Hard Cider: Reviving an American Tradition ...

As many of you know I am a homebrewer in addition to my love for wine.  I would probably make my own spirits, but right now it is just a little illegal to run a still out of your house.  What you may not know is that I have a real passion for hard cider.  This amazing beverage is great cold in the summer and warm in the winter.

I was recently given the opportunity to write a little bit about hard ciders in the December/January issue of  Spokane Coeur d'Alene Living Magazine: A great discussion of the history and styles can be found on pages 205-206.  Click here to read it at spokanecda.com.

Furloughed: A weekend escape to Walla Walla ...

Working too much, dashboard dining with protein shakes for breakfast and lunch, and living in hotels, all the while realizing I am technically homeless - everything’s  in storage, I needed a break.

When I envisioned taking some time off, I was thinking the Hamptons, tasting wine and sampling the local fare; however, things are still a bit torn up from Hurricane Sandy and I need a change of scenery, so I’m off to the left-ish coast.  My destination is wine country, not California, but Washington State.

Walla Walla is located in Southeast Washington State along the Oregon border and becoming known for its amazing vineyard sites and the wines they produce in the Columbia AVA and several sub-AVA's or the region..  It's winter, so it’s cold, but also the winemakers who are still in town aren't crazy busy or too stressed out and have time to talk – don’t ever bother a winemaker or vineyard manager at harvest time unless you are working there, even then it better be important.

 I love wine country in the late fall and early winter.  Post-harvest, the leaves change color and in winter, as the frost settles on the vines, there is an indescribable peacefulness.  I think late fall and winter are the best times to go wine tasting, especially with someone special - although spring barrel is pretty fun too.  I’ll let the pictures speak for me, there is just something romantic and intimate about the sleeping vines in winter.

I returned to one of my favorite bed and breakfast locations – The Vine and Roses Burgundy Suite. We had the place to ourselves, the manager literally handed us a key and said “call if you need anything and I’ll see you at breakfast”.  We were for want of nothing.  The rooms are perfect, fireplace and all.  If anyone is looking for a good B&B review, I would be happy to go back and write about it…

After checking in, we made a quick visit to L’Ecole N° 41 Winery just on the edge of town.  I always enjoy chatting with the tasting room staff, no names mentioned to protect the guilty, but the wine was excellent and we had a great conversation about goats - I know what you’re thinking, but if you’re going to make goat cheese there is only one way to get the milk, you have to milk the goats.


My recommended wines from the L'Ecole is always their Estate Luminesce, a white Bordeaux style blend based on Sémillon.  It is a great aperitif wine or starter with appetizers, like my lobster canapés, but holds its own throughout a meal.

Dinner was kept to wine, cheese, artisan meats, and some very good company that kept me up a little too late.  The next day we had meetings with Dunham Cellars, Pepper Bridge, and a couple of other wineries. Before we embarked on our day’s journey, we had the most amazing breakfast at the Vine and Roses – waffles, bacon, breads and the list goes on happily.  With our stomachs full, it was time to head out, albeit cautiously. For those who don’t live in the region, they get freezing fog and frost that results in ice on the roadway and everything else.  It looks like snow, but you have to drive like it's ice, and it makes for an incredible site.

So back to why I’m in Walla Walla – wine drinking; first stop is Dunham Cellars.  The tasting room manager wasn't the most welcoming, but after a couple of tastings she relaxed a little.  For me, Dunham is all about their red blend Trutina.  Unlike L’Ecole and Pepper Bridge, Dunham is not a winery experience. Located near the airport in an industrial park, your purpose there is only to taste and buy wine – some good wine; which for me was fine, but I don’t want text and emails about that.

Next up was Pepper Bridge Winery, which also includes Amavi Cellars. We arrived at the winery and were immediately welcomed by the tasting room attendant and then Ray Goff, a partner in Pepper Bridge and Amavi.  I need to take a moment for a sidebar here.  Ray is a fellow Texan, who grew up farming along the Gulf Coast and even has a daughter named Travis.  He worked in the beer industry for many years and when he retired was ready to make wine.  There are many people, including myself, very happy that he made that decision.
Pepper Bridge’s Cabernet Sauvignon and Merlot are a couple of my favorite wines; that’s saying a lot since I am not really known as a Merlot drinker.  Holding its own, Amavi’s Syrah is also a favorite – perfect to drink alone or with a great meal.  Amavi is in no way a second tier to Pepper Bridge, rather the winery produces the same quality of wines, just in a different style.  Ray gave us a personal tour of the winery, which was a great experience.   Next time you visit, see if you can get a tour or at the very least ask to see the barrel room (pictured above). When I have my winery I hope I can create the same “feel” that I experience with every visit to Pepper Bridge and Amavi.  I could write an entire entry on these wineriers – perhaps I should with another visit next fall.

The couple of days in Walla Walla were much needed, but much too short.  There is so much more to experience in this emerging region; I predict that the wines of this region will one day surpass some of the cult wines of California and Europe – there is just something special about the terroir!  If you need a wine escape, Walla Walla needs to be on the short list.

An Italian Inspired Evening: Focaccia and Bruschetta ...

I’ve been on the road for a while, but the opportunity for wine and a light appetizer presented itself with some good friends (although at this point cooking with strangers would have been fine too – the traveling is getting to me).  For my contribution I was asked to do my bruschetta, which means I have to make bread.

The meaning of bruschetta for me is any tomato based or inspired topping on toasted bread.  Some will argue it is the bread itself and others that it is the traditional topping.  Whatever makes you happy, just pronounce it correctly: brü-ˈske-tə

So let’s get started on the bread.  If you aren't up to making your own bread, just close out the page and forget about moving forward.  I’m just kidding.  You can use any artisan style bread, even a French style baguette – as Italians around the world cringe!  For me I have a great focaccia recipe that I use for a variety of shapes.  For our purposes, we will need more of a small rounded loaf/baguette.  You can shape the dough after the first rise. ( For my focaccia recipe see   )

Once I have the bread out of the oven cooling, I prepare the topping ingredients.  It just works for me and keeps all of the ingredients fresh.  For the tomatoes, I use Roma. Figure one Roma tomato will make 2-3 finished portions.  For a more refined topping you can peel the tomatoes first and then cut and de-seed them.  Ultimately you want the tomato cut into pieces equal to a small dice (that is a culinary measurement, not gaming dice). Mince some garlic; figure one clove will yield 4-6 finished portions depending on your garlic liking.

About this time the bread should have cooled enough to be prepared.  Portion the bread into slices that are a little more than ¼ inch.  You need the bread slices thick enough to hold the topping, but you don’t want a big thick piece of bread so that is all you taste.  The bread is merely the conduit by which to carry the topping to your mouth.

