Archive | Winemaker 2011

Larry’s Rotisserie Chicken

Yield: Serves 4

Turley says a rotisserie is the best cooking method for chicken, period. I couldn’t agree more, but if you don’t have a rotisserie, the chicken would do just fine split and grilled. He learned the marinade recipe at a cooking class in Thailand.

INGREDIENTS

  • 1 organic chicken, 3 to 4 pounds, rinsed and dried
  • 4 Thai bird chilies
  • 2 Kaffir lime leaves
  • 1 handful (about ¼ packed cup) Thai basil leaves
  • 8 cloves garlic
  • 1½ teaspoons kosher salt
  • 1 ounce Datu Puti spiced Thai vinegar (available online or at local Thai markets)
  • 2 ounces extra-virgin olive oil
  • 3 stalks lemongrass, cut in half lengthwise

TO PREPARE

Combine the chilies, Kaffir lime leaves, Thai basil, garlic and salt in a mortar. Grind the ingredients to a paste with a pestle. Add Datu Puti vinegar and olive oil, and mix well. Rub half of the marinade inside the cavity of the chicken, then place the lemongrass stalks inside. Rub the remaining marinade on the skin of the chicken evenly. Skewer the chicken on a rotisserie spit and truss the legs to the spit with butcher’s twine. Allow the chicken to come to room temperature while you prepare the fire. … Read More

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Larry’s Spicy Shrimp

Yield: Serves 4–6

For the spice paste:

INGREDIENTS

  • 2 tablespoons Secret Spice
  • 2 teaspoons hot chili flakes
  • 8 cloves garlic, minced
  • Fresh minced herbs to taste (don’t be shy)
  • Kosher salt to taste
  • Olive oil to bind the spices into a paste, about 1 tablespoon
  • 2 pounds large shrimp, head and shell on

TO PREPARE

Combine the spices with garlic, herbs and olive oil. Coat the shrimp evenly with the spice mixture. Grill about 3 minutes per side, or until just done through.

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Notable Edibles

Second Annual Good Food Awards is Open for Entries

The Good Food Awards is launching its second year with a call for entries through September 1. Seedling Projects, the “‘do tank’ for the food movement” that launched the Good Food Awards last fall, is again inviting artisan food producers from across the country to submit their beer, charcuterie, cheese, chocolate, coffee, pickles and preserves to be judged in a blind tasting by Alice Waters, Michael Pollan, Ruth Reichl, Nell Newman and 80 other food movement leaders. This year they are also including a spirits category.

The difference between these awards and other food awards? Products must produced in an environmentally and socially responsible manner to be eligible to enter.

Photo: Marc Fiorito

Winners in each category will be honored in a ceremony at the San Francisco Ferry Building in January 2012, and will be able to place the Good Food Awards seal on their winning products all year long. Last year’s 71 winners received some extraordinary benefits, from special placements in Whole Foods Markets and Williams-Sonoma stores nationwide to media coverage in the San Francisco Chronicle, Washington Post and New York Times.

For more information on entry criteria Read More

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Drink Local Guide

Specially selected wineries, brewers and other artisan beverage producers located within Marin, Napa and Sonoma counties, and wine bars, restaurants, wine shops and markets that emphasize locally crafted wines, beers and other artisan beverages.

123 Bolinas Wine Bar


Serving artisan wines, beers and farm-fresh foods, locally sourced, sustainably produced and lovingly prepared. Open Tu & Th 4–10pm; F & Sa 4pm–midnight and Su 4–9pm. 123 Bolinas Rd., Fairfax; 415.488.5123; www.123bolinas.com

750 Wines


Located in St. Helena, the private tasting room and wine shop showcases many of the newest wines being produced in Napa and Sonoma, as well as the tried and true wines that put these valleys on the map! Open by appointment only. 707.963.0750; www.750wines.com; www.facebook.com/750Wines

Anaba Wines


Anaba Wines produces limited edition, award-winning Pinot Noir, Chardonnay, unique Rhone-style blends and delicious dessert wines. Anaba’s name originates from cool anabatic winds that swirl through our sustainably-farmed Carneros Estate vineyards. We proudly became the first winery in Northern California to utilize wind power with the installation of a 45-foot wind turbine that harnesses these anabatic winds and generates electricity for the property. Visit our wind-powered estate at 60 Bonneau Rd. in Sonoma and learn more at: www.windpoweredwines.com.

BarndivaRead More

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The Wine Trails of Edible Marin & Wine Country

Our guide to the extraordinary wineries of Marin, Napa and Sonoma counties that have appeared in edible Marin & Wine Country.

Please note that some of the wineries listed on this map may not be able to accommodate visitors. Please visit their websites listed below for additional information.

