A few weeks ago, Andy and I were invited on a press trip to introduce us to the wineries of Yolo County and a beautiful inn in Winters. We were able to join the group at the lunch stop and for a few wineries afterward. Following our experience that day, I’m excited to share some photos and videos I took as well as some of what I learned. Though Yolo County has been overlooked, it is a definite destination for food, wine, and beer lovers.
The Visit Yolo tourism group consists of Woodland, Davis, Winters, Capay Valley, and Clarksburg. Our visit focused on Capay Valley (Brooks) and Winters and began at Park Winters, a historic boutique inn and restaurant located in a Victorian home, surrounded by gardens and farmland.
We were invited to walk around the property at Park Winters, and I was able to capture many images of the grounds before our special 4-course lunch (orchestrated by onsite Chef Scott Ostrander) was served.
Before I describe the meal we enjoyed, here’s some of the backstory of Park Winters: The property (with a mansion built in 1865 by Yolo County pioneer George Washington Scott) was bought in 2011 by Rafael Galiano and John Martin. They opened the Inn at Park Winters as an event venue and bed and breakfast in 2012. Since 2011, Galiano and Martin have spent 3.3 million renovating the property, the water tower (that is now the “tower suite”), and building a saltwater pool and spa. They also built an event barn equipped with a professional kitchen where the stunning five course prix-fixe menu by Chef Ostrander is created.
I was lucky enough to get a peek behind the scenes at the making of our media lunch and the care and precision that went into plating each course. Yes, there were tweezers involved. I took some video of cooks taking pride in each plate.
Chef Ostrander came out to explain the menu and to meet the journalists he had not previously met inside the kitchen.The Chef is quoted on the Park Winters website as saying, “To me, farm-to-fork is really about utilizing farms and everything they have to offer. If it is tomatoes, that’s fine, but if its tomatoes, apricots, basil, spinach… even better. There is a comfort in knowing that the food you are eating came from just one place. Hopefully not too far away.” It’s a match made in heaven for the Chef and the onsite organic garden at Park Winters. His culinary team also includes Paul DiPierro (Chef de Cuisine) and Taylor Lovelace (Sous Chef).
I was delighted to see a bottle of one of my favorite local Chardonnays on the table, The Arsonist Chardonnay, made by Matchbook Wine Company.
Pretty sure it was fate, but someone also placed an entire bottle of Capay Valley Sparkling Viognier next to me, which happened to be one of my favorites at this year’s Legends of Wine, and I happily sipped it between our courses and wine pairings. Um #Iwasntdriving!!😉
The menu was spectacular and paired with wines exclusively from Seka Hills, Turkovich Family Wines, and Capay Valley Vineyards, however there were wines from Berryessa Gap Vineyards, Casey Flat Ranch, Matchbook Wine Company, Route 3 Wines, and Simas Family Wines also present on the table for us to enjoy.
I was most impressed with the Gazpacho dish, one of the best I have ever had. Also, it was the most elegantly plated lunch I have ever eaten.
And then there was a dirt road. After lunch, we headed to Seka Hills Winery and Olive Oil production facility, located in Brooks, and producing red and white wines by the Yocha Dehe Wintun Nation (translated to mean “Home by the Spring Water”). It’s really incredible to experience the Seka Hills tasting room and the land there the olives and grapes grow. And it’s even better to stand on the land and get a vineyard tour while sipping their Viognier!
The below photo is a vine being grafted into another vine. This is a common vineyard process when a vine is inserted in a groove, slit, or the like in a stem or stock of another vine and it continues to grow. This method is used to save the time of establishing a new root system.
Inside the Seka Hills Tasting Room:
Not only does Seka Hills produce great wine, they also produce olive oil and honey! The tasting room is located inside a 14,000 square foot olive mill facility. There are guided tastings available that offer visitors a chance to experience the agricultural products from the Yoha Dehe Wintun Nation.
Coming up on Sunday October 30th, Seka Hills will be having an Olive Crush Festival to celebrate their harvest. It will be in the Seka Hills Tasting Room from 12pm-4pm. There will be olive oil and honey tasting, wine and sangria by the glass, local vendors, live music, food trucks, and mill tours! For more information, you can head over to the Facebook event page HERE.
Capay Valley Vineyards was started in 1998 by Tom Frederick and Pam Welch. The winery produces wines from their own grapes. All vineyard tasks such as pruning, shoot thinning, and harvesting are done by hand. The grapes are harvested at night to obtain cooler fruit to begin the winemaking process. Their winemaker is Terri Strain.
