tag:blogger.com,1999:blog-56810726763197084612024-03-05T19:21:15.146-08:00Travel,Wine and Cuisine by Christopher J DaviesThis blog is produced by Christopher J. Davies, co-founder of Wine Country Network.
Global in perspective, the author interviews travel industry experts, airline executives, hoteliers, celebrity chefs, sommeliers, mixologists, winemakers and proprietors, photographers and spa/wellness experts.Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-5681072676319708461.post-54120608501486606902018-12-13T16:02:00.000-08:002018-12-13T16:15:08.792-08:00Arrosticini: Abruzzo’s Regional Favorite Food! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBX92eHPVN6vIB4QFkZYsQs3Omg-mCyfbUigGaCU0ks0nF_LUI-i7GqUV30cx0RfxREALS12Ild45x9LQRxbSaL2bBaXzs337OHs5CkVzg_62qJZYPdTDGaNX_a1hj3gdK9bOsY2KmlO3-/s1600/IMG_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBX92eHPVN6vIB4QFkZYsQs3Omg-mCyfbUigGaCU0ks0nF_LUI-i7GqUV30cx0RfxREALS12Ild45x9LQRxbSaL2bBaXzs337OHs5CkVzg_62qJZYPdTDGaNX_a1hj3gdK9bOsY2KmlO3-/s320/IMG_0257.JPG" width="320" /></a></div>
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<span style="font-size: x-small;">Story and photo by Christopher J. Davies </span></div>
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<span style="font-family: "arial";">If you have not yet visited the Abruzzo region of central Italy, it is worth a stop. </span></div>
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<span style="font-family: "arial";">Just about 2 1/2 hours east of Rome is the culmination of Italy’s Apennine Mountains and the Adriatic Sea. There are amazing national parks and preserves plus ski resorts. Pescara is the largest city, located on the Adriatic Sea. They have an International Airport and many stores and amenities. </span></div>
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<span style="font-family: "arial";">The region is known for its Montepulciano d'Abruzzo, medium bodied, plummy red wine (no relation to Montepulciano in Tuscany). It is also famous for Arrosticini, skewers of tender cubed lamb, that are barbequed to perfection. You can find Arrosticini as appetizers on many restaurant menus and premade for sale at butchers and grocery stores. While it is mainly made with lamb or mutton, some restaurants and butchers offer beef and pork versions. </span></div>
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<span style="font-family: "arial";">A good portion of the men in Abruzzo own a fornacella, which is an elongated, charcoal-fired, or gas-fired narrow grill that is designed to cook rows of Arrosticini skewers. When cooked right, these delicious skewers of</span><span style="font-family: Arial;"> meat can be very
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<span style="font-family: "arial";">Check out this informative video from Vincenzo's Plate: </span></div>
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<span style="font-family: "arial";"><a href="https://www.youtube.com/watch?v=x262_t_7BBo" target="_blank">https://www.youtube.com/watch?v=x262_t_7BBo</a></span></div>
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-->Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0Pescara, Province of Pescara, Italy42.4617902 14.21608979999996342.368067700000005 14.054728299999963 42.5555127 14.377451299999963tag:blogger.com,1999:blog-5681072676319708461.post-45523271556803115922017-03-13T14:33:00.002-07:002017-03-13T14:33:51.525-07:00Cochon555 Rolls into Denver this Sunday! <b>Cochon555</b> is all about amazing pork and delicious beverages.
This national series is returning to Denver on Sunday. This year’s event has transformed into their popular Heritage BBQ format.<br />
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I attended the 2016 event at the Ritz Carlton. Denver top chef Troy Guard (TAG, Guard and Grace, Mister Tuna, etc.) was the winner. The VIP ticket proved to be a great value as you get to meet the chefs and begin tasting an hour before the venue starts accepting General Admission ticket holders. There were tons of great dishes and beverages galore. Many of Colorado’s top chefs and sommeliers were in attendance.<br />
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<b>2017 Cochon555 </b><br />
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There will be 5 chefs, 5 winemakers and assorted spirits and cocktails. Including Boulder based, Hosea Rosenberg, now owner of Blackbelly, made Colorado foodies proud when he won Bravo’s Top Chef, Season 5 in March 2009. After winning, his life change in many ways. He has cooked with celebrity chefs on TV and at events around the world. For the last few year’s, he has been at the helm of his highly acclaimed restaurant Blackbelly in Boulder.<br />
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Cochon555's Heritage BBQ celebrates global food cultures and family farming through a whole-hog cook-off between 5 Denver chefs. Tickets also include access to the Punch Kings (a bourbon punch mix-off) and the Somm Smackdown (wine/pig matching) championships + free-flow artisanal wines, handcrafted cocktails & pop-up food experiences including a ramen bar and pork-inspired desserts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnp8B45VoghbPshPBX3UFteZQDauIt-GzAUT7HJkEBwUGWPIdF8uLR927rkE3mW_55FKE5EvzBxUNUwGZy1nKNM3lBZt9ahwibVwMz3dhWxocq0V07W3ONXWhOzt8oSTUuy1RJ-bro39g/s1600/25597208595_8c8d882e16_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnp8B45VoghbPshPBX3UFteZQDauIt-GzAUT7HJkEBwUGWPIdF8uLR927rkE3mW_55FKE5EvzBxUNUwGZy1nKNM3lBZt9ahwibVwMz3dhWxocq0V07W3ONXWhOzt8oSTUuy1RJ-bro39g/s320/25597208595_8c8d882e16_z.jpg" width="213" /></a></div>
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Guests enjoy…5 CHEFS, 5 PIGS, 5 WINEMAKERS, 5 SOMMS, 5 BARKEEPS, AND...MUCH MORE<br />
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<span style="font-size: large;"><b>The 5 Competing Chefs: </b></span><br />
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<li><span style="font-size: large;"><i><b>Chef Bill Miner</b></i> of i<a href="http://ilporcellinodenver.com/" target="_blank">l Porcellino Salumi</a></span> </li>
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<li><span style="font-size: large;"><i><b>Chef Will Nolan</b></i> of <a href="http://www.viceroyhotelsandresorts.com/en/snowmass/dining_and_nightlife/eightk" target="_blank">Eight K at Viceroy Snowmass </a></span></li>
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<li><span style="font-size: large;"><i><b>Chef Darrel Truett</b></i> of <a href="http://barologrilldenver.com/" target="_blank">Barolo Grill </a></span></li>
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<li><span style="font-size: large;"><i><b>Chef Hosea Rosenberg</b></i> of <a href="http://www.blackbelly.com/" target="_blank">Blackbelly Market </a></span></li>
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<li><span style="font-size: large;"><i><b>Chef Burton Koelliker</b></i> of <a href="http://www.osteriamarco.com/" target="_blank">Osteria Marco</a></span></li>
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Tickets are now on sale but are destined to be a sell out!
<a href="http://j.mp/tix555den">Order online</a>!<br />
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For more info visit <a href="http://cochon555.com/">Cochon555.com</a><br />
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0Denver, CO, USA39.7392358 -104.99025139.3486558 -105.635698 40.1298158 -104.344804tag:blogger.com,1999:blog-5681072676319708461.post-61501898217657719562016-12-22T18:11:00.000-08:002016-12-22T18:12:11.203-08:00Wine Country International Magazine-2016 #1<div class="issuuembed" data-configid="2323305/38823819" style="height: 317px; width: 525px;">
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<script async="true" src="//e.issuu.com/embed.js" type="text/javascript"></script>Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-73839141851854541442016-12-21T13:59:00.000-08:002016-12-21T13:59:46.752-08:00Turtle Soup…The Almost Forgotten Delicacy! <style>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: 18.0pt;">The Food And Wine Chain</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Turtle Soup…The Almost Forgotten Delicacy! </span></b></div>
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By Christopher J. Davies</div>
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Over a century ago, Turtle Soup was earmarked in many a home
cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s
favorite food. So seriously did he take this dish that he even selected a
special chef for the White House who was a master at cooking a good Turtle Soup.
