vendors will be available at the festival, including: The Fig Rig, The Baker Bread Co., Trader Jims, Oysters from Michael Watchorn (founder of Hog Island Oysters), Drums and Crumbs, Sweet Scoops Ice Cream and Cousins Maine Lobster.<br />
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The weekend will showcase educators and cook book authors, including Maria Teresa’s Kitchen, chef and cookbook author, Sally James, Sonoma Syrup, Olive Don and Carol Firenze, all of whom will explain the marvels of this ancient fruit. Live music from The Butterdishes, People of Earth and singer songwriter and guitarist, Clay Bell, will also be available during the Sonoma Extra Virgin Festival.<br />
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Event tickets will include a one-day admission to the festival and a glass of wine from B.R. Cohn’s premium range of wines. Tickets may be purchased here for $20 and the festival will run from 11:00am-4:00pm on November 4th and 5th. For more information, visit: <a href="http://www.brcohn.com/sonoma-extra-virgin-festival">http://www.brcohn.com/sonoma-extra-virgin-festival</a><br />
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<br />Xandriahttp://www.blogger.com/profile/14507472206853358647noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-39078686403018656752017-10-04T18:09:00.000-07:002017-10-05T11:23:21.112-07:00Martha´s Vineyard Food and WIne Festival - Oct 19th - 22nd, 2017<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYzEC5qyvhQ-ld-xjqks2-n1kdx3jNZlWokNMPm2swwXDY8ai6k-cgqr5y9KMjgfQKMuXD3Jp8N2eDRAnzmhaizs9E0Bz152N2gilEIQa3keABo0uSoiIPY2qRbF1V9-pQMISmRdPDjE/s1600/martha+1.PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="714" data-original-width="1202" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYzEC5qyvhQ-ld-xjqks2-n1kdx3jNZlWokNMPm2swwXDY8ai6k-cgqr5y9KMjgfQKMuXD3Jp8N2eDRAnzmhaizs9E0Bz152N2gilEIQa3keABo0uSoiIPY2qRbF1V9-pQMISmRdPDjE/s400/martha+1.PNG" width="400" /></a></td></tr>
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If your bucket list, like mine, is full of Champagne, lobsters and Alsatian wine, this festival is for you.<br />
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It will take place on Martha´s Vineyard and will give you the opportunity to meet the people who are involved with fishing, culinary and fun on the island,<br />
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<tr><td class="tr-caption" style="text-align: center;">Chef demos will include celebrity chefs and wine pairings</td></tr>
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Best of all, a portion of the proceeds support two local organizations who are actively supporting learning, the Island Grown Schools, and farming, the Agricultural Society´s Farmers Program.<br />
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This event is celebrating its 10th successful year. Next year, I really have to go. If you are able to go, I highly recommend getting your ticket now. Lots of the small amazing dinners and pop ups are selling out. The Grand Tasting sounds like an amazing way to get a flavor of island living with a convivial company and dramatic scenery.<br />
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<tr><td class="tr-caption" style="text-align: center;">http://mvfoodandwine.com/events/2017/3/29/10th-annual-marthas-vineyard-food-wine-festival-grand-tasting-tickets</td></tr>
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<span style="font-size: small;">You can taste and sip on the Great Lawn of the Harbor View Hotel. Three hundred winemakers, spirits, breweries, gourmet foods, and restaurants will sample their wares against the background of an amazing Vineyard shoreline. </span></div>
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<span style="font-size: small;">There will be great wines from all over the world. Two of my favorites are representing. <a href="http://www.champagne-gosset.com/legal/verify">Gosset</a> Champagne. You can see some notes on this fizzy elixir at <a href="http://wineharlots.com/2013/10/champagneday/">Wine Harlots </a>. Let's face it, literally <i>everything </i>is better with Champagne. The <a href="http://mvfoodandwine.com/events/2017/10/20/bubbles-shellfish-a-delicious-experience">Gosset tasting experience </a>lets you float on a cloud of real Champagne as well as have knowledge deftly imparted </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK_egDKdgPd0ONy4rDOg-ksbyGiPm7FHfYMlXiVOCCAtKiL3HL_g1JhKAYACQsdI69qq6P09sQp-JwUrmeXIfhMJHgqEZqCBls6stB-5azNnmFrYEAhmniHVcDDRbx8I49XxHwbnfFw0/s1600/gosset.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="1600" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK_egDKdgPd0ONy4rDOg-ksbyGiPm7FHfYMlXiVOCCAtKiL3HL_g1JhKAYACQsdI69qq6P09sQp-JwUrmeXIfhMJHgqEZqCBls6stB-5azNnmFrYEAhmniHVcDDRbx8I49XxHwbnfFw0/s640/gosset.PNG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo credit Gosset Champagne</td></tr>
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Another producer that is simply divine is <a href="http://www.trimbach.fr/en/">Trimbach</a>. They have been making wine since 1626 in the region of Alsace. Perfect conditions, skill and history conspire to make this region known for consistently excellent wines. <a href="http://winefolly.com/review/alsace-wine-region/">Wine Folly explains it all</a> if this region is new to you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLGCBXXyMyLUYg-lMk3CFLLQJ6dG6YwAP4Q7pqKjV1bsfSs8kZ4T1ogNxzWJHGeLvgtvbWeA4QdhUsT72ruPgd1eK4k84oLYbwhfx6X2AX4_hxMttfl0yJFdLj0ninAB03w5fw5qAXhc/s1600/trimabbach.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="618" data-original-width="728" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLGCBXXyMyLUYg-lMk3CFLLQJ6dG6YwAP4Q7pqKjV1bsfSs8kZ4T1ogNxzWJHGeLvgtvbWeA4QdhUsT72ruPgd1eK4k84oLYbwhfx6X2AX4_hxMttfl0yJFdLj0ninAB03w5fw5qAXhc/s640/trimabbach.PNG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit Trimbach</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-HzsQ7fWrM5TgSmMxoI9x6PfvlyeQMnlrGDMybFInEyax_-3E6NoGIGMKMXt7y4fI8O7HI8_1VMQJuHjsKlF8nvHptGMCJlwa-KK9Nxo9XbJAn-gho5qXh_dTQ5Hsd-XqORW-T2vbms/s1600/luke+lobster.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="425" data-original-width="423" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-HzsQ7fWrM5TgSmMxoI9x6PfvlyeQMnlrGDMybFInEyax_-3E6NoGIGMKMXt7y4fI8O7HI8_1VMQJuHjsKlF8nvHptGMCJlwa-KK9Nxo9XbJAn-gho5qXh_dTQ5Hsd-XqORW-T2vbms/s320/luke+lobster.PNG" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lukes Lobster, Boston</td></tr>
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The 12th generation winemaker, Jean Trimbach will lead lucky diners through a tasting to arguably the best dry Rieslings in the world. Data point: this wine is on all the 3 Star Michelin wine lists. Tickets for this amazing event are <a href="http://mvfoodandwine.com/events/2017/10/20/reisling-the-grand-cru-of-white-wines-with-jean-trimbach">here</a><br />
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Another super fun event is <a href="http://mvfoodandwine.com/events/lobsterpalooza">LobsterPalooza</a>. I can resist neither a lobster roll nor a palooza. But alas, bad planning left me unable to swizzle my schedule to attend.<br />
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The full list of events is here:<a href="http://mvfoodandwine.com/events/"> Click at your own risk </a>as these will make you swoon, Sake and Oysters? Salumi?<br />
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I would love to jealously follow the Instagram feeds of all who do attend at @<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">@mvfoodandwine</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"> and #</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">mvfoodandwine</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com1tag:blogger.com,1999:blog-7271806387568490058.post-64730400958663570692017-09-29T08:30:00.000-07:002017-09-29T08:30:02.120-07:00It's National Coffee Day 9 /29/2017<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-h88DyEutjqwmRczndT0BP__8dBCaGgb6LrJBtZsy7d0L4Wt0eV4kXVzaSuX72ZqEzTCXN3J9yqJFmwaLMy_IvkQBDzGMKtqD7Pm9OxGbvKBusc2wxNG9jCi_3aCAoQSiKB0Pw4Zrmm8/s1600/wicked+joe.PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="587" data-original-width="686" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-h88DyEutjqwmRczndT0BP__8dBCaGgb6LrJBtZsy7d0L4Wt0eV4kXVzaSuX72ZqEzTCXN3J9yqJFmwaLMy_IvkQBDzGMKtqD7Pm9OxGbvKBusc2wxNG9jCi_3aCAoQSiKB0Pw4Zrmm8/s400/wicked+joe.PNG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wicked Joe believes Coffee should be black s hell, strong as death and sweet as Love</td></tr>