In 2003, after a two year federal process, the Capay Valley was designated an American Viticultural Area (appellation). Capay Valley Vineyards represents their AVA marvelously as they are featured annually in one of the Sacramento’s Farm to Fork Festival’s crown events: Legends of Wine.
You can find Park Winters on Facebook here on Twitter here and on Instagram here.
You can find Seka Hills on Facebook here and on Twitter here.
You can find Capay Valley Vineyards online HERE.
You can find Visit Yolo on Facebook here, on Twitter here and on Instagram here and on Pinterest here.
A few weeks ago I was invited to be part of a media preview at the Hilton San Francisco Union Square for the unveiling of their 46th floor lounge, Cityscape. Cityscape is located inside tower one of the Hilton (which also happens to be the largest hotel on the West Coast).
It’s hard to leave out hyperboles when describing the Cityscape Lounge, because it’s almost too pretty to believe. I was giddy as we rode the elevator up and as I watched the number climb on the display. Once inside the lounge, I was awestruck.
The Cityscape has a 360-degree view of San Francisco and beyond. Through it’s 14ft floor-to-ceiling windows, you can see the Golden Gate Bridge, Coit Tower, the Transamerica Pyramid, Chinatown, AT&T Park, the Marin Headlands, Nob Hill, Oakland, and giant barges on the Bay. Now that Cityscape Lounge is open to the public, it’s at the top of my list for must-see sites in the City.
“No two days look the same from Cityscape, where San Francisco weather flows over the ever changing skyline,” said Lenny Gumm, general manager, Cityscape. “What doesn’t change are the views and the great food and drinks to enjoy with them.”
Lenny Gumm is a veteran bar and lounge manager in which he’s held positions with several local watering holes, including Hotel Rex, One Market Restaurant, Temple Nightclub, DOSA Restaurant, La Urbana and the Four Seasons.
And instead of trying to put anymore of what I saw into words, below are the photos I took and a Facebook live video I broadcasted that evening to give you a full view of the space!
The tables, couches and seats line the windows inside the lounge, which means wherever you are seated, you’ll have a magnificent view. If that’s not enough, here’s a peek at some of the libations and nibbles available to enjoy!
This is one of the drinks from the Cityscape’s signature cocktail menu (drinks all named after areas in San Francisco)––the Mission: Maestro Dobel Diamond Tequila, St. Germain, ruby red grapefruit, and lime. Other selections include a Russian Hill: Stoli Elit Vodka, Cointreau, white cranberry, and fresh citrus, a Pacific Heights: Hennessy VS Cognac, Cointreau, squeeze of lemon, a Noe Valley: Tito’s Vodka, Aperol, lemon, agave nectar, splash of Prosecco, just to name a few. The full offering of specialty drinks as well as a list of wines and beer available can be found here.
The media group and I also previewed the Cityscape‘s menu of small plates, designed especially to be enjoyed with the signature cocktails. The appetizers were all neatly arranged on a shelf and we were encouraged to sample all of them and as many as we wanted.
A Cheese and Charcuterie Plate with Beet Pickled Egg, Quince, Grain Mustard, Olives, Black Garlic and a Selection of fine Meats and Cheeses.
The Ahi-Salmon Hamachi Poke with Sweet Onion, Inamona Jus, Micro Wasabi, and Lotus Root Chips
I brought Catherine Enfield of Munchie Musings as my guest and it was a fab Girls’ Night Out. The bonus of the evening was parking the car and never leaving the hotel, so in a way, it was actually a Girls’ Night In!
The photo below is a shot of the suite on the 26th floor (also inside tower one), where the Hilton was kind enough to let me stay for the night. There is a balcony outside the room and a fairly large patio with outside seating to enjoy the views (also incredible at a 26th floor level). I can’t wait to go back and spend the night there again!
The next morning, Catherine and I enjoyed the breakfast buffet at Urban Tavern, located on the lobby level of the Hilton. Below is a You Tube video of items available (everything!) on the buffet. I was really impressed by the Congee bar with several toppings, as well as the availability of healthy items. (There’s also lots of pastry, cereal, bread, bagels, too, if that’s your thing.)
Cityscape Lounge is open seven days a week from 5pm-Midnight. You can find the Hilton San Francisco Union Square on Facebook here, and follow them on Twitter here. Much thanks to the marketing team at the Hilton San Francisco Union Square for your hospitality. I’ll be back soon!
Join us on Saturday, October 1st, 2016 from noon to 4:00pm for the Downtown Truckee Wine, Walk & Shop. This annual event brings nearly 1,000 local and visiting participants to sip wine and sample local food tastings while enjoying shopping in historic downtown Truckee.
