Clippers to consider Nate McMillan as a coach
Published May 23, 2013 | 
Former Portland Trail Blazers Coach Nate McMillan has emerged as a potential candidate, said several NBA executives who were not authorized to speak publicly on the situation.
Former Portland Trail Blazers Coach Nate McMillan has emerged as a potential candidate, said several NBA executives who were not authorized to speak publicly on the situation.
     |
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Southern California McDonald’s® Restaurants Kick Off Summer With New McCafe® Smoothie And Shake
Published May 23, 2013 | LOS ANGELES, May 21, 2013 /PRNewswire/ – Southern California McDonald’s® restaurants are introducing two new McCafe offerings – Blueberry Pomegranate Smoothie, available now, and Dulce de Leche Shake, available at all participating restaurants beginning June 10…
Quincy Burgundy (Red) Marsanne Merlot Basics Of Scoring Wine Great White Wines in The 2006 Vintage German Riesling Auslese
Bruins take 3-0 lead over Rangers
Published May 23, 2013 | Daniel Paille scores with 3:31 left to give Boston a 2-1 victory at New York.
NEW YORK— Daniel Paille broke a tie with 3 minutes 31 seconds left in the third period, and the Boston Bruins put the New York Rangers on the brink of elimination with a 2-1 victory in Game 3 of the Eastern Conference semifinal series on Tuesday night.
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Top Australian Tawny Port Syrah California Wine Tasting Tour How Cork is Made Sparkling (Brut) Reading Italian Wine Labels Madeira Wines
Dunkin’ Donuts Announces Franchise Opportunities Brewing In North Carolina
Published May 23, 2013 | 
Albarino Bandol Rosé Reading Portuguese Wine Labels How to Select Wines for Cooking Blended and Varietal Wines Types of Wine Bottles Great Bordeaux Wines
Pear and Blue Cheese Salad
Published May 23, 2013 | 
In the movie Ratatouille, the little chef Remy rejoiced in discovering the pleasures of combining certain foods to maximize their flavors. He would have certainly done his happy dance after trying this Pear and Blue Cheese Salad!
When brought together on one plate, the five simple ingredients used in this recipe create an explosion of taste and texture that put it in my top five list of the best salads ever!
As true with many salads, you can adjust the amounts according to your tastes. To make enough for two people, I’m using:
- 3 ounces of salad greens
- 1 pear
- 3 ounces of blue cheese
- 1/4 cup of pecans
- 2 Tablespoons of salad dressing
You can choose your favorite variety of pears, just make sure that it is really (really!) ripe.
I used Stilton blue cheese. There are many varieties of blue cheese available at the grocery store, all with a slightly different flavor; some much stronger than others. The price of blue cheese can vary dramatically depending on where it is from. If in doubt as to which one to buy, ask the person in charge of the cheese counter to explain them. They may even offer you a taste test!
Whole pecans look nice on the plate, but you can use chopped pecans as well.
A simple vinaigrette salad dressing is all you need for this salad. You can make it yourself or buy your favorite brand.
Slice the pear in half and remove the core. I used a small paring knife and a melon baller to remove the core.
Once the core is removed, you can cut the pear into slices or chunks. To add a bit of a fancy touch to the look, I cut the pear into slices, leaving 1/4 inch at the top uncut. You can then fan the pear out on the plate.
Assemble the salad right on the individual serving plate. Start with the lettuce, then add the pears. Crumble the blue cheese and dot it around the plate, then sprinkle on the pecans. Finally, drizzle on some salad dressing.
You can serve this salad with some crusty bread and a glass of wine.
Lunch is ready!
Enjoy!
Recipe: Pear and Blue Cheese Salad
serves 2
- 3 ounces of salad greens
- 1 pear
- 3 ounces of blue cheese
- 1/4 cup of pecans
- 2 tablespoons of salad dressing
Wash the lettuce and arrange it on two plates.
Cut the pear in half and remove the core. Cut it into slices or chunks and put 1/2 on each plate.
Trim the rind off the blue cheese, divide it in half and crumble it onto the plates.
Garnish the salads with pecans.
Add dressing as desired.
Source: http://startcooking.com/blog/292/
Montepulciano d Abruzzo Albarino Bandol Rosé Reading Portuguese Wine Labels How to Select Wines for Cooking Blended and Varietal Wines Types of Wine Bottles
Australian Wine: The Once and Future King?
Published May 23, 2013 | You’ve never heard of Campbell Mattinson: He’s a young, urbane Australian wine wordsmith who forsakes the academically erudite and plaintive wine writing style of legends past for a muscular writing style that is jocularly loose yet incisive, showing every bit of the wunderkind talent of his global English-language contemporaries, Jamie Goode and Neal Martin.
Likewise, you probably haven’t heard of Mattison’s *new* wine book, Thin Skins: Why the French Hate Australian Wine first published in Australia in 2007 and now just released in America.
Seemingly stillborn upon its October publishing date in the states and updated with a scant epilogue where the author notes, “The headiness described in the early passages of this book is now long gone,” the book formerly offered in situ context on the boom and looming bust of the Australian wine landscape and is now something of an ipso facto think piece on the manifested reality.
With recency in absentia as one negative checkmark, Thin Skins as a body of work brooks no favors for itself either. Even when first published four years ago, it represented a compendium of articles and profile pieces, individually quite good, but collectively never quite transcending its constituent parts, especially one that supports the premise of the title. And, unlike its subject matter, time has not aged the book into cohesion.
