Uncorking a Crisp Holiday White

What do Bad Company and good wine have in common? The answer is Paul Cullen.

The talented classical guitarist and former bass player for this beloved classic rock band also has his own wine label, aptly titled Unplugged and Uncorked.  

 When Paul visited the desert recently, I had the pleasure of tasting several of Paul's wines, and his thirst-quenching, tropical, 'I wanna be on a beach right now' Sonata Bianco comes to mind on this hot holiday weekend. 

Refreshing on its own, this Sierra Foothills blend of Sauvignon Blanc and Chardonnay is redolent with pear and honey, and was also terrific when paired with my homemade spicy shrimp and grits. This hefty white was well matched with the intense, earthy flavors of poblano peppers and garlic, and expertly tamed the heat from Sriracha chili sauce and cayenne.

For more about Paul Cullen and Unplugged and Uncorked, visit:

 http://www.paulcullen.net/

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Gettin' My Game on at 2012 Palm Desert Food & Wine Fest

A little Rose...

 A few cooking demos...

Celebrated chefs like Mark Peel of L.A.'s vaunted Campanile showcasing innovative cuisine...

The 2012 Palm Desert Food & Wine Festival had it all, colorful pours included. 

I thought I'd died and gone to carnivor heaven when I discovered this little gem, easily my favorite that day...venison neck croquette with huckleberry mustard, cocoa coffee crumble, pickled Fresno chiles, and crispy shallot.

I paired this meat-lovers small bite with a 2009 Hall Cabernet. Big fruit and even bigger tannins tamed the game...and made me want to take up hunting...especially after I met the culinary brain responsible for this delectable creation; Chris Crary, Chef de Cuisine of Whist Resuarant inside the Viceroy Hotel in Santa Monica. He's got game, for sure!

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Hot Night, Cool Pairing at Flemings

So what was I craving on a hot, star-filled desert evening at Flemings recently?

Believe it or not, I wanted lamb...seared chops to be exact, atop an addicting house-made chimichurri with polenta fries...my generous pour of Milbrandt Syrah made it all come together. The chops are part of Flemings new 'Small Plates, Big Pours' menu, and they paired perfectly, even on this sweltering evening, with the smooth, chocolately Syrah, one of my favorites.

Of course, the chocolate truffles with caramel and sea salt are NOT on the new menu..but maybe you can sweet talk Chef Dave when he's not so slammed in the kitchen. 

For more information, go to:

www.flemingssteakhouse.com

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Midday Meal Provides 'Green' Goodness

I'm an avowed meat lover, so I was shocked at just how much I enjoyed Trio Restaurant's stacked veggie burger at a recent lunch there.

This delightful creation consists of roasted red pepper and portobello, eggplant, caramelized onion, basil pesto and goat cheese, all served on an brioche bun with a side of chips.

The burger was so delicious, it has tempted me to give up my carniverous ways, if only at lunchtime repasts such as this. The warm goat cheese and sweetly grilled veggies paired perfectly with a vanilla-inflected berry-filled Trinity Oaks Pinot, one of Trio's house wines, and served for $3 a glass at lunchtime.

Besides the fact that Trinity tastes great for the price point, the winery plants a tree for each bottle sold. Now that's a green meal if I've ever eaten one.

 

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Coachella Wine Fest Yields a Surprise Pairing

On a beautiful sunny desert Sunday...

at the Coachella Wine Festival....

I learned that nachos aren't just for beer anymore.

These 'wine' nachos, courtesy of the culinary minds at Indian Wells Country Club, are perfect when paired with the fruity and perfumy Grenache from Temecula's Leonesse Cellars.

Chef Rudy gave me the low down on the ingredients:
http://www.youtube.com/watch?v=3Fd6j4NeyVo&feature=youtu.be
The Grand Tasting was a adventurous discovery of new wines and eclectic food finds, like blu Ember Restaurant's booze-fired strawberries with dark chocolate shavings, pistaschio, mint, and balsamic vinegar.

There was also an element of romance, as the brain behind Kristian Story Wines showcased his latest Bordeaux blend.
 http://www.youtube.com/watch?v=un6PrIF4jGQ&feature=youtu.be

 The duo also pairs with rock musicians to create a series of blends called Artist Wine.

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Small Plate Supper Satisfaction

Iron Chef Jose Garces' modern approach to traditional pintxos (Peen-chos), or Basque tapas is the latest hot spot to arrive in Palm Springs, and its evening offerings don't disappoint. 

From handcrafted cocktails to figs wrapped in Serrano ham, Tinto provides an eclectic blend of food and drink.

One of my favorite new duos is a refreshing glass of lemony Albarino paired with Pulpo, a Spanish octopus with spicy tomato and smoked green olive aioli. The acid in this wine from the Rias Baixas region is pure heaven paired with the briny seafood...sandy beach not included. My dining partner and I agreed we will return for this dish again and again.

Then I met the lamb brochetas. This unusual and magnificent dish consists of skewered lamb loin, eggplant, bacon, and sherry jus, served in neat little shot glasses. As I enjoyed it with a glass of chocolatey Garnacha, all I needed was a club to bang on the table to complete the meat-eating cavewoman picture.

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Small Plates, Grande Flavors Abound at Tinto

I've enjoyed many terrific meals and fabulous wine during my seven years in the desert, but find myself often yearning for homecooking (especially Mom's meatballs) and a taste of my South Jersey/Philly roots.

Well, the next best thing to it has arrived in the form of Tinto (red wine in Spanish), which offers a modern approach to traditional pintxos (Peen-chos), or Basque tapas at The Saguaro Hotel in Palm Springs.

The original Tinto is located in the City of Brotherly Love, where Iron Chef and James Beard Award-winner Jose Garces has created a restaurant empire of sorts with his modern take on traditional cuisines, prepared in refined, yet casual seettings.

At his latest outpost, there is an impressive selection of notable Basque wines and yummy native cocktails made with the freshest ingredients.

My first visit was a brunch for the ages. We started with a glass of Gurru Txaga, an incredible Rose from the Txakoli region.

On the nose, it had almost a fig and prune essence which made its stony minerality and cream sherry finish a nice surprise.

Gastronomic highlights included Pork Belly Montadito, a beautifully tender slice of Bershire pork belly lacquered in honey with shaved apples and paired with a chocolate and tobacco-inflected Tempranillo from Ribera del Duero. This wine had nice tannins which tamed the pork fat.

We also dined on the Tinto Skillet, a signature Garces dish of short ribs, caramelized onion, bacon, and potato. Also paired with the Tempranillo, it was divinity in food form.

The Grilled Chicken Bocadillo (sandwich), was adorned with bacon, a tomato-based Basquaise sauce, and shaved Idiazabal, a sheep's cheese.

As a dessert, my dining partner Rene and I literally wolfed down the Torrijas, a citrus-vanilla French toast with fresh berries and whipped cream.

I had the pleasure of meeting Garces just after the opening of this Palm Springs outpost. He is impressed with the sophistication of Palm Springs, and optimistic about his latest venture.

Next up, I'll tell you about my memorable first dinner at Tinto, which involved some octopus, lamb, and a wine that was so tasty it made me wanna slap someone.

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