Passport to Dry Creek - Truett Hurst Vineyards
(April 2008)
all Passport recipes by Janis Frey
Pork and Beef Chili with Petit Sirah
-paired with 2005 Martin Family Zinfandel
Mini Gourmet Corn Dogs
-paired with barrel samples of the
2006 Truett Hurst Petit Sirah
Dark Chocolate Brownies with Port-Soaked Cherries
-paired with barrel samples of the
2005 Martin Family Vineyards Port
Passport to Dry Creek - Martin Family Vineyards
(April 2007)
Dark Chocolate Brownies with Port-Soaked Cherries
Janis Frey
-paired with barrel samples of the
2005 Martin Family Vineyards Port
San Francisco Chronicle Wine Competition (Feb 2007)
Snapper Baked in Parchment with Shrimp and Vegetables
Charlie Palmer
-paired with the Roederer
Estate 1999 Brut Anderson Valley L'Ermitage
Arctic Crab Bisque with Creme
Fraiche
Mario Martinoli for Smart &
Final
-paired with the Geyser
Peak Winery 2006 Sauvignon Blanc California
Wild Mushroom Pate
John Ash
-paired with the Flying
Goat Cellars 2005 Pinot Noir, Rancho Santa Rosa Vineyards, Santa Rita
Hills, Santa Barbara County
Meyer Lemon, Ricotta and Rosemary
Cookies
Janis Frey for Relish
Culinary School
-paired with the 2005
Navarro Vineyards Late Harvest Muscat Blanc, Anderson Valley
On the Farm: Middleton Farm
We served a simple appetizer before the farm tour consisting of
halved fresh figs topped with Cashel Blue Cheese and a dollop of
Balsamic Roasted Onions. We had many requests for the onion recipe that
was originally from Chef Britt Galler, so here it is.
Balsamic
Roasted Onions
Britt Galler
Gravenstein Apple Fair
Here are some wonderful recipes using a local specialty--Gravenstein
apples. If you can't get Gravs, then Granny Smith or Fuji apples work
great. And if you haven't been to the Gravenstein Apple Fair in
Sebastopol in August, you need to go!
Apple Cobbler Cake
Carol Kozlowski-Every, Kozlowski Farms
Apple Spring Rolls with Sticky Bun Caramel Sauce
Tracey Shepas, Willi's Wine
Bar
Pulled Rabbit with Chipotle-Apple Sauce
and Warm Corn and Cucumber Salad
Chris Greenwald, Iron Horse
Ranch & Vineyards
Chestnut Crepes with Caramelized
Apples, Goat Milk Cajeta and Pumpkin Ice Cream
Kevin McKenzie, Dry Creek
Vineyards
Windsor Farmers Market
Once again, Chef Kevin McKenzie has put together a winner. This
Bruschetta with Heirloom Tomato Jam and Goat Cheese was a big hit at the
Windsor Farmers Market where he demo'ed just how easy it is to make.
This is a great use for those abundant end-of-summer tomatoes.
Bruschetta
with Heirloom Tomato Jam and Goat Cheese
Kevin McKenzie
Housemade Mascarpone
After paying exorbitant prices at the local store for mediocre
mascarpone, Chef Kevin McKenzie did some research and learned that
mascarpone is easy to make. This mascarpone costs about one-fifth of the
supermarket price and tastes better than most supermarket brands.
Housemade
Mascarpone
Kevin McKenzie
Catered "Chamber After Hours" Event
Relish served these delicious hors d'oeuvres at a festive "after
hours" event at the historic Victorian home of Liz and Richard Pembroke
of Pembroke Studios. Enjoy!
Shrimp Ceviche with Tequila and
Avocado
Relish
Culinary School
Crostini with Cannellini
Bean, Herbs and Shaved Parmesan
Jennifer
Lange
Herbed Mini Cheese
Biscuits
Amy Schaefers, The Last
Course
Elegant Holiday Dinner
Ralph Tingle, owner and chef at Bistro Ralph in Healdsburg, offset
the rich blue cheese souffle main course with this delicious Butternut Squash Soup
and a salad of Arugula with Golden Raisins and tangy Balsamic
Vinaigrette.
Butternut Squash Soup
Ralph Tingle, Bistro Ralph
Arugula with Golden Raisins and
Balsamic Vinaigrette
Ralph Tingle, Bistro Ralph
Russian River Food and Winefest
This was the first of what I'm sure will be many annual Winefests.
Relish organized five cooking demonstrations with locally- and
nationally-known chefs highlighting Sonoma County ingredients in recipes
that are designed for home cooking. The demonstrations were all
"standing room only" and all the dishes were amazing. The melon soup was
especially flavorful and easy to make...
Fig, Prosciutoo and Point Reyes Farmstead
Blue Cheese Pizza
Sondra Bernstein and John Toulze, the girl &
the fig, Sonoma
Nielson Farms Green Bean
Salad with Laura Chenel Goat Cheese Ranch Dressing
Mark Stark, Willi's Wine Bar and Monti's
Rotisserie, Santa Rosa, Willi's Seafood, Healdsburg
Composition of Seafood "en Papillot" with
Orange-Confit, Fennel and Verbena
Daniel Humm, Campton Place Restaurant, San
Francisco
Sand Dabs with Roasted Love Farms Squashes,
Provençal sauce and
Sauteed Purslane
Charlie Palmer, Dry Creek Kitchen, Healdsburg,
Aureole, Las Vegas and New York
Summer Melon Soup with Coconut, Petrale Sole
Ceviche, & Basil-Lime Oil Garnish
Rick Moonen, restaurant rm, Las Vegas and New
York
Summer Grilling
Grilling caramelizes sugars and enhances flavor in all foods,
including fruit. This grilled fruit dessert recipe can be prepared ahead
and placed on the grill after dinner...
Grilled Stone
Fruit "en Papillote"
Renaud Kolpin, Bistro Ralph
Healdsburg Lavender Festival
Relish Culinary School sponsored cooking demonstrations at the
very successful and fragrant Healdsburg Lavender Festival in June. Here
are the recipes for you to duplicate at home...
Curried Pork Tenderloin with
Lavender-scented Peach Chutney
Kathy Chesko, Chef at Rezonja
Wine Cellars
Orange-Lavender Shortbread
Cookies
Peter de Jong, Village Bakery
Salmon Gravlax with Sea Salt
and Lavender
Nitsa Prousalis, personal
chef and caterer
Lavender Ice Cream
Carrie Brown, Jimtown Store
Sonoma-Marin Fair
Chef Sandy Poze demonstrated this delicious chilled soup at
the Sonoma-Marin Fair in June--it was a very warm evening and the soup
was a big hit. He used Unti Vineyards Grenache Rosé
wine which has a beautiful salmon color that almost exactly matched the
lovely rose color of the soup—and added just the right zing!
Chilled Melon Soup with
Rosé Wine
Chef-Instructor Sandy Poze
