The Picky Eater

NEVER PASS ON PASO

2010-09-03T17:58:00.000-07:00

I CAN'T GO TO this, but if you can, you should. Seriously. Top-notch steak, seafood and other bites; great wines from one of the top wine regions in the state. And it's a great cause that will always be so very close to my heart -- Make-A-Wish Foundation.
Details: The event is 6-8 p.m. Monday, Sept. 13 at Morton’s The Steakhouse San Jose. It features 14 wineries from Paso Robles and San Luis Obispo, and bites to keep you from feeling woozy. Reservations are a must: call Frances Carter at 408-947-7000. Tickets are $50 ($5 of which goes to Make-A-Wish.) Morton's is located at
177 Park Avenue, San Jose.

SAY CHEESE

2010-09-03T17:09:00.000-07:00

TALK ABOUT A phrase worth repeating... OFTEN. This last week, I was in a cheese coma, whacking off hunks of this, chunks of that, and reading about California's (no surprise) impressive showing at the national cheese awards.
First I have to tell you the cheeses that brightened my week: A wedge of smoky, pungent blue called Moody Blue; an amazing cheese that most people would serve with a Zinfandel or a rich Merlot. Me, I savored it with my morning cup of coffee. What a wonderful way to start the day.
Moody Blue is comes from Emmi-Roth Käse USA in Wisconsin, and it's exactly right for tossing into a Waldorf or Cobb salad, for topping a burger or for eating with fresh and dried fruits, with a glass of port. The cheese comes in both 7-ounce wedges and 6-ounce crumbles; or a 6-pound wheel. It's $21 per pound, but a pound goes a very long way.
http://www.rothkase.com/
I owe Tillamook a nod for my other cheese experience, a rectangle of super-sharp cheddar wrapped in black plastic. It set me back nearly $8 for the 2-pound hunk, but was worth every slice. Tillamook, based in Oregon, is worth the extra $2-$4 it costs at most supermarkets and club stores.
Now a rundown on the cheese-news. California cow’s milk cheesemakers scored 32 awards at the annual American Cheese Society competition, held in Seattle this year.
First-place winners included Karoun Dairies in Turlock for Queso Crema, Feta with Green Olives and Thyme, and Labne Kefir Cheese; Bellwether Farms in Petaluma for Fromage Blanc and Creme Fraiche; Bravo Farms in Traver for Silver Mountain cheddar and Bravo Bl'u; Fiscalini Cheese in Modesto for Purple Moon; Lactalis American Group for two mozzarellas; and Marin French Cheese Company in Petaluma, for it's unbelieveably stinky Schlosskranz.
For more details, go to http://www.realcaliforniamilk.com/ or http://www.cheesesociety.org/.

LUNCHBOX DISCOUNT

2010-09-01T19:55:00.000-07:00

THE PICKY EATER column in today's Bay Area Newsgroup publications is all about some great finds for the lunchbox, backpack or however you tote your eatables. I suggested a handful of yummy treats I fell in love with, including YumnutsNaturals.com, really fresh, jumbo-sized cashews that are dusted with great flavorings.
If you'd like to order these online here's a discount code for 25 percent off: SAYYUM25.

STOCK UP ON GRASS FED

2010-09-02T18:47:00.000-07:00

IF YOU KNOW you like grass-fed beef, and you understand that it's better for you and better for the environment -- and the animal -- but you can't quite make yourself pay the price for it, this is your chance. Get yourself to Whole Foods Market on Friday and stock up.
The market is selling grass-fed beef for $3.99 per pound. All markets that sell grass-fed beef are on board.
Since the newsbyte in my inbox did not include details about what KIND of beef, it's likely ground. If we're lucky, they'll expand the discount to other cuts as well.
Either way, it's a great deal and a great opportunity to stock up. If you haven't cooked with grass-fed before, you may want to do a little research. Grass-fed beef is terrible if it's overcooked; and it has a lighter, leaner flavor (because it truly is both of these.)

