November 2011 ...CO
NTINUED FROM PAGE 5
barrels. Deep garnet color, expressive fruit with ripe blackberry flavors accompa- nied by an innate smoothness, makes for very pleasant drink- ing. Less than 100 cases was produced of our next wine the James Family Cellars 2009 Dry Creek Valley Syrah. Small production is very expensive, when done right. Intense dark fruit with a dis- tinctive smoky leather flavor and cracked pepper accents this wine. This
food friendly grape is the most popular grape down under. The recently released
Krutz Family Cellars 2007 Stagecoach Syrah is our final big taste. A perfect 1,600 feet elevation plus
ates a wine tangy on the pal- ate, substantial and yummy. The natural bold flavors of syrah have rapidly made it the most widely enjoyed of all red wines. This wine received 94 points from the Wine Enthusiast.
Other vintners showcased at Cellars of Sonoma include the Robert Parker favorite DuNah
Corks Restaurant at
Russian River Vineyards Now open 7 Days a Week
Pairing with Cellars of Sonoma Winery,
Alexander Valley Heidi
Gann Family Cellars, a Pinot Report favorite TR Elliot and La Sirena Winery with the infamous winemaker
Barrett. She was the guest speaker at the last live broad- cast and is producing some sumptuous syrah. The won- derful Joseph-Jewell Zinfan- del will be perfect to pair with “Coq au Zin”. This recipe has been a long time staple of mine for the autumn months. Every time I make this dish, requests for the recipe follow.
2 cups Zinfandel*
kosher salt & freshly ground pepper 2 cups canned tomatoes, chefs cut 3 tablespoons all purpose flour 2 tablespoons tomato paste 2 tablespoons unsalted butter ¾ chicken stock
4 oz. pancetta chopped 1 tablespoon cornstarch 2 cups chopped yellow onions 2 tablespoons Dijon Mustard 1
½ cup pitted, sliced green olives 4 cloves garlic, diced chopped parsley
1 teaspoon dried thyme
Pat chicken dry with paper towels. In a small bowl, mix salt, pepper and flour and sprinkle mixture on chicken on all sides. Melt butter in a large stockpot over medium heat. Add pancetta and sauté for 6 minutes, remove and save. Brown chicken for about 5 minutes, per side, in batches. Remove with tongs and set aside. Add onions, mushrooms, garlic and herbs, sauté for 6 min- utes. Add wine, tomatoes, tomato paste, stock, pancetta and chicken and bring to a boil. Reduce heat, cover and simmer for 60 minutes. Remove chicken to large platter and tent with foil. Keep warm. Add the cornstarch, which has been mixed with 1 tablespoon water, to the liquid along with the mustard. Boil rapidly so that liquid reduces and thickens. Return chicken to liquid, garnish with the olives and parsley. Serve with noodles and lots of bread. Serves 4 to 6 as an entrée. * I would always use a more economical wine for cooking.
Is your winery Upbeat? Do you want to be featured in an upcoming issue of the Upbeat Times? firstname.lastname@example.org
Cuisine by executive chef Todd Davies.
BRUNCH, LUNCH & DINNER
DAILY FROM 10AM TO 9PM
Tasting room hours: OPEN DAILY
(707) 887-3344 11am – 5pm 5700 Highway 116 North • Forestville, CA 95436 6 • November 2011 • UPBEAT TIMES
SERVING THE ENTIRE NORTH BAY “Your Locally Certifi ed
Upbeat Electricians!” 707-578-1814
Save time, energy & money!
Good thru 11/30/11 with this ad. Not good with any other offer. References Gladly Provided. CCL#804051
We are all primary numbers divisible only by ourselves. ~Jean Guitton
FOOD • WINE • DINE A LETTER
COQ AU ZIN 4 lbs. bone in chicken breast, thighs and legs
Thank you so much for speaking to our Healdsburg Kiwanis Club. I could tell everyone (especially
cup sliced mini Portobello
enjoyed your presentation. They were with you all the way. You are a great speaker and publish a great newspa- per. I learned more things that I should have noticed before- -for example the quotes on each page. You are making a lot of people happy with your Upbeat Times.
ences to your childhood and your home life gave us all a picture of a great guy.
Many, many thanks, June Smith
P.S. I don't think I told you about the sign I have on my desk. It refers not only to oldsters like me but also to the younger generations. It states--
"The cure for boredom is curiosity. There is no cure for curiosity"
The morning cup of coffee has an
exhilaration about it which the
cheering influence of the afternoon or
evening cup of tea cannot be expected to reproduce.
~Oliver Wendell Holmes, Sr., "Over the Teacups," 1891
$100 OFF any services over $1000. me)
Pg 6 JOKE # 3
There was a man named Cletus that lived in a small town with only one traffic light. Cletus had saved up his money and bought a mo-ped. One day Cletus was at the light waiting for it to turn green when a shiny new Corvette convertible pulled up next to him. Cletus had never seen anything like this in his life. The Corvette had its top down so Cletus leans over the side of the car and starts checking out the interior. This annoys the driver of the vette so when the light turns green he steps on the gas, laying down rubber as he leaves the intersection. He gets up to 60mph when suddenly Cletus flies by him on his mo-ped. The driver of the vette says to himself "This clown wants to race". Shifting into 4th gear he steps on the gas again. He leaves Cletus in his dust as he gets up to 100mph. Then out of nowhere he sees Cletus coming up fast in his rear view mirror. He can't believe it as Cletus flies by him again on his mo-ped. The driver of the vette shifts into 6th gear and floors it. He passes Cletus and gets up to 150mph! Once again, Cletus passes him like he's standing still. Shocked, the driver of the vette pulls over to the side of the road. He hears gravel flying and brakes squalling as Cletus pulls up next to him. The driver of the vette congrat- ulates Cletus on winning the race and asks him what kind of an engine he has in his mo-ped. Puzzled Cle- tus replied "Race? I was just trying to get my suspenders unhooked off of your side-view mirror!" Reprinted by request.
| Page 2
| Page 3
| Page 4
| Page 5
| Page 6
| Page 7
| Page 8
| Page 9
| Page 10
| Page 11
| Page 12
| Page 13
| Page 14
| Page 15
| Page 16
| Page 17
| Page 18
| Page 19
| Page 20
| Page 21
| Page 22
| Page 23
| Page 24
| Page 25
| Page 26
| Page 27
| Page 28
| Page 29
| Page 30
| Page 31
| Page 32