Next, put a little olive oil and butter in a pan and bring it up to about medium high.  If it starts smoking it’s way too hot.  The idea is to just coat the bread and crisp it, not to fry it.  Cook both sides and then place the pieces on a wire rack over a sheet pan that is oven safe.  Place into a pre-heated 250 degree oven while you bring the topping together, don’t forget about it!

If the pan you used to prepare the bread is clean, meaning not burnt, brush out any leftover pieces of bread and add a little olive oil (about a 1/2 tsp per tomato used) over medium low heat.  Add the minced garlic and let it commingle for about 10 minutes, if the garlic starts turning colors, pull it off the heat and reduce your burner setting.  We want to soften the garlic and infuse the oil; burnt garlic is not good eats.  Add the diced tomatoes and toss to coat.  Cook for about 5-8 minutes, less if you like your tomatoes more firm and longer is you like them mushy.  While that is cooking, chiffinod (role up the leaves and cut into thin bands) half a large leaf of basil per finished portion.  Remove the bread from the oven.  Add the basil to the tomato garlic mixture and toss off the heat. Add salt as needed, I generally use a pinch for a mixture that serves 8 portions.

You have a couple of options for plating.  For a large group you can place the topping in a suitable and decorative bowl with the bread on a plate next to it.  Your guest can make their own bruschetta fresh and you don’t have to worry about the bread getting soggy.  If you are serving the appetizer or it is a plated appetizer, place a generous amount of topping on each piece of bread and plate 2-3 slices per guest. Finish the bruschetta portions with a garnish of finely grated Parmesan or Pecorino cheese.

The last hike of the season - Riverside State Park

The days are getting shorter and its about that time when I have to head east for my other work, but there is still time to share one more of my favorite local hiking areas.  Just on the edge of the City of Spokane, along the river, is a great state park.



Riverside State Park is the State's second largest at approximately 10,000 acres.  You can hike, picnic, camp, and run the river. Located minutes from downtown Spokane, you are magically transported to a rural setting that could easily be 100 miles away.

A series of trails, some marked better than others, takes you along both banks of the Spokane River and includes the Little Spokane River.  Mountain bike and equestrian trails are also available inside the park, which connects with the Centennial Trail, a bike and walking trail that runs more than 60 miles from Nine Mile Falls in Washington to Higgins Point on Lake Coeur d'Alene in Idaho.

Wine Evaluation: The Craft of Tasting ...

Another great article in this month's Spokane Coeur d'Alene Living Magazine: My simple and quick method for evaluating any wine is presented. Page 204-205.  Click here to read it at spokanecda.com

Fish Made Easy: Parchment Halibut ...

Every time I suggest cooking fresh fish I get the look, “Really, fresh fish?”  Fish can be tricky to prepare and I do believe that everyone should know how to cook a whole fish, head and all.  So, for all of you who have a fish cooking aversion here is the answer:  Parchment paper packets.

The fish is cooked in little packets that you make out of parchment, they can be as rustic or fancy as you like.  As really cool plating presentation is to serve the packet on the plate and let everyone open theirs at the table.

Before we talk too much about plating we need to talk fish.  This works great with just about any fish.  My favorite is halibut, but I have also used salmon, swai, trout, red snapper, orange roughy, and sole.   Catfish would work, but for me it should only be served fried or blackened.  I would stay away from fish like tuna that work better with high heat.  My general rule is: if I would poach it, then I will package it.  Unless I have a craving for something specific or planning a menu, I generally decide what fish to buy when I get to the Poissonnier or fish market.  I like to buy whatever is fresh and if possible not frozen.

On the menu tonight is halibut because it was on sale and looked fabulous.  Halibut season runs from about May through September.  To prepare the halibut I first gave it a quick rinse under cool water.  I ran my hand along both sides, more out of habit, to check for scales and any bones.  Gently dry the both side with a clean paper towel.  For this cooking process I go ahead and remove the skin.  Cut the fish into 2-2.5 inch sections or so that all of the pieces are approximately the same size and thickness; this  will yield you portions that are approximately 6oz each.  I save the left overs to make a little Ceveche snack or canapé appetizer. You can prep the fish ahead of time, up to a day before, just place the portioned pieces in a plastic bag or sealed container and refrigerate.  Just remove the fish about 20 minutes before you cook; I usually pull them out of the refrigerator about the time I start getting everything else I need together.

The package: For each piece of fish you will need a piece of parchment paper that is approximately 3 times as wide as the portioned piece of fish.  So for our cuts we will use a piece that is about 6 inches wide.  The length should be twice that, so 12 inches.  So we have a piece of parchment that is 6x12 inches.  Fold the paper in half so that it is now 6x6.

The seasoning: This is a delicate dish, so the seasoning needs to be delicate.  Rub the portions with a little olive oil to just coat and lightly salt both sides, and a little pepper on the “non-show” side (that’s the side that will be sitting on the place so that the fish doesn't have little black flecks on it). Place the individual pieces on the parchment in the center of one of the 6x6 sections.  Place a sprig of thyme and ½ a bay leaf (or small leaf) on top covered with a slice of lemon.

To seal the packets you have two options, neither includes the use of a stapler.  Whisk an egg together with a little water to make a wash.  Brush all of the parchment edges with the wash and seal together over the fish.  You can trim up any unsightly edges.  The other option is what I call the “origami” method.  Starting at one end start folding little sections over on top of one another, it sort of looks like a pie crust.  You may want to practice this option, I use it if there are just two of us for dinner and for large parties I use a wash.

To cook the fish, place the packet(s) on a sheet pan and bake in a pre-heated 375 degree oven for 12 minutes.  If you remove the fish from the packet to plate, remove the herbs and lemon slice, but save the juices and pour them over the portion once plated.  Be careful when opening hot packets, as there will be some steam that escapes that could burn you.

You can get a little creative with the sides, but remember this is a delicate dish – no mash potatoes.  I like it with quinoa or wild rice.  For a little Mediterranean twist I use couscous.  Asparagus is a great vegetable for both flavor and color, but fresh green beans/haricots vert would be just fine.

Beverages:  For a wine pairing we have to look to the whites. Any red, worth drinking, would overpower the fish and likely result in a metalic taste when served with this delicate white fish.  Look for something that is bright - meaning a wine that is a little higher in acid.  You could probably get away with an Old World style Chardonnay (no oak and not overly malolactic).  I prefer a Pino Grigio or Loire Valley white.  Tonight we enjoyed a beautiful Voignier from Becker Vineyards out of Texas.  The hints of floral and slight minerality paired well with the fish and wild rice. As always, look to match the wine with the main protein, in our case white and light.

