Spot O Wine

No bugs or grapes were poisoned in the making of this wine....

2010-08-08T16:23:00.000-07:00

ZD Wines

8383 Silverado Trail
Napa, CA 94558
800-487-7757
http://www.zdwines.com/
"Zero Defects"
I would have to agree, ZD wines have been California Certified Organic since 1999.
The chickens are "Pest Control" and "Fertilizer's"

ZD started out making Pinot Noir, and still does since 1969. The 2008 is exceptional with its medium ruby color and flavors of black cherry. Pinot Noir is my favorite summertime red wine. With a slight chill, it can be very refreshing, and is a great first step into red wine if you happen to be a beginner to drinking wine.

You probably know about the ZD Chardonnay. Using 0% Malolactic doesn't take away any of the creamy full bodied flavor. It is barrel aged in American oak for 10 months and cold barrel fermented extending the yeast contact. In my opinion yeast contact makes for extra full flavor. Personally I am a fan of Malolactic which is what give certain Chardonnays that popcorn butter flavor, yum. So I was pleasantly surprised by the 2008 40th Anniversary Chardonnay having so much flavor and body.

Being a huge fan of red wine, I was most excited about the Cabernet. 2007 Cabernet, Napa Valley to be exact. I had tried this wine at an event and fell in love! I had no idea at the time that ZD made anything other than Chardonnay...silly me. This Cabernet has everything I love in a red wine. It is powerful, dark, dense and not in the same way your significant other might be a considered dense. This wine is very complex and beautiful! Sounds like an Internet dating profile...And yes I would date this wine!

Of course if you are looking for a date, I mean wine that is both mature complex and still full of the energy of a fruit forward young wine, try Abacus. Named after the ancient counting device. The final blend of the first bottling in 1999 includes vintages from 1992 -1998 of the reserve Cabernet Sauvignon. 15% of this wine was bottled and the other 85% was returned to a barrel where it waited to be blended again with the next round of young grapes. So the Abacus is always evolving with added vintages and ever growning complexity. Today this wine is tended to by CEO Robert deLeuze and Winemaker Chris Pisani.

If you happen to be in the Napa Valley and are planning your wine adventures make sure to give Curtis Hecker, the tasting room manager at ZD a call to schedule a Cellar tour. Curtis loves his job and you can tell by the way he talks about the wine and the process it goes through before becoming available for you to buy. Of course I am not sure how anyone could NOT enjoy a job with such a great view and where drinking wine is required...

I have to say drinking out of the barrel is the only way to go! Of course this will require a much larger wine fridge...or maybe I just need a cave.

Thank you Curtis for all your help!

Wine Tour 2010....just the beginning!

2010-06-04T10:35:00.000-07:00

My Trip in pictures.

First Stop, Robert Hall in Paso Robles- http://www.roberthallwinery.com/

A new discovery was made here. A vintage Port, very tasty! Also a 2007 Rhone de Robles awesome! Thanks!

My friends at J Lohr! Thank you Diane for the glasses and you were right we did break one....And Jeannette was a wonderful hostess, thanks for the great pours.

The POM and the PAU Cuvee Awesome! This winery could become a habit.

http://www.jlohr.com/

You know the story here. Thanks again Jane!

http://www.concannonvineyard.com/

Steven Kent Winery in Livermore Valley

http://www.stevenkent.com/

Great Chardonnay, if you like the old school kind. 50% Malolactic Fermentation and oak aging gives it the creamy buttery flavors I have learned to love! And don't forget the 100% Petite Verdot big flavorful red. Then there was the Cheese....Beecher's Flagship- Washington- Cows milk. A semi hard cheese with a robust nutty flavor and a slight crumble. SO GOOD!

Thank you Patti for all your help!

If you happen to stop by and visit any of my friends tell them The Wino Sent you, Cheers!

Bitter Sweet...The discovery and the mission.

2010-06-02T09:41:00.000-07:00

It is that time of year again, wine road trip! I have learned a lot since last years trip to the California wine country and this trip is shaping up to be the best to date. There is just one problem so far....

Last year I discovered a white wine that made me say "OH MY GOD!" yes, a WHITE wine... It was Concannon's Viognier, (Vee-Own-Yay) it was full bodied high in alcohol, it had honey suckle and peaches on the nose and totally made me think of drinking the juice from a can of peaches except without the sugar shock...SO good! My guy and I bought a bottle last trip... That was our mistake, ONE bottle! Ever since that one bottle I have been on a mission to find another Viognier that stands up to Concannon. No such luck.

Regions for Viognier: France- Northern Rhone- Condrieu

Southern Rhone- Cotes Du Rone, Costieres de Nimes

Washington State -Yakima and Columbia Valley

California- Santa Barbara and Monterey

This year our wine road trip has started up in the Paso Robles area and the Livermore Valley (home to Concannon). I have cash and I am ready to buy a case of that heavenly white wine! I know I can't believe I am going crazy for white....

Yesterday was the day and I was so excited when Jane in the Concannon tasting room poured me a taste of the Viognier....WHAT THE *&%$!*#! HAPPENED!? This was not the wine I remember! It was good....but tasted more like a Chardonnay/ Sauvignon Blanc blend....it was light and refreshing with a "hint" of honey suckle and peach....more like you took a white table wine and put a frozen peach slice in it...BOOOOO!

I still love Concannon and highly recommend the Cabernet and the Captain Joe's 2006 Petite Sirah, Awesome reds! Also Concannon has updated their tasting room and has a beautiful building. Ask for Jane, She has worked there for 15 years and is knowledgeable, helpful and very nice. There was no Viognier purchase this year...

The mission continues for a Viognier that will make me want to pray...

The Elephant....

2010-06-02T08:58:00.000-07:00

OK there is no Elephant. I know I have been missing in blogging action....some of you may have noticed and perhaps given up on me. Please give me another chance! I am not sure why I disappeared...I have been trying to get a baking business going, http://www.shishisweets.com/ and that has been interesting and time consuming. Also I have been focusing on working out...that could change when it is too hot to move around. Also I have a new baby! Well she isn't so new any more and not such a baby at 18 months. This is Brandy.

So stinkin cute right!?

Enough of that, I will try to be here more often in the future...

Chanpagne its not just for breakfast!

2010-03-17T13:15:00.000-07:00

There are two important things to know about Champagne.

One, Champagne is wine with bubbles. So it should be drank with lunch and dinner as equally as breakfast! Champagne and Sparkling wine is a great match for fried salty foods. French Fries any one?

Two is that to be called Champagne it must be made in France from french grapes grown in the Champagne region.The main grapes used in Champagne are Pinot Noir, Chardonnay and Pinot Meunier, only one of which is a white grape. All other wine with bubbles is Sparking wine. I find it a bit annoying that there are some American wine makers that are calling their sparkling wine, Champagne. Kinda rude?

If you are in Spain Sparkling wine is called Cava mostly from Penedes, near Barcelona. The main Spanish grapes used are Macabeo, Xarello and Parellada. All white grapes. The spanish are not afraid to experiment and are sometimes using Chardonay grapes in the blend.

In California it is Sparkling wine or "Methode Champenoise".

Some helpful information if you are shopping for a sparkling wine is to know how to tell what is sweet and what is dry.

Extra Brut is the driest with only 1% residual sugar
Brut has up up 2% residual sugar and is the most popular style in the world.
Extra Dry (Extra Sec) is the most popular in the US at 1.5% -2.5% residual sugar
Sec 2-4% residual sugar
Demi Sec 4-6% residual sugar
Doux 6 plus %residual sugar

Now for some Champagne trivia for you next party!

There are approximately 1150 grapes used per bottle

The wire cage holding the cork in the bottle is turned 6 1/2 times

And the reason for not pointing the bottle at the people you like while opening is....the cork is expelled out of the bottle at 40 MPH! Duck and cover!

What is your favorite bubbly?

Random Wine Wisdom

2010-02-01T18:00:00.000-08:00

I have learned some things lately that might be common knowledge to Wine Geeks and experts, but to those just starting out on the wine journey I will share my new knowledge. Wine Geeks, let me know if I get any of this wrong.

First of all French wine labels are SO confusing! I suppose if I actually went there and drank lots of wine, learned the language, ate lots of cheese and pastries....and then had to go on a diet to lose the 300 pounds I gained in the process the labels would make more sense. Instead, I am just going to have to study harder and drink more wine....darn!

It is two weeks later and I have decided it isn't just French wine labels that are confusing. It is pretty much all the wine labels that are in a foreign language. Oh and if you really want to decider the code that is all the wine labeling laws...drink more wine, maybe eventually it will all make sense or you just won't care!

The most important thing to do if you decide to get into wine, is plan ahead and pay attention in Geography class! If you know where every village in France and Italy are, you will learn this stuff way faster.

Here is one for you new wine people, Bordeaux, is not a wine grape. You know how us Americans say I would like a glass of Cabernet or maybe Merlot...(I will NOT drink any Fucking Merlot! ). Yes I will...I digress. Those would be red wine grapes, well Bordeaux is a region in France where they grow Cabernet, Merlot, Cabernet Franc, Petite Verdot, and Malbec for reds and the whites are Semillon, Sauvignon Blanc and Muscadelle. So when you order a "Bordeaux" it is really just a blend of two or more of those grapes.

Say you are a serving someone a red wine and it says it is a Meritage. First off it is pronounced to rhyme with Heritage, this word is a combination of the two words Merit and Heritage. Also meaning it is a blend of two or more wine grapes. So as you are serving this Meritage and think you have this wine thing under control now, some wine snob says " well what is the blend?" You tell them...Cabernet, Merlot and a touch of Cabernet Franc. Now you are very proud that you remembered to read the smaller label on the bottle ( that is actually the front label...whole other issue) , when the wine snob kinda snorts (at least it seems that way) and says "OH! Its a Bordeaux style blend." DUH! Yeah, true story....

Now I get it, any blend of any of the grapes grown in the Bordeaux region is a Bordeaux style blend. Now you can be the wine snob at your next dinner party, and say " We will be serving a Bordeaux Style wine to go with our Mac and Cheese..." HE HE HE!

"There is truth in wine, though it may take a little time"

2010-01-13T12:20:00.000-08:00

Vinification by definition: Attaining quality and style in the fermentation of the grapes and aging of the wine.

Viticulture by definition: Attaining fruit quality through agricultural decisions.

You guessed it there are more decisions to be made once the grapes are grown and the vermin have been avoided!

It is Harvest time! Yay, you say!

Wait!

When do you harvest? Summer of course...but do you pick in the morning, afternoon or at night? And you thought this was going to be an easy question! The easy, short answer is when ever it is the coolest out side, so that the grapes are still firm and less fragile.

Next how do you harvest? By hand or machine? both have their benefits, it usually comes down to a matter of money.

Once the grapes are harvested and safely in the winery it is time for the crushing. More decisions, do you de-stem or leave the stems in tact? Do you crush the grapes by machine or by foot, of course assuming your feet are clean. while machines normally promise they have clean feet, they also may end up crushing the seeds, adding a hint of bitter to the wine. Foot treading grapes is still practiced mainly in Portugal and mainly for high dollar ports. Apparently it is expensive to get people to stomp your grapes.

If a white wine is whole cluster pressed, this is where they press it stems and all. Somehow this causes the wine to be less bitter. Now a little known fact for those who are not wine geeks, all grape juice starts out clear. The color of a wine comes from the skins. If it is a white wine you are making the skins are removed before fermentation. For red the skins are left on, the longer the skins are left on the darker the color, higher the tannins and the more intense the flavors become.

Adjusting the must, is a must, or at least check the must. The Must is the unfermented juice of grapes extracted by pressing before it is fermented. Checking the must is to find out if the sugar levels are where they should be. There are a lot of complicated steps from here having to do with fermentation, first getting the yeast and sugar together so they can become alcohol. Off to the presses! There is a coating of yeast on the skins of the grapes and when they are crushed or split this causes the sugar from the juice to blend with the yeast and so begins fermentation. Now if we are making white wine, the skins are removed before fermentation begins. If it is to be red wine we leave the skins in during fermentation. The longer the skins are left in the mix the darker the color.

At this point we almost have wine! Just a few months to a few years away....lets take a break and grab a glass of wine. With all this wine talk I am feeling parched.

The wino's question to you is, was your wine of choice fermented with the skins on? or Off?

In wine there is truth

2010-01-13T11:29:00.000-08:00

Viticulture is the process of obtaining fruit quality through agricultural decisions. The main goal of viticulture is to produce grapes with characteristics deemed desirable to produce a wine at a price which the wine can be sold for a profit. This is no simple task, there are so many decisions that go into growing producing and bottling wine...that it seems almost overwhelming. Every decision from choosing a site for growing grapes, the soil they grow in all the way to the process of aging will effect the quality, style and price of the wine.

Once all these decisions are made the entire process could take up to five years before the wine makers know for sure if all the decisions were good ones. This is not like cooking where you can taste the product along the way. Tasting the dirt probably won't tell you much.

Without overwhelming you with all the gorey detains of Viticulture, there was a detail that I learned about that I found very interesting. Almost all of the worlds grapes grapes are grafted and planted on American Rootstock. A rootstock is a just the stump, which already has an established, healthy root system. Due to a little bug called Phylloxera, that loves grape vine roots. This bug originally is from the eastern United States, and our grape roots are immune to this bug, making it the perfect root stock.

Of course the bad news is we wouldn't need to do this if the Americans had not shared our little Phylloxera bug with the Europeans in the late 1800's....thereby destroying the wine industry around the world. Them little bugs travel fast and were really hungry. All is good now, but maybe don't mention it when visiting France...this could explain why they are not that fond of us.

"Life is like wine, the longer you take to enjoy it the more chance you've got of tasting vinegar.”

Missing

2009-09-26T08:50:00.000-07:00

Dear friends and followers:
I am not sure what my excuse is for not being here the past couple weeks...Could be the heat, or the fact that after all my vacations I am now on a diet of not so exciting food. Or that my Diva Mom and I have taken up spinning class and it has tortured me into a non creative stupor...

What ever it is I am sorry that I have been slacking and I hope to be back at it soon! Please don't give up on me yet, soon it will be time for good food and fun. That is if the Temperatures outside could ever stay under 100 degrees, and the scale starts to cooperate with me.

See you soon!

The Wino

Always watching for The Green Flash!

2009-09-07T09:14:00.000-07:00

For those of you who don't know, a Green Flash is a rare phenomenon that happens when the upper lip of the sun meats the horizon over the ocean. It is some sort of atmospheric flash. Of course when you spend your evening watching for it, you tend to be staring at the sun for so long that when the sun does disappear its hard to tell if its a green flash or just a green dot that floats in your vision long after the sunset has passed.

Since I grew up going to the beach in Southern California I have spent many evening watching for the Green Flash, now its more of a tradition. I have yet to say if I have actually seen it ever!

I have now discovered a Green Flash that is easy to see, has Wine and great Prime Rib!

Armando's

The Green Flash

701 Thomas Ave

Pacific Beach

San Diego, CA 92109

(858) 270-7715

The Green Flash serves Breakfast daily till 11:00, Lunch till 3:00 and Dinner starts at 4:30. There are also sunset specials that are available 4:30-6:00 Sunday through Thursday you must be seated by 6pm to get the specials.

There is great ocean front patio seating and normally the wait isn't too bad. Just know that if you arrive within 20 minutes of the sun actually setting...you WILL be waiting, no one is getting up during the suns final descent! After all they are all looking for that green flash!

The Green Flash of course has fresh fish and seafood dishes, but I am more of a red meat kind of girl. I love their Prime Rib, it is served with vegetables, bread, and your choice of rice, baked potato or french fries at $19.95. I always get the baked potato with my meat. This trip in the hopes that we would not gain 20 pounds before heading home my guy and I decided to split a meal. Of course we got the largest cut of Prime Rib and also got a large Caesar salad for $8.95. And they are not kidding when they say large. Sorry I was hungry and forgot to take a picture of the Salad till it was about gone...oops!

The Kitchen was so nice to split our plates for us, so we wouldn't have to fight over who got the bigger piece.

The wine list At the Green Flash actually has some very good quality wines and they are not ridiculously priced. Two of my favorites are the Louis M Martini Cabernet at about $22 a bottle and J Lohr Cabernet also somewhere around $24 a bottle. If you are not quite as big of a wino, they do serve by the glass also and those are about $7 give or take. I would expect them to charge more for everything considering they are right on the sand looking out at the Great Pacific Ocean...I hope they keep it that way forever!

The Green flash is also a mandatory stop whenever my guy and I are in the area, you can't beat the atmosphere, great food and the great value. I give a 5 sister rating! I am partial to the view!

2009-09-03T13:36:00.000-07:00

Senor Grubby's

377 Carlsbad Village Dr

Carlsbad CA 92008

760-279-6040

Senor Grubby's is more than just a breakfast place, it is a great place for Happy Hour, their Happy Hour is 7pm-10pm daily. Seems a little late, but that gives you time to spend the day at the beach a mere couple blocks away. You could even watch the sun set over the Pacific then walk on over to Senor Grubby's for their $3 drafts, or the $5 for a draft and two tacos. Tuesdays its $2 Tecate drafts ALL day!

Grubby's is a casual place where you order at the counter and they give you a number, so they can bring your food and beverage out to you. There is a salsa bar with all kinds of home made salsas and garnishes for your meal. The pickled onions were really tasty and such a pretty pink!

We were there on Tuesday for our first visit, so of course we started with a Tecate! Senior Grubby's is small, family friendly and decorated with what else? Surf and beach paraphernalia.

If you are a fan of tacos and burritos this is the place for you. There is everything from fish tacos to Cabeza tacos...if you watch Bourdaine you know what that is! (head!)

The fish tacos are crispy fried fish on a warm corn tortilla with cabbage salad and a white sauce. They also have shrimp tacos that are grilled and covered in a tangy spicy sauce, three seafood tacos are about $6.50 I got two fish tacos and 1 shrimp taco.

My guy got 3 Carnitas tacos with pico de gallo on the side (he is not a fan of onions)for $5. All tacos come on warm soft corn tortillas.

