Thought for the day

Wine is bottled poetry.

 Robert Louis Stevenson

Sonoma in Virginia

From  my colleague Dianne Murphy...

 The Sonoma County Experience Lands in Alexandria with the Opening of Sonoma Cellar

Wine Tasting Room and Bistro opens for business Monday, August 17

Who:    Owners Rick and Elizabeth Myllenbeck bring their passion for Sonoma County Wine to the heart of Alexandria as they introduce Sonoma Cellar.

What: Offering an authentic California wine tasting experience, Sonoma Cellar will feature hand-selected wines from 180+ Sonoma County boutique wineries and 20+ Virginia-based wineries where guests have the opportunity to taste a number of varietals from these robust growing regions.  Sonoma Cellar’s bistro menu will feature freshly made, California-inspired craft-foods, prepared by executive Chef Bernard and designed to pair with the wines.  A gift shop will also carry a variety of distinctive wine- related merchandise.

Where: 207 King Street, Alexandria, VA    (703) 966-3550

When: Monday, August 17, 2015

Why:  The idea is to do more than just pour and sell wine but give customers a fun, enjoyable memorable experience that will bring them back for more.

Follow us: @mysonomacellar   www.mysonomacellar.com  FB Sonoma-Cellar

Food Holidays for the week of 16 February

How many holidays did you celebrate last week? Are you ready to begin anew with this week's lineup of food holidays?

February 16: National Almond Day

February 17: National Indian Pudding Day

February 18: Crab-Stuffed Flounder Day AND Drink Wine Day

February 19: National Chocolate Mint Day

February 20: National Cherry Pie Day

February 21: National Sticky Bun Day

February 22: National Margarita Day

 

Indian Pudding image courtesy of Anson Mills

I spent most of my childhood in New England, but I don't recall ever eating Indian Pudding, which Yankee Magazine describes as a "classic New England dessert".  Indian pudding is the New England colonist adaptation of  a British dessert, hasty pudding (a dish made by a dish made by boiling wheat flour in water or milk until it thickened into porridge). Native American and trade route influences (molasses) evolved   hasty pudding into Indian Pudding.  Yankee Magazine also has a recipe for Indian Pudding, here.

I'm hoping this bit of research will put me back in the good graces of my fellow New Englanders. If not, I'm prepared to give up my New Englander card.

Mardi Gras (17 February) and Lunar New Year/ Chinese New Year (1 February)  take place this week as well. While not food holidays in themselves, enjoying food with family and friends is part of these events.

Which holidays will you celebrate? Which holidays are a surprise to you? Share your comments below.  Have a great week!

Be well,

Technicolor girl

Thought of the day

Wine is bottled poetry.

-Robert Louis Stevenson

 

 

Metro Cooking DC - Cooking classes, Cooking stages and more all under one roof!

The work week is coming to a close and the start of the weekend is ramping up. I'm looking forward to attend the Metro Cooking DC, The Metropolitan Cooking and Entertaining Show doors open at 10am on 8 November at the Washington Convention Center. 

This two day event appears to have something for those who enjoy cooking and entertaining:

• Book signings 
• Cooking classes offered by L'Academie de Cuisine
• Presentations by local chef favorites such as  Chef Cathal Armstrong from Restaurant Eve, Chef Marjorie Meek-Bradley from Ripple/Roofers Union , Chef Vikram Sunderam from Rasika, and Chef Tim Ma from Maple Avenue Restaurant/Water and Wall, and others on the James Beard Foundation Cooking stage
• A beer, wine and spirits garden
• Tasting and entertaining workshops
• Opportunities to meet the event headliners, Bobby Flay and Guy Fieri

image courtesy of the internet

photo by TEP

photo by TEP

photo by TEP

I've begun to make a list of the stations and areas I want to visit. Before I explore the exhibit floor I will be a volunteer assistant in a L'Academie de Cuisine cooking class.  If you see me, please say hello. See you on the exhibit floor!


Be well,

Technicolor girl

Bell peppers, barnyards, and brix - Back to school!

photo by TEP

The man standing in front of the room asked the attendees in  room what did the taste. The room was silent. The man asked again what did we taste, and encouraged people to speak up.  A few people offered ideas - the man responded with a quick "no" to the feedback until someone said "plum". The man's face lit up and he gushed "yes!".  I looked at the glass  of wine and then at the man in the front of the room. I didn't taste plum. Not even a sliver. I tasted cherries.  I didn't say anything more, but began to wonder if perhaps I was starting to come down with a cold or be affected by seasonal allergies.

