White After Labor Day? Yes Please...

At the Chimney Rock Winery "White Party"... celebrating their white wines like Pinto Gris and Elevage Blanc. So yes. White after Labor Day works for me, fashionable or not! And if the wine, decor and attire at the party were all white, the food most definitely were not. Deelish... check out that paella!!

Tacos + Tequila

So there I was, wandering lost in the hard alcohol section of the adult beverage market, and I find myself in front of the Tequila selection. I stare. I know nothing. I wonder to myself what the heck all of the various terms on the labels mean: reposado, gold, silver, anejo. It's a mystery. I move along. Someday I'll learn, I tell myself. Someday.

Well wouldn't you know it. That someday has come.

Literally, within a day of my market musings, an inviting invite arrived in my email inbox, subject line: Tacos + Tequila. I knew before I even clicked it open that I would accept said invite.

Turns out that the invitation was from Tout Suite Social Club, a fresh take on social networking/lifestyle branding/technology and just plain fun interactivity based here in Napa Valley. I'd been hearing the buzz about Tout Suite for a bit, and had been hoping to check them out in person before I fell sorely behind the times. Finally, Tacos + Tequila gave me a real excuse to go and meet some new people, indulge my inner social networking geek, grub on some good food, and inform myself on all things tequila. Sign me up!

I won't go on and on about Tout Suite, but I will say this: check them out. Become a member. Enjoy all of the content that they are creating for folks just like you. It's a really cool platform to introduce you to todays influential tastemakers. In a nutshell, they host casual, irreverent, funny events at their St. Helena studio (Meet Your Maker, Tasting in the Dark, Tout Socials and others); get a variety of guests to come meet, mingle and nosh; and stream it all online for your viewing pleasure (and archive everything for future viewing in case you can't catch it live). It's like an interactive dinner party with some educational (and, let's admit it - marketing) elements. But I love it, and think even if you're not in the room for the party, the episodes are entertaining enough that you'll want to investigate.

My marketing geekiness aside, I really truly was there for the Tacos + Tequila. A girl's gotta eat, right? The evening did not disappoint.

Tout Suite's in-house chef, Paul Wiggins, dished up huge platters of taco makins, including grilled albacore, repollo picoso (a spicy cabbage slaw with tomato, lime and oregano), an Argentine chimichurri, and a sweet bay scallop ceviche that was my favorite (made with agave nectar, zucchini, jalapeno, avocado, red onion, tomato, cilantro and loads of citrus... delish).

The food was meant to be paired with the Los Osuna 100% blue agave spirits, brought by Jesus Padilla whose family has been making the libation in Mexico since 1876. I learned that this particular brand can't technically be called a Tequila, since like a true Champagne or Port, the name Tequila is reserved for those spirits actually made within a specific region. See? Learned one thing new right there, before I even took a sip.

Jesus walked us through a tasting, teaching us that like wine, Tequila has legs. Also like wine, there are nuances and flavors on the nose and on the palette. And all of those descriptors? They mostly indicate aging and the time that the Tequila has spent in whiskey barrels. The longer the aging, the deeper the color, and I suppose, the more complex the flavors. And those Tequilas marked Gold? Turns out Gold is code word for "filler." No wonder those college margarita-slash-shots-on-a-dare days hurt. Bottom line: spend the money for the good stuff.



Since it was a Tout Social, there were many new people to meet, many new Twitter accounts to follow, many new blogs to explore. In short: my people! I had a great time, learned lots, and hopefully made some new friends. Mission accomplished Tout Suite!

Branching Out: Discovering Suisun Valley Wine Country

Believe it or not, Napa Valley is not "all that." Oh, I know it's great - I love living here, it's beautiful, the wines are spectacular - but honestly, sometimes the business of wine, the very thing that has made this little dot on a map so darn important in the scheme of things, gets oh-so-wearisome. The ever-increasing amount of gilded castles (aka, wineries), each one bigger and more elaborate than the last; the choked two-lane highways full of seasonal tourons that suddenly can't remember how to drive or use a turn signal; or worse yet - the groups of folks hell-bent on drinking for effect and therefore hire the biggest limo/stretch Hummer/party bus imaginable and proceed to crawl from winery to winery to the annoyance of well... just about everybody. Jaded? Perhaps.

