Shop LOCAL + Eat LOCAL + Play LOCAL

Summertime is about being out in the beautiful outdoors with family and friends enjoying life. Life for me is all about great food, wine, craft beer, and family. There’s nothing better than being in the middle of a vineyard with stunning views soaking up the sun, sipping on something tasty. Being from here, some would think I’d want to get away to enjoy life, but really, life is so good right here in my backyard. I love the idea of hanging out at Trione {or any of the gorgeous wineries in Alexander Valley} enjoying a good, fresh picnic, playing bocce, and letting the day slip away. I’m excited that at Trione we are offering an incentive to keep people local, keep the money in our area… shop at any of these local cafe’s and grocery stores, bring your picnic to the winery, show us your receipt to receive a 10% discount on wine purchases that day!!

Here are the stores:

Big John’s Market

Geyserville Market

Oliver’s Market- Windsor

Jimtown Store

Geyserville Mud

The Dry Creek General Store 

I shop at these places regularly. I love the cold pressed coffee and breakfast sandwich at the Geyserville Mud. The freshly made burritos at the Geyserville Market are to die for. The Jim Town Store and Dry Creek General made killer sandwiches. The lines for these places can get a bit long so be patient, it’s worth it. And…Big John’s Market and Oliver’s have everything you could possibly want to add to any picnic. I love Oliver’s, I go all the time and they’re 2 minutes from my house, so naturally when they opened {just last month}, my life got a little bit better!

Here’s my perfect picnic:

Here is my perfect whole30 compliant picnic:

  • Salami
  • Butter lettuce leaves
  • Roasted red bell peppers & onions
  • Fresh cut baby bells, carrots, and cucumbers
  • Radishes
  • Castelvetrano olives
  • sliced avocado
  • Meyer lemon olive oil & balsamic {for dipping}
  • Roasted red pepper dip
  • strawberries & blackberries
  • tomatoe salad with olive oil
  • fresh fruit flavored water
  • sparkling water with fresh fruit cubes

http://jessposhepny.com/2015/04/fresh-fruit-cubes/

 

Here is more info on Trione’s Summertime special. Enjoy the Summer!!

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/

White Wine Spritzers: 31 days of Deliciousness for Summer

Summertime is the best time to enjoy a wine spritzer. It’s the perfect drink for the mom who wants to sip on something refreshing but also wants to be able to have more than one! The bubble water dilutes some of the alcohol and adds a little more excitement to the drink. Here is a list of recipes for the HOT July afternoons.
31 days of deliciousness created with the starting base of the 2013 Trione Sauvignon Blanc {you can use any white wine that you like because all recipes are still driven by the wine, you want to make sure it’s one you dig!} and bubble water.
ENJOY!!
Base wine and bubble water recipe:
3 parts wine to 1 part bubble water

Adjust as needed for larger groups

Basic simple syrup recipe:
3 cups water
3 cups sugar
Method:
In medium sauce pan bring water to boil then add sugar and stir until sugar dissolves (about 4-6 minutes). Turn heat down and simmer for 3 minutes then remove from heat and chill completely before using.
Buy a soda stream to have bubble water all year round! 

http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/

One
Sauvignon Blanc
bubble water
squeeze of lemon

 

Two
Sauvignon Blanc
1 ounce of Aperol
bubble water
garnish with orange twist

 

Three
Sauvignon Blanc
1 ounce of mint simple syrup
raspberry bubble water

 

Four
Sauvignon Blanc
thyme simple syrup
lemon bubble water
2 squeezes of Meyer lemon
garnish with Meyer lemon wedge

 

Five
Sauvignon Blanc
jalapeno zest
2 wedges of lime
simple syrup
lime bubble water
floater of 7up
garnish with jalapeno zest

 

Six
{Bloody Mary}
Sauvignon Blanc
3 ounces fresh tomato juice
basil
lime and lemon bubble water
garnish with lime

 

Seven
Sauvignon Blanc
bubble water
floater of St. Germain
lemon twist

 

Eight
Sauvignon Blanc
orangina
garnish with strawberries

 

Nine
Sauvignon Blanc
3 ounces of fanta

 

Ten
Blend:
Prickly pear peeled
2 ounces margarita mix
1 lime squeezed
1 lemon squeezed
simple syrup
Sauvignon Blanc

 

Eleven
Sauvignon Blanc
1 package of blueberries, pureed
simple syrup
lemon bubble water
a splash of sprite

 

Twelve
Sauvignon Blanc
1 grapefruit, squeezed
bubble water

 

Thirteen
Blend:
basil simple syrup
10 strawberries
add:
Sauvignon Blanc
bubble water

 

Fourteen
Cheryl-Temple:
Sauvignon Blanc
1 ounce grenadine
bubble water
garnish with cherry

 

Fifteen
Sauvignon Blanc
peach puree
bubble water
garnish with mint

 

Sixteen
Sauvignon Blanc
lemon bubble water
muddle blueberries
garnish with frozen raspberries {use the raspberries as ice cubes}

 

Seventeen
Watermelon soaked in Sauvignon Blanc blended
then add Sauvignon Blanc
bubble water
garnish with watermelon wedge

 

Eighteen
Sauvignon Blanc
Lemon grass simple syrup
1 blood orange, juiced
bubble water
garnish with a blood orange slice

 

Nineteen
Sauvignon Blanc
muddled mint and cucumber
{or make cucumber water by shredding it, blending, then straining}
lime bubble water
garnish with mint and slice of cucumber

 

Twenty
Blend:
Rosemary simple syrup
2 peaches, peeled
Sauvignon Blanc
Add:
bubble water
garnish with peach.

