Gundlach Bundschu Winery: Wines Deeply Rooted in History
Gundlach Bunschu’s story began way back in 1858 when Jacob Gundlach purchased 400 acres in Sonoma and named it Rhinefarm. He then returned to Bavaria (in Germany) married, and traveled through Germany and France with his new wife Eva, buying up the rootstock they would need to plant on the land in Sonoma when they returned to the property.
When planting began on Rhinefarm in 1859, Jacob had three partners (Dresel, Kuchel & Lutgens), and they planted the first 60,000 vines on the ranch. (This was a number that towered over the perhaps only dozen other vineyards in wine country at the time with only 27,000 vines.) The first vintage was in 1861, but Gundlach & his partners were already producing wine and brandy from locally grown grapes and fruit.
In 1868, Charles Bundschu joined the winery after working in the produce industry for six years.
During the phylloxera outbreak in the 1870’s, Gundlach and his partner Julius Dresel averted the crisis by grafting the sickly European rootstock to the vines that Dresel had brought from Texas, making them the first in Sonoma to use this procedure. The grafted plantings produced high quality grapes for almost 100 years, until being replanted by Jim Bundschu in 1969.
In 1875, Charles Bundschu joined the family by marrying the eldest child of Jacob Gundlach, Francisca. Jacob retired and Charles managed the winery’s business in San Francisco for many years. Following Jacob’s death in 1984, the winery was renamed Gundlach Bundschu.
The winery was at the height of its success, when disaster struck in 1906. The San Francisco earthquake and fire destroyed one million gallons of wine and three family homes. The family took refuge at their country home at Rhinefarm and began plans to rebuild.
By 1910, 68-year-old Charles Bundschu passed away (never fully recovering mentally from the trauma of the fire and physically ill from an illness he came down with during the devastation). His sons Carl and Walter took joint command.
In 1919, prohibition closed the winery, and the company was liquidated. The family was able to hold on to the 130 acres of land and continue to grow grapes to be sold to the “juice grape” market, but half the vineyard was ripped out and replanted with Bartlett pears and some was used as pasture land.
in 1933, prohibition was repealed, but Walter’s wife Sadie remained a prohibitionist and was against reopening Gunlach Bundschu as a winery. Carl Bundschu was soon hired by Suzanne Niebaum to run Inglenook Winery in Napa and to mentor John Daniels, Jr., who eventually took control in 1938.
In 1938, Towle Bundschu took over Rhinefarm following the death of his father, Walter. He also restored Rhinefarm to 200 acres by acquiring an adjacent parcel of land. Soon after, a long contract with Almaden Winery was signed. Towle also served in the Korean War as an aerial gunner until he was discharged in 1946.
In 1969, Rhinefarm was replanted (for quality reasons) by Towle’s son Jim. By 1973, Jim crushed 20 tons of Zinfandel to produce the first wines in the old stone winery in over 50 years. When Towle saw the passion and commitment to the quality and success of the winery Jim possessed, he gave his blessing to use the family name and so Gundlach Bundschu Winery was given new life!
In 1976, Gundlach Bundschu released its “first” three wines: a 1973 Zinfandel, a 1975 Riesling, and 1975 Kleinberger, all estate grown and produced. Also in 1976, the winery became one of the first in California to produce a Merlot.
In 1981, came a Cabernet Sauvignon release, and a Best Red Wine award for it at the annual Sonoma Harvest Fair.
Jim Bundschu had a cave for the wines dug and completed by 1991, to mimic wine caves he had seen while visiting France. The 10,000 square foot, 430-foot-long cave ultimately benefits the 1,800 barrels it can accommodate by keeping the temperature and humidity at optimal levels.
Jeff Bundschu took the helm of the winery in 2000, and in 2001, it is decided the winery will produce estate-grown only wines. Currently, the winery produces Gewürztraminer, Chardonnay, Pinot Noir, Merlot, Mountain Cuvée, Cabernet Sauvignon, Tempranillo and a Vintage Reserve.
Why are they able to grow all of these different grapes (who need all different climates to flourish)? Because Rhinefarm is located at the intersection of four AVAs––Carneros, Napa Valley, Sonoma Valley and Sonoma Coast. If you visit the property you will see its elevation changes. Parts of Rhinefarm are hilly and parts are flat. The land is cooled by the coastal influences of the San Pablo Bay from the south and Pacific breezes through the Petaluma Gap on the west. This cool climate allows for slow ripening and more complexity, structure, and overall more control of the outcome of the harvest. If you’d like to see an interactive map of the vineyards you can click here and congratulations, you have completely geeked out (but that’s a good thing!!)
I wanted to share a little history of the winery because I think it is so interesting. During our visit we tasted the wines listed below, and were hosted by a tasting associate named Ronni, who literally told us everything I wrote about in the paragraphs above and had the whole story committed to memory. If you get stuck with her for a tasting, you’re in for a treat.
Gundlach Bundschu is a winery to visit if you want to stay a while. It has many picnic tables and great views and beautiful landscaping. I took several photos of the property for you to enjoy below:
Artist Nate Reifke came to Gundlach Bundschu Winery to help turn a rusted 1953 International panel truck that had been collecting weeds in Huichica Creek on Rhinefarm for four decades into a centerpiece at the entrance to the winery.
If you plan on visiting, there are even different tours you can experience. There are the Pinzgauer Tour (aboard a 12-person, 6-wheeled, Austrian Army Vehicle), the Cave Tour, the Heritage Experience, the Vista Courtyard and the Historic Tasting Room options from which to choose. (We enjoyed the historic tasting room option.)
You can like Gundlach Bunschu on Facebook here, follow them on Twitter here and find them on Instagram here.
Sacramento Hotel Association Fundraiser Farm-to-Fork Fall Fundraiser set for September 29th at Hyatt Regency Sacramento
The Board of Directors of the Sacramento Hotel Association is proud to announce that the Association is expanding its community service activities with a new fundraiser as part of its program: The Hospitality Industry Helping in the Community. For 2016, the new fall fundraiser—set for September 29 at the Hyatt Regency Sacramento—will benefit two local organizations that work with youth in our community.
Featuring —
• Festive Farm-to-Fork Food Stations from local hotels and restaurants
• Craft Beer Tastings from local brewers
• Wine Tastings from area vintners
• Silent Auction of delightful gifts and prize packages
• Musical Entertainment
Tickets—$35 plus processing fee per person Buy your tickets HERE.
About the Beneficiary Organizations
SkateMD is a nonprofit with a mission to heal hearts by spreading kindness and skateboarding to special populations of children facing developmental, physical, emotional or family challenges. SkateMD serves special populations of children who may not otherwise be able to pursue skateboarding, who may not have easy access to skateboard equipment or facilities, and/or who just need some extra kindness in their lives.
Sacramento Sheriff’s Toy Project functions as the charitable arm of the Sacramento Sheriff’s Department. The Sheriff’s Toy Project is a year-round program supporting the less fortunate children and families in the Sacramento area. They support area schools with after-school programs, school supplies, computers, clothing, shoes, jackets, bikes for transportation, summer kid’s camps and support scholarships for college-bound students.
Use hashtag #SHAFarmtoFork via Twitter and Instagram.
You can follow the Sacramento Hotel Association on Twitter here and on Instagram here.
Andy and I will be there to cover the event, so I hope to see you there!
Lots of Eating and Drinking (and Eating and Drinking) at Eat Drink SF
It was a tasty scene for fans of food, wine, beer and spirits August 25 – 28, 2016 at Eat Drink SF. The event was held at Fort Mason in San Francisco.
Andy and I attended on the last day of the event on a Sunday afternoon and were introduced to some restaurants we had never tried, as well as a few new wines. There were also some familiar vendors, as Sunday was the “Legacy Grand Tasting” featuring San Francisco eateries that have stood the test of time.
Almost immediately after we arrived, we heard about a “beverage classroom” presented by San Francisco Wine School. The first presentation was on the Wines of Portugal. It was officially titled ViniPortugal. Since we are always looking to broaden our knowledge of wine, we decided to sit in on the seminar & tasting.
It was led by the founder of San Francisco Wine School, David Glancy. Glancy is one of only twelve people in the world to hold both the revered Master Sommelier diploma and a Certified Wine Educator credential.
In the brief seminar, we discussed 4 wines from Portugal, tasted and examined them.
The tasting was a very worthwhile experience, and a chance to get to know a little bit more on the wines of Portugal as well as a little bit about the San Francisco Wine School, which currently offers 65 different wine education classes.
Of course, we were also there to eat. Some of my favorite bites were as follows:
Nectarines wrapped in speck from Tosca Cafe.
A caprese salad on a stick.
A cod fritter served on greens.
This Lahmbiajeen (Arabic for “Meat in Dough”) It is fresh baked flatbread with housemade tomato beef sauce, labneh parsley and lemon zest from Reem’s.
And my food favorite item was this pintxo from Teleferic Barcelona. Pintxo is a Basque word that means “skewer.” This particular pintxo is called a Torito (bull). It has xistorra (spanish chorizo), natural honey and manchego cheese and it is wrapped in puff pastry with dulce de leche.
This smoked salmon bite was Scoma’s featured dish, and a favorite of Andy’s.
Now, back to drinking. There was much to choose from. We didn’t taste any beer, but if you are a beer or cider lover, Stella Artois, Stella Artois Cidre (that IS how it is spelled), and Gowan’s Heirloom Cider had you covered.
One of the beverage highlights for me was this Whispering Angel Rose made primarily from Grenache, Vermentino, and Cinsault. A big reason I am a rose fan is because it is a wine that can pair with many different kinds of food.
Beaulieu Vineyards was at the event pouring both their classic Tapestry (a Bordeaux blend) and the Georges De Latour Private Reserve Cabernet Sauvignon. It was a treat to taste these wines, because we know their retail value. Tapestry is around $50 and the Georges De Latour is around $100 per bottle. I actually buy Andy a bottle of the Tapestry as one of his Christmas gifts every year.
Meadowcroft Wines was sharing this lovely chardonnay with us. The grapes are sourced from the Bonneau Vineyard (in the Carneros appellation of Sonoma County).
There were also cocktails featured at Eat Drink SF, and my favorite was this one at the Hangar Vodka booth. It is a combination of grapefruit, elderflower, sage and sparkling wine.
I liked the drink so much, I will admit I had two of them. And I am going to buy the ingredients so I can make it for myself at home.
I love the inspiration I get at tasting events like these and the enthusiasm I see from all the chefs, sous chefs, cooks, bartenders, and tasting room associates. It’s a joy to have another excuse to come into the city and visit Fort Mason and drive over the Golden Gate Bridge. I only wished we could stay a little longer!
Eat Drink SF supports the Golden Gate Restaurant Association Scholarship Foundation. The foundation grants financial scholarships to students from the Bay Area entering culinary and hospitality programs. Golden Gate Restaurant Association‘s mission is to celebrate and empower the restaurant community through advocacy, education, marketing, events and training.
You can keep up with Eat Drink SF by following them on all their social media channels:
On Facebook here.
On Twitter here.
On Instagram here.
To see more images from the event, you can head over to their Flickr page here.
Dignity Health’s Care Begins with Me Event Set for Tuesday, October 4th, 2016
Care Begins with Me, Sacramento’s premier annual health and lifestyle event focusing on inspiration and connection, will take place this year on Tuesday, October 4th, 2016 from 5-9pm at the Sheraton Grand Hotel.
Guests will have the opportunity to attend care talks with Dignity Health doctors and hear from our featured keynote speaker Kimberly Williams-Paisley. There will also be a lifestyle, fashion, and beauty galleria, along with gourmet food and drinks.
Don’t forget to bring your friends—because of course you care about them, too.
To learn a little more about the event, you can watch the video below (highlights of Care Begins with Me 2015).
Looks like a lot of fun!
Tickets to the event are $20 for a Care Begins with Me member and $25 dollars for a Care Begins with Me non-member.
To register for Care Begins with Me, click here.