Worse still, brought to the U.S. market by publisher Sterling Epicure, the book is likely supported with little more than the gas it takes a truck to drive a meager allotment of books to an Amazon.com warehouse and the dwindling number of Barnes & Nobles that still populate the landscape, a veritable line item in an editors’ fourth quarter publishing spreadsheet under the header, “wine.”
Thin Skins seems destined for a hastened half-life and quick retreat to the remainder bin at Half-Price Books…it’s an ignoble fate heaped upon by my damnation.
But, I’ve feinted purposefully, misdirecting by caveat because, despite everything I’ve mentioned having some inherent truth(including the author being very talented), Thin Skins is a wildly entertaining book that delivers on providing a teasing glimpse into a distinctly Aussie viewpoint on the factors that led to the Australian wine boom (Parker points, market forces, greed and drought) and in so doing the author makes three key points worth repeating:
1) The Aussie wine industry, save for its Gallo-like equivalents, is NOT happy about their country’s production being viewed globally as syrupy supermarket plonk
2) Our U.S. perception IS NOT reality regarding Australian wine; their wine industry has an abundance of refined, terroir-based wines from small vintners
3) The Aussie wine business will rise again on the international scene (in an entirely different form).
One key takeaway for me from the book is that Australia is remarkably similar to the U.S.
In the U.S., some reports indicate that 90% of the wine sold is “corporate” wine, the kind found at supermarkets across the country. However, what IS different is that 90% of our national conversation about wine focuses on the 10% of the wine production that ISN’T in the supermarket i.e. everything non-corporate – the boutique, artisan and interesting.
Yet, when it comes to Australian wine, we don’t continue our conversation about the small and beautiful. Instead of talking about the superlative, we view their entire country production through the lens of the insipid, the Yellowtail and other critters that cost $6.99 at Safeway.
American wine consumers would be rightfully indignant if the world viewed our wines not as we do, a rich tapestry, but as industrialized plonk from the San Joaquin Valley.
This is where Australian wine is at today—a ‘perception is reality’ mistake of colossal proportions.
While offering an abundance of stories from small producers along the way, Mattison suggests that while it may take time, with Australia having 162 years of winemaking history, the day will come, sooner rather than later, when Australian wine forsakes its near-term reputation and is viewed on the world stage as a wine producing country that can proudly stand next to its New World peers.
I wrote recently that I’ve noticed a slow change in tenor from American influencers regarding Aussie wine, they’re becoming more sympathetic, they’re starting to speak less dismissively and more optimistically and holistically about Australian wine, discussing the merits and great diversity in the land of Oz.
Recent Symphony IRI sales data bears this out as well. According to a Shanken NewsDaily report from this week, Australian wine in the $15 – $19.99 category rose 23% in September. In addition, growth is coming from varietals not named Shiraz (see also syrupy supermarket plonk). Instead, Semillon, Riesling and Pinot Noir are showing growth.
Still, it’s not the land of milk and honey here in the states for Aussie wine, as it once was. Overall sales are down by volume and dollars, but as Mattinson alludes the correction in the U.S. market isn’t going to be pretty, but it will be healthy and it’s quite possible that Australia will decrease in overall volume and dollar sales from persistent decline at the low-end for years to come as the high-end grows, but not at a rate to replace what was lost.
The net sum of that doesn’t balance a spreadsheet, but it does balance mindshare.
Pick-up Thin Skins if you want to get turned on to a great wine writer while also enjoying a greater understanding of Australian wine – where it has been and where it’s going—perhaps not as a future King, but definitely not in its current role as court jester.
Campbell Mattinson’s Wine Site: The Wine Front
Source: http://goodgrape.com/index.php/site/australian_wine_the_once_and_future_king/
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Tiger Woods calls Sergio Garcia’s fried chicken comment ‘hurtful’
Published May 23, 2013 | No. 1 golfer in the world reacts after Garcia says he would invite him over for fried chicken.
No. 1 golfer in the world reacts after Garcia says he would invite him over for fried chicken.
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How to improve the use of social media in the wine business?
Published May 22, 2013 | Introduction: For over 3 years, we have worked closely with the Burgundy School of Business both as a company – hiring interns to work with the EWBC, and as a research engine – helping us conduct field studies on various subjects. This year, Aymeric Dehont conducted a host of research for us, which eventually inspired [...]
Source: http://feedproxy.google.com/~r/TheWineConversation/~3/dLfNv2Jzzxw/
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Patient care workers set to start walkout at five UC hospitals
Published May 22, 2013 | Respiratory therapists, nursing aides and surgical technicians are striking over staffing, pay and pension reform. Citing safety, a judge rules that about 450 employees cannot take part.
Respiratory therapists, nursing aides, surgical technicians and other patient care workers plan to stage a walkout starting Tuesday morning at five University of California medical centers.
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2004 Wyncroft Riesling Madron Lake
Published May 22, 2013 | Our good friends Kris Engelhardt and Kathy Bunting let it be known that they were on their way over with raw oysters yesterday, and it occurred to me that it would be the perfect opportunity to open the magnum of Wyncroft Riesling that had been resting in our cellar for some years. The wine was [...]
Source: http://feedproxy.google.com/~r/gangofpour/uncZ/~3/A-fSnb7stWI/2004-wyncroft-riesling-madron-lake
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Bill would regulate ‘biosimilar’ drugs
Published May 22, 2013 | As some firms want to make and sell drugs similar to biological medicines made by the likes of Amgen and Genentech, a measure aims to regulate their use.
SACRAMENTO — Two of the nation’s largest biotech companies — Amgen Inc. of Thousand Oaks and Genentech Inc. of South San Francisco — are fighting in Sacramento to keep a tight grip on some of their most lucrative drugs.
