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The Third Annual Sacramento Food Film Festival is March 20-30

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Happy Saturday! I’m just passing along this press release to all of you… looks great and the California Food Literacy Center is this year’s beneficiary!
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SACRAMENTO – As food and wine pairings continue to rise in popularity, the farm-to-fork capital is offering a different kind of pairing: food and film. The 3rd Annual Sacramento Food Film Festival will take place March 20-30 and will include food, wine and beer pairings with seven films about food. Festival proceeds will benefit California Food Literacy Center, a Sacramento nonprofit providing food literacy education to local low-income children.

“This is a chance for guests to soak up the amazing food and drinks that Sacramento has to offer while also feeding their minds,” said Catherine Enfield, festival founder and food writer.

Movies and Venues:
Ten 22, March 20
The festival’s red carpet premier at Ten22 on March 20 features appetizers, drinks and screening of the award-winning movie, “Spinning Plates.” Cost is $40.

Sterling Hotel, March 22
On March 22, the festival continues at the Sterling Hotel, featuring a sneak preview of the highly anticipated, new Ruhstaller Nugget hop beer, bites from Adam Pechal and screening of “Beer Wars.” Cost is $30.

Lucca, March 25
“Bottle Shock” will be screened at Lucca on March 25 and will include a four-course dinner based on the film. Cost is $40, and $50 if including a wine pairing.

The Guild Theater, March 26
On March 26 the “Cafeteria Man” will be shown at The Guild Theater and will include appetizers, an appearance from the film’s star, Tony Geraci and a panel discussion with local leaders in food literacy education.

Clunie Center at McKinley Park, March 28
Selland’s will offer a family spaghetti dinner on March 28 and screening of “Cloudy With a Chance of Meatballs” at McKinley Park’s Clunie Center. Cost is $15 for children, $25 for adults.

The Guild Theater, March 29
The Guild Theater will screen “The Slow Food Story” for free on March 29.

Sunh Fish, March 30
The festival wraps up on March 30 with a sushi and uni tasting by Billy Ngo from Kru, and Q & A with the film’s producer, Alexander Finden, at Sunh Fish and screening of “Sweet, Sexy Ocean.” Cost is $35.

For more information and to purchase tickets, visit www.sacfoodfilmfest.com.

“We are proud to be the beneficiary of such a creative event that not only gives people the opportunity to enjoy the amazing food of the Sacramento region, but also helps spread food literacy through the creative medium of film,” said Amber Stott, founding executive director, California Food Literacy. “We look forward to good food and good conversations.”

California Food Literacy Center was established in July 2011 to educate and inspire low-income children to eat healthy food. Students learn fruit and vegetable appreciation, how to read nutrition labels, basic cooking skills and environmental impacts of their food choices. The nonprofit also runs the Food Literacy Academy, which trains community members as food literacy teachers. To date, the nonprofit has 60 active volunteers and serves 2,400 kids annually. After just three months of food literacy education, 70 percent of students request the foods they have tasted in class, including broccoli, celery and oranges. Ninety-two percent of K-1st grade students say healthy food tastes good, and 88 percent of children understand how to read a nutrition label. To make a donation: www.californiafoodliteracy.org.

David Brown, The Biggest Loser Contestant, Speaks in Sacramento Area, Monday, March 10th

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I don’t own a television. Instead, I subscribe to a service that allows me to watch my favorite TV programs (slightly after they have aired). Completely fascinated with food shows, of course Hell’s Kitchen, Masterchef, Top Chef, etc, are all on my watch list. But, there’s another program I have watched every season since its debut, and that is The Biggest Loser.

The Biggest Loser. I am a fan of the show for so many reasons, (although I do have some minor complaints about it). I have seen so many people transform themselves over the years. Much like I did in my mid twenties when I started exercising and began a more healthy eating regimen.

Well this season (season 15) of The Biggest Loser really had my attention most, and I am not sure why. Maybe it was all the people who ended up being “cast” on the show. Maybe it was the theme this season “Second Chances”. Whatever it was, I was enthralled and couldn’t wait until the next episode. I felt for so many of the contestants. I know all about emotional eating… I used to yo-yo 30 pounds back and forth.

This season, I watched pretty openly, happy to see all of the contestants progress. I really didn’t pick anyone to win or have a “favorite”. I was touched by many of their stories and backgrounds. Everyone deserves a second chance. Period.

