Trione Winery Hosts Annual Pig Roast Winemaker Dinner

TRIONE WINERY’S ANNUAL PIG ROAST WINEMAKER DINNER
AUGUST 26TH FROM 5-9PM

Mark Trione has gone up to our Flatridge Ranch and harvested  the perfect wild hog to share! Enjoy wild and domestic pigs that were cooked in a La Caja China (think: cooking a pig in the ground like they do in Hawaii, only this is a huge stainless steel box, a much cleaner way of cooking it with similar taste results) by the chefs from Peloton Culinary & Catering. Feast on garden fresh delights to pair with this succulent pork while sipping on verticals (three different vintages) of Zinfandel as well as some barrel samples and other special release wines. This event is one not to miss! These chefs pull out all the stops – think about all of the fresh, seasonal veggies and fruits you love to eat during the summertime and that will be
on the table in a fancier way.

Seating is limited and this event will sell out. Reserve your seats today!!
$150 per person. Purchase your seats today!

This is a family-style dinner, plant based dieters can still come and enjoy with plenty of food to eat without the pork.

To purchase your tickets call Trione at 707.814.8100 or email tasting@trionewinery.com 

A Few Awesome Beer, Wine, and Food Events Happening in Sonoma County

Food + Wine Dinner Series: Trione Vineyards & Winery welcomes food and wine lovers to an intimate dinner series held on May 13th and 14th from 6-8:30pm. The winery features estate library wines and new releases paired with a farm-to-table menu prepared by local chefs of Peloton Culinary & Catering. This is a 3-4 course meal presented in a beautiful setting in the Old Stone Building overlooking the stunning vineyards of Alexander Valley. This is the perfect gift for mom, grandma, wife, or special person. The dinner is limited to 30 guests, the cost is $100 per person all inclusive. To purchase tickets please call the tasting room at 707.814.8100.

Santa Rosa Downtown Market: Visit the Wednesday night market for artisan food items, delicious street food, artwork, fun, and a wine and beer garden! May 10th, and 17th – 5-8:30pm in downtown Santa Rosa on 4th Street. Note: 4th Street will be closed early, park on 3rd or 5th and walk over.

Cooperage Beer & Yoga: Every Sunday get fit and drink beer with Cooperage Brewery from noon-1pm. It’s only $12 for a nice workout followed by a cold, delicious brew. They are also releasing a new beer each week, so there will always be a new surprise on for you to choose from! This will happen every Sunday for as long as people keep signing up for it! This is certainly the best drop in yoga deal around.

Beer & BBQ at the Coop: Cooperage is having Camacho’s Southern Style BBQ on May 12th for your grubbin’ pleasure. Belly up to the bar with some fantastic beers, play some cards against humanity or connect four, and enjoy the day. 

Live Music at Local Barrel: Every weekend starting at 5pm.

For more beer events, read my full article on SonomaMag.com here. 

 

Need Something Fun to do on New Year’s Eve?

I’ve got you covered. I hunted down the 3 breweries in Sonoma County that are hosting an epic New Year’s Eve bash: comedy, music, games, food, pairings… what could be better?! Not much 🙂

Stay close to home and visit Cooperage Brewing for music and food, Barrel Brothers for comedy, and Fogbelt Brewing for comedy and a beer and food pairing!

Read more and find out all of the details on Sonoma Magazine. 

See you at one of them! I’ll most likely be at Cooperage and Fogbelt! I’m going to try to squeeze in two! Not sure if that will happen! Either way, it’ll be fun and a super awesome way to ring in the new year with my hubby!

Fogbelt Brewing. (Photo by Tim Vallery)

Fogbelt Brewing. (Photo by Tim Vallery)

North Coast Wine Challenge

The Press Democrat Presents the North Coast Wine Challenge- 80 wineries pour their GOLD winning wines and 8 wine country chefs demonstrate and serve wine country fare. Taste some of the best wines from the Norther California AVA’s. Meet the winemakers, the principles, and key wine people to learn about the different varietals and brands. Pair your wines with dishes created by a variety of wine country chefs from Napa and Sonoma Valley’s.

 

EAT

FRIED CHICKEN SLIDERS
BBQ DUCK BISCUIT
CHOCOLATE BUDINO WITH SEA SALT
TUNISIAN-SPICED LAMB MEATBALLS
CRISPY HERITAGE PORK BELLY
SMOKED SALMON RILETTES
BOON BURGER SLIDERS
ROASTED VENISON SLIDER


&

DRINK

REISLING, ARNEIS, CABERNET SAUVIGNON, PINOT NOIR, CHARDONNAY, MERLOT, VIOGNIER, BRUT ROSE, PETIT SIRAH, AND MANY MORE!!

Get tickets for $25-90 per person for the may 15th event at the Sonoma Mountain Village in Rohnert Park.

http://www.northcoastwineevent.com/

TomatoMania!! Is back at Trione!