Don’t let fish be intimidating, this an easy and nearly foolproof method of cooking whether it for a party of 12 or just you.

Hiking Lake Coeur d'Alene's Mineral Ridge ...

The weather continues to be perfect for getting out and enjoying the beauty that is Eastern Washington and Northern Idaho.  Continuing with my area day hikes, this week I headed to Lake Coeur d'Alene to check out one of the many trails that surround the water. There is ample parking at the trailhead and adjacent road.  The trail is well maintained, so while always recommended, hiking boots are not necessary.  Remember to brings adequate water and your trail mix.

The Mineral Ridge National Recreation Trail is located on the northeastern side of the lake.  Take the Wolf Lodge exit off I-90.  The trail is above the water, unlike many that run along the water, which allows for some spectacular views of the lake and surrounding valleys.  Mineral Ridge is the first recreation site that was created by the Bureau of Land Management in Idaho, construction on the trail began 1963.

There is a picnic area at the base, but also some great locations to sit at the top and take in the view.  The total distance (round-trip) is about 6.5 miles with a rise in elevation of just 700 feet; the trail is perfect for the whole family.

Along the path there are markers that tell the story of the region, the plants, animals and the trail.  You can download a brochure to read and take along by going to the Mineral Ridge National Recreation website.  The trail is part of the "classroom in the forest" program with some 22 stations along the trail.

Once you reach the top, there is a little less traveled path that continues to a second summit. This trail is a bit more challenging and does have some drop-offs that may not be for everyone.

Upper Trail

If you are an experience hiker it will be no problem and you will be rewarded with some additional amazing views!

Healthy doesn't mean bland: BBQ Chicken...

In keeping with my program of calorie counting and a restricted fat intake, I’ve been doing a lot of smoothies – berry in the morning and the green juice in the day.  For dinner, I’ve been looking to fish and chicken.  Tonight it was all about the chicken.  An easy and quick preparation portioned right, healthy and great flavor.  I have actually dressed this dish up and served it at many a dinner party.

The star of the plate is the barbecue chicken.  I won’t go into my discussion of what I believe real “barbecue” to be other than to say, “if you know me, you know barbecue for me is a seasoning and not a cooking method”.   The portion is half of a chicken breast and I take the time to trim off any fat that is left attached and generally clean up the portion.  You can use this some recipe for a whole bird or portioned pieces of the entire bird.

I start by giving the chicken a quick rinse with cold water and pat it dry with a clean paper towel.  Then using my barbecue seasoning blend (or your favorite rub of choice), I coat both sides and let it rest for about 10-15 minutes.  If it is above about 70 degrees in your kitchen you may want to put it in the refrigerator; an option that also lets you prepare everything ahead of time as it is just fine to let it rest for up to 4 hours.

Place the breast in a pre-heated 375 degree oven on a suitable baking pan or dish and cook for 7-8 minutes.  Flip the breast over and add a little more of the barbecue seasoning and cook for another 7-8 minutes or until the internal temperature reaches 160 degrees. The chicken will continue to cook once removed from teh oven, carry-over cooking, to reach a safe internal temperature of 165-170.

To sauce or not:  I generally don’t apply sauce to any protein while it is initially cooking.  If you want to sauce the chicken I would do it at the end.  The reason is that most sauces have high sugar contents (naturally or added) and will simply burn.  Adding at the end of the cooking cycle will give you the flavor and glazed look you want without the burnt effect.   For my purposes of reducing calories, I did not sauce the chicken breast, but would have normally done as a garnish after it was plated.



The sides tonight are a classic long grain and wild rice preparation with a side of steamed broccoli.   The rice complements the chicken with an earthiness and the broccoli adds a nice bright color contrast.  I would normally have two vegetables, but for my purpose one was enough.  Glazed oblique cut carrots are a nice pairing or a root vegetable medley.

Beverages:  No wine tonight, but it’s just a short term sacrifice.   When thinking of a wine pairing, look for a red that is earthy but not too tannic.  A Syrah or Merlot blend will serve you well.  Remember our pairing rules: Match the wine to the main protein and if there is a sauce it must be a factor in the flavor profile.  For chicken with a light pan gravy would merit a white wine, that same chicken with a dark sauce, like say barbecue, merits a red wine.  The pepper and spice of Syrah and Merlot will complement the sauce while still letting the chicken shine through.   Beer would also go well.  I prefer a lighter style ale with a good amount of hops simply because of I think of barbecue and afternoons at the park or grilling in the backyard.  When it comes to beer, unless it’s something “unique”, you can really go with what you like or what everyone else brought

Getting back on track and Hiking the Palouse...

It's about that time in the program that I start wondering, "what have I done?"  I'm missing my lobster ravioli in a pink cream sauce and roasted duck.  On the bright side, I'm still on track to reach my goal and can really feel my body responding positively to my efforts.  So, as a little diversion, I will share with you my day hike and hopefully inspire you to continue on and take a little adventure yourself.

The Palouse is a region in southeastern Washington, which extends over to parts of Idaho and some say into northeast Oregon.  The area is known for fertile soil and extensive farming, but there is also a hidden treasure. The region was formed millions of years ago, not by local glaciers, but rather from silt that was blown in from the glacial plains to the south and west of the region.  The result is deep deposits of fertile soil and rolling hills - level land is a rare sight.

Making its way through the rolling hills is the Palouse River, which eventually feeds into the Snake River as it finds its way to the Columbia.  About 40 miles south of the city of Ritzville, Washington is Palouse Falls State  Park.  A comfortable drive from Spokane, Walla Walla or the Tri-Cities area of Washington, it makes for a perfect day trip.

As you arrive at the park you immediately see what everyone has come to experience - Palouse Falls.  With nearly a 200 foot drop through the basalt it makes for a spectacular view.

Palouse Falls - as seen from the main area of the park.

There are plenty of trails to wonder on the plateau above the falls, but most visitors never see the upper falls which are just as beautiful.  If you walk a little to the north of the main falls, you can view the water and amazing carved canyon.  For a real experience, and great hike, make your way down past the railroad tracks along the trail that takes you right to the waters edge; a great place for a picnic.  Very few people venture down, so you will most likely have the place to yourself.

Upper Falls - (Above) taken from the path along the railroad tracks and looking down the canyon towards the main falls;  (Below) taken at the water's edge of the upper falls.

From the upper falls you can follow a trail, more like a goat path, along the canyon wall.  Much of the path is safe, but as you approach the "haystacks" you are quickly approaching the main falls, so you have to watch your step.  Not that you want to find out, but there have actually been people who have intentionally gone over the falls in kayaks - and survived! 

