Paleo & Primal Food, Wine, Travel & Living

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TAPAS Tempranillo Tasting is April 26, 2015 at the Presidio, San Francisco!

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If you like wine at all (especially wines made in a Spanish style), don’t miss this event:
TAPAS is pleased to announce the most extensive tasting of domestically produced Tempranillos and other Iberian varietal wines. Join nearly 40 TAPAS member vintners for the 8th annual Grand Wine Tasting held at the Golden Gate Club at the Presidio in San Francisco on Sunday, April 26, 2015.

Trade and consumers will be able to taste Tempranillos, Albariños, Garnachas, Verdelhos, Tourigas, and many other varieties, in a casual walk-around setting where they can chat with the growers and vintners. Explore the diversity of grapes and styles produced across the western United States.  Many TAPAS members are limited-production, family-owned wineries and will be pouring small lot wines that are not widely available. Many of the wines will also be available for sale at this event.

The year’s event will feature a Tempranillo Shootout starting at noon – watch the website for details!

The public event schedule is:

  • 12:00 Noon – 1:30 p.m.  – Tempranillo Shootout.  Tickets are $75, and include early admission to the Consumer Tasting directly afterward.
  • 1:00 – 2:00 p.m.  – Trade/Media Tasting.  Qualified members of the wine trade and media may register using the appropriate link below:
  • 2:00 – 5:00 p.m. – Consumer Tasting.  In conjunction with the walk-around tasting, the TAPAS Wine School (included with admission) will feature informative consumer-oriented seminars. Tickets are $55.

Tickets to the Tempranillo Shootout and Consumer Tasting are now on sale at tapas15.eventbrite.com.

TAPAS President Stuart Spencer noted, “The TAPAS Grand Tasting is a unique opportunity for you to discover, savor and celebrate this treasure chest of exotic and delightfully food-friendly wines. You will gain appreciation for what some visionary winegrowers are doing here on American soil. Don’t miss it!”

To me, this is one of the best wine tasting events of the year and a nice walk off the beaten path of common varietals. It’s fun to taste lesser known wines like Touriga Nacional (originates from Portugal) along with wines like Albariño, Garnacha, and Verdelhos which are slowly gaining domestic popularity. I walked away from the event last year with a better knowledge of wine in general and a few new favorites. I am looking forward to this year’s event and a day at the scenic Presidio in San Francisco. :)

About TAPAS
TAPAS, now in its eleventh year, started at the 2004 Unified Symposium, when Tempranillo winegrowers from California, Oregon, Washington, Texas and Arizona met for the first time to discuss their avocation.  Since that first visionary group pointed the way, the organization has incorporated and grown to over 100 members.  The first Grand Wine Tasting was held at Copia in Napa in 2008, and has continued annually since then, as one of many initiatives to promote Tempranillo and other varietal wine grapes native to the Iberian Peninsula and wines produced from them in North America.


Recipes from the 1st Annual Ladies Holiday Party and Gluten Free Cookie Exchange Sponsored by Challenge Butter and Bob’s Red Mill

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Special thanks to the suppliers of our ingredients for the First Annual Ladies Holiday Party and Gluten Free Cookie Exchange: Challenge Butter and Bob’s Red Mill.  As you can see above, our ladies put together quite a spread with your line of products.

Challenge Butter sent all baking attendees coupons for their butter and new cream cheese products. Bob’s Red Mill sent 4 packages of coconut, almond and hazelnut flours our way as well. We used these products to make and share the following cookie recipes (I’ll also be sharing other treat and savory recipes using Challenge and Bob’s Red Mill products throughout 2015 as well!):

Grain Free “Oatmeal” Chocolate Chip Cookies

shiloh
Ingredients
1/4 cup Challenge Butter
1 large egg at room temperature
1/3 cup honey
1 tsp vanilla extract
4 tsp cinnamon
3/4 tsp nutmeg
1 cup Bob’s Red Mill almond flour
2 Tbs Bob’s Red Mill coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp finely ground flax seeds
3/4 cup finely shredded coconut
1/2 cup Enjoy Life mini chocolate chips

Procedure
Preheat oven to 350°F
Place the Challenge Butter and the egg in the bowl of a stand mixer and cream for 1 minute on high. If you don’t have a stand mixer you can use an electric hand mixer.
Add the honey and vanilla and mix for another minute.
Place the cinnamon, nutmeg, Bob’s Red Mill flours, baking soda, salt, and flax seeds in a small bowl and stir to combine.
Slowly add the dry ingredients


