Tag Archives: wine

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Vineyards Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesA cursory internet search on Los Angeles wineries pulls up lists such as 10 Best Places to Go Within 50 Miles or 18 Spots to Go Wine Tasting. Although we are sure the wines are good, they don’t have the star power of, say, Napa’s Opus One or Santa Barbara’s Au Bon Climat. But, as they say, times are a changin’, and last year Australian media mogul Rupert Murdoch purchased Moraga Vineyards in the tony neighborhood of Bel-Air.  Celebrities who have resided in the area include actress Meg Ryan and rocker Avril Lavigne; Star Wars creator George Lucas recently purchased his only Los Angeles home in the wealthy community, according to Variety, at nearly $34 million. Other residents over the years have included Elizabeth Taylor, Michael Jackson, and Candy and Aaron Spelling. Therefore, Mr. Murdoch’s winery, once owned by Tom Jones, CEO at Northrup, and the former home of Gone With The Wind and Wizard of Oz director Victor Fleming, is probably one of the most expensive pieces of land in the United States…and possibly wine world.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesEmbedded in the Santa Monica Mountains, winemaker Scott Rich, who started the making the wines under the Jones ownership, spoke to us from his home in Sonoma, where he lives part-time, tending to his vineyards and grapes at Talisman Vineyards. He travels down to the City of Angels once a week, staying three to four nights, crafting Moraga Wines under the new owner. He says, “It’s a unique grape growing area. It’s like a refrigerator at times, as we get cold Pacific Ocean air, which is only 9 miles away. We consider it hot if it reaches more than 85 degrees.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

He continues, “Because of that, our wines are soft and elegant, not big and overpowering, as most associate with California.”
Rich also says that the wines they produce are from soils much like that of Bordeaux. However, true to California form, the vines sit on a fault line. “We are bisected by the Benedict Canyon fault. On one side, we have ground that was churned up two plates millions of years ago. On the south side, we have primarily uplifted sea bed. At one time, this was the Santa Monica Bay.”

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesBut at the end of the day, it’s not about the growing region so much as how they taste on the palate. Rich says, “We don’t do lots and lots of things to the fruit. We have perfect grapes, and we try not to mess them up while we craft our delicious wines.”

At the winery, the winemaking team only makes an Estate Red and an Estate Sauvignon Blanc. The white’s aromas are of peaches and nectarines, while the red is soft with currants and tobacco, which is indicative of the limestone soil. Only 10,000 bottles are produced annually, and are generally over a $100 per bottle. Not inexpensive, but it’s definitely more economical to taste the terroir in the bottle than it is to plant your mansion in the multi-million-dollar neighborhood.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food Questions with Winemaker Scott Rich (with a nod to Proust):

What is your favorite food to cook at home?
Meyer Lemon and Ricotta Puffed Pancake with Macerated Strawberries. It’s this beautiful lemony doughy-bottomed, airy-topped steroidal (pan)cake with slightly sweet clouds of ricotta, topped with strawberries from the garden that have been soaked in Meyer lemon and Grand Marnier

What do you always have in your fridge at home?
Tortillas. Coffee. Milk (plain and chocolate). Veggies. Fruit. Leftovers.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi CanapesWhat marked characteristic do you love in a person with whom you are sharing a meal?
A love of food and flavors. The sharing part is important. Curiosity.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Lack of the above.

Beer, wine, or cocktail?
Do you have to make a choice? There’s a lot of territory to explore in everything.

Your favorite cookbook author?
Christopher Kimball and the whole gang at Cook’s Illustrated. They do a remarkably rigorous job of testing and tweaking recipes to arrive at the best result.

Your favorite kitchen or bar tool?
A sharp knife and a corkscrew.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Favorite types of cuisine to cook?
Italian and California/Mediterranean. It’s all about the best, freshest ingredients, rather than the process. I have a pretty decent garden and lots of fresh produce most of the year. My go-to dish during tomato season is caprese – simple preparation, rather than cooking.

Beef, chicken, pork, seafood, or tofu?
Yes.

Favorite vegetable?
Bok choy.