Canyon Trail - (Above) taken from the path along the canyon wall and looking towards the upper falls;  (Below) taken from the canyon wall path looking back to the main falls and haystacks.

Whether you stay up top or venture down to the water's edge, Palouse Falls State Park is an incredible site and a great place to spend the day hiking.  It's a great way to get out, have fun, and forget the fact that you are getting a great cardio workout.  Just be sure to bring plenty of water and a little trail mix.

Magic Green Juice, the elixir of life...

Healthy eating shouldn't be complicated or flavorless.  The same goes for healthy drinks.  Over the years I have tried several different "super" drinks, most of which I could barely swallow.  Between the flavor and the chunky texture, they just weren't for me.  Determined to find a great way to increase nutrients and protein in a convenient drink I continued experimenting.  The result was my Magic Green Juice.

The drink is a combination of kale, spinach, apples, pears, a little parsley, blended with coconut milk, almond milk, and vanilla whey protein.  The result is a super food mix of vitamins, antioxidants, cancer-fighting phytonutrients, high carotene, lutein and zeaxanthin, and a good fiber source.  This drink is good for your heart, your eyes, your colon, your immune system, and overall general health.

So how do we make this elixir of life and how is it used.  First, I prefer to blend the ingredients opposed to using a juicer.  There are volumes of information out there about whether to blend or juice.  For me, I feel enough of the nutrients are available to the body from blending while keeping the fiber that is lost in juicing.  With that said, you can make the juice in a traditional blender or something like a Ninja or Bullet personal blender.

The next step is to gather your ingredients, which merits some discussion of organic produce.  For me leafy greens are on my organic only purchase. The plant development is such that pesticides, herbicides or other chemicals that may be in the soil can easily find their way into the plant cell structure. If you can, buy all organic, but if not don't let that deter you from proceeding.  

The Recipe:  (yields 8 servings)

1 bunch  Kale

1/3-11oz pkg Spinach (3-4oz)

1/4 bunch Flat Leaf Parsley

1 Bosc Pear

1 Granny Smith Apple

1/2 can Coconut Milk

2 cups Almond Milk

1/2-1 cup water

8 scoops of Vanilla Protein Powder

Note: If you are not using protein powder or less than the recipe calls for, add 1/8 teaspoon of vanilla for each scoop of protein omitted for flavor.

The Steps:

To prepare the kale, spinach and parsley, remove any large stems, give them a quick rinse and blanch them in unsalted boiling water for 1-2 minutes.  This will kill any organisms that may be on the exterior - such a E. coli.  Drain the greens and set aside.  Wash the apple and pear under hot water, remove the stems and cores, and dice.  In your blender of choice, combine the apple, pear, coconut milk, and 1/2 the water. Blend until smooth.  Add the greens and second half of the water and blend for 1 minute. The amount of water needed will vary based on the water content of the fruit and greens.  Add the protein powder and Almond milk.  Blend until smooth. Place into bulk or portion size storage containers and keep in the refrigerator.  

The mixture should appear a little thick and chunky when you place it in the storage container(s).

To Drink: 

Shake the storage container briefly, as the mixture will separate.  Place 6-8oz of the juice mixture in your blender.  Add an additional 2 tablespoons of almond milk.  Blend until smooth and frothy. Drink and enjoy!

You may think I'm crazy and at first it may take a little getting use to drinking your vegetables and fruit, but after about a week you will notice a change.  I find that into the second week I have more energy, sleep better and certainly know everything is moving through the body in a healthy detoxifying fashion. 

When combined with the rest of the program, the results are dramatic.  I am on track to meet my goal as I complete week one of the program.  Once you finish your 30 days, try to keep the Magic Green Juice as part of your weekly diet.  I think you will be surprised at how good it taste and how good it makes you feel.  So start blending today; your body will thank you.

Getting back on track...ReBoot Diet - 30 days for Life

So we're about a month into summer and the weather is warm just about everywhere.  So as we shed our winter clothes, so must we shed our winter pounds.  The next four weeks is all about rebooting...that is rebooting the metabolism, nutrients, and overall health.

Over the course of four weeks I will introduce you to some great healthy meals and my favorite reboot drink - Magic Green Juice, the elixir of life - and while most of the meals I prepare are healthy and meet the definition of clean eating, this program goes even further.  The concept is to jump start the metabolism, bring the hormones back in balance, take off or put on some weight, and get generally healthy.  This is not a carb-free or gluten-free diet (although the only gluten is in the morning), it's about clean sources of protein and quality nutrients.

The program is about building good eating habits, high nutrition and protein intake from balance sources, and to get some exercise. 

My goal is to get back below 7% body fat, so I need to take off about 14 pounds of fat.  I also don't want to lose any muscle - I worked hard for my 15.5" inch arms (16 and my sports coats don't fit).  I've worked with others using this same program as part of my life coaching series, Life's 7 Summits, and have seen people drop 20 or more pounds in the 30 day period.  

I'll post my complete diet and exercise program under a separate page of the blog (see the right side "Pages" - ReBoot Diet - 30 days for Life). You will also be able to find all of the meal plans and recipes as we go.  I'll feature a different protein each week to show you how you can modify the meals and still reach your goal.   Now for the big question, Yes, I will still be enjoying a glass or two of wine and do a review each week.  Getting healthy doesn't have to boring; besides they say wine is good for you, right?

To keep things interesting, each weekend I will be doing a different day hike.  While I look forward to my daily cardio routine, it is nice to get out for a change of scenery.  And, no hike can be complete without a good trail mix.  So, I'll share with you my easy recipe for a healthy and hearty trail snack to keep you moving.

Like anything, you need to know your goals and understand your qualifying factors.  I am introducing you to some concepts that for many their body may find foreign.  Like they say, before you start any diet or exercise program check with your doctor (I just can't get the lawyer out of me).

With that said, come along with me and let's get started...

Cooking with exotic mushrooms ...

Cooking with exotic mushrooms can be exciting, but without a little knowledge it can be disappointing.  White or button and crimini mushrooms are pretty forgiving and work well in almost any application calling for the fungi; however, when you venture into the world of the more exotic varieties the resulting flavor can be bitter if you're not careful.

Here is the real key to cooking multiple varieties of mushrooms: Cook each variety separately.  They all have different cooking times and need to be treated individually.  Once they are all cooked, set them aside. You can quickly re-heat them all together in the same pan at the time of service. The result is a meal like no other.

Tonight's meal paired some exotic mushrooms with fresh pasta (of course I made the pasta) and grilled chicken breast.  You can make a great appetizer or vegetarian main course with just the mushrooms and pasta.  The salad was a celebration of summer with white wine poached pears, more mushrooms and Parmesan cheese over spinach.  What makes the salad is peeling the pears and sautéing the mushrooms.

