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by Danika Reed, Vivant Fine Cheese
Hello Cheese Lovers!
Making a summer salad - don't forget the cheese!
When the weather starts to heat up, we tend to gravitate toward easy, simple, and cool salads for dinner -- but this doesn't mean we skip the cheese! Incorporated into the dressing, baked into the croutons, or crumbled on top, we are of the opinion that the cheese makes the salad.
It might be surprising how easy it is to make your own salad dressing - and it's amazing how much better homemade tastes than one out of the bottle! This blue cheese dressing is good enough to eat on its own, but we recommend topping your greens with it. It also makes a great dip for vegetables.
Butter Lettuce and Sun Dried Tomato Salad with Homemade Blue Cheese Dressing
Serves 2-4
For the Dressing:
1 clove garlic, minced
1/2 cup Kendal Farms Creme Fraiche
2 tablespoons buttermilk
2 ounces Gorgonzola Dolce
3/4 ounce Parmesan
2 tablespoons fresh chives, chopped
1 head butter lettuce
1/8 cup oil-packed sun dried tomatoes, thinly sliced
croutons, store bought or homemade
parsley, roughly chopped, to garnish
Place all dressing ingredients except chives into a food processor. Pulse until combined, adding more buttermilk if necessary to reach desired thickness. Transfer to serving dish and stir in chives.
Halve head of lettuce and place each half on a place. top each half evenly with sun dried tomatoes and croutons. Drizzle with desired amount of dressing and top with parsley.
Danika Reed is the Cheese Monger at Vivant Fine Cheese, located in historic downtown Paso Robles. The Central Coast's premier cheese  tasting room features premium, local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer.
 by Tina Swithin
Mmmm....the smell of lavender is in the air! Just a whiff of lavender has the ability to instantly relax me. I look forward to the month of May because I know that I'll be receiving a call from a lovely woman by the name of Lila at Central Coast Lavender Farms. That phone call means that the farm is officially open. There is a short window of time each summer before harvest when you can actually get a sneak peek behind the scenes and into the world of lavender. That time has come!
Head on out to Central Coast Lavender Farm for a unique look at Organic Lavender Farming here on the Central Coast. You will be able to see up close and personal how Lavender is grown and distilled. You will learn about the different varieties of this extraordinary herb as well as its historical uses in both aromatherapy and culinary dishes. You are also welcomed to stroll the many fields of lavender for a unique look at sustainable agriculture. Embark on a seasonal but amazing, self-guided tour of all things lavender.
The Farm is open during bloom on the following dates in 2012:
Friday & Saturday, May 18th and 19th, 10:00 – 5pm. 
Friday & Saturday, May 25th and 26th, 10:00-5pm.
Friday & Saturday, June 1st & 2nd, 10:00 – 5pm
Friday & Saturday, June 8th & 9th, 10:00 – 5pm
Friday & Saturday, June 15th & 16th, 10:00 – 5pm
(Closed June 22 and 23 for the Ojai Valley Lavender Festival)
Friday & Saturday, June 29th & 30th, 10:00 – 5pm
Private tours of the farm are available from mid-May through June. If you are interested, just email the farm to discuss availability. Visit the farm during the Lavender Bloom Celebration where you can tour the fields, enjoy distilling demonstrations, sample lavender goodies, learn about growing, discover the many uses of lavender and much more! Check their website to keep up to date on the Bloom Celebration and more.
While I have lavender on my mind, make sure you add the Central Coast Lavender Festival to your calendar on July 14, 2012. This free event celebrates 'everything lavender' and you will find lavender cuisine, oils, dipping sauces, ice cream and education. You will enjoy demonstrations, vendors, music and children's activities all day long.
Since summer is (almost) upon us, I can't leave you without sharing an amazing, refreshing recipe for Lavender Mint Tea Punch, compliments of Central Coast Lavender. De-licious!
Lavender Mint Tea Punch
6 teaspoons dried mint
6 cups boiling water
1 tablespoon Central Coast Lavender Farms organic dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
Ice cubes with fresh mint leaf frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top.
Central Coast Lavender Farm
(805) 233-3288
Toll Free: 1-888-327-6528 Click here for directions to the farm.
Tina Swithin is the Marketing Coordinator and Blog Manager for TravelPaso.com where she writes Pairings in Paso and other blog-a-licious Paso Robles articles. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.
 by Lisa Pretty
For most people in San Luis Obispo County, May 19th means the Paso Robles Wine Festival. Thousands of people will be in Paso Robles enjoying wine in the park on Saturday as well as endulging on winery hosted events throughout the region all weekend long. May 19th is also the date that Jamie Oliver has declared Food Revolution Day.
