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

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

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”

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

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!!

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!!!

First poach the okra in vegetable stock, white wine and bay leaves; make sure you do not overcook the okra as it will become slimy. (A simpler version would be just poaching the okra in a pot of hot water seasoned with salt). Drain the okra thoroughly. Heat up a pan with olive oil and add the poached okra.  Make sure none of the poaching liquid is present in the okra when sautéing. Season with salt, add minced garlic and sauté until the okra has a nice texture; be careful not to burn the garlic as it will be bitter)…add the cumin and rest of the ingredients and simmer for few minutes until everything is nicely mixed!!

I make tomato sauce always with imported canned Italian tomatoes (San Marzano is my favorite, make sure they are imported!!! They do have these types of tomatoes in California but it doesn’t even come close to the taste of Italy.. in my opinion).. that is all.

You may ask where the portions are?! Well I can’t give away everything, can I? Play with it and adjust it to your liking, I do not like dishes swimming in sauce or vinaigrettes so I would go easy on the tomato sauce, you can always add but taking out excess ingredients is near impossible.. Enjoy!

We won the Best of Citysearch 2011 for Breakfast! Thank you all!