Category Archives: Cuisine

May 15, 2013 · 9:00 am

An Evening Under The Stars at VSJ

vsjWe’ll admit it: Here at Parker Sanpei, we are just as susceptible to fan worship as anyone, which is why Villa San-Juliette Winery‘s “Evening Under The Stars” dinner  is one we’re not going to miss.

Janelle Arthur

Janelle Arthur

On Saturday, May 18 (over the Paso Robles Wine Festival weekend), Villa San-Juliette proprietors Nigel Lythgoe and Ken Warwick will host a party to remember at the winery, including a surprise guest performance by one of the music industry’s hottest new stars, Janelle Arthur.  (You may remember that Ken and Nigel have a few connections in the entertainment industry…)  We can’t wait to hear Janelle’s country music stylings (she was one of this season’s top five on American Idol!) surrounded by lush gardens and pampered by a delectable dinner of seasonally-inspired fare presented by local culinary star, Chef Maegan Loring of The Lido Restaurant.

As an added benefit, VSJ Wine Club members will enjoy an exclusive pre-party VIP reception and tour of the property with Nigel and Ken.  Can’t wait!  Will you be there?  Get your tickets here and join us.

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May 2, 2013 · 9:01 am

DRINK UP: Margarita cocktail

Here on California’s Central Coast, Cinco de Mayo is a pretty big deal.  Try getting a table at a Mexican restaurant on May 5 and you’ll see what we mean.  The wait is usually upwards of an hour, even early in the day.  Do all of these happy revelers know what Cinco de Mayo commemorates?  (Mexican victory over the French in 1862.)  Probably not.  More likely, they just like slurping margaritas.

And who can blame them?  The margarita cocktail is the single most popular tequila-based drink in the US – probably the world.  It is tart, sweet, and salty all at once, with a delightfully simple ingredient list.  Forget those margarita mixes at the supermarket and the margarita machine; Here is the classic margarita recipe, care of Epicurious.com.  (P.S. We at Parker Sanpei prefer our margaritas on the rocks in an old fashioned glass…)

margaritasThe Classic Margarita
Epicurious | May 2007

Yield: Makes 1 drink

  •  2 ounces tequila made from 100 percent agave, preferably reposado or blanco
  • 1 ounce Cointreau
  • 1 ounce freshly squeezed lime juice
  • Salt for garnish

Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.

The history of the margarita is, like so many beloved potables, a bit fuzzy.  According to researchers at Smithsonian Magazine, there are three possible explanations for how the margarita came to be.

One of the most prevalent stories is that Carlos “Danny” Herrera developed the drink at his Tijuana-area restaurant, Rancho La Gloria, around 1938. As the legend goes, Herrera dreamed up the cocktail for one of his customers, an aspiring actress named Marjorie King who was allergic to all hard alcohol other than tequila. To make the liquor more palatable to his fussy client, he combined the elements of a traditional tequila shot—a lick of salt and a wedge of lime—and turned them into a refreshing drink.

Another top contender for the inventor title is Margarita Sames, a wealthy Dallas socialite who claimed she whipped up the drink for friends at her Acapulco vacation home in 1948. Among her well-connected guests was Tommy Hilton, who eventually added the drink to the bar menu at his hotel chain.

According to The Complete Book of Spirits by Anthony Dias Blue, though, the first importer of Jose Cuervo in the United States advertised with the tagline, “Margarita: it’s more than a girl’s name,” in 1945, three years before Sames claimed to have invented the drink.

We figure the history is unimportant so long as the margarita is fresh.  And while we love a time-tested cocktail, we also appreciate a new twist on an old classic.  Here’s a fun spin from Kathy Casey.

Black and Blue Cadillac Margarita Cocktail

Care of Kathy Casey’s Liquid Kitchen™

The Margarita is a delicious cocktail and one of the most consumed mixed drinks on the planet. Taking it up a notch with this classic with a colorful blue coral rimmed glass gives it eye appeal. Launch it into the stratosphere with ice from Glace Luxury Ice and a Grand Marnier Foam using an iSi Cream Whipper and you have something truly special.

  • 1 1/2 oz Milagro Añejo Tequila
  • 3/4 oz Fresh Lime Juice
  • 3/4 oz Simple Syrup
  • Blue Coral Salt rim

INSTRUCTIONS

Shake with ice. Strain into a old fashioned glass. Garnish with Grand Marnier Foam and a pinch of black lava salt.