Chef or culinary person you most admire?
Daniel Patterson of Coi (and a few other ventures). Daniel is curious, creative, discerning, demanding, humble, and very thoughtful in his pursuits. His interests run the gamut from creating the finest, fussiest, artistic food in San Francisco to providing delicious, wholesome, inexpensive fare in one of L.A.’s poorest communities. Then there are his projects in the East Bay.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

Food you like the most to eat?
I’m a sucker for really good French fries. Crunchy outside, soft pillowy innards.

Food you dislike the most?
Mayonnaise.

What is your favorite non-food thing to do?
Play.

Whom do you most admire in food?
See the question four above this one.

Where is your favorite place to eat/drink?
At home with a bunch of friends.

What is your favorite restaurant?
Coi in San Francisco for something mind-blowingly fancy and beautiful.
Pizza Azzurro in Napa for their margarita pizza and an Anchor Steam beer.
Any number of taco trucks in Sonoma.

Do you have any tattoos? And if so, how many are of food/wine?
No.

i8tonite: How to Put a Million Dollar Hollywood Landscape in a Bottle with Moraga Wines Winemaker Scott Rich & Recipe for Tuna Wasabi Canapes

No-Recipe Tuna Wasabi Canapes

• Pound of Ahi Tuna
• Package of won ton wrappers (found in the Asian section of your grocery store, by the tofu)
• ¼ cup of grated fresh wasabi (Japanese markets)
• Vegetable Oil
• Wok or deep skillet
• Alfalfa sprouts
• Freshly made aioli or grated garlic, mayo, and a dash of lemon juice to thin.
• Salt and Pepper

In the center of each wonton wrapper, smear some grated wasabi and alfalfa sprouts. Fold the wontons like a miniature taco and quickly fry them in about a quarter inch of oil. Drain on a paper towel. Salt and pepper the tuna and then sear in a hot pan about two minutes on each side. Cut the tuna into bite size pieces and place on a wonton. Add a dash or two of mayo for a little fat and the perfect appetizer to accompany our Moraga wines.

 

– The End. Go Eat. – 

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupThanks to the entertainment industry, the City of Los Angeles creates opportunities arguably better than most cities in the United States. Case in point is the The Lucques Group, headed by chef Suzanne Goin and her business partner Caroline Styne, who has been the sommelier and wine director for the company since its inception.

A scant 20 years ago, there still weren’t many women who owned restaurants. Of course, Josie La Blach had her eponymous Santa Monica eatery. We also can’t forget the Border Grill ladies, Mary Sue Milliken and Susan Feininger. Nancy Silverton was baking bread and scones at La Brea Bakery, and Joan McNamara, a caterer turned restaurateur, are about a few of the holdovers from the previous century.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

Started in 1998, the now legendary Lucques was a success cementing at least the future of the two young women at the helm, Goin, in front of the stove, and Styne, managing the business and front of house and beverage direction.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupFormer Los Angeles Times critic S. Irene Virbilia noted in her 2009 review of their Brentwood Larder, “Styne and Goin are the food world’s equivalent of Lerner and Loewe or Leiber and Stoller. Everything they do just seems to work effortlessly. The two share a certain sensibility and aesthetic. At any of their restaurants, there’s a sense of comfort and sensuality, contemporary rustic cuisine and warm but crisp service, and enticing environment. But most of all, they each have a strong sense of place.”

Ms. Styne, along with Ms. Goin, are native Angelenos, which is as hard to find as needle in a haystack. Both exude the clean living of a California life, but Ms. Styne was the epitome of West Coast style at a recent Hollywood Bowl media event. She appeared nonplussed by the media attention around her and her partner. In LA style, she smiled for the camera in a black and white herringbone frock perfect for the chill air on the stage of the arena. A glass of white swirled in her hand as the lightbulbs burst; she looked elegant and fit.

In her blog, Styne on Wine, she noted, “At my home, I played the role of wine steward and service captain. I would set the table, open the bottles of Bordeaux and pour wine for my guests throughout dinner.”

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupNow as part owner of one of the most thriving restaurant businesses in Los Angeles, with not one but five restaurants, a James Beard nominee, and catering for the Hollywood Bowl, Styne is a quintessential L.A. person living out their California dream in food and wine!

Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I’m the vegetable and grain cook in our home. My husband does the grilling because I’m the least comfortable with that. I love roasting or sautéing vegetables, making salsas and other yummy sauces to spoon over them.

