07/29 - Grapeseed Flour - A New Product from the Vine!

Nannette and Valentin Humer

Food and Vine, Salute Sante!

Salute Santé!® Introduces Line of Varietal Grapeseed Flours

  

Food & Vine™, Inc. have now added a line of Salute Santé! Varietal Grapeseed Flours, available in Merlot & Chardonnay, to their top-quality line of Salute Santé! products all made in Napa, California, USA.

The industry’s top purveyor of grapeseed oil, Food & Vine is recognized for their high quality grapeseed oil line, ranging from Salute Santé! Extra Virgin Cold Pressed oils to Salute Santé! infused oils to their original award winning grapeseed oil.   Salute Santé! literally means “To your health” in French & Italian and now, Food & Vine, Inc. offers two delicious options for baking with their Salute Santé! Varietal Grapeseed Flour, available in Merlot & Chardonnay!

Salute Santé! Grapeseed Flours are rich in anti-oxidants, calcium & potassium, high in dietary fiber, and are GLUTEN & SODIUM free. These multi-purpose flours are perfect for sweet, as well as savory baked goods, including fruit breads, muffins, bars, granolas, grain breads, focaccia, pizza and home-made pasta! Or sprinkle over yogurt!  

On further exploration and experimentation, Slow Living Chef, Sally James, found the flour terrific for thickening pan juices when sautéing or stirfrying, inplace of cornstarch, and for coating chicken and fish before cooking.  Mixed through burgers, the flour adds a great texrure, not to mention greatly improving the fatty acid profile and nutritional content.

Easy to incorporate into every day recipes, grapeseed flour offers multiple flavor & potential health benefits.  Explains Food & Vine, Inc. co-owner Nanette Humer, “You simply add 1 TBSP of grapeseed flour per 1 cup of flour or substitute 10-30% in your favorite recipe. This adds a nuttiness & crispy texture to your favorite baking recipes.”

Sofi Awards at Fancy Food

Salut Sante! Extra Virgin Cold Pressed Syrah Grapeseed Oil was a Finalist for Outstanding Oil for the 2013 sofi Awards at the New York Fancy Food Show - out of 1885 products submitted.  Star Chef Michael Chiarello says - "The extra virgin cold pressed grapeseed oil is the best artisanal product I have seen in 25 years in the Napa Valley!" Now you can really pair your grapeseed oil creations with your wine!

Food & Vine has perfected a unique method of cold pressing California grape utilizing their special grape seed press at their headquarters in Napa Valley. They now offer eleven different cold-pressed grapeseed varietals: Cabernet Sauvignon, Chardonnay, Merlot, Syrah, Riesling, Zinfandel, Chenin Blanc, Viognier, Sangiovese, French Colombard, and Sauvignon Blanc.

Seeds are carefully collected from the premium vineyards of Northern California and gently cold pressed in Napa using state of the art technology. Food & Vine, Inc. Founder Valentin Humer explains, “Our stainless steel press gently expresses the oil without heat or oxygen. This process, which we developed especially for grapeseeds, allows the oil to flow at temperatures that are consistent with the temperatures grapes experience in nature - no more, no less.  By not refining out the biologically active substances within the grapeseeds, Salute Santé! creates the most nutritious and superior grapeseed oil possible.

These cold pressed varietal oils offer a smooth, buttery feel; a nutty, yet fruity taste, reminiscent of each individual varietal’s characteristics; aromas of fresh crushed grapes; and a beautiful golden-green color. Best used as finishing oils, these varietals quickly elevate a dish as they are drizzled on seafood, salads, cheeses, or simply used as gourmet dipping oils for bread or artisanal crackers.

Eli Colvin

The Model Bakery



Sarah and Eli at Model Bakery Oxbow, Napa

Eli Colvin has been working with Valentin Humer to incorporate their Grapeseed Flour into several of Model Bakery Breads.  One is rEVOLUTION Bread, the backbone of what he is doing with the grapeseed and whole grain bread he makes. Available at Greenstring farm in Petaluma using only locally sourced ingredients - a platform to create a dialogue and raise awareness about industrial food production.

About Model Bakery

For approximately 90 years, The Model Bakery has been part of the Napa Valley culinary scene, providing discerning and hungry residents and valley visitors the best breads, pastries and coffee house at the original location on Main Street in St. Helena. Karen Mitchell, once a successful caterer in the Napa Valley, has been the proprietor of The Model Bakery for nearly 30 years. Today’s Model Bakery specializes in artisan breads made with organic stone ground flours and the highest quality ingredients as well as a complete range of pastry products. Karen's daughter, Sarah, works with her mother as managing partner of the bakery and both are dedicated to authentic, artisan baking traditions.

