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. 

 

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.

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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.”

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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.

CALIFORNIA ARTISAN CHEESE FESTIVAL, CHEESE, YES PLEASE!

I love food and I love to eat healthy, but there is one thing that I cannot ever take out of my diet, CHEESE. It’s the best food in the entire world, in my opinion. In all my years of being a foodie, I have not found a cheese I did not like. I swoon over classic sharp cheddar, Jarlsberg Swiss, smoked Gouda, dry aged Gouda, and triple cream Bries. I have been known to sit down with a chunk of Swiss and sliced granny smith apples and just snack until… well the evidence is gone. It can happen so fast! My love affair with this food group is fun and something I won’t give up, that’s why I am so thrilled about the California Artisan Cheese Festival coming up on March.

http://jessposhepny.com/category/sonoma-county-2/discover-local/

 

 

 

 

 

 

 

 

The weekend of March 18-20th the Sheraton Petaluma will host the 10th annual artisan cheese festival and a series of educational and fun seminars, tours, tastings, and events followed by a grand celebration on Saturday night. Local foodies, entrepreneurs, vintners, craft brewers, chefs, and fromagiers from across the country will get together to highlight cheese.

Learn how to eat it, what to look for in pairing cheese with wine, cider, or beer, how it’s made, and how to properly serve it. Enjoy educational tours at local farms for a more in-depth experience. Watch a little friendly competition to create “the best bite” on Friday night sounds fun and exciting: chefs are provided with a wheel, bowl, or block of cheese and are asked to create their best bite. Meet and chat with the cheese-makers, pick their brains, and learn the story and the process along with all of the blood, sweat, and tears that really go into producing cheese.

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On Saturday night from 6-9pm the California Cheesin’ celebration takes place. Chefs from all over are given artisan cheeses to incorporate into a mind-blowing appetizer for gusts to sample throughout the evening. Cast your vote for the very best, the winner will be announced during the event. Tickets are only $75 per person for this delicious event. Wine, craft beer, and cider will be provided to pair with the appetizers.

Here are the cheese-makers and producers that you can expect to see at the events:

Achadihna Cheese Company
Beehive Cheese Company
Bellwether Farms
Central Coast Creamery
Chevoo
Cowgirl Creamery
Cypress Grove Chevre
Dairy Goddess
Fiscalini Farmstead Cheese Company
Laura Chenel’s Chèvre
Marin French Cheese Company
Nicasio Valley Cheese Company
Orland Farmstead Creamery
Pedrozo Dairy and Cheese
Point Reyes Farmstead Cheese Company
Pug’s Leap
Sierra Nevada Cheese Company
Two Rock Valley Goat Cheese Company
Valley Ford Cheese Company
Weirauch Farm
Willapa Hills Cheese

All of the weekends events are listed here, sign up now in order to reserve your seat, these events sell out!

The California Artisan Cheese Festival supports the artisan the cheese-making community directly by contributing 10% of ticket proceeds to nonprofit organizations that work to protect the lands needed by the artisan cheese-makers for their cows, sheep, and goats and train the next generation of milk producers and cheese-makers. The event also donates money to support these local non-profits: Redwood Empire Food Bank, Petaluma Future Farmers of America, Sonoma Land Trust, California Artisan Cheese Guild, and Marin Agricultural Land Trust.

I will be pouring Trione wines at the Saturday evening celebration, and Tim {my hubby} will be there serving something fantastic and creative with his chef de cuisine, Patrick of Peloton Culinary & Catering. Come by our tables and taste our pairings. I’ll be photographing the grub during the event too, so follow along with me on Instagram and Twitter: @Moxie_Lady.

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Buy your tickets to the events here. 

Hope to see you there!

Cheers to good food, cheese, and craft!

-Moxie

Asian Noodle box

My husband is the best chef and I love his food. I asked him to create a recipe based on my very favorite dish from a local hole-in-the-wall: Pho Vietnam. He came up with a tasty, fresh, savory noodle box- it’s perfect for a meal for the family or when entertaining. AND I am using this at work for one of our events! It’s a fun dish to serve in a small box for parties of any size!

Asian Noodle Box

For the chicken:

1 ounce Ginger, peeled, thinly sliced

3 each Garlic cloves

1 Tbsp Black Peppercorns

1 Tbsp Soy Sauce

8ea Chicken Breast

1 Tbsp Salt Water

For the dressing:

2 cups Ponzu

1⁄4 cup Brown sugar

3 Tablespoons Ginger, freshly micro planed

2 Limes, zest & juiced

1 cup Canola / Olive Oil Blend

3 each Garlic Cloves, freshly microplaned

1⁄4 cup Cilantro, chopped

1 Tablespoon Sriracha Pepper Sauce

2 Scallions, white and green thinly sliced

For the noodles:

1 pound Rice noodles

2 each Carrots, julienned

1 each Cucumber, peeled, halved, seeded and thinly sliced into half rounds

1⁄4 Cup Mint, sliced

1⁄2 Cup Napa Cabbage, shredded

1⁄4 Cup Dry-roasted nuts, chopped

Chicken:

Place all ingredients in a large pot. Add enough water to completely cover the chicken and season with salt. Bring water to a boil over high heat. Reduce the temperature to a simmer. Simmer for 30 minutes, or until chicken is cooked through. Remove the pan from the heat and allow the chicken to cool slightly in the water.Once the chicken has cooled enough to touch, shred the chicken by hand or with a fork and reserve in a little bit of the poaching liquid.