The next trip (couple days later) we were there for lunch before heading to the beach. That day the special was 5 tacos for $5. I was told by a guy at the bar that I had to try the El Pastor tacos which is a big pile of sliced pork on a pole with a pineapple on top. They shave it off the edges and pile it on tortillas with onion, cilantro and a chunk of Pineapple. For a dollar more I added guacamole. The guacamole was a bit bland, but if you add the green salsa and some salt its pretty darn good! And that little bit of pineapple adds a touch of sweat, very good.

My guy who as we know loves burritos, got the Carnitas burrito. Made with a very large flour tortilla filled with the shredded pork, pico de gallo and guacamole with refried beans on the side, for $6.85. I am told it was quite good, and the beans were mighty tasty, they tasted suspiciously like Rosarita...

And of course what is a mexican food meal without a pitcher of Tecate? We were on vacation after all! On my next trip I will have to try their breakfast, if I can get up and out in time. I give Senor Grubby's a 4 sister rating.

No Shoes-No Shirt-No Problem!

2009-09-03T11:54:00.000-07:00

121 Liverpool Dr.

Cardiff By The Sea, CA

http://www.pipescafe.com/

Open Daily 7am-3pm

I know I promised to share the best breakfast place in San Diego County...oh a couple months ago... yeah I have been slacking! Recently I spent eight days in Carlsbad at my favorite Sherato n of course. So it is time to finally share my breakfast finds with you.

First off is a place my guy and I were told about a couple years ago Pipes, and it has become a mandatory stop at least once a trip (usually more).

Pipes is a casual place that is decorated in surf posters and surf boards and surf stickers. The atmosphere is "Totally surfer dude!" I am pretty sure that tattoos are part of the uniform for the employees. They have an out door patio that looks toward the ocean, across the coast highway...

Out on the patio is where the Pipes Coffee Bar is located where you can get Lattes, Mochas, Hot chocolate, cappuccinos and espressos. They also have regular coffee and you can choose from a Kona Blend, French Roast a Kona Blend Decaf, Plus! One of their special blends (Irish Cream, Vanilla Nut, Milky Way etc.)

Pipes believes in large portions, so if you are a light eater bring a friend. My guy tried the splitting thing one time...But usually we can not agree on breakfast, his new favorite is the Burritos and they are huge! This one is the#2 with Eggs, bacon, potatoes, cheese & pica sauce in a flour tortilla only $4.95

For my breakfast I opted for the Sausage Scrambler; Eggs, sausage,avocado &cheese. Scramblers are served with Pipes potatoes which you can get topped with cheese (oh yeah!)and and an English muffin. $6.50

Pipes doesn't just serve Breakfast, they have the Pipes Burger- 1/3 lb fresh ground beef, lettuce , tomato, onion, pickle,mayo, mustard, and ketchup for $5.25 and for a little extra you can add cheese and/or bacon.

There is also a veggie sandwich (it is California!), Tuna salad sandwich, BLT&A (w/avocado), quesadilla and the Pipes Cobb Salad-Romain lettuce, topped with Chicken, bacon, avocado, cheese, tomato & onion all tossed in a creamy dressing for $7.50. Check out the website for more menu items, or surf on over and check it out your selves dudes!

I give Pipes a 4 sister rating!

BOTTEGA AT LAST!

2009-08-17T11:11:00.000-07:00

BOTTEGA/Napa Valley

6525 Washington St.

Yountville, California

707.945.1050

Back to Yountville California, located just north of Napa, this is where you will find the V Market. More importantly this is where Napa Style and Bottega are located, both are the creations of Chef Michael Chiarello. As you know last year I met Michael at Napa Style, I acquired some fantastic salt and drank some really good wine. This year on our trip, my goal was to eat at Bottega, Michaels new restaurant that is located directly across from Napa style. After spending the day wine tasting, my guy and I arrived at the V Market just moments before Napa Style closed and managed to slip in and buy a bunch of salt…and apparently ended up with Herbes de Napa (a special blend of rosemary, lavender, fennel, thyme, savory and bay). I was aiming for grey salt and got the herbes by mistake…They have actually turned out to be pretty tasty!

After our whirlwind through Napa Style, which I am pretty sure my guy enjoyed this time more than the last trip, we took my salt and had dinner at Bottega. Anything more than five minutes in a store and my guy starts getting restless!

Bottega has a warm, rustic yet refined feel to it. The covered patio is a combination of couches for lounging, a wood burning fireplace and seating for dinning. The feel is of someone’s personal out door living space. The décor has lots of reds, oranges, and chocolate browns, I thought it was beautiful. There were strings of white lights all around that I am sure at night make the area glow.

My guy and I opted to enjoy the great late afternoon weather and sit out side. Coming from Phoenix there is no sitting out doors this time of year!

Have I mentioned how much I like salt? My favorite touch, was that on the tables instead of a salt shakers there is a small bowl of salt with a little spoon! Am I crazy to think that is awesome? It wasn’t your usual salt either, it was grey salt, and I probably could have eaten it all by itself. Don’t worry I didn’t…I did sample it a lot though!

Chef Chiarello has created a menu of micro-regional Italian cuisine using house made ingredients and focusing as much as possible on local produce and other products.

The wine list is extensive and from what I can tell is all Napa and surrounding area wines. You can spend anywhere from $24 to $500 on one bottle! I chose a 2007 Zinfandel A. Rafanelli, from Dry Creek $45. Dry Creek is located in Healdsburg Ca, and the winery specializes in Zinfandel, Cabernet Sauvignon, and Merlot.

When first seated our server Murph brought out a bowl of rustic bread with a dipping sauce of olive oil, garlic and herbs…SO good!

For our meal we decided to share, in the spirit of trying not to eat until we are miserable! We ordered the Smoked & Braised Natural Short Ribs served with preserved-lemon spinach and smokey jus. That was $28 and worth every penny! The short ribs were moist and falling apart tender, with awesome flavor! The spinach was also cooked just right with a hint of lemon. Even the man, who doesn’t do spinach unless it is swimming in cheese liked it.

As a side ( $6 each) we chose the Delfina Potatoes, smashed & fried with crisp garlic, parsley, lemon and flake salt. These were absolutely spectacular! The crispy garlic and salt made these potatoes! I have been thinking about them ever since!

The service at Bottega was friendly, knowledgeable and prompt. Murph split the Short ribs and spinach at the table for us, all while telling stories about Michael as though they were best friends. Not sure if Chef Chiarello is “just the best boss ever!” or if it is part of the entertainment. All in all the afternoon was perfect! The food was even better than I had expected, the wine and the company were wonderful and the atmosphere and attention to details made for a relaxing afternoon. What a great way to spend a day!

Bottegga would receive a 6 sister rating if that was possible...But since that is just crazy talk , I give it a five sister rating. If you are ever in the area don't miss the opportunity to eat at Bottega. There is even the possibility that Chef Micheal himself could be there, Chef coat and apron on! If you see him tell him the Wino says hi!

Bon Appetite!

Lunch:Tuesday through Sunday: 11:30 am - 2:30 pm.

Dinner:Monday through Thursday: 5:30 pm - 9:30 pm

Friday & Saturday: 5:00 pm - 10:00 pm

Sunday: 5:00 pm - 9:30 pm

SUCH AN HONOR!

2009-08-16T09:30:00.000-07:00

I know I said that next we would be talking about Bottega, but when I turned on the computer this morning I discovered I had been given an award! I haven't gotten an award since....hmmmm not sure when. Moments like this make this blogging thing all worth while. Most days I feel I am just venting or talking to myself. But there really is someone out there, and you like me! What a great way to start the day. Look at my pretty award!

My friend Dawn at Fry Moments gave me this award, she and I went to high school together, though I feel we never really got to know each other back then. This is probably for the best because I know I am a much different person now than that high school girl. Dawn is a wonderful mother, talented photographer, successful gardener and foodie extraordinaire. I am proud to call her my friend. I hope you check out her blog and enjoy getting to know her as I have, thank you Dawn for my award!

Now I must pass this award on to a few fellow bloggers. Narrowing it down is going to be tough! Since starting this blog I have met so many talented people, that I never would have met otherwise.

I think my first award will have to go to my fellow Wandering Sister, The Diva Mom. She is the one who got me to do this blog, and even though she is not always on top of the posting, when she does it is truly entertaining! Just because she has two small adorable kids and a husband to manage, I don't see why she cant just hang out on the computer writing and eating Bon Bons all day....just kidding my dear! Keep up the good work!

The next would have to go to another Diva, this one was one of the first new friends to comment on my blog. I don't know about you but comments are like awards in themselves! They reassure us that someone is actually out there reading and even enjoying what we have to say. Diva on a diet at Beach Eats, is always entertaining and way more organized than I am on the blogging! I love the Thirsty Thursdays, She makes mixology really live up to its name. Also her humor is such that I feel like I have known her for years! Thank you Diva for all the inspiration!

My next award goes to Lori Lynn at TaStE WiTh ThE EyEs, her blog has inspired me to post quality photos. Her recipes and photos are so beautiful that they are a work of art. I had no idea how much fun it was to photograph food so that it makes you hungry just looking at it. After all do any of you really buy cookbooks that have no pictures? Personally I am more about the pictures than the actual instructions. Thank you Lori Lynn!

I am going to chose one more, even though all the blogs I follow or even run across deserve praise in one form or the other. After all I would not be reading them if they were bad!
Number Four award goes to Lisa Orgler at The Lunch Box Project . Lisa has a whimsical way with food, that brings back childhood memories…the good ones. This is another blog that has inspired me to try new things and to think artistically again.

I do hope you check all of these great blogs and enjoy them as much as I do. While you are there tell them The Wino sent you. Also check out all my friends that I am following, you just might find a new friend too! If you have a blog that is worthy of this award please feel free to pass it along, and let me know so I can enjoy them as well!

The Wino Revealed! GASP!!!

2009-08-15T14:21:00.000-07:00

Napa Style

Yountville / Napa Valley

V Marketplace

6525 Washington St.Yountville, CA

(707) 945-1229

Have I ever mentioned that one of my favorite Chefs to watch on TV is Michael Chiarello. I loved the show Easy Entertaining and then the new show on Fine living, Napa Style. Michael makes cooking for a group of people look easy and fun. How I wish I could be one of what seems like thousands of very close friends that gets invited to hang out in his Napa Valley house, while he prepares great food in a unique way. I know it is just television, but I am sure those shows were totally realistic and of course Michael is a perfect host! If you know better DO NOT burst my bubble!

On last years trip to Napa with my guy, I insisted that we stop in at Napa Style, Chef Chiarello's store and cafe in Yountville. I had been told that on that exact day Michael would be cooking at the cafe! My boyfriend, not being the shopping, food TV watching type was sure this would be a waste of precious wine tasting time. He also was under the impression that I was going to just pop in and out of this store and we would be on our way...He had never seen me around somewhat famous people of whom I truly admire. Yes I was nervous!

Let me say my boyfriend is also kind of the bull in a china shop type, so he of course walks into Napa Style, and heads straight for the Cafe so he can meet this Michael fellow... I first almost tackle him! This is not how I do things! I am basically pretty shy and I take the VERY slow approach...(some might call it stalkings) wandering around the store slowly browsing and sneaking peaks at the kitchen in the back of the store...yes Chef Michael is indeed back there making salads and sandwiches....I skulk around the store some more... Taste each of the large selection of salts...Taste some wine(liquid courage)....frustrate the heck out of my boyfriend who just keeps asking, "Are we gonna order a sandwich or what?" He does not understand my process! After...maybe 30 minutes of "shopping" I am told we are ordering food or we are leaving, FINE! Lets do this!

So we order a fancy BLT, my guy jokes around with Michael about how he has way more grey hair than on TV. This would have been embarrassing but, my guy has a full head of premature grey hair! So Michael being the perfect host I assume he is, takes it in stride and jokes right back. There is casual banter between the two, as I just stand there silently like a lump on a log...That is all part of my process! Then we sit and eat, and I drink some of the Chiarello Zinfandel, which I recall being really good...biased, maybe.

After a few minutes Micheal comes out of the kitchen to greet some of the other crazy fans hanging around watching him cook (ok maybe I was the only crazy one). Chef Chiarello approached our table....and I have no idea what was said! All I remember saying was can I shake your hand? He was very nice and let me, and yes eventually I let go. My guy not being in the same fog I was said "hey how about a picture?" So Michael and I stood next to each other and smiled, my guy of course made jokes about Michael not getting handsy (party pooper!) and Michael made a comment about my guy being bigger than him (by quite a few inches) so not to worry (party pooper!). And then he moved on....as did we.

Of course I also spent a large amount of money on grey salt and some pink salt to take home with me. I can not really remember the rest of that day other than sending the picture to everyone I knew! Some knew who he was and were impressed others said "who is that guy?" I still say Michael Chiarello is a fabulous host and Napa Style is also a great way to spend some time if you are ever in Yountville California.

Since this was pre-blogging days for me I did not get any other pictures of the interior of Napa Style...and I was too busy "shopping".You will just have to check out the website or go visit for yourselves. This one time only I will share THE picture of Michael and I, The Wino Reavealed!
Next trip, BOTTEGA!

The Heat Will Not Keep Me Down...

2009-08-13T08:58:00.000-07:00

As some of you may have noticed I have been slacking in the posting of blogs lately. This heat I live in seems to melt my brain and put a dry damper(is that posible?) on any creativity, and of course any desire to cook. But yesterday I decided I was in the mood for Mexican food, actually I have been in the Mexican food mood for a while now, particularly beef tacos....But not today!Maybe its the theory that if you eat spicy food when it is really hot out side, it cools your body down...Really it just makes you sweat profusely and turn on lots of fans to cool the sweat. Appetizing huh?! Or maybe it is the cold beer that usually accompanies Spicy food.

Living in Phoenix Arizona there are two things you can not avoid, the heat and great Mexican food. Though not all of the Mexican food in Arizona is great, but since there is a Mexican restaurant on pretty much every corner, you have to eat a lot to find the bad ones.

Recently I went to my local farmers market and found that Hatch green chile's were now in season. These chile's are a bit more spicy than the Anaheim Chile but look a lot like them. Long green Chile peppers that are perfect for things like chile Relleno, diced up in chili or as I plan to do green Chile cheese enchiladas.

I decided to roast the chile's and use them in strips. Of course you can also used canned or jarred mild green chile's and red peppers for this recipe if you are not into the roasting peppers thing. It does take some of the burning of the finger tips out of the equation, but not as much fun!

Home made enchilada sauce (way easier than it sounds)

This makes enough for four single servings of enchiladas, I used half and froze the rest.
1 15 oz can of tomato sauce
2 large roasted red peppers blended till smooth
1 Tablespoon Cumin
1 tsp chili powder
3 cloves of garlic minced

Simmer this on low to combine all the flavors for about 30 minutes.

To build the enchiladas I used individual baking dishes. Lightly fry corn tortillas and dredge them through the sauce, place it one in the bottom of each pan. Place two 1/2 inch wide green chile strips ion top of that sprinkle with cheddar and pepper jack cheese. Top with another slightly fried tortilla and repeat the process till you run out of room or peppers. Top layer should be tortilla , top with extra sauce and shredded cheddar. Bake at 350 degrees for about 45 minutes or until bubbly and slightly brown on top.

I served this with a Ceasar Salad, because after all the Ceasar salad is originally from Mexico. And for the beverage of the night I went with an Argentina Malbec, Tapiz 2007 . A little spice with a big red wine is a wonderful thing!

This morning Phoenix had one of the first monsoon storms, and unlike the eastern half of the country, we get VERY excited when it rains. Today it is noticeably cooler and much more moist outside. I hope this will help revive some creativity and shriveled brain cells and that I will be back here with some regularity soon!

Until then, Bon Appetite!

Dessert is a rare thing.

2009-08-07T09:34:00.000-07:00

I am usually not a dessert person, I am more savory than sweet. But while I was watching the show on the food network "The best thing I ever ate" I saw something tempting. There was a mention of an ice cream shop in San Francisco called Bi-rite Creamery. This chef, I don't remember her name, was talking about an ice cream sundae. Sam's Sundae is Chocolate ice cream with bergamot olive oil, maldon sea salt and whipped cream....very intriguing! Of course while I was in San Francisco I looked up this ice cream shop, not yet sure I would be brave enough to try this concoction. Unfortunately timing and location were not right...I did not get to the the Bi-rite.

But the Sam's Sundae hovered in my mind, I could not get over the idea of olive oil on ice cream and Salt? Salt is my favorite food group!

So weeks after first hearing about this dessert, I broke down and decided to try it! Not wanting to waste any precious ingredients I started out very small.

One very small scoop of chocolate ice cream, a drizzle of Clementine Olive Oil from the Olive Press and a sprinkle of coarse sea salt.

One bite and OH MY! This is the GREATEST thing I have ever had! And I only have about a half of a cup of this olive oil left...I must find more! Have any of you ever tried such a thing? If

not you must!

CAUTION: This may become addicting ;-)

Bo Appetite!

Bi-Rite Creamery
3692 18th St San Francisco, CA 94110

(410) 464-8000

Gourmet taste on a real world budget.

2009-08-06T09:38:00.000-07:00

I have decided to take a break from my vacation and share a great summer dinner with you. As much as I love wine, I have bored myself silly with the wine writing...so sad! Guess its more fun to drink than write about. When I continue my journey through wine country, I will be making some changes to the writing style!

Short Ribs are one of my absolute favorite pieces of meat, especially in the summer when my crock pot is in full swing! Short ribs braised in red wine until falling apart and served with herb stuffed
Artichokes …oh my, can you get more Gourmet?! Well yes you could, by serving itty bitty portions and charging an arm and a leg! We are not doing that today, we are having reasonable portions at Costco (cheep) prices, lets do this!
Now I am serving only two people and mostly eyeballed the measurements, and since this is all about what you like use your judgment. Very importantly you must start this process early! The longer you can let the short ribs cook the better!
For the Short ribs, I bought boneless, they seem to have more meat on them and really that is what we are after. I am sure the bone in kind have more flavor, but they also seem to be a lot more work for not much reward.

2-3 medium to large garlic cloves
1 large shallot sliced

1 large sprig of rosemary
½ cup vegetable broth or stock
Beef stock ( I used the packet from Trader Joe's and mixed it with the veggie stock)
1 bottle of red wine, use one that is full bodied with lots of flavor. I used Shiraz and I went with cheep.
Season the short ribs with sea salt and black pepper and seared it quickly in a hot pan with olive oil.