What do you always have in your fridge at home?
We always have Greek yogurt, olives, an array of cheeses, and wine!

What marked characteristic do you love in a person with whom you are sharing a meal?
I love sharing a meal with people who love food and like trying new things. I don’t necessarily need to discuss each morsel and aspect of the food to death, but I like to know that I’m with someone who appreciates food and the art of cooking.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
I don’t love eating with people who are uber picky or don’t love or appreciate food. It makes me feel uptight and uncomfortable. I’d rather just meet that person for coffee.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupBeer, wine, or cocktail?
There is a time and place for all three, but usually cocktails and wine.

Your favorite cookbook author?
Suzanne Goin

Your favorite kitchen or bar tool?
Breville Citrus juicer

Favorite types of cuisine to cook?
Indian and Mediterranean

Beef, chicken, pork, seafood, or tofu?
Chicken and seafood…love pork, too

Favorite vegetable?
Romanesco

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

Chef or culinary person you most admire?
Jose Andres….great chef, great attitude, great humanitarian.

Food you like the most to eat?
Cheese – all kinds, from all milks in all shapes and sizes

Food you dislike the most?
Offal…just not into it

What is your favorite non-food thing to do?
I’m big on physical fitness. I really like to keep active and actually enjoy walking, jogging, and just moving my body. I also love fashion in too big a way.

Whom do you most admire in food?
Danny Meyer

Where is your favorite place to eat/drink?
I think Italy is one of the most fun and satisfying places to enjoy food and wine.

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques GroupWhat is your favorite restaurant?
If I’m not at home, I really love eating at my restaurants. I obviously love the food and the drinks. Suzanne and I always try to create restaurants that we ourselves would like to patronize, so I guess we’ve succeeded in that respect

Do you have any tattoos? And if so, how many are of food?
No tattoos…I’m boring that way.

Recipe: Asparagus and Proscuitto

Recipe from Sunday Suppers at Lucques. To drink, Styne recommended in a William Sonoma blog post, “You can never wrong with champagne or rosé. I think both say, “Party!” and can take you from appetizers to dessert.”

i8tonite: L.A. Woman Caroline Styne: The Other Half of Lucques Group

Ingredients:
• 1¼ pounds asparagus, pencil-thin variety
• 2 tablespoons extra virgin olive oil
• 3 tablespoons whole grain mustard
• ½ cup creme fraiche
• 12 thin slices prosciutto di Parma or San Daniele
• ½ lemon, for juicing
• Kosher salt and freshly ground black pepper

Instructions:
Light the grill 30 to 40 minutes before you’re ready to cook.

Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, 1/2 teaspoon salt, and some pepper.

Stir the mustard and crème fraîche together in a small bowl, and set aside.

When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender.

Arrange the asparagus on the prosciutto and drizzle the mustard crème fraîche over the top.

The End. Go Eat.

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio Peperoncino

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio PeperoncinoIn 2007, New York Times wine writer Eric Asimov devoted an entire column to Do Bianchi (a Venetian term meaning two wines), a blog started by Jeremy Parzen. Asimov calls him, “One of those annoyingly talented individuals who speaks multiple languages, writes music, plays in a band, and also writes about wine meaning and food.”

Even though the annoying part was a gentle ribbing, Parzen is all those things. He holds a PhD in Italian, having lived in Pisa. He continues to travel back and forth to the boot-shaped country once a month from his home in Houston. Via his wine blog, Parzen is considered to be the foremost authority on Italian wines currently being written in North America; he has also been a food journalist and editor for the defunct Cucina Italiana, the widely popular magazine that was solely about Italian food, products, and cooking. He has penned additional stories for Wine & Spirits, Gastronomica, Men’s Vogue, and The Tasting Panel.

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio Peperoncino
Sotto dining room. Photo Sean Murphy

Yet more importantly for consumers, his formidable knowledge on the nearly 1000 grape varietals used in making Italian vino is on display and available for tasting at Sotto, the Beverly Hills restaurant dedicated to regional Romanesque cooking. Here, with his friend of 25 years, Chef Steven Samson, guests can drink extraordinary small productions of vermentino or the Sardinian red fruit, cannonau, pairing it with handmade rustic pizzas and pastas.