MARIN COUNTY

1 Stubbs Vineyard

Petaluma www.stubbsvineyard.com

2 Point Reyes Vineyard

Point Reyes Station www.ptreyesvineyardinn.com

3 Pey-Marin Vineyards at The Olema Inn

Olema www.marinwines.com

4 Devil’s Gulch Ranch, Grape Grower

Nicasio www.devilsgulchranch.com

5 Good Earth Market

Fairfax www.goodearthnaturalfoods.net

6 123 Bolinas Wine Bar

Fairfax www.123bolinas.com

7 Mill Valley Market

Mill Valley www.millvalleymarket.com

8 Sean Thackrey, Winemaker

Bolinas www.wine-maker.net

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Napa’s Rising Generation of Legacy Winemakers Keeps its Feet on the Ground and its Eyes on the Future

BY CHRISTY MCGILL

“The whole life of an American is passed like a game of chance.”–Alexis de Tocqueville

When Tocqueville first visited America from France in the early 1830s, the country was still young and he was really just stabbing at a portrait of an emerging national character. Still, notions of American traditions, generational histories and family legacies remain relatively compressed, if not casual ideas, compared to those in Europe. We just don’t go back that far.

I recently went looking for stories of family winemaking legacies in the Napa Valley and couldn’t help but think of the contrast with France, where Bordeaux as a wine growing region (begun in 48 A.D. when the Romans occupied St. Emillion) is considered sniffily by Burgundians (winemakers since 51 B.C. when Romans conquered Gaul) to be nouveau arrivé, and vineyards have been in the same family hands for centuries. Still, Tocqueville had it right–Americans are nothing if not risk takers and quick learners and we didn’t, as it turns out, need to be conquered by the Romans to put together a winemaking industry.

Napa Valley’s first wine vineyards were planted in 1858 and its first commercial wines of record produced shortly … Read More

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Is it something in the grapes?

Wine Country Teens Who Eschew Eye Rolling for Appreciation

BY KIRSTEN JONES NEFF

For most teenagers, all things associated with their parents are considered pretty uncool. The eye roll is standard fare, and rarely do teens truly appreciate their lot in life. But the children of Marin’s Mary and Tom Stubbs and Napa’s Suzanne Chambers and Larry Turley, all of whom have grown up amongst the vineyards, are members of a rare breed. They, like most young adults, are eager to make their own marks in the world, but they all have a preternatural appreciation for their parents and an unusual respect for the family business.

Photo: Mary Stubbs

“At some point I realized that I would leave in the morning and my parents were working. I would go to school, play soccer, maybe hang out with a friend, then come home … and my parents would still be working,” says Percy, 18, the eldest Stubbs son, who is home for the summer, helping around the family property before heading off to Columbia University in the fall.

Midmorning in June and it is already hot, so he and his brother Jack, 17, come in for a drink of water. They … Read More

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Larry’s Fire

POTABLE PAIRINGS

TEXT BY DAVID KATZ • PHOTOGRAPHY BY MEG SMITHBY DAVID KATZ

I walked into my St. Helena kitchen a few weeks ago and, preoccupied with something I have long since forgotten, nearly impaled myself. Just inside the door was a contraption of black iron and shiny steel bars. It stood about six feet high, and looked like a medieval torture device.

“Mr. Turley stopped by,” said one of our chefs without looking up. It explained everything, especially when I saw the accompanying color photos of the same contraption with a whole lamb strapped to it, roasting in front of an open fire. Mr. Turley felt that his exuberant description of his “iron cross” lamb cooker, one of three he has on order from a local blacksmith, was not sufficient. So, to make certain I got the concept, he brought it over and set it up on my floor. I agree with him: You really have to see it up close to appreciate it.

Happily for us, Mr. Turley, also known as both Dr. Turley and Larry, stops by our place from time to time. A few weeks before the iron cross incident, he pulled up on his way … Read More

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Wonderful Women Winemakers

BY KIRSTEN JONES NEFF

They have stood in wet vineyard fog, checking grapes at dawn. They know well the chill of a cellar and the heft of a barrel. They can recall times when people looked at them askance, shocked that the woman standing behind the tasting table was the person responsible for the extraordinary wine being poured.

What does it take to make great wine? Actually, let’s rephrase that. What does it take to rise to the top in the most prestigious wine region in the U.S., and to make some of the best wines in the world?

According to three of the most widely acclaimed female winemakers and two female presidents of highly regarded winery estates in the Napa Valley, the magic ingredients have nothing to do with gender. Instead, success is a balanced blend of the following: science, artistry and determined hard work.

CELIA WELCH, Winemaker and Founder of Corra Wines

Celia Welch knew from an early age that she was different. As she and her friends ran through the fruit orchards surrounding her Southern Oregon childhood home, she would stop to pick wild asparagus, savoring the taste. She remembers vividly the flavor of the green beans … Read More

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