Set the ribs aside, and in the same pan on medium heat saute Garlic just smashed with the side of a large knife. Add the shallot and stir this on medium until they are slightly caramelized I feel this just adds a bit more depth to the flavor. Add to the pan ½ a cup vegetable stock and beef stock to de glaze the pan (getting all the good stuck on bits). Pour this mixture into the crock pot and place the ribs on top, throw in the rosemary sprig and pour in the red wine. Use the entire bottle or all but one glass…the cook needs a glass after all!

Set the crock pot on low and let cook for at LEAST 8 hours. Go run errands, lay by the pool, clean the house or just sit and watch TV…and as the hours go by the house will smell better and better!

When you decide you can not take the great smells any longer, pull the short ribs out of the liquid and place on a platter, and cover. Smack anyone who tries to snack on it before you serve them, you of course being the chef should definitely do some quality control… Pour the liquids into a sauce pan straining out the chucks (onions and garlic). Simmer until it is reduce by ½ and ideally coats the back of a spoon. Turn off the heat.

(45 minutes-1 hour before meal time start Artichokes)
Artichokes, as we have discussed are also a favorite of mine, this time I decided to try something new. I decided to de-choke the artichoke and stuff it with a herb and olive oil stuffing (pretty much like pesto). It looked absolutely beautiful before cooking and delish after, even if I did over cook it a bit…it was falling apart! But since my guy loves his vegetables on the verge of becoming soup he was ecstatic! Maybe I started on the wine too soon…Just kidding!
The stuffing included (not sure how much of each, that whole no measuring thing again!)
Garlic maybe 3 cloves
Rosemary about 4-5 stems worth of leaves
Basil about 1/2 cup-ish
Olive oil couple swirls

Salt and
Pepper a pinch...
Blended in my hand mini food processor.
Cut the tops of the artichokes off so that the spikes are removed. Using a long pointy knife cut out the light purple leaves at an angle. Pull out as many leaves as you can scrape out the remaining leaves with a spoon, get all the fur (choke) out and rinse. If you are doing a lot of artichokes and want to keep them from turning brown while you work just drop them in an ice bath with some lemon juice and water. Try to spread the leaves out as much as possible and drizzle the pesto mixture between the leaves and into the middle of the artichoke. Press the leaves back together and place in a steamer. Two medium to large artichoke cook in about 45 minutes on low to med low. After about 30 minutes test to see if the leaves pull off easily. When they come of with a slightly firm tug, turn off the heat and take the lid off. They will continue to cook a bit and unless you like your veggies mushy you want to slow the cooking down.

Serve the short ribs with the reduced red wine sauce drizzled over the top, or in my case poured over, I am a huge fan of sauce! Artichokes on the side are good alone or with your favorite dipping sauce. Of course this would not be a gourmet meal with out a big red wine! A Cabernet from Chile was this winos choice, at Trader Joe's this wine is $10. Chile makes great Cabernet's and this was no exception, with bold flavors of dark chocolate and a hint of leather and earth it was excellent with the Short ribs and paired well with the rosemary and basil on the artichoke.

In the winter when you need to heat up the house this could be made in the oven and be paired with mashed potatoes, but it is summer and I am thinking the oven is on vacation until further notice.

Bon Appetite!

Great food and comfortable shoes!

2009-08-04T16:07:00.000-07:00

It is time to take a break from the wine tour and have some food. I want to tell you about my favorite place in San Francisco to eat.

Nob Hill Cafe Pizzeria/Trattoria

1152 Taylor Street

San Francisco, CA 94108

(415)776-6500

My guy brought me to San Francisco for the first time a couple years ago around Christmas time. Since this was my first time to the city, I wanted to fit in. So I bought some very snazzy boots and threw on a scarf and I was ready to walk around the big city eating and drinking from one end to the other! We road the BART (the Subway) from Oakland into San Francisco and walked the block or two to our hotel. All was good and I was ready for the famous hot Sourdough bread that I was told was sold on every corner.

After a very crowded and warm ride on a Cable car, (highly over rated if you ask me)I was ready to hoof it and eat. So we hopped off, and started the hike down to the wharf. Many blocks later I had yet to find the mystical sour dough bread, and my spiffy boots were killing my feet! A few more blocks and I no longer cared if I ever found Sourdough bread. I just wanted a pair of sneakers! After hours and hours of walking...that's what it felt like anyway, we found a Payless shoe store, I bough comfy shoes and life was good again! Never did find that corner vendor peddling hot bread and butter, I am beginning to think those don't exist.

Being the romantic that my guy is, he had special plans for me on my first trip to San Francisco. One night he took me to the Mark Hopkins Hotel, and we rode the elevator to the very top, where there is a great bar and restaurant called The Top Of The Mark. The room has huge glass windows all along one wall with awesome views of the bay and the city. We had a bottle of Louis Martini Cabernet and watched the sun set, and my guy presented me with a beautifull bracelet. There I was all dressed up, wearing cheap sneakers and beatifull jewelry having a romantic evening, could it get any better?! On our way out we checked with the Concierge about a good place to eat in the area, someplace the locals would go to. He told us about the Nob Hill Cafe, that was only a couple of blocks away.

This is how we came to discover this fabulous little place. This trip we were determined to visit again to make sure it wasn't a fluke thing. The Nob Hill Cafe does not disappoint! This is a very small and cozy restaurant that serves Antipasti, Pasta and pizza.

The kitchen is along one wall, you pass the stove and pizza oven when you walk through the door. The dining room is about as big as a small living room in someones house. We sat right next to the counter where the cooks put together the dishes, and through the glass separating us from being in the kitchen I could check out the great ingredients that would be going into my dinner.

When first seated we were brought some bread and butter, no warm sourdough, but the bread was so good I didn't care.

Our waitress Elaina helped us pick The Big Tattoo 2007 Red wine from Chile to go with our meal. The wine is 50% Syrah and 50% Cabernet from Cochagua Valley, big and bold just how we like our reds.

As you may know I am a big fan of pasta, and the first time I was here I had the Penne Bettola; garlic and vodka in a tomato cream sauce. That was too die for, and started an obsession with vodka sauces. But it seemed silly to not try something new this trip and I love pizza, golden crust, sauces of all kinds and melted cheese...what is not to love?

So My guy and I decided to split a pizza, with artichoke hearts and mushrooms. Oh my goodness this was heaven, there was no skimping on the cheese or the toppings! And fresh basil sprinkled on top...makes me hungry just thinking about it!

I have been told that San Francisco has some of the best food in the country, and if you are a lover of seafood I am sure that is true. The few times I have been to this city, the one place that sticks out in my mind is the Nob Hill Cafe. Any suggestions for warm sourdough with melty butter or a favorite food spot in San Fran you might have please let me know!

Justin

2009-07-27T06:53:00.000-07:00

Justin
11680 Chimney Rock Road
Paso Robles CA 93446

Justin Winery is a bit off the beaten path, but well worth the drive through the Paso Robles hills. The tasting room is right next to the Just Inn which is a lovely little European style Inn. There are beautiful English gardens that you stroll through on your way to taste wine.

The tasting room is full of great wine gifts and wine of course!

Let the tasting begin, of course with the white wines;

2008 Sauvignon Blanc**
$15 retail
Refreshing, bright and crisp is what this wine is all about. No oak or Malolactic is used in making this wine. Shockingly dry and almost tart, I thought this would be an excellent summer afternoon wine.

2008 Chardonnay ***
$19.79 Retail
A bright chardonnay offering a hint of nutty French oak, but also fresh Myer Lemon ripe apples. Tart and complex at the same time, this was a flavorful and pleasant chardonnay, even for a non white drinker.

2007 Cabernet Sauvignon **
$26.25 Retail
Generous with fruit this is a ruby red wine, that has aromas of black and red fruits and cassis. The Tannins are modest and the flavor is mildly bold. This would be an excellent wine for whatever meat you are throwing on the grill this summer.

2007 Syrah***
$26.25 Retail
I love the color of Syrah, its inky purple color is very regal. This wine has a peppered, slightly Jammy earthiness. Medium high tannins will keep this wine lively for years. But really who wants to wait to drink it? This would be great with more flavorful foods like Lamb, or even Grilled Salmon.

2006 Isosceles***
$62 Retail
This is an iconic Bordeaux style red wine, excellent for special occasion nights. The blend of Cabernet, Cabernet Franc and Merlot give this wine a big bold flavor with notes of mocha, black fruits and chicory. Firm Tannins make this ideal for holding on to for many years. Or you could just crack it open now and enjoy with a great steak!

2007 Orphan****
$18.50 Retail
I have to say this was my favorite of all the Justin wines. Of course it will be different every year because the blend changes with every harvest. Justin takes all the red varietals that don’t fit into the making of the other wines and blends them together to make Orphan. This makes for a very flavorful wine, and at a reasonable price. I gave two Orphans a home on this trip.

If you become a member of Justin’s wine club (Wine Society) your tastings are free and you will receive a discount on the prices of the bottles. So when you are ready for a cruise through the hills of Paso Robles be sure to check out Justin, and tell them the Wino sent you!

J. LOHR

2009-07-24T13:59:00.000-07:00

J. LOHR Estates Seven Oaks 2004
Paso Robles Cabernet has been one of my favorites for quite awhile. For under $20 dollars it is a quality wine that stands up to wines two and three times its price. It is a medium to full bodied wine, with a dark ruby color. The mouthfeel is lingering and velvety. The aroma has black cherry and Current with hints of vanilla and clove. I have enjoyed this Cabernet many times with prime rib or other steak dinners.

I was very much looking forward to visiting the vineyard and trying some of the wines that normally would be out of my price or shopping range. Located just a couple miles from Meridian the J. LOHR tasting room and vineyard was simple but very nice, elegant and classy just like their wines.

In 1972-1973 Jerry Lohr a farmer from South Dakota, planted his first 280 acres of grapes in Arroyo Seco appellation of Monterey County. Jerry’s agricultural roots gave him the knowledge of soil ,climate and location. Over the years, and added locations Jerry and Jeff Meier (vice president of wine making, for all of the J. LOHR vineyards) have produce many varietals that now rival the best in the world.

Diane our tasting hostess was very knowledgeable and helpful. My guy and I decided to skip the white wines this round and go straight for the good stuff, the reds!

2006 Fogs Reach Pinot Noir***
Arroyo Seco
$37 retail
With the classic Pinot Noir aroma of Strawberry, cherry and rhubarb jam. Flavors of stewed strawberries and charred oak. I loved this Pinot, I plan to enjoy it with a sight chill on it on one of Arizona’s many hot summer nights…or afternoons.

2007 Old Vines Zinfandel***
Paso Robles
$15 retail
Under twenty dollars can you believe it?! Great with pizza or pasta dishes with red sauce. This has a palate of soft plump fruit, a little spice and licorice. And the color is a deep purpley
Red (not technically a color “purpley” but I like it).

2007 South Ridge Syrah**
Paso Robles
$15 retail New Release!
This is a very dark dense inky Syrah, with aromas that are dominated by white pepper, boysenberry and dark jammy fruit. A very plump and juicy mouth feel, with hints of spice, and dried fig. This would be excellent with hearty braised meats.

2003 Carol’s Vineyard Cabernet Sauvignon ***
Napa Valley
$42 Retail
The deep dark red color of this wine tells you immediately this is no wimpy wine! Because of the portion of Petit Verdot fruits this cab is enhanced to a higher level. The tannins are soft and finish with length. There are hints of cherry, currents and a touch of vanilla. Again, this would be excellent with a steak dinner. This one also went home with me, because we know how I love steak!

The Artistic expressions of flavor that is the Cuvee series.

2006 Cuvee Pau ***
Paso Robles
A blend of Cabernet and Petit Verdot give this a deep dark reddish purple hue. Barrel aging give it an elegant aroma of chocolate dark berries and clove. The flavors and mouth feel are complex and the finish is long and lingering.

2006 Cuvee Pom ***1/2
Paso Robles
61% Merlot and 31% Cabernet lend to the dark ruby color. Barrel aging gives this wine the complex flavors of dark chocolate, vanilla and cedar. Big and velvety this wine has a long finish.

2006 Cuvee St. E ****
Paso Robles
Majority Cabernet with a hint of Merlot this wine is a well balance and bold. (kind of like what you look for in a spouse…)Aromas of red currents and fresh ground coffee. Flavors of Dark chocolate and toasty vanilla. Barrel aging gives this wine depth and a long flavorful finish.

There were quite a few more wines that were tried, but my notes and photography at this point were a bit fuzzy…I will have to work on my organization skills while wine tasting for next time.
All in all J. LOHR was one of our favorite tastings, Between the friendly staff, great wines and the fun atmosphere I definitely give them a four sister five sister rating. I am gonna have to go find another sister!

I also purchased a great sign for my house while I was there.

Make a point to stop in to J.LOHR if you are passing through Paso Robles and tell them the Wino sent you!

Pigrimage through wine country, Paso Robles

2009-07-20T16:45:00.000-07:00

Paso Robles is the perfect place to take a break when you are on your way from LA to San Francisco. And really what better way to spend your break than tasting wine? Paso Robles has warm days and cool nights making it the perfect climate for grape growing . You will find 26,000 acres of vineyards producing more than 40 different varietals. The grape that Paso Robles is most known for is Zinfandel.

My guy and I have started rating wines we taste with one to four stars (*). This sometimes got a bit difficult throughout the journey when some of the wines surpassed my four stars. We also didn't always agree on the number of stars so that's where the 1/2 star comes in. Hopefully you will be able to try some of these wines for yourself and let me know how they rank for you.

Our first stop was at Meridian Vineyards which as I have mentioned is one of my favorite value (under $10) wines, their Cabernet is a great everyday wine. You don't have to drink it everyday, but "they" say red wine is good for your heart and various other parts right?

One of my favorite things about this winery is that their winemaker is a female! Go girl!

"Meridian Winemaker Lee Miyamura graduated from Sonoma State University with a BA in Biology with an emphasis in Molecular Biology and a minor in Chemistry. During her studies, she lived in Napa , which led her to a temporary Quality Assurance Lab position at Meridian’s sister winery, Beringer Vineyards in St. Helena. 20 years later, she was named as Meridian’s winemaker of white wines. As Meridian has grown over the years, so has Lee’s role. She is involved in every step of the wine making process from harvest to barreling to blending to bottling. "

Meridian has a beautiful long driveway through the vineyards. After parking you stroll through a lovely garden and picnic area and across a patio with cute tables with umbrellas perfect for lounging and enjoying your wine purchases.

Of course you will be purchasing!

The tasting room has a long bar stocked with wines by Meridian and also some of their sister wineries including Cellar 8. There is also a shop where you can buy all sorts of wine paraphernalia and trinkets.

Judith was our tasting host, and a gracious one at that. This is the order in which we tasted.

2007 Limited Release Gewurztraminer**

Santa Barbara County

$18 Retail

I was surprised buy the dryness of this wine, Gewurz is not usually a favorite. I found this to be a floral wine with a hint of orange and citrus. Probably very good as a wine slushy on a hot day.

2006 Limited Release Chardonnay**1/2

Santa Barbara County

$24 retail

This Chardonnay is still aged in toasted oak and you get hints of it when tasting that shows up as a buttery flavor that reminded me of popcorn. There are also hints of vanilla and caramel, just writing this is making me hungry. This wine would pair well with an aged hard cheese such as Piave Vecchio; sweetly nutty with a dry, crunchy texture. Flavors of tropical fruit, almonds and a long, sweet finish this cheese is comparable to the king of Italian cheese Parmigiano-Reggiano. Ages range from six to fourteen months.

2006 Limited release Dusi Zinfandel ***
Dusi Vinyards, Paso Robles

$24 Retail

This zin was not like most Paso zins I have enjoyed in the past. This was soft and peppery but also had notes of Blackberry jam and raspberry. More mellow that I usually like my Zinfandel to be.

2006 limited Release Syrah **1/2

Paso Robles

$22 Retail

This syrah was more like a zin than the zin was in my opinion, with a ripe berry and cherry taste with a hint of pepper on the finish.

2005 Limited Release Cabernet Sauvignon***

Paso Robles

$24 Retail

I love any wine that has dark chocolate in the description! This was a pretty big cab with Blackberry, dark chocolate and spice. This is an excellent wine with rib eye on the grill, I know cause that is what I had last night! This was one of our first purchases on the wine pilgrimage.

2006 Limited Edition Petite Syrah***

Paso Robles
$24

This was our second purchase, and this is were I learned that Petit Syrah is my new favorite varietal. I always thought the Petite part meant it would be a small tasting wine, I was wrong! Petite Syrah is a big and chewy red wine, with all those good notes like dark chocolate, earthy and leathery. This is one I don't want to mess up with food!

If you are in the area and can stop by Meridian do so, it is well worth it! Also if you are lucky enough to be living in a state that allows you to be a wine club member you can receive these wines at 20% off the retail prices. This makes this winery a four sister value!

Don't forget to tell them the Wino sent you!

Meridian Vineyards

Open daily 10 am - 5:00 pm

7000 Highway 46 East

Paso Robles CA 93446

805-226-7133

Pilgrimage through wine country...the beginning!

2009-07-19T13:53:00.000-07:00

For the past week I have been on a journey...a pilgrimages if you will through California wine country. The mission, was to get some great wines at a great value and I believe mission accomplished! Of course this trip to wine country started out with a plan, so as not to miss

anything and to make sure we didn't spend the week on a wild goose chase (getting lost and just stopping at whatever winery we happened to run into). I even checked out "The Sotheby's Wine Encyclopedia"from the library so I could find the exact regions I should be getting specific varietals from

Ah..."The best laid plans". I did drink a lot of wine, visited many beautiful vineyards and even had a couple of REALLY good meals! Most of which were NOT part of the plan.

So I guess spontaneous wine journeys can be good too.

