My tips for enjoying your Tuscan vacation

To bring everyone up to speed, Lisa and I recently went on vacation in Italy, that is why no FWF last month. Many thanks to Mom and Dad for taking care of Alexa. We spent most of our time in a little town in Tuscany (which I can't spell or say properly). Anyway, I am not one of those people that love everything about Italy, I like it, I had a great time, and I will go back, but there are things that can make one nuts while in Italy. So here are my tips for enjoying your Tuscan vacation (a.k.a. how to survive the quest for the ultimate olive oil).

1. In Italy driving is a contact sport, so drive until you hear glass and smell boar sauce. The only driving laws that seem to be enforced are the parking ones, park were you are not supposed to, and you will get a ticket. Drive 150 in a 50, its cool, just don't hit anything. Also get the damage waver for the rental car.
2. Don't look at maps, they lie. Follow the signs, most roads are very well marked. And most signs are intelligible even if you don't speak the language. (see next tip)
3. Road means one of many things, nicely paved super highway, 1.5 lane paved road, one lane paved road, unpaved gravel road, and wild pig trail with no guard rails and a 500 foot drop off.
4. Public toilets are everywhere. Only use them in extreme emergencies. Find a Cafe', buy a coffee, and use theirs. Lisa and I came up with a rating system (seat or no seat).
5. Lunch is from 12:00-2:30, most places close at 2:30 sharp. That places that are open after that you don't want to eat at. Stay away from places that have English menu's, the places that have no menu and give you little or no choice are my favorites (be brave, you will be rewarded).
6. Wine, like in America can be cheap or expensive. This is a change from our last trip, I couldn't find any expensive wine on that trip. The good news is that the cheap wine is very good. My opinion (wine snob that I am) order the house wine, you'll like it.
7. Insect repellent, bring it! Trying to communicate this at the pharmacy is hopeless (unless you speak Italian). Going to the pharmacy is very different from America. Most of the products are behind the counter, so be prepared to use hand signals, and point to body parts.
8. Everything is old, even the new stuff is old. They make it that way on purpose. If you want new and shiny go somewhere else.
9. Take your sense of humor, and leave your sense of urgency at home (they don't get it).
10. Talk to people, drink wine, exchange email addresses. We have been lucky enough to meet some very cool people, you will too.

Thanks to the people of Tuscany (and a few Americans, Brits, and Aussies) for providing us we a great vacation, hope we'll see you again.

Lucia Vineyards: 2004 Gary's Vineyard Pinot Noir

From the wine makers tasting notes, "The Garys Vineyard Pinot is very aromatic. It has a round nose of red fruits, crushed violets, and cinnamon spice. On the palate, the wine is full bodied with very fine tannins. The finish is long, and as is typical of the Garys, displays a nice acid profile." For once I think one of these tasting notes is right on. The only problem is that it is a little too full bodied (meaning a bit much on the alcohol). From a pricing/value standpoint it is as good as the Pisoni Estate Pinot Noir (the other wine this family makes) and it is easier to get.

Dave Matthews Band at the Shoreline

It has been a long time since I have been to the Shoreline in Mountain View for a big time rock & roll show. As I am fond of saying, "When you take a trip down memory lane, you usually end up in the ditch on fire". This was not quite that bad, but the Shoreline is not the same as it used to be. I am sure the reserved seats are still as good as ever, but the lawn has sunk to the point that you can not see the stage. I know this is true because after I filled out the "Customer Service Survey" that they sent me after the show, I received a very apologetic email from Shorelines manager. He told me that the "land fill" that Shoreline is built on has settled quite a bit in the last few years, and that they had installed big screen video systems to insure everyone would have an unobstructed view of the performance. To quote a lovely young lady who was standing next to me at the show, "if I wanted to watch TV I would have stayed home". I could not agree more. The other thing that blows my mind is that I got a customer service survey from a rock concert, I remember when good customer service at a rock concert was that nobody died (anybody remember the Who concert on my 18th birthday). Even with the poor view, the evening was great, the sights, sounds and smells of a big time rock and roll show are still mostly the same. The younger folks have added a few new twists, cell phones have replaced lighters as a way to applaud the band, and no one gets separated from their friends for very long, again thanks to cell phones. All in all I had a great time, Dave and the boys sounded great, the crowd was great, and everyone danced like no one was looking. The evening also made it very clear that I am not as hip as I once was, it was nice of the new cool kids to let us hang out with them for a while. If you are going to go to the Shoreline understand that the venue needs some work, also don't eat the food (take your own) or drink the wine (I advise switching to beer for the evening), pay for the VIP parking, and get reserved seats if you can. Here is a view from the cheap seats.