So - a quandary: I'm a girl that loves wine and enjoys going wine tasting, but I don't get out and visit the world-renown wineries in my neighborhood as often as you might think, for the very reasons mentioned above. So where to go? Sonoma Valley? Sure - been there done that love it; Russian River - same. Healdsburg, San Luis Obispo, Sierra Foothills, Santa Barbara... of course. But what about something close to home? Somewhere chill and beautiful and fun where pretense doesn't matter and the wines are good. I think I've stumbled on a solution.... a mere 15 minutes from home: Suisun Valley!

Where? Exactly.

Most of us pass right on by the Suisun Valley as we whiz from the Bay Area to Lake Tahoe on the I-80 corridor. You know all those strip malls in Fairfield and Cordelia Junction? Well, just to the north, not even five minutes from the bustling freeway is a swath of bucolic farmland dotted with wineries. A stunning little departure from the suburban mayhem on its fringes.

I had reason to be in Fairfield recently (and not just for my monthly trek to Costco) - and figured it was high time to explore something new. With dad and hubby in tow, we set out to see this part of California's Wine Country for ourselves. We had a few places mapped out, thanks to suisunvalley.com, and had the afternoon to roam.

We got ourselves to the right place, started down the main drag, and pulled in to the first winery we saw. The only reason we saw it, and quite frankly the only reason we pulled in, was that it had balloons tied to the front fence post. Balloons! Festivity! We're in!

Where we found ourselves was Winterhawk Winery, and we wound up spending all of our time that day right there. We never left. Didn't manage to make it to another single tasting room, because as luck would have it, we had happened upon Suisun Valley's biggest weekly party. And not a limo in sight.... ahhh.

At any rate, every Saturday of the year, rain or shine, Winterhawk turns their covered crush pad into an open air tasting room overlooking their estate vineyards where they not only pour their wares, but have live music and crank out hand-made pizzas in a portable pizza oven imported from Italy. And the cost? A whopping five bucks. Your five spot covers not only the tasting of their entire flight of wines (I think there was about ten that we tried that day), but also gives you one full glass of the wine of your choice and all the pizza you can eat. And get this - the day we were there, it was "Ladies Day" so I got the full monty for half price - $2.50! People dance, people eat, people drink, people linger. It's a local crowd, the wines are decent, the music good, and the vibe is utterly and completely laid back. This is the dress code:

See what I mean? Napa Valley this is not - and we were digging it.



Alas, other obligations took us on our way and we left Suisun Valley without discovering more. But that just means I have plenty of reasons to go back. I'm eager to go in the summer when the farm trails are bursting with fresh produce - the farm stands are far more prolific than the wineries, and as much as I love wine, I REALLY love farm fresh produce.

It only took me close to a decade to go visit Napa's neighboring valley to the east; I guarantee it won't be that long before I go back.

So who's with me?

One Nutty Tradition

This time of year, do you have visions of sugarplums dancing in your head, or is it just me? For the majority of my life, the holidays have always teemed with visions of sugarplums dancing - literally. As in Sugar Plum fairy. I've done the math. It's safe to say that of the 39 Christmas seasons under my belt, damn near 35 of them have been spent in the company of The Nutcracker. The holidays of my youth/young adulthood were spent performing in the time-honored ballet; and now, in my more recent non-dancing years, I've either been backstage in some capacity or in the audience. To say that I've seen The Nutcracker hundreds of times is not an exaggeration; to say that I know the ballet like the back of my hand is not an understatement. Like it or not, The Nutcracker is synonymous with Christmas for me.

