Beer Braised Spare Ribs

I heard about the opportunity to create a recipe for New Belgium Brewing through FoodBuzz.So I figured I’d sign up and see if I was one of the lucky ones that would be chosen. I got the email and then it was time to think what I would make. First check out their website. The only beer they make that I was familiar with was Fat Tire. I check out their site and was blown away with the variety of beers they have to offer. So many styles of beer I just wanted to do a marathon tasting of all of them, but, alas that was not possible. The next best thing was to see if I’d be able to find a location that carried all their beers, well no such luck. At least not around me. So I went to the local BevMo and worked with their selection. I picked out 3 for my recipe.

New Belgian Brewing Beers used in recipe and for pairing

Their Enlightened Black Ale 1554, the Ranger IPA and their Organic wheat beer Mothership Wit. I knew the IPA would have a bit of a bitter flavor and that the 1554 would be more coffee/chocolate like. After reading the description on the bottle I knew it would work well for the flavors that I was thinking of, since it was a bit on the sweet side and not too bitter. The Wheat beer I thought would be a good pairing for my recipe because of it’s citrus and sour flavors  that would balance with the deep rich spice, cocoa and sweet flavor of the ribs.  I decided on beer braised spare ribs and with a beer reduction sauce. I got some wonderful meaty spare ribs and then began my process.

Ingredients:

1 Rack of Spare ribs about 3 pounds

24 oz Ranger IPA

24 oz 1554

2 generous Tblsp Cocoa Powder

1 Tblsp ground Cinnamon

1 C brown Sugar – 3/4 for liquid and 1/4 to adjust sauce if needed

1 tsp ground Cumin

1tsp chili flakes or 1/2 tsp for less spice

Salt & Pepper to taste

1 medium onion diced

8 large cloves of garlic roughly chopped

1 6oz can of tomato paste

Begin by combining all the dry ingredients in a

Ingredients for marinade in Bowl

large bowl and mix well so there are no large chunks of brown sugar, then add chopped onion and garlic salt & pepper at least 1 Tblsp each. Add in beer and mix ingredients well. Lightly trim some fat from the ribs and place in large baking pan bone side up. You may need to cut the rack into 2 or 3 sections to fit in your baking pan. Pour in marinade and make sure the ribs are mostly covered. Cover pan with aluminum foil or plastic wrap and place in refrigerator for at least 4 hours overnight would be better.

After marinating is finished remove from refrigerator

Ribs cut in sections placed meat side down in roasting pan

and remove cover. Turn ribs meat side up and season with salt & pepper then cover with aluminum foil and put on middle rack in 275º oven for about 4 hours. Check the ribs after 3.5 hrs to see how they are cooking. The meat should be tender when they are done. Times may vary depending on your oven.

Once they are finished remove racks and let stand. If you will be serving them immediately then cover with aluminum foil till you are ready. Pour the braising liquid from the baking pan into a sauce pan through a sieve. If you want to use

Ribs with marinade in the pan before and after braising

cheesecloth in the sieve or strainer that would be even better. The finer the stainer the better.  Add the can of tomato paste and whisk it into the braising liquid. Put burner on high and bring to a boil let the sauce boil till it is reduced by half to 2/3. When it gets close to half reduction taste the sauce and adjust the seasoning with salt and pepper to taste and if needed some more brown sugar.

Stages of reducing Braising liquid into sauce from left to right strained braising liquid, boiling to reduce by half to 1/3, finished sauce

Finished ribs before cutting - Brushed with sauce and Broiled for final caramelization

When the sauce is finished place ribs under the broiler or on a hot grill to warm and add color to the meat. Then brush with sauce and place back under the broiler or on the grill till carmelized. It’s all about personal preference at that point.

When done slice ribs along the bone to separate into individual ribs and serve with sauce.

I paired the ribs with the Mothership Wit beer and it went perfectly with them. Also you can serve with asian slaw and

Plate Full of ribs with corn and potatoes paired with New Belgian Mothership Wit

mashed potatoes or mac and cheese or roasted/grilled vegetables.