Dressing: Whisk all ingredients together, reserve. Can be made up to 48 hours in advance

Noodles: While the chicken is cooling, bring another large pot of water to a boil.

Cook the noodles according to instructions on package.

Drain well and rinse under cool water and reserve.

Assembly:

Combine the cooked noodles, vegetables, chicken and season with dressing to taste.

Allow the salad to rest, as it will continue to absorb dressing.

Adjust seasoning with salt and pepper

Add Sriracha if desired.

Asian Noodle

Recipe courtesy of Peloton Culinary & Catering

Chef Tim Vallery and Patrick Tafoya

 

Happy Cooking!!!

Peloton Savory Bread Pudding

Peloton Savory Bread Pudding

  • 1 pound loaf multi grain or sourdough bread
  • 2 ounces olive oil
  • 1 cup bacon, thick cut, ¼” dice
  • 1 cup yellow onion, peeled, small diced
  • 1½ tbsp garlic, minced
  • 1 quart heavy cream
  • 2 each bay leaf
  • As needed kosher salt
  • As needed black pepper, fresh ground
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Italian parsley, finely chopped
  • 9 each eggs, whisked

 

Method:

Cut the bread into ½” size cubes, lay out on a sheet tray for an about an hour to air dry. In a heavy bottom sauce pot add the oil and the bacon. Slowly render out the fat of the bacon until crispy. Add the onion & garlic, sweat until translucent.  Add the heavy cream & Bay leaf, season with salt & pepper.  Let the mixture simmer for 30 minutes.  Remove bay leaf and add chopped parsley and thyme.  Temper in the eggs to the cream mixture. In a large bowl pour the egg cream mixture over the bread cubes.  Season again with salt and pepper as needed. Place mixture into a baking dish sprayed with non stick spray and cover. Bake in a 350 degree oven in a water bath. Cook until the center of the pudding is firm, Estimated cooking time is 1 hour.

Yields: 12 10 ounce portions (roughly 1 gallon)

NOTE: You can add any braised meats to the top to make this heartier. 

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Happy Cooking!!!

Lemon Herb Seasoning Salt

A great seasoning salt for grilled fish and poultry to add a nice flavor profile to your dish! A great pantry addition for the Spring and Summer BBQ’s!

This is a staple in my pantry for my Whole 30 life {without the sugar}

Lemon Herb Seasoning Salt

  • 13 cups kosher salt
  • 32 each lemons, finely zested
  • 1 ½ cups dried basil leaf
  • 1 ½ cups dried thyme leaf
  • ½ cup dried oregano
  • 1 cup granulated garlic
  • 1 cup dried rosemary, finely chopped
  • 5 tblsp sugar, granulated
  • ½ cup black pepper
  • ½ cup paprika

 

 Method:

Combine kosher salt and lemon zest and let it sit uncovered for 2 hours, incorporate the other ingredients and thoroughly mix.

Yields: 75 4 ounce jars

Happy Cooking!!!

Recipe courtesy of my loving husband and his AMAZING culinary team: Peloton Catering

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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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#Tweetups

Five years ago a group of “kids” {at heart} got together to meet Twitter friends in real life. The concept took off and before we knew it, we were having meet ups in Napa and Sonoma once per month. It was exciting meeting new people, and the groups continued to get larger and larger making networking fun and beneficial for many.

Among the group were Shana and I. We met at a wine event over five years ago. After our first meeting setup by an equally loved JMB, we realized that we probably should have met many times before that and with both of us being as social as we are, we were surprised we didn’t.

With the meet ups taking a break and it coming on a two year pause, Shana and I {good friends now} were reminiscing over a beer when we thought: let’s bring it back! We both know what it takes to throw a party and we both love parties…so why not?! We had our first Tweetup last week at my work, Trione Winery. My husband cooked up some solid food {Peloton Catering} and a bunch of old friends got together and had a blast! It was wonderful and nostalgic. We decided that we needed to keep this thing going and do some sort of “Traveling Tweetup” where we would go to businesses and promote them and have fun. What a concept?! Seems like a no brainer for sure.

If there is one thing that I have learned about the world of social media is we all just love hanging out with each other and having a good time. There are so many smart people who have a lot to offer and these events is where you’ll meet those people. I have met my marketing partners, web partners, and photographers at these events, all who I have a solid relationship with still.

One of my favorite things about these tweetups is the photos and the hashtags. They are all cool and anything goes. Photos have to be pretty and hashtags should be relevant and are always encouraged to be funny.

#TweetSonoma

#WineTweets

#TweetTweetBitches

#Tweet2EAT

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