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A day without coffee quite literally feels to me like a day without sunshine. I mean, before that first cup kicks in, I don't really even see color. Then that magic brew gets everything started. <br />
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This Friday, September 29th, is National Coffee Day. Several participating retailers throughout the US have put together offers; more on that later.<br />
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I was given samples of a new delicious coffee from <a href="http://www.wickedjoe.com/">Wicked Joe Coffee</a>. Located in Topsham, Maine, Wicked Joe is a family owned company committed to producing exceptional coffees using sustainable business practices from crop-to-cup. 100 percent of Wicked Joe Coffee is certified organic and is roasted in their state of the art and energy efficient facility. To complement their sustainable business practices, all of Wicked Joe's coffee beans are purchased directly from farmers and cooperatives across the globe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ13S1X6rNIHuGuw52zvqpZuGb82c4MCQIgIQirvUj0j0xYjiQpOcO5GN87lmcvhx4OyAu4O_9y35syxLIHQaemGU0oONbRE2O96YHsGsT5fPPs1ypiZ0X95lN_VzGHCrMOBoha2yPbyw/s1600/cold+brew+edited.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="844" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ13S1X6rNIHuGuw52zvqpZuGb82c4MCQIgIQirvUj0j0xYjiQpOcO5GN87lmcvhx4OyAu4O_9y35syxLIHQaemGU0oONbRE2O96YHsGsT5fPPs1ypiZ0X95lN_VzGHCrMOBoha2yPbyw/s320/cold+brew+edited.PNG" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lessons in cold brew</td></tr>
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Having found myself haunting the new Sprouts Markets that have bloomed around me, Wicked Joe Coffee is something I noticed over a tasty pistachio Sprouts muffin. Over the summer, all 247 Sprouts stores started carrying this Maine product. It inspired me to shake up my ordinary coffee routine. I learned how to cold brew coffee and had delicious concentrated coffee elixir in my fridge just in time for yet another heat wave,<br />
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First, you add cold water to the coffee blend in about an 8:1 water to coffee ratio. You let is steep in the fridge overnight. Strain to remove the grounds and place in nice serving jar.<br />
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I tried two Wicked Joe varieties, The first was the Sumatra which is a single origin varietal. Wicked Joe imports Sumatran coffee from Sumatra and does not blend with other coffees. The taste was smooth with a smoky notes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_TuEw4Rm6Mz0o8Oth648fJNnDvCienClJsZ0KZ58YJNuisgWobLPH5ffX8pfeegKsNJijBs2SNSEnPpQYnNi6SIG-Ew4HaaQhaEOWSMcI6i8-I_UEtbPfzznlV0irPP7wl_LItoQlEk/s1600/in+proceess+coffee+cube.PNG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="570" data-original-width="466" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_TuEw4Rm6Mz0o8Oth648fJNnDvCienClJsZ0KZ58YJNuisgWobLPH5ffX8pfeegKsNJijBs2SNSEnPpQYnNi6SIG-Ew4HaaQhaEOWSMcI6i8-I_UEtbPfzznlV0irPP7wl_LItoQlEk/s320/in+proceess+coffee+cube.PNG" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer coffee, coffee&cream, and cream</td></tr>
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The other sample was The Wicked French. It is also fair trade but blended form several sources and put together to be dark as midnight with nice smokey flavors. Not only was the cold brew delicious, but it inspired us to do some other coffee experiments.<br />
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Because the coffee tasted special, I wanted to see if we could make it into a cocktail for National Coffee day. Of course with my Game of thrones obsession, I ended up concocting <a href="http://9gag.com/tv/p/aP7qe2/honest-trailers-game-of-thrones-vol-2">The Lady Melisandre</a>. Because the night is dark as this coffee and when dealing with things that are full of terrors, the natural inclination is to add over proof Bourbon and fire.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02exUcK7D6BTuOTb74xf9j_KMT9hxj1WlQYLKWUPvWQHJtw79kWy_an_ygnhL_r2nBM2Y5PDNuZKY7Nu4dZ3EHBrr_rRm_DlUiWcaeT6CZUsvWyrllxiQXo5xXas-E7UeI8I64k1FqZo/s1600/coffee+cube+in+glass.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="555" data-original-width="496" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02exUcK7D6BTuOTb74xf9j_KMT9hxj1WlQYLKWUPvWQHJtw79kWy_an_ygnhL_r2nBM2Y5PDNuZKY7Nu4dZ3EHBrr_rRm_DlUiWcaeT6CZUsvWyrllxiQXo5xXas-E7UeI8I64k1FqZo/s320/coffee+cube+in+glass.PNG" width="285" /></a>It was powerful, pretty and full of Bourbon. It had a great kick. It needs more work but I loved how the ice cube came out.<br />
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Coffee, over proof flaming liquor and a fancy ice cube made from layering coffee, coffee and cream, and cream into a large frozen cube. What could go wrong?<br />
We tore up my kitchen but had the best time doing it.<br />
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Coffee brings people together. It's nice to find an affordable, delicious product that is organic and focuses on making the world a better place. With distribution in 2200 stores across the US or <a href="http://www.wickedjoe.com/11-shop">online</a>, it's a cool product to try.<br />
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Back to the National Coffee Day offers. <a href="http://www.refinery29.com/2017/09/173894/national-coffee-day-deals-2017">Refinery 29 put together a nice list</a> , if you want to see what's free near you. I hope you have as much fun as we did conjuring up "The Lady Melisandre"<br />
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The night is dark and full of terrors, but in the morning, coffee will see you through!<br />
Enjoy National Coffee Day! Thanks to Wicked Joe for the samples, and to BrixChick Janesta and Wine Harlot, Nannette Eaton for the production assistance.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-54528107256501394232017-09-25T16:48:00.000-07:002017-09-28T20:04:55.683-07:00How I Learned To Stop Worrying And Love Live Blogging - For #IFBC17<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQm42FGngUyGeXjGaR_CBxhnolB5hCC482R_DtQLc74uIN1ITEQWGDy-3OqC9VytY8ogl-kdNWikjf0f2J6XBe1nG9RQ78g8SAerM901mNH3W6Vux0nWuBQJofqJFTZRushs1095XHDI/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQm42FGngUyGeXjGaR_CBxhnolB5hCC482R_DtQLc74uIN1ITEQWGDy-3OqC9VytY8ogl-kdNWikjf0f2J6XBe1nG9RQ78g8SAerM901mNH3W6Vux0nWuBQJofqJFTZRushs1095XHDI/s640/FullSizeRender.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charge your devices Find a WiFi Backup</td></tr>
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Sacramento is once again the host of the 2017 <a href="http://foodbloggerconference.org/">International Food Blogger Conference</a>. This little blogger is so excited to get to see, taste, explore and <a href="http://www.dictionary.com/browse/lucubrate">lucubrate</a> all the bounty the conference organizers have gathered.<br />
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The agenda item I am most excited about is the Live Food Blogging. With nine years of past attendance at the <a href="https://winebloggersconference.org/"><i><b>Wine</b></i> Bloggers Conference</a>, I have learned to love that portion of the event. It wasn't always the case.<br />
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<b><i>How I learned to stop worrying and love Live Blogging...</i></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMl2kqKWDs76b9k9w5sEbKb2HeVBxlndVCn3E3XYccDgSUkVL-4mKdKSPndJpWf-vLo0ezkfgBCf8AYJct0OJhBTPZUU8_5nRlj6ReoytlqVcocte_gBv2811291tyvom5wP9716-BJg/s1600/IMG_1182.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMl2kqKWDs76b9k9w5sEbKb2HeVBxlndVCn3E3XYccDgSUkVL-4mKdKSPndJpWf-vLo0ezkfgBCf8AYJct0OJhBTPZUU8_5nRlj6ReoytlqVcocte_gBv2811291tyvom5wP9716-BJg/s320/IMG_1182.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keuka Springs Gewurtz has a fun evangelist</td></tr>
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Here are some quick Live Blogging Survival Tips:<br />
1, First, make sure you have your devices with you and they are charged. A handy thing to have is a device with cell service or Mifi in case the conference center infrastructure gets hit with too many tweets flying out at once. <br />