All I can say is these ribs are amazingly good. The sauce is rich with many flavor layers sweet, a bit spicy, and chocolate caramel from the beer and a slight tang. One word describes it best… Amazing!!

View approaching the vineyard

As you wind your way down Foxen Canyon road aka the Foxen Trail, you can’t help to think about the wonderful scenery that the road bisects. On either side ancient oak trees grow in pastures, some with grazing cattle others now planted with wonderful vines producing a host of fruit from Chardonnay to Pinot Noir and the noblest of grapes Cabernet Sauvignon. The nice thing is that you can choose to sample a handful of wines or less on your way to Riverbench or better yet hold off, show some restraint, have patience and wait till you arrive at the oasis nestled amongst the vines on the flat plain just past

Coming into the winery

Rancho Sisquoc in the Santa Maria valley. The vines surround their beautiful tasting room, a converted craftsman style home, with a wonderful outdoor seating area perfect for a relaxing tasting and picnic.

Upon exiting the car we were struck by the quiet stillness of the area so peaceful, the perfect environment for wine tasting. Upon entering the tasting room you’re greeted by a warm comfortable room complete with fire place, lots of windows, a gift area and a long robust wooden bar for tasting with the days offerings written on the chalk board.

View of Vineyard

Having been to Riverbench several times at all different times of the year I have found the experience to encompass the seasons, a roaring fire during the colder months or enjoying a tasting out on the back patio during the warmer summer months. The winery has been around since 1973 growing pinot noir and chardonnay grapes and producing wines as well as selling their grapes to other wine makers.  In 2004 it was purchased by a group of families in the area and is making some of very fine chardonnay and pinot noir that are amongst some of the finest in the region. A few of my favorites are the One Palm Pinot Noir that makes the trek worth it on it’s own it’s deep rich cranberry color with notes of cherry and strawberry and an earthiness to it clearly reflecting the region that it comes from. From the first sip of this wine I was hooked, small case production which doesn’t take long to sell out every year. On another recent tasting I had the pleasure of tasting their Bedrock Chardonnay and Pinot Noir Rosé two other fantastic selections.

Budding Grapes

The Chardonnay is a crisp Chablis style wine that is completely fermented in stainless steel tanks that keep the flavors of the grapefruit and pineapple with a richness that lingers on the palate making it a pleasure to drink. And last but not least is their Pinot Noir Rosé, a delightful wine that is refreshing, a perfect summer wine that gives you the best of pinot noir flavor in a lighter wine that has notes,

Riverbench, Chardonnay, Rosé & Pinot Noir

believe it or not of jolly ranchers and watermelon with a dry finish that lingers to reveal a host of citrus flavors that make for a perfect ending. This Rosé reminds me of the Rosés from Provence that I tasted recently at an event. These are but 3 from their collection of wonderful wines that I have sampled. Each time I am in the tasting room there is a different flight of wines to taste. Laura the general manager is always very helpful and is always ready to answer your questions as it the rest of the very knowledgeable and friendly staff who are always ready to pour and engage in some good conversation time permitting. This is one vineyard in the Santa Ynez/Santa Maria region that is well worth a visit. For more information check out their website – www.riverbench.com

Bistec Fiorentina

Mark Schatzker said in his book “Steak, One Man’s Search for the world’s Tastiest Piece of Beef”,  the Falorni is as much a busy butcher shop as a living ode to its butchering past. Out front, facing the town square stands a butcher block that was the primary meat hacking surface from 1820 to 1956. The interior is filled with tools of the butchering trade, a stuffed wild boar, old copper scales, black & white photos of Chianinas, a bright red meat grinder and a sausage stuffing machine from 1930.

The attention to detail even goes as far as to what kind of wood is best for grilling the beef. The recommend oak and Stefano will go as far as cutting his own wood and bringing it to friends homes to make sure that the meats get their due respect.

