MoreEats!

Bonne Bouche: Three ingredients, three simple ways

2010-10-27T09:15:00-07:00

Bonne Bouche with Chef Elizabeth Howes

I've been on a bit of a hiatus over the past couple months. Life sort of took over in some cases and in another I was happily eating and drinking my way through beautiful Spain. But, I couldn't be happier to be back at the beginning of the season that's all about comfort, warmth and deep, rich flavors. I once heard autumn referred to as the season of "food hugs". How appropriate.

Here are a couple simple, delicious ways to incorporate some of my fall favorites. And, as always, don't be shy about sharing some of yours, too.

Red Grapes

More than just a source for some of the world's most famous, lip smacking red wines, red grapes are known for their high antioxidant content, including the ever-popular resveratrol (most concentrated in the skins and seeds of the grapes). Look for berries that are firm, blemish and wrinkle free, with a white bloom and firmly attached to the stem. And, whenever possible, try to buy organic grapes. Testing has shown some conventional grapes can harbor as many as 34 different pesticides.

As a hors d'oeuvre-

For an easy and delicious bite at your next cocktail party, top focaccia or naan bread with sliced grapes, dried rosemary, freshly cracked pepper and slices of brie. Place on a baking sheet lined with parchment and broil for 2-3 minutes or until the cheese is bubbling. Slice into wedges and serve with fresh rosemary sprigs or grape clusters.

For an easy, elegant salad-

Sliced grapes add a beautiful gem color to autumn salads. Try tossing into a salad with your favorite mixed greens, toasted walnuts and local blue cheese (Pt. Reyes is a great option) with a Champagne-Dijon Vinaigrette.

As an accompaniment-

Oven-roasted grapes are a festive addition to roasted meats- perfect for the upcoming holidays. Simply cut 1 pound of grapes into smaller bunches and toss with grapeseed oil and a pinch of sea salt. Place on a parchment-lined baking sheet and roast for 10-12 minutes in a 450 degree oven until the skin is slightly blistered. Serve warm alongside your main dish.

Winter Squash

A relative to the melon and the cucumber, winter squash comes in a multitude of varieties and is at its seasonal peak in October and November. While Butternut, Pumpkin and Acorn are the most common varieties, if you've never tried Kabocha, Hubbard or Delicata you're in for a real treat. Choose squash that seems heavy for its size, with hard, deeply-colored and blemish free skin. Because of its hard protective skin, you can store winter squash for up to three months.

Spiced up-

Because most winter squash tends to be somewhat creamy and sweet, fiery vinaigrette pairs beautifully. Here is a recipe for Roasted Acorn Squash with Chile Vinaigrette. You can substitute any of your favorite squash for this tasty side.

As a tartine-

A tartine is simply a French open-faced sandwich. Try topping a piece of warm, toasted bread with leftover winter squash, shaved gruyere cheese and dried sage. Place on a parchment-lined baking sheet and broil for 1-2 minutes, or until hot and the cheese is bubbling.

Tossed with pasta-

Winter squash has a great affinity for pasta and almost tends to melt into the dish, creating a creamy consistency. Toss your favorite pasta with any variety of baked squash and sage brown butter. All you need is some good company and a cozy blanket to curl up and enjoy this fall favorite.

Wild Mushrooms

Along with the fall rains come a variety of beautiful wild mushrooms. Their earthy, meaty flavor and texture give depth and richness, perfect for cooler weather. On top of that, mushrooms contain an incredibly powerful antioxidant called ergothioneine. Proven to offer protection from free radicals and to boost immunity, eating a good amount of mushrooms during this time of year will help ward off the cold and flu, among other ailments.

When choosing mushrooms, they should firm, unblemished, fragrant and smell of the earth. Avoid any with a musty or moldy fragrance, or caps that have pulled away from the stem as they have passed their prime.

As an elegant brunch-

A nice selection of wild mushrooms elevates any fall brunch. Here's an easy and rich omelette recipe perfect for any variety of mushrooms you have on hand.

As a restorative soup-

Mushrooms provide an intense flavor and are packed with anti-cancer and immune-boosting compounds. If you're feeling a little under the weather or just need a little support, here's a great soup to get your body back in balance.

On top of polenta-

Without crowding too many in a pan, sear clean mushrooms over high heat to help release their excess liquid. Try to resist stirring them in the beginning so they can sear and crisp somewhat. Once soft with a nice sear, remove from heat and season with salt, pepper and any other herbs you enjoy. Spoon the mushrooms over cooked soft polenta and drizzle with good quality extra virgin olive oil.

-------------------------------------------------------------------------------

Elizabeth Howes was raised in a family of inspired cooks. Her bi-coastal upbringing, which exposed her to foods ranging from lobster in Boston to organic produce in Southern California, greatly influenced her style of cooking. Elizabeth's recipe creations draw inspiration from seasonal, organic and locally available ingredients. She is the chef/owner of Saffron Lane--a private chef and boutique catering company based in Marin, with clients in San Francisco and Marin.

Chef Howes writes on food in her column, "Bonne Bouche" (which translates loosely to "good bite".

Living the Wine Life: Cold weather = unpredictable grape harvest

2010-08-23T08:30:00-07:00

Living The Wine Life with Doug Levy-

In case you hadn't noticed, the Bay area's weather has been a tad chillier than normal this year. For most of us, that just means putting on a sweater or turning on the heat. But odd weather can wreak havoc on agriculture, especially for the oh-so-sensitive wine grapes. Nonetheless, the first grapes of the 2010 California vintage will be picked this week in Napa and Sonoma.

One of the reasons California is so wine-grape friendly is our usual combination of wet winters, dry summers, and -- in most of the Wine Country -- just enough breeze coming off the Bay or ocean to moderate the warm daytime sunshine.

This year, not so much.

You may recall we had late rains -- into June. And much of August has had temperatures 10-15 degrees below normal.

Luckily, none of the rain was enough to drench the vineyards, but the cool temperatures are going to delay harvest. As "Wine Evangelist" Barbara Drady put it, "This year, we may be harvesting with Santa." (Read more about what she has seen along the Sonoma Coast on her blog here.)

The ultimate consequences of this weird weather won't be known for months, if not years, but here's what we know:

●    Most northern California grapes will be ready for harvest at least two or three weeks later than normal, perhaps more.
●    Many of the grapes have struggled to grow in the absence of heat and sun, so some of them will be smaller, with more intense flavor than usual.
●    If the fall rains start before harvesting has been completed (or started,) grapes remaining on the vines could become worthless very quickly due to mold and other spoilage.

I feel especially sorry for some of the growers in the parts of Mendocino County that suffered last year when grapes were damaged by smoke from wildfires. Much of the juice from those grapes was sold off to secondary wineries, since it was not of sufficient quality for many of the prime Pinot producers. So far, many winemakers are optimistic that this year's harvest will be a good one...eventually, but this year certainly proves that any kind of farming can be a risky business.

For those familiar with growing grapes in other regions of the world, coping with variable temperatures and frequent rain are part of the standard routine. Some of the best grapes grow in rainy parts of France, for example. But our New World wines, including the big bold Napa cabernets, the fruity Russian River Pinots and the Washington Syrahs all rely on moist, temperate winters and dry, sunny summers. Change that routine, and everything becomes unpredictable.

That's exactly what this year's harvest is.

--------------------------------------------------------------------

Former USA Today reporter Doug Levy has lived in Marin since 2004 and spends a lot of his free time searching for great food and wine in Marin, and around the world. He is a free lance writer and public relations consultant, specializing in health care and life sciences. He'll be writing about wine in MoreMarin in a column called Living The Wine Life. Doug enjoys sharing his culinary observations which you can also read on his personal blog at http://wineandfoodworld.com/.

Dining with Danielle: Brick & Bottle

2010-08-11T16:49:06-07:00

By Danielle Schubert-

Brick & Bottle had me perplexed for a moment after I walked in. I didn't see any brick, maybe it was hidden in the kitchen, or somewhere that didn't catch my eye. I did spot a plethora of bottles though- wine, bourbon and the like. I guess the title "& Bottle" was already taken, or just not really a grand idea. Maybe the word spreading throughout Marin telling tales of tasty pizza, (as in how they cook their flatbreads) was a teaser for delectables to come. As I said, I was confused, because I thought they cooked their pizzas in a stone oven. Still, I aimlessly searched for the brick.

A huge wine list was sitting upon the table containing glasses and bottles to choose from galore, along with a thoughtful mixed drink list. While perusing the menu, I opted for the Hemingway Daiquiri which reeked beautifully of the rum, but the lime, grapefruit and marashino did me good, balancing out the rum.

Nestled into the back of the restaurant, I almost forgot I was in Marin. Dark shades, dark booths, lights reflecting off their mirror which hung behind them. It felt luxurious and relaxing-- just what the doctor called for after a long day at work for both of us.

Chilled asparagus soup with truffled creme fraiche caught my eye immediately. Even on a summer day, I prefer warm soup, but there are always exceptions to the rules. Very flavorful-- but light-- the creme fraiche blended perfectly with the sourdough croutons which adorned the top. We drank it like coffee at 6am, with the need for a second cup afterward. The Margherita pizza came quickly after we finished the soup. A hearty, thin crust with house made mozzarella and fresh basil placed over tomato sauce. Very simple, but tasty. It was one of those "crave" items like feel-good comfort food for me. The attentive staff whisked away empty plates, kept water glasses full, and walked around with cuban cigar boxes filled with cutlery, replacing every dropped knife, used spoon and dirty fork.

Smoke Gouda orzo "mac and cheese" was next on the table, piping hot and fragrant from the chives. The tomato jam sitting on top was phenomenal, with complex flavors. I could put that on just about anything, and the oyster mushrooms were delicious, having soaked up flavors from the neighboring orzo. The orzo itself wasn't a hit on my list; I was craving a little more texture with the mushrooms and jam, but it was still delicious.