Gluten-Free Orange-Cinnamon Lace Cookies

susan

Ingredients
1/3 cup Bob’s Red Mill Gluten-Free All Purpose Flour
1/2 cup Bob’s Red Mill almond flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoons grated orange rind (zest)
5 tablespoons unsalted Challenge Butter
1/3 cup Pyure Organic Stevia
2 tablespoons honey
1/4 teaspoon orange extract, optional
melted dark chocolate for drizzling, optional

Procedure
Preheat the oven to 350°F. Line two baking sheets with parchment paper or foil.

In a small bowl mix together the flours, salt, cinnamon, and orange zest until well blended.

Combine the Challenge Butter, Pyure Organic Stevia, and honey in a medium saucepan set over low heat. Stir until the butter melts and the stevia dissolves. Increase the heat to medium and bring just to a boil. Remove the pan from the heat.

Stir in the dry ingredients into the pan, followed by the orange extract.

Drop the batter onto the prepared baking sheet by teaspoonfuls, spacing the spoonfuls 4″ apart from one another. Bake no more than six cookies on a pan.

Bake the cookies for 7 to 9 minutes, until they’re an even golden brown. Transfer the cookies, on their parchment or foil, to a rack, and let them rest until they’re completely cool and crisp.

Bake succeeding batches while the first batch is cooling.

Once the cookies are completely cool, drizzle them with melted dark chocolate, if desired.


Caramel Date Thumbprints

kristy

cookies
Cookie Base
Ingredients
1 1/4 cups pecan halves
1 cup Bob’s Red Mill almond flour
1 1/3 cups Bob’s Red Mill gluten free all purpose flour
1/2 cup finely chopped plump Medjool dates
1/2 teaspoon kosher salt
2 sticks unsalted Challenge butter, softened
¾ cup Pyure Organic Stevia
1/2 teaspoon pure vanilla extract

Procedure
Pulse all ingredients together in a food processor. Remove dough from food processor and wrap in plastic wrap. Chill for at least an hour to firm up the dough. You can also place in the freezer for 10-15 minutes to speed up the process.
Preheat your oven to 350°F.
Shape cookies into little balls and press your thumb into them to make a deep impression. Bake at 350°F until they are golden brown. Take out the cookies and carefully (as the cookies are still hot) press them back down in the center to make sure the impressions are deep enough to hold the caramel date filling.

Caramel Date Filling
Ingredients
20 medjool dates soaked in hot water and drained
2 Tbs Challenge Butter
sea salt to taste
2 tsp vanilla extract
Procedure
Pulse in a food processor until the filling becomes a caramel texture.
When cookies have cooled, use a pastry bag to fill them with the caramel.

Chocolate Drizzle
Ingredients
2 cups chocolate (chips or semisweet)
2 Tbs coconut oil
Procedure
Melt the chocolate and the coconut oil in the microwave in 20 second bursts, stirring in between. When chocolate is melted, drizzle it over the finished cookies and set aside to dry.


Thanks again to Challenge Butter and Bob’s Red Mill for their awesome product supplies. You can find them on Facebook here and follow them on Twitter here. You can find Bob’s Red Mill on Facebook here and follow them on Twitter here.

If you would like to sponsor the 2015 Ladies Holiday Party and Gluten Free Cookie Exchange, you can contact me here. I am looking for wine sponsors, gluten free cookie ingredients, catered items for guests, and goodie bag items for attendees.


12 Days of Christmas Picks for the Food and Wine Lover: Josh Cellars Sauvignon Blanc and Cabernet Sauvignon Duo

josh duo
It’s day ten of my 12 Days of Christmas Picks for the Food and Wine Lover and today’s pick comes from Josh Cellars. It’s their duo of Sauvignon Blanc and Cabernet Sauvignon.

These are inexpensive to mid-priced wines, and a great gift for your boss, co-worker or neighbor. They are also wise choices to bring to Christmas dinner to share with the family.

The Sauvignon Blanc is a drink now and pairs well with a starter salad, cheeses and seafood, and the Cabernet Sauvignon you can enjoy now with a main course like this Salt and Pepper Crusted Prime Rib with Sage Jus! There are also definite aging capabilities on the Cabernet if you have the patience to wait. ;)

The Sauvignon Blanc costs around $17 and the Cabernet Sauvignon around $16. Both can be found at Total Wine and More.