This is one of the wonders found in the Chianti Region of Tuscany Italy. A wonderful place that we will be visiting on our Photo/Culinary experiences. Come join us in 2011 and explore the culinary wonders of this rich part of the world. Early discounts available here’s the link – Experience Italy

* Photos courtesy of Vivandare.it, Informacibo.it and Antica Macelleria Falorni

Kaz, Pastry Chef Sequestered in the corner

I set my GPS with the address of the Test Kitchen and away I went. I came upon an old building with no name on it bathed in a red paint with black trim standing regally on Pico Bl. I parked in back and came through the back door and followed the signs downstairs into the kitchen. I walked in to see the crew from the  restaurant all lined up doing prep. The crew had been there since 10am busily getting ready for the evenings performance.  You see Test Kitchen brings in chefs from all over to test out new recipes and concepts for their restaurants or new establishments to be opened up. The prep was in the final stages when I got there. As always my first thing is to ask what else needs to be done.There were a few last minute things such as slicing some more cibatta.  I also had to use the slicer to cut buffalo tenderloin for Carpaccio. The Tenderloin had to be frozen to make cutting to the right thickness easy. The one thing that I don’t understand is why restaurant slicers are usually in less than optimal condition. Noisy seemingly on their last legs yet they do the job.

Christopher Barrigan getting ready for service.

Chef Adam Horton of Saddle Peak Lodge made sure that he had plenty of help in the kitchen, to keep things running smoothly making everything looking effortless. They put Kaz, the pastry chef, in the back corner of the kitchen like a sequestered mad scientist experimenting with all he could find.

I saw crisp chicken skin on his station and I was wondering what that was for. I soon found out, chicken skin nougatine. The  wonderful combination of flavors sweet  from the caramel, salty from the chicken skin and salt and and a bit of heat from green curry to finish it.

Chef Adam Horton getting ready for Service

Another item I saw on his station were apple slices that had been infused with hibiscus using the cryovac. The flavor combination of the hibiscus with the apple was addictive. This was part of their cheese course which included Parmegiano reggiano with white chocolate namelaka black olive nougatine and aviation cocktail sauce (gin, lemon juice sugar water Creme de violet) micro celery and a thin curved crostini. It is a very creative and tasty way to do a cheese course and tastes absolutely divine. The apple hibiscus combination is so refreshing and pairs perfectly with the intense flavor and saltiness of the  Parmigiano-Reggiano.

Chef Adam Horton, having servers taste the menu and answering quesitons

At this point the kitchen is shifting it’s energies to setting up for service. Meanwhile the front of house staff is busily readying the dining room for another big night. The next item on the list is to make on of each course for the wait staff to see and taste so they can accurately describe it to their customers. The chef gives the order to fire and the plates begin to materialize. One  by one they get put up on the pass and taken to the staff table so that Adam can

The open kitchen, a few hours before service

describe each and answer any questions that might come up. Wild Boar spread with grilled toast, Heirloom tomato buffalo and it’s cheese, Escolar with summac, edamame, horseradish uni, flavors of pho and puffed rice, Pork belly with vadouvan apple yogurt and cucumber, Elk with almond bacon brandied cherries and squash, Parmigiano Nero with apple hibiscus, white chocolate and olives, Dessert Thai green curry with chicken lemongrass cilantro and lime.

First 3 courses - Wild Boar, Heirloom Tomato Buffalo, Escolar

The menu is heavenly and of course I had to taste each dish, for safety’s sake of course. They all passed with flying colors.

Pork Belly, Elk with squash scramble, Parmigiano Nero, Thai green curry

One of the new experiences for the Saddle Peak staff was the open kitchen which keeps everyone on their best behavior.