Ricotta ravioli with Nicoise olives, parsley and lemon graced the table. It was so fragrant and strong, the lemon perfumed everything. Perfectly al dente, the pasta was dense and delicious, but the sauce was so "lemony" I had a hard time focusing on the delicate interior of the ravioli. Hands down winner of the entire menu was the brilliantly executed Alaskan halibut. Perfect, dense, flaky, rich in a Dijon herb crust, snap peas, oyster mushrooms and arugula aioli on top and underneath the fish. Truly amazing, There was utter silence at our table while the fish was consumed.

If any room is left after your spiritual experience with the halibut, try the yogurt panna cotta. It has a traditional yogurt flavor, so it doesn't feel like the traditional "bursting with vanilla" panna cotta that comes to mind, but still quite good. Butterscotch pudding with hidden toffee bites go down easy, and definitely make you want to come back and finish dinner again if you have a real sweet tooth. it's overpowering, so you have to love butterscotch to make it a real match.

Mixing traditional and new ideas, Brick & Bottle, regardless of where the bricks are, has done an excellent job while still needing to work out a few extra ingredients on the menu. Keep in mind, their menus change, while keeping the best items, which make it easy to revisit. Sit, peruse their extensive drink menu, relax and cozy into their "not so Marin, but so Marin" decor. Feel free to drink a little more here, as their first two bottles ($5 corkage) go to their charity of Guide Dogs for the Blind. They also support local, organic, sustainable farms and produce. So do a little good, while eating something delicious, and feel just a little less guilty about it.

Brick & Bottle

California-style

55 Tamal Vista Blvd., Corte Madera

415.924.3366

----------------------------------------------------------------------

Danielle Schubert, our dining diva, gives her readers the real deal in her Dining with Danielle restaurant reviews. Danielle, who grew up in Marin and owns the Mill Valley Hat Box, spends a lot of her time in restaurants and considers herself a major foodie. She delights in all cuisines, and you'll delight in her reviews.

This review is written by a guest contributor to MoreMarin, and is not an employee.

Dining with Danielle: Dish

2010-07-16T10:08:00-07:00

By Danielle Schubert-

Mill Valley mixes a lot of different type of people, and does it well. We all have different tastes. Some getting into their Ferraris with their sports clothes on, some getting into their Prius' with eco-sensitive clothing and a Prada purse. We're casual chic hidden in the trees of Southern Marin.

Sometimes it's tricky to find somewhere with good quality food and great service, that isn't too dressy to walk in without changing out of your havianas. Dish has found that niche in Mill Valley, and is serving up quality locally sustained organic food that's thoughtfully prepared in a casually upscale dining environment which is still kid-friendly. Yep, thats a mouthful, but it's true.
Located in Tamalpais Commons, the new building set that flanks the east portion of Miller Avenue, Dish allows you to sit outside and look at the trees or nestle inside with the warm tones and interesting light fixtures. "Thoughtful American fare" is what came to mind while perusing the menu and sipping on a delicious chocolate shake made with Strauss creamery ice-cream.
Belly up to the bar and watch the kitchen make your "dish burger" just the way you like it. Munch on tasty Manchego cheese fries while contemplating the garden soup of the day. That evening it was corn, and although I'm not a big fan of corn soup, this was a delicious puree with chili oil on top. it makes any "corn-hater" turn into a "corn-lover".

Quinoa cakes, moist with Laura Chenel goat cheese satisfy vegetarians and meat eaters alike on the dinner menu, along with the sustainable fish dish of the day. The toybox tomatoes on the side were bursting with flavor and the sauces-- light but complex.

The Cobb salad looked delicious, and it was fresh and wonderful, but lacked a little kick in the salad dressing. It was the only dish we enjoyed that fell a little behind everything else.

I liked that Dish was slightly outside of downtown, making you feel like you've gone to visit another gem area of marin county, but still, you were here. For those in southern marin, it's a quick commute, and for those outside of the immediate area, it is well worth the drive.

Dinner left us full, but not with a heavy feeling, and happy that we had supported a local restaurant that proudly uses and supports local, sustainable producers. Savvy and chic enough for adults, but still kid friendly with menus and crayons, Dish allows all of us to get fed in an atmosphere that makes us all happy. Breakfast and lunch-- here we come! We'll be back at Dish soon!

Dish

American

507 Miller Avenue, Mill Valley

415.388.DISH (3474)

----------------------------------------------------------------------

Danielle Schubert, our dining diva, gives her readers the real deal in her Dining with Danielle restaurant reviews. Danielle, who grew up in Marin and owns the Mill Valley Hat Box, spends a lot of her time in restaurants and considers herself a major foodie. She delights in all cuisines, and you'll delight in her reviews.

This review is written by a guest contributor to MoreMarin, and is not an employee.

Sad news from Ross Valley Winery

2010-07-07T07:10:00-07:00

Ross Valley Winery, a small, family-owned winery smack dab in the middle of Marin, has shut its doors for good.

Ross Valley Winery, which was profiled here as part of our Marin winery series, was a special place run by a wonderful character, winemaker Paul Kreider. The crushing economy was just too much for the vintner who began making wine in his garage back in the mid-70s. A post on the winery website pretty much says it all-

"Thank you for your support over the past 23 years but there are not enough of you during these tough times to cover our overhead, which became way too high. We tried everything I could imagine and if you have been following you know that there were some innovative promotions. I think it boils down to the fact that there a lot of pretty innocuous wines for sale at $6.00 which seems most important to people right now. And I understand that."

Paul won't just be closing down his winery, he'll be moving out of Marin and California entirely, and relocating in Washington to be closer to family. He promises to keep friends informed of his new adventures via his new website, Paul's Chronicles.

We wish him well and we will miss his wonderful space, but mostly his wonderful personality.

Dining with Danielle: Woodlands Cafe

2010-06-24T12:23:00-07:00

By Danielle Schubert-

I find myself aimlessly searching the aisles at Woodlands Market, starving beyond belief, overwhelmed with all of the delicious organic produce and locally made products. Sometimes I just want to sit down and take a break in their wine aisle, tasting some of the California wineries best years, while putting my feet up on the airy shelves.

Sometimes I don't want to cook, but I do want to support local farmers and their artisanal foodie delights. Now Woodlands Cafe has provided me the perfect happy medium.

Woodlands Cafe has been serving delicious meals, but recently they've added dinner to their expansive, mostly locally sustained menu options. Delicious flatbread style pizza with organic spring hill cheese and fresh organic tomatoes. Savory chicken salad with a tangy dressing that was filling but still light.

I got a chance to stop by the night of their opening party. It was beautifully done, with tables full of fresh locally made cheese, burrata that melted in your mouth, and locally available Pinots and Cabernets. With an organic farmhouse feel, the rustic tables were complimentary to the clean, high ceilings. By the front, a cozy fireplace is set up in a stone wall with comfy seating which invites eaters to sit down, take a minute, and enjoy. I was feeling the whole "slow food" concept, where you know where your vegetables, fruits, cheese and meats are coming from. Where people take time to prepare and check your food. Where you can get high quality, with a reasonable price, and not feel like you have to run out the door immediately to your next twelve appointments.

Strauss' soft-serve sits in the front corner, tempting you to finish your meal beautifully with delicious fresh dessert. In the case next to the ice cream, tarts and scones beckon to you to start your morning off right tomorrow.

The service was friendly, and easy to work with, but because the new dinner menu was well, so new, they weren't too versed in it. But with the way the staff understood the rest of the menu, i have a feeling it won't be long before they can answer any question.

Maybe instead of shopping at Woodlands while starving next time, I'll eat at their beautiful cafe, and shop a little slower, walking without so much haste through the freezer section, paying a little more attention to our local food producers who we all so want to support.
Woodlands Cafe
735 College Ave, Kentfield
Open 7:00 a.m. to 9:00 p.m. every day

----------------------------------------------------------------------

Danielle Schubert, our dining diva, gives her readers the real deal in her Dining with Danielle restaurant reviews. Danielle, who grew up in Marin and owns the Mill Valley Hat Box, spends a lot of her time in restaurants and considers herself a major foodie. She delights in all cuisines, and you'll delight in her reviews.

This review is written by a guest contributor to MoreMarin, and is not an employee.

Bonne Bouche - Perfect summer recipe

2010-06-24T09:16:00-07:00

Bonne Bouche with Chef Elizabeth Howes

For some reason, I had "summer fever" at the beginning of spring this year. Maybe it was because of all the seemingly endless rain. Or, it could be the allure of all the impossibly fresh, abundant, and vibrant food that arrives this time of year. Either way, it's official. Monday marked the first day of summer and my backyard is primed for incredibly festive parties with plenty of great friends, succulent wines and seasonal summer cuisine as the guest of honor.

Here's a great recipe featuring some of summer's best and freshest. It's perfect for a romantic, al fresco dinner for two or as a feast for many. That said, I know risotto can seem a bit intimidating. And, there is an element of timing. But, in its defense, you can create a big batch to feed even the largest, most ravenous crowd at the same time. To add, you'll probably score some major points for "slaving" over a hot stove to prepare a celebratory dish just about everyone I know adores.

If you do the majority of the prep before assembling the actual risotto, you can whip this up in about 25 minutes. Recruit a friend to play host while you finalize the dish or, better yet, ask some friends to take turns stirring! Almost everyone loves to be involved in the kitchen -- especially when you're making a swoon-worthy dish like this.

Lobster Risotto with Sweet Corn, Morels and Basil Oil

Yield: Serves 4 | Prep time: 40 minutes | Total time: 45 minutes

For Basil Oil - I recommend making this ahead of time as you will be immersed in stirring once the risotto prep begins.
In a blender, combine a handful of fresh basil leaves, ½ cup fruity extra virgin olive oil, 2 teaspoons lemon juice, sea salt and pepper to taste. Blend until well-combined and pour through a fine mesh sieve, pressing on the solids to extract the chartreuse liquid. Cover and set aside.