FRESH ALERT

2010-08-31T18:19:00.000-07:00

I WAS WATCHING food TV recently as dozens of hungry tasters munched through some "Throw Down" taco offerings and offered up their thoughts. Taster after taster seemed to ignore the salsa, the meat, the chile. What "wowed" them were the tortillas that wrapped around the meat and sauce. I was befuddled. Exactly what is the big deal about fresh tortillas?
Then I opened a package from Tortilla Land, a company that's just started shipping its fresh-but-not-yet-cooked corn and flour tortillas to this part of California. Curious to find out what all the fuss was about, I threw a thick-bottomed skillet on the stove and put some tortillas on to cook. They bubbled and browned a bit and I ripped into them, filling free.
Now, I get it. Fresh. I will deal with pre-cooked, but those fresh tortillas are what it's all about. The corn ones come off the grill silky and full of fresh corn flavor. They're more pliable and just a whole lot more delicious. The flour tortillas, while a bit hard to peel apart, reminded me of my teenage years, when we used to walk to the Mexican restaurant across the street and buy two fresh-toasted flour tortillas with chunks of butter tucked inside. At $1, it was a lunch I could afford. And so good.
If you have never treated yourself to fresh tortillas and don't exactly have the technique down pat, check these out. Be sure to invite friends over, because they come two dozen to a bag. Look for them at Costco stores -- not every store has them right now, but a bag of these is $5.99. Enjoy. http://www.tortillaland.com/

BELIEVE IT?

2010-08-30T16:10:00.000-07:00

IT"S NOT EXACTLY food news, but the new "Ripley's Believe it or Not: Enter If You Dare!" ($14, http://www.ripleys.com/) is packed with the kind of stories that foodies love to read. There's the one about Gennaro Pelliccia, an Italian coffee taster, has had his tongue insured for nearly $14 million. His job is to test every batch of raw beans before they leave the firm's roaster, and he is banned from eating curry within two days of tasting sessions in case the spices dull his sensitivity.
Then there's a story about Maurizio Savini, who creates beautiful sculptures at chewed bubblegum -- including a pink life-size buffalo made from thousands of pieces of gum. His works have sold all over the world for as much as $65,000 each. Then there's the story about Jia Jem from Chicago who made a dress out of raw meat, and the crazy guy from Figi who's eaten everything from chicken wire to a lawnmower -- with no ill effects. Believe it? I'm not sure I do either, but if you're looking for food-ertainment, this fits the bill.

BAG IT

2010-08-25T10:47:00.000-07:00

I'M A CHEAPSKATE, especially in the kitchen. I'll pay $13 a pound for cheese, but I really hate wasting money on paper towels, foil, plastic bags and the like. I'm pretty sure Gel-Cool's reps didn't know that when they sent a sample of their nifty reusable gel bags and small gel-equipped bento box, all great products designed to take the place of disposable paper and plastic.
I realize that the small, hand-sized bagsand box will need a bit of soap and water and dry time to keep them fresh and clean, but I love that they are durable, reusable, and lined with an ultra-thin gel-pack to keep the contents cool (or hot.) They come in various sizes, including one that's just right for a sandwich, and one that would fit a bite of cheese and some veggies. The bento box is a bit small, but perfect for a handful of snack crackers or chips. The bags are $7 to $9 each; the bento box is $13. Find them online at http://www.reuseit.com/

BIG FLAVOR

2010-08-24T09:48:00.000-07:00

SAUSAGE IS a freezer staple at my house. We don't eat it in volume, but I want it on hand at all times because it delivers the kind of flavor kick that takes a dish from OK to really good. After recommending some really great chicken sausages from Coleman , the San Leandro-based Saag's wanted me to have a taste of theirs.
I was a bit sausage weary, but I plunked a selection of their pork-based links into a pan. One bite told me everything I needed to know. Saag's is a brand worth hunting down. I was bowled over by the deep, rich, smoky flavor. The fully cooked Pork Link Sausage made with sage and crushed red pepper is stellar. The smoked pork and andouille are just as impressive. Saag's are made with all natural ingredients, ie: no preservatives.
The company has been around since the 1930s, but is just now gaining placement at top gourmet grocers such as Andronico’s, Mollie Stone’s, Lunardi’s, and the new Sprouts Farmers Market in Sunnyvale. Saag's Naturals sausages are $6-$7 for a 12-ounce package. Visit http://www.saags.com/.

