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by Tina Swithin
 With the Paso Robles Zinfandel Festival right around the corner and the spirit of Zin in the air, I went straight to the Queen of Paso Robles Zinfandel, Janell Dusi for this month’s Pairings in Paso.
The Dusi family history is a large part of the Paso Robles story, following the local zinfandel vines back over 80 years.
Janell sums up her passion, “One thing I know for sure, winemaking is part science, part art and 100% passion”. That statement is apparent if you’ve ever tasted a Dusi Zin.
Janell Dusi offered up an old family recipe which is on high demand this time of year - minestrone soup straight from the Dusi’s kitchen. This isn’t just any minestrone soup; there is passion, love, history and lots of yummy veggies packed into this soup. Let's get cooking!
Dusi Minestrone Soup
1/3 cup olive oil
1 large yellow onion (cut into thin rings and separated)
4 large carrots (thick sliced)
1 fennel bulb (chopped) 
3 large potatoes (peeled and diced)
1 red and 1 yellow bell pepper (diced)
3 green zucchini and 3 yellow squash (sliced thick)
1 1/2 cup green beans (cut in one inch pieces)
1 head of green cabbage (shredded thin)
8 cups of chicken stock and 4 cups of water
A few splashes of Pernod (a liqueur that tastes like anise)
1 cup of Dusi Zinfandel
3 tablespoons of Creme Fraiche
1 large can (35 oz.) plum tomatoes (chopped fine)
Oregano, Basil, fennel seed, and a dash of nutmeg
1 teaspoon salt and 1 teaspoon pepper
2 cans of cannellini beans (drained)
1 large can of red kidney beans (drained)
1 pound cheese tortellini
1 ½ pounds sweet Italian sausage (pan fried and drained)
Hard parmesan cheese (cut in one inch chunks)
Freshly grated Fontina cheese for the top of each bowl of soup
Heat oil over medium flame; add onion rings and sauté for 15 minutes. Stir in carrots and sauté for 3 minutes, tossing occasionally. Add fennel, potatoes, green pepper, zucchini and green beans, Sautéing each vegetable 2-3 minutes before adding the next.
 After all veggies have been added, stir in the cabbage and cook five minutes more. Add the stock, water, tomatoes with their juices, oregano, basil, wine, and Pernod.
Add salt and pepper. Heat to boiling. Reduce heat and simmer covered on low heat for 2 ½ hours.
If your soup is too thick, add more water. About 15 minutes before you want to serve the soup, add the kidney beans, tortellini, the cooked sausage, and parmesan chunks. The bubbling broth will cook the tortellini in minutes.
Serve the soup in individual bowls and sprinkle grated fontina cheese on top of each individual bowl of soup.
Recommended Pairing and Winemaker’s Notes:
2009 Zinfandel from Dante Dusi Vineyard, Paso Robles
The 2009 Zinfandel opens with distinct Dusi Vineyard fruit flavors of zesty berries. The mid-palate is heightened with spicy anise and a lasting finish. The balance of texture and acidity produces a round silky sensation on your palate. A multiplicity of oak barrels has lead to an old world styled Zinfandel rendering structure but holding onto great finesse.
Tina Swithin is the PR 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 Danika Reed, Vivant Fine Cheese 
Hello Cheese Lovers!
The ladies at Vivant enjoy a good love story, but even more than that, we looove a good treat - especially when cheese is involved. Valentine's Day is coming up, and we have a recipe that is sure to charm that special someone (trust us, we've all used it!). Danika's Signature Cheesecake doesn't require any time in the oven, so you will impress with just a little work. We love the Central Coast as much as we love desserts, so we incorporated a local Creme Fraiche into the mix and topped our cake with a Roxo Port Reduction Sauce. We hope you find our cheesecake irresistible - have a Happy Valentine's Day!
Vivant Signature Cheesecake
Filling
1 2-pound container Sierra Nevada All Natural Cream Cheese
1 Quart Kendall Farms Crème Fraiche
1 Vanilla Bean
Juice of 1 lemon
1 cup granulated sugar
Crust
2 packages Graham Crackers
1 Tbsp Cinnamon
1/3 Cup Brown Sugar Packed
1/2 cup Butter
Topping
1 Bottle Roxo Port
¼ Cup Granulated Sugar
In large metal bowl combine cream cheese, lemon juice and ½ cup of sugar. Scrape inside of vanilla bean and add to other ingredients. Mix on high speed until well combined and fluffy. In separate bowl add crème fraiche and ½ cup sugar. Beat on high speed until very stiff peaks form. Fold the two mixtures together until combined being careful not to mix too much.