In January 2008, The Model Bakery opened its second location in the Oxbow Public Market, incorporating state-of-the-art equipment and ovens to continue to create their world-class breads and baked goods. Both locations also offer delicious, daily breakfast and lunch specials for dining in or take out. In addition, the Napa Oxbow location also offers a "late bake" - an afternoon bake of signature breads for consumer purchase, and as a service for the region's best restaurants. 

Known for their artisanal products, The Model Bakery sets the standard for such items as the English muffin (featured on Food Network), chocolate “rad” cookies, cinnamon morning buns, gargantuan luncheon pizzas and distinctive sandwich combinations. With more than 17 varieties of breads in their daily baked repertoire, The Model Bakery offers the most complete menu of options for consumers and commercial operations to be found in the North Bay.

OLD WORLD ARTISAN MEETS HIGH TECH

The original Model Bakery in St. Helena boasts two vintage and nearly century-old ovens, where they are heated by hand several times a day to complete the baking cycles. These brick ovens were built by Italian masons in the early 1920s, and are works of art in themselves. Each oven is hand fired, where the internal temperature can reach 600 degrees, cooling down several hundred degrees as the hours elapse, ideal for baking a variety of items from pastries, to pies, cookies, and breads. Although beautiful, the Model Bakery was limited by the natural cooling cycle of these historic ovens, and without complete temperature control, their ability to keep pace with demand was impossible. The new facility at Oxbow Public Market complements the original St. Helena shop by providing ultra modern, state-of-the-art ovens that excel at producing quality breads of all shapes, sizes and varieties.

THE LATE BAKE!

 The state-of-the-art ovens at the Napa Oxbow location also offer the ability to produce a "late bake" at 3:00 PM, resulting in the absolute freshest bread available to North Bay restaurants for their evening diners. Prior to that, the option for most area restaurants was product that was baked in the early morning hours, often around 2:00 AM. By the time the bread reached a diner with an 8:00 PM reservation, the bread was nearly day-old. The late bake at Model has changed that scenario for many of Wine Country's most celebrated restaurants.

04/30 - Cruising with Chef Dave Cruz ... and Friends.

Chef Dave Cruz (bottom right), with his "pop-up" family.
Top, from left, Simone Fung, Sebastian Mendieta, Arron Porter,
Stephen Laborde next to Dave.

From the Thomas Keller family, to "Pop-ups" to "Miles" away, Chef Dave Cruz brings us one chef's joyous journey through time.  With him are his "Pop-up" partners from s & s gastrogrub and The Trappist, a beer specialist.  Each have their own very unique and rewarding paths to entertain us.  Sit back and enjoy the global ride!

Chef Dave Cruz

A veteran of Chef Thomas Keller’s Ad Hoc Restaurant in Yountville, Chef Dave Cruz received his start in the culinary industry like many in the business – in college.  While studying for his Engineering degree, Cruz worked in dining rooms to supplement his living expenses, and later worked in kitchens at some of New York’s best restaurants including March Restaurant, Mas (farmhouse) and Nobu.

Under Cruz’s helm, Ad Hoc received a 3-star rating from the San Francisco Chronicle and was cited in the publication’s annual list of “Top 100 Bay Area Restaurants”. In collaboration with Keller, he co-authored “Ad Hoc at Home”, a cookbook that included the stories and favorite recipes from the restaurant. It won both James Beard and IACP awards and appeared on the New York Times Best-Seller list for 7 weeks.

Cruz is the Chef and Owner of soon-to-open Miles Restaurant. For more information about Dave Cruz, visit www.miles-nv.com.

s+s gastrogrub

s+s gastro grub is an Oakland-based catering company specializing in modern interpretations of classic comfort food, as well as mobile pig roasts, lamb roasts, custom paella, and oyster bars. Helmed by Oakland couple Simone Fung and Sebastien Mendieta, who have been wowing diners at local pop-ups, underground dinners, fundraising events and private parties since 2007. The self-taught kitchen pros did their culinary research on global explorations from her native Hong Kong and his native Nicaragua and share a live/work loft in Jingletown, an Oakland artists’ neighborhood.

The Trappist

Aaron Porter and Chuck Stilphen are long-time friends with a common passion for beer. Together they own and operate the The Trappist and the recently opened Trappist Provisions, specialty beer bars both located in Oakland, California. Opened in 2007, The Trappist has been consistently rated in the top 50 beer bars in world according to RateBeer, a worldwide consumer web site dedicated to craft beer and the craft beer culture.

The vision for The Trappist and Trappist Provisions extends beyond the establishments themselves. Aaron and Chuck have hosted collaborative beer dinners with highly acclaimed chefs including Dominque Crenn and Daniel Patterson. They partner with renowned artists on merchandise design, develop exclusive house-beers with renowned master brewers, and actively participate in some the best beer festivals in the world.

CHEERS!

