For all of you ice cream lovers out there… Foie Gras Ice Cream anyone?
“I’ll Take a Scoop of Prosciutto, Please”
Enjoy.
Archive for the '1' Category
Pinot Gris Goes Down the Riesling Trail to Transparency
The Australian Wine Research Institute (AWRI) has recently come up with a PinotG Style Spectrum, which is supposed to tell consumers what kind of Pinot Gris they’re getting, on a scale that ranges from “crisp” to “luscious.” As an industry response to the multitude of Pinot Gris styles now being made in Australia, it makes sense as shorthand, so that prospective purchasers don’t have to actually read descriptive back labels or know how to interpret technical notes.
Researchers correlated organoleptic data from a trained tasting panel with spectrographic analyses to develop the scale, allowing a wine to be classified according to its spectrographic “fingerprint” rather than according to some winemaker’s or marketer’s subjective impression.
As an attempt to remove subjective taste criteria from style description, the PinotG Style Spectrum parallels in some ways the development of the International Riesling Federation’s (IRF) Riesling Taste Profile, which purports to tell consumers how sweet their Riesling is based on the relationships in the finished wine between residual sugar, total acidity and pH. That’s it: just numbers, crunched into a linear scale from “dry” to “sweet.”
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Red Wine Ice Cream Recipe! Made some last night at home, a fun and unique treat.
Red Wine Ice Cream
adapted from Food and Wine on a blog called Melle Cotte
6 large egg yolks
2 cups heavy cream
1 cup milk
½ cup sugar
½ tsp. vanilla
¾ cup Santa Barbara Winery Cabernet Sauvignon
In a heatproof bowl, mix the egg yolks. In a saucepan, combine the cream, milk and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar and vanilla, about 4 minutes. Gradually whisk the hot cream into the eggs yolks; return the mixture to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 5 minutes; do not let the custard boil or it will curdle.
Strain the custard into a bowl. Stir in the red wine. Cover and refrigerate until thoroughly chilled, about 1 hour. Freeze in an ice cream freezer according to the manufacturer’s instructions. Cover and store in the freezer until serving time.
Old Spanish Days Fiesta is almost here!
August 4-8
Join Santa Barbara in celebrating 86 years of tradition. This cultural event is filled with spanish and mexican dancing at the Old Mission and County Courthouse. Marketplaces with local food & gift vendors, live music performances and a carnival. Experience one of the largest Equestrian Parades in the Country after a night at the Professional Bull Riders Rodeo. For a listing of all events during Fiesta please visit our website. Viva la Fiesta!
Thursday Concerts in the Park
Call for your picnic 962-1455
Goleta Jazz – hummus, garden tomato f’bread, cookie
Carpinteria Classical – tomato salad, soppressata & white bean puree flatbread, farm cake
Summerland Jazz – grilled veggies, ahi nicoise salad, pudding
SB Salsa – beet & farro salad, lamb kabob, wine cake
Montecito Melody – cheese & charcuterie, grilled chicked breast with fingerling potatoes, shortcake
Pick up after 4pm
Concerts at the Park is 6 consecutive Thursday evenings through the summer at Chase Palm Park, 6-8:30pm
Please join us for Passport to the World of Wine, Wednesday August, 4, from 6-8pm featuring Rhone Varietals.
Passport to the World of Wine provides an opportunity to taste a selection of five wines from exceptional growing areas and different countries paired with a delicious culinary selection.
Santa Barbara Winery Petite Sirah Thompson Vineyard Santa Barbara County 2007
E. Guigal Crozes Hermitage France 2005
Brophy Clark Grenache Syrah Mourvedre Santa Barbara County 2007
Perrin Les Sinards Chateauneuf-du-Pape France 2005
Brown Bag Surprise — after tasting the four selections, guess the country of the BB Surprise
Food Pairing by Nathan Heil, Bistro Chef
Pierre Lafond Wine Bistro
LA Splash
By: Marilyn Anderson & Dennis L Lanning
Where do all the foodies meet? State Street , State Street !” If you know the tune, you can’t help humming it here. State Street is the lively and vibrant main drag in downtown Santa Barbara, with a huge variety of interesting and unusual shops, as well as some hidden malls, jutting up and down side alleys. The area is filled with coffee houses, ice cream shops, book stores, restaurants and lots of people, strolling the sidewalks at all hours. The Art Museum and Civic Center are here, too…
To read the rest of the review LA Splash
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