LATEST TASTINGS ~ PART TWO

(Image from www.artofeating.clom)

The English poet and hymnodist William Cowper (1731-1800) said it best in his poem “The Task” (1785): “…Variety is the very spice of life, That gives it all its flavor...” For me, everything I approach, I try to do so openly, and with a curiosity to learn from that new experience, and then apply it often. 

Following are my latest reviews of foods, wines, and restaurant tastings that exemplify Cowper’s goals.  Today’s edition includes Bob’s Red Mill Natural Foods, LBD Wines, Mama Bella Hot Sauce, Nielsen-Massey Vanilla Extracts, Twisted Wares, Monterey and Blackbird Restaurant, and Woodgrain Neapolitan Pizzeria and Westmont Public Library.  Enjoy!

~ Food Tastings & Beyond ~

Bob’s Red Mill Natural Foods Buttermilk & Waffle Whole Grain Mix ~ I love this company’s expansive range of healthy, natural, nutrient-dense organic whole grain products.  Basic ingredients in their Buttermilk & Waffle Whole Grain Mix include organic stone ground whole grain wheat pastry flour, real buttermilk, aluminum-free leavening and pure raw sugar.  This Whole Grain Mix made delicious pancakes, but was even more spectacular when in a “pinch” I used it as the primary base in my homemade “Banana Bread”.  For more information, visit http://www.bobsredmill.com

~ My Banana Bread ~

(Photo by T. Herman)

Ingredients included Bob’s Red Mill Buttermilk & Waffle Whole Grain Mix, organic flours, ripened bananas, eggs, sugar, vanilla extract, vegetable oil, whole milk, and my homemade “Baking Spice Blend Sugar” of cinnamon, nutmeg, ginger, allspice, and sugar.

LBD Wines Rosé and Moscato Wines ~ A huge trend right now are rosé wines.  For years, I’ve always been a fan of rosé wines, more so than reds.  I take mine chilled, and often with an ice cube or two.  The LBD Rosé is a beautiful blend of white grapes like Gewürztraminer (54%) and Muscat (23%); the other white grapes used included Zinfandel (5%), Viognier (2%), and a mix of other complimentary white grape varieties (16%).  The low acidity of this wine didn’t irritate my throat, while its low alcohol content and subtle sweetness made for a very pleasant drinking experience.  This is the perfect Rosé wine with its fresh, crisp, subtly dry, sweet, and fruity flavor components.  This delicious wine is deal all year long, but especially during the warmer and hotter Summer months.  The LBD Moscato is the perfect dessert wine with its high natural sugar content, low alcohol, and very low acidity.  The pronounced sweetness comes from the Muscat grape (78%), and subtle infusion of drier white grapes, like the Gewürztraminer (10%) and Riesling (4%), and a mix of other complimentary white grape varieties (10%).  The Moscato was perfect at room temperature or slightly chilled.  It paired well with chocolate and also cheese, giving a hint of umami as a taste component.  These California wines are the perfect addition to your dining and entertaining needs.  For more information, visit http://www.lbdwines.com

Nielsen-Massey Vanilla Extracts Pure Lemon Extract and Pure Orange Extract ~ Both of these extracts are made from superior quality natural oil extracts that add a purity of flavor and brightness to a wide range of foods and baked goods.  I made a delicious “Olive Oil Lemon Pound Cake” using the Pure Lemon Extract, which I substituted for the lemon zest the recipe called for.  These outstanding Extracts are so pure that a little goes a long way.  For more information, visit http://nielsenmassey.com

~ My Olive Oil Lemon Pound Cake ~

(Photo by T. Herman)

Ingredients used included AP flour, Nielsen-Massey Pure Lemon Extract, powdered sugar, eggs, sea salt, whole milk, EVOO, and baking powder; the glaze topping was made using powdered sugar and lemon juice.  For the recipe inspiration, visit https://alessifoods.com/recipes/olive-oil-lemon-pound-cake

Twisted Wares Oh, Snap Green Pea Kitchen Towel ~ This company offers a line of 100% cotton flour sack linen towels and aprons with logos that are “naughty or nice”; the design I chose was a “nice” and cute full-color Snap Green Pea, which added a bit of whimsy to my kitchen chores.  For more information, visit https://www.twistedwares.com

~ Event Tastings ~

Chicago Meets Monterey ~ A Culinary Fusion of Styles & Taste

Hosted by Blackbird Restaurant (Chicago, IL)