Momo's Andouille Gumbo

This is one of those recipes that I only fix when the girls are out of town. I am the only one who likes it around our house. With cool crisp fall evenings coming, its the perfect treat. The recipe is from Momo’s in San Francisco.

5 red bell peppers diced
5 green bell peppers diced
4 cups yellow onion diced
2 cups celery, diced
3 pounds okra, cut in small rings
2.5 pounds Andouille sausage
5 cloves garlic, minced
1 bunch of thyme
3 cups chopped canned tomatoes
1 lbs butter
1 lbs flour
2 gallons chicken stock

Seasoning mixed from equal parts Cayenne, Paprika, Garlic Powder, Onion Powder and Oregano. I usually make up about a 1/4 to 1/3 of a cup of this. It really depends on how spicy you like it.

Melt butter, add flour and cook slowly until golden brown, it will look a lot like natural peanut butter.Sautee the Onions, celery, peppers and garlic in enough olive oil to keep them from sticking. Cook until everything is nice and soft.Add the sausage, okra, and cook for 5-7 minutes, add thymeAdd the stock, tomatoes, bring to a boil. Once boiling add the flour/butter mixture (roux) a tablespoon or so at a time. Stir it in good, this acts as a thickener. Keep doing this until it gets to a texture/thickness that you like. If you dump the whole thing in you may get a solid blob.Add the seasoning until if fits your taste, I tend to like things a bit on the spicy side. So add, stir, taste, repeat as required.Reduce the heat and simmer for at least 30 minutes and up to 3 hours. This is one of those things that gets better each time you re-warm it.

Loring Wine Company, 2004 Gary's Vineyard Pinot Noir

There are three things that make this wine quite unique. First, it doesn't have a cork, it has a screw top. Second, unlike other high end, small production Pinots you can actually find this one. Third, if you buy it and don't like it the Loring's will give you a free one next year. Each year when I get my allocation letter from Loring I am stunned to see the words, "If you have purchased a bad bottle of our wine, just let us know and we will send you a replacement. Do not worry about sending us the bottle back, we trust you". The screw top is a result of several years of cork problems that the Loring's have had. The wine is outstanding, a somewhat typical Gary's vineyard Pinot, rich, lush and as smooth as glass. The flavor is black cherry and plum. Good solid mouth feel, with a long smooth finish. And at one third the price of Kistler what else can I say. If you see it, buy it, you will love it.

Landmark Vineyards, 2004 Damaris Reserve Chardonnay

The 2004 Damaris Reserve is a blend of grapes from a number of different growers. The idea is to pick the best of the best and make a classic. They don't quite make the jump to "Classic" but they have produced a very lush offering. Creamy vanilla and oak are the primary flavors which are very forward. The texture is slightly viscous which gives it a very appealing feel in your mouth. You should drink this wine at very close to room temperature, if you get it too cold it gets bitter. This is a typical high end Sonoma chardonnay. It is not the best I have ever had, but If you have a few extra bucks go for it.

Release party at Arger-Martucci

If you want to have a lot of fun, check out the release party at Arger-Martucci. This is a very small family owned vineyard in Napa (not many of those left) they make very good wine and are great hosts. The first time we visited we planned on staying a few minutes just to get a quick taste, we ended up staying over an hour, meeting the kids (one teaches at CIA, no not the spy agency the cooking one), drinking a half bottle of wine, and eat fruit and cheese. You don't get much of that type of hospitality in Napa any more.

