Month: July 2010 (Page 3 of 4)

Portugal’s Vinho Verde: The Undiscovered Country

July 15, 2010 / / 0 Comments

words and photos by Michael Cervin

Though wine has been made in Portugal for centuries, most wine drinkers cannot name a single wine from there with the possible exception of Port. Portugal has varied wine regions and the Vinho Verde region in particular is producing exceptional juice. I had the opportunity to visit Portugal in May of 2010 to explore this diverse area and to be a judge on a six-member international panel to award the Best of Vinho Verde awards.

The way is works, a group of Portuguese judges filters through about 300 wines first, so when the international judges showed up from the U.S., Canada, Brazil, England, Germany and Norway; we were confronted with the top 30 from which we award the best five. It is a daunting if pleasurable task.

 During this time, I spent four days meeting 15 different producers and tasting through some 160 wines and learned much about Portuguese wines.

What is loosely termed Vinho Verde (literally “green wine”) constitutes the main white and some red wines of Northern Portugal. The name suggests green, but in reality it means “joven” or young wines that are meant to be consumed less than a year after bottling, though many of these young wines are actually better with age, even up to five years. Yes the joven wines are light, bright and crisp with a sharp acidity, but time in bottle allows them some maturity which softens them and drops their acidity.

Overall the white wines here are not complex wines but that does not mean they are one-trick ponies either. The main white grapes are Alvarinho, Loureiro, Trajadura and grapes like Azal, Arinto and Avesso. Though these grapes make simple wines, to make a good wine is not a simple process.

“When the fruit is ripe you have to pick fast or the acidity will drop too quickly,” says Paulo Rodrigues of Quinta do Regueiro. Producers who are sincerely creating the best of the region and names to look for include Afros, Provam, Quinta do Regueiro, and Quinta de Gomariz. The Vinho Verde region covers 75,000 acres with roughly 30,000 grape growers. Many of the old trellis systems are still in use; arbors and arched systems routinely 10 feet off the ground.

At Afros, owner Vasco Croft employs biodynamic winemaking whereas Quinta de Gomariz is probably the best expression of where the wines of Vinho Verde are heading. The demographics of wine drinkers are changing and these wines reflect that. There is minimal residual sugar, lots of acidity and a slight effervescence, making these wines young, bright, and fresh, easily drinkable and very compatible with a variety of food on your plate.

The best news is that these wines are pretty inexpensive, usually between $10 and $15 in the U.S. They are strongly recommended and you’ll be pleased with the quality compared to the price you will find in your glass.

Curious about the awards? The top five Best of Vinho Verde winners for 2010 were:

  • Casa de Vilacetinho, (Arinto),
  • Corga da Chã, (Arinto),
  • Quinta da Levada, (Azal),
  • Quinta de Gomariz, QG (Avesso),
  • Quinta de Gomariz, QG Branco (Alvarinho and Trajadura).

So if you see these on store shelves, pick up a bottle and experience the best of Portugal.

 

 

 

 

 

About Michael


Michael Cervin has been writing about the wine industry for over a decade from his home in Santa Barbara, California. His publications include Decanter, Wine & Spirits, Wine Enthusiast, The Tasting Panel, Wine & Dine, Wine Country This Week, Santa Barbara Magazine, IntoWine.com, and more than 60 other publications. He is the restaurant critic and travel writer for the Santa Barbara News-Press. Past wine and food judging experience has included The Best of Vinho Verde in Portugal, the Monterey Wine Competition, the California Central Coast Wine Challenge, The Taste of Rum Festival in Puerto Rico, the Firestone Chef’s Challenge (with celebrity chef Bradley Ogden), the Berkeley Springs International Water Tasting, the Paso Robles Winemaker’s Cook-Off, and many other competitions. Michael is the author of the Moon travel-guide Santa Barbara & the Central Coast and is a co-author of the Moon wine travel-guide, Moon California Wine Country, to be released in April 2011. His first book, Generous Fiction was released in 2009. Check out his wine, food, and travel photo-blog: www.CervinItStraight.com and www.MichaelCervin.com

 

5 Tips to Health Through Food with Kami Pastis: July

July 14, 2010 / / 0 Comments

Humans are 75% water. As a result, waters is an essential element to maintaining good health.  Here in Arizona summer is upon us so we think a lot about hydration but these tips are good for you no matter where you live.

   

  1. Drinking water at the correct time maximizes its effectiveness on the human body. 2 glasses of water after waking up helps activate internal organs. Especially eliminative organs.
  2. Drinking water 30 minutes before a meal helps break down the food in your stomach and keep your digestive system on track. Water is a key enabler for our digestive organs.
  3. Latest awesome hydration elixir I concocted for when water seems so boring: 64 oz purified water, 1 whole lemon sliced, 1 whole orange sliced, 2 sprigs of fresh mint, 3 packets of Stevia. Mix all ingredients in a large pitcher, stir & enjoy throughout the day.
  4. Zucchini (room temp.) cut with a mandolin long ways or spiralized is a very quick & hydrating pasta substitute. Just slice, pour on your favorite pasta sauce and food is ready!
  5. Watermelon is super hydrating and a great source of iron along with vitamins A, C, betacarotene and a whole host of other micronutrients our bodies so desperately crave. Have a half of an entire watermelon for breakfast, your body will thank you!

