Le Wine Chick

5680 Vineyards, Alfred Eames Cellars and One Very Happy Girl

2012-01-30T15:39:00.000-08:00

The Pullman dining room, a place to eat drink and be merry over marvelous food and inventive, inspired cocktails.

A member of the melange of eateries owned by uber chef Mark Fischer, the Pullman restaurant of Glenwood Springs is known for exciting and tantalizing a the taste buds of hungry patrons from all over and this evening was no exception.

Fischer, whose extensive adventures in the world of gastronomy include cheffing at some of the world’s top restaurants, a world class culinary education and now his own group of restaurants that began with the opening of Carbondale’s Six89 Kitchen and Wine bar. Following Six89 was Phat Thai, also of Carbondale and now the Pullman. Each establishment, by patrons and critics alike, are known for their elegant, world fusion inspired, and seasonal approaches to innovative and flavorful cuisine.

Being somewhat of a world class fan of eating and drinking myself I am always up for an evening of good food, wine, and friends. As luck would have it, it was my pleasure a few nights ago to attend a winemaker dinner at the Pullman.

Manager Rick Dufon, along with chef John Little and their team of talented culinary professionals, worked together in the creation of what turned out to be a fabulous five course menu that was to be paired with five local wines from Rob Kimball of 5680 Vineyards and Alfred Eames of Alfred Eames Cellars, both of Paonia, CO.

House packed to the gills with anxious diners, the evening was kicked off with course one, a beautifully colorful salad composed of savory house-smoked salmon, creamy avocado mousse, zesty tomato relish, bagel chips, candied capers and fresh frisee. The wine pairing was 5680’s West Elk White, a crisp, aromatic blend of Chardonnay and Pinot Grigio.

Candied bacon, proof that God loves us...

Course two, paired with the elegant Estate Pinot Noir from Alfred Eames Cellars, was a crisp and delicious duck confit rillete (kind of like a crab cake but with duck confit instead) atop celeriac remoulade, drizzled with a Pinot Noir and cassis reduction that gave the dish a beautiful nuance of sweetness and brought the whole thing together like magic.

Following came a risotto style medley of fregola sarda (basically pearl cous cous) with house made bacon, diced tomato, wilted arugula, turnips, and then, one of my all time favorite additions to just about anything, a beautifully poached egg. The dish was hearty, warming and delicious and the egg gave the whole thing a rich creaminess that made it one to remember. A glass of 5680 Syrah paired perfectly and reminded me how much I really love that wine.

Although at this point in the evening I didn’t think it could get any, the hits just kept comin’. Alfred Eames Sangre Del Sol, a robust and sultry blend of Cabernet, Syrah, and Merlot, accompanied a plate of tender, succulent chunks of tempura short ribs sided by locally produced apricot bbq sauce, braised brussel sprouts and potato hash. Talk about stick to your ribs, comfort food to die for!

The grand finale and final course of the evening came in the form of Chef Little’s tour de force, a white espresso semifredo (a semi-frozen Italian ice cream) served with port marinated pears, amaretti and, get this, candied bacon! Candied bacon!! Just when I thought I could not eat another bite they put candied bacon in front of me!!! The combination of creamy, sweet, crunchy and salty was something to dream about and the pairing with 5680 Dessert wine (a 100% Syrah, Port style wine) was nothing short of culinary brilliance.

The dinner was indeed one for the books and I’m getting hungry just thinking about it. This reminds me, Valentines Day is coming up! Maybe my special someone will take me back to the Pullman for the big day, and, maybe I’ll see you there…

For The Love Of Ferran Adrià

2011-08-08T16:39:00.000-07:00

I turned on the stupid TV the other morning and was faced with a very sad realization - I will never get to have dinner at El Bulli, the rumored to be fucking insanely incredible restaurant, once near the town the Roses, Catalonia, Spain. For those of you who have never heard of it, well first of all, shame on you. Secondly you must know that this place was a true food worshipers church started by the ever amazing, culinarily generous and inspiring, sexy mother fucker Ferran Adria.

So for the love of one of the other most kick ass food guys, Tony Bourdain, I turned on the teli the other morning to find that Tony was about to, for the second time (lucky bastard), embark on a gastronomic adventure at El Bulli. And then he dropped the bomb. This was to be his last meal at El Bulli. El Bulli was closing its doors for good. I would never get to meet, eat with and make Ferran fall madly in love with me. Mierda! This realization actually brought tears to my eyes and made me realize that I had better get off my ass, work on my mad fan flipping skills, learn to Flamenco, and make my way over to Spain and track this guy down before he gets away. I realize that this sounds ever so slightly stalker-esque but hey, if this guy can cook that well and look that good doing it than I'm packin my bags and gonna be on my way with a wink and a smile. So in closing I will just say that although I am sad that El Bulli the restaurant is no more, I was delighted to hear that Ferran is starting the El Bulli Foundation where he plans to share his talent, passion, and absolute magical way with food with those who are lucky enough to go. I am hoping that one day I will be one of them but in the meantime I will have sweet dreams of tapioca of Iberian ham, consommé tagliatelle carbonara, razor-shell clam sushi with ginger spray, and sipping gin and tonics with sweet Ferran by the sea.

Ferran, gracias por su corazón de los generos, suamoror del genuin del alimento y por compartirlo con el mundo. Amor y besos para ti.

One Ladies Night at Thomas Waldo's

2011-03-07T01:56:00.000-08:00

For those of you who are asking yourselves where in world is fucking Waldo's?, I am gonna tell you so don't get your panties in bunch. Thomas Waldo's Tavern is the one and only bar in a tiny little town called Paonia. By "only bar" that is not to imply that its the only place to drink here because lets face it, in a town where there's not much to do besides drink, roll around in the hay, and light shit on fire when at all possible, watering holes are a very important part of our culture. Thomas Waldo's, however, is a true bar. It's pretty much always opened and there are pretty much always people drinking there, be it nine in the morning or the nocturnal nine. The drinks are cheap, the bathrooms are dirty, and the clientele is typically an amusing combination of both cheap and dirty. So not too long ago, Waldo's starting hosting a "ladies night" on the first Saturday of each month. Essentially what this means is that they have a DJ and that ladies get half priced drinks for an hour. So just last night, after bolstering myself over a few pints with friends at another local watering hole (Revolution Brewery, but that's another story for another time) a small group of us headed over to Waldo's to check out the infamous ladies night. The place was hoppin. Tiny scared men and big scary women, most of whom I didn't know, filled the bar and the dance floor and the scent of medical marijuana and hopeful desperation filled the air. DJ Francoise, our local South African music man, was in a cantankerous state of hungover and clearly needed to start drinking heavily. Tina the bartender was hard at work in her usual takin care of business way. Bless that woman I don't know how she does it. And me and my pals were soon bellied up to the bar drinking bottles, then pitchers, upon pitcher of PBR, the amusing house wine. And so, after consuming enough cheap beer to convince myself that I have rythm I dragged my drunk ass onto the dance floor and made a valiant attempt to look cool shaking my butt to some song by some guy singing about ladies night and how tequila makes his girlfriends clothes fall off. Ahhh, aint it great to be a lady.