Peaches or strawberries in brown sugar brandy sauce

Basically this tastes good with anything, we mostly put it over ice cream.

1/4 cup unsalted butter
6 tablespoons golden brown sugar
3/4 teaspoon ground cinnamon
6 ripe peaches, peeled, halved, pitted, each cut into 8 wedges (or a quart of strawberries)
2 teaspoons vanilla extract
2 tablespoons dark rum or brandy
Vanilla ice cream, waffles, toast (this list is endless)

Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often,until sugar begins to dissolve (mixture may clump together). Add fruit and vanilla. Sauté until fruit tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum/brandy (be careful, you can get a big flame if you are too near open flame when you pour this). Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon fruit and sauce over ice cream.

John Christopher Cellars, Journey 94550

Journey 94550, is a blend Petite Sirah, Cabernet Sauvignon, Grenache. The grapes for this wine are grown across the road from our house. This is a very intense mouthful of wine, I am not usually a petite sirah drinker, mostly because I have had some very bad ones in the past. Given the quality of this wine, I think I will have to revisit that decision. By the way, the first petite sirah in California was from Livermore Valley over 40 years ago. At $28.00 a bottle it is a bargain at three times the price.

John Christopher Cellars, Starfall Release #1

Starfall, is a blend of Syrah, Petite Sirah, Tempranillo. It has a deep red color, with a very earthy nose. Very mellow and soft, lots of fruit, a great flavor complexity. This is a non-vintage bottling, which means that they have blended wines from multiple years. Ready to drink now. Very nice price at $25.00.

Here are a bunch of upcoming events/things you should checkout.

The month I have some pro-active fun. Here are a bunch of upcoming events/things you should checkout.

The 15th Annual Carmel TomatoFest, if you like Heirloom tomatoes, this is the place for you. You will certainly get your fill of Brandywines, Zebras, Krims, and about 150 other kinds of tomatoes. They also have great food and wine. The date is Sunday, September 10th, at the Quail Lodge Resort in Carmel. Get your tickets early, they sellout every year.

PinotFest, a public tasting of sexy wine. Saturday, November 18th at the Farallon in San Francisco. I have never been to this event but plan on going this year. Hope to see you there.

Silver Oak Summer Release Day 2006 Saturday July 29th. Twenty dollars for all the high end cabernet you drink. This is the day you can find out why "Life is a Cabernet". Make sure you have designated driver.

Pink Floyd, The Pulse DVD twelve years after the concert was filmed, it has finally been released. For those that don't know, Pink Floyd set the standard for special effects in rock concerts. The music isn't bad either (Dark Side of the Moon was on the Billboard Hot 100 for nearly 20 years). It is not as good as standing under the lasers at a live show, but it does bring back some memories.

And last but not least, the boys from Jackass are back, yes that's right Jackass Two will be in theaters this fall. I was surprised to learn that some people don't know about Johnny, Steve-O, Bam, Weeman, and the rest of the Jackass gang. Here are a couple of quotes about the first movie, "a sad commentary on our degenerating culture", "a new low". With segments like, "Blindfolded Bull Fighting" and "Rocket Bike" how can you not see it.

Sweet BBQ Tater Fries

The original recipe says either sweet potatoes or yams. I have done it both ways and the consensus is that yams are better. The sweet potatoes get a little too mushy. You can also add a pinch or two of cayenne pepper if you want to put a hot sweet twist on this one.

2 pounds yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
Additional olive oil

Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, brown sugar, garlic powder, and cayenne pepper(optional) to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

BBQ Onion Steaks with Honey-Mustard Sauce

Everything this month is inspired from Bon Appetite, but as always, I have to add a few tweaks.

The original recipe calls for fresh savory, and does not have the marinating step. Anyway this is the formula everyone agrees is the best.