You can find the Care Begins with Me event page on Facebook here. Register and let all your friends know you’re going! See you there. 🙂
26th Annual SCNA Wine Tasting, Silent Auction and Beer Garden Event Set for October 8th, 2016
I can’t believe it’s been five years since I met Andy at the Curtis Park Wine Tasting and now we live here in Curtis Park together. We are really looking forward to taking our annual walk over to the Sierra 2 Center in a few weeks to enjoy food, wine and friends. 🙂 If you’d like to read how we met at this event, you can click HERE.
I am happy to share information on this event (which happens to be one of the BEST food and wine tastings of the year in Sacramento) put together by the Sierra 2 Center and I hope you will join us for the 26th Annual Curtis Park Wine Tasting! -cg
The 2016 Curtis Park Wine Tasting, Silent Auction & Beer Garden Event promises to be one of the best ever! In it’s 26th year, the event boasts more than 20 of the best restaurants in Sacramento, more than 50 wineries, and the always popular Beer Garden orchestrated by Pangaea Bier Cafe & Bottleshop. We will have special demonstrations by culinary students of American River College and Oak Cafe along with hundreds of silent auction and raffle items.
The annual Curtis Park Wine Tasting, Silent Auction & Beer Garden Event is the largest fundraising event for the Sierra 2 Center and Sierra Curtis Neighborhood Association. Proceeds from the event help us fund artistic, cultural, educational and recreational activities at Sierra 2 Center and throughout Sacramento, including the operations of the Senior Center and community building events. Additional beneficiaries of this event include Bret Harte Elementary School and C.K. McClatchy High School. The event’s success helps fund many different important community activities.
Tickets: Advance until 11:59pm, Oct.5 : $45 (SCNA Members)/$50 (Non-members) Membership can be purchased or renewed during your registration process.
Online ticket sales will close at 11:59pm on Oct. 5. After Oct. 5: $60 all. REGISTER FOR TICKETS HERE.
Online tickets available until 11:59pm, Oct. 5. After Oct. 5, tickets available at Sierra 2 Center office and at the door the day of the event. Tickets are also available for purchase by visiting the Sierra 2 Center office at 2791 24th Street or by calling 916-452-3005 prior to 5:00 p.m. Friday, October 7, 2016. Tickets will also be available for purchase at the door prior to the event.
You can follow the Sierra 2 Center on twitter here and find them on Facebook here.
10 Tasting Room Tips for the Aspiring Wine Lover
10 Tasting Room Tips for the Aspiring Wine Lover
No matter if you are new to wine or wine tasting, or if you visit tasting rooms often, it’s useful to remind ourselves of good etiquette and read up on ways to improve your experience. Whether you are a first time visitor to a winery, or if you know enough about wine to impress your friends, this list of tips is for you!
1. Avoid wearing heavy cologne/perfume/body spray.
This is without a doubt the number one tip. When you are tasting wines, you need the ability to smell what is in your glass without any interference. A key factor in tasting a wine (as it is in tasting food) is smelling it. Many wines have floral, herbal, spicy characteristics that can be masked when a stronger scent is present, so it’s important that the wine is the only thing you can smell! If you must wear a cologne, apply it at least 2-3 hours before you plan to head to the tasting room. P.S.: Do wear deodorant, but make it unscented if possible.
2. Wine with friends!
Wine is always more fun with friends! Groups of 2-4 people work really well for a number of reasons:
A. 2-4 people do not overwhelm a tasting room associate like a larger group might. Imagine if a bus load of people all arrive at the same time and the craziness that would ensue.
B. A group of 2-4 is bound to have different opinions on what they thought of the wines. One person might hate something that you loved, but that is totally OK! Learn to discuss the wines and get different perspectives at the end of the day.
3. Take a photo of your favorites!
Sometimes you might not be in a traditional tasting room, but at an event where there are nearly hundreds of wines being presented. Maybe there is not an opportunity to purchase the wine at the tasting, but there will be at a later time. This is the perfect opportunity to whip out the camera or cell phone and snap a picture of what you loved so you can make it a part of your cellar later on!
4. Take notes.
Remember when we used something called a pen and paper? Jot down your favorite wines if you don’t have a camera. Write down what you liked about a wine or what it brings to mind. If the tasting room associate says something important (like a food pairing or their recipe for meatballs) get that on paper, too! The most important thing is to document your experience, because most of us have been on tastings and have forgotten parts of them.
5. Use the dump bucket.
But not like that. Part of why we sometimes can’t remember what we tasted is because we have not used the dump bucket to its full potential. The plastic or metal container sitting on the bar beside the wines is there for a reason. So you can taste and spit and keep a sound mind. By all means, taste as many wines as you can, but don’t feel obligated to drink the entire pour. Keep your taste buds refreshed so you can still distinguish wines even if you are at your 3rd or 4th stop. Additionally, a winery is really the only place where spitting in public is NOT frowned upon, so sometimes I have a smaller cup I spit into and then pour it into the main dump bucket, so I am not directly spitting into the bucket. Trust me, I have seen this technique go awry and the liquid ricochet into the spitter’s face when they spat into a mostly full bucket. And they were wearing a white shirt. Not pretty.
6. Get your taste, then step aside for the next person in line.
Be aware of others around you who might be thirsty. It’s really rude to monopolize a tasting room associate when there are other people behind you waiting to taste the long awaited release of Matchbook Arsonist Chardonnay. You can always get back in line for another taste, but don’t just stand there like an oaf and prevent someone from getting one! (I am only 5’1″ tall and have been corkblocked many times!)
7. Ask questions.
Tasting room employees are not there to intimidate you. They are there to share information with you and to hopefully sell you tons of wine and maybe convince you to join their wine club. Ask questions about the wine. Ask about wine in general. Ask about the wine club. Ask about the perks of the club. Joining a wine club might be a great deal of savings to you if you like the winery and the wines they make. Sometimes wineries through big parties during releases of a particular varietal they make and the parties are for wine club members only. PS: Do ask questions, but adhere to rule #6 and do step aside as to no monopolize the tasting room associate so others can taste/ask questions, too.
8. Plan your day ahead of time.
Plan to visit 2-3 wineries maximum and spend quality time at each. Most tasting rooms have put time and effort into making their property somewhere you might like to be for while (maybe even all day). Visit the winery website (almost all of them have some sort of web and social media presence) before your visit, and learn about what makes the winery you choose unique. Some wineries have food and wine pairings/tastings. Some have live music or get food trucks to come by to provide food for purchase. If you like food and music (like I do) those are the most attractive! If you do find a winery with musical entertainment, there will also be comedic entertainment by someone who has had a little too much to drink and has decided to bust out some awesome dance moves!
9. Pack snacks and water!
So if the places at which you are tasting do not offer food, call them and see if you can bring food, more appropriately snacks to the tasting room or winery grounds. I am not talking about getting a Domino’s pizza and having it delivered to the winery, or rolling up a Weber BBQ next to the bar, but I do suggest calling the winery ahead of time and asking them if it is OK if you bring cheese, crackers, dried fruit, etc. with you. Sometimes there might be food sold on the premises, and in that case outside food might be frowned upon. In all cases it is best to call the particular winery ahead of time and ask. If you are bringing something to snack on, keep it classy and bring in a nice picnic basket or small cooler. Water is a no-brainer when it comes to drinking and helps prevent a hangover if you do accidentally overindulge.
10. Buy at least one bottle of wine from each place you visit.
You don’t have to always follow this rule, but it’s just good practice. When you buy a bottle of wine after a tasting, almost always the tasting room will refund your tasting fee. It’s a very strategic move especially in places that charge more than $10 for a tasting. At the very least you get to take home a memento from where you have been that day.
And it’s always nice to have a souvenir from a great trip you had. When you open the wine, you can relive your tasting room visit all over again. Invite your friends over (if you have not gravely embarrassed them from the winery visit and they are still speaking to you) and have a great dinner built around the wine. There are recipes all over the internet geared to almost any common varietal you can buy.
Hopefully my tips have prepared you for your next visit to wine country! Cheers!
The Sacramento Greek Festival Returns Labor Day Weekend!
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.
There is a fun and lively village-style atmosphere at the festival which accurately represents the Greek passion for family, life, church, food, drink and dance!
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
You can the Sacramento Greek Festival on the web here, find them on Facebook here, follow them on Twitter here, and catch them on Instagram here. See you at the festival!
A Tale of Two Lodi Wineries
By Andy Harris
Opening night of the 2016 Wine Bloggers’ Conference kicked off at Mohr-Fry Ranches, with locally catered food and live music by Snap Jackson & The Knock On Wood Players, a bluegrass band. All in the backyard of fourth-generation Lodi grape farmers Bruce and Peggy Fry. Coincidentally, the Frys were not only hosting this party, but celebrating their 53rd wedding anniversary. But, let’s not forget the purpose of this gathering: Wine!
Multiple tasting booths were set up in a semi-circle in the Fry’s backyard, with many familiar wineries represented. Fields Family Wines, St. Amant Winery and Turley Wine Cellars were in attendance, and they are very well regarded as being among many area wineries leading a renaissance in Sacramento Valley wine making. But I was out to try something different. Maybe something I’d heard of before, but did not really know that much about.
I had heard and read about Harney Lane Winery, and was anxious to try a tasting of what they were pouring. I also wanted to get the back story on when and how the winery was established. It turns out that this winery is only in its eleventh year, having first tried their hand at making wine with their 2006 vintage. The owners, Kyle and Jorja Lerner, told me that Jorja’s great-great grandfather bought land in Lodi in 1907 and started farming grapes, which he sold to others for wine production. Up until 2006, the Lerners were doing the same, but never producing their own wine. Then that all changed…
Their line-up of wines at this event started with a very crisp and fruity 2015 Albarino. This one won a silver medal in the 2016 California State Fair wine competition, and definitely lives up to its billing. It won’t break the bank for $20.00.
Next up was their 2013 Tempranillo. At 15% alcohol, it was a big, tannic wine, but not overpowering. At $26.00 a bottle, it certainly won’t overpower your bank account. Probably slightly more costly than typical Tempranillos, but try it and you’ll see why. I believe this one will improve with age. It was awarded Double Gold, best Tempranillo, 2016 San Francisco International Wine Competition.
Last but not least were a duo of Zinfandels that I believe represents what is unique and wonderful about Lodi Zinfandels. First up was their 2012 Estate Zinfandel. This one was aged 21 months in American Oak, and comes in at 15.5% alcohol, but doesn’t taste even slightly hot. This one has the distinctive Lodi spice and fruit, and is very competitively priced at $22.00 per bottle. It is also an award winner, garnering a Silver Medal at the 2015 California State Fair Wine Competition.
Then I sampled the 2013 Lizzy James Vineyard Old Vine Zinfandel. Lizzy James is a 20-acre plot of land that is so special, the Lerner’s named it after their children, Kirsten Elizabeth and Ian James. The property is within the Mokelumne River Sub Appellation which is characterized by its deep sandy soils, common for the Lodi region. Also at 15.5% alcohol and aged in American oak for 21 months, this is a wine of uncharacteristic complexity and power derived from 109 year-old vines. Definitely the best wine I tried that evening, and possibly the top wine of the entire conference. Somewhat more costly than your average Lodi wine, but at $36.00, still a relative bargain as compared to Napa wines twice the price. This wine won a significant award at this year’s California State Fair Wine Competition, a Double Gold, Best of Class of Region. Only 650 cases produced, so get some before they run out! Visit Harney Lane Winery & Vineyards at harneylane.com.
WBC16’s Saturday night dinner party was aptly named Dinner With Lodi Wine. And that it was. But before I start talking about the wine we shared that night, let me tip my hat to local Sacramento restaurant South. South is a downtown Sacramento establishment specializing in barbeque, and they were the caterers for this special dinner. They prepared an outstanding three-course dinner to pair with typically-hardy Lodi wines. The huge conference hall at Hutchins Street Square was divided into several round dining tables with each table hosted by a different Lodi winery.
