UPBEAT'S MONTHLY CLASSICS
SONOMA COUNTY WINERIES, BREWPUBS, FOOD PURVEYORS & SPECIALTY PRODUCTS
Pairing with Windsor Vineyards
...CONTINUED FROM PAGE 5
cherry plus raspberry jam, combine with the vanilla and creamy cola flavors. Soft tan- nins allow for a rich, fruity aftertaste. The ’08 WV’s Zinfandel, Dry Creek Valley comes from old, stressed vines which accentuates the upfront fruit flavor. A bal- anced wine with predominate tastes of ripe raspberry and spice, along with vanilla-nut- meg toast from the oak. The Carignane and Zinfandel were both silver medal winners at the Harvest Fair. Their ’10 Sonoma County Pinot Noir also won gold at this years Fair. (WV’s has been one of the three most award winning wineries in the U.S.) The holiday’s plus cham- pagne are synonymous to me, as is fresh Dungeness Crabmeat. We served this quiche as a hors d’oeuvre in catering; it pairs deliciously with the citrus and complexity of the bubbly. Salute!
MAMA’S
QUICHE 1 egg
8 oz. flaked fresh crab meat
4 tsp. all-purpose flour 1 tbs. finely chopped green onion ½ cup olive oil mayonnaise 8 oz. grated Gruyere cheese ½ cup milk
Preheat oven to 350 degrees. You can use one prebaked 9” piecrust (prick bottom of crust with fork and bake for 15 min- utes) or 6-4” tart shells. Beat egg with wisp, blend in flour, and beat in mayonnaise. Add milk and blend well. Fold in cheese and onion. Place crab evenly along the bottom of piecrust and add filling. Bake until toothpick inserted in cen- ter comes out clean. Serves 6 as an entrée. (cut the 4” into quarters for appetizers.)
Is your winery Upbeat? Do you want to be featured in an upcoming issue of the Upbeat Times?
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FOOD • WINE • DINE A LETTER
Hi Paul, In your last issue you said that in the last 4000 years no new animals have been domesti- cated. I think that this is not true and the real answer is even more upbeat. Check out National Geographic March 2011. In Russia in the last 100 years they ran an experiment and succeeded in domesticat- ing the fox. Genetic testing has also shown that fox DNA is not found in domestic dogs. Dogs come from the wolf.
Keep up the good work ! All the best, Alan
"A successful old age ... may not lie so much in our stars and genes as in ourselves."
Vaillant and Mukamal
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SIGN UP NOW FOR SRJC CULINARY ARTS DEPARTMENT SPRING CLASSES
Santa Rosa, CA. – Superb food and great service often combine to create a memo- rable restaurant meal, and res- taurant industry surveys show the attention a patron receives from a waiter or hostess can influence whether he will become a return customer. The Front House Operations class, offered in spring 2012 at Santa Rosa Junior College’s new B. Robert Burdo Culinary Arts Center, will teach stu- dents how to develop front-of- the-house skills. Students will learn about table service, food and wine pairing, host duties, and the point of sale system. This class, which is part of the curriculum leading to a Dining Room Service or Front House Operations certificate, begins January 18, and meets three days a week for eight weeks. A second session starts on March 28.
The Front House Operations class at SRJC is one of only a few college programs state- wide focusing primarily on the customer service aspect of the restaurant business. Students will receive real-world experi- ence by “working” as student servers three days a week in the school’s contemporary fine dining restaurant in the new B. Robert Burdo Culinary Arts Center. Classroom instruction will occur before and after restaurant hours. Instructors Betsy Fischer and Kathleen Chesko will teach the class.
All the breaks you need in life wait within your imagination. Imagination is the workshop of your mind, capable of turning mind energy into
accomplishment and wealth. Napoleon Hill
Pg 6
Students interested in the Restaurant Management cer- tificate will take five class- es and participate in an internship. The Restaurant Operations class, which is an essential class for the certifi- cate, is offered once a year and begins in January. It meets two mornings a week for eight weeks. The Restaurant Operations class will cover theories and practices for restaurant man- agement,
including menu
development, human resourc- es and legal issues, cost con- trol, marketing and alcoholic beverage service and stan- dards. It will also cover res- taurant industry
trends and
current information about the local restaurant scene. Former Santa Rosa res-
taurant owner Michael Hirschberg, chef/owner Jeffrey Madura, and SRJC instructor Betsy Fischer will teach the Restaurant Operations class. For further information
about SRJC’s Culinary Arts Department classes, go to
http://www.santarosa.edu/ instruction/culinary-arts/
Priority Web registration for Spring 2012 current SRJC students
begins November
28, open Web registration for all students begins December 12, and in-person registration begins January 9.
A man walks into a doctor's office. He has a cucumber up his nose, a carrot in his left ear and a banana in his right ear.
JOKE # 3
"What's the matter with me?" he asks the doctor.
The doctor replies, "You're not eating properly."
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A guy walks into his doctor and says, "Doc, you gotta help me, I can't remember anything!"
The doc asks, "How long have you had this problem?"
The guy says, "What problem?" Ice cream is happiness condensed. ~Jessi Lane Adams
U
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