JUSTIN Vineyards & Winery has partnered with Jamie Oliver’s Food Revolution Foundation (and donated $10,000) to help promote food education and eating healthy. The winery felt it was a good fit with their beliefs/approach to food. “The Jamie Oliver Food Foundation supports fresh and sustainable sourcing of food as does Chef Will Torres at The Restaurant at JUSTIN. We buy locally for as much of our menu as possible to offer a true Paso Robles experience when visiting the winery. The inaugural Food Revolution  Day will be a celebration with dinner parties happening all over the world. We wanted to do our part to raise awareness and offer a unique experience to our guests.”
The winery will kick off wine festival weekend on Friday, May 18 with a five course dinner in the JUSTIN’s barrel Caves to celebrate the Food Revolution. To make the event extra special, Top Chef All Star’s Chef Marcel Vigeron will be joining Chef Will Torres to prepare the meal. Chef Marcel was selected for his unique take on food and molecular gastronomy, which is different from anything done at the Restaurant at JUSTIN in the past. Chef Will is very excited about the opportunity -- “I watched him battle it out on Top Chef and now he will be in my kitchen. I have been a big fan of Top Chef Series since it started. We do have guest chefs about every 2 to 3 months come out and cook  and it's always one of my favorite nights to work. My favorites include Sean Brock from McCrady's and Husk and Tory McPhail from Commanders Palace. You can always see who the next Guest Chef will be on JUSTIN's website.”
Chef Marcel is “quite honored and super stoked to be participating in the first inaugural celebration of Food Revolution Day in Paso Robles California”. In addition to being the guest Chef on Friday night, Chef Marcel will be preparing molecular gastronomy bites for festival attendees in the JUSTIN tent in the park. These bites will be paired with JUSTIN’s 2011 Sauvignon Blanc, just released 2010 Cabernet Sauvignon, limited production 2010 Syrah, 2009 Justification and 2009 Isosceles.
While I would love to provide a molecular gastronomy recipe, I am slightly challenged in that area. I also  suspect that most people would find Chef Marcel's creations difficult to duplicate. With that said, I decided to go with my very popular (and very healthy) Talapia Ceviche paired with JUSTIN's Sauvignon Blanc. In honor of the Food Revolution, try serving this on endive spears or baby romaine petals instead of chips. If you are looking for a quick and easy recipe that will impress your friends and family, this is it!
Tilapia Ceviche
Serves 6
2 tilapia fillets, diced
Juice of 3-4 fresh limes
6 cherry tomatoes,diced
1 green onion diced
1 clove garlic, minced
1/2 teaspoon hot chili sauce
2 tablespoons fresh cilantro, chopped
Salt & pepper, to taste
Place the fish in a glass container with a tight fitting lid. Pour lime juice over fish, stirring to coat all fish pieces. If fish pieces are not covered completely, add more lime juice. Cover and refrigerate for 3 hours. Drain and discard lime juice. Mix the fish with the remaining ingredients. Serve chilled.
More about Jamie Oliver's Food Revolution Day: This is an initiative to fight obesity with better food. Jamie's strategy is to get more people to cook at home, provided education about healthy eating, bring freshly cooked meals to schools and have corporations promote improvements and invest in tackling the obesity problem. To "stand up for real food" and join the revolution, go to www.foodrevolutionday.com.
Lisa Pretty is owner/winemaker at Pretty-Smith Vineyards & Winery and author of the Eat This With Paso Robles wine recipe book.
 by Jennifer Knoll
In Paso Robles we have at our disposal an abundance of fresh, flavorful, organic local produce and meats, virtually all year long. I've become obsessed with shopping for all my veggies, fruits, and sometimes my entire meal, at Farmer’s Markets. Most of the time I go in blind, seeking inspiration from whatever combinations look freshest. And as we find ourselves in late spring, on the verge of summer, the Farmers' tables are starting to blow-up with possibilities – many items begging to be thrown onto the grill!
So with the grill in the back of my mind – and the anticipation of a warm, breezy evening on the patio under the shade – I walked through Paso's Tuesday Market in the near 90 degree heat thinking of the crisp, clean, chilly bottle of Tablas Creek Grenache Blanc I chose for the night, opting to food shop for this particular bottle. With its crisp acidity, granny smith and citrus that are softened by its vibrant minerality and hints of fennel and dill, I knew that the fresh tarragon in my herb bin was going to make it into this show.