Salad: Spinach with white wine poached pears,  sautéed mushrooms, and finished with a white wine vinaigrette and shaved Parmesan cheese. (Left)

Grilled Chicken with Pasta:  Lightly seasoned grilled chicken breast served with fresh pasta and a medley of seared exotic mushrooms.  (Right)







Let's talk a little about what mushrooms are out there and while availability can sometimes be challenging, never opt for   dried versions for any application other than maybe a soup.  There are over 10,000 varieties of mushroom, of which only about 4% are edible and have been identified as safe to eat.  1% will kill you, so don't go foraging about unless you are an expert or with one. There are probably about 20 that are more common and available in most parts of the country.

The following list includes those mushrooms that I really like to cook with.  This is based on flavor and coolness factor.  Come on, who doesn't want to tell their guest they are eating  hen-of-the-woods or blue oysters.  Here is my list. (I'll work on taking some photos and update the entry in the future): shiitake, white oyster, morel, chanterelle, hen-of-the-woods, black trumpet, blue oyster, and lobster.

You might have noticed that portabella, or portobello if you like, is missing from the list.  Actually no, portabella, as the Mushroom Council likes to call them, are simply big crimini mushrooms.  So they are up at the top with the button mushrooms.

Now that we have some favorites, at least my favorites, it's time to talk about preparation.  Please do not cook these amazing bits of culinary delight in any other manner than to sear them.  Take some time to rinse all of the "debris" off the mushrooms and cut about a 1/4" off the stem.  Cut out any damaged areas on the cap.  Cut the mushrooms into pieces, but try to preserve the character it has. I often just cut them in half through the cap and stem.

Place an adequately size sauté pan on high heat; the size is such that all of the mushrooms are in contact with the bottom of the pan. Add about a tablespoon of olive oil and butter or if available just clarified butter for each cup of cut mushrooms. Place the cut mushrooms in the pan, toss quickly to coat and season with a little salt.  Then don't touch it, let the heat and fat do its work on the mushrooms.  Caution: you have to be vigilant in your watch; cooked too long and they will be bitter or carbon.  Your goal is to cook them to where they just start to get a golden brown exterior.  You may have to toss them a few times to keep them from burning and that's fine.  Your efforts will be rewarded with flavors that rival some of the best steaks.

Beverages: The salad course was all about the pear's poaching liquid - Pinot Gris.  I used my last bottle of Whitestone Winery's 2010 Not Whitestone (refer to Whitestone review April 03, 2012).  For the main course we moved to a Flying Goat Cellars 2009 Pinot Noir - Garey Ranch Vineyard, Santa Maria Valley AVA.  I really like this wine.  It was first introduced to me in 2003 by one of my best friends and flight instructor who bought it for me somewhat as a joke when I was just a rookie pilot; has to do with flying, a goat, and Gary Larson's "The Far Side" cartoon.

For those who are wondering why this is funny, it's a pilot thing.  They are flying in the clouds, the goat is standing on a mountain, the mountain they are about to run into. Spatial disorientation.

Wine Suggestions -
Salad: The pears were poached in a Pinot Grisso another bottle would be a nice match.  You could also go with a Gewurztraminer or Viognier for a little more floral note.  The strength of the pears and earthiness of the mushrooms would allow a German style white Riesling.  Just stay away from anything that has residual sugar; meaning sugar sweet or dessert wines. You could go with a red if you poach your pears in the same.
Entrée: The trick here is to complement the rich and earthy flavor of the mushrooms without losing the chicken.  Don't worry about the pasta as it is neutral for pairing purposes.  You could carry over the Pinot Gris or Viognier from the salad; a Chardonnay would also complement nicely.  The chicken was grilled, so it can hold up to a medium to medium plus bodied red.  For me this meal calls for a Burgundy Red - Pinot Noir.  An Australian Syrah-Cabernet Sauvignon would also be a nice match. Stay away from a Zinfindel or Merlot as they will over power the meal's unique flavors.

Deciphering The Wine Label ...

The June issue of Spokane Coeur d'Alene Living Magazine includes a great article on understanding the basics of wine labels by a brilliant and enlightening author.
Page 188-189  http://spokanecda.com
Thank you Barrister Winery for the use of their label in my article. 

The Perfect Burger ...

The perfect burger to go with the perfect beer, my Summer Ale of course.  So what makes a burger so special?  Is it the seasoning, how its cooked, the addition of eggs and bread crumbs, or the manufacturer of the frozen patty?

The answer is almost none of the above, how you cook you burger does make the burger something special or just another piece of charred meat.  What makes a burger special is that it has just the right amount of flavor balanced with just the right juiciness and cooked just right to achieve a deep golden brown crust.

I use three cuts of beef - sorry the veggie burger is another blog topic, today is all about "beef".  The equal combination of short ribs, skirt or flatiron steak, and rib-eye result in a ground product that shapes well, holds together, has the right amount of fat, and the flavor is delicious!

The Perfect Burger: Fresh ground meat, seared in a cast iron skillet and finished in the oven.  Garnishes are Canadian bacon, white onion, cheddar cheese, and my Backyard BBQ sauce. (Left)








Since we are having perfect burgers with the perfect beer, there can be no other side than perfect onion rings - sounds like the perfect backyard meal.  I use yellow onions for the rings, they have a sweetness that comes out as they are cooked.  The batter is made with beer or soda water, if you prefer; however, to achieve the light crisp outer coating you need carbonation in the liquid.  The other key to good onion rings is that you need to dust the onion with flour before you dredge it through the batter.  This will absorb any remaining moisture on the cut onion.  Moisture turns to steam at high temperatures, which for us means our crunchy light coating is going to fall off and that makes for a sad onion ring.  The dusting also provides an opportunity to introduce a little flavor.  I add a little sweet or Hungarian paprika to both the dusting flour and the batter.  Finally make sure you are using oil that is still good heated to 380 degrees.

To feed the angry mob while I finished preparing everything else I made a great and sort of healthy dip. For most of my sour cream based dips I use non-fat plain Greek yogurt instead.  I like the flavor it provides when combined with the other flavors.  Plus it's yogurt, which "they" say is better for us than sour cream - sorry Sour Cream Council.  This is a blue cheese chive dip served with homemade potato chips.  For a more elegant appetizer before a meal, you can present it with waffle chips instead.

Blue Cheese Chive Dip: Non-fat plain Greek yogurt combined with crumbled blue cheese and fresh chopped chives.  Served with homemade potato chips. (Right)






For dessert it was traditional sundaes with vanilla or mint-chip ice cream topped with homemade hot fudge and caramel, finished with a dollop of whipped cream and toasted almonds.  I would suggest putting the beer down for a few minutes at this time.  While the Summer Ale is the perfect summer beer, let the sundae stand on its own and hydrate with a little water.