Kristy DeVaney and I had the distinct pleasure of sharing dinner and wine with Cassandra Durst of Durst Winery & Estate. She shared her wines with us and we sat right by her at our table. We also sat with Neal and Alyse of Winery Wanderings. I had never heard of Durst, which is not surprising, as the number of wineries in Lodi have gone from 30 to about 200 in the last 15 years. At this point, I can’t keep track!
The first course was a fantastic kale salad paired with their 2015 Albarino, which was very crisp and fruity with just the right balance of acid. This is an outstanding summer wine at only 13.4% alcohol.
Next up was the main course, which was actually five different items, highlighted by a chili rubbed pork loin and dry rubbed smoked brisket with garlic mashed potatoes and baby carrots. The three cheese macaroni and cheese topped with breadcrumbs is something I avoid because of wheat, but it was offered. (Kristy and I shared a gluten free pasta dish instead, which is pictured below). This course was paired with the fantastic Durst Winery 2013 Fairbanks Blend. This wine was 56% Cabernet Sauvignon, 41% Malbec and 3% Petit Verdot for added structure. At 14.8% alcohol and aged in American oak for 18 months, this is a perfect pairing for barbeque.With smooth tannins and a peppery nose, this was a truly excellent wine.
Finally, it was time for dessert. This was a treat for me, as I don’t normally have dessert. But the wine pairings were too good to ignore, so I gave them a try. Featured were 2013 Durst Winery Amada Mia White Blend and 2014 Durst Winery Amada Mia Red Blend. These wines were paired with an excellent brown sugar cinnamon streusel with whipped cream. I liked it so much, I ate mine and Kristy’s!
Note: Since I chose the gluten free option, I took a picture of my dessert instead of the desserts Andy had! Sorry! -Kristy
Amada Mia is in reference to the house at the 90 year-old vineyard in nearby Acampo that was scheduled for demolition before Dan and Cassandra Durst rescued and restored it to its former glory. Along with the house, they also restored adjoining 50-acre vineyard which had fallen into complete neglect. Now, after years of hard work, they are making some of the best wine in the Lodi area. Visit them at durstwinery.com.
These are only two examples of the passion of the wine makers who make Lodi such a unique region. In every tasting room you will find wine makers who farm the land and take the big risks to put something special in your bottle. Enjoy!
You can find Harney Lane Winery online here, find them on Facebook here, and follow them on Twitter here. They also have an Instagram account you can follow here and if you are into Pinterest, you will find them here.
You can find Durst Winery online here, find them on Facebook here.
Heritage Fire Napa Serves Up a Blazing Food and Wine Feast
Do you remember what it was like when you were a kid at a BBQ? Growing up, we had so many family gatherings in my parent’s backyard and many times they were on my birthday and involved a pool.
Last Sunday at Cochon 555 Heritage Fire brought back those nostalgic smells, sights and tastes for me. The thick smell of smoke and various meats in the air and several blazing hot fire pits alongside the vineyard at Charles Krug Winery in St. Helena. Though I did not ever see a vineyard for the first 25 years of my life (I was deprived, I know), my dad had an enormous garden back home and used to set bonfires in the area next to it.
Before I get into the fun we had and the images I captured at Cochon Heritage Fire this year, I want to tell you a little bit about the man who organizes the event, Brady Lowe. He started Cochon in 2008 in Atlanta and quickly expanded the event as a tour across the country with stops in Napa, New York, Seattle and Miami.
He grew up in Iowa and as a child, grew a fondness for reading his mom’s cookbooks. She had everything from Martha Stewart and Betty Crocker to Mickey Mouse Disney cookbooks. He preferred browsing the cookbooks instead of reading books and loved the process of recipes. His mom was an experimental cook who liked to try out recipes and tweak them slightly. Brady’s father would cook recipes exactly as printed in the book and repeat them over and over until they were perfect. It sounds a lot like my parents, except my dad was the mad scientist and my mom was more methodical. Either way, food became a core and important part of life for Brady.
During college, he sold premium cigars, and then bought wine with the money he made. He became a sommelier of sorts to his college friends, who preferred beer, but he was able to open their minds to drinking wine. Brady enjoyed grilling and parties and continued throughout college and beyond.
It really struck me when he spoke this year during our media tour of the event. In a sense, he referred to the “good ole days” before the age of the George Foreman Grill. He even mentioned our ancestors and how they cooked with fire. It is our heritage to cook with fire. And we can cook anything (meats, vegetables, even fruit) with an open flame. It’s so true, and in my opinion, tastes the best!
During the tour, Brady also spoke about Cochon’s beneficiary, Piggy Bank. Piggy Bank is a farm, a genetic sanctuary for heritage breed pigs, where all pigs are gifted to farmers in need. Piggy Bank helps build a future for independent family farms as a community working together to develop and share business plans that promote responsible farming practices.
Annual contributions help the organization give pigs to new and existing farmers in need of free genetics (breeding stock) and send pigs to culinary schools for research. Contributions are used to pay for a livestock facility, feed and labor to raise the heritage pigs in a safe and protected environment. All gifts are a 100% tax-deductible gift.
You can find Piggy Bank on Facebook here and follow them on Twitter here.
I don’t know if you have ever tried a Heritage breed pig, but I can tell you the flavor is incredible. A common breed is the Berkshire, which was discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork (prepare to salivate) is sought after because of its texture, marbling, juiciness, tenderness, and above all its FLAVOR. Berkshire is also referred to as Kurabota. It’s important that we support organizations that help farmers who breed these pigs!
I’d like to point out that this particular Cochon had some of the best food dishes of all the past ones I have attended, but it really turned into a major wine tasting with several premium brands coming out to pour. This year, Del Dotto, Clif Family, Faust, Lake Sonona, Valley of the Moon, Silver Oak, Rombauer, Robert Craig, Inglenook, Rocca, Jigar, Wines of Germany, and of course Charles Krug (the location of the event) were there.
As you can see, we tasted multiple dishes and had some really incredible food. Don’t miss the Cochon 555 Tour when it heads back our way (if you are located in Northern California) with the Heritage BBQ event on October 16th in San Francisco. Magnolia Brewery at Dogpatch will be the venue. You can purchase tickets here.
You can follow Cochon 555 and all of their events on Facebook here or on Twitter here.
Lodi Wine: It’s What All the Cool Kids are Drinking
Do you ever have reservations about doing something because you are not sure you are good enough or that you will be accepted?
Initially that is how I felt about attending the Wine Bloggers Conference. I was not sure whether or not I even belonged there. All I knew is what I heard about previous conferences and above all my love of wine. Even though I am not a wine expert and I have no formal wine education. Even though I am honestly uncomfortable writing about wine in depth because I think I will sound ignorant to someone well-versed in the world of oenology.
It doesn’t matter. I eventually decided I DID belong at the conference and I do have something relevant to say about wine (most of the time), and more importantly, I can HELP small winemakers by trying their wines and promoting the ones I like, especially when I can pair them with a recipe (as I do in my Flights by Night series).
Following my self-pep talk, I began to get excited about what was to come, and finally opening day had arrived.
The opening reception was held on Mohr Fry Ranch, home of 12 varieties of grapes grown to purchased by several different wineries and turned into magnificent bottles of wine.
I don’t know if Andy was as excited as I was that day, but I felt like a kid on Christmas morning as we looked around to find the registration table and pick up our badges. It was kind of like the first day at school, as a lot of attendees that evening were bussed in to Mohr Fry and meeting other writers for the very first time. Another set of writers we met later on that evening, Neal and Alyse of Winery Wanderings share this “new kid”-type sentiment with me and you can read about it here.
Then there was the table of excursions that would be held on the next evening. Each blogger chose from these clipboards where they would be going for touring, tasting, and dinner based on a title, and no other clues as to location. Some titles included “99 Bottles of Wine”, “The Wine Abides”, “The Clone Wars”, “She’s a Brix House”, etc. Out of several very clever and funny titles, I chose “Gone with the Wine”. You can find out about my selection and the incredible evening Andy and I had here.
Oh yes, and then there was wine, because that is why we were there! Several Lodi producers brought out some of their finest elixirs hoping to grab our attention. One of those wineries that caught our attention early in the evening was Harney Lane. I recommend their Albariño and Tempranillo, two varietals I am nuts about.
Other wines we loved that night: Fields Family Wines, Oak Farm Vineyards, St. Amant Winery, Turley Wine Cellars, Bokisch just to name a few.
Musical entertainment of the evening was Snap Jackson and the Knock on Wood Players
Then there was the FOOD! Pizzas by Paul’s Rustic Oven (not so Paleo, but I snuck a piece or two and highly recommend the Asian Pear & Gorgonzola) and incredible salads by Beth Sogaard Catering.
I got a kick out of the “guess the grape varietal” display. I had no idea which grape was which, but it sure was fun tasting them all!
It was a fun evening meeting new faces (Jennifer Nelson of Wine Antics, as well as Neal and Alyse of Winery Wanderings, and Gwendolyn Alley of Wine Predator, just to name a few) re-familiarize ourselves with Lodi wines (after a 4 year absence), and kick off the weekend to come. Lodi wine, it’s what all the cool kids are drinking!!
Oak Farm Vineyards and Chef Michael Midgley Team Up for an Extraordinary Evening of Wine and Food
Above photo courtesy of Holly Shaw of Wine not WHINE.
Can we just go back to Lodi this weekend?
That’s what I was thinking a few days ago as I was going through all the pictures I took and the thinking about all the fun we had and the great people we met. Sigh, back to the real world and my life as a pixel pusher. I think I might slightly have Post Wine Bloggers Conference Syndrome (symptoms include sadness, low energy, crying episodes–SOBBING, anxiety, and irritability).
Of course I am kidding and I have some very exciting wine-centric things coming up in the next few weeks, so I am not sobbing at all. I am actually still buzzing with excitement about my first conference and wanted to use this blog post to tell you about one part of it in detail.
Wine Blogger Conference attendees get the VIP treatment throughout the conference, but they get even more special attention during the Friday evening excursions built in as part of the conference package. On the Friday afternoon of the 3-day conference, all writers were split into small groups and shuttled to secret locations for property tours and a hosted dinner. We chose our secret location during registration at a reception held the night before, only by a title to name the experience (not to describe where we were going, what was for dinner or what winery would host). There were names like “The Wine Abides”, “The Rolling Stones”, etc. I chose the excursion titled “Gone with the Wine” because I really love the movie “Gone with the Wind.”
It turns out our destination was Oak Farm Vineyards for a tasting, tour, and dinner. Of course Friday night is pretty early on in the conference, so I was hoping for a winery I knew a lot about already and I didn’t know a thing about Oak Farm (though I had tried some of their Cabernet at the opening reception and thought it was good). Andy and I are very local to Lodi, and are very fond of McCay, Michael David, M2, just to name a few, and I would have preferred any of those because I knew I would not be let down by the wine. It’s sad, because I get stuck in familiarity all too often, and many times it keeps me from discovering new and exciting things. My chagrin was only temporary, because my mind was about to be blown.
It was dry and hot and I was very thirsty when we arrived at Oak Farm, and we were all led into a reception area to be introduced to Keith (tasting room manager), Dan (one of the owners), and Chad (the winemaker). The introductions were paired with a crisp and cold glass of Albariño. Albariño happens to be one of my favorite white wines, so I was very pleased to be tasting it in Lodi, and also that it tasted so wonderful. I’ll also mention it scored 95 Points and won a (Gold) Best of Class of Region Award at the 2016 CA State Fair Commercial Wine Competition.
I took the above picture inside the room where we tasted the albarino.
I love light fixtures, so I thought I would share this with you.
Soon, our little group (including Holly Shaw of Wine not WHINE, Eli Med of Fine Wine Poet, and Maia Parish of The Wine Suite LLC, Heather Atherton representing Sacramento International Airport, Rhett Moffatt of Gone with the Wine, Steve and Charlotte Ferree of Wine Prof Guy, Jamie Gall of Minnesota Girl in the World, Maureen Blum of Mo Wino) was directed outside for a tour of the property. We walked down a path towards the main house through a field of Cabernet Sauvignon as we sipped the Albariño and got to know each other a little better.
