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. John and Kathe Dyson, who purchased Noir are primarily from our Drake the creamy, silky finish. The concentrated the winery in 1998, carry on the passion for Estate Vineyard, (Pommard & Clone dark fruits and spicy flavors truly express Pinot Noir winemaking without compromise. 115) planted in 1998, with a bit from the classic depth, complexity and Winemaker Bob Cabral respects and employs vineyards along Westside Road. The nose finesse that you would expect from our the winery’s original handcrafted approach. is redolent of blackberries, plums, toffee, Russian River Valley Pinot Noir. and crème brûlée. The rich and full tannins accentuate blackberry and dark

Tasting Notes:

4 A Taste of California: Fleur de Lys

Ingredients (Serves 4 to 6) Hubert Keller 2 lobsters ½ pound each 3 tablespoons white wine vinegar Pure Maine Lobster Essence Topped with Caviar Cream 5 tablespoons extra virgin olive oil 5 tablespoons unsalted butter 2 onion, minced To prepare the lobsters, bring 1½ and gently simmer until the bisque is 1 carrot cut in half gallons salted water to a boil in a large reduced and thickened, about 30 to 45 1 leek, cut lengthwise stockpot. Add the vinegar and then add minutes. Strain the bisque into a clean 4 sprigs fresh thyme the lobsters, head first. Cover tightly with pot, season with salt and freshly ground 2 tablespoons tomato paste a lid and cook for 3 minutes. Remove pepper. Keep warm. ½ cup cognac the lobsters, drain and set aside to cool. Meanwhile, turn the oven to 400.° 1 tablespoon cracked black pepper Cut each lobster in half lengthwise, Heat the remaining 2 tablespoons olive 3 tablespoons flour make sure to collect the juices that oil and 2 tablespoons butter in an 1 cup milk will run out. Remove the claws and tail ovenproof skillet over medium heat. Add 3 cup cream pieces and set aside. Remove the head the remaining onion, thyme and cracked Salt and freshly ground pepper to taste sac and liver and discard, cut the body black pepper. Cook the mixture for about into pieces. Caviar Cream: 5 minutes. Add the lobster claws and Heat 3 tablespoons of olive oil in a tails. Remove the pan from the heat and ½ cup whipped cream large pot over medium heat and add 3 carefully add the remaining cognac. Put 1½ ounces Caviar tablespoons of butter. Add the chopped the pan in the oven and roast until the Salt lobster bodies, heads and juices. Add lobster is cooked through, about 10 to one onion, leek, carrots, thyme and 15 minutes. Remove the lobster and set tomato paste. Cook until the shells aside. When cool enough, remove the are red and the vegetables are soft, lobster meat from the tails and claws. about 10 to 15 minutes. Remove the Chop the lobster meat into pieces and pot from the heat and add half of the add it to the strained bisque. cognac. Return to the heat, add the Transfer the whipped cream in a mixing flour and cook for another 2 minutes. bowl and fold in the caviar very gently, Add water to cover and scrape all add salt to taste. the browned bits from the bottom of the pot with a wooden spatula. Add To serve: Ladle the bisque into warmed the cream and milk and bring to a soup bowl, top with a spoon of creamed boil. Immediately decrease the heat caviar and serve immediately.

Chef’s Autograph See reverse for wine-pairing. 5 A Taste of California: Hanzell Vineyards

Founded in 1953 by Ambassador J.D. 2007 Chardonnay, Sonoma Valley Zellerbach, Hanzell Vineyards is located on Estate the steep southern slopes of the Mayacamas Range high above the town square in Sonoma. Hanzell Vineyards is iconic in its designation The 2007 Chardonnay has enticing mouth, the inherent richness builds as a producer of age-worthy Pinot Noir and aromas of citrus and white flowers in over time with classic Hanzell flavors of Chardonnay in the Grand Cru tradition. The the initial notes, but with time the wine lemon, chamomile and clean mineral de Brye family continues to honor this heritage unfolds to offer marzipan, pear and emanating from a tautly wound core and tradition in absolute commitment to quality, toasted almond. A rich vanilla-honey structure which hints at what will innovation in winemaking and grape growing scent gives an impression of sweetness develop with further aging. and respect for the singular expression of this to the overall aromatic profile. In the distinctive terroir.

