Monday, March 19, 2012

Passport to Dry Creek 2012 #dcvpassport

Passport to Dry Creek Valley 2012 is just over a month away. This is our third trip to the event. There will be 13 of us participating this year. Read about our previous Passport trips.

There are 50 wineries participating in this year’s 2-day event. We average 6 wineries per day.We use a rank based voting method to determine which wineries we will visit. The first year, 3 of 12 participants voted; this year, we had 100% (13 of 13) participation in winery selection. Wineries were selected based on total (ranked) points earned.

Here are some other interesting statistics:

  • Of the 50 wineries, 39 received at least one vote (78%).
  • Of the 14 wineries selected, 6 are wineries we’ve never visited during Passport.
  • 4 wineries had higher “average” scores but not enough total points to make the cut.

So here it is…our 2012 Passport to Dry Creek wineries:

Here we come!!!

Wednesday, March 14, 2012

Citrus Marinade Grilled Walleye Citrus Marinade Grilled Walleye Video
It’s what’s for dinner tonight…


1/4 cup orange juice

1/4 cup soy sauce

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon chopped fresh oregano

1/2 teaspoon ground black pepper

2 (8 ounce) walleye fillets


1.  In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the walleye fillets in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

2.  Preheat grill for high heat.

3. Lightly oil grill grate. Cook the walleye for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.  Alternatively, you can use foil to keep the fillet from sticking the grill and keep the marinade close to the fillet.  Also not necessary to flip the fillet as sometimes they can be difficult.

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