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio Peperoncino
Wine pairing at Sotto

“Working with Steve and knowing him for as long as I have, he let me push the envelope for the wine list,” says Parzen. “In the end, we have produced a menu that’s won a lot of people over and is selling.”
“Steve always said to me, ‘When I’m ready to open my restaurant, you will (create) my wine list.’ (At Sotto), we try and give a voice to the youthful wine culture. I specialize in Italians wines that are looking to (the restaurant) to  give it a voice.”

And when you can’t find Parzen drinking an Italian wine, you can find him on a stage playing French pop music in a band called Nous Non Plus. Renaissance man, indeed.

Chef’s Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Pasta.

What do you always have in your fridge at home?
Sparkling wine.

What marked characteristic do you love in a person with whom you are sharing a meal?
Hearty appetite.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Fear of pickled herring or horse meat.

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio Peperoncino
Wine pairing at Sotto

Beer, wine, or cocktail?
Wine.

Your favorite cookbook author?
Craig Claiborne.

Your favorite kitchen tool?
Chef’s knife.

Favorite types of cuisine to cook?
Italian, American, but not Italian-American.

Beef, chicken, pork, or tofu?
Horse.

Favorite vegetable?
Horse radish.

Chef you most admire?
Chef Steve Samson!

Food you like the most to eat?
Pasta.

Food you dislike the most?
Junk food. Processed food.

What is your favorite non-food thing to do?
Play music.

Whom do you most admire in food?
Darra Goldstein.

Where is your favorite place to eat?
Italy.

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio PeperoncinoWhat is your favorite restaurant?
Sotto! For real…

Do you have any tattoos?
Jews generally don’t get tattoos, so n/a.

 

Recipe: Pasta Olio Aglio Peperoncino

i8tonite with Italian Wine Expert Jeremy Parzen & Recipe for Pasta Olio Aglio Peperoncino
Pasta Olio Aglio Peperoncino. Photo: Flickr cc: Yusuke Kawasaki

 

Heat EVOO in a pan. Add garlic and chili flakes.
An anchovy, washed and cleaned, can be added as well, if desired.
Cook spaghetti until al dente.
Strain well and add to the pan.
Toss well and drizzle with EVOO before serving with a glass of Verdicchio.

– The End. Go Eat. –

i8tonite: with Chef Tyler Gugliotta, Baran’s 2239 in Hermosa Beach & Jerk Pork Recipe

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk PorkThe petite picturesque coastal town of Hermosa Beach, along with its sister sandlots, Manhattan and Redondo, has never been known as a culinary hub. Typical Southern California seaside fare of good burgers, sustainable salads and grilled meats paired with frothy beers and California wines is de rigueur.   Yet, epicures who love the waves between their toes and food prepared with culinary prowess can now have both at the few weeks old Baran’s 2239 and their chef Tyler Gugliotta, using South of the Border and Asian influences.

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork Recipe. Photo Kent Kanouse
Photo Kent Kanouse

Generally speaking, food made by a cook of some repute can be had at any of the Golden State’s seaside hotels, which dot the Pacific Coast Highway. Luxury resorts such as Monterey’s Post Ranch Inn, Aubergine in Carmel-By-The-Sea, or The Resort at Pelican Hill’s Andrea in Newport Beach come to mind, yet it’s difficult to find independent dining. With Gugliotta, his ambition is to change that direction – and with his background, he just might. His father, a chef who cooks at Shugrue’s in Lake Havasu, Arizona – and his aunt and uncle own noted Weiser Farms, one of California’s best producers of root vegetables – so food is in his blood.

Interestingly, Gugliotta’s first love and his college major was English Literature. He was planning to become a professor but when he got on the kitchen line, all bets were off. On why he changed career directions, “Honestly, it was the creative aspect. As a young cook, I wanted to be mixing my own flavors, putting together my tastes.”

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork Recipe. Photo by Robin Kanouse
Photo by Robin Kanouse

His menus are fairly sophisticated for a sleepy seashore town – and, rightly, are a perfect stage for his family’s farms vegetable fortune. There is the nod to Gugliotta’s Italian roots with spigarello (broccoli leaves) with cauliflower, cannellini beans, and garlic scapes; plus, the bounty of California’s seasonality with white asparagus, chanterelle, and truffles. Then on the meat side a pork char sui with a crispy coleslaw or housemade chorizo verde.