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Today a small group of restaurants across the country have
Turtle Soup on their regular menus. The largest concentration of restaurants
with Turtle Soup on their menus is found in America’s foodiest city, New
Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s
Place is ground zero for this delicacy. </div>
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Their creole version is thick and stew-like. It is usually
topped off at your table with a drop of sherry. No, it does not taste like
chicken, but more like a veal stew. <br />
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At the helm of Commander’s Palace is Executive Chef Tory
McPhail, a young and highly talented Culinarian. Chef McPhail is credited with
restoring Commander’s to the culinary magnitude bestowed upon the restaurant
when <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">renowned</span> Chefs Paul Prudhomme and Emeril Lagasse were
running the kitchen. We had the pleasure of meeting Chef Tory and enjoying his
cuisine last year. One of my favorites was the Turtle Soup. Commander’s Wine
Guy Dan Davis even offered up a wine pairing for the soup! </div>
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I asked Chef Tory if he would be kind enough to share his
recipe. <br />
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The recipe serves 12 people. Left over soup freezes very
well. </div>
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Word of caution — use only snapping turtles or farm-raised
turtles. </div>
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Sea Turtles may not be used, as they are poisonous to
humans, and illegal to catch! </div>
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After researching the cost of turtle meat, Commander’s
Palace’s Turtle Soup is a real bargain at $8.50 a bowl! </div>
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<b style="mso-bidi-font-weight: normal;">Snapping Turtle Meat,
Bone-In (2LB)</b></div>
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Wooley: Cost-$48 plus shipping</div>
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<b style="mso-bidi-font-weight: normal;">Turtle Meat, Bone-In
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Farm-raised</div>
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Cajun Grocer: Cost-$50.40</div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt;">The First Course</span></b></div>
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<b style="mso-bidi-font-weight: normal;">Turtle Soup Recipe</b></div>
<div class="MsoNormal">
By Tory McPhail</div>
<div class="MsoNormal">
Executive Chef, Commander’s Palace, New Orleans</div>
<h1>
<span style="color: windowtext;">Turtle Soup</span></h1>
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<span class="articletext1"><b><span style="color: windowtext; font-size: 9.5pt;">INGREDIENTS</span></b></span><span style="background: #f7f8f2; font-family: "tahoma"; font-size: 9.5pt;"><br />
<span class="articletext1"><span style="color: windowtext;">12 tablespoons (1 1/2
sticks) butter </span></span><br />
<span class="articletext1"><span style="color: windowtext;">2 1/2 pounds turtle
meat (see Note), cut in medium dice (beef, or a combination of lean beef and
veal stew meat may be substituted) </span></span><br />
<span class="articletext1"><span style="color: windowtext;">Kosher salt and freshly
ground pepper to taste </span></span><br />
<span class="articletext1"><span style="color: windowtext;">2 medium onions, in
medium dice </span></span><br />
<span class="articletext1"><span style="color: windowtext;">6 stalks celery, in
medium dice </span></span><br />
<span class="articletext1"><span style="color: windowtext;">1 large head garlic,
cloves peeled and minced </span></span><br />
<span class="articletext1"><span style="color: windowtext;">3 bell peppers, any
color, in medium dice </span></span><br />
<span class="articletext1"><span style="color: windowtext;">1 tablespoon ground
dried thyme </span></span><br />
<span class="articletext1"><span style="color: windowtext;">1 tablespoon ground
dried oregano </span></span><br />
<span class="articletext1"><span style="color: windowtext;">4 bay leaves </span></span><br />
<span class="articletext1"><span style="color: windowtext;">2 quarts Veal Stock </span></span><br />
<span class="articletext1"><span style="color: windowtext;">1 cup all-purpose flour
</span></span><br />
<span class="articletext1"><span style="color: windowtext;">1 bottle (750 ml) dry
sherry </span></span><br />
<span class="articletext1"><span style="color: windowtext;">1 tablespoon hot sauce
or to taste </span></span><br />
<span class="articletext1"><span style="color: windowtext;">1/4 cup Worcestershire
sauce </span></span><br />
<span class="articletext1"><span style="color: windowtext;">2 large lemons, juiced </span></span><br />
<span class="articletext1"><span style="color: windowtext;">3 cups tomatoes,
peeled, seeded, and coarsely chopped </span></span><br />
<span class="articletext1"><span style="color: windowtext;">10 ounces fresh
spinach, washed thoroughly, stems removed, coarsely chopped </span></span><br />
<span class="articletext1"><span style="color: windowtext;">6 medium eggs,
hard-boiled and chopped into large pieces </span></span><br />
<br />
<span class="articletext1"><b><span style="color: windowtext;">PREPARATION:</span></b></span><span class="articletext1"><span style="color: windowtext;"> </span></span><br />
<span class="articletext1"><span style="color: windowtext;">Melt 4 tablespoons of
the butter in a large soup pot over medium to high heat.<span style="mso-spacerun: yes;"> </span>Brown the meat in the hot butter, season with
salt and pepper, and cook for about 18 to 20 minutes, or until liquid is almost
evaporated. Add the onions, celery, garlic and peppers, stirring constantly,
then add the thyme, oregano, and bay leaves, and sauté for 20 to 25 minutes,
until the vegetables have caramelized. Add the stock, bring to a boil, lower
the heat, and simmer uncovered for 30 minutes, periodically skimming away any
fat that comes to the top. </span></span><br />
<br />
<span class="articletext1"><span style="color: windowtext;">While the stock is
simmering, make a roux in a separate pot: Melt the remaining 8 tablespoons of
butter over medium heat in a small saucepan and add the flour a little at a
time, stirring constantly with a wooden spoon. Be careful not to burn the roux.
After all the flour has been added, cook for about 3 minutes until the roux
smells nutty, is pale in color, and has the consistency of wet sand. Set aside
until the soup is ready. </span></span><br />
<br />
<span class="articletext1"><span style="color: windowtext;">Using a whisk,
vigorously stir the roux into the soup a little at a time to prevent lumping.
Simmer for about 25 minutes. Stir to prevent sticking on the bottom. </span></span><br />
<br />
<span class="articletext1"><span style="color: windowtext;">Add the sherry, bring
to a boil, add the hot sauce and the Worcestershire, and simmer, skimming any
fat or foam that comes to the top. Add the lemon juice and tomatoes, and return
to a simmer. Add the spinach and the chopped egg, bring to a simmer, and adjust
salt and pepper as needed. This soup freezes well. </span></span><br />
<br />
<span class="articletext1"><span style="color: windowtext;">Note: We use alligator
snapping turtles, a farm-raised, fresh-water species available all year. It's
illegal to use sea-raised turtle, so farm-raised is fine. Turtle meat usually
comes in 2 1/2-pound portions, so this recipe is written to use that
quantity.<span style="mso-spacerun: yes;"> </span>It freezes well and can be
ordered by mail.</span></span></span></div>
<div class="MsoNormal">
<br /></div>
Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0New Orleans, LA, USA29.951065799999991 -90.071532329.511172299999991 -90.7169793 30.390959299999992 -89.4260853tag:blogger.com,1999:blog-5681072676319708461.post-78634215880615684742015-10-24T21:56:00.000-07:002015-10-24T21:56:30.268-07:002015 Denver International Wine Festival Discount Ticket Deal Blotter
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<b><span style="font-family: Arial;">The 2015 Denver
International Wine Festival happens next week! </span></b></div>
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<span style="font-family: Arial;">The 11<sup>th</sup> edition
will take place from Wednesday October 28 to Friday October 30, 2015…just in
time for Hallowine! </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3I1Nx_pYXZCjdopxO_HczUabiGHFzuXhdeiPmx7Nvqz50i1m-hLUkCk4wcbGGREuERCZ7vRuBKy97eueOn1VtLVMHXecmCEClu4LYRA5slifASRgA3mLKSAIDWQJlHwkR6Ikdp7AQFG7n/s1600/DIWF_2015_LOGO_BW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3I1Nx_pYXZCjdopxO_HczUabiGHFzuXhdeiPmx7Nvqz50i1m-hLUkCk4wcbGGREuERCZ7vRuBKy97eueOn1VtLVMHXecmCEClu4LYRA5slifASRgA3mLKSAIDWQJlHwkR6Ikdp7AQFG7n/s320/DIWF_2015_LOGO_BW.jpg" width="320" /></a></div>
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<span style="font-family: Arial;"><br /></span></div>
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<br /></div>
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<span style="font-family: Arial;">Wine Country Network has
vowed to eliminate conducting promotions with deal sites like Groupon,
Travelzoo and Amazon.Com. Instead they offer generous promotional incentives to
serious folks who join the Denver International Wine Festival Newsletter list: <a href="http://www.denverwinefest.com/newsletter.html">http://www.denverwinefest.com/newsletter.html</a></span></div>
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<br /></div>
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<span style="font-family: Arial;">They also publish monthly
incentives on the DIWF Facebook page: </span></div>
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<span style="font-family: Arial;"><a href="https://www.facebook.com/Denverwinefest">https://www.facebook.com/Denverwinefest</a></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">DIWF Deal Blotter: </span></b></div>
<div class="MsoNormal">
<span style="font-family: Arial;">If you have been holding off
and waiting for a deal, there are a couple of promotions that might entice you!
</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Pairsine Chefs Fine Food and Wine-October 29, 2015-
Westword75</span></b></div>
<div class="MsoNormal">
<span style="font-family: Arial;">This event is like Iron
Chefs meets really amazing wine. 11 top chefs will create 22 gourmet pairings.
There will be more than 40 Gold Medal wines from the 2015 Denver International
Wine Competition. </span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: Arial;">There is a new deal
promotion with Westord. </span></div>
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<span style="font-family: Arial;">Purchase 1 ticket for
Pairsine: $100</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Receive a General Admission
Ticket For The Grand Tasting on 10/30- Value $75</span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: Arial;">So that’s two days at the
Denver International Wine Festival for $100 bucks! </span></div>
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<br /></div>
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<b><span style="font-family: Arial;">How to Order: </span></b></div>
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<br /></div>
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<span style="font-family: Arial;">Click this link, which has
the discount code pre-set. </span></div>
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<span style="font-family: Arial;">Order the Two-day DIWF GA
Package ($175 reg) for $100</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><a href="https://www.eventbrite.com/e/2015-denver-international-wine-festival-tickets-14978209227?discount=westword75">https://www.eventbrite.com/e/2015-denver-international-wine-festival-tickets-14978209227?discount=westword75</a></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6pDSezOs9hf0fj4oKm6w3gij_r3AdT3Ya5r9Hta3LRD82u9uRNr74IKFBDUIC5Eu_Nbo1DLap0pr5lsa3fSdyDlNkr1MWlQumX4YR1x4bkUK8GGlWkuiYKnxUwe_psNPoxaGSODrMc46/s1600/DIWF_2015_500x650_Pair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6pDSezOs9hf0fj4oKm6w3gij_r3AdT3Ya5r9Hta3LRD82u9uRNr74IKFBDUIC5Eu_Nbo1DLap0pr5lsa3fSdyDlNkr1MWlQumX4YR1x4bkUK8GGlWkuiYKnxUwe_psNPoxaGSODrMc46/s320/DIWF_2015_500x650_Pair.jpg" width="245" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Grand Tasting General Admission Ticket- Pay only $45</span></b></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Enjoy 3 hours of wine
tasting with limited food sampling. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Regular price: $75</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Facebook special $30