When I heard David Brown tell his “story” during this season’s The Biggest Loser, I was almost uncomfortably sad, as I am sure any of you that watch the show were as well. The tragedy of being a widower (and father of two daughters) as a young adult, led to his weight gain as an adult.

At 409 pounds, David Brown was given a second chance and a place on The Biggest Loser ranch. During the time on the ranch and the time before the show’s season finale, David lost an amazing 222 pounds (more than 54% of his body weight).

As anyone who watches The Biggest Loser can attest (especially if they are female ;)), David had the most dramatic makeover (probably in the show’s history)…I’d be lying if I said my jaw did not drop after “makeover week” (WOW) and that I didn’t shed tears for him AND his family’s reaction to is new self. (Brown remarried in 2004 and now has three daughters.) DAMN YOU, MAKEOVER WEEK, making me so emotional!! ;)

To be honest, I didn’t see David coming in on the final path to win, and I am not sure if he did either–but he did something amazing which for so many people is still the hardest thing to do… He took the first step on that path to wellness and weight loss, which David refers to as the “winning step”. Then week by week, he transformed himself. And then took second place in The Biggest Loser triathlon.

After a 222 pound weight loss, and 2.2 million steps logged, he comes to the Sacramento area to tell the story of his journey and as a witness of God. He’ll be at Oak Hills Church in Folsom, CA this Monday, March 10th from 6:30 to 8:00pm.

The venue’s address is 1100 Blue Ravine Rd, Folsom CA.  Tickets are $10 each or $15 per couple. Dinner is included if you pre-register. To pre-register, please contact Kory Lewis. The email is kory dot lewis at bayside online dot com. Hope to see you there!!

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Latin-Spiced Rooster Potatoes

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Have you ever heard of Rooster Potatoes? If you haven’t don’t feel bad. Neither had I.
This all-purpose potato is farmed right here in the US in Edison, California! It starts pink, but bakes golden brown with a light yellow fluffy flesh. You can bake it, boil it, mash it, roast it or fry it.

I was sent a bag of Rooster Potatoes to try, and I came up with this recipe (which was originally enjoyed on Superbowl Sunday as part of a giant buffet with other Mexican/Latin American type dishes). You can also make this recipe with any other variety of potato, and sweet potatoes are especially interesting with this spice combination.

Ingredients:
1 Kg (2.2 pounds) bag of Rooster potatoes
2-3 Tbs olive oil
1 Tbs adobo seasoning
1 tsp cayenne pepper
1 tsp cinnamon
2 tsp garlic powder
2 tsp dried parsley

Preheat oven to 375°. Spray a cookie sheet or baking dish with olive oil spray or lightly coat it with olive oil. Cut potatoes into 1 1/2″ inch cubes or bite size pieces. Place potatoes in a medium-sized bowl and then set aside. Combine the adobo seasoning, cayenne pepper, cinnamon, garlic powder and dried parsley in a small bowl. Then, drizzle 2 Tbs olive oil (use less or more to your taste/preference) over the potatoes and then sprinkle the seasoning blend over the potatoes to coat them. Place potatoes on the baking sheet. Check on them 15 minutes in and turn them with a spatula to brown evenly. Bake until golden brown.

For other recipe ideas, you can visit the Rooster Potatoes website here.

You can find Albert Bartlett on Facebook here and follow them on twitter here.

Dawson’s at the Hyatt Regency’s Monthly Wine Dinner Featuring Goldschmidt Vineyards

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Lately, I have been very selective in the events I attend and the restaurants, products, services, et cetera I choose to promote, but last week when I was invited to attend the monthly wine dinner held at Dawson’s at the Hyatt Regency in downtown Sacramento, I jumped at the opportunity.

For a while now, Dawson’s has been one of the most underrated restaurants in town. Andy and I had attended a few of the Dawson’s wine dinners last year and found them to be quite economical (despite a $79 per person price which might seem like a lot of money to spend on a Thursday night). The value is to be found in the quality and amount of the food (4 courses with wine pairings), the wine featured (always a higher-end label) and the service (look for Ardy and tip him well–he’s terrific). Dawson’s even offers free valet parking to wine dinner guests upon arrival. I am not sure you can get a better deal anywhere else.

Before dinner, we were treated to a charcuterie, cheese, fruit, and sparkling wine reception. Andy and I were then introduced to the chef (Jason Poole) and the wine representative (LT Nedjar) Mr. Nedjar was there representing the label featured that night: Goldschmidt Vineyards. Follwing our introduction, both gentlemen returned to going over the menu and the wines one last time to make sure the experience would be seamless for the dinner guests.