But what else?
Walking through the Tuesday farmer’s market I felt a sense of mild regret in that I was only doing one Pairings in Paso post for the month of May: the amazing spring colors of ridiculously fresh beets, radishes, carrots, lemons, oranges, peas, strawberries were overloading my senses! My mind was whirling with the possibilities and almost endless combos. I tried to be logical, determined to keep it simple. My chilling wine would be perfect for the chicken thawing at home, along with the fresh tarragon from my friends at 3 Kids Farm. In addition, I picked up some Cara Cara oranges, a Meyer lemon, and some crisp English peas and beautiful fennel for a playful salad to complement the chicory and licorice in the Grenache Blanc.
Finally, here is my farmer’s market inspired Spring Tarragon Citrus Chicken with Pea and Fennel Salad.
Spring Tarragon Citrus Chicken , Peas and Fennel
2 chicken breasts, butterflied
1 bunch tarragon leaves
3 juiced Cara Cara oranges
2 juiced Meyer lemons
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves crushed garlic
Pinch of salt & pepper
2 cups blanched English shelling peas
1 thinly sliced fennel bulb
Fennel fronds for garnish
Arrange chicken in single layer in glass casserole or pie plate. Season with salt & pepper. Whisk together orange & lemon juice, vinegar, olive oil, garlic and tarragon in small bowl. Reserve ½ a cup for salad. Pour marinade over chicken and turn to coat. Let stand at room temperature 30 minutes.
Prepare barbecue (medium-high heat). Transfer chicken to barbecue. Grill chicken, about 6 minutes per side. Remove from grill and let rest for 5 minutes. While chicken is resting add peas and fennel to medium size bowl. Pour reserved marinade over peas and gently toss.
Tablas Creek 2010 Grenache Blanc Tasting Notes:
The 2010 Grenache Blanc shows expressive, intensely mineral nose that also includes sweet flavors like marzipan, licorice and chicory root. In the mouth it is rich yet zesty, with flavors of quince, marmalade and granny smith apple. The vibrant acids come out on the finish, suggesting preserved lemon and ending with just a hint of Grenache tannic. Drink now or hold for the two to three years.
Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers she developed her serious fetish for wine and food. She is also the Assitant Tasting Room Manager at Tablas Creek Vineyard.
 Whether you’re just emerging into the world of wine and food, or well-traveled gastronomes, you’ll fall in love with Sunset SAVOR the Central Coast, happening September 27-30 at the renowned Santa Margarita Ranch - all for just $100 (50% off) if you buy your weekend passes this month.
No other wine and food event provides foodies with such a rich culinary immersion adventure as well as Sunset SAVOR the Central Coast. Home to our very own Paso Robles wine country and one of the most abundant agricultural counties in California, the event encompasses regional artisan food makers and nationally acclaimed wine producers – all coming together to create the West Coast’s most sought after wine and food event of the year. Aarti Sequeira, star of Food Network’s “Aarti Party” says “I was at this event five minutes and I had my mind blown.”
From the President of Sunset Publishing: “From  passionate foodies to people who just want to experience the best of the Central California Coast lifestyle, SAVOR offers four days of unforgettable culinary experiences in a setting where you can personally connect to the wine and food, whether it’s through cooking demonstrations with celebrity chefs using fresh local ingredients or winemaking programs with regional winemakers,” says Barb Newton, president, Sunset Publishing. “You can also rub elbows with Sunset’s top editors and favorite experts, and be the first to taste the medal-winning  wines of Sunset’s International Wine Competition while savoring spectacular places like Hearst Castle, unspoiled nature trails and even an evening reception lit only by the stars and glowing hot air balloons. Sunset SAVOR the Central Coast is one of the most exciting and accessible wine and food events around.”
Tickets for West Coast’s “Must Taste” Wine and Food Event of the Year Are on Sale with a Huge Savings in the Month of May: Get a Sunset SAVOR the Central Coast 2012 Weekend Pass for Just $100 (50% Off)
Some events do sell out, so get your tickets now and take advantage of this spectacular short-term deal!
For more information and to purchase tickets, please visit www.savorcentralcoast.com or call the SLO County VCB at (805) 541-8000.
 By Kris Penick
Cuisine has always been part of California’s Central Coast culture. In the mid 1800’s early ranchers hosted large Spanish style feasts for ranch workers featuring oak grilled beef. This special style of barbecue is now a major attraction for visitors in our region. You can still cruise down Spring Street in Paso Robles any holiday or weekend and find smoking oak pits offering up a juicy tri-tip barbecue meal, pinto beans and all.
