Pair your Easter Dinner with Local Craft Beers
Tired of wine? Neither are we. But here's a different way to enjoy Easter dinner: pairing it with craft beers. Since San Diego is a beer aficionado's dream, we didn't need to look too far to find local brews to sample with your food. Here are a few suggestions:
Eggs or egg based dishes – Weissbier or wheat beer works well with eggs' characteristic flavors. Try pairing with Wahoo Wheat Beer from Ballast Point or Windansea Wheat Hefeweizen from Karl Strauss.
Ham – darker ales or lagers pair well with the smoky sweetness of Easter ham by offsetting the saltiness and amplifying other flavors. Try San Diego Dark Session Ale from Alesmith Brewing Company or Ugly, an American-style black ale from Alpine Beer Company.
Lamb – Trappist ales or Abbey ales work well with the more delicate and lean flavor of lamb (Abbey-style means the ale was not brewed by an authorized monastery.) Try your lamb with Angel's Share Abbey ale or Red Poppy sour beer, both from The Lost Abbey.
Rabbit – Not a popular food in this country, but it's tender and juicy and definitely qualifies as Easter fare. If you dig the taste of rabbit stew, you'll like it even more paired with a golden or red ale. Try it with the classic Red Trolley Ale from Karl Strauss, or Tongue Buckler Imperial Red Ale from Ballast Point.
Chocolate – If you didn't stew the Easter bunny, eat the chocolate he brings you the right way, paired with a dark roasty stout. Try your chocolate with Green Flash's excellent Double Stout, or forgo eating the chocolate and just drink a Cherry Chocolate Stout from the Stone Brewing Company instead.
And if you don't feel like cooking, we've got just the ticket. Join us on an Easter Dinner or Brunch Tour. Mention SpringFling2012 for $5 off through May 1, 2012.
“Hoppy” Easter from San Diego Beer and Wine Tours! 
Kegworks.com HomeBrewTalk.com DiscoverSD.com SanDiegoMagazine.com Alesmith.com StoneBrew.com AlpineBeerCo.com KarlStrauss.com BallastPoint.com LostAbbey.com
Posted in Beer, Breweries, holiday, Recipes, Tours, Uncategorized, Walking Tours, Wine |
The Most Handsome of Fare
“Mr. and Mrs. Bliss, please follow me.”
With that, we were welcomed into a palace.
Paul Anthony, my partner in love and business, and I had a delightful Valentine’s dinner this year at the Addison Grand Del Mar. I've traveled all over the world and eaten many fine meals, but this was hands down the best meal I've ever had!
The first thing I noticed and loved was the quiet of the place. The Addison is large and spacious, with fireplaces in each room, an open floor plan, and a huge, exquisite wine cellar. Despite the size of the place, we were seated in a luxurious private booth and treated as if we were the only people there.
The wine director, Jesse Rodriguez, was brilliant, helping us choose our aperitif drinks and directing us through the menu. Because we felt very safe, in the capable hands of Jesse, we chose the added option to have each of our menu courses paired with wine, already planned ahead by their experts.
To begin with Chef William Bradley (of whom we became extremely fond of as the night went on) made us a gorgeous amuse bouche to delight our palate: a refreshing sweet champagne consommé with raspberries and actual gold slivers in it.
Before the first course we had beautiful canapés paired with a lovely glass of La Guita, Manzanilla, Sanlucar de Barrameda, Spain NV and Txomin Etxaniz, Hondarrabi Zuri, Pais Basco, Spain 2010
The first course consisted of fresh calamari with a red pepper confiture and wild arugula. For a first course we also enjoyed a buttery hamachi with champagne, cucumber and caviar. The hamachi was incredibly fresh and melted in my mouth.
The hamachi was paired with Weingut Ecker, Grüner Veltliner, "von Stokstal," Wagram, Austria 2010. The naturally high acid and full-bodied texture of the Veltliner made a perfect exotic pairing.
That course was followed by a creamy butter-baked St. Pierre with a citrus, vermouth and basil sauce served at the table. We also had a separate course of wild-caught king salmon on a bed of green apples, radish and dashi.