discount</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Pay $45</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><a href="https://www.eventbrite.com/e/2015-denver-international-wine-festival-tickets-14978209227?discount=facebook30">https://www.eventbrite.com/e/2015-denver-international-wine-festival-tickets-14978209227?discount=facebook30</a></span></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONERxloZsoUF45SEd7ER11RYFYDUl84zX08WluTtTRAy6tuxFPQTjWnWmHY2CzQ76wiFUm0YsPocNYAHqbgSZkhA1D7T_IxgdBXpXHXM2W3yOMEdr68ChWQeSWs8Sxz-L0AgZZviGjSuw/s1600/Web+Ad45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONERxloZsoUF45SEd7ER11RYFYDUl84zX08WluTtTRAy6tuxFPQTjWnWmHY2CzQ76wiFUm0YsPocNYAHqbgSZkhA1D7T_IxgdBXpXHXM2W3yOMEdr68ChWQeSWs8Sxz-L0AgZZviGjSuw/s1600/Web+Ad45.jpg" /></a></div>
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<span style="font-family: Arial;">Visit the festival website
for schedule, list of exhibitors and restaurants! </span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><a href="http://www.denverwinefest.com/">www.denverwinefest.com</a></span></div>
Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0Omni Interlocken Resort, 500 Interlocken Blvd, Broomfield, CO 80021, USA39.9275981 -105.1185707999999939.926076099999996 -105.12109229999999 39.9291201 -105.11604929999999tag:blogger.com,1999:blog-5681072676319708461.post-81658244414747491342015-10-03T18:28:00.002-07:002015-10-03T20:51:34.394-07:00Burgundy Heavyweights Roll Into Denver on October 6, 2015 With A Rare Dinner at Mercantile<style>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The 5<sup>th</sup> Annual Boulder Burgundy Festival officially
happens October 22-25, 2015 in Boulder, Colorado. But Brett Zimmerman, festival
founder and Master Sommelier, welcomes two Burgundy heavyweights at a
bucket-list level Burgundy wine dinner at Mercantile Dining and Provision
(Union Square), Denver on Tuesday October 6<sup>th</sup>. This dinner is clearly the Denver first-taste of The Boulder Burgundy Festival. </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Chef/Owner Alex Seidel has created a mouth-watering 5-course menu
suitable for heads of state!</span></div>
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<br /></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">I am pinching myself with </span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="st">disbelief </span> that I am one of the lucky 16
that will be enjoying this feast! Check out the menu below, which is being
published for the first time on this blog. Check back next week for a review
and photos of the dinner.</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Cheers!</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">CD</span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> ------------------------------------------</span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmslG0qgS1Plol7sD-DFqkxyida3xMvVrpbfRbnKYQl0iDd2HiwzEevWPlrtjWmrPk0QZMetWmfgQGKZ5rlCmUQ2HLZ_AwKeF1KBmIXll8hwm49rrACwfSn8LH8nm2VJAcZd1d8UOjEos/s1600/Brett2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmslG0qgS1Plol7sD-DFqkxyida3xMvVrpbfRbnKYQl0iDd2HiwzEevWPlrtjWmrPk0QZMetWmfgQGKZ5rlCmUQ2HLZ_AwKeF1KBmIXll8hwm49rrACwfSn8LH8nm2VJAcZd1d8UOjEos/s320/Brett2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Brett Zimmerman, Master Sommelier</b></i></td></tr>
</tbody></table>
</span></i></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Wilson
Daniels Presents</span></i></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #632423; font-family: Calibri; font-size: 16.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin; mso-themecolor: accent2; mso-themeshade: 128;">Domaine Leflaive and Olivier Bernstein Burgundy Wine Dinner</span></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Thursday October 6, 2015</span></div>
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<a href="http://mercantiledenver.com/" target="_blank"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Mercantile Dining and Provision</span></a></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1701 Wynkoop Street, Suite 155, Denver, CO</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">6:30 pm Reception, 7:00 pm Start</span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Cuisine by
Chef/Proprietor Alex Seidel</span></i></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #632423; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin; mso-themecolor: accent2; mso-themeshade: 128;">Presented by Jack Daniels of Wilson
Daniels, Brett Zimmerman, Master Sommelier and owner of Boulder Wine Merchant,
Brice de Morandiere, General Manager of Domaine Leflaive and Olivier Bernstein
of Maison Olivier Bernstein</span></i></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2002 Gosset Celebris</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1<sup>st</sup> Course</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Burgundian Escargot & Clams</span></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Celert Root, Preserved Meyer Lemon, Green Apple</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Domaine Leflaive Puligny-Montrachet 1er Cru "Le
Clavoillon"</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Domaine Leflaive Meursault 1er Cru "Suos le Dos
d'Åne"</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2<sup>nd</sup> Course</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Butter Poached Lobster</span></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Coconut Panna Cotta, Roasted Beets, Toasted Almond, Pineapple</span></div>
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<br /></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Domaine Leflaive Puligny-Montrachet 1er Cru </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">"Les Pucelles"</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2009 Domaine Leflaive Chevalier-Montrachet Grand Cru</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3<sup>rd</sup> Course</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Lightly Smoked Squab Breast</span></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Anson Mills Grits, Duck Fat Roasted Turnip, Blueberry Mustard Seed
Demi</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Olivier Bernstein Chambolle-Musigny 1er Cru "Les
Lavrottes"</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Olivier Bernstein Gevrey-Chambertin 1er Cru "Les
Cazetieres"</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4<sup>th</sup> Course</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Grilled Creekstone Strip Loin</span></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Bone Marrow Agnolotti, Confit Sweetbreads, Black Truffle
Vinaigrette</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Olivier Bernstein Clos de Vougeot Grand Cru</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2013 Olivier Bernstein Chambertin Grand Cru</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">5<sup>th</sup> Course</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Hudson Valley Foie Gras</span></b><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Sheepskyr Sorbet, Preserved Mission Fig, Honey, Farro, &
Amaranth Cereal</span></div>
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<span style="font-family: Calibri; font-size: 13.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">2007 Royal Tokaji
Essencia</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Fare: $400 ++</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> Useful Websites </span></b></div>
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<a href="http://www.leflaive.fr/en/" target="_blank"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #632423;">Domaine Leflaive </span></span></span></a></div>
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<a href="http://www.olivierbernstein.com/" target="_blank"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #632423;"> </span><span style="color: #632423;">Maison Olivier Bernstein</span></span></span></a></div>
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<br /></div>
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<a href="http://boulderburgundyfestival.com/" target="_blank"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #632423;">Boulder Burgundy Festival</span></span></span></a></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0Denver, CO, USA39.7392358 -104.99025139.3486558 -105.635698 40.1298158 -104.344804tag:blogger.com,1999:blog-5681072676319708461.post-25821958717722791612014-12-07T07:36:00.000-08:002014-12-07T07:36:29.265-08:00Holiday gift Idea for Wine Lovers! Virtual Cheat-Sheet For Ordering Wines At A Restaurant!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLfjsAgSkrAYsBlwShyphenhypheneNetb0uA5KgImiFiZ3E9eMk5o8OiNFmjnFbjagwgLlmIMbdktiumD4CCLt_jqrQbDOfCvHCu5IS6WuqB-eutgI3zKlTLEB31BnkzD14h7axXet6RMI6hTCdSl2/s1600/Buytherightwine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLfjsAgSkrAYsBlwShyphenhypheneNetb0uA5KgImiFiZ3E9eMk5o8OiNFmjnFbjagwgLlmIMbdktiumD4CCLt_jqrQbDOfCvHCu5IS6WuqB-eutgI3zKlTLEB31BnkzD14h7axXet6RMI6hTCdSl2/s1600/Buytherightwine.jpg" height="320" width="230" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Buy the Right Wine Every Time: <i style="mso-bidi-font-style: normal;">The
No-Fuss, No-Vintage Wine Guide</i></span></b></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Author: Tom Stevenson <br />
Publisher: <a href="http://www.sterlingpublishing.com/imprints?imprint=Sterling+Epicure&limit=10"><span style="color: windowtext; text-decoration: none; text-underline: none;">Sterling
Epicure</span></a></span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Rating: Exceptional! Must buy for winos!<br />
Format: Soft (flex) cover,320 pages<br />
ISBN: 1-4027-6341-7<br />
US Price: $14.95</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Webpage: <a href="http://www.sterlingpublishing.com/catalog?isbn=9781402763410">http://www.sterlingpublishing.com/catalog?isbn=9781402763410</a></span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Tom Stevenson is the quintessential wine book
author with more than 30 years under his belt writing wine books. His latest
book is a virtual cheat-sheet for wine novices looking to glide through any
restaurants wine list. It helps you pick the most popular, reliable bottles
based on varietal and price range. As a bonus you will benefit from the authors
many useful wine tips. Grab this book and you will buy the right wine, every
time! <br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com1tag:blogger.com,1999:blog-5681072676319708461.post-2192561080693743032014-12-06T14:53:00.001-08:002014-12-06T15:07:23.777-08:00Holiday Gift Idea! Step up your Latin Cuisine with Richard Sandoval's New Cookbook!<div class="separator" style="clear: both; text-align: center;">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Richard Sandoval’s New Latin Flavors</span></b></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Hot Dishes, Cool Drinks</span></i></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Authors: By Richard Sandoval</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Rating: Exceptional! Must buy for foodies!</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Imprint: Stewart, Tabori & Chang</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">ISBN: 1-61769-124-0</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">EAN: 9781617691249</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Format: Hardcover, 224 pages</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Price: $29.95</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Webpage:</span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><a href="http://www.abramsbooks.com/Books/Richard_Sandoval%E2%80%99s_New_Latin_Flavors-9781617691249.html">http://www.abramsbooks.com/Books/Richard_Sandoval%E2%80%99s_New_Latin_Flavors-9781617691249.html</a></span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Richard Sandoval is a member of a distinct
group of chefs that will be recognized as making their mark on global cuisine
during this century. Emeril Legasse is known as the king of Cajun and Creole
Cuisine, José Andrés is the king of Spanish Cuisine, but Sandoval is the king
of Contemporary Latin Cuisine. </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Today Sandoval has over 30 restaurants
worldwide. His most famous concept Zengo, fuses an original blend of Asian and
Latin Cuisine, with locations in New York, Washington DC, Santa Monica, Denver
and Dubai. </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">This new book is well designed and laid out
with step by step tips and tricks that will help you create flavor packed meals
at home. The Latin Pantry section provides the list of ingredients that lay the
foundation for creating Contemporary Latin Cuisine. </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">This book is illustrated beautifully with
mouth-watering food photography. There are many easy to follow recipes for Tapas,
Ceviche’s, Seafood, Poultry, Meats</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Vegetables and Desserts. Section #11, The
Latin Bar, is chuck full with information for setting up your bar with basic
ingredients and tools for mastering the art of mixology! Buy this book! It will
help you step-up your flavor filled enjoyment of great food and cocktails!</span></div>
Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-72200792667712999382014-06-20T17:53:00.003-07:002014-06-20T17:54:04.639-07:00Judging at A Tavola con Il Nobile in Montepulciano, Tuscany<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Judges taste food & wine at a Contrada</td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /><br />We were honored with an invitation to be judges at A Tavola con Il Nobile in Montepulciano, Tuscany. Our “job” would be to taste foods created by chefs at eight different contradas (divisions) of Montepulciano with select Vino Nobile wines over two days. To top it off, we were thrilled to learn that this year’s main ingredient would be duck (locally called Nano), one of our favorites. <br /><br />The trek from Denver to Rome via Detroit was smoother than one could imagine. Considering that Detroit was actually in bankruptcy, we were concerned about changing flights there. To our surprise, the Detroit airport was modern and loaded with restaurants, bars and shops. The flights took a combined 16 hours and when we arrived in Rome the next morning, a friendly man named Guido of Etruria Tours greeted us. After gathering up three other journalists who flew in from other US cities, we boarded Guido’s Mercedes van for Montepulciano. The ride took just a little more than two hours. <br /><br />After resting a while at our hotel, we were all picked up by our generous host, Thomas Francioni, Marketing Manager of the Consorzio Vino Nobile di Montepulciano. Thomas is responsible for the worldwide marketing of Vino Nobile wine. <br /><br />That evening we enjoyed an open-air tasting of Vino Nobile conducted in the town square “Piazza Grande”. About twenty local producers poured their wines. While the tasting was serious, the mood was fun and playful. Many of the pourers were obviously vintners with their wives and even teenage children pitching in to represent their family’s wines. <br /><br />For the next two days we enjoyed visits to wine producers in the morning and the competing contradas in the afternoon to taste food and wine pairings. We tried four different duck dishes each day, made in a kaleidoscope of preparations and styles. On day two, we started feeling like judges for “Top Chef”™ Montepulciano! The Contrada Chefs were taking this competition very seriously. They were in it to win it. Duck represents part of the farming traditions on which Montepulciano's economy is historically based. One thing for certain, we determined early on that duck pairs exceptionally well with Vino Nobile di Montepulciano! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Competition President with Winners</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wining Chef with Dish!</td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br />Sixteen judges (5 American, 11 Italian) selected three winners. We were pleased that our favorite dish, 'La nana di Talosa' or Talosa Duck (roasted with crispy skin, duck liver, and garnished with zucchini flower) accompanied with Montepulciano Nobile wines from Poliziano, Le Bertille, Dei and Triacca wineries, won first place. A spectacular awards ceremony and celebration took place that afternoon in lavish Theatre Poliziano. Afterwards everyone was invited back to the Talosa Contrada for a celebratory dinner overlooking rolling Tuscan hills.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chefs making celebratory dinner at the Talosa Contrada</td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I was happy to learn that the 2014 main ingredient will be Chianina Beef !</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> Santé! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">For more information visit the website of the <a href="http://www.consorziovinonobile.it/104-58/ENG/HISTORY" target="_blank">Consorzio Vino Nobile di Montepulciano</a>: </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span> Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com153045 Montepulciano Siena, Italy43.0986938 11.78724669999996943.0755058 11.74690619999997 43.1218818 11.827587199999968tag:blogger.com,1999:blog-5681072676319708461.post-32378725158388907362014-04-11T19:42:00.001-07:002014-04-11T19:42:17.249-07:00VinoTasting TV Interview with Domain Lafage<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/rfE9hRKcoZk" width="480"></iframe>Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-3891242693180010022014-04-01T19:24:00.001-07:002014-04-01T19:24:16.685-07:00Denver International Spirits Competition 2014<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/j4HaY0CxS4Q" width="480"></iframe>Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-24130001114007810992014-01-26T16:14:00.001-08:002014-01-26T16:25:55.596-08:00Homemade Red Sauce-With Meat #156<style>
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<b style="mso-bidi-font-weight: normal;">Homemade Red
Sauce-With Meat #156</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIJdPjwqE_t02M3eCkgi4SewuzxLz_twmebTO8FTd7sQs9UUKMe-jPPEJhLJ4O4vDkKgOzhBbSakiEoLpTqLClG1sbnyuf14juNYkcHSvuFpAV-yW_oui-3dQO7LYbJDaH1HwPRmCOvVb/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIJdPjwqE_t02M3eCkgi4SewuzxLz_twmebTO8FTd7sQs9UUKMe-jPPEJhLJ4O4vDkKgOzhBbSakiEoLpTqLClG1sbnyuf14juNYkcHSvuFpAV-yW_oui-3dQO7LYbJDaH1HwPRmCOvVb/s1600/photo.JPG" height="240" width="320" /></a></div>
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Over the years, I have made many versions of red sauce. As my
career blossomed to include interviewing top chefs from around the world, I
have fine-tuned the recipe more than 156 times! </div>
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Just like with wine where you need great grapes, using
authentic San Marzano tomatoes makes a big difference in taste. I usually use Cento brand. Currently both
Walmart and Target have been discounting this product to around $3.49, which is
about $1.50 less than small shops. </div>
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Careful! Cento also sells canned tomatoes from California.
These are not San Marzano Certified from Italy. </div>
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Serves: 6-8 people</div>
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Prep & cooking: 2 hours </div>
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Ingredients: </div>
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2-28OZ Cans of San Marzano Certified Peeled Tomatoes</div>
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1-Whole Yellow Onion chopped finely</div>
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¼ -Cup of Olive Oil</div>
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2-Carrots peeled and chopped</div>
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2- Teaspoons of fresh or frozen Basil</div>
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4- Garlic Cloves</div>
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3-Bay Leaves</div>
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1-Teaspon Italian Herbs Seasoning Mix</div>
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1-Tablespoon of Tomato Paste</div>
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1½- teaspoon salt</div>
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1 Teaspoon finely chopped Italian Parsley</div>
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1-Teaspoon of ground pepper</div>
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1-Cup of Good White Wine<span style="mso-spacerun: yes;">
</span></div>
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1-Cup of water</div>
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1-Cup of Chicken Stock</div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAh81CDKcBuQsBdnpaA1pJEqNgbMXRJ6WszSrMxklsyw8DJ33kVHJQFpWc-UZ08PA2O56A0kRkjN1SWYejXymFx0DiKiKi0erefSEvA7izKg9qw8hWaROK-4OYSHxvVbulsAsxKsn2Yng/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAh81CDKcBuQsBdnpaA1pJEqNgbMXRJ6WszSrMxklsyw8DJ33kVHJQFpWc-UZ08PA2O56A0kRkjN1SWYejXymFx0DiKiKi0erefSEvA7izKg9qw8hWaROK-4OYSHxvVbulsAsxKsn2Yng/s1600/photo-1.JPG" height="240" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Procedure: </b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>•Heat olive oil in 4 quart pot</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>•Sauté and sweat onions for 15 minutes, be
careful to control heat so the onions do not get burnt</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>•Add garlic and chopped carrots and sauté for 5
minutes</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>•Open tomato cans, remove tomatoes and use a
spoon to remove most of the seeds over a colander that is placed above a bowl
to capture tomato juice. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>•Add tomatoes and remaining juice into pot</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>•Add basil, bay leaves Italian Herbs, Salt,
Pepper, Tomato Paste, Parsley, White Wine, Water and Chicken Stock</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>•Bring to a boil, then simmer for 20 minutes<br />
• •Cool down sauce and remove and discard bay leaves. When
mixture cools down (30 minutes) place in food processor with chopping blade and
<b><span style="font-family: Cambria; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Purée for 5 minutes. </span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Cambria; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">•Put mixture back into
pot and simmer for 30 minutes. Salt and pepper to taste. </span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Vegetarians/ Vegans: </span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Cambria; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">You are ready to
serve this sauce over your favorite pasta.</span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Meat Lovers: </span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Cambria; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Add uncooked
meatballs and cooked sausage into sauce and cook for 20 minutes at medium heat
before serving. The meat will add a hearty flavor to the sauce. </span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Seafood Lovers: </span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<b><span style="font-family: Calibri; font-weight: normal; mso-ascii-theme-font: major-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Add peeled and </span></b><i><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">deveined
shrimp, Scallops or lobster, turn-up heat to near boiling for 12 minutes. For
spicy sauce lovers add two teaspoons of Tabasco and a teaspoon of crushed red
peppers. Mix into sauce for two minutes with a wooden spoon. </span></i></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<i><span style="font-family: Calibri; font-style: normal; mso-ascii-theme-font: major-latin; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">I hope that you enjoy these
recipes as much as my family and I do! </span></i></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<i><span style="font-family: Calibri; font-style: normal; mso-ascii-theme-font: major-latin; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Note about wine: While many folks
like to cook with red wine, I use white wine instead because it is less acidic.
</span></i></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<i><b>For wine suggestions visit <a href="http://www.vinotasting.com/" target="_blank">VinoTasting.Com</a></b></i>Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-15411586342294114762013-11-18T05:40:00.001-08:002013-11-18T05:40:56.010-08:00Champagne Everyday: Champagne at Julia Child Memory Lane luncheon in D...<a href="http://champagnetoujours.blogspot.com/2013/11/champagne-at-julia-child-memory-lane.html?spref=bl">Champagne Everyday: Champagne at Julia Child Memory Lane luncheon in D...</a>: Champagne at Julia Child Memory Lane luncheon in Denver, Nov. 13, 2013 Placemat with menu Sunday, a week ago today, I traveled M...Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-5915112508028800312013-11-16T14:18:00.000-08:002013-11-16T14:18:06.350-08:00Champagne Rising At The 2013 Denver International Wine Festival
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6b8B6m4wcvjw1VtMgj4jRD-l9rP5QQRAXdEIS2Ex2gBnH_194B1cCZwp0NHOLzcyW1EyyHeZDkC3Km47wTqRXdicWwpiAoqWzU8IuEvQuLN-V1fMHDf1K1sRs4-TXeY-57fHy9vQi7bL/s1600/C_Davies_web-020988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6b8B6m4wcvjw1VtMgj4jRD-l9rP5QQRAXdEIS2Ex2gBnH_194B1cCZwp0NHOLzcyW1EyyHeZDkC3Km47wTqRXdicWwpiAoqWzU8IuEvQuLN-V1fMHDf1K1sRs4-TXeY-57fHy9vQi7bL/s320/C_Davies_web-020988.jpg" width="320" /></a></div>
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The 9<sup>th</sup> Annual Denver International Wine Festival
was our best ever! </div>
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Wine loving ticket holders booked 167 rooms on Friday
November 8th enthusiastically supporting the move of venue to the luxurious,
Four-Diamond, award-winning Omni Interlocken in Broomfield<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">.