 

For more tips on Health & Wellness click here

 

About Kami

Kamara Pastis is a certified personal trainer, life style educator, group fitness instructor and licensed massage therapist in the Phoenix area. Clinical, therapeutic massage has been her mainstay for seven years where she has experienced the lasting therapeutic changes massage can make in cases with debilitating pain and disfunction. The traditional Thai and Yogi tradition of metta (literally “loving kindness”) is Kami’s healing philosophy. When not healing her patients, Kami is more than blissfully occupied with her husband and three kids.

To contact Kami and learn more about her services Click Here: www.kamaralmt.com or call (602) 622-1046. Tell her you saw her on intotheSoup.com

 

Who’s Cookin’ Now: Chef Emily Greenland, Rock Star Caterer

July 11, 2010 / / 0 Comments

by Emily King

You may remember Emily Greenland as the “Rock Star Chef” of Emily’s Events that we speak of from our radio show on KFNX1100. We originally gave her this pseudonym because Emily uses it to describe the incredibly fresh, top-notch ingredients she includes in her dishes.

I can personally attest to this because (Lucky Me!) she fixed an incredible meal of poached Salmon with yogurt-dill sauce, oven-roasted red potatoes with fresh herbs, and sautéed asparagus during our interview—and get this—she did it all with a sincere smile on her face. But, after getting to know Emily and realizing that she is both an anomaly in the kitchen and a guru of customer service, it’s clear that the title suits her. After all, anyone who can cater an extravagant party one day, and deliver gorgeous meals to a corporate office the next while wearing $200 heels is—well– pretty Rock Star!

 

Catering is in Emily’s blood. Her mother was a chef and began Emily’s culinary foundation by letting Emily assist her in the kitchen. Emily also paid her dues serving in some high-profile restaurants including one owned by Carlos Nieto, one of the forerunners of the small-plate movement.  Aside from cooking, she found that she enjoyed singing and acting. In fact, Emily earned her first degree in Musical Theatre from Stephen’s College, an all-girl’s “finishing school” in Missouri. She says (and would like to emphasize to her parents who footed the bill) that the training is very useful in the event planning industry because every event is like a production. It can be chaos before the show.  Fortunately, with her knack for problem solving, sheer will, and winning personality, she pulls off an incredible performance while her clients remain unaware to any hang-ups that may occur. She explains it simply: “When that curtain opens, you have got to be on your game.”

A recurring theme in all of Emily’s anecdotes is her ability to use both her formal and self-education to further her business. She is constantly reading cookbooks and teaching herself about all of the elements that go into a successful event. When Emily wants to learn the latest trends in lighting or decoration, she finds the industry leader, hires them, and soaks up all the knowledge that she can in order to recreate the effects on her own. She believes that in order to be the best, you must learn from the best. Her motivation and innovative approach to the industry are truly her greatest assets as a business woman.

 

“The thing about Emily,” says David Lee, a Business Development Consultant who Emily brought in to help her through this period of rapid growth, “Is that she is not afraid to challenge herself. She has an amazing business mind and limitless energy.”

Perhaps the most surprising aspect of Emily’s company is how she markets her business. There is no sign on her door, no menus on her website, or even a website at this point. She isn’t even listed in the phonebook. In fact, she relies completely on word-of-mouth publicity. Again, her innovative ideas and adherence to superior customer service come into play to make what seems to be such a simple marketing plan work. She found a winning formula: Her company caters for a reliable, corporate client, and she treats her staff like family. Her confidence in her staff and a stable corporate base enable her to pour her heart and soul into her other clients. She has even been known to sit down with clients and dig deep into their psyches to design a menu that allows them to relive milestone events. “What did you and your husband/wife eat on your first date?” She might ask. You can bet that she will deconstruct that meal to invent an appetizer incorporating all of those flavors to evoke a wonderful memory.

Ever the go-getter, Emily is on the cusp of venturing into a whole new catering niche. She will continue to serve her loyal clients with the smile they have come to know so well, but it will be interesting to see Emily’s Events grow to new heights. I guess you could say this lovely lady has a pretty “Rock Star”-lookin’ future ahead of her.

 

If you would like to contact Emily about catering call  (480) 707-2251

 

 

 

 

 

 

 

 

 

For more Whose Cookin’ Now articles about Successful women in cooking, click here

 

 

Off Season Escapes in AZ

July 10, 2010 / / 0 Comments

It’s July in Arizona, and guess what? It’s hot. Today it is looking at 110 degrees in Phoenix. Of course, we live in that one spot in the Valley of the Sun that is always just a few degrees warmer than anywhere else, so we are talkin’ two steps from Dante’s inferno. That being the case, we need to escape and escape often. Luckily, Arizona has many ways to escape.  Over the years, we have discovered some awesome, local hotels along the way. I want to shout out a few cool spots that we have visited recently.

