FOOD & SPIRITS
SAN FRANCISCO, March 28, 2019 /HalcyonTV-- Wine Institute has released its new book, WINE COUNTRY TABLE: WITH RECIPES THAT CELEBRATE CALIFORNIA'S SUSTAINABLE HARVEST, published by Rizzoli New York. The book offers compelling stories and 50 recipes that showcase the diversity of the California's wines and regions, its agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking.
Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries where sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California. Profiled wineries are: Cakebread Cellars, Cambria Estate Vineyard & Winery, Chamisal Vineyards, Concannon Vineyard, Domaine Carneros, Francis Ford Coppola Winery, Handley Cellars, Heringer Estates, Palumbo Family Vineyards, Ridge Vineyards, Scheid Vineyards, Six Sigma Winery, Tablas Creek Vineyard, The Lucas Winery and Turley Wine Cellars. Featured farms are: Couture Farms (asparagus), Enzo Olive Oil Company, Hilltop & Canyon Farms (avocados and citrus), Henderson Family Farms (pears), J. Marchini Farms (figs), Lodi Farming (cherries), Resendiz Brothers (cut flowers) and Taylor Brothers Farms (dried plums).
Written by award-winning author Janet Fletcher with photographs by Robert Holmes and Sara Remington, the book also spotlights California's key wine regions and winegrape varieties and its most important fruit and vegetable crops, with tips on how to select and use them. The recipes cover all bases, from breakfast (Golden State Granola), lunch (Frittata with Broccoli Rabe and Sheep Cheese), dinner (Lamb Meatballs with Artichokes and Olives) to dessert (Almond, Orange, and Olive Oil Cake), with helpful California wine suggestions. With Master the art of making Vietnamese Chicken Pho, learn the proper way to eat it, and complement it with a glass of California Riesling. For Spring Vegetable Tabbouli with Fava Beans, Radishes, and Spring Herbs, pour a Chardonnay, Pinot Gris or Pinot Grigio. Stir-fried Skirt Steak with Chinese Broccoli and Shiitake pairs well with both Cabernet Sauvignon and dry rosé. Taste Mexico's influence on the California kitchen in dishes like Roasted Tomato Soup with Tortilla Crisps, ideal with Zinfandel or Sauvignon Blanc.
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