Author Archive | Georgina Stassi

Does the old saying that “You can’t judge a book by it’s cover” hold for wine? Clearly those who design packages don’t think so. It’s said that many wines are sold on the basis of their label; Yellowtail is often used as an example. It took the US wine market by storm with it’s yellow-tailed kangaroo–a graphic code for Australian wine—and subsequently we were flooded with animal labels. Other labels try for an austere, often pen and ink, drawing of an imposing Chateau, perhaps to imply a connection with the premier wines of France. Still others nearly make you laugh or are tied in to famous people.

We tasted a French wine–imported by Margerum Wine Company–this week, Chêne Bleu, whose graphic label tells so much about the vineyards and wine, it could be a QR code. You’re drawn at first to the Chêne Bleu, the ancient Blue Oak tree that grows on their hilltop property in the Vaucluse region of Provence. Around the tree, the graphic depicts the land, the people, the history, the philosophy of Chêne Bleu. The care in communicating about the land and the people in this way is an indication of the love and passion the family has for the vineyard and wine.

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Photos and article by Bob Dickey

The saying ”so many wines…” was never more apt than Saturday, April 21–the date of this year’s Santa Barbara County Vintners’ Association’s Spring Festival.  Over 110 wineries; over two dozen restaurants.  No matter what kind of wine you like, it was at “the Carranza”. With food to pair it with, if you wanted.

“The Carranza”(left) was a new venue for this event.  An open field, surrounded by lovely rolling hills covered in grass and wildflowers and dotted with oak trees along Zaca Station Road, near the Firestone winery.  Alas, the field is the domain of cows and gophers for the rest of the year, so the recommendation to wear sensible shoes was best taken seriously.  Even with my big boots, I had to watch my step; the dancers by the band eventually chose to dance on the stage rather than fight the uneven ground.

But if it was wine that interested you, you were in luck.  There were great syrahs from Ballard Canyon, Happy Canyon, Los Olivos, Los Alamos; there were great pinot noirs from the Santa Rita Hills and Santa Maria Valley; great rose—of grenache, syrah, pinot, blends, etc.–from everywhere.  Even a refreshing, high acidic, sparkling wine from Norm Yost of Flying Goat.

Pioneers like Ken Brown, Qupe, Brander, Firestone, Longoria, Andrew  Murray were pouring; newer wineries like Dragonette, Volgelzang, Zotovitch, Happy Canyon, Tercero, Municipal poured.  Many of the winemakers were in attendance, talking with the guests, answering questions.  The opportunity combined learning with the pleasure of tasting fine wines. Continue Reading →

Few wineries can offer the delightful food/wine experience that Margerum Wine Company does.  They demonstrated that again at their recent Open House.

Out on the crush pad, tables and chairs were arranged for communal dining. Doug Margerum and friends–Cecco Ristorante and Succulent Cafe & Trading Company, both relatively new, but highly rated, Solvang restaurants—filled tables along the edges with food—tomato/bean salad, seared ahi, bbq meatloaf on scallion cornbread, wood oven baked pizza, etc.–  giving the impression of a European village festival.

In the barrel room, MWC poured their wines and the Carmel Cheese Shop  offered a wide selection of gourmet cheeses. More wines–imported by Margerum–were being poured outside under the oaks.  As Doug mingled among the crowd, he shared wines from bottles that weren’t on the day’s pouring list while he enthusiastically talked of varietals, aromas, processes, terroir…

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By Georgina Stassi, Santa Barbara View Food, Wine & Travel Columnist

I love spontaneous romantic getaways and though we may live at or close to the beach, spending a romantic evening in a different environment, away from the ordinary with your sweetheart may be in order right now. Many Central Coast hotels and restaurants are offering packages and specials for Valentine’s Day and through the month of February. Here are just a few ideas for you to think about just up the coast.  The fun thing is that you can make a little wine & culinary road trip out of it, so I’ve listed one of my favorite itineraries with you:

1^st: Stop: Los Olivos to see what winemaker Chuck Carlson is up to at Curtis Winery to do a little local wine tasting;

2^nd Stop: Los Alamos to see to Jamie Gluck’s Bell Street Farm to have a delicious lunch of local goodies and pick up a picnic basket for your exploration of the Edna Valley

