Hi Fans,
Things are bustling at Rose Ranch with the advent of planting time. All our organic/biodynamic Merlot & Primativo are finally pruned & tied. I am looking forward to another good grape harvest & some more excellent wine to make with my winemaker friends-Alec, Jimmy, Jesse, Benja & Charlie! The greenhouse is filled to the brim with veggie starts that we began propagating from saved seed in late December. This time of year is always hectic for us with so much going on in our gardens. Look for us at the Farmers Market each Sunday in San Francisco's Ft. Mason. Soon you will be able to stop in to the Vineyards Inn for your starter plant needs as well as fresh organic vegetables each day from 11:30 a.m. except for siesta Tuesdays.
Here is my review on my new knives from New West Knife Works---
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I love them!!! I bought a Chef's Fusionwood knife, a serrated bread knife & a small pairing knife. They are the best & guess what??? They are made in the U.S.A. with American labor & American materials sourced within 100 miles of the factory. You can select your knives as well as your handles made from Vermont hardwoods with cool colors! They are truly individual works of art. Thanks to Corey Milligan the owner. The craftsmanship is incredible & they are guaranteed for life! They even come in their own leather sheath! Check them out at www.newwestknifeworks.com
Speaking of great knives I will begin instructing at Ramekins Culinary Center's new state of the art kitchens in Sonoma May of this year. Sign up for my classes & you will see these knives in action--even try one out! The first class in May will be on Spanish Tapas of the Sea. These classes are all hands on classes so you & I will work together in the teaching kitchen then get to enjoy the fruits of our labors including some wines paired to the different courses. Learn about using locally sourced organic ingredients. I will teach you how to save energy in the kitchen. Find out about kitchen conservation! Go to their link below to view & reserve classes---sign up soon as there is limited space.
https://ramekins.com/component/content/article/40-hands-on-classes/372-tapas-of-the-sea-with-steve-rose
In addition to the classes I have been asked to create a few Chef's/Winemaker dinners. I will be working with Eva from Gloria Ferrar winery on these events so besides the wonderful authentic cuisine of Spain you get to enjoy some of the great wines from Gloria Ferrar. I will keep you posted on future dates for these dinners. Imagine mingling with the Chef & Winemaker, learning some of my recipes, enjoying this banquet in the ballroom or Spanish style patio complete with wood burning oven...
Jake & I had another fun time with the San Francisco Giants at spring training in Scottsdale Arizona. Be prepared for another solid run at the World Series they are just getting better! Another Giants bus trip scheduled for Tuesday night June 7th. Round trip bus service from the Vineyards Inn, beer & wine served both directions with snacks, lower box seat & a voucher card for food & beverage at the park are included. Sign ups begin April 10th, 2011.
Beginning tomorrow March 30th we will preparing & serving grass fed beef raised in Sonoma County---we're keeping it local! I am now purchasing a quarter carcass at a time. Stop in & enjoy local beef in addition to local lamb, duck, chicken & veggies! Shop Local, Eat Local, Drink Local, Bank Local & enjoy life local!
2 Tablespoons flax seed meal
1 Tablespoon olive oil
1 Cup chicken stock
1/2 Cup peanut butter or apple butter
1 Cup oatmeal
2 Cups flour
Mix all the ingredients & allow to rest for about half an hour. Now I roll it into a log shape & pinch off to whatever size I need. Place on a cookie sheet rubbed with a few drops of olive oil & bake at 350 degrees for half an hour. Check that they are hard to the touch, if so take them out & allow to cool. Try one! Your dog will love these treats, they're organic & you've just saved yourself money! I pinch them on the smaller size, they work great as training treats.
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| Charlie in his field of mustard |
Please make sure all ingredients are certified organic
This will be the next
Mrs. Field’s phenom!
Mrs. Field’s phenom!
Don't forget about attending our Tapas Tapas Tapas night on the fourth Thursday of each month. We serve our menu Tapas plus some special ones in the service style of Dim Sum restaurants of San Francisco. Literally Tapas on parade! Three prices flights of 4, 6 & 8 dollars.
Our Chef's Basque dinner has been a huge success booking up a few months in advance. The second Thursday of the month. We sit down at one long table promptly at 6:30. The dinner features Spanish Basque recipes of my family. Seven courses of gastronomic bliss! I prepare & present each course explaining recipes & where I have sourced the organic local ingredients.
Reservations only please 707-833-4500/chef@vineyardsinn.com
Beet & Broccolini Salad for Six
ingredients:
4 organic medium sized red beets
1 lb. of organic broccolini washed & cut into flowerettes
3 tbls. of good organic olive oil
juice of 1 organic lemon
2 tbls. of rice vinegar
1/2 cup of organic Feta cheese
s & p to taste
method:
Cook the washed beets in a pressure cooker for 15 minutes. Yes they cook tender in 15 minutes--if you don't have a pressure cooker get one! Think of all the energy you'll save! Cool the pressure cooker according to instructions then open. Remove the beets & add the broccolini to the hot beet water & blanch.
Once cooled, peel & cut the beets into julienne (matchstick shape)
Prepare a vinaigrette with the lemon juice, olive oil, vinegar, salt & pepper. Remove the broccolini & rinse. Drain well. Toss beets, Feta & broccolini flowers with the vinaigrette & serve.
Pressure Cooker Fluffy Rice
ingredients:
1 cup organic long grain white rice
1 1/2 cups of organic chicken stock
2 cups of water
method:
Combine rice & 1 1/2 cups of stock in a stainless steel bowl which will fit loosely in the cooker. Cover bowl firmly with foil. Place 2 cups of water into the cooker. Place bowl on rack in cooker. Close cover securely according to manufacturer's instructions. Cook for 5 minutes with the pressure regulator rocking slowly. Let pressure drop of it's own accord. Open cooker & allow rice to steam uncovered for 5 minutes. Fluff rice with a kitchen fork. Season & serve. Remember that this method will prevent the rice from frothing, foaming & sputtering that could cause the cooker's vent pipe to clog!
Green Living Tips:
Now with gas over $4 a gallon organize your errands & try to combine them all into 1 or 2 days instead of several--less driving equals less gas. Drive conservatively instead of lead footing it!
Try video conferencing!
Do you really know what your putting on & into your body regarding personal hygiene products? Cruise the Net to
See how your products are rated for toxicity. Find much safer ones as replacements. Since the cosmetic industry is unregulated in this country anything goes! It doesn't have to be what the label reads!
Don't forget to compost it will amaze you how you can cut way back on your contribution to landfill.
Our spring rate for Casa Verde now includes a $50 gift certificate!
Call for reservations to stay in Sonoma's wine country. Just think you can enjoy spring in our wine lover's paradise. Each night's stay also includes a gourmet breakfast prepared & served in the main house at Casa Verde.
Call me at 707-833-2143 for reservations
Enjoy the first episode of the web based show about Sonoma County. Have a look into the Chef's Corner...
That's me in living color! More episodes to come!
www.sonomacountymagazine.com
This month's winner of a $25 gift certificate for the Vineyards Inn Spanish Bar & Grill is...
Carole Barbieri!
Congrats Carole!
Hasta la proxima means until next time,
Chef
This month's winner of a $25 gift certificate for the Vineyards Inn Spanish Bar & Grill is...
Carole Barbieri!
Congrats Carole!
Hasta la proxima means until next time,
Chef