Ingredients (for risotto)
•   1 ½- 2 lb. wild lobster, steamed, cracked and cleaned. Meat set aside (wild prawns may also be used, if desired)
•   2 ears of organic sweet corn, kernels cut from the cob and set aside
•   1 tablespoon olive oil
•   ¾ lb. morel mushrooms – or combination of morel and shiitake mushrooms
•   1 stick unsalted butter
•   ½ large yellow onion, finely diced
•   1 cup carnaroli rice
•   2-3 cloves finely chopped garlic
•   1 ½ cups white wine
•   1 quart low-sodium chicken or vegetable broth or stock
•   ¼ cup grated parmesan cheese
•   Sea salt and pepper to taste

Method

In a large heavy-bottomed pan or Dutch oven over medium-high heat, add olive oil and, once hot but not smoking, add mushrooms, stirring occasionally, until soft and lightly golden – about 5 minutes. Remove mushrooms from pan and set aside.

In smaller saucepan, add broth or stock and heat over medium-low until hot. Set aside.

Melt the butter in the heavy-bottomed pan over medium-high heat. Once melted, add the onions and cook until translucent, about 4-6 minutes. Add the rice and garlic, stirring to coat. When the rice begins to sizzle, add the wine. Stir constantly until the liquid almost evaporates.

Start adding broth/stock, one cup -- or ladle -- at a time. Stir constantly and wait for the liquid to just about reduce before adding another ladle of liquid. Continue cooking, stirring and adding stock until the rice is al dente (just about opaque) and the mixture is creamy, about 20 minutes.

Mix in the lobster, sweet corn, mushrooms, Parmesan cheese and sea salt and pepper to taste. Drizzle each dish with about a tablespoon of basil oil and serve immediately.

Note – you may not need to use all of the stock. Also, cheese is traditionally not served with seafood dishes. The small amount used adds complexity to the dish but feel free to omit, if you desire.

Enjoy-- and cheers to summer!

-------------------------------------------------------------------------------

Elizabeth Howes was raised in a family of inspired cooks. Her bi-coastal upbringing, which exposed her to foods ranging from lobster in Boston to organic produce in Southern California, greatly influenced her style of cooking. Elizabeth's recipe creations draw inspiration from seasonal, organic and locally available ingredients. She is the chef/owner of Saffron Lane--a private chef and boutique catering company based in Marin, with clients in San Francisco and Marin.

Chef Howes writes on food in her column, "Bonne Bouche" (which translates loosely to "good bite".

Living The Wine Life: Napa-- plenty of room for wineries big and small

2010-06-23T10:12:00-07:00

Living The Wine Life with Doug Levy-
One of the great joys for those of us who enjoy wine is discovering lesser known labels and sharing them with friends. At the same time, there is a lot to be said about larger wineries that make good wines consistently. I am especially grateful for the larger wineries when traveling, since artisan producers are less likely to have national distribution.
This past weekend, I had a great study in contrasts between Cabernet powerhouse Pine Ridge Winery which produces some 70,000 cases a year, and Corison Winery another outstanding Cabernet producer but one that makes only about 3,000 cases a year. That's a big difference. The beauty is that there is plenty of room for both -- and many others, too.

Pine Ridge (at right), located just north of the city of Napa on Silverado Trail, has about 20 current release wines, ranging from a mellow white wine, Chenin Blanc - Viognier, to the complex and highly regarded (and expensive) Fortis, a Bourdeaux blend using the best grapes from Pine Ridge's Stag's Leap District vineyards and select blending grapes. Of the wines tasted this weekend, my favorite was Pine Ridge's 2006 Epitome Cabernet Sauvignon, a hearty, big wine that stood up beautifully to the garlic-marinated grilled lamb that Pine Ridge Chef Eric Maczko paired with it. This wine is made exclusively with grapes on Pine Ridge's ridge that are exposed to the warmest temperatures, making the vines work harder to produce the fruit. The result is a more concentrated grape, with intense flavor -- and a very low yield of grapes per block. Pine Ridge wines range in price from about $40 to $125 per bottle.
Our next winery stop on this Napa trip was at Corison, just south of the town of St. Helena on Route 29. Corison was founded in 1987 by Cathy Corison and her husband, William Martin, and remains a family-run business, despite the enormous notoriety that Corison's wines have earned. Unlike Pine Ridge, Corison's product range is small - her main wines are two Cabernet Sauvignons and a Gewürztraminer. But Cathy Corison herself controls the wine from the soil to the sale. She has her own technique for determining the optimal time for harvest, which is the most crucial decision for a winemaker. Corison's consistent winning product shows that she clearly is doing something right. On this visit, we sampled Corison's 2000, 2001 and 2006 Napa Cabernet and the 2005 Kronos Vineyard Cabernet. Kronos produces Corison's most prized grapes (pictured below left). The current releases, the 2006 Napa Cabernet and the 2005 Kronos Cabernet, are $70 and $98, respectively.

What makes the Corison wines different is that they are brighter, crisper than the more typical cabernets, which usually have a small amount of other grapes such as merlot or petite verdot blended in for softening or other characteristics.

As with other fine wines, these Corison wines benefit from time in the bottle. Even the 2000 tasted just a bit softer than the 2001, although both wines were outstanding. (Wines from 2001 in Napa are generally regarded as among the better ones.) The 2005 Kronos would be a perfect wine to go with a grilled steak dinner. Just make sure it is a very good steak. (I splurged a little and bought a half-bottle of the 2000 Cabernet to add to my cellar.)

For those of you who want to learn much more about California cabernet, Cathy Corison is co-instructor of a New York Times on-line course on Napa cabernets. The course fee is $125, and the "course package" of wines is available on Corison's web site for $300.
(photo credits: top right courtesy of Pine Ridge website, bottom left courtesy Doug Levy)
--------------------------------------------------------------------
Former USA Today reporter Doug Levy has lived in Marin since 2004 and spends a lot of his free time searching for great food and wine in Marin, and around the world. He is a free lance writer and public relations consultant, specializing in health care and life sciences. He'll be writing about wine in MoreMarin in a column called Living The Wine Life. Doug enjoys sharing his culinary observations which you can also read on his personal blog at http://wineandfoodworld.com/.
Photo of Doug above is by travelwitheric.

Best Bets: Sweet treats-- our top 5 bakery picks in Marin

2010-06-17T10:03:00-07:00

The next time a craving for a flaky croissant, a rich, moist cupcake or a deep,dark chocolate cookie strikes, you'd do well to check out our bakery picks in Marin.
We've picked five bakeries that span the County from West Marin to Novato. Each bakery has something uniquely delicious, and different, to offer which has earned it a place on our list of Best Bets.

Fat Angel Bakery--

Of all Marin towns, Fairfax is really the only one that retained a distinct free-wheeling '60s hippie vibe. Colorful Tibetan clothing shops sit side by side with head shops and health food stores. And tucked among the shops is Fat Angel Bakery.

Fat Angel fits in well with the vibe. With mostly organic baked treats using locally available ingredients, owner Shannon Stapel has created a place where you don't have to feel guilty for indulging. Her certified green bakery space is also a wonderful spot to hang out. Fat Angel is famous for their high quality scones (daily changing flavors), wide variety of cookies and amazing pecan rolls.

Details:
Fat Angel Bakery
71 Broadway Blvd., Fairfax
415.455.0590
Click here for hours

Sweet Things--

Tiburon has the water, the views and the proximity to San Francisco. It also has Sweet Things, and although it isn't as famous as Sam's, the locals sure know about it.

Sweet Things is kind of like your old fashioned corner bakery-- the one you grew up with. It's got cakes, it's got cookies, it's got pies. But it's got something which really floats our boat-- cupcakes. We're talking lemon, chocolate, butter vanilla and seasonal delights like pumpkin. Our personal fave? The monstrously rich and utterly delicious Red Velvet cupcakes. If you can't make it to Tiburon, you can find Sweet Things cupcakes at the Mill Valley Market.

Details:
Sweet Things
1 Blackfield Dr., Tiburon
Call 415.388.8583 for hours

FlourChylde Bakery--

More than a bakery-- cozy, romantic FlourChylde is also a destination. If you haven't been up to Grant Avenue in awhile, you'll find several upscale eateries and shops clustered around FlourChylde.
In addition to a panoply of baked goods, the bakery also serves breakfast and lunch in their chic storefront space. Sweet rolls, sticky buns, croissants and scones round out the breakfast menu. For lunch, you'll find savories ranging from a turkey & brie with dried cranberry sandwich to egg salad with lemon vinaigrette. FlourChylde also makes cakes, wedding cakes and tortes. But if you do go, pick up a bunch of Chocolate Sables cookies. You have not lived until you've tried one.

Details:
FlourChylde Bakery
850 Grant Ave., Novato
415.893.7700
Open Mon. - Sat. from 7:00 a.m. to 5:30 p.m.; Sunday from 8:00 a.m. to 4:00 p.m.

Busy Bee Bakery--

A drive to West Marin should be on everyone's weekly 'to do' list, and a visit to Busy Bee Bakery should be on that list. But if you blink you might miss it tucked by the roadside along Sir Francis Drake in Inverness. This is country-style at it's best complete with the proverbial screen door as you make your way inside.

Like Sweet Things, Busy Bee is a traditional-style bakery with the usual offerings; cakes, pies and cookies. But what they're most famous for are their pastry and danish which makes Busy Bee the de rigeur breakfast pit-stop. They have strawberry, apricot, peach and apple danish. They have Cinnamon and sticky pecan buns which dwarf your fist. Seriously, the size factor alone makes it worth the trip. Oh, and according to Yelp, the peanut butter cookies are also to die for!