I would discuss beverage options as I usually do, but I think we all know this is really all about my beer.  Other beverages that would be suitable include other peoples' beer, soda - maybe some of the new cool gourmet sodas, iced tea, lemonade or a glass of Merlot or Spanish Tempranillo.

Beer ...need I say more?

In honor of a successful brewing event, that resulted in a perfect Summer Ale, I felt it to be a good time to talk a little about "Beer".

My Summer Pale Ale (left)



Beer: an alcoholic beverage made from a malted grain, water, hops, and yeast.

Today other flavors may be added, such as spices, flower extracts, and fruit.





The basic beer making process is to take some grain and malt it; the grain is steeped in water then allowed to germinate or start to bud and dry.  The dried grain is milled (now called Grist) and added to hot water to extract the sugar from the grain (the mixture is called Mash).  The liquid is separated from the remaining solids and heated again.  During this process flavoring is added, such as hops. While the grain provides the sugar for yeast to convert into alcohol, the hops add aroma, bitterness, and a slight tannin backbone.  A little side note, the use of hops to beer is a more recent addition.  The hops also act as a preservative that allows the beer to be stored.

The liquid is then placed in a very sterile container, using very sterile equipment, with a little yeast.  The mixture is slightly agitated and left to ferment; convert the sugar to alcohol.   The process takes about 2 weeks to fully ferment.  The beer, yes we have beer at this point, a little sugar, honey, or agave nectar is added to wake up the yeast.  This secondary fermentation gives the beer its carbonation, which is what allows for the beer to have a head when poured.  The beer is then racked, the process of moving the beer from the fermentation container to the storage containers, and sealed.  The new beer needs to sit quietly in the dark for another 10-12 days before it is ready to drink.

So now that we know how to make beer, let's talk a little about the two types of beer - Lager and Ale. There are numerous sub-categories withing these two styles.  The main difference is that Lagers ferment from the bottom and Ales use yeast that ferment from the top.  Lager's are fermented much cooler than Ales. Lagers are lighter in color and have a light body.

Classic Lagers have their roots in Holland and Germany. Corona brand from Mexico is actually a pale lager or American lager style beer; the distinctive aroma of Corona comes from the hops exposure to light in the clear bottle.  The reason a lime is served with Corona is to mask the hops odor, not to keep flies away.  That's why most beer is placed brown/amber bottles or cans.

The rest of beer falls into the Ale category.  Pale Ales, Stouts, Porters, Belgian Beers, and Wheat Beer are all Ales.  They tend to be heavier in mouth feel and stronger in flavor, especially hops - bitterness.

What gives a beer its personality is the combination of grains, hops, and flavoring.  There are many different grains that can be used and those grains can be non-toasted or toasted to difference levels.  There are just as many different varieties of hops. Combining different grains in different proportions with hops in varying amounts, added at different times in the Boil process, allows for a near infinite number of recipes to make beer.  Just remember to take good notes while you're brewing so you can replicate the recipe again.

I'm thinking a nice burger and onion rings would go well with my Summer Ale...

And for something a little different ...

Sokol  Blosser Winery:  Evolution, 15th Edition

9 Varietal White Blend        12% Alcohol

On a recent outing I was looking for something cool and crisp for a warm afternoon.  It just wasn't a red wine moment, so I purused the white wine selections and came across this interesting named wine from Oregon.  I must say I am a little familiar with Sokol Blosser Winery, but have never had the opportunity to enjoy their non-vintage Evolution blend.

Appropriately named, Evolution, is a culmination of sifting through numerous grape varieties to blend together just 9 in harmony.  Previous editions have been labeled "Lucky"; however, I feel certain that with the attention to detail in all Sokol Blosser wines, there was a bit a science behind the selections.  Either way, I am glad they decided to take the journey that resulted in this great white blend.

The winery is located in Dundee, Oregon with the vineyards in the same region, which is part of Oregon's Willamette Valley.  A cool growing region, white wines build a nice crisp acid that balances with the richness of the unique soil of the region.  However, the wine is not labeled with the Willamette Valley AVA or Oregon regional designation.  This means that the more than 15% of the grapes are from outside of the Valley and more than 25% of the grapes are from outside of the state.

While the exact blend is closely held by those in the inner circle, I made a best effort to pick out the grape varietal profiles.  As the wine changes temperature, hits the air, and fills your mouth each component reveals itself to you.  The 9 varietals that make up the blend are:  Pinot Gris, Muller-Thurgau, White Riesling, Semillon, Muscat Canelli, Gewurztraminer, Pinot Blanc, Chardonnay, and Sylvaner.   The Pinot Gris is most evident followed by the aromatic floral elements of the Sémillon and Gewurtztraminer, with Chardonnay helping to round out the body. The wine is similar to the Edelzwicker wines of Alsace in France; however, don't be confused - this is a much more elegant wine than many of the Edelzwickers.

Evaluation:

Sight - the wine is visually clear with a star bright reflectivity.  The light straw cores cuts to a golden youthful rim.  The moderate legs indicate a viscosity closer to 13% alcohol, indicative of an expectation for a medium plus body on the palate.

Smell - the wine was a little closed (served a little too cold), but as I warmed it with my hands it opened up nicely and was clean, free of any faults.  The initial nose is peach blossom and white pear, giving a hint that perhaps Pinot Gris is in the mix.  As the wine warmed and opened the floral component of rose water peeked through from the Gewurztraminer rounded out with crisp tropical citrus fruits.

Taste & Touch - the wine is medium bodied in the mouth, the acid pulls the body back from getting to heavy.  The lychee and pink grapefruits, reminds me of Texas Ruby reds, bring forward the Muscat to the palate, but the pleasant mineral aspect of the wine hints towards the Sémillon.  The fruit forward nose is carried into the palate with crisp pear and melons.

Conclusions: 

In the end you have a complex fruit foward, nicely acidic, and medium bodied wine.  The alcohol and roundness will hold up to a main course, but to really enjoy all the wine has to offer pair it with an appetizer or just enjoy a glass by itself on the veranda. Think light seafood dishes or spice; it would go great with a lobster canapé (see Cooking with friends...).   Asian foods, including sushi would be a nice pairing.  The wine is certainly a drink now and I wouldn't hold it more than 12 months; as if anyone could show that much restraint.
Price: $13-$17 (retail)   $25-38 (restaurant)

The Summer Pale Ale is in the bottle ...

