Chinese Chicken Salad

Here’s a great spring salad that makes a perfect main dish or side. This refreshing salad loads up the cilantro, ginger and crispy snow peas for a fresh and refreshing flavor. Pairs best with a white wine – try Riesling or maybe even a Viognier.

Ingredients:

3 teaspoons sesame oil

1/4 cup olive oil

1 tablespoon soy sauce

1/4 cup rice wine vinegar

1 tablespoon honey

2 tablespoon fresh ginger, chopped

1/4 head red cabbage, shredded

1/2 head romaine lettuce, shredded

½ head Napa Cabbage

2 carrots, shredded

1 cup snow peas, lightly chopped

1 small bunch cilantro leaves, chopped

1/4 cup chopped green onions

2 cups chopped rotisserie chicken

1/2 cup chopped roasted peanuts

1 cup fried crispy wontons

Salt and pepper to taste

Directions:

In a small bowl, mix vinegar, ginger, soy sauce, honey, sesame oil, and oil together, and add salt and pepper to taste. Toss together shredded lettuce, cabbage, lettuce, cilantro, carrots, snow peas and onion in a large bowl. Pour dressing over salad and serve. Serves 6-8.

Recipe by Karen Grimes

Celebrating Women in Wine

The 2010 Women for WineSense Grand Event is kicking off April 30th in the Napa Valley. The event encompasses three days of activities, kicking off with a sparkling wine reception at Mumm Napa on Friday evening. The primary focus of the three-day weekend is Saturday's full day of wine education, seminars, tastings and lunch at St. Helena's Culinary Institute of America. The event comes to a close on Sunday with special behind-the-scenes wine tours at some of Napa and Sonoma's finest wineries.

There are so many events and tastings in Napa and Sonoma that it can be hard to chose which ones are really worth attending. This one is not-to-be-missed. You won't find a gathering of women winemakers, sommeliers, vineyard managers or wine educators quite like this anywhere else. Saturdays roundup of speakers includes Master Sommelier and author Andrea Robinson, winery owner Delia Viader, UC Davis Professor and Sensory Scientist Ann Noble and winemaker Merry Edwards along with many other amazing women in the wine industry.

"Sip the Wine, Share the Moment, Savor the Experience" is the theme for this year's event and a fitting one as you will savor this experience from beginning to end. Try to pick between a sensory evaluation of sparkling wines, a Bordeaux varietals component tasting or a tour of Russian River Valley Pinot Noir. It will be hard to choose - I know I'm having a difficult time!

The event will honor Margaret Duckhorn, co-founder and Vice President of Industry Relations for Duckhorn Winery. Margaret is a respected member of the Napa Valley wine community, founding the famed Duckhorn Winery with her husband Dan over 30 years ago. Margaret was also one of the original members of Women for WineSense and has a long connection with the organization.

If you aren't familiar with Women for WineSense, it's worth checking out. The organization was founded in the late 80's during a time when alcohol was under attack. A group of women in the wine industry came together to educate the public about responsible consumption of wine and the many benefits of incorporating wine into a healthy lifestyle. The group also became a way for women in the industry to come together and support each other through education and networking. Women for WineSense now has nine chapters throughout the country and provides scholarships for women pursuing an education or career in wine.

You can find a complete description of the seminars, wine tasting and other activities on the event's web site - www.wwsgrandevent.org. I've heard space is filling up fast so you may want to check it out sooner rather than later.

Written by Linzi Gay

Say Cheese!

Food indulgences are a good thing, as long as they are kept in check. My food indulgence is cheese. And it’s not always so easy to keep it in check. I love nothing more than saddling up to the cheese counter at my local grocery store and picking out a good sized portion of some exotic and smelly cheese “just to munch on” while I’m making dinner. Although my husband will indulge in a few bites, it’s usually me that takes down the entire hunk of cheese before my meal.