Tasting Notes:

6 A Taste of California: Frances

Ingredients (Serves 6) Melissa Perello White Corn Blinis White Corn Blinis, Mission Fig Salad and Bacon Lardon 4 large ears fresh white corn, husked 8 slices smoked bacon, sliced into 1” pieces ½ tablespoon butter Render the bacon in a small sauté pan Warm a large nonstick skillet and spray 2 eggs with butter over low heat until golden lightly with pan coating spray. Spoon ¼ cup whole milk and crisp taking care not to allow the fat a small amount of the batter to make zest of 1 small orange to burn. Reserve the rendered fat and small “silver dollar” sized cakes. Once 2 tablespoons all purpose flour hold bacon separately. the batter begins to bubble and is 6 tablespoons finely ground white corn meal Shuck the corn, remove the kernels and golden on the bottom, flip and cook (yellow corn meal can be substituted) place the kernels in a food processor. on the opposite side. Serve the blinis 1 teaspoon salt and pinch of black pepper Grind the corn for one minute or until right away. pureed. In a large mixing bowl, whisk the Slice the figs and prepare a small salad eggs and combine with milk, the pureed of arugula, figs and the crisped bacon Fig Salad corn and the orange zest. with the olive oil and balsamic vinegar. 6 ripe figs Combine the flour, corn meal, salt and Season with salt and black pepper and arugula pepper in a second mixing bowl. Stir the serve along with the white corn blini. 1 tablespoon balsamic vinegar egg mixture into the dry ingredients and 1 tablespoon olive oil stir just until fully incorporated. Stir in the rendered bacon fat. Cover and allow the batter to rest for 30 minutes at room temperature.

Chef’s Autograph See reverse for wine-pairing. 7 A Taste of California: Skinner Vineyards

In 1861, James Skinner planted one 2008 Grenache, El Dorado of the first vineyards in California near the Gold Rush town of Placerville, helping to establish a wine culture that has been growing in prominence ever This Grenache is sourced from a since. Today, Mike and Carey Skinner, warm ridgetop vineyard that lies at along with their family, have reclaimed an elevation of 2,850 feet. The wine this legacy by producing wines that exhibits aromatics of red cherry, rhubarb, reflect the unique character of the and strawberry jam combined with hints Sierra Foothills. of warm Christmas spices and wet rock. Its supple tannins and mouth-coating texture lead to a dry finish with bright acidity.

Tasting Notes:

8 A Taste of California: Gary Danko

Ingredients (Serves 6) Gary Danko Bison Roast Loin of Bison with Porcini Mushrooms, 3 pounds of bison loin You may substitute beef tenderloin Cipollini Onions and Herb Knepfli 1 quart beef stock reduced to 1 cup Orange Juniper Crust Bison water. Drain, coat with a small amount 2 teaspoons grated orange rind Prepare orange juniper crust. Clean of oil and refrigerate. ¼ teaspoon fresh thyme leaves, chopped bison loin of fat and tie every inch with To reheat: Combine 2 tablespoons ¼ teaspoon each rosemary and chopped sage twine. Pat crust onto surface of meat. butter, 4 tablespoons water and 1 ½ cup chopped Italian parsley Refrigerate for at least 2 hours. tablespoon heavy cream. Bring to a boil, 1 teaspoon each juniper berries Roast in a 350° oven for 20 to 30 season with salt, add knepfli, simmer and chopped garlic minutes or until it reads 125° on meat until hot. Knepfli should absorb liquid Herb Knepfli thermometer. Remove from oven, cover and still be separate. If too dry, add liquid, if too wet drain before serving. 6 ounces all purpose flour with foil and let rest for 15 minutes. Remove twine, lightly salt surface and Pinch nutmeg Carmelized Cipollini Onions 1 teaspoon salt slice thinly. Arrange on plate or platter 1 egg and 1 egg yolk with heated mushrooms, Cipollini onions In a sauté pan melt butter. Place onions ¼ cup each buttermilk and water and herb knepfli. Bring beef stock to in a single layer in the pan and cook 6 ounces spinach, blanched in boiling water for a boil, season to taste with salt and until golden brown. Deglaze with white 30 seconds, cooled wrung out pepper and spoon over the bison. wine and balsamic vinegar and reduce 1 tablespoon each chives and parsley to a glaze, add chicken stock and pinch 1 teaspoon tarragon Herb Knepfli of salt and simmer until rich brown and tender. Caramelized Cipollini onions In a bowl combine flour, nutmeg and salt. In an electric blender combine 1 pound Cipollini onions, peeled leaving the blanched spinach, chives, parsley, Porcini Mushrooms root end trimmed but still attached tarragon and water, puree until smooth, Melt 1 tablespoon butter in sauté pan. 1 tablespoon butter add eggs and milk. Whisk into flour Add mushrooms and sauté until all ¼ cup white wine mixture until it becomes a thick sticky the liquids have concentrated. Melt the 1 tablespoon balsamic vinegar paste. remaining butter in center of pan, stir 1 cup chicken stock garlic and parsley into melted butter Salt to taste Bring a large pot of water to a boil. In small batches, force paste through a and then mix in mushrooms. Stir in Porcini Mushrooms sieve into boiling water. Allow knepfli cream and reduce until just clinging to mushrooms, salt to taste. 1 pound porcini or shiitake mushrooms, to float to top. Remove and cool in cold cleaned of dirt and cut into smaller pieces 2 tablespoons each butter and heavy cream 1 teaspoon grated garlic 2 tablespoons Italian parsley Chef’s Autograph Salt to taste See reverse for wine-pairing. 9 A Taste of California: Vineyard 29