1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices.

Run 2 soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers.
Please onions in a large zip-lock bag and add about a 1/4 cup of olive oil, put in the fridge for about 4 hours, turning to coat every hour.
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 2 ingredients in another small bowl.Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

Kunde Estate, 2003 Chardonnay C.S Ridge Vineyard (Junk)

This wine is drinkable, but at $25 dollars a bottle there are many wines that are much, much better at that price.

Kunde Estate, 2005 Estate Chardonnay (Junk)

This not drinkable, I am not sure how they are able to sell any of it. It is very much like drinking grapefruit juice.

DuMol, Chardonnay Russian River 2004

DuMol is another of the many boutique wineries, popping up everywhere these days. When I think great wine making, I don't think of Orinda California as a hot spot, but that is where they are located. They also don't pay much attention to the content on their web site (www.dumol.com) , it is at least six months out of date. However the wine is great, and that is the important part. The 2004 Chardonnay Russian River, a blend of grapes from the Heintz, Ritchie, and Hyde vineyards. The flavors are intense, honey, white peaches, and vanilla. This a very full bodied wine with a good solid mineral finish.

Landmark, Overlook Chardonnay 2004

This wine is a blend 22 from vineyards, which seems a bit over the top to me but the wine is great. The wine is aged nine months in French Oak barrels, then blended. The result is a slightly caramel and vanilla flavored wine with a crisp mineral finish. The acidity is right on the mark, it is there but not overpowering.

Surviving The "Union Square Shoe Shopping Trip"

Summer is nearly here, and this is the time when the ladies are looking desperately for new shoes. These can not be just any shoes, they must be strappy, open toed, fun, bright and sexy. They are required to have names like Icon, Jimmy Chu, Kate Spade, or Manolo Blahnik. Most of you now are asking what does this have to do with “Fathers Day”. Well I am going to share my secret for surviving the dreaded “Union Square Shoe Shopping Trip”. If you are from the Bay Area you know about Union Square and the surrounding blocks. If your not, lets just say there are more shoe stores than most people have brain cells. I normally lose it about an hour into the trip, that’s when I say I am going for a short walk. I sneak away too “Mocca on Maiden”. Mocca is a small café with outdoor seating, a good wine list (by the glass), cocktails, and gourmet deli foods. This place goes mostly un-noticed on the weekends (during the week is another matter). Easy to find, just go to the east side of Union Square, in the middle of the block you will find Maiden Lane, look east and you will see it. Find a table, order a drink and chill. You are not more that two minutes walk from any of the stores on the square, and the staff understands if the cell phone rings and you have to “slam and jam”.

Pan Seared Foie Gras

Okay, this is really bad for both you and the duck (hence the political incorrectness, you may want to ask why, but don’t, you really don’t want to know). What I have also found (your experience may vary) is that generally this is a guy thing to eat. Finding some place that has fresh Foie Gras is a bit of a challenge as well. The best way I have found is to order it from Hudson Valley Foie Gras (http://www.hudsonvalleyfoiegras.com) they overnight it to you. The only problem is that you have to buy a pound and a half (enough for about 10-12 servings, or one each for Bob and me).

12 very thin slices rustic country-style bread (such as pain rustique)
2 tablespoons (1/4 stick) butter, melted
1 Whole Foie Gras ( 1 to 1.5 lbs )

Preheat oven to 375°F. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes.

Slice the Foie Gras into about 1.5 to 2 ounce slices (10-12 if have a whole Foie Gras from Hudson Valley). Score each side with a fork. Season with salt and pepper. Then sauté in a very hot, dry cast-iron skillet for about 30 seconds per side. The goal is to lightly sear the outside and warm through; if you cook it to long it will disappear. This is why it is bad for you, pure fat. Serve with one or both of the following.