The creamy St. Pierre was perfected complimented with the crisp freshness of a glass of Domaine Leroy, Chardonnay, Burgundy, France 2006.
The king salmon was paired with Betts & Scholl, Marsanne / Rousanne, Hermitage Blanc, Northern Rhône, France 2004. This wonderful Hermitage presented rich aromas on the nose and earthy minerals on the palate. We felt this was a very good pairing indeed.
Still excited, we anticipated our next course with glee. We weren’t disappointed. We were presented with canard roti and bavette “en eschallotte.” The canard was the most tender juicy duck I've ever tasted. I especially loved how Chef William paired the succulent bird with sweet date morsels. Along with the canard and dates the dish had caramelized endive and ginger. What a delight.
The canard was paired with a glass of Salchetto, Colli Senesi, Chianti, Tuscany, Italy 2010. This fresh, vinous red was bursting with sweet red fruit which made it a great pairing with the duck.
As a separate course we were served BAVETTE “EN ESCHALLOTTE” a delightful shoulder of beef paired with cremini mushroom gratin, potato croquettes and port wine. The beef was cooked rare to perfection, and the little potato croquettes were light and fun and absolutely delicious!
The beef course was paired with Mamete Prevostini, Nebbiolo, “Botonero,” Lombardy, Italy 2009. This wine showed great freshness and a smooth mouth-feel for such a young nebbiolo. Paul and I both thought this pairing was wonderful.
Each course was served with a separate bread service. The warm brioche straight out of the oven were so enticing that Paul Anthony and I had two each.
After an artisan cheese course that included a wonderful goat cheese and a bleu cheese that had just the right amount of sharpness and sweetness, we cleansed our palate with lychee sorbet and passion fruit zabaglione.
The cheese course was paired with a beautifully light, dry Riesling: Weingut Hermann Dönnhoff, Riesling, "Estate," Nahe, Germany 2010.
Then it was time for dessert. I'm not a huge fan of chocolate cake but this cake was fit for royalty. Alongside this decadent slice of heaven was a crispy meringue just like my mum made for me in Ireland while I was growing up in the early 80s! And to top the meringue and cake was a raspberry, caramel sauce.
This lovely desert was paired with San Francisco Chronicle 2011 Wine Competition Award Winner Tom Eddy, Zinfandel, “Late Harvest,” Sierra Foothills, 2008.
We finished our noble dinner with an extra treat as Jesse brought us a gorgeous Sherry: Alvear, Pedro Ximenez, “Solera,” Montilla-Moriles, Spain 1927. This Sherry is a tasting sensation not to be missed by any wine lover who appreciates the beautiful richness of a well aged dessert wine.
We’re not going to tell you how much the bill was, but let’s just say it was close to a couple of car payments!
On our way out one of the lovely staff took our photo next to the roaring fire. They even had the menus and wine list in the car for us. And the treats kept coming…as we left they presented us with housemade shortbread wrapped with a ribbon. I enjoyed mine with my coffee the next morning. Now, the question is, how am I ever going to top that meal!
Posted in Company News, Food and Vine, holiday, Local Business, Recipes, Valentine, Wine, Wineries |
Savory Saffron Rice Stuffed Tomatoes
When you’re busy at work all day, it’s hard to find time to cook in the evenings. So this week I’m practicing some quick, easy and healthy meals that you can prepare fast with limited ingredients.
With two only two juicy tomatoes, a bag of saffron rice and a handful of collard greens, I prepared two scrumptiously stuffed tomatoes.
First, I started a medium sauce pan with 1 2/3 cup of water to boil. I added a dash of salt and a dollop of butter. Once it came fully to a boil, I added the rice, plopped on the lid and turned down the heat.
While the rice cooked, I hallowed out the tomatoes. Simply cut off the top and use a spoon to gently scrap out the insides. I placed the tomato inside bits in a bowl to make a salsa with later.
By the time I finished both tomatoes, the rice was done. I mixed in a handful of collard greens to rice for flavor, color and some extra fiber. I spooned the rice mixture into the tomatoes and then placed them in the broiler for 10 minutes. The tomatoes came out soft and juicy and the rice was flavorful and crunchy on top. Fantastic!