For every bottle you purchase until Dec 31st, they will donate $1 to Operation Homefront and their special Holiday Meals for Military program.

Operation Homefront’s Holiday Meals for Military ensures troops and their families have what they need for a healthy and plentiful holiday meal. In 2014, they will be distributing 8,000 meals in 21 locations across the country.

About Operation Homefront:
A national nonprofit, Operation Homefront leads more than 2,500 volunteers with nationwide presence who provide emergency and other financial assistance to the families of service members and wounded warriors. Operation Homefront has provided assistance to thousands of military families since its inception in 2002. Recognized for superior performance by leading independent charity watchdog groups, nationally, 93 percent of total donations to Operation Homefront go directly to programs that provide support to our military families. For more information, go to www.OperationHomefront.net.

About Josh Cellars:
California vintner Joseph Carr’s line of Josh Cellars wine is named in honor of his father – a passionate stock car racer and war veteran who was as unassuming and approachable as the wines that bear his name. Josh Cellars offers bold, complex and approachable wines handcrafted for drinking with family and friends. Sourced from vineyards across the Napa Valley, Sonoma Valley, Mendocino County, and even the Central Coast of California, Josh Cellars offers six California varietals: Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc, Chardonnay, Merlot and a new red blend, “Legacy.”

You can find Josh Cellars on Facebook here and follow them on Twitter here.

Tune in tomorrow for day eleven of my 12 Days of Christmas Picks for the Food and Wine Lover! Cheers :)


12 Days of Christmas Picks for the Food and Wine Lover: Domaine Chandon’s Limited Edition Blanc de Noirs, Holiday 2014

The countdown rolls on with day four of 12 Days of Christmas Picks for the Food and Wine Lover! For day four, I’ve selected Domaine Chandon’s Limited Edition Blanc de Noirs, Holiday 2014.

chandon

Wrapped in chic winter-white and emblazoned with the golden phrases “The Party Starts Here,” “Pour on the Fun” and “I Am the After Party,” these Limited Edition bottles are as fun to give as they are to pour.

I’ll be serving this sparkling wine at my Gluten Free Cookie Exchange holiday party sponsored by Challenge Butter, Bob’s Red Mill and Whole Foods Market (Roseville) this weekend.

The wine retails for $24.00 per bottle (standard 750mL) and $19.20 per bottle for wine club members.

Head over to Domaine Chandon’s Estore to purchase. They’ve got a special offer on ground shipping with the purchase of a case and if you use ground shipping (enter code BUBBLES12), you can still get the wine in time for New Year’s Eve if you order by 12/18.

Also, check out Domaine Chandon’s entertaining and hosting tips over on their site!

I hope you’ll check back tomorrow for day five of my 12 Days of Christmas Picks for the Food and Wine Lover! Cheers!

You can find Domaine Chandon on Facebook here and follow them on Twitter here.

 


The Hot Chocolate 5 and 15K Warms Up San Francisco on January 11th, 2015

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How will you be making a start to the new year? I’ll be heading to San Francisco to take part in RAM Racing’s Hot Chocolate 5K & 15K on Sunday, January 11th, 2015.

Join me and make 2015 the year you achieve your fitness and health goals!

America’s Sweetest Race, the Hot Chocolate 5K & 15K, is coming back to San Francisco on Sunday, January 11th.

Enjoy a beautiful run through Golden Gate Park with over 13,000 runners and then celebrate crossing the finish line with indulgent chocolaty treats at the unforgettable post-race party!

Known for their amazing swag bags, all participants receive the official 2014-2015 season swag bag and new for the season, all 15k finishers will receive the official Hot Chocolate Finisher Medal. In addition, runners can sign up for the “Go the Extra Mile” program to raise money for charities. Ronald McDonald House Charities are the official charity of choice for each Hot Chocolate 5K & 15K race.

hc_goodie_expo

2014HC_Medal_HomeGB_SF

The Hot Chocolate Series is the fastest growing 5k and only 15k series in the world. The series is produced by RAM Racing, the nation’s premier race production company based in Chicago who strives to give participants an emotional, unforgettable race experience.

You can read about my Chicago experience here.

For detailed information on the race, please click here. To register for the Hot Chocolate 5K & 15K, click here. You can find them on Facebook here and follow them on twitter here.