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2, Second make sure you have a stack of business cards handy. Since the time with the producers is so limited, it's great to have an easy way to make a connection.<br />
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3. IFBC put the names of confirmed presenters on the website at <a href="http://foodbloggerconference.org/agenda/">this handy link</a>. Take a sec and follow them now, and as a bonus you can get a sense of what they are doing currently. It also makes it easier to tweet/Instagram/Facebook later.<br />
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4. Fifty minutes. Ten presenters. Five minutes per visit means it will go by superfast. Some presenters are naturally good at this format. They come with signs<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvazYDL2Sh0GUmwk6hKfUDPRD5JO30timkISnicLunensB7bpR5nqRfJCgtG66H726x47joRsDPRn3DWbBX2UsrJg6bg2TmN8sQ0IIvAdZXVEeWzGa9-Rd3CU1cZsQkKI7r0EwifpQZFI/s1600/blurry.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvazYDL2Sh0GUmwk6hKfUDPRD5JO30timkISnicLunensB7bpR5nqRfJCgtG66H726x47joRsDPRn3DWbBX2UsrJg6bg2TmN8sQ0IIvAdZXVEeWzGa9-Rd3CU1cZsQkKI7r0EwifpQZFI/s320/blurry.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Life goes by fast. Live blogging is supersonic!</td></tr>
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imprinted with their soc media info and offer hashtags they would love for you to amplify. Others need some coaxing . They are experts in their field, but today, they are running the gauntlet of all our splendid blogger diversity. Others know exactly what they want to present and have fun doing it. <br />
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5. Get a table rhythm going. Hopefully one that doesn't savage the presenters. No one likes a <a href="https://thoughtcatalog.com/nico-lang/2013/02/40-mean-girls-quotes-that-make-everyday-life-worth-living/">"MeanGirl"</a>. I mean unless that's your thing...no judgment... #judgment, For the record I sometimes buy<a href="http://banditwines.com/"> Bandit Wine</a> after seeing the Bandit rep expertly handle some drunk, obnoxious wine bloggers. She knew her stuff!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgeDlmJacrpR173f2_beQu8DiDlcIjQkdyoKSIbQPkIJoPghB4yxj41lDxIrEIUyvcl9KQin4T9JkajyMXd4-K6rU4hoB3Li1ZTeG5HEOY5o51wJcM3rD0oaPoQjec5LQQRSpYY5BBV4/s1600/live+blogging.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="542" data-original-width="545" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgeDlmJacrpR173f2_beQu8DiDlcIjQkdyoKSIbQPkIJoPghB4yxj41lDxIrEIUyvcl9KQin4T9JkajyMXd4-K6rU4hoB3Li1ZTeG5HEOY5o51wJcM3rD0oaPoQjec5LQQRSpYY5BBV4/s320/live+blogging.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post like the smartest person you know</td></tr>
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6, It can be hard to know what to post. Some of the presenters may be focused in areas not of interest to your audience. Whether you are a promoter or a critic, a nice picture and a snappy update are usually easy to find. After all, these passionate producers invested in connecting with us and our audiences. Find something new or fun or interesting. take a snap and post.<br />
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7, With live wine blogging, tasting lineups might range from <a href="https://www.donnafugata.it/en/wines/ben-rye/">dessert wine</a> to a <a href="http://www.paintedwolfwines.com/">Pinotage</a> to a <a href="https://www.quintessa.com/">cult Cabernet</a>; this has given me vinous whiplash. No hours at home to sip, swish and repeat. Just a few minutes to listen, experience, learn and comment. It challenged me to quickly sample and comment even more quickly. Be prepared to move fast.<br />
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I am very curious to see if live blogging wine and food together is easier or harder. Mostly I am looking forward to seeing all the tweets/grams/posts. And also to seeing all the attendees. See you in <a href="http://sacramento.aero/smf/">SMF</a>!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3pqv833IwBu4sL1Mf44cXgIX9rd_cwWlQCCS2IZj-Eq96ZePYWZWREsj5Stu5vfAqb-iZgHppmP7v6RwkejlUzEQd3ZEaG3SaH54vYIFamEi3OF-gPAjajVUKfMaLdA9oBE-kxAysbY/s1600/IMG_3438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3pqv833IwBu4sL1Mf44cXgIX9rd_cwWlQCCS2IZj-Eq96ZePYWZWREsj5Stu5vfAqb-iZgHppmP7v6RwkejlUzEQd3ZEaG3SaH54vYIFamEi3OF-gPAjajVUKfMaLdA9oBE-kxAysbY/s640/IMG_3438.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you're doing it right, it gets messy</td></tr>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-84662014504835401432017-09-19T18:15:00.000-07:002017-09-20T09:42:43.297-07:00Happy 5778! Celebrate with Kosher Rosé from Baron Herzog<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Baron Herzog Rosé of Cab Sauv $10 Kosher Wine</td></tr>
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Shana Tova! Or Happy New Year. Wednesday 9/20/17 at sundown marks the start of the Jewish New Year celebration known as Rosh Hashana. Jewish people throughout the world celebrate the new year with sweet foods, a visit to the synagogue and hearing the shofar. The Shofar is a horn that is blown with a dramatic and somewhat plaintive call during High Holiday service.<br />
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As gentiles and Jews alike, we ring in the new calendar year with one evening of drunken revels and the regret of a (sometimes painful) hangover the very next day. <br />
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The Jewish religion also celebrates Rosh Hashana. This opening of the New Year chased ten days later with Yom Kippur, an official day of atonement, gives celebrants a goodly slice of time to consider their year and how to make 5778 their best year ever.<br />
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Knowing how I run around on December 30th, I wanted to offer a short cut to a delicious Kosher wine and a wonderful salad to help you if you are doing the same on Rosh Hashana Eve, or if you are just curious about a great rosé. <br />
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<b>Rosé</b><b> of Cabernet Sauvignon, Baron Herzog Wines, <i>California</i> - 2016 ($11) </b>Made from Cabernet Sauvignon grapes, this wine is a watermelon pink, my favorite for celebrations. With aromas of red fruit and and subtle strawberry notes in both aromas and flavors. The wine has a freshness with an enlivening tartness that I enjoyed both as an aperitif as well as with charcuterie. This time of year, when in the SF Bay Area we never know if it's going to be rainy, foggy, or broasting hot, rosé is a great choice both to welcome guests and to pair with food. We agreed the the wine would have both held up to more substantial fare, as well as had the freshness to pair with salad. I love a versatile, pretty wine for less than $10!<br />
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<a href="http://herzogwinecellars.com/about/">Herzog Cellars</a> currently located in Oxnard, CA, makes only Kosher wines. They have an amazing story of tenacity and survival spanning six centuries and many countries. Having escaped the Nazis, the Herzog family landed in New York in the late '40's. Initially Baron Philip produced both Kosher as well as non-Kosher wines. With dedication and investment, the Herzog family worked together to shape Royal Wines into production of European style wines, . Eventually they gravitated to California in the mid '80's, where they currently produce delicious wines that are also Kosher. I throw around the phrase "history in a bottle" like a punchline, but in this case, the interesting, sometimes poignant, story flavored the wine for me. I hope you get a chance to try some.<br />
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I recently had a life changingly good salad when Nancy Silverton took over the kitchen in San Francisco's Cotogna. If you have seen the Netflix series, <a href="https://www.netflix.com/title/80007945">"Chef's Table" </a>featuring Nancy, you cannot help but crave an opportunity to try her food. Her new cookbook <a href="https://www.amazon.com/Mozza-Cookbook-Angeless-Favorite-Restaurant/dp/0307272842">"The Mozza CookBook"</a> features recipes that enable the home cook to recreate these delectable dishes in the context of Nancy's experiences in SoCal and Italy. Lots of yummy, deceptively simple dishes where what you invest in prep time and pursuit of the best ingredients pays off in ease-filled entertaining.<br />