I paired a glass of Project Happiness Red Table Wine from Oreana Winery (the winery I worked at in Santa Barbara, CA!) with this quick and delicious dinner.
Cheers!
Heather
La Jolla Wine Tours Writer and Tomato Stuffing Expert
Posted in Food and Vine, Health, Recipes, Wine, Wineries |
Every Day is Valentine’s Day
Every day is Valentine’s Day when you’ve got Love in your heart. Whether or not, you have a Special Other to join you in celebrating Valentine’s day, why not create a party just for yourself? When it comes to finding the Love of Your Life, he/she may be closer than you think. Look inside your heart. You may be surprised to find that all the Love you need is right there looking back at you in the mirror.
We’re much more likely to draw our Love Partner to us if we first cultivate a deep, accepting love for ourselves. One way to do that is to nurture yourself, as if you are hosting an honorable guest. On Valentine’s Day, which, by the way, is my favorite holiday, I pop open a bottle of bubbly and create a grand meal, whether I’m with another, or by myself. I’m going to share with you one of my favorite romantic dinner menus.
For the basic ingredients, you’ll need fresh halibut, bok choy, capers, lemons, and white wine (cheap stuff is fine, this is not for drinking!). We’ll serve our “Pan Fried Halibut with Capers” on a bed of sautéed bok choy, and alongside oven roasted gold and sweet potatoes. In the spirit of Love, I like to add heart shaped, red bell pepper to this main dish. A fresh, green salad with the addition of apples, berries, and caramelized pecans, drizzled with raspberry dressing will happily accompany the entree. I paired this delightful main dish with a wonderful, local San Diego white wine blend from Salerno Winery – Bianco Tosto 2007. Our romantic dinner wouldn’t be complete without a decadent desert. You’re going to love my tasty chocolate Fudge topped with red candy, shaped into a heart. (Recipes are below.)
So, this Valentine’s Day, and everyday, celebrate the Love you have in your heart for yourself, and watch how others are drawn to your beauty that radiates from within.
And if you feel like joining others on Valentine’s Day, we have wonderful romantic tours. Come as a single or bring a friend.
Shira Bliss, La Jolla Wine Tours.
Ingredients:
- 1 tablespoon olive oil
- 10 oz halibut pieces
- 1/2 cup white wine
- 2 cloves garlic chopped
- 1/4 cup butter
- 2 Tbs Italian parsley chopped
- 1/4 lemon juiced
- 4 chopped spring onion (green only)
- 3 tablespoons capers, with liquid
- salt and pepper to taste
Directions:
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut on both sides until nicely browned. Remove from pan, and set aside. Sauté the bok choy in a little butter set aside.Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, lemon juice, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors. Return the fish to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it, on top of the cooked bok choy.
Oven Fried Gold and Sweet Potatoes
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2 tablespoons olive oil
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2 gold potatoes and 2 sweet potatoes sliced thinly
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2 large cloves garlic, chopped
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Parsley, marjoram
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Salt and pepper to taste
Directions:
Coat the potatoes with parsley, marjoram, olive oil, salt and pepper and freshly chopped garlic. Bake at 350 degrees for 15 mins. Turn once halfway through.
Valentine’s Fudge
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6 tablespoons butter
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3 1/2 cups powdered (confectioners) sugar or agave
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1/2 cup cocoa
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1 tsp vanilla extract
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1/4 cup milk
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1 cup chopped nuts (optional)
Directions:
Lightly grease a 5×9 inch loaf pan using a little of the margarine. Place the remaining butter, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double broiler. Place the bowl or broiler over simmering water and stir until smooth. Add the nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly, and cut into squares. Decorate with red candies into the shape of a heart. For a great pairing try San Diego's Witchcreek Winery Cool Cat sparkling wine!
Makes 2 to 3 dozen squares. 