Other varietals grown on the Oak Farm property include: Chardonnay, Verdelho, Malbec, Zinfandel, Primitivo, Petite Sirah, Petite Verdot, Sangiovese and Barbera. The aformentioned Albariño is sourced from two relatively new vineyard sites not on the property, but also located in Lodi AVAs: Silvaspoons Vineyard and Wetmore Vineyard.
During the tour, tasting room manager Keith told us many stories on the history of the property, including tales of its original owner William DeVries, who purchased the property in 1860. DeVries simply loved trees, especially oak trees, which to this day are allowed to thrive on the land, hence the name of the property and the winery today. The home on the estate was built in 1876 (it looks a lot like the house in Gone with the Wind (Tara), which is probably why the excursion was named Gone with the Wine. Eventually William DeVries became a congressman, a judge, and a legal authority on wine regulations in the 1930’s. Which if you think about it, the latter helps immensely when you are already growing grapes and producing altar wine during the prohibition era. Something tells me I would really get along with this guy!
Oak Farm Vineyards is more than well equipped to host events big and small, and is the home of many weddings throughout the year. The winery actually happened to be set up for a wedding on the night we visited that would take place the next day. I can’t imagine what the to-do list at Oak Farm must have been like that weekend because of both its participation (and constant presence) at the Wine Bloggers Conference and holding a rehearsal dinner and a wedding simultaneously. To me, that makes our experience all the more impressive because I felt like the staff took their time with us and made us feel very welcome.
Of course, I have only talked about the glamorous side of Oak Farm Vineyards and the beauty of the property. However, the truth is that wine making is not at all glamorous, and actually quite messy. Above is a shot behind the scenes of one of the giant machines used to press the grapes.
OK, back to the pretty stuff. 😉 How about this brick mantle inside the tasting room? We had to get a shot of us in front of it. Thanks to the winemaker, Chad, for taking our picture below.
Pictured above is winemaker Chad Joseph, who also makes wine for a few other labels in Lodi. Andy and I love his efforts at Oak Farm. I have to say that Lodi is so different than it was the last time I visited four years ago. It’s like they always made pretty good wine (as far as I knew having been in California and familiar to Lodi wine since 2004), but it is as if something good grew into something great in almost no time at all. We also had the pleasure of sitting with he and Keith during the dinner that evening which I am about to share with you!
2016 Oak Farm Blogger Dinner prepared by Chef Michael Midgley of Midgley’s Public House (Stockton, California)
August 12th, 2016
First Course
Oak Farm 2015 Sauvignon Blanc
Heirloom Truffle Caprese
Heirloom Tomato, fresh Mozzarella, Basil, Truffle Tapenade, Balsamic Vinegar and Basil Lemon Oil
We felt particularly lucky to taste the 2015 Sauvignon Blanc which is currently sold out! The grapes were from the same clone (clone 1) that helped put New Zealand Sauvignon Blanc on the map. This one was more balanced than that with equal citrus and grass notes. It was a great pairing with the food, just strong enough to stand up to the cheese and the basil and the truffle in the dish.
Second Course
Oak Farm 2014 Barbera
Seafood Cocktail featuring Crab and Shrimp in a Cocktail Sauce
Served with Pork Belly Chips
This Barbera received a Silver – Best of Class of Region – 2016 CA State Fair Commercial Wine Competition Award. It also received a “two thumbs up, baby I’m down with that one” award from me. I’m not the only lady who loves it because it received Best of Show Red, Best of Class, Gold at the 2016 International Women’s Wine Competition. Ding!
Then there was the food course. Midge was killing me with those pork rinds. I loved scooping up the seafood cocktail in those crispy, salty, fried pieces of pork. It was tomato, seafood, crunchy, porky bliss!
Third Course
Oak Farm 2014 Zinfandel
Smoked Beef Ribs BBQ Plate
Midgley’s BBQ Sauce, and Lobster Mashed Potatoes
OK I am dead. We can safely have my funeral right now (as long as everyone promises to drink Oak Farm wine at my service and watch a marathon of Robert Downey, Jr. movies in my honor). I mean, I’ll talk about the wine first, but seriously, look at the crust on that meat!! That’s the kind of crusty grubbin’ you dream about. The lobster mashed potatoes were a rich, decadent side dish. This course also brought us a glass of Oak Farm Zinfandel. It was recently rated 91 points in Wine Enthusiast magazine. Are you still in doubt about Lodi wines?? To think I didn’t even know about Oak Farm three hours before this dinner? Head still spinning.
Third Course
Dessert
Oak Farm 2015 Fiano
Peach Cobbler
Vanilla Bean Ice Cream
Dessert brought along a peach cobbler, much of which went to my partner-in-wine, Andy, while I fully enjoyed the dessert wine, Fiano. I was kind of longing for something even more simple like roasted nuts, dried fruit, and cheese, but I know I am odd that way and everyone else loved the dessert and ice cream. Fiano is an actual varietal, and this one was sourced from Clarksburg. The wine was an admitted experiment of Chad and Dan’s, but I really enjoyed it and was happy they shared it with us.
Before we knew it, it was time to head back to our conference host hotels, and get ready for the next big day ahead! I snapped the picture below to show you how lovely the patio of the Oak Farm Vineyards tasting room looks like at night.
I am sending out a huge thanks to the staff at Oak Farm Vineyards for hosting such an incredible excursion and making every one of us feel like we were family. The next time I am in Lodi, Oak Farm will be one of the first stops I make because of the great memories I have there.
If you are local and have not yet visited, tasted, or experienced all that is Oak Farm, please put it on your immediate to-do list. If you are not local, but you are a true wine lover, please put Lodi on your destination list, and put Oak Farm Vineyards on your trip itinerary. I recommend the Historical Legacy Tour ($30) which lasts about an hour and includes a stroll of the grounds through the vineyard while learning about Lodi’s wine history, the estate’s history told as you stroll past the family home, cemetery, barn and outbuildings, a walk through the first tasting room and lesson about Oak Farm’s beginnings, a walk through the new tasting facilities and barrel rooms, and a tasting in the VIP room.
You can follow Oak Farm Vineyards on Twitter here and “like” them on Facebook here. The next Wine Bloggers Conference is November 9-12, 2017 and will be located at the Hyatt Vineyard Creek in Santa Rosa. Will I see you there?
Flights By Night #5: Lamb-Stuffed Tomatoes and a Duo of Reds
Flights by night is back with another food and wine pairing we recently had for dinner. I made this recipe in an emergency after being reminded via email that I was supposed to make the meal that evening. Fumbling to come up with a grocery list, I recalled a picture of some meat-stuffed tomatoes I had seen online somewhere a few days earlier… I think the author used beef and I couldn’t even remember if I even saw the recipe or followed the link, so I decided to come up with my own version using lamb and spices/herbs commonly used in Greek cuisine.
Ingredients:
4 Beefsteak tomatoes
1/2 yellow onion
1/2 bunch of fresh oregano
fresh Italian parsley
2 tsp allspice
1 Tbs minced garlic
1 tsp red pepper flakes
1 pound ground lamb
2 eggs
Preheat your oven to 385°F. Wash your tomatoes thoroughly, then use a serrated knife to remove the very tops of the tomatoes. Then carefully hollow out each tomato (without going through the bottom) and reserve the insides for later use. After the tomatoes are prepped, place them in a pan deep enough to catch any drippings. Place them in the oven so they can precook while you are preparing your lamb mixture.
Heat a few tablespoons of olive oil and then sauté your onion (finely chopped) until it cooks through a bit. Return to the tomato pieces from the hollowing out process and chop them up. Add the chopped tomatoes to the sautéed onion and continue to cook them. Then add the ground lamb and the herbs and spices and cook them together until the lamb is no longer pink in color. Allow mixture to cool slightly (5 minutes or so), then stir in 2 beaten eggs, incorporating them thoroughly.
Remove the tomatoes from the oven, by now they will have gotten a nice head start. Scoop the lamb mixture into each tomato, and fill them to the top. You’ll most likely have meat leftover, so you can put it in the pan alongside the tomatoes to eat with dinner, or reserve for use the next day in an omelette! 🙂
Bake the tomatoes for about 25 minutes or enough time for the lamb to brown on the top. Now lets talk about those wines we drank!
The Wines
The first wine we had with dinner was a Duckhorn 2012 Merlot. The fruitiness of the Merlot really paired well with the succulent tomatoes & the oaky heft of the Domaine Eden 2012 Cabernet Sauvignon (our second wine pairing and a completely different tasting wine) balanced out the gamey, in-your-face, Hit-em-with-the Hein-iness of the spiced lamb. Color my teeth purple and my tongue impressed! Thanks to Andy for bringing out this powerhouse duo of vino on an ordinary week night.
You can read about other food and wine Flights By Night here! Keep up with all the latest by following me on Twitter here and on Facebook here.
Wine Bloggers Conference Puts Spotlight on Lodi Winemaking
Written by cavegrrl.com contributing writer Andy Harris
When I was kid, wines from Lodi were considered to be the bargain basement of wine making (I grew up in nearby Sacramento). Lodi wines of the 1980s and 90s were cheap, simple and normally sold in gallon jugs. I happen to know this, because that’s what we were drinking in college. The wines were a mixed bag of fairly pleasant to barely palatable. We knew the difference between the Charles Krug Chenin Blanc my parents drank by the case, and the cheap $5.00 gallon jugs with screw tops we drank.
Fast forward to the 2000’s and the game was changing. Wineries like McCay Cellars, Michael David, St. Amant Winery, Fields Family, Klinker Brick and countless others started to spring up. These were serious wine makers dedicated to raising the bar on Lodi wine making, and changing the image of Lodi wines being the “Rodney Dangerfields” of the wine industry to something very special and unique. Now legendary, but possibly underappreciated and not widely discovered, the aforementioned wineries have not only produced award-winning wines, but have introduced the American wine drinking populous to affordable wines without compromising on quality. Some are mass produced while others are made in small lots. But the number of Lodi wineries has exploded from about 30 wineries 20 years ago to nearly 200 as of this date. With this expansion has brought almost endless varietals and wine making methods.
One of the more intriguing projects to date is the Lodi Native program. In an effort to express the unique terroir of the Lodi appelation, the above wine makers and others adopted a collective philosophy of producing 100% native Zinfandel from single vineyards and bottling them under their own wineries’ names, but with the “Lodi Native” label affixed to the bottles. At a fixed price of $35.00 per bottle or $180.00 per assorted six-pack, the wine makers involved agreed to make their wines from vines planted prior to 1962, and to use only native yeast fermentation. The first vintage year was 2012, and all producers agreed to use no new oak barrels, commercial yeasts, water additions to reduce alcohol, acid adjustment, and filtration or color enhancers in producing their wines. Wineries affiliated with the Lodi Native program are M2 Wines, Macchia Wines, Maley Brothers, St. Amant Winery, and McCay Cellars.
The ratings are in, and these Zinfandels have not only scored highly in wine tastings and competitions, but they are helping to put Lodi on the wine map and help diffuse the negative stereotypes surrounding discussion about Lodi wine.
To my fellow wine bloggers, tasters and judges, welcome to the 2016 Wine Bloggers’ Conference, and enjoy everything wine-related Lodi has to offer. Salute!
You can find Lodi Wine on Facebook here and follow them on Twitter here. The 2016 Wine Bloggers Conference kicks off this evening and will be held until Sunday. You can find the entire agenda on their website here. Follow on social media with #WBC2016!
You can find me on Facebook here and on Twitter here! We’ll be at the 2016 Wine Bloggers’ Conference this weekend and will be writing about our adventures and discoveries. Stay tuned!
Legends of Wine Returns to the State Capitol on September 16th
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.
This year’s Legends of Wine is September 16th from 6:00-9:00 p.m. on the west steps of the State Capitol. Tickets are $65 each. To purchase tickets, click here. Hope to see you there!
To keep up with all the delicious Farm-to-Fork events, click here, “like” Farm to Fork on Facebook here, or follow them on Twitter here.