First of all my guy and I decided to make the journey from Phoenix to California wine country via car, so we could purchase wine and bring it back...because we happen to live in a "three tiered state" as the wineries call it. Which means they can not directly ship us wine to our house but have to ship to a distributor then they have to put it on a UPS truck and drive it over. During the summer especially they are not real happy to ship to Phoenix...because it is hotter than hell! So we packed a large cooler into the trunk and we were on our way!

After an overnight stop in lovely Pamona California, we headed to Paso Robles to taste some

wine! Over the next few blogs I will take you with me on my journey through wine...or with wine, at least what I remember of it! I tried my best to take notes, pictures and to get as much information as I could so that you, my readers could feel you were there and maybe even encourage you to try some wines you may not have otherwise. Of course after spending about an hour at each winery tasting...things get a little blurry. Guess I should have been spitting, but that just seems wrong!

In any case coming from Phoenix which has the color palate covering all things brown, wine country is absolutely beautiful. Rolling hills that are either covered in rows of grape vines or sections or golden grass, I know the golden is dead grass but from afar it resembles velvet.

The best part there was not a cactus in sight!

Wino in heaven!

2009-07-15T08:53:00.000-07:00

I am finally on the vacation I have been waiting all year for, San Francisco, Napa Valley and Sonoma! Also We hit Paso Robles on the way up. We Visited J. Lohr had a fabulous time and bought 3 bottles of reds. We stopped at Merridian, which is one of my favorite under $10 Cabernet, also bought some red wine there. And we tracked down Justin winery on recommendation from a local. Justin was a bit off the beaten path, but well worth it! I bought 2 bottles of their Orphan red wine, A great blend. I will give more details as soon as I can on all the wines and the great food. Including my favorite Italian Restaurant in San Francisco.

Today I am in Newark California, but heading to Napa and Yountville shortly. The plan is to check out some wineries, and eat at Bottega, Michael Chiarello's new restaurant. I hope to have new fun and exciting things to share with all of you as I go...or when I am done. It is amazing how full the days get and how little time there is to blog while on vacation. So much wine and so little time!

Bon Appetite!

Missing

2009-07-09T15:26:00.000-07:00

I feel kind of like I fell down a rabbits hole and have gone among the missing. First I lost my high-speed Internet connection, and in this day and age I am not going back to dial up! So I got a new laptop and a phone that is supposed to act as a modem….so far it’s a no go!

Then, one of my fellow wandering sisters came to visit and one moved back to Phoenix, where I live. There was a lot of cooking, eating drinking laughing and chasing children. Shortly after I got very sick (could have been due to chasing the children...no probably not.) It was, can't get out of bed or eat, sick that is torture for a foodie! When all you can eat is saltine crackers and Ramen noodles…it’s a sad day.

I have been very busy and I have missed my food blogging friends! Though now I think things are on the mend. Me and my Ramen noodles will be back in business soon. Still working on the Internet thing…

One of my sisters has gone gluten free…among other things (no beef?!). So I was on a mission to create a meal that would be nutritious, delicious and edible by all. My final plan was goat cheese lasagna made with brown rice pasta, and homemade tomato sauce. And for those who are still meat eaters a beef bolognaise lasagna. There would also be a green salad with homemade Garlic Parmesan dressing (gluten free).

For the appetizer I made an antipasti platter, including red seadless grapes, goats milk Gouda cheese, sharp cheddar cheese, marinated gourmet olives, and Calabrese Salami (a little something for everyone).Of course I had a great picture...but can not get it uploaded.

Of course with 9 children running around and 9 adults wanting to hang out in the kitchen , I was slacking on the picture taking… And the few pictures I did take are refusing to be uploaded. So this will require some imagination!

This will be less instruction,no measurements, some would say why bother... Well I still wanted to share and I will be back to the real thing soon…I hope!

Home made tomato sauce
Canned crushed tomato's
Garlic minced
Shallots diced
Basil cut in shreds
olive oil
Salt and pepper

Goat cheese filling

Fresh local goat cheese is best, or just a large package soft to crumbly store bought goat cheese. ( not feta)
sheep's milk Parmesan
Roasted red bell peppers diced
Spinach cut into shreds and sauteed with garlic and olive oil then drained
mix all 4 ingredients in a bowl.

Cook brown rice pasta as directed, taking it out of the water just a bit before al dente.

In baking dish spread a small amount of tomato sauce.

lay the pasta over that and then spread the filling on top, layer more pasta and either more filling if there is any left and then top with more pasta and then sauce. Top with fresh mozzarella and bake at 375 degrees for about 45 minutes or until it is all bubbly and slightly browned on top. let it rest for a bout 10 minutes and then serve.

Lasagna Bolognaise
No boil lasagna noodles
Bolognaise sauce
Light small curd cottage cheese
Garlic minced
basil minced
salt
shredded Parmesan
fresh mozzarella sliced

In a bowl mix garlic, basil, salt, cottage cheese and Parmesan.

Assemble as usual topping with the mozzarella and bake at 375 for 45 minutes.

My salad dressing was simply:

Olive oil
garlic
lemon juice
White balsalmic vinegar
Dijon mustard
drizzle of agave syrup
grated Parmesan
salt and pepper

I blended all these ingriedients in my mini blender and tossed on a romaine and arugula salad with Parmesan curls on top.

The evening was a success, the goat cheese lasagna was consumed at an amazing speed, and I survived! I would highly recommend building both lasagnas ahead and baking an hour before serving. This just makes life easier and makes socializing possible. And when the wandering sisters take a break from wandering and get together, there is much socializing!

Thank you for your patience and Bon Appetite!

Peanut butter and?

2009-06-16T10:16:00.000-07:00

As I am sure I have mentioned a time or two, I am not a baker. The idea of exact measurements makes me crazy! This food blogging has forced me to measure things and keep track of what I am cooking so I can share it with you. I suppose it is a good lesson...

I read awhile back a post by my friend the Spirited Miu Flavor about a peanut cake...this was shortly after reading about homemade peanut butter by the Duo Dishes...this made me hungry and made me actually want to bake!

So while I really wanted to make these items exactly as they had...I didn’t. I cheated! Baking from scratch still scares me.

I decided one morning that peanut butted muffins would be wonderful. So I got my ingredients together and began baking.

The only thing I did different than the box was instead of oil I put in 1 cup of chunky peanut butter and baked as muffins.

Now I am dreaming of some kind of topping for these...Should they be peanut butter cupcakes with chocolate frosting? Or maybe Peanut butter muffins with a homemade strawberry jam type topping? Thoughts? I will have to make them again when I figure it out because these muffin/cupcakes plain have been consumed pretty fast!

Pasta with NO Pasta?

2009-06-16T09:40:00.000-07:00

Pasta for me, as I am sure it is for so many, is a great weakness! If I lived someplace like Italy this would be no problem. The Italians can have pasta of some sort for every meal and it is acceptable along with drinking wine like its water...Maybe I should just move!

In an attempt to keep from exploding or becoming as big as a house,or having to move to another country I will try to put a limit on my pasta intake. This is very difficult and sad, but I have found a pretty good replacement, that is healthy, tasty and cheep!
Yellow Squash fettuccine With Bolognaise Sauce

With a vegetable peeler, peel off strips of squash the length of the squash and as even thickness as possible.

When you hit seeds, stop and go to another side.

Stack the strips and slice into thin strips the width of fettuccine.

Pile them in a bowl and pour the heated sauce over the raw squash.

The heat from the sauce cooks them to al dente texture!

I would Recommend using only thick hearty sauces for this. The squash does have a lot of water in it and will release it in the sauce.
Top with cheese and dig in! No guilt and after dinner you will not feel that sluggish over full feeling Pasta can give you.

Truth be told this was breakfast for the Wino...and since I do not live in Italy (yet!) no wine for now...

Let me know if you have found any other great substitutes for pasta and Bon Appetit!

Farmers Market Inspiration!

2009-06-12T11:30:00.000-07:00

Wednesday afternoon I finally made it to my local Farmers Market, after missing it for the past few weeks, and found some fantastic vegetables. This had me thinking dinner...what can I make for dinner? When I spotted the beautiful Anaheim chilies it came to me! Chili Relleno, roasted Anaheim's stuffed with goat cheese...hmmm. Then there were shiny red bell pepper, ah ha! Roasted red bell pepper sauce, I love roasted red peppers with goat cheese. There is nothing like a Farmers Market to inspire a great meal. Unfortunately there were no goat farmers at my market, so I was forced to buy my goat cheese at Trader Joe’s.
If you have never roasted a pepper it is really quite easy, the goal is to burn it! First you coat them with oil and then either place them under a broiler or over a flame (like the BBQ). Turn them occasionally until they are charred on all sides, the blacker the better. Then you place them in a bowl and cover it with plastic wrap, so that it steams. Let them sit for a bit covered, then start pealing the skin off. If you have rubber gloves this will keep you from staining your hands and perhaps keep from burning them also. Very important, DO NOT RINSE the peppers, this just washes away flavor!
In this recipe I am only feeding two of us so if you are feeding a crowd you will need to adjust the amounts.
4 large Anaheim Chilies roasted, and carefully de-seeded. I did this by taking the stem off and carefully scraping the seeds out with my finger...if there is an easier way please tell me. I wanted the chilies to remain whole. set them aside.
The filling:
4 oz soft goat cheese
½ cup shredded jack cheese
1/4 cup diced mild green chilies
mix all together with a fork and put in a plastic zip top bag
slice a corner of the bag, making a hole big enough that the chilies fit through, this is a quick disposable piping bag.

Red Pepper sauce:
In a blender;
3- 4 large red bell peppers roasted and de-seeded
2 garlic cubes (from Trader Joe’s) or 1 large garlic clove
½ teaspoon of cumin
1/4 of a cup of vegetable stock
blend until smooth
sea salt to taste
If the sauce is a little bitter add a dash of sugar or agave syrup.
Pre-heat oven to 450 degrees

To assemble pour sauce into a baking pan (or individual pans like I did)
Carefully pipe cheese mixture into the Anaheim chilies, if they tear just put them seem side down.
Nestle the cheese filled chilies down in the sauce and pipe any remaining cheese mixture on top.
Bake for 20 minutes
When the 20 minutes are over turn the oven to broil and cook for another 5 to 10 minutes or until the cheese on top is slightly golden.
Top with cilantro sour cream and serve with a side of black beans.

Recently I was thrilled to discover that Zinfandel is wonderful with spicy dishes, so while at Trader Joe’s I picked up an inexpensive Zin blend from Lodi California, about $6.
TBD Rouge 2007 is a combination wine with Zinfandel being the lead variety, followed by petite sirah and malbec.

This wine is robust and spicy with a dark ruby color and a fruit forward aroma. It was excellent with the black beans and the Relleno.
This was such a delicious dinner and almost entirely local, organic, healthy and home made! Almost!

Cheers and Bon Appetite!

Picture perfect breakfast!

2009-06-11T14:17:00.000-07:00

First things first!

Corn tortillas are my favorite, crisped up with olive oil.

Refried Black beans, nutritious and delicious!

Over easy please!

A little cheese, and salsa!

Muy Bueno!

Food for thought...bring your imagination!

2009-06-05T08:50:00.000-07:00

For Christmas I was given a very cool book by my boyfriend called My Last Supper by Melanie Dunea , it's introduction is by Anthony Bourdain. Tony as I like to call him is my new favorite to watch on the Travel Channel, I still love Samantha Brown...but there has been nothing new....

I digress! The book is 50 Great Chefs writing about what their last meal would be, in what setting and with whom they would dine. It has photos of the Chefs in settings resembling their personality or fantasy meals some are slightly bizzare...Included arethe recipes of the final meals they would be having. Some are extremely extravagant and other very simple. According Tony, Chefs have been playing a version of this game forever. Discussing what the last flavor on their tongue would be if they were faced with...say the electric chair (probably due to some patron insulting their food and them beating that patron to death with a spatula). OK that last part was me, not Tony. Chefs can be a bit "Temperamental" and touchy about their food...and I TOTALLY understand!

My fellow foodies, food and beverage blogger, food fans, culinary experts or whatever you like to call yourselves I am curious what would you chose as your last Supper?

I struggle with my own answer, there are so many things I have yet to try and places I have yet to go that narrowing it down is difficult. Even narrowing down my favorite food is a challenge for me. Right now I would go with the simple comfort foods from childhood. When I go to bed hungry, I dream about food, what I dream about would be similar to the answer to this game.

My last supper would need to be buffet style set up on the beach at Crystal Cove in Laguna California around sunset. There would be candles and fire pits everywhere, long serpentine tables covered in candles, fruit, flowers, sea shells and beautifull linens. I would be dining with close friends and family drinking GREAT wine (no cheep stuff for my last meal) laughing and enjoying soft music, not so loud that it covers the sound of the surf. We would be lounging in comfy chairs or relaxing on large beach blankets.

The food would be home made creamy Macaroni and cheese with slice tomatoes baked on top. Large bowls of my mothers beef stew with fresh homemade french bread and lots of butter. Really good Prime Rib cooked to a perfect medium rare (by someone who knows what medium rare really is) sliced in thick slab with mashed potatoes red wine Demi Glace. Turkey and all the Thanksgiving fixings including cranberries, stuffing and green beans cooked with bacon and onion. Home made pastas with rich red meat sauces, spicy vodka sauce and cheesy lasagna.

I suppose there should be salads, probably the kinds with blue cheese and fruit involved, goat cheese and roasted baby beats. There would of course be Artichokes, marinated, stuffed, grilled and steamed. Asparagus drizzled with a warm Bur Blanc. Mushrooms sauteed with wine and garic. Since this is my dream, I don't have to go crazy on the vegetables!

There would need to be an appetiser section, like piles of really good sharp cheddar and blue cheese, some brie baked to ooy gooy (technical term) and topped with roasted garlic or even a fruit of some sort , soft spreadable goat cheese and roasted red peppers. Crunchy on the outside and soft and warm in the middle, french and sourdough breads. Olives of all colors and sizes marinated with olive oil white wine and herbs. There would need to be fresh salsa and thin crispy corn chips, and my grandmothers guacamole of course!

Desert would be chocolate cakes that are super moist, creme brulee, a variety of cheese cake especially pumpkin, warm peach pie with Blue Bell vanilla bean ice cream, pumpkin pie with loads of homemade whipped cream. Chocolate bread pudding with a creamy brandy sauce and big soft cookies in peanut butter, chocolate chip, and oatmeal chocolate chip!

Since this is dream/ fantasy I would never be totally full and would have no need to worry about my calorie intake, it is my last meal after all.

I may have forgotten something but now I am really hungrey! I would love to post pictures of this, but photography in my dreams are not alloud...

So do tell, what would you eat if it were your last meal? Where would it be and with whom? Think before you write, use your imagination!

Inspiration!

2009-06-04T10:09:00.000-07:00

For those of you who check in on me regularly you know I have been slacking on the blogging...Blog Block? Or lack of inspiration? Well I have spent hours scouring fellow food blogs and found my inspiration for today!

It started...or ended at the Spirited Miu Flavor and the beautiful salad! Imitation is the highest form of flattery right? Ozge, I hope you agree! Some days ago I could not resist the temptation that is Thirsty Thursdays by the Diva on a Diet and her Blue Berry Syrup! Of course as soon as I made the syrup life got in the way and I was unable to finish making the cocktail part...I know, what is this world coming to when the Wino doesn't have time for a cocktail!? So the beautiful Blueberry Syrup has been sitting in my fridge just calling to me.

In the early hours while I was laying awake, pretending I was going to go back to sleep...I was thinking about food. Am I alone in this? That is when it came to me, Blueberry Vinaigrette! After my morning coffee This is what I had for breakfast. Thanks Ladies for the inspiration and I hope I can return the flavor...I mean favor!

Blue Berry Clementine Vinaigrette

2 TBS Blue Berry syrup

2 1/2 TBS Clementine Olive Oil (this was a gift from my Barefoot Mommy)

3 TBS white Balsamic Vinegar

a pinch, a dash or a smidgen of Dijon Mustard

Blend all the ingredients until emulsified and drizzle over the salad.

For my salad I chose a blend of romaine lettuce, baby spinach, and my favorite, Arugula. Topped with sliced ripe strawberries, and crumbled Blue Cheese.

This is such a light and fresh salad that is perfect for these hot summer days! It could almost be a desert, its that good.

Y'all hungrey?

2009-05-29T08:11:00.000-07:00

If you are from or have lived in Texas, you know what I am talking about when I say Frito Pie! Those of you who have never had this totally bad for you food, are probably thinking "Frito? In pie?" Yeah that's what I said when I first moved to Texas. I have since escaped Texas, but Frito Pie and the word "y'all" have stuck with me!
Oh yeah...and that Tattoo...Frito Pie...its not really pie. This is how it starts! This is the loaded version, so if you are on a diet...just skip this one. In Texas the chili used for this pie is usually bean free, you can use whatever you like best!

My Mise En Place

Heat the chili and pour it over a handful of Fritos.

Sprinkle with cheese

Add a dollop of Sour cream.

Last but not least, Salsa! Bon Appetite Y'all!

Here is to the Divas!

2009-05-27T18:03:00.000-07:00

The Diva's Kitchen
4030 E Bell Rd. #112
Phoenix Arizona 85032
602-518-3112

There seems to be a lot of Divas in my life these days, and they are all appreciated! Today I was driving down the road and saw a banner with sparkling pink lettering "Divas Kitchen , Salads Wraps and Sandwiches" Well how do you pass that up?

When you walk through the doors of this little cafe, you are welcomed by the friendly Diva April Peck and the colorful atmosphere. There are book shelves all along one wall, filled with used books...this used to be a coffee bar and used book store. I guess the books stayed, and there is a free book exchange. There are Mosaic top tables and chairs with bright red cushions. In the middle of the room is a large cafe umbrella in a rainbow of colors. Out a side door is a dog friendly patio...don't forget your doggie bags...

Behind the counter are colorfull chalk board menus and a bright yellow menu hanging from the ceiling, easy to read...hard to choose just one!

I am told by the friendly Diva that the top sellers are:

From the salads; Diva Blue which is Romaine, bacon crumbles, blue cheese, dried cranberries slivered almonds and ranch dressing. Salads are $6.95

In the sandwich section its the The Blowout a six inch wheat hoagie topped with sliced turkey, shredded bacon, ham, tomatoes, romaine, mayo and shredded cheddar. Sandwiches are $6.95 and served with the daily salad.