Thanks to RAM Racing for sponsoring my race and see you in San Francisco! :)


Farm to Fork Wine Dinner Series: Piatti Presents Matchbook Wines, Spectacular from Beginning to End!

short rib copy

rose
If you missed Piatti’s last wine dinner for the year featuring Matchbook Wines, I feel really bad for you! It was even more than I thought it would be––even though I knew it would be amazing. Piatti is one of my long time advertisers, and I have always been a fan of their food, but I never knew it could be pulled off like this. This dinner was probably one of the best meals I have eaten there. I think it’s mostly due to Chef Lance Carlini who combines his take on Italian cuisine with Farm to Fork/seasonal and brings it to a whole new level.

And then there were my wonderful table mates. So, at the Piatti wine dinners, patrons are sat 6 to a table, so you prepare to make new fellow loving wine friends–at least for the night! I was lucky enough to sit with Sharon, Tamara, Eduardo, and James and be a fifth wheel. :)

servers ready
We were sat fountain side with illuminated trees surrounding us. We had been welcomed with an opening glass of Matchbook’s Rosé of Tempranillo as John and Lane Giguiere (owners of the winery) were making the rounds and introducing themselves to each table.

Then it was onto the opening dish: A wood fired spot prawn with Grass Valley polenta and a hatch chili chimichurri. It was paired with the wine we were already enjoying: Matchbook’s 2013 Rose of Tempranillo, Dunnigan Hills.

shrimp copy
As you can see. the plating was flawless on this dish. My favorite element was the chimichurri (a green sauce made of chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar) which I love on anything from seafood to chicken to beef or pork.


The second course presented to us was a Riverdog Farm Potato Gnocchi served with fall squash, Apple Hill apples, lacinato kale and cream. It was served with the 2012 ‘Arsonist’ Chardonnay, Dunnigan Hills. The upfront nose on the wine revealed aromas of toasty oak, caramel apple and crème brûlée. It was an automatic match with the plump buttery gnocchi and apples in the cream sauce. Gnocchi is the only pasta I even missed post-Paleo, so this was like eating dessert for me!  Also, lots of wonderful comments from my table mates––they also loved the squash and apples in the dish. It was the essence of fall! Great pairing, Chef Carlini! :)

gnocchi copy copy

Then it was time to get serious. The third course presented to us was a Tinto Rey Red Braised Short Rib with Thyme Toasted Mushrooms and fresh Horseradish paired with the 2009 Tinto Rey Red Blend, California. The Tinto Rey is a red wine blend of Tempranillo, Syrah, Graciano, Tannat and Cabernet.

So, if you didn’t gather from the course description, the short rib was actually braised in the wine with which it was paired. We didn’t even really need a knife on this one, just a fork to pull apart the meat. Again, the plating was gorgeous and the pairing was genius.

short rib copy

Dessert came soon after that: A Milk Chocolate Mousse with Chocolate Cake, Sea Salt Caramel and Hazelnut––topped with Pomegranate arils. It was paired with the 2012 Cabernet Sauvignon, Lake County. I boxed up the dessert to take home to Andy, but took full advantage of the Cabernet. :) The Matchbook Cabernet Sauvignon has vibrant ripe red fruit characteristics followed by layers of spice and earth and chocolate and that’s enough dessert for me!

dessert copy

I was completely wowed by this wine dinner and I was seated with the best company! Thanks to the marketing and management at Piatti for the great partnership we have had over the years. And thank you, Chef Lance Carlini! Amazing job. :)

As of October 25 this year, Matchbook now has a tasting room located in Zamora here.  GO VISIT THEM! :)

You can learn more about Matchbook Wines here. You can find them on Facebook here and their parent company on twitter here. You can find Piatti on Facebook here and follow them on twitter here.


Farm to Fork Wine Dinner Series: Piatti Presents Matchbook on Wednesday, October 8th!

I am very excited to share this event with you put on by my long time advertiser, Piatti Sacramento.
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Matchbook
I’ll be attending the dinner and writing about it afterwards. I am really looking forward to the pairing of some of my very favorite wines with food by one of Sacramento’s best chefs, Lance Carlini! If you want to attend, call 916-649-8885. Hurry, space is limited and will sell out!

You can find Matchbook Wines on Facebook here and on Twitter here. Piatti Sacramento is on Facebook here and on Twitter here.


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