A Taste of California Signature Recipes and Wine Pairings Prepared Exclusively for You by Tonight’S Featured Chefs, Restaurants and Wineries
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2010 Investment Conference Monday September 13 - Tuesday September 14, 2010 A Taste of California Signature recipes and wine pairings prepared exclusively for you by tonight’s featured chefs, restaurants and wineries. Participating Restaurants and Wineries Restaurants Wineries 1 Boulevard 14 Anthill Farms Winery Nancy Oakes anthillfarms.com boulevardrestaurant.com 22 Auteur 3 Epic Roast House auteurwines.com Jan Birnbaum epicroasthousesf.com 6 Hanzell Vineyards hanzell.com 5 Fleur de Lys Hubert Keller 16 Parr Selections fleurdelyssf.com rajattparr.com 7 Frances 2 Peay Vineyards Melissa Perello peayvineyards.com frances-sf.com 18 Robert Biale Vineyards 9 Gary Danko robertbialevineyards.com Gary Danko garydanko.com 8 Skinner Vineyards skinnervineyards.com 11 Mijita Traci Des Jardins mijitasf.com 10 Vineyard 29 vineyard29.com 13 Quince Michael Eric Tusk 4 Williams Selyem quincerestaurant.com williamsselyem.com 15 RN74 20 Wind Gap Wines Jason Berthold windgapwines.com michaelmina.com 17 Spruce Mark Sullivan sprucesf.com 19 Town Hall Mitchell Rosenthal & Steven Rosenthal townhallsf.com 21 Waterbar Mark Franz waterbarsf.com A Taste of California: Boulevard Ingredients (Serves 4) Nancy Oakes Pork Cheeks Glazed Pork Cheeks with Savory Clams 8 pieces pork cheeks and Fresh Shelling Beans 2 tablespoons olive oil kosher salt and freshly ground black pepper 1 small onion, finely diced Pork Cheeks reduce heat and cook for about 15-25 1 carrot, chopped Remove membranes and excess fat minutes, or until beans are cooked 1 celery stalk, chopped from cheeks. Sprinkle with salt and through. Remove from heat, salt water 8 button mushrooms, halved pepper. Preheat oven to 375.° Heat generously and let cool, refrigerate in 4 unpeeled garlic cloves oil in medium casserole, put in cheeks, liquid until ready to use. 4 flat-leaf parsley stalks decrease heat and brown on both 4 to 6 thyme sprigs sides, about 15 to 20 minutes. Transfer Clams 1 bay leaf cheeks to plate and add onion, carrot Scrub clam shells and purge in cold 3 cups white wine and celery and cook, scraping up the salted water for about an hour. In a large 3 cups chicken stock browned bits for about 8 to 10 minutes shallow pan with a tight fitting lid, add Beans or until vegetables have softened, add clams, wine, shallot and parsley and herbs. Return cheeks to casserole, add cook over high heat until they all open. Cheese cloth, kitchen string wine and stock to cover the meat. Bring Remove clams from the liquid, let cool 1 onion, rough chop to a simmer, transfer to preheated oven. slightly and remove from the shells. 1 garlic head, sliced in half Cook until fork-tender, about 2-3 hours. Discard shells. Pour cooking liquid into 1 leek, rough chop Transfer to storage container. Strain a measuring cup. Let settle, then pour ½ head fennel, rough chop braising liquid through fine-mesh sieve off liquid into another container and 2 stalks celery, rough chop and discard solids. Let liquid sit until fat discard any sediment left behind. In a ¼ bunch parsley rises to surface, skim and discard fat. sauce pan, add 2 tablespoons of butter ¼ bunch thyme Return liquid to a sauce pan and boil and the green garlic and cook until fully 2 bay leaves until reduced to sauce consistency. Pour softened but still bright green. 6 whole black pepper corns liquid over cheeks, refrigerate overnight. 2 pounds fresh shelling beans Combine remaining butter, cooked kosher salt garlic, drained beans and reserved clam Beans liquid, gently warm until heated through. Clams Pile vegetables and herbs on a double Add clams and heat through. Heat 4 pounds manilla clams thick square of cheesecloth and tie into cheeks and braising liquid together in 2 cups dry white wine a bundle. Place in medium sauce pan sauce pan. Add salt and pepper to taste. 2 shallots, sliced and add enough cool water to cover Serve atop savory shelling beans with 3 sprigs Italian parsley everything. Bring to a simmer, then clams and green garlic. ¼ pound butter 1 pound green garlic, medium dice freshly ground black pepper and kosher salt Chef’s Autograph See reverse for wine-pairing. 