Posted in Food and Vine, Health, holiday, Recipes, Theme Tours, Tours, Valentine, Wine |
A Wonderful Vegan Life
Posted in Beer, Food and Vine, Health, Recipes, Wine, Winemaking |
Dinner with a View
Marti’s Daily Dish – Holiday Recipe
This holiday you and your guests might like a break from turkey or ham. Try this Tasty Fish Dish from Cook Extraordinaire Marti! Holiday Cheers from Shira Bliss, LJWT.
Flounder alla Puttanesca with Yukon Gold Fried Potatoes
When I cook, which is frequently, I always use whatever ingredients I have on hand. The word puttanesca in Italian means “in the way of the whore,” the idea being that, after one has been lying around in bed all day, she doesn’t have time to go to market. Most Italian kitchens in Southern Italy always contain anchovies, tomatoes, chilies, garlic and olives. I have created a variation of this recipe, usually made with pasta, for fish. This recipe is good with garlic as well but I refrained from using it with the Fluke because I did not want to overwhelm the flavor and texture of the fish.
The Fish
1 pound Fluke (aka Summer Flounder) or other light-textured, flaky white fish such as sole
White Wine, e.g., Pinot Grigio or Sauvignon Blanc
We Olive Sevillano Olive Oil
We Olive Tuscan Blend Olives
Campari Tomatoes
Sweet Yellow and Red Banana Peppers, minced
Cayenne Pepper
Bread Crumbs
Fresh Italian Parsley
Sea Salt
freshly ground black pepper
Preheat oven to 375˚ F. Coat the bottom of a glass baking dish with the olive oil. Rinse the fish in cold water and pat it dry with paper towels. Put the fish in the baking dish and coat lightly with olive oil. Add a little white wine, just enough to cover the bottom of the pan. Sprinkle the top of the fish fillets with bread crumbs. Dust lightly with the sea salt and a few grinds of black pepper. Lightly dust the top with Cayenne Pepper. Chop the olives (they do contain pits, so carefully remove the flesh from the pits using a sharp paring knife), tomatoes, banana peppers, and parsley separately and layer on the fish. Put the baking dish in the oven for approximately 20 minutes and cook until moist and flakey but not dry. Be careful not to overcook it.
The Potatoes
4 small Yukon Gold Potatoes
We Olive Sevillano Olive Oil
Fresh Rosemary
Fresh Parsley
Sea Salt
An iron skillet works best for frying potatoes because it retains and distributes heat well allowing the potatoes to brown nicely. Thinly slice the potatoes. Heat the skillet with a tablespoon of olive oil. When the oil is hot add the potatoes, sprinkle with one tablespoon of freshly chopped rosemary. Turn the potatoes frequently with a wooden spatula so that they brown on both sides. Add some sea salt. When the potatoes are brown and translucent, remove them from the heat, sprinkle them with the freshly chopped parsley and serve immediately.
Buon Appetito!
Enjoy with a nice Pinot Grigio
Posted in Food and Vine, holiday, Recipes, Wine |
Ballast Point Beer Pairing Dinner
Beer dinner at PB Ale House 12/8/11
This was an amazing meal with expert food pairings by the chef at PB Ale House. After being seated next to Karl, clearly a regular based on the number of hugs from the beautiful wait staff, and Ballast Point's very own sales person Laura Slayter, things got underway quickly. We were early so PB Ale House offered up a sampler of their own and for the life of me I cannot remember what it was, however it was a tasty start.
For the first course we got to dive into BP’s Abandon Ship Smoked Lager. Yum, it was hard to not drink it all before the food pairing arrived, but arrive it did and it paired nicely. It was a Brioche Monte Cristo with La Quercia Prosciutto and New York White Cheddar topped with a fried quail egg and maple thyme emulsion. “I could have this for breakfast” said my beloved Shira; I nodded in agreement as I placed another bite in my mouth followed by a dose of Abandon Ship Smoked Lager.
On to the Second course and a Collaboration Beer. This was a mix of Ballast Point's Big Eye IPA and PB AleHouse's Hopulent, a double IPA, infused with Ballast Point's Rum soaked oak chips. This was amazingly balanced and had a wonderful floral nose but didn’t taste overly hopped up. It paired well with the Frog More Stew which was a savory blend of tiger shrimp, andouille sausage, red potatoes and a roasted garlic crostini.
