#DCVPassport Day 1 - Zichichi

This winery had lots of potential – Zinfandel and Petite Sirah. Unfortunately, the visit was marred by the reception we received. We were told that buses weren’t allowed even though we were in a van and could see a similar vehicle already parked. The person guarding the drive wasn’t happy when our driver asked if he could drop us off and park down the road. We were then told that the van/bus already parked there were wine club members and that they had a handicap sticker. Hello, we were potential wine club members…but not after that reception. There was no guidance as to where to go or pairing the food.(which was a great Duck or Pork Tamales from Mateo’s). As we started to leave, the van had a battery problem. There were 3 people from Zichichi standing there laughing and not offering any assistance at all. I don’t care how good the wine is that kind of “service” means we won’t be making a trip back.

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#DCVPassport Day 1–Gopfrich Estate

We love coming to this winery because they make good wine and they have some interesting German wine to go with it. Unfortunately, this year the winemaker wasn’t happy with the German juice and didn’t make any German wine. I was also hoping to get some of their Rose..but it was already sold out. Will definitely have to check back next year.

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#DCVPassport Day 1 – Lambert Bridge

My camera must have broken when we reached Lambert Bridge because I don’t have any more pictures. Although, in reality I think I was just too busy eating and drinking to take a photo.

2011 Bevill Vineyard Sauvignon Blanc – Shrimp Ceviche served in freshly made tacones

2009 Forchini Vineyard Zinfandel – Wood fired pizza with Cow Girl Creamery Wagon Wheel, braised trumpet royales, white albas and chanterelles (www.gourmetmushrooms.com)

2006 Sonoma County Merlot – Franco Dunn’s Grilled Toscano Sausages (www.oneworldsausage.com)

2006 Sonoma County Cabernet Sauvignon – Cabernet-spiked, wood oven braised short ribs on toasted kalamata olive crostini (www.costeaux.com)

After quickly making our way through the “general” passport tasting, we quickly headed to the Liquid Assets Wine Club area where we got to enjoy

2011 Bevill Vineyard Sauvignon Blanc – paired with oysters just harvested that morning

2011 Chardonnay – paired with grilled oysters (harvested that morning)

2009 Crane Creek Cuvée – Lambert Bridge grilled lamb chops.

2009 Limited Selection Cabernet Sauvignon – paired with the wood oven pizza

It is a free-for-all waiting for the lamb chops and pizza to come out of the oven. Note for next year: Need to get there early…they ran out of oysters around 2pm.

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#DCVPassport Day 1 - DaVero

DaVero was another new winery for us. DaVero is a certified Biodynamic farm producing high quality wines, award-winning olive oils, jams and other small batch Estate products.They have a very interesting story and produce very good Italian Varietals. The food here was wonderful…great pizza from the food truck and some yummy lamb chops that went great with the Carrignane. And the Sonoma chocolates were wonderful…try the Chocolate Blue Cheese…delicious!

2012 Estate Malvasia Bianca – great brunch wine.

2008 DaVero Sangiovese – pairs with the DaVero Lemon Olive Oil Chocolate

2012 Late Harvest Muscato – goes well with the Davero Olive Oil Chocolate

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#DCVPassport Day 1 - De La Mantanya

De La Mantanya was our second stop of the day. The grounds here are beautiful. and the wines were pretty good too. I particularly liked the Gewurtztraminer and the Zinfandel.

 

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#DCVPassport 2013 Day 1 - Mill Creek

We love the people at Mill Creek! They are warm and welcoming and the wines are wonderful! For Passport 2013, we enjoyed a little trip back to the WILD west with our wine and food pairings:

2011 Sauvignon Blanc -Welcome Wine

2012 Dry Rose with Honey Goat Cheese on a butter cracker topped with a strawberry

2009 Zinfandel - St George &
Pit Ham and Grilled Cheese with Caramelized onions and herb Aioli

2006 Reserve Merlot - Grilled Pork with blue cheese mousse on a multi-grain crostini

2003 Reflections - Pan seared sausage brochette with Arugula herb pesto

 Dayton Passport Friends 2013

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2012 Holiday Party Update

Another successful party!!! Thank you to our friends who made a donation to this year’s non-profit: Daybreak. Because of your generosity, we will be delivering $1900 to assist for runaway and homeless youth. This brings the total contributed to the Dayton community to $15,486 since December 2008.