Fortified

2010-10-18T20:02:00.000-07:00

You know how sometimes when you are eating or drinking something and it tastes so fucking good that it kind of seems unbelievable and you think to yourself "why have I not been eating this every day up until now?" You haven't the foggiest as to how it was made or exactly how something could taste, or smell, so damn good but there it is, and it sure as hell does. Well I have those moments most days because I think that above and beyond most things that I think (or obsess) about, I think about what I am tasting when I eat or drink. Tonight, for example, I am drinking a little local dessert wine called 5680 Dessert Wine. Its made from syrah grapes that were partially fermented and then fortified with grape brandy. The color is almost black, the nose is laden with the fragrance of fresh tar, sweet cigar tobacco, cassis, pine trees and just a hint of petrol. It is, to say the least, intoxicating and makes me want to curl up on a bear skin rug in front of a blazing fire and pray for snow. And thats just the nose. What I get on the palate is a surge of blackberry jam and ripe plums with just a dusting of black pepper and clove spice. The finish is long but not cloying and makes you want some more - so that's what I'm going to do, right after I go get some dark chocolate to have with it...

Porko De Mayo

2010-05-05T14:29:00.000-07:00

Although days like today, Cinco de Mayo that is, are steeped in rich, cultural hertige, I for one am typically more interested in the food that goes along with them. I mean lets face it, isnt the food and or drink usually the best part of most holiday celebrations? Christmas and Thankskgiving? Check, check. Easter and St. Patties Day? Check, check again. And so on and so on. That might seem a little glutenous and non-spiritual to some of you but I really don’t give a shit. Food is my religion. Food nourishes the body as well as the soup – I mean the soul (Freaudian slip Im sure) and it brings people together for the common purpose of enjoyment and in most cases good company. And so, on this 5th day of May, I want to share with you what I will be eating in celebration. But before I do that, the story of Cinco de Mayo – Once upon a time, not so long ago, in the year of 1861, a guy named Benito Jaurez for one reason or another (maybe he lost his job or something) could not make his paymnets to some people he owed money to and Mexico got into a real financial pickle. Because they had their panties in a bunch over this lack of payment, France got all over Mexico’s shit and was like you better pay up or else! It seemed like the French were going to get their way until on May 5, 1862, in a city called Puelbla, the Mexicans severly spanked the French and were like uh uh no you di-int. The guy who lead the ass kickings was General Ignacio Zaragoza Seguín. Unfortunatly the French were very persistant and that was not the end of it. In fact it was not until 1867 that, Mexico, with the help of the good old USA was able to send the Frogs a’packin once and for all. The end. But enough about that, lets talk food. As I may or may not have mentioned before, one of my favorite Mexican dishes is carnitas. Slow cooked pork that is usually to die for if done well. I recommend using a picnic butt (shoulder) as it is inexpensive and has lots of fat which makes it perfect for braising – I have never tried this recipe before but I think it looks fairly awesome.
Tacos of Carnitas Roasted with Orange, Milk, and Pepper3 pounds boneless pork shoulder (butt) or boneless country pork ribs1 tablespoon lard1/2 teaspoon salt1/2 orange, well washed1 cup whole milkAbout 2 cups water1/2 teaspoon fresh-ground black pepperWarm corn tortillasDiced avocado, lightly saltedRaw tomatillo salsaChicharrónes espumas (skin), crumbled (see note)Diced white onionCilantro sprigs1. Preheat the oven to 350 degrees. 2. Cut the pork into 6 or 8 pieces. Melt the lard in a heavy Dutch oven just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt. 3. Squeeze the orange over the meat and toss the rind into the pan. Pour the milk over the meat and add enough water to almost cover the meat. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender. 4. To finish, uncover the meat and break into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges. 5. To assemble the tacos, fill a warm tortilla with shredded pork. Top with avocado and salsa, a little of the chicharrón, and finish with generous amounts of onion and cilantro.
And to Drink….
Sixteen large fresh blackberries, divided ,Four small fresh thyme sprigs, divided ,Six tablespoons 100% blue agave silver tequila ,1/4 cup Simple Syrup ,three tablespoons fresh lime juice ,one tablespoon Cointreau or other orange liqueure,Two cups ice cubes, divided ,1/4 cup chilled sparkling wine
Place 14 blackberries and 2 thyme sprigs in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, Simple Syrup, lime juice, and Cointreau, then 1 cup ice. Stir to blend well. Strain into large glass measuring cup. Mix in sparkling wine. Divide remaining ice between 2 tall glasses. Pour Margarita mixture over. Garnish each with 1 blackberry and 1 thyme sprig.And that’s it! Sounds good doesn’t it. On that note, I’m off to start cooking. Feliz Cinco de Mayo and happy eating and drinking y’all!

Brie to Me...

2010-01-21T08:28:00.000-08:00

...is like Prozac to an angry cat. What could be more comforting and all inspireing to an uninspired gal than a big old hunk of stinky cheese? The furry little muse that gave me the idea for this query is a cat I know who takes Prozac. His name, the cat that is, is Jim and he lives in Denver in a pretty little house on Park Hill. Jim, you see, used to be a little cranky and just not very happy in general. That is until his ma and pa decided to slip him some Prozac. Now Jim is an entirely pleasant feline with a unique and delightful personality and not even the slightest desire to scratch others eyes out! This very same calming, anti-agressive effect is just like the one that cheese has on me. The cheese in question, in this particular anecdote, is Brie. Brie, in case you didn’t know, is that beautiful, blissfully brilliant soft cows' cheese named for the French province from hence it came. The color, not unlike my legs in the dead of winter, is pale, perfect soft and savory under its pungent mouldy rind. The rind, by the way, is most certainly meant to be eaten. For those who love Brie as much as I, there are different types of the cheese that are made all over the world. In addition to regular Brie there are Bries made with herbs, Bries make with double and triple cream, and Bries made from other types of milk, like goat, sheep and even cat! Okay, Im not one hundred percent sure about that last one but if it was true Im sure it would be just delicious. So in closing, if you are feeling like an angry cat, get your ass off the couch and to the store for a hunk of your favorite happy maker and start feeling better today. Disclaimer - no cats were harmed in the making of this blog.

Le Sud

2009-09-10T04:20:00.000-07:00

Bonjour mon amis! La France est bonne jusqu'ici et je suis travaillant et apprenant tellement. Il fait chaud ici et nous mangeons beaucoup journalier pour le déjeuner. Le famille que je suis avec est très gentil et ils ont juste fixé une bicyclette pour que je monte. C'est tout pour maintenant, j'écrira encore quand j'ai le temps. Au revoir !

Coco, Peas, and Carrots

2009-08-16T13:16:00.000-07:00

I am in love with the idea of love. I have not, however, quite decided how I feel about relationships. I will certainly be the first to admit that I pretty much suck ass when it comes to them yet somehow this does not deter me from being mad about love. I get swept up in the stories they tell about it. I might be a story about great love, true love, lost love or even mad love – doesn’t matter – so long as the subject is that illusive L word. You must admit that it would be pretty damn romantic and amazing to feel the feeling that those people are feeling when they feel like they have met that one person for whom they just know they were made for. Think about it man, this is the person for whom they would die, kill, rape, pillage or even eat bugs! Although I have met some great people in my life so far, I don’t think that I have met this one yet. I say this because I think that this is something that I would recognize without a doubt, right? And so, until this day, I will dream to know what Woody was feeling when he was quoted as saying, “I was nauseous and tingly all over. I was either in love or I had smallpox.” And of course I will live vicariously through the stories of Coco and Boy, Wyatt Earp and his Josephine, Forrest and Jenny, and Wesley and Buttercup. And so, for all of you out there who hear me loud and clear, please raise your glasses and toast with me - viva l’amore!

Nightime, Nightime Everywhere and Not a Z for Me

2009-08-13T04:16:00.000-07:00

What is a girl to do when she finds herself wide awake at 4:53 in the morning? That is indeed the question. Alas I have not been very sleepy lately. It feels to me like there is electricity in the air or something and it simply will not allow my eyes to grow weary. And so here I sit, bright eyed, bushy tailed and with nay a fucking clue as to what I shall do until am able to count sheep once more. Well, one of my all time favorite things to think about at any given moment is beautiful, wonderful, drop dead gorgeous food! When I say food I suppose I mean recipes and ideas mostly, to be more specific. And so, being the middle of summer, with very hot days and no air conditioning, what naturally comes to my mind anyhow is light, fresh and simple foods. Having said that, the following recipe is not completely spot-on but I think you will agree that it’s close enough and that what it lacks in light-ness it more than aptly makes for in de-light-fullness! I can attest to this as my niece Eva and I made these just last week and they were just heavenly. P.S. - Although I wish I could take credit for this one, it is not mine but rather a recipe I found on that wonderful site epicurious.com.

For cookies
1 1/2 cups confectioners sugar for dredging and dusting
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Preparation of basic butter cookies
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
For lemon curd
3/4 cup fresh lemon juice
1 tablespoon finely grated fresh lemon zest
3/4 cup granulated sugar
1 stick (1/2 cup) unsalted butter, cut into bits
2 tablespoons cornstarch
1/2 teaspoon salt
4 large egg yolks
Special equipment: a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)
Preparation
Prepare cookie dough:Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
Make lemon curd:Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
Roll out dough:While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.
Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.

Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies and enjoy!

I highly reccomend a glass of chilled Moscato d' Asti to perfect the experience of eating these yummy little treats.

So Long, Farewell, All You Sexy Bitches!

2009-07-01T17:58:00.000-07:00

There's a sad sort of clanging,
From the back of my car,
As wine glasses clank together,
They may not make it far,
An absurd little bird,
Is pooing on my hood,
Damn if I had my gun,
I'd fix his feathered ass good,
Coo-coo, coo-coo regregfully he tells me,
Coo-coo, coo-coo but firmly he compells me,
To say goodnight,
Coo-coo to all of you,
So long, farewell, auf wiedersehen, goodnight,
I hate to go and leave this pretty sight...

But alas, my fair feathered friends, after (OMG) fourteen years in this town we call Denver, I must kiss its beautiful booty goodbye. This saturday morning I am heading to Paonia, an itsy bitsy, teeny weeny town on the western slope of CO, to chill wit ma mamma for a few until I head for France at August's end. Although it feels kinda strange and a little sad to be leaving the place I have called my home since I was legally old enough to drink, blessed be the day, I have a marvelous sense that I am on the brink of embarking on what could possibly be the greatest adventure of my life thus far. Nonetheless I will miss Miss Denver and my sisters and friends who live here. I will miss the fabulous back to back dining room and amazing food at Frution; the ceaslessly wonderful fare from Mr. Forman and staff at Table 6; everything about Sasa; the food, the patio, the great atmosphere and the people of Domo; drag queen brunch at Bump & Grind; I will miss picknicks at Cheesman Park; the zoo, the baseball games; the Fillmore; and amongst many other things, I will miss the Cowboy Bar (except for the fucker who stole my coat last time I was there). Denver has been a great place to be and so, au revoir et salut my sweet city, I will miss you.

P.S. I will be blogging from P-Town - tiny town, 2000 peeps, fruit, coal and absolutly no idea what will happen next, tune it. And also while gallavanting about France where I will be harvesting grapes, learning as much as I can about wine making, and hangin with the local farmers, winemakers, chateau dwellers, and Parisians. So subscribe to Le Blog and lets stay in touch shall we! Peace out all you sexy bitches.

On The Importance of Good Stuff

2009-06-18T23:10:00.000-07:00

I know you have all been suffering terribly and waiting with baited breath wondering where I have been since my last post which I deleted because it was not only depressing but also a waste of all of our time. Anyhow, you will be happy to know that all is well. In fact, the more time I have had to think about the things that are really important to me - aka: food, wine, family, true friends & good times with food, wine, family and true friends, the less I think about the stuff that doesn’t matter so much. On that note, I have a few good friends in fact who remind me of that every time I spend time with them. One (and you know who you are you beautiful lady) is also the proud momma of my favorite kitty in the whole wide world, a sister in my love of food and wine, and one of the most wonderful and strong women I know. I had the great pleasure of sharing a glass of wine and some kick ass conversation with her just this week. Not to mention a horror story about the moving of the couch from hell, but I'll save that gem for some other time. Another is a friend who, no matter what I am going through, or how damn grumpy I am, or how many times I don’t pick up the phone and only respond with one word text messages, is always there for me with a smart ass remark, a gorgeous glass of wine, or something delicious to eat - and who somehow manages to make me laugh on even the dreariest of days. So I guess I just want to say thanks to all of you who inspire me, make me laugh, make me smile, give me hope, give me hugs, talk the best of shit with me, and take the time to drink and eat good things with me. You are my inspiration and I love you dearly.

Whoopsie Daisy

2009-03-26T09:16:00.000-07:00

A friend of mine emailed me to tell me that I misspelled Jacque's name in that last blog so I wanted to say whoops and correct my mistake. Although I fancy myself kinda good at some stuff I think perhaps I may be kinda bad at some stuff too. Spelling for example. When I was twelve I entered a spelling bee and choked on the word gauge. I cried about it for days and it reminded me of another time when I was even younger and broke a large glass jug of milk when removing it from the fridge. Being the big baby that I was then, and still am, I started to cry. My mom hugged me and said "no use crying over spilled milk". So true too. All I can do is try to be better going on down the road and not fret over things Ive done poorly in the past. By golly, I think that finally, at age thirty-five I have become comfortable with the fact that I am hopelessly, and wonderfully flawed. C'est la vie, I think that in this world of airbrushing, liposuction and fake tits, maybe I'm a little more interesting for it. No? All that aside, I will try not to misspell Jacque's name again but that's just because I love him.

Itsy Bitsy Dogs and Great BigBeautiful Wine

2009-03-25T17:53:00.000-07:00

I had the pleasure just last week of meeting and dining and drinking wine with the lovely and talented Cathy Corison of the Corison Winery in Napa. I can honestly say that I had never heard of the wines nor the woman before that night so when told the dinner was themed around California Cabs I was all like "well la ti fuckin da, this will be super special". (Total bitch am I!)That is not to say that some good wines don't come out of CA, but I find that a good deal of them are over-priced and under-impressive. So, with no expectations for greatness but a very strong desire to get my drink on, I headed over to the Synergy Loft. Upon arrival I was handed a glass of bubbly and the night was off to a decent start. After sweeping the room, my attention was drawn to a very tiny lady with very tiny feet. Why do I mention her feet you ask? Am I a pervert with a foot fetish? Well, maybe but that's another blog. Anyhew, I do look at feet, mostly my own, and that's all you're gettin. So here is this cute little lady with feet so tiny I wasn't sure how she didn't topple over and this, of course, turned out to be the winemaker Cathy Corison. A little intimidated at first I sauntered over to say hi but resisted the urge to ask her to take her shoe off so I could get a better look. We chatted only briefly and then it was time for the dinner to start and for me to shut the hell up and sit down. Cathy spoke for a bit about her wine, her philosophy (to make artisan wines with both power and elegance that is) and her beliefs about wine. It was then that she said something that really resonated with me. She said very simply that wine means nothing until you drink it. And as I sat there sipping her wine, her gorgeous, elegant and really quite breathtaking wine, I started to think that maybe this tiny footed little vixen of a winemaker was on to something. My previous mind set of oh big deal, California Cabs, was lost in a sea of scintillating, sultry Cabernet sexiness. Somewhere around the second course, once the wine began to warm and do its thing, I finally got up the nerve to do it. I went over to Cathy and I said hey, you've got really small feet and Ive got freakishly large ones, hows about taking your shoe off so I can get a picture of our feet side by side? Now I really wasn't sure if she was going to call security or just turn and run as fast as her tiny feet could carry her for fear I was up to something fishy, but like a real sport she said okay. So we both de-shoed mid-dinner and I had Jeremy take a picture of our feet. I learned my lesson that night that Jeremy can't take pictures because the idea was to show how tiny her feet were by using my boat of a foot as a comparison. You know, like the use of a dollar bill next to a foot print in crime scene investigation, right. But I did get the photo, perhaps not exactly what I was shooting for, but it is pretty cool and I am seriously considering hanging it on the Wall Of Fabulousness in the wine shop right next to the picture of me and my hero Jacque Pepin . Thanks Cathy, you're a peach of a person, a great sport and one hell of a good winemaker!

Open That Bottle You Sexy Bitch!

2009-02-26T10:01:00.000-08:00

A very nice gentleman recently asked me what I was doing for Open That Bottle Night this Saturday. Open That Bottle Night says me, what the hell is that? Feeling momentarily not quite at clever as I fancy myself to be. He proceeds to tell me about this insanely cool, annual, worldwide tradition that has been happening ever since the year 2000. On a particular Saturday night each February people all over the world -friends, couples, whoever really, gather to open, enjoy and tell the stories behind very special bottles of wine, champagne and spirits. This of course is subjective and could mean a bottle that commemorates an anniversary or a special date, or a bottle that you may have been saving for a special occasion but that you can’t quite seem to put your finger on. Well my sistas, my brothas its time to cowboy up, quit your whining, turn those frowns upside down, time to shit of get off the pot as the saying goes, because Open That Bottle Night, or OTBN, is the special occasion you have been waiting for. This Saturday night is the night when all bets are off and you, along with peeps everywhere, will be ripping corks out of those super, duper, cherished bottles that you all know you have been dreaming and drooling about all of these years, and you are will thoroughly enjoy every sip dammit! It doesn’t matter if its not a 1964 Chateau Mouton Rothschild that’s been laying under your bed for the last ten years, a bottle of Giorgio Rivetti’s very best juice, or even a frickin bottle of Boon’s Farm Strawberry Hill, mmmmmmm, Boon’s Farm…because it’s not the level of fancy pants that counts, it’s the memories, it’s the company, it’s the night. On this night I will be raising a glass, of something stunning I’m certain, to all of you and wishing you well. Salute!

The Snail That Lives On My Dining Room Table

2009-01-28T11:48:00.000-08:00

I woke up yesterday morning to find a snail on my dining room table. I'm pretty sure he came out of the small pine tree I bought for Christmas, pretty much killed am now trying to bring back to life. Not sure how I felt about a slimy little snail on my dining room table, I placed him gently back in the plant and went to work. When I came home there was no sign of him. When I woke up this morning there he was again, same spot, just chillin. As I got ready I started to think about this. A snail living, part time anyhow, on my dining room table. Was this OK? Or was it fuckin gross? And then I started to think about it from a culinary point of view and it dawned on me that I love escargot. Escargot, the French word for snail, is prepared by removing the snail from its shell, gutting it, putting it back in and cooking it with butter, garlic, wine, maybe broth. A tasty delight indeed, however, before I got too gung-ho about cooking my new little friend for a snack I had to remind myself that not all species of snails are edible. And so, because I am not all that keen on the idea of dying just yet, he will live. I suppose he could be good company. After all he is far more agreeable than a boyfriend, he doesn't shed hair (just slime) and he wont take time in the bathroom when I need to get ready in the morning. OMG, I may have just found the perfect roomy and new BFF! Will keep you posted...

Vegemite Just Makes Me Feel Sexy...

2009-01-19T10:08:00.000-08:00

We all have favorites when it comes to food and drink right. Well recently I have been noticing that some sometimes some people convince themselves so completely that they hate one thing or another and little by little they manage to think themselves into a gastronomic rut. For example they might think that they only like Merlot but it has to be from Napa and not from anywhere else because they once had a Chilean wine they didn't like. Or they will only order chicken teryaki at the sushi place because sushi is raw and it looks weird and, even though they've never tried it, they just know they hate it. It becomes an ever worsening moronic mind fuck that they inflict upon themselves until the world, so full of color and flavor, becomes black and white to them. Sometimes I cant decide if I should cry for them or just give em a great big bitch slap when this. Its just so sad. There are too damn many amazing, interesting, strange and wonderful things out there to taste and they will never get to experience them if they keep themselves incarcerated whitin the walls they've built around themselves. Now don't get me wrong, I too have things that I really like, such as Vegemite, saying sasparilla, eating with my fingers, Fernet Branca, sushi, drinking wine out of old jelly jars, falling asleep to the lull of Silence of the Lambs, my sweet new sheets, puppies of every flavor, all things Cuban, making out, surprises and red nail polish on my toes. It is, however, and will always be my life's ambition to eat, drink and try new things every chance I get. I don't mean any of this in an Eddy Hascal kind of way but with the utmost sincerity. Quite frankly, the more unusual the better. I say to life bring it on because I'm not going down without at least attempting to fully and completely satisfy my insatiable lust for living.

Crazy Nuts That Might Even Kill Ya!

2009-01-15T09:45:00.000-08:00

It is not a fact I try to conceal that I like to eat. In fact, I like to eat pretty much all the time. One of my favorite snacks of all time, right up there with Vegemite in fact, is almonds. The almond tree, or Prunus dulcis, is a species of the genus Prunus, red headed stepchild of the subfamily Prunoideae, the black sheep of the family Rosaceae. It is a native of the area that stretches from the northern Indian subcontinent westward all the way to Syria and Turkey. This crunchy, yummylicious little treat, that I am in fact eating for breakfast this morning, was sprinkled like bread crumbs by those wandering folks in ancient times while cruising the shores of the Mediterranean into northern Africa and southern Europe. Now days they grow in places like California man. Almonds grow on small deciduous trees that grows to be about 4 and 10 meters in height. The young nuts are green in the beginning, and then turn a purplish hue when they are exposed to sunlight, and finally grey in their second year. The leaves are wide and with jagged edges and the flowers are white or pale pink with five petals. Uncultivated or “Almonds Gone Wild” naturally contain glycoside amygdalin. This substance is transformed into evil, deadly prussic acid, also known as hydrogen cyanide, after crushing, chewing, or any other method of being fucked with. Before these crazy little nuts were cultivated and domesticated to be harvested as food, it is assumed, by those guys with pocket protectors who assume a lot of stuff, that they were treated by leaching or roasting to remove their poison so the peeps that ate em wouldn’t die a horrible, painful, gruesome death. So, in conclusion, this is what we now know: Almonds are yummy; almonds are crunchy; almond trees sometimes have pretty flowers on em; and that it’s probably best to stay clear of Almonds Gone Wild so that you don’t die. Unless you are a super squirrel in which case you are immune to all things evil in this world.

Happy Brand Spankin New Year!

2009-01-02T09:14:00.000-08:00

Well here we are, at the start of a whole new year. I don't know about all of you whipper snappers but I was fast asleep when the ball dropped this New Years Eve. That is not to say that my entire evening was a lame ass bust because earlier that night I did have the delightful pleasure of sharing a beautiful bottle of Comtes de Champagne Rose with a dear friend of mine. Once left alone with my ever wondering thoughts I began to contemplate the trials, tribulations and triumphs of the year now past and the hopes, happy times and heart breaks of the year we now embark upon. It made me start to think of things that I could have done, done differently, or not done at all and how I would like 09' to be a year of being a better, but still marvelously flawed, version of me. So here, in no particular order, are my New Years resolutions: 1. I will be nicer to people, even the really annoying, and sometimes funny smelling ones. 2. I will work to firm up my bootylicious bubble gum so I can wear an uber skimpy bikini this summer. 3. I will attempt to make Giorgio Rivetti fall madly in love with me, even if I must kidnap and brainwash him. 4. I will drink more good wine and eat more candy. 5. I will have many wildly exciting adventures in far away places. 6. I will learn to speak French and try to improve upon my already quite spectacular French kissing skills. 7. I will try to be more creative and colorful with my swear words. 8. I will try not to fall in love with any more emotional fuck whits or perverts. 9. I will pet more puppies. 10. And finally, I will figure out what is in Fernet Branca and why its so damn yummy in my tummy! Happy New Year to all you beautiful babies!!!

A Magical Tale Of Ducks And Ponies

2008-12-23T09:15:00.000-08:00

A friend of mine asked me the other day what I wanted for Christmas. The first thing that came to mind, naturally, was a pony. I mean lets face it, isn't that what all us girls have wanted at some point or other? And whose to say what kind of deep, emotional scarring has been inflicted upon the unfortunate souls who never had the pleasure of a pony. Sometimes as I contemplate this I occasionally start to wonder, if only for a moment, weather or not I am a lucky girl. Typically it is also at these times that good things miraculously seem to happen and my faith is restored. Good things like what you ask? Well, good things like finding that perfect dress, on super sale, that makes my boobs look bigger and my ass look smaller. Or, despite my better judgment that occasionally comes in to play, leaving my electric blanket plugged in all day to assure that my beddy bie is nice and toasty warm when my cold, tired, and occasionally smelly tootsies tuck into it at night, and not having my apartment burn to the ground. Or, as just happened to me the other day, receiving the most magnificent and magical Christmas gift in the world from my very dear friend in the form of a tin of confit de canard quite literally the size of my head! Never has a gift warmed me to my core and made me feel like maybe the luckiest girl ever. So now, even pony-less as I am, I nestle into my pre-heated bed and dream the sweetest dreams of plump little duck legs, swimming in their own succulent, salted fat to the musical sound of a sizzling skillet. Happy Christmas!

I Heard A Rumor

2008-12-05T11:36:00.000-08:00

A friend asked me the other day how my trip to Paris was. I found this slightly odd because I have never been but it got me thinking - if I had a day in Paris, what would I do? So here it is! I would of course stay at Le Lavoisier where I would sleep in and after a leisurely shower I would dress and head to breakfast at Le Dôme, where I would sit on the terrace and order a glass of Champagne to accompany a small plate of croissant, pain au chocolat, and pain au raison. Most of you gals will agree that the natural thing to do when done eating breakfast is to get some exercise and what better a way to do just that than to go shopping right. So say I, straight to the Rue Saint Honoré! Several hours and several thousand dollars later I would most certainly be hungry and thirsty so a nice, casual lunch at the renowned patisserie Gérard Mulot where I would order a crispy croque monsieur with delicious ham, melted cheese, maybe some slivers of zucchini all on fresh, warm, butter-drenched toast and a glass of wine to wash it down. Ahhh, and then maybe back to the hotel for a little afternoon nappy poo oui? Zzzzzzzzzzzzzzzz. Ahh, that's better. Now, for evening entertainment and dinner! To start, and of course to get the digestive juices flowing for dinner, I would have a smart cocktail at the Bob Cool bar where I would mingle with the locals and get tips on where the best place for dinner might be. Some would say that Le Pamphlet is the place to go because of the delightfully cushy chairs and the glazed suckling pig with root vegetables are to die for. Others would argue that L' Altelier de Joel Robuchon was far better and that the merlan Colbert( deboned and fried whole whiting with tartar sauce) was a gastronomic feast that I would have to be an idiot to miss. In the end I would of course say to hell with all suggestions, as is usually my style because I think Im just so smart, and I would go to Willi's Wine Bar instead. Here I would order a tatin of pearl onions with salad to start with a nice glass of sparkling Vouvray. Next would have to be the roast cod with eggplant and basil "marmalade" and a bottle of kick ass Condrieu. And finally the roasted pear with spiced caramel and hazelnut cake and a glass of Sauternes to pair. I would feel very full and satisfied at this point and would decide to smoke a cigarette because I was in Paris and you know how the saying goes. On the stroll back to my hotel for a night cap with a handsome stranger I would probably whistle a happy tune and twirl several times for good luck and of course for the love of beautiful Paris.

The Diamond of the Kitchen

2008-11-18T14:09:00.000-08:00

Now where was I. Ahhh, yes, white truffles! A truffle, for anyone who has not had the pleasure, is super duper expensive, highly sought-after, sometimes fought over, fruiting body belonging to the group of subterranean ascomycete fungi of the genus Tuber. In other words its a damn mushroom, geez! True truffles (there are some posers out there) absolutely love, love, love, trees. Because of this they snuggle up, underground very near to trees. Even though not everyone is able to smell truffles, I pitty the fool, they are in fact known for their incredibly pungent, earthy and intoxicating aroma. White truffles, and all sorts of sexy Italian people, come from Italy's Piedmont region and mostly famously from the countryside around the city of Alba. It is at this market that truffles are sold for anything between $1350 & $2700 per pound! Hogs have been used historically to help find truffles but now dogs are the preferable beast since they can be trained to just find the truffles and not eat them like those pesky little pigs do. Needless to say that the truffle lunch I mentioned last time was a feast fit for royalty and one that I shall not soon forget. Smelling my fingers, like I do everyday at 3:43 in the afternoon, I think I can almost still catch a faint aroma of the delicate, delectable, deadly delicious white truffle of Alba. Belissimo!

A Titillating Trifle With Tuber Magnatum

2008-11-12T15:58:00.000-08:00

Having shamefully never eaten white truffles before (shame, shame, shame on me!!!) I of course jumped at an invitation to a white truffle lunch! At the mere mention of it I knew this would be an event worth writing about but after being there and experiencing the fungus in all of its glory I have decided to do this one in sections. So now, in order to torture and tantalize you all at once, I shall relay the menu for that fated day: NV Jaques Selosse Brut Grand Cru Blanc de Blanc to start. Hot and Cold Parmesan, Medjool Date and Almond shot served with a 99' Philipponnat Clos de Goisses. Agnolotto with braised brisket, peas, mint and white truffle served with an 04' Marengo Barolo Bricco Viole. Frisee salad with lemon juice and warm brioche. Ravioli with farm fresh egg, cauliflower puree and white truffle served with an 01' Scavino Barolo Rocche dell Annunziata. Braised veal breast with roasted brussle sprouts served with my boyfriend, Giorgio Rivetti's, 00' &04' La Spinetta Barolo Campe and his fucking rock solid 97' Galina Barbaresco. White truffle panna cotta with persimmon to finish. Other wines tasted that day - 05' La Spinetta Barbaresco Gallina, 98' Sandrone BaroloLe Vigne, and a 71' Giacomo Conterno Vino Barolo. To be continued... Jealous much!

The Popularity of Pinot

2008-10-10T13:31:00.000-07:00

I am often asked what my favorite wine is. The only honest answer I can give to this is that I don't have a favorite. I have met many wines in my day and with some it's love at first sip while with others it takes a while to get to know and fully appreciate them for who they are. I have been noticing as of late how easily people become psychotically obsessed with one varietal to the point that they refuse to try anything else. It gets to the point that when forced to try something new they have themselves worked into such a tizzy that even if they like it they still hate it. One of my favorites is when someone states, with such certainty, that they either love or hate something as vast as say Spanish wine or red wine. This amuses me not because it is such an insane generalization but because something like wine can be so astoundingly different based on a vast array of variables. For example, a Pinot Noir made in California might taste like crap to someone and if they form the opinion that they now hate Pinot Noir based on that one taste, they might never try that gorgeous French Burgundy that was right around the corner and could have changed their life forever. I believe that the best possible way to approach wine and food is with an open mind and a willingness to take chances, try new things and to embrace the amazing experiences that they may bring with them. Am I right or am I right!

Hail Sir Charles...

2008-10-03T12:38:00.000-07:00

Smith that is, of K Vintners out of Walla Walla Washington. The mad genius behind the eclectic collection of wines like Kung Fu Girl Riesling, The Deal, Boom Boom Syrah and oh so sexy, kick your teeth in bad ass of a wine The Creator which has a drawing of Mr. Smith himself depicted as Jesus on it. And so it was just about a week or so ago that I had the divine pleasure of attending a lunch where Charles was to be with a clip of his jammin juices in tow. It went down in the wine cellar of Pirisi in Denver's Highland neighborhood and what a lunch it turned out to be. The food consisted of a couple of beautiful salads followed by pasta, risotto and then pizza, was delicious and sufficiently laden with enough carbs to easily absorb the massive quantities of the wonderful wine we were set to consume. The wine, oh the wine was marvelous. We drank, amongst others, The Creator, The Deal, Ovide and the The Boy and of course the one and only Kung Fu Girl. Each wine with elegance and ease expressing beautifully both the varietal/s and terroir which brought it to life. And then, just when I thought the day could not get any more fabulous a photo opp arose and I could not resist. I asked Charles if he would like to sit on my lap but, true to gentlemanly form he opted that I sit on his and now I have the picture to prove it!

Comfort Food

2008-09-11T21:55:00.001-07:00

It was a dark and rainy night when a lovely young lady, not completely unlike myself, was in the mood for soup. But not just any soup mind you, she wanted the soup that her momma used to make her when she was but a wee lass. As luck would have it, that soup happened to be little more than a simple concoction on miso broth with cabbage and carrots in it. Simple as it were, however, that darn soup had the magical power of making any ouchy feel better and any cold night seem just a little warmer. Anyhew, the girl was now all grown up, her momma was far away and she was all on her own for soup makin . So get down to makin it she did! She got some miso,some chicken broth, some carrots, some cabbage and a whole mess of fresh tomatoes that some good friends of hers had kindly given her from their veggie garden and she went to work.

She chopped, she sauteed, she simmered, seasoned, she sipped and, I am sorry to say, she sneezed a few time because of seasonal allergies. At last, she managed to warm her house this night, as well as her own heart, with the sumptious smells of her childhood. And once the soup was well on its way all she needed was a nice bottle of Luzon Verde (a sintalating Spanish Monastrell) and a sister. So she called said sister and said "hey, soup's on, you in?". And she was, and so they ate, and drank, and thus that cold and rainy night turned out to be a deliciously cozy trip down a culinary memory lane. The end.

Brian Wilson and the Hedonic Scale

2008-09-05T10:25:00.000-07:00

My friend Bryan Wilson, head wine guy at Foris Winery in southern Oregon and renaissance man all around, once told me about something called the hedonic scale. It is a system used to measure the amount of physical and emotional pleasure the consumption of certain wines delivers to the imbiber. Those of you who have ever experienced a wine that inexplicably gives you butterflies in your stomach or brings tears to your eyes can relate to the concept. So anyhew, thinking about the scale got me headed down the long, long, long path of the wines of my past. A couple came quite vividly to mind that would rank right off the charts of my own hedonic scale that, for reference sake, lets just say ranks from 1-14. Here, in no particular order, are two of the most hodonistically pleasurable wines to have ever graced my palate - From my favorite Italian producer to date and by far one of the sexiest men alive, Giorgio Rivetti that is, a 1998 La Spinetta Barbaresco that I drank for my birthday with a very good friend of mine that I will give a scoring of 24 to, and an 01' Gaja Barbaresco that I tasted at around 11a.m. on a Tuesday morning not so long ago that ranks effortlessly at about a 23. This is not to say that I don't get some amount of pleasure from all of the wines I drink just that once in a while one comes along that takes my breath away.

Roasted Beets and Boogie Nights

2008-08-10T12:32:00.000-07:00

What's a girl to do when Saturday night rolls around and Friday's out of town? This was my dilemma just last night when I found myself with an open evening and not a hell of a lot of desire to put forth much effort to get gussied up or go out. Always in the mood for delicious food and having found some beautiful beets at the farmers market only that morning a plan to cook started to develop. By far my favorite way to prepare beets is a simple roast with nothing but salt pepper and olive oil to dress them. An hour in a 400 degree oven and the house was heavily perfumed with the intoxicating robust aromas of the sweet roasting vegetable flesh. Some spicy curried tofu, wild rice pilaf and a bottle of Hitching Post Cork Dancer Pinot completed what was undoubtedly one of the tastiest meals form for that I have had in a good long while. Being a gal who enjoys the company of a handsome fella on occasion, my dance card for the evening was filled by one Mr. Dirk Diggler in the smash hit Boogie Nights, yeeeaaaah baby!

Will I Die While Tri-Ing For The Cure?

2008-08-02T10:29:00.000-07:00

That is the question indeed. I find a deep sense of satisfaction in trying to regularly participate in events that are for a really good cause. Each year I look forward to running in the Race for the Cure which I think is one of the worthiest causes out there. This is not only because I am a woman, and I have breasts (that I am rather fond of actually), but because I know how devastating this disease can be and if there's anything I can do to support all my amazing sisters out there dammit, I'm down with it! So, this year I am also doing Tri for the Cure at the Cherry Creek State Park. As is usually the case with anything I should prepare for, I have been a total slack ass as far as training goes and am a wee bit nervous about the race but what the hell right! I will get a good nights sleep, maybe, eat well, drink lots of water (maybe just a little wine) and throw myself full heartedly into this awesome event!

Cambodian Fish Stew, Breakfast of Champions

2008-07-26T11:32:00.000-07:00

I read somewhere that in a typical Cambodian meal they get to eat at least three or four separate dishes, those lucky bastards! Each of the dishes is either sweet, sour, salty or bitter and chili (for spice, which I can never get enough of) is left up to each person to add themselves. I suppose this is in case there are any big babies at the table who can't handle the heat, can't run with the big dogs, tend to cry cry like a little girl when faced anything that might rank on the Scoville. But enough ranting. Those clever Cambodians do it this way to make sure they get a little bit of every flavor in a meal to satisfy their ardent palates. I was delighted, after reading this, that chef had prepared a Cambodian Sweet and Sour Fish Stew for the market today and thus I am having it for my brunch. What wine, I am sure you are waiting with baited breath to know, would pair best with this exotic culinary frippery? I don't know about you fools but I would opt for a large, cool glass of Kung Fu Girl Riesling fo sho. Sourm!