Yes, my first batch of summer beer is officially in the bottle:  Summer Pale Ale

After my stuck fermentation this past winter, due to cold temperatures in my home this past December and January, I decided I should wait a little while before brewing again.  The temperatures are staying above freezing, for the most part, spring is in full force, and I am writing an article about homebrewing, so there seems no better time than now to start brewing beer for the summer.

For those that are new to the brewing process, you must have other beer ready and standing by as you begin the brew process.  The beer you are starting will not be ready for consumption for nearly a month.  You will need beer ready to drink during the brewing process, while you wait anxiously, and very important after you bottle (during bottling is not such a good idea - remember you will be focused on sterilization and multitasking).  

I'm starting the summer with a crisp and light (in color that is - not flavor) beer in the style of an India Pale Ale.  I use a combination of grains at different toast percentages to create my recipe "mash".  This year's Summer Ale is a combination of Munich, Victory, Crystal, and American 2-row malts.  My blend of hops will be Cascade and Columbus.  The resulting beer should be a nice IPA ready about the second week of June.

I prepared the mash and processed the grains to ready them for fermentation on May 12th.  It takes about 14 days for the fermentation process to conclude before the beer is ready to bottle.  Due to space constraints, I brew one gallon at a time.  That's a little less than a 12-pack.  I can get six 500ml bottles filled from a batch. 

I use the bubble airlock, like the one shown in the photo (right) and then switch to a tube release system as the fermentation slows.  

Once the fermentation is complete, I siphon the beer into a pot and add a little honey to wake-up the yeast.  This is what gives beer it's "head" or frothy foam when poured.  While the purpose of the head is a point of many discussions amongst beer drinkers and brewers, regardless of your position it just seems right that a beer have a some frothy foam on top.  I personally feel that it gives you access to aromas of the beer's components that aren't as accessible to our senses in the liquid portion of the beer itself.  

Once the honey is blended, the beer is immediately siphoned into the amber bottles. I like to use a Grolsch style closure for the bottles.  I find them easier to use than the more commonly seen crown caps, plus it adds a little something special to my hand-crafted beer.

I'm thinking of something special, a meal that is, to celebrate the opening of the first bottles in June.  I'll keep you posted!

Cinco de Mayo ...

Most of us know that Cinco de Mayo is Spanish for the 5th of May; however, there is must speculation as to why and where it is celebrated.  This uniquely American celebration has its roots in Mexican Americans living in Southern California, Arizona and Texas.  It initially spread up the West coast into Oregon and even Washington State.

So now that we know what it is and where it originated, what is the celebration in honor of? The 5th of May celebrates the French defeat by Mexico at the same time the United States was starting into the Civil War.  The celebration is a mix of honoring the victory of Mexico against a perceived oppressor and showing support for the Union and an end to slavery in the US.  Another fun fact is that the most avocados consumed in the US are on Cinco de Mayo and Superbowl Weekend (“Superbowl” is the registered trademark of the National Football League – have to stay legal).

So in honor of the defeat of Napoleon III I am celebrating Cinco de Mayo with some local friends.  Taking a more traditional approach to the menu we made savory and sweet tamales.  A salsa verde and salsa roja (that's a roasted salsa rojo), and no Cinco de Mayo wouldn't be complete without guacamole.   There were two versions, one with crickets for the adventurous and one without.

Appetizers: Guacamole, Tomatillo based Salsa Verde, Roasted Tomato based Salsa Roja. (Left)

Main Course: Savory Tamales: Pork tamales with a chili gravy, garnished with queso fresco and cilantro.  Served over a bed of Mexican style rice. (Right)

Dessert: Sweet Corn Tamales: Masa based tamales with sweet corn, cream, and a little sugar finished with local honey for a tasty and different dessert. (Left)

Beverages: The evening was all about Beer and Margaritas, need I say any more.  This was not a wine night, unless you are talking about Mescal wine distilled into something special; something that if it was made only from the Blue Agave we would call Tequila.

Wine Suggestions -
Just go for it and enjoy a good Mexican light or dark beer, maybe a cold salted Margarita, and finish the night with some good Tequila.  Save the wine for another night.

For my complete recipes click on the links below:
Guacamole            Salsa Verde            Salsa Roja           Pork Tamales           Sweet Corn Tamales

Meritage

Check out this month's Spokane Coeur d'Alene Living Magazine for a great article on Meritage wine.
Page 206-207 http//spokanecda.com   Thank you Arbor Crest Wine Cellars for your assistance with my research.

Tequila: Vino Mezcal

In the spirit of May and the upcoming celebration of Cino de Mayo I thought it would be a good time to talk a little about the other wine - vino mezcal.   Originating in Mexico, it is believed that the original mezcal (or mescal) wines were produced by the Aztecs for ceremonial purposes into a drink that is still around today called pulque.  The refinement of pulque into what many call tequila has its origins with the Spanish exploration of Mexico in the 1500's.  Once they ran out of brandy they needed to find a substitute and pulque was it.

Named for the City of Tequila, Mexico, today there are strict regulations on what can be called tequila, much the same way wine is subject to certain regulations if you say it from a certain region or use a varietal name on the label.  So let's start with the basics and work our way up to defining tequila.

All tequila is mezcal, but all mezcal is not tequila.  Mezcal is made from the piña, or heart (and sometimes called a pineapple), of the agave plant.  It looks very much like a giant yucca plant (see photo below) and similar to aloe plants. Native to Mexico and the  Southern United States, they grow wild and are cultivated for their sap and other edible parts.  The sap when harvested at the base of the budding flower becomes Agave nectar, a great cane sugar substitute used similar to honey in food preparations. It is this sap and starches in the plant that are processed to become our mezcal.  It's been claimed that if you heat mezcal to more than 1400° F you get tiny diamonds.

Back to making mezcal.  The agave takes about 8-12 years to fully develop to a point where the piña is large and mature enough to harvest.  The leaves are sheared off at the heart in a process called "jima" by a person called a "jimador".  Once the leaves are removed the heart is sheared off from the roots at ground level using a "coa de jima".  What that all means is a worker using a very sharp spade-like hoe chops the leaves off and cuts off the heart, which weights anywhere from 60-200 lbs.

Warning: Don't try this at home.  The sap of some agave is a skin irritant causing a rash that can last for weeks and re-occur for years.  Also the ends of the leaves have points like a needle that can puncture the skin and cause problems. 

