A friend recently brought me a nice smoked salmon filet. I used it to make a quick and delicious hors d’oeuvre. Ingredients 1 lemon, juice 1 shallot, minced ½ pound smoked salmon 1 cup sour cream ½ cup yogurt (Greek style is nice) 1 handful basil leaves, chopped 24 toasted baguette rounds Soak shallot in […]
Smoked Salmon Toasts Read More »
More than 1000 wines using Sonoma County Grapes are entered annually in Sonoma County Fair’s Professional Wine Competition. This competition is the largest regional wine competition in the nation. Judges — 25 of them — come from across the US, and from other countries to sit on a judging panel in three days of blind
Sonoma County Harvest Fair Read More »
Harvest has finally arrived (sort of). We took in 5 tons of Pinot Gris on Monday (September 13th); but here we are on the 16th of September with nothing more to show for ourselves. That will change, as tomorrow we expect a significant amount of Pinot Noir. Things should change big time next week, especially
Mother Nature dealt yet another woe to North Coast grape growers last week, as 105+ degree temperatures were experienced throughout the area. What made the situation particularly dire was the fact that many growers had trimmed the canopies of the vines to allow more air circulation to combat potential mildew. This left the grape bunches
Here’s a green take on lasagna/enchiladas; with tomatillos and cilantro playing major roles. It’s a good dish to serve on those warm September nights. Ingredients 2 pounds tomatillos, husked, rinsed and quartered 12 ounces chicken broth 2 cups green onions, sliced 4 cloves garlic, peeled and chopped 2 cups cilantro, chopped 2 serrano chiles, sliced
Chicken Tomatillo Enchiladas Read More »
It’s official. This July was the coolest in the past thirty years in Sonoma County. Coupled with a decidedly cool May and June, we are headed for a very strange year. Although the grapes look good there is no indication of veraison (that point in the growing season when ripening grapes begin to soften and
With tomato season approaching, it’s time to bring out one of our favorite appetizers – a mini BLT, substituting fresh basil for the lettuce. Makes 24 Ingredients 12 roma tomatoes 2 cloves garlic, finely diced 1 shallot, finely diced 3 slices bacon, cut in 2 inch pieces 12 small to medium fresh basil leaves Olive
BLT – Taft Street Style Read More »
This is the time of year we look forward to, relish, and then miss when it’s over. SUMMER. Cool mornings and evenings, warm to hot days, concerts at town squares and vineyards, ripening fruits and vegetables, picnics……….aah. At the moment the first apples and blackberries have arrived, cukes and the ever present zucchini are here,
MIDSUMMER DAY MUSINGS Read More »
High over the Pacific on my way from Singapore to Hong Kong, then on to San Francisco and Sonoma County. A terrific time celebrating Taft Street alum Andy Bartlett’s birthday. Fond memories – Despite a huge growth in population and tourism, Bali retains its magic. Warm weather tempered by trade winds, mellow people, great landscape
BALI THOUGHTS AT 35,000 FEET Read More »
We are here on the isle of Bali to help our dear old friend Andy Bartlett celebrate a significant birthday. Andy, one of the founders of Taft Street and its first president, spent years in Indonesia after graduating from Harvard Law School. It was on one of his trips back from Bali to his vacation