While agriculture and great food have always been synonymous, it is the recent explosion of the Paso wine industry that has seduced artisan food producers, chefs and restaurateurs to region. Paso Robles’ rolling fertile hills and valleys, nurturing warm climate, coupled with the bountiful nearby ocean and abundant cattle ranches, also contribute to the allure and add to the diverse landscape of premium fresh food products to choose from.
 Known as agri-tourism, foodies are now discovering that Paso Robles offers an inside look at the local farms, ranches and vineyards that shape the flavors of the region, and Paso Robles seems to be able to maintain its approachable goodness. Many locals enjoy sharing stories and history about families who have farmed for generations. Welcoming new producers who have discovered Paso Robles also contribute to the flavor of the region with their passion and craft.
Imagine eating just picked ollieberries warm from the vine, or customizing fresh made goat cheese with local herbs, or sipping different varieties of local olive oil, or dining on farm tables under the warm sun shaded by oak trees after a day of harvesting grapes. When back from a day on the farm or vineyard, picture yourself taking a stroll around the City Park for a do it yourself Downtown Foodie tour. Start at We Olive on Park Street for olive oil, tapenade  and vinegar tasting, step into the courtyard at Thomas Hill Organics for a farm to table snack, and continue to Estrella or Fenomenal eateries for tapas and beer. Stop by Clayhouse or Orchid Hill tasting rooms for an urban wine tasting experience. Then, linger a little longer with a gelato from Powell’s Sweet Shop or enjoy the patio at Vivant Fine Cheese for a wine and cheese pairing.
Satisfy your culinary appetite in charming Paso Robles, California. Friendly farmers, regional food purveyors, chefs  and winemakers will all welcome you. Now is the time to discover why Paso Robles on California’s Central Coast is becoming a favorite culinary destination.
What to look for now?
Artisan cheeses, organic and sustainably grown produce, heirloom vegetables, olive oil, lavender, honey, sustainably grown meat and poultry, locally caught fish, and world-renowned wine!
Central Coast Lavender Farm ~ Seasonal farm stand, U pick, events and tours by appointment. www.centralcoastlavendar.com
Happy Acres Family Farms ~ Goat cheese farm and farm stand. Tours by appointment. www.HappyAcresFamilyFarm.net
Jack Creek Farms ~ Seasonal U Pick garden, tours, events, picnic ground and pumpkins.  www.jackcreekfarms.com
Natures Touch ~ Local produce and products, nursery, and natural food products. www.naturestouchnurseryandharvest.com
Olivas de Oro Olive Company ~ Olive Oil and olive products, olive orchard, tasting room, events. Open weekends & by appointment. www. Olivasdeoro.com
Pasolivo Olive Oil ~ Olive mill, tasting room, events. www.pasolivo.com
Windrose Farms ~Biodynamic farming for professional and recreational chefs. Seasonal Saturday tours. www.windrosefarm.org
Mt. Olive Organic Farm ~ Sustainable & organic produce, olive oil, bakery, lunch, tours by  appointment. www.mtoliveco.com/farm/
Indian Valley U Pick Farm ~ Northeast of San Miguel bring your own container for seasonal heirloom fruits & vegetables. Call pager before coming, 805.227.5660
Stillwater Vineyard ~ boutique winery with seasonal farm stand herbs and vegetables grown on the winery estate. www.stillwatersvineyards.com
First Crush Winemaking ~ offers wine making and blending seminars, and seasonal harvest experiences
Reserve Events & Destinations is a Destination Management Company that specializes in wine and culinary experiences on the Central Coast of California. Groups of all sizes enjoy unique experiences, customized activities and connections to the region provided by their services.
This week's Friday Giveaway comes to you from Vivant Fine Cheese in downtown Paso Robles.
 Answer the trivia question below and receive a wedge of delicious Central Coast Creamery Seascape, which just won Best Hard Mixed Milk Cheese at the World Cheese Competition.
Q: How many times per year does the Vivant Fine Cheese Club shipment go out?
Simply submit an answer on our blog, Facebook page or via Twitter to be entered. Winner will be drawn Friday afternoon. Good luck!
Seascape is an original hand-crafted artisan cheese made from blended goat and cow milk.
It is a semi-soft cheese with a smooth, creamy texture and a complex tanginess.
 Vivant Fine Cheese carries over 150 cheeses at their tasting room in Paso Robles, California.