Joshua Pressman, checking tickets and plates as they go out

The Test Kitchen staff was very accommodating and everyone seemed to be working very well together. Service begins and there is a slow ramp up as the dishes are easily put together. One by one, Joshua Pressman, the expediter for the Test Kitchen, calls out the orders to the kitchen as Chef de Cuisine Chris Kufek confirms them and keeps the kitchen staff humming. The dining room begins to fill as sommelier and master mixologist

Christopher Barragan, working the drinks

Christopher Barragan is manning the bar pouring 5 drinks that he created just for the evening.  They are Tang’ent, My Darling Clementine, Q-Cumber, Pearl Jasmine, En Fleur, Testing Cocktail and Testing Mocktail, so ask for these when you see Chris at the Saddle Peak.

En Fleur - Gin, St Germaine, Sauvignon Blanc, fresh thyme and lime

Meanwhile Joshua Buckner, GM of the Saddle Peak  bridges the gap between kitchen and front of the house to make sure all is going well and of course it is.

Some of Adams friends and even current and former wait staff from the saddle peak come by to congratulate him and say hi.  The plates are going out at a steady pace one of the nice things about having only one set menu is it makes it easier for the kitchen staff while making the dining experience even more of a pleasure.

The board is filled with tickets

Service is at full swing now. The board is full with orders, “Carpaccio out, 53 four out, 4 elk grazing on judges table 44 out, a boat here for 31, 44 walking” are the call outs from Joshua to the kitchen as he inspects each plate for drips etc… before releasing them to the servers throughout all stages of service.

The focus and concentration of the expediter as he continuously scans the tickets is intense . Keeping the proper timing going is job “ad 2 more desserts, 5 all day” then he pulls the tickets down for those tables.

Ramon on Grill and Sean on squash scramble

The elk with beef sauce is so tender and sweet. The mesquite wood grill ads just the right amount of oakyness to the flavor captured with the sous vide process. The wild boar has a full flavor to it mixed with the reduced braising liquid with sherry wine. The flavor has that sweet fresh sense of the woods. The way it is raised,  there is a buttery quality to the meat that is not often found in boar.

The quenelle of lemongrass comes through beautifully. It’s like tasting lemon with the additional flavor of slight bitterness. It’s layered with candied carrot slices etc… A wonderful refreshing alternative dessert.

The line is filled and humming along

The call outs continue as the peak of the evening has passed. 9:04 and things are beginning to slow a bit. “27 pork is squeeling” as another order goes out. Ramon keeps the grill flowingChris Kufek works with Josh the expeditor to make sure that all flows smoothly. 9:09 a lull in the storm. Things are slowing. Then another wave comes in. There are 10 first courses being readied to go out. The dishwashers are humming along. Sean is busily making the butternut scramble for the elk as Ramon keeps the grill fired up and humming along with elk and the grilled cibatta slices to go with the boar. Pork bellies are frying and all cylinders are firing at the same time 9:19. Things can change at a moments notice during service. “25 & 54 elk grazing. 22 Abraham lincoln, Kufek you need boar for three Rick asks to get clarification, “pick up 3′pork 5 all day.” The board is full again and the orders are moving out.

Rick working the Wild boar

Josh comes back to tell us that the people are really happy with the food, “pick up 4 deserts goes the call as the plating continues.” Each facet of the meal is going out in perfect harmony with the next. The last table is in and now its just a matter  of working through each ticket and knocking them out one by one. One by one the dots go down on the plate then the cucumber balls and finally the pork belly, fried to crispy

Adam putting the finishing touches on Pork Belly

perfection with a soft center. One by one the tickets disappear and the last of each course gleaming. “33 fish are swimming” As the evening winds down the staff begins to clean up each station one by one as the last Wild boar Spread goes out, then the Buffalo carpaccio, then Escolar, the last of the pork belly and then Elk, and finally the Parmigianno Nero and last but not least the Thai green curry dessert.Meanwhile wellwishers come into the kitchen to congratulate Adam and staff on a spectacular meal. One person asks Adam how he would describe elk, “It’s like filet mignon on drugs”

It was a highly successful evening as Chef Adam Horton and the Saddle Peak team came together to do what they do best, create a great experience and make great food.