Grilled Pineapple with Tequila Brown Sugar Glaze

3/4 cup tequila
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 large pineapple, peeled, cored, cut into 2x1-inch pieces
6 bamboo skewers, soaked in water 30 minutes, drained

Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers, and quarter the chunks; serve hot or warm.

Bing Cherry Reduction


1/4 cup balsamic vinegar
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil


Combine in a small saucepan and boil until reduced to 2 tablespoons of liquid, about 2 minutes.

Final Assembly

Arrange the toast on plates with foie gras toping each toast. Arrange pineapple chunks around the toasts. Drizzle with vinegar reduction. Serve.

Martinelli, 2004 Zio Tony Ranch Pinot Noir

This is also a great wine, not quite on the level of its sister chardonnay though. When I first opened the bottle I was very disappointed, it was very acidic. After letting it breathe for about an hour, it softened up dramatically to reveal a very intensely flavored wine (all cherries and plums). A very sexy nose and a long lingering finish. The only thing I don’t like about this wine is that the alcohol content seems a bit high, two glasses and you are unsafe at any speed.

Martinelli, 2004 Zio Tony Ranch Chardonnay

This wine is stellar. It is as good as any chardonnay I have ever had. It has a light golden color and a noise of white peach. A slightly oily texture in your mouth, with a long complex finish. Lots of flavor transitions and a citrus finish, without the bite. Best chardonnay of the year so far (but I have some killer ones to taste in the coming months)

Do you know what Nobel Prize winner is from Salinas?

Do you know what Nobel Prize winner is from Salinas? If you said John Steinbeck you are right. This is one of those things I knew, but didn’t know. Anyway, a few weeks ago we drove down to the Steinbeck museum and found that not only Lisa and I enjoyed it, Alexa did as well. The museum is very interactive and gives you the readers digest version of a number of his books. It was a great way to introduce Alexa to the genius of Steinbeck. And for me, it brought a big smile as I thought of the, “frog hunt for Doc’s party”.

L’Angevin, 2004 Russian River Valley Chardonnay

The first vintage for this winery was 2002; the current production is about 800 cases of Chardonnay and about 150 cases of Pinot Noir. The winemaker Robbie Meyer worked at Peter Michael Winery for five years as an assistant winemaker, as well as two years as the winemaker for Lewis Cellars. The wine is crisp without much intensity. The feel in your mouth substantial with a reasonably long finish, it reminds me of Peter Michael chardonnays, but without the complexity. I will try this one again next year; it is close but not quite there yet.

Solitude Vineyards, 2004 Chardonnay

Richard Litsch began Solitude as a hobby when he was working at Chalone vineyards. His focus is on direct sales in California to restaurants and specialty retailers. He personally handles all sales calls, and often delivers the wine himself (he was in Joseph George, the day I bought this bottle). Solitude produces about 5000 cases of Chardonnay and Pinot Noir each year. This wine reminds me of the Rombauer Chardonnays of old, buttery, soft fruit textures, heavily oak’d, with a firm full taste. Well worth the price, which is very modest.

deYoung Museum Trip

I have written about the deYoung Museum before, so I am sorry to repeat myself. But if you have not been, you need to go. The art collection is quite good, but what capture’s my eye is the stunning park, land and cityscapes. It is eye candy for the urbanite, and for you country folk it will give you an understanding of why I love the city. For those of you that don’t know, the deYoung is a public museum, that was built with private funds. Over 7000 people donated a total 190 million dollars to make it happen. On this trip I found a truly inspiring work, our friend Terry’s name on the entry way.

Marylyn’s Breakfast Casserole

I generally don’t like complex recipes for breakfast. I am basically a scrambled eggs and bacon kind of guy. I love the complex stuff, but I am too lazy to get up and do it. Lisa was hosting a baby shower for a work friend, so the motivation was there, and Lisa’s mother supplied the recipe. This is not complicated and can be put together quickly with basic ingredients.

