Blu Jam

An evening with winemaker/owner of KAENA WINES Mikael Sigouin

charles — Sat, 18 Feb 2012 10:17:46 +0000

An evening with winemaker/owner of KAENA WINES Mikael Sigouin

5 course dinner paired with his wines

Tuesday March 6^th, 2012 at 7:30pm

1^st course
Baby greens with Chevre goat cheese, braised fennel and tarragon –citrus vinaigrette
Kaena, Sauvignon Blanc, “Tierra Alta vineyard,” Santa Ynez, 2010

2^nd course
Sautéed jumbo scallop on a bed of arugula, mashed carrots with curry and Meyer lemon butter sauce
Kaena, Hapa Blanc (Grenache, Roussanne), Santa Ynez, 2010

3^rd course
Wild mushroom risotto with pork chorizo sausage, green peas and manchego
Kaena, Grenache, Santa Ynez Valley, 2009

4^th course
Seared lamb chops with syrah-cherry sauce, served with a pan roasted vegetable and potato mint “hash”
Kaena, Hapa Red (Syrah, Grenache, Cabernet sauvignon, Mourvedre), Santa Ynez Valley, 2008

5^th course
Plate of dessert bites

$65/person + tax & gratuity… Call for reservations 323.951.9191

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Mikael Sigouin tells how he got started in winemaking:

I started with Beckmen for the 1999 crush, exactly three years to the day that I moved to California. It was the best decision I ever made. I loved every minute of harvest and worked my butt off landing a fulltime position.

In 2001 I took the reigns as the assistant winemaker for Beckmen Vineyards. I took on a true passion for Grenache working with the amazing fruit coming off Beckmen’s Purisima Mountain Vineyard. I worked with Beckmen till the summer of 2005 when I took a position as the associate winemaker for Fess Parker.

After about two years with Fess Parker I was invited back to Beckmen Vineyards as head winemaker in the winter of 2007.

I started my own label Kaena in 2001, starting out with only three barrels of wine and I have since grown to an annual production of 500 cases with a focus on Grenache. The name Kaena is my given Hawaiian name which means “potential for greatness”.

I try to be as natural as possible when making my wines using native yeasts, no enzymes, and no ML bacteria in hopes that the wines will express the site they came from. I hope you enjoy the wines as much as I enjoyed making them.

- Mikael

Wow, awesome tweet by Tim Tebow regarding Blu Jam!

charles — Mon, 13 Feb 2012 02:21:24 +0000

Thanks Tim!!

Below is the actual tweet:

Nothing beats some good ol' breakfast food! @BluJamCafe in LA is awesome!

February 12, 2012 4:56 am via Twitter for iPhone ReplyRetweetFavorite

@TimTebow

Tim Tebow

Talk of the Town News 2012 Winner

charles — Thu, 09 Feb 2012 17:54:14 +0000

We received a 5 star award from Talk of the Town News for Customer Satisfaction.

Valentine’s Day Dinner Menu

charles — Thu, 19 Jan 2012 17:57:05 +0000

Tuscany bowl-buratta/tomato/olives/grapes/basil/olive oil/herb croutons/micro greens 10
White asparagus-herb bread crumbs/sunny up egg/lemon-chive oil 9
Weiser farm beets-grapes/gorgonzola/candied walnuts/micro greens/balsamic 10
Burrata & strawberries-grilled bread/micro greens/reduced balsamic 10
Mushroom risotto- mushrooms /black truffle oil /parmesan/parsley 12
Broccolini -lemon/olive oil/chili/ginger/garlic 7
Rodoni farm Brussels sprouts-black currants/candied walnuts/balsamic 7
Sautéed okra-roasted tomato-cumin sauce/capers/olives/chipotle 7
Zucchini carpaccio-shaved charred zucchini/lemon-mint infused olive oil/parmesan 6
Scallop carpaccio-micro greens/Pebre/minced jalapenos 9
Shrimp ceviche-chipotle aioli/crispy corn tortillas 10
Lobster risotto-main lobster/green peas/tarragon/chives 18
Ahi tuna tartar-apple/ginger/mint/crispy corn tortillas 12
Barramundi-Australian sea bass/mushroom risotto/tomatoes/lime/basil 13
Seared sushi grade Ahi-tomato risotto/chorizo/olives/capers/lemon gremolata 15
Spanish shrimp-capers/honey/sherry/lime/grilled bread/chives 11
Sautéed jumbo scallops-green pea risotto/parsley sauce/charred Meyer lemon 15
Czech paprikas- braised chicken /red paprika-cream sauce/macaroni/chives 11
Chicken “Tingas”-pulled chicken/tomato/braised onion/cilantro/chipotle/feta/corn tortillas 10
Grilled bockwurst –grilled German pork sausage/chive-mashed potatoes/beer “gravy” 9
Baby back ribs-mashed potatoes/caramelized onions/orange BBQ sauce 14
Mac and cheese-black truffle oil/Niman ranch bacon/chives 11
Beef goulash-macaroni/beer-red wine paprika “gravy” 12
Surf & turf-seared beef tenderloin/shrimp-chive mashed potatoes/tarragon-Cajun butter 17
Herb crusted lamb-black currant couscous/mint-pesto oil/fruit-chili chutney 15
Main lobster & shrimp bisque…. for two 14