The top selling Wrap is the Cowboy all wraps are served on your choice of tortilla in flavors like tomato basil, spinach herb or whole wheat. the cowboy is filled with romaine, cheddar , roasted chicken, BBQ sauce, corn, black beans, croutons, tomatoes and ranch. Wraps are $8.95 and come with a daily side salad with the home made dressing of the day.

There are also Divalisious coffee drinks all in one Diva size, Large. The diva-barista said I could have it as strong as I want for the one size fits all price of $3.75, I said make her strong! There is a flavored ice tea, today it was strawberry Kiwi. In a glass dispenser on the counter is the Diva daily concoction that, today was sparkling Hawaiian punch...I LOVE Hawaiian punch!

So four shots of espresso and a Diva Blue salad later I was walking out the door with a little more spring to my step.

I will need to go back to this Diva's Kitchen to try The Italian Stallion sandwich: Pepperoni, salami, shredded mozzarella, pepperonchinis, vidalia onion balsamic, onions, tomatoes and chopped romaine. How can I pass that up?

I give this little cafe a 4 sister rating...that Italian Stallion could push it over to 5! When I left I still had half my Large coffee to enjoy...until I immediately dumped it in the cup holder of my vehicle! That is NOT where coffee goes!

***Dine-in *** Take out*** Catering*** FREE DELIVERY***

Cocktail Du Jour

2009-05-23T10:35:00.000-07:00

I have a friend and coworker Nicole who like me enjoys a cocktail, or glass of wine now and then... Currently though she is 9 weeks and 4 days from giving birth to her 4Th child and first son! Not that she is counting... She happens to be one of the Pregnant people who will not even take a sip of an alcoholic beverage until the baby is out. Such will power!

This being said Nicole continues to get together with her neighbors for monthly Bunko parties. She does not arrive empty handed either, She is always supplying some kind of creative concoction for those who are not pregnant to enjoy. Personally I think it is a good way to get rid of the cheep booze in her liquor cabinet, before she is tempted to drink it herself!

This is one of those concoctions that I am told went over so well that as soon as she is able Nicole will be indulge in one herself!

Pregers Count down

1-2 ounces vodka or rum (whatever is in the back of your liquor cabinet)

4-6 ounces Mango/ peach juice

1-2 circles of Grenadine

In a martini shaker filled half way with ice pour all ingredients and shake vigorously. Using a strainer pour over ice and garnish with an orange or whatever fruit you have available.

Cheers!

Oh Baby!

2009-05-20T12:07:00.000-07:00

It is summer...here in Phoenix this does not usually cause celebration. But summer means BBQ right? So on this very warm day I decided to make Baby Back Ribs, and usually I bake them in the oven on low for a few hours...But I am in Phoenix. I probably could have just wrapped these babies up in foil and set them in my garage for the day and that would have had the same result as the oven!

Contrary to the term BBQ I don't use my BBQ Grill for these ribs at all...

I opted for my trusty crock pot that substitutes as my oven, in the summer months. My favorite way to cook pork ribs is to make a dry rub, smear it generously all over the ribs, let it sit and soak up the flavors in the fridge. Then of course slow cook them till they are falling off the bones.

Normally I am not the biggest fan of BBQ, I lived in Texas for many years...I still can not stand to be anywhere near Mesquite! BBQ is also very messy...something about having it all over you and under your nails, disturbs me a bit. My guy on the other hand loves BBQ, and ribs especially, so I decided I would figure out how to make ribs that we both would enjoy!

As I am sure you all have heard by now, I am not the kind of cook who measures things, I am a bartender by trade so I measure by count or parts... and of course by taste!

Dry Rub for Pork Baby Back Ribs:

Parts are probably like table spoons...

3 parts brown sugar
1 part garlic powder
1 part onion powder
1/2 part cumin
1 part kosher salt
1 part red pepper flakes or cayenne
1 part black pepper
2 parts pumpkin pie spice

I like to place all these in my handy little Magic bullet blender and grind it into a fine powder. It should taste sweet, spicy, with a hint of salt. Adjust to taste.

Ribs:

Cut the ribs into portions of about 4 ribs per piece. Score the back membrane, and coat generously with the dry rub. Make sure you save about a shot glass sized amount of the rub, to add to the sauce...yeah there will be some sauce.

I like to place these in foil, wrapping so that they are overlapping but have foil between, so they don't stick together. Place in the fridge for at least an hour but can be done up to 24 hours. Also you might want to put this into a bowl or bag just in case it drips. Then place the entire thing (minus plastic) in the crock pot on high, or the oven on 250. Cook for about 5 hours. the house will smell fantastic at this point! If you do this in the oven, place it in a roasting pan to catch the drippings. This time, I actually used an oven bag inside my crock pot and there was no mess!

The sauce is whatever your favorite BBQ sauce is plus the shot of dry rub simmered in a small sauce pan. This just tied it all together.

After about 5 hours of cooking remove the ribs...carefully, and place them on a cookie sheet and bast with the sauce. Place them under the broiler on high. Keep an eye on it or they will burn and smoke like crazy! I like to get them toasted just enough so there are some blackened crispy edges...that's the best part!

In Texas the beverage of choice would be some light beer in a can...I of course chose to serve a white wine with my ribs! Nothing like a chilled glass of wine on a hot summer day!

Panilonco

2008

Chardonnay/viognier

Chile

This wine has a combination of crisp fresh citrus and a rich apricot and honeysuckle flavor that complimented the BBQ sauce quite well! I bought this wine at my local Trader Joe's and it was only $4! Now in this economy, that is a steal! Even though I am new to the white wine world, I think this wine is very tasty! I hope you enjoy this meal as much as I do...even if I do need a bath after eating it.

Tapas...NOT Topless!

2009-05-19T14:13:00.000-07:00

This blog has been slow in the making , but here goes finally!

Thursday, April 30Th was my birthday...we will not discuss my age, and I think I will stop aging now.

The first 6 hours of my day was spent in the car, as the passenger from Phoenix to San Diego. Carlsbad California to be exact, my guy and I arrived at, as you know our Favorite Starwood Hotel, the Sheraton located directly next Lego Land...Never been to Lego Land and since I have no children...no desire to go.

On check in Guest Service Representative Kira Kahn welcomed us and for my birthday bumped us up to the concierge level. So Of course we started the evening with free wine and appetizers on the lawn, relaxing in the Adirondack chairs. While the wine was not the best, it was definitely the best price! Thanks Kira!

Chef Reed Anderson, I am told is the man in charge of creating the fabulous Tapas at the Sheraton Carlsbad. The ingredients for Tapas night come to the chef every week via the local farmers, so the menu changes according what is fresh and in season, and it shows! Every Thursday at Twenty/20 Grill &Wine Bar is Tapas night from 5pm to 8pm and it is big!

Unlike the food, which as Tapas means...small food, my interpretation. The always friendly staff serve up a variety of cooked to order Tapas, special wines for $5 a glass and there is live music.

The chefs prepare all the Tapas right out on the Patio on Portable grills and Flat tops. This adds to the great ambiance the smell of great food cooking, the cool ocean breezes and the relaxing live music...perfect! The large patio has a great view of the ocean, yes there is a parking lot and about 2 miles between us and the actual beach.

There are lots of romantically lit tables a double sided fire place, and relaxing couches. Tall out door heaters are scattered about, and in theory keep the area comfortable year round. being southern California it can get a bit chilly when the sun sets.

The heater situation was a funny one, I say this after a couple glasses of wine mind you...there seemed to be a shortage of full propane tanks, and the management spent all night juggling large heaters trying to find ones that worked...Our table seemed to be the place heaters go to die. A heater would be all fired up and heating those around it until they moved it to our table! Then poof! it was dead. we killed at least three heaters before we found a good sturdy one! No worries though, there was plenty of wine and laughter to keep us from freezing. My darling sister (barefoot mommy) and her husband joined me and my guy for this fun occasion. Good company, great wine and even better food will go a long way to make you feel warm in any situation!

The Menu is pretty simple with price sections of $1 - $6. Each price section had one or two delicious options. Having experienced Tapas Night on a previous occasion I was looking forward to sharing the experience with family. Our server first brought out a bowl of popcorn as a snack with black sea salt sprinkled on it, and offered wine. The special wines of the night were a variety of Malbec and a Tempranillo...unfortunately I had, had a couple glasses of wine prior to dinner (free club level wine...)and forgot to get the names of these wines....Bad Wino! Lets just focus on the food for now...

Our server left us alone with the menu to make our selections. Let me just state our reservation was for 7 pm... This only gave us an hour to eat Tapas! Our waiter (and my guy) didn't seem to feel the urgency in this as much as I did. About 20 minutes after seven when he arrived to take our order I felt this could be my last chance to place an order ( I know, ye of little faith!). So being the food fan I am I ordered one of everything except a salmon dish...and the shrimp cocktail...not a fan of sea food. The waiter, looked at me like I was crazy, and might have even asked "are you sure? you know you can order more later, just as long as its before 8pm". by now it was already 7:30 and I was taking no risks! Everyone else went with about 3 selections...optimists!

These are some selections I made; Bruchetta which was actually just a toasted slice of baguette with olive oil and balsamic, tasty and simple.

Grilled pear tomatoes in olive oil sprinkled with feta cheese. The mini Chili Relleno, sweet little yellow peppers grilled and stuffed with creamy goat cheese, yummy and adorable!

Then there was the chicken taco...with ham, avocado and a sour cream sauce and I believe Panela cheese.

Hummus on a small pita, simple yet delicious. Being a lover of all things beef I also got the fillet with the sauteed mushrooms and a sharp English cheese, this was the best! Next time I am getting two of those!

I can not remember the exact name for the next one...I think it was Mongolian Beef BBQ. There were strips of beef in a sweet and tangy sauce sprinkled with sesame seeds, and served on top of watermelon and a side of cucumber slices.

This evening was absolutely wonderful, we laughed we ate really good food. Yes we may have been a bit cold, but it did not slow down the fun! Thank you Barefoot Mommy for the great company, and thank you Chef Reed for all the wonderful flavors!

This is definitely a 5 sister rating every time!

Sheraton Carlsbad the experience!

2009-05-14T10:14:00.000-07:00

For those who know me well, it comes as no surprised that I have a favorite hotel. I LOVE hotels, maybe its the shiny clean bathroom and bedrooms or the fact that I can get food and beverage at anytime and not have to clean up after any of it. OR maybe the relaxing by a pool and hot tub with a beverage of choice. And don't forget the Spa!

My favorite Hotel is the Sheraton Carlsbad Located between San Diego and Los Angeles and only a couple miles from some of the most relaxing beaches. If you have small children, this hotel is located next door to Lego Land. I am told by many of the small people staying at the hotel with their parents that Lego Land is tons of fun! I will take their word for it...

When you first arrive at the Hotel you drive up a long drive to the top of a hill from which you can see the Ocean! The Lobby is high ceilings, glass doors and windows letting in the southern California sun and letting you enjoy the view. Out the front doors and windows is the ocean view, out the back is the pool and a central outdoor courtyard with scattered couches, comfy chairs and umbrellas. The business center is to the left when you walk in and has everything you could possibly need to work, cruise the Internet, or check up on your favorite blog spot...

My guy and I have been coming to this hotel since it first opened about two years ago. Every time we are greeted by the friendly Guest services employees, our favorite is Kira Kahn who has been there for us every time! Kira is always friendly and efficient, when we first met Kira she was newly pregnant and now has an adorable little boy! It feels like family now.

Surprising I know, my guy and I have spent some time at the Twenty/20 Grill and Wine Bar. There we have met many of the friendly staff. Robert the bartender on Sundays always remember us and entertains us with beach stories, tips and is also the one who turned us on to the local favorite breakfast spot Pipes (we will get to that!). On other days you can find the shiny bald headed Jason behind the bar helping you chose the best glass of wine for any occasion. Yes Mac and cheese like this is an occasion! Twenty/20 Wine Bar serves 30 wines by the glass and offers more than 100 selections by the bottle. Jason makes us feel like regulars, in a good way!

All the bartenders and servers have been friendly and full of personality. No matter if you are staying alone here for business or here with your family to visit Lego Land, or like me just getting out of the heat of Phoenix the employees make you feel comfortable and at home. The menu features new vineyard cuisine, native ingredients infused with new modern recipes created by the team of Chefs.

Chef Steven Patrick - Executive Chef is in charge of all things culinary in this hotel and has a passion for fresh, natural ingredients and products provided by local farmers and purveyors such as Valdivia Farms, Brandt Beef, and Carlsbad Aqua Farms.

Reed Anderson - Executive Sous Chef is a member of the Slow Food movement, an organization dedicated to protecting the heritage of food, tradition and culture by opposing food processes that are harmful to humans, animals or the environment. Chef Anderson can be seen preparing delicious Tapas on the patio every Thursday night.

For breakfast one morning, guess what I had?! You got it Huevos Ranchero! Very Very good!

The pool area is well planned and spacious, the first couple of visits we thought " wow there are a lot of chairs....and pretty much just us". Good thing for the hotel the pool has started to get busy, lots of kids having fun and parents relaxing. There is also a very large hot tub, that helps to soothe Lego Land weary parents. Pool towels are always fully stocked and they even provide swimming diapers for their tiny guests.

The fitness center overlooks the pool area. I have visited often...in order to keep eating and drinking one must balance it out... The view of the pool from the treadmill is a combination of relaxing, and like the carrot at the end of a stick. personally I love that all the treadmills and elliptical machines have TVs and they provide earphones. My favorite is the food Channel or the travel Channel while working out. The Fitness Center is always clean and one of the largest with a wide selection of equipment.

Next to the Fitness center, conveniently is the Ocean Pearl Spa. The Spa is a relaxing and always enjoyable place. Do not ask my guy about the spa...he does not understand the two hundred dollar facial... We all know that Hotel Spas are not known to be cost effective, they are fun though!

The rooms at the Sheraton are large and comfortable. Half the rooms have a view of the golf course next door and or the pool. The west side of the Hotel faces the ocean of course! If you can get one of the west facing rooms on the 3rd floor, do it! lovely! The one thing I am confused about is the Sheraton Robes...how is it determined which rooms get one? Randomly our rooms have had one...Kira? Is there a rhyme or reason? I am not complaining, just curious.

My favorite part of the day in this place is sunset. There is a beautiful grassy area on the front side of hotel with white Adirondack chairs that make the perfect place to enjoy some very good wine and watch the sun sink below the oceans horizon. If you are lucky and the conditions are just right you might even catch the green flash!

Green Flashes and green rays are optical phenomena that occur shortly after sunset or before sunrise, when a green spot is visible for a short period of time above the sun, or a green ray shoots up from the sunset point.

This Hotel wins a 5 sister rating!

So Brazin!

2009-05-11T08:55:00.000-07:00

Life is good, I am sitting in cool Carlsbad California on a patio writing about wine....can it get any better? Well I suppose you could say if I was drinking wine it could be better. It is only 9 am though and even I have to draw the line somewhere! You all know that Bloody Mary's are the breakfast drink of choice! I have not even had breakfast yet, so give me an hour...

Yesterday my guy and I arrived in Carlsbad, and spent the afternoon lounging by the pool. OK I was trying to nap and recover from working till 1am and then getting up at 6 am to drive the 6 hours it takes to get out of the heat. Napping not quite as easy as it sounds though when you are sharing the pool with about 30 kids...So as evening arrived, we decided it was time to have some wine and take in a sunset.

With the help of Robert the bartender the perfect wine choice was made. Brazin Old Vine Zin from Lodi California, is a deep cherry red with the flavors of dark berries, pepper and dates. This wine is full of flavor and has beautifully silky legs. Not being one of the biggest Zinfandel's I have ever had or as light as say a Pinot Noir this makes a great sunset watching wine!

Is it chicken or is it Tuna?

2009-05-07T19:01:00.000-07:00

Today I decided to be healthy! Might only last for today, or until another something fried comes along...this picture came out so pretty I could not help but want to share it with all of you!

This beautifully salad was pretty fast, easy and quite tasty. I made tuna salad, with the usual mayonnaise and pickle relish (I like dill), a squeeze of lemon juice, salt and pepper, diced green bell pepper, and diced celery.

I used wild arugula (none of that shy tame stuff for me!), and shredded green cabbage. A diced tomato, 1/2 an avocado sliced, and of course finely shredded cheese. Cause everything is better with cheese!

I am thinking next time I will go with red and yellow bell pepper and maybe some crumbled goat cheese.... OK now I am hungry again!

In case you forgot what it looks like....Its almost to pretty to eat.

I have also decided a Barefoot Sauvignon Blanc chilled in the freezer and served in a frozen wine glass would go quite nicely with this summer lunch. This wine is very crisp and has a slight citrus flavor. Very refreshing on a hot Arizona afternoon.

Cheers!

Curious minds answered!

2009-05-03T23:19:00.000-07:00

I had not planned on covering the location of the Bloody Mary bar, at the time. Usually when you are in need of a Bloody, it means there are a few brain cells missing. I know this from experience, where do you think the name "Wino" came from? So to those of you who are anxiously waiting to know where I found this magic that is the Bloody Mary Bar, here it is!

Duke's Sports Bar & Grill
7607 E McDowell Rd
Scottsdale Arizona

Duke's has everything you could want in a sports bar. Lots of TVs, pool tables and of course the BLOODY MARY BAR! They are locate in Scottsdale over looking the green belt, making it a great neighborhood bar where locals bike, skate and walk their dogs to.

I give this bar a 4 sisters rating, and highly recommend going for breakfast!

Blogging on the road...

2009-04-30T06:07:00.000-07:00

This weekend I will be taking a road trip, to sunny San Diego! The beach is calling my name! I will attempt to blog while out of town... but then again, I am not sure how sand and lap tops get along. Of course I will be collecting pictures and info on my favorite places, and will fill you in on all the dirt...or sand, when I return!

Things you have to look forward to:

Tapas Night! At the Sheraton Carlsbad.

Pipes, The best beach breakfast place ever!

Now that is how you do a Bloody Mary!