Over the past 13 years, the event has donated more than $25,000 to local non-profit organizations. Some of our past partners include: Tahoe Safe Alliance, Girls on the Run, The Humane Society of Truckee-Tahoe and Sierra Senior Services. This year our partners are Tahoe Food Hub as well as Big Brothers Big Sisters of Nevada County and North Lake Tahoe
Attendees will receive a commemorative wine glass to sample wine at 30+ venues as well as five food tickets and a map to all participating venues. Get ready to wine, walk and shop!
If you’re a first time attendee, here are some helpful hints to ensure the best experience!
1. Plan Your Route
Four hours may seem like plenty of time to peruse downtown but you will be surprised by how many friendly faces there are to chat with, unique finds to shop for and wines to try. Make sure to take a minute after check-in to look at the map and make note of any wine, food or stores you want to see.
2. Don’t Skip Lunch
Admission to the event includes five food tickets that can be exchanged for food samples at various locations. The food can range from a savory gourmet bite to a more substantial item. Make sure to stop by your favorites early in the event; food has been known to run out.
3. Savor and Sip
Some wineries bring one or two varietals, some may bring five or more so there can be more than 90 different wines to try with no limit on tastings. Need help remembering that incredible Malbec or crisp Sauv Blanc? Ask the wine representative for a cork so your favorite wine shop knows what you’re looking for.
4. Plan Your Ride
Whatever you do, don’t drink and drive. The event contracts with High Sierra Taxi, which gives attendees free rides within town limits during the event and for Reno residents, there’s the Bliss Babe Bus.
Bliss Babe Magazine, Roundabout Grill and Reno Tahoe Limousine have partnered to offer an incredible package deal. For $65, attendees will start their day with mimosas, bloody mary’s and pastries at Roundabout Grill, located in Whitney Peak Hotel in downtown Reno and then ride up to Truckee in style. The package also includes advanced VIP check-in, exclusive gifts from Bliss Babe and a ride back to Reno at the end of the event.
The Downtown Truckee Wine Walk & Shop, benefiting Tahoe Food Hub and Big Brothers Big Sisters of North Lake Tahoe and Nevada County, returns Saturday, Oct. 1 from noon to 4 p.m. Tickets can be purchased in advance for $40 or day of for $45. CLICK HERE to purchase tickets. Hope to see you there!
I have never experienced such an interesting wine tasting as the one I’m going to feature in this blog post. For a few years now, we have worked with HALL Wines and attended their events at the winery such as the Annual Cabernet Cookoff Fundraiser and the Kathryn Hall Cabernet Release Parties. We were first introduced to WALT Wines at one of the HALL events (Walt is owned by Vintners Kathryn Walt Hall and Craig Hall), and WALT was also at the Pinot on the River event we attended 2 years ago in Healdsburg.
Since then, both WALT Chardonnay and Pinot Noir have been on my list of wines I would recommend if you are a fan of either varietal, but I never got a chance to visit the tasting room or learn more about the wines they make until a few weekends ago when Andy and I were invited to participate in a new food and wine pairing/tasting called Root 101.
Root 101 examines one Chardonnay and five Pinot Noirs by appellation (geographical region where the grapes were grown). These different appellations can inflect various characteristics in the wine, even though it is the same varietal.
Even though the Root 101 tasting focuses on one Chardonnay and five Pinot Noirs, it should be noted that WALT actually makes 12 different Pinot Noirs, 3 Chardonnays, and 1 Rosé of Pinot Noir and sources their grapes from the Sonoma Coast, Los Carneros, Sta. Rita Hills, Santa Lucia Highlands, Anderson Valley, and Willamette Valley appellations.
Not only does the Root 101 tasting showcase a variety of distinct single vineyard wines from regional appellations, the experience comes paired with seasonal bites from Sonoma eatery “the girl & the fig.”
Our tasting was led by Chris Brock, a truly knowledgeable host and wine educator. Before coming to work in the WALT tasting room, he had served a number of years as a sommelier. We were lucky to have him to ourselves, because that would allow Andy and I to get super wine nerdy without boring other guests.
First Chris would introduce the food pairings and tell us we were free to nibble on the food and taste the wines throughout his commentary.
A. Duck liver mousse crostini with Pinot Noir shallots
B. Comte with roasted beet
C. Hot-smoked salmon with créme fraiche and chives
D. Mushroom flan with smoked Shitake mushrooms
E. Terrine with pistachios
F. Truffled Pecorino
Now that we were familiar with what we would be eating (and warned to avoid the truffled pecorino until the end because of its very strong presence on the palate), we were ready to taste and learn about the wines.