You can also  see how each of the bloggers interpreted the challenge and then you can cast your vote for your favorites!

For this week’s challenge, 200 contestants out of 400 will advance, so I need your help to vote for me to advance to the next challenge.

Thank you for your support!

Rico

Chopped Cilantro, Mint and Jalapeno pepper

many dishes using  many classical techniques from the European culinary world I was thinking about which part of the world that I would challenge me. Where would I have to go to be less familiar with their techniques or cooking methods? I’ve always been partial to Middle eastern and Indian cuisine. I love the flavors and spices. The exquisite aromas when walking

into an Indian restaurant.  Heavy smells of curry, cardamon, turmeric, chilies and many more spices all wafting in the air forming a never ending parade of unique scents for the palate to begin to savor. The anticipation of what is to come on the plate.

One can’t help thinking about the early tradesmen from Europe traveling east, on the spice route, to discover the plethora of flavors, colors and

scents that awaited them when they hit the regions of Persia, Arabia, India, China, Java and more. For me this what I can’t help thinking of when I am experiencing the foods of the region. Many of these spices eventually made there way into many classical European dishes that we eat to this day.

The dry spices for the biryani

The dining experience in a Indian restaurant is a feast for the senses. One small dish after another being presented at the table with a whole host of condiments from spicy to sweet to sour, each paired so well with the different flavors of the entrees. Food that I love but yet am not too familiar with it’s preparation.

So the question is where do I go. Is it technique or the road to discovery. I chose the road to discovery. Which ended up being Indian Cuisine. The next challenge was to decide on a dish to prepare. My first instinct was Tandori Chicken which I knew was a challenge however I don’t have a grill readily available so after doing a bit of research online I discovered that Chicken Biryani, which I had underestimated as being a simple chicken and rice dish is not that all. After looking into it I discovered that it was a complex dish made up of many spices and steps to prepare.

It’s interesting that Biryani was brought to the Indian subcontinent

Chicken mixed with yogurt marinade

by the Muslims. Each region in India has it’s own form or biryani. Some are exclusively vegetarian and others are with meat or chicken. Non-vegetarian Hyderabadi biryani is savored in all parts of India and forms an integral part of Indian cuisine. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kachi Akhni” Biryani as both the marinated meat and the rice are cooked together. - (“Wikipedia”) This is the type of biryani that I have decided to make. Basically it’s Chicken Biryani.

My first task was to find out how to make this dish. So glad for YouTube and Sanjay Thumma. His videos Vah-Chef have many great recipes and dishes. This dish was interesting in that the meat and rice are cooked together.  Being a trained chef myself I am used to working without recipes and just an ingredient list and also cooking by taste. I also loo

Layer, Chicken on bottom covered by parcooked Basmati Rice

ked up a few recipes for this to find any that matched what he was cooking. I came close but not completely. So I chose to go with his video as my guide.

Next I had to assemble all of the ingredients which are

Chicken, Basmati rice, turmeric, cardamon, cumin seeds, cardamon pods, yogurt, fresh mint, fresh coriander, mace, bay leaves, ginger, garlic, cinnamon, olive oil, saffron, ground cumin, whole cloves, kosher salt, whole  peppercorns,  green chili, red chili powder and onions. I looked through my cabinet and filled in what I didn’t have.

Oh as I’m writing this the aromas of the dish are wafting throughout my house and I’m getting very hungry.  The prep took a bit of time.

Having to chop up the coriander and mint leaves, next came the Jalapeno chili and I mixed them together. The next item on the list were the spices adding the turmeric, cinnamon stick, cloves, cumin seeds, cumin powder, garlic ginger paste and the rest to the yogurt. Next I cut up a chicken and added it to the mixture and mixed it all together, covered it and placed it in the fridge for a few hours.  About 45 mins before the basmati rice must be soaked. When ready in a pot of well salted oiled water add the drained basmati rice and bring to a boil. You only want to parcook the rice so the water measurement is not that important.  When par cooked drain rice and in another pot place

Finished chicken Biryani

chicken at the bottom and flatten out. Then cover with the parcooked rice and top with a bit of saffron. Make sure the pot is well sealed, I used a paper towel, and then place on medium low heat for about 30 to 40 mins. Then you’re ready to eat.