 

The Hotel Weatherford, Flagstaff


In preparation for our radio show, we travelled to Flagstaff to pre-interview a guest. We had been to Flagstaff a few times as a pit stop on our way to somewhere else, but we had never spent any time in the revitalized old town. What a blast! The old town of Flagstaff is a true small, city center with entertainment in the square, fine dining, outdoor cafe’s and lamp-lit streets made for strolling.

We stayed overnight at the Hotel Weatherford. This is one of those classic western hotels right in the heart of everything. It’s is 110 years old and has seen the full evolution of Flagstaff.  At various times, the red-brick building housed restaurants, a theatre, a radio station, a billiard hall, and the first telephone in town. After a 30 year restoration, the hotel is back to its original luster and is one of our new favorites in AZ.

Talking to the folks around Flagstaff, we learned that the Weatherford is the center of activity in the town. It is the place where people gather for weddings, New Years celebrations (the infamous pine cone drop occurs here), town meetings, or just family get-togethers. In short, the Weatherford is where memories are made for the people of Flagstaff. You have to love a place where the most common description of it includes the phrase, “It’s all about family.”

Click here to check it out

 

The Briar Patch Inn, Sedona


A lot has been written about Sedona. If you are into hiking, Native American Culture, photography, vortexes, being a bit odd or engaging in extracurricular activities involving growing your own herbs; Sedona is the place to be.

When we go to Sedona, we like to stay at a funky little place called the Briar Patch Inn. Located in Oak Creek Canyon just out of the town, Briar Patch Inn has 19 cabins along the creek. The cabins range from quite nice and comfortable to absolutely luxurious.  We have worked our way up over the years. The last time we were there, we stayed in the Casa De Piedra where you wake up in what seems like a tree house.

What we love about the Briar Patch is that we can grill our own steaks, sit by a river, swim and feel as though we are still part of nature then fall sleep in a heavenly bed (near a fire in the winter). They have spa services, but you will not find golf courses or WIFI here. This is a place to go if you truly want to get away.

Click here to check it out.

 

Sanctuary on Camelback Mountain, Paradise Valley


While it is difficult to escape the heat and remain in the Valley, but summer does allow for some great rates at the higher end resorts around town. One of the more interesting is the boutique resort of Sanctuary on Camelback.

The rooms are luxuriously funky, and it certainly has one of the best views in the city. The summer heat made it difficult to sit on the deck and enjoy during the sunset, but at night with a cool drink it works out well. We are told the pool is wonderful. Unfortunately, we did not get the chance to hit it because our stay was working vacation.

In all honesty, we were there on a pass. Still, at this time of year, the rates are very affordable. The mountain casita where we roomed had its own kitchen, but there was no way that I was not going to go to the Elements Restaurant and experience Chef Beau (Iron Chef America victor, host of Worst Cooks in America and all around great guy) MacMillan’s fare. Given that it was chicken wings that got me there, I had to try Beau’s. Right on brotha! Beau knows wings.

We had to run off to a meeting in Scottsdale during dinner, but we did return for lunch the next day. I had the best turkey sandwich I have ever tasted. It was on ciabatta with avocado, bacon and a garlic aioli. I will definitely be back for more.

Click here to check it out

 

So if the heat is getting you down or you just need a break, go check out some of the local hotels or resorts in your area in the off season.  Just one night away can be completely rejuvenating, you are helping the local economy, and you don’t know what you might discover.

Live well, Eat Well

Heidi

Richard Ferguson’s Dueling Scottish Soups

July 10, 2010 / / 0 Comments

The week of July 17th & 18th, we are all Celtic all the time. Well, at least much of the time. This is because of the Arizona Highland Celtic Festival in Flagstaff. In honor of that, Richard Ferguson who is one of the event organizers and Vice President of the Clan Ferguson Society of North America, provided us not one, but two traditional Scottish soups – Cullen Skink and Cock-a-Leekie.

Cullen Skink

The name of this soup comes from the fishing village of Cullen, in Morayshire. “Skink” is a soup made from a shin of beef; however, in this case, it is made with smoked haddock.

Ingredients

  •     A large smoked haddock (weighing around 2 lb)
  •     1 medium onion, finely chopped.
  •     1½ pints milk
  •     2 tablespoons butter
  •     8 oz mashed potato
  •     Salt and pepper
  •     1 bay leaf
  •     Chopped parsley
  •     Water
  •     Triangles of toast (as an accompaniment)

Method

Cover the smoked haddock with water, in a shallow pan. Bring to the boil and simmer for 5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don’t be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.

Serve with chopped parsley on top, accompanied by triangles of toast.

 

Cock-a-Leekie Soup

This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew’s Night Dinner (30 November) as well as an every-day soup in winter. Some people omit the prunes though!

Ingredients

  •     1 boiling fowl, about 4lb, including legs and wings
  •     1lb leeks (about 12) cleaned and cut into 1-inch pieces
  •     4 pints stock or water
  •     1oz long grained rice
  •     4oz cooked, stoned prunes
  •     One teaspoon brown sugar
  •     Salt and pepper
  •     Garni of bay leaf, parsley, thyme
  •     Some recipes also have 3 chopped rashers of streaky bacon

Method

Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

 Click Here for More Soups of the Week

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