Details:
Busy Bee Bakery (no website, but Yelp reviews here)
12301 Sir Francis Drake Blvd., Inverness
Call 415.663.9496 for hours.

Emporio Rulli--

Yes, we realize Emporio Rulli is not exactly your home-style, corner bakery. But-- if you are Italian, or are an Italian wanna-be, then this is the place for you.

Emporio Rulli's Marin branch is located on chic Magnolia Avenue in charming Larkspur. It's decorated with soothing terracotta tones, mural-painted walls and chandeliers. There is a beautiful espresso bar (amazing coffee!) and a huge, burnished wood display case in which you'll find packed every Italian-style pastry and delicacy imaginable. Take your cannoli or canella outside to one of their umbrella-shaded seats and pretend you're in Rome.
Details:
Emporio Rulli
464 Magnolia Ave., Larkspur
415.924.7478
Mon. - Fri. 7:00 a.m. to 5:30 p.m.; Sat. & Sun. 7:30 a.m. to 5:30 a.m.

MV welcomes Whole Foods #2

2010-06-10T08:41:05-07:00

Farm-stand style produce displays in a bright, soaring and slightly industrial space greeted shoppers as Whole Foods opened it's doors Wednesday in Mill Valley.

It's not the first Whole Foods-- the township has another store just across town. But this branch, located in the former Albertsons in the Alto Shopping Center on E. Blithedale at 24,000 square-feet, is enormous-- much roomier than its predecessor.

More room equals more product and Whole Foods managers say this particular branch will be stocked with a lot of local produce-- from some 350 vendors from around the Bay Area. That gives it much more of a farmer's market style which should work well in organic savvy Mill Valley.

For those wondering what will happen to the Mill Valley Farmer's Market which has been held in the Alto parking, it will be moved. The farmer's market will set up next door at the CVS parking lot according to Marinscope.

Buckets of basil? Tons of tomatoes? Share that bounty!

2010-05-29T10:45:56-07:00

With warmer weather just around the corner (no, really!), Marin gardeners are preparing plantings in anticipation of a summer bounty of veggies, fruit and flowers. The problem is, what do you do when come harvest you're overflowing with baskets of butternut squash, bushels of basil and tons of tomatoes?

Why you share bring it to one Marin Open Garden Project (MOGP) exchanges.

The exchange had its inaugural season last year (we profiled them), and they're back with multiple locations for backyard gardeners this year. The exchange works on a barter system-- what you do is bring what you've grown to share with others who've brought what they've grown. No money changes hands.

The MOGP has other programs including gardener networking (people with land let others grown on it), gardening events and gardening advice. Here are the locations for the exchanges--

Mill Valley: Boyle Park, Saturday, June 5th, 9-10 AM

San Anselmo: Town Hall Lawn, Saturday, June 5th, 9:30-10:30 AM

San Rafael: Sun Valley Park, Saturday, June 5th, 9:00-10:00 AM

Fairfax: Sustainable Fairfax, Saturday, June 19th, 3:00-4:00 PM

Novato: Location & Time to be announced shortly . . .

Wine Notes: Wine for warmer weather

2010-05-26T11:24:00-07:00

Wine Notes with Stephanie Kerry-

Even though the weather doesn't feel like summer lately, warmer weather is around the corner. As summer approaches I begin to break out the "warmer weather" wines. These are wines that are traditionally served chilled and are a wonderful afternoon treat or a perfect pairing with fresh summer foods. Common summer wines are Chardonnay, Sauvignon Blanc, Viognier, Pinot Gris, Riesling and the list goes on. The wine that speaks "summer" to me most is the Rosé. Unfortunately, the word "Rosé" conjures up thoughts of cheap, syrupy wines in many wine drinkers' minds. For me, the thought of a good Rosé hearkens my mind to French hillsides in the afternoon summer heat and bright, fruity flavors. If you go to Provence or the Rhone regions during the summer you will find a bottle of Rosé on every outdoor cafe table. It is quite popular in European countries and slowly becoming respected here in the United States. How did these poor Rosés get such a bad rap in the first place?

The reason is because they get confused with White Zinfandel or Blushes. White Zin is a sweet wine, often sold in jugs. It is low in alcohol and flavor and very sweet. The main process used for making a White Zin is called Saignée. This is when some of the un-fermented juice is drained out of the vat before pressing. The drained juice is sweet because the fermentation process is halted early and it is light colored because it has not spent time with the skin of the grapes where the red color of wine comes from. People, who otherwise would not drink wine, often like White Zinfandel. This leads serious wine drinkers to scoff. The high sugar content also leads to killer hangovers which have left a bad impression with many a college student for drinking wine. Blush is a North American term and most commonly refers to wines made in the same fashion as White Zinfandels using different red grape varietals.

The term Rosé usually signifies a dry, pink wine. The process of making a Rosé differs from Blushes and more closely relates to making a normal wine. The grapes are crushed lightly and the juice is not allowed to mingle with the skins for long. The juice is then processed in the same manner white wine is made. The wine is allowed to go through complete fermentation which gives it the dry characteristic. Making Rosés like you would any other wine gives the finished product the high quality you get in a red or white wine. It is a subtle wine but can be quite layered at the same time. It can be a wonderful addition to a light summer meal or a hearty Thanksgiving meal.

When purchasing a Rosé make sure it is dry. If the wine if from France or Spain, it is most likely a dry wine. If the bottle says "Blush" on it, it is likely the sweet version you should avoid. You can also look at the alcohol. A dry wine will have at least 12% alcohol. If the wine has less than that, there is sugar in the wine that has not been fermented. These wines are best when they are young so look for a recent year. Serve the wine chilled.

Pairing Rosés is fairly simple because they go with almost anything. Rosés are made from red wine grapes and made like a white wine, which makes them versatile. It can hold up to dishes such as barbecued pork, spareribs, meatloaf, baked ham, and veal. Rosés pair well with more delicate dishes too, like lobster, ceviche, prawns, abalone, white fish and salmon. Some types of cuisines it goes with well are Mexican, Chinese, light Italian and French foods. You can have Rosé with your brunch because it pairs great with crab cake, deviled egg, omelet, and quiche. My preference is to enjoy a chilled Rosé out on a patio with a light dish of cold cuts, cheeses and fruits.

Rosés are not what you had out of a jug back in college. They are sophisticated wines with a lot to offer. So go out and buy a bottle and enjoy it at your next summer gathering. You can even convert your wine snob friends by sharing a new classic with them. You will come to view it as "summer in a bottle" as I do.

-------------------------------------------------------------------------------

Stephanie Kerry is a Marin native who-by the age of eight-was already picking, pressing, and bottling wine at home with her family. The family's Zins, Cabs, and Merlots won over 30 gold, silver, and blue home-winemaker ribbons and medals from statewide fairs including the Marin County, Orange County, Sacramento, Lodi, Harvest, and California State Fairs - just to name a few.

Stephanie's love of science lead her to the field of Geology which she taught at Chico State. But, her love of wine and Marin brought her back to the Bay Area where she currently resides in Tiburon. Combining her two loves she pursued a job in the science of wine-making and is now a proud member of the Mumm Napa wine making team.

Food approved for controversial Sausalito waterfront location

2010-05-20T08:09:35-07:00

Sausalito residents and visitors can expect the smell of pizza to waft down Bridgeway from a long-vacant waterfront building sometime this summer.

According to Marinscope, the Sausalito Planning Commission just gave the green light for a pizzeria to open at the small waterfront location which was formerly occupied by the Northpoint Coffee Co. The decision ended a year-and-a-half long vacancy, and controversy.

Last year, Peet's Coffee and Tea was denied an opportunity to open a branch there after the same commission deemed them a 'formula retail' business. Those types of enterprises are not allowed along the historic waterfront.

Although the pizzeria owners are also affiliated with other restaurants in the Bay Area, including a few in Marin, they are not designated as formula retail.

Not everyone in town was thrilled to hear about the new restaurant. Another local pizzeria owner complained about the competition, but we feel there can't really be enough good pizzerias.

Bonne Bouche: Allergies? Trying stinging nettles

2010-05-19T10:03:00-07:00

Bonne Bouche with Chef Elizabeth Howes
To the seasonal allergy sufferer, many times relief cannot come soon enough. The itchy, watery eyes, runny nose and incessant sneezing make you feel as if you're under serious attack. If you're anything like me, you've tried countless remedies without success and have resigned yourself to the fact that you will just suffer for a good portion of spring, if not longer. But, what if nature has another answer?
I began incorporating nettles into my diet last year and have noticed a significant improvement in my, once hopeless, seasonal allergy symptoms. Native to Europe and now growing wild in regions of North America and Canada, stinging nettles are famed for their ability to create quite an impressive rash upon contact with the skin. The leaves and stems possess fine hairs that contain a host of chemicals which are released when they come in contact with the skin. But don't let this scare you off.   The stinging feature is easily squelched with heat, either a quick soak in boiling water or in a hot pan with some olive oil. With a little finesse, nettles are quite simple to prepare and full of health-boosting--and allergy busting--compounds.