Wine Bloggers Conference to Take Place in Lodi, California from August 11-14
After a little hesitation, I finally signed up for the Wine Bloggers Conference taking place in Lodi, California from August 11th-14th. Why did I wait so long? Well, I wasn’t sure what to expect, really. But after chatting with a few other wine bloggers (Traveling Wine Chick in particular) and Public Relations Pro Heather Atherton, I was convinced it was a weekend not to miss!
I am very excited to attend my first blogger conference and that it will be specifically for people who blog about wine. In the past five years or so, I have moved more towards the grape and have had the opportunity to travel to different wine regions throughout Northern California, and write about my experiences. A big reason for this is because I have the best travel partner in Andy, as shares my love for food, wine and travel.
I look forward to a weekend full of learning, making new friends, networking, incredible food, and of course tasting wine.
If you haven’t signed up yet, I urge you to do so. There are lots of fun surprises planned for Friday, August 12th during the afternoon-evening dinner excursion. I’m not even sure what exactly has been prepared, but the conference attendees will be splitting into small groups and taken to different wineries/locations for dinner. I can hardly wait! 🙂
I am attaching the conference itinerary below in utter anticipation of the upcoming conference (and perhaps to encourage you if you have a wine blog or are in the industry to attend!)
2016 WINE BLOGGERS CONFERENCE, LODI CALIFORNIA AGENDA
WEDNESDAY, AUGUST 10
2:00 PM – Arriving bloggers picked up at Sacramento International Airport and whisked away to Pre-Conference Excursions in several wine regions (in Lodi, bloggers will walk through vines and meet winegrowers showcasing “Experimental and Ancient Vines”)
THURSDAY, AUGUST 11
4:00 PM – Drop Off at Host Hotels from Pre-Conference Excursions
6:00–8:30 PM – Registration and Lodi Opening Reception
FRIDAY, AUGUST 12
8:00–9:00 AM – Registration
9:00 AM – Opening & Welcome
9:10 AM – Keynote Address by Master Sommelier Andrea Robinson
9:55 AM – History of Grape Growing and Winemaking in Lodi: A talk on how Lodi became a pre-eminent wine region; moderated by Mark Chandler (Lodi City Mayor and former Executive Director of the Lodi Winegrape Commission), with panelists Aaron Lange (LangeTwins Family Vineyards Manager and Vice Chair of California Association of Winegrape Growers), Kevin Phillips (Michael David Winery/Phillips Farms Vice President of Operations), and Markus Bokisch (Bokisch Vineyards Owner/Grower).
11:00 AM – The Truth About Viticulture Panel: Moderated by Stuart Spencer (Program Director of Lodi Winegrape Commission and St. Amant Winery Owner/Grower/Winemaker), with panelists Tegan Passalacqua (Turley Wine Cellars Director of Winemaking), Stan Grant (Viticulturist, Progressive Viticulture), and Chris Storm (Viticulturist, Vino Farms).
11:55 AM – Lunch and Expo (including the new Writers Corner)
1:45 PM Wine – One of three Wine Discovery Sessions, including sessions hosted by
• U.C. Davis : U.C. Davis alumnus Loyal Miner discusses Clarksburg Viticultural Area and Miner’s Leap family estate.
• Visit Oakland
• Consorzio Italia diVini & Sapori: Deborah Parker Wong DWSET presents the varied and delicious wines of Italy’s Veneto, from Prosecco to Amarone
3:00 PM – Live Wine Blogging (White & Rosé): The Wine Bloggers Conference’s pre-eminent event, in which 25 winemakers have five minutes each to pour their wine, present their story, and answer questions from a table of bloggers. At the end of five minutes, winemakers will rotate to a new table. Bloggers will analyze and describe their impressions live via social media or their blogs.
4:00–8:30 PM – Excursions into Lodi Wine Country: Eight different excursions going to eight different Lodi winery/estates; each excursion to include hands-on winery or vineyard activities, tastings, and dinner.
SATURDAY, AUGUST 13
9:15–10:15 AM – Breakout Sessions, including
• Advanced Social Media for the Wine Industry: Beth Peluse (Zephyr Adventures) and Maria Frangieh (wine industry digital marketing consultant) discuss their favorite social media platforms and how to utilize them to promote blogs and Web sites.
• Traffic Analysis – Dan Morris and Rachel Martin of Blogging Concentrated discuss data usage such as Google’s Search Console, BrainstormTools, and Facebook Insightsto increase traffic and revenue.
• Wine Samples: Marisa Indelicato (Fox Run Vineyards), Frank Morgan (Drink What YOU Like), Rebecca Gomez Farrel (The Gourmez) and Chris O’Gorman (Rodney Strong Vineyards ) discuss the intricate, often indelicate dance involving procurement of bottle samples from the wine industry.
10:30–11:30 AM – Breakout Sessions, including
• Social Media Platforms: Beth Peluse (Zephyr Adventures) and Maria Frangieh (wine industry digital marketing consultant discuss Instagram, Pinterest, Snapchat and Periscope, the four hottest photo and video social media platforms on the internet, and best practices and tips and tricks of the trade for building community and audience.
• Climate Change: Michael Fagin (West Cost Weather LLC) discusses how climate change in United States wine regions will impact the major wine growing regions of Washington, Oregon, California, and New York, and how the industry is adjusting.
• Monetization: Dan Morris and Rachel Martin of Blogging Concentrated discuss earning a respectable income through blogging with use of Ad Networks, Adsense, Affiliate programs, display ads, product sales and by becoming a paid consultant.
1:00–2:00 PM – Wine Discovery Sessions, including
• Discovery Session : Wine Educator May Matta-Aliah DWS presents Au Natural Alsace: The leadership role taken by France’s Alsace region in Organic, Biodynamic and Sustainable Wines, sponsored by Wines of Alsace.
• Discovery Session: Yealands Family Wines Winemaker Tamra Kelly-Washington leads a tasting/discussion of the world’s first carboNZeroCertTM certified winery, located in Marlborough, New Zealand’s extremely windy, cold, coastal Awatere Valley.
2:15–3:15 PM – Wine Blog Award Winners Panel: Five winners of the 2016 Wine Blog Awards tell their stories; including Sophie Thorpe from Berry Bros. & Rudd, Mary Cressler from Vindulge, Jill Barth from l’Occasion, Susan Manfull and Jerry Clark from Provence WineZine, and moderator Sujinder Juneja from Town Hall Brands.
3:15–4:15 PM Live Wine Blogging (Red Wines): The Wine Bloggers Conference’s pre-eminent event, in which 25 winemakers have five minutes each to pour their wine, present their story, and answer questions from a table of bloggers. At the end of five minutes, winemakers will rotate to a new table. Bloggers will analyze and describe their impressions live via social media or their blogs.
4:30–5:30 PM – From Passion to Pro – Getting Paid to Write About Wine: Moderator Randy Caparoso (LoCA’s lodiwine.com and The SOMM Journal Editor Editor-at-Large) discusses how to make the jump from personal blogging to paid wine journalism, while sharing secrets of their success, with panelists Debra Meiburg MW (Debra Meiburg Master of Wine), Jameson Fink (Wine Enthusiast Magazine) and Deborah Parker Wong (The Tasting Panel Magazine, Vineyard & Winery Management, and Consorzio Italia diVini & Sapori).
5:30-7:00 PM – Wines of the World Receptions featuring Wines of Alsace from France, Yealands Family Wines from New Zealand, and wines from the Consorzio Italia diVini & Sapori from Italy.
7:00–9:00 PM – Dinner with LoCA (Wines of Lodi)
9:00 –9:30 PM – Wine Blog Awards Presentation: Presentation of 2016 Wine Blog Award winners will be presented their awards.
SUNDAY, AUGUST 14
9:30 – 10:30 AM – Breakout Sessions, including
• The Big Jump – Austin Beeman (of Understanding Wine, former Ohio wine retailer and Bonny Doon Director of Marketing) discusses why wineries are “desperately seeking” the skills of wine bloggers.
• Increase Your Audience & Engagement: Mary Cressler and Sean Martin of Vindulge discuss going from social media groups to television producers, freelancing to working with other media sites, and finding ways to promote your blog and increase your community engagement.
10:45 – 11:45 AM – Blogger Reports: Five-minute reports shared by fellow bloggers describing what they are doing to contribute to the world of wine blogging.
11:45 AM – 12:00 PM – Conference Closing
12:15 PM – Departure for Post-Conference Excursions to Ironstone Vineyards in Calaveras, and in Lodi (an exploration of Lodi’s “Heritage Vineyards and Ancient Vines”
You can find me there from Friday-Sunday morning!
You can find the Wine Bloggers Conference on Facebook here.
DON’T MISS OUT!! Register for #WBC16 by clicking HERE!
Catch #WBC16 on Twitter @winebloggerscon for any updates and new information.
It’s Time to Eat Drink SF!
Here’s a press release from my friends at Eat Drink SF, a series of food, wine, and spirits events taking place at the Festival Pavilion at Fort Mason, August 26 – 28!! 🙂
(SAN FRANCISCO) – Eat Drink SF, the premier food, wine, and spirits festival that celebrates the Bay Area’s world-class chefs and restaurants, announces full main stage programming and festival activations for both the Taco Knockdown presented by Milagro Tequila on August 25, and the four signature Grand Tasting sessions at the Festival Pavilion at Fort Mason, August 26 – 28.
Presented by the Golden Gate Restaurant Association, Eat Drink SF invites food and drink enthusiasts to connect directly with top local chefs and bartenders and get a taste of what makes San Francisco a top-rated food city. From Thursday to Sunday, more than 160 restaurants participate and guests will enjoy bites as well as unlimited pours of beverages from more than 70 bars, distilleries, breweries, and wineries.
In addition the comprehensive line-up of local culinary talent, Eat Drink SF is thrilled to announce new activations in the festival line-up:
All four Grand Tastings will feature San Francisco’s Buena Vista Café who will be serving their famous Irish Coffees featuring Tullamore D.E.W. to bring guests a quintessential flavor of San Francisco.
This year, Eat Drink SF has added a special Grand Tasting on Sunday, August 28, to celebrate the Golden Gate Restaurant Association’s 80th anniversary and honor the legacy restaurants in the Bay Area. The Sunday Afternoon Grand Tasting will feature Bay Area bars and restaurants that have been open for at least 20 years and that have helped shape the distinct flavor of the local culinary experience including Scoma’s, Sutro’s at the Cliff House, Tosca and Goat Hill Pizza.
Eat Drink SF has added the “Bay Bar” to all Grand Tastings, which will feature a rotating lineup of San Francisco’s beloved cocktail bars, such as Hard Water, Prizefighter, The Treasury, Whitechapel, and more. Additionally, The San Francisco Brewers Guild will be pouring local craft beers at all Grand Tastings in the “Backyard Bites” section.
In addition to the participating restaurants at the Grand Tastings, Eat Drink SF presents 23 culinary, wine, and cocktail demonstrations and panels. A sampling of Main Stage programming and talent includes:
Friday Evening Grand Tasting, August 26:
Emcee: Joel Riddell of iHeartMedia
Cocktail Demo with Selena Donovan of Maven & California Gold of Beretta Presented by Sipsmith Gin
Beer Pairing Demo by Chef Anthony Strong of Locanda Presented by Stella Artois
Saturday Afternoon Grand Tasting, August 27:
Emcee: Margo True of Sunset Magazine
Culinary Demo with Elaine Johnson of Sunset Magazine
Cocktail Demo with Alex Smith of Whitechapel Presented by Imbibe Magazine
Culinary Demo with Brandon Jew of Mister Jiu’s Presented by All Clad and Fine Cooking
Saturday Evening Grand Tasting, August 27:
Culinary Demo with Andrew Le of The Pig & the Lady Presented by Hawaiian Airlines
Cocktail Demo with Erik Adkins of The Slanted Door Group
Sunday Afternoon Grand Tasting, August 28:
Emcee: Liam Mayclem of KCBS Foodie Chap
History of the Tiki Drink by Martin Cate of Smuggler’s Cove
Culinary Demo with Thomas McNaughton of flour + water and Ryan Pollnow of Aaxte Presented by All-Clad
Inside the Grand Tasting, San Francisco Wine School Beverage Classroom announces the following classes:
Friday, August 26: “Wine 101: Speak Like a Geek”, “50 Shades of Gris”, and “Cabernet is King?”
