As I mentioned in my last column, I struggled with depression and suicide ideation throughout my teen years. I’m more popular in high school now than I was when I was in high school. Makes 8 servings.īlend flour, brown sugar, butter and nuts until consistency is similar to oatmeal.Originally Published in the Napa Valley Features on August 28th, 2023īy Jeni Olsen, Mentis Prevention Director Bake at 350 degrees 30 to 40 minutes or until topping is golden brown. Place in 11x7-inch baking dish and cover with Nut Topping. Makes 4 servings.Ĭombine peaches, sugar, flour and cinnamon. Saute pancakes in single layer in skillet until golden brown on each side. Heat peanut oil in skillet over high heat. Form into 8 pancakes 2 to 3 inches in diameter. Add egg, flour and season to taste with salt and pepper. Place in bowl and slowly whisk in olive oil. Note: Other large Pacific Northwest oysters may be substituted for Quilcenes.Ĭombine orange, lime and lemon juices in saucepan and heat over medium-high heat until liquid is reduced to half. Toss mixed greens with Citrus Dressing to taste. Dust oysters in flour, dip in egg and roll in panko. Mondavi wines-a 1989 Woodbridge Chardonnay, 1987 Cabernet Sauvignon, 1981 Cabernet Sauvignon Reserve and 1989 Moscato d’Oro-were, of course, on the table. Before sending out the peach cobbler (which she topped with vanilla bean ice cream), Ruiz served Black Diamond Cheddar cheese paired with warmed walnuts. She served the pan-fried oysters as an appetizer, and the zucchini-and-potato pancakes as a side dish with roast leg of lamb with Cabernet sauce. What follows are some of Ruiz’s recipes, which she recently prepared for a wine seminar and luncheon at the center. The vines will be for demonstration only. But don’t expect any Orange County appellation wine. Rootstock for a vineyard was planted last year and grafted to the varietals in March. He’s shown in the proud posture of a matador, modeling a jacket covered with wine corks. Robert Mondavi is always present-not in person but in a large photo mounted on the wall in a hallway. Francis of Assisi and even the heavy Mission-style light fixture that hangs in the tasting room. The coolly elegant style set by the Mondavi winery in Napa Valley is mirrored in its Southern California satellite with plain white table linens and china in the dining rooms, masses of flowers inside and out, imposing statues of St. What the center calls its tasting room is an airy lounge with tiny footprints of some prehistoric animal embedded in the flagstone floor. There is no walk-in trade, no shop stocked with T-shirts, bottle openers, posters, or other wine paraphernalia-and no tasting room where drop-ins can sidle up for a few sips of Chardonnay and Cabernet. She and her staff work in an 850-square-foot professional kitchen equipped with an overhead mirror that turns the cooking area into a classroom.ĭining is by reservation only. And she makes a point of using local products, such as Orange County-grown strawberries and Santa Ana sourdough bread. She emphasizes fresh, light, natural dishes that complement the wines. Menus are designed by chef Rosanne Ruiz, who came to the center from the Sorrento Grille in Laguna Beach. The center seats 200 for dinner, can accommodate as many as 400 for a reception, or serve lunch, brunch or dinner for as few as eight. Upcoming events include a black-tie dinner featuring three vintages of Opus One this Saturday, an herb garden picnic June 8, a class on cooking American food June 13, a wine tasting June 18 and the final session of a course on entertaining with wine and food June 25. The center regularly schedules wine tastings, cooking classes, charity benefits, art shows and programs designed around celebrity chefs. “There’s hardly a corporation of major importance that is not represented in Orange County.” Korzilius is a former food and beverage director at the Beverly Wilshire Hotel (now the Regent Beverly Wilshire) and teaches in the hotel management school at Cal Poly Pomona. “We are very much after the corporate market,” says Peter Korzilius, center director since November.
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