If you cannot find the cheese you are looking for on our website, please don't hesitate to call or email them a question.
They will work with you to find the cheese of your choice.
Dear Hospice du Rhône,
 I can’t stop thinking about you. Ever since we met last year, all I ever do is brag about you to my friends, family and colleagues. And now that we had the chance to spend even more time together last weekend at your 20th anniversary, I’m more in love with you than ever.
Your seminars gave me first hand exposure to the international world of Rhône winemakers, buyers, collectors, importers and exporters, which left me dizzy. Your amazing lunches and grand wine tastings gave way to your passionate knowledge of this world of Rhône along with your entertaining approach to sharing that knowledge with the masses. All of this has left me intrigued and I can’t get enough.
You played hard to get at first and I wasn’t fast enough to snatch an opening night ticket to the speedily sold out Châteauneuf du Pape seminar and dinner at Bistro Laurent, featuring Author Harry Karis, Sommelier Kelly McAuliffe and vigneron Philippe Cambie, showcasing Châteauneuf du Pape wines hailing from as far back as vintages from the 1950s.
 However, you could not elude me, as I was able to commandeer a weekend pass to all of your other events, at which, you changed my life. As a self-taught Rhône wine lover, the Why Spain (still) Rocks seminar, well, it completed me. Discovering that Garnacha and Monastrell varietals hailed from Spain prior to becoming the Rhône staples Grenache and Mourvedre gave me the chills. The Spanish hamlets of Priorat, Jumilla, and Mentrida have now been added to my wine adventures bucket list thanks to Importer Eric Soloman and his band of merry Spanish winemakers who journeyed us through eight Garnachas, Monastrells, and Syrahs. The funky and fascinating Chester Osborn of d’Arenberg, McLaren Vale, South Australia took us down under on a virtual tour of his Rhône focused vineyard using maps and photos, all while discussing his soils and winemaking techniques as we tasted about 15 of the 60 wines he produces. My heart went a-flutter.
 Having lunch with you both Friday and Saturday was like two first dates. I loved the casual buffet set up, amazing gourmet fare and linen covered picnic tables that offered endless featured wines, waters and palette cleansers at each table. At Friday’s Rosé Lunch, hosted by Chef John Toulze of the girl & the fig from Sonoma, California, I’ll never forget that you introduced me to several memorable folk as we tasted five different chilled Rhône rosés. Two gentlemen who sat at our table, a father and son duo visiting from Dallas, Texas, were true collectors that love Paso Robles, have been here time and again, and were looking to add to their cellar back home. Also at our table was the lovely and fascinating Matthew Trevisan, Paso winemaker and owner of Linne Calodo, his wife and a friend of theirs from Templeton’s historic Epoch Vineyards.
Turns out our Texas friends had been trying to get a tasting appointment at Linne Calado while they were in town, and as luck would have it, Matthew was headed over to the winery right after lunch to give a winery tour to a few folk. So, what did he do? He invited the whole table! I, of course, blushed and felt my heart swell with happiness and gratitude for the amazing relationship we are building. Oh, Hospice du Rhone, you are just so money to me, you don’t even know.
 My cohort in wine-crime and I snatched up the offer and headed out to Linne Calodo. Gate code in hand, we punched those numbers and drove up the oak covered driveway into breathtaking beauty. There we met Brandi Stansbury, Linne Calodo's Director of Communications, who poured us four amazing tastings, and then took us out to the barrel room where Matthew, our Texas friends and the rest of the group were vertical barrel tasting. Our host was generous and a wealth of knowledge; his passion for his craft abundant and inventive. This is where we met Mitch from Chicago, a super nice restaurant and wine bar owner attending Hospice du Rhône to check out potenitial wine purchases to add to his menus back home. Love was in the air.
 The Saturday lunch, catered by Chef Rick Manson of the Far Western Tavern from Guadalupe California, included amazing food, wine and company like Friday, however there was an added live auction that really got my ears perking and heart pounding. Professional auctioneers were selling off Rhône wine lots from all over the world, private dinners, and trips to Blackberry Farms in Tennessee that went for up to $25,000. For you self-taught wine drinkers out there, it was a site to behold. The weekend also included grand tastings on Friday and Saturday afternoon that were over the top with producers offering exclusive vintages and varietals from all over the world, and delicious delectables from Blackberry Farms and Specialty Food Purveyors. My favorite part, aside from everything, was the French section, which I aptly dubbed Château Boulevard. French wineries, standing side by side by the dozens, including several from Châteauneuf du Pape, were pouring some of the best Grenaches I’ve ever imbibed. It was a two day love affair I will never forget, that ended with a Fiesta BBQ served by Chef Maegen Loring of The Neon Carrot from San Luis Obispo, California, and lots of laughs. Oh, parting is such sweet sorrow.