First up was the sole Chardonnay of the Root 101 tasting. The Bob’s Ranch Chardonnay, Russian River Valley, Sonoma County. It is luscious and full and it is the most expensive of the three Chardonnays available at WALT. The richness of the wine no doubt comes from the sandy and well draining soils that impart stress on the vines. It has just the right balance of oak and fruit. At the tasting I was thrown off a little because this Chardonnay almost stole the show (we were at a primarily Pinot Noir tasting of course) with its floral and fruit and soft vanilla (still a powerful wine) without being all heavy butter and oak.
The First Pinot Noir of the tasting was the Savoy Vineyard Pinot Noir sourced from Anderson Valley. The Savoy was something I would describe as Burgundian––less fruit and more earth and mineral notes present in the wine. The Savoy Vineyard is the northernmost vineyard in California from which WALT sources their Pinot, however, there is also the even further north Shea Vineyard in the Willamette Valley (Oregon), where WALT sources grapes for another Pinot which we did not taste that day. I appreciated the omission, because it seemed more appropriate to taste just WALT‘s Pinot Noirs sourced from California and juxtapose their terroirs to examine how vast their differences can be.
The second Pinot Noir we tried was the Pinpoint Extreme, also sourced from Alexander Valley, but from The Corners Vineyard. Interestingly, the letters in Pinpoint Extreme can be reorganized to form the words “Pinot Experiment”. A fitting name because this Pinot Noir is a wine that is a deliberate nod to cutting edge winemaking. It is non-formuliac and is guaranteed to be different from vintage to vintage.
And speaking of cutting edge, I wanted to mention the fantastic rebranding I have seen at Walt Wines. I asked about the logo change and our host Chris explaned that the older logos were similar to HALL Wines in color and at first WALT was sort of housed under the HALL label. More recently, WALT has established a name of its own, and therefore the new logo. The logo is a two-colored “W” with the mainly color being a dark blue, and features a different highlight color from bottle to bottle. The highlight color is actually color coded to reflect each vineyard from which the grapes were sourced.
For instance, the Shea Vineyard, Willamette Valley has an olive green highlight. The Anderson Valley wines have a light blue highlight on their “W”. Wines from the Sonoma County Vineyards are highlighted in yellow. Carneros has an orange highlight, and the Central Coast wines have a “W” highlighted in red.
I have been in graphic design for over 15 years, and I am in love with this style of branding, so if I am getting off track in describing the wines, I apologize. I just really like the color coding and think it’s a great learning tool in identifying the differences in appellations.
Moving on, our next wine to taste was my favorite of all, the Gap’s Crown, from Sonoma Coast. The Gap’s Crown had all my favorite characteristics. Medium to high acidity, jammy, ruby fruit and a tad bit of forest floor. Most of the acidity and fruit-forwardness in the wine comes from the vineyard being stressed during its growth. The fog and strong winds and intermittent bright afternoon sunshine are typical for this part of Sonoma County and the Petaluma Gap, and almost always (in my opinion) make for a Pinot Noir packed with personality.
Next up was the wine that happened to be Andy’s favorite, the Sierra Mar, sourced from the Santa Lucia Highlands. Sierra Mar translates to “mountain sea” in English, appropos
for an area with an extreme mountain coastal terroir. The Walt Sierra Mar has more of a smoky presence which most likely originates from the granite and gravely soils the vines grow in. The smoke characteristic along with acidity is Andy’s favorite in a Pinot Noir, and it lends itself to be a very good food pairing wine, especially with foods that also smell/taste earthy. I’m talking about beets, mushrooms, and even salmon, for it has the presence of the sea that pairs with the slight salinity in the wine.
We ended up buying a three year vertical of the Sierra Mar, as Chris was gracious to allow us to sample the newest release and included a previous release. I am already looking forward to opening them all at a time, along with enjoying a meal I have created specifically to pair with the wines.
We ended our tasting with the WALT Clos Pepe Pinot Noir, sourced from Clos Pepe, a 29-acre vineyard in the Santa Rita Hills near Santa Barbara, because it had the most heft. These are the kinds of Pinot Noirs that are pairable with even richer foods, such as the truffled pecorino we had on our appetizer plate. I would call the Clos Pepe slighly brooding, yet refined. There’s full fruit and minerality present like in the wines before it, it’s just a little more melodramatic.
Andy and I both truly savored this opportunity to try so many of the Pinot Noirs in WALT‘s library. The Chardonnay was definitely the icing on the cake and we definitely purchased a few bottles of that, too.
Since place is so important in the outcome of a wine (the point of the tasting), here’s an appellation map so you can see the areas I have discussed where Walt sources their grapes.
About the winemaker: Megan Gunderson Paredes is the winemaker at both WALT and HALL wines. Megan possesses degrees in both Biochemistry and Molecular Genetics, and the knowledge of these subjects lend themselves to the scientific aspects of winemaking.