Tres leches-fresh seasonal fruit 7
Petite Vesuvius-vanilla ice cream/whipped cream 7
Berry cobbler-vanilla ice cream/whipped cream 7
French apple tart-mint/whipped cream/vanilla ice cream 7

Donum, Pinot Noir, Russian River, 2008

charles — Wed, 18 Jan 2012 04:12:53 +0000

This wine just blows my mind! What a complex wine with many layers! Has a nice touch of earthiness to it but dark fruit with integrated tannins make it so balanced and age worthy! A bit of spice and long, long finish that keeps on going and did I mention the long finish?!? Wow!!!

Nice food pairing would be King salmon with wild mushroom risotto…

This wine is perfect and gets 20 points out of 20!! I could not find a mistake!! Enjoy…. while it lasts… only 500 cases made!!

Tasted twice.. by Kamil

Evening with Richard Sanford, owner of Alma Rosa

charles — Tue, 10 Jan 2012 03:22:42 +0000

Blu Jam at 7:30pm, Tuesday February 7^th, $65.00 per person plus tax and gratuity

Book your table now, limited seating… fun night with pioneer of wine making in Santa Barbara (Call +1.323.951.9191 to book)

6 course wine dinner paired with Alma Rosa wines created by chef/owner/sommelier Kamil Major

1^st course
Ahi tuna tartar with jalapeno-chive vinaigrette, avocado, fresh lime and peppercorn lavosh

Alma Rosa, Pinot Noir-Vin Gris ”El Jabali Vineyard,” Sta.Rita Hills,2010

2^nd course
Lobster bisque with minced shrimp and smoked chipotle crème fraiche

Alma Rosa, Pinot Blanc, Santa Barbara, 2009

3^rd course
Zucchini carpaccio with parmesan crust and parsley oil

Alma Rosa, Pinot Gris, Santa Barbara, 2009

4^th course
Sautéed barramundi on a bed of green pea risotto, thyme –lemon buerre blanc

Alma Rosa, Chardonnay, Santa Barbara, 2009

5^th course
Sautéed pork tenderloin with bread-cranberry stuffing and wild mushroom “ragout”

Alma Rosa, Pinot Noir, Santa Barbara, 2009

6^th course
Plate of “sweets”

Great review at The Raging Taste Buds!

charles — Mon, 28 Nov 2011 22:27:33 +0000

The Raging Taste Buds gave us a nice review. Be sure to check it out!

Spanish Shrimp Recipe

charles — Mon, 28 Nov 2011 22:25:05 +0000

Ingredients:
5 shrimps
2 slices of ciabbatta
1/2 teaspoon of capers
Pinch of finely chopped garlic
2 wedges of lime
1 teaspoon of extra virgin Spanish olive oil
1 teaspoon of fresh minced chives
1 table spoon of wild organic honey
1 table spoon of sweet sherry wine
1 table spoon of soft butter

Heat up a pan (do not use non stick pan )

Heavy sautéed pan.. With a olive oil and shrimp, when the shrimp
Is slightly browned add garlic, do not burn the garlic, when it is golden , add capers and honey, mixed together, add sherry and reduce!! Squeeze the lime and throw in the pan, tossed and mixed, take off the heat and add butter and stir till it becomes creamy!

Please make sure you follow the steps exactly otherwise it will not come out right!! If you put the limes early it will be bitter.. If you put garlic first the whole dish will be ruined!

You can always get the original version at Blu jam !

Have fun cooking and remember never cook with wine you wouldn’t drink! Bon appetite!

Kamil

Le Mistral 2008, Monterey, California

charles — Mon, 28 Nov 2011 21:19:26 +0000

Rich and complex, fresh herb aromas, espresso bean, fresh red berry notes, spice and floral scents that are full-bodied and elegant, with long finish, nicely framed by soft yet persistent tannins, Syrah, Grenache, Alicante Bouschet and Petite Syrah. I have to score this wine 19 out of 20.. it is close to perfection!! You can buy it at Mel & Rose on Melrose or at Blu Jam!

This wine goes well with all the Mediterranean dishes and went well with turkey and cranberries. Cheers and remember that life is too short to drink bad wine!!

Stolpman, Syrah, Santa Ynez, 2008

charles — Sat, 19 Nov 2011 18:21:18 +0000

Stolpman, Syrah, Santa Ynez, 2008. Score 16

This Syrah is just a great wine with bright berry tones, sweet cherry and firm tannins which in my opinion will help this wine to age just fine!! Has a nice crisp and long finish!
Usually I like to pair wines with the food from the same region so when I think of Syrah ..

I think of Game, duck, steaks, wild turkey with some nice fruit-syrah sauce, grilled sausages, BBQ ribs.. Just to name few!

Where do you get this wine? My favorite Wine store K&L on Vine Street, and tell them that I sent you!

Also I am scoring all the wines!! 1 – 20 … 20 being the best score and that means the wine is perfect!!!