<span style="mso-spacerun: yes;"> </span>All ticket events were sold-out in
advance. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The five day festival stepped-up the
focus on wine education and culinary greatness. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Three educational seminars were
moderated by Brandon Tebbe, Master Sommelier. Seminars included : </span></div>
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<strong><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Artisanal Cheese & Wine Pairing Adventure Seminar by: Barrie
Lynn – The Cheese Impresario and Mike Andrews of Coyote Canyon Winery</span></strong></div>
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<strong><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Champagne Styles</span></strong><b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <strong><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">by Madeleine de Jean, “Madam Champagne”.</span></strong></span></b></div>
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<strong><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">Riedel Vinum XL Glass Tasting by Price Kitchem, National Sales
Manager, Riedel Crystal America</span></strong></div>
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<strong><span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;">A 4<sup>th</sup> seminar was presented by The International Wine
Guild</span></strong></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Wine and Food Pairing Seminar</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Instructor: Claude Robbins, GWM, MWE</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The stars of this year’s festival
included former White House chef John Moeller and “Madam Champagne” who helped
wine lovers expand their knowledge of Champagne. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The final event, The Julia Child
Champagne Tribute Luncheon<span style="mso-spacerun: yes;"> </span>delighted
attendees with 6 different amazing champagnes from G.H Mumm, Gosset and
Taittinger, backed up with a delicious redux of Julia Child’s own Champagne
Picnic Lunch menu (Sans Aspen Food & Wine Classic). See menu here: <a href="http://denverwinefest.com/juliachild.html">http://denverwinefest.com/juliachild.html</a></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Attendees enjoyed watching Madam
Champagne teach Omni Executive Chef Mario Clapes how to saber a bottle of
Champagne nearby an empty chair that was dedicated to Julia Child. Ladies
participated in the fun by speaking in Julia’s voice! </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The 10<sup>th</sup> Annual Denver
International Wine Festival returns to the Omni Interlocken Resort in
Broomfield, November 20 to 22, 2014. <a href="http://www.denverwinefest.com/">www.denverwinefest.com</a></span></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-33441340141664658022013-08-03T22:05:00.000-07:002013-08-03T22:05:05.720-07:00Cheers to James Gandolfini
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgYG7apRcqgNtkm4cBxi26d-iMx9puoh06GHt3hfyDUosK3Xdt8P5sU_-F74RAU2JgxZDNoq6Bz4JBHBNSv-qKnEhnkkzNa9L3mBQroJTz8oAfFcTtrZO-cnwkxe4hRRCZFKX5JWiLVew/s1600/God_of_Carnage_Broadway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgYG7apRcqgNtkm4cBxi26d-iMx9puoh06GHt3hfyDUosK3Xdt8P5sU_-F74RAU2JgxZDNoq6Bz4JBHBNSv-qKnEhnkkzNa9L3mBQroJTz8oAfFcTtrZO-cnwkxe4hRRCZFKX5JWiLVew/s1600/God_of_Carnage_Broadway.jpg" height="196" width="320" /></a></div>
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It’s been about almost 2 months since James passed away of a
heart attack in Rome. I am still in non-belief! </div>
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I was one of his biggest fans when he played Tony Soprano,
Godfather in HBO’S Soprano’s. As Tony, Gandolfino kept everyone glued to their
couches on Sunday evenings. </div>
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In 2009, I had the honor of getting back stage access at
“God of Carnage”. Marcia Gay Harden, my friend and past wine tasting client
arranged this very special visit. The play was amazing. The set was a living
room where two couples are discussing what boundaries their rambunctious
children broke. In the beginning, James voice had a lisp and was speaking
softer than his Tony Soprano tone. When the phone continued to ring, with his
mother’s continued nags, James screamed “WTF MOM!” in his typical Tony Soprano
titrate. Everyone applauded!</div>
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I had the pleasure of meeting James in person after the
show. He was in front of the theater signing autographs. At first, when he saw
me he was cautious until he realized that I was harmless. When I approached, he
extended a hand shake and asked “where’s my wine?” </div>
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As a true “Sopranosholic” I was always dreaming of a
Soprano’s movie, in “Sex in The City” style. This will not be possible after
James demise. I guess, James has faded into black just like the Soprano’s
series. </div>
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CD</div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-9713167137076930952013-07-28T12:18:00.003-07:002013-07-28T12:18:34.999-07:00Super Summer Saturday’s In Boulder, Colorado
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">One
of our favorite things to do in the Summer is to visit Boulder on a Saturday! </span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">We
can take a stroll on the Pearl Street mall to observe a colorful selection of
characters and street musicians. Browse the many shops and eat at some of the
best restaurants in Colorado. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Znskz1IjlVci9gQ0fJ_444qYUzVYcT6MswRCMPNWBuGqTwO1h-w9Oca50rlSl5-lT-wXCvlusgzsFYUrZbRP4_CLr1eQm33k6AYVXG4_GTwvS3TV4yH1PrwRh_KAqnrDwQ1uka-eqEzP/s1600/C_Davies-020732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Znskz1IjlVci9gQ0fJ_444qYUzVYcT6MswRCMPNWBuGqTwO1h-w9Oca50rlSl5-lT-wXCvlusgzsFYUrZbRP4_CLr1eQm33k6AYVXG4_GTwvS3TV4yH1PrwRh_KAqnrDwQ1uka-eqEzP/s1600/C_Davies-020732.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farm grown onions- Black Cat Farms</td></tr>
</tbody></table>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";"><b>The
Boulder Farmers</b> market is to place to go for fresh local produce, flowers and
herbs, ranch-raised meats and dairy. Local grown sweet corn is now available as
well as zucchini, tomatoes and onions. Top stands include Black Cat Farms
(owned by the Eric and Jill Skokan, who also own Black Cat Restaurant in town)
and Munson Farms (famous for their Peaches and Cream Corn)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FQN-eK9AUz0-HypjGq1n7HBigVEVqjRCSSswE0N_wwlGAtEsFb4uNKjqtUiiWOs-tYd5BBaP9J0fldypSrFITk8GpezCtPKg3l8aVCf0dS19hrvd_5BTi3Qcz2m03r-tACLOzoRyIHmz/s1600/IMG_1279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FQN-eK9AUz0-HypjGq1n7HBigVEVqjRCSSswE0N_wwlGAtEsFb4uNKjqtUiiWOs-tYd5BBaP9J0fldypSrFITk8GpezCtPKg3l8aVCf0dS19hrvd_5BTi3Qcz2m03r-tACLOzoRyIHmz/s1600/IMG_1279.jpg" height="320" width="240" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwOM3LJ4Snn4OdI4saCZMrHRmAnaEYHsF1YmkA0Svu_IfY0cAA1XejM9rOabhuLz4mYrwNPPiBECN4wg1yI-8hUFxBPCKYrbO3KkP7fLuOnDEPuR9XaOoyrrHdQJTlHVImmuQv42B06Ik/s1600/IMG_1281.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwOM3LJ4Snn4OdI4saCZMrHRmAnaEYHsF1YmkA0Svu_IfY0cAA1XejM9rOabhuLz4mYrwNPPiBECN4wg1yI-8hUFxBPCKYrbO3KkP7fLuOnDEPuR9XaOoyrrHdQJTlHVImmuQv42B06Ik/s1600/IMG_1281.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Ravioli w/Shrimp</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCnBTwEKcAVyZbPB5HkUXNE8ZoraHBqEwoq02u1eUvAF7w6Nuwy0V4XeKDoPkTBjL5Igj7cv8nSV7afS-Xfr9TeG3KoWhK7BboljSOwNw8-R62SvQp4uwXYVLTPKfNKOT8NLSkSN03J9R/s1600/IMG_1283+-+Version+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCnBTwEKcAVyZbPB5HkUXNE8ZoraHBqEwoq02u1eUvAF7w6Nuwy0V4XeKDoPkTBjL5Igj7cv8nSV7afS-Xfr9TeG3KoWhK7BboljSOwNw8-R62SvQp4uwXYVLTPKfNKOT8NLSkSN03J9R/s1600/IMG_1283+-+Version+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert at Oak At Fourteenth</td></tr>
</tbody></table>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Nearby
top eats: <b>Oak At Fourteenth</b>, a hip restaurant that is famous for amazing
cocktails, wines and new American cuisine focused in seasonal ingredients. The
kitchens famous Oak Fired Oven is a focal point of the restaurant. Food
(especially meats) cooked over the hot wood coals provides amazing flavors. </span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">We
love going to Oak for lunch! The menu is ever changing and reasonably priced. </span></div>
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<span style="font-family: Arial;">For starters we tried the
tangy Crispy Fried Pickles with Green Goddess Aioli ($5). We ordered an amazing
bottle of </span><em><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">2012</span></em><span class="st"><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";"> Domaine de </span></span><em><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Triennes
Rose</span></em><span class="st"><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">, Vin de Pays du Var, France ($38) 4.5/5. This wine had a
light salmon color, was full of </span></span><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Subtle citrus, tangerine, lychee. </span><span style="font-family: Arial;"></span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">I
loved my homemade ricotta ravioli with hot red shrimp. My wife loved her
handmade cheeseburger (double patties) that picked up the smoky flavor of the
wood fired oven and came with homemade (square) tater tots! </span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">We
shared a decadent chocolate brownie dessert with fresh fruit, whipped cream and
peanut brittle. </span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Further
east on Pearl Street is <b>Cured Boulder,</b> a petite artisan food and wine purveyor
that is every foodie’s “must visit” in Boulder. They have a very unique
selection of artisanal cheese and <em><span style="font-family: Arial; font-style: normal; mso-bidi-font-style: italic;">charcuterie, fresh baked breads,
spices, mustards and unique handcrafted wines. </span></em></span></div>
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<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Oak At
Fourteenth</span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">1400
Pearl St </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Boulder,
CO 80302<br />
Tel. (303) 444-3622</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial;"><a href="http://oakatfourteenth.com/">http://oakatfourteenth.com/</a></span></div>
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<br /></div>
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<br /></div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";">Cured Boulder</span></b></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";">1825 Pearl St </span></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";">Boulder, CO 80302<br />
Tel. (720) 389-8096</span></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";"><a href="http://www.curedboulder.com/">http://www.curedboulder.com/</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";">Boulder Farmers Market</span></b></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";">Located </span><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">13th Street between </span></div>
<div class="MsoNormal">
<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Arapahoe and Canyon, next to </span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Central Park in downtown Boulder</span></div>
<div class="MsoNormal">
<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Open: Saturday 8am to 2pm</span></div>
<div class="MsoNormal">
<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;">
</span>Wednesday 4-8pm<span style="color: #222222;"></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Arial; mso-fareast-font-family: "Times New Roman";"><a href="http://www.boulderfarmers.org/">http://www.boulderfarmers.org</a></span></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com1tag:blogger.com,1999:blog-5681072676319708461.post-3433313116207571682013-07-28T08:44:00.000-07:002013-07-28T10:21:15.533-07:00Just Opened! Overlook Bar & Grill, Estes Park, Colorado<style>
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<span style="font-family: Arial;">A new restaurant opening in
Estes Park is a rare and welcome occasion. Up until now Foodies had slim pick
ins. Since this casual vacation town lies in the shadow of Rocky Mountain
National Park. A large percentage of diners are looking to treat themselves to
a night of dousing their campfires and enjoying BBQ, Pizza or Rocky Mountain
Oysters. Most of the local joints in town are seasonal restaurants that have
not been decorated or renovated since the 1970’s. While knotty pine paneling
was once popular, I prefer light earth tones to dark and dingy. </span></div>
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<br /></div>
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<span style="font-family: Arial;">The Overlook Bar & Grill
has all of the right ingredients. Friendly staff, clean & modern décor,
creative bistro-esque cuisine from an award winning, master chef, combined with
a breathtaking mountain view. The bar offers a massive selection of craft
beers, creative cocktails and hip domestic and international wines. </span></div>
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<span style="font-family: Arial;">To be fair, I keep a
practice of not reviewing recently opened restaurants, especially a restaurant
that had a soft opening just 4 days ago. Estes Park’s new top chef is award
winning culinary magician Michael Long. Best known for his restaurant Opus in
Littleton, Colorado. An east coast native and graduate of CIA (Culinary
Institute Of America, Hyde Park) Chef Long has the expertise to create just
about any level of cuisine from haute to comfort level. The cuisine at Overlook
takes diners to culinary peaks, but respects Estes Park’s laid back atmosphere.
