Kendall-Jackson Wine Center

5007 Fulton Road, Fulton, CA

(707)571-7500

http://www.kj.com/

I always want to go wine tasting just because I live in vineyards-filled California, and just because I never even been to any winery! A couple months ago, I started getting into wine. I love how they taste when pair with certain food, and I love the knowledge behind growing, making and tasting them.

Hold and behold, my very first visit earlier this month was to a winery that I bought the most bottles from (whether for myself or as gifts)--that winery is Kendall-Jackson in Sonoma. I don't know how it becomes one that I often buy, maybe because the name sounds good to me.

The experience and service at the estate was superb! I know I can be a little bias since it was my very first wine tasting, but all in all, I really enjoyed the estate as a whole. One, the estate offers a food and tasting menu. Two, the people working at the estate really take their time to explain their wine (okay, maybe all estates do that). Three, there is a garden outside the estate where they grow ingredients that goes into the food tasting menu, and it is opened to the public! The garden really enhanced my experience there, especially since they have so, so many varieties of edible plants there!

Okay, onto the food! As mentioned previously, I had the food and wine pairing.

Johnny Cake with Trout Roe and Sour Cream (to serve with 2007 Highland Estates Camelot Highlands Chardonnay)

Kendall-Jackson is known for the Chardonnay. So according to the chef, the rich mouth feel of the sour cream goes well with this full bodied wine. I was suprised how corn cake goes really well with trout roe! Then I was suprise how the sweetness of the corn and the saltiness of the trout roe totally sweeten the the wine, turning it from a bit sour to a nicer finish. This 2007 Highland Estates Camelot Highlands Chardonnay was my favorite in the whole tasting menu--the aroma and taste of this wine was really, really good!!

Crostini with Delice de la Vallee Cheese, Fresh Beans, Radishes and White Verjus Vinaigrette (to serve with 2009 Grand Reserve Sauvignon Blanc )

The Sauvignon Blanc was a bit strong in acidity or sourness. But after eating this crostini, the acidity was toned down a little bit, probably by the cheese. The crostini was interesting. All the greens on it made it tasted very green and earthy, if it wasn't for the cheese, I don't know if I can eat it, especially the sprouts.

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  Buckwheat Crepe with Smoked Ham Hocks and Bellwether Farms Carmody Cheese (to serve with 2006 Highland Estates Seco Highlands Pinot Noir)
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  Sweet Tea Brined Niman Ranch Pork Belly Slider with Syrah BBQ Sauce (to serve with 2006 Highland Estates Alisos Hills Syrah)
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  Korean Style Kobe Beef Lettuce Wrap  (to serve with 2005 Highland Estates Trace Ridge Cabernet Sauvignon)

This next course was pretty grand considering it had both crepe and kobe beef! So I finally understand why people usually pair red wine with meat, especially steak or other fatty meat. All the red wine was quite bitter from the tanin at first, but after each bite of food, it tasted so much better since the fat rid some of the tanin flavor. 

The buckwheat crepe was amazing! I could eat more if they offer more! The ham was flavorful but it didn't cover the flavor of the cheese. The light Pinot Noir that served with it did not get covered by the rich ham and cheese neither, it actually enhanