Last night I posted a picture of an Apple Creme Brulee tart, or what essentially could be called the love child of a creme brulee and an apple tart. The response was so overwhelming that I thought about publishing the recipe in a new book: How To Get Fat(ter) During a Quarantine: 75 Delicious Recipes to Stress Eat To. Perhaps a little dark gallows humor that I hope offends no one. Humor and eating are my coping mechanisms for all the stress of losing a job and the world crumbling around me….
Founded by Russ Raney in 1986, Evesham Wood is based on the idea that small is beautiful. To maintain a high level of quality, we rely on two basic principles: obtaining optimally ripe low-yield fruit from the best possible sites in the Willamette Valley, and using minimal intervention in the winemaking process. That approach is alive and well today, and is evident in every bottle we produce. – Winemaker/Owner Erin Nuccio
The Evesham Wood 2014 ‘Blanc de Puits Sec’ was a wine I had a preconceived notion about. When I looked at the label I fixated on it being a Gewurztraminer rather than the beautiful, dry Pinot Gris it is, or at least mostly is. In addition to the 85% Pinot Gris, there is about 15% Gewürztraminer and a smattering of Kerner, Rieslaner, Traminer and Pinot Blanc blended in. One deep smell of bright jasmine tea, roses and honeysuckle and I knew I was holding a winner….
Donuts. Is there anything they can’t do? — Matt Groening
Northern California may be my favorite area in America. In a lot of ways, the picturesque Anderson Valley of Mendocino County reminds me of the South of France and Italy. The sun-kissed rocky hills and foggy valley floor are home to thousands of acres of grape vines, small organic farms and herds of goats and sheep. Its bucolic small towns nestled among towering redwoods and craggy coastlines bathed in the golden California sunshine are a photographer’s wet dream.
Like Peter Mayle’s semi-biographical series ‘A Year in Provence’, Mendocino boasts a unique rhythm governed by its own cast of colorful characters. Artists, musicians, farmers, brewers, and vintners mixed with old hippies and pot farmers shape and enrich the colorful tapestry woven by a strong sustainable, organic, and fiercely independent fabric.
I recently returned from the 11th annual Alsace Festival in Northern California and wanted to share my speech about food and wine pairing I gave before a sold out crowd at the technical conference. The following is a slightly revised version.
Good Morning, I’m here to speak about Food and Wine, or more specifically, how food impacts wine and vice versa. Matching food and wine is about marriages and contrasts. We will explore taste to see how food and wine work together from a chef perspective. I am going to begin with a brief history of myself, followed by general food and wine pairing tips, then figuring out what taste is from a chef’s perspective and finally tasting some wines together….
A good friend recently asked for my Alsatian onion tart recipe that I prepared on Christmas Day as a prelude to our annual Choucroute extravaganza. It seems almost counter-intuitive to serve a rich creamy dish before a rich fatty dish, but they really work well together. Try drinking an Alsatian Gewürztraminer with a slight bit of residual sugar to counterbalance the acidity found in choucroute and to marry with the rich pork sausages. …