Archive for the ‘Foodies’ Category

Each Ticket includes:

• Wine Tasting + sampling of gourmet “bites”
• 100% of all ticket sales and a portion of wines sales sold at the event will be divided among the charities of the winning teams.
• More VIP fun such as meet and greet with owner/vintner Kathryn Hall.
• Vote for your favorite dish in the People’s Choice category

How to Purchase Tickets – This event sold out last year.  Reserve your tickets through our online store today. A confirmation will be sent by email. Tickets will be charged the week of the event.

Participating Chef Teams - Bounty Hunter Wine Bar & Smokin’ BBQ,  Ca Momi, Carpe Diem, Culinary Mercenary, Cuvee, Feast, La Condesa, Market St. Helena, The Grill at Meadowood, Napa Valley Biscuits, Oenotri, Paula LeDuc Fine Catering

Professional Judges - Hiro Sone and Lissa Doumani – Terra; Chef Ken Frank -  La Toque; Chef Brandon Sharp – Solbar

For more information go to: www.hallwines.com/cabernetcookoff

Questions? Contact Diem Doonan at 707.967.2673 or ddoonan@hallwines.com

Blood Orange Panna Cotta

Compliments of Paulding & Company

Yield: 8 servings

Ingredients:

8 blood oranges

1 lemon

1 cup sugar (divided)

1/2 cup brown sugar

2 Tbs. sweet Vermouth

2 tsp. unflavored gelatin r (most likely not quite a packet!)

1 ½ cup whipping cream

2 1/4 cups buttermilk, chilled

1 tsp. vanilla extract

Neutral vegetable oil for the cups (if unmolding)

Prepare the oranges:

• Pare the zest from two oranges with a vegetable peeler.
• Blanch the zest strips in boiling water for two minutes.
• Drain, cool and cut into fine julienne and set aside.
• Peel the two oranges completely, and cut supreme.
• Juice the remaining six oranges.

The sauce:

• Combine zest, supreme, ¼ cup of the juice, ½ cup sugar, ½ cup brown sugar, and ¼ cup water in a small pot.
• Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes.
• Remove from the heat, add the Vermouth, and set aside.

The panna cotta:

• Put ¼ cup water in a small bowl, and sprinkle the gelatin on top.
• Place the blood orange juice (you should have around ¾ cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes.
• Add ½ cup sugar, stirring to dissolve it.
• Add the cream, and bring to a simmer.
• Add the gelatin, stirring it in off the heat until dissolved completely.
• Stir in the buttermilk and vanilla.
• Let cool, stirring occasionally.

• Oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses.

• Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.

• To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.

The Madrona Manor is a nice classy wine-country inn located in Healdsburg, CA moments away from Sonoma’s wineries.  On a Sunday afternoon late in August, I had the pleasure of taking the experience of indulging at their onsite restaurant…

The menu was a host of cocktails & confections.  We started with a cocktail called “Lola”  the balsamic and watermelon flavors comes through very refreshing to the palette with a hint of mint. A nice drink to have on a nice sunny and lazy afternoon; it’s not as sweet as a margarita cocktail.  “Cheese Please”,  a light dessert that mimicked the flavor of a glazed donut as an almond truffle wrapped up in sheep milk which appears as glass.  And was followed in by another light dessert “Milk and Cookies” dehydrated milk crumbled and crushed in small bowl.  The taste was very cold like a milk cookie.  White cookies set aside made of the dehydrated milk very light.  Now that was a fun dessert!

As if all of that wasn’t good enough, then there was “Pearsuasion.”  Pearsuasion had floral flavored estate-grown pears, ginger infused Junipero gin, lemon, Tempus Fugit Violet Liquor and Rose water.  Then, another great play on names came along “Snap, Crackle, Pop!” which had great texture and flavors of jasmine, puffed wild rice, orange blossom and rice ice cream; which might I add was a real winner!

The big hit of the day was the “Chocolate”  that was comprised of basil and almonds on an authentic tree bark platter.  The presentation was simply phenomenal if I do say so myself!   My afternoon ended with a cocktail called “Casagrandes”; a whiskey of house-made Limoncello, ginger, infused simple syrup and ginger beer.  The great thing about this cocktail was that it wasn’t so strong.  It was definitely a cocktail that a non-traditional whiskey drinker would like as it was more smooth than powerful.

The staff at Madrona Manor consisted of newly recruited Pastry Chef: Manny Fimbrez, Executive Chef Jesse Mallgren and Mixologist Pam Bushling.  In addition to the dining and cocktails, the Madrona Manor had stunning grounds and amenities.  A place I would certainly recommend and return to.

The Madrona Manor

1001 Westside Road  Healdsburg, CA 95448
(800) 258-4003

www.madronamanor.com

About The Madrona Manor

Nestled in the hills above the Dry Creek Valley of Sonoma County, Madrona Manor is an exceptionally lovely Victorian estate surrounded by eight acres of wooded and landscaped grounds.   The Mansion, built in 1881, has been a destination for discerning guests seeking a stay in the gracious wine country of northern California since 1981.

Enjoy a romantic meal in their acclaimed restaurant, engage in quiet conversation with drinks on our veranda, or relax by a cozy fire in the winter or at the pool in the summer. At the end of the day, a peaceful night’s stay awaits you in any of their elegant rooms.

Kenneth Reed

“Drink” Editor

Basil MAGAZINE

k.reed@basilmagazine.com

The temperatures are changing; fall is coming and bringing the cooler weather along for the ride! Our beautiful summer flowers are brown and quite stalky. Actually I am over them and sick of watering every night. Every time we walk by them it’s hard to believe they were once so gorgeous! But wait, off in the distance, in the backyard I see bunches of red, big beautiful red balls like Christmas tree ornaments.