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While the full recipe for the salad is only in the book, the ingredients for the salad dressing are online <a href="https://www.eatyourbooks.com/library/recipes/1715382/marinated-summer-squash-salad">here</a>.<br />
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Find and arrange the freshest, tender squashes you can and marinate them in the ingredients. One tip from the book, add fresh oregano right before serving. Since honey is the flavor enabler to coax out the sweetness of the squashes, it's a perfect dish for Rosh Hashana.<br />
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Part of the Rosh Hashana celebration involves eating apple slices dipped in honey to symbolize wishing your fellow celebrants sweetness in the upcoming year. Honey is an ancient food and consuming it connects us with the past as it wishes us good things to come in the future. We can all use a great salad, a fun, sub-$10 rosé, and a wish for sweet blessings in the year to come.</div>
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Shana tova!</div>
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<b>I received this wine as a sample</b></div>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-26812109086490447972017-05-18T08:23:00.000-07:002017-05-18T08:23:12.312-07:00Southern Indian Food and Rias Baixas Albariño - Perfect Pairs at Dosa-SF<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzRD7oUEEWM-A0YXf9QnhR-XQtURTHw1uAWMynhm6FjM3iV5bah3fVeA2otTUNUyOpanA2rzgd_TvcuMHocFFS4BYamid9xxCmWXETVBH0xwrVeg6OIGwF6zyHb4tIn0XrUvylj0-8rI/s1600/IMG_4818.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzRD7oUEEWM-A0YXf9QnhR-XQtURTHw1uAWMynhm6FjM3iV5bah3fVeA2otTUNUyOpanA2rzgd_TvcuMHocFFS4BYamid9xxCmWXETVBH0xwrVeg6OIGwF6zyHb4tIn0XrUvylj0-8rI/s320/IMG_4818.JPG" width="240" /></a>Dosa in San Francisco's Fillmore District is an airy, elegant restaurant that focuses on Indian cuisine. The balance of Indian dishes with heat and sour and tang and sweet compels me to eat, but not so much to pair with wine. Finding wines to handle that challenge is usually to drink beer---not that there's anything wrong with that. Indian cuisine has a history going back seven thousand years and spanning a huge country, whose culture has not always been wine friendly. And given the climate, my first rule of wine pairing "Grows with ...goes with" doesn't apply either. I was most excited to attend the Rias Baixas lunch to see what would happen.<br />
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Turns out, an amazingly tasty ringer was waiting to be discovered: Albariño from Spain's Rias Baixas region. Typically this wine is low in alcohol, redolent with minerality, and fruity. <br />
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Master Somm, Yoon Ha of Benu teamed with Dosa Wine Director Todd Smith to fine tune the pairings and showcase the possibilities. Todd has a love of Indian cuisine and skill with wine. He gave us a master class on Southern Indian food styles the best way possible, by serving it. We could tell the pair enjoyed the exercise of bringing the wines into focus with the specific food of Southern India.<br />
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The first item brought out was called "bread and water" in which a crispy husk of dumpling was filled with tamarind-cilantro chili water. For once I paid attention and devoured the flavorful concoction in one bite. A flavor explosion ensued with the tangy sweet, brightly herbal, spicy water matched with the texture of the dumpling. <br />
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Dish after dish of texturally interesting, exotically spiced delights came out in waves. Initially I was skeptical during Yoon Ha's presentation, but when I tried the wines, good, great and synergistic matches happened. <br />
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<tr><td class="tr-caption" style="text-align: center;">The Eponymous Dosa</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Savory Shrimp</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Classic Wada</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Spicy Scallops</td></tr>
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Some of these contain more than forty ingredients, so these wines got put through their paces. Many are easy to find and will be on my summer rotation<br />
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First a little about the region. Rais Baixas located in Galicia it has a maritime climate with lots of rainfall and lots of sun, each in balance at the right season for grapes. The soils are great with lots of granite. 99% of the wines from the <i>Denominacion de Origen </i>(DO) are white. And the thick skinned, scrappy, and we found delicious, Albariño, is key variety. The Tastemakers brought some great Albariños:<br />
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<b>Martin Codax 2015 ($15): </b>Aromas of apricot, subtle yeasty notes, freshness and apple. Full bodied but still bright and refreshing with a kick of honey in the midpalate and a long apricot finish. 2g/l of residual sugar made this wine sing with the spicier dishes. <br />
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<b>Pazo de Señorans - 2015 ($21) </b>Aromas of apple, papaya with lime, honeysuckle and yellow grapefruit. Freshness was the topnote in aromas and flavors. It managed to be rich and crisp at the same time.A pleasant floral herbal note in the finish and no leesiness. Medium plus body with an apricot laden finish.<br />
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<b>Mar de Frades, Ramon Bilbao - 2015 ($14) </b>This wine had a brightness with vinous aromas along with jasmine, apricot and coconut. Nice complexity marked by a touch of sourness that really helped cement the pairings. Round texture with a hint of salinity in finish, I found it to be a wine I kept going back to try more.<br />
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<b>Bodegas Vionta, You and Me - 2015 ($18)</b> Aromas of white flowers, honey and stonefruit. Bright with acidity and rich in texture but lithe, this wine has a pleasant bitterness in the finish, which makes diners go back for another bite, says Todd. <br />
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<b>Valmiñor - 2015 ($14) </b>This wine was more of a medium yellow, which was darker than the paler colors of the previous wines. Aromas were pear and bay leaves. Flavors were apricot, yellow grapefruit, an touch of beer-iness and a flash of green. A full bodies wine with an unctuous texture, it held apricot and a surprise: Maldon salt in the finish. <br />
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<b>Pazo San Mauro - 2015 ($18) </b>Medium yellow color. Vinous aromas. Full texture but shot through with the most pronounced acidity of the batch<br />
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Pairing these wonderful wines with such exotic tastes was a great experience. Look for Albariños from Rias Baixas next time you order in. Or better yet, make time to visit Dosa and taste their expertly prepared food stylings. <br />
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<b><i>Many thanks to Gregory White PR for hosting the lunch.</i></b></div>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com1tag:blogger.com,1999:blog-7271806387568490058.post-59543694035872218502017-04-22T10:02:00.000-07:002017-04-22T10:57:01.391-07:00Riggers Loft: East Bay Tasting Room with Historic Bay View<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo3_jY-_EgZ3-DpGoWrv_Y97elgWCel4H0Yn5PpPgSjtwM6dh7EFhck2RwtxxSY2n2MjfZ65m-D93ax8BhgyCbddrAHFgsoIXy0a2TZD1eHYFExh73FrgcL0XmJ0RQNQZLfywjdzRRdI/s1600/IMG_2081.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo3_jY-_EgZ3-DpGoWrv_Y97elgWCel4H0Yn5PpPgSjtwM6dh7EFhck2RwtxxSY2n2MjfZ65m-D93ax8BhgyCbddrAHFgsoIXy0a2TZD1eHYFExh73FrgcL0XmJ0RQNQZLfywjdzRRdI/s320/IMG_2081.JPG" width="320" /></a><a href="http://riggersloftwine.com/">Riggers Loft</a> at
Point Potrero in Richmond, CA, may have the most beautiful view of any tasting
room anywhere—180-degree view of San Francisco Bay that takes in the Berkeley