In food processor combine graham crackers, cinnamon and brown sugar. Process on high speed until well combined. Melt butter and while processor is running slowly drizzle into mixture. Scrape sides and bottom of processor and mix one more time to fully combine. Spread onto cookie sheet and bake at 400 degrees for about 10 minutes or until crispy. Let cool before serving.
In a heavy saucepan combine port and sugar. Bring to a boil and then reduce to medium. Keep at a rolling boil for approximately 10-15 minutes. Watch carefully to determine desired thickness. Pour into glass measuring cup to let cool.
On individual plates break up crust add a scoop of filling and top with a drizzle of Roxo Port wine reduction. Enjoy!
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. Danika is our monthly guest blogger for Cheese'n it Up!
 by Tina Swithin
I refuse to brag about the fact that it was 68 degrees today in Paso Robles (it's January!). Maybe I am bragging just a bit but honestly, can you blame me? What is one to do when faced with spectacular weather in the dead of winter? I know what I do: wine tasting, of course! I took a jaunt down the road to Templeton because I've been wanting to try out a few wineries that are new to me.
Continue reading "Pairings in Paso: Venteux Vineyards and Spicy Chipotle Syrah Jam" »
by Tina Swithin
Typically, I’m not a fan of New Year’s resolutions. There is something about the whole thing that makes  me a bit uneasy. You see, I don’t like making promises if I’m not 100% sure that I can fulfill them. Therefore, I would prefer to call them "Tina’s New Year’s Aspirations". I aspire to continue in my newly found passion for cooking and I aspire to learn more about deglazing, emulsifying and all of those other great foodie terms. Did you know that “nap” doesn’t have to do with that quick, lifesaving period of time where you shut the world out for 20 minutes? Nap actually means “to completely coat food with a light, thin, even layer of sauce”. I’ve got a lot to learn!
With that said, I was excited to learn that Niner Wine Estates has a series of cooking classes that are right up my alley. There are a total of three upcoming events scheduled which really piqued my curiosity:
Continue reading "Niner Wine Estates Cooking Classes and the New Year" »
by Tina Swithin
I wear several hats for the Travel Paso Robles Alliance but one of my favorite jobs is scouting around for new and exciting recipes. With over 200 local wineries and the best restaurants this side of the Mississippi, I have an endless supply of artisan delights right at my fingertips. I am one lucky lady!
Being that the holidays are behind us, I have been on the hunt for recipes that are a little bit lighter and more nutritious. I have had my fill (and then some) of turkey, ham, mashed potatoes, gravy, stuffing and everything else that graces a holiday table. Throughout the year, I tend to lean towards foods that are on the healthy side. I am a huge fan of hummus so you can imagine my delight when I stumbled upon this Curry Spiced Hummus recipe from Le Cuvier Winery in Paso Robles. I couldn't wait to get home and try it!
Continue reading "Pairings in Paso: Le Cuvier Chardonnay and Curry Spiced Hummus" »
by Danika Reed, Vivant Fine Cheese
Hello Cheese Lovers!
The holidays are all about getting together with family and friends to reflect on the past year and spend some quality time celebrating all that we are so fortunate to have. Of course, getting together usually involves food, and in our case, definitely involves cheese! One of the most enjoyable eating experiences is gathering a  group of friends around a big pot of fondue. It feels so festive and cozy, especially this time of year!
In our holiday shipment of our Vivant Fine Cheese Club, we included a classic fondue cheese: Comtè. We also included Danika's "famous" fondue recipe.
Danika's Famous Classic Swiss Fondue
Ingredients:
1/2 pound Comte, grated
1/2 pound Central Coast Creamery Holey Cow Baby Swiss
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons Kirsch (optional)
1 clove garlic, halved lengthwise
Crusty French bread, cubed, for dipping
Method:
1. Use the clove of garlic to rub the inside of a fondue pot (if ceramic) or other large pot. 
2. Pour dry white wine into the saucepan and bring to a simmer over medium heat.
3. In a small bowl, blend the cornstarch and Kirsch (can substitute chicken broth).
4. Gradually add the Comtè and Holey Cow to the saucepan and stir constantly. Do not allow the mixture to boil.
5. When the cheese has just melted, gradually stir in the cornstarch and Kirsch mixture.
6. Allow fondue to simmer, still constantly stirring, for 5 minutes or until thickened.
7. If necessary, transfer fondue to fondue pot. Set the flame beneath the fondue pot to medium and use fondue forks to dip bread into cheese.
