Positive Palate

Dinner with Grace and Marie, Hosted by yours truly, accompanied by Mark Buckley and Robert Dupuy ~ Friends, food and wine!  What Napa is all about…..

Living in the gorgeous Napa Valley, having friends over and celebrating life is just one of the many enjoyments we share at our home. Last week was no stranger to this when we hosted Grace Hoffman aka @cellarmistress and her lovely friend Marie Baillargeon. Now Napa Valley Premiere weekend is not one of the faint of heart so graciously they fit us into their busy schedule and I was given the perfect excuse to splurge on few wines to share and spend some quality time in my kitchen (which any of you that know me, is my favorite place to be).

Now my day job is a really awesome gig and one which I love whole heartedly, how many people get to say that about their full time job? The treat of working for an importer with a portfolio of over 250 wines is just another perk. So when I developed my menu for “Dinner with Grace”, I looked through our catalog of wines and made a few choices that sounded amazing and definitely worth sharing. I chilled the wines, purchased the items I needed at the grocery store and settled into the kitchen to create what I hoped would be the perfect meal.

Now getting into the creative flow, requires what else? A little bubbly to celebrate the moment or in my case, just because…. So, before the guests arrived, we opened the Gustave Lorentz Cremant d’ Alsace Brut while preparing the appetizers. Yes, just because….

The appetizer I chose was my “Bacon Wrapped Pineapple Brussel Sprouts with a Honey Soy Sauce Glaze”. Not to toot my own horn but these were absolutely perfect! A little carmalized, a hint of spice and sweetness and literally melted in your mouth, one to do over for certain.

Now the guests have arrived and the appetizers are on the table so of course, wine must be opened. I started with the 2008 Gustave Lorentz Riesling Reserve which met with rave reviews and paired perfectly with the sprouts. This wine is delightful with aromas of mangoes and papayas and a slight touch of cinnamon followed by a tropical, floral finish and slight minerality. It is quite delicious.

Next we moved on to the salad and dinner which we chose to eat on the back patio. Yes, it is February in Napa and we are eating outside. Another treat for our out of town guest from chilly Iowa. My salad is one that my friends and family request whenever they are having dinner so of course, I had to create my “everything but the kitchen sink”

The next bottle of wine I featured was the lovely Simonsig Chenin Blanc from South Africa which is also quite lovely. Starting with a vibrant straw color and aromas of pineapple and pears, this has a crisp yet silky finish that paired perfectly with the salad I created.

My featured entrée was one of my favorites to make and a recipe inspired from a local restaurant from my hometown of Calistoga. I have played with the creation of my own dish over the years to enhance, replicate and add my personal touch to try to give it my own special touch and flare. Bosko’s, a lovely little Italian bistro is my favorite spot when visiting home and their Piacere’ dish is my favorite on the menu. It is a shrimp scampi dish with some heat and kick to it and of course a rich cream sauce so this is not an everyday dish, one for the special occasion given the effect it could have on your waistline. But for a treat, it was the perfect dish for our guests.

Dessert was a little less creative taking a spice cake, whipped cream and shaved chocolate with vanilla bean ice cream and diving in with a spoon, fork, shovel or whatever utensil is handy. Grace brought wines to contribute to the evening and she was gracious enough to bring the Garnet Vineyards 2011 Pinot Noir from Monterey County is a newly designed label. This wine is young but is showing so nicely it will develop quite well over time and the winemaker, Allison Crowe, is a wonderful friend and always happy to enjoy her lovely vino!

All in all, this was a delightful evening, perfectly paired with good friends, delicious wines and yummy food. What more can one ask for in this life?

Until next time…. Cheers!

Tags: Positives and Just Because by tristan
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What do you get when you have a secret location, a winemaker, a chef and hosts that coordinate the entire event? You have the Napa Valley Dinner Undergound, a “Pop-Up Dinner” business that is in its second year and was originally created by Food & Wine Visionary Mark Buckley.  Now I get to help manage these events working as his fiance and partner.  So our last dinner was to be quite honest in 2011 so it has been a while but what a way to come back.

September 28, 2012, 8 guests driven to a secret location, hosted by NVDU, Alison Crowe winemaker of Garnet Vineyards and part of the family owned Suscol Ranch where the event took place and of course, last but not least, our chef for the evening, Hardcore Farm to Face, Chef John Lyle.  We started the night with Domaine Carneros Sparkling Brut and Brut Rose on the deck overlooking the vineyards just as the sun was setting.  The ambiance felt like Carneros as the breeze came through the canyon and put a chill of fall in the air.  The guests all chatted and asked Alison questions about the farm, how she began her journey into wine and just got comfortable.  Meanwhile in the kitchen, Chef John was working hard to get the first course of appetizers out and they were quite lovely.