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Upon seating, we were presented with the menu. Typically, the menu and the pairings get published online and via an email blast before the dinner. I love the email blasts because I can sit at my desk at work and daydream about what I am going to eat that evening! ;) Below is the menu from Thursday night’s dinner:

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Just before our seating, the sous chef  Michael Grande walked us through the menu. Both times I have seen Chef Grande, he has been so enthusiastic about the wine dinner’s course line-up and his excitement is contagious. :) Soon, we were invited into the dining room for the meal to begin.

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The first course of the evening was a Hamachi Crudo with baby coconut, Rising C Ranch Melogold Grapefruit, Blood Orange and Avocado Oil, Yuzu Emulsion, and it was paired with the Boulder Bank (a label owned by Goldschmidt) Sauvignon Blanc, Marlborough 2011. The acidity and fats in the dish balanced very well with the Sauvignon Blanc (New Zealand-style, high acidity, though not a complete grapefruit bomb. I was actually reminded more of canned peaches, as the wine was a touch sweet.) Still, it was a perfect compliment to the hamachi and the fruit essences in the dish.

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The second course was a Coke Farms Baby Beet Caprese Salad with house-made mozzarella (yes!!), an herb salad, morel ash, and finished with double Solera Vinegar. It was paired with the Chelsea Goldschmidt Merlot, Dry Creek Valley 2011. We were told that the grapes that go into this particular merlot are literally on the front of the property at the winemaker’s residence, so they get extra attention. My only complaint about this course was that I wish I had been served a little more of it. :) The cheese had the wonderful elasticity that fresh mozzarella has, with just a hint of salt. The beets were earthy and al dente. The merlot was a delightful pairing for this course.

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And then the third course happened. And I was officially wowed. It was a Cranberry Bean Cassoulet with a Confit Duck (leg), house-made boudin blanc, Tails and Trotters Pork Belly, and County Line Farms Baby Mustards. It was paired with two different wines to highlight the different proteins and flavor profiles in the bowl. The first wine was the Forefathers Cabernet Sauvignon, Alexander Valley 2009, and the second wine was the Hillary Goldschmidt Cabernet Sauvignon, Oakville 2011. The last time I had duck as part of an entrée was back in the fall at Chez Panisse in Berkeley. It was a grilled breast and braised leg served with roasted wine grapes. As memorable as the main course was at Chez Panisse, I will say without hesitation that the cassoulet at Dawson’s was the better dish. I am still thinking about the slice of crispy pork belly that topped the cassoulet at Dawson’s. For me, it was the best bite of food of the night, and I will be daydreaming about the cassoulet for a long time to come! I could have used an extra slice of that salty, rich pork belly instead of the sausage that was nestled underneath the duck. I am not sure how the dish was intended to eat, but I enjoyed its components one at a time. Maybe I was doing it wrong, but everything tasted oh so right! ;)

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Ultimately, to me, the food was more remarkable than the wine (sorry, Goldschmidt!), but there are some really great things going on in the kitchen at Dawson’s. However, the wine made a terrific impression with Andy, as he purchased a case of Cabernet that evening before we left.

But before our exit, we were served coffee and one last course, the dessert. Usually, there is a dessert wine presented at the Dawson’s wine dinner, but this time it was suggested we save a little of the Forefathers Cabernet to pair with our dessert. The dessert was a Dark Fruit Consommé (interesting concept there!) with a Crispy Hazelnut Cake, Dark Chocolate Pave, and Toasted Fennel Oil.

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I loved the texture of the cake–it was spongey and soaked up the fruit consommé’s vibrant flavor. The chocolate on top served as a ganache-type frosting. It was a well-executed part of the meal and a memorable finish.

About the winemaker: Nick Goldschmidt, originally from New Zealand, gained international notoriety as winemaker at Simi Winery. Since 2007 he has been a consulting winemaker for several premium brands around the world, and is very well known for his single vineyard, handcrafted, small production artisanal wines that consistently score in the 90s in most wine publications. In fact, all his wines are 100% single variety, 100% single vintage, 100% single vineyard. You can find more information on their website here, or find them on Facebook here.