2009-04-28T12:19:00.000-07:00

For those of you who are...Particular about your Bloody, I have three words for you...Bloody-Mary-Bar. It is like a salad bar, only with vodka! There happens to be at least one establishment in my town that has one of these every Sunday. The key to a good Bloody Mary bar is Variety! There should be many kinds of pickled or spiced vegetables, hot sauces, mix and juice choices, lemons and limes, and of course seasonings. And to those establishments who have seen the light and provide a make your own Bloody Mary Bar, keep it well stocked! There is nothing worse that an empty Bloody Mary Bar.

If you have not ever experienced a Bloody Mary bar, this is how it works; you get a glass of ice with a shot...or two of vodka in it from your bartender. Some places even have mini pitchers! Then make magic with the ingredients on the Bloody buffet! The only problem I have come across is trying to fit everything I want into the glass!

For an even higher quality Bloody Mary ask for Absolute Peppar...Smooth and peppery.

This is how I made my Bloody, feel free to customize and make it your own.

A couple dashes of Worcestershire sauce
A few dashes of hot sauce ( like Tabasco)
salt and pepper
celery salt
two lime wedges squeezed and discarded
one lemon wedge squeezed and discarded
1/2 Clamato juice
1/2 V8 juice
a dash of olive juice

Now is the tricky part...mix this without spilling! To garnish add a pickle spear and a peppercini, maybe an olive or two and if they have it spicy asparagus...I know, you almost need a separate glass just for garnish! Who needs breakfast with a drink like this!

CHEERS!

Now Thats Amore!

2009-04-26T09:30:00.000-07:00

That's Bolognaise to you!

One of my many weaknesses is spaghetti (or any pasta for that matter)with a thick hearty, meaty sauce....Maybe its the pasta, or the sauce...or the fact that you can not eat it without drinking red wine! what ever the reason it is hard to say no!

Usually when I am cooking I don't measure ingredients...ever, but since I wanted to share this recipe with you I figured I better have at least a guideline for you to follow. You can either follow this to the Tbs or just

use this as a suggestion, my feelings will not be hurt. If you happen to change things or add something that makes it great let me know, so I to can try it! Another thing, I would prefer to use all fresh herbs, but since I didn't have any on hand...I didn't.

My Bolognaise Sauce:

5 cloves of garlic minced

1/2 medium sized yellow or white onion small diced

1-2 large portabello mushrooms diced

1.5 lb ground beef

2 Tbs dried oregano

2 Tbs basil (dried or 5 frozen cubes)

2 Tbs olive oil

1/2 large green bell pepper diced

6 oz tomato paste

8 oz tomato puree

1 cup beef broth

1/2 cup red wine

up to 2 Tbs sugar

salt to taste

Heat olive oil in a large heavy sauce pan. Add onions and saute while stirring for about five minutes until slightly translucent, add garlic and oregano. Keep stirring for about 2 more minutes keeping the garlic from burning. You want the garlic and onions to be soft not brown.

Add the ground beef , cook while stirring for about two more minutes or till the meat is cooked almost all the way through. Add in the mushrooms and bell pepper and saute for another minute or two.

Add beef broth and red wine, cook down for 3 minutes. Add tomato paste, puree, basil and sugar (one Tbs at a time to taste) let the sauce simmer for about 10 minutes on low.

Add a pinch of salt and taste. I personally believe salt adds flavor, so I can not put a measurement on it, this is all up to you.

Cook on low for approximately an hour, keep tasting...that's my favorite part. NO DOUBLE DIPPING THOUGH!

This makes enough for, four large portions. I froze half for a later meal and ate half...with help.

I served this over angel hair pasta instead of actual spaghetti noodles, I prefer the texture. I topped it with some Parmesan flakes (would be great with some fresh basil on top also) served with a Caesar salad. Yes in my house we are fans of tomatoes on our Caesar salad.

Don't forget the wine!

The 2007 Seghesio Barbera has Aromas and flavors of ripe blackberry. A rich velvety texture that is balanced with vibrant acidity. This wine pairs well with most hearty Italian dishes, such as my meat sauce, and sells for around $25 dollars.

Bon Appetite!

Battle On The High Seas...Pirates Not Included!

2009-04-23T17:27:00.000-07:00

About 10 years ago one of my sisters was living in Southern California and told me I must try a fish taco! I said "EEEW!" why would put fish in a taco?! That was when I was living in Texas and their idea of Mexican Food is...well...different.

Since moving to Arizona I have discovered fish tacos can be quite tasty! Of course there are many ways to make and break a good fish taco...and I have been on a mission to try any fish taco I run across. This is a lot like my mission to find the best Huevos Rancheros, so many missions! The sad thing is that I often find the best of the best are made in my very own kitchen (if I do say so myself!), but sometimes I just want someone else to cook! (and clean of course!)

Here I am featuring three different fish tacos I have tried this week...There may very well have be a second, third...edition on my mission to find the perfect fish taco... So many tacos, so little time!

The first is a place known for their "World Famous Fish Tacos" Rubio's. Since 1983 they have been making their beer battered crispy fish tacos with your choice of soft corn or flour tortillas, mild salsa, tangy white sauce and finely shredded cabbage. These tacos are always good, cheap and easy!

Second are the "Fish Tacos" from Z' Tejas...Not what I expected from a fish Taco! If this was called something like Asian fish wrap, I might have understood. The only resemblance to a taco was the flower tortilla. The fish is a catfish and it is blackened...or so they say and was wrapped in the flower tortilla with some shredded purple cabbage,avocado and shredded carrots. The sauce was more like a vinaigrette with ginger and sesame flavors...different. I will probably not be having this again, its just not my thing. I will be going back to try the Jack's five-cheese macaroni & Anchiote Chicken...Can't pass up Mac and cheese!

Third of course is my very own homemade fish tacos, the speedy way! I prefer the corn tortilla slightly fried (because I am a health nut that way...), filled with two all white cod fish sticks, finely shredded cabbage, avocado slices, tomato and a tangy white sauce. The sauce is a mix of mayonnaise, sour cream, lemon juice salt, garlic powder and cumin. If you like some spice add some hot sauce or Cayenne. On the side I sliced some tomato and Avocado...health nut remember.

Those of you who have never tried a fish taco and think, like I used to, that this is the worst idea ever! Don't knock it till you try it! Also if you happen upon a great fish taco please let me know I am still hungry!

See life through a rose filled glass...

2009-04-23T09:43:00.000-07:00

I have been inspired! Thanks to "The Diva on a diet" I have discovered movies! You to can make movies! Just click here xtranormal, after you read the rest of my blog of course!

As I have mentioned before, I am trying to branch out and be more open to all wines. This means not discriminating against a wine because of their race or color...including pink wine...

Yes, I have an aversion to white Zinfandell, I will not bash it...Nor will I be drinking it.

Michel Torino Malbec-Rose 2007

The Michel Torino vinyard is located 5,500 feet above sea level in Calchaqui Valley, in the northwest of Argentine. The sunny days and cool nights allow the grapes to reach perfect maturity while keeping their vivid fruit flavors.

I have enjoyed many a Malbec in my time and this is what made me buy this particular "Pink" wine. Also it was in the "Last Chance" bin at Sprouts Farmers Market for $7.97. Who am I to turn my back on the Clearance section!

The Malbec-Rose was somewhat dry and fruity yet not over sweet, I would recommend chilling this wine in the freezer or ice bucket. I paired this wine with a mac and cheese duo, one a ham and Swiss, and the other a spinach, artichoke with sun dried tomatoes. On the side an artichoke, because yes, I love artichokes! And yes it was a great pairing!

"Dream and think of all things pink. Enjoy and relax...see life through a rose filled glass"~ Michel Torino

Fussy what?!

2009-04-17T16:47:00.000-07:00

Normally I am a "red wine only" drinker, but in an attempt to be more open and balanced in the world of wine, I am branching out and trying some whites. Recently I tried the Pouilly Fuisse, Louis Jadot. It is a white Burgundy wine from France, appellation Controlee.

This wine I purchased at Cost Plus World Market for around $25 as a Christmas gift to my significant other, thinking it was his favorite. Silly me...it was not, and after 4 months we thought what the hell, lets drink it! This may not sound like a long time to sit on a wine, but for us it is unheard of! The significant other led me to believe the Pouilly Fuisse (not exactly the name he uses for it...) would be a very sweet wine (ick). Pleasantly we were both surprised to find it was actually medium bodied, dry yet silky and soft on the palate. With hints of melon and just a touch of oak, to my taste buds it was not quite a Chardonnay, and not quite Sauvignon Blanc but somewhere close.

The Pouilly Fuisse paired perfectly with citrus marinated, and roasted chicken leg quarters, mixed green salad with roasted beets dressed with the Gorgonzola, cranberry, walnut dressing from Trader Joe's. Dinner for two with wine pairing, for under $40! Once again, recession does not have to mean depression!

I would highly recommend the Pouilly Fuisse Louis Judot chilled on a warm night or day. A light meal, and a loved one even the red wine only crowd could not resist.

Scottsdale... Or as I like to call it Snottsdale, I AM NOT THE ONLY ONE!

2009-04-17T13:58:00.000-07:00

AZ88

Scottsdale Mall

Scottsdale, AZ 85251

480-994-5576.

FOOD AVAILABLE

11:30 a.m.-12:30 a.m. Monday - Friday5:00 p.m.-12:30 a.m. Saturday & SundayCocktails until 1:30 a.m. everyday

I am very aware that I may be directionally challenged, and AZ 88 may not be as hard to find as I thought it was...But if only the sign were a bit more visible... Though I suppose since it is located in the heart of Scottsdale, having no sign or a very hard to find sign is the "cool" thing to do...

I was meeting my girlfriend for lunch and we were branching out , (you know from Pita Jungle...)We located the restaurant at 11:00 am on a Friday in hopes of beating the lunch crowd...FYI AZ 88 does not open until 11:30, which I would have known had I read the website thoroughly.

My friend and I killed time by wandered around the Scottsdale Civic center and spotted many other restaurants and bars we would have spent some time in.

Back at AZ 88 and being the first customers of the day we had our choice of lovely patio seating, with its open air and artsy modern covering, the majority of tables were either totally or partially shaded. Shade in Phoenix is a hot commodity! Yes they have indoor and bar seating but it happened to be 70 something degrees and sunshiny!

The AZ 88's menu has a variety of appetizers, burgers, salads, sandwiches and a few "Plates". Since they were named in the Arizona Republic as "a place to get a really good burger", That is what we did. It was pretty good, not the best but far from the worst! My friend and I split (a $2.50 charge)

BURGER AU POIVRE II

Covered with peppercorns and sautéed in a burgundy sauce with minced red onion,

crumbled bleu cheese and thick bacon

$11.50

When they say bacon, they are serious! The burger was cooked perfectly (medium-pink and juicy center) and came with a side of waffle fries (not the best), a mix of raw fruit and veggies (pineapple, honey dew, cantaloupe, one baby carrot and a piece of broccoli)...interesting choices. I keep forgetting we are in Scottsdale... And of course a pickle spear!

The Ice tea was flavored and really good if not flowing as quickly as I would like, but served in very cool glasses! Presentation is half the battle right?

I would have loved to have a cold pint of beer...but all beer is bottled, no draft...From what I am told they have killer martini's, but even the wino has to draw the line at having martini's at 11:30 am!

On second thought, it is after noon on the east coast and a certain Diva Mom would certainly be enjoying a dirty vodka martini! I would also wager she would go for the Grilled Portabello mushroom and onion, fresh tomato slices,and blanched Idaho potato on a toasted roll.$8.5

Yes I would go back and I would like to try a salad. I saw a few, and they did call to me! There is also the ALL AMERICAN GRILLED CHEESE A combination of American, Cheddar, Colby and Swiss cheese, topped with thick bacon and tomato slices. $7.00 You can not go wrong with grilled cheese!

Of course I will have a glass of wine or maybe even a martini.

Bartenders View

2009-04-15T10:14:00.000-07:00

Cocktail of the day

The Special

In a shaker with ice

Equal part 1 and 1/4 ounces bourbon and water

teaspoon of grenadine

Dash or two of Bitters

Shake lightly and pour into chilled martini glass

Or can be served on the rocks in a short glass

You may be saying sounds familiar...Yes it is, kind of a mix between an old fashion and a Manhattan

The special is always an important part of all family functions (at least my family).

TIP OF THE DAY

If you are going to a bar of any kind, have your ID on you! We don't care if you are 21 or 41, If the bartender asks you for ID and you don't have it...NO DRINK FOR YOU! Just because you say you are of drinking age...does not legally count as ID.

Bartenders are required by LAW to card people who look 30 or under. The only people who get angry about being carded seem to be people in their very early twenty's...This makes no sense! If you are under 30 expect to be carded and just have it ready. The less you anger the bartender the better your drink will be.

DON'T FORGET TO TIP!

Australian Red, Faith renewed!

2009-04-14T09:43:00.000-07:00

Tintara

est. 1861

McLaren Vale

south Australia

2006

Shiraz

Remember this one? I purchased this at the Bevmo five cent sale, and have now drank both bottles, not in the same sitting...though would that really be so bad?

Back in 2000 was when I first fell in love with Red wines, due mainly to Greg Norman. To be specific the Greg Norman Cab Merlot, oh how I loved that wine! This caused me to seek out all Australian reds for quite a few years...Of course in recent years the Greg Norman wines have taken a turn, not for the better and my faith in Australian wine was lost.

Until Now! Tintara Shiraz is everything I love in a wine, including being under $2o a bottle! There is peppery spice, hints of blueberries and blackberries with a silky yet bold texture this Shiraz lingers on the taste buds. The aroma is mouth watering sensuous, the color is a deep dark red with a hint of almost black purple. This wine is delicious now and will likely reward anyone patient enough keep it in a cellar for years.

I enjoyed this wine with Pizza, and I am sure it would be excellent with a grilled steak or hearty pasta. This wine would be perfect also on its own for quality time enjoying a sunset.

Sadly the five cent sale is over (for now) and I will have to actually pay the full price stocking my wine cellar...So its just a wine fridge so far, but I have a shovel and I may have to start digging!

THIS JUST IN!

2009-04-14T09:00:00.000-07:00

Tintara Shiraz 2006 can be bought at Bevmo for $12.99!

Thank you to my reliable and bargain savvy source!

Its not just a Chicks place!

2009-04-09T10:56:00.000-07:00

Postino

3939 E Campbell Ave

Phoenix AZ 85018

602-852-3939

I have been wanting to blog about this place since I started blogging, this is my absolute favorite place! Between the always fabulous food, the classy, yet casual atmosphere and the ever changing unique wine menu I could spend days sitting in one of the comfy leather chairs or on the glorious patio at Postino grazing and drinking wine.

The building in which Postino now resides originally was a Post Office (I am guessing this is where the name came from). It is not a large restaurant, but it is comfortable and functional. The restaurant also serves as a wine shop, and if you buy a bottle to go, of one of the wines you enjoyed during your visit they will take $9 off the price.

With its brick walls and full wall of roll up (garage style) doors that lead to the open air patio it reminds me of some hip cafe you would find in LA. Being a California girl at heart, this would explain my original love for Postino, if only there was an ocean view! There are small tables for two and and tales that can be combined for larger parties. They have a section where there are couches and coffee tables and comfy leather chairs so you can relax with your wine and munchies.

I was introduced to Postino by my lovely Boyfriend on one of our first dates (as I recall). Guys, this is a great place to bring any female who loves wine and food! She will not be able to help being impressed and will find you very romantic. In the evenings the entire place is lit in candle light and the patio is strung with small white lights, adding to the romance! The patio also appears to be dog friendly, so bring your hairy four legged best friend and relax on the patio. (might even help you score points if you are shopping for a lady...)

You must of course first order the Bruschetta, for $12.75 you choose four of the eleven different flavors. These are not your average Bruschetta either they are large and each is sliced in four pieces, making sharing easy. Some of the choices include Warm Artichoke spread, Fresh Mozzerella and basil, and Prosciuto with figs and Mascarpone...check out the menu on line for more options.

My all time favorite is the goat cheese and roasted red peppers! There is always a seasonal flavor that so far has been fabulous every time. This is where I discovered the roasted and diced yellow beets on top of goat cheese whipped with cream cheese, mixed with crushed toasted hazelnuts and sprinkled with mint and sea salt....I had no idea beets could be so good! Each order of Bruschetta comes on a bread board and is served with a variety of olives marinated in herbs and olive oil.

There is a starter menu that includes, a cheese plate that I believe changes regularly, bowls of olives or even a platter of meats. Something for everyone.

Salads run from $8.50-$9.50 and all have wonderful fresh ingredients, and unique delicious dressings. The Paninis come on your choice of Ciabatta bread or Focaccia with a Romain salad or organic chips served on the side. Sandwiches will run you $9.50 and are also large enough to share (if you were so inclined).

The Wine menu

(click to see the latest menu)

Postino changes the menu on a regular basis, so if you find something you like you should buy a bottle to take home, on the chance that it won't be there next time. Also all the wines are small vineyard selections, so most of the wines you won't find on your average wine list. This makes it a great place to try new Varietals, especially if you are a wine drinking beginner. Seven days a week from 11-4 all their glasses of wine are only$5! Now that is what I call a great deal!

My favorite red I recently tried was Rock Solid , a Syrah-Cabernet from California, and it truly was "Rock Solid". Normally this glass would have run me $11, but I was there before 4pm! No I did not buy a bottle, yes I should have... I may need to go back soon! By the way guys they also serve beer, and we are not talking bud light...They usually have two or three specialty beers on tap, and quite a few bottle selections from around the world. So while you are being romantic, you can enjoy a cold beer!

Another feature that I (of all people) would like to mention...the restrooms. There are only two, and they are unisex. The word BOTH is printed on the doors. And this is going to sound weird to those of you who don't know me well, but I LOVE the bathrooms at Postino! They smell really good, they always have some fantastic candles burning and the decor is like someones home restroom. If a restroom can be considered romantic, well these take the cake! On that note I must go...

Stay tuned, there is a new Postino that just opened in Central Phoenix and I WILL be going there soon!

Bartenders View

2009-04-07T12:25:00.000-07:00

Drink of the day!