1 A Taste of California: Peay Vineyards Since their first release in 2002, Peay 2007 Syrah, Sonoma Coast Vineyards has emerged as one of the cult Les Titans status wineries from Northern California. Peay has been selected as 2009 Winery of the Year by San Francisco Chronicle Magazine, Two to three million years ago a former violet notes supported by grilled meat Top 100 wineries in the World for 4 years in inland sea was uplifted along the San (lamb) and brass aromas. Despite its a row from Wines & Spirits Magazine, Top Andreas Fault forming the northern youthfulness, the wine is well-integrated Pinot Noir by Food & Wine Magazine and was portion of the Sonoma Coast. We are and seamless. This is evident as the fruit singled out three times in the New York Times perched above a river on a hill top made aromas build and broaden as the wine for producing “excellent wines of rare intensity up of these marine soils. At 700 feet carries across the palate. The incredibly and precision.” elevation, we found scallop and nautilus long finish has notes of anise, dried Peay Vineyards seeks to make elegant, fossils in our soils, hence the name, pine needles and a lingering flavor of balanced and terroir-driven Pinot Noir, Syrah Scallop Shelf. chocolate covered cherries. With air, and Chardonnay from their estate vineyard Yields in 2008 were miniscule due the fruit profile darkens and becomes located in the far northwestern corner of the to a late spring frost. The wines are more masculine and kirsch-like though “true” Sonoma Coast. Winemaker Vanessa more compact and earthier with firmer not alcoholic or pruny, just deep and Wong—who worked at Château Lafite- tannins. The fruit expression is evident powerful. No need to decant though a Rothschild in Bordeaux and as winemaker at though kept in check by secondary 30-45 minute breather will allow these Peter Michael Winery—crafts wines with focus aromas. Excellent wines with a life deeper aromas to emerge. The wine and intensity that capture the cool climate ahead of them. should age for 7-10 years though we suggest opening a bottle after letting location and express the minerality and fruit The appearance of the 2008 Scallop complexity that have become the hallmark of the wine rest from delivery to assess for Shelf is vibrant red and light-hued. The yourself. wines from our vineyard. nose reveals dark cherry, spice and Tasting Notes: 2 A Taste of California: Epic Roast House Ingredients (Serves 8) Jan Birnbaum Lamb Sausage 1¼ pounds lamb shoulder, ground Lamb Sausage with Spiced Apricots and ¾ pound pork butt, ground Smoky Onion Vinaigrette 1/3 pound port fatback, ground 1 teaspoon chopped thyme Lamb Sausage Spiced Apricots ½ teaspoon chopped rosemary Soak the dehydrated plums in Armagnac Fill the sachet with the required 1 tablespoon chopped Italian parsley for 30 minutes. ingredients. 1 Serrano chili, minced 1½ cloves of garlic, chopped In a large mixer, combine the soaked Mix the vinegar, pinot blanc, honey, ½ teaspoon cayenne pepper plums, lamb shoulder, pork butt, pork brown sugar, salt, and the filled sachet 3 ripe plums, dehydrated fatback, thyme, rosemary, parsley, into a large rondo or roasting pan, and ¼ cup Armagnac Serrano chilies, garlic, cayenne pepper reduce to a syrup. Place the pitted 2 teaspoons champagne vinegar and vinegars. Mix on medium speed apricots into a separate roasting pan, 1 teaspoon balsamic vinegar for 60 seconds. Add salt and pepper with a larger flat metal pan of ice Salt and pepper to taste to taste, then mix for an additional 60 underneath it. Pour the syrup over the Prepared sausage casings seconds at medium speed. apricots and cool, stirring gently so as not to break the apricots. Spiced Apricots Check the seasoning by making 1 small patty in a sauté pan. Cook through 5 apricots, halved and deseeded enough to taste, and adjust seasoning Smoky Onion Vinaigrette ½ cup champagne vinegar accordingly. Pour the Verjus and honey into a ²/ cup Alsatian Pinot Blanc 3 non-reactive pot and reduce to the ²/ cup honey Remove the mixture and place into 3 consistency of thick syrup. ¼ cup of brown sugar a stainless steel bowl, with another 1 teaspoon salt stainless steel bowl full of ice beneath Finely chop the onions. In a stainless it, keeping the mixture cool. Using a steel bowl, with a separate bowl of ice In a sachet sausage-stuffer, fill the casings. Tie off underneath it, combine the onions, 1 tablespoon allspice berries, smashed casing end, then pinch and twist to form thyme, and red wine vinegar. Add the 1 tablespoon black peppercorns, smashed individual sausage links. Verjus and honey mixture, stirring until 1 teaspoon Sechwan peppercorn Pan-sear sausages until brown. cold. Add the chopped parsley and 1½ star anise, smashed season with salt and pepper to taste. 1 jalapeno peppers, halved To serve, spoon apricot mixture over Smokey Onion Vinaigrette sausages and drizzle with smoky onion 2½ large yellow onions, halved and brined for vinaigrette. 6 hours and cedar smoked until soft ½ 750ml bottle of Verjus ²/3 cup honey ¼ cup of red wine vinegar ¼ cup of thyme, finely chopped Chef’s Autograph ¼ cup parsley, finely chopped Salt and pepper to taste See reverse for wine-pairing. 3 A Taste of California: Williams Selyem Williams Selyem began as a simple dream 2008 Pinot Noir, Russian River Valley in 1979 between two friends who pursued weekend winemaking as a hobby in a garage in Forestville, California. In less than two decades, they created a cult status winery of international The grapes used for this 2008 Pinot plummy fruit flavors, and complement acclaim.