I have all kinds of stories simmering on the back-burners right now, including my first impressions of Long Meadow Ranch’s Farmstead Restaurant in St. Helena (this restaurant review will be the very next item published on this site — stay tuned). Also, before we get too far into springtime, I want to share my own personal recipe for Cajun red beans and rice, which I’ve carefully developed over the years (and from about half a dozen vintage New Orleans cookbooks — more about those, as well). Plus, for sentimental reasons, I’m also planning a review of the venerable House [... read more ...]
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The Culinary Timeline is a side-project that I've been working on since October. I'm hoping to have most of it complete by the end of January, with any luck. Until then, updates around here will be weekly, rather than twice weekly. Do stay tuned. • • •
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Having spent a decent portion of 2009 tasting the wines of Spring Mountain and Mount Veeder, it had been quite a while since I had made a trip up Howell Mountain Road. I suppose that my own personal biases had played a key factor in most of my tasting excursions for last year. I’ve discovered that, for the moment at least, Spring Mountain and Mount Veeder are probably my two favorite Napa appellations. To that end, if I were to recommend just one current release from each appellation, it would probably be the 2006 Terra Valentine Spring Mountain Cab [... read more ...] I once had an English professor at UCLA who claimed that the purpose of being an English major was to learn how to write essays about books that you’ve never read. This comment was as cynical as it was correct: I winged way too many midterms on a plot summary and a prayer. Sometimes it worked, and sometimes it didn’t. Frankly, I was far more interested in devoting my time to the student newspaper, writing stories for a sports section that always garnered top national awards (I was surrounded by super-talented folks, and will only take a minimal share [... read more ...] The smartest thing I’ve done this year was to attend the Certified Wine Educator (CWE) Preview this week, a good six or seven months before I’m scheduled to actually sit for the CWE exam. The preview has not only proven motivational, as I realize that I’ve become rusty in several areas, but it also allows me enough time to take some action. I’ll definitely be reviewing my wine books this spring and summer, as I prepare myself for the 85-question multiple-choice test, as well as the hour-long essay. As for the tasting portion of the exam, I’m just hoping [... read more ...] Cheeseburgers still get plenty of discussion around these parts, even though the Napa Valley is known more for its regal fare. The fact is, if you live here, you just can’t always eat foie gras (and anyway, there are definitely times when only a burger will suffice). In my article “The Tell-Tale Burger,” I go on record, arguing that the Rutherford Grill serves the best cheeseburger in the area. And as of today, I continue to stand by this claim, all the time fending off debates by folks who point to Cindy’s Backstreet Kitchen, Taylor’s Refresher, and all the [... read more ...] For those who are gearheads, the “Fat Boy” is best-known as a model of Harley Davidson. I’m not sure if the Fat Boy sushi roll at Hana borrows its name from the motorcycle, but I did spot a couple Harley Davidson stickers posted near the sushi bar. Etymology aside, the Fat Boy at Hana is equal parts opulence and deliciousness: unagi, tamago and foie gras, rolled and given the tempura treatment, then sliced into eight pieces and drizzled with unagi sauce. While the roll itself does not feature many of the same photogenic colors as some of chef [... read more ...] 
Even as someone who used to work as a pastry chef at a Michelin-star restaurant, I will admit that baking can sometimes present a challenge. It requires practice and patience the same way that golf requires practice and patience; those who decide to bake cookies once a year will probably have about as much success as those who hit the links once a year. And just like those who have no shame when they totally whiff on their opening tee shot, I have seen many people who will bring sub-par sweets to office parties and to potlucks, accompanied [... read more ...] |
 
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© 2012 The Accidental Wino |
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