The tomato plants are flourishing!! What the heck are we going to do with all of them?? Joy mentioned canning them, UGH….not me. If she wants to do that she can do it alone. However, I will think of making several batches of sauce for Sunday sauce and freeze in dinner size portions for those nights when I come home late. I just love them in any salad combination, a simple spicy bruchetta and my mom’s favorite butter and tomato sandwiches on fresh white bread…more

Get this amazing recipe by clicking here.

Rosemary-Lemon Marinade

1/4 cup lemon juice

3 tablespoons olive or vegetable oil

2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves

1/2 teaspoon salt

1/4 teaspoon pepper

4 cloves garlic, finely chopped

Chicken and Vegetables

1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces

1 small green bell pepper, cut into 1-inch pieces

1 small red bell pepper, cut into 1-inch pieces

1 small yellow bell pepper, cut into 1-inch pieces

1 medium zucchini, cut into 1-inch pieces

1 medium red onion, cut into wedges

2 dozen cherry tomatoes

Directions:

• In shallow glass or plastic bowl, or re-sealable food-storage plastic bag, mix all marinade ingredients.
• Add chicken, stirring to coat with marinade.
• Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
• 2 Heat coals or gas grill for direct heat.
• Remove chicken from marinade; reserve marinade.
• Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece.
• Brush vegetables with marinade.
• 3 Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center.
• Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender.
• You can discard any remaining marinade.

For more kabob ideas, click here.

Le Truc, known throughout San Francisco for having the best food truck, has announced that it can cater any type of event in the Bay Area.

San Francisco is world-renowned for being a city that gets a lot of its lunch via food cart. Some food trucks do not offer the best food and some negative connotations arise, however, Le Truc has carved a reputation of being one of the best food trucks in the area by taking street food to a whole new level.

After having much success with past catering events, Le Truc is now announcing its expansion into catering for any type of event for any time, whether its morning, afternoon, or evening. Le Truc is one of the first gourmet “kitchens on wheels,” but it stands a step above any other food truck with its indoor seating for 12. Although the school bus adds to a fun and unique atmosphere, events can be catered with or without the “bustaurant.” The food service can cater to an array of events, including corporate breakfast, lunch and dinners, product launches, gallery and store openings, wedding receptions, rehearsal dinners, holiday parties, birthday parties, graduation parties, and many more.

The food service can provide a sit-down, multi-course meal, passed hors d’oeuvres, a buffet or family style dinner, or a delicious meal served directly out of the bus window.

“Enjoy a reimagining of the street food concept with our gourmet on wheels,” Blake Tally, owner of le Truc, said. “As a unique alternative to the enormously popular Off the Grid in San Francisco, Le Truc is helping redefine the idea of food trucks and food carts. Our one of a kind bus has served thousands of satisfied customers.”

For more information about any of Le Truc’s menu or services, call 415-766-0190 or view on the web at http://www.eatletruc.com. To try Le Truc’s food, stop by the food truck location at 470 Brannan St. in San Francisco, Monday through Friday, from 11:30 a.m. to 2:30 p.m.

Pistachio Cupcakes

A few weeks ago we went to a family bridal shower. There were lots of aunts and cousins we have not seen in many years.

When a room full women get together a lot of cackling happens! Stories were being told… ok…a little gossip, memories were flying all over the place and many recipes were being recalled by the older generation. I looked over at Joy and her eyes were sparkling…she loves these old recipes! For a minute I thought she was going to ask for a piece of paper and a pen and start writing them down! Many of you already know that desserts are Joy’s passion and she took over this conversation quickly.

An old Sicilian pistachio cake was served, sparking Joy’s interest, and she annoyingly kept tapping my leg until I paid attention. I rolled my eyes at her (I seem to do that a lot lately), and there she goes….. She fired away, asking a thousand questions about this old-time sweet. We remembered our Nana loved to bake this, but could never find the recipe and she is no longer with us.

Anytime we hear the word pistachio it reminds us of our trips to West Hartford.  Nana and Papa lived there in a tiny red brick house with its cottage-like shutters and shiny black lamp post. As soon as we drove down their street, we could hear the loud roar of a lawn mower. We knew Papa was waiting for us and cutting the grass was his way to pass the time! After hugs and kisses, it was time to head out to the small back porch that was outlined by the most beautiful lilac bushes. Their intoxicating scent drifting through the warm air set the mood perfectly as we sat and enjoyed tall frosty glasses of iced coffee. We weren’t sure which dessert Nana would serve but hoped it would be the pistachio cake……it was!

The tiny little house still sits on the corner of 103 Hall Street. The lilac bushes are now overgrown but the scent is still so comforting and the memories are priceless.

Here is a recipe we found and it comes pretty close, with Joy’s twist…a cupcake of course! That is all she talks about…..sometimes it’s a little boring, but always just de-lish!

Pistachio Cupcakes

Ingredients:

2 3/4 cups flour

2 sticks of butter (room temperature)

1 3/4 cups of vanilla sugar

4 eggs

1 cup of milk

1 1/2 teaspoons of vanilla

1/4 teaspoon of almond

1 package of instant pistachio pudding

3/4 cup of white chocolate chips

Directions:

• Preheat oven to 350 degrees F.
• Cream the butter until smooth.
• Add the sugar gradually and beat until fluffy.
• Add eggs one at a time.
• Add dry ingredients, alternating with milk and vanilla.
• Then add the package of instant pudding and white chocolate chips.
• Bake cupcakes for 20-22 minutes.
• Frost with our favorite “Joy Frosting” (Visit Twicebakedtwins.com) and sprinkle with chopped pistachios.
• Enjoy!