Harvey Wallbanger
(3 parts) Vodka
(1 part) Vanilla Galliano
(6 parts) Fresh orange juice Preparation Mix the vodka and orange juice in the glass, then float the Vanilla Galliano on top. Garnish and serve.
Traditionally served in a highball glass (also known ass a tall)

I was reminded of this beverage while watching "Life on Mars" a TV show taking place in 1973. Some one dear to me asked "what is in a Harvey Wallbanger?" Of course I am not sure I have actually ever made one of these...it was popular a bit before my time. Every bar I have worked in has carried Galliano (it’s the very tall skinny bottle of yellow liquor) but I am not sure any of them actually ever went through a bottle.

As the story goes this drink was invented in 1952 in California, named for a Manhattan Beach Surfer. In 1970 it was made popular all across the country when it was briefly featured on TWA flights. There are a few different stories as to who exactly invented this drink ...Of course when booze is involved, these things are hard to pin down!

Tip of the day!
When ordering a drink at the bar there are a few key things to know in order to be served quickly:
1. Know what you want before you get to the bar.
2. Have your money or credit card out and in view of the bartender.
3. Keep your eye on the Bartender, when it is your turn they will make eye contact. Clearly and quickly order your drinks.

Don't forget to tip! Preferably the green kind!

Romantic Steak Dinner for under $25!

2009-04-07T10:04:00.000-07:00

I have been trying to do my part in keeping the economy afloat, by continuing to eat out and of course I am still going shopping (even if it is just grocery shopping). It does seem that I am one of the few though, and this does not seem fair! So this blog is all about a recession style romantic dinner.

The menu at Casa De Negro Y Blanca for this evening is as follows:

Choice of Boneless New York Strip or Boneless Ribeye

seasoned with Kosher salt and fresh ground black pepper

grilled to a perfect medium rare.

(There will be an extra charge if you want yours well done, we do NOT eat steak well done!)

On The Side Steamed Artichoke

halved and De-choked

served with a choice of Citrus Bur Blanc or a Citrus Aoli

Wine Pairing

2006 Clos Du Bois Zinfandel

North coast

Winemaker Notes
This deep, cherry red Zinfandel exhibits intense aromas of blueberry, loganberry and baking spices with undertones of black pepper, juicy blackberry and plum flavors and supple tannins, bold, fruit-forward wine with cracked black pepper notes on the soft finish.

The Breakdown:

I chose the Ribeye for its great marbling, making this steak very flavorful, juicy and tender. the cost $5.59 on sale at Frys Marketplace.

My handsome dinner date chose (well I chose for him) the New York strip. Mostly because it is his favorite, also having lots of flavor. This particular one was not as marbled as we would have liked, I will do better next time. Price $6.22 (Also on sale at Frys Market Place)

The Artichokes were $2 each from Sprouts Farmers Market (they have the best tasting artichokes I have found, and the cheapest)

Sauces when all said and done cost under a $1.

The Kicker is usually the wine, This Fantastic Zinfandel usually runs $14-$16. Today it is on sale (at Frys Marketplace of course) for $7.99! And when you buy 6 bottles of wine you get 10% off of that! SCORE!

That makes dinner for two $24.81! (give or take a few cents) If you had this meal at a steak restaurant it would most likely run you two or three times that amount! Not including the tip. This also saves you from any worry about drinking a bottle of wine and then driving home.

So you see there is no reason romance needs to be as depressed as the economy, go ahead light some candles, pour yourself and your honey a glass of wine and Bon Appetite!

Summer Beverage

2009-04-05T09:18:00.000-07:00

ARE YOU LOOKING FOR A REFRESHING BEVERAGE TO SIP WHILE RELAXING ON THE PATIO THIS SUMMER?

Or maybe a light and tasty beverage to go with your Easter Brunch.

Well I am here to help you out!

Get a bottle of your favorite Sauvignon Blanc, seltzer water water, frozen peach slices and a slice of Meyers lemon or orange.

Pour equal parts wine and sparkling water over ice and frozen peach slice/slices. Squeeze in the citrus and enjoy!

Make just one or a whole pitcher!

You don't even have to share if you don't want to.

Banana Nut Muffins!

2009-04-04T09:00:00.000-07:00

My pantry spoke to me again this morning! It said "you have too many boxes of white cake mix and your Bananas are heading south! What are you gonna do about it?" Who am I to not accept a challenge from the Pantry?!

Banana Nut Muffins
(non baker style)
1 box white cake mix
2 very ripe bananas sliced
1/2 cup toasted almond slices crushed

Follow the directions on the cake box, adding the bananas with the water, egg whites and oil.
When the batter is all blended mix in the nuts with a spatula.

Bake in a cupcake pan with cupcake pappers.

And enjoy!

I never said these were healthy, but they sure are good!

Oregano's Tucson

2009-04-03T08:09:00.000-07:00

This week I drove to Tucson to have a birthday lunch with a friend. She chose Oregano's because they are one of the few places in Tucson that has a patio.
Oregano's Is a great neighborhood pizza joint, They serve great local brews and a few standards.

You can get a glass or even a bottle of wine for not too much money One of my favorite wines I discovered here(Well at the phoenix locations). Rex Goliath Cabernet (I will not tell you what its nickname around my house is, but some of you know...)This is a hearty Cabernet Sauvignon with structure and concentration. Dark and intense in color. Hints of cedar and oak, with layers of raspberry, plum, mocha, and currant. Firm tannins with big fruit flavors lead to a lengthy and persistent finish. ( and by the way in stores, its under $10)

The restaurant has a fun, colorful and casual atmosphere. All the locations have patio or dining room seating and a good amount of bar seating as well. There is something for everyone!

Oh yeah and a shout out to the restroom, lots of character and cleanliness! Of course I checked out the restroom, who do you think is writing this!

The Menu's I swear get bigger every time I go! Really, they are huge!

There of course is a lot to choose from! Salads galore, sandwiches out the wazoo, obviously pizza up the ying yang and Pasta.....well you get my drift. Check out the web site for low down (after you read this blog!) Portions are out of control, so come hungry or plan on sharing with friends.

Some of the dishes like the The Antipasto Thing comes in two sizes. I ordered the Junior, this includes;

Salami, pepperoni, capicolla, Romaine lettuce, artichoke hearts, tomatoes, red peppers, red onions, topped with our Italian cheeses and tossed with Italian dressing. Mama-mia$9.49 Antipasto Thing Jr. $6.99

This is one of my favorites, for when I want to eat just a smidgen lighter than pasta.

But when it comes to Pasta I recommend The Big Rig Pasta is a huge bowl of rigatoni pasta covered with a tasty tomato-chipotle cream sauce, chopped basil, diced roma tomatoes, Parmesan and a spicy finish. $8.79

AND

Alfredo The Dark Poblanos, pasta and cream, oh my! Poblano chiles and a special blend of southwest cheeses are sauteed with spiral pasta. Topped with diced roma tomatoes and ‘south of the border’ bread. There’s nothing to be ‘Alfredo’ of. $8.99

I discovered that at lunch you can get just a "Slice" of pizza with whatever toppings you want. My friends ordered one each. One had pepperoni and mushrooms, Yum!

The other, Pepperoni and pineapple....really? I was Shocked at what is considered a "Slice"! This is a 1/4 of some very large pizza! I am getting me one of those next time! Forget about the salad!

But wait! The very best thing! The thing I have now been craving since that lunch date! If you are on a diet, close your eyes for this part!

THE ORiGiNAL PiZZA COOKiE Now this will knock your socks off! A 1/2 pound of Chocolate Chip, White Chocolate Macadamia Nut, or Peanut Butter Chocolate cookie dough, slightly baked in a 6-inch pizza pan then topped with 3 scoops of vanilla bean ice cream. This baby serves 2-4. DO iT! $4.99

I mentioned it was a birthday lunch? We were brought the chocolate chip version of the Cookie thing...FREE and oh my goodness! Let me just say my friends are luck they still have their finger and also lucky they even got to taste it! I know it wasn't MY Birthday, but its not my fault this was the best damn thing I have ever had....So far!

I would suggest if you have no self control and are someone who is dieting...perhaps save yourself the pain and don't eat at Oregano's. But I will definitely be there!

Chicken...its whats for dinner!

2009-04-02T10:59:00.000-07:00

I have decided to blog Al fresco today! So I am sitting on my veranda enjoying one of the great days in Arizona, seventy something and not a cloud in the sky. Of course the sound of traffic, I am imagining is ocean waves crashing on a beach right outside my yard...I should say I am trying to imagine it.

Back to the subject at hand!

Chicken for dinner! I used to think Chicken is SO boring...and for a period of my life I really didn't want anything to do with chicken (I worked at a chicken restaurant for too long!). Since then I have discovered when done correctly, chicken can be fabulous! Here is an example of one chicken dish I hope you will enjoy.

Not sure there is a name for this, Some might call it Chicken Jerusalem, some might say it resembles Chicken cacciatore. This one came to me while I was staring into my pantry thinking, I need to use whats in here and not go to the store to spend money when it is not necessary.

Yes if I stare long enough into my pantry and fridge...Dinner comes to me. I am a medium for food!

(let me state now, that I would have put onions in this dish, but someone in my house does not DO onions so they were left out.)

Chicken "whatever":
serves 4ish
(keep in mind, I don not measure stuff...)

4 boneless skinless chicken breasts
4ish Tablespoons olive oil
2ish Tablespoons dried rosemary
2ish Tablespoons dried Italian seasonings
4 cloves garlic (4 cubes frozen from Trader Joe's, see previous blogs)
pinch of sea or Kosher salt and pinch of black pepper.
2-3 large artichokes
1 Large can (320z) whole tomatoes in juice
16 oz can medium black olives drained
1/2 cup green olives ( I squeeze them in my fingers to split them in half, or you could slice them)

Place the first 7 ingredients into a large zip top bag and mush around so it is thoroughly coated. Let this sit in the fridge for at least 30 minutes, longer is even better.

Steam the artichokes (see previous posts for instructions if needed) I let the chicken marinate while the artichokes cooked. when the artichokes are done, carefully remove the leaves and choke. Slice the heart and set aside.

In a large skillet slightly brown the chicken breast. Add the tomatoes, and both kinds of olives, let this simmer for about 10 to 15 minutes until Chicken Breasts are cooked through. Last add the Artichoke heart slices and cook only till hot.

I served this with the Artichoke leaves on the side and no starch. This would probably be great with an angel hair past or even rice. Since I am TRYING to cut down on my carb intake I resisted...and I didn't have those things in my pantry... Do what ever makes you happy!

COMING UP NEXT....

OREGANO'S TUCSON

2009-04-01T13:42:00.000-07:00

For the first twenty seven years of my life I spent anywhere from a week to two months on a beach in southern California. Yes it was wonderful, and every evening was spent with family cooking eating drinking and watching the sun set over the Pacific ocean.

This is where I discovered that unlike most Grandmothers, who bake cookies and cakes for their grand children, my Grandmother made the BEST guacamole! Baking was not her strong suite and no we are not even the slightest bit Hispanic, but that didn't slow us down in the consumption and creating of great Mexican dishes!

On those evenings at the beach, no matter how much guacamole was made it would be devoured in about five minutes! If there were kids around...and there always were, it could go even faster!

This is where my love of the Avocado in all its forms started, on a beach in southern California.

Grandmas Guacamole: Single serving

Now I don't measure anything...and not sure my grandmother really does either...(this could explain our lack of baking skills) So this is the best I can do!

1 Ripe Avocado smashed in a bowl with a fork

1 small garlic clove smashed with the side of a

knife into paste (sprinkle with kosher salt and it speeds up the process)

SMALL dash of Worcestershire sauce

juice of half of a lime

salt and pepper to taste

Mix all this together in a bowl, get some corn tortilla chips and go at it!

This is a simple and delicious guacamole! I know some of you (yes you!) like to add hot sauce, onion, tomato...I have even added shredded cheese on occasion. But I have learned to appreciate the guacamole that actually tastes like avocado!

Other great ways to eat an avocado!

Simply with lemon juice and salt sprinkled on top. I like to cut it into bite size cubes right in the skin and eat it with a spoon.

There is nothing like a turkey and Avocado sandwich, A little mayonnaise salt and pepper, yum. Make it even better with some Havarti cheese slices or even cream cheese...Oh yeah!

These are of course only a few suggestions of things you can do with an Avocado, the possibilities are endless.

Nothing says Southern California like an Avocado!

So go out there and get you some Avocados while they are ripe and on sale (Fry's $1 each) and make something delicious!

Coming soon to a plate near you!

2009-04-01T09:58:00.000-07:00

Oregano's Tucson...oh my...the cookie thing!

Chicken its whats for dinner!

A refreshing spring beverage to go with your Easter Brunch!

Keep checking back!

Lets go to Jerry's

2009-03-31T09:30:00.000-07:00

Jerry's Restaurant

2323 E Thomas Road

Phoenix, AZ 85016

(602) 956-2870

After eating at Denny's one too many times, having boring breakfast in an over crowded, kid screaming filled room I had to find a new place to go! Thank you Jerry's! This diner has been an original since 1966...or so they say, that was a bit before my time. Luckily they have redecorated since then, with cute diner pop art and shiny chrome back splashes. The booths are as you would expect burgundy Naugahyde lining the walls. The front windows are trimmed with black and white checker window ruffles and there is a view of Thomas.

Jerry's is not fancy or flashy, it is really good food at a very good price. The omelets are the perfect size and they are not afraid to use the cheese, and in my book that is a good thing! The sink omelet is all the important food groups wrapped in a fluffy eggs

(peppers,ham,bacon,tomatoes, cheese...yum) And you can choose pancakes instead of the hash browns and toast! These are not your average pancakes either!

The french toast is lightly golden, with the perfect not too soggy, not too dry texture. And plenty of creamy whipped butter.

The coffee is bottomless, hot and though it isn't gourmet it is pretty tasty and will do the trick!

Jerry's menu has all the usual diner food, but they seem to care a little more about the way it is prepared than most chain diners. The burgers are hand made and cooked to order, portions are just right and the service is always punctual and friendly.

So if you are looking for a casual place to eat for minimal expense (under $20 for two) check out Jerry's they are doing it right!

Five Cent sale!

2009-03-30T09:30:00.000-07:00

If you have not heard BevMo is the ultimate in beverage shopping! They have everything you could possibly want from beer, to wine, to assorted liquors, and gourmet cheese and crackers . They also carry any accessories you may be in need of in your home bar...

you do have a home bar right?
You can get all your glass ware, stem ware and decanters. Also any kind of wine opener and frozen drink dispensers! Not sure there is anything they don't have. You can order kegs of all sizes and the accoutrement to make your next keg party a hit!

And anyone respectable wino know about the 5 cent sale! Where BevMo selects a wide variety of wines to choose from where you buy one get the second identical bottle for only 5 cents! That is almost as good as buy one get one free!!! This is a good time to stock up and try new wines, and the staff is required to try all the wines so they can help you pick the perfect vino....How do I get THAT job!

This is one I chose, a Shiraz from South Australia.

90 PTS WILFRED WONG. Sturdy and predictable, the consistent Tintar Shiraz comes up big again with '06 vintage; ripe and lasting on the palate with plenty of palate impact; finishes well.

I will keep you posted on if it was worth it!

Check out the website also for wine and beer tastings and other events. Also you can order your wines on line they will box it up for you, so all you have to do is pick it up and enjoy!

BevMo

It's a Kilt Lifter! Beer that is...

2009-03-28T16:16:00.000-07:00

Four Peaks Brewery is a local favorite in Tempe Arizona. You can find some of the best local brews on tap daily, great food and a fun energetic atmosphere. The building is a turn of the century red brick ware house built in 1892. In its past lives the mission revival style building was Pacific Creamery and later Bordens Creamery.

This building is constructed almost entirely of red brick with wooden ceilings.

Four Peaks has a large patio with plenty of umbrellas, heaters and a great misting system, (key in Arizona!) making the patio a comfortable hang out all year round.

As soon as you walk through the doors you are faced with the large wood bar that runs almost the entire length of the room. Behind the bar there is a view of floor to ceiling stainless steel brewing tanks, a beautiful sight!

In 2008 Four Peaks won "The best beer for wine snobs" award, I would have to concur!

Both in the restaurant and in my home kegorator I have enjoyed their most well known ale,
Kilt Lifter® Scottish-Style Ale
The award-winning Flagship ale is an ale made in the tradition of the great strong ales of Scotland. Amber colored, malty sweet with underlying note of smokiness.
Alcohol content approximately 6.0% by volume and ALWAYS ON TAP!!
Medals - Great American Beer Festival (GABF) 1998 & 1999 & 2003 - Bronze - Scottish-Style Ale

This trip I tried a different beer the Sunbru Kölsch Style Ale
A very light golden ale that is malty sweet, almost honey-like in the nose. This ale has a light to medium body and a very delicate flavor. Easy drinking, it has very low bitterness and a soft dry finish. 5.2% alcohol/volume. This style originates from the city of Cologne, Germany where all twenty eight breweries are dedicated to brewing only Kölsch. This one will be definitely be coming to my home kegorator this summer!

While you will probably want to go for the beer, you will HAVE TO stay for the food. This is not just bar food! It is great Burgers, sandwiches, pizzas, salads and of course Kilt Lifter beer battered fish and chips! All the food ranges from $5 to $20 dollars.

Happy Hour is daily from 3-7 pm and 10 pm to close, this includes $3 pints and $11 pitcher. Other times a pint will run you $4 and a Pitcher is $13. Everything on the menu is paired with one of their handcrafted ales.

Four Peaks Brewing Company

1340 East 8th Street

Tempe, AZ 85281
Parking is a bit tough, (but well worth it!) or it is only 5 minute walk from the Apache/Dorsey Light Rail stop.

HOW TO.....

2009-03-27T11:44:00.000-07:00

I just wanted to mention some things, for those of you new to the Blogging world, or even the computer world. Any thing that is underlined in an article is a link. You may click it and it will take you directly to the website named. For example, if you wanted to go check out what other fantastic things Trader Joe's has to offer. Simply click on the underlined Trader Joe's and there you are!

Also at the bottom of each page there is a link that says "older Posts", that will take you back to previous posts you may have missed if you were slacking and not checking in every day...Yes I expect you to check back every day! This is why I am working my fingers to the bone to update my blog daily!