I was well aware that wine tasting and  wine selection can be intimidating and overwhelming. When dining with friends many times we'd defer to the server for recommendations. I'd been on dates where my date ordered a bottle of wine for the table, followed by a ceremonious opening of the bottle, presentation of the cork and a small pour of the wine was presented to my date. Several years ago,  I received a copy of "Wine for Dummies" as a gift from a friend. I originally was primarily a white wine drinker, but had grown to enjoy reds. Whether white or red I preferred dry versus sweet.  It was time to get a better handle on how to identify and taste wines, especially now that the  Technicolor dining blog featured descriptions of wine dinners and other wine related events.

photo by TEP

photo by TEP

Which course should I enroll in? Online course? In person course? Weekend course? After reading syllabi and chatting with people in my network, including The Illustrated Wine,  I signed up for The Wine & Spirit Education Trust (WSET) Level 2 certificate course taught by  Capital Wine School  The course description: The class covers the major wine producing regions of the world, major wine grapes, factors affecting quality and style, grape growing , and basic winemaking practices. The course emphasizes tasting assessment, and the skills required to describe the aromas and tastes of wine. During each class you will taste eight to nine wines.

The course runs for six weeks, the class meets once a week. The final class is a multiple choice exam. I've already checked with the Capital Wine School - they have a 95 percent pass rate.

I start the course today. I invite you to follow my return to the classroom. In six weeks I hope to have the skills required to describe the aromas of wine and tastes of wine (e.g. bell peppers, barnyard and brix count). 

 Wish me success!


 Be well,
Technicolor girl

image created by Ink+ LLC

September 2014 Technicolor Dining News

The first day of September  AND the unofficial end of summer in the Northern Hemisphere. I'm not writing off summer just yet (the first  full day of Autumn in the Northern Hemisphere is September 23rd this year). I spend now savoring what remains of summer (warm days) and the hint of autumn brings (cooler nights).  I try to enjoy locally grown fruits and vegetables before they go out of season.

For many years September also marked the return to school for me. On my Technicolor dining journey September marks the beginning of increased food and dining activities after a slower paced summer season. My email inbox is growing with information about upcoming events ( I will share as many as possible here as well on the Technicolor dining Facebook, Twitter and MyMCmedia pages).

I've also been thinking about how I could learn more about the foods and beverages I enjoy.  I invite you to follow me and look for posts about my adventures as I learn about

• Wine and local vineyards
• Bourbon
• Cooking techniques

As always, it is about having a positive experience. I hope you will join me.

Be well,
Technicolor girl

Technicolor dining and Moving

photo by TEP

My recent move to a new space was filled with Technicolor dining experiences. I took me a little over a year to find a place that felt right to me. I kept the majority of my belongings in boxes and suitcases while I searched for a place. At the top of my 'must have' list was a gas stove. The agent working with me at one point told me I was being 'picky' and should just be prepared to convert a kitchen stove from electric to gas. After a bit of silence I told the agent that the gas stove was not negotiable, I would keep looking and that I only wanted to see  spaces with gas stoves. She smiled a strained smile as we walked out the space with the electric stove ( I should have fired the agent, but that is another story altogether).  Fortunately, the kitchen gods prevailed - I found a space with a gas stove!

photo by TEP

As way of background,  I grew up in a house with a gas stove. I learned to cook, bake and made confections (e.g. fudge, penuche, popcorn balls) under the watchful eyes of my mother and father.  I also learned to have a healthy respect for cooking gas, pilot lights, how to care for burns and what to do in case of a fire. As an adult I have lived in spaces with gas and electric stoves. I've  created wonderful dishes and burnt foods using both gas and electric stoves. I prefer to cook and bake with gas. The space has a dishwasher too (Dear Dad, if you are watching this from heaven - I made good on having a dishwasher in my abode!)
The boxes are slowly being emptied and I look forward to getting reacquainted with my belongings and setting up my space. It's also been a perfect excuse to visit the neighborhood supermarket and explore what they have to offer. I'll talk about what I discovered in an upcoming blog post.



photo by TEP

I am grateful to the friends who gave me 'housewarming' gifts before my move and for those who are patiently waiting for me to tell them what else I need. A big thanks to my friend
 Leonora and her son Carlos for insisting on visiting me and lining many of the kitchen shelves.The same dear friends have also told me that I have exceeded my quota of plastic bowls and lids to store food and that if I purchase another bottle of wine they will hold an intervention session with me ( not for drinking, but to explain why I have purchased yet another bottle of wine).