The harvested piña are transported to the distillery where they are cut in halves or quarters, depending on size.  They are placed in a hornos, or oven (today most facilities use the equivalent of an autoclave) to roast for 20-30 hours.  This process helps to break-down the plant's starches so they can be converted to sugars and extracted.  Once fully roasted, the hearts are removed, passed through a shredder and sprayed with water to fully extract as much sugar as possible. The resulting liquid is called "aqua miel" or honey water, which is collected in a large fermentation tank.  Yeast is added or allowed to naturally occur, much like making wine. In fact, once this stage is complete - fermented to about 5% alcohol, you have mezcal wine.  If the end product is to be 100% agave, then the juice alone is fermented.  If the product is a "mixto" which means it's at least 51% agave and the rest is made up from cane or other sugar, they must be added to the miel before fermentation begins.

The mezcal wine is then at a minimum twice distilled similar to other spirits, such a vodka.  The end result is a blanco or plata.  The styles of mezcal are as follows:

          Blanco (white) or Plata (silver) - un-aged, bottled immediately after distillation

          Reposado (rested) - aged at least two months, but less than a year in oak barrels

          Joven (young) or Oro (gold) - a blend of part blanco and part reposado 

          Añejo (aged) - aged at least 1 year, but less than 3 years in standard size oak barrels

          Extra-Añejo (extra aged) - aged at least 3 years in standard size oak barrels

So at this point don't we have tequila? The answer is maybe. Tequila has two requirements: 1.) the agave plant used to make the mezcal must be Agave Tequilana also called Agave Azul, which you may know as Blue Agave; 2.) it must have been grown  in the Mexican state of Jalisco or specified regions of Guanajuato, Michoacán, Nayarit, and Tamaulipas.  You may be surprised to know that much of the tequila sold in the US is actually bottled in the US. The spirit is shipped in barrels, tankers, and rail cars to bottling facilities.  You can find authentic tequila by looking for the NOM (Norma Oficial Mexicana) followed by 3 numbers - four letters - and year.

Whether you ware making margaritas, a tequila sunrise, or straight up neat you now know what it take to bring this amazing distilled spirit to the party.  Many have a love - hate relationship with this beverage, but whether it's tequila or  mezcal, the end result is going to interesting.   As for me, I like a rustic mezcal from Oaxaca con gusano, that's with the worm.

Cooking with friends, school is in session...

Today I have a few friends joining me in the kitchen who want to learn a little about creating a multi-course dining experience.  Our focus is on creating small bites with a medium entrée and decadent dessert.  This should be interesting as I am in my law school friend’s apartment kitchen in the Pacific Northwest; space is at a premium for one and we will be three.  The goal is for everyone to make an appetizer and we will all work together on the entrée.

My menu plan was to start out with three light bites, but with bold flavors that prepare us for a powerful main course.  We started the meal with a beautiful cucumber canapé.  English cucumber sliced on the bias with a lobster salad placed delicately on top.  Next came another canapé, but this time on little pieces of toast we cut from the bread we made (using our basic bread base) topped with Brie, honey and a berry reduction.  Our final light bite was also a canapé, this time using mozzarella, eggplant and a balsamic reduction.  All three were amazing!

The one ingredient I couldn’t find on short notice was honey with real honey comb, so if anyone out there has a friend with bee hives let me know.  I like the texture and the presentation of the honey comb on top of the Brie. I also think a homemade cracker would pair nicely if you don’t want to use toast.

Now for the main course, the idea here is to create a steak and lobster dinner that is presented in a more modern style.  The basic flavors and cooking methods for all of the items was the same, this dish is all about the presentation and I think they did a great job.   The plate is dressed with an incredible port wine reduction, followed by mashed potatoes upon which the steak medallions are placed and finished with a two portions of diced lobster.

We concluded with meal with my rich, dense, and moist brownie prepared in four inch rounds.  Peanuts and cashews were added for a nice flavor and texture addition.  And you can’t have a brownie without vanilla ice cream.

Lobster Canapé:  English cucumber partially peeled and sliced on the bias, lobster, jalapeño, mango, red onion with a cilantro garnish. (Left)

Brie Canapé: Toast round, Brie cheese, honey (or honey comb), berry reduction and garnished with mint chiffonade. (Right)

Eggplant Canapé: Toast round, mozzarella cheese, broiled eggplant, tomatoes, finished with balsamic reduction and parsley garnish. (Left)

Steak and Lobster: Butter poached lobster; filet mignon medallions over mash potatoes finished with a port wine reduction sauce.  I would plan on one medallion per plate rather than the two shown. (Right)




Dessert: The cashew and peanut brownie was prepared using four inch spring pans to create an individual dessert portion and uniformity in the presentation. This is a dense moist dark chocolate creation that can also be prepared in a traditional baking pan.  Served with vanilla ice cream and is it okay to garnish it with a little mint, but I prefer some chopped nuts.

Beverages: The appetizer courses needed a wine that would hold up to the cheeses, pair well with the earthiness of the eggplant, and not over-power the lobster.  The choice was a bright lees aged New Zealand Chardonnay from Stone Bridge.  David Hart and his wife are producing a bright but complex Chardonnay that is barrel aged on the lees (that's the yeast) creating a wonderful full -bodied white wine; perfect for our unique progression of appetizers.  This wine could have been carried over to our main-course, but I had a special wine already in mind.  After reviewing Arbor Crest's Dionysus Meritage earlier this week and in celebration my recent publication, it was only appropriate to share this Washington treasure.  For dessert we went with a Heitz Cellar Ink Grade Port; a perfect ending to a good meal with great company.

Wine Suggestions -
Appetizers: Any medium to full-bodied white that is fermented dry (meaning there is no residual sugar left) would pair well.  A Viognier, Pinot Gris/Grigio, or Meritage would be nice.  A Sauvignon Blanc or other high acid and minerally wines may taste bitter when paired with these items.  If you want to go red, pick a medium bodied wine that is on the lighter side of 12.5% alcohol, but still fermented dry.  No heavy tannins, overly oak, or bold wines should be selected; think for fruit forward light and jammy. A Gamy, or a youthful Malbec could work.
Entrée: Pairing to the steak with lobster is really dictated by the port reduction sauce, which also contains Red wine (Cabernet Sauvignon based).  The rule is to follow the sauce, then the main protein, so in this case the ideal wine would be a Cabernet Sauvignon based wine - our selection was the Meritage.  Other reds that would pair well would be a Carmenère from Chile.  Traditional reds such as Merlot, Syrah, or a Tempranillo would also complement the meal nicely.
Dessert: The rich chocolate comes to life with a Port, as we did tonight, but also other traditional dessert style wines can be enjoyed. Sauternes' wines of Bordeaux France would be a treat; Ice Wine/Eiswein, Late harvest Riesling or Gewürztraminer would also pair well.

For my complete recipes click on the links below:
Lobster Canapé            Brie Canapé             Eggplant Canapé        Filet Mignon
Mashed Potatoes          Wine Reduction Sauce