Root 101 is offered daily at 11am & 2pm. The Experience is by reservation only and lasts approximately 60 minutes. It is $60 per person and $40 per person for wine club members. To reserve the Root 101 experience, please call Thrace at (707) 933-4440 ext 3102 or email tbromberger(at)waltwines.com. You can also specifically book a Root 101 tasting by clicking here.
The Sacramento Greek Festival is back this Labor Day weekend and will be celebrating its 53rd anniversary!
Come experience the culture, traditions and fabulous food of Greece right here in Sacramento. All of the food at the festival is homemade by volunteers and is derived from authentic recipes passed down through generations directly from the Greek Mediterranean.
The food menu includes classics like:
- Pitas – traditional tiropita (feta) or spanakopita (spinach & feta).
- Saganaki – flamed kefalograviera cheese with a hint of lemon and brandy.
- Loukaniko – traditional spiced Greek sausage, served with pita bread.
- New Loukaniko – sausage with mountain feta and Kalamata olives, served with pita bread.
- Keftethes – Greek meatballs with tzatziki (cucumber, garlic, and yogurt sauce) and pita bread.
- Gyro – savory slices of lean beef cradled in pita bread, topped with onions, tomatoes, and tzatziki sauce.
- Calamari – seasoned strips of crispy fried calamari.
In the dining court there will be:
- Spanakopita – phyllo dough filled with herb seasoned spinach and a blend of cheeses
- Tiropita – cheese puff triangles made with a blend of cheeses, eggs and seasons wrapped in buttered phyllo dough.
- Fasolakia – tender green beans baked with potatoes, tomatoes, onions, herbs, olive oil and seasonings.
- Beef Dolmathes – grape leaves stuffed with rice, ground beef and seasonings.
- Vegetarian Dolmathes – grape leaves stuffed with rice and seasonings.
- Pilafi – rice flavored with butter and lemon juice..
- “The Old Spaghetti Factory” Spaghetti – with browned butter and Mizithra cheese
- Kota Psiti (a la carte) – Baked chicken basted with lemon juice and Greek oregano.
- Horiatiki Salad – traditional village salad made with fresh veggies, Kalamata olives, feta cheese, olive oil, and seasonings.
- Pastitsio – macaroni layered with Greek seasoned beef and cheeses, topped with a creamy Bechamel sauce.
- Roast Lamb (a la carte) – dinner sized portion of the all famous Greek-seasoned lamb.
- Moussaka – layers of eggplant and Greek-seasoned ground beef topped with a creamy Bechamel sauce.
- Shrimp Santorini (Friday only) – shrimp in a tasty sauce with feta cheese and herbs with Pilafi and Fasolakia.
- Stifado Dinner (Saturday only) – a popular and uniquely spiced beef stew with cloves and cinnamon, originating from the island of Cyprus. Served with Pilafi and Fasolakia.
Beverages include Kafeneion (Greek Coffee), Greek Wines and Beer, as well as water and soda. A full menu can be viewed here.
There are also several activities planned during the festival. There will be live music, dancing lessons, choir presentations, and the famous festival raffle. In addition there will be cooking demos and a few eating contests! For a full schedule of events each day, you can click here!
The hours of the festival are as follows: Friday 11am-11pm, Saturday 12pm-11pm, and Sunday 12pm-9pm.
Price of admission is as follows: General $5, Senior $4, and Children (Under Age 12) Free. On Friday (9/3) from 11am-3pm admission is FREE. The price includes admission only. Food and drink are an extra charge and the price varies for each item. The Sacramento Convention Center is located at 1400 J Street, Sacramento, CA, 95814
So this is a public service announcement of sorts for all attendees of the 2016 Wine Bloggers Conference. I am reposting a blog post I wrote waaay back in 2012 about the Portuguese and Spanish varietals produced by Stuart Spencer. If you’ll be in Lodi for the 2016 Wine Bloggers Conference, please check out St. Amant Winery.
Also, Stuart Spencer (not only the winemaker at St. Amant, but Program Manager at the Lodi Winegrape Commission as well) will be a moderator at the conference during a Friday morning (11:00am) seminar called The Truth About Viticulture. Panelists at the seminar include: Tegan Passalacqua, Director of Winemaking at Turley Wine Cellars; Stan Grant, Viticulturist, Progressive Viticulture; Chris Storm, Viticulturist,Vino Farms. If you’re a wine geek like me, this presentation is not to be missed!!
I am like, completely psyching myself out right now! Andy and I are looking forward to meeting all of you this week and now I will try and calm down.🙂
Please enjoy the following from December 2012… a little food and wine pairing. Cheers and happy Monday!
PS: You can find the Wine Bloggers Conference on Facebook here.
If you’ve never heard of St. Amant Winery, here’s an introduction. They are located in Lodi where lately, especially the last 3 years, some of my favorite red wines have also originated.
I first discovered St. Amant wines at a tasting at Treasure Island (in San Francisco of all places) during Fleet Week. I had the St. Amant Barbera and I thought it was the best red wine there. So, my recent interest in local Tempranillos has me searching around Lodi to see what I can find. It’s becoming more and more popular of a varietal there. It turns out that St. Amant has been growing Tempranillo a long time. Their 2009 was their 8th vintage, so I’m guessing they’re not just trying to be trendy.😉
In fact, St. Amant was growing grapes prior to the beginning of commercial wine sales in Lodi. In 1979, Tim Spencer (the late father of the current owner, Stuart Spencer) owned a couple of acres of Zinfandel vines and grafted them to five Douro Valley Portuguese varieties: TintaCao,Touriga, Alvarelhao, Souzao, and Bastardo. By 1981, he produced his first vintage port.
In 1996, the winery relocated to Lodi. St. Amant (named after Stuart’s mother’s maiden name) is one of the first wineries in Lodi to list Lodi on their label. Since the move, Stuart has been making some of the most interesting and food friendly wines including: a Verdelho, the aformentioned Barbera and Tempranillo, a Touriga, a red blend: Speakeasy Red, and of course the ever popular Old Vine Zinfandel (2 varieties). The current lineup also includes 3 different kinds of Port.
Last night’s food pairing (with the 2008 Tempranillo) was a baked sweet potato topped with broccoli, onions, hard boiled egg, and Diestel Turkey Chorizo. I also added a little Greek yogurt and black pepper.😉
I encourage you to visit St. Amant this weekend, especially if you are looking for a special bottle of wine as a gift. They are located at 1 Winemaster Way, Lodi, CA. You can also find them at Total Wine & More or fax your order from this form here.
You can like Lodi Wine on Facebook here.
Farm-to-Fork events are kicking into high gear all around Sacramento as noted by the Farm-to-Fork regional events page. Farm-to-Fork Restaurant Week begins on September 8th and takes place for 18 days, along with the Farm-to-Fork Festival on the 24th of September and the Farm-to-Fork Gala (Tower Bridge Dinner) on the 25th of September. But if you’re a wine lover, Legends of Wine (on Thursday, September 16th from 6-9pm) is the hallmark affair of the Farm-to-Fork celebration.
Legends of Wine provides the unique opportunity to sample and discover more about some of the region’s most celebrated varietals, as selected by two of Sacramento’s internationally recognized culinary powerhouses—Darrell Corti and David Berkley. Set against the backdrop of California’s majestic State Capitol, guests will sip a wide array of award-winning wines paired and presented with artisan cheeses and local delights.
Each year of Legends of Wine, Lodi wine has been well represented. I have always been a bigger fan of the region for its Zinfandels (over Amador who I feel produces better Barberas). I bring up the Lodi region because this year it is the home of the Wine Blogger’s Conference taking place next week, August 11th-14th. I am looking forward to learning more about Lodi and revisiting the wineries and taking part in the many seminars planned for the weekend, so that during Legends of Wine, I can chat more in depth with the winemakers about their craft as I try the wines.
Hyatt Regency Washington D.C. on Capitol Hill Home to this Year’s National Alopecia Areata Foundation Conference
This year marked the 31st Annual National Alopecia Areata Foundation’s Convention, and this year we convened in Washington, D.C.
What the heck is alopecia? Click here to find out.
Though many rallied at the Capitol to raise awareness and urge their congresspeople to consider legislation that would help cover wigs/hairpieces for a patient diagnosed with alopecia, the home of the convention was at The Hyatt Regency Washington, D.C. on Capitol Hill, where conference attendees gathered together in support of each other, danced together, cried together, dined together, laughed together, learned together, and did nothing short of have a ball together.
You see, for alopecians, this is the most important event of the year where we can get together from all parts of the world and share our experiences. Because sharing and relating is medicine for the soul. The magic of the conference is that it provides a gathering place for people and their families from all walks of life who are affected by this disease.
I arrived very late on Thursday night, and did not go to Capitol Hill with the others, but I attended a workshop on Friday afternoon called Empowering Lives, Building Resilience, led by Dr. Renee Thomason.
Then on Friday evening, I was treated to dinner by Roti Meditteranean Grill (located in Union Station). It is only about 1/3 of a mile to Union Station (pictured below).