Saturday, August 27 (Afternoon): “Discover Beaujolais”, “Bubbles, Bubbles, & More Bubbles”, “Chardonnay: Burgundy, Butter & Beyond”
Saturday, August 27 (Evening): “Do Points Matter?”, “Savvy Blanc: Too Cool for the Pool”, “The Dark Side of Pinot Noir”
Sunday, August 28: “ViniPortugal Class”, “Summer Through Rosé Colored Glasses”, “Que Syrah Syrah”
Guests can kick-off festival weekend with Taco Knockdown presented by Milagro Tequila at Folsom St. Foundry on Thursday, August 25. Returning after a sold-out debut in 2015, this year’s taco competition has added a “Milagro Margarita Mix Off” with local bar stars: Brandon Bigalke (Wingtip), Brian Nelson (Whitechapel), Ted Ronnie (Mosto), Oz Serafin (Trick Dog). Reigning champs DOSA and Trick Dog will defend their titles against a new batch of fierce taco contenders: AQ, Bar San Pancho, Delfina, La Urbana, Matador, Mr. Tipple’s Recording Studio, Myriad Gastropub, Palm House, Picco, and Souvla. From 6:30 p.m.-9:30 p.m., taco lovers will sample 12 unique tacos from participating restaurants and drink beer, wine, competing margaritas and other cocktails crafted by The Bon Vivants.
For a full list of participating restaurants, visit each of the event pages at www.eatdrink-sf.com. VIP and General Admission tickets for the Grand Tastings are available for purchase at www.eatdrink-sf.com. General Admission tickets are $109 but will increase to $119 on July 25 and VIP tickets are $199 – $209. A limited number of tickets for Taco Knockdown presented by Milagro Tequila are still available for $85. For more information, visit www.eatdrink-sf.com or follow on Facebook, Twitter, and Instagram.
Eat Drink SF benefits the GGRA Scholarship Foundation and CUESA (Center for Urban Education about Sustainable Agriculture). GGRA’s scholastic-based scholarship program has given more than $500,000 in the past 14 years alone and was established to encourage and provide assistance for students who wish to further their education in pursuit of careers in the hospitality industry.
Platinum Sponsors include Hawaiian Airlines, Morningstar Farms, PG&E, S.Pellegrino® Sparkling Mineral Water, Stella Artois, Taiwan Tourism Bureau, The Glenlivet, Woodford Reserve, Fine Cooking, iHeartMedia, Imbibe Magazine, San Francisco Chronicle, San Francisco Magazine, SF Travel, Sunset, Tasting Table, Wine Spectator, DPEM Event Marketing, Noise 13, and San Francisco Wine School. For a complete list, please visit http://eatdrink-sf.com/sponsors.
To purchase tickets to any of the events, please go here.
About Eat Drink SF
Eat Drink SF, (aka SF Chefs), was founded by the Golden Gate Restaurant Association in 2009 to celebrate the Bay Area’s world-class restaurant community. Each year, more than 160 restaurants participate in Eat Drink SF’s events that include Taco Knockdown and its signature Grand Tasting sessions. With more than 8,500 attendees, Eat Drink SF provides an opportunity for top area chefs to connect directly with enthusiastic food lovers. Guests enjoy bites and beverages from more than 70 bars, distilleries, breweries, and wineries. EDSF 2016 takes place August 25 – 28 at Festival Pavilion in Fort Mason Center (San Francisco).
About Golden Gate Restaurant Association
This year, the Golden Gate Restaurant Association is celebrating its 80th anniversary. Founded by restaurateurs in 1936 to give San Francisco restaurants a collective voice, the Golden Gate Restaurant Association (GGRA) has evolved to be the Bay Area culinary community’s representative and trusted partner. GGRA supports and celebrates its members through year-round educational programming, professional development, and annual events including SF Restaurant Week, Eat Drink SF and its Industry Conference. The member community includes restaurants of all sizes and profiles.
New Menu Features and Gluten Free Finds at Yard House
A few weeks ago Andy and I checked out some new menu items and gluten free options available at Yard House in Roseville. You might remember my visit to Yard House shortly after they opened back in 2011. We kicked off our meal with this round of drinks. On the left is a glass of Zardetto Prosecco (sparkling wine is my go-to opener) and on the right is a glass of Honig Sauvignon Blanc.
Then it was on to decide what to order. If you are reading this website, you are either eating a gluten-free diet, or you are thinking about eating gluten-free. Yard House makes it easy because there is a separate menu you can ask for when you are seated. The menu features many of items from appetizers to salads and burgers that can be served wrapped in lettuce instead of on a bun, as well as three different gluten-sensitive beers.
Our first appetizer was the Crispy Brussels Sprouts and Ripped Potatoes (served with Malt Vinegar Aioli). It’s featured on the “snack” portion of the menu, but can easily be shared if you are going to be ordering an entrée, too. The dish’s description was accurate as both items were very crispy, yet soft on the inside. The vegetables were highlighted by just the right amount of seasoning and were dressed with the Malt Vinegar Aioli.
For our second appetizer, we decided to try a new menu item (though it is not on the gluten-free menu), the Poke Nachos made with marinated raw ahi, avocado, cilantro, serranos, green onions, nori, sesame seeds, sweet soy, sriracha aioli, white truffle sauce, and crispy wontons. This plate is one of several you can get that features ahi tuna. I like this one not only because it is very shareable, but because it highlights the ahi by merging ingredients that are both used in Asian and Latin cuisine. The combination of the different textures and flavors is delightful.
What is not delightful is an empty glass, so Andy and I revisited the drink menu and ordered another round. I was curious about the Fresh and Skinny™ Cocktail choices, so I ordered a Skinny Margarita with El Jimador silver tequila and fresh lime. Other drinks on the Fresh and Skinny™ menu are the Pure Cosmo Martini, the Lite Lemon Drop Martini, the Juniper Fusion, and the Citrus Crush. For more information on the Fresh and Skinny™ Cocktail Menu you can click here. Andy ordered another glass of wine, this time a glass of Meiomi Pinot Noir.
For my entree, I chose the Grilled Chicken Cobb Salad (from the Gluten-Sensitive menu) composed of greens, kale, tomatoes, edamame, carrots, radish, egg, blue cheese, corn, bacon, avocado, ranch. I usually get dressing on the side when I order a Cobb Salad because there is so much flavor (fat IS flavor!) from the blue cheese, egg, avocado and bacon, I don’t need to cover anything up with dressing. I love simple and fresh ingredients and this salad certainly fit that description.
For his entrée, Andy selected a new menu item, the Kurobuta Pork Burger with spicy candied bacon, white american cheese, and arugula and served with fries and blueberry ketchup. Kurobuta or “black hog” pork comes from a heritage breed of pig, the Berkshire, a heritage breed raised specifically to produce very flavorful meats.”We feel that this is the year of the pork burger,” said Carlito Jocson, executive chef of Yard House. “We worked closely with Snake River Farms in Boise, Idaho, to procure Kurobuta pork, which is pork’s equivalent of Kobe Beef and made from 100% purebred Berkshire hogs as mandated by the Japanese Ministry of Agriculture. We balance the spice and richness with sweet blueberry ketchup to create a very flavorful burger.”If you are on a gluten-sensitive diet, you can ask for any burger on the menu to be served wrapped in lettuce, and that is how Andy ordered it (below).
For dessert, we enjoyed two more glasses of wine, mine a glass of Protocolo Rose Tierra de Castilla (a Spanish Rosé made from 50% Tempranillo and 50% Bobal. Andy ordered the Freakshow Cabernet Sauvignon produced by Michael David Winery (Lodi).
Another healthy menu and gluten-free option we did not try, but was recently added is the Red Quinoa Salad Bowl, which Chef Jocson describes as the greatest hits of all super foods. The salad is a nice shareable dish or can be an entrée for one with a garden of kale, parsley, Brussels sprouts, roasted beets, cauliflower, pomegranate seeds, blueberries, baby tomatoes, pumpkin seeds and feta cheese. Guests can request that the cheese be removed for a vegan option. Carnivores can choose to add chicken or steak for a heartier meal.
“In order to stay relevant menus have to evolve,” added Chef Jocson. “Five years ago no one would have imagined blueberry ketchup, but it’s an amazing condiment for our Kurobuta Pork Burger and ours is made in-house. These days offering vegan and vegetarian selections aren’t an option, but a necessity as more people reevaluate their diets and intake. We already have several of such items, including our new Vegan Burger, as well as gluten-sensitive options.”
If you’re reading this blog post, Yard House will have already debuted its new menu items at all 65 locations. Open daily for lunch, dinner and late-night dining, Yard House offers one of the largest selections of beers on tap plus a creative list of cocktails and wine by the bottle or glass.
For more information, visit yardhouse.com or follow on Facebook at facebook.com/yardhouse and the Roseville location of Yard House on Facebook here or follow them on Twitter @yardhouse
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).
Inside Union Station, Roti is located on the left side of the building, on the lower level.
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.
You can find Roti Mediterranean Grill online here, on Facebook here, on Twitter here, and on Instagram here.
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).
Here’s what the Regency Club room looks like, along with the plate of roasted vegetables I had as an appetizer. How did they know sun-dried tomatoes are pretty much my favorite thing in the world? 🙂
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.
Since I was informed what my dinner would be as I sat down, I ordered a glass of wine to pair with it. The Stag’s Leap Artemis Cabernet Sauvignon.
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.
I took another shot to show how nicely my steak was prepared. (Annnd also to show off my nails, of course). 😉
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 dinner, I headed back to my room to re-gussy up before the NAAF “Totally Rad 80’s Dance Party”. That’s when I found one last incredible gift from the hotel.
The next morning, I headed out on another run, this time to visit the Lincoln Memorial.
I took the following pictures that day, and managed to get a nice 6 miles in:
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.
Ryan Shazier. Photo cred: NAAF’s Facebook page
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 National Alopecia Areata Foundation online here and find them on Facebook here.
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
Cochon555 presents Heritage Fire Napa Lineup
Hello meat lovers! I’m working on a few blog posts myself, but in the meantime, here’s some information on one of my favorite food and wine events of the year from my friends at Cochon 555, Cochon Heritage Fire Napa, taking place on August 21st this year at Charles Krug Winery!
SAN FRANCISCO, CA (June 30, 2016) — America’s cult culinary event, Heritage Fire by Cochon555, returns to Charles Krug Winery in St. Helena on August 21st, 2016. Entering its eighth year of existence, Cochon555 events continue to attract sold-out crowds nationwide, most recently at Heritage Fire Snowmass during the Food & Wine Classic in Aspen. The greater goal of the Cochon555 family is to promote honest food prepared by singular artisans; to celebrate family farming; and to shine the gastronomic spotlight on the hard-working people who are responsibly (though often silently) raising heritage breed animals.
The Heritage Fire event helps foster the relationship between local farming and emerging chef and restaurant communities, which grapple with having to pay premium prices in order to serve their guests safer, responsibly raised and flavorful food that is also raised locally. Heritage Fire – a premiere, whole animal, live-fire, and outdoor food and wine event – features whole animals roasted over open fires by local and national chefs. The event also benefits Piggy Bank, a farm devoted to providing free heritage breed pigs to small farms in exchange for transparent business plans that are posted online. The all-inclusive ticket is now available online at cochon555.com for $125 (includes beverage pairings, tax and gratuity), along with a mouth-watering Heritage Fire trailer and video.
Heritage Fire Napa Valley will showcase over 50 notable chefs and butchers, each grilling heritage breed animals en plein air amongst the area’s impressionistic hills and vineyards. The event features responsibly raised food and traditional outdoor cooking techniques, paired with free-flowing wines from more than 35 boutique producers, craft beers from Magnolia Brewing, and small-batch Common ciders. The list of heritage and heirloom foods includes dry-aged beef, whole pigs, lamb, goat, squab, rabbit, duck, fish, chicken, artisan cheeses, oysters, and heirloom vegetables.
