Its More than Jennifer's Kitchen that Draws Regulars to the Chef's Weekly Wine Tastings

When you hear the name its natural that you would think of food, but Jennifer's Kitchen offers more than just deliciously-catered eats. The weekly wine tastings at this Rancho Mirage showroom tucked off of Highway 111 draw quite a crowd, and for good reason.

Chef Jennifer Johnson pours a sampling of six wines each Wednesday evening; offerings ranging from a pineapple-scented North Coast Sauvignon Blanc to a juicy, dark-fruited Chianti.

One of my favorites was a Ruby Cuvee from Temecula's South Coast Winery, a pungent, intoxicating, delicious, and bubbly take on Syrah. Its color is magnificent, and its impact on the palate as unforgettable as a Nat King Cole song.

The tastings, which are always accompanied by an array of tasty morsels prepared by Jennifer herself, have developed a loyal following:
http://www.youtube.com/watch?v=r8I5fzBaVbk

My favorite pairing of the night was a Marquis Philips Cabernet and Jennifer's lamb and penne, an aromatic blend of raisins, herbs and earthy meat. The wine, a South African offering, was a bit tannic prior to tasting the dish but upon the first sip, the food immediately brought out a subtle sweetness in the glass. Perfection.

Jennifer's Kitchen is located at 70-225 Hwy. 111 in Rancho Mirage. For more information, call 760-324-3904 or contact Chefjenj@aol.com.

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All-natural Meat a Perfect Fit for a Big and Bold Glass of Red

One of life's most decadent and timeless pairings is a good steak and a hearty glass of red. Even more satisfying is an all natural cut of meat matched with a delicious Cabernet. I was lucky enough to enjoy both at a special high-end beef unveiling at the Chop House in Palm Springs.

The Kaiser Restaurant Group principals spent last summer hunting for beef as it once was -- hormone free, grass fed, low fat, free range, full of flavor and texture.

Foodies and wine lovers were treated to six impossibly fork-tender morsels, mine paired with a 2007 Lockwood Vineyards Cab. This wine is a dreamy blend of spice and dark berries, and transformed the buttery beef into something that much more mouth-watering.

Restauranteur Lee Morcus has a real passion for meat without fuss, and enjoys sharing the wines to match them:

http://www.youtube.com/watch?v=vwTF0BFp0aI

After dining on this bountiful beef, I'm looking forward to trying Grind Brgr Bar, Morcus' newest enterprise, located above the Chop House in downtown Palm Springs. But what to pair with an antelope cheddar burger?

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Sausage and Peppers, Braised Short Ribs and Killer Wine, Reunion-Style

For me, the holidays have always been about getting together for great food and wine with family and friends. This Christmas, I met up for some culinary festivities and Tuesday night Eagles football with my friend Darren, a high school pal of mine who I hadn't seen in years, and our reunion was well worth the wait.

To say Darren is a master of the kitchen is an understatement. My food blogging friend and dining guru is constantly whipping up something delectable, and this time around it was mouthwatering Philly-style sausage and peppers that had just enough kick in the pants to keep me wanting more, paired with an interesting blend of Shiraz, Cab and Merlot from Peter Lehmann called Clancy. This wine mellowed in the glass faster than a Carpenters song, and was full of smoke and spicy fruit as it opened up, a nice match for the sharpness of the provolone cheese and the bite of the meat and peppers.

Not to be outdone by his first offering, Darren then offered up some of the best fall-off-the-bone, tender and flavorful wine-braised shortribs (served with a comfort food-style polenta) I have ever had the pleasure of tasting.

Spiked with cinnamon, cloves, fennel and a few other secret ingredients, we decided to match it up with an '04 Meritage from Estancia. This wine was so addictingly full of cherry-style fruit, I almost had to chew it along with the ribs. Light oak and a hint of cocoa completed the flavor profile of this classic bottle, all making for a memorable feast for the ages.

If there's one thing I learned from this experience, it's that good food and wine never go out of style..and neither do lifelong friendships.

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Dessert for Dinner

There's nothing quite like the aroma of sliced bananas simmering in white truffle oil and chocolate wine...what did I just say? Yep, a late night hankering for a quick bite somehow evolved into the most off-the-wall dish I have ever concocted in the kitchen...

and somewhow the ChocoVine chocolate wine, a blend of Dutch chocolate and red wine from Holland, ended up being the least random ingredient of all.

 Added to this eclectic dish were chocolate bon bons...yep, I said bon bons...directly from the freezer to the frying pan...then enter the chili powder, sea salt, cracked black pepper and cayenne folded into low carb pasta.

The trick was in the pairing, which was an '06 Castillo Rioja, a Spanish Crianza (for reds, aged two years with at least six months in oak). This wine was sultry and inviting, and I tasted sour cherries and pepper, which melded well with the chili powder in the dish and was a really nice counterbalance to the rich sweetness of the chocolate and banana.

http://www.youtube.com/watch?v=UZeKe6n80Gg

To be honest, this was one of the best things I have ever tasted, and has inspired me to ponder a possible culinary skill enhancement via cooking classes. Now what to pair with Caramel Apple Chicken...

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Vino Chick Partners with TheWinecellarinsider.com for Close Up on Wine and Words in Walla Walla

As part of my partnership with www.thewinecellarinsider.com, I wrote an article recapping my unforgettable adventures in Walla Walla during the 2010 North American Wine Blogger's Conference.

Here's the link:

 http://thewinecellarinsider.com/?p=10906

Thanks to editor Jeff Leve, and here's to many more collaborations in the future!

Follow me on Twitter @vinochick75.

Late Night Rhone and Ribeye

Its no secret that Chateauneuf-du-Pape (CDP for short) is my favorite wine..ever...so I'm always looking for an excuse to pop the cork on this Treasure of the Southern Rhone, and a late night meal provided that opportunity recently.

I opened a delicious and extremely affordable ($22 retail) '06 CDP from Domaine de Cristia, which is mostly Grenache and loads of blackberry fruit. I discovered this little gem on a recent visit to The 3rd Corner Wine Shop & Bistro in Palm Desert, and was impressed with its quality and value. 

Well balanced, this vintage was a great match for a juicy ribeye steak topped with charred garlic and seared in olive oil and some of the Cristia. The slight spice in the wine was a nice accompaniment to a side of chili powder-dusted snow peas, and the perfect last-minute meal on a chilly winter's night in the desert.

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Sangiovese & Sauce: Italian Vino Meets Up with a Popular Chain's New Pie Recipe

What to nosh on for a casual Sunday night dinner? Sometimes there's nothing easier or tastier than pizza and red wine.

I quickly discovered that Santa Cristina Sangiovese REALLY likes Domino's Pizza, especially the thin crust variety topped with extra sauce and onion.

The popular chain's newer recipe for pie seems to have more flavor and zip to its peppery sauce and smoother-than-usual and slightly-browned cheese, a great match for the bold fruit and hint of earth I found in the wine.

Add some Sunday Night Football into the mix and I had a first down...down the hatch, that is.

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