A Little Street Music 2016

A Little Street Music is back for a fifth season with another incredible West Sonoma County summer line-up.

Join us the second and last Sundays of the month, starting in May. The events are free, the tasting room opens at 11am with music from 3-6 PM.

Bring your favorite lawn chair and be sure to pack a picnic. We’ll have bottles and wines available by the glass; please no outside alcoholic beverages.

Enjoy the summer, Taft Street style.

A New Season Breaks Out

We have been enjoying (with trepidation) fine spring weather for the past several weeks. Warm sunny days have let the vines swell and bud break has spread throughout the county. El Nino is still on everyone’s mind, however, and most of us look forward to a wet month or so ahead.  Another season has begun.

March promises to be an active month. I take off for Atlanta and work the first three days in the month there. Next weekend (March 4 – 6) hails the beginning of the Wine Road’s annual Barrel Tasting. This very popular event goes through the following weekend (March 11 -13), with thousands of wine lovers attending for near and far.

The Barrel Tasting and other Tasting Room events will be without our Tasting Room manager for the next couple of months, as Kaitlyn Callagy began maternity leave this week! Baby Callagy is due mid-March, and we all wait excitedly for Kaitlyn and Patrick’s firstborn.

Our 2016 summer music series – A Little Street Music – has been finalized, and a schedule will be out shortly. We’ve brought back some old friends and have added a few new groups to the program. The talent we will showcase this summer is amazing! Can’t wait.

March and April are particularly good times to visit the Tasting Room. Enjoy the serenity of west county before the summer rush begins, which is earlier and earlier each year. Enjoy our wine, play bocce, bring a picnic – live the good life.

Cheers!

Mike Tierney
President, Taft Street Winery

Taft Street Enchiladas

Last week at a Board of Directors’ meeting, I took some time to make authentic enchiladas – no canned food included! The dish was well received and will no doubt be served again and again. Our 2013 Alexander Merlot goes especially well with this spicy fare.

INGREDIENTS:

  • 4 guajillo peppers, stemmed and seeded
  • 4 ancho peppers, stemmed and seeded
  • 2 cloves garlic, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon oregano
  • 2 cups chicken stock (preferably homemade)
  • 12 corn tortillas
  • 2 cups shredded pork
  • 10 ounces fresh cheese – Oaxaca
  • 1/4 cup cooking oil
  • ½ cup sliced red onion
  • Cilantro

COOKING INSTRUCTIONS:

  1. Preheat oven to 400.
  2. Sauce: Briefly heat peppers on a hot skillet – 10 seconds per side. Place them in a pot with stock, bring to boil, then set aside to cool (30 minutes). Mix together garlic and spices, add to pepper stock, and put in blender until smooth.
  3. Heat oil in fry pan and cook tortillas 10 seconds per side. Drain on paper towels. Coat each side of tortillas with pepper sauce, place ½ cup of shredded pork in center, and roll into a tube.
  4. In a 9X13 glass or ceramic dish spread ½ cup of pepper mixture. Place all tortilla tubes, seam to the bottom, and top with remaining sauce. Crumbled cheese and onion go on top.
  5. Place in oven and cook for 25 minutes, or until the cheese has a nice brown edge to it. Sprinkle with chopped cilantro and serve.

Serves 6