I’ve not had the pleasure of visiting the beautifully scenic area of Monterey, CA as yet, but if this recent special event I attended is any indication of what’s in store for visitors to the area, the experience will definitely be impressive and memorable.  Presented highlights included overviews of Monterey’s upcoming iconic music festivals that include the Monterey Pop Festival, Carmel Bach Festival, and Monterey Jazz Festival; the impressive Monterey Bay Aquarium and its Executive Chef Matthew Beaudin; and, award-winning Folktale Wines and its Executive Chef Todd Fisher.  What I especially loved about the event was the fact that the flavors and tastes of Monterey were brought to Chicago.  Both Monterey Chefs Beaudin and Fisher flew in for the event, as were foods from Monterey; each chef prepared their culinary specialties for attendees to dine, which also featured a variety of Monterey Wines, also brought in for attendees to enjoy. The host restaurant, Blackbird, also featured culinary creations using Monterey ingredients by Chef Paul Kahan and Pastry Chef Nicole Guini; Chef Ryan Pfeiffer and the Blackbird team also contributed in this impressive culinary collaboration.  The emphasis on the food was aspects of freshness, locally grown and/or sourced, utilizing methods of sustainability; I enjoyed hearing about Chef Beaudin grows his own herbs, and uses sea salts culled from the Monterey Bay.  The evening’s fabulous menu was indeed a labor of culinary love, along with the paired wines, which were also delicious.

On the Menu

Prelude ~ Passed hors d’oeuvres created by each of the featured chefs, and first pours of Caraccioli Cellars 2009 Brut Cuvée, and Folktale (NV) Winery Rosé Brut

(Photo by T. Herman)

First Course ~ Chef Matthew Beaudin, Monterey Bay Aquarium

Monterey Asparagus Soup, Seared Scallop, Farm Fresh Goose Egg, Bottarga, Pickled Garlic Scapes, Crispy Shallots

Featured Wine: Paraiso Estate 2016 Riesling and Cima Collina Pinot Blanc

Monterey County Ingredients: Asparagus, Goose Egg, Bottarga, Scapes, Scallop

My Notes: Bright and fresh flavors with balanced seasonings that highlighted the sweetness of the asparagus and scallop; the crispness of the wines further balanced the flavors, without being dry or tart

(Photo by T. Herman)

Second Course ~ Chef Todd Fisher, Folktale Winery

Marrow Roasted Monterey Bay Abalone, Monterey Bay Ocean Poached Potatoes & Romanesco with Black Truffle Emulsion & Kelp Ash

Featured Wines: J. Lohr 2015 Arroyo Vista Chardonnay, Mer Soleil 2014 Silver Unoaked Chardonnay

Monterey County Ingredients: Morris Grass Fed Beef Marrow Bones, Monterey Bay Abalone, Salinas Valley Romanesco & Carmel Valley Potatoes, Monterey Bay Ocean Water, Monterey Bay Kelp

My Notes: Overall, a delicious dish, although my slice of the abalone was a bit overcooked and dense; the crisp dry wines further complemented the subtle saltiness of this dish

(Photo by T. Herman)

Third Course ~ Chef Paul Kahan, Blackbird & One Off Hospitality

Rabbit with Artichokes, Farmers Cheese, Peas, and Radishes

Featured Wines: Bernardus 2013 Garys’ Vineyard Pinot Noir, Le Mistral 2014 Joseph’s Blend, Scheid 2014 VDR Red Blend

Monterey County Ingredients: Rabbit, Artichokes, Peas, Radishes

My Notes: This was my favorite dish; absolutely loved the rabbit and its delicate coating that once roasted, it was delicately crisp; the other components to this delicious dish were also enjoyable, but clearly, the rabbit was the star; the red wines were on the dry side, but went well with the flavors of the dish, especially the rabbit

(Photo by T. Herman)

Dessert Course ~ Pastry Chef Nicole Guini, Blackbird

Monterey Strawberry Tapioca, Tahitian Vanilla Bean, Olive Oil, Sugar Snap Pea Ice Cream

Featured Wines: Cima Collina 2012 Late Harvest Riesling

Monterey County Ingredients: Strawberries, Sugar Snap Peas

My Notes: I wanted more of this delicious and refreshing dessert; the seemingly unusual ingredients resulted in a stunning taste treat; the wine was fresh and a wonderful balance to the sweetness of the dish