Statistics:

• 83 guests
• 10 lbs beef and 8 lbs pork
• 18 bottles of champagne
• 7 bottles of white wine
• 8 bottles of red wine
• 23 bottles of beer

The Menu:

Goat Cheese with Spicy Raspberry Chile Chutney

Blue Cheese Crackers with Cream Cheese Chutney Roulade

Shallot Parmesan Party Ryes

Bourbon Bacon Toasts

Pigs in a Blanket with Chicken and Apple Sausage

Pancetta Gorgonzola Dip

Bacon, Leek & Cheddar Mini Quiches

Manchego Marinated in Olive Oil & Herbs

Marinated Kalamata Olives

Parmesan Puff Pastry

Figs Marinated in Port and Balsamic

Blue Cheese Apple-Walnut Tarts

Brie and Fig cups

Endive Stuffed with Smoked Salmon Mousse

Endive Stuffed with Fig Filling

Italian Sausage Dip

Spicy Grilled Shrimp

Chipotle-Spiked Winter Squash and Black Bean Salad

Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad

Cranberry Rice Salad

Skirt Steak Marinated Asian-style

Marinated Portobello Mushrooms

Grilled Hot Oil Marinated Pork with Cranberry Chutney

Salted Chocolate Almonds

Meringue Snowballs

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Dinner at Perla's in Austin

Perla's

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Fast Chicken Marinade

This recipe is great for a quick work night dinner.

Fast Chicken Marinade

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Passport to Dry Creek 2012 #dcvpassport

It is hear again...and each year we seem to extend it a little more. This year we arrived on Thursday. That is to give ourselves a little time to acclimate from the travel. And it was a good thing because I was ready to crash at 7:30pm last night.

There are 13 of us attending this year. Seven from Dayton OH, 1 from Phoenix AZ (although originally from Dayton), 1 from LA (who claims to hate Dayton),2 from Berkeley CA, and 2 from Petaluma CA. We have 4 Passport virgins. It is going to be an interesting weekend.

Six of us arrived at SFO and after gathering our rental tank...I mean van... we headed North. First stop was Della Fattoria Cafe in Petaluma. Some of the most amazing bread ever.

After checking in to or hotel, we waled to Healdsburg. It is truly about a six block walk...unfortunately, there are not sidewalks the entire trip. But it is a closer walk than last year.

First stop Stephen & Walker. This winery was on my list of wineries to visit but it didn't make the cut in voting by the group. All of the wines were excellent but I'm in love with their Sauvignon Blanc. Someone (not me) joined the wine club.

Next, was dinner at Bear Republic. After a sampler of 6 beers, John and I shared a sausage plate that was fabulous. You also need to have their Garlic Fries.

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Passport to Dry Creek: Planning Dinner

#dcvpassport Just 3 short weeks and we will be in California for Passport to Dry Creek. What better way to prepare ourselves than to have a planning dinner party featuring some of Dry Creek wines.

Sunchoke Soup with Pumpkin Seeds
2008 Ferrari-Carano Chardonnay Fiorella

Avocado and Mango Salad with Passion Fruit Vinaigrette
2010 Mill Creek Vineyards Santa Rosa

Grilled Salted Pork with Blueberry Sauce
Grilled Vegetables
Potato and Parmesan Gratin
2007 Lambert Bridge Petit Verdot

Chocolate-Raspberry Cakes
2008 Fritz Winery Zinfandel Estate Grown Late Harvest Dry Creek Valley
2008 Göpfrich Estate Vineyard Zinfandel Late Harvest Estate Cuvee

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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:

• Mill Creek (starting winery)
• Lambert Bridge
• Seghesio
• Ferrari-Carano
• Quivira
• Dry Creek
• Rafanelli
• Ridge
• Frick
• Pedroncelli
• Manzanita Creek
• Raymond Burr.
• Papapietro Perry
• Gopfrich Estate

Here we come!!!

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Citrus Marinade Grilled Walleye

WalleyeDirect.com Citrus Marinade Grilled Walleye Video

It’s what’s for dinner tonight…

INGREDIENTS:

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

DIRECTIONS:

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.

http://www.walleyedirect.com/blog/

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2011 Smith-Roberts Holiday Party Summary

What a great time!!! Thank you for sharing it with us! I’m moving very slowly today as I expect are Becky, Dan, Karen, and Stacy. Without them this party would not  be possible!

