At press time (or should that be “blog” time?) Steve Lemley and Nate Hasper are busy readying their downtown Newhall tasting room for Pulchella Winery’s grand opening. (This just in – it’s tonight!) As it’s only a one minute drive from my home office I snuck over there and videotaped a sneak peak for you……
Eve, the day has come finally!!!!!!!!!!! We are proud to announce thatPulchella Winery’s tasting room will have its soft opening weekendstarting this Thursday at 5pm. We will be open all weekend and theplanned hours of operation are below. Mon – Wed: closed for private eventsThurs – Fri: 5pm to 10pmSat: 2pm to 10 pmSun: 2pm…
Photo credit: Randy Mayor; Katie Stoddard Right off the bat, I have to come clean, I didn’t even consider using Portobellos. I was cooking for my family, and even though this recipe, ultimately, didn’t past their test, I tried to please them. It had everything else they required: cheese, pasta, shrimp…was a recipe from a…
In case you missed Friday’s article in the Beacon, or just want a visual, these are some of the wine-ish items that my wine contacts suggest for your gift-giving: From Wine 661: We’ve been flying through our wine totes. They’re cute little purse look-alikes (in various styles and colors) that hold a bottle of vino…
Since Rusty, the stalwart leader of Grape of the Night (GOTN), has been pinned down in his day job as a rocket scientist (no jest) I will be giving you the line up of what great wines, received as gifts, were shared this past Monday, December 6, at Valencia Wine Company (VWC): 09 Cline Viognier,…
Click on today’s You Tube link to see what the owner of The Cellar, DiMaggio Washington, is contributing to your holiday stocking. I’d say it’s a gift that keeps on giving…if you can fit it into a stocking. And, if you simply must have more shopping ideas, try reading the story this Friday in my…
I paid (with Eddie’s money) for Eddie to take classes at the Culinary Arts Center in Pasadena a few years ago. This recipe was from his class was on appetizers. The dish reminded me of one I had at Sabor. Light and tasty, but the Ahi seasoning in this recipe had a lot more kick…
When you chose a bottle of wine at your favorite wine bar or restaurant and the server or sommelier opens the bottle, places the cork next to your glass, pours a small amount and waits what is your take? Is this just a tradition or is there value added in this ritual? For those of…
Savory Herb & Gruyere Strata http://forkingdelicious.blogspot.com/2009/11/beauty-of-feast-how-to-cook.html Serves 8 ¼ cup unsalted butter, plus more for buttering pan2 shallots, sliced1/2 cup dry white wine6 large eggs2 1/2 cups heavy cream1 teaspoon kosher salt1 teaspoon white pepper2½ cups Gruyere cheese (about 10 ounces)2½ cups Swiss cheese (about 10 ounces)¼ cup fresh chives, chopped¼ cup fresh sage, chopped¼…
The “former” 90+pt Merlot Once again, I had to convince Eddie that one of our cellared wines was overdue for drinking. He didn’t believe me, or my WSET training, so I pulled up the latest Wine Spectator rating online (the same thing we looked at when we bought the wine at the winery and wanted…