So of course, I love living in Northern California where we are blessed to have many great local cheese makers coming up with wonderful creations in our backyard. From the melt-in-your-mouth deliciousness of Cowgirl Creamery’s Mt. Tam triple-cream to the mild and creamy Point Reyes blue cheese, there is something for everyone.

This week, the 4^th Annual Artisan Cheese Festival kicks off in Petaluma. The event includes educational seminars and tastings and a Sunday marketplace where you can purchase cheese directly from the makers. Local wineries and artisan food companies will also be showcasing their products. It should be a great event. You can buy tickets online at www.artisancheesefestival.com.

Some Favorite Local Cheese Producers

Cowgirl Creamery (Point Reyes Station) – since 1997, Cowgirl Creamery has been making delicious organic cheese from their coastal creamery. Co-founders Sue Conley and Peggy Smith focused on making delicious, artisan cheese in an environmentally friendly way from the start and they have continued to do so as they have grown their business. My favorite is the Mt. Tam triple-cream made with organic milk from Straus Family Dairy. www.cowgirlcreamery.com

Point Reyes Farmstead Cheese Company (Point Reyes) – The Giacomini family has a history of artisan cheese making that began in Italy over 100 years ago. Since 2000, the family has been making their Original Blue™ from their Point Reyes dairy. It’s mild, creamy and delicious! www.pointreyescheese.com

Bellwether Farms (Sonoma) – this family-owned artisan cheese producer makes several mouthwatering cheeses from their Sonoma farm. If you are looking for something soft, creamy and perfect for spreading on a cracker, go with the Crescenza. For something with a little more bite, go with Pepato, a semi-soft cheese made with whole peppercorns. www.bellwethercheese.com

Written by Linzi

Dinner at the Source

Farm to Table is a pretty hot topic these days. The term is thrown around quite frequently in the restaurant world. At it's core, it means sourcing locally grown, farm-fresh fare. But there is so much more to it than that. No one quite exemplifies all that Farm to Table implies better than Jim Denevan, founder of Outstanding in the Field. His mission is to "re-connect diners to the land and the origins of their food, and to honor the local farmers and artisans who cultivate it." Well said. And just how does he do this? Through roving farm dinners of course!

Outstanding in the Field moves throughout the United States (and soon to be Europe) setting up long tables on farms, ranches and other culinary locations, where amazing meals are served to a group of eager diners. The meals are made from locally grown ingredients and feature celebrated chefs in the region where the meal is hosted.

The 2010 schedule will be posted shortly and there are definitely stops in the Napa and Sonoma valleys. We haven't had a chance to try a dinner out ourselves but we will most definitely be making it a priority when they next come to town.

More information can be found online at www.outstandinginthefield.com.

Luscious Lava Cake

Looking for an easy but decadently delicious dessert idea for your sweetheart on Valentine's day? This simple recipe delivers the goods.

Ingredients:
3 large eggs
3 egg yolks
1 1/4 stick butter
1/2 cup all-purpose flour
8 oz. semisweet chocolate pieces
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons Bailey’s liqueur

Preheat oven to 425 degrees. Grease 6 (6-ounce) custard cups. In a microwave or double boiler, melt the butter and chocolate together. Next, add the flour and sugar to chocolate, and stir in the eggs and yolks slowly until smooth. Stir in the vanilla and the liqueur. Pour batter evenly into cups. Place in the oven and bake for about 15 minutes. Loosen the sides with a knife, and turn over onto a plate. Dust lightly with confectioners’ sugar and serve.

Recipe by Karen

Apple-Sautéed Chicken Breast

This time of year, we are always searching for middle-of-the-week comfort food that’s easy to whip together. This is a scrumptious recipe that is as easy to make as it is healthy! There is a great selection of apples at your local market now, so pick your favorite to use in this low-fat, low-carb recipe.

