Farm to Fork Wine Dinner Series: Piatti Presents Matchbook Wines, Spectacular from Beginning to End!
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. :)
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.
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! :)
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.
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!
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! :)
So picture this: I work in Roseville (as a graphic designer/life saver) from 8:30am-5pm, and last Wednesday Andy and I have to be at a Kings Pre-season game by 7:00pm. Factor in a 30 minute commute time, and 10-15 minutes to get to the game from my house, and there’s pretty much NO TIME to cook and have a meal before we go.
Enter National Pizza Month and zpizza! They have a gluten free menu and salads suitable for a busy person like me.
All I had to do was call them ahead of time and let them know I wanted to pick up my order just a little after 5:00pm. I browsed their website, and chose what looked interesting to me. I thought their website was fantastic at showing what and was not available in gluten free. All you have to do is check a little box in the upper right hand corner, and the gluten free items remain listed, while the gluten items are grayed out. See?
So two items on the menu immediately caught my eye, beginning with the Arugula Salad! The salad has cucumbers, caramelized onions, parmesan cheese, candied walnuts and guess what? Arugula! Sold! I added on some avocado and chicken breast for an extra charge.
The other menu item that grabbed my attention was the gluten free Italian pizza with artichoke hearts, tomatoes, ham, basil, pesto (yes!!) mozzarella cheese, and black olives. At first I was worried I didn’t order enough food, but as we ate, we both got really full. I guess we’re not used to having a treat as nice as pizza––even the gluten free variety––and any kind of dough is really filling. I had 3 pieces and it was so gooood. The crust was great and really crispy on the edges. The pesto was terrific and I only wish I had ordered extra on the side to dip the crust in! The crust had a nice buttery flavor and even a sort of flakey texture. I am glad I have Andy to eat the other 5 pieces, because I would have demolished them for sure! ;)
Now, onto the wine we had with dinner! :)
Andy brought over 2 different wines to have with dinner. The white wine he brought was a 2012 Chardonnay from Mercy Vineyards. The second wine he brought (yep, I am pretty lucky to have such premium wines with a take out dinner!!) was a Cinsaut from Miner’s Leap which is produced from 127 year-old vines in Clarksburg!
Andy said he chose the wine pairing to resist the traditional “pizza wines” like sangiovese or chianti, because this pizza had pesto on it and really lent itself to a lighter style of wine. Enter the Chardonnay from Mercy––a less oakey more fruit forward wine, but still a Chardonnay lover’s wine, and the Pinot Noir mimicky Cinsaut from Miner’s Leap. Try either of these two and you’ll just think wow.
Kind of too fancy for pizza, but hey, gluten free zpizza is pretty fancy–especially before a Sacramento Kings game, so OK I’ll take it. :)
PS: The Kings won the game against the Toronto Raptors, 113-106! :)
I love September and October in Sacramento. There are so many fun events to celebrate Farm-to-Fork and harvest time. There’s an intoxicating energy all around. The wineries are busy harvesting their grapes and there gets to be a little chill in the air in the mornings and when the sun goes down.
Though the Farm-to-Fork celebration has officially come to a close, it’s certainly not over. So many local restaurants and grocery stores have adopted this theme, and it’s exciting to see the concept take off locally just in the past two years. (Even though Alice Waters was practicing Farm-to-Table 40 years ago!! and Sacramento is not doing anything new.) ;)
I know that ever since I went Paleo (3 ½ years ago), I have made it a point to eat non-processed, local and organic foods when at all possible. I was extremely blessed to meet a partner who had adopted the same healthy eating habits as me and we have continued to be Paleo/Primal in the three years since.
We have made some incredible Paleo meals together with the best ingredients from two of my sponsors: Nugget Market and Whole Foods. We have also used other purveyors: Taylor’s Market and Sunh Fish for our meats and fish.
This Salmon dish is only an example of the kinds of things we prepare on a weekly basis. There is almost always something this special, so many times, it is more tempting to stay in than to eat in a restaurant. Don’t even get me started on all the eclectic wine that we have to pair up with whatever we make. ;)
The recipe was adapted from the Salmon Hazelnut Recipe from the book It Starts with Food by Dallas and Melissa Hartwig. The cauliflower and sweet potato mash was done on a whim and is all my own.
I hope you continue to practice Farm-to-Fork/Farm-to-Table at your house and when dining out beyond this month and celebrate this incredible agricultural paradise we are lucky enough to call home. :)
The star of this recipe is the compound butter that tops the salmon after it has been baked. You can use all or some of it, but we had a lot left over (even after using 1/2 of it on 20 ounces of salmon).
Make the compound butter ahead of time (recipe below) and use the freezer to re-solidify it if you happen to be short on time.
For the salmon
1 Tbsp melted butter
salt and pepper to season
20 ounces wild-salmon (it was easier for us to portion after cooking)
Preheat oven to 400. Cover a large baking sheet with parchment paper and brush with melted butter, then sprinkle with salt. Place salmon in the middle, skin side down. Brush salmon with melted butter and season again.