Frequently used in some asthma treatments and to alleviate the symptoms of eczema, researchers also believe stinging nettles may have the ability to reduce the amount of histamine the body produces in response to an allergen. If that's not enough, they are also loaded with vitamins A and C, high in protein and boast significant amounts of chlorophyll giving the leaves their famed deep green color.
If the thought of handling this little prickly herb leaves you less than excited, you can also find nettles dried, in extract form, capsules, and tinctures. My favorite, nettle tea, can also be found at many specialty grocers. Try drinking a few cups per day for best results. As always, make sure to read the box for any precautions. Pregnant or breastfeeding women may want to consult their doctor before integrating into the diet.
Here's a fun recipe incorporating fresh, seasonal nettles that even the kids may love. I find the best nettles at my local farmers' market in early spring. For those of you in Marin, Star Route Farms is usually a good bet. In addition to the host of noted health benefits, nettles are amazingly tasty, too!
Stinging Nettle and Ricotta Ravioli
Yield: Serves 4-6 | Prep time: 20 minutes | Total time: 55-60 minutes
Ingredients
For the filling
•    ¾-1 pound fresh nettles
•    1 ½ cups fresh ricotta
•    zest of two organic lemons
•    2 garlic cloves, crushed
•    1 tablespoon dried sumac*
•    1 tablespoon olive oil
•    sea salt and pepper, to taste

For the ravioli
•    1 package fresh pasta sheets (wonton wrappers may also be used)
•    1 beaten egg
•    ¼ cup toasted pine nuts
•    freshly grated parmigiano-reggiano cheese
•    extra virgin olive oil, for drizzling

*Sumac is an aromatic, brick red spice that comes from the berries of a bush that grows wild in the Mediterranean. Fruity, tart, sour and astringent, many cultures use it in place of lemon. It can be found in most specialty grocers or online at www.wholespice.com.
Preparation
Being extra careful not to touch the nettles, remove the leaves from the stems using tongs and/or gloves and immerse into a pot of boiling water. Let cook for a few minutes and drain off the water. Roughly chop the nettles and place in a medium bowl. Add ricotta, lemon zest, garlic, sumac, olive oil and sea salt and pepper and combine mixture thoroughly. Taste and re-season, if desired. Set aside.
Remove pasta sheets from the refrigerator and, on a clean work surface, lay out a piece of dough. With a spoon, place a dollop of the filling in equal distances on the pasta sheet, about one every 2-3 inches or so. Be sure to leave enough room around the filling to be able to effectively seal.
Brush some of the beaten egg around the filling reaching to the edges of the dough.   Lay another pasta sheet on top of the first and, with a ravioli cutter, cut into individual raviolis, pressing the seams to seal completely.   You can also a fork to seal the edges. Continue the process with another sheet of pasta.
Place finished ravioli on a parchment lined baking sheet covered with a damp kitchen towel while assembling remaining ravioli. When ready to cook, place gently into a large pot of boiling water.   Ravioli should float to the surface when ready, about 3-5 minutes.
Gently remove from the water, place in individual glass bowls and drizzle with olive oil. Top with grated cheese and toasted pine nuts and an additional dusting of sumac. Serve immediately.
-------------------------------------------------------------------------------

Elizabeth Howes was raised in a family of inspired cooks. Her bi-coastal upbringing, which exposed her to foods ranging from lobster in Boston to organic produce in Southern California, greatly influenced her style of cooking. Elizabeth's recipe creations draw inspiration from seasonal, organic and locally available ingredients. She is the chef/owner of Saffron Lane--a private chef and boutique catering company based in Marin, with clients in San Francisco and Marin.

Chef Howes writes on food in her column, "Bonne Bouche" (which translates loosely to "good bite".

Best Bets: Vino with a view!

2010-05-13T11:45:00-07:00

Because the weather is getting good, we thought we'd debut our new column, Best Bets, by sharing our very favorite places to sip a glass of wine and enjoy a spectacular view.

What could be better than a glass of cool, crisp Voigner or a smoky, satisfying Cabernet Sauvignon?

Drinking them while enjoying a view of course. And in Marin, we've got views. Here are our four Best Bets picks for the top places to enjoy a glass of wine, and take in a breathtaking view to boot.
Farley's Bar at Cavallo Point-

The revamped army barracks at Fort Baker were transformed into Cavallo Point two summers ago. Since then, the lodge and resort facility which is located near the the base of the Golden Gate Bridge, has garnered rave reviews for dining and lodging. We happen to love the setting best, and there is nothing like sipping a glass of wine on the classy balcony at Farley's Bar while watching the hawks fly over from the nearby Headlands.

Situated with jaw-dropping views of the Bridge and the City in the distance, this bar offers a comprehensive cocktail and wine list. Bring the out-of-towners as an alternative to the City, and watch them be amazed. For us locals, Farley's offers free music on Monday nights from 7:00 to 9:00 p.m.

Details:

Farley's Bar at Cavallo Point
601 Murray Circle, Fort Baker in Sausalito
For directions from all points, click here.

Sam's Anchor Cafe-

A Marin institution, Sam's has been around since the roaring 20s. In fact, the dock-front restaurant and bar in Tiburon, has a storied history and is the oldest continuous-use restaurant in town. Sam Vella, the original owner, ran a rum-running business and catered to the railroad worker crowd during Prohibition. Nowadays, the clientele is just a tad more sedate, although it still has its share of characters. Most everyone comes here to enjoy a drink, some seafood and the fantastic bay views including Angels Island across the Raccoon Straits.

At decidedly down-home Sam's, most people come here for brunch (which it's famous for), but they've got a great wine list, many of which are offered by the glass. Take a stroll down Main, and a step back in time and check out Sam's. (To get a sneak peek, check out the Sam-cam here...)
Details:
Sam's Anchor Cafe
27 Main Street, Tiburon
For directions, click here.

Mountain Home Inn-

If you happen to ever hike on any of the trails along Panoramic Highway, then you've seen Mountain Home Inn perched on the side of the road. The views--of Northern Marin and the Bay--are quite simply, panoramic. The Inn, which sits about 1,000 feet above Mill Valley, has ten country-cozy rooms for rent. They also serve breakfast, lunch and dinner at this romantic hideaway, and have a tasty bar menu.

But we dig the location. Best of all, it's casual enough for you to pop in with your hiking duds on. Grab a table outside, order up a glass of vino and a plate of Fried Calamari, and drink in the views.

Details:

Mountain Home Inn
810 Panoramic Highway, Mill Valley
For directions, click here.

Nick's Cove-

If you've time on your hands, we suggest a trip up the coast to Nick's, which sits on a dock overlooking pristine Tomales Bay in West Marin. Nick's Cove is a water-side cluster of buildings built in 1930s. They were used as rentals for recreation, and retain their traditional feel today. Restaurateur Pat Kuleto of Fog City Diner, Boulevard and Waterbar fame, opened a restaurant at the historic location.

The space itself is rustic, yet it's hard to miss the elegant marble shellfish counter next to the original 1920s mahogany wood bar. Heading right past the bar, you walk out onto the wrap around narrow deck, which provides a wide vista of the Tomales Bay. The sun shines, the seagulls cry and life kind of drifts along as you prepare to contemplate the sunset. Tomales is famous for its oysters-- get a platter and order a glass of wine from the very comprehensive wine list and say, ahhhhhhh.
Details:

Nick's Cove
23240 State Route One, Marshall
To get there, click here, click on "Information" and then on "Directions"

Wine Notes: Store your stash

2010-04-30T11:04:00-07:00

Wine Notes with Stephanie Kerry-

Summer is coming up faster than we know it. Soon, it will be here and the sun will be shining. Shining sun means warmer temperatures. Warmer temperatures mean warmer homes. Warm homes mean spoiled wine. That is, unless you know how to properly store your wines. Most of us are not fortunate enough to have a wine cellar or other controlled temperature environment to store our wines. Closets, pantries, garages and room corners serve as cellars for many people. How do we know if our wines are being stored at the right temperature, or in the right way? Red wines need to be stored different from white wines and white wines need to be stored different from champagnes and sparkling wines. What are the rules?

There are three main factors to consider when storing wine: Light, Temperature and Bottle Position.

Light

Wine is bottled in dark glass to help protect the wine from UV rays. Some bottles are even coated with a UV protection layer. Sunlight and florescent light will damage wine. Wine that is subjected to UV rays for a period of time will be come light-struck. What happens is the light moving through the wine initiates a chemical reaction producing sulfurous compounds. We are all familiar with the smells and tastes sulphur can produce--rotten eggs for example. Other chemicals that can be produced are called mercaptans which give off a boiled cabbage or skunky flavor and aroma. All of which are unpleasant. So keep your wines out of the light. If you are unable to store wine in an area that is not periodically exposed to light, wrap the bottles in cloth, block the light source or simply store the bottles in case boxes.

Temperature

Temperature is an important factor that will influence the quality of your wine. A bottle stored in an area with vastly fluctuating temperatures will age the wine at a rapid rate rendering it spoiled. Imagine the wine heating up and expanding, pushing wine or vapor out the cork, then cooling down, drawing air inside the bottle. It is like the bottle is hyperventilating. Too much oxygen circulating in the bottle will oxidize the wine prematurely.

Keep the temperature of your wine as constant as you can. If possible, do not allow the wine to fluctuate more than 5 degrees F in a day. Try not to let your wine get above 75 degrees F more than brief periods of time, like when you are transporting it home. Heat damaged wines can take on a brown color. White wines turn a honey-amber color and reds turn a rusted brick color. The flavors can range from a bruised apple or sherry taste to a sweet, chemical taste. Certainly not flavors the wine maker had intended you to find. If your wine gets too cold the only real damage you can impart is slowing down the aging process. To ensure proper aging, keep the wines from dropping below 40 degrees F for extended periods of time.

For a collection of varying wines the ideal temperature for storage is 55F degrees. If this is not an option for you, do not fret. What is more important is avoiding the temperature fluctuations so a wine stored at 65 degrees F constantly is much more protected than a wine that varies between 50 and 60 degrees F

Those who are able to store white wines and red wines separately will want to adjust the temperatures for each. White wines should be stored between 47 and 55 degrees F and red wines should be stored between 55 and 60 degrees F

Bottle Position

Most of us know you should store a bottle on its side but what many do not know is that is not always the case. First of all, most wines should be stored on their sides. Red and white still wines have a narrow neck and the cylindrical cork sits snug inside. When bottled, the corks have a very specific moisture content to make this snug fit happen. If a wine is being stored for long periods of time standing up, the moisture in the cork will diminish as the air moved in and out of the bottle and as time goes by. The dry cork will lose its snug quality and become smaller and brittle. This will allow more air to move in and out of the bottle, aging the wine and diminishing its quality over time. When a still wine is laid on its side the wine is in contact with one end of the cork it slows the passage of oxygen back and forth through the opening creating a more natural aging process.