If you have never tried Roti Mediterranean Grill, it’s pretty much like a build your own burrito place, but instead with Mediterranean food. What drew me to Roti is that they have a gluten-free/gluten-friendly menu with gluten-free pita bread. Probably enough said there, too. I am sure all my gluten-free readers are now just as intrigued as I was!🙂
So, I went with the salad with kabob, tahini sauce, and feta, cabbage slaw #becauseprobiotics!, and a side of hummus with an order of gluten-free pita bread. I would have dined in, but I was ready to head back to my room and relax. Plus, I had some yummy wine to pair with my meal chilling in the refrigerator.
So I scurried back like a hungry little squirrel and spread out my Mediterranean feast on the coffee table in front of the TV in my (rather extravagant for one person) hotel room.
I loved the chicken kabob salad because it was filling and healthy, which is how I like to eat even when I am out of town. I could not tell a difference between this pita bread and regular pita bread, and the side of hummus was enormous, and would be used on other food throughout the weekend thanks to the refrigerator in my room. If you’re curious about the wine, I packed three bottles with me to save money on beverages during my trip. Tonight’s wine was a Chardonnay which is a lovely pairing with grilled chicken.
Then for dessert, I snuck down to the Hyatt’s bar, the Article One Lounge, and ordered this cocktail (below) The Ketel One Watermelon Cooler. The title describes exactly the contents of the drink: watermelon, basil, and vodka with a lime wedge. I sat with some other alopecians who were hanging out and having some drinks. I love our community and how you can just ask to sit with someone and you’re accepted. Wig or no wig. It’s whatever makes you comfortable and people understand and can relate.🙂
The next day, I headed out to explore Washington, D.C. via foot/running. I did a five mile run from my hotel to the Capitol building and down to the Washington Monument and back and below are the pictures I took during the run (while managing to get 5 miles in).
When I got back to the hotel, I finished my workout in the StayFit™ Fitness Center. It is a well-equipped gym with several treadmills, ellipticals, weights, a sauna, locker rooms, an indoor lap pool, and an outdoor sundeck. The gym’s set up reminded me of a greenhouse, as detailed in the picture (below). I ran three more miles and did 20 minutes elliptical thanks to the air-conditioning!!🙂
Following my workout and gym time, I headed to another conference session: Ask the Experts. The Ask the Experts presentation was a panel of medical and research experts from a variety of fields to answer questions about the different aspects of alopecia areata including treatment and research. Though I don’t attend the conference anymore in search of a cure (I come for the camaraderie), it’s always interesting to hear the latest research.
Following the Ask the Experts panel, it was time to get blown away by the strength and courage of the panel during the Young Adult Perspective presentation. Seven young adults gave their testimony and answered questions from the audience about their experiences with alopecia. I admired this panel of kids (to me, now at 39) because they were diagnosed with alopecia during more formative years. I was diagnosed at 25 and never had to deal with bullying any of the weirdness an adolescent would have to face like these panelists surely did. They all gave helpful advice to audience members, especially the parents of children with alopecia, on what to say, how to react, and what to do to be a community advocate. It was a powerful seminar to say the least.
Then I headed back up to my room to get ready for dinner at the hotel’s restaurant, Article One. I had contacted the hotel the week of my trip to see if we could work together on a Paleo meal to feature here on my website. The marketing team for the Hyatt Regency Washington, D.C. was very receptive to my request. In addition, I received a room upgrade from a regular room that I paid for to an Executive Suite with many more amenities and a separate living room and sleeping area. My room included a refrigerator and a microwave, 2 televisions, and 2 different air/heating controls for the two rooms in the suite. The Executive Suite includes access to the Regency Club King room (a private access 11th floor lounge with dedicated concierge service, Continental breakfast, daily refreshments, evening cocktails and hors d’oeuvres). With the upgrade to Regency Club, I didn’t have to spend any extra money on meals during the day.
I snapped a pic of me all decked out for dinner (before heading up to the Regency Club for some early evening snacks and a glass of wine).
Following my visit to the Recency Club, I headed down to Article One for dinner.
The restaurant is very contemporary with vibrant reds/burnt orange and browns in its decor, and open to the hotel lobby. I was impressed with the open feel because you can still experience the buzz of the lobby, but still feel like you are tucked away for a private meal.
And a very special and private meal it was for yours truly, as I was treated by the Article One staff and Executive Sous Chef Ryan Ward.
I was thrilled with the amount of research Chef Ryan did on the Paleo diet, and I promise you if you have a dietary restriction, all you have to do is let the hotel know when you make your reservation. The staff will do everything they can to meet your needs and make your dinner a memorable one.
For your reference, here is the wine list at Article One.