SMOOTH ROAST

2010-08-22T20:24:00.000-07:00

IF I AM going to take the time to make myself a pot of coffee in the morning, it needs to taste not just good -- but really, really good. Like the Peet's I've been brewing for the last week. It's a really special reserve coffee from Costa Rica -- Alta De Dota -- small beans that deliver full, round flavor without a hint of bitterness.

I love the flavor of this coffee, and also appreciate that the coffee is sustainably grown and harvested via the Coopedota cooperative in Costa Rica. This year marks the 50th anniversary of the co-op, and the 20th year that Peet's has been buying its coffee. You can grab a cup of brewed Alta De Dota at Peet's Coffee & Tea retail locations starting Sept. 1. Or you can buy a pound of it either in person or online at http://www.peets.com/ The coffee will be available through October 31.
If you are serious about drinking perfect coffee at home and don't already have a kettle and a French press, let me recommend my newest favorites. I've tried other French presses, but my favorite is the all metal insulated Bonjour. It brews three big cups at a time and keeps the coffee hot for over an hour. I love the Capresso glass water kettle, but even more durable and quick-to-boil is the Aroma. It's all stainless steel, which means you can't crack it, and it's easy to polish up. It's about $30 online at http://www.amazon.com/ or go to http://www.aroma-housewares.com/

EVERY WHICH WAY...

2010-08-21T09:35:00.000-07:00

WITH RACHAEL RAY. I thought "Every Day With Rachael Ray" was overkill. Now Rachael Ray has released “Tasty Bytes,” an iPhone ap that delivers her recipes, tips and hints to my iphone (I don't have one, but I know you do.)
Apparently "Tasty Bytes" includes not only 200 recipes, but a shopping list tool. I'm not sure how helpful this would be, except maybe when you're on vacation and wanting to cook up a feast at a cabin that's not stocked with food. Not sure. I like that the recipe selection will be updated periodically. And that the recipes are organized by category. Even better, it costs just $1.99 to check it out.
All you iPhone folks can download the ap at http://itunes.apple.com/us/app/rachael-rays-tasty-bytes/id376925038?mt=8

BOX IT

2010-08-21T08:24:00.000-07:00

NOT ALL GOOD wines come in a bottle. I know that’s not news to a whole lot of you, but since I tend to be wary of boxed wines myself, I invited the company to send some samples. I tasted through the line and decided that yes, the company does a really fine job with reds, including my favorite, the Cal Naturale Cabernet Sauvignon from French Camp Vineyard. I wasn’t a fan of the Chardonnay.
I love that these wines come in extremely portable cardboard, which means that I can take them almost anywhere – maybe even to the beach or the park. (Sorry, I don’t always like following the rules. Sometimes, when I like to enjoy the gorgeous parks that my tax dollars pay for – with a sip of red, of course.) Cal Naturale wines are made with grapes from California’s Central Valley. The wines are not excellent, but they’re several cuts above my standard glass of Charles Shaw, a whole lot better than most boxed wines, and pretty good drinking for a picnic. The wines are $12.99 per 1 liter carton; $6.99 for the 500 ml. www.calnaturale.com./

Lemonade Tea with a kick

2010-08-12T21:22:00.000-07:00

THE ONE THING I left out of my "Picky Eater" column devoted to the topic of half & half lemonade tea, aka. The Arnold Palmer, is the drink's uncanny ability to marry with a handful of tasty liquors and liqueurs. Those who like their lemonade tea with a kick can add a jigger of Hangar One's lemon vodka. Or a splash of Skyy Citrus. Or get real fancy and follow this recipe below (courtesy of the orange liqueur Xante.)