Place salmon in oven and roast it about 10 min. Be careful not to overcook. To serve, portion your filets and top each with slices of hazelnut butter and additional toasted hazelnuts.
1/2 stick of butter
4 Tbsp hazelnuts, finely chopped
1/2 cup butter
1 small shallot and 1 garlic clove, finely minced
2 sprigs fresh thyme, finely minced
Toast hazelnuts over medium heat until golden, then set aside to cool.
Sauté shallot and garlic in 1 Tbs of melted butter until shallot is translucent. Remove from heat.
Then add shallot mixture to the toasted hazelnuts, along with the remaining butter, thyme, and some salt and pepper.
Place mixture into the freezer for about 10-20 minutes.
Then place a large piece of plastic wrap on flat surface and transfer the butter mixture (after it has set up a little in the freezer) to the center of plastic. Form a log shape like above. Wrap tightly in the plastic and chill until solid. This will take 2 hours in the refrigerator, or about 45 minutes in the freezer.
Spinach salad with red and yellow bell peppers, avocado, mushrooms, and salami from Taylor’s Market.
1 head cauliflower (cut into small pieces)
1 large white sweet potato (cubed)
1 Tbs butter
1 Tbs chopped garlic
1/2 cup chicken stock or water
Salt to taste
Cook cauliflower and sweet potato in boiling water until fork tender. Drain water and set aside.
Chop shallot into thin slices and sauté in melted butter in a small pan. Add the garlic. Cook until shallot is translucent.
Place cooked cauliflower and potato into a food processor with the shallot mixture.
Add the garlic powder and chicken stock and pulse until completely smooth. Season to taste.
Last but certainly not least was the wine pairing. A 2010 reserve Pinot Noir from one of our favorite (and super local) wineries, BellaGrace Vineyards. The grapes are sourced from Sangiacomo Vineyards in Carneros. It is a fairly ripe Pinot Noir, but with the distinctive strawberry flavors unique to the region. The wine is fairly acidic, which perfectly compliments the fatty characteristics of Pacific salmon.
You can find BellaGrace Vineyards on Facebook here or visit them in person at the winery (complete with a cave cellar) at 22715 Upton Rd in Plymouth from 11:00am to 4:00pm, Fri-Sun. They also have a tasting room in Sutter Creek (73 Main St, Sutter Creek) open from 11am-5pm daily.
I am very excited to share this event with you put on by my long time advertiser, Piatti Sacramento.
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!
Pinot on the River is a fun filled weekend of Pinot Noir in the beautiful Russian River Valley town of Healdsburg, California. Guests of the event can sit with the winemakers and other Pinot-loving consumers as the festival focuses on limited productionWest Coast Pinot Noirs. Sunday’s Pinot Noir Grand Tasting will feature over 100 wineries plus guest Artisan Food Vendors all on the downtown Healdsburg Plaza Square, it’s a Sonoma County wine weekend you won’t want to miss.
11 a.m. to 12 noon – Grand Tasting Opens -
Artisanal Pinot Noir Grand Tasting Early access.
12 noon to 4 p.m. – Artisanal Pinot Noir Grand Tasting – General Admission
Taste current releases, special bottlings and library wines from 100 top Pinot producers from up and down the West Coast at this “full immersion” walkaround tasting.
Judges will award “Special Achievement in Pinot Noir” Trophies.
Giant check Presentation to Boys & Girls Clubs.
Wineries scheduled to be present at Pinot on the River are:
Alexander Valley Vineyards
Artisan Wines of California
Belle Glos Wines
Benziger Family Winery
Bien Nacido Vineyards
Black Kite Cellars
Blue Farm Wines
Brassfield Estate Winery
Bucher Vineyard Wines
Canihan Family Winery
Comptche Ridge Vineyards
Couloir Wines | Straight Line Wine
Donelan Family Wines
E16 Wine Company
Furthermore Pinot Noir
Hahn Family Wines
Hop Kiln Vineyards
Hook and Ladder Winery
J Vineyards & Winery
L Foppiano Wine Co
La Follette Wines
La Pitchoune Winery
Maggy Hawk Wines
Martin Ray Winery
Nunes Vineyard / St. Rose Winery
Ordaz Family Wines
Ousterhout Wine & Vineyard
Patz & Hall
Paul Hobbs Winery
Pech Merle Winery
Pellegrini Wine Company
Peter Paul Wines
Ram’s Gate Winery
Russian Hill Estate
Small Vines Wines
Ten Acre Winery
The Donum Estate
Thralls Family Cellars
Valdez Family Winery
White Oak Vineyards & Winery
Windsor Oaks Vineyards and Winery
Do you see any of your favorites? I am looking forward to seeing my friends from Walt! This looks to be the Olympics of Pinot Noir, so if you’re a fan, don’t miss it. The draw of this event is that it showcases very small producers that you will rarely see elsewhere!
Tickets are $75 per person and $100 at the door. You can purchase tickets here. Hope to see you there! :)