Hills, the Oakland Bay Bridge, San Francisco, and Angel Island.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-2NOF3ZOlOOAZXz5HxtEzLASlxIxCAjzNi_MzQfVPr7EXe4_lld0zDRltiM_5iPZbtm-0jwIdYJCitdEX9c4aLYlWXi3oNMILhPDGEepQbAEQYJRvCbSISvZlSL_IQJZv6_um6NWfGU/s1600/IMG_2079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-2NOF3ZOlOOAZXz5HxtEzLASlxIxCAjzNi_MzQfVPr7EXe4_lld0zDRltiM_5iPZbtm-0jwIdYJCitdEX9c4aLYlWXi3oNMILhPDGEepQbAEQYJRvCbSISvZlSL_IQJZv6_um6NWfGU/s320/IMG_2079.JPG" width="240" /></a>Housed in the historic <a href="https://www.nps.gov/nr/travel/wwiibayarea/ric.htm">Kaiser Shipyard Number
Three</a>, next to the Red Oak Victory Ship and a whirley crane, Riggers Loft sits
at the end of a long, scenic, and worthwhile drive out to the end of Canal Road
near Pt. Richmond, past the also-wonderful <a href="http://www.eastbrotherbeer.com/home-1">East Brother Beer Company Tap Room</a>,
winding around cranes, tanks, warehouses, and a parking lot full of cars just
unloaded off ships next to the tasting room.<span style="mso-spacerun: yes;">
</span>Visitors to Riggers Loft can also take in Rosie the Riveter (technically
Wendy the Welder) history, a sighting of an osprey nest on top of the whirley
crane, and views of ships and tugboats.<o:p></o:p></div>
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Riggers Loft is a collective of three wineries—<a href="http://www.rbcellars.com/">R & B Cellars</a>, <a href="https://www.caricawines.com/">Carica Wines</a>, and <a href="http://www.irishmonkey.net/">Irish Monkey Winery</a>—and <a href="http://farwestcider.com/">Far West Cider Company</a> that produce at
Riggers Loft.<span style="mso-spacerun: yes;"> </span>Recently, <a href="http://www.barrelandink.com/">Barrel & Ink Wine Company</a> also
joined the collective tasting room and will soon be producing wine at the Riggers
Loft site, as well.<span style="mso-spacerun: yes;"> </span>R & B Cellars
owners and winemakers Kevin and Barbara started making wine in the space in late 2015, and the
tasting room opened in March 2016.<span style="mso-spacerun: yes;"> </span>In
the coming weeks, Riggers Loft will open patio seating on the Bay.</div>
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<br /></div>
<div class="MsoNormal">
And the wine!<span style="mso-spacerun: yes;"> </span>With
four wineries, the list is extensive and diverse, including several tasting
flights, and in two visits, I’ve only skimmed the surface of the offerings.<span style="mso-spacerun: yes;"> </span>The winemaking styles extend from big and
bold to lean and restrained.<span style="mso-spacerun: yes;"> </span>As a lover
of Rhone-varietals, I enjoyed especially the large selection of Rhone-varietals
and blends.<span style="mso-spacerun: yes;"> </span>My favorites were the R
& B Cellars NV “The Improviser” (a blend of Viognier, Vermentino, Rousanne,
Marsanne, and Picpoul Blanc), the Barrel and Ink ‘13 “Master of Mountains”
Chardonnay made by Steve Matthiasson, and the Barrel and Ink ‘14 “Jet Set
Jungle” (a blend of Syrah, Mouvedre, Valdiguie, Dolcetto, and Viognier made by
Pax Mahle).<span style="mso-spacerun: yes;"> </span>I also enjoyed the R & B
Cellars ‘13 “Sarabande” Chardonnay, the Carica ‘12 “Siren” (a blend of Syrah,
Grenache, and Mouvedre), and the Irish Monkey ‘13 Barbera.<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "calibri"; font-size: 12.0pt;">With
offerings to please almost any palate, a historical setting, and unforgettably gorgeous
views, a visit to <a href="http://riggersloftwine.com/">Riggers Loft</a> is
essential for supporters of East Bay winemaking and oenophiles from all around
the San Francisco Bay Area.</span><!--EndFragment-->
BrixChickHeidihttp://www.blogger.com/profile/15439761005358761009noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-88311073598451432252017-02-09T08:03:00.000-08:002017-02-09T08:03:05.895-08:00EVOkE Romance in Charlotte, North Carolina at the Le Meridien Hotel<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Le Meridien</td></tr>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13.3333px;">I just got back from four days in Charlotte, NC for the day job. I knew it was going to be a fun meeting but the weather, food and hospitality of the town completely captivated me.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13.3333px;">We all remarked that the food was exceptional, especially for a large group. Come to find out Chef Oscar la Fuente brings flavor to both the Sheraton and the adjoining Le Meridien, more later on that venue. </span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13.3333px;">Chef Oscar was born in Peru to a German mother and Spanish father. So much diversity informs his leadership and adds a special dimension to the food. As a conference attendee, I appreciated every tasty bite. As a snarky Northern Californian, I usually love the opportunity to diet at conferences. Not in Charlotte as all the meals at the Sheraton were delicious, fresh and served with cheer. I didn't do a lot of Instagramming, which is probably for the best #selfincrimination. Yes. I did have dessert at every meal</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Le Meridien</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZGXGJ_S29IdTxtR6HMboga-9sTj7pQbYp5PcuMj13NnLL58wakU6dXbnv1SrL_qgatw1ny5hsHnQ2tJLasI3Gyw8s5bl00eQJYgUzW3-stYwVDcnYNnvhTtzJ2m2Mlyz7vuNsXdy8HM/s1600/charlotte+3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZGXGJ_S29IdTxtR6HMboga-9sTj7pQbYp5PcuMj13NnLL58wakU6dXbnv1SrL_qgatw1ny5hsHnQ2tJLasI3Gyw8s5bl00eQJYgUzW3-stYwVDcnYNnvhTtzJ2m2Mlyz7vuNsXdy8HM/s200/charlotte+3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">Photo Credit Le Meridien<br /></td></tr>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13.3333px;"></span></span><span style="font-family: Arial, sans-serif; font-size: 13.3333px;">The venue itself is very comfortable with great lighting, space and best of all comfy chairs. It has 62000 total square feet of meeting space in 27 different venues that will accomodate small groups as easily as larger conferences. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.3333px;">Our group got a lot done and were super comfortable doing it. I chalked it up to the best in southern hospitality that the service was nice. I stayed at the Sheraton, so on my daily walks for exercise, to enjoy the great weather and to source forgotten items at the nearby Target, I admired the adjacent Le Meridien.</span><span style="font-family: Arial, sans-serif;"><span style="font-size: 13.3333px;"></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13.3333px;">I returned home with a desire to return to Charlotte for fun. Clean, well organized and walkable, Charlotte has a vibrant dining scene and a lot to recommend it for tourists and meeting planners alike. Between the lines of my packed agenda was a sneaking suspicion that I was missing out on some cool spots. I was right. Emily Potts of the Heron Agency sent me a note to confirm what I had missed out on this trip. She was nice enough to send my inquiries to <a href="https://www.oscarlafuente.com/" target="_blank">Chef Oscar</a> for experienced and tasty advice on finding the romance of Charlotte:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpCnF48E8xoR8qPy0N74maWjOrQSOAqM2GIkyidDrfUlyIPYDAsiRyc2pLl3u7cNNLcPXlIdpoW7H9_1c-Rq5UUa6VXvVU1BASitgdm-ZsMhA06k8a-NRadmmkhOIrVsQhL1c-QIcHE0/s1600/charlotte+5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpCnF48E8xoR8qPy0N74maWjOrQSOAqM2GIkyidDrfUlyIPYDAsiRyc2pLl3u7cNNLcPXlIdpoW7H9_1c-Rq5UUa6VXvVU1BASitgdm-ZsMhA06k8a-NRadmmkhOIrVsQhL1c-QIcHE0/s320/charlotte+5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit: oscarlafuente.com</td></tr>