Owner Scott Daigre of Tomatomania is headed back up North with over 300 tomato varieties! They’ll be at Cornerstone Gardens in Sonoma Valley for one weekend and then head further North to Geyserville and will be at Trione Winery on April 30th.

http://jessposhepny.com/

Scott has been coming up North for years now and helping hundreds of folks find the best variety to plant in their gardens. He comes with a full crew to answer any questions you may have, T-shorts, and his AMAZING cookbook (see recipe featured here). I personally have made half of the recipes in here but one of my all time favorites is Sams tomato Sourdough. It’s so delicious!! For a list of places to buy the book online, click here.

You can count on detailed information from Scott when you buy. Write down your questions about planting and bring them with you. Scott lists his tips here too.

EVENTS FOR TOMATOMANIA: 

April 23-24: CornerStone Gardens: 10 a.m. to 4 p.m.,  23570 Arnold Drive, Sonoma.

April 30: Trione Vineyards and Winery: 9 a.m. to 5 p.m. 19550 Geyserville Ave., Geyserville.

 

Trione Winery will also be having a fun event during Tomatomania for those who would like to partake in wine tasting: 2015 Rose of Pinot Noir release party from 1-4pm with a couple of small “brunch like bites” from Peloton Catering , a sample of Rose, Pinot Noir, and Sauvignon Blanc. It’s $15 for the public and then they’re offering a 10% discount on wine purchases!!

 

Here’s to kicking off Spring in wine country!

 

 

The Art of Foie Gras

My husband is one of the most talented chefs I know of and his chef, Patrick Tafoya is a great partner to have with him in the kitchen. Watching them menu plan is like watching a really entertaining movie. Seeing how events unfold, it’s like magic. Catering is not an easy job. Creating a kitchen in random places, out in the field, in a winery cave, or with minimal electricity… it’s not easy-peasy. But these guys make it look that way. They’re true talent. Chefs who I want to cook and prepare every event that I am responsible for.

One of the coolest things they do is create unique dishes much like what you’d be served at a five star, farm-to-table restaurant in an urban city. This foie gras “candy” they designed to look like a piece of candy (forming it in a traditional candy mold) and finishing it with garnish and a sauce that looks like caramel. I asked Chef Patrick to explain how he made this. It was not a simple task, in-fact, it took several days of attention to detail and patience to create this small, amazing addition to an already complicated menu.

Chef Patrick was glowing with excitement when describing this process to me. He explained that it’s “the little things” that makes his job so fun. He gets to do more than just put a piece of salmon on a plate, he get’s to be creative and focus on the little things: the processes and make the dishes perfect right down to the hand picked mustard flower garnish.

 

Here is the process in chef Patrick’s words:

“Foie Gras au Torchon translates to Foie Gras in a towel. It refers to the process of wrapping the foie in cheese cloth as a means of poaching and/or curing.

It was developed as a preservation technique as many classic French preparations have.

http://jessposhepny.com/

Chef Patrick

 

PROCESS:

Whole lobe GRADE A liver is softened to room temperature. We then remove every vein and imperfection we can find maintaining as much of the original shape as possible . After reforming the lobes we soak them in milk for 24 hours. This further extracts any impurity that I may have missed.

After the milk soak, I pat the lobes dry and re-open the cleaned interior. I splash a bit of brandy and sprinkle a tiny amount (4 grams for 7 kilo of foie) of curing salt inside and on the surface of the foie.

At this point I roughly shape a cylinder with the liver. I wrap it as tightly as possible in a double layer of cheesecloth and tie the ends with butchers twine.  (The photo you took of me was at this point)

The torchon is hung in the walk in for another 24 hours to cure.

 

DAY THREE:

The torchon is poached for 45 seconds to 1 minute in an aromatic beef stock. Shocked in an ice bath and hung again. This time for 7 days.

After 7 days the cheesecloth is removed. A thin layer of oxidation is removed from the cured foie. This portion is slowly rendered, strained and the fat reserved. We call this “foie gold”.

The remaining bright pink foie is pressed by hand through a fine sieve into a metal bowl.

This purée is then whipped with a wooden spoon over indirect heat until it is smooth and silky before being transferred to a piping bag.

The foie mousse is piped into candy molds/or any vessel for that matter. The top is smoothed and capped with the reserved foie gold and chilled.

Once completely chilled the candy can be unmolded and served.

MY TWO CENTS:

This is the most intense foie flavor achievable. It is completely unadulterated by any other flavors or textures. And in my opinion is the truest representation of what foie is. Fatty, silky, smooth.”

http://jessposhepny.com/
Now if that doesn’t make you want to eat Foie, I don’t know what will!! I am constantly amazed by the talent I am surrounded by. Everyone should be able to experience this magic.