Under the stewardship of Chuck 2007 Cabernet Sauvignon, Napa Valley and Anne McMinn since 2000, Cru Vineyard 29 has quickly taken its place as one of Napa Valley’s most Sourced from six exceptional Cabernet plenty of earth and spice. Intense elite Cabernet producers. In their Sauvignon vineyards throughout Napa structure and round, lively tannins give unique, technologically sophisticated Valley, the 2005 Cru opens with ripe this wine a lush and supple mouthfeel gravity flow winery and caves in dark fruit then gives way to vanilla and with a core to stand up to 10-15 years St. Helena, Vineyard 29, relies on creamy caramel notes. On the palate, in the cellar. unmatched vineyard sites and classic ripe raspberries, cassis, roasted coffee winemaking techniques to hand craft and dried flowers are blended with the Vineyard 29, Aida and Cru wines.

Tasting Notes:

10 A Taste of California: Mijita

Ingredients (Serves 8 full portions or 24 bite size) Traci Des Jardins Tuna Tostadas 8 tortillas (more if doing the smaller version) 4 cups canola oil (for deep frying) For the tostadas: Place the oil into a Peel and pit the avocado, blend in a 2 pounds sashimi grade tuna, albacore or large heavy-bottomed pot to a depth of blender or food processor for a smooth yellowtail can be substituted about 2 inches. Place over medium heat puree. Season to taste with salt, pepper, 3 limes and heat to 375.° Add the tortillas one the remaining lime and one half the 1 orange at a time and cook until deep golden Serrano chili, seeds removed. 1 tangerine brown and crisp, drain on paper towels 2 tablespoons extra virgin olive oil Thinly slice the tuna into 1 by 2 inch and lightly salt. Set aside if doing the rectangles- ¼ inch thick- place onto a 2 avocados hors d’ouvres size, using a two-inch 1 serrano chili, seeds removed (optional) sheet pan, brush with extra virgin olive cutter, cut small circles until you have oil and season with salt and pepper. ½ head of iceberg lettuce, finely shredded 24. Fry as above. To finish, place a spoonful of avocado With a sharp pairing knife, remove the purée in the center of each tortilla rind and pith from 2 limes, the orange crisp—reaching almost the edge. Place a and the tangerine, then ‘supreme’ them few slices of tuna on each tortilla crisp, by cutting between the membranes top with the citrus mixture and a small and getting the clean sections. Roughly amount of the iceberg lettuce and serve. chop and combine. Finely dice ½ of the serrano chili, seeds removed, and discarded, and add to the citrus along with 2 tablespoons of olive oil, mix well and season with salt and pepper.

