- 1 beef brisket (5-6 pounds)
- 1 tablespoon chili powder
- 1 tablespoon sea salt
- 1 teaspoon brown sugar
- 1 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 cup apple juice
- ½ cup olive oil
- 6 cups oak or hickory chips soaked in water
- Combine chili powder, salt, sugar, pepper and cumin. Rub the mix over brisket, wrap in plastic, and refrigerate overnight.
- Set up grill for indirect grilling and heat to low. Place ¼ wood chips on top of heat source.
- Place brisket, fat side up, in an aluminum pan away from heat.
- Cook until tender with an internal temperature of 185. Replenish chips every hour for the first 4 hours, and spray meat with the apple juice-olive oil mixture to keep moist.
- Remove brisket and let rest for 20 minutes. Slice against the grain, pour the pan juices on top, and serve.
- 1 pound shredded chicken breast
- 8 ounces peeled, seeded and finely sliced cucumber
- ½ cup neutral oil like corn oil
- 1 tablespoon sherry vinegar
- 1 tablespoon lime juice
- 1 inch minced fresh ginger
- 3 sheets whole wheat lavash
- 36 x 3 inch toothpicks
- Combine top seven ingredients in large bowl. Divide into fourths and spread over lavash sheets.
- Roll each sheet into a roll with the long side in front of you horizontally.
- Cut each roll into 12 pinwheels, securing each pinwheels with as toothpick.
- Pop the corks on the Rose and Sauvignon Blanc and enjoy!
Scoring great wine at known favorites was easy at the 2013 Winter Wineland. If you aren’t already familiar with these wineries, please change that. We have consistently enjoyed their wines over the years and of the ones they were pouring last weekend, these are the wines we preferred the most: Taft Street Winery – 2011 Russian River Valley Chardonnay, 2011 “Garagistes” Russian River Valley Chardonnay (2030 Barlow Lane, Sebastopol, 707-823-2049)February will be a busy month for us. Sales Manager Paul Young and I will travel to Southern California next week for an introductory visit with the folks at Ribevi Wines International. Later, Paul will head back east to work in the Massachusetts market. Later visits to Louisiana, Texas and New York are in the works. With Winter WINEland now behind us, Kaitlyn and crew have a month to get ready for Barrel Tasting, March 1 – 3 and March 8 – 10. February would be a great time to visit us, as the Tasting Room will be relatively uncrowded and the season’s new wines will be available. Cheers, Mike Tierney President, Taft Street Winery
No, this is not an April Fool’s joke. It was 31 years ago today, April Fool’s Day 1982, when Taft Street Winery officially became bonded winery #5547. A lot has gone under the bridge in the ensuing years, and we are still having great fun doing what we love. Friends and neighbors will help celebrate the occasion this Saturday.We are pleased to announce a new partnership with Morris Distributing, a local specialty beverage distributor from Petaluma. Morris will distribute our wines in San Francisco, Marin, Sonoma, Napa, Lake and Mendocino counties. The represent a number of artisanal brewers, and should widen our distribution significantly in San Francisco and the North Bay. We will continue to sell our wines directly from the Tasting Room and online. April is a busy month. In additional to our party on April 6th, we will have a winemaker’s dinner at Big Bottom Market in Guerneville on Saturday, April 13th. The very next day, Sunday, April 14th, we will participate in the Sonoma County Vintners’ Association “Sonoma in the City Tour” in San Francisco. Winemaker Evelyn White will pair Taft Street wines with the food of San Francisco chefs at the San Francisco Film Centre from 11:30 – 3:00. Then on Tuesday, April 16th we will pour at the Grand Tasting at the Golden Gate Club in the Presidio from 1:00 – 4:00. Sales Manager Paul Young is on the road again this month with trips to Colorado and Louisiana planned. I’ll be in the New York market towards the end of the month. Clayton is busy smoothing out the transition with Morris Distributing, while Kaitlyn is preparing for the tourist season. Everything is growing in Sonoma County at the moment, with the vines opening up and the hillsides incredibly lush. A perfect time to spend an afternoon visiting the Taft Street Tasting Room, enjoy a glass or two of wine and perhaps play a little bocce. You’ll be glad you did. Cheers, Mike Tierney President, Taft Street Winery
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 cup flour
- pinch of salt
- ¼ cup grated cheese
- 1 teaspoon finely chopped hers (rosemary, parsley, sage …)
- Preheat oven to 450. Lightly coat a standard muffin pan with butter or oil spray. When oven is heated, heat the pan for 8-10 minutes.
- Meanwhile, in bowl whisk together milk, eggs, butter, flour and salt until well blended. Add cheese and herbs and mix well.
- Remove pan from oven and pour batter into each cup about 2/3 full. You should use all the batter. Return to oven and bake for 15 minutes. Turn the oven to 400 and bake 15 minutes more.
- Cool for a couple of minutes and serve warm. Enjoy!
- 12 ounce puff pastry
- 3 head garlic, peeled
- 1 tablespoon olive oil
- 1tablespoon balsamic vinegar
- 1 cup water
- ¾ teaspoon sugar
- 1 teaspoon chopped thyme
- Salt and pepper
- 8 ounces goat cheese
- 2 eggs
- ¾ cup heavy cream
- In a fluted tart pan roll out puff pastry to line bottom and sides. Put waxed paper on bottom with weights, put in fridge for 30 minutes, then blind bake at 350 for 20 minutes. Remove weights and bake 10 more minutes.
- Put garlic in pan cover with water and blanch for 4 minutes. Drain. Fry garlic in oil for 2 minutes, add balsamic and water and simmer for 10 minutes. Add sugar, thyme and salt and cook until liquid has evaporated (10 minutes).
- Break cheese into pieces and scatter in tart shell. Spoon garlic and syrup over cheese. Whisk egg, cream, salt and pepper and pour over tart.
- Reduce oven to 325 and cook for 40 minutes when the tart has set. Cool.
We welcome visitors to our tasting room. Open Monday through Friday from 11 AM to 4 PM daily. Open weekends 11 AM to 4:30 PM.
No need for appointments with groups under six.
The $10/person tasting fee is waived with purchase. Tastings are complimentary for President Club members.
State of the Street
2030 Barlow Lane
Sebastopol, CA 95472
Email: [email protected]
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.