Canapes using local figs from mine and Mark’s very own back yard harvest.

The table is set and the harvest colors are working perfectly for this crisp fall evening.

Alison Garnet’s amazing wines are open and ready to pour.

The guests enjoying the view at sunset before dinner begins.

Chef John Lyle working his magic in the kitchen.

Yet another delicious plate from our amazing chef.

Chef John Lyle spoke about each dish and where the ingredients were sourced while the guests listened and enjoyed each course.

Winemaker Alison Crowe spoke about each wine while the guests paired it with each course.  How many dinners do you attend that offer this special treat?

The after math from a almost perfect evening and another successful Dinner Underground event hosted by Mark Buckley and yours truly.  Hoping to have another event very soon!  Cheers!

Tags: Positives and Just Because by tristan
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I have never been a fan of tomatoes, in fact I can’t stand them UNLESS they are Heirloom Tomatoes. So in the summer, on a hot night when I don’t feel like cooking, this easy salad is a quick solution to my dinner plans. It is easy, light, delicious and quite healthy. I have taken it to parties and people raved about it so please feel free to re-create and enjoy!

Recipe ~
4-6 Heirloom Tomatoes, sliced in wedges
3 Persian Cucumbers
3 Yellow Cucumbers diced thinly
Mozzarella balls marinated in olive oil
3 Scallions ends only

Dressing:
Sea salt
Dijon Mustard
Red Wine Vinegar
Olive Oil
Balsamic Vinegar
Basil
Pepper
Mint
Sugar

Now I tend to do things by feel so I haven’t included measurements for the dressing because it varies each time. A dash of this, a tablespoon of this, a splash of this so mix a little and do the ever popular taste test. It is roughly a tablespoon or two of each typically but again, do it by taste and flavor.

Now, I recently paired this with a lovely2010  Taltarni Sparkling and it was quite nice but I have also paired it with the 2011 Archery Summit Vireton Rose’ and it was quite lovely! I will miss summer for these pairings but will look forward to next year to re-create this delicious ensemble.

 

Tags: Positives and Just Because by tristan
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So living and working in lovely little Napa allows me the flexibility to visit many different places and experience as much of the “Napa Valley experience” possible.  Now I am a local girl, born and raised in this valley so I have watched it grow, change, evolve, progress, etc.  I have many favorites over the last (cough cough) few years but one local establishment keeps me coming back for more.  Carpe Diem Wine Bar which is run by Scott, Stephanie and Steve is by far one of the best run restaurants/wine bars in this valley, probably even the state.  The friendly, inviting atmosphere will keep you coming back if it weren’t for the wine list, menu and fun environment.

Carpe Diem means “seize the day”,” eat drink and be merry” and the crew at Carpe have this philosophy nailed down to an artform.  When you are greeted with a smile and a warm invitation to come in, settle down and enjoy a drink or more, you will have a most pleasant evening.

Now on a happy hour jaunt after work, sometimes a light truffle popcorn will do the trick.  Or maybe the Filet Mignon Carpaccio which is a delightful flatbread that is decorated nicely with Point Reyes blue cheese, caramelized onions, capers, shishito peppers, seasonal greens, rosemary chimichurri.  I am a huge blue cheese fan and when done right, it is delicious and this is one of my favorite items on the menu.  Although on our most recent visit, we decided to be a little adventurous and dove in head first to the Ostrich Burger which again, incorporates the creamy brie cheese, cranberry, caramelized onion and cabernet reduction sauce on a  toasted brioche bun,and is served with their trademark item, truffle fries.  This was by far one of the best meals I have ever had there or anywhere else.  Hats off to Scott for his creative genius in the kitchen.

When in Napa, you simply must stop by and visit the gang at Carpe Diem.  You will not be disappointed! And check out their wine list!  I didn’t even touch on that topic yet! Cheers!

Tags: Positives and Just Because, Recipes, Wine, Bubbles, Spirit Beverages & More by tristan
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Living and working in the gorgeous Napa Valley brings with it multiple event invites and so many that prioritizing is essential. Thursday night was no different. Judd’s Hilll Winery located on the Silverado Trail had the best idea for a Brown Bag Rose’ Industry Night event so of course, where there is Rose’…. we must make an appearance. This was the first time I have visited the winery in a social capacity and the hosts were awesome. The owner and his two adorable little girls were there for a bit while the staff of Judd’s Hill were in attendance and very hospitable and friendly. I will definitely visit again and recommend that anyone else who is in the Napa area, do make an advance appointment to stop by for the royal treatment and amazing views. You will not be disappointed.

http://www.juddshill.com/

Now Rose’ is not my favorite varietal, I am partial to Viognier, Sauvignon Blanc and Champagne of course. But a good Rose’ on a warm summer night doesn’t take much to persuade me to enjoy. There were about 25 of us local wine folks that showed up in good spirits and each brought a lovely bottle to share and vote. Amazing how diverse Rose’s can be and how individual. I have to say, I am partial to a dry rose’ with a French style so of course I brought the Gustave Lorentz Rose’ from France which is quite lovely and imported by Quintessential Wines here in Napa.  And quite proudly we came in 3rd out of all selections which were close to 20 different wines (not all captured in images below).  Not too shabby for a Thursday evening.

