The Punch Down

Wine Quote Wednesday

"A gourmet meal without a glass of wine just seems tragic to me somehow." -- Kathy Mattea

Meet you in San Francisco!

Have you heard of TETRA? It's our Napa Valley wine project. (Yes, when we are not growing world class Pinot Noir we sneak in a little Cab. What can we say? We are wine lovers.) And we will be sharing tastes of this beautiful Bordeaux-style Red Wine Blend at Food From The Heart this Friday...

"A romantic mood will envelop the 1898 Ferry Building Marketplace on Valentine's weekend. Providing a rare opportunity to experience the magic and beauty of the waterfront at night, the 8th annual "Food From the Heart" will kick off on Friday night, February 10th, in the candlelit Grand Nave."

Yes - there will be wine. There will be hors d'oeuvres there will be chocolate tastings...  Even tango dancing!

And as though that wasn't enticing enough - proceeds from purchases of wine and hors d'oeuvres will benefit Slow Food San Francisco's programs such as the School Garden Projects.

Good times supporting good stuff!

See you there!!!

When:
Friday, Feb. 10th
5:30-8:00 pm

Cost:
Free entrance.
Taste tickets available at the event.

Where:
Ferry Building Marketplace
One Ferry Building
San Francisco, California 94111
(415) 983-8000


More Info:
Napa Valley Vintners

 

 

Last Minute Superbowl Party. Woooo!

Mikey: "Hi Honey, Remember the Superbowl party we were going to go to? Well the guy having it had to cancel, so I said we could do it at our place! That's cool right? I was thinking Nacho Bar..."

Me: "Hmmmm. Nachos are cool. Yea - but I'm thinking I want a little something to go with the Chard in the fridge too. You know the bottle I was going to bring..."

Off to the computer I go.

Hot artichoke dip? Spinach dip? Obviously I like dip. Okay what else is there?

And then I found:

Crispy, Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw

Yumnumnumnumnum!!!! Num yum num!

And much, much more thanks to the Epicurious.com feature: Chefs' Super Bowl Recipes

Check out http://www.epicurious.com/articlesguides/holidays/superbowl ASAP if you are planning to have a few friends over for the big game.

Not that you need too much of an excuse to make this delish party perfect snacks... I know we'll be busting out the rock shrimp on a regular basis.

Enjoy the food! (And the wine...and the beer...)

 

Monday Meal Inspiration: Go Oregonian!

Rachel Ray! You have done it again...

This recipe was born to highlight our Expression 44º 2008 Zena Crown Vineyard Pinot Noir. Yum-o!

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

I think the image below properly depicts my excitement about tonight's meal...

Thirsty Thursday.

Feeling a little parched this on this Thirsty Thursday.

Drinking coffee. But thinking about...wine.

Pinot actually.

Mmmmm Pinot.

The Pinot I was sipping while watching The Layover.

Anthony Bourdain was not drinking Pinot. 

Anthony Bourdain... I like him. Would he like our Pinot?

I don't know.

But according to this interview with Delish his house is a mess and he likes steak.

I'm down with both of those things.

Steak. I'm gonna make steak tonight.

Anthony Bourdain's Steak au Poivre

And I'm gonna serve it on up with some 2009 Expression 39º Pinot Noir.

Thirsty Thursday? You will be owned.

Pics to come...

Cheers

Time To Cook!

Ah, the New Year.

So many possibilities for personal betterment in the coming months...

My resolution inventory includes the classics. Be healthier, save more money, read more, of course drink more wine, (you know, for research purposes) and then there is the biggie.

The time has come for me to dust off my apron...and get cooking.

Yes, 2012 - it is my turn to prepare fabulous, delicious, healthy and indulgent meals for friends and fam.

And it's a bit over-due.

It isn't that I can't cook, you see.

In fact, I can follow a recipe to excellent ends. But living in Napa Valley and working in wine - well I just didn't really have to.

Plus I adore dining out.

Every aspect of it excites me. New inventive dishes, the wait-staff expertly navigating the floor, the bartender shaking cocktails...

I love exploring the wine lists and sampling cuisine I certainly don't have the expertise to create. At least not yet. Okay probably never.

I mean, don't you have to be certified to even touch fugu?

And I love, love, love to eat. To taste. The aromas, the presentation...

I'm sad when my food is all gone. I'm thrilled to get the dessert menu.

Lucky for me, Napa Valley's restaurant scene is amazing - but who of average means can sustain such an addiction? Again, I am in luck! My boyfriend Mike is a wonderful cook and loves to make the most of the kitchen. He's the natural sort who can become inspired by a single ingredient and throw together an impromptu masterpiece.

But it's my turn. I'm ready to get in on the action again. And so far, so good.

Starting out slowly, I broke in our new soup pot with some simple comfort fare.

A rich chili con carne recipe courtesy of the Food Network magazine I picked up in the produce section at Safeway. (The cover pic caught my eye.) Our Gap's Crown Pinot took this recipe over the top as a pairing by the way.

(Though my boyfriend paired his with the Amber Ale I used in the recipe.)

I tried a clam chowder from the same publication as well and it was hit if I do say so myself. My first time making this family favorite came out picture perfect. Creamy, balanced...delish with Chard.

But the best part (other than sharing the food-love with my boys - was that in both instances I indulged myself in the pleasures of preparation. The aspect of food I miss completely out on during my dining excursions.

The aromatics of bacon sizzling, of chopping fresh thyme...

And when was the last time you took a blade to a crisp rib of celery? I forgot how delicious celery smells.

Celery.

Talk about being easily excited.

But I'm not ashamed. Mike tried to help but I was much too into it.

My kitchen take-over was well in progress. So what's next in my culinary coup d'état?

Just like the restaurant scene in Napa - the possibilites are endless. But of course at home we don't have to tip. And Mikey gets to kiss the cook.

Best New Year's Resolution ever!

Cheers,

Megan

 

Wine Quote Wednesday

"Wine has been created to make people happy...drunk at the proper time and in moderation is rejoicing heart and gladness of soul..." - Sirach 31:27--30

Epicurious REPOST: Lucky Foods for the New Year

Check out this guide LUCKY FOODS FOR THE NEW YEAR

We could all use a little good luck for 2012, right?

Thanks Epicurious blog!

Cheers!

Wine Quote Wednesday

In case you are looking for a toast with international flair for New Years 2012...

America: Cheers!
Austria: Prosit!
Brazil: Soede. Viva!
China: Ganbei (literally, “dry your cup”)
France: Sant! (Health)
Germany: Prost! (Cheers)
Hebrew: Le’chaim! (to Life)
Italian: Per cent ‘anni! (for 100 years) and Salute (Health)
Japan: Kanpei (Dry your cup)
Russian: Vashe zdorovie! (to health)
Spain: Salud! (health)
Wales: Iechyd da! (health)

Beating the Mean Monday Reds... Part Deux

Sunshine and vineyards will do the trick too.

I hit the rows at Silverado Trail Wine Studio to check the progress on the vines...

The Charodonnay is looking lovely and speaking of "reds"

The Merlot on the property is finally getting some gorgeous color!

I love this time of year in Napa Valley...

From mean reds to delicious reds.

Cheers!