More importantly, the thirty-one year old is excited to be elevating the food scene in his hometown, presenting exciting California cuisine with inspirations from his travels to Mexico, the Pan-Pacific, and Europe. And, the Hermosa Beach gourmands, flip-flops and board shorts, are happy to have him.

Chef Questionnaire (with a nod to Proust); 

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork Recipe
Photo by Monica Simpson

How long have you been cooking? Cooking since 8 years old, but professionally for 10 years.

What is your favorite food to cook? Anything with chilies.

What do you always have in your fridge at home? Cheese.

What do you cook at home? I like to grill.

What marked characteristic do you love in a customer ?Adventurous.

What marked characteristic do you find unappealing in a customer? No shows.

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork RecipeTupperware, Rubbermaid, or Pyrex? Deli cups.

Beer, wine, or cocktail? Beer when I’m thirsty, wine with food, cocktails on my day off.

Your favorite cookbook author? Escoffier.

Your favorite kitchen tool? My hands.

Your favorite ingredient? Cilantro.

Your least favorite ingredient? Not big on tripe. Hate canned vegetables.

i8tonite: with Chef Tyler Gugliotta, Baran's 2239 in Hermosa Beach & Jerk Pork RecipeLeast favorite thing to do in a kitchen? Dishes.

Favorite types of cuisine to cook? Mexican/ Italian/Southeast Asian.

Beef, chicken, pork, or tofu? All but tofu.

Favorite vegetable? Chilies.

Chef you most admire? My Dad.

Food you like the most to eat? Tacos/sandwiches.

Food you dislike the most? Fake meat products.

How many tattoos? And if so, how many are of food? One tattoo which is of food.

Recipe: Jerk pork Tenderloin – Chef Tyler Gugliotta

  • 2 cups chopped green onions
  • 1/2 cup chopped onion
  • ½ cup chopped cilantro
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons lime juice
  • 2 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • 4 habanero peppers, seed for less spice (i leave them in)
  • 1 (1 1/2-pound) pork tenderloin

Blend or food process all ingredients, and pour into a ziploc bag with the pork. Marinade for at least three hours, but the day before works best. Grill until caramelized, about 4-6 mins a side and the internal temp is 140.

 

–       The End. Go Eat. –

 

i8tonite: A Special Thanksgiving with Famed Wine Retailer, Gary Fisch: His Wine Selections & Celebratory Cheese

Everyday folks will not know the name, Gary Fisch, but in the wine world, to those who sell and make wine, he is an icon. He personifies entrepreneurs at their best.  Fisch’s stores are considered to be the number one  seller of high-end California wines. Although based in the state of New Jersey, the stores sell throughout the United States. To honor such a distinction, Gary’s Wine & Marketplace was chosen as Market Watch Magazine’s 2014 Retailer of The Year.  This year, They have received the honor of the 2015 Great Oak Award from New Jersey Monthly for corporate social responsibility.

Since opening his first store in Madison, Fisch has grown his business from $800,000 – starting in 1987 — to a $50 million business today. Gary’s Wine & Marketplace have an additional three locations including Bernardsville, Wayne, and Hillsborough along with the original site. They also have an on-line shopping experience with shipping to 37 states.

Fisch followed in his father’s footsteps and began his career in the 1980s as a salesperson for a local wine and spirits distributor. Gary and his brother purchased their first 1,200-square-foot liquor store in Madison, NJ, then named Shopper’s Discount Liquor. In 2000, the Madison store was re-branded as Gary’s Wine & Marketplace and associated it with Gary’s personality, presence and his increasing accumulation of wine knowledge.

Fisch travels annually to Napa Valley sometimes three to four times a year tasting, selecting and purchasing wines. He says,” There is great wines in the world everywhere, but I have a fondness for Napa Valley. I was able to celebrate my daughter’s 21st birthday with our family. It was truly unique.” He recounts the day fondly as his family feasted and drank with wine doyenne Margit Mondavi and celebrity chef Michael Chiarello.

However, he also has a fondness for Italy as well as he talks about luscious Tuscany and Piedmontese grapes which he loves to taste and explore.

