WINECOUNTRY.com OnLine Newsletter
Cause for the Paws
August 2005 IN WINE COUNTRY
TABLE OF CONTENTS
Paso Robles Wine Country
Between Sky and Sea
Tablas Creek Winery
French Roots and New Growth
Wine Country Recipe
Pan Roasted Venison with Morel Crust
and Asparagus Puree
Wine Country Featured Event
Lake Tahoe Autumn Food & Wine Festival
WineCountry.com Drawing
Newsletter Contest—Enter and Win!*
 
FEATURED EVENT
Lake Tahoe Autumn Food & Wine Festival

20 Years of Exquisite Cuisine.  Sublime Wine.  Pure Experiences.
Come savor a pure Tahoe experience filled with tasting, learning, and relaxing.  Join culinary classes with Chef Bradley Ogden, John Ash, Joseph Keller and Lars Kronmark. Enjoy a Celebrity Chef’s dinner, vertical wine tastings, Long Vineyards 25th Anniversary wine luncheon, Gar Woods grape stomp, the Tahoe City Moveable Feast Dine Around and the Truckee Wine Walk and Shop. Sunday’s Grand Tasting will bring lingering notes of a flavorful weekend together with a bright, memorable finish. For tickets/information call 888-229-2193 or visit PureTahoeNorth.com/wine.


Viansa Winery & Italian Marketplace

Viansa Winery & Italian MarketplaceViansa's romantic Tuscan Villa sits on a hilltop surrounded by olive trees and vineyards, overlooking Viansa's 90-acre waterfowl preserve. Outfitted with hand-painted murals, massive beams and Italian marble, the Villa exudes Tuscan charm.

Explore the wide array of wines, specialty foods and unique gift items in the marketplace. Savor delicious Cal-Ital fare for picnics on the hilltop terrace with live music on the weekends, Tuscan barbecue and Italian wines for a memorable afternoon reminiscent of Italy's countryside.

Viansa grows an array of Italian grapes - Sangiovese, Barbera, Dolcetto, Aleatico, Fresia, Pinot Grigio and Arneis. Viansa also offers an award-winning array of California varietals like Cabernet Sauvignon, Chardonnay, Merlot, and Cabernet Franc. Visit the Tuscan inspired Villa in Sonoma. Open daily 10 a.m. -5 p.m. with tours at 11 a.m. and 2:15 p.m. (707) 935.4700 www.viansa.com.


The Inn at the Tides

The Inn at the TidesHoliday Parties . . . Now is the time to make plans to celebrate the holiday season, while space is available! Bring your company to The Inn at the Tides and The Tides Wharf for your holiday celebration - cocktail parties, dinner-dances, and overnight stays at special holiday rates.

The property is beautiful all the year round, and during the holidays it has a spectacular sparkle, with garlands of lights defining roofs and trees, and decorated Christmas trees everywhere. The atmosphere of festivity lends itself to the perfect holiday party.

In the meantime, escape to The Inn at the Tides for a relaxing Sonoma wine country retreat. Reserve your seats at one of the renowned Winemaker Dinners, or choose a special package such as "Stay and Play Golf," "Horseback Riding," "Stay Awhile" or "Group Meetings."

The Inn at the Tides ~ 800 Coast Highway One, Bodega Bay, California 94923, www.innatthetides.com, (800) 541.7788


WINE COUNTRY RECIPE

Pan Roasted Venison with Morel Crust and Asparagus Puree

Pan Roasted VenisonWho says you have to dine out and spend an arm and a leg for delicious gourmet food?  Don a chef’s hat and try your hand at making this dish by Executive Chef Ryan Swarthout from Justin Vineyards & Winery.  The meal and suggested presentation will make a believer out of anyone. 

Recipe:

  • 1 bunch jumbo asparagus - peel and remove the bottoms
  • 2 tablespoons butter
  • 2 ounces of dried morel mushrooms
  • 1 egg, well beaten
  • Flour for dredging
  • 1 venison rack, bones and silver skin removed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Preheat oven to 450 degrees. Cook asparagus in boiling salt water for 2 minutes. Place in a blender with the butter, 4 tablespoons of the cooking liquid. Puree until smooth. Season with salt and pepper and keep warm.

Place the dried morels in a spice grinder and grind until coarsely ground. Place the mushroom powder on a plate.

Season the venison loin with the salt and pepper. Dredge the venison loin in the flour, and then dip into the egg, then into the mushroom powder. Heat the olive oil in a sauté pan over med-high heat. Place the venison loin in the pan and sear on all sides. Place the pan into the preheated oven and cook for 7 to 10 minutes. Remove from pan from oven and take the venison loin out of the pan and let rest for 2 minutes.

Cut the venison loin into ½ inch slices. Place a dollop of asparagus puree on a plate. Place the two venison slices on top of the asparagus puree. Serve with a red wine reduction sauce and garnish with an herb salad.

Wine Pairing: The JUSTIN ISOSCELES complements the true identity of the dish.

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