Participating chefs include Thomas McNaughton and Evan Allumbaugh of Flour + Water (SF); Adam Sobel of Michael Mina Group (SF); Albert Ponzo of Le Select Bistro (TOR); Andy Ricker of Pok Pok (NYC); Cristiano Creminelli of Creminelli Fine Meats (SLC); Rafael Barrera of Puerto Rico; Marc Zimmerman of Alexander’s Steakhouse (SF); John Sundstrom of Lark (SEA); Jose Mendin of Pubbelly (MIA); Timon Balloo of Bocce (MIA); Kim Wiss of Antica Napa Valley; John Manion of La Sirena Clandestina (CHI); Greg Laketek of West Loop Salumi (CHI); Tiffany Friedman of Butter Root; Joshua Schwartz & Tony Incontro of Del Dotto; David Bazirgan of Dirty Habit (SF); Sacramento’s Ella Dining Room and Bar; Jason Kupper of Heritage Eats (NAPA); Duskie Estes and John Stewart of Zazu Kitchen (SON); Robin Song of Junju (SF); Peter Jacobsen of Jacobsen Orchards (NAPA); Michael Thiemann of Mother – Empress Tavern (SAC); Michael Ginor of Hudson Valley Foie Gras (NY); Jeff Weiss, Author of Charcuteria: The Soul of Spain (SF); Lars Kronmark of Culinary Institute of America Greystone; Trevor Kunk of Press (NAPA); Sophina Uong of Calavera (OAK); Nicolai Lipscomb of The Battery (SF) and many more.
“It’s always an honor to host Heritage Fire in St. Helena,” says Brady Lowe, Founder of Cochon555. “And to have amazing partners like Charles Krug, and the Napa Valley welcome us for this special weekend means things are really heating up this summer. We’re putting the spotlight on heritage species, responsible agriculture, and amazing chefs. St. Helena is now home to Cochon555’s best expression of live-event immersion in the good food movement featuring the best chefs, farmers and sponsors around the country. Guests can expect an epic culinary experience paired with the region’s best wines; this is eating and drinking for a cause.”
In addition to the meat-laden feast, the event also features The Pop-Up Butcher Shop featuring Rob Levitt of Butcher & Larder (CHI); Tracy Smaciarz of Heritage Meats (SEA); and David the Butcher of Marina Meats (SF) alongside Master of Ceremonies Billy Harris (LA) leading the butcher demonstration which raises money for Piggy Bank. Guests can help raise $5,000 by bidding on packages including rare bottles of wine, monster steaks, etched cutting boards and custom knives from Town Cutler. In addition this year, Wines of Germany presents the Wood-Fired Ramen Bar featuring a notable chef, a delicious Tomahawk Pop-Up served with Faust Wines, Wood-Fired Artisan Cheese Bar with California Artisan Cheese Guild and Foie Gras from Hudson Valley amongst many other delights. This is the eighth year in a row Heritage Fire has made its way to California. It is the nation’s only hyper-local, whole animal, live-fire outdoor culinary event cooking and serving 3,500+ pounds of heritage breed animals in celebration of agricultural and animal diversity.
Where: Charles Krug Winery, 2800 Main Street, St. Helena, CA 94574
When: Sunday, August 21, 2016
VIP Admission: 4PM
General Admission: 5PM
Tickets: $125 General Admission
$200 VIP – 1 Hour Early Entry, Reserve Tastings, and Seminar Invitations apply
Purchase tickets HERE
Heritage Fire Napa would not be possible without our amazing lineup of sponsors including, Williams-Sonoma, Wines of Germany, The Perfect Puree of Napa Valley, DRY Sparkling, Martinez Lacuesta, Creminelli, Lake Sonoma Winery, Faust Wines, Magnolia Brewing Co., Sierra Nevada Brewing Co., Alysian Wines, Common Cider, Antica Napa Valley, Hedley & Bennett, Cypress Grove Chevre, Coach Farm, Parrano, Sun Noodle, Rappahannock River Oysters, 34 Degrees, and Gulfish.
About the Cochon555 US Tour
The Cochon555 US Tour executes a yearly host of authentic, hyper-local food events focused on raising awareness for heritage breed pigs through the world’s first nose-to-tail pig cooking competition. Created in response to the lack of consumer education around heritage breeds, this epic pork feast visits 20 major cities in North America annually and stages over 60 events. The tour is comprised of an array of live-event expressions including Heritage BBQ (global cultures); Heritage Fire (live-fire event); EPIC Cochon (hyper-premium); All-Star Cochon (fan favorites); and Cochon Island; (agri-tourism). All Cochon555 events cultivate a long-term impact for heritage species raised by family farms, reaching the top culinary markets in North America, while promoting our sponsors’ messages to 16,000 guests by drawing from the biggest names in the hospitality industry, including 2,200+ chefs, 150+ family farms, and 16 culinary schools. Since 2009, 50,000+ consumers have experienced heritage pork for the first time, more than $500,000 has been donated to charities, and over $750,000 has been paid directly to our farmers. Together with winemakers, brewers, distillers, and craft food makers, they create authentic culinary events celebrating champions of the good food movement. For more details about the events and to see videos referencing all the events in the Cochon555 family, visit http://www.cochon555.com or follow @cochon555 on Twitter and Instagram.
About Piggy Bank
Launched in 2015 by Brady Lowe – founder of the Cochon555 US Tour and Taste Network – Piggy Bank is a pig farming sanctuary. Harboring a Noah’s Ark-worthy selection of heritage breeds, it provides free genetics and business plans to emerging family farms. Piggy Bank aims to change the future of food by creating a community in which small farmers can come to learn about safer, more responsible practices, and can benefit from the sharing of genetics, livestock, and the very information needed to not just survive, but to thrive as small businesses. Piggy Bank is dedicated to creating the first Open Source agricultural platform of its kind. The Piggy Bank farm, located in Missouri, raises pigs to be gifted only to communities dedicated to elevating the cause and expanding through a model of social and agricultural transparency. Piggy Bank is a project of The Giving Back Fund, Inc., a Massachusetts nonprofit corporation with federal tax exempt status as a public charity under Section 501(c)(3). Follow the Piggy Bank conversation on Twitter @PiggyBankOrg. For more information about Piggy Bank or The Giving Back Fund, please contact Kerith at piggy-bank.org, watch the video http://j.mp/PIGGY_BANK or visit www.piggy-bank.org.
Studio Movie Grill Hosts The Mother of All Playdates
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.
You can follow the movie on twitter here and find them on Facebook 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.
You can follow Studio Movie Grill on Twitter here and find them on Facebook here.
Over $60,000 Raised for Charity at the 7th Annual HALL Wines Cabernet Cookoff and an Interview with Duff Goldman!
Here’s a little press release (combined with some photos I took that day and some of my comments) on the recent HALL Wines Cabernet Cookoff from my friends at the winery. After that, scroll down to read my interview with Duff Goldman of Charm City Cakes and Food Network’s Cake Masters!
On Saturday, April 23rd, over 700 hundred wine and food aficionados helped raise over $60,000 at the sold out 7th Annual Cabernet Cookoff at HALL Wines in St. Helena. Thirteen impressive Napa and Bay Area Restaurants teamed up with a nonprofit of their choice with the goal to create the best dish to pair with 2013 HALL Napa Valley Cabernet Sauvignon. Competition was fierce, the wine was inviting, and the weather paired beautifully with this lively philanthropic event.
“Our team is humbled that such talent, both in competing chefs and judges, clear their schedules each April to help us raise money for these noteworthy charities,” says Vintner Kathryn Walt Hall. “Thank you to our generous sponsors and loyal attendees for joining our efforts to make a difference in our community.”
Five judges, Duff Goldman, Celebrity Chef from Food Network, Leslie Sbrocco, host of “Check Please!” Bay Area, Virginie Boone of Wine Enthusiast, Ian White, SF Magazine, and Ken Frank, Chef at La Toque, took on the impressive task of choosing a runner up and first place winner from dishes like “Cherry Marinated Skirt Steak with Broccolini, Point Reyes Blue, Chive Blossom” or “Black Currant and Rose Macaroon with HALL Cabernet infused Geleé”.
Mark Dommen from One Market Restaurant in San Francisco took first place with his mouth-watering “Pancetta Wrapped Passmore Ranch Sturgeon Du Puy Lentils, Smoked Garlic, Thyme Jus” benefiting nonprofit Collabria Care of Napa (re-create here). Sorry for the obscene shadow! 😦
Ca’Momi placed runner up with a delectable “Heirloom Pork & Veal Agnolotti, Savoy Cabbage, Napa Valley Cabernet Pan Jus and Parmigiano Reggiano” aiding organization Do It For The Love of Napa.
Restaurants also had the opportunity to raise money for their charity through People’s Choice, a voting system by corks serving as the tallies. First place for People’s Choice was Napa restaurant, Bounty Hunter Wine Bar & Smokin’ BBQ, preparing “Fried Chicken with Spring Succotash” with the winnings benefiting Napa Humane.
Paula LeDuc Fine Catering of San Francisco took runner up of People’s Choice with the “HALL Cabernet Roasted Strawberries with White Chocolate Crumble and Mascarpone Cream,” partnering with nonprofit St Helena Hospital.
Proceeds of both ticket sales from attendees and 15% of purchases of 2013 Napa Valley Cabernet Sauvignon, 2014 Sauvignon Blanc and 2013 Coeur Cabernet Sauvignon were also donated to the participating winning charities. Sponsors of the event included at Magnum Level: San Francisco Magazine, Bright Event Rentals, Certified Parking Attendants, MyOffice Products, and Nixon Peabody. At the Harvest Level: Signum Architecture, DP&F, Benefit Marketing, Harvest Sanitation, Snap Fiesta, Napa Valley Tours and Transportation, Print Inkorporated, Frank Zimmerman and Co LLC, and Culligan Water. Bergfeld Sponsorships included Yelp, Alkar Staffing, UpOut.com, Napa Valley Engraving, Tre Posti, Barbier Security Group, The Lux Productions and Villagio Inn & Spa. Local radio station The Vine, 99.3 was on site to capture the excitement, led by personality “Good Morning Bob!”.
For more information about the event, please visit HALL Wines. To re-create the winning recipe visit HALL’s Recipe section. Check out the exciting sizzle reel courtesy of Flynn Kelleher here or more pictures from the event available here. Next year, the 8th Annual HALL Cabernet Cookoff will take place on Saturday, April 29, 2017, tickets available now! The event sold out this year, so make sure to reserve your spot for next year.
I had the chance to sample many of the dishes at the event, but my favorite was the Cabernet Braised Short Rib with Cranberry Beans and Horseradish created by Brix on behalf of the Juvenile Diabetes Research Foundation. I make short ribs with a wine sauce at home quite frequently, so this was just a dish I already like to eat. 🙂
I also had the chance to chat with Duff Goldman, star of several Food Network TV shows such as Cake Masters, Duff Till Dawn, Ace of Cakes, Iron Chef America and Kid’s Baking Championship.
I asked him a few questions about the event and his latest show on Food Network, Cake Masters, which currently airs Monday evenings on Food Network at 8pm EST.
ME: So, how did you get involved with the HALL Wines Cabernet Cookoff fundraiser?
DUFF: Well, I’m not really sure, uh… you know, I went to school here, uh for culinary school (CIA), and I probably do (appear at) about 3 events in Napa every year and my name is around, I’m a friend of the valley, and this is the place where I became a chef.
ME: So your new show is Cake Masters. Please tell me a little bit about that.
DUFF: It’s a really cool show, it’s a lot like Ace of Cakes, you know, it follows my staff, we make big crazy cakes, uh, but it’s in Los Angeles instead of Baltimore, so we really up the stakes. So now what we do is partner with special effects houses, so these cakes are really just wild.
ME: Yes, I heard about the Fantastic Four cake, and that it was pretty cool.