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<b><span style="font-family: Arial, sans-serif; font-size: 10pt;">BCL: What is your favorite things about <span class="il">Charlotte</span>?<u></u><u></u></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Chef Oscar: It has the feel of a big city, but the values of a small town. It is a blend of old and new. Over the past few years we’ve grown and the options for entertainment, sports, dining and recreation are second to none. It really is the perfect place to raise a family. And last, as someone who grew up in Toronto, you can’t beat our weather!<u></u><u></u></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 10pt;">BCL: Best survival strategy for Valentine’s Day?<u></u><u></u></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Chef Oscar: If you’re smart, you’re showing your partner how much you care throughout the year, so there is less pressure on Valentine’s Day. Having said that, I’m a guy, so I know expectations can be high. My advice: plan ahead – don’t wait until the last minute. And be creative! Dinner and flowers are nice, but a personal touch will get you extra points!<u></u><u></u></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 10pt;">BCL: What season is best to visit?<u></u><u></u></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Chef Oscar: Each season offers diverse benefits and we’re lucky that we can enjoy being outdoors all year round. Personally, I love the fall season. I love that we can jump in the car and within a couple hours be in the mountains for the changing leaves and fall festivals in places like Asheville.<u></u><u></u></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 10pt;">BCL: What are some must see places to sight see?<u></u><u></u></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Chef Oscar: Some people may say the obvious: our museums, sports arenas, the lake or the White Water Rafting Center. I would say that if you truly want to experience the flavor (no pun intended) of <span class="il">Charlotte</span>, you carefully plan your visit to include many of the unique and highly rated restaurants on the foodie scene. Also, <span class="il">Charlotte</span> is becoming quite known for their craft beer community. I highly recommend visiting our local breweries!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo credit: Le Meridien</td></tr>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">If you are in the area, don't miss this cool spot :</span><b style="font-size: 12.8px;">Le Méridien <span class="il">Charlotte</span></b><span style="font-size: 12.8px;">, 555 S. McDowell Street, </span></div>
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<span style="font-size: 12.8px;">They are offering a a Valentine’s Day-inspired </span><b style="font-size: 12.8px;">Unlock Romance Package</b><span style="font-size: 12.8px;">. <a href="http://www.lemeridiencharlotte.com/" target="_blank">Available for booking</a> </span><b style="font-size: 12.8px;">Friday, February 3 </b><span style="font-size: 12.8px;">through</span><b style="font-size: 12.8px;">Saturday, February 18</b><span style="font-size: 12.8px;">, this package is perfect romantic getaway. The bundle that starts at $300,includes a comfortably modern guestroom overlooking the </span><span class="il" style="font-size: 12.8px;">Charlotte</span><span style="font-size: 12.8px;"> skyline, a savory three-course prix-fixe dinner in Evoke, and other amenities like wifi and parking that will make your stay great. Chef Oscar's food will delight you. Don't miss the dessert bar. </span></div>
Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com1tag:blogger.com,1999:blog-7271806387568490058.post-86261190118427276332017-01-27T08:30:00.000-08:002017-02-08T17:07:13.638-08:00Happy 90th Anniversary to Pedroncelli Winery! #ped90th<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Pedroncelli Dry Creak Valley Wines</td></tr>
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Dry Creek Valley in Sonoma County is an appellation near and dear to me as it one of the first places I visited to taste wine. It's an easy to recommend AVA as it is compact, beautiful and packed with family wineries who are eager to share their passion for wine. <br />
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Zinfandel is an on ramp drug for many of us and I am no exception. Many years, and many wines, since my first visit, lovely Dry Creek Valley Zinfandel brings back memories of good times. <br />
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So when I received an invitation from Robert Larsen of the <a href="https://www.facebook.com/thelarsenprojekt/" target="_blank">Larsen Projekt</a> to cook with Dry Creek Valley wines, I was all in. As the calendar turns to 2017, <a href="http://www.pedroncelli.com/" target="_blank">Pedroncelli Winery and Vineyards</a> marks its 90th Anniversary. At the Winery and Vineyards, second, third and fourth generation owners produce about 65,000 cases of wine every year. On 105 acres, they grow and vinify Zinfandel, Cabernet Sauvignon, Sauvignon Blanc, Merlot, Cab Franc, PV, Malbec, Syrah, Petite Syrah and other Portuguese varieties. <br />
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We were given samples of three wines, <a href="http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx" target="_blank">Golden Pheasant Polenta</a>, a fun recipe and a hashtag #ped90.<br />
Of course, I was feeling iconoclastic, (and I forgot the Italian sausage) so I used my favorite, Zinfandel, to glaze mushrooms for the polenta, which came out divinely. Beautiful Parmigiano-Reggiano cheese paired with reduced Zinfandel and balsamic vinegar to make a great cheese course. Chocolate covered espresso beans were a no-bake sweet ending to my carb laden feast. It was a great way to prove the theory that these affordable wines are as great with food as in a glass.<br />
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<tr><td class="tr-caption" style="text-align: center;">Happy 90th Anniversary Pedroncellis!</td></tr>
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First the wines:</div>
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<tr><td class="tr-caption" style="text-align: center;">Pedroncelli Chardonnay</td></tr>
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<b>2015 Pedroncelli Signature Selection Chardonnay, Sonoma County ($16) : </b> This estate grown Dry Creek Valley Chardonnay had a day bright straw color with aromas of lemon curd and golden delicious apple with just a hint of vanilla. Flavors matched aromas with a sprightly acidity that delighted me. There were notes of white flowers that emerged. as the wine opened up. It had a long, acid driven finish. 89% of the fruit is fermented in stainless steel, the rest in American Oak. Using Estate fruit, carefully picking at just the right time and then making the wine to be fresh and textures, produces a delicious and affordable Chardonnay. I paired it with spiced nuts that contain butter and was happy with the combination</div>
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<tr><td class="tr-caption" style="text-align: center;">Pedroncelli Zinfandel</td></tr>
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<b>2014 Pedroncelli Mother Clone, Dry Creek Valley Zinfandel ($18) : </b>A lovely medium garnet color, this wine has aromas of dark berries, black raspberry, anise, baking spices and appley notes. Hints of beach bonfire and vanilla were also present. The flavors followed through with a sense of blackberry cobbler brightened by nice acidity and lovely vinous notes. There was an woodsy note with juicy fruit forward acid in the finish along with almost velvety tannins, more lush than grippy but nicely present. It was a wine that reminded me why I love wine with familiar and delicious flavors. The wine inspired me to glaze portobello mushrooms and also to create a balsamic reduction for my cheese. In both cases, the yummy flavor of the wine enhanced my cooking.</div>
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<tr><td class="tr-caption" style="text-align: center;">Pedroncelli Petite Sirah</td></tr>
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<b>2014 Pedroncelli Family Vineyards, Dry Creek Valley Petite Sirah ($18) : </b>Lushly opaque wine awaited me when I poured this wine. The dark wine was redolent with blackberry, Chinese Five Spice and herbal aromas. It shifted from fruit to vinous like a roulette wheel settling in finally to dark fruit, spiced with mocha and vanilla. Its flavors were less fruity and more vinous. Its grippy tannins created a pleasant texture. The finish was definitely tannin led with spices following through . It was a very tasty wine to drink throughout the meal as well as to finish off with a few chocolate covered espresso beans.<br />
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I had never tried making polenta before. It hasn't been my favorite go to starch and making it seemed complicated and time consuming. I was <br />
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<tr><td class="tr-caption" style="text-align: center;">Golden Pheasant Polenta</td></tr>