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Classes canceled to deal with race issues
Published May 22, 2013 | Oberlin College in Ohio suspended classes Monday after a student reported seeing a person resembling a Ku Klux Klan member near the college’s Afrikan Heritage House.
Source: http://rss.cnn.com/~r/rss/edition_us/~3/PvCRU25HgA0/index.html
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Our love affair with blue jeans
Published May 22, 2013 | Jim Heston, an American guesthouse operator in Cambodia, has lived a life in denim and has the photos to prove it. There were the dungarees he wore as a little boy, the dark bell-bottoms he had on for a hike up Japan’s Mount Fuji, and the Levis straight-leg 501 jeans he’s stayed with for the past 36 years.
Source: http://rss.cnn.com/~r/rss/edition_us/~3/FXfz9lhoW3Q/index.html
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Kings discovering that a road to a repeat is tougher than expected
Published May 22, 2013 | The Kings lost only one game on the road in the playoffs last season on the way to winning the Stanley Cup. They have already lost three times on the road this postseason. Kyle Clifford could rejoin lineup.
The Kings lost only one game on the road in the playoffs last season on the way to winning the Stanley Cup. They have already lost three times on the road this postseason. Kyle Clifford could rejoin lineup.
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Mastering mid-week cooking
Published May 22, 2013 | Mushroom coconut stir fry hits a spot
The post Mastering mid-week cooking appeared first on Quick Indian Cooking.
Source: http://feedproxy.google.com/~r/QuickIndianCooking/~3/I5D00FdvsyE/
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Loaded Nachos
Published May 22, 2013 | I take nachos very seriously. Very, very seriously. No, I’m serious. Don’t even joke about it. I’m not even kidding. I’m being serious here. Dead serious. Actually, no I’m not. Just kidding! See? That right there is the perfect example of why I’m terrible at prank calls. I can’t keep it going. My sister Betsy could keep a prank call going for hours if she ever had the chance. She never cracked. Not once. But…
Source: http://feedproxy.google.com/~r/pwcooks/~3/uirbtaXGfvo/
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San Francisco Prep High School churns out Winery Owners and Winemakers
Published May 21, 2013 | St. Ignatius High School has produced a very impressive list of alums working in the world of wine. The Alumni Department at S.I. forwarded me this list of graduates affiliated with wineries in the Napa Valley, Sonoma and beyond. Continue reading
The post San Francisco Prep High School churns out Winery Owners and Winemakers appeared first on Napa Valley Wine Blog.
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Kennesaw State named National Restaurant Association’s Innovator of the Year
Published May 21, 2013 | KENNESAW, Ga., May 20, 2013 /PRNewswire/ — Marking the first time ever that a higher education institution has been selected for such recognition, the nation’s top food industry professional association has named Kennesaw State University its “Innovator of the Year.” The award was…
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Red Bulls score in stoppage time to beat Galaxy
Published May 21, 2013 | Tim Cahill heads home a free kick to give New York a 1-0 victory.
Tim Cahill heads home a free kick to give New York a 1-0 victory.
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Source: http://feeds.latimes.com/~r/latimes/sports/~3/n0Pb-qb_ON4/la-sp-galaxy-20130520,0,4606824.story
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Tasting Report: Red Wine and Coca-Cola
Published May 21, 2013 | 
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Pear and Blue Cheese Salad
Published May 21, 2013 |
In the movie Ratatouille, the little chef Remy rejoiced in discovering the pleasures of combining certain foods to maximize their flavors. He would have certainly done his happy dance after trying this Pear and Blue Cheese Salad!
When brought together on one plate, the five simple ingredients used in this recipe create an explosion of taste and texture that put it in my top five list of the best salads ever!
As true with many salads, you can adjust the amounts according to your tastes. To make enough for two people, I’m using:
- 3 ounces of salad greens
- 1 pear
- 3 ounces of blue cheese
- 1/4 cup of pecans
- 2 Tablespoons of salad dressing
You can choose your favorite variety of pears, just make sure that it is really (really!) ripe.
I used Stilton blue cheese. There are many varieties of blue cheese available at the grocery store, all with a slightly different flavor; some much stronger than others. The price of blue cheese can vary dramatically depending on where it is from. If in doubt as to which one to buy, ask the person in charge of the cheese counter to explain them. They may even offer you a taste test!
Whole pecans look nice on the plate, but you can use chopped pecans as well.
A simple vinaigrette salad dressing is all you need for this salad. You can make it yourself or buy your favorite brand.
Slice the pear in half and remove the core. I used a small paring knife and a melon baller to remove the core.
Once the core is removed, you can cut the pear into slices or chunks. To add a bit of a fancy touch to the look, I cut the pear into slices, leaving 1/4 inch at the top uncut. You can then fan the pear out on the plate.
Assemble the salad right on the individual serving plate. Start with the lettuce, then add the pears. Crumble the blue cheese and dot it around the plate, then sprinkle on the pecans. Finally, drizzle on some salad dressing.
You can serve this salad with some crusty bread and a glass of wine.
Lunch is ready!
Enjoy!
Recipe: Pear and Blue Cheese Salad
serves 2
- 3 ounces of salad greens
- 1 pear
- 3 ounces of blue cheese
- 1/4 cup of pecans
- 2 tablespoons of salad dressing
Wash the lettuce and arrange it on two plates.
Cut the pear in half and remove the core. Cut it into slices or chunks and put 1/2 on each plate.
Trim the rind off the blue cheese, divide it in half and crumble it onto the plates.