It was a good experience and I would definitely make this again. The flavors are wonderful and it has a bit of a kick to it which I like. This balances out well with all the aromatic flavors in the dish. Definitely something to be added to the repetoire. I think there may be more Indian cooking in my future.

I’ve entered the competition for Project Food Blog to see who will be the next food blog star. You can cast your vote for me right above the blog post for the readers’ choice in this week’s challenge, Ready, Set, Blog! In Challenge #1, I was asked to tell the world what defined me as a blogger and why I should win Project Food Blog.  So I’ve primed myself for this challenge and have committed to doing what I love to do and just doing what I do through each challenge. I’m looking forward to each step and creating each post. It’s going to rock!!!!

The other cool thing is that you can see how each of the bloggers interpreted the challenge and then you can cast your vote for your favorites!

For this week’s challenge, 400 contestants will advance, so I need your help to vote for me to advance to the next challenge.

Thank you for your support!

Rico

That's me on one of my Malibu Wine Tours - with my faves elk and Buffalo

As a culinary blogger I am always looking to bring a new and fresh perspective to the readers. For me it’s about going behind the scenes and giving as much of an insiders look at what’s going on. What I like are the stories about the people in the business whether it’s a wine maker in Malibu who allows mother nature to determine the true taste of each vintage or the Pig farm that feeds it’s pigs a diet of

Pigs at Play

barley, chips and beer raising both for show and meat.

I love to take my readers on an adventure to give them the same experience that I have the excitement that is the world of food.  My background is that of a professional

Picking Greens at Organic Farm

photographer and a chef. The two muses in my life which are completely intertwined in my blogging. There are times when I’m out on one of my adventures and the smells and flavors are so exquisite that I wish I had a way for you to taste all of them.

Gourmet Lunch at the Vineyard

For me going to a farmers market can be an erotic experience for me. To see so many wonderful offerings and speak to the farmers to hear some of their stories and discover new ingredients and then  imagine what could be done with all those fresh seasonal ingredients tasting and smelling for me is just heaven in a confined space.No matter which way you look at it, food and wine is all about the ingredients, where they come from, how they’re used and what they are ultimately turned into.

The Ferry Building

When I’m talking my favorite things they are all there, “When I go to San Fran and I need a fix and I’m feeling sad I simply remember my favorite things and then I head to The Ferry Building” A trip to the Ferry Building in San Francisco is another orgasmic experience on a much higher level.

The Heavenly Porcini at Ferry Building

We’re talking a whole new world with caviar and charcuterie, mushrooms and Seafood and let’s not forget cheese and Wind with a smattering of pork products galore, that’s what I’m talkin about. So you see for me food blogging is not just about the recipe it’s about the story behind the recipe it’s what sets my blog apart. Capturing the moment both in the written word and with my camera.

Plating Duck Sous Vide with Daikon & Couscous

Cooking in a restaurant kitchen is the ultimate experience it is truly a heavenly thing to be a part of the true orchestration of elements all coming together with precision to keep the customer happy. The exacting way to plate each dish, the work it takes to prep your Mise and make sure you’re ready to rock when service begins. It’s about the characters who work in restaurant kitchens who work hard and play hard. The creativity of the chefs always looking for the next new ingredient or a different way to reinvent a classic dish.

Duck Sous Vide with Daikon & Couscous

Many great things go on behind the scenes that no one is privy to and that’s where I want to go into the bowels as well as the main event. I seem to have a good mix of both.When one asks what sets me apart I just tell them that it’s me and my perspective sometimes tweaked or a bit askew. There are those times as well when things are a bit more straight forward but that is more the exception. I just embody the culinary world, it’s a deep part of my soul and keeps me going every day it’s why I am perfect to be the next food blog star.