An Anne Amie Tragedy

2008-07-25T14:13:00.000-07:00

I tasted soooo many wines on my trip to Oregon Pinot Camp but told myself that I would choose only one to bring back. As it happened and fell in lust and returned with a sole bottle of Anne Amie Reserve Pinot. The plan was to save it for a special occasion, dinner or something of the sort but alas that was not to be. I arrived home last evening, after a very long day, to the sad realization that I had no wine in the house except for that bottle. Anyhow, I broke down and opened it only to find that it was horribly corked! As it glugged out of the bottle and down my drain a single, hot, salty tear fell sadly down my cheek and into the sink.

Fish Love

2008-07-24T15:43:00.000-07:00

I just wanted to acknowledge an anonymous response to my most recent sushi blog that told me I had better enjoy my sushi while I am able because some fish are going extinct some day. Well, I do applaud your passionate stand for the rights of fish everywhere my friend but don't you think its safe to say that in fact some day we, and all living creatures for that matter, will also be extinct? I say fuck it man! Carpe diem, life's too short to not eat good food.

Raw Fish Fixation

2008-07-24T10:52:00.001-07:00

A sad sight indeed is a plate void of sushi. I have realized in recent months that I am a bit of a sushi whore. I believe, and I really don't think I am exadurating, that I would eat it twice a day if given the choice. It was this realization that forced me to ask myself what it is that I love so damn much about this raw fish and rice phenomenon? Is it a morbid curiosity about eating something that was not so long ago living? Is it the intoxicating array of colors, tastes, smells and textures? It is the beauty of not having to decide on one thing, which has never been a stong suit of mine, but having the delightful pleasure of choosing many and not have anyone call me flighty? Maybe it's the fact that I love salty, spicy and sweet and they all exist in perfect proportions within this simple food? Or maybe it's the someone shifty look in the eye of the sushi chef as he so gracefully slices, dices and rolls his magically delicious works of art? In the end I realize that it is all of the above. Now I just have to figure out how I can eat this fishously fantastic food three times a day without going bankrupt...

Chock Full O' Chicken & Waffles

2008-07-16T14:48:00.000-07:00

Last week I met a very nice lady named Elsie who told me about a magical place, right here in Denver, where they serve good old fashioned chicken and waffles on Sundays. This place is called M&D's BBQ and is located over on 28th and Race. I have never had chicken AND waffles together but dammit I love em' both so what other choice did I have other than to go and see for myself. So in love with the idea of a Sunday hunt for good food was I that I sent out an email telling a bunch of friends about my bloody brilliant plan. Much to my surprise, not one of those losers was on bored. So armed with little but a camera and our appetites, me and my trusty guy Friday headed out. Upon arrival we were greeted and seated on the patio by Elsie herself and the ever so gracious staff of M&D's. Not being a member of the faint of appetite club, and always up for meeting new foods, I ordered chicken and waffles, fried green tomatoes and spicy, sauce drenched rib tips. And a beer, naturally. OMG, the food was amazing! The waffles were light, fluffy, and just beggin for a bath in rich sweet maple syrup while the fried chicken was crusted in golden, crispy, crusty goodness that soaked the half bottle of hot sauce right up! The cornmeal crust on the fried green tomatoes was perfect and the rib tips were succulent and spicy as hell, just like Elsie said they would be. As we drove lazily home I thought to myself that, although I was pretty sure I had nearly eaten my body weight in fried food that fine day, I was really, really looking forward to going back and doing it again very soon.

Oh La La, Ces Français Sexy

2008-07-10T11:46:00.000-07:00

On the evening last I had the delicious treat of assisting with a culinary tour of France. We ate and drank our way from the Champagne region in the north all the way down to the sunny, oh so romantic shores of Provence in the south. Here, for your drooling pleasure, is a taste of the evening, just for you -

A Culinary “Tour de France”

Champagne – Louis Barthélémy Brut Champagne & Petit Fritatta with Truffle Oil

Alsace – Engelheim Riesling Traditional & Tarte Flambée

Loire Valley – Domaine de la Chanteleuserie Bourgueil & Sauteed Wild Mushrooms

Burgundy – Albert Bichot Bourgogne Rouge & Chicken w. Mustard and Tarragon Cream Sauce

Bordeaux – Château Dutruch Grand Poujeaux & Pâté on Crostini

Rhone Valley – Chatueau Val Joanis Rose & Tapenade on Crostini

Provence - Ricard Pastis & Chevre w. Wild Flower Honey

Fin!

Barolo, Blair and a Bunch of Beautiful Babes!

2008-07-09T22:45:00.001-07:00

Last night was our second, and may I say beautifully executed, Ladies Only Wine Tasting. It was held at Barolo and was hosted by the delightful Mr. Blair himself. Everything was freak'n fantastic. We were fed roasted red and yellow peppers with a silky tuna aoli called tonnato with caper berries the size of my head; prosciutto and freshly shaved parmesan arregiano with a drizzle of beatiful, black balsamic vinegar; and a savory, creamy, rustic risotto that I truly believe knocked my socks off. All I know for sure is that I had to go get my socks back the next morning...We drank Prosecco (a long standing fave), Cantine Barbera Inzolia (from Marilena and Daniela, the beautiful Sicilian sisters at Cantine Barbera), Fallegro- (had never had it before and now I think I'm in love), Rizzardi Chiaretto (I love, love, love rose wines, this one is gorgeous and will cry when it's gone for the year), Dolcetto (if Pete had a girlfriend, Dolcetto would be her name), Oltre Terra Rossa (truly a fantasy wine) and a bright, lively and palate cleansing Moscato (yummmmm)! Needless to say my hat cometh off to that lovely man, his lovely staff and his lovely place.

Booz'n It Up On The Lord's Day Y'All

2008-07-06T14:37:00.000-07:00

Today is the first day, since prohibition, that Colorado booze huts have legally been able to sell booze on Sunday! I wasn't sure what to expect at the shop today but sales have been pretty decent so far. We have had all sorts of reactions from people from "awww, so sorry you have to work on Sunday" to "OMG, I'm so excited, aren't you so excited, this is so exciting". I have managed, thus far, to resist the urge to push them down the stairs, not for being excited about Sundays but just for being so god damn excited in general and now for having made me take the lords name in vain, on the day of the lord, while selling booze to people who should be at god damn church prayin to the lord anyway. But I digress. It is convenient to be able to buy booze seven days a week and I am hoping that at least a few future alcoholics will think of me while at their meetings.

Little Sheep With Spicy Sausages

2008-07-02T20:33:00.000-07:00

Alright, sounds a bit pervy but really not so much, let me explain. I went to my friends house tonight for a little din and to taste some Italian vino yes. So the first wine we tasted was a white wine from Abruzzo made with a grape called Pecorino, or "little sheep". A varietal that is quite modern and fashionable in Italy but that I knew nothing of until today! Delicious indeed with a rather full body, a slight touch of sweetness and a nearly unnoticeable effervescence that disappeared rather quickly one it had had been opened. We also tasted several Montepulcianos from Abruzzo that were quite lovely as well. For dinner, much to my delight, my friend's son Jr. grilled up some spicy pine nut sausages that are a special recipe of Jimmy the Butcha at the market. That is what I'm talkin bout! Great food, beautiful wine and some of the best dinner company a gal could wish for. And the combination of makes for one sleepy me...zzzzzzzzzz

No, I'm Not Dead or Trapped Under Something Large

2008-07-01T16:45:00.000-07:00

Just got back from Vegas baby. Where the skirts are small and the debauchery is friggin huge! In the company of my younger sisters and a gaggle of crazy girls several years my junior, I did my best to keep up but at the end of each day found myself to be toast by the embarrassing (for Vegas anyhow) hour of 2.m. and hauled my tired, tipsy ass back to the hotel room. Needless to say I survived and am in the process of getting the bomb ass Pinto Camp pics and stories together so do stay tuned. Yours truly, Le Wine Chick -

Becoming One With The Vines

2008-06-24T09:08:00.000-07:00

By far one of the coolest things I have had the chance to do here is just hang out in the vinyard. I think that if they would have let me I may have slept there too...

