Frank Family Vineyards is located just north of St. Helena, Calif., making it an easy jaunt over from town.  Neatly integrated into the surrounding countryside, it’s the perfect place to end the day and just chill.

They never rush the tastings and the discussion at any of the tasting bars can range from wine to just about anything else.  There are even a few long-time staffers who will reminisce about the “old operation” and provide interesting insight into what is happening in the Napa Valley today.  If you do get to meet some of the people who mange the winery, be sure to ask plenty of questions.  Their perspective on wine can be truly unique.

But the best thing is tasting the wine.  There are a lot of them to cover, bubbly, whites, and an excellent selection of reds.  It all makes for a fairly wide spectrum of flavors, so be ready to expand your taste buds.

Their first Chardonnay is traditionally California.  They simply describe it as Crème Brulee and nice oak.  Even though many wineries are going away from this style of Chardonnay, we’re glad Frank Family has continued to maintain this California classic approach as a selection in their lineup.

Don’t forget the bubbly.  It comes from a background that dates back to the days of the Hans Cornell Sparkling Wine Cellars and before.  They have managed to carry on this tradition with variety of sparklers that are the perfect start to a tasting flight.  Not many other wineries offer such a full range of tastes ranging from sparkling wine to Cabernet Sauvignon.

Their other offerings include Pinot Noir, Sangiovese, Zinfandel, a newly-added Petite Sirah, and several levels of Cabernet.  In fact, if you really need to keep track of the experience, you may want to jot down a few tasting notes by the time they start pouring the reds.  Things can get a little indefinite in the late afternoon.

After picking some favorites, you’ll discover why visiting this particular winery toward the end of the day is a good thing.  Afterward, it is just better to go back to the ‘ol B&B and relax.

Later, find a good spot in the cellar for your goodies because they will only get better as time goes on.  Enjoy, and you’ll soon discover why FF has so many repeat customers.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

Check out this list for some unusual cocktails and drinks that you have to try at least once.

49ers Gold Rush

During football season, especially during the playoffs, a popular sports bar drink is the 49ers Gold Rush.  The color alone is enough for most football fans but it also hits harder than a middle linebacker.

Ingredients:

• Goldschläger – 1/2 ounce
• Tequila, gold – 1/2 ounce

Mixing Instructions:

• Take one chilled shot glass and mix ingredients.  Go 49ers!

An Italian Surfer With a Russian Attitude

Although considered “too girly” by some, a smooth drink to sip on after a long session at the tables is An Italian Surfer With a Russian Attitude.  It’s smooth and doesn’t hit you hard enough to keep you from enjoying the rest of your evening.

Ingredients:

• Amaretto – 1 Part
• Coconut Rum – 1 Part
• Vodka – 1 Part
• Cranberry Juice – 2 splashes
• Pineapple Juice – 2 splashes

Mixing Instructions:

• Take a cocktail shaker with ice and add ingredients.  Shake well and strain into a glass.

300 Spartans

When you and your buddies feel like you are ready to take on the world but need a little motivation, try a 300 Spartans.  The mix of Jägermeister, Rum, and Tequila will have you feeling no pain even if you spend your entire paycheck at the tables.

Ingredients:

• Jägermeister – 1/2 ounce
• Spiced Rum – 1 ounce
• Tequila, gold – 1/2 ounce
• Tomato Juice – 6 ounces
• Tabasco Sauce – 1 teaspoon

Mixing Instructions:

• Take a cocktail shaker with ice, add ingredients, shake well.  Strain into glass.  Collect keys and hide them.

What unusual cocktails have you tried lately?

Article written in collaboration with Lauren Quincy, ZenitMediaGroup.com

Chop and Wok originally opened in 1986, shortly after I moved to Arizona. On the weekends, my Dad would go pick up a smorgasbord of deliciousness and it became a bit of a tradition for us. When I moved away from the area, I would try to stop in every chance I got. So I, as well as many other loyal diners, was devastated when a fire ripped through the small space back in 2011.

Though the road to reopen their doors was not a smooth one, they have switched up their address and are back and better than ever. The current space is easily two times the size as the previous location, which means there is more than enough room for a large ‘Wok Star Bar’ as well as space for live music.

A peek inside

I happened in one weekday evening with my sons to meet a friend. Our server was perfectly attentive, to the grown-ups and littles alike. We started out our meal with the obligatory crab puffs. These little pillows are just as I remember them; savory and delicate with just the slightest tinge of sweetness from the cream cheese. Since they have had the same chef for the past 26 years, I decided to let him choose my entree. I was delighted by his choice. I had a lo mein bowl with every protein imaginable. Even with so much going on in my bowl, the dish still seemed to feel light. The noodles were the perfect texture and the vegetables were crisp and delicious. My dinner took me back to my childhood, so much so that I called my dad on my drive home!

So, if you have been facing a void in your life without being able to stop by Chop and Wok, despair no longer. Stop by the new location with your buddies, your family or by yourself; there’s room for everyone. They are still offering up the same great food in their house or yours. The restaurant is open until 2am and delivery is available until midnight. Having a party? No problem, they cater too! Rumor has it they put on a pretty spectacular Sunday brunch as well!