3^rd Stop: Edna Valley Wine Country (just off Price Street in Pismo Beach) to visit Mike Sinor and Nathan Carlson at Center of Effort and enjoy the picnic overlooking the entire valley; next, across the street to Kynsi Vineyards; then up to Wolff Vineyards; if possible, make an appointment to taste the award winning wines of Alban; then to Tolosa for the wine and artisanal cheese pairing before settling in at a relaxing seaside resort in Pismo Beach and later a delicious wine country inspired dinner.  Here are some of my favorite resorts in no particular order:

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By Georgina Stassi, Santa Barbara View Food, Wine & Travel Columnist

I’ve been eating garden beets since I was little kid and loved canned shoestring beets swimming in Regina Red Wine Vinegar. After school, I was happily satiated with my beets, a side of kipper snacks and a cream soda and I was on fire. Strangely, it wasn’t until I was well into my twenties that I learned that you could buy beets fresh, roast them in the oven and they we’re absolutely delicious. They were tender, sweet and flavorful.

I have to give all the credit to the woman responsible for the renaissance of homemaking, Martha Stewart.  Say what you want about The Martha, but she made housekeeping a respectable occupation again and made it so much more interesting and thanks to Martha, I’ve never opened a can of beets again.

When I asked Williams-Sonoma’s premier cooking instructor and cookbook author Chef Linda Steidel what she thought of  these red, root gems, she said, “I love beets. The only ones that I had ever had was the shoestring ones from a can. Not bad, but not even close the wonderful sweet roasted flavor of a fresh beet. In France we could buy vacuum packed beets that were already roasted and peeled. How clever of them. I am happy to say that the ready-to-eat, vacuum-packed beets are now available at Trader Joe’s and are delicious. The roasting time is usually an hour and then there is the issue of peeling them. They definitely stain your hands. This is cheating a little bit, but I must say I find that I eat them more often. They are delicious.” (lindasteidel.com) After that response from a master chef like Linda, I didn’t feel so bad about not discovering them until later in life.

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I just want to start out by saying that a great amount of time, research and thought went into this article. My Guru and I, accompanied by our friends Lissa, Rosalind and John, spent hours tasting different kinds foods and chocolates (even Peppermint Bark); pairing the foods and chocolates with wines; and consequently, taste testing the combinations and then, coming to a consensus on our findings. After all of our blood, sweat and tears, we came up with the following recommendations for wines that go with traditional holiday main courses and chocolates…

Traditional Christmas meals often consist of ham, turkey, goose and prime rib.  Below I have listed the red and white varietals that pair well with many dishes including ham, turkey, goose and prime rib. Following these general guidelines, I get down to the nitty-gritty details with my insightful Wine Guru, Ash Mehta of Tastes of the Valleys, as he recommends specific wines for holiday main courses; wines that pair with all those chocolates and sweets; and great gift wines to fit every palette and every budget. Caution: This information is sinfully decadent and may bring you and your guests to tears of joy.

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By Georgina Stassi, Santa Barbara View Food & Wine writer

So often the meal we prepare for Thanksgiving seems like the easiest thing compared to the most intimidating factor: what wines to serve our guests? Obviously, it is best to choose a variety of wines for guests including a sparkling wine, a red wine varietal and a white wine varietal; it’s so easy — right? Nonetheless, at times the task can become quite daunting and since we (host or guest alike) don’t want to look cheap or unsophisticated with our choice of wine, I’ve enlisted the help of my oenophile super hero, my Wine Guru, Ash Mehta of Tastes of the Valleys. Here are his recommendations on sparkling wines, red wines, white wines and gift wines within varying budgets – many from Santa Barbara:

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The highly anticipated Holiday Pie Event with Chef Jamie Gluck will take place on Sunday afternoon, November 13 at Bell Street Farm in Los Alamos.  Guests are invited to taste both sweet and savory pies and signature fruit crisps that can be pre-ordered and ready for pick-up on or before November 23. Their special guest will be Pasty Chef Ivy Tack of Ivy’s Upper Crust to give a dough making demonstration that both accomplished and aspiring bakers won’t want to miss!

The Holiday Pie Event will feature Bell Street Farm’s Sweet Pies & Crisps including Local Apple Farmhouse Pie & Crisp; Ivy’s Famous Pear-Cranberry Pie & Crisp; Five-Spice Pumpkin Pie; and Vanilla-infused Pecan Pie. The Holiday Savory Pie and Wine Pairing will feature Huntsinger Chicken Pot Pie and Local Chantrelle Mushroom & Winter Squash Pie alongside a guided tasting by our local winemaker. “We stay traditional while still featuring our local produce,” says owner Chef Jamie Gluck.

