I love chicken tikka masala. It’s creamy, rich and spicy enough to charge up the taste buds. In addition, the sauce can be made ahead of time, so serving it for a crowd does not present a problem. I like to serve it with our 2018 Chalk Hill Merlot Los Amigos Vineyard. INGREDIENTS: For the […]
Chicken tikka masala Read More »
Back in the day when we were making wine in the garage at Taft Street (late 70’s), interest in home cooking was taking off, and one of the most popular dishes around was a chicken recipe from The Silver Palate Cookbook. It was a rare potluck where Chicken Marbella wasn’t served. It has held up
Blast from the past – chicken marbella Read More »
The good news is the pandemic appears to be more under control, resulting in relaxed regulations and a resemblance of normalcy to our lives. Moreover, the skies are sunny and clear and the temperatures are warm and it feels great to be outdoors. The bad news is we have just experienced our second season of
Good News Bad News Read More »
This decadent chocolate cake is infused with Taft Street Merlot and is a perfect fit on the Easter dinner table. INGREDIENTS: 6 oz unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¼ cup pureed apple or pear 1 ½ cups all-purpose flour ¾ cup unsweetened cocoa 1 teaspoon
Merlot Chocolate Cake Read More »
Skies are blue, temperatures are in the high 70’s, the days are getting longer, bud break has begun in the vineyards, Covid-19 restrictions are lightening up while vaccinations are increasing. Life in definitely getting better; let’s hope it continues. In the cellar Melissa and crew have begun the springtime bottling program while we figure out
Springtime at Taft Street Read More »
Mapo tofu is a Sichuan dish found in fine Chinese restaurants and takeouts around the world. It can be made quickly and it pairs especially well with Taft Street Russian River Sauvignon Blanc. This recipe was adapted from the work of Kenji Lopez-Alt. INGREDIENTS: 2 tablespoons pepper, preferably Sichuan ¼ cup vegetable oil 1 teaspoon
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The skies are blue, our Tasting Room is booked solid on weekends, and all our cellar workers and office staff have received their Covid-19 vaccinations. Life doesn’t get much better these days. In the cellar, bottling for clients, contracting grapes for this year’s harvest, and making selections for Chardonnay and Pinot Noir blends are keeping
Let the good times roll (Again) Read More »
I love polenta, either by itself or with any tomato based sauce. If there is any left over, I make patties and fry them with my eggs for breakfast. Quick, easy and tasty – my kind of food. INGREDIENTS: 4 cups chicken stock 2 cloves garlic, minced 1 cup polenta (cornmeal) Salt and pepper 1
An atmospheric river has just visited the west coast, leaving much needed rain and snow. Though off to a bumpy start, vaccinations for Covid-19 are becoming available (I am scheduled to receive my first shot this Thursday). Perhaps the biggest news is that tasting rooms are open again! Starting this Friday, February 5th, we will
Are Things (Finally) Turning Around? Read More »
With the Holidays drawing to and end, it’s time for simpler dishes. Here is an easy yet elegant main course that uses seasonal lemons and always seasonal Taft Street Sauvignon Blanc. INGREDIENTS: 8 chicken thighs, trimmed Flour, salt and pepper 2 tablespoons butter 2 tablespoons olive oil 3 garlic cloves, minced 1 ½ cups Taft
Braised Chicken with Lemon and Capers Read More »