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April 10, 2013 · 9:00 am

For when you can’t take a vacation: GRANITAS

When spring arrives, we at Parker Sanpei & Associates can count on the travel bug to bite, and this year it has bitten HARD.  But for one reason or another, none of us can get away for anything much.  What to do when you can’t see the world?  Bring the world home, of course.

If you’ve ever been to Sicily, you know what a granita is.  Related to sorbet and Italian ices, this warm-weather dessert traditionally consists of course crushed ice and a flavored syrup of some sort, like coffee, lemon, oranges, mint, chocolate, and even jasmine.  In some of Italy’s warmest cities, a granita with brioche is actually considered a balanced and totally acceptable breakfast – a way of life we are more than ready to adopt as our own!

For a no-fuss foray into making granitas at home, try Alton Brown’s Coffe Granita recipe, care of the Food Network:

Coffee Granita

Serves 6

Ingredients:

  • 2 cups lukewarm espresso or strong black coffee
  • 1/2 cup sugar
  • 2 tablespoons coffee flavored liqueur
  • 1 teaspoon orange or lemon zest

Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.

Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

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March 20, 2013 · 1:33 pm

Easter Brunch Ideas

Spring has sprung on California’s picturesque Central Coast, and we here at Parker Sanpei & Associates are feeling the itch to cook with all the gorgeous greens, asparagus, and herbs sprouting.  Thankfully, Easter is just around the corner!  Here are a few of our favorite Easter Brunch recipes to inspire your table.

Photo by Tim ThumbSpring Shiso Cocktail

DrinkoftheWeek.com | Created by Mixologist Jason Walsh

Inspired by the Spring season, this cocktail has a very clean taste. The base is gin with the distinct flavor of Shiso paired with the coolness of cucumber and fresh lemon juice.  If you’re unable to find shiso, feel free to substitute with fresh mint.

Photo by Roland BelloGlazed Ham With Pineapple Mustard Sauce

Gourmet | April 2007

Remember those baked hams gussied up with pineapple rings and maraschino cherries? There’s a reason they became so popular in the ’50s — pineapple contributes sweetness and a little acid to salty ham. But here, with pineapple juice concentrated into a syrup and combined with thyme and Dijon mustard, the effect is homey, more subtle, and less overtly sweet.

Photo by David Loftus

Asparagus Custard Tart

Gourmet | March 2005

Who doesn’t love eggs, cheese, and seasonal veggies baked into a tender, flaky crust?  Try adding a handful of extra Gruyere or a couple of sliced leeks to boost the delicate flavors in this pretty dish.

Coconut cakeCoconut Layer Cake

Cook’s Illustrated Magazine | March 2001

You may think you’ve had the ultimate coconut cake, but unless it was this recipe, we would have to argue that you’re wrong.  The flavor of coconut permeates everything as a result of including coconut extract, cream of coconut, and sweetened shredded coconut in the cake and even in the buttercream frosting.  Dieters beware.

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February 20, 2013 · 9:11 am

Coolest job ever: FOOD STYLIST

We have big appetites here at Parker Sanpei & Associates, and are not ashamed to admit it.  But just as much as we love to eat food, we really love to ogle it, thanks to the amazing work of food stylists like Maggie Ruggiero.  For this week’s Dish posting, we’re featuring her work, which is always gorgeously color-saturated, simple, and a little bit rustic.

Photo by Roland Bello.

Photo by Roland Bello.

Photo by Roland Bello.

Photo by Roland Bello.

Photo by Roland Bello.

Photo by Roland Bello.

Photo by Roland Bello.

Photo by Roland Bello.

 

 

 

 

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December 19, 2012 · 9:00 am

Time to get cozy!

Historic Sonoma Wines Get Cozy With Comfort Food

Here in San Luis Obispo County, we are bracing for two big storms to pass through this week, and it’s got us at Parker Sanpei & Associates thinking about getting cozy.  And nothing says cozy like gathering friends around a thoughtfully prepared meal of sumptuous wintry-weather dishes paired with Geyser Peak Winery wines.

Winemaker Ondine Chattan

A flagship Sonoma producer founded in 1880, Geyser Peak Winery is helmed by Winemaker Ondine Chattan, whose long relationship with Geyser Peak vineyards and commitment to food-friendliness shines through in each bottle.

“Ondine’s style has come to define the Geyser Peak flavor profile during her twelve years with the brand,” said Reid Stinnett, VP of Marketing with Accolade Wines, North America.  “Each of her wines is beautifully balanced, with plenty of natural acidity to complement any number of dishes.”