“ Thirty-percent of our customers are kid’s” claims Chef Long. </span></div>
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<br /></div>
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<span style="font-family: Arial;">We tried several dishes
including a rich & creamy, melted <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Mountain Mac-N-Cheese ($8)</i></b>, which
offered a creative take on Macaroni and Cheese, stuffed inside a wheel of
oozing brie and placed on top squares of </span><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Focaccia </span><span style="font-family: Arial;">bread. The beer braised <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Beet Salad ($8)</i></b>was plated
in an artsy display. The signature dish, pepper crusted <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Elk Chop ($39)</i></b> is a big
portion. Served rare it is a slightly gameier than beef, with a </span><span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">velvety
texture and flavor hinting of grass and cedar. My chop was served atop a delicious
plate of polenta and braised spinach with a wild huckleberry porter ale elk jus. The <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Hot Apple Cobbler ($6)</i></b> was
individually baked in a cast-iron skillet, served warm with a scoop of vanilla
ice cream. </span></div>
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<span style="font-family: Arial; mso-fareast-font-family: "Times New Roman";">Creative
Cocktails include a<i style="mso-bidi-font-style: normal;"> <b style="mso-bidi-font-weight: normal;">Jack Daniels Single Barrel Manhattan ($9)</b> and a <b style="mso-bidi-font-weight: normal;">Raspberry <i><span style="font-family: Arial;">Margarita</span></i></b></i><i><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-style: normal; mso-bidi-font-style: italic;"> ($9).</span></b></i><i><span style="font-family: Arial; font-style: normal; mso-bidi-font-style: italic;"> </span></i></span></div>
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<span style="font-family: Arial;">The Overlook Bar & Grill
is a great place to enjoy delicious food & drink with friends and family. It
has the best roof top view in Estes Park. You can even see the historic Stanley
Hotel, which is where Stephen King got his inspiration to write horror classic <i style="mso-bidi-font-style: normal;">The Shining!</i> </span></div>
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<span style="font-family: Arial;">The Overlook Bar & Grill</span></div>
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<span style="font-family: Arial;">165 Virginia Drive</span></div>
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<span style="font-family: Arial;">Estes Park, CO </span></div>
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<span style="font-family: Arial;">Tel. 970 267-2912</span></div>
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<span style="font-family: Arial;">Website: Coming soon!</span></div>
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<span style="font-family: Arial;">Note: If you enter the
building from its front entrance on Virginia Drive, you will be taking three
flights of stairs to the restaurant entrance. If you are not up for that much
exercise…parking in the rear lot gains entrance to a single flight of stairs or
elevator. </span></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com1tag:blogger.com,1999:blog-5681072676319708461.post-24396497937709336032013-07-21T08:39:00.000-07:002013-07-21T08:39:14.172-07:00Recipe of The Month! Shafsky Benedict
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<tr><td class="tr-caption" style="text-align: center;">Vineyard Room at Albert Shafsky B&B</td></tr>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">We recently visited Eldorado Wine
Country in California for the purpose of creating a feature story in Wine
Country International ® magazine. This region is nestled between South Lake
Tahoe and Sacramento off Highway 50. The main town is Placerville, California,
formerly called Hangtown during the Gold Rush years. </span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Placerville is a quaint and friendly
town with a 10 block business district, containing a historic hotel, great
restaurants, antique shops, art galleries, a cheese shop, chocolate shop,
winery tasting room plus even a Mel’s Dinner. </span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Located just across the highway, a
block from a pedestrian bridge is the Albert Shafsky House B&B. It’s a
fully restored, small property that is full of charm and well-appointed
decorations. The bedding is superb and sheets may be purchased. </span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">One of my favorite aspects of staying
at any Bed & Breakfast is the breakfast. And co-owner Rita Timewell proved that
Momma didn’t raise any fool! She prepared an incredible breakfast of fresh
fruit, home baked muffins. But her Shafsky Benedict was to die for. Rita was
kind enough to share her recipe!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Shafsky Benedict</td></tr>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Shafsky Benedict:</span></b><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
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Two English muffins sliced in half<br />
2 Minnie red bell peppers<br />
2 green onions<br />
1/2 small zucchini <br />
2 Tbsp. pine nuts<br />
1 Tbsp. olive oil<br />
10 cherry tomatoes<br />
1 tsp. lemon olive oil<br />
8 asparagus stalks<br />
1 cup Hollandaise Sauce<br />
4 tsp. crumbled Feta cheese<br />
Chili powder<br />
4 eggs<br />
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Prepare the Hollandaise Sauce and set aside but keep warm. Chop the bell
peppers, onions, & zucchini and set aside. Cut the cherry tomatoes in
half, put them in a small bowl and cover them with 1 tsp. lemon olive oil.
Set aside. Put the chopped vegetables and pine nuts in a pan and
quickly sauté them in the 1 Tbsp. of olive oil. Don't over cook
them. Whisk the 4 eggs and scramble them in either a nonstick frying pan
or use 1 Tbsp. butter in a traditional pan. Toast and butter the 4 slices
of English muffin. The asparagus can either be parboiled or roasted.
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Assemble the Benedict by placing one slice of English muffin on each plate.
Top with 1/4 of the scrambled egg. Divide the sautéed vegetables
& pine nuts evenly on top of each scrambled egg. Pour 2 Tbsp. of
Hollandaise Sauce on top of the vegetables, add a tsp. of Feta cheese to each
one. Make an "X" with the asparagus on the very top of the
Benedict and then sprinkle chili powder over the entire plate.<br />
Add 5 of the cut cherry tomatoes around the plate for garnish.<br />
A piece of sausage cooked in olive oil, Italian herbs, and garlic salt is
always a nice addition to the plate.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Fruit Bowl</td></tr>
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<b>Albert Shafsky House B&B</b></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Proprietors: Rita Timewell &
Stephanie Carlson</span><br /><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
2942 Coloma St.</span><br /><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
Placerville, CA 95667</span><br /><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
530-642-2776</span><br /><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
877-262-4667 toll-free</span><br /><span style="font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
<a href="http://www.shafsky.com/" target="_blank">www.shafsky.com </a></span></div>
Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-7908762758190492022013-07-21T07:18:00.000-07:002013-07-21T07:18:02.599-07:00Aftertaste: Denver’s Urban Winery Rolls Out New Wines With Haute Cuisine
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<tr><td class="tr-caption" style="text-align: center;">Guests arrive in the cellar</td></tr>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Denver, Colorado, Thursday May 16, 2013. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">It was like a set from an HBO miniseries, filmed inside a
working wine cellar. There were fourteen rounds set to feed about seventy wine
and food lovers, the tables displayed amongst towering racks of new and old oak
wine barrels, curtains flowing from the ceiling amongst soothing light to
soften and section the dining area, and vases full of freshly cut flowers
decorated the cellar. Guests eagerly awaited to taste Balistreri’s newest wines
from barrel, many months before they are to be bottled, offering a rare glimpse
of future wines. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">The talent was abundant that night. Bravo TV’s “Top Chef”
Season Five Winner, Hosea Rosenberg, created a spectacular six-course pairing
menu with his team at Blackbelly Catering. Chef Rosenberg has remained true to
his roots after his win propelled him into culinary stardom just five years
ago. There have been no automobile endorsements, just honest hard work
transitioning from a chef-employee into a businessman and chef-farmer. In
addition to his successful catering business, Rosenberg now owns a farm and
raises Berkshire pigs. Chef Hosea’s philosophy is that less is more. He focuses
on ingredients more than techniques to bring the flavor experience to the
diner. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">“We are cooking it simply and purely - making sausages,
bringing and smoking hams, etc. with the knowledge that our meats were raised
and fed well and will make the final product unbelievably good. I raise
the Berkshire pigs for three main traits: flavor, marbling, and fast
growing. Their meat is very red and almost looks like beef. There is a ton of
marbling and a great fat cap on the cuts, so it always cooks up juicy and
flavorful. It also works amazingly well for our sausage making and
charcuterie. They eat a lot and grow up quickly - which cuts down on our feed
cost. We also utilize local breweries for spent grains and a cheese
maker for the their whey. Other than that, they are fed 100% organic
grains and vegetables. They are very happy pigs!” commented Chef Hosea
Rosenberg. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">John Balistreri extracts wine</td></tr>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">The Balistreri family has worked hard building a vibrant
wine business for the past decade. Their persistence and unique winemaking
style has cultivated a terrific and devoted base of customers. A massive new
winery was constructed and completed in 2012 to cater to the strong clamor for
their wines. Demand is so strong, in fact, that it is difficult for them to age
their wines for more than a year after they have completed fermentation.
Winemaker John Balistreri likens his practice of releasing wines early to
Burgundy’s Beaujolais Nouveau, France’s popular, youthful wines. The main difference
is that in France the wines are made exclusively from Gamay and the wines
undergo a special type of fermentation known as carbonic maceration, which
gives them a very soft, fruity profile. Balistreri’s range of wines includes
Sangiovese, Merlot, Cabernet Franc, Tempranillo, Cabernet Sauvignon and a
first-time Malbec, and the style is generally rich and full-bodied. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">John’s charismatic and lovely daughter Julie calls herself
“The Winemaker’s Daughter”. She has her mother Birdie’s looks, but is the less
shy, colorful host of the evening. The winery expansion is also creating opportunities
for the next generation of Balistreris. Julie’s nephew, Mason, and her daughter,
Angelina, were properly introduced to guests and took part in providing
guidance and wine descriptors during one of the main courses. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoW9vyQCZ2SFedLGO9_sEoJEZLmvdbGpCRN7-G_-8S6CKqk7NbWjQJ4ZGn9R3WHyOutoTIDN6hOD3cByxozvicTV4Br_waICxreQ6UizjXJuNb-40rI4S5hNAGEofZeEp4fhoKbG_gdx_/s1600/C_Davies-0306.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoW9vyQCZ2SFedLGO9_sEoJEZLmvdbGpCRN7-G_-8S6CKqk7NbWjQJ4ZGn9R3WHyOutoTIDN6hOD3cByxozvicTV4Br_waICxreQ6UizjXJuNb-40rI4S5hNAGEofZeEp4fhoKbG_gdx_/s1600/C_Davies-0306.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hosea Rosenberg & Julie Balistreri</td></tr>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">The food and wine pairings were jaw-dropping. The expression,
“God is in the details”, came to mind several times throughout the evening.