2 tsp. olive oil

1 medium onion, sliced

1 ½ green apple, peeled and sliced

1 Tbsp white wine vinegar

4 boneless, skinless chicken breasts

Crumbled goat cheese

Salt and pepper to taste

In a large sauté pan, heat olive oil over medium heat. Add onion and cook, stirring continuously until golden brown. Next, add vinegar, apple, salt and pepper and stir together in pan. Remove apple mixture from heat and set aside. Place chicken breasts into pan with olive oil, and season with salt and pepper. Cook chicken for about 6 minutes or until done. Add apples and onions to chicken breast and goat cheese and cook on medium heat for a few minutes to warm.

Recipe by Karen Grimes

A Taste of Italy in Yountville

This weekend I finally had the chance to try out the new Cantinetta Piero at the newly opened Hotel Luca in Yountville. This is a great addition to the already stellar lineup of Yountville restaurants and can definitely hold its own with Bottega, Yountville's other Italian restaurant.

The hotel itself is rather charming and although we didn't get a chance to look in any of the rooms, the setting is very Italian with all the rooms looking onto a central courtyard. The courtyard has a comfortable and inviting feel and I hope on a warmer night, you don't have to be a hotel guest to sit by the cozy fireplace.

The menu is Tuscan style with a nice selection of starters, pastas, pizzas and main courses. My husband and I shared the Burrata Cheese topped with a nice olive oil and sea salt and served with crostinis. It went very well with the Italian Pinot Grigio that I ordered. We then moved on to the Pumpkin Ravioli with prociutto and sage - it was delicious! For our main course, we shared carmelized scallops. They were nicely served with potatoes and castelvetrano olives (which I can't seem to get enough of these days). Dessert was a delicious chocolate mousse topped with caramel and sea salt.

The wine list has a nice selection of Italian wines both by the glass and bottle and our waitress was very helpful selecting the right Italian wines for our dinner. My only complaint would be a relatively short wine by the glass selection. But the wines they do have by the glass are great and they offer both 3 oz and 6 oz pours.

I highly recommend this new Yountville hot spot. And if you are visiting from out of town, check out the hotel. It's in a great location and looks to have a nice, charming atmosphere. More information about the hotel and restaurant can be found online at www.hotellucanapa.com.

Written by Linzi

Mustard Season

The scenic mustard filling the valley between the Silverado Trail and Highway 29 draws visitor from around the world to visit the beautiful wine country in the winter. The mustard is everywhere—from the ground to the local markets, onto plates in fine restaurants, and covering the walls in photography and fine art.

This Napa Valley Mustard Festival is approaching quickly, with savory promises of food, wine, art and entertainment. The Grand Opening Gala takes place at 7pm on Saturday, January 30^th at the elegant Culinary Institute. Enjoy an evening of dancing, art, a wine auction, and fine food and wine. Festivities continue with The Grand Dinner on February 19, Awards on March 12, The Napa Riverwalk Marketplace on March 13 and 14, and finally the Photo Finish on March 27.

Legend has it that the mustard in California began in the mission era in California. According to the story, each mission was just a few days walk apart from the other. The missionaries sprinkled mustard seeds along their path so that after winter when the path was covered with the lush spring grass and covered the trails, the mustard would guide them to the next mission. The original mission trail that is now Highway 1 and Highway 101 is filled with spots of the bright spring blooming mustard.

The mustard usually begins blooming in late January, with festivities continuing throughout March. During this vividly beautiful time of year, Napa Valley businesses welcome visitors to the valley with art shows, cooking demonstrations, mustard tasting and mustard photo contests. The Mustard Festival is a non-profit community service organization. For tickets of more information, visit www.mustardfestival.org.

Written by Karen

Eating Your Fruits & Veggies in January

Every year about this time, I find myself in a fruit and veggie rut. By January I've eaten more than my fill of mandarins, persimmons and pomegranates and I'm ready for something new. I go to the grocery store and search the produce section, desperately trying to find something exciting that is actually grown locally. And more often than not, I'm disappointed with my findings. But the truth is, there are lots of great cold-weather fruits and vegetables.