Garnish the salads with pecans.
Add dressing as desired.
Source: http://startcooking.com/blog/292/
Know Your Wine with this Varietal Table Montepulciano d Abruzzo Albarino Bandol Rosé Reading Portuguese Wine Labels How to Select Wines for Cooking Blended and Varietal Wines
Dreamliner: 5 things to know
Published May 21, 2013 | Aviation fans have already named it Dreamliner 2.0.
Source: http://rss.cnn.com/~r/rss/edition_us/~3/HOxd_6dYqGI/index.html
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San Francisco Prep High School churns out Winery Owners and Winemakers
Published May 21, 2013 | St. Ignatius High School has produced a very impressive list of alums working in the world of wine. The Alumni Department at S.I. forwarded me this list of graduates affiliated with wineries in the Napa Valley, Sonoma and beyond. Continue reading
The post San Francisco Prep High School churns out Winery Owners and Winemakers appeared first on Napa Valley Wine Blog.
Nuits St George J. Lohr 2005 Estates South Ridge Syrah Gewurtztraminer Sparkling Wine 1917 Wine Trivia St. Emilion Vino Novello
For Obama, no more Mr. Nice Media
Published May 21, 2013 | Howard Kurtz says with scandals over IRS, Benghazi and, especially, the administration’s scrutiny of AP phone records, the press has turned on the president.
Source: http://rss.cnn.com/~r/rss/edition_us/~3/uXxA3O8wbWU/index.html
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Gary Farrell Wine Dinner at Blue Ginger
Published May 21, 2013 | 
Gary Farrell Winery partnered with Chef Ming Tsai’s Blue Ginger in Wellesley for a paired wine dinner this week. Wellesley’s own Wasik’s Cheese Shop was on hand to present cheeses for a total of six courses. Chef Tsai conceived, prepared and introduced each course to a group of forty food and wine enthusiasts and was joined by Gary Farrell General Manager Nancy Bailey and Winemaker Theresa Heredia.
Gary Farrell Winery is a Sonoma producer best known for their well balanced Pinot Noirs and Chardonnays. Gary Farrell began producing wine in the area in the late 1970s. Along with folks like Joe Rochioli, Tom Dehlinger, Davis Bynum, Robert Stemmler and others, Farrell established what Russian River Pinot Noir and Chardonnay would become today. In 1982 he produced his first wine under the Gary Farrell label and gradually built its prominence.
Gary Farrell Winery sources their grapes from well regarded vineyards like Rochioli, Keefer Ranch, Westside Farms, Bien Nacido, and Ramal. They source many of these grapes through long standing “handshake” arrangements with the growers and though they don’t have their own vineyards as of yet they do have a winery and tasting room in the Russian River Valley that are open to the public. Appointments recommended.
Gary Farrell himself sold the winery in 2004. After a string of ownership changes from 2004 to 2011 the winery is now owned by The Vincraft Group - a name you might recognize for its ownership of Kosta Browne (visit/trip report here).
Winemaker Theresa Heredia joined Gary Farrell in 2012. You may have tasted her wines before since she was the winemaker at Freestone (Joseph Phelps’ Pinot Noir project) from its first vintage through 2011.
So the wines we’d be tasting this evening were made by Gary Farrell winemaker Susan Reed who was Farrell’s assistant prior to selling the winery in 2004 through 2011. Gary Farrell himself went off and started Alysian Wines.
So a bit of a changing of the guard has occurred at Gary Farrell Winery. But after tasting through these wines, along with being familiar with the Freestone style, along with talking with Theresa about her vision for Gary Farrell Winery – I think the winery is in very good hands and headed in an even better direction. If I could sum it up in one word I think it would be: Balance
Here are my thoughts on the evening…
(click/tap images to enlarge)
This was Gary Farrell Winery’s first Russian River Valley Sauvignon Blanc. I thought it was lively and rich yet clean and delicious. I’m always a sucker for a California Sauvignon Blanc as a starter. Maybe it has something to do with memories of visiting California wineries and having it be the first wine you taste before you get to the stuff you came for.
It paired wonderfully with the crunch of the crab balls and the ‘Waldorf’ salad was delicious, especially after hearing Chef Tsai’s story about being visiting the Waldorf Astoria in New York the week before and “doing the tourist thing” and visiting their restaurant to enjoy the original.
Chef Tsai started off this course with a story about how you make Lobster Bisque using a Burr mixer, mentioning this article in the New York Times about how dangerous they can be. I was confused what a Burr mixer was initially. He’d later clarify on Twitter that a Burr mixer is a larger/industrial form of an immersion blender…which I’d gotten for my wife this year for Christmas at her request! Better be careful there Honey!
The Chardonnay was outstanding. Moderate oak influence, green apples, some slight tropical influence but not at all buttery or oaky. Very unique. It deftly avoided a lot of the pitfalls often found in California Chardonnay. Great value too if you can find it south of $30 at retail (it carries a $35 release price).
This was a spectacular course and the Hallberg Pinot Noir was my wine of the night.
Chef Tsai, as he often does, described how easy Brussels sprouts are to make and how much his kids enjoy eating them. The dish came together wonderfully.
The Hallberg Pinot Noir was so good I had to stop and post a tasting note on CellarTracker using the Cor.kz iPhone app. Really gorgeous stuff. Black cherries. Inviting fruit. Rich yet graceful. Seek this one out, and more from the Hallberg vineyard as well. Very nice. 93/100 WWP: Outstanding
Another winning course. A play off a traditional steak frites dish Tsai recalled from his time in Paris, the sous-vide beef was melt in your mouth delicious. Remember that Top Chef season a while back where practically everything they made was prepared sous-vide? I think I now know why so many used that technique. Wow.