Gary’s Wine & Marketplace is the source of top Napa and international wines and bottles. They may be in the Garden State but their retail arm is omnipresent. For collectors, oenophiles and everyday people, Gary’s Wine & Marketplace – which also sells cheese and wine accessories – is the emporium for an unparalleled selection of luxury vintners and knowledge.

Food People Questionnaire with Wine Retailer, Gary Fisch:

What is your favorite food to cook at home?  Burgers on the grill. Or if no one’s looking, sardines on a salad.

What do you always have in your fridge at home? Umm…wine!

What marked characteristic do you love in a person with whom you are sharing a meal? Someone who laughs at my jokes, which means I can only eat dinner with the same person once.

GaryFischWhat marked characteristic do you find unappealing in a person with whom you are sharing a meal? Wine snob.

Beer, wine or cocktail? Wine, of course!

Your favorite cookbook author? I don’t use cookbooks. But if I had to, I would choose one of Bobby Flay’s books.

Your favorite kitchen tool? Spatula.

Favorite types of cuisine to cook? Anything my wife cooks.

Beef, chicken, pork or tofu? Chicken.

Favorite vegetable? Spinach.

Chef you most admire? Michael Chiarello.

Food you like the most to eat? Anything.

Food you dislike the most? Blue cheese.

What is your favorite non-food thing to do? Run.

Who do you most admire in food?
Danny Meyer, his staff continually delivers exceptional service and hospitality.

Where is your favorite place to eat? Napa.

What is your favorite restaurant? In Napa, Farmstead and Bottega. In New Jersey, Jockey Hollow Bar & Kitchen (Morristown, NJ) and Redux (Madison, NJ).

Do you have any tattoos? And if so, how many are of food?  No tattoos!

GaryFischThanksgivingPicksSPECIAL THANKSGIVING DAY: WINE PAIRINGS CHOSEN BY GARY FISCH. (Find more selections by visiting Gary’s Wine & Marketplace website.)

2013 Murrieta’s Well “The Whip” (White Blend)
Livermore Valley, California
$15.99

If you’re not sure whether to get a Chardonnay or a Sauvignon Blanc, we suggest you go with Murrieta’s Well “The Whip”—a white blend of 28% Semillon, 24% Chardonnay, 14% Sauvignon Blanc, 11% Orange Muscat, 11% Viognier, 11% Gewurztraminer, 1% White Riesling.  This sophisticated white blend can hold up to the variety of flavors at Thanksgiving dinner, and will delight both Chardonnay and Sauvignon Blanc fans. With pronounced aromas of white peach, pear, citrus and melon, along with flavors of cantaloupe, green pear, and butterscotch, Murrieta’s Well “The Whip” is the perfect crowd-pleaser wine for Thanksgiving.

2013 Second Growth Pinot Noir
Willamette Valley, Oregon
$22.99
This Oregon Pinot Noir from Willamette Valley is an enjoyable, silky, multi-layered wine that you are sure to enjoy during Thanksgiving Dinner. With bright red fruit aromas and flavors of candied cherry, pomegranate, cranberry and raspberry, along with a touch of nutmeg and cinnamon, this elegant Pinot Noir Pair will pair with salmon, ahi tuna, veal, pork, poultry or hearty vegetarian entrees.

2012 Chase Cellars Hayne Vineyard Zinfandel
Napa Valley, California
$45.99

Capturing the essence and complexity of our ancient vines, while maintaining youthful appeal from the fruit of the younger ones, this Zin has sweet red and black fruits which surround a rounded core of soft but ample tannins, offering up a mouthful of supple textures and layers of lovely fruit.

GARY’S GUIDE TO CREATING AN IMPRESSIVE HOLIDAY CHEESE PLATTERS: Need to make a cheese platter?  No problem!  Just following the simple steps below and you are guaranteed to impress your guests.

Start with the basics; You should always have a creamy cheese, hard cheese and a semi soft cheese. My recommendation would be a Delice de Bourgogne (a brie like French cow’s milk triple crème cheese), Manchego (a Spanish Sheep’s milk cheese) and Cotswold (an English onion and chive cheddar made with Cow’s milk). You always have the option to add a goat cheese and/or a blue cheese to the mix depending on your taste.

