Showing posts with label frick. Show all posts
Showing posts with label frick. Show all posts
Monday, March 10, 2014
Were Getting Our Frick On
Michele and I are getting ready to head north for a huge catering event this weekend in Sonoma. If youve been following this blog for awhile, Im sure youve read about this before. It’s called “Passport to Dry Creek Valley,” which is an annual event showing off the great wines and vineyards of the beautiful Dry Creek Valley.Well be doing the food for our friend Bill Frick, at the gorgeous Frick Winery for the 14th year in a row! Despite all the planning and prep, its a ton of fun, and we look forward to it every spring. This photo is the winerys tasting room where all the food magic happens.
This is one of Sonomas premiere wine/food events, and thousands of wine enthusiasts will be eating and sipping their way through the valley. By the way, if you have a chance, check out the Frick Winery website. Bill produces some of the most delicious wine in California.
Due to the limited time, there will probably not be any new videos until after the weekend. This will be the perfect time to review your favorite recipes and make sure you havent missed any. Dont forget to use the search box in the bar at the top left of the window, to find the recipes you are interested in.For whatever reason, Ive never filmed any how-tos for the appetizer recipes that weve served up there over the years, except for these Calabrese Lollipops. Its an old video, but with backyard party season coming on fast, you may find this quick and easy bite a real nice addition to your repertoire. Enjoy!
Calabrese Lollipops – Antipasto on a stick! (click here for the original post)
In case you want to check it out, here is our Frick recap from last year. Enjoy!
Saturday, February 22, 2014
A Wonderful Wine Soaked Weekend with Food and Friends at Frick
This weekends food and wine pairing at the Frick Winery was a smashing success! We served a record 1,200 guests, and had a lot of fun doing it. Im still catching up on a massive email backup and have some deadlines at About.com to meet, but I hope to do some video recipes of the items soon. For now you have to settle for a quick photo (click to enlarge) and description. By the way, special thanks to Bill, Dallas and the entire Frick family, as well as our incredible kitchen crew; Al, Peggy (this years MVP), Julie, Merv, and my beautiful and talented wife Michele!
The first item was wild Ahi tuna seared and served rare on a wasabi rice chip. It was topped with a pink ginger dressing and a pinch of seaweed salad. It was probably the most popular bite we served. It was paired with Bill Fricks white wines; a Grenache Blanc, and Viognier.
The second item was ripe Cambazola cheese served on fig bread, with sweet organic strawberries on the side. This is called the "Cinsaut Classic" since weve served it with the Frick Cinsaut wines for the last 12 years! Its a perfect pairing, and while we change the food pairings every year, this bite remains a sweet, salty, and savory constant.
The next bite was a pistachio mortadella on olive bread with shaved grapes. This was paired with the Carignane. This idea was borrowed from Chef Tom Colicchio (head judge of Top Chef). He has a sandwich restaurant in San Francisco called "Wichcraft" and these ingredients made up a sandwich Michele enjoyed last year. The flavors worked so well together, we thought it would make a nice canapé.
Next came a mini-meatball sandwich. Olive oil and spicy tomato sauce were spread on some herbed focaccia, which was topped with a slice of meatball, Parmesan, and fresh mozzarella. A little garlic oil and Italian parsley finished this delicious bite. It was paired with a Merlot, and Fricks new Red/Red, which is a Cabernet/Syrah blend.
And last, but in no way least, was a wild boar sausage skewered with a black mission fig and watercress leaf. It was served on some crushed hazelnuts, and paired with Fricks magnificent Syrah. The sweet dried figs were quickly poached in the Syrah, sugar, and black pepper. This was probably my favorite bite, and a great combination of flavors and textures.
I will hopefully be caught up soon, and back with new videos and other assorted foodie fun. I hope you enjoy the photos and descriptions, and maybe even order some wine from the Frick winery. Cheers!
Read More..
The first item was wild Ahi tuna seared and served rare on a wasabi rice chip. It was topped with a pink ginger dressing and a pinch of seaweed salad. It was probably the most popular bite we served. It was paired with Bill Fricks white wines; a Grenache Blanc, and Viognier.The second item was ripe Cambazola cheese served on fig bread, with sweet organic strawberries on the side. This is called the "Cinsaut Classic" since weve served it with the Frick Cinsaut wines for the last 12 years! Its a perfect pairing, and while we change the food pairings every year, this bite remains a sweet, salty, and savory constant.The next bite was a pistachio mortadella on olive bread with shaved grapes. This was paired with the Carignane. This idea was borrowed from Chef Tom Colicchio (head judge of Top Chef). He has a sandwich restaurant in San Francisco called "Wichcraft" and these ingredients made up a sandwich Michele enjoyed last year. The flavors worked so well together, we thought it would make a nice canapé.Next came a mini-meatball sandwich. Olive oil and spicy tomato sauce were spread on some herbed focaccia, which was topped with a slice of meatball, Parmesan, and fresh mozzarella. A little garlic oil and Italian parsley finished this delicious bite. It was paired with a Merlot, and Fricks new Red/Red, which is a Cabernet/Syrah blend.And last, but in no way least, was a wild boar sausage skewered with a black mission fig and watercress leaf. It was served on some crushed hazelnuts, and paired with Fricks magnificent Syrah. The sweet dried figs were quickly poached in the Syrah, sugar, and black pepper. This was probably my favorite bite, and a great combination of flavors and textures.I will hopefully be caught up soon, and back with new videos and other assorted foodie fun. I hope you enjoy the photos and descriptions, and maybe even order some wine from the Frick winery. Cheers!
Subscribe to:
Posts (Atom)