The Gary Farrell Rochioli Pinot Noir was positioned as the star wine of the night. Given Rochioli’s California Pinot Noir royalty status, this wine jumped off the page of the event invitation (I attended as a media guest of the winery). But the Rochioli was leaner than the Hallberg. More orange oil/peel whereas the Hallberg was black cherries. Nice structure and acidity to stand up to the beef but given that I like Pinot Noir on the riper side the Hallberg was more purely enjoyable.
Mr. Wasik was on hand himself to present the cheeses. Fantastic stuff. Folks in Wellesley line up out the door especially around the holidays to buy cheese from Wasik’s and there’s a Whole Foods with a substantial assortment of cheese down the street. Their stuff is that good.
Salted Caramel! Love that stuff. The Zinfandel was incorporated into the ice cream and was tasty on its own as well. A delicious end to a magnificent wine dinner.
Conclusions & Recommendations
It was a pleasure to taste through Gary Farrell Winery’s latest offerings. From what I tasted they strike a very nice balance that’s sure to intrigue and please. Their appellation wines can be found at retail (try a Wine-Searcher search in your area) but the single vineyard bottlings require a little more effort to find. Best bet would be to join their wine club.
Blue Ginger does a great job with their wine dinners and Chef Tsai’s engaging presence was unforgettable. The intimate forty person private room combined with outstanding service make these events ones to seek out. Look for upcoming events at Blue Ginger and keep an eye out for his new restaurant (and one his second): Blue Dragon in Boston.
I’d love it if you subscribed to The Wellesley Wine Press for future updates.
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Smoothie King Targets New York, Washington, D.C. And Baltimore For Franchise Growth
Published May 21, 2013 | 
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‘L’ is for losers in LA sports
Published May 21, 2013 | Gary Farrell Wine Dinner at Blue Ginger
Published May 20, 2013 | Gary Farrell Winery partnered with Chef Ming Tsai’s Blue Ginger in Wellesley for a paired wine dinner this week. Wellesley’s own Wasik’s Cheese Shop was on hand to present cheeses for a total of six courses. Chef Tsai conceived, prepared and introduced each course to a group of forty food and wine enthusiasts and was joined by Gary Farrell General Manager Nancy Bailey and Winemaker Theresa Heredia.
Gary Farrell Winery is a Sonoma producer best known for their well balanced Pinot Noirs and Chardonnays. Gary Farrell began producing wine in the area in the late 1970s. Along with folks like Joe Rochioli, Tom Dehlinger, Davis Bynum, Robert Stemmler and others, Farrell established what Russian River Pinot Noir and Chardonnay would become today. In 1982 he produced his first wine under the Gary Farrell label and gradually built its prominence.
Gary Farrell Winery sources their grapes from well regarded vineyards like Rochioli, Keefer Ranch, Westside Farms, Bien Nacido, and Ramal. They source many of these grapes through long standing “handshake” arrangements with the growers and though they don’t have their own vineyards as of yet they do have a winery and tasting room in the Russian River Valley that are open to the public. Appointments recommended.
Gary Farrell himself sold the winery in 2004. After a string of ownership changes from 2004 to 2011 the winery is now owned by The Vincraft Group - a name you might recognize for its ownership of Kosta Browne (visit/trip report here).
Winemaker Theresa Heredia joined Gary Farrell in 2012. You may have tasted her wines before since she was the winemaker at Freestone (Joseph Phelps’ Pinot Noir project) from its first vintage through 2011.
So the wines we’d be tasting this evening were made by Gary Farrell winemaker Susan Reed who was Farrell’s assistant prior to selling the winery in 2004 through 2011. Gary Farrell himself went off and started Alysian Wines.
So a bit of a changing of the guard has occurred at Gary Farrell Winery. But after tasting through these wines, along with being familiar with the Freestone style, along with talking with Theresa about her vision for Gary Farrell Winery – I think the winery is in very good hands and headed in an even better direction. If I could sum it up in one word I think it would be: Balance
Here are my thoughts on the evening…
(click/tap images to enlarge)
This was Gary Farrell Winery’s first Russian River Valley Sauvignon Blanc. I thought it was lively and rich yet clean and delicious. I’m always a sucker for a California Sauvignon Blanc as a starter. Maybe it has something to do with memories of visiting California wineries and having it be the first wine you taste before you get to the stuff you came for.
It paired wonderfully with the crunch of the crab balls and the ‘Waldorf’ salad was delicious, especially after hearing Chef Tsai’s story about being visiting the Waldorf Astoria in New York the week before and “doing the tourist thing” and visiting their restaurant to enjoy the original.
Chef Tsai started off this course with a story about how you make Lobster Bisque using a Burr mixer, mentioning this article in the New York Times about how dangerous they can be. I was confused what a Burr mixer was initially. He’d later clarify on Twitter that a Burr mixer is a larger/industrial form of an immersion blender…which I’d gotten for my wife this year for Christmas at her request! Better be careful there Honey!
The Chardonnay was outstanding. Moderate oak influence, green apples, some slight tropical influence but not at all buttery or oaky. Very unique. It deftly avoided a lot of the pitfalls often found in California Chardonnay. Great value too if you can find it south of $30 at retail (it carries a $35 release price).
This was a spectacular course and the Hallberg Pinot Noir was my wine of the night.
Chef Tsai, as he often does, described how easy Brussels sprouts are to make and how much his kids enjoy eating them. The dish came together wonderfully.