Until a week or so ago however, I actually had no plans to attend The Nutcracker this year. For some inexplicable reason, the ballet just wasn't on my radar screen. Enter stage left, my friend Kathryn. Kathryn and I had served on the Board of Trustees for Marin Ballet together for many years (she's still a trustee), and she invited me to be her guest to The Nutcracker performance. And it wasn't to be just any performance - this year, Marin Ballet premiered its brand new, revamped Nutcracker with all-new choreography by the esteemed Julia Adam. In the works for three years, I was eager to see the culmination of such a huge undertaking.

So there I was, Nutcracker bound yet again.

And that's all well and good, but just what, exactly, does The Nutcracker have to do with Fare to Remember? This is a food blog, right? Well let me tell you: Ms. Adams has reinvented Marin Ballet's Nutcracker to be a mouth-watering spectacle wherein FOOD plays a central role. True - if you're familiar with the story of The Nutcracker ballet, there has always been tidbits of deliciousness (Madam Ginger, the aforementioned Sugar Plum Fairy...) - but Julia's rendition takes the notion of Act II's The Land of the Sweets quite literally, and then turns it on its head. Exotic ingredients are integral to her interpretation and essential to her modernized storyline. From the Spanish Chocolate to the Arabian Brown Sugar, she turns each variation into not only a visual feast, but integral to what she has cooking up for the ballet's climax.

To recap the program (picking up from the time when Clara, Drosselmeyer and the Nutcracker Prince arrive in the Land of the Sweets):

They are greeted with great ceremony by the Sweet Tooth Fairies, and Drosselmeyer introduces Clara to the people of the Land of the Sweets [by bringing] forth a huge mixing bowl and starting a parade of characters who bring with them wonderful ingredients for a very special cake. The Spanish dancers bring rich, dark chocolate fans; the Arabian dancers bring sparkling jewels of brown sugar; the Chinese dancers arrive with crunchy almonds, and an extraordinary Golden Goose brings Golden Eggs. Each drops their gift into the bowl. Then the Russian Bakers bustle in to stir the batter. Mother Ginger comes to add gingerbread spice, and with The Waltz of the Flour, the batter is finished. [Drosselmeyer] reveals a beautiful cake, and within the cake, another wonderful surprise: The Sugar Plum Fairy.

OMG... this ain't yo momma's Nutcracker. Quite frankly, it's not my Nutcracker yet either. I was a little blown away. There was so much going on onstage that was a complete departure from any Nutcracker I've ever been involved with, that I think I need to see Marin Ballet's new version many many more times before I can possibly take it all in. What I do know was that it was a sweet, sweet performance. If it were still playing, I'd urge everyone to go and check it out, but alas - it comes but once a year.

So with the curtains closed on yet another Nutcracker, Kathryn and I headed out to the VIP reception after the performance to mingle with, well... VIPs (Kathryn was the VIP - I was a hanger-on!). It was a celebratory affair - everyone in the room was excited by the performance, and in jubilant moods. The mirth was much assisted by the open bar turning out festive libations, specifically, a cocktail dubbed "The Blue Ballet" in honor of the evening's accomplishments. I leave you with the recipe below, and of course, a hearty "Encore!" (for both the performance and the cocktail!).

The Blue Ballet
Pour equal parts vodka and Chambord (black raspberry liquer) into a shaker full of ice. Shake vigorously; strain into a chilled martini glass. Garnish with a skewer of blueberries and lychee fruit. Drink and repeat - but beware, this one packs a punch!

Diving Gingerly Into the Holidays, Part 1: Ginger Nasties

It's official: The holidays are here. There's no denying the full-frontal holiday assault on our senses, our wallets, and our spirits. So rather than bah-humbug about it all, why not get into the swing of things with a good stiff drink? A festive cocktail makes things better in so many ways, don't you think?

This cocktail came to be in true Fare to Remember fashion: A group of good friends sharing good times while experimenting in the kitchen (or rather, the bar... but you get the drift). I wasn't there for the birth of these auspiciously-named "Ginger Nasties," but after hearing a rundown of the ingredients, I had to recreate the drink to confirm what I suspected to be true: this is one amazing cocktail; a lovely, festive libation for the holidays.