No matter the occasion, head over to their new location at 10425 N Scottsdale Road in Scottsdale for that taste that you have been waiting two years for!

There are big berry Zins that go down just soooo smooth with chicken slathered in red sauce.  And there are also more delicate Zins that just go perfectly with lightly browned NY strip steaks with just a little A-1 sauce.

But when it comes to pork ribs with jerk sauce, a special kind of Zin is called for.  These are what some refer to simply as having “restraint”.  Add in a little more restraint to the peppery finish and you’ve got a Zin made for Jamaican Ribs, even when they get spicy.  One of these nice jerk-pairing Zins is produced by Ancient Peaks of Paso Robles California.

Their 2010 Zinfandel has bouquet of fresh plum and rhubarb, plus a dusty component that’s hard to describe.  But with barbeque, it just wafts in right along with the seasonings, pronounced and centered.  Its relatively light body does not compete or add to the jerk’s spiciness, just compliments it.  The acid balance and mild tannins finish it off quite well with the juicy ribs.  They know barbeque.

Why?  ‘Cause you’re dealing with pros.  The Ancient Peaks winery and vineyard are owned by three longtime local winegrowing and ranching families.  Mike Sinor, a veteran Central Coast winemaker, is responsible for the final character of these creations and many of his wines score consistently in the mid 90’s when rated.  He has been trained extensively in the art of French winemaking, and it shows.  Thanks Mike!

You can find the Ancient Peaks Zinfandel at Whole Foods for under $20.  Capital Grille in Phoenix and the Montelucia Resort in Scottsdale feature Ancient Peaks vinos on their wine lists.

Enjoy, and this Zin will improve on the rack for at least 3 more years.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

Coming up on May 17th from 5-9pm, they will be closing down Adams Street and taking the party to the streets. What can you expect?

• Many libations will be on hand from AZ Stronghold Wine and Phoenix Ale Brewery
• Kahlua pig roast
• Adult snow cones
• Jumbo Jenga
• A giant 2 lane slip & slide
• community canvas and live art
• entertainment by DJ William Reed

Bring all your friends and family and kickoff the summer in style!

The Renaissance Hotel is located at 50 East Adams Street in Phoenix. For more information or to make a room reservation call 602-333-0000.

T.C. Eggington’s is doing their part to ease that stress for children in the Tempe Union High School District’s Summer Food Service Programs around the East Valley. The program feeds underprivileged children ages 18 and under who do not have access to regular meals. These important organizations provide free, healthy breakfast and lunch that meet Federal nutrition guidelines to elementary and high school aged children in areas with significant concentrations of low-income children when school is not in session.

“It is a cause that is highly underfunded and often overlooked,” said Kathy Coker, owner of T.C. Eggington’s. “We want to take this opportunity to support adolescents in need to make sure they are fed healthy meals during a time that many go unsupported.”

You can help out this great organization by stopping into T.C. Eggington’s throughout the month of May and enjoying any of their breakfast, lunch or brunch-friendly cocktails and 10% of your bill will be donated to the Summer Food Service Programs.

T.C. Eggington’s is open daily from 6:30am-2:30pm and is located at 1660 South Alma School Road in Mesa. For more information call 480-345-9288.

One of the most practical ways around this is to pick a favorite winery and join their wine club.  But you may end up receiving a steady stream, and paying for, some selections you really don’t appreciate.  Sign up for too many and the cellar can fill faster than the Sorcerer’s Apprentice, with your cash going in the opposite direction!

But there are many wineries with good information services that keep you in touch via email, Facebook, or Twitter, sending prompt information about every new release.  You then have a choice whether to buy or not at each opportunity.  One such small winery with excellent communications is Salvestrin in St. Helena, California.

Salvestrin’s hallmark email campaign runs specials and releases all year, but especially in December.  They call it “The 12 Days of Christmas”.  Last December’s was great and it reminded us about one of their most interesting wines, Savestrin Estate Cabernet Sauvignon.  Even now that the specials are well behind us, they are currently offering their 2009 St. Helena Estate Cabernet Sauvignon.

The ‘09 features a bouquet of plum, ripe blackberry, tobacco and just a trace of vanilla.  This big bouquet is very characteristic of Napa Valley wines with a mix of scents found nowhere else.  The mid-palate starts with a burst of dark fruit that just settles on the tongue like velvet.  The tannin structure is there but softly balanced with the acidity, providing a finish with a long refined fade.  Maybe other vintages will top this in some way, but right now it’s hard to imagine.

A visit to their winery is well worth it.  Make a note to call in advance because their tasting room is not huge.  However, they do provide excellent flight options with plenty of wines to pick from.  The venue is just minutes away from more tasting opportunities, fantastic restaurants, and shopping in St. Helena.

It’s best to order their wines right from the website (shipping to AZ is okay).  Due to their smaller size, few get out into distribution.