 

Twenty-One
Sauvignon Blanc
1 ounce lillet blanc
bubble water
2 wedges of tangerine, squeezed
garnish with a slice of tangerine

 

Twenty-Two
Sauvignon Blanc
10 strawberries thinly sliced
1 thyme sprig
6 ounces of lillet Blanc
2 lemon wedges, squeezed
bubble water

 

Twenty-Three
{Sangria}
2 bottles of Sauvignon Blanc
2 cups orange juice
2 cups pineapple juice
½ pineapple, cut into chunks
4 apples, cut into chunks
4 pears, cut into chunks
4 peaches cut into chunks
Add:
Floater of brandy
top with bubble water for each serving

 

Twenty-Four
Sauvignon Blanc
bubble water
4 dashes of bitters
orange twist for garnish

 

Twenty-Five
1 ounce lemon thyme simple syrup
Sauvignon Blanc
bubble water

 

Twenty-Six
Sauvignon Blanc
1 ounce ginger simple syrup
1 pear, pureed
Bubble water

 

Twenty-Seven
Sauvignon Blanc
Bubble water
fruit cube {link to JPV fresh blackberry, lime, grapefruit ice cubes}

 

Twenty-Eight
Sauvignon Blanc
1 ounce limoncello
1 lemon, squeezed
top with bubble water
garnish with lemon slice

 

Twenty-Nine
¼ cup of black cherries, blended or muddled
1/2 ounce agave nectar
Sauvignon Blanc
bubble water
top with ice
garnish with blueberries

 

Thirty
{Martini}
Sauvignon Blanc
1.5 ounces dry vermouth
top with bubble water
garnish with a sprig of tarragon
serve in a martini glass

 

Thirty-One
{Aper-tini}
Sauvignon Blanc
bubble water
apple juice
garnish with apple slice

 

 

 

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/

Tomato Season!!

With the weather acting like it’s been Spring all along… the gardens are ready early for planting and prep. Fruits and veggies are coming into season early and the farmers markets are going to be opening soon!! Its a glorious time of year. At Trione we are hosting the Tomatomania crew and they’re going to be selling starters for your garden. They’ll have over 300 varieties and they just wrote a book: Tomatomania! It’s filled with creative recipes all revolving around the juicy tomato.

Here is one that I am excited about making this season:

Stone Fruit and Tomato Gazpacho

 

I am a big fan of gazpacho in all forms. Late peaches ripen about the same time as backyard tomatoes and this is one of my favorite summer time versions.

I always make a generous amount, but you can easily cut this recipe in half. I life to strain leftovers to use as a salsa-like topping on goat cheese and sandwiches.

 

  • 1 pound of peaches or nectarines, peeled and cut into small chunks
  • 1 large slicing cucumber, or 3 Persian cucumbers, peeled and cut into small chunks [note: slicers are what most large grocery store cucumbers and called]
  • ½ medium red onion, roughly chopped
  • 1 small jalapeño pepper, seeded and roughly chopped, or to taste
  • 2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 ½ tablespoons cider vinegar
  • 2 tablespoons freshly squeezed lime juice, more to taste
  • Kosher salt and freshly ground black pepper
  • 6 lime wedges, for serving
  • 2 tablespoons chopped basil or parsley, both if you have them

 

  1. Place ¼ cup each of chopped peaches and cucumbers, 2 tablespoons of red onion, and 1 teaspoon of jalapeño in a small bowl. Cover and refrigerate until ready to serve.
  2. Place 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeño in a blender and puree until the gazpacho is as smooth as you’d like. (If you have a small blender, you may need to do this in batchers.) Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and ¾ teaspoon each of salt and pepper. Chill for at least 2 hours or overnight. Taste again after chilling and add additional lime juice, salt, and pepper to taste.
  3. To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeño, and remaining tomato. Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste. Ladle the chilled gazpacho into bowls, top with tomato-peach salsa, and drizzle with olive oil.

 

Prime picks: Juicy tomatoes such as Jaune Flamme, Red Boar, Missouri Pink Love Apple, or Chocolate Stripes are great here.

 

Best left on the vine: Paste or plum tomatoes.

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.

http://jessposhepny.com/ http://pelotoncatering.com/about/ http://pelotoncatering.com/about/