Champagne and sparkling wine are different. The neck of their bottle is slightly angled and the cylindrical cork is forced inside with tremendous pressure. Many people do not even realize that when going in, champagne corks are cylindrical. The shape of the bottle and the pressure used to insert the cork cause the iconic shape we all associate with champagne and sparkling wines. The reason there is a difference between the sparklers and the still wines is pressure. Sparkling wines and champagnes are under a great deal of pressure. We can feel that pressure when we open the bottle. We want that pressure because that is what keeps the bubbles inside. It is this pressure and bottle shape that forms a very tight seal leaving the need for laying bottles down obsolete. In fact, storing champagne bottles upright is better for them. The lack of contact between the wine and cork helps prevent the wine from absorbing any off flavors or aromas from the cork. Corks can be the source of "cork taint" also known as TCA which is a nasty, moldy aroma and flavor that you do not want in your wine.

Standing up sparkling wines is optimal but if you only have a wine rack, laying them down will not destroy your wine. If you do have a wine rack, try to store the sparklers on the bottom, then the whites leaving reds on the top. This will employ the "heat rises" law and keep the most sensitive wines at the cooler level. Using this same concept, if you have a wine refrigerator, store your most expensive wines at the bottom. This way, if there is a power outage, these wines will remain the coolest.

Other storage concerns

Vibrations. Storing wine in an area where there is vibration can ruin a wine. Areas like in or around a refrigerator, near a washer and dryer or on the side of the house the train runs by subject the wine to vibrations. The vibrations cause the sediment in the wines to stir up changing the taste profile of the wine. Vibrations can also cause oxygen to circulate faster and micro bubbles to form, aging the wine prematurely. For the same reasons, a bottle of wine should be moved and transported as little as possible.

Humidity. It is important to control humidity when storing wine long term but it is something that is difficult to control in a closet or pantry. Too much moisture will cause mold which can penetrate the cork and give a bad taste to the wine. Not enough moisture can dry out the corks. Try to adjust the humidity in an area wine is being stored to keep from any extremes.

External Aromas. Keep wine stored away from chemicals, foods or strong aromas. The breathing nature of wine will cause the odors to be absorbed into the bottle. Storing your wine in a closet with moth balls could give your wine a character you were not looking for.

Luckily, we live in an area where wine is accessible and temperatures are relatively mild. This gives us little excuse to stock up on wines. So take your coats out of your closets and toss the beans out of your pantry. Make room for your new wine collection to enjoy for years to come.
(photos are all courtesy of Wikipedia)

-------------------------------------------------------------------------------

Stephanie Kerry is a Marin native who-by the age of eight-was already picking, pressing, and bottling wine at home with her family. The family's Zins, Cabs, and Merlots won over 30 gold, silver, and blue home-winemaker ribbons and medals from statewide fairs including the Marin County, Orange County, Sacramento, Lodi, Harvest, and California State Fairs - just to name a few.

Stephanie's love of science lead her to the field of Geology which she taught at Chico State. But, her love of wine and Marin brought her back to the Bay Area where she currently resides in Tiburon. Combining her two loves she pursued a job in the science of wine-making and is now a proud member of the Mumm Napa wine making team.

She has a great passion for wine, travel, her family and her dog, Link. Life is good.

Bonne Bouche: Driscoll's, the many secrets behind the berry

2010-04-23T10:45:00-07:00

Bonne Bouche with Chef Elizabeth Howes

Attractive in shape and color, hardy enough to travel well, superior skin strength, resistant to disease and incredibly flavorful – all characteristics a Driscoll's berry must possess before arriving safely at your door. The main goal in every last step it takes to produce this fruit is "to delight the consumer." This is how Driscoll's has built such a vibrant, well-known, loyal brand- keeping the customer at the forefront in the many, often complex, decisions made when producing these gems. There is no doubt these people possess ultimate passion for what they do.

Recently, I was honored to be part of a small group of food bloggers and writers invited to breakfast to learn the inside scoop into what it takes to produce the famous berries belonging to Driscoll's berry farm. Cassin Farm, a gorgeous piece of property in Watsonville, CA is where it all comes together for this talented group.
Who would have known so much went into each individual berry? Not only do they have an incredible arsenal of talented farmers involved, but they also have a full research and development arm with breeding experts tirelessly working to ensure the final product is everything we hope it will be- juicy, succulent, sweet and luscious...and then some.

Patrick Sheehy (photo below on the right) is a 3rd generation berry farmer and has been delicately producing world-class berries for Driscoll's since 1976. His biggest focus today is on strawberries with plans to begin growing raspberries on his farm in the Santa Maria Valley soon. I've met many farmers over the years but never have I seen one with such a vibrant twinkle in his eyes when talking about the food he produces. This man loves his job. The way he talks about it is undeniably infectious.

Sheehy shared with me that it costs roughly $25,000 to harvest one acre of strawberries, not including the cost of hiring harvest help. Generally, the harvest crew will consist of 25 people with a foreman and others to ensure the highest quality harvest. In this equation it's also critical to mention that each clamshell is picked and packed by hand! If that's not quite enough, it also takes about 20 years to get up and running in the berry farming business--certainly not a profession for the faint at heart.

At Sheehy's farm in Santa Maria, monthly sample tests are taken to check the nutrient levels in random berry plants to ensure the tended plant will produce a berry bursting with flavor and nutrients. Proof yet again, the consumer is at the heart and soul of this robust operation.

Speaking of infectious passion, Phil Stewart, (photo above on the left) has been the "Head Strawberry Breeder" for Driscoll's since 2007. He has a Ph.D. in Horticulture with a focus on the genetics of flowering in strawberries.

According to Stewart, in the world of berries, cross breeding is considered a good thing. Pollen is strategically implanted from one plant to another creating a unique shuffling of genes in hopes to produce the most perfect berry alive. At times, 26,000 different varieties are reviewed, tested and, most certainly, tasted. Of this staggering figure, only about 1% gets the Driscoll's stamp of approval.

Who would have known that berries are so genetically complex?

This lucky 1% then goes through an intense two-year commercial trial watching closely how they behave in greenhouses and fields. From there, the mighty berry will go through further testing and even more are excluded before a patent is finally granted. Generally, it takes at least five years to develop a new commercially viable berry. Once a variety does pass, it's fondly named by the growers and breeders and shipped to your grocery store and specialty retailer.

Both Sheehy and Stewart joke that it's never a good idea to name a variety after a person. If the berry ever flopped and became difficult to produce that person would have to live that down for the rest of his or her life. Ouch. Right now, the San Juan strawberry is their most beloved variety.

Driscoll's is also in the business of creating unique, novelty berries. As a chef, I love this! Pictured here, is a white strawberry that's currently being tested. It's rather brilliant with the white flesh and bright, vibrant red seeds. The one I tasted was much tarter than its red cousin, which could bode well for use in a variety of savory and sweet dishes. Either way, my fingers are crossed that this one is patented soon

From the nursery to the clamshell, there is a lot of blood, sweat and tears that goes into breeding and growing these little gems we all know and love. Most importantly though--at least to me--is the undeniable passion behind every single person I met at Cassin Farm that chilly April morning. It's just one more reminder that when you focus your complete attention on something, however small it may seem at the time, amazing things can happen.

-------------------------------------------------------------------------------

Elizabeth Howes was raised in a family of inspired cooks. Her bi-coastal upbringing, which exposed her to foods ranging from lobster in Boston to organic produce in Southern California, greatly influenced her style of cooking. Elizabeth's recipe creations draw inspiration from seasonal, organic and locally available ingredients. She is the chef/owner of Saffron Lane--a private chef and boutique catering company based in Marin, with clients in San Francisco and Marin.

Chef Howes writes on food in her column, "Bonne Bouche" (which translates loosely to "good bite".

Brand new Whole Foods throws open its doors in Novato

2010-04-22T08:14:00-07:00

If you happen to be in downtown Novato today, you might want to head over to 790 DeLong Avenue to Whole Foods. The long awaited Whole Foods is opening for business. Doors open at 8:00 a.m.

Novato's finest will be on-hand directing traffic and assisting patrons on directions. There is parking in the new Whole Foods building but most of the parking will be on streets surrounding the building. Police want to remind patrons that there are two-hour parking limits and they'll be strictly enforced. For more information on parking, Marinscope has put together a comprehensive article here.

Here are some last minute photos taken just a few days ago and we'll have some opening day photos posted here later.

Living The Wine Life: Wines outside of Napa and Sonoma

2010-04-16T10:49:00-07:00

Living The Wine Life with Doug Levy-

Napa and Sonoma are not California's only wine-producing counties

The prominence of Napa and Sonoma among the world's wine producing regions stems from many factors that contribute to healthy vineyards, outstanding grapes, and excellent winemaking. However, California's wine industry has its origins outside of what we now consider Wine Country, and scores of wineries are emerging in places like the Sierra foothills, where wine grapes have grown in Napa's shadows for decades. While I am a long way from turning to Lodi or points further east for a rich Cabernet, there are many good wines -- and some outstanding values -- coming from the lesser known wine regions.
Of the wines I have tasted from Amador, Calaveras, and San Joaquin counties, the ones that I appreciate the most are the ones made by wine makers who are not trying to imitate Napa or other fine wines. Just as the top vintners in Napa and Sonoma decide what wines to make based on what grapes grow best in their soil, those who are producing wines worth seeking from other regions are doing the same -- as they should. In a few cases, the results are strikingly good.