Xantè Sparkle
1.5 ounces Xanté
2 ounces rosehip and hibiscus tea
1/2 ounce lemon juice
A splash of dry sparkling wine or champagne (added last)
In a shaker, add ice and all other ingredients. Shake vigorously and top with sparkling wine or champagne. Serve in a Martini glass. Garnish with a rose petal.
If that doesn't suit, try this:
Xantea
1 cup brewed Earl Grey tea, cooled
1 sprig mint leaves
1 shot Xante
Ice
Lemon slice
Pour tea, mint, Xante and ice into a shaker. Shake well, pour into a glass with more ice and serve with a slice of lemon.

CLASSY CAB

2010-08-15T17:47:00.000-07:00

MOST OF the wines I sample and recommend on my Wine Picks page are solid, enjoyable and budget-friendly. But now and then, I have opportunity to check out the kind of wines that stop me in my tracks, and send me to the computer to find out what makes them so special. The $50-per-bottle Spring Valley Vineyard Frederick Red Wine was one of those.
The wine, a Cabernet Sauvignon blend, is named for Frederick Corkrum, a young man who grew up in Spring Valley, and played football at Whitman College. Aside from the local history and charming label, this elegant wine is about as good as a Cabernet gets. It has structure and super rich, deep blackberry flavors. It's velvety smooth, but with enough of a spice kick to keep the tongue entertained.
All of the grapes used to make the wine come from Spring Valley Vineyard is situated 12 miles northeast of Walla Walla, in the shadow of the Blue Mountains. Grapes are fermented 10 to 20 days, and punched down by hand twice a day. In addition to the Cab, Spring Valley also produces a Merlot, a Syrah and two other Cabernets. All are named after family members, and each one is its own excellent self. For more information, go to http://www.springvalleyvineyard.com/

PRETTY BITES

2010-08-15T18:10:00.000-07:00

I REALIZE THAT macarons are one of the hippest desserts ever, and they are s favorite not just in France, but at fancy restaurants all over the Bay Area. The problem is that most of the macarons I've ever had are either dry, pasty or boring.
In case you don't know what I'm talking about, let me clarify. Macaroons are those lumpy coconut cookies that are basically just coconut held together with egg whites and sugar. Macarons, however, are tiny sandwich cookies that are made with almond paste and egg white, and it you're really lucky with some other interesting flavors.
Last week, I opened a box of the most adorable and delicious macarons I've ever tasted. They're made by Little Oven and they're not cheap. They are $20 per dozen. But they are such a delicious treat. I loved the guava, pistachio and chocolate, but the caramel fleur de sel may be my favorite. The only one I did not love was the rose -- mainly because I couldn't detect the rose flavoring.
These sweet little bites would be absolutely perfect for a wedding or shower, or for a special someone who needs a little sweet treat. Order them online, or give the company a call at 718-440-9438.

Zuke-meanies

2010-08-12T21:04:00.000-07:00

GET READY. GET SET. Pick, drop and run.
Believe it or not, August 8th is National Sneak Some Zucchini on Your Neighbor’s Porch Day, which means that giant forgotten zucchini you forgot about now has a potential home. Your job: Pick the most deserving owner.
Just in case you happen to be a recipient on this auspicious occasion, I've posted a couple of promising zucchini recipes from VitaMix on my recipes page. Click and bake. And let me know if they turn out!