Well, Hospice du Rhône, as I wrap up my love letter, I just want to say that I now appreciate why sommeliers, buyers, and wine industry professionals taste wine, but don’t swallow. I entered the world of no return right after the second seminar and began spitting and dumping some of the best wine I’ve EVER tasted, or will ever taste. And, I will love you always for that. Until we meet again right here in Paso Robles, California...
Yours Eternally, Maryann Stansfield, Travel Paso Robles Alliance
Captions: Hospice du Rhône 20th Anniversary logo; Glasses lined up for tasting at the Spain (still) Rocks Seminar; Blackberry Farm cured meats hanging from the drying rack, along with cheeses, cured meats, okra and pickled beets at the Friday Grand Tasting; Approaching Linne Calodo wine tasting room and winery; A maze of wine and pourings at Friday's BIG Rhône Rendevous Grand Tasting event. Photo Credit: Maryann Stansfield
Maryann Stansfield is the Marketing Director for the Travel Paso Robles Alliance and Mental Marketing. Maryann loves to drink wine, learn about wine, discover new wines, eat food paired with wine, fall in love with wine and, on occasion, an unforgettable wine event. Cheers!
by Danika Reed, Vivant Fine Cheese
 Hello Cheese Lovers!
We are excited to announce our summer 2012 wine and cheese pairing series. Every month during the summer, we host a wine and cheese seminar with a local winery (or brewery!) on our beautiful patio. Over about an hour and a half, and Cheesemonger Danika guides attendees through the pairing along with the winemaker of the featured winery. There is PLENTY of wine, cheese, bread, crackers, and charcuterie for all.
Continue reading "Cheese'n in Up in Paso Robles: Wine and Cheese Pairing on the Patio" »
by Tina Swithin
Braised short ribs. Just thinking about them makes my mouth water. Generally, I am not a “rib” kind of girl. If you really think about it, it’s a lot of work for a little payoff. I’m also not a huge fan of using my fingers to eat- just a bit barbaric for my taste. Speaking of my taste, there is one type of ribs which I will  indulge in and those are short ribs. Short ribs are generally larger, meatier and more tender than their pork equivalent, pork spare ribs.
Instead of sitting around and discussing my "rib snobbery", I recommend that we head to the kitchen and cook up a scrumptious recipe that I received from Adelaida Cellars this week. This recipe is something that you will find me serving to guests all summer long. After trying the recipe out last night, you won’t find me hesitating one bit to roll up my sleeves and dig in.
Adelaida Cellars Braised Short Ribs
Ingredients:
6 pounds short ribs, cut into 2” pieces
¼ cup olive oil
6 cups red wine
6 cups beef stock
6 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
2 heads fresh garlic cloves peeled
3 medium onions, chopped 
3 medium carrots, chopped
3 T. all-purpose flour
1 T. tomato paste
Sea Salt
Fresh Ground Pepper
Preheat oven to 350°F
Season short ribs with salt, pepper and a dust of flour. Heat olive oil in a skillet and brown short ribs for three minutes on each side. Place the short ribs in a deep roasting pan. Add onions and carrots to skillet and cook until brown. Add tomato paste, wine, herbs and stock and stir until mixed. Pour over short ribs. Cook until short ribs are tender, two hours. Transfer short ribs to a platter. Strain sauce from pan, removing fat from surface. Season sauce with salt and pepper and serve short ribs over mashed potatoes. Drizzle with sauce.
Recommended Pairing:
2009 Adelaida Cellars Version Red ( Rhône Blend.) This is a blend of 44% Mourvedre, 20% Grenache, 23% Syrah, and 13% Cinsaut.
Wine Maker's Notes: Inspired by the blends of France’s Chateauneuf du Pape region, this wine shows the savory, cedar-cigar box flavors of the leading player, Mourvedre. With a bit of time in the glass the wine begins revealing its full personality, a cross between blue and black berries, cracked pepper, sagebrush, fine Italian espresso beans and the indefinable minerality of its indigenous limestone soils.
Tina Swithin is the Marketing Coordinator and Blog Manager for TravelPaso.com where she writes Pairings in Paso and other blog-a-licious Paso Robles articles. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.
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