This January, I'm determined to get out of my rut and get excited about all the great fruits and veggies that are available this time of year. I'm going to load up on citrus - how long has it been since you've had a kumquat? I'm going to eat lots of cabbage, kale and cauliflower. I'm going to find new recipes and I'm going to add January to my list of favorite food months - that will make 12 in all!

So what's in season this time of year?
Apples
Pears
Lemons
Oranges
Tangerines
Persimmons
Dates
Broccoli
Cauliflower
Beets
Kale
Cabbage
Spinach
Winter Squash

That's a start. Go visit your local farmer's market or the produce section at your grocery store...I'm sure you'll find a lot more. And stay tuned for some great winter recipes.

For a great list of what's in season where you live, check out Sustainable Table.

Written by Linzi

Support a Good Cause

Started by food blogger Chez Pim in 2004 as a response to the devastating Tsunamis in Southeast Asia, Menu for Hope is now in its 6th year. The campaign brings together food bloggers from all over the world to put together amazing food and wine related raffle items. The proceeds from the fundraising campaign go to support the UN World Food Programme.

You can participate by donating $10 to earn a virtual ticket that allows you to bid on an item of your choice. There are so many great items to choose from that you will probably find yourself donating $10 several times over for a chance to win some amazing raffle items. But don't worry, it's all going to an amazing cause. Wondering how to get started?

Visit Chez Pim's blog for a full list of raffle items. You can also visit Alder Yarrow's Vinography for a list of great wine-related items.

To Donate and Enter the Menu for Hope Raffle

1. Choose a bid item or bid items of your choice from our Menu for Hope main bid item list.

2. Go to the donation site at Firstgiving and make a donation.

3. Please specify which bid item you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per bid item, and please use the bid item code.

Each $10 you donate will give you one raffle ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 - 2xEU01, 3xEU02.

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

Like Eating Cookie Dough

One of the “must” stops this summer at the St. Helena Farmer’s Market was for Annie Baker’s cookies. And although every week my intentions were to save the cookies for dessert, they usually never made it past the Farmer’s Market. These moist, gooey cookies remind you of eating cookie dough and are in fact tagged by Annie herself as the cookie “for those who love cookie dough more than the cookie”.

Anne Baker married into the name. But it obviously fits her perfectly. Joking that she changed her middle name to “the”, she now has quite a following as “Annie the Baker”. But she hasn’t always been a baker. Working in downtown Chicago as an accountant in the banking industry, she began baking in her free time and realized it was her true passion. Deciding to follow this passion, she left Chicago to study at the Culinary Institute in St. Helena. After graduating from the Baking and Pastry Certificate program, Anne became the pastry chef at Mustards Grill where she worked for five years.

Lucky for us, Annie was also hard at work perfecting her cookie. The recipe is her own and it took her many trials to achieve the taste she wanted. She looked at every ingredient and researched how each ingredient affected the way the cookie spread when baked. One of her secrets – cutting the butter in half. This past spring, she finally perfected her cookie and headed to the Napa Farmer’s Market and St. Helena Farmer’s Market to launch “Annie the Baker” cookies.

Now you can find “Annie The Baker” cookies at Sunshine Foods, Yountville Deli, NapaStyle and the Oxbow Public Market. You can also ship them anywhere in the US from a great site called Foodzie: http://anniethebaker.foodzie.com/

There are five delicious flavors available – Semi Sweet Chocolate Chunk, Toffee Milk Chocolate Chip, Peanut Butter with Mini Peanut Butter Cups, Oatmeal Double Chocolate Chip and Doodle Snicker. I’m partial to the Toffee Milk Chocolate Chip but you really can’t go wrong with any of the flavors.

Learn more and contact Annie at http://www.anniethebaker.com/.

Written by Linzi