The starring ingredient is my friend Jill's homemade Limoncello. I suppose you could make it with commercial Limoncello products, but lucky for me, I don't have to. (I got a bottle of her famed elixir for my birthday - neener neener neener!) A warning: this drink is a bit dangerous. When I served it to my DH, he proclaimed "Ah! Ginger Lemonade!" Um... yes... but with a serious punch that you just won't see coming. So proceed with caution, drink responsibly, but damn! Mix this up!

Ginger Nasties
Contributed by Jill Jacobs (that's Ms. Jacobs, if you're nasty!)

• 8-ounce cocktail glass, rimmed with sugar and filled with ice
• 1 2-ounce shot of limoncello
• Ginger ale, to fill the remainder of the glass
• Crystallized ginger, chopped into small pieces and floated on top
• Garnished with a sprig of mint

Sage Advice, Part 3: Pineapple Sage Iced Tea

I'll admit it. I planted a pineapple sage seedling this year for one purpose, and one purpose only: Pineapple Sage Mojitos. Now that's all well and good - and delicious! - but as my seedling got bigger and bigger, it struck me that cocktail hour just doesn't occur often enough at our house to ever make enough mojitos to keep up with the prolific plant. (I find that both heartening and sad... not sure if I should celebrate my cheap date status, or pine for the party girl that never was.)

At any rate, I had to find other ways to use this incredibly aromatic, yet subtle herb. So where did I turn? Why, to the internets, of course. When you search that wide world web for pineapple sage recipes, the first 831,072 returns are for pineapple sage tea. So there was my answer. I would make tea. And since it was going to be a hot weekend, the tea would be of the iced variety.

Turns out it was simple to make, and extremely refreshing. I went a step further and made pineapple juice ice cubes to serve with it - a nice touch if I do say so myself. I liked it so much, that I think as long as my little plant will churn out the goods, I'll have a batch of this tea on hand at all times. Come on over - we'll share a sip!


Pineapple Sage Iced Tea

• 1 quart water
• A heap of fresh pineapple sage leaves, roughly torn (I'm guessing about 3 cups, roughly packed)
• The juice of two limes (about 1/4 cup)
• 1/4 cup honey
• Pineapple juice for ice cubes (optional)
  

Boil the water; pour directly over the pineapple sage leaves in a pitcher. Add the lime and honey; stir to combine. Let steep at room temperature for 2 hours; transfer to refrigerator and let continue to steep overnight. Strain the tea to remove leaves. Serve over pineapple juice ice cubes and garnish with a fresh spring of the pineapple sage.

Shameless Plugs: Boyd Family Vineyards and The Smoked Olive

Hey all! I'm checking out for a week of vacation (hopefully with lots of downtime to devote to whipping up new recipes), but before I go MIA, just wanted to pass along a couple of shameless plugs - things or places you should know about!

1. Boyd Family Vineyards: This is my friends Joan and Stan's gorgeous estate winery in the heart of Napa's Oak Knoll District (pictured above). I went to their 09 release party today (live Zydeco! Wine/food pairings up the wazoo! Gorgeous views! Beautiful people!) - and really enjoyed bellying up to the many bars and sipping the wares. My fave of the day: 2006 Big Ranch Cuvee. A blend of all estate-grown grapes (Cab, Cab Franc, Merlot and Syrah). I enjoyed my glass paired with a grilled lamb burger slider, topped with feta and arugula. Delish! Check out their website - join their mailing list - order their wines!
2. The Smoked Olive: You're going to get sick of seeing recipes on this blog featuring my latest find, but what can I say? I'm obsessed. The Smoked Olive is a brand of wood-smoked premium California extra-virgin olive oils. The oils haven't been simply injected with smoke flavors, the oils themselves have actually been smoked. Like over real wood. Not sure how they do it (patent pending!), but man, the result is out of this world. Imagine a smoky BBQ flavor permeating the oil, with different nuances depending on the wood (my favorite: pecan wood). The Smoked Olive is the only smoked olive oil being made in the U.S., and they've only been in business for 7 months (keep an eye out - they won't be a secret for long). You can find them at the Napa Farmers Market (and others in the Bay Area), or order their products online. But do it - this stuff is crazy good! And like I said - recipes forthcoming...
   

