Beef and Booze Delight on a Hot Summer Night

Steak and sangria. Sort of like Sinatra and the standards, and with just as much flavor. I enjoyed a combination of the former at Fleming's recently, which had me humming a few soulful bars myself.

My friend Dee and I started with an island-inspired South Seas Sangria, made with Viñedos Terranoble Sauvignon Blanc, Sailor Jerry Spiced Rum, and Peach Schnapps with fresh peaches, honeydew melon, oranges, and lemons.

A refreshing, light summer salad of butter lettuce and pear was tossed with with goat cheese, candied walnuts, crispy onions, and a lemon vinaigrette. 

  Then came the moment we had been waiting for...the most tender Prime New York Strip, courtesy of Chef Dave, arrived at the table with a sweet and spicy rub, topped with a savory tomato and roasted red pepper butter with chopped marcona almonds, and served with a side of summer zucchini slaw. Our inner cavewomen were delighted. 

Our knowledgeable sommelier Greg suggested a wine to enjoy with our steaks, and we weren't disappointed. As an avowed lover of French Rhone reds, I was like a kid in a candy store when a bottle of 2005 Summerland Trio arrived at the table. This Santa Barbara County combo of Syrah, Grenache, and Mourvedre was smooth and smoky, with dark cherry and a little mocha tease on the finish.

We almost didn't have room for a most decadent peach cobbler, topped with a brown sugar oat streusel and vanilla ice cream...but our tummies somehow accomodated this sweet end to a most perfect evening...

For a complete schedule of Fleming's Summer Lovin’ Steak & Sangria prix fixe dinners, visit:
www.flemingssteakhouse.com

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Lakeside Discovery of a Seductively Sinful Syrah

On a gorgeously idyllic spring Sunday on Lake Casitas in Ojai...

Amidst flavorful craft beers...

dozens of California wines to be sampled...

 

and even wine yokes for sale...

I discovered my new favorite, life-changing, brain chemistry-altering, palate pleasing vino.

Winemaker Nick Elliott's skillfull touch is the driving force behind Nicora’s small-lot, Rhone-style wines out of Paso Robles. Just 100 cases a year...and then its gone...Mark my words...this guy's gonna win some awards...
www.nicorawine.com

I asked him about Buxom, a Grenache-based wine with a touch of Syrah, and my favorite of his creations...Euphoric.

 http://www.youtube.com/watch?v=jy-_AAzb3S0&feature=youtu.be

 Special thanks to:
www.ojaiwinefestival.com

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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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