Located in the heart of historic Downtown Los Alamos, Bell Street Farm is just 45 minutes north of Santa Barbara and 45 miles from Paso Robles.

Recipe for Pecan Pie Candy Bars below…

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When I think of October, I look for a wine that can compliment cooler weather meals rich with golden fall flavors and warm spices. As always, I trust my Wine Guru, Ash Mehta of Tastes of the Valleys, to recommend wines best suited to pair with those rich autumnal flavors we all love to savor this time of year.

This month’s two recommendations from Ash are: Read the recommendations…

2009 Qupe, Grenache, Sawyer Lindquist Vineyard Edna Valley. With sweet scents of tobacco, licorice, spices, plums and dried cherries, this attractive, mid-weight wine exhibits some elements of fragility suggesting that this wine is best enjoyed young before the fruit fades. The blend includes 13% Syrah, and whole clusters for a portion of the Grenache for added aromatic complexity. Anticipated maturity: 2011-2014.

Veteran Central Coast Winemaker, Bob Lindquist has made fine wines for over two decades and mentored a number of other very talented winemakers such as Aldeman, Ostini, Hartley, Latto and Morgan Clendenen. Wines from the Sawyer Lindquinst Vineyard are produced by Bob and his wife and fellow winemaker, Louisa Sawyer Lindquist.

2007 Carlson Pinot Noir, Las Hermanas Vineyard, Sta. Rita Hills – This medium light garnet colored wine has spice and raspberries; distinct stem quality and a touch of tobacco leaf, mushroom with some earthiness. Forward sweet red fruits on the nose plus light sweet vanilla and toast from the oak.

One of my favorite wines as well as one of my favorite winemakers, Chuck Carlson never disappoints me. With over 20 years of experience, this veteran winemaker and Rhone Ranger and resident of AG produces some of the finest wines in Central California for both the Curtis and Carlson labels.

For more great wines of Central California and around the world, visit Ash Mehta, at Tastes of the Valleys and online at http://tastesofthevalleys.com; in Solvang on Hwy 246, 1672 Mission Drive, 805-688-7111; in Pismo Beach at 911 Price Street, 805-773-8466.

In the past six weeks, my girls and I have eaten 120 pounds of apples; that is three 40 pound boxes of Candy Crisp, Gala, Jona-Gold, Winesap and Golden Delicious. It all started from an afternoon drive to See Canyon where I made a turn into Creekside Farm and discovered some of the best apples that I have every tasted.

There is nothing commercial about Creekside apple farm – it’s an authentic apple farm. Plump, colorfully full-plumed chickens roam freely, farm cats laze in the sun taking a well-earned break from their nightly patrol, and Lizzy, a sweet little 14 year-old Jack Russell, waits patiently on the seat of the golf cart ready to ride around the orchard with Lynne and Donna. At Creekside, the apples are sustainably grown, tree ripened and never stored. The cider is like a crisp, cool juicy drink of apple and the Wild Sage Honey is locally harvested, fresh, flavorful and healthful.

Since 1989, Edward Evenson, the original independent owner of the beautiful Creekside Farm, has taken great pride in growing some of the finest apples in the world with unparalleled crispness, juiciness and flavor. “Everything we grow, produce and sell is from our farm – from the fields to the customer – we can control the health of the fruit. We produce cider the old fashioned way — unfiltered, non-pasturized, fresh pressed.”

He manipulates his apple crops for an uninterrupted harvest supplying both a variety of tart and sweet apples all season long from September 1 to December 4. These apples must be purchased when ripe because the crops are never stored. Creekside apples are directly from Evenson’s trees to your table.

Read the rest of Day Trips from Santa Barbara…

According to Evenson, See Canyon Apples are such exceptional apples because of the unique climate: a super growing area – 2 miles from Pacific – where sandy loam soil produces the highest quality apples. The warm, mild summer days build up sugar and flavors, and the cool nights help to retain flavor. Creekside’s apples are truly “the most wonderfully flavored apples” as Evenson affectionately refers to the fruits of his labor.

In addition to growing apples, persimmons and many varieties of pears, including the fragrant Asian pears, Evenson is a talented winemaker that we will be sure to keep our eye on; we walked away with three bottles that we enjoyed that night with Pasta Bolognese followed by a decadent apple crisp for dessert. His wines can be tasted by appointment only.