   
   

When Life Hands You Lemons

As seems to be the case with me sometimes, the stars have aligned. Weeks back, my good friend Kristin gifted me a beautiful slender glass bottle of her homemade limoncello. The liqueur had been steeping away for months under her careful attention, gathering flavor and potency until it was just right. When my precious allotment was handed over, I promptly put it in the freezer, awaiting just the right moment to bust it out.

And then, last week during our visit to Moondance Cellars (see my previous Shameless Plug here!), I discovered Dave and Priscilla's Meyer Lemon tree, and was given carte blanche access to take as many lemons as I like. And they had plenty.... they keep a strand of Christmas lights threaded through the tree, the heat of which is just enough to keep the tree producing gorgeous, sweet fruit year-round. I mean, get a load of this:


Needless to say, I brough home a LOT of lemons. And commenced to make a rather adult version of lemonade.

I started by making a Meyer Lemon/Mint Granita - a refreshing, sweet treat all on its own. It makes for a wonderful dessert - and of course (because it's me!) - it really couldn't be any easier. That Granita then became the base for a cocktail utilizing Kristin's limencello. The result is a very grown-up lemon Slurpee, perfect for a hot summer afternoon. (I know it's only Spring - but I'm pretending.) At any rate - enjoy. There's nothing sour about these recipes!


Meyer Lemon/Mint Granita

• 1 cup water
• 1 cup sugar
• 1 cup Meyer Lemon juice
• 3/4 cup loosely-chopped mint

In a saucepan, bring the water and sugar to a boil and stir until sugar is dissolved. Add the lemon juice and mint, and bring up to a boil again for an additional 2 minutes. Pour into a flat casserole pan through a fine mesh seive to remove mint leaves; place the pan in the freezer. Every 30 minutes, rake the liquid with a fork as it freezes to produced a shaved-ice consistency. It will be frozen completely after about 3-4 hours.

Limoncello Fizz
Pour 1 shot limoncello* into the bottom of a martini glass. Add a heaping scoop of the Meyer Lemon/Mint Granita. Fill the remainder of the glass with sparkling apple cider. (Would be an excellent non-alchoholic drink as well - just eliminate the Limoncello.)


*Interested in making your own limoncello? Get your copy of the Fare to Remember Cookbook, for a recipe contributed by my friend Jill, master limoncello maker!!

Shameless Plug: Moondance Cellars

Any night is a marvelous night for a Moondance... a glass of Moondance wine that is! Yesterday, Ran and I spent an amazing Spring afternoon with our friends Dave and Priscilla at their winery, Moondance Cellars. Tucked into a little corner of paradise in Sebastopol, CA, Dave and Priscilla run the winery out of their home ranch, a sprawling country plot with beautiful gardens, horse pastures and vineyard views. It's a special place, and they make some special wines. You can order their wines online, but better yet, call them up and arrange for a visit. You'll be glad you did!

The remains of our tasting afternoon....

Shameless Wine Plug #1: Chariot Gypsy

At our house, we're drinking a lot of Chariot Gypsy at the moment. Made and distributed by some of our friends here in Napa, Chariot wines are "your source for ready-to-drink, food-friendly wines at palatable prices." Now that's a mission statement I can fully endorse! The Gypsy - a red wine blend - is awesome! Look for it at Trader Joes if you're lucky enough to have one in your neighborhood. Look also for Chariot's other varietals - pinot grigio, sangiovese and syrah. Thanks Neal and Jeff - and keep it coming!