Fun things happening at Trione Winery {As always}

Everyone loves a fun event but in recent years one event has sort of gotten out of hand one could say, or it’s exhausting to put on… Barrel Tasting. It’s lost it’s appeal, in my opinion. So at Trione we wanted to do something super fun and unique so we are doing a we are NOT doing barrel tasting weekend!!

TRIONE WINERY PRESENTS  

“NOT BARREL TASTING” WEEKEND

March 12th & 13th

11am to 4pm

Are you tired of being barrel wasted?! Avoid the craziness of the barrel tasting weekend and come relax at Trione Winery.

From 11-4pm we will have live music from BackTrax on Saturday and the Kyle Martin Band on Sunday. Bring your kiddos and pets, spend the afternoon sipping on wines by the glass in the (almost) spring-like weather, bring a picnic or enjoy sliders and a slaw bar from Peloton Catering.

$20 per person for two glasses of wine and (one serving of food) two sliders.

See more on Trione’s blog. 

http://moxielady.org/

A Simply Delicious Tomato Dish

The perfect dish for a busy hostess….

A Simply Delicious Spread that is sure to make your friends think this took you longer than it did! It’s fresh, vibrant, and tasty. Recipe compliments of one of my new staples: Tomatomania! I love the recipes in this book because it’s all about using garden fresh tomatoes, and I LOVE me some tomatoes… But I also love it because each of the recipes are so beautiful and allows for great, rustic, wine country-esk photos.

http://jessposhepny.com/

Tomato-Vanilla Bean Marmalade

 

At our annual end-of-the-season Tomatomania tasting in L.A., Southern California ‘maniacs bring their gems of the season to share. After we taste every homegrown tomato (a hard job, I know), chef and fellow ‘maniac Jimmy Shaw prepares an incredible tomato-inspired brunch. At some point, the tomato-doused conversation always seems to circle back to tomato relishes, ketchups, and jams like this marmalade-style tomato preserve with vanilla beans.

The two ingredients may seem like unlikely kitchen friends, but go with me for a second; this recipe is well worth the vanilla bean splurge. The marmalade is fantastic on breakfast toast, pilled on goat cheese-topped crusty bread, or crackers for a quick lunch appetizer, or swirled into tangy frozen yogurt as a nightcap – just my kind of all-day tomato tasting.

Note: To make the jam with frozen tomatoes, reduce the sugar to ½ cup plus 2 tablespoons sugar (they lose juice when thawed). Thawed tomato skins slide off easily, so the marmalade with have a smoother, more jam-like consistency.

 

 

  • 3 pounds very ripe, sweet tomatoes, blemishes and rough spots removed
  • ¾ cups sugar
  • ½ cup vanilla bean, scraped
  • Generous pinch of kosher salt

 

  1. Cut the stem end off the tomatoes and remove and tough cores. Scoop out half the seeds with your fingers (a few left is fine). Place the tomatoes in a colander over a bowl and roughly smash into 1 inch chunks with your hands. Discard any skins that slip off while you work. Reserve the tomato water for another use.
  2. Place the strained the tomatoes, sugar, vanilla bean and scrapings, and salt in a medium sauce pan. Bring the mixture to a boil, reduce the heat to retain a low boil, and cook, stirring frequently, until the liquid has evaporated and the marmalade is glossy, 25 to 35 minutes, depending on the juiciness of the tomatoes. (The jam will thicken more as it cools.) Cool and refrigerate for up to 1 month.

 

Note: This jam does not have enough acidity to safely can and preserve.

 

Prime picks: Any sweet red or yellow tomatoes such as Thessaloniki, Lemon Boy, Early Girls, and bicolors similar to Pineapple.

 

Best left on the vine: Purple varieties often take on a muddy color when cooked; citrusy green varieties such as Garden Lime, Emerald Evergreen, and Green Moldovan don’t pair well with vanilla.

 

http://jessposhepny.com/

A True Wine Country Experience: Taste Alexander Valley

taste Alexander Valley is always an event we look forward to. We pull out all of the stops: we serve the best of our wines, we have Peloton serving up local flavors, and we have fun with photos, themes, and games. We are excited to announce that the event is getting even better this year as a whole. There are over 25 wineries participating for the weekend open house and the Friday night event is a Magnum Barn Dance– real dancing music, and a delicious family-style dinning experience prepared by partnering chef’s Dustin Valette of Valette Healdsburg {Former chef of Dry Creek Kitchen} and Tim Vallery of local culinary company Peloton Catering. The weekend package is a steal of a deal: $200 right now for all three days! It’s must do in wine country.

I love this event because you get the opportunity to meet and mingle with local vintners and growers on Friday night, enjoy delicious food {of course anything my husband makes is delicious!}, and the weekend is filled with fun and games. At Trione, are planning on an exciting theme: music, food, dancing, and great wines! Stay tuned for more details!

 

Here are some of the scrumptious bites you can drool over while you decide if you should buy tickets.

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