FOODIE DREAMS

2010-07-30T09:41:00.000-07:00

I OPENED MY email today to find a really exciting tidbit regarding a really cool "incubator kitchen" in San Francisco. The organization, called La Cocina, is a non-profit that exists to help foodie entrepreneurs with no real capital get their products on store shelves.
I have visited the kitchen a few times and tasted my way through their "client list": pillowy light alfajores, pulled port tacos, vegetarian empanadas, herby jams. Amazing stuff. What's extra-fun is seeing these little companies turn up at the massive NASFT Fancy Food Show -- a true mark of success.
But I digress. The news that makes me smile is that Whole Foods is supporting La Cocina's second annual street food fair, and partnering with them for a special benefit dinner. I have no doubt that those who take te time to go to these will be happy that they did. Here are the details:
SHOP: Support La Cocina by shopping at Whole Foods Market on August 11: Five percent of the day's net sales at alll four Whole Foods Market San Francisco stores (Franklin, Noe, Potrero and SOMA) will be donated to La Cocina. The monies will help La Cocina produce it's Second Annual Street Food Festival on August 21.
EAT: Reserve tickets for Whole Foods Market “Around the World Bistro Dinner” Benefit for La Cocina, 7-9 p.m. on Aug. 18 at Whole Foods Market Potrero Hill, San Francisco. La Cocina's director and a forager from Whole Foods will talk about street food and such while guests enjoy a meal made by three La Cocina "graduates": a Nigerian starter from Purple Hibiscus, a Mexican dish from El Buen Comer and a Southeast Asian dessert from Azalina's Malaysian. Wine pairings will be provided by Whole Foods. Proceeds will support La Cocina's San Francisco Street Food Festival. Registration for the dinner is online at: www.eventbrite.com/event/772257844

WHEN ITS A WIN-WIN

2010-07-27T20:05:00.000-07:00

ARE THERE DAYS when you just love your job? I hope so. Today is one of those days for me. I love what I do. It's fun, interesting and so engaging. And I love sharing with people details about foods and wines they might want to try.
Today I crunched into some really toasty pretzels from Snack Factory, then opened a $14-bottle of wine from Huntington Cellars that is gorgeous enough for a Saturday night sip; then opened an email invitation to check out the newest properties and wines in Oporto, Portugal. I don't always have time to say "yes" to such invites, but when Portugal calls, I must.
Portuguese wines are some of the most under-recognized and under-appreciated wines in the world. They are most often sealed with top of the line material -- the country is the premier producer of cork -- and they have all the spice and complexity I love in a red -- thanks to the grapes grown on the steep hillsides of the Douro Valley. Most people know Portugal for its ports, which are unique and (mostly) entirely affordable (thank you!), but it turns out that the grapes grown in the rocky vineyards there can produce a wide range of wines. I promise to tell you more in October, after I've sipped my way through the tiny country and returned to my computer.

AQUA-AGED

2010-07-22T19:48:00.000-07:00

NOW THIS IS funny. Big news in the wine world this weekend is the 200-year-old bottle of Champagne that turned up in the Baltic Sea. The bottle was discovered by divers and was found in some shipwreck.
According to the report, the diving instructor Christian Ekstrom who found the Champagne bottle, which is believed to be from the 1780s, opened it on his way back to shore.
He claims it was still bubbly and sweet.
Personally, I have questions: First, who says it's that old? Second, are there other bottles. Third, and perhaps the most important question: Who in their right mind would open a bottle of 200-plus-year-old champagne on a boat in the middle of the ocean and chug it from the bottle? And the taste-notes: Bubbly and sweet? Really? What color was it? Fruit? Acidity? Clarity? I could go on, but I won't.
Taking the high road, the Champagne Bureau has slapped together some tips on storing champagne (yes, you may giggle or laugh.) I've included them below (in modified form):
Aging – Although Champagne has already reached maturity by the time it is released, you can successfully store it for years in your own home. Make sure that your bottles are kept in a cool, dark place (like a shipwreck!).
Chilling – We recommend keeping the bottle cool, ideally between 45-50 degrees. (Hint: if you can't afford one of those pricey wine refrigerators, just chuck it in the ocean for a few decades -- or longer. When you want it, dive deep, then uncork it on the way home.) (Or not.) For more information, check out http://www.champagne.com/