Hard At Work

2008-06-24T08:57:00.000-07:00

Seriously right!

2008-06-21T22:52:00.000-07:00

More to come tomorrow!

Day Zero @ Foris

2008-06-21T22:38:00.000-07:00

Arrived in Medford yesterday, and what a place! Myself fellow Pinot Campers- Kris and Heidi were picked up by winemaker and wiseguy extraordinaire Brian Wilson ( pictured above) and the first thing we did was have lunch at a place right at the edge of the stunning Rogue River. This is the view from our table!

I Dreamt of Lemons and Cream

2008-06-19T12:54:00.000-07:00

Holy Sogno Sorrento Batman, it's a Lemocello Cream Liqueur! If you have never heard of it, a classic Lemoncello is liqueur made in Southern Italy by way of combining lemon rinds, alcohol, water, and sugar. Now, don't get me wrong because I love the classics - Cool Hand Luke, apple pie, the Oldsmobile F-88 (1954), yadda, yadda, yadda, but I have just tasted something that I think kicks this classics lovely lemony bottom. A Crema Lemoncello from Sogno di Sorrento (Dreams of Sorrento). Holy moly is this stuff tasty! Rich, creamy and with the brightest most beautiful lemon flavors is a medium weight liqueur that I really don't want to stop drinking, ever! I am thinking a splash of this is a cold glass of Prosecco, or just on the rocks, might exactly what I need tonight after a long, long, long, looonngggg day.

Green Wine and Jamon

2008-06-18T16:11:00.000-07:00

Yippeeeeeeee, theVinho Verde has arrived! This light, fresh and slightly spritzy wine has a special place in my heart, not only because it's low in alcohol so I can drink more of it, but also because it's just darn yummy and makes me feel like summer each year when it comes in. Another thing that makes me feel like summer, or rather summer makes me feel like, is sitting on a patio drinking my Vinho Verde and lunching on snacks of cured meats, fresh fruit and cheeses. I was pondering what sounded good and the first thing, my favorite of the cured meats in fact, is ham. So be it Virginia, Prosciutto, or Serrano ham, I will eat it with green wine, just as soon as I can - said Ash I am.

Pinot Noir or Meerlust, That is the Question

2008-06-18T10:16:00.000-07:00

Opened a bottle of Meerlust Rubicon, an exquisite blend of Cabernet Sauvignon, Merlot and Cabernet Franc from Stellenbosch, South Africa that is aged in French oak casks for roughly four years before release. This is a colossal wine and, as it was opened not to have with food but just to drink, it was just a tad intense and nearly kicked my teeth in. Relunctantly, and with a single tear in my eye (and much anticipation for what I will enjoy this evening) I returned Rubi to the bottle, corked her back up and put her to bed. The flava of the night ended up being a bottle of delightful Saintsbury Pinot Noir and it wasn't too hot, it wasn't too cold, it was just right. The end.

"Food" and Wine Pairing Dilemma

2008-06-17T10:16:00.000-07:00

So while at Pinot Camp I have the pleasure of attending a Trish Rogers (of R. Stuart & Co.) food & wine pairing seminar where we will match typical ‘by the glass’ varietals with a spectrum of food flavors and see what happens. It got me thinking, what would be the perfect pairing for turkey jerky and Vegemite sandwiches, several of my favorite snacks? Both are salty, a little pungent and let's face it, damn friggin tasty! So not wanting to cook last night when I got home, after planning my little sisters bridal shower, I tried a New Zealand Sauv Blanc and then a rose. The Sauv Blanc was nice but the natural grassiness and minerality did nothing for the massive amounts of salt in the snacks. The rose, as I suspected, was a slam dunk. The fruit accentuated the subtle sweetness in both the jerky and the Vegemite and the delicate acids cleansed my palate to perrrrrrrrfection!

A Crazy Gary Tasting

2008-06-16T15:33:00.000-07:00

R-Fusion Riesling 2006. Nahe, Germany. Once you get past the Asian hooker on the front label this stuff aint to bad! Crisp, clean and slightly dryer than one might expect. A very nice summer porch pounder.

Luigi Baudana Chardonnay 2006. Piedmont, Italy. Visous, rich and packed with opulent layers of herbs and ripe fruit, this lovely Italian is elegant, intense and not for the faint of heart.

Galante Vineyards Cabernet Sauvignon 2003. Carmel Valley, CA. Huge, tar, sweet tobacco, dark chocolate, green pepper and a rustic quality that I certainly was not expecting from a CA wine, all packed into a bottle of damn fine Cabernet. - Thanks Gar!

The Fab 4 - #1

2008-06-16T15:17:00.000-07:00

Valle de Salinas (Monastrell, Syrah, Tempranillo) 05' from Yecla, Spain - Mouthfilling, richly fruited with wild berries and cloves, this beautiful red is romantically rustic and perfect for either warming with friends around a campfire or wooing the woman you love over her favorite homecooked meal.

Raw Fish and Romance

2008-06-16T14:35:00.000-07:00

I don't get you non sushi eaters out there. It sounds cliche but you really don't know what you're missing and, unless you are truly allergic and will get a nasty rash and die, you need to give this place a try. Sushi Sasa - http://www.sushisasadenver.com-over/ on 15th and Platte is charming, romantic and the food is always good. Additionally they have a kick ass sake selection with some of my favorite Junmai Ginjos on it. Also, check out - http://mygraymorning.blogspot.com/ - for the latest and greatest in what to go see in the theaters and on dvd.

Inhibitions, like a fine wine, are best right in large quantities and straight out of the bottle.

2008-06-16T13:47:00.000-07:00

Good Food and Good Friends

2008-06-16T13:34:00.000-07:00

I was just admiring the picture that I took with my hero and number one food crush Jacque Pepin and it made me think of summer cooking. He was here at the market last summer and his lovely daughter Claudine and my very good friend EbethCheese brought him up to the wine shop to meet me. Needless to say the picture of my lifetime. Speaking of food, if you have not you should check out the link above because Claudine and Ebeth have a cooking school that rocks! In the meantime, below is one of Jacques salmon recipes because after all it is the season -

Oven-Baked Salomn and Sun-Dried Tomato and Salmon MayonnaiseThis dish is the essence of my fast food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your guests. Don't worry about burning the platter; it won't be damaged by the low heat of the oven, and the fish will be perfectly cooked. About 12 servings
Heat the oven to 200 degrees. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the hazelnut-crumb mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. (I like it slightly rare inside.)
Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a medium bowl and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the mayonnaise.
MAKE AHEAD The fish can be made 1 to 2 hours ahead. The mayonnaise can be made up to 1 day ahead and refrigerated.
1 teaspoon canola oil 1 large skinless and boneless salmon fillet (about 3 pounds) 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
Salsa mayonnaise 4 ounces sun-dried tomatoes packed in oil (about % cup) 3/4 cup Red Hot Salsa or fresh store-bought salsa 1/4 teaspoon salt 2 cups mayonnaise 3 tablespoons chopped fresh chives fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Pinot Camp Yo!

2008-06-16T11:19:00.000-07:00

Am off to Pinot Camp on Friday and sooooooooo excited!