Dawson’s wine dinners are held every third Thursday of the month and have featured labels such as Alpha Omega, Far Niente/Nickel & Nickel, Jordan Vineyard & Winery, Hall Vineyards, Palmaz Vineyards, and Rodney Strong.

Tip: Check into Dawson’s using your smartphone and receive special perks for being a loyal customer. A free glass of select draft beer using Foursquare or a free glass of select wines using Yelp!

Dawson’s is now one of only two Sacramento restaurants to carry the prestigious AAA four diamond designation.

You can follow Dawson’s on twitter @DineDawsons and find them on Facebook here.

An Evening in Napa: Dinner Aboard the Napa Valley Wine Train and a Stay at The Meritage Resort

And we’re back! Happy 2014! Andy and I took a little overnight trip to Napa a few weeks ago, sponsored by The Napa Valley Wine Train and The Meritage Resort. What a way to kick off the new year.

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Back in Napa again at last and a return to one of our favorite places to stay: The Meritage Resort. By the way, at the end of this column, read about the inaugural Masters and Makers @ Meritage event being held at The Meritage Resort in February over Valentine’s Weekend. Attention couples, a great way to celebrate!

Here’s the lobby at The Meritage, and a shot of the room in which we stayed.

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After checking into our room, we had a glass of wine to kick off a romantic evening. I was so excited to return to the Napa Valley Wine Train for dinner, and this time I was able to bring Andy as my guest. I originally wrote about The Wine Train on my other website: cakegrrl.com. You can read the entry by clicking here. :)

The Wine Train Depot is located at 1275 McKinstry Street in the Oxbow district, just 5 minutes from downtown Napa on foot.

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TrainDiagram2013This is a diagram of the wine train. The Napa Valley Wine Train consists of nine rail cars and two engines on point: Lounge Cars (3), Lounge Car with Wine Tasting Bar (1), Gourmet Express Dining Cars (2), Silverado Car Al-Fresco Style Dining(1), Vista Dome Dining Car (1), Power Car (1), Chef de Cuisine Kitchen Car with Glass Observation Corridor (1)

Andy and I were assigned to the beautiful Vista Dome.

The Vista Dome is a 1952 Pullman domed rail car that offers the most private dining experience. The Vista Dome Car is an elevated observation style dining car expertly refurbished using Honduran Mahogany paneling and brass accents. Perfect for a private function or one of our special events, this domed rail car hosts up to 56 dining guests.

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Above is a picture taken inside the Vista Dome! I was feeling so spoiled and lucky to be sitting beside Andy. :) Especially when the server brought out the welcome glass of Chandon. All guests on the wine train get a glass of sparkling wine included with their dinner.

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Corkage on the Napa Valley Wine Train is $15.00 per 750ml bottle and $30 for a Magnum sized bottle. If you bring one bottle of wine on board and buy a bottle
on board, they will waive the corkage for that bottle. FYI, most of the wines on the Wine Train menu are very reasonably priced.

Andy brought a bottle of 2010 Bell Cellars Cabernet Sauvignon to share with our dinner. You can read more about the wine as well as buy it here. We highly
recommend!

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Our server was Petar, and here is a photo of him explaining the courses featured in the dinner we were to be served.

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menu
Here’s a picture the dinner menu we chose from. It is slightly different from the other dining car. Executive Chef Kelly Macdonald offers a unique menu for this dining option with all selections prepared in the kitchen located on the first floor of this car. The meals are freshly prepared on the train using fresh, environmentally responsible ingredients, humanely raised, hormone free meats and fresh, line caught fish. For a closer look, you can click here.

For our appetizers, Andy went with the Salmon Crepe and I chose the Rabbit Confit. The lighting in the Vista Dome was dim, but I did not want to use a flash, so please forgive the photos I took of our meal. They are slightly dark.

The Salmon Crepe is served with Crème Fraîche, American Caviar and Honey Onion Marmalade.

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Here’s a picture of the rabbit confit. Paleo? Heck no, but delightful and such a great treat. The Rabbit Confit is served on Porcini Toast with Wine Poached Mangoes and Fried Leeks.

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For our second course, I chose the salad, and Andy went with soup special.

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It was a shrimp and seafood bisque, and though we have been experiencing warmer than normal temperatures this winter, the temperature had dropped enough by the time we boarded the train to appreciate a delicious soup. :)

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The salad was not for dieters. ;) It was a Red and Green Apple Endive Salad with Gorgonzola Cheese, Hazelnuts and Mustard Vinaigrette. I was happy because I am on a real hazelnut kick right now and have been for a while.