Pairing Geyser Peak Wines with comfort foods doesn’t need to be difficult or fussy. Try a simple white cheddar grilled cheese sandwich on shepherd’s bread with Geyser Peak’s 2011 Sauvignon Blanc. With outgoing aromas of lemongrass, passion fruit, and grapefruit, this Sauvignon Blanc’s crisp acidity cuts through the creamy richness of buttered bread and creamy melted cheese.

For a quiet night in, try pairing the 2008 Geyser Peak Merlot to a rustic meatloaf with mushroom risotto and herb salad.  A soft mingling of cherry, blackberry and pomegranate flavors laced with spice and cedar, the 2008 Merlot is a natural complement to this hearty dish abounding with the woodsy flavors of the season.  Another ideal match?  Beef pot pie in a tender, puff pastry crust.

An indulgent dinner at home with friends might include the award-winning Geyser Peak 2008 Cabernet Sauvignon paired to tender red wine-braised short ribs.  The wine’s juicy black cherry and blackberry flavors are supported by underlying notes of dark chocolate and black pepper, as well as fine-grained tannins – all of which stand up to the pungent, herbal extravagance of the slow-roasted short ribs.  Finishing with a simple cheese plate and seasonal fruit, this meal is guaranteed to warm any home and linger in the memory for many years to come.

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December 6, 2012 · 9:00 am

Three quick snacks for spontaneous entertaining.

One of our favorite things about the holiday season is all the hospitality it inspires.  At no other time of year do people drop in to friends’ homes so often….or so unannounced!  We at Parker Sanpei & Associates adore good times with spontaneous friends, so it never hurts to stock the pantry and fridge with a few simple items that can turn a casual visit spectacular.  Here, we share a few of our favorite snacks to whip up on the fly.

Homemade Kettle Corn

kettlecorn

  • 1/3 c. vegetable oil
  • 1/3 c. popcorn kernels
  • 1/3 c. granulated sugar
  • salt

Heat oil and one popcorn kernel in dutch oven over high heat, covered.  Once the kernel pops, carefully add remaining kernels and sugar and cover again, shaking constantly to prevent burning.  Once all kernels have popped, remove lid and salt to taste.  Let cool and serve.

Apricot Bites

  • Dried apricots
  • Asiago cheese
  • Candied pecans

Cut cheese into thin squares.  Stack a dried apricot with an asiago square and top with a pecan.

Smoothie Shooters

smoothie shooters

  • 1 banana, peeled and sliced
  • 2 cups frozen strawberries, raspberries, or cherries
  • 1 1/2 cup milk
  • 1/2 cup orange juice
  • 2 to 3 tablespoons honey or to taste
  • whipped cream

Puree all ingredients in blender.  Serve in shot glasses or ice wine glasses, topped with whipped cream.

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November 28, 2012 · 12:00 pm

Entertaining naturally: KINFOLK MAGAZINE

Kinfolk is a growing community of artists with a shared interest in small gatherings.

So begins the short manifesto of Kinfolk, whose gorgeously designed magazine, blog, and “reader dinners” would inspire even the least hospitable among us to call a few friends and share a simple meal.  And when better to spend time among food, family and friends than the holiday season?

While the magazine is truly beautiful – lush layouts, fine writing, and the sort of photography you can really lose yourself in – it was the intrigue of the dinner series that drew us to Kinfolk.

Portland Kinfolk Dinner

The Kinfolk dinner series is about inviting people to gather and take advantage of the rich community that already exists around them, opening up and drawing close to the people that share a common place. We aim to encourage collaboration amidst local artisans and small businesses.

Specifically, the people behind Kinfolk choose a city – whether Los Angeles or Paris or Brooklyn – and host a detail-driven dinner featuring local purveyors in a charismatic space.  The best part?  The price.  Just $20 gets you a three-hour dinner with a menu like this:

…in a setting like this:

We applaud the Kinfolk team for keeping it simple, beautiful, and real.  We’re all asking for subscriptions and dinner tickets for Christmas.  Thanks for the inspiration!

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November 14, 2012 · 8:00 am

Where Wine and Goats Mingle

Winery’s Commitment to Sustainability and Tradition Yields Delicious Results

“Green” wineries may seem a modern development, but sustainability and tradition are not mutually exclusive, as any wine from Laetitia Estate Vineyard & Winery proves.  Putting tried-and-true, ancient methods to use in concert with modern technologies, the Laetitia team sustainably produces some of the most refined and sought-after wines on the market today.

The famous Laetitia goats

One of Laetitia’s eco-friendly methods involves a hungry herd of 200 goats and their watchful leader, “Lucky” the llama. These goats roam specific areas of the estate as needed, eating away at weeds and invasive plants that can jeopardize the health or production of the vines. The use of goats for weed abatement is an age-old practice, and the famous Laetitia goats preclude the need for harmful pesticides and herbicides, as well as tractors that run on precious fossil fuels.