“Are you going to eat that sausage” I beckoned Laura, to my delight she replied, “No” and I consumed it much more slowly than I did the first one, wanting to stretch out the delicious enjoyment of the prized morsel.
With the arrival of the Third course we were blessed with a Barrel Aged Black Marlin Porter, and again I had to struggle to not drink it up before the food pairing came, in fact I hid it behind my water glass in order to avoid temptation, it was that good. Once the food arrived and I tasted how the pairings matched little hearts started to float up in the air around me, it was that scrumptious, I was in love. The porter paired well with the House Smoked Wild Mushroom Ragu served over a polenta cake with lemon thyme froth and chive oil drizzle, however I was enthralled with my new favorite in the county, maybe the world, Barrel Aged Black Marlin Porter!
For our Fourth course I gingerly sipped at the Habanera Sculpin IPA. I have tried this in the past and was put off by the shear heat of the burn on the back of my throat. Tonight I was in luck, the spice was nice, a bit more then subtle but not overpowering, and the Loch Durat Scottish Salmon with confit fingerlings and a crème fraiche orb was nice to pair with it as the spice in the beer brought up the mildness of the food dish and the food dish calmed the spice in the IPA, they canceled each other out and met in a sweet spot much like a perfect shore break wave.
I am not a huge dessert fan, and I am certainly not a lover of Crème Brulee, however the Fifth course beer, a Barrel Aged Victory at Sea Imperial Porter was paired with a Vanilla bean crème brulee with a Victory at Sea foam. The server literally whipped up a nice head on a pint of the porter and poured it over this rather light airy (not flan or pudding like) Crème Brulee. It was like a coffee cloud. Heaven.
We stayed a bit late and we were rewarded with a second tasting of the Victory at Sea, and now I am frantically trying to get my hands on more of that Barrel Aged Black Marlin Porter. See you at the brewery!
Paul Anthony, Tour Guide ( & COO of La Jolla Wine Tours)
Posted in Beer, Breweries, Company News, holiday, Local Business, Recipes |
Beer Floats
Next time you're out sipping a beer, try out this fun twist on an old classic. We loved rootbeer floats as kids, and now as adults we can enjoy Beer Floats!
A healthy scoop of french vanilla ice cream into your dark roasted Stout or Porter will turn a regular glass of beer into a sugary smooth scrumptious spectacular experience for your taste buds.
We tried out this crazy idea on our last Beer & Food Walking Tour in La Jolla Village. While on tour, we met up with a brew master who shared this delightful treat with us.
Our guests, Sandra and Duke agree: Beer Floats win!
Cheers!
Heather
Tour Guide
Posted in Beer, Breweries, Recipes, Tours, Walking Tours |
Spotlight on Marti–Tour Guide
Marti Bommarito was born and raised in Detroit, Michigan. She began cooking at a very early age as the entire family–including her father–bonded by preparing dinner together regularly. She gained further inspiration from her watching her Sicilian grandmother make homemade sausage, bread, pasta and sauce from homegrown tomatoes and basil. In the late 70s she lived la vie bohème in Paris, France, and later studied Italian and Italian Renaissance culture and language in Italy. She graduated summa cum laude from Arizona State University with a degree in Art History.
Marti in the kitchen
Marti attributes her adventuresome palate to the fact that she was “raised in a household where the only dinner-table rule was that you had to at least try everything before leaving the table. Cleaning your plate was not a requirement but disliking something that you had never tasted before was frowned upon.” And, after moving to California 15 years ago, she caught the wine bug after going wine tasting for the first time in Temecula.
In a previous life, Marti was a legal secretary for 15 years before joining La Jolla Wine Tours in April 2011. When Marti is not leading tours, she is practicing yoga, reading, swimming, cooking, or discussing food and wine with other foodies and wine enthusiasts.
Posted in Company News, Food and Vine, Local Business, Recipes, Tours, Travel, Wine |