Many of Chef Hosea’s courses took the better part of the day to create. They
were intricately layered with flavors and textures, using locally grown
ingredients. The pairings were so brilliant it almost felt like the wines were
created specifically to match the food. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">BALISTRERI
VINEYARDS<br />
presents<br />
2013 Spring Barrel Tasting Dinner<br />
Thursday, May 16, 2013<br />
Chef Hosea Rosenberg, Founder of Blackbelly Catering<br />
Wines Presented by Winemaker John Balistreri<br style="mso-special-character: line-break;" />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt; font-weight: bold; mso-bidi-font-weight: normal;">Welcoming Wine</span></span></b><span style="font-family: Calibri;"><span style="font-family: Calibri;"><br />
Balistreri 2012 Colorado Sangiovese, Talbott Vineyard, Barrel #11255</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine Notes:
**** | 90pts| A great, fruit-forward, well-balanced wine!</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-weight: bold; mso-bidi-font-weight: normal;">Amuse</span></b><br />
Balistreri 2012 Colorado Dry Muscat, Talbott Vineyard, Barrel #2044<br />
<i style="mso-bidi-font-style: normal;"><span style="font-style: italic; mso-bidi-font-style: normal;">Sweet Corn Custard Wrapped in<br />
House Made Culatello</span></i></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine Notes:
VT***1/2 | 86pts| An Old World-style wine.</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Food:
Inventive, petite, and fills the mouth with delicious flavors.</span></span></div>
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First Course</span></span></b><span style="font-family: Calibri;"><span style="font-family: Calibri;"><br />
Balistreri 2012 Colorado Roussanne, G. Parker Vineyard, Barrel #222<br />
<i style="mso-bidi-font-style: normal;"><span style="font-style: italic; mso-bidi-font-style: normal;">Spring Salad<br />
Peas, Radish, Potato, Grilled Shrimp, Arugula<br />
and Charred Scallion Vinaigrette</span></i></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine Notes:
VT****| 90pts| Old World-style, elegant and subdued.</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Food: If only
Mom made vegetables taste so good! A great fusion of fresh ingredients!<br style="mso-special-character: line-break;" />
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Balistreri 2012 Colorado Tempranillo, Talbott Vineyard, Caspari, Barrel #11257<br />
<i style="mso-bidi-font-style: normal;"><span style="font-style: italic; mso-bidi-font-style: normal;">Hot Smoked Rainbow Trout<br />
Fennel Sausage, Spicy Braised Greens and Blue Corn Grits</span></i></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine Notes:
VT****1/2 | 96pts| A powerful, full-bodied red made from Colorado-grown
Tempranillo that rivals the top examples from Spain. Dark, rich in color with
ripe red fruit, tobacco and chocolate notes. Ready to drink now!</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Food: Red wine
and fish? You bet! Tasting this pairing was like taking a trip down the taste
highway. Amazing scents of fennel and smokiness meet tender, perfectly cooked
trout seated on a layer of blue corn grits. Multi-orgasmic! One of the best
food and wine pairings that I have tasted in a decade. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-dG3V2FLtMpf-beS4cklZdBnvrQ4sEUAQihq8J4Rea906bCLD5Y9LaNolfTjfq0mMqva7Quj2eD6vuqSlyuEtVEhdsG_GboGEPiYBc1EWD6tH08aeelk1XNizG4QMRwvfViDfILkw8M9/s1600/C_Davies-0296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-dG3V2FLtMpf-beS4cklZdBnvrQ4sEUAQihq8J4Rea906bCLD5Y9LaNolfTjfq0mMqva7Quj2eD6vuqSlyuEtVEhdsG_GboGEPiYBc1EWD6tH08aeelk1XNizG4QMRwvfViDfILkw8M9/s1600/C_Davies-0296.jpg" height="240" width="320" /></a></div>
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Balistreri 2012 Colorado Malbec, Bookcliff Vineyard, Barrel #2174<br />
<i style="mso-bidi-font-style: normal;"><span style="font-style: italic; mso-bidi-font-style: normal;">Coffee Cured Duck Breast<br />
Duck Confit and Beet Hash, Apple Mostarda</span></i></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine Notes:
VT***1/2 |86pts| Balistreri’s first-ever Malbec is a well-balanced,
medium-bodied red wine, showing layers of fine tannins and fresh acidity. This
is a young wine that will benefit from cellaring for nine months to a year. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Food:
Incredibly enchanting, brilliantly prepared coffee crusted duck, served medium
rare, moist and juicy, pairing perfectly with the wine. The apple’s sweetness
tied all the flavors together beautifully. </span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-weight: bold; mso-bidi-font-weight: normal;">Fourth Course</span></b><br />
Balistreri 2012 Colorado Petit Verdot, Avant Vineyard, Barrel #11258<br />
Balistreri 2012 Colorado Cabernet Sauvignon, Lovies Vineyard, Barrel #12269<br />
<i style="mso-bidi-font-style: normal;"><span style="font-style: italic; mso-bidi-font-style: normal;">Grilled Colorado Hanger Steak<br />
Porcini Gnocchi, Local Mushrooms, Chimichurri</span></i></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine#1 Notes:
VT***1/2 |86pts| A dark red grape variety that is commonly used for blending,
this wine has wonderful black cherry fruit flavors. This is a young wine that
will benefit from cellaring for six to nine months.</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine#2 Notes:
VT**** |90pts| Move over Napa, this wine is proof that Colorado Cabs are world
class! The fruit is selected from Balistreri’s favorite grower, Lovie’s
Vineyard. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">A tasty, big
wine that shows no signs of flabbiness! </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Food: Perfectly
cooked steak fuses with rustic, local ingredients, making me feel like I am
dining in Argentina! The food paired best with Balistreri’s bold Cabernet. </span></span></div>
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Dessert</span></span></b><span style="font-family: Calibri;"><span style="font-family: Calibri;"><br />
Balistreri Port Barrel #986<br />
<i style="mso-bidi-font-style: normal;"><span style="font-style: italic; mso-bidi-font-style: normal;">Salt Caramel Budino, Dried Cherry and Chocolate
Crumbs<br />
</span></i>Balistreri Ice Wine</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine#1 Notes:
VT****1/2 |96pts| Amazing port-style, fortified red wine with walls of fruit
and flavors of cherry Lifesavers. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Wine#2 Notes:
VT**** |90pts| Yummy white dessert wine with caramel and tart apple flavors. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Food: Breaking
through this layered dessert revealed a surprising finale of sweet and salty
flavors. Chef Hosea delivered a creamy, velvety blend of sweetness and textures
that paired well with both wines. </span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Everyone who attended will remember this well-executed
event fondly. For $95, it was an exceptional value for the money.</span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">Many of the attendees ordered futures of these new wines.
Wines will be bottled and ready for pick-up by November. For information about
these new wines and upcoming events visit </span></span><a href="http://www.balistrerivineyards.com/"><span style="font-family: Calibri;"><span style="font-family: Calibri;">http://www.balistrerivineyards.com/</span></span></a><span style="font-family: Calibri;"><span style="font-family: Calibri;"></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;">For information about Chef Rosenberg’s catering business
and farm visit: </span></span><a href="http://www.blackbellycatering.com/"><span style="font-family: Calibri;"><span style="font-family: Calibri;">http://www.blackbellycatering.com/</span></span></a><span style="font-family: Calibri;"><span style="font-family: Calibri;"></span></span></div>
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<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: 12.0pt;"> <a href="http://gan.doubleclick.net/gan_click?lid=41000613802463973&pid=prod862945&adurl=http%3A%2F%2Fwww.samsclub.com%2Fsams%2Fburgers-smokehouse-colossal-sausage-cheese%2Fprod862945.ip%3F%2520Sausage%3D&usg=AFHzDLsBSnyrlDe4WlOc4KHm1vq0J-C4kQ&pubid=613132" rel="nofollow">Burgers' Smokehouse Colossal Sausage & Cheese (Google Affiliate Ad)</a></span></span></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-34613491642387174652013-03-18T14:18:00.001-07:002013-03-18T14:18:47.500-07:00Anthony Bourdain departs with fork in hand for "Parts Unknown” with CNN!<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Bourdain in episode one- Myanmar-Photo Courtesy of CNN</b></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Top chef, culinaire, bestselling author and travel host Anthony Bourdain will launch a new show "Parts Unknown" on CNN. The one hour weekend show premiers on April 14th, at 9pm ET with it's premier episode of Part's Unknown Explores Food and Culture of Myanmar. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Bourdain is known for his New York style wit and candor, backed by extensive culinary expertise. The one-hour weekend lifestyle series follows Bourdain as he travels the across the globe to uncover little-known areas of the world and celebrate diverse cultures by exploring food and dining rituals. Known for his curiosity, candor, and acerbic wit, Bourdain takes viewers off the beaten path of tourist destinations - including some war-torn parts of the world - and meets with a variety of local citizens to offer a window into their lifestyles, and occasionally communes with an internationally lauded chef on his journeys. <b>CNN.COM</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Link to: </span></div>
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<a href="http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#</span></a></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-39318829718191868742013-02-13T20:44:00.002-08:002013-02-13T20:44:24.390-08:00Foie Gras For Valentines!