GRAPES IN MY GLASS 2010

2010-07-21T16:46:00.000-07:00

IF YOU ARE looking for a really fun getaway where you get to learn lots about wine, find new wines to love, eat great food and help raise funds for a good cause, the Russian River Valley's Grape to Glass on Aug. 20-22 is it.
Yes, tickets are kind of pricey, but that's because it's a first-class event. Brace yourself for spending about $350 per head for a long weekend of activities. The go to the web site and get the details http://www.rrvw.org/
or call 1.877.365.3836. Note that you will pay by the event; you get to pick the things that interest you most. Events include everything from bicycling and kayaking to winery tours and grape-picking.
If you want to know more about what the event is like, check out my blog entries from last year. I have attended this event a half-dozen times and I've yet to talk to a single person who regrets having spent the cash. Note that ticket prices go up on Aug. 10.

DOUBLE CLICK

2010-07-20T23:59:00.000-07:00

I IGNORED THE FIRST news-mail about Chipotle's No Junk campaign, but I can't resist sharing details of the followup:
Chipotle Mexican Grill announced today that it will double its donation to The Lunch Box if we manage to forward at least 1 million junk emails to nojunk@chipotlejunk.com.
I realize that the company's donation of $100,000 if its new goal is reached (by August) isn't exactly a sacrifice. But it's a whole lot more than I could give to the cause. The Lunch Box provides nutritious cafeteria meals toschool children around the country. If the goal is reached, Chipotle's donation will serve about 32 million school children at 100,000 schools. And the food will be junk-free. I say Click it Forward.

GLASS OF HISTORY

2010-07-20T15:08:00.000-07:00

One day, in 1429, an illiterate peasant girl who would come to be known as Joan of Arc, arrived in Chinon, in France’s Loire Valley. She had business with the Dauphin (crown prince) which she ultimately completed quite successfully.

You'll need to consult French history books for the rest of that story, because I'm about to digress... so that I can tell you the part of the story that interests me mose -- the incredible wines that hail from that part of the world.

I used to say that I didn't care for French wines; that California wines are far superior in every way. But after tasting two different wines from Chinon, I have changed my mind.

The two "Joan of Arc" wines I tried included a Frederic Mabileau Racines 2007 Borgueil, and a Joel Taluau Vielles Vignes 2006 St.-Nicolas-de-Bourgueil (both $20.)
These wines, both made from 100 percent Cabernet Franc, are incredibly interesting, sophisticated and enjoyable -- and they reflect an entirely different -- and perhaps more grown up -- personality than any California wine I've ever tasted. They are dry but not sour; and they aren't lush and juicy like California wines. Rather, they are packed with layers of spice and fruit and dirt (for lack of a better term.)
I have to say that these two wines have cured me forever of my "I don't like French wines" mentality. I don't just like some French wines. I love them. I'd buy them by the case if I had a proper place to store them.
Find these wines at K& L Wine Merchants around the Bay Area. http://www.klwines.com/

2010-07-16T19:24:00.000-07:00

THIS WEEK'S article on chocolate syrups and toppings in the Bay Area News Group publications elicited a number of responses from readers who love chocolate as much as I do.
I love reading the responses and hope you do as well.