Chef’s Autograph See reverse for wine-pairing. 11 This page intentionally left blank.

12 A Taste of California: Quince

Ingredients (Serves 4) Michael Eric Tusk 2 “Rosa Bianca” or other eggplant 1 teaspoon sea or kosher salt Fagotelli of Buratta and Eggplant ¼ cup extra virgin olive oil ¼ cup “fino verde” basil 1 cup vegetable stock Preheat oven to 400.° skin and basil. If the eggplants have 2 cups buratta cheese, drained overnight in Bring a large pot of water to a simmer. excess moisture dry out by spreading cheesecloth onto another parchment-lined sheet For the eggplant filling, cut the eggplants pan. Combine the eggplant, buratta ¼ cup parmigiano reggiano in half lengthwise and score the 2 cups pasta dough to be stuffed and parmigiano reggiano and season eggplants with a paring knife. Season to taste. the incisions with the salt and let rest for 15 minutes. Toss the eggplants with the Roll out pasta and cut into 2"x2" olive oil. Place the eggplants cut side squares, to be stuffed. Using the down on a parchment paper-lined half eggplant mixture as the stuffing, form sheet pan. Place the basil around the the pasta into fagotelli, similar in shape eggplant and then pour the vegetable to an agnolotti or ravioli. Bring water stock over the eggplants. to a rolling boil. Season the water with salt and drop the pasta into the water. Cover with foil and bake for 45 minutes Scoop out pasta when tender and toss or until tender. Scoop out the interior of in a 12 inch sauté pan with extra virgin the eggplant and chop finely. Chop the oil and cherry tomatoes. skin also and any basil left on the sheet pan. Combine the eggplant, eggplant Serve immediately.

Chef’s Autograph See reverse for wine-pairing. 13 A Taste of California: Anthill Farms Winery

Anthill Farms Winery began in 2004 2008 Pinot Noir, Russian River Valley as three young men, after working Tina Marie Vineyard together at William Selyem, sought Pinot Noir grapes from a range of North Coast sites that exemplified the This remote, two-acre vineyard shows Pinot Noir. Spicy, perfumed aromatics, a diverse terrain and growing conditions the elegance and grace of cool-climate lush texture, and long flavors are given of the region. Pinot Noir. The vineyard is located in structure by subtle, chalky tannins. Individual vineyards, especially through a temperate area on fine, sandy clay Aromas of red cherry liqueur and briary the lens of the Pinot Noir varietal, Franciscan soils above the town of cinnamon dominate the nose. Elegant reveal critical distinctions in climate, Comptche, just inland from the northern and sweet flavors echo the aromas soil and farming practice. Anthill Farms Mendocino County coast. The vineyard, along with nuances of forest floor and specializes in crafting single vineyard planted exclusively to Swan clone, cacao. Pinot Noirs from these individual sites yielded 1.7 tons per acre. with a focus on meticulous farming, The wine from Comptche Ridge always minimal ecological impact, and exemplifies the ethereal character of production of exceptional wines that speak eloquently of their source.

Tasting Notes:

14 A Taste of California: RN74

Ingredients (Serves 4 as an appetizer) Jason Berthold Court Bouillon 1 onion, sliced thin Poached Bay Scallops with Gold Corn, Pistachios, 1 leek, sliced thin Basil and a Saffron–Vanilla Hollandaise Sauce 1 celery, sliced thin 1 carrot, sliced thin Court Bouillon warm clarified butter to complete the 2 cloves garlic, crushed Combine all ingredients for court sauce, check the seasoning and reserve 1 sprig parsley keeping warm. 1 sprig tarragon bouillon in a small pot and simmer 1 sprig thyme gently for 25 minutes. Strain through Assemble the garnish: In a small 1 bay leaf a fine mesh sieve into a new pot and sauté pan heat the corn kernels and 1 teaspoon peppercorns reserve. pistachios. Season with olive oil, lemon 1 teaspoon coriander seed juice, basil and salt. 2 cups white wine Hollandaise 1 cup water Reduce the white wine, saffron, lemon Scallops 1 teaspoon salt juice, shallot and vanilla bean down to Using a thermometer, heat the court Scallops 2 tablespoon of liquid remaining. Strain bouillon to 185° and add the scallops. into a stainless steel bowl and add the Maintaining the heat until the scallops 1 pound Nantucket bay scallops egg yolks. Over a pot of gently simmering are cooked to desired degree of 1 cup corn kernels water place the bowl containing the egg doneness, about 7 minutes. 2 teaspoons pistachios yolks and reduction and begin whisking 1 teaspoon lemon juice Place the corn garnish on the bottom of until the egg yolks begin to cook and the the plate, arrange the poached scallops 1 tablespoon olive oil mixture thickens. Very slowly whisk in the 1 tablespoon basil, chiffonade on top and top with warm hollandaise. salt to taste Hollandaise ½ cup white wine ¼ teaspoon saffron threads 3 tablespoons lemon juice 1 tablespoon shallot, minced 1 vanilla bean, split and scraped 2 egg yolks 4 ounces clarified butter, melted salt to taste