After our second course, a sorbet trio was brought out. I forgot to snap a photo of it. The flavors were mango, pineapple, and mixed berry. They are made by the chefs at the Wine Train and were a wonderful intermezzo.

Then it was time for the entrees. Andy and I both chose the Roasted Beef Tenderloin on Potato‐Fennel Gratin topped with Fried Lotus Root and Red Onion Marmalade in a Red Wine Cabernet Reduction. I had reviewed the menu ahead of time and chosen my entrée and that is mainly why Andy brought the Bell Cabernet. The wine pairing was excellent. And though I gave a little bit of my beef portion to Andy to finish, it was all so good I had nothing left on my plate.

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After dinner, we were welcome to explore the train as the servers were busy plating our desserts. Below is a photo of the other dining car.

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And here’s a picture of the very narrow kitchen and a cook who obviously loves his job!

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It was quite the adventure walking from car to car and fun to catch some fresh air between courses. It sort of felt like we were in a James Bond movie! After that, we were re-seated to enjoy our desserts, as well as a glass of port that Andy and I shared.

Below is a picture of the dessert I chose, a Chocolate “Pot Pie” and below that, Andy’s dessert: a Blondie with Mint Ice Cream. This job is so tough, isn’t it? In typical fashion, I had a few bites and then shoved my dessert over to Andy, who did not object to finishing it. I was eying the blondie on his plate and asked for the chocolate-dipped edge. He gladly shared with me. I love eating meals with my best friend. :)

Chocolate Pot Pie
Blondie with Mint Ice Cream

Wine Train FAQs I found particularly interesting:
Q: Is a tip included in the price?
A: Optional tipping is solely based upon the guests’ experience on board. It is not unusual for guest to leave 3%-8% additional based upon receiving excellent service. Your tip should be on your food and beverage service (the value of your on board pre-paid meal is $55.00) per person tax included, and not the train fare.

Q: Is Wine Included?
A: One glass of welcome wine is included with every Wine Train package for guests who are over the age of 21. Wines are included during the Vintner’s Lunches and the monthly Moonlight Escape Dinners. Cocktails, beers and wine can be purchased on board throughout your journey. More than 100 wines are on the wine list and in the Wine Tasting Car.

Q: Do you have to drink wine on the Napa Valley Wine Train?
A: No, you do not have to drink wine on board the Napa Valley Wine Train.  For our guests who do not want to drink wine, we also offer juice, soda, non-alcoholic wines, beers, cocktails and brandies.

During the 3-hour-long, 36-mile (58 km) round-trip between Napa and St. Helena, passengers can choose to enjoy a gourmet  meal prepared on board. They can also sample several of the region’s wines available at the wine bar located in one of the lounge cars. The train offers optional stops for tours of Domaine Chandon Winery in Yountville, Grgich Hills Estate in Rutherford, and a motor coach tour of Raymond Winery in St. Helena and ZD Winery in Napa for an additional fee. The train hosts several special events throughout the year including murder mystery dinner theater, vintner’s luncheons, appellation dinners and holiday excursions. Guests are invited to explore the rest of the train after the entree and prior to the dessert.

The Napa Valley Wine Train has been in operation since September 16, 1989 and has now carried more than 2 million passengers.

Here’s a list of special events on The Wine Train, including a special Valentine’s lunch and dinner.

You can find the Napa Valley Wine Train on Facebook here and follow them on twitter here.

Since I was a return guest, I was presented with some chocolates as a parting gift. (Some guests around us were repeat customers and also got chocolates as well, not just the journalist!) Since I was a little sad my mom (who lives in Ohio) was not there to enjoy this experience with us, I decided to send them to her and they are currently en route to the midwest. :)

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The next morning, it was time to pay for all those glorious calories and the night of indulgence aboard the Wine Train. :) Lucky for me, The Meritage Resort has a killer gym with a great view. And I put in over an hour on this bad boy:
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Then it was time for a well needed shower, just in time for check out. Thanks for everything to the staff at The Meritage Resort and see you next time!

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And now some information (provided by my public relations contact) on an upcoming event being held at The Meritage Resort!