Pouring a barrel sample for tasting at Wish Vineyards

We loaded into the limo and took off up the coast. Toward Malibu Canyon. It was a beautiful day, the heat wave had broken from the previous week and I was elated. We came to our first stop Wish vineyards a wonderful boutique winery in Hidden Hills that specializes in Merlot and Cabernet Sauvignon.

Looking at a Brix tester

We were met by the owner who is also a sommelier and has a degree in the culinary arts from Le Cordon Bleu.  She took us for a tour of her vineyard explaining how she came to choose the grape varietals to plant that are based on the micro climate which has hot days

Jan and Cathie listening to Sommelier at Wish Vineyards

and gets some of the cool ocean breeze coming through the canyon at night.She brought back barrel samples from her wine maker from her 09, 08 & 07 vintages and that gave us the opportunity to sample the progression of the wine making process. It’s interesting to see how much it changes with the barrel aging and then further in the bottle.

Showing us the Merlot and Cabernet Grapes

We also tasted the Cabernet and Merlot grapes where we could taste the basis from which each wine develops.  Once we got done with the barrel samples we tasted their Cabernet Sauvignon, Merlot and their new cab merlot blend which were all wonderful. The Merlot went well with our lunch.

Gourmet Lunch at the Vineyard

The Limo arrives at Malibu Solstice

Next we made the trek to Malibu Solstice a vineyard at 2100′, high up in the Santa Monica mountain range. This wonderful vineyard has a 360º view that is breathtaking. His vines are divided up with a northern and southern exposure. His only varietal is Cabernet Sauvignon and he’s been making wine since 2001.

2001 Malibu Solstice Cab

He has an interesting philosophy about his wines which is to let mother nature make the wine. Each of his vintages are very unique. Yes they are all cabs but unlike most wineries he doesn’t do any blending to even out the taste from one year to the next.

The North Slope at Malibu Solstice

So in this case he allows nature intent to dictate what his wine will taste like with each vintage and the result is quite remarkable.  We tasted his 2004 first then the 2005 both of which were very similar then the 2006 had a bit more spice and pepper to the finish. The terroir came through in the wine which added to the pleasure.

Tasting Inside the Estate at Malibu Solstice

Our Group at the Malibu Solstice Estate

The 2008 although young, for a Cab offered a completely different take more fruit forward. The 2002 was a the last one that we had and that was such a nice was to end the tasting.

The View from the Estate

A well balanced Cab that was difficult to put down.  Unfortunately we had to leave this wonderful environment to get on to the second half of our experience. Since we experienced 2 estates we next went on to experience some of the tasting rooms.

One of the Cielo Woodstock Collection Lables

Our first stop was to visit Cielo which makes both estate grown wines as well as wines using

grapes from both the central coast and Napa/Sonoma. There is a very distinct difference between the estate wines and the others.

Andrew Pouring for us

Cielo has a it’s woodstock series of wines that are all named after songs from the concert. These wines are easy to drink with or without food. Some of them are very fruit forward with many hints of dark berries flavors.

Catherine and Alex at Cielo

Their Estate grown wines have a bit more of a spicy finish. Again you can taste the distinct flavor of the Terroir, which is

Bill Hirsh pouring Purple Haze

mostly chaparral, on the finish. Andrew began our tasting. We tasted about 6 or 8 wines having our first whites of the day. The environment at Cielo is very relaxed. There was live music while we were there.

Tasting at Cornell

We were also fortunate to have Bill Hirsh also pour for us which made the experience that much more enjoyable. Next we descended upon the Cornell Winery to end our tasting extravaganza. We were treated to a private tasting in their special back room which has a wonderful long

Meat & cheese platter Yum

wooden table that seats about 20 people with chandeliers has such a warm inviting feeling to it.