The rest of the contenders were all so different.  Varied in the nose, taste, finish and labels. One of which was a lovely shiner with the appropriate letter selection given on the sticker.  Kudos to the gang at Judd’s Hill.  It was all in all a fun and successful evening and one that I will remember fondly.  Cheers and Salud’!

Tags: Positives and Just Because by tristan
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Since I started my new job locally and literally 7 minutes from home, I have the luxury of going home for lunch. Now some of you may think that walking downtown from my office and dining out might be more luxurious. However, after almost 3 years of commuting 1 ½ hours from home, dining out or eating at my desk, going home is absolutely fabulous! And for anyone that knows me, being in the kitchen is probably one of my favorite rooms in the house. I love mine too! Tons of light, newly remodeled, modern fixtures, view of my lovely backyard, space to cook while sipping wine. Ok, not at lunch but definitely in the evenings. So on these luxurious lunch breaks, I find that I enjoy creating something tasty yet watching the caloric intake (wedding to prepare for this year). And today is no different. I thought I would share my little creation just for fun.

So this creative dish doesn’t have an official name but it is probably best to call it for today’s posting purposes “Grilled Chicken Blue Salad”. Since I am a sucker for blue cheese I tend to add it to most of my salads ignoring the fact I already have protein with the chicken. I didn’t like blue cheese until a few years ago and I must say, it is lovely (despite the aroma). I can only assume my taste buds and/or palate have matured some (although I still can’t wait to enjoy tomatoes). So, this dish is using leftover grilled chicken that was marinated in lite caeser dressing and garlic. It cooks up so tender and moist it practically melts in your mouth.

Recipe~

Grilled chicken, marinated in garlic and light caeser dressing, sliced up warm

Blue cheese, crumbled over the top of the grilled chicken

Shredded romaine lettuce

Diced purple cabbage

Shredded carrots

Won-ton strips

Chinese salad toppings

Ground pepper

1 tablespoon zesty chipolte caeser dressing mixed with pomegranate balsamic vinegar with a touch of garlic and Italian seasoning for the dressing and as most of my recipes, a dash of Worcestershire.

Now perfection would be pairing it with a lovely Viognier, Riesling or Pinot Grigio but for lunch purposes, I will stick with peach iced tea.  Cheers & Salud!

 

Tags: Positives and Just Because by tristan
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I am not the typical girl. I don’t get weak in the knees by chocolate or pastries. No, my weakness is pizza, bread and cheese (with wine of course). So, in an effort to control the calories (as much as you can with pizza) I have created my own that my family absolutely loves! I dare anyone to find it as good from a professional pizza establishment. The best part, pairing it with wine and enjoying it outside on a perfect summer evening.

So here is the recipe and I hope to hear from some of you that try it. Enjoy!

Recipe ~
1 package refrigerated pizza dough
Parmesan cheese (fresh, grated personally)
Mozzarella cheese (also fresh, grated)
Grilled bbq chicken (I love to use leftovers from the bbq)
Applewood smoked bacon, cooked, drained
Pesto sauce
Peppers, red, yellow, orange, sliced
Olives, diced
Green onions, diced

Spread the pizza dough over a cookie sheet or 9×13 lightly sprayed pan, I use olive oil spray. Spread pesto sauce evenly, cut chicken and bacon and spread over pesto sauce. Then add the green onions, peppers, olives and cheeses. Heat at the temperature the pizza dough instructs and I usually take it out a couple minutes early to not over-cook it. Cool, cut, serve, indulge…. It is delicious. Paired usually in our household with champagne/sparkling or lovely riesling.

 

Tags: Positives and Just Because by tristan
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While I am not one to think that loving and respecting our mom’s should be celebrated one day a year, society and Hallmark have made it a recognized holiday. So, I will go with it. Now most people I know prefer to have brunch on this particular Sunday so our family is not unique. Now the typical brunch menu can have many variances but typically include the staple items: Eggs, potatoes, fruit, coffee, some form of a dead animal, i.e. sausage, bacon, ham, steak, etc. Let’s not forget the bubbly and OJ! Now I prefer to not dumb down my sparkling so I rarely have a mimosa but if the bubbles are not my favorite, then that is a perfect solution!