From a reader whose email address includes the word "buffalo"
Thank you for your important article in today's CC Times on a food item important to many of us. I noticed you left out one of my favorites: Fox's u-bet, made in Brooklyn. Maybe because it was a syrup, and not a sauce. On the label is the recipe for New York Egg Cream - if you haven't tried it, suggest you do so.
From a San Jose reader named Larry
(note: I had to include this letter as a nod to my colleague, the late Ray Orrock, who occasionally wrote entire columns of bogus letters praising him from his head to his toes. It took me years of reading to clue in to the fact that the letters were not real. But then again, maybe they were. This email happens to be real)
Good afternoon Jolene,
Just a word of thanks for your informative, well written, and witty article that appeared in today's Mercury News. Homemade sauces are fairly easy and offer the advantage of control over the ingredients, for nutrition, texture, and flavor with importance increasing left-to-right.
This from a South Bay reader named Mimi:
I love Williams-Sonoma hot fudge topping (exact name?). Also, Whole Foods (& other upscale food stores) have a product called 'Sticky Pudding' (?). Their Molten Chocolate Pudding is killer when you can find it.
Have you tried the Dove dark chocolate sauce? (I haven't.)
And a promising tip from yet another reader:
If you get a chance, pick up Recchiuti Burnt Caramel Sauce. I found it at the Ferry Building in SF. They have samples of their different sauces to taste. Not cheap, but fabulous.
That's it for today's email. I promise to add more info as it appears in my inbox...

LOBSTER IN THE MAIL

2010-07-15T21:36:00.000-07:00

WHO DOESN'T WANT to open a box kicking with fresh lobsters? OK, Me. I don't really like to see my food wriggle and crawl. And I really don't like to have to kill it myself, but I have to give a thumbs up to the brand new Crate to Plate campaign, the newest way to enjoy freshly-caught, sustainable wild Maine lobster.
Forget buying it at a local market or paying restaurant prices. Just sign up to lease (as it were) your own lobster trap.
It works like this: You pay a fee. In exchange, you get all of the lobster that turn up in your personal lobster trap, which is monitored by Crate to Plate. All lobster will be sent overnight to you or whomever you specify. What's really cool is that you get to see how your buoy is positioned, and you can manage and track your catch.
The only down-side to this lobster adventure, as I see it, is the cost. Leasing a trap is $1,995 for a full season(guaranteed minimum of 40 fresh lobsters); a half season costs $1,195, with a guaranteed minimum of 20 lobsters. If that's a little out of your price range, you could check out the monthly plan for $395. For more details on Crate to Plate, go to http://www.cratetoplate.com/.
To place an order, contact Amber Heffner Cosby at 207-596-6800 Ext. 5 or info@cratetoplate.com.

SUMMER WINE

2010-07-15T17:52:00.000-07:00

I DON'T GET to most of the terrific wine events that are held throughout the year here in the Bay Area. But the one that I try hard to get to is Taste of Terroir, a big food and wine event in Livermore that is all about one of my favorite pastimes -- pairing food and wine.
What I love about this event are the incredibly diverse, delicious and memorable flavors. One year, the winner was buffalo burgers. Another, it was prosciutto-wrapped prawns. Wines range from fun to excellent (hello, Wente is always in the house.)
Most people simply wander and enjoy the event, but me -- a total wine geek -- I spend my time methodically hitting each of the 16 stations; evaluating and even going for elimination rounds. My goal is to pinpoint the winners long before the judges announce their results. Once I've settled on the best, I head to the dessert room for cheese, fruit, dessert and port. Talk about a perfect evening!
I consider it one of the highlights of my summer. The event is from 6 to 9 p.m.July 22 at the Palm Event Center in Livermore. Tickets are $75, a portion of which goes to the Livermore Valley Winegrowers Association. For tickets and more information, visit www.LVwine.org.

FRESH BOX

2010-07-14T18:58:00.000-07:00

IF YOU HAPPEN to live near one of A.G. Ferrari's pick-up points, you should know about the food company's newest venture: Weekly produce boxes every Wednesday. Each box will be packed with local produce. The cost is $25. Pre-orders are necessary Starting this week: pre-order your own box of fresh produce grown locally for only $25. To sign up, go to http://www.countylineharvest.com/.

Pick-ups will be scheduled at the following A.G. Ferrari stores:

ELMWOOD, 2905 College Ave., Berkeley. 510-849-2701
MONTCLAIR, 6119 LaSalle Ave., Oakland. 510-339-9716
CASTRO, 468 Castro St., San Francisco. 415-255-6590
BELMONT, 1050 El Camino Real, Belmont. 650-632-1655