Chef’s Autograph See reverse for wine-pairing. 15 A Taste of California: Parr Selections

PARR SELECTIONS

As an award-winning sommelier, Rajat Parr 2008 Chardonnay, Santa Rita Hills has arguably one of the most lauded palates Sanford & Benedict Vineyard in the world. His love for classic Burgundy and Rhone wines and a desire to create New World wines with an Old World sensibility This 2008 Chardonnay has a flinty nose inspire Parr Selection, his collection of low- with white flowers, lemon rind, quince alcohol terroir-driven wines. and oyster shell. Its fresh and austere Sourced from some of the most well-regarded palate has loads of acidity. This is our vineyards in Oregon and California, Parr version of a Chardonnay made in a Selection wines are handpicked, unique Chablis style. It is vibrant and refreshing cuvées that are impressively complex, fruit- right now, and should age for over forward and ideally balanced to pair with 10 years. food. They are selected by and made at the direction of one the nation’s preeminent sommeliers, also an accomplished chef, with the ultimate goal of enhancing the evening meal. Fueled by his passion for noble traditions of the French, Parr is inspired every day to seek out creative approaches to making wines from Oregon and California. Emulating his Old World heroes, he is dedicated to crafting innovative, nuanced American wines worthy of inclusion on world-class wine lists.

Tasting Notes:

16 A Taste of California: Spruce

Ingredients (Serves 6) Mark Sullivan Short Ribs 6 short ribs, 1 pound each Slow Roasted Short Ribs with Pink Pearl Apple 4 yellow onions, diced Horseradish Soubise 8 cloves garlic, minced 1 cup extra virgin olive oil Short Ribs white wine and reduce by half. Add 1 cup chicken stock Season the short ribs liberally with salt the chicken stock and let simmer for 10 sprigs marjoram and coarsely cracked black pepper, and 20 minutes. Season to taste with salt 10 sprigs thyme char over a hot grill, in order to render and pepper. Remove the thyme and 1 sprig rosemary the fat and add a smokey flavor to the blend in a high speed blender until 1 bay leaf meat. Sauté the onions and garlic in smooth. Let chill. Grate the horseradish 2 cloves one cup of the extra virgin olive oil until and immediately cover with the ½ cup Horseradish Soubise tender, about 30 minutes. Place the vinegar and the 1 cup water. Taste for seasoning and adjust as necessary. 2 yellow onions, sliced short ribs in a braising pan with one cup 1 bunch thyme, tied and bruised of chicken stock. Bruise the herbs and Carmelized Heirloom Apples 4 tablespoons extra virgin olive oil place over the short ribs. Cover the ribs 1 pound fresh horseradish root, with the sautéed onions and garlic and Place a large sauté pan over medium peeled and grated place in a 400° oven for 30 minutes. heat and add 2 tablespoons of olive 2 cups white wine Turn the oven down to 225° and cook oil. Add the apples and allow to sauté, ½ cup white wine vinegar until the ribs are very tender, about 6 shaking the pan frequently until they are 2 cups blond chicken stock hours. Ribs should be falling off of caramelized and soft through the center. Salt and pepper to taste the bones. Turn off the heat and add the honey and apple cider vinegar. Season with salt Caramelized Heirloom Apples To finish: Strain the juices from pan and degrease. Strain the clarified juices and white pepper to taste and reserve. 4 heirloom apples, peeled, cored and through a fine chinoise and mount with cut into wedges 4 tablespoons of butter. Baste the ribs Final Presentation 1 tablespoon honey with buttered juices and reserve in a Ladle a 2 ounce pool of the horseradish 1 tablespoon apple cider vinegar warm environment until ready to serve. soubise into the center of each plate. 2 tablespoons premium extra virgin olive oil Arrange several caramelized apples salt and white pepper to taste Horseradish Soubise around the plate. Place the tender short Sauté the onion and the thyme sprigs ribs over the sauce. Spoon the buttered in olive oil for 20 minutes, or until jus over and around the plate. translucent. Do not brown. Add the