One example is Jessie's Grove Westwind Lodi Zinfandel ($24.) Made with grapes from the family's vineyards planted more than 50 years ago, this deep red, luscious wine has a smoky edge and a long finish -- characteristics too often missing from Zins. The winemaker describes it as the "Guinness of Zins" and having a lingering finish like "a great espresso from Rome." I am not sure I will go that far, but this wine was certainly better than the many other Lodi Zinfandels that I have tasted.
But that's not to say that there is anything wrong with lower-end Zinfandels. The 2007 Old Vine Zinfandel from Gnarly Head Cellars of Manteca ($10) has the smooth texture and intense flavor that come from very mature vines (their fruit comes from vines planted 35-80 years ago) but its balance from front to back is good, leaving a pleasing finish on the tongue. This wine would be a good party wine or would pair well with meat dishes, especially with sweet barbecue sauces.
While Zinfandel is the heritage grape of the San Joaquin Valley, winemakers in Calaveras County are finding success with grapes more frequently associated with the hillsides of Spain and France, such as Viognier, Mourvedre, Grenache and Petit Sirah. Although grapes have been grown in the former gold-mining areas since the 1850s, the Sierra foothills are only recently emerging as wine-producing centers.
Among my favorites is the 2005 Calaveras County Murgatroyd by Twisted Oak, a blend of cabernet, petit verdot, grenache and tempranillo ($24.) Aged in French, Hungarian and American oak for 23 months, this wine drinks beautifully now. Bold on the tongue, the earthiness of the grenache and tempranillo give this wine a lingering finish. This is a good choice for anyone who prefers intense yet dry red wines.
And for white wine lovers, I added a couple of bottles of Lavender Ridge 2009 Cote du Calaveras Blanc ($16) to my cellar. This fruity blend of Marsanne, Roussanne, Viognier and Grenache Blanc will pair nicely with seafood once the weather warms. Easy-drinking, balanced and light. For a more serious occasion, Hatcher Winery's 2008 Viognier ($24) was exceptionally smooth with a creamy texture.
These are but a few of the interesting wines being produced beyond Napa and Sonoma. For those of us who enjoy good wines, the world continues to grow.
(photos are courtesy of Jessie's Grove Westwind and Gnarly Vineyard)
--------------------------------------------------------------------
Former USA Today reporter Doug Levy has lived in Marin since 2004 and spends a lot of his free time searching for great food and wine in Marin, and around the world. He is a free lance writer and public relations consultant, specializing in health care and life sciences. He'll be writing about wine in MoreMarin in a column called Living The Wine Life. Doug enjoys sharing his culinary observations which you can also read on his personal blog at http://wineandfoodworld.com/.
Photo of Doug above is by travelwitheric.

Bonne Bouche: Bring on Spring with this recipe

2010-04-13T11:38:00-07:00

Bonne Bouche with Chef Elizabeth Howes

Like many people, I adore spring. Food at this time of year just seems to burst with color--and nutrients. Here's a simple dish to pull together using any of your favorite seasonal vegetables. It's quick, it's healthy and incredibly flavorful. All you need is a crisp glass of white wine like a Sauvignon Blanc or Viognier and a sunny outdoor patio (hear that Mother Nature?) to shake those winter doldrums and begin the process of renewal.

Organic Spring Vegetables, Shredded Chicken and Pearl Barley

Yield: 6-8 servings | Active time: 20 minutes | Total time: 45
Ingredients-
•    2 tablespoons extra virgin olive oil
•    1 large yellow onion, diced
•    4-5 celery stalks, with leaves, diced
•    5 large garlic cloves, finely minced
•    2-3 large carrots, peeled and diced
•    1 medium sweet potato, diced
•    2 tablespoons dried thyme
•    1 tablespoon dried sage
•    1 tablespoon dried rosemary
•    1 tablespoon dried fennel
•    1 cup pearl barley
•    32 oz. organic, low-sodium chicken or vegetable broth or stock
•    2 1/2 cups cooked, shredded organic chicken breast
•    2-3 cups peas
•    sea salt and freshly cracked black pepper, to taste
•    extra virgin olive oil, for drizzling
*Note- this dish is so versatile. Any combination of vegetables and spices may be used. Tofu may also be substituted for the chicken, if desired.
Preparation
In a large stock pot over medium heat add the olive oil until shimmering but not smoking. Add the onion and celery and cook, stirring occasionally, until the onion is translucent - about 5 minutes. Add the garlic, carrots and sweet potatoes and cook for about 5-6 minutes, stirring occasionally. Add the thyme, sage, rosemary, fennel and barley and cook for 2-3 minutes. Add broth/stock and stir to incorporate. Bring to a boil and reduce to low heat to simmer. Cover and let cook for 20-25 minutes or until liquid is reduced and barley is cooked through. Add chicken, peas, sea salt and pepper and stir to combine. Cook for another 5 minutes. Remove from heat and re-season if necessary.
Serve in glass bowls and drizzle with extra virgin olive oil, if desired.
-------------------------------------------------------------------------------

Elizabeth Howes was raised in a family of inspired cooks. Her bi-coastal upbringing, which exposed her to foods ranging from lobster in Boston to organic produce in Southern California, greatly influenced her style of cooking. Elizabeth's recipe creations draw inspiration from seasonal, organic and locally available ingredients. She is the chef/owner of Saffron Lane--a private chef and boutique catering company based in Marin, with clients in San Francisco and Marin.

Chef Howes writes on food in her column, "Bonne Bouche" (which translates loosely to "good bite".

Six Marin eateries on Bauer's annual top 100 restaurant list for 2010

2010-04-06T10:43:03-07:00

It's no surprise that ever-popular Sushi Ran and Murray Circle made Michael Bauer's annual foodie bible, the top 100 Restaurants in the Bay Area. So did Poggio, Picco and it's sister next door--Pizzeria Picco. Those restaurants were all named on last year's list.

But it's especially great news for the folks over at Osteria Stellina (pictured in photo) in Point Reyes Station. They were added to this years list.

And off the list? Nick's Cove and Buckeye Roadhouse were both dropped from the top 100.

For more info on these six big picks, check out MoreMarin's restaurant database.   (photo of Osteria Stellina courtesy of restaurant website)

Bonne Bouche: Tools of the trade

2010-03-31T10:14:00-07:00

Bonne Bouche with Chef Elizabeth Howes
People always ask me which kitchen tools and gadgets they should invest in. Really, it's a rather personal purchase, in my opinion. What are your strengths and weaknesses in the kitchen? What shortcuts would you like to make? Or, what skill would you like to acquire? Personally, I don't own a strawberry slicer, tomato corer or garlic peeler. It would probably take me longer to finish the task with these gadgets.   I do know some people who would be lost without these tools, however.
Besides my hands – always a cook's ultimate tool – here are a few tools I cannot live without in the kitchen. In my book, a few very high quality, simple tools generally work best.

Mandoline- The mandoline is one of the most efficient tools when perfect, uniform slicing is the primary objective. Not only does it create a variety of flawless cuts for cooking and garnishes, it speeds up the prep process significantly. Once you get the hang of it, you can slice a multitude of potatoes in just minutes.
The incredibly sharp, stainless steel blades create julienne, crinkle, dice and straight cuts in a variety of thicknesses.   A word to the wise – always use the safety guard. Speaking from experience, an injury from a mandoline is far from pretty.
Sur la Table rates the Shun Mandoline, pictured at right, as among the best they've tested to date.
Microplane and Citrus Zester- The microplane, or rasp, (photo at left has rasp on the left) is one of my favorite tools. It makes quick work out of finely zesting citrus, shaving hard, granular cheeses like Parmigiano Reggiano and grating whole spices, garlic and ginger. I especially love the microplane for finely grating garlic and ginger into soups and sauces. It releases the essential oils imparting really deep, vibrant flavors.
If you're looking to add more intense citrus flavor to a dish, and incorporate more vitamin C from the citrus rind into your cooking, a zester (photo at left, zester is on the right) does the trick quickly and easily. Plus, it creates beautiful, delicate strips of zest perfect for garnishing a finished dish.
Knives and Sharpening Steel- This is really a no-brainer, I know. Or is it? I've introduced many friends and clients to a new set of sharp, high-quality knives and they always comment on how much easier cooking actually is. It's like using the right club in golf. Also, there really is a "fit" with knives. Be sure to shop around enough and test drive a couple models to really see what works best from a balance, strength and comfort perspective. Look for knives that are precision-forged from a single piece of steel with a full bolster to protect your fingers.
It's really imperative to keep them sharp. Cooking with dull knives is like shaving with a dull razor. A professional sharpening every six month is great if you use your knives often. Invest in a sharpening steel to keep them in tip top shape in the meantime. I give my knives a couple swipes on the steel before just about every use.
A couple of my favorite brands include Wüsthof, Zwilling J.A. Henckels and Shun.
Luckily, it seems as if there is a tool for just about everything these days so I say go with what feels best to you. Which tools can you not live without?
-------------------------------------------------------------------------------

Elizabeth Howes was raised in a family of inspired cooks. Her bi-coastal upbringing, which exposed her to foods ranging from lobster in Boston to organic produce in Southern California, greatly influenced her style of cooking. Elizabeth's recipe creations draw inspiration from seasonal, organic and locally available ingredients. She is the chef/owner of Saffron Lane--a private chef and boutique catering company based in Marin, with clients in San Francisco and Marin.

Chef Howes writes on food in her column, "Bonne Bouche" (which translates loosely to "good bite".

Whole Foods Market construction update

2010-03-29T21:33:09-07:00

Anyone curious about the construction progress on the soon-to-open Whole Foods Market in Novato can get a sneak peak on the new space from some photos posted on their Facebook page. We've copied a few here to the right, and below. The store is scheduled to open for business on April 22nd and special events info is posted on their FB page.