The Hallberg Pinot Noir was so good I had to stop and post a tasting note on CellarTracker using the Cor.kz iPhone app. Really gorgeous stuff. Black cherries. Inviting fruit. Rich yet graceful. Seek this one out, and more from the Hallberg vineyard as well. Very nice. 93/100 WWP: Outstanding
Another winning course. A play off a traditional steak frites dish Tsai recalled from his time in Paris, the sous-vide beef was melt in your mouth delicious. Remember that Top Chef season a while back where practically everything they made was prepared sous-vide? I think I now know why so many used that technique. Wow.
The Gary Farrell Rochioli Pinot Noir was positioned as the star wine of the night. Given Rochioli’s California Pinot Noir royalty status, this wine jumped off the page of the event invitation (I attended as a media guest of the winery). But the Rochioli was leaner than the Hallberg. More orange oil/peel whereas the Hallberg was black cherries. Nice structure and acidity to stand up to the beef but given that I like Pinot Noir on the riper side the Hallberg was more purely enjoyable.
Mr. Wasik was on hand himself to present the cheeses. Fantastic stuff. Folks in Wellesley line up out the door especially around the holidays to buy cheese from Wasik’s and there’s a Whole Foods with a substantial assortment of cheese down the street. Their stuff is that good.
Salted Caramel! Love that stuff. The Zinfandel was incorporated into the ice cream and was tasty on its own as well. A delicious end to a magnificent wine dinner.
Conclusions & Recommendations
It was a pleasure to taste through Gary Farrell Winery’s latest offerings. From what I tasted they strike a very nice balance that’s sure to intrigue and please. Their appellation wines can be found at retail (try a Wine-Searcher search in your area) but the single vineyard bottlings require a little more effort to find. Best bet would be to join their wine club.
Blue Ginger does a great job with their wine dinners and Chef Tsai’s engaging presence was unforgettable. The intimate forty person private room combined with outstanding service make these events ones to seek out. Look for upcoming events at Blue Ginger and keep an eye out for his new restaurant (and one his second): Blue Dragon in Boston.
I’d love it if you subscribed to The Wellesley Wine Press for future updates.
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Tejay van Garderen wins his first Amgen Tour of California
Published May 20, 2013 | Peter Sagan takes the sprint title by edging Tyler Farrar to win the eighth and final stage.
Peter Sagan takes the sprint title by edging Tyler Farrar to win the eighth and final stage.
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Serena Williams in another final; Federer and Nadal to face off
Published May 20, 2013 | David Beckham has emotional send-off in his last home game in Paris.
A week out from the French Open, Serena Williams is one victory away from winning her fourth straight tournament.
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Source: http://feeds.latimes.com/~r/latimes/sports/~3/hDyAmM0JKtE/la-sp-newswire-20130519,0,1732470.story
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Published May 20, 2013 | 
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AEG faces MJ death questions
Published May 20, 2013 | AEG Live filed an insurance claim to recover losses from Michael Jackson’s death the same day he died, according to a lawyer for Jackson’s family.
Source: http://rss.cnn.com/~r/rss/edition_us/~3/CKao2JXl2rA/index.html
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Published May 20, 2013 | 
Source: http://www.prnewswire.com/news-releases/207154901.html
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‘Tis the Season to be Holly
Published May 20, 2013 |
‘The holly and the ivy
When they are both full-grown
Of all the trees that are in the wood
The holly bears the crown’
What would Christmas be without holly? Its red berries bedeck our Christmas puds and liven up the wreaths which hang on our doors: and never mind the extra food they provide for birds. But hollies come in lots of colours other than green. In fact there are almost 280 different hollies to choose from altogether; and Jonathan Hutchinson looks after 160 of them, growing in the National Collection of Ilex at RHS Garden Rosemoor in Devon. Here’s his list of must-have hollies to grow in the garden. Happy Christmas!
Our native holly Ilex aquifolium AGM with its rich green prickly leaves and bright red berries has been brought into our homes over the darkest days, along with other evergreens, since ancient times, to give refuge to the wood spirits over that period.
Ilex aquifolium ‘Alaska’ is particularly good at smothering itself with vivid red berries. In leaf it looks like the species, but in form has an upright and narrow habit. Another cultivar that looks the same in leaf is Ilex aquifolium ‘Bacciflava’ but this has yellow fruits.
Of the variegated hollies a favourite of mine is Ilex aquifolium ‘Handsworth New Silver’AGM. The leaves of this cultivar have a crisp cream edge which are shown off well against the dark purple new stems.
This is a slow growing cultivar due to the smaller area of leaf available for photosynthesis through variegation, but it will grow large in time. Though it does produce good crops of red berries they are less visible due to the leaf colour, so should be viewed from close quarters to get the best effect.
Ilex x altaclerensis is a hybrid of Ilex aquifolium AGM and Ilex perado and has yielded a number of cultivars that are generally greater in stature and with larger leaves than the Ilex aquifolium cultivars.
When planting hollies it is important to remember that they are generally male or female. Plant about three male plants to every seven females for a good crop of berries. Some cultivar names can be confusing: for example, Ilex aquifolium ‘Golden Queen’ AGM happens to be male and Ilex × altaclerensis ‘Golden King’ AGM is female.
Two good male cultivars are Ilex × altaclerensis ‘Hodginsii’ AGM which forms a tree or big shrub of dark green leaves, and Ilex aquifolium ‘Myrtifolia Aurea Maculata’ AGM which has smaller leaves than Ilex aquifolium AGM and equally splashed with patches of green and gold. It grows quite slowly producing dense growth to form a small shrub in time.