The See Canyon area is so picturesque and great for long walks and cycling that we were pleased to discover that nestled in a remote corner of Creekside’s 10 acres of apple, pear and persimmon trees, Evenson offers a charming 2 bedroom cottage with a cozy fireplace, fully-equipped kitchen and bath that sleeps four comfortably for only $200/night.

I highly recommend that you take a daytrip to Creekside Farm and discover the apples and apple farms of See Canyon.

Apple Season in See Canyon is September 1 to December 4. Creekside Farm is open daily: Weekdays 10am-5pm; Weekends 9am – 6pm.
Creekside farm is located just 2 miles from Avila Beach in See Canyon. From Hwy 101, take See Canyon/San Luis Bay turnoff – drive 1 mile – turn right on See Canyon Road –drive ½ mile to Creekside Farm, 1691 See Canyon Road, San Luis Obispo, 805-595-9515

At Sycamore Mineral Springs Resort in Avila Beach, local chefs and farmers are cultivating more than twenty varieties of tomatoes in a breathtakingly, beautiful garden located in the resort’s West Meadows Nature Retreat. This culinary and agricultural effort,“Ode to Tomatoes,” is the product of Boutique Hotel Collection Chief Operating Officer Mike Casola. I was invited to join Mike for a glass of wine in the “Ode to Tomatoes” garden and was immediately smitten – with the tomatoes, of course. I could have sat out in that garden all day drinking wine, eating slices of tomatoes, and ripening in the sun like a tomato myself.

Casola is a very inspired person to begin with; his enthusiasm is contagious – he seems to live to make things fun and interesting.  He is the man behind “Punch Drunk Love” and “Karmic Pizza”. “Ode to Tomatoes” is another one of his brainstorms of which guests reap both the benefits and pleasure of his creativity. You can feel the passion he has in sharing the fruits of his labor.

“We live in a rich farm community and we thought what better way to showcase its bounty than to select a festival around a beautiful fall fruit. We began working with Ralph Johnson, a renowned local farmer, to consult with us on techniques to maximize the flavor of our fall crop. Pablo Neruda’s poem ‘Ode to Tomatoes’ provided additional inspiration,” says Mike Casola, with his charming smile; and he should be smiling, because it’s absolute genius and I can’t wait to go back and linger quite a bit longer, indulge in quite a few more tomatoes and have a little more wine.

The Ode to Tomatoes special event will be held Saturday, September 24 from 3pm to 7pm at Sycamore Mineral Springs Resort in Avila Beach at the beautiful outdoor garden.

There will be cooking demonstrations by local chefs and sampling of their gourmet dishes using the tomatoes and herbs grown on the property. The chefs and farmers will be available for all your questions and with plenty of tips for cooking, gardening and recipes; live music and a raffle with great prizes.  And there is no charge — it’s all compliments of Sycamore Minerals Springs Resort and Boutique Hotel Collection.

Additionally, from September 22 until October 6 at all the Boutique Hotel Collection Restaurants: Marisol, Sea Venture, Apple Farm Wine Country Inn and Gardens of Avila, the Executive Chefs will be offering a four-course, prix fixe menu using the tomatoes and herbs from the garden and pairing each course with a selection from the Sunset Western Wine Awards nominee list. And for the ultimate experience, from September 25 through October 6, the tomato garden at Sycamore can be reserved for one table, of four to eight people, to be served a special prix fixe family-style dinner. Reservations can be made by contacting Brooke Mattingly at 805-556-3306.

Food and Wine is my passion; this was truly one of my most enjoyable from-garden-to-table experiences. I highly recommend that you seize the season, and go at least once before the tomatoes take their respite until late spring.

“A world without tomatoes is like a string quartet without violins.” – Laurie Colwin

Los Alamos has a newly opened eatery-and-market on the Central Coast, Bell Street Farm. This cozy and delicious eatery offers a warm and inviting atmosphere where visitors can sample regional wines, enjoy farm fresh cuisine or create a picnic basket on the way to visit the gorgeous surrounding vineyards.

Under the creative direction of Owner Jamie Gluck, Bell Street Farm was designed to fit into the quaint charm of Los Alamos yet introduce a sophistication in food and goods which many wine region residents and visitors generally seek. Gluck scoured the area to create a distinct menu and curate retail items that reflect the culture and cuisine found along the California coast.