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxSnpomTJUDryXhSiGuL92YqCCgEXZSveRtd2pdCAIv6-cOh4E5se8k1kwpmd1QoAgb4jXFQBdJj0ORYSGv7m8TAnZ1GIt4P5jlShaGiNo8O0JBuDbEi_MhrLoj3gGdFW6eaatvPpLFmt/s1600/IMG_4454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxSnpomTJUDryXhSiGuL92YqCCgEXZSveRtd2pdCAIv6-cOh4E5se8k1kwpmd1QoAgb4jXFQBdJj0ORYSGv7m8TAnZ1GIt4P5jlShaGiNo8O0JBuDbEi_MhrLoj3gGdFW6eaatvPpLFmt/s1600/IMG_4454.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras with A Red VDN Wine From Roussillon</td></tr>
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<b style="mso-bidi-font-weight: normal;">Foie Gras For
Valentines! </b></div>
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Valentine’s is all about being decadent! Don’t skimp on
great food & wine!</div>
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Foie Gras is French for "fat liver". It is is made
of the <a href="http://en.wikipedia.org/wiki/Liver" title="Liver"><span style="color: windowtext; text-decoration: none; text-underline: none;">liver</span></a>
of a <a href="http://en.wikipedia.org/wiki/Domestic_duck" title="Domestic duck"><span style="color: windowtext; text-decoration: none; text-underline: none;">duck</span></a>
or <a href="http://en.wikipedia.org/wiki/Domestic_goose" title="Domestic goose"><span style="color: windowtext; text-decoration: none; text-underline: none;">goose</span></a>
that has been specially fattened.<span style="mso-spacerun: yes;"> </span>I love
my Foie Gras seared, but restaurants also prepare it as a <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">mousse,
parfait, or pâté</span> (lowest quality). <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">France is the leading
producer and consumer of duck and goose foie gras. In 2005, the country
produced 18,450 tons of foie gras (78.5% of the world's estimated total
production of 23,500 tons) of which 96% was duck liver and the rest goose
liver. </span>Top producers supplying the US are based in Canada and Hudson
Valley New York. </div>
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If you order a Foie Gras appetizer at your favorite
restaurant, it is essential that you pair it with a dessert/ sweet wine that
cuts through the fat. </div>
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<b style="mso-bidi-font-weight: normal;">Pairing suggestions: </b></div>
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<span class="st"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sauternes</span></span></div>
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<span class="st"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ice Wine </span></span></div>
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<span class="st"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Late Harvest Dessert Wine</span></span></div>
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<span class="st"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Vin doux Naturel (VDN)</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Port</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Champagne or sparkling wines </span></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-66003825989993405832013-02-05T16:53:00.000-08:002013-02-05T16:53:07.128-08:00Delicious & Quick To Make Catalon Salad! <br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Roussillon is an Old World region in Southern France that is guided by energetic, young and progressive winemakers who respect their vines and nature. The cuisine is logically Mediterranean, featuring ultra-fresh seafood, plump with tapas, gazpacho, organic vegetables and rustic meat dishes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">We discovered this simple but amazing dish during a visit to the region during Harvest 2012. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoNMe8SSYEqPY5soslHX7voC9tnjWSq5rFHDlMWzAEpcs6swBj1u6ntieutSinB4yyVgm9eQKn5IPrmdTEr6b4NktLqU9J53GUJ8UiQpDRO36CsOyzXxy7jLjQQWzBGXmrNdkIP36oQ2p/s1600/IMG_4181Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoNMe8SSYEqPY5soslHX7voC9tnjWSq5rFHDlMWzAEpcs6swBj1u6ntieutSinB4yyVgm9eQKn5IPrmdTEr6b4NktLqU9J53GUJ8UiQpDRO36CsOyzXxy7jLjQQWzBGXmrNdkIP36oQ2p/s320/IMG_4181Salad.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>"Meli-Melo of The Sun" Salad</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>By Bruno Ribière</i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Co-Proprietor of Domaine Ferrer Ribière, Roussillon, France</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">A refreshing dish that is easy to make and will make you and your guests ask for more!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>TIME:</b> 20-25 minutes</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>YIELD:</b> 4 appetizer portions</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2-Zucchini raw</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1-Soft Spanish Chorizo Sausage Picante (spicy) or Dulce (sweet)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 lb small shrimp (20-30 count)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 lb Manchego Cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 cup of balsamic vinaigrette dressing </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Use a potato peeler to remove skin from the zucchini. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Slice the zucchini in a food processor using a A julienne disc. This will produce thin spaghetti-like strands of zucchini. Slice the strands into small 1/4 inch portions. Place raw zucchini into salad bowls. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Clean & devein shrimp, remove shells and tails.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Slice chorizo thinly in 20-30 slices. Sauté on stovetop in a medium size pan, with 4 tbs of olive oil for 3 minutes. Add shrimp into pan and sauté for another 3 minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add one tablespoon of balsamic vinaigrette dressing to each zucchini salad</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Remove cooked chorizo and shrimp from pan and distribute even portions on top of the raw zucchini</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Bruno Ribière suggests "So we need strong wine aromas and powerful in the mouth with some creamy white Grenache blanc type or Grenache Gris, or vino rancio, (a mellow wine) but without excessive acidity. A powerful Rosé from Roussillon may also very well suited. All these wines are available from Domaine Ferrer Ribière". </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Website in French: <a href="http://www.vinsferrerribiere.com/" target="_blank">www.vinsferrerribiere.com</a>/</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">US Distributor Website: <a href="http://www.mam-wines.com/estates-map/domaine-ferrer-ribiere.html">www.mam-wines.com/estates-map/domaine-ferrer-ribiere.html</a></span></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-69602632289369432682013-01-26T10:52:00.000-08:002013-01-26T10:52:30.071-08:004th Annual Denver International Beer Competition adds Gluten Free Beers!<br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The <b><a href="http://www.denverbeercomp.com/" target="_blank">4th Annual Denver International Beer Competition</a></b> promises to be the best ever! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This annual competition is organized by Wine Country Network, Inc. The 2013 competition promises numerous changes and improvements to the its judging system that is is sure to generate more 2013 medal winners. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The competition is expanding it's beet categories this year with the addition of: </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">•Gluten Free Beer</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">•Black International IPA'S</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">•American-Style-Brett Ale</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">•Wood-and-Barrell-Aged Beer</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Brewers may download entry forms at this webpage: </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://denverbeercomp.com/contforms.html">http://denverbeercomp.com/contforms.html</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Note: A 20% Early Bird discount is offered for entries that are received and paid for before February 15, 2013. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The 2013 Denver International Beer Competition is officially sanctioned by the BJCP. It is America's most food friendly commercial beer competition. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Gold and Silver medal winners will be showcased at a unique food & beer pairing competition called Pairsine, Chefs Food & Beer on Thursday June 13, 2013 at The Omni Interlocken Resort's, beautiful outdoor pavilion.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Order tickets: </b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://pairsine-beer2013.eventbrite.com/">http://pairsine-beer2013.eventbrite.com/</a></span></div>
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<a href="http://gan.doubleclick.net/gan_click?lid=41000613802463762&pid=UBM9780307889201&adurl=http%3A%2F%2Fwww.cdsbooksdvds.com%2Fproduct.jhtm%3Fsku%3DUBM9780307889201&usg=AFHzDLs2GrEekh1M9q0KPWZFg_2tnIbzRQ&pubid=613132" rel="nofollow">Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small B (Google Affiliate Ad)<iframe bordercolor="#000000" frameborder="0" height="320" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6675693.2569;sz=320x320;ord=[timestamp]?;lid=41000613802463762;pid=UBM9780307889201;usg=AFHzDLs2GrEekh1M9q0KPWZFg_2tnIbzRQ;adurl=http%253A%252F%252Fwww.cdsbooksdvds.com%252Fproduct.jhtm%253Fsku%253DUBM9780307889201;pubid=613132;imgsrc=http%3A%2F%2Fc383073.r73.cf1.rackcdn.com%2F9780307889201.jpg;width=259;height=320" vspace="0" width="320"></iframe></a></div>
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Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-23490853287498129422013-01-14T10:59:00.001-08:002013-01-14T10:59:54.425-08:00http://myemail.constantcontact.com/Colorado-International-WIne-Expo-2013---Postponed.html?soid=1110435871461&aid=mevJbWAz7VgLooks like there are enough Wine Festival already established for the Denver area. The promoters of the new Colorado International Wine Festival have decided to postpone their event until Spring 2014.<br />
We wish them luck! There are more than 100 wine festivals in Colorado alone and perhaps wineries and distributors are feeling that they need to preserve their wine and energy.<br />
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<a href="http://myemail.constantcontact.com/Colorado-International-WIne-Expo-2013---Postponed.html?soid=1110435871461&aid=mevJbWAz7Vg">http://myemail.constantcontact.com/Colorado-International-WIne-Expo-2013---Postponed.html?soid=1110435871461&aid=mevJbWAz7Vg</a>Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0tag:blogger.com,1999:blog-5681072676319708461.post-49253460404905314292013-01-13T07:42:00.002-08:002013-01-13T07:47:37.357-08:00The Art of The Wine Glass<br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>The Art Of The Wine Glass! </b></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Riedel Vinum XL Pinot Noir Glass</td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://gan.doubleclick.net/gan_click?lid=41000613802464054&pid=671834&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-671834%2F&usg=AFHzDLuDiZCKo_i1z9GU5IJS_biGQ1bmmA&pubid=613132" rel="nofollow">EuroCave SoWine Home Wine Bar (Google Affiliate Ad)</a></span><br />
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Nothing upsets me more than a restaurant that provides sub par wine service! </div>
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Most common wine no no's are serving excessively cold white wine from a refrigerator. The second is crappy wine glasses. I feel that if a restaurant sells wines on their list for $40 or higher, that they should provide them to their customers in a good wine glass, period! </div>
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Investing in quality glassware can also have a big improvement on how your wine tastes. The industry leader is Riedel (rhymes with needle). The Riedel company is 250 years strong and the world pioneers of glass design and shapes. Glasses are widely distributed throughout the US. A number of fine dining establishments such as Danny Meyer Restaurants serve wine to their customer exclusively in Riedel glasses. </div>
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If you have an opportunity to attend a Riedel Glass Tasting Seminar be sure to participate. Attending will make you a believer! It is said that tasting wine challenges your 5 senses. Riedel glasses can reveal a 6th sense, the texture of wine. </div>
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This summer I had the pleasure of attending a seminar that was led by Maximilian Riedel. It featured 4 different Vinum XL wine glasses versus "joker" glasses, which are basic hotel glasses. </div>
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Riedel's Oaked Chardonnay Glass showed a drastic improvement to a popular selling California Oaked Chardonnay. "Do you wish to go on a Chardonnay diet?" Asked Mr. Riedel. "A Chardonnay of this quality is diluted in the wrong glass!"</div>
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I noticed a drastic improvement of all wines tasted with these glasses. Primary improvement was expanded fruit flavors, acidity, roundness and texture. When we switched wines and poured them into the wrong glasses, alcohol became more prominent and acidity was bumped. </div>
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The Riedel Vinum XL set includes one each glass for Grand Cru Riesling, Montrachet/Oaked Chardonnay, Pinot Noir/Burgundy and Cabernet Sauvignon. </div>
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Retail price: $135</div>
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For more info visit: <a href="http://www.riedel.com/">www.riedel.com</a><br />
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Christopher Davies is the National Wine Country Columnist for <a href="http://www.examiner.com/wine-country-travel-in-national/christopher-j-davies" target="_blank">Examiner.com</a>, and the publisher and editor of Wine Country International Magazine & VinoTasting. To follow his articles, subscribe at the link above.</div>
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Check out Wine Country International's wine reviews newsletter VinoTasting! <a href="http://www.vinotasting.com/" target="_blank">www.vinotasting.com </a></div>
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Join Christopher on Wine Country Network's national tour of Pairsine Chefs Food & Wine Pairing Competitions <a href="http://www.pairsine.com/">www.pairsine.com</a></div>
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Christopher Davies Photography: <a href="http://www.daviesphotos.com/">www.daviesphotos.com</a></div>
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<a href="mailto:cdavies@winecountrynetwork.com" target="_blank">Click Here</a> to email Christopher</div>
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</span>Christopher J Davieshttp://www.blogger.com/profile/06261660373352065886noreply@blogger.com0