Then my meal arrived, served by the Chef himself. It was a Rib-Eye steak, cooked medium rare, with turnips and potatoes. There was also a decadent mushroom sauce (I ordered on the side). Let’s just call it mushroom ketchup because I used it as a condiment for the perfectly cooked bites of steak and tender turnips and potatoes.
Chef Ryan also put together a dessert especially for me with mixed berries and mixed nuts and seeds. I ordered a glass of Pascual Toso Brut (an Argentinian sparkling wine) to have with dessert.
After my workout, which was again finished in the StayFit™ Fitness Center, I got my things all packed up and went down to attend the Closing Session led by NAAF Communications Director (and totally rad DJ) Gary Sherwood, Chief Development Strategist Maureen Smith, and the guest speaker, an NFL linebacker with the Pittsburgh Steelers, Ryan Shazier.
I want to thank the Hyatt Regency Washington, D.C. for the room upgrade, as well as the custom Paleo meal and wine I enjoyed during my stay. Everything was perfect including the 24-hour room service (not previously mentioned), which saved me from starving on Thursday night after a late flight and arrival to the hotel. I recommend the Field Greens Salad with Grilled Chicken!
I’d also like to tell you about Hyatt Hotels in Washington 2016 Summer Offer, which is a great deal for anyone who wants to visit D.C. It is available for Hyatt Gold Passport® Members, and offers up to a 15% off stays at participating Hyatt Hotels in Washington DC through September 10, 2016.
Here is the link with more details about this offer: http://www.hyatt.com/content/partnerlandingpage/en/corporate/global/hyatt-member-washingtondc.html
You can find the Hyatt Regency Washington D.C. Capitol Hill online here, on Facebook here, on Twitter here and on Instagram here.
Beginning photo credit: NAAF’s Facebook page
OK ladies! Grab your girlfriends and “party like a mother”! The movie Bad Moms opens at Studio Movie Grill on July 28th, and they are hosting the ultimate playdate for all moms throughout the run of the movie.
Here’s the deal and there are two price levels: 1. Get together a group of 10 or more of your besties.
2. For $30 per person, you’ll get admission to Bad Moms, plus an appetizer or dessert of your choice, an entrée, and a glass of SMG Cellars Cabernet or Betty’s Blend, or a special Mom-A-Rita Frozen Margarita.
3. For $33 per person, you’ll get admission to Bad Moms, plus an appetizer or dessert of your choice, an entrée, and a glass of Chloe Red Blend 249, or Kung Fu Girl Riesling, or a special Mother-of-all-Ritas Frozen Margarita with a Champagne Sidecar. Both packages include a special “Bad Moms” wine glass.
I am getting together a group on July 30th, and if you are local to Sacramento/Rocklin/Roseville and would like to join us, you can sign up by following this link: I WANT TO PARTY LIKE A MOTHER!!
More about Bad Moms from a press release:
From the writers of THE HANGOVER comes this summer’s most original, outrageous, laugh-out-loud comedy “Bad Moms”starring Mila Kunis, Kristen Bell, Jada Pinkett-Smith and Christina Applegate.
You can view the trailer here.
Do you have a group of 10 or more? Book your event at https://www.studiomoviegrill.com/events
Come on, you deserve a night out with your girlfriends and this is the summer must see movie!
About Studio Movie Grill:
Studio Movie Grill modernized the traditional movie-going experience by combining first- run movies with full-service, in-theater dining. Established in 2000, SMG has swiftly grown to 24 locations in10 states. SMG, long considered the leader of in-theater dining exhibition, recently announced a major expansion initiative with plans for additional sites throughout the country. SMG currently ranks the 20th largest exhibitor in the U.S. For additional information, visit www.studiomoviegrill.com.
Remember that time we made rack of lamb and Andy wrote a wine review? 4 years later to the day, I thought I would repost. Thanks Superior Farms for supplying the lamb. -cg
Last week, Superior Farms sent me this beautiful rack of lamb along with a few other cuts of lamb to showcase it a recipe to all of you. On Sunday, (to close out my birthday celebration, and to celebrate seven months together), we grilled the rack and enjoyed it with our usual huge salad.
To prepare the lamb, you’ll mix lemon juice and olive oil in equal parts, and then flavor with sea salt, dried oregano and minced garlic to taste. Then marinate in the refrigerator anywhere from 5 to 48 hours.
Now for the wines!
One of the wines we purchased during our Seattle trip from Fall Line Winery, and the other wine was given to me at a media tasting at BevMo! We knew both wines were perfect for the lamb, and I did mention we were celebrating, didn’t I?🙂
The first wine was Michael Pozzan’s…
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