Halleck Vineyard Release Party

At Farallon Restaurant
450 Post Street
San Francisco, CA

April 23rd, 5:00-7:30 pm

Halleck is releasing 2006 Pinot Noirs at a special event at the Farallon Restaurant. This
may be the only chance you get to taste these Estate Grown Pinots, they sell out quick!

Here is the list;

2006 Estate Grown
2006 Hallberg
2006 The Farm
2006 Clone 828
2006 Three Sons Cuvee

Ticket Price: $25.00

Rudd, 2004 Oakville Estate Proprietary Red

This is the fifth vintage from the benchland vineyard at the corner of Oakville Crossroad and Silverado Trail. These folks get a bit fanatic about the grapes, all are had picked and sorted. This is a great wine that will only get better over the next few years. The color is rich and deep, the nose is bold but not earthy. It has a great mouth feel and very long soft layered finish. And it has some Petit Verdot in the blend to pump up the flavor. What else could you want!

Caymus, 2005 Napa Valley Cabernet Sauvignon

A friend of mine refers to this wine as a "Big F*#@'n Fruit Bomb". I think that pretty much sums it up. Great nose of cherry and plum. The tannins are a little firm for my taste, but I think if you let this age for a year it will be perfect. Very typical high end cabernet from the Wagner family. If you want a very good (not great) cab you'll like it. I am going to buy a couple and hide them away for a year or two.

Sierra Ski Report (Let's Call It A Year)

The weather is great, but the snow is not so good. Hard and fast in the early morning, very nice from about 10:00 AM till 11:30 AM, wet and heavy from then on. In addition to that I took a lift chair to the head (may explain a few things), and hard fall on some icy moguls, so I am calling it a year.

Todd's Tropical Salsa

The weather is starting to warm up and I am ready to grill anythinig. this is a perfect salsa for just about any grilled fish. I like it with grilled salmon, sea bass or tuna.

1 cup 1/4-inch pieces peeled cored pineapple
3/4 cup 1/4-inch pieces peeled pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced seeded jalapeno chili
2 tablespoons fresh lime juice

Mix everything in a medium bowl; season with salt. Cover and chill at least 1 hour and up to 4 hours, tossing occasionally. Nothing can be easier.

Skiing Is Fun Again !!!!

Skiing is really fun once you learn how (the learning part can be painful). I learned how about 15 or so years ago, and got good enough that I perfer to ski black diamonds (for the non skiers this is an advanced or expert level slope). The main reason I perfer these runs is that very few people (out of everyone at the mountain) ski black. So I was set, ski black all day, avoid the nit wits and drunks, have a great day, see you in the lodge after. But then Alexa was born, didn't ski much for a few years, added some pounds, moved to the east coast (too damn cold to ski out there). Finally, Alexa grows up a little, wants to snowboard (bummer got one of those in the family), doesn't want to take lessons, so dad says he will take lessons with her (so now I can snowboard, and I had the sore butt to prove it). After a few trips she can ride most of the greens and blues (green is beginner, blue is mid level), but I now remember why I worked so hard to learn to ski well, to get off the greens and blues !!! So most ski days I was working as a blocker and traffic cop, not the most fun you can have on a ski slope. But my perserverence has paid off big time, Alexa rides black now, not quite as fast as dad, but she makes it down and has fun doing it. Pretty soon she will leave me behind in a cloud of powder and ice, but that is the fun part of being a dad, you get to watch your kid become better at something than you are.

Ginger Glazed Sea Bass

This turned out much better than I thought it would, the orignal idea comes from the yahoo recipe book, but they have way too much soy and not enough honey. This is my take on ginger glazing fish.

3 tablespoons honey
1 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
2 clove garlic, crushed or to taste
2 tablespoons olive oil

4 sea bass fillets
1 tablespoon vegetable oil

In a shallow glass dish, stir together the first six items. If you have the good gooey honey this can be a bit of work, but make sure you get it all blended. Season fish fillets with salt and pepper, and place them into the dish. Make sure to coat both sides of the fish. I also usually put several small cuts in both sides of the fish to help the marinade infuse into the fish. Cover, and refrigerate for 45 minutes to marinate.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Remove fish from the marinade (keep the marinade). Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets, I usually put them on plate and put the plates in the oven at about 180 to keep warm (and warm the plates).

Pour marinade into the skillet, and heat over medium heat until the mixture reduces to a saucy consistently. Spoon over fish, and serve.