 

 

Steve Andrews enjoys a beer with Kristine Keefer,
the wonderful lady who brings us these and many more terrific guests!

04/23 - Sustainability and Wine

"Sustainability" is a term that has become a household word, yet many are unsure what it means, how to support the concept or how all-encompassing it is.  Seafood that is sustainable is easy to figure - not depleting our resources for future generations and maintaining the health of our oceans. However, when it comes to wine, the term is a little less clear.  Our three guests this week will shed light on the topic from their own very active and diverse roles in the wine industry. 

Learn how you can be more supportive of the wine sustainability program and help preserve our resources, environment and health.

Wine Institute is the voice for California wine representing more than 1,000 wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state.

As the largest advocacy and public policy association for California wine, and the only group representing the industry at the state, federal and international levels, the Wine Institute's Officers, Board of Directors and professional staff work to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities.

The Sustainable Winegrowing Program's mission, vision and values best describe the combination of factors that motivated the California wine community to design, develop, implement and report on a comprehensive sustainability program.

Mission

The long-term mission for the Sustainable Wine growing Program includes:

Establishing voluntary high standards of sustainable practices to be followed and maintained by the entire wine community

Enhancing winegrower-to-winegrower and vintner-to-vintner education on the importance of sustainable practices and how self-governing will enhance the economic viability and future of the wine community

Demonstrating how working closely with neighbors, communities and other stakeholders to maintain an open dialogue can address concerns, enhance mutual respect, and accelerate results

Vision

The vision of the Sustainable Wine growing Program is the long-term sustainability of the California wine community. To place the concept of sustainability into the context of wine growing, the program defines sustainable wine growing as growing and winemaking practices that are sensitive to the environment (Environmentally Sound), responsive to the needs and interests of society-at-large (Socially Equitable), and are economically feasible to implement and maintain (Economically Feasible). The combination of these three principles is often referred to as the three "E's" of sustainability

These three overarching principles provide a general direction to pursue sustainability.

However, these important principles need to be translated into the everyday operations of wine growing and winemaking. To bridge this gap between general principles and daily decision-making, the Code of Sustainable Wine growing Practices workbook's 15 self-assessment chapters translate the sustainability principles into specific wine growing and winemaking practices.

Values

This program is guided by the following set of sustainability values:

• Produce the best quality wine grapes and wine possible
• Provide leadership in protecting the environment and conserving natural resources
• Maintain the long-term viability of agricultural lands
• Support the economic and social well being of farm and winery employees
• Respect and communicate with neighbors and community members; respond to their concerns in a considerate manner
• Enhance local communities through job creation, supporting local business and actively working on important community
• Honor the California wine community's entrepreneurial spirit
• Support research and education as well as monitor and evaluate existing practices to expedite continual improvements

To view a PDF of the introductory presentation from a self-assessment workshop to learn more about the program please click here.

Gladys Horiuchi

Communications Manager
Wine Institute

Gladys Horiuchi has been Communications Manager for 17 years for the Wine Institute, the leading public policy advocacy group for California wine, representing more than 1,000 wineries at the state, federal and international levels. 

Horiuchi has more than 25 years of experience in communications for the California wine industry.  Besides the Wine Institute, she has worked as a public relations manager for Guild Wineries, a staff writer for Sebastiani Vineyards and a freelance writer for Robert Mondavi Winery, Opus One Winery, Vichon Winery, Byron Winery and Wines & Vines and Practical Winery & Vineyard magazines.  Previously, Horiuchi was in the hospital industry as a communications professional for Sequoia Hospital and Seton Medical Center.  She has a BA degree in English with a teaching credential from the University of Utah. 

  

Steve Smit         

Chairman, Board of Directors 
California Sustainable Winegrowing Alliance

Steve Smit is the vice president of vineyards and grape management for Constellation Brands, one of the leading premium wine companies in the world. With over 25 years of managing vineyards, Smit now oversees over 12,000 acres of vineyards in various regions of California, as well as managing the purchase of  grapes for all their West Coast wineries, covering over 40 brands.  Smit completed his B.S. in Chemistry at UC Berkeley and then received an M.S. in Viticulture at UC Davis, where he studied the effects of canopy management on wine quality.  He is the Chairman of the Board of Directors of the California Sustainable Wine Growing Alliance and the American Vineyard Foundation. 





 

Scott Curwood

Senior Manager
Environment & Sustainability
Treasury Wine Estates

Scott Curwood is a sustainability professional with 10 years’ experience in environmental management and 18 years’ experience in safety management.

He currently oversees environment and sustainability matters in the Americas for Treasury Wine Estates and has previously worked for Mercedes Benz, Fosters Ltd, various electricity distribution companies, and has run his own consultancy business.

