Have "Mountains of Fun" at the California Mid-State Fair

by Tina Swithin

The 2011 Mid State Fair, “Mountains of Fun” is in full swing and the acts this year are truly top-notch.  This year, the main grandstand has played host to the Steve Miller Band which kicked off opening night of the fair followed by The Fab Four, Sugarland with Sarah Bareilles and Maroon 5 with Train.  I can personally attest that all shows have been phenomenal which seems to be a trend at the fair year after year.    
 
The free entertainment has been impressive to say the very least.  Berlin put on a high energy and impressive flashback to the 80’s while Tanya Tucker, War, Bow Wow Wow have lit up the Fort Frontier Stage night after night.  The corndogs are plentiful and if you are feeling an adventurous streak you could even try a corn dog dipped in chocolate and covered in sprinkles!  I personally will stick with the staple condiments of catsup and mustard.  Top all of that off with a delicious funnel cake or the infamous fried Twinkie and your fair experience is complete!

Haven’t had a chance to get to the fair yet this year?  Not to fret!  There is an impressive line-up of acts to round out the rest of the week.  Throw on your best boots, grab your margarita from Shakers and enjoy the concerts and activities that only the fair can provide.  There is really something for everyone.   

Here is a glimpse of what’s still to come:

Main Grandstand

• Counting Crows (7/24)
• Selena Gomez & The Scene with Big Time Rush (7/25)
• Jason Aldean with Thompson Square (7/26)
• Kid Rock with Leroy Powell & The Messengers (7/27)
• Lady Antebellum with Troy Olsen (7/28)
• Chicago with Earl Klugh (7/29)
• Country Rodeo Finals (7/30)
• Toughest Monster Truck Tour (7/31)

 
Fort Frontier Stage (Free Concerts):

• Tenth Avenue North
• The Fabulous Thunderbirds
• Crystal Gayle
• Stealing Angels
• George Thorogood
• Spin Doctors
• Charlie Musselwhite
• Little Joe y La Familia

Don’t forget the wine!  Mission Square plays host daily to music, entertainment and WINE. Stop by and see all that the vines of Paso Robles has to offer. 

For more information, click here: 2011 California Mid State Fair

Meridian Vineyards Pasta with English Peas, Pancetta and Herbs

By Tina Swithin

The holidays are my favorite time of year!  For most people, it’s the season of generosity and giving; and, if you are like me, it’s filled with parties and overindulgence. So, I thought that a nice light, but really flavorful meal would be in order for when you are cooking at home, in between parties, this holiday season. So, I’d like to share a tasty recipe personally given to me by one of Paso Robles largest producing wineries: Meridian Vineyards. 

Meridian Vineyards is one of my personal favorites- perched above an impressive canvas of grapevines and surrounded by 200-year old giant blue oak trees.  Whether you choose to partake in the views from the hilltop or enjoy a stroll through the garden area, the beauty of this winery is breathtaking. 

The wine at Meridian is renowned for the bright, bold fruit flavors and lively crispness, which is the perfect complement to this month’s Travel Paso Insider recipe: Pasta with English Peas, Pancetta and Herbs.  Winemaker Lee Miyamura selected this scrumptious recipe by well known wine country cuisine Executive Chef David Frakes.  This recipe pairs perfectly with the 2009 Meridian Chardonnay.  This truly classic California Chardonnay has lush tropical fruit flavors enhanced with a wonderful creaminess and a crisp, lasting finish while hints of brown sugar and butterscotch dance hand in hand.     

It is my hope that this delicious recipe brings as much joy to your table as it did to mine. 

Enjoy!   
 
Pasta with English Peas, Pancetta and Spring Herbs
2 cups fresh (or frozen) English peas
4 tablespoons unsalted butter
3 ounces pancetta, sliced into thin strips
½ cup chicken stock
½ cup cream
Coarse salt and freshly ground pepper
8 ounces of your favorite pasta
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, finely chopped
1-2 teaspoons grated lemon zest
Freshly grated parmesan
1 tablespoon chives, finely sliced
¼ cup pine nuts, toasted
 
In a generously sized pot, begin boiling salted water for pasta.  If using fresh peas, remove them from their pods and place in a bowl. Bring a small pot of salted water to a boil. Add peas and blanch quickly, until bright green and tender, 1-2 minutes. Transfer to an ice bath, then quickly drain and set aside.

Melt butter in a large frying pan over low heat. Add pancetta and cook until golden brown and tender. Add peas and cook for another 1-2 minutes. Turn off heat and reserve.

Begin to cook pasta per instructions.

In a separate pan, bring the chicken stock and cream to a boil. Season with salt and pepper and cook gently for about 3 minutes, until sauce has slightly reduced. Pour over the peas and pancetta.

When pasta is ready, drain—reserving about 1/8 cup of the cooking water. Add the pasta and reserved pasta water to the pea, pancetta, and sauce mixture, tossing well over very low heat until the pasta is well coated with sauce. Add herbs and lemon zest and stir to incorporate. Taste and season as needed with salt and pepper. Garnish with grated Parmesan, chives, and toasted pine nuts.

Serves 4