Chef’s Autograph See reverse for wine-pairing. 17 A Taste of California: Robert Biale Vineyards

Robert Biale Vineyards’s mission is to protect 2008 Petite Sirah, Napa Valley and preserve the classic American varieties - Royal Punishers Zinfandel and Petite Sirah. The Biale family has been growing Zinfandel in Napa Valley ever since Pietro Biale first This Petite Sirah is sourced from Napa Old Kraft Petite Sirah vines against the planted vineyards near the town of Napa in Valley vineyards on Spring Mountain, voluptuous, deeply rounded fruit of the 1937. also on a north St. Helena block, Carpy Connolly vines. This is a classic another block in south St Helena and version of Royal Punishers, showing the Today Biale produces over a dozen Zinfandels about 50% of the blend is from 2 Cabernet Sauvignon-fixated that there is and is recognized by magazines, sommeliers, blocks in Rutherford. This is another unbelievable magic to Napa Petite Sirah. writers, industry insiders and the wine- classic Royal Punishers balancing act The name Royal Punishers is an consuming public as one of America’s very using the power of Thomann Station to top producers of Zinfandel. anagram using the names of its parents: balance the tannin structure from the Syrah and Peloursin. In 1995 Biale produced its first bottling of another variety almost obliterated during the 1970’s in Napa Valley – Petite Sirah. This grape from Prohibition until as recently as 1970 was the most widely planted grape in Napa Valley. Today, under winemaker Steve Hall, Biale produces six designations of Petite Sirah (including a classic Port-style wine) and the winery has quickly become known as a top producer of this old noble variety. Petite Sirah is now known to be of Rhone descent being the offspring of Syrah and Peloursin.

Tasting Notes:

18 A Taste of California: Town Hall

Ingredients Mitchell & Steven Rosenthal Fried Chicken 6 chicken breasts, pounded to about Fried Chicken on a Biscuit with Country Gravy ½ inch thickness 1 cup buttermilk Chicken chilled re-roll to about an inch thick on 2 cups all-purpose flour floured surface. Cut out biscuits, pushing ¼ cup seasoning mix Place chicken breasts between two sheets of plastic wrap and, using a straight down. Arrange biscuits on a 1 teaspoon salt parchment-lined sheet pan, return to Oil for frying meat mallet or rolling pin, flatten to about ½ inch thick. Season with salt the refrigerator and chill for 15 minutes. Biscuits and pepper. Pour buttermilk into a bowl. Bake in a 400° oven for about 25 2½ cups self-rising flour Add chicken breasts, turn to coat and minutes, until lightly browned on top 2 teaspoons baking powder let soak for about 15 minutes. In a deep and baked through. ¾ teaspoons salt fryer, heat oil to 375.° In a bowl, mix 6 ounces butter, frozen and cut flour, seasoning mix, and salt. Dredge Gravy into ½ inch cubes chicken in mixture. Working in batches, Heat oil. Add the bacon, and cook 1 cup buttermilk cook chicken breasts until golden brown, for about three minutes, stirring Gravy about 4-5 minutes. occasionally. Add pork sausage and cook for an additional three minutes. 3 ounces pork breakfast sausage, Biscuits Lower heat and add onions, cooking casings removed until the soft, about 5 minutes. Add 3 ounces of bacon, cubed Combine dry ingredients in the bowl of a standing mixer with paddle attachment. butter and stir until melted, then add ½ a medium onion, sliced flour and cook for 2 minutes, stirring 2 tablespoons butter Add frozen butter and mix on low speed until butter is about the size of peas. constantly. Add coffee and chicken ¼ cup of flour stock. Stir well, scraping bottom of pan 3 tablespoons espresso, or very strong coffee Add buttermilk and mix until dough begins to come together. Stop mixer and to remove anything sticking. Add salt 3 cups of chicken stock, warmed and pepper. Return heat to medium and 1¼ teaspoon salt scrape, so dry crumbs in the bottom are incorporated. Mix until combined. reduce by half, about 10 minutes. Add black pepper to taste cream, cook, stirring occasionally, until ½ cup cream Fold dough over itself a few times on thickened, about 10 minutes. Stir in 1 teaspoon chopped fresh sage a lightly floured surface, patting down chopped sage. Slice biscuit in half and after each fold. Roll out to an inch thick, lay side by side on plate. Top with fried transfer to a half sheet pan and let chill chicken breast, and then ladle the sauce in the refrigerator for at least 30 minutes on top. Serve immediately. or 15 minutes in freezer. When dough is