“We graze the goats on the rocky and steep hillside surrounding the vineyards,” said Laetitia Vice President of Vineyard Operations, Lino Bozzano. “They keep the hillside clean and minimize our weed pressure.  Plus, by using goats to do our work for us, we are able to focus on growing great wines.”

Promoting vineyard management that is certified Sustainable in Practice (SIP™), Laetitia Vineyard & Winery has helped set the standard for responsible farming and winemaking. Laetitia recognizes that its approach to vineyard management and winemaking impacts the community at large as well as that of future generations. Qualifying for SIP certification requires a rigorous third-party audit of ten criteria, including water and energy conservation, social equity, and pest management. In addition to the use of goats in the field, Laetitia’s commitment to sustainability includes re-use of compost and water reclamation and investment in cutting-edge weather station and soil moisture technology.

Brut Coquard, perfect with a creamy chevre

To celebrate the ancient goat-vineyard partnership, a classic food and wine pairing (and one that’s perfect for holiday entertaining!) is the Laetitia Brut Coquard sparkling wine with a creamy chèvre.  The Brut Coquard is made using Laetitia’s time-honored Coquard wooden basket presses – the only two in North America – renowned for their gentleness in squeezing Pinot Noir and Chardonnay grapes whole-cluster and releasing their juices without the inclusion of solids.  The result is an Old World-style sparkling wine: dry and crisp, with clean minerality and mouth-filling flavors of green apple and Asian pears.  Paired with a mild chèvre, secondary tones of coffee, yeast, and lemon pith emerge.

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November 7, 2012 · 9:00 am

Best of the Bay: Party in the Hangar

Imagine a deluxe airplane hangar teeming with all the delectable bites and breathtaking wines a passionate gourmand could wish for.  Now add fun music, direct access to wine and cuisine experts, and even helicopter rides over some of the planet’s most stunning scenery, and you have the Monterey County Vintners and Growers Association’s (MCVGA) annual “Party in the Hangar.”

After the hubbub of the winegrape harvest this fall, the MCVGA will host its “Party in the Hangar” for those who want to experience the essence of Monterey county’s burgeoning wine region. On Saturday, November 10, from 1-4 PM, the champions of Monterey Wine Country will congregate at the Del Monte Aviation Center’s private 20,000 square-foot hangar to pour Monterey County wines alongside fun, delicious dishes made from locally-sourced ingredients.

Del Monte Aviation Center

“The Party in the Hangar will be an ideal opportunity for wine and cuisine-lovers to witness the exceptional quality of flavors from Monterey Wine Country,” said Rhonda Motil, executive director of the MCVGA, whose members represent nine distinct American Viticulture Areas (AVAs) and forty-two winegrape varietals grown throughout the county.

For those seeking VIP treatment, a special VIP ticket will include early entry, a Riedel tasting glass, and access to an exclusive “Bubble Lounge,” where Monterey sparkling wines and caviar will be on offer.  Furthermore, a Sparkling Winemaker Discussion Panel will be hosted by Steve Heimoff, West Coast Editor of Wine Enthusiast Magazine.

Steve Heimoff

Staged in Monterey’s finest full-service executive air terminal with its luxurious yet industrial charm, the “Party in the Hangar” will be a true celebration of all things Monterey County, including wines produced by over 40 wineries across Monterey County. Guests can purchase bottles at the “Try and Buy” marketplace and pick-up their purchases at “Baggage Claim” upon departure. Over 10 local restaurants will be serving creatively-conceived, delicious samplings. Meanwhile, a new 1,000-square-foot center stage, sponsored by Rabobank, will host revolving winemakers featuring special wines and Q&As with Steve Heimoff, as well as cooking demonstrations by local meat-lover and celebrity Chef Todd Fisher.  Fisher is host of the new television series The United States of Food distributed by the Discovery Channel. For an additional fee, guests can also sample flavors from visiting gourmet food trucks like San Francisco’s Bacon Bacon (http://www.BaconBaconSF.com), purchase a premium Riedel tasting glass, or take to the skies with a helicopter flight over the Monterey Peninsula.

VIP admission is $95 and includes early admission at 11:45 AM. General admission tickets are $60 bought in advance and $70 at the door, and include access to 40 wineries and 10 restaurants.  Designated driver tickets are $30 and include a glass for water and soft drinks. For tickets and more information, visit http://www.MontereyWines.org.

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