Note: If you can get your hands on some of their Sangiovese, you won’t be disappointed with what they have done to “amplify” the power of this varietal.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.

Crudo and NOCA are ready to bring the paired dinner to a whole new level. On Thursday, May 9th hop aboard the Cocktail Dinner Bus Tour.

Enjoy a five course cocktail dinner at both restaurants in the same night. The dinner is intended to be intimate and therefore will be limited to 32 lucky diners. Once the diners meet up at Crudo, half of the group will catch a ride on the Stolichnaya Vodka bus and head over to NOCA, with the other group starting their dinner off at Crudo. Both groups will enjoy their first and second course and then switch locations via the bus and then indulge in courses three, four and five at the opposite restaurant.

Dinner, Drink and a Designated Driver (to and from the two restaurants only) are all included in the $100 cost (tax and gratuity are not included.) Be sure to hurry up and make your reservations. The 6:30pm seating has already sold out, so they have decided to include a 7:30pm seating.

Here is the menu for the evening:

First Course

• Ahi – garlic affumicate with bread crumbs and tellicherry paired with tullamore dew scotch, lemon, ginger, shiso, champagne & bitter truth creole bitters
• Hamachi – corno di toro peppers, salina caper shoots, citrus, risotto al salto paired with reyka vodka, campari, passion fruit, citrus

Second Course

• Favas & Peas – guanciale, mint, pecorino di fossa, panciocco paired with hudson white corn, cocchi barolo chinato, basil, almond, lemon
• Roasted Eel – tomatoes, truffle, crispy potatoes paired with hendrick’s gin, aperol, lemon, thyme, egg white & angostura bitters

Third Course

• Gnudi – pork collar ragu paired with Sailor Jerry Spiced Rum, house blend sweet vermouth & AZ bitters lab mas mole bitters
• Calamarata -blue prawns, mussels, clams, peekytoe crab, spicy seafood brodo paired with Hudson Rye, peychauds, angostura, st. george, lemon peel

Fourth Course

• Berkshire Pork Osso Bucco – mashed potato, arugula, fennel, tomato paired with milagro silver, ramazzotti amaro, fennel syrup, lime
• Grilled Albacore –  muscat raisins, salsa verde paired with raynal brandy, lime, moscato wine syrup & chervil
• Beef Shank – carrot, turnips, rosemary paired with hudson baby bourbon, montenegro amaro, bonal, zirbenz stone pine liqueur, aromatic bitters
• Skate Involtini – pine nuts, taggiasche olives, swiss chard In zimino  paired with sailor jerry, nix walnut, honey, lemon, orange peel

Dessert

• Neapolitan – macaroon

For reservations callCrudo (602-358-8666) or NOCA (602-956-6622)

Crudo is located at 3603 East Indian School Road. NOCA is located at 3118 East Camelback Road.

HDE Agency and SanTan Brewing Company have joined forces to produce this local event that will take place at the Scottsdale Civic Center Amphitheatre. From noon to 6pm you’ll sample many of these creative craft beers as well as enjoy the awards ceremony, live music, a Beer Science Garden, Beer Olympics and so much more.

Wanna get in for free? Two readers will win 2 General Admission tickets each which includes entry into the festival with a collectible 4 oz. sample can that can be used to sample up to 20 beers from participating breweries. (a $70 value)

Enter for your chance to win below. Open to Arizona residents 21+ and older only.

THIS CONTEST HAS CLOSED. Congrats to our winners, Erin F. and Nick W.!

This is a 21 and over event, no exceptions. Ticket purchasers and all guests must be 21 or over and must present a valid picture ID upon admission. Winners will be chosen on May 11 and contacted via email. Winners will have 2 days to provide their mailing address before another winner is chosen.

If you don’t win, you can still purchase your tickets online at cannedcraftbeerfest.com. See you there!

Perk Eatery will be featured on the Food Network’s popular “Diners, Drive-Ins and Dives” in an episode airing on May 6, 2013. Visit Perk Eatery to check out the restaurant and menu yourself at 6501 E Greenway Parkway, Suite 159 in the Safeway Plaza on the east side of the center. For more information visit perkeatery.com or call 480-998-6026.

Lemon Ricotta French Toast

Ingredients:

• Bread of choice (We use Challah– 1” thick slice)
• 4 eggs
• 1/2 cup whole milk
• 1/2 tsp. Vanilla
• 1/2 tsp. Cinnamon
• 2 TBL sugar
• Lemon Curd
• Ricotta Cheese
• Fresh Berries
• Powdered sugar
• Lemon (for zesting)
• Maple Syrup

Directions:

1. Pre-heat skillet on medium heat. In a bowl combine eggs, milk, vanilla, cinnamon, sugar.  Beat mixture until well combined.
2. Dip bread generously until soaked through but not soggy. Add mixture to buttered pan and cook until golden brown, flip bread and cook on the other side until golden.
3. Remove from pan and transfer to plate. Spread lemon curd on one slice and ricotta on other slice. Sandwich the two slices together and cut in diagonal.  Top with fresh berries and powdered sugar and maple syrup.