Chef’s Autograph See reverse for wine-pairing. 19 A Taste of California: Wind Gap Wines

Wind Gap is the latest project by Pam and 2008 Pinot Gris, Chalk Hill Pax Mahle. The winery was started in 2006 Windsor Oaks Vineyard in a historic winery building in Forestville, CA. Wind Gap is not about making the “perfect” wine. It’s about making honest, authentic This 2008 Pinot Gris has flavors of and compelling wine from special vineyard crisp pear, red currants, anise and sites. What interests us about wine is what pomegranate seeds. The flavor is zesty makes it different- the subtle nuances and and tastes of bright apples and pears characteristics that tell a particular wine’s initially, which gently unfold into a story, regardless of appellation. medium bodied ‘white’ with a bitter We currently make Chardonnay, Syrah, tannin note that dissolves into a zesty, Grenache, Pinot Gris, Trousseau Gris, Pinot crisp and concise finish. Noir and Nebbiolo.

Tasting Notes:

20 A Taste of California: Waterbar

Ingredients (Serves 4) Mark Franz 12 ounces lightly smoked fresh Spanish mackerel (skinned, boned and flaked Smoked Mackerel Rillette with Black Caviar into small pieces) 4 ounces good French butter (room temp) 1 teaspoon fresh thyme finely chopped Put the mackerel, butter, thyme, salt and To serve: place a tablespoon of crème Salt and pepper to taste pepper in a stainless steel bowl, and fraiche on a plate and then ½ ounce ½ cup brioche bread crumbs (finely chopped) toss until incorporated. Roll into 2 ounce caviar in the middle of the cream with a ½ cup crème fraiche balls, and then roll the balls in the bread little hole in the middle just big enough 4 ounces black caviar crumbs until fully coated. to put the smoked Mackerel roll in the middle of the caviar and garnish with sprigs of fresh chervil.

Chef’s Autograph See reverse for wine-pairing. 21 A Taste of California: Auteur

Kenneth and Laura Juhasz bring 2008 Chardonnay, Carneros the philosophy that maintaining Hyde Vineyard the dualism between Pinot Noir’s masculine and feminine personalities is what makes their wines exceptional. From one of the most renowned once focused, with great acidity, and To achieve this depth, select vineyards, vineyards in California, the Hyde also incredibly rich and intense. The first situated in cool microclimates of Vineyards Estate is located at the wave of flavor is dominated with apple Oregon and California, are intensely gateway to Napa Valley. Brilliantly clear and citrus. This opens up to reveal a managed. Kenneth’s winemaking and sporting a pale gold hue, the remarkable array of tropical fruit, with experience ranges from Willamette 2008 Hyde announces its presence passion fruit, papaya, and lime. Still Valley to Sonoma to New Zealand. He with stunning aromas of peach, lemon tightly wound, with a finish that fades currently consults on several boutique zest, granny-smith apple, paraffin and slowly and gracefully to apricot and an wine projects. a hint of almond. A swirl of the glass earthy note characteristic of our Hyde lifts a surprising lavender note. On the chardonnay. palate this wine is mystifying; it is at

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