16 slices of break
8 slices of ham
8 slices of mild cheddar cheese (or any other cheese you like)
6 eggs
3 cups of milk
½ tsp salt
½ tsp dry mustard
1 cup melted butter

Remove crusts from break.
Grease a 9x13 glass baking pan.
Lay 8 slices of bread on the bottom of the pan.
Arrange the ham evenly on top of the bread.
Arrange the cheese evenly on top of the ham.
Arrange the remaining 8 slices of bread on top.
Beat the eggs well, then add the milk, 1/2 cup of butter, salt and mustard and poor evenly over the bread.
Dice the bread crusts and toss with remaining ½ cup of butter. Spread evenly over the top of the pan.

Bake for one hour at 350 degrees.
Serve while hot.

Piatti Signature Dipping Oil

This is the best flavored oil for dipping bread in. The recipe is courtesy of Piatti Locali. One my favorite restaurants, because of the emphasis on Italian inspired dishes, with fresh local ingredients.

In a 3 oz ramekin:

¼ Teaspoon Chopped Parsley
¼ Teaspoon Fresh Garlic
Pinch of Salt & Pepper (5:1 Salt to Pepper)
Pinch of Chili Flakes
1 Tbsp Balsamic Vinegar to cover bottom
2 oz. Extra Virgin Olive Oil (4:1 to Balsamic)

Cover and let sit for an hour. When you are ready to serve turn a small plate upside down and hold the ramekin to the serving side of the plate. Turn the plate upright and take the ramekin away.

Todd’s Bruschetta

2 cup diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil leaves
2 tablespoons balsamic vinegar
7 tablespoons olive oil
4 1/2-inch-thick slices country-style bread (each about 5x2 1/2 inches)

Blend first 3 ingredients and 5 tablespoons oil in small bowl, and season with salt and pepper. It is best to make this a couple of hours ahead, and refrigerate until about a half our before serving.

Preheat oven to 375°F.

Arrange bread slices on baking sheet.
Brush with 2 tablespoons oil.
Bake until crisp (about 10 minutes)

Remove from oven and spoon on tomato topping;
Top with some Parmesan (if you like).

Serve while the bread is warm.

Kongsgaard, 2004 Russian River Valley Pinot Noir

A number of wine critics are saying, “The 2004 Pinot Noirs are as good as Rochioli has ever produced”. I have not been drinking Rochioli wines for all that long, but I can say this is a great wine. It has a lush and opulent style. The taste is plum, cherry, and pomegranate. The flavors are intense, but not heavy in your mouth. Buy it and drink it this year, it is awesome right now. It has the added bonus of being better than a lot of very pricey California Pinots, but at half the price. So far this is the best wine I have tasted in 2006.

Rochioli, 2004 Russian River Valley Pinot Noir

A number of wine critics are saying, “The 2004 Pinot Noirs are as good as Rochioli has ever produced”. I have not been drinking Rochioli wines for all that long, but I can say this is a great wine. It has a lush and opulent style. The taste is plum, cherry, and pomegranate. The flavors are intense, but not heavy in your mouth. Buy it and drink it this year, it is awesome right now. It has the added bonus of being better than a lot of very pricey California Pinots, but at half the price. So far this is the best wine I have tasted in 2006.

This is my idea of fun (at least this month)

Todd’s Pineapple Salsa

I was inspired by a recent vacation to try to come up with a “Tropical Salsa”. We have had some great weather for the past couple of days, so Lisa and I decided to invite over some test subjects, fire up the barbecue, buy some Ono fillets and a pineapple and see what came out.

1/2 large pineapple, peeled, and cut into 1/2-cubes
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded jalapeño pepper
2 tablespoons of olive oil
2 tablespoons of lime juice

Place all of the ingredients in a glass bowl.
Season the salsa with salt and pepper.
Toss well to combine.
Cover and refrigerate for two to four hours.
Set the covered bowl on the counter 30 minutes prior to serving (keep it covered until serving).