Dress up your cheese: You can dress up your cheese with all types of yummy items. Try Truffle honey drizzled over a fresh goat cheese, fig jam with Spanish cheese, like as Manchego, or red pepper jelly with brie.

 How to eat your cheese: You can eat your cheese on so many things!

  • Assortment of breads, such as, baguette, ciabatta, semolina or a cranberry walnut bread (delicious with blue cheese)
  • Don’t restrict yourself to a plain cracker.  Try something with flavor such as, Jan’s farmhouse cranberry pistachio cracker or Stonewall Rosemary Parmesan Cracker.
  • Add fruit to the platter.  Any addition of fruit is a perfect paring for cheeses.  Try these on your next platter, grapes, strawberries, fresh figs, pickled pears, cherries soaked in brandy and that’s just to name a few!!

 

Let’s get Plattered (this is the fun part)

There are so many options.  You can choose from a ceramic plate or a rustic looking slate board.  There are so many option so let loose and have fun.

 

When you’re finished making the platter pour yourself a glass of wine, sit back and dig in.  Cheers!

 

No Cook Thanksgiving But If I Were…..

I stopped cooking Thanksgiving meals about 5 years ago. I know, I know. It’s one of the big days that all caliber of cooks want to shine showcasing their adeptness in the kitchen, commercial or home. If you know anything about me, cooking is one my favorite of the things. Therefore, you would think that I would be all over this but I’m not. Not anymore. I stopped cooking for the holiday when I was ending a decade plus relationship that entailed my work and my personal life. I also moved from San Francisco, where I lived for 3 years, back to Los Angeles at the same time. (Hey, no one ever said that I liked to do it easy). That first Thanksgiving, as a single man, turned out to be a horrible experience as I was invited to eat at one of my ex’s friend with their 30 plus dinner guests. My only excuse for going was I that I was still delirious from the break-up.

With each progressive year, I feel less and less like big festivities. This year, I think it’s just Nick, Holly, JJ and my mother. I don’t really think of the holiday as exceptional anymore but I celebrate it quietly with people who love me and I, them.

At the heart of it all, Thanksgiving, Christmas, my birthday and New Year’s Eve clustered together in a 6 week period, is that I really just want to spend quality time with the people whom I cherish. I don’t want to wrapped up in a kitchen anymore for the entire day. Let someone else shine and enjoy learning about cooking. (To brine or not to brine? Fried or not to fry? Oysters in the stuffing or sausage?) I’ve made a lot of turkeys, roasts and hams in my life and I’m now willing to give up the “big star” turn to others. Cooking quietly, simple easy meals on a daily basis.

However, if I were to cook for a dinner of 8 to 10 (LOL), this is what I would make and why:

Butternut Squash Soup: Simplicity. Ease and elegance. Besides, Butternut Squash Soup screams fall!

Roasted Turkey Stuffed with Prunes: Mario Batali’s way of cooking a large bird is ingenious. Have your butcher remove the bones and use them for stock and gravy. Beautiful. Easy. Delicious and quick.

Homemade Bread: There is nothing in the world like homemade bread. Nothing. It can be made two or three days in advance and frozen. Just one of the most beautiful things ever. No Knead Bread is revelatory.

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Salad: If I were making the dinner, the recipe for this Kale, Fennel and Apple Salad would be it. And I would leave it at this. It feels very European this meal. A protein. Bread. Salad. Soup.

This would be the meal. You don’t have to do too many things. If you want to throw in a traditional dish of roasted potatoes or sweet potatoes, go for it.

Oh, but don’t forget for dessert. HA! I don’t make a lot sweet things and there are reasons for it. I don’t want it around because I will eat it…ALL…but if I find something sweet and light.

Sparkling water and flat. Always.

White Wine: Duckhorn or Cade Sauvignon Blanc, Napa Valley. Both are perfect wines for cocktails and for the first course. Lovely and herbaceous.

Red Wine: Oregon’s Sokol Blosser Pinot is lovely for this dinner. Light, bodied, earthy red with hints of cherry.

Beer: Brouwerij West “Saison”. Not to hoppy, excellent flavor, Belgian-style beer. Craft beer made in Los Angeles.

Happy Turkey Day. Enjoy your family, friends and food!