Enjoy!
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. Danika is our monthly guest blogger for Cheese'n it Up!
by Tina Swithin, Travel Paso Robles Alliance
We've dedicated this blog series to some truly authentic Paso Robles gifts that will delight those on your Christmas list. How authentic, you ask? They are grown right here in Paso Robles!
 Paso Robles is quickly becoming known as a producer of fabulous olive oils. Just when I think that I know everything about Paso, I discover something new. For instance, Niner Wine Estates produces more than just great wines. They also produce olive oil! The Niner Wine Estates Olive Oil is estate grown from their eastside Bootjack Ranch Vineyard property, carefully made and bottled in limited quantities each year. This vintage is a blend of Arbequina, a Spanish variety and Frantoio, an Italian variety. The Arbequina brings a buttery mouthfeel and a peppery finish, while the Frantoio offers fruity aromas and a sweet sensation which makes them excellent blending partners. The 2010 Extra Virgin is medium-bodied, mildly pungent and tastes overall very clean. It finishes with a light spicy almond note. This would make a splendid stocking stuffer for the gourmet goddess in your life.
While olives and wine seem to take the spotlight in Paso Robles, there is an amazing little farm in Paso Robles which deserves a place on the stage. Bring in the holidays with the joy of gourmet treats from Limerock Orchards, Paso Robles' wine country walnut farm. I had the pleasure of speaking to Olivia Wenger of Limerock Orchards who was  happy to share her scrumptious Walnut Holiday Taster with Inside Paso Robles. This delicious gift includes 4 lbs of organic, in-shell walnuts, 250ml roasted walnut oil and 8 ounces of creamy, raw walnut butter and a walnut oil recipe card. Yum!
Each product from Limerock Orchards is produced from their delicious, dryland farmed walnuts which are known for their sweet, buttery flavor. While you are doing your holiday shopping at Limerock Orchards, I highly recommend picking up some extra walnut butter for your own kitchen. It's amazing on everything from crepes to hot cereal.
Niner Wine Estates is located at 2400 Highway 46 West in Paso Robles www.ninerwine.com or call 805-239-2233.
Limerock Orchards is located at 7210 Vineyard Drive in Paso Robles www.limerockorchards.com or call 805-238-6887
Tina Swithin is the PR 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 Tina Swithin
 The holiday season seems to go hand in hand with rich, heavy recipes. I am always on the hunt for light, simple and healthy to counterbalance the normal trend in December. I know that I will get my fill of turkeys, hams and everything that goes along with the holidays so a break from those staple items is always welcomed in my home. This recipe of sole stuffed with lemon rice is nothing short of refreshing which also describes the wine that I recommend pairing it with.
Continue reading "Pairings in Paso: Stuffed Sole and Summerwood Viognier " »
by Tina Swithin, Travel Paso Robles Alliance
 I love shopping. That is a fact, my friends. Every part of it makes me happy. I stumbled upon a quote yesterday from Bo Derek who said, "Whoever said money can't buy happiness simply didn't know where to go shopping". I know exactly where to go shopping so I have no issues with the happiness part of that equation. You want in on my little secret, don't you? The place to shop is Paso Robles-- our own local mecca for wine, artisan delights, gourmet goodies and much more.
Continue reading "Paso Inspired Gifts - Wine and Gifts Under $25" »
by Tina Swithin, Travel Paso Robles Alliance
 By now you know that I'm always on the hunt for recipes. Luckily, I live in an area that keeps me incredibly inspired to cook and experiment with new dishes year-round. Fresh, local produce through the North County Farmer's Markets are a cook's dream come true. Our local businesses such as Jack Creek Farms, Pasolivo, Fat Cat Farm, We Olive and Limerock Orchards help to keep my gourmet interest alive, well and thriving.
I was visiting my friend's at Pasolivo yesterday and walked away with a fabulous new recipe for cauliflower. Cauliflower is one of those vegetables that I don't use nearly enough. After finding this easy and de-li-cious dish, you can rest assured that it will be on my dinner table much more often! Easy, healthy and scrumptious is my favorite combination. 
Oven-Roasted Cauliflower
 Pre-heat oven to 450 degrees. Cut cauliflower into bite-size pieces. Peel and chop garlic. Combine cauliflower and garlic in a 9 x 13 pan. Drizzle with lemon oil and season with salt and pepper. Cook for 15-20 minutes, stirring to caramelize. Remove from oven and sprinkle with parmesan cheese.
Enjoy!
Tina Swithin is the 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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