Ilex aquifolium AGM has also been crossed with Ilex rugosa to produce a hybrid called Ilex x meserveae. This group of hybrids are also known as the Blue Hollies: the leaf colours and stems viewed from a distance give a wonderful dark purple-green effect. A cultivar that grows well at Rosemoor is Ilex x meserveae ‘Blue Princess’: thankfully this is female and proves it by smothering its upper stems in vivid red fruits.
For a really small spot in the garden, you can’t do better than a dwarf Ilex crenata. With the common name of box leaved holly, this gives a good idea as to what this prickle-free plant looks like. Ilex crenata ‘Dwarf Pagoda’ and Ilex crenata ‘Green Dragon’ are very slow growing and are even suitable for an alpine trough. Ilex crenata ‘Dwarf Pagoda’ is female and does occasionally produce black fruit, but it is for their compact growth and lovely form that they are really grown.
Beyond these are a whole host of species that bear no resemblance to what people commonly think hollies generally look like. The genus Ilex is very large with a wide species distribution through tropical America, North America, and the Far East. Possibly the biggest surprise of all is that there are a number of deciduous hollies and not a single prickle to share amongst them.
With this real wealth of species and cultivars there is lots of scope for a garden of any size, and plenty of choice and colour to deck our festive halls!
Source: http://www.bbc.co.uk/blogs/gardening/2011/12/tis-the-season-to-be-holly.shtml
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Student killed by cop’s bullet honored
Published May 20, 2013 | Sunday’s graduation ceremony at Hofstra University was a bittersweet affair marked by a moment of silence for a 21-year-old student killed by a police officer two days ago.
Source: http://rss.cnn.com/~r/rss/edition_us/~3/W_sMlnbS40w/index.html
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NHL fines Sharks $100,000 after general manager’s comments
Published May 20, 2013 | Doug Wilson publicly criticized the league’s decision to suspend San Jose forward Raffi Torres for an open-ice hit to the head of Kings center Jarret Stoll.
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Source: http://feeds.latimes.com/~r/latimes/sports/~3/AsdoPWR-zuI/la-sp-kings-fyi-20130519,0,2216500.story
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Biodegradable Decorations
Published May 20, 2013 | 
I once had to sit in a yew tree with a smoke machine and press a button at the required moment so that a great bellow of smoke would appear. It was a pretty awful job, as more smoke seemed to come out of the back of the machine than the front. I came out thoroughly preserved by the end of the take.
This was the same year that as researchers for the Christmas special, Clare and I spent a good month or so, after work, sitting on the office floor creating Christmas decorations from the garden. Clare even perfected frost-tipped seed heads (sugar water and into the freezer).
People would mutter darkly that we weren’t Blue Peter as they had to skirt around our ever increasing pile of poppy heads shimmering in gold dust, teasels that sparkled with glitter, pine cones dusted in snow and huge piles of fairy lights.
We tied and sprayed, glued and glittered all manner of garden debris into really quite charming decorations. Both our mother’s still have some of these decoration. And I can say, hand on heart that I was truly proud of the end credit that had a tree covered in our decorations.
The opening shot was of Monty striding across a lawn frosted in the Gardeners’ World logo. We laid down the plastic template and prayed it would get cold enough. On the actually night, it froze perfectly and the next morning I tiptoed across the lawn to remove the template.
To say we went over the top, is to miss the point, television is a funny game, but the one thing that is for sure is after a year of working with the same crew, the same bad jokes and endless cups of tea, it does begin to feel like family. And although it might have been misguided, we took our task to make the garden look like Christmas seriously because it was, if a little make believe, just like the real thing.
Every year I still make those same decorations though I have forgone the glue gun and glitter for more natural materials that will break down.
Instead of ribbons and fishing line (invisible if you’re going for the ‘it’s magic’ look) I use phormium leaves to tie hanging tree ornamentals. New Zealand flax as the name suggests is a wonderful material that can be prized into the finest strands. You take a leaf and pull gently from the edges and you will see that with a little effort you can pull string-like strands apart and tie up poppy or teasel seed heads. It’s incredibly strong stuff. These are perfect for naturalistic decorations, the colours compliment the blondes and browns of dried seed heads and will eventually biodegrade back to where it came from, so to speak.
“For a little red I collect some tiny red crab apples from the park.”
For a little red I collect some tiny red crab apples from the park that persist on the branches right into January and hanging these as baubles, they have incredible strong stalks that you can tie off and they take a while before they rot. I like to use dried chillies and holly berries as well to make it a little more festive.
I have never bought a tree and don’t intend to start. Last year I used a hazel branch stuck in a pot of sand. I admit that is a slightly eccentric take on a Christmas tree, but it worked well enough and when I was bored of it went straight onto the compost to feed next year’s Christmas dinner.
Alys Fowler is a writer and broadcaster. Read more of Alys’s Gardening blog posts.
Source: http://www.bbc.co.uk/blogs/gardening/2011/11/biodegradable-decorations.shtml
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Kings are left crying foul after 2-1 overtime loss to Sharks
Published May 20, 2013 | L.A. players are irate about crucial penalties that give San Jose a big advantage in the third period in Game 3 of playoff series the Kings lead, 2-1.
L.A. players are irate about crucial penalties that give San Jose a big advantage in the third period in Game 3 of playoff series the Kings lead, 2-1.
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Older not wiser
Published May 20, 2013 | Beef curry without bad thoughts
The post Older not wiser appeared first on Quick Indian Cooking.