I also particularly enjoy preparing the brunch myself and hosting the Mother’s Day celebration in my home for my mom, dad and kids to all enjoy.  I know, it is the one day of the year, I should take off but I get such enjoyment working in the kitchen,, that it really doesn’t feel like “work”.  My brunch suggestions consist of the following:

• Oven roasted twice baked red potatoes
• Sausage wrapped with maple bacon
• Belgium waffles with powdered sugar, whip cream or just a touch of butter
• Fresh fruit, consisting of blueberries, strawberries, pineapple, apples and bananas
• Farm fresh scrambled eggs with pepper jack & sharp cheddar cheese
• Hazelnut coffee with hazelnut creamer poured over ice

Now, my bubbly choices depends on what I feel like spending.  I am partial to Schramsberg, Mumm, Domaine Carneros and Domaine St. Michelle but if I need to rush out and grab something, Trader Joe’s is a great place for Cava, Prosecco and Sparkling Wines.  I love to just grab one or two to try and see what the result will be…. bubbly roulette rarely ends with me disappointed.

Now this year, 2012, Mother’s Day was spent a bit differently.  We hosted my youngest son’s birthday party early so we had a big family party on Saturday.  So on Sunday, Mother’s Day, I spent the day with my sweetheart, my best friend and lover and my 10 yr old son.  I didn’t do laundry, I didn’t make the bed, I didn’t clean the bathroom.  They cleaned up from the party, the kitchen, and took me to brunch at a lovely little place in Napa, ABC Bakery.  Eggs Benedict with oven roasted potatoes was my treat this year.

My sweet fiance’ took me for a motorcycle ride later in the afternoon to check out the views from Mt. Veeder and had a wonderful day.  The first of many more together I am quite sure.

We even saw a random T-Rex on our ride. 

I then made one of my 10 yr old son’s favorite dinner.  Oven roasted chicken, garlic mashed potatoes, caramelized brussel sprouts with my special green salad (which basically has everything but the kitchen sink)  Then we followed that up with cupcakes and ice cream for dessert.  It was a truly special day and I am always so grateful as a mother to have amazing children in this world of chaos.  I hope you all enjoyed your special day as well!

Cheers!

 

 

 

Tags: Positives and Just Because by tristan
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One of the most enjoyable parts of having friends over or cooking for my family is trying out new recipes, finding something that everyone loves and sharing it with others.  That will be my goal here.  To share something I have already discovered and tested out on my family or friends.

The winter months were nice to be inside and cozy but admittedly, we probably indulged in a little too much of this lovely warm treat, ok, let’s be honest, bread is evil but nonetheless, beer bread is even more-so.  With that said, I still loved making this for my sweetheart as I know how much he truly appreciates it. Just results in more quality time on the treadmill.

Recipe:

• 3 cups bread flour
• 3 tblsp. baking powder
• 1/2 cup splenda or sugar
• Salt, approximately 1/2 tsp.  I use a grinder so I do it by feel.
• 1 12 oz. beer and this is where you can have fun, change the beer, it changes the result of the bread.
• Some variations:  1/2 – 1 cup of various cheeses, 2 tblsp. chopped jalapenos, brown sugar instead of regular white sugar.

Beat all ingredients well until the dry is consistently moist and pour into a greased loaf pan.  I use the spray olive oil to keep it light.  I then add approximately 1/4 cup melted butter poured over the top of the loaf and then drizzle honey across.

Bake in 350 degree oven for 55 minutes and voila’.  The evil beer bread is done and ready to cool, slice and serve.  Our preferred pairing includes pulled pork, chili, soups and frankly, just out of the oven all by itself.

Enjoy! 

 

Tags: Recipes by tristan
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So, here goes nothing… well that is not my typical attitude. My norm is more along the lines of onward and upward, it is what it is, no looking back, etc. I am one of those folks that can take just about any situation and find something positive about it. I refuse to allow life’s pesky little lessons, drama filled moments, traumatic situations or just plain icky days have a hold over me. I am fiercely positive and will do all I can to remain so for the rest of my days.

With that said, I had an epiphany. A light bulb in a matter of speaking, one night either while I slept or shortly after I awoke, I knew the name of my blog. After struggling with the first idea for my concept, I just couldn’t commit to the first “title”. I am also one that truly believes that things either fit or they do not. So, in a dream, “Positive Palate” was born. This sums up what my approach will be. Positive, always. Palate, centers around the wine, food and chocolate portion of my life and the enjoyment all of those bring to me, my family and my friends.

So, if positivity gets on your nerves, then this blog will not be for you. However, even if you aren’t excited about positive thoughts, quotes or outlooks, there will be plenty more about food, wine and chocolate! So hope you all enjoy and get whatever you choose to from what I share.

Cheers and Salud!

Tags: Positives and Just Because by tristan
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