And THANK YOU for your continued support for local non-profits. We raised $1910.00 for Classrooms to Crayons. This raises our 2011 total contributions to $3,865 and our total contributions (since we started this in 2008) to $12,461.00. We really appreciate that you give what you can. Special thanks to Elizabeth Wiley and The Meadowlark Restaurant for donating the Portobello Mushrooms.

The menu is available at noumena12dining.blogspot.com. And now for the interesting part…the SUMMARY.

Attendees: 117 (at least the best I could recount this morning)
Consumed: 10 lbs of skirt steak, 9 lbs pork, 6 lbs Chocolate Almond Bark, 45 Portobello mushrooms (that’s 3 cases)

Liquor	3487.5	ml
Beer	45	bottles
Red Wine	17	bottles
Champagne	19	bottles
White Wine	12	bottles
Pop	21	cans
Water	78	bottles

 

Have a safe and happy 2012!!

Ann & John

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2011 Smith-Roberts Holiday Party Menu

Thyme Gougères

Smoked Salmon Tarts

Sun-Dried Tomato and Pesto Torta

Stilton and Quince Jam Puff Pastries

Tiropoitas – Cheese stuffed filo dough
Okay, I admit that I did not make these but thanks to Olive, an Urban Dive for making them for me.

Party Squares

Spicy Grilled Shrimp

Italian Sausage Dip

Grandma’s Olive Chip Dip

Mango Chutney Dip

Jerk Pork with Cranberry Chutney

Korean Barbecued Skirt Steak

Korean Barbecued Portobello Mushrooms – use the marinade for the Skirt Steak

Brussels Sprout Slaw

Sweet Potato Salad with Orange-Maple Dressing – why roast your own sweet potatoes when you can buy them in packages?

Wild Rice and Lentil Salad – The dressing didn’t sound that interesting to me so I used olive oil, balsamic, and lemon juice instead.

Chocolate Almond Bark with Sea Salt

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Brussels Spout Slaw

This recipe was provided by Olive, an Urban Dive.

Brussels Sprouts – did you know that you can buy these already shaved at DLM?!
Romaine Lettuce
Grated carrots & radishes

Quarter & blanch Brussels Sprouts (I steamed the pre-shaved sprouts in the oven)

Dressing (no there were no measurements):
Pesto
Sour Cream
Greek Yogurt
Whole Grain Mustard
Lemon Juice

Mix dressing and toss with all Slaw ingredients.

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Party Squares

1/2 cup Mayonnaise
1/2 cup Grated Parmesan Cheese
1-2 small shallots
Pepperidge Farm Pumpernickel or Rye Party Bread

Mix together. Spread over party bread. Bake at 350 degrees until brown.

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Smoked Salmon Tarts

Based on a recipe from Epicurious…but why make your own pastry when you can buy Filo Shells?

For filling

• 1/4 cup finely diced red onion
• 2 teaspoons fresh lemon juice
• 3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups)
• 1 tablespoon sour cream at room temperature
• 1/2 tablespoon unsalted butter, melted
• 1 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon black pepper

Make filling. Fill shells. Top with salmon roe (caviar). Simple, easy, no “cooking.”

Read More http://www.epicurious.com/recipes/food/views/Smoked-Salmon-Barquettes-107404#ixzz1guv4f3Qs

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Holmes Family Thanksgiving Menu

It was a well received non-traditional Thanksgiving menu…already working on next year’s menu…

John’s Grilled Turkey (brine and grill with hickory chips – it’s that easy)

Organic Greens Salad (from our CSA) with Orange Sesame Dressing

Macaroni and Cheese

Yukon Gold and Sweet Potato Gratin

Spiced Carrots with Sherry and Citrus

Green Beans with Miso (forgot the almonds)

Pecan, Bourbon, and Butterscotch Bread Pudding

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Ciroc Sunset

Trying a new cocktail tonight…

DRINK INGREDIENTS:

1½ oz. CÎROC Vodka
¾ oz. pineapple juice
1 oz. cranberry juice
Splash of triple sec

DIRECTIONS:

1. Shake ingredients over ice.
2. Strain into a champagne flute.
3. Top with champagne and garnish with a lemon twist. 4. Rim glass with lemon sugar.

http://www.ciroc.com/mixology/drinks/sunset

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