Source: http://feedproxy.google.com/~r/QuickIndianCooking/~3/uQkrXhmIpI4/
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How to Load a Dishwasher
Published May 20, 2013 | The first three apartments I lived in had no dishwasher — except for me, that is. For that matter, none of my early apartments had kitchen windows either.
I really felt like I had arrived by the time I owned my first dishwasher. Of course, saving quarters for the communal laundry machine in my apartment building went on for many more years to come!
If you have a dishwasher, I don’t need to tell you how wonderful they are!
However, it surprises some people to discover that there is a right and a wrong way to load a dishwasher. Do it wrong and you’ll end up with dishes not getting washed properly and possibly even breaking a few in the process.
Loading a dishwasher is easy as long as you follow a few simple rules:
First, quickly rinse dishes before putting them in the dishwasher in order to remove big chunks of food. Dishwashers can choke up unless you pay attention to this, and paying for a plumbers’ visit to unclog them can be expensive.
No need to fuss too much with this step (let the dishwasher do the washing!) but don’t leave it out.
Next, be sure to put glassware, coffee cups and plastic containers on the top rack, which was designed to hold them. If you have a lot of glasses that need washing, you may be tempted to put them on the bottom rack, but there is a higher probability that they will break there.
Since it’s generally hotter on the bottom than it is on the top, even dishwasher-safe plastic containers may melt on the bottom rack. Proceed with caution.
Plates, bowls, and anything that needs a stronger wash put on the bottom rack. Did you know that the top and bottom racks often have a different amount of water pressure? Who knew? You obviously need to exert less energy washing a water glass than a plate with dried-up tomato sauce on it!
Naturally, silverware and utensils go in the special holder. Some people clump spoons together, forks together, and knives together. Others say, no, “nesting” the utensils means they don’t get cleaned properly — mix them up. Be warned: how one does or does not put silverware in the dishwasher can break up a beautiful friendship or marriage!
It’s important, in my view, to put sharp, pointed things (like knives and forks) pointing downward. (There is nothing worse than being impaled by utensils while loading – or unloading – the dishwasher!)
You should never put your good knives in the dishwasher. Something that big and that sharp just should not go in there — and it’s easy to wash good knives by hand. Small, inexpensive paring knives are often dishwasher-safe.
Always empty the bottom rack first. The glasses and cups on the top rack will often drip as you are unloading them (so many seem to have those little crevices on the bottom that accumulate water.) You won’t get the plates on the bottom all wet if you have already unloaded them first.
Never turn the dishwasher on and then go to bed. You never know when there could be a leak or a problem with your dishwasher! Turn it on after dinner so that it has finished running before you go to bed. (That’s actually a tip from most fire safety experts.)
Many people don’t turn it on until every square inch of space is filled, but I turn the dishwasher on every evening. It’s just too icky (technical term!) to think of dirty dishes hanging out in a sealed box overnight. If it’s not full, I just use the light setting.
Many dishwashers have several settings. The settings on mine include: ‘pots & pans’, normal, light/china, quick/glass, ‘rinse & hold’, sani-rinse, and an ‘energy saver dry’.
The pots and pans cycle is the longest running cycle for really tough jobs.
The sani-rinse is a very hot rinse useful for really killing germs. I use it if someone in the house has a cold or the flu.
‘Energy-saver’ means the heating element to dry the dishes is not activated, and the dishes will take longer to dry on their own.
Inevitably, once you start the dishwasher you always find another glass or plate or spoon that needs to be washed. Generally speaking, in the beginning, while the water is heating, you can open the dishwasher and add that dirty dish. Then re-push the start button. Many dishwashers will have an indicator of some kind to tell you what part of the cycle it’s in. Some even have a pause button. If it’s already in the wash cycle then it’s too late to open the door, and you may flood the kitchen if you do. Alas, you may have to wash that last item by hand!
On a final note, here’s some personal advice if someone you really care about loads the dishwasher for you, but does it incorrectly. The first time, say nothing, thank them and turn out the lights. You want to encourage them to pitch in and help right?
By the third time they do it “not quite the way you think it should be done”, gently offer suggestions — with reasons. No-one likes being criticized, but if you use it as a form of education “By the way, did you know WHY they say you should…….?” You may get away with both your goals: getting it done right and keeping your relationship strong!
Does anyone else have any advice (or questions) about using dishwashers?
Source: http://startcooking.com/blog/37/
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Banana Bread Muffins
Published May 20, 2013 | My oldest child has been requesting banana bread for weeks, and this past Saturday we finally had 5 bananas on hand that were ripe enough for baking. This of course led to a batch of banana bread muffins, an impromptu baking and math lesson for my 6 yr old, and a delicious brunch. I’m sorry [...]
Source: http://feedproxy.google.com/~r/GlutenFreeCookingSchool/~3/CgM7TQbbwk8/
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Consumer Skepticism Growing Regarding “All Natural” Food Claims
Published May 20, 2013 | SANTA MONICA, Calif., May 14, 2013 /PRNewswire/ – With an abundance of “All Natural” claims on foods and beverages but no defined standard, the next edition of The Food Journal will examine the impact of “All Natural” to manufacturers, government agencies, brand managers, retailers…
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Duchman 2010 GSM
Published May 20, 2013 | By:Dave Potter It was a normal night at home. Dinner was over and kid in bed and it was parents down time. The never ending question is which bottle to open. We have been drinking lately wines we purchased back in 2011 from our past yearly pilgrimages to the Texas Hill country. As a […]
Source: http://thegrapesaroundtexas.com/2013/04/14/duchman-2010-gsm/
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