Scott holds a Masters in Business Administration, majoring in sustainability, as well as environmental, safety and training qualifications. He strongly believes that robust sustainability actions not only reduce risk but also help drive better business outcomes.

Originally hailing from Melbourne Australia, Scott has lived and worked in the Napa Valley for the past 5 years and enjoys wine, golf and travel.

04/16 - Food and Wine Cultures - Croatia and Italy

Slow Living Radio is delighted to welcome guests who have brought a taste of their background to the American audience.  Ivo Jeramaz, nephew of renowned winemaker Mike Grgich, who was born in Croatia, didn't realize when he first moved here the impact he would have bringing the essence of his country's winemaking to our shores.

Chef Domenico Cardano, born in Puglia, Italy continues in his passion of showcasing the roots of his region's cuisine to the world, and fellow Italian Steve Albini delights audiences around the world with his native style accordion playing.

Sit back, be inspired, entertained and spellbound by the Italian harmony of Steve's accordion and the singing Chef Domenico.

Ivo Jeramaz

Vice President of Vineyards and Production
Grgich Hills Estate

Ivo was born in Croatia to a family of grape growers, and as boy, he assisted in making wine for his family’s enjoyment. However, he didn’t plan on becoming a winemaker. Ivo earned a master’s of science degree in engineering from the University of Zagreb and dreamed of coming to California to work as an engineer.

In 1986, with the help of his uncle, Miljenko “Mike” Grgich, Ivo followed his dream and came to Napa Valley. He quickly fell in love with the scenic beauty of the area and became fascinated with wine making. Ivo decided on a career change and Mike immediately put him to work washing barrels. During his almost-three decades at Grgich Hills, Ivo has worked his way up in responsibility, learning the classic style and art of winemaking from his uncle, supported by the tools of science and technology. “There’s nothing in the winery or vineyard that I haven’t done, not just for one day, but really worked at it,” he explains.

While he has taken enology and viticulture courses at University of California, Davis, Ivo says, “I’ve learned more working in the vineyards and in the winery with Mike.” Under the guidance of his uncle, Ivo is now responsible for the day-to-day operations in the cellar and the vineyard, including naturally farming Grgich Hills' 366 acres without artificial fertilizers, pesticides or herbicides.

“At Grgich Hills, we grow grapes like my grandfather did, farming without chemicals and pesticides,” Ivo says. “Mike taught me early in my career that you need great grapes to make great wine. Over the years, I’ve focused on working with the land. Through our natural farming, it’s been very rewarding to seeing the soil alive with healthier plants than under conventional farming. It allows the wines to be more authentic—more distinctive.”
 


Mike's daughter,Violet with Mike and Ivo

Chef Domenico Cardano

GranaEt Vina

Grana Et Vina comes from the Latin worlds “wheat and Wine”.  These words have the same origin as Chef Domenico’s hometown, Gravina, in the Southern Italian region of  Puglia, where the Mediterranean cuisine originated.
  
 

The culinary philosophy that Grana Et Vina proposes is based on a traditional cuisine, rich with folklore, and based on the cuisine of Domenico’s homeland - the land which gave him the love for seasonal, organic and natural ingredients passed on from  traditional methods of conservation.

Since he was young, Domenico travelled all over the Europe with a folkloristic dancing group, and wherever he was, between a polka and a tarantella, he promoted and shared his local cuisine and traditions.

The Puglia region is known for good bread, focaccia, burrata, orecchiette, cavtelli and produce from the garden, which all form the backbone of the Mediterranean cuisine.

His passion brought Domenico to many different restaurants in Northern and Southern Italy.  When he moved to the U.S.A., he first worked for Scopa Restaurant in Healdsburg with the talented chef, Ari Piretti Rosean, preparing pizza and helping with the food preparation, before branching out with his own business, bringing the fruits of his passion, with music, to the Napa and Sonoma Valleys.

Grana Et Vina caters to private groups and restaurants, offering catering, private chef services, culinary training, including teaching how to make homemade mozzarella, ricotta and provolone cheese.

Steve Albini

The Italian phrase "passione e fuoco," "passion and fire," truly describes the music of singer/musician Steve Albini.  His performances of Italian music fused with jazz and world rhythms have brought him international acclaim. He has enchanted audiences throughout the United States, Italy and the world with a blend of musical virtuosity and artistic passion. His live performances span Italian, world, jazz and Latin American genres.

Steve Albini is a multi-instrumentalist and singer. He has performed throughout the U.S. and Europe. His southern Italian roots are strongly reflected through his music. As a studio musician Steve is often called by producers and artists to add his touch to their projects.  He is also an Artist and Clinician for Roland Corporation.  Steve is currently working together with Cirque Du Soliel accordionist Tatiana Semicahstnaya.  Their current project is the World music group Il Sole.  http://www.reverbnation.com/stevealbini