Miura Vineyards, 2000 Pinot Noir (Pisoni Vineyard Grapes)

Miura Vineyards wants to appear to be one of Napa Valley’s hottest boutique brands. The winery is a partnership between Emmanuel Kemiji, a Master Sommelier, and Byron Kosuge, the award-winning winemaker at Saintsbury. The thing that is interesting (to me anyway) is that they are located on Post Street in San Francisco and none of the grapes come from Napa valley. They buy grapes from top vineyards, and produce some intense wines. The wines (mostly Pinot and Chardonnay) are on restaurant lists from San Francisco to Singapore, though very little seems to make it into the retail market. Enough about the winery, this wine is big, full bodied and lush, it is very fruit forward, with powerful flavors. The nose is very rich and loaded with berry scents. If you want to try a California boutique wine, this would be a good one, you can get it for a fraction the price of some of the other boutique Pinots.

Silver Oak, 1997 Alexander Valley Cabernet Sauvignon

The winery tasting notes say that this wine has great intensity and balance. The balance is good, but it is not an intense wine, it is soft and supple. It has a dark ruby red color. The nose is cassis, and coffee. Nice fruit with lots of berry flavors, medium body and a long, fruity finish. Has softened up quite a bit since release, and will most likely be good for a few more years. We will be drinking this one down soon; I think it is at its peek.

Opus One, 1996

Wine Spectator named this the second best wine in the world the year it was released. It is very forward and rich, with layered flavors of currant, mineral, and spice (and a bunch I can’t identify). This wine remarkably complex, and lingers on the palette for long and lush finish. It is a truly exceptional wine from a winery that produces only great wines.

Silver Oak, 1997 Napa Valley Cabernet Sauvignon

1997 was a truly spectacular year for Napa Valley Cabernet Sauvignon and this wine is truly extraordinary. It has a very dark ruby red color, the nose has an intense aroma of plums, chocolate, cassis (Alexa gives it two thumbs up). It flavor is very rich, and full bodied. A long, fruity and lingering finish makes this truly remarkable wine.

Rochioli Vineyards, 2000 Estate River Block Pinot Noir

Rochioli makes some of the most rare and exquisite Pinots in the world. Their wines are served regularly at the White House. Finding it on a wine list almost never happens. The waiting list for the “Single Vineyard Wines” is about five years. Having said all that, this wine was more like port than wine. The flavor is way too intense, all berries and fruit. The alcohol content is so high that after one glass I was feeling a pretty good buzz. Either I got a bad bottle, or this was not one of their best efforts. If you see it, pass it by.

Pan-Seared Shrimp with Garlic-Butter

2 Tbs vegetable oil
1 ½ Lbs shrimp (15-18 count)
Salt
Pepper
Sugar
3 Tbs Unsalted Butter (softened)
2 cloves of garlic, minced
2 Tbs Chopped fresh parsley

Beat the butter, garlic and parsley together in a small bowl until creamy and well blended. Sit this aside.

Toss the shrimp with a pinch or two of salt, pepper and sugar (the sugar give the shrimp a nice caramel color).

In a large heavy skillet, heat half of the oil over high heat until it just begins to smoke.

Working in batches, quickly add the shrimp to the skillet. One minute after the last shrimp is added remove the skillet from the heat, and begin turning the shrimp (start with the ones you put in first). Wait thirty seconds after the last one is flipped. Now removed them from the skillet and sit them on a plate.

Re-heat the skillet and do the remaining batches.

When you are finished turning the last batch, return all the shrimp to the pan along with the garlic butter and cover. Let stand for two minutes.

Stir and serve immediately (if you let is sit around the shrimp get rubbery)

Skiing, do I need too say more?

Ski season in California started a bit late this year, but the weather seems to be making up for lost time. I decided to try those new fancy parabolic skis for the first time this year and have decided I don’t like them (too slow out of the turns and not long enough to hold an edge on steep slopes, did I mention I like steep slopes). Alexa is riding her snowboard very well and will soon be off of the beginner slopes. I can’t wait until she is ready so I can get “Back On Black”.