As far as the new Whole Foods under construction over in Mill Valley, we promise we'll try and get some photos of that posted as well. It may be more of a challenge, though, because we can't seem to find a Facebook page for that location. Additionally, a large fence has been erected in front of the store, so you can't get a good look into the construction site either. No word yet on that store's expected opening.

Wine Notes: Irish isn't only beer

2010-03-12T11:45:00-08:00

Wine Notes with Stephanie Kerry-

St Patrick's Day is just around the corner. It is a time when we get to eat and drink our way through the Irish culture. Restaurants and bars serve Irish fare from a full Irish breakfast to Irish stew to the traditional American-Irish dish of corned beef and cabbage. At the restaurant or bar you will be offered the traditional pairing with these foods: Beer.

If you celebrate by going to bars you will most likely come across a pint of Murphy's or Guinness, perhaps a shot of Jameson or a glass of Baileys. Admittedly, a Guinness or Harp do pair beautifully with the dishes of Ireland. Their robust, full body and bittersweet aftertaste lend themselves beautifully to the strong, hearty flavors of the Emerald Isle but what if you are not a beer drinker? What if you are hosting a party or serving Irish food at home?
Many wine lovers simply won't give up wine for beer even if Saint Patrick himself were at the table. Some dishes are easy to pair wine with, and some are not as easy. I have compiled a small list of traditional Irish dishes and the wines that pair best with them. This article attempts to answer a question no one really seems to be able to answer: What wine should be served with corned beef and cabbage?
Let's begin with a classic entree: Irish stew. Start by breaking down the individual ingredients in the dish. Traditionally lamb is the main component of the stew. It is also the dominant element because the influences of the barley, stock and potatoes provide more subtle flavors. Even with this classic dish, recipes may vary; some may call for beef rather than lamb and some may suggest that Guinness or wine to be added. If you are making a hearty lamb stew you will need a substantial wine to go with it. A round Zinfandel with smooth tannins will go perfectly with an Irish stew. The sweetness of the stew's barley and carrots will compliment perfectly with the hints of jam and fruits in the Zinfandel and the wine's tannins and richness will match that of the strong, gamy flavor of the lamb. If the stew is made with beef, a good Cabernet would be your best choice. And, an Argentinean Malbec would nicely compliment a stew containing Guinness or a hearty wine.
Another traditional Irish dish is shepherd's pie. Shepherd's pie is a meat and potatoes kind of meal so similar principles apply to pairing this with a wine. A Zinfandel or Cabernet is going to be your best bet. This time, you may want a bit sharper, more acidic version of these wines because a shepherd's pie is thicker with the ground meat and mashed potatoes. You want a wine you can take a bigger gulp of to help wash down the food but still can stand up the flavors.
Bangers and mash is a delicious Irish meal. Named for the way the sausages have a tendency to explode when cooked, bangers are usually pork-based sausages that are juicy and full of flavor. The mashed potatoes or "mash" are served covered in a thick gravy. This wonderful winter meal goes perfectly with a Syrah or Shiraz. These wines are known for having full body with bold fruits and tannins that marry well with the flavors and textures in bangers and mash.
If you are lucky enough to be having my favorite St Patrick's Day meal, a traditional Irish breakfast, then you'll be having eggs; Irish sausages; Irish bacon (which is basically a thick slice of ham); white and black puddings; and a selection of mushrooms, beans, broiled tomatoes and boiled potatoes. No matter what time of day you have this meal, it still is a breakfast and I recommend having a light and bright Sparkling Wine or Champagne. The acidity of Champagne cuts through the fats in the eggs, butters, and meats giving you a fresh, clean palate. If you put a couple drops of green food coloring in the bottle it makes for a beautiful presentation when you pour as well.
The most difficult pairing is also one of the most common meals served on St. Patrick's Day: corned beef and cabbage. If you look online to find what wine you should serve with corned beef and cabbage, you'll find a wide range of opinions and suggestions. There are suggestions that range from hearty Chiantis to sweet Roses. Why are there so many confusing differences of opinions? The answer lies in the dish itself. People are thrown off the right track because the main ingredient is traditionally beef brisket. The thought of a juicy, red beef brisket may generate thoughts of big red wines but we must remember this is a boiled dish so the actual flavors are not dominated by the beef itself. The dominant flavors lie more with the brine, the fats and the cabbage. The brine on the corned beef gives it a tart, salt, almost tangy taste and the additional fatty flavors call for a wine with enough acid to balance the dish out. The cabbage needs some acid and some fruitiness in its wine pairing. Cabbage is a difficult vegetable to match with wine altogether because of its sweet and sulfurous qualities. Put all these ingredients together and you will find you need an white, acidic wine with fruit or even citrus characteristics. Your best choice would be an Alsatian Riesling or a German Riesling. A Riesling will provide a crisp, off-dry citrus flavor that's followed by a smooth fruity finish which goes well with the fatty and salty flavors in the corned beef and cabbage. A second choice would be a Sauvignon Blanc. This varietal is not overpowered by the cabbage, cutting through the sulfur and providing a tart, citrus taste that offers a refreshing balance to the dish.
If you or your guests insist on a red wine with the corned beef and cabbage meal, then serve a Grenache. The Grenache has a big, berry flavor mixed with a peppery finish that would marry well with the briny tastes in the corned beef. A Sonoma Pinot Noir can offer the right amount of acids to match the bold flavors of the brisket and brine.
Now you can feel confident about pleasing your wine-drinking guests, if you follow these suggestions. But remember, if all else fails, Champagne goes with everything!
-------------------------------------------------------------------------------

Stephanie Kerry is a Marin native who-by the age of eight-was already picking, pressing, and bottling wine at home with her family. The family's Zins, Cabs, and Merlots won over 30 gold, silver, and blue home-winemaker ribbons and medals from statewide fairs including the Marin County, Orange County, Sacramento, Lodi, Harvest, and California State Fairs - just to name a few.

Stephanie's love of science lead her to the field of Geology which she taught at Chico State. But, her love of wine and Marin brought her back to the Bay Area where she currently resides in Tiburon. Combining her two loves she pursued a job in the science of wine-making and is now a proud member of the Mumm Napa wine making team.

She has a great passion for wine, travel, her family and her dog, Link. Life is good.

Living The Wine Life: Local wineries = good wine

2010-03-09T10:29:00-08:00

Living The Wine Life with Doug Levy-
San Francisco not only is the home city for many people in the wine industry, it is becoming a much more complete wine center, with multiple wine tasting rooms and even a few genuine wineries (although Crushpad has just relocated from Dogpatch to Napa.) One result is that a second annual wine tasting fundraiser for the San Francisco Public Library drew some two dozen wineries on a recent Sunday (Feb. 21.)
And we're not talking about garage-vintners pouring plonk.

Offering more than 60 wines, the wineries and winemakers showed off everything from single-vineyard estate vintages to unique blends. The wineries represented included established ones like Plumpjack, Qupe and August West and up-and-coming ones such as Carica, Captûre, and Sol Rouge. Retail prices ranged from several decent $12 wines (Sonoma rose wines from Carica and Renard and a Merlot from Sutton Cellars.)

(And if you are wondering where the vineyards are in San Francisco, you're right, they're not hidden in Golden Gate Park or anywhere else. The grapes in these wines come from all over California, but the winemakers or vineyard owners live, work, visit, or love San Francisco enough that they are considered local. Word-Up stands for Wineries of the Richmond District, Upper Panhandle and Presidio.)

In a few cases, I was struck by how much some wines improved over last year. One winery, which I will not name, poured at least four wines last year that were decidedly sub-par. Although I think that winery still has room to improve, their wines this year were at least drinkable and showing more maturity. I was also pleased to see that quite a few of our local wineries have earned places on restaurant wine lists. In this foodie haven, that is a certain mark of quality.
Here are a few recommendations from my tasting notes:

Sauvignon Blanc:

Captûre 2008 Tradition Sauvignon Blanc ($32) was enough to get this red-wine lover to smile. Made from grapes from Kick Ranch in Santa Rosa and Windrem Ranch in Kelseyville, this wine is on the wine list at some of the region’s top restaurants (Michael Mina, Cyrus, Spruce, Waterbar) and sold directly from the winery.
Pinot Noir:

·         August West 2007 Graham Family Vineyard Pinot Noir ($50.) Fruity, bright, Burgundian pinot.

Syrah:

·         Carica 2007 Kick Ranch Sonoma County Syrah ($30.) Full-bodied syrah, super smooth, almost chocolaty. Easily can stand on its own.

·         Renard 2006 Kick Ranch Sonoma County Syrah ($42.) Classic Rhone style, soft, with a long finish.

·         Skylark 2006 Dry Creek Valley Syrah ($26.) Robust but would go great with a rich red meat dinner. Super smooth.

·         Vie 2007 Las Madres Syrah ($39.) Fruit-forward, bold, easy drinking. Beautiful example of how robust a syrah can be.

Cabernet Sauvignon:

·         Plumpjack 2006 Napa Valley Estate Cabernet ($78.) This luscious, bold, fruity Cabernet has a rich flavor, soft mouth feel and a mellow finish that is worth savoring.

·         Pellegrini Family Vineyards 2006 Cloverdale Ranch/Alexander Valley Cabernet ($20.) Excellent value, opens up nicely if you give it some time.

A full list of participating wineries is available on the SFPL's web site.
(Disclosure: I attended this event as a media guest.)
--------------------------------------------------------------------
Former USA Today reporter Doug Levy has lived in Marin since 2004 and spends a lot of his free time searching for great food and wine in Marin, and around the world. He is a free lance writer and public relations consultant, specializing in health care and life sciences. He'll be writing about wine in MoreMarin in a column called Living The Wine Life. Doug enjoys sharing his culinary observations which you can also read on his personal blog at http://wineandfoodworld.com/.
Photo of Doug above is by travelwitheric.