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The Meritage Resort and Spa will host the inaugural Masters and Makers @ Meritage Napa Valley food and wine experience February 14 to February 16, 2014. This celebration will showcase Napa Valley and Sonoma County wines and farm-fresh foods through creative wine tasting experiences, seminars, culinary classes, a wine maker dinner in the Estate Cave, a wine tasting gala and more. Join The Meritage Resort’s Executive Chef, Krisztian Karkus, Master Sommeliers, including Gillian Balance from Treasury Wine Estates/Beringer and Fred Dame with Southern Wine and Spirits as well as some of the best and most well-known wine makers in the region.

The weekend of events is aimed at teaching each attendee, no matter their wine tasting background, from novice to aficionado, more about the wines the Napa Valley is famous for. Guests are able to choose from a variety of educational and fun activities throughout three days of tastings and events with master wine makers and master sommeliers making this the wine event that is not to be missed.

Masters and Makers @ Meritage begins Friday, February 14 with The Master and The Makers Tasting, an Amuse Bouche set to highlight five quintessential blended wines from the Napa Valley. Guests will taste the wines and listen as a Master of Wine and Master Sommelier taste and review each of the wines, giving their opinions and helping guests understand the art of wine tasting. The Friday night Reserve Wine Dinner in the Estate Cave will be led by Master Sommeliers as they take attendees on a food and wine journey and featuring Pine Ridge Vineyards.

On Saturday, guests are able to choose from one of three activities during the day and attend the evening wine tasting gala. The daytime activities include a Custom Wine Tour set to visit three classic Napa Valley wineries with tours and tastings at each, plus a picnic lunch. The Perfect Blending, an educational and hands-on course about what makes the perfect Bordeaux Blend including lunch and your own “Meritage Blend” with a custom wine label. Foodies may want to choose Cook to This! Trinitas Cellars Cooking Class and Wine Pairing, giving attendees the opportunity to create their own multi-course lunch with the help of culinary experts perfectly paired with wines selected by Trinitas Cellars.

The Gala and Grand Tasting on Saturday evening will transform The Grand Ballroom at The Meritage Resort into a majestic tasting room with live music and over 65 wineries from Napa Valley and Sonoma County to showcase many of the finest wines produced in the region. Alongside the wines will be endless culinary creations from the chefs at The Meritage Resort including a selection of seafood, caviars, cheeses, meats and decadent desserts.

Masters and Makers @ Meritage will close on Sunday with the farewell Bubbles & Brunch and a casual afternoon of tasting 30-40 wines at the Appellation Tasting paired with cheeses and charcuterie.

“We’re looking forward to bringing all of the premier wineries to one convenient spot to offer a premiere wine and food experience,” said Michael Palmer, general manager of The Meritage Resort and Spa. “Our goal with the Masters and Makers @ Meritage is to give attendees an exclusive weekend wine and food experience that only Napa Valley can provide.

Masters and Makers @ Meritage 3-Day All Access Passes are $509 per person, and include entry into all events on Friday, two events on Saturday (one daytime event and the evening gala) and all events on Sunday. Guests may also choose to purchase events and activities individually. Discounted room packages are also available, the $950 package includes a 3-Day All Access Passes for two and a two night stay, valid February 14-16, 2014 only. A portion of all ticket sales from The Gala and Grand Tasting will be donated to the Napa Valley’s COPE Family Center. Complete Information is available at TheMeritageResort.com/Napa-Valley-Restaurants/Masters-Makers/.

About The Meritage Resort and Spa
The Meritage Resort and Spa is an extraordinary four-diamond Napa Valley luxury resort set against a hillside vineyard. A destination unto itself, it features 322 Tuscan-inspired guestrooms and luxury suites, seasonal farm-to-table cuisine at the Siena Restaurant and wine tasting in the Estate Cave featuring Trinitas Cellars. Regain a healthful balance with curative treatments at Spa Terra—a lavish underground spa with steam grottoes, soaking pools, treatment alcoves and tranquil walls of water. The resort boasts the most comprehensive event and meeting space in the wine country, including the two largest ballrooms in the Napa Valley, the Estate Cave and three covered terraces. Crush Ultra Lounge offers guests a chance to relax with a full bar, sports entertainment and six bowling lanes. Far more than a place for relaxation, our unique property is an Old World escape from the ordinary. The Meritage Resort and Spa experience is the perfect blend of gracious hospitality, unrivaled amenities and peerless personal care. The Meritage Resort and Spa, We are Napa. TheMeritageResort.com.