I invite you to continue with me on my Technicolor dining journey.  More later, I have to unpack a couple of boxes today!


Be well,

Technicolor girl

Thought for the day

image courtesy of Facebook

The Wine Harvest - Potomac, MD

The Wine Harvest sells a variety of wines

I agreed to meet a colleague after work to review a series of reports I was writing. She suggested meeting at The Wine Harvest in Potomac as it would be easy for me to access during my commute from work.

The Potomac location is tucked away in a strip mall adjacent to Harris Teeter on Potomac Parkway (Exit 4 off 270).  ts I walked in the door I realized how spacious the terior was.  Near the cash register is a bar with  long counter to enjoy the store's wines and menu  items; tables for  four patrons were strategically placed in  the room. Most of the seats at the bar were occupied on the Tuesday evening we visited.

Once we settled in at our table we were given menus to peruse.  We asked if we would like to participate in the evening's wine tasting event featuring Arrowood Winery.  We said yes and were glad that we did because a few minutes later we met Arrowood's winemaker, Heidi von der Mehden. Arrowood is located in Glen Ellen, California. The grapes used in its win(yes primarily from the nine acres of land it resides; other gapes are sourced from the SaraLee Vineyards in the Russian River Valley.  Arrowood produces about 18,000 cases of its biggest sellers, chardonnay and cabernet sauvignon, per year.

We chatted with Heidi  briefly about the growing presence of women winemakers and sommeliers.  Heidi suggested that we taste several of the Arrowood Wines featured. 

We tried:

• Arrowood Cote de Lune Blanc 2008 (41% Marsanne, 40% Rosanne, 19% Viognier) - My colleague and I liked this wine.  The wine was served well chilled. I think this wine could be served a little warmer to allow the blend of grapes to be more nuanced. I would serve this wine with sweet or savory appetizers  and dishes that require a dry, but smoother wine (e.g. lobster, cream based dishes). 
•  Arrowood SaraLee's Vineyard Viognier 2011 - I liked this wine more than colleague did. This young wine has a  crisp, green taste. I think this wine could be served with an antipasto platter or perhaps a spicy foods or sipped on its own. To me it was reminiscent of a verdejo.
• Sonoma County Chardonnay 2011- My colleague and I liked the chardonnay.  This crisp, but subtle wine could be poured for sipping or served with dishes  such as seafood salad, quiche Lorraine, tarragon roasted chicken with asparagus.
• Arrowood Sonoma County Cabernet Sauvignon  2005 - I liked this wine more than my colleague. She felt the wine was as too tannic and dry for her taste. I liked the richness of this wine and thought the tannic presence made the wine more complex. I think this wine could be served with heartier dishes year round or a spicy dark chocolate. 
• Arrowood SaraLee's Vineyard Syrah 2005 (96% shiraz, 4% Viognier) -my colleague tried this wine. She liked the smooth taste and minimal tannin presence. I did not try this wine. Based on my colleague's comments, I would guess that this  wine could be paired with dishes such as chicken provençal, eggplant parmigianno, and butternut  squash ravioli finished with just a touch of olive oil.

Only one of one of the wines featured that evening retails under $20 - the Arrowood SaraLee's Late Harvest White Riesling 2008, which we did not try. The retail  price range for the wines we tasted was $23.99 to $40.99.

The Wine Harvest has several options on its menu  including soups, salads, and cheese plates. We tried the Wine Harvest plate. It featured pecans, kiwi, a good sized portion of sliced bread, as well Manchego, cottswold and gorgonzola cheeses.

Service was efficient, attentive and polite. Customers are encouraged to ask questions and linger. Staff was available to assist customers, but the vibe was low key.  We wrapped our report review discussion, My colleague purchased a bottle of  the Arrowood Sonoma County Chardonnay.

The Wine Harvest is a nice alternative to County Liquor stores and package stores.

Driving is recommended as the closest metro stop is not within walking distance.  Free parking near the shop is limited to one hour and subject to towing. Paid parking is available in the strip mall's  underground parking lot.

Be well,
Technicolor girl