“After spending many years in the area, I saw a need for a restaurant that utilized the flavors and fresh ingredients found in the region,” said Jamie Gluck, Owner of Bell Street Farm. “When the space on Bell Street became available, I was excited to expand the enjoyment of ‘farm-to-table’ to a new level and create a comfortable yet sophisticated establishment for residents and visitors to enjoy a delicious meal to eat in or take out.”

Guests can order salads with ingredients grown by local farmers, sandwiches served on fresh-baked breads, or buy olive oils from Santa Barbara County and wines exclusively from California’s Central Coast, available for purchase or for tasting-by-the-glass. The eatery-and-market also offers picnic baskets, house-made cookies, puddings and seasonal cobblers, and Doc Burnstein’s Ice Cream. Signature dishes include sandwiches like Country Grilled Cheese and Rosemary Ham, Rotisserie Pork and The Farmstand.. Signature salads include the Bell Street Tuna Nicoise and the Half Rotisserie Chicken Salad, all made fresh daily with local ingredients. A centerpiece of Bell Street Farm’s kitchen is the French Rotisol Rotisserie from which the chicken and pork are roasted.

Unique and charming retail offerings range from picnic baskets, vintage aprons, kitchen towels and locally-made cutting boards, to luxurious linen napkins, local wines, jams, olive oils and honey, and hand-and-body products from McEvoy Ranch. In addition, Bell Street Farm offers a focused collection of cookbooks and books centering on farm-to-table eating and WineCountry cuisine.

Located in the heart of historic Downtown Los Alamos, Bell Street Farm is just 45 minutes north of Santa Barbara and 45miles from Paso Robles. The eatery and market is open Friday, Saturday, Sunday and Monday, from 10:00 am to 6:00 pm and offers indoor seating for guests to enjoy a meal, snack or glass of wine as well as an open-air patio. Custom picnic baskets and boxed lunches are available.

For More Information, Please visit www.bellstreetfarm.com or call 805. 344. 4609.

By Georgina Stassi – Food, Wine, and Travel columnist

Awwwwe…the tomato with its smooth shiny skin, voluptuous curves and natural beauty; so sweet and tart. You can’t help but stare…but please don’t stop there. Then you have to touch it, hold it, taste it and savor every color, shape, size and variety that you can get your hands on. It’s no wonder the French gave it the name pomme d’amour or the “love apple.”

Surprisingly, the Italians were uncharacteristically pragmatic and called it poma d’oro, or “gold apple,” because of the early tomato’s golden fruit. Some Italians called it poma Peruviana thus identifying the tomato’s Peruvian origin but by the middle of the 18th century, the Peruvian native had managed to seduce Italy and many other European countries and forever influence some of their signature dishes.

Although botanically a fruit, tomatoes are thought of and served predominantly as a vegetable. Tomatoes, eggplants and bell peppers are all part of the Solanacea family. Tomatoes are the leader where vitamin C is concerned. A medium tomato (120 g) contains about 23 milligrams of vitamin C and will enhance iron absorption. And more importantly, you can indulge — it is very low in calories with only 21 calories per 100 grams. The tomato is a natural diuretic. and helps with the elimination of excess water being retained by the body. The most exciting news is that tomatoes contain lycopene (the chemical responsible for the red color). Lycopene is a phytochemical and is believed to have powerful anticancer properties, especially against prostate cancer. To get the greatest benefit and absorption of lycopene, tomatoes should be heated and served with olive oil.

Today, in our California farmer’s markets, tomatoes are at the peak season of their season.  Tomatoes are the star of our healthy daily diet. We eat tomatoes raw with basil, goat cheese, and olive oil sprinkled with kosher salt so we can savor their sweetness and tang. Then after their season passes, we eat them preserved in hearty soups and satisfyingly rich sauces to accompany our favorite pastas and rustic country breads topped with shavings of the best pungent Pecorino sheep’s milk cheese to warm and comfort us. Cherry tomatoes, plum tomatoes, pear tomatoes, grape tomatoes, golden tomatoes and heirloom tomatoes are just a few of the tomatoes available right now at your local Farmer’s Market. Always look for tomatoes free of bruises with smooth skin and always store tomatoes at room temperature.

So, when was the last time that anything that brought you so much pleasure and was actually good for you?

Contributed to the Santa Barbara View by http://LaVitaFresca.com