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very glad that I had this impetus to try something new. Using homemade chicken stock, Golden Pheasant Polenta and some nice Parmigiano cheese, I created a sumptuous showcase for my Zinfandel glazed portobello mushrooms. Naturally, Zinfandel was the easiest pair , but it was very interesting to note that there was something to recommend each of the wines, Chardonnay, Zinfandel and Petite Sirah to pair with the polenta. The Chardonnay's acidity supported its richness, the Zinfandel was a natural pair and the tannins in the Petite Sirah provided interesting textural contrast. All these wines were excellent valuesas none was over $20. I will be looking for them as winter continues and I expect their food friendly nature will cross seasons as well<br />
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The Pedroncelli family has been making wine in the Dry Creek Valley since 1927. I wish them many more years of delicious winemaking in a beautifula nd welcoming spot<br />
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<b><i>Many thanks to Pedroncelli Winery and Vineyards for the lovely midweek pairing challenge and to the Robert Larsen Projekt for providing the samples and supplies</i></b></div>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-2330977506343617552017-01-20T10:08:00.003-08:002017-01-20T10:21:09.840-08:00Antigal One Malbec and the Domestic Arts - Wine and Book review<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEArIOhFJUp68JGnXMM_FEt7pQ-f2ky9MNlh3vaYcVSnJ1d5V46b-hQL810VJVPXH7OHYNf4pHbIaEhJfISbfLg4uf6bMtyy8hLAs1u9uJ8x-BHxELcDJFCMlRsfaRbKkabZ14QQVwe4/s1600/antigal.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEArIOhFJUp68JGnXMM_FEt7pQ-f2ky9MNlh3vaYcVSnJ1d5V46b-hQL810VJVPXH7OHYNf4pHbIaEhJfISbfLg4uf6bMtyy8hLAs1u9uJ8x-BHxELcDJFCMlRsfaRbKkabZ14QQVwe4/s400/antigal.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Antigal Uno Malbec from Uco Valley Argentina</td></tr>
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January and February are months that challenge my domestic artistry. On the one hand, I miss all the festive events of the holiday season, but on the other, I simply can't do one more thing. The rain does not help.<br />
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Luckily, I found two pick me ups that bring the sparkle back.<br />
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First, <b>Antigal "Uno" Malbec, Mendoza Argentina ($15.99)</b>. This wine has great typicity of Malbec - dark fruit, generous texture, lush flavors, enticing aromas. This example also has an elegance that toppled my expectations for a brawny wine. Maybe it's the eight to ten months in French oak? Or maybe it is the deft hand of a female winemaker: Miriam Gomez leads the program at the Uco Valley label. The fruit is grown at higher elevation. It is vinified gently and with care. This creates a wine with lovely natural acidity, which I crave. The flavors are easy to pair with food. They encompass red fruit, tobacco and cocoa powder. At $15.99, the price is easy to balance with the credit card bills coming in from my holiday finery. All in all, <a href="http://www.worldmarket.com/product/antigal+uno+malbec.do" target="_blank">Antigal Uno</a> is comfort in a glass.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKuOgHNVySA946DMmbaICNkWcOO7Ca-r0bWPcm-ltbSyrEmjNYCczNgbbUXAmlD7YOM4aS2ruVMjBWepnc58pVkOKPbFt7QbrlKe1068tPDWcD-UFkPQhhLYqhAwywStXAc2AqIxXGto/s1600/chaleston.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKuOgHNVySA946DMmbaICNkWcOO7Ca-r0bWPcm-ltbSyrEmjNYCczNgbbUXAmlD7YOM4aS2ruVMjBWepnc58pVkOKPbFt7QbrlKe1068tPDWcD-UFkPQhhLYqhAwywStXAc2AqIxXGto/s320/chaleston.JPG" width="232" /></a>And of course, my natural hostessing instincts kick back in and make me want to share. A handy tip for instant, easy entertaining I discovered was to pair this tasty affordable Malbec with <a href="http://www.charlestonacademy.com/steak-bites/" target="_blank">Steak Bites</a> from my new life guide. I love this book, <u><a href="http://www.charlestonacademy.com/the-book/" target="_blank">The Charleston Academy of Domestic Pursuits</a></u>, which fulfills its promise of being an etiquette handbook with recipes. Along with great advice on life, love and entertaining, the easy to follow recipes, tap into your inner domestic goddess, while taming the overachieving event dominatrix we all have (not you? okay, just me) inside.<br />
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Spring will be here before we know it. Many thanks to Antigal for the wine and Suzanne and Lee for the advice on how to get there with tasty style and comforting flair.<br />
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<b>Many thanks, as well, to Patricia Schneider, of Elemental Meme PR, who provided a sample of wine. The first one was free but I just keep buying more at <a href="http://www.worldmarket.com/product/antigal+uno+malbec.do" target="_blank">Cost Plus World Market</a></b>Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0tag:blogger.com,1999:blog-7271806387568490058.post-70587376258452651732016-12-01T19:15:00.001-08:002016-12-15T20:46:45.986-08:00Green Valley Wines<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOZStRDxdS3arImf-7VecaW-lyo2yRjXwGdSLu221ZKRpp2S6eg6EIASijZa7hRGdI3gsSL8hoo3KIIXr_gVoUFtM8s8_o27fjvuqDUvA84-XcqY7A0Syv-Ol59jZRTNI5DaUYNFy-7o/s640/blogger-image--446137257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOZStRDxdS3arImf-7VecaW-lyo2yRjXwGdSLu221ZKRpp2S6eg6EIASijZa7hRGdI3gsSL8hoo3KIIXr_gVoUFtM8s8_o27fjvuqDUvA84-XcqY7A0Syv-Ol59jZRTNI5DaUYNFy-7o/s640/blogger-image--446137257.jpg" /></a></div>
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What a fitting start to Advent: heavenly wines from the Green Valley appellation. Snuggled near the Russian River Valley, Green Valley has a special taste of place. These three innovative wineries showcased exmples of how they bring delicious wines to market the best way possible: tasting!</div>
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Here are three great examples </div>
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1) <a href="http://www.seditionwine.com/wine/" target="_blank"><b>2013 Chenoweth Vineyards Pinot Noir Sedition Wines</b> </a>- Interesting spicy wine made from Pommard clone and worth every dollar of the $75 price. Josh cut his teeth at our fave, Kokomo and now works delish Pinot stylings at Sedition Join the rebellion !</div>
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2)<a href="http://www.camlowcellars.com/magna-porcum-2013.html" target="_blank"> 2013 Magnum Porcum Pinot Noir, Cam Low Cellars ($45)</a> a sassy fun wine whose label seduced me to use the wine in my meat glaze Think delicious; think @CamLowCellars </div>
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3) <a href="https://scherrerwinery.com/shop/product/syrah-calypso-vineyard-2012/" target="_blank">2012 Calypso Vineyard, Syrah Scherrer Vineyards ($45)</a> -<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Love Fred Scherrer's philosophy in life and winemaking ( Syrah is the answer to the questions not resolved by Pinot) Smooth blackberry herb kissed wine</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Bottom line: look to Green Valley for your holiday picks.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><b>Many thanks to Robert Larsen and the Green Valley team for sharing the amazing samples with me</b></span></div>
Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com1tag:blogger.com,1999:blog-7271806387568490058.post-59665354035773995182016-11-21T07:44:00.000-08:002016-11-21T07:44:01.904-08:00Discovering More to #SeeEatLove in Oakland<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JHDtDpW8Z9ViDP8H1TDmDkfJxr3DeVY7i1AjuLqf9WkzkRN2mp5PkDCM6Z-X8qEl6LndBC5cq45oLeG60jW62oO5s03eztGe8np_B4H2VzgPqKf2k5Cj7eILGGOwyCFw7mrdlV6_O6E/s1600/seeearlove2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JHDtDpW8Z9ViDP8H1TDmDkfJxr3DeVY7i1AjuLqf9WkzkRN2mp5PkDCM6Z-X8qEl6LndBC5cq45oLeG60jW62oO5s03eztGe8np_B4H2VzgPqKf2k5Cj7eILGGOwyCFw7mrdlV6_O6E/s400/seeearlove2.JPG" width="400" /></a><a href="http://www.seeeatlove.com/" target="_blank">See. Eat. Love</a> offers you a fun way to get to know Oakland in the most delicious way possible: through food, beverage and the companionship of kindred spirits.<br />
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For the past the two years since leaving a corporate marketing job, owner, Raquel Navarro has been refining the walking tour experience. Today, she showcases three Oakland neighborhoods and brings forward all her wonderful discoveries in a delicious and fun three hour package.<br />