So any other questions? Also you may write comments, if they are negative I will try to ignore them! If they are helpful....Thanks, please don't point out misspelled words and such...

Ok carry on and make sure you check out all the blogs I am following, they are good! And FREE!

I will be back soon with something more interesting!

Trader Joe's...lets go shopping!

2009-03-26T06:00:00.000-07:00

For those of you lucky enough to live by a Trader Joe's you will understand what I am talking about. For those of you who don't...you may have to move...

Trader Joe's is my favorite place to shop for groceries, its small and everything I have tried there is good. Also it is pretty darn cheep and angles toward the healthy side. I love their vitamins, produce, pasta sauce (Trader Joe's Vodka sauce is the best!) and of course the wine!

You have all heard about the famous two buck chuck right? Well Trader Joe's is the home of the "cheap" wine...and it is GREAT for cooking, and perhaps drinking if you like having a hangover. That is just my opinion of course!

They do carry many really good wines and oodles of really inexpensive wines. I like to try out different wine varietals from TJ's first, that way I am not breaking the bank. A couple of my tried and true favorites from TJ's are the Black Mountain Cabernet $4.99, and Alexander and Fitch Cabernet $5.99. Of course the Alexander and Fitch Cab is for some reason missing in action these days... So sad, but if you find it, it is a must try!

CHEESE! CHEESE! AND MORE CHEESE!

Any and all kinds of cheese your little hearts desire! I love the Cotswold Double Gloucester with chives. Great with crackers and someday I will try it on a baked potato.
One of my other favorite finds is the Chopped Garlic, Basil and Cilantro cubes. They are perfect for cooking with. They are kept in the frozen section so they don't go bad as quick as fresh, but they still taste just as good. So very convenient.

TRADER JOE'S HAS GONE BANANAS!

They have banana bread mix, banana nut cereal, and of course tons of bananas right now!

AHHH! LOOK AT ALL THE PRETTY FLOWERS!

Trader Joe's always has beautiful flower bouquets and they are very reasonably priced! So go ahead and buy that special someone (maybe yourself!) some pretty flowers, some great cheese and a bottle of wine and before it gets too hot enjoy your patio!

Pita Jungle....Not just grass!

2009-03-24T14:56:00.000-07:00

A girlfriend and I try to meet for lunch every couple of weeks, and we always end up at the same place!

I think I have eaten at all the valley Pita Jungle locations and have tried a variety of menu items, from the pita pizza to the honey pasta to the portabello burger. Now I always seem to get the same thing, Because it is so good!

The atmosphere in all the locations is very artsy, and hip. The dinning room usually has a high open ceiling with duct work exposed (on purpose), the warehouse look? It does make for a pretty loud lunch, but who needs to hear their food...The kitchen opens out to the dinning room, so you can see exactly who is making your food! The wait staff all look like they are artists or tree hugger...is that PC? Who cares its my blog! I like the look, makes me want to be healthy, get a tattoo or maybe recite poetry...

Even their website is cool...Pita Jungle

First of all if you are someone who is able to have a glass of wine at 11 am (before the lunch RUSH) then by all means don't let me stop you! Its noon somewhere! I get the Cartlidge and Browne Pinot Noire, because I feel a good Pinot is the perfect day drinking wine. This Pinot has a darker color than some and a full flavor, not too fruity. Not a great match with my lunch... but who cares!

Cartlidge and Browne Pinot Noir - 2007
Sources: Monterey, Solano County, Mendocino, San Luis Obispo, Sonoma Tasting Notes: Rich baked cherry flavor and suggestions of baking spices, anise, and cola.

First off my friend and I start with a small order of half garlic dip; a puree of potato garlic, and lemon. The other half is usually the roasted red pepper hummus. If there is any chance of running into Vampires (or maybe a really nosey coworker...) during your day, the garlic dip will keep you safe for hours!

The red pepper hummus is just pretty and delish!

For our main lunch we each order the small Greek salad, not sure why its called small, its anything but! I get mine with the marinated grilled chicken breast on top. Not sure where they get their chicken breasts but they are always huge! My friend and I split the chicken. You might want to ask for your "small" salad to be put on a large plate, otherwise you will be wearing it!

The Salad is Romaine lettuce with Kalamata olives, cucumbers, lots of red onion, feta cheese and tomato wedges. The dressing that comes on this salad is their citrus vinaigrette, and it is the thing that got me hooked on the Pita Jungle in the first place. I have asked for the recipe...but they won't tell me! Of course I have practiced making it many times and I can say that the main ingredients are most likely lemon juice, olive oil, garlic, oregano, perhaps white wine....yeah that's all I've got! I could almost drink the stuff so I get extra.

If you are looking for nutritious and delicious food, Pita Jungle is always my first recommendation. And contrary to popular belief, there is no grass on the menu...of any kind!

Alice in Wonder Land

2009-03-24T08:22:00.000-07:00

DON'T BE SCARED! So I was sitting at the Phoenix Country Club having an ice cold beer with my pal, rock star Alice cooper....Or Coop as we like to call him.....

Yeah yeah, so he didn't actually know we were having beer together...and since he doesn't drink...maybe I was it was me in wonderland, This is my story though! I love his radio show "Nights with Alice Cooper", He is freakin hilarious!

Over the past year or so The Phoenix Country Club has gone through some changes...both Political and Physical. I will NOT be getting into the Political. My favorite change though was the remodel of the "Mixed Grill". The space where men and women can eat and drink in the same space if they so choose (don't ask!).

They did a wonderful job of opening the room, adding a patio that looks out at Tee Box number 1, the 18th, and 9th hole. The patio has beautiful fans that keep the area cool (so far). Also the "L" shaped bar faces out to the patio and the great view. The room is enclosed, barely, with glass walls and floor to ceiling sliding glass doors. The bar has large sliding glass windows that in the spring are open and airy. In the wonderful Phoenix summer months we hope those windows will keep the air conditioning in and the heat out!Friday night happy hour at this bar has gone from looking like Heavens waiting room to a hopping social scene. There are people actually sitting and standing around the bar! What a concept! And you gotta love the bartender Heather! She handles these golf dudes like a pro!
As you can see The Phoenix Country club is now of Rock Star caliber, and I will no doubt be enjoy many delicious beverages on the new patio in the days to come. Heather, I need another drink!

Golf...What else would you do on a weekend.

2009-03-21T11:24:00.000-07:00

Golf...They say it is a relaxing game.... Well it starts out that way...If you first have a tasty blood mary or 3.

I personaly only play Golf if it is a sun shiny 73 degrees, with a slight breaaze coming from the west and about 3 clouds in the sky...AND there is absolutly nothing else to do. Well and if I want to spend quality time with my guy...

In the beginning the ball is good and lands on some green stuff...The green if you are lucky...and the rough if you are me.

Then as the day wears on MY ball is drawn to the sand....It is thinking beaches....

So I find every sand trap on the course!

So of course if I am feeling generouse I will make it through 9 holes. Only because I know what is waiting for me at the end!

Phoenix Country Club
2901 N 7th StPhoenix, AZ 85014(602) 263-5208

The mighty Artichoke...How do you eat that thing?

2009-03-21T09:12:00.000-07:00

I often wonder who looks at a plant like this and says....hmmm that looks mighty tasty!

The Artichoke as it is called these days, here in my house at least, has had a long journey! I am told it started in Naples and from there traveled to Venice, where I am sure it had a lovely time floating down a canal in a gondola.

Artichoke them stopped by Chateauneuf du Pape (House of the pope, by the way) Maybe to pray...But I think it was drinking wine. Back in those days it was still small and young and was considered an aphrodisiac, a morsel that was preserved in a sugar syrup. While the French Artichoke bathed in Sugar and enjoyed some french wines, its cousins where being delivered to England by the Dutch. Ha!I knew this was a food of my people!

There the Artichoke lounged in the gardens of Henry the VIII at Newhall, these plants sure know how to live! Of course there is no place like home! So some of the Artichoke hitched a ride with the French and came to Louisiana others hitched a ride with the Spanish and came to California. I don't think it is a coincidence that both of those countries make some really good wine...The Artichoke obviously likes them some vino!

Today, nearly 100% of the US crops of Artichokes come from California. 80% of that in Monterrey County and Castroville claims to be "The Artichoke center of the world".
Now that the Artichoke has settled in what I like to call Paradise, I still think they are drinking California wine and lounging in the coastal sun, and why wouldn't they!?

Now that we have covered some history, lets get to the part where we eat the Artichoke! I have more that one friend ask me, "how do you eat that?" And "How do you cook it?" I can only speak for myself but I think the very best way to eat an Artichoke, is very carefully...

Over the years I feel I have finally mastered the Artichoke, not to say that sometimes it doesn't end up a bit mushy...some people LOVE their vegetables mushy ( I am not one of them). The simple way to cook an Artichoke is to steam it. So you just chop off all but about 1/2 and inch of the stem place it in a pot with a steam basket in it and about 1-2 inches of water. Do not let the stem become submerged. Place a lid on it and turn it on medium heat. Now just walk away for about 45 min. DO NOT remove the lid during this time, you are just letting the steam escape. Yes these take patience! After 45 minutes you may test the Artichoke for done ness, by pulling on a middle leaf. If it comes off easily they are done! If not keep cooking.....till done.

OK a quick lesson on eating an artichoke that is steamed. You simple pull the leaves off and scrape the tender meaty section off with your teeth...Not the pointy end! Of course you will probably want to dip this into something first...I am getting there! When you run out of edible leaves, the purple ones are tough to eat...stop. The fuzzy part (the choke) is not edible, yes you will choke on it, you can scoop or cut it out. Then enjoy the BEST part! The Heart!

Tips! Yes we all love Tips! To speed up the artichoke cooking and eating process I like to cut them in half cut about 1/4 of an inch off the tops (the pointy parts), cut out the choke and then steam. This way they cook in about 30 minutes and you don't have to work as hard to eat them. I am all about not having to work to hard to eat my food!

The artichoke can also be grilled, marinated, stuffed, sauteed, and even FRIED! The hearts are great in salads, Pastas,cheesy dips and even risotto...there just isn't much this veggie can not do.

Now in my house, there are to types of dipping sauces, the Bur Blanc, and the aoli. The Bur blanc (my personal favorite!) otherwise known as the butter sauce. The easy fast way, is to put REAL butter about 1/2 a stick (yeah full calorie!) in a small microwavable bowl add some Kosher or grey salt, garlic powder and a squeeze of lemon. Yes you can do thit on the stove in a pan over low heat...if you anti microwaves. You may have to taste it a couple time so get it just how you want it. This is of course just one serving, so you will have to figure it out if its for a crowd! Then microwave for 10 seconds at a time till melted. DO NOT boil it, it will separate and is just not as tasty. Dip and enjoy!

The second; the Aoli, is really a flavored mayonnaise sauce. In my house it is simply mayonnaise with lemon and sometimes garlic.

So go forth and cook some artichokes! Nutritious and Delicious!

Artichoke, cooked boiled, saltedNutritional value per 100 g (3.5 oz)
Energy 50 kcal 220 kJ
Carbohydrates
11.95 g
- Sugars 0.99 g
- Dietary fiber 8.6 g
Fat
0.34 g
Protein
2.89 g
Thiamine (Vit. B1) 0.05 mg
4%
Riboflavin (Vit. B2) 0.089 mg
6%
Niacin (Vit. B3) 0.111 mg
1%
Pantothenic acid (B5) 0.240 mg
5%
Vitamin B6 0.081 mg
6%
Folate (Vit. B9) 89 μg
22%
Vitamin C 7.4 mg
12%
Calcium 21 mg
2%
Iron 0.61 mg
5%
Magnesium 42 mg
11%
Phosphorus 73 mg
10%
Potassium 276 mg
6%
Zinc 0.4 mg
4%
Manganese 0.225 mg
Percentages are relative to USrecommendations for adults.Source: USDA Nutrient database

My Vacation to Tempe....From Phoenix!

2009-03-20T12:12:00.000-07:00

One might ask why would you go stay in a hotel that is about 10 miles from your house? Well the answer this time would get complicated and in the wrong hands even possibly get me in trouble or at the very least start a fight....So we will just say my guy and I were there to scope out the place for family members who might want to come visit.

The place, Sheraton Tempe airport Hotel.

From the outside it looks like...well a hotel in Phoenix...not exciting. Even the room was pretty much your average hotel room, though it was pretty comfy and the balcony had a lovely view of 52st very romantic.

The pool was nice and clean, it had a hot tub, which goes well with beer drinking and relaxing...But I digress! Lets get to the important part!

The food! I can not even believe I am raving about the food at a airport Sheraton! But I can not say enough good things about the food, I was tempted to just eat my way down the menu. It was so good I might even go there just to eat! I know you are thinking " has the culinary grad lost her taste buds?!" Trust me I had very low expectations going into this "adventure".

Lets start with breakfast, seems logical...Some of you may know I am on a mission to try any and all Huevos Rancheros I run across. This is how I got sucked into breakfast.
The Huevor Rancheros were two eggs any style (I always order over easy) with potatoes (I skipped those, who needs the extra calories!) over two soft corn tortillas with a choice of red or green hatch chili sauce. I chose green because I was told it was the spicier of the two. On top of all that was melted cheese....ooy gooey goodness! On the side was a black bean and hatch chili mix and some fruit, So really this was health food! ;-)

All this for $12!

While I worked off breakfast lounging by the pool...reading burns calories right? I had to (yes HAD to) try the Salsa sampler. It was blue corn chips with three kinds of home made salsa. Pico de gallo (dry chunky salsa for those of you who don't speak Spanglish...) the mild one. Tomatillo (the green one) with a little tang and also pretty mild. Then there was the traditional one, the blended slightly spicy salsa. All very good! I do believe I finished it all by myself!

A few hours later I was famished....well maybe not but there was an entire menu calling my name!

For dinner I had the Guacamole chicken Pasta;

Angel hair pasta tossed in a white wine garlic sauce finished with guacamole and pico de gallo. Topped with marinated seared chicken Breast. Spiced asadero cheese and fresh lime. $15

This was SO good! who knew you could mix guac with a cream sauce!? Another option was the Vegetarian for $13.

I hear you saying...but wino... where is the wine?

This time I stepped out side the box! (not the boxed wine!yuck) I had a White peach sangria;

peach vodka, white wine, tonic garnished with lime ,lemon and orange. On the menu it was Sierra mist instead of Tonic...but you know me and my cutting calories! (do not mention the cream sauce...) This was super refreshing and will be added to my summer beverage list!

All this writing about food has now made me hungry! So for now I must go, but if you are ever in Tempe at Broadway and 52st Check out the food, I mean the Sheraton! Bon Appetite!

Sheraton Phoenix Airport Hotel Tempe
1600 South 52nd Street Tempe United States 85281 - Phone: (480) 967-6600

Prickly Pear

hours:

6:00 AM - 11:00 AM
Atmosphere:
Relaxed

Fire + Spice
Cuisine:
Southwestern
hours:
11:00 AM - 12:00 AM
Atmosphere:
Casual

Starbucks
hours:
5:30 AM - 11:00 PM

2009-03-15T13:48:00.000-07:00

CAN ANYONE NAME THIS RESTAURANT?

Here is a hint.....Tri Tip Thursday!

Wine of the day!

2009-03-14T08:47:00.000-07:00

FLOWERS PINOT NOIR

This is a beautiful smooth Pinot with a light ruby color and an aroma that makes my mouth water. A co-worker described Pinot Noir as having a dusty flavor, I can sort of see that. But I think it is quite delicious dust! Pinot Noir has a very distinct taste all its own. I would describe it as flowery and fruity yet not sweet, with a smooth lingering soft feel on your tongue. I find it is a perfect summer afternoon wine when you are not in the mood for white wine.

2007 Sonoma Coast Pinot Noir
Tasting Notes http://www.flowerswinery.com/
Fresh focused fruit aromas of cherry, raspberry, and plum are followed by hints of violet, spice, mineral, and pepper. This wine offers crisp acidity upon entry unfolding with juicy flavors of strawberry, raspberry, black fruits and leather. The 2007 vintage offers intense fruit flavors on the mid palate. Tannins are supple creating a lingering finish with cola and smokiness. Enjoy now or cellar up to 4 years.

This wine retails for about $45 give or take a few dollars. So save up and get one for your next special day on the patio. Now that I have made myself thirsty I must leave you.

Just a thought before I go though.... Anyone know if pomegranates can be made into wine?

Back to the grind

2009-03-13T14:03:00.000-07:00

I know you have ALL been wondering where I have been today...... Well it goes like this.

I miss my little sister making me coffee in the morning...

Back to the healthy breakfast!

My coffee sucked...And I somehow did not go here when in Mass....How does that happen?!

Didn't get any, donuts, but still have to work off my skinny latte'. (skim milk, splenda and hazelnut coffee)...not all it was cracked up to be.

Did some cleanin up!

Made some lunch...

Now I am off to get ready for work!

wacky peeps in the east

2009-03-12T14:17:00.000-07:00

So as some of you know I was recently in Massachusetts and wanted to share some fun stuff.

dailey fruit

2009-03-12T13:37:00.001-07:00

OK Now I am thirsty! Its afternoon after all!

2009-03-12T12:06:00.000-07:00

Back in Phoenix and the weather is Fantastic! Sun shine and 70's! If only we had a beach! me and my guy decided to check out a new place.

The patio was small but relaxing with a lovely view of Old town Scottsdale and Scottsdale road.... There are certainly some interesting people wandering around in Scottsdale....If you are into fake boobs and stripper shoes business style. I forgot to get a picture of that!

The coffee could have been better and our glasses were empty alot...but the original presentation was nice.

There is an option to get your $8 omelet scrambled! I know that's not exciting to everyone, but an omelet is just too much egg in each bite! I asked for cottage cheese...after the second time I asked I finally got it. Oh yeah and my omelet was a Caprese, with fresh basil and tomatoes and gobs of melted mozzarella. Yum....But I would prefer my eggs had not so browned...could just be me.

I will have to go back on Tuesdays because that is $5 off bottles of wine! And all their wines are under $37 dollars. That sounds like a deal to me!

Ta Ta for now!