Salon Del Vino

Cazuela Class

salondelvino — Mon, 27 Jun 2011 06:38:16 +0000

My Cazuela cooking class is happening again at Kitchen On Fire Cooking School in Berkeley on Monday July 11th at 6:30 pm. Come learn the secrets of making traditional Spanish recipes using the earthenware cooking vessels called ‘cazuelas’. We will be making several different dishes, from quick cooked appetizers to slow braised and baked dishes, even dessert, all cooked in cazuelas.

All the details are on Kitchen On Fire’s web site. Here is the location:

https://www.kitchenonfire.com/classes/view/id/1563/

Cans and Canaries

salondelvino — Fri, 15 Apr 2011 22:40:40 +0000

I am very excited about the latest Spanish wine tasting (the first one in the East Bay!) that I am organizing. Tickets are at Brown Paper tickets, http://www.brownpapertickets.com/event/171886. Here is what I have by way of a description:

“Salon del Vino is at Barlata on Sunday May 8th (Mothers Day, Yeah!). This time it is Canary Islands wines and Catalan tapas featuring wines from José Pastor Selections and Daniel Olivella’s signature ‘latas’ from Barlata in the Temescal neighborhood in Oakland.

The wines of the Canary Islands offer an intriguing perspective on a a unique wine region featuring numerous distinctive varieties (Gual, Vijariego, Negramoll, Baboso), challenging growing conditions (volcanic craters!) and fabulously complex flavor profiles (pomegranate and wet bricks?).

We will be tasting 5 Canary Island wines (a sparkler, a rosado, a white and two reds) alongside a few of chef Olivella’s creations inspired by the great canned and preserved foods of Spain (possibilities include braised wild mushrooms, stuffed squid in its own ink, roasted piquillo peppers, dry cured chorizo and jamón serrano).

Come and experience the wines of the Canary Islands and the food of Barlata on Sunday afternoon at 3 pm, May 8th 2011.”

Sopas Sunday at La Salette

salondelvino — Tue, 22 Mar 2011 01:25:44 +0000

The first day of Spring brought heavy rains to Sonoma but could not dampen the spirits of seventeen guests at La Salette Portuguese restaurant where we enjoyed a traditional three course meal accompanied by several fabulous Portuguese wines. Here are a few snapshots from the lunch.

Sopas Sunday at La Salette, posted with vodpod

Sunday in the country, Portuguese style

salondelvino — Sun, 20 Feb 2011 23:30:39 +0000

I’ve put together a new event featuring the flavors of Portugal. “Sopas Sunday in Sonoma” is what I am calling this food and wine event taking place at La Salette restaurant in Sonoma on Sunday March 20th at 2 in the afternoon.

Chef Manuel Azevedo will prepare his fabulous Sopas along with his Pate de Sardinas to start the meal, finishing with a traditional Arroz Doce for dessert. Vinos Unico, local distributor of excellent Portuguese wines, will present a flight of four wines (red, white and sparkling) showcasing the grapes varieties, regions and wine making styles coming out of Portugal now.

I am using eventbrite for tickets and further details which can be found here: http://sopas-sunday-in-sonoma.eventbrite.com/

Springtime Paella Class

salondelvino — Fri, 04 Feb 2011 00:22:09 +0000

Paella class at Kitchen On Fire is back on the schedule. The next class will be Monday April 11th at 6:30 pm.
In this popular hands-on class we will work together to make a big Paella Mixta that will include pork, chicken, seafood and vegetables. We will discuss the numerous variations of this iconic Spanish recipe as we chop, slice, marinate, sauté and simmer our way to a delicious meal. Several quick tapas will also be on the agenda for the evening as well as a light dessert.
Details and registration are on the Kitchen On Fire web site: https://www.kitchenonfire.com/classes/view/id/1473/

Chicken Adobo

salondelvino — Mon, 24 Jan 2011 18:46:41 +0000

In my never ending search for new things to make in the clay oven, no recipe or region gets overlooked. A recipe for chicken adobo by Sam Sifton in The New York Times caught my attention as a possible candidate for the oven treatment. Here a vinegary marinade becomes the braising liquid for chicken legs and thighs. The recipe in the paper calls for frying the chicken at the end but I chose instead to blast the whole dish in the beehive oven. The results were excellent. Note: The NYT recipe calls for coconut milk. I checked with Tommy Ronquillo and he said “Not any adobo that I’ve ever had”. He said his Mom always uses palm vinegar, and so we went to Ranch 99 market and got palm vinegar. Totally worth it.

Chicken Adobo, posted with vodpod

Class: Cooking in Clay Cazuelas

salondelvino — Sun, 23 Jan 2011 21:59:43 +0000

My clay pot cooking class is back again and you are invited.
Kitchen On Fire cooking school is the location.
Monday February 21st is the date, starting at 6:30 pm.
The cost is $65.
This is a hands-on class that features the cazuela, workhorse of the Spanish kitchen. Together we will create a full menu all cooked in clay. From sautees to slow braises and baked desserts, clay cazuelas are versatile pieces of cookware that make everything prepared in them taste better.

Planned recipes include:
Spanish cider braised slab bacon with clams
Catalan garbanzo beans and morcilla sausage
Arroz con pollo
Buttermilk flan

Of course, when I go shopping I may find something else that looks good so the menu is subject to last minute changes.
What is certain is that participants will learn the basics of cazuela care and usage, how to choose the proper size/style and how to make a full meal of Spanish influenced dishes. We will make plenty of each recipe so everybody will get a full meal, tasting as we go along.
Registration is limited to 30 people and is offered exclusively through the Kitchen On Fire web site. The address is:
https://kitchenonfire.com/classes/view/id/1389/

Arroz de Pato

salondelvino — Mon, 17 Jan 2011 20:58:18 +0000

On a suggestion from Verena Niepoort, I tried out this traditional Portuguese recipe for Arroz de Pato (duck rice). It was really simple and delicious. I added a few bits of my own (duck chicharrones!). This slide show, while not a detailed recipe, gives an impression of the process.

Arroz de Pato, posted with vodpod

New years Day 2011

salondelvino — Mon, 03 Jan 2011 02:24:01 +0000

Start the new year off right with some red peas and rice with greens and cornbread.

New years Day 2011, posted with vodpod

New years eve 2010

salondelvino — Mon, 03 Jan 2011 02:03:19 +0000

The last night of 2010, spent at home with some aged beef and mature Rioja.

New years eve 2010, posted with vodpod