(Chef Matthew Beaudin ~ Monterey Bay Aquarium)

(Chef Todd Fisher ~ Folktale Winery)

(Chef Paul Kahan ~ Blackbird & One Off Hospitality)

Overall, this special event was definitely a Tour De Force that featured Monterey’s finest in cuisine and wine.  And, major kudos to Blackbird Restaurant for not only hosting, but for also contributing to the delicious culinary creations.  For additional information, please visit the following:

Visit Monterey ~ https://www.seemonterey.com/ - sm.0000pd04oc14s5f6f10at9557lv0x

Chef Matthew Beaudin ~ http://www.montereybayaquarium.org/sustainable-foods-institute/matthew-beaudin

Monterey Bay Aquarium ~ http://www.montereybayaquarium.org

Chef Todd Fisher, Folktale Winery ~ http://www.cheftoddfisher.com/about/

Folktale Winery ~ https://folktalewinery.com/ourstory/

Kim Stemler, Monterey County Vintners & Growers Association ~ https://montereywines.org

Blackbird Restaurant ~ http://www.blackbirdrestaurant.com

Chef Paul Kahan ~ https://www.oneoffhospitality.com/paul/

Woodgrain Neapolitan Pizzeria and the Westmont Public Library

Make Your Own Pizza Workshop

(Photo by T. Herman)

I’m fortunate to live in an area where I have a number of public libraries that regularly offer educational programs and workshops; my favorite ones to attend are those based in food.  Recently, my hometown public library offered a hands-on workshop on how to “Make Your Own Pizza”.  The workshop was led by Tom Fana, Chef and Director of Operations, Woodgrain Neapolitan Pizzeria (Westmont); he began with an informative overview on everything one needed to know about Neapolitan pizza, including its traditional recipe, ingredients, and how it should properly be cooked; the traditional Neapolitan pizza recipe’s base made from four main ingredients…water, imported Italian type flour, imported Sicilian sea salt, and yeast.  While we listened intently to the presentation, we also got a chance to sample fresh made pizzas…three-cheese topped with arugula salad, traditional pizza Margherita, and pizza with ham and arugula; one thing we all learned was that the fewer the ingredients and the simpler the toppings, the more perfect the pizza; all three varieties were delicious, although my favorite was the three-cheese and arugula salad.  Attendees received a multi-page handout that included the background information that was presented, plus an authentic recipe for pizza dough and how to prepare it, including the proper method of forming the dough, stretching it, and how to make the signature edge, or “Coronita”; this allows the edge to puff up during the cooking process and crisp better.  After the presentation and tasting, attendees were given a behind the scenes tour of the pizzeria.  Next, it was apron and gloves on, and a trip to the dough forming station where we all took turns creating our very own pizza; once we finessed the dough forming and learned how to get it onto the wooden peel, we then selected our ingredient toppings and added them to our individual pizza dough; I chose fresh crushed tomatoes, fresh spinach, Kalamata olives, a blend of shredded fresh Provolone and Mozzarella cheeses, and a generous sprinkling of dried oregano.  As the pizzas on the peels queued up, one of the experienced cooks began adding our masterpieces into the fiery hot pizza oven to be cooked; the internal temperature is approximately 800 degrees Fahrenheit.  It was fun watching the rotating plate send the three pizzas around at a time, while the flames slapped the pizzas, cooking them.  In less than two minutes, which seemed like pizza eternity, the pizzas were cooked to perfection, and we were able to taste the fruits of our labor.  Hands down, this was the best pizza I’ve eaten.  What’s not to love…scratch pizza dough with fresh and natural toppings, cooked to perfection in less than two minutes in a wood-fired domed oven that’s cranking out a temperature of around 800 degrees Fahrenheit?   A side benefit for me is now I now how to properly turn pizza dough and make a “Coronita” edge!  For more information on the library, visit http://westmontlibrary.org  For more information on the pizzeria, visit http://www.woodgrainpizzeria.com/our-story.html

~ In Closing ~

(Image from www.hopespeak.com)

Take the time to be culinary-curious…discover new tastes…go out and explore your surrounding area for some new experiences…make it an adventure…claim your new culinary finds as your own.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as International Home+Housewares Show, National Restaurant Show, Sweets and Snacks Expo, United Fresh, and Food Marketing Institute.  She has served as a food judge at the Bellavita Italian Expo Excellence Awards (Chicago).  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

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