Wellshire Farms Holiday Ham: Herbed Orange Ham Recipe

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Having a ham on the table during a holiday gathering is pretty much a tradition in my family. Especially on Christmas Eve. They are great on their own, with a side of mustard, or my favorite is leftover ham chopped into cubes and reheated in a saute with onion and kale or chard and some dried cranberries. In this blog however, I developed a recipe to make the ham the star of the show. It’s got all the wonderful herbs present in a holiday meal, with orange and zest that compliment the ham’s saltiness.

A big thanks to Whole Foods Market for allowing me to try one of their delicious holiday products, a ham from Wellshire Farms. I ended up with a (half) traditional boneless ham. I liked this ham because I was able to create my own recipe to heat the ham, as well as carve to my liking. (I liked. A LOT). ;)

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Here’s how I prepared the ham, as well as the side dishes I made to complete last weekend’s Sunday dinner.

Preheat oven to 325°. To reheat your ham, I recommend using a roasting pan with a rack, one with a bottom that you can pour some water in to help the ham retail moisture while it reheats. A meat thermometer is a pretty good thing to have as well. (Tip: A 4-pound boneless ham will serve about 12 people, and this marinade will be enough for that size).

Marinade ingredients:
4 Tbs fresh rosemary
2 Tbs fresh sage
2 Tbs toasted fennel seed
2 Tbs chopped garlic
2 Tbs orange zest
1 Tbs black pepper
1/2 cup orange juice
1/2 cup olive oil

Combine all the ingredients in a food processor and pulse until completely blended (mixture will be a pretty bright green). Paint the ham with the mixture using a BBQ brush. (You can also pour it over or use your hands, but a brush will coat the ham nicely. Set aside while you prepare your side dishes.

ham with dressing
Cover the ham with aluminum foil and place in the oven. Bake until the internal temperature reaches 140° (Allow 7-8 minutes per pound). Remove the foil and place the oven on broil. Leave in for 2 minutes. This will give the top of the ham a nice finish.

out of oven

Here is a link with videos to Wellshire Farms entire line of hams.

Wellshire Ham Details (traditional boneless ham)
Wood smoked
60% less fat
No preservatives and no antibiotics
Free of nitrates, no artificial ingredients or preservatives!
The natural wood smoke and rich tasting ham make a savory combination.
You can get creative with your own unique glaze.
Ham lays flat for ease of cooking and carving.
(This ham is wrapped in clear packaging, other varieties of Wellshire Hams are wrapped in red, gold, and silver foil).

For other great ideas and information on ham, you can check out the Whole Foods Market recipe ideas here. You can find Wellshire Farms on Facebook here.

To save yourself time, you can order your ham online by heading to Whole Foods Market’s online shopping cart here.

The other dishes in the photo above will be forthcoming over the next week (hopefully): Pommes Anna and a wilted spinach & kale, chestnut, & cherry salad with roasted shallots. Happy holidays!

Persimmon, Hazelnut and Arugula Salad with Honey Citrus Dressing

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OK, sometimes I trick people into eating Primal/Paleo. Such is the case when I am invited to or Andy and I throw potluck-type parties. And this was the case last Saturday. Being Paleo/Primal at a party can be as scary as Halloween itself! :)

So here’s the great salad (I have named the FALL-iday/Holiday Salad!) brought that served both as a conversation piece, and the main part of dinner for Andy and myself. :) You can use the ingredients below in pretty much any ratio you want––I’ll just give you the framework of what I used. And don’t miss out on the dressing. It really makes the dish!

Salad:
16 oz container of Organic Girl Arugula (you can also use a little spinach or spring mix if you’d like, but I think arugula tastes the best in this particular salad).
4 medium-sized fuyu persimmons, cubed
Arils of 1 pomegranate
4-6 slices of bacon (thick-cut, Applewood smoked)
1 cup toasted. skinned, and chopped hazelnuts
2-3 ozs. parmesan cheese–shaved…not the POWDERED kind for crying out loud ;)

Combine all ingredients in a large bowl, or in my case, a catering pan if you are taking the salad to a large party. :)

Dressing:
1 part lemon juice
2 parts grapefruit juice
3 parts extra virgin olive oil
2 parts honey
1 tsp crushed garlic
1 tsp crushed ginger
pinch salt

Combine all ingredients in a small bowl and whisk until well incorporated. Dress the salad and serve. If you are transporting the salad to an event like I did, wait until you arrive at the event to dress the salad.

Thanks to Whole Foods Market for sponsoring the food used in this recipe!! :) You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.

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