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The East Bay Wine Posse (@thegourmez, @wineharlots, @sftownie and @brixchik_Xan) was lucky enough to try out the Oakland Warehouse District Walking tour, With all the planning taken care of, we were free to taste, learn and laugh our way through discovery<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KLq28DhkknhFmRG7YmP4uvu9CRft4Qq4G49YWgHf3OXGgaVYMZfb-hMaKiuvWNUkdxz_MDaTr4ZO1nxt20THysUZvLxaIZjTgTNMh4qq3YdA864rsYo11u8LFSchmhOHP8XVSWE_vIk/s1600/urbanwine.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWeelXmePgnSu8EGBvhDsnnjyUWCDkaBlGahLM5Cm890xtk1Y8WV6flc7mbCD5qjiwH50pz6KmRzyg6Apt-iY_7mp7owsMJX8ZKIzzj9evDE9z-WADbkllic3EurrdY7hwfMlr-wr9RA/s1600/dashe2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWeelXmePgnSu8EGBvhDsnnjyUWCDkaBlGahLM5Cm890xtk1Y8WV6flc7mbCD5qjiwH50pz6KmRzyg6Apt-iY_7mp7owsMJX8ZKIzzj9evDE9z-WADbkllic3EurrdY7hwfMlr-wr9RA/s200/dashe2.JPG" width="200" /></a></div>
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Our meeting place was Dashe Cellars, This Oakland wine production facility and tasting room was started by Anne and Mike Dashe. Both are winemakers and their logo shows the nexus of their different sides. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zc6uJsM1ysYc8i_OwuV0wIhVwrPN0imJr3CiMRs9NaT3-fenrb_g-9M-H3fcTgArIAUtMB56eOWU61xX50rvVmEVIfEHOC8DErWohYOtLQti-Sr39gPJM_lUEdGhohQ0X5uktx-1Ybk/s1600/dashe1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Zc6uJsM1ysYc8i_OwuV0wIhVwrPN0imJr3CiMRs9NaT3-fenrb_g-9M-H3fcTgArIAUtMB56eOWU61xX50rvVmEVIfEHOC8DErWohYOtLQti-Sr39gPJM_lUEdGhohQ0X5uktx-1Ybk/s200/dashe1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anne and Mike via Fish and Primate</td></tr>
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Anne, who studied at the University of Bordeaux, is from Brittany, while Mike is from Tarzana, CA. Represented by the fish and the primate, their styles mesh in some interesting wines. 2013 saw their first production of Grenache Blanc. We detected the notes of oxidation and learned that Grenache Blanc had a tendency towards this. The inaugural vintage was unfined and unfiltered and the grapes were allowed to express themselves with exuberance, which resulted in aromas of apple pie with a gamy note, along with tropical fruit and an astringent kick to the midpalate.<br />
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My favorite wine of the day was the <b>2015 Les Enfants Terrible Zinfandel from Heart Arrow Ranch. </b>Mendocino fruit is coaxed into a balanced wine with fruit, minerality and complexity. Carbonic maceration as well as time in neutral oak brings up delicious, almost delicate, Zin. We tried the wines with an assortment of well paired cheeses that complemented the wines. This was the first course of our progressive lunch. The opportunity to taste through the offerings with the knowledgeable staff helped me come away with a much deeper experience of Dashe Cellars than on previous visits. Like The Terminator, "I'll be back".<br />
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Our next stop was nearby <a href="http://www.ulcellars.com/about/directions" target="_blank">Urban Legends Winery. </a>They poured a nice Carneros Chardonnay, which paired well with the<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-k4oBGzwy-dtt0lIKMfRAOoG84JeHvZiZGGGuXARPMxGsacNtJptRj3wOhVKi7x50PEHRR23K_tQV-DZaZ9F2D1HnZHJDAAOb6thwR85CTQP1b1-wTvL12m7-sN7OeSCVEF72TK5AFg/s1600/javis.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-k4oBGzwy-dtt0lIKMfRAOoG84JeHvZiZGGGuXARPMxGsacNtJptRj3wOhVKi7x50PEHRR23K_tQV-DZaZ9F2D1HnZHJDAAOb6thwR85CTQP1b1-wTvL12m7-sN7OeSCVEF72TK5AFg/s200/javis.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuAxb17sqaSFq0OJa3QpfLv-D16Q5Ep77529j4_EBaCn_2S3TMOAW1gAsXNp9KITU9MPgkvGemQOT_yD13cX7bOzujSYJ9fmH15w9QIsaiFgknPzRElpmKY7mdnp2I1B4EQyHQ7tx0nQ/s1600/urbanlegend.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuAxb17sqaSFq0OJa3QpfLv-D16Q5Ep77529j4_EBaCn_2S3TMOAW1gAsXNp9KITU9MPgkvGemQOT_yD13cX7bOzujSYJ9fmH15w9QIsaiFgknPzRElpmKY7mdnp2I1B4EQyHQ7tx0nQ/s200/urbanlegend.JPG" width="196" /></a><a href="https://www.facebook.com/JavisCooking/" target="_blank">Javi's Empanadas</a>. This modern tasting room is set up to help you learn while you taste. Urban Legends does some interesting blends, so tasting through unfamiliar combinations is encouraged. Relax and enjoy the experience. Relaxation among other patrons may have been pierced by our squeals of delight when we heard Javi's Emapanadas filled the main course slot of our progressive lunch. Javier Sandes, Javi, perfected the tender crust and sumptuous filling in his miraculous empanadas. I had a Ham and Cheese with salty meat and a rich sauce of gooey mozzarella and savory Fontina. The Pork was paired with chunks of pineapple and spices. Rabbit, Mushroom and Classic ground beef are other flavors. You can order online, chase the food truck or have frozen empanadas shipped to you. As the holidays approach, who couldn't use a crowd pleasing hit readily in the freezer? Warning: the juicy fillings will try to catch a ride on whatever you are wearing. With volume as an indicator of enjoyment, our tour was leveling up at this modern spot. Growlers adorned with Oakland sights were a favorite souvenir.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysERG0zxL2zmvIgiMkTvKIMqBaxACzFonKH76S4HK7Wod0TZ5L-7s8lY0B0d0Bbe2suP9HidGLdwAe15Dqzy-bXY_-6FFXDmgDVAHmBD94Mt6Sn9LqwPnCOzp89XYwp2VORR02VtV1v8/s1600/Capture.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysERG0zxL2zmvIgiMkTvKIMqBaxACzFonKH76S4HK7Wod0TZ5L-7s8lY0B0d0Bbe2suP9HidGLdwAe15Dqzy-bXY_-6FFXDmgDVAHmBD94Mt6Sn9LqwPnCOzp89XYwp2VORR02VtV1v8/s200/Capture.PNG" width="200" /></a></div>
Not <strike>admitting</strike> saying we were wobbling more than walking towards our third and final spot, <a href="https://www.jeffcohncellars.com/" target="_blank">Jeff Cohn Cellars</a> but when our happy band of food explorers entered, we were warm and giggly and ready to try these wines. The winery specializes in Rhone varieties. I loved the fresh, floral taste of the <b>Viognier, Stagecoach Vineyard, Atlas Peak, Napa, CA. </b>A collaboration with Yves Gangloff from Condrieu, getting to taste a local version of French favorite was fun. We also enjoyed some lovely Zinfandels from the Shake Ridge in Amador County. Dense and lovely, lit with the juiciness of Amador County it reminded me I need to go back. And of course, ending our lunch with a dessert of <a href="http://wetheminis.com/" target="_blank">We The Minis</a> was a spectacular way to end the progression. We the Minis not only produce delicious, toothsome macarons, powered from within by intense flavors in this case the succulent cinnamon of Churros, but they also donate 5% of their profits the end family homelessness. Whenever I can eat well and do good at the same time I am all in. And best of all, these macarons were insanely tasty. My teeth broke a subtle crunch, that was followed by an explosion of creamy cinnamon flavors calling back a churro, while I celebrated all that is delicious with macarons. How perfect an ending can you get?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbosCkl0QxZ_Ob2KmPmezpiRxPengFULDO77yzDmx3g3V0jNsC85GCbLR1GERXgUYZ0Ud0vkHK3W5ew46qm_eQ1jtAcXw3XG1nwg7Gf8XY_MVqT12dxJdFMjX2Ylq_NPnKkQW0ut6G8cA/s1600/wetheminis.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbosCkl0QxZ_Ob2KmPmezpiRxPengFULDO77yzDmx3g3V0jNsC85GCbLR1GERXgUYZ0Ud0vkHK3W5ew46qm_eQ1jtAcXw3XG1nwg7Gf8XY_MVqT12dxJdFMjX2Ylq_NPnKkQW0ut6G8cA/s200/wetheminis.JPG" width="200" /></a><br />
The warm feeling inside was intense satisfaction in my hometown of Oakland as well as an appreciation for the good taste and organization of Raquel Navarro. As the holiday season gears up and you are looking for something fun to do, make time for a walking tour and take time to See, Eat and Love Oakland. You get a little exercise, time with your friends and a new (or renewed) appreciation of the delicious East Bay Food scene.<br />
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For information on how to book a tour click <a href="http://www.seeeatlove.com/tours" target="_blank">here</a><br />
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<b>Many thanks to Raquel Navarro and See. Eat. Love for gifting us this tour. </b></div>
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Anonymoushttp://www.blogger.com/profile/04956283203928673769noreply@blogger.com0