DUFF: Yes.
ME: So what cake project were you most excited to do?
DUFF: Uh, well we just made a life-size working R2D2.
ME: That’s so awesome, that’s great. So you’re know for cake decorating, but what on the savory side do you like to make/cook?
DUFF: Well, right now I’m writing a book about soup. I’ve got a soup brain right now.
ME: Yes, I’m sure you probably have soup a lot living in Baltimore, especially during winter.
DUFF: We do, and I actually grew up in Cape Cod, so you know it’s a big soup country up there. It’s cold.
ME: I was reading a little bit about you, and found you started out bread making. How did you transition into making cake and not just cakes but cakes that are really works of art?
DUFF: Well, I was a graffiti artist when I was younger, and I started cooking to make enough money to pay for my spray paint. Uh, I got arrested a lot.
ME: Oh!
DUFF: Yeah, so I had to stop doing that. So then I started doing metal sculpture, bronzing, welding making giant things like that bunny out front (Duff is referring to Bunny Foo Foo, the large metal rabbit sculpture in front of HALL wines created by artist Lawrence Argent). And then, I started working on cars since a lot of my friends liked working on cars–and I was a really good welder, and they were like, hey can you come over and fix this thing, it’s like you know asking an artist to come over and paint your house, and I really liked doing it, so that’s how I kind of got into mechanics…I’ve been a working pastry chef my whole career and then I’d say when I was about 25, I was in a band in Baltimore and the band was doing really well, we were starting to get looked at by record labels.
ME: And you’re a bassist?
DUFF: Yeah, so I quit my job and I started selling cakes out of my apartment to try and help pay the rent while I was trying to be a full time musician.
ME: You’ve always had the pastry thing in the background and you were in Colorado for a while?
DUFF: Yeah, I used to carve ice out there.
ME: Well it was really cool to hear a little bit more about your background and I appreciate your time.
DUFF: Absolutely.
ME: My blog is kind of small and out of Sacramento…
DUFF: Well send it (the link) to me, I want to read it.
ME: *faints* (KIDDING!) Oh I will! Totally, totally. Thank you so much!
DUFF: Nice to talk to you.
Well, isn’t that something? 🙂 Truthfully, I just didn’t want to take up much of Duff’s time, so I kept it short. It was really warm that day and we were standing outside in direct sunlight and he was wearing long pants and a long sleeved shirt so probably not the most comfortable place to be and get drilled with a bunch of questions from a nervous blogger. And yeah, I was nervous about interviewing Duff, I admit it. The funny thing is, I had met Duff before a few years ago at the Fancy Food Show in San Francisco when he was kicking off his line of cake products (pic to prove it below!), and he was super nice and complimented me on my pink chef coat. But then I met Thomas Keller the next year (if you want to call it met) and I tried to ask him a question and he basically dissed me. So, the encounter with Thomas Keller (famous person) made me nervous that the Duff (also a famous person) thing would go awry. And well, I’d say it went alright. I want to thank Duff again for coming out to HALL and for putting up with me for about five minutes. 🙂
I also want to thank HALL Wines for inviting Andy and me out again. We always have an incredible experience.
Don’t forget to visit www.hallwines.com or follow their social channels on Instagram here, Twitter @hallwines and on Facebook here. CHEERS!!
Dawson’s Wine Dinner Featuring Pahlmeyer Winery
Last month’s wine dinner at Dawson’s Steakhouse featured Pahlmeyer Wines and a stunning five-course pairing.
Andy and I attended the dinner as guests of the restaurant and were thrilled to be back at one of our favorite places to dine. I enjoy the wine dinners in particular because we always meet new people who are just as into wine as we are, as well as the wine representatives who are more than happy to talk about the wines in great detail that are featured in the dinner.
At a Dawson’s wine dinner, the evening typically begins at 6:30 in the form of a sparkling wine reception. Guests are given light appetizers and bubbly to kick off the evening and to open their palette and appetite for the incredible food and wine pairings to come.
Soon after the appetizers and bubbly, the chefs and wine representative come out into the reception area to introduce themselves and explain the meal and wine pairings that will be served for the evening. Below, chef Jason Poole gives a rundown of what he’s created for the night.
Following the menu introduction and the featured wines, guests are led into the restaurant to their assigned seats. There are a few communal tables and a few booths that are used for wine dinner guests. Andy and I were happy to be seated across from the wine representative as well as the wife of a well-known Sacramento chef. 🙂
Soon, the servers poured our first wine and brought out our first course of the evening: A Maple Glazed Pork Belly with a quail egg, pickled chanterelle mushrooms and green onion grits. This course was paired with a 2013 Jayson Pinot Noir. (Jayson is a secondary label of the Pahlmeyer brand.) Of course, Pinot Noir is a classic pairing with pork, and it was almost like an upscale breakfast for the first course with the pork belly (bacon), egg, and grits. I completely approve of that!
Next up was the second course and wine pairing: Yellow Watermelon and Yellow Tail Tuna: Avocado cream, cocktail sauce, feta and cilantro flowers, paired with the 2013 Pahlmeyer Chardonnay.
I loved the plating of this dish most of all and the fun flavors that resounded. Yes, feta really does go with almost everything, and it was great to have yellow watermelon (something I don’t get to enjoy that often) featured in a dish. The 2013 Pahlmeyer Chardonnay served with this dish could really stand on its own. I actually think I found a new favorite white wine.
Moving on to the third course, beef, a Wagyu Flat Iron. It was plated with butternut squash cream, charred jimmy nardello peppers, eggplant, quinoa and currants. It was paired with a 2012 Pahlmeyer Merlot.
The beef course was my favorite because for me it was the most cohesive. Also, this was the best pairing—the wine did not compete with the food, but enhanced the flavors of its smoky eggplant and rich fruit (currants).
The fourth course brought us a Rabbit Saucisson (a sausage which originates in France that is typically made of pork, but here with rabbit and looked to have been made as a terrine). The saucisson was arnished with cornichons, white peach, pickled green tomato and a red wine mostardo.
This course was paired with a 2012 Pahlmeyer Proprietary Red (a classic Napa style Bordeaux blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot). This full bodied wine paired well with the richness of the sausage, the boldness of the mostardo and the pickled items on the plate. Even a month later I remember how much I liked this particular dish and how unique it was.
For dessert we enjoyed a caramel tart filled with a nut trio of almonds, pistachios and cashews and served with a vanilla gelato. The crust was much like a buttery shortbread, filled with a thin layer of chocolate ganache, followed by a thicker layer of caramel. It was one of the best desserts I have ever eaten in a restaurant, and that’s a high compliment, as I myself am a pastry chef who rarely indulges unless it’s just fruit or a cheese plate. Old Soul coffee was poured for guests to enjoy with their dessert. Depending on the winery, sometimes a late harvest wine or a port is served with the last course.
Up next for Dawson’s wine series is their wine dinner featuring Silver Oak. It will be on Friday, November 13th at 6:30pm, 5 courses for $95 per person. To make a reservation, call (916) 443-1234. Hope to see you there! 🙂
You can find Dawson’s on Facebook here and follow them on Twitter here.
Nevada City Uncorked, a Historical Food and Wine Walk, is August 29th, 1-4pm
Can you walk and drink wine and the same time? 😉
Next weekend, get uncorked in downtown Nevada City on August 29th! And thanks to my friend Rod Byers (wine educator and the event’s organizer) I have a press release to pass all the details along to you! -cg
Nevada City Uncorked is a unique wine and food tasting event, taking place on August 29 in downtown Nevada City. The town’s Victorian charm and historical architecture is the perfect backdrop to showcase Uncorked, a walk-about-town style format that includes 21 different venues throughout the downtown area.
Each location, whether it is a retail shop, restaurant, B&B, winery tasting room, or historic spot, includes wine or beer tasting, and food sampling.
Nevada City Uncorked features 18 members of the Sierra Vintners Association, and two local breweries, Ol’ Republic and Three Forks. All of the wineries will be offering samples of their favorite wines as well as showcasing their newest release in celebration of the upcoming 2015 harvest.
This year’s event also encourages a connection between the local farmers and participating restaurants and caterers. Whether it is wood-fired pizza produced with locally sourced toppings, slow-roasted locally raised pork, artichoke pesto quiche with locally grown basil, house-made ricotta topped with a tomato-pasilla chili jam, or grapes from vineyards dotting the local landscape, Uncorked is a celebration of the agricultural bounty of the northern Sierra Foothills.
Uncorked offers the opportunity to stroll through time in historic Nevada City. The National Hotel, California’s oldest continually operating hotel, was the base for the creation of the Pacific Gas & Electric Company in 1898. The National Hotel’s bar and upstairs hotel lobby remain must-see windows into Nevada City’s past. The view from their second-story balcony, an Uncorked venue, endures as one of the best in town.
In one of history’s more tidy circles, Emma Nevada, considered one of the finest sopranos of the late 19th century, lived in the Emma Nevada House, sang her first solo concert in the Powell House, and later performed in the Nevada Theatre. All three historic buildings are venues this year during Uncorked.
Check-in for Uncorked will be at the lower level of the Nevada City Veteran’s Building at 415 N. Pine Street where people will pick up their wine glass, event map, and food tasting tickets.
There is also the opportunity to purchase wine through the Uncorked Wine Store, open that afternoon only, featuring many of the wines poured around town that day.
Nevada City Uncorked is collaboration between the Nevada City Chamber of Commerce and the Sierra Vintners Association. Tickets are $35 in advance, $45 on the day of the event, and $30 for Wine Club Members of participating wineries (contact your winery directly). Each ticket includes a wine glass, unlimited wine/beer tasting, and five food tickets.
Click on www.nevadacitychamber.com for information or call 530.265-2692 to purchase tickets directly. To purchase tickets online click on www.sierravintners.com.
KNOW & GO
What: Nevada City Uncorked
Where: 21 venues throughout downtown Nevada City.
Check in at the Vet’s Building, Lower Level, 415 North Pine Street, Nevada City
When: Saturday, August 29, 1-4 pm
Cost: $35 in advance. $45 on the day of and $30 for Wine Club Members of participating wineries
Information & Tickets: Nevada City Chamber of Commerce, (530) 265-2692 www.nevadacitychamber.com
Online Tickets: www.sierravintners.com.
P.S: For a look at last year’s event, you can refer to my experience at Nevada City Uncorked here!
Legends of Wine Returns September 17th, 2015
It’s been Farm-to-Fork insanity here at cavegrrl.com headquarters! Andy and I are scheduled to attend so many events and dinners in celebration of this very special time of year in Sacramento. One of my favorite upcoming events is Farm-to-Fork’s Legends of Wine. I’m am thrilled that my mom will be coming out to visit during that week and will be going to Legends of Wine with us.
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.
If you’ve never attended Legends of Wine, here’s a brief look at last year’s event—some of my favorite wineries, along with some pictures of the impressive fruit and cheese arrangements we enjoyed.
First up is Bokisch Vineyards! They caught my attention at the first Legends of Wine in 2013 with their Tempranillo (one of my favorite varietals), and last year they served an Albariño.
I was very impressed with Capay Valley Vineyard’s line up—their sparkling viognier was my favorite. 🙂
Another notable winery was Casey Flat Ranch—their Estate Red Wine is excellent.
Aaand… always a favorite of mine… Matchbook. Their entire flock of wines are both affordable and delicious. Maybe this year they will bring their Arsonist Chardonnay?
Here’s one of Andy’s picks from last year: Michael David’s Sauvignon Blanc. Looking forward to trying more from them this year, and perhaps they will bring their Inkblot Tannat! 🙂
Along with the wines, there were fabulous displays of fruits and cheeses for the pairing:
This year’s Legends of Wine is September 17th from 6:00-8:30 p.m. on the west steps of the State Capitol. Tickets are $59 each. To purchase tickets, head over to the Farm-to-Fork website here. See you there!
To keep up with all the delicious Farm-to-Fork events, click here, “like” Farm to Fork on Facebook here, or follow them on Twitter here.
cavegrrl.com 