A bit of local folk entertainment

We tasted a selection of other local wines Surfrider Sauvignon blanc, Malibu Sanity Chardonnay, Cielo Misty Roses, Mandolina Sangiovese Blend, Cantara Old vine Zin, Bodega Bomez de Malibu 2007 Cab, Malibu Valley Syrah and Anglim Grenache.

The one that truly stood out for me was the Malibu Sanity Chardonnay. We were also treated to a meat and cheese platter composed of 3 cheeses, baguette and an assortment of charcuterie which was very welcome after a day of tasting and also went well with the wines.

Old Cornell Post Office Sort Boxes

Once we were finished with our tasting we went into the private room at The Old Place, which is the former post office for the town of Cornell.

We were treated to some wonderful locally raised sirloin steak, white fish and chicken along with desserts which were out of this world. The nice thing about the cooking at

The Old Place is that their meats are all cooked over a hardwood grill which imparts a smokey flavor that is the perfect compliment to the atmosphere that surrounds you there.

Tim Skogstrom and Me

The day was full of fantastic experiences, socializing with wonderful people, great wines and fantastic food. The other nice thing is the luxurious transportation and the fact that you are taken around in the lap of luxury for the entire day. What’s not to like!

A quote from Bella Shaw, one of the people on the tour – “It was a fantastic experience because it wasn’t “commercial.” Not like a Napa wine tour at all, and Rico was the perfect host. Wish I still had my travel show
on CNN. This exclusive excursion would definitely be featured.”

For more information on how you can come with us on one of these tours visit – http://www.fineculinaryexperience.com/malibuwine.html

For the pesco-vegetarians of the world there are always the 2 standbys grilled salmon and shrimp. For the salmon, get salmon with the skin on, it keeps it together and makes for easier grilling.  I like just some olive oil salt and pepper on mine and then put it on a nice hot clean grill, hot and clean being the operative words to prevent sticking, skin side up and let it cook for a bit. Look at the sides of the fish to see how far up it has cooked, try about 1/3 of the way up before flipping over. I like to use tongs for this so I don’t damage the fish.  Then finish the cooking on the skin side. Serve with lemon or a dill yogurt sauce. Grilled shrimp is great just marinated in olive oil, chili flakes, salt, pepper and some garlic for about an hour. Pull them out and squeeze on some fresh lemon, lime or for a twist orange and mix until it is all blended. Put the shrimp on skewers, if using wooden soak in water for about 30 minutes before using, then put on the grill using the same rules as with the salmon. With shrimp once they are reddish/pink on both sides then they are done. Don’t over cook them or they will turn to rubber.

For the Vegans out there you can make grilled tofu which tastes great. Use firm or extra firm tofu and cut in 1/2 inch slices. Marinate slices in a mixture of soy sauce, brown sugar, chili flakes and garlic for about 30 mins to an hour or you can use your favorite marinade from the store. The key is to let the marinade soak into the tofu. Once ready to grill, get the grill hot and clean and brush tofu with olive oil on each side and place on hot grill and let it do its thing. It won’t take long for it to warm through and create grill marks, flip over with spatula and apply your favorite BBQ sauce to the top then eat it like a burger or on top of a bed of mixed greens with a citrus dressing. You could also add some grilled spring onions to it for a bit of a kick.

Then there are always the standard Garden or Boca burgers. I prefer the Boca’s since they grill best. Trader Joes also has some great vegetarian/vegan sausages that are good such as the Italian blend and andouille both vegetarian and tasty.

Now what to serve with these delicacies well I asked Jon Troutman from the Cork’d blog to help me out and he recommended either a “Sauvignon Blanc or a Chenin Blanc and as he puts it two grapes that are food friendly with high acid levels and clean flavors that play well with vegetables, salads and cheeses.” I would also say that you might be able to go to a light Pinot Noir if you are grilling using BBQ sauces.

So there you have it my homage to the vegetarians out there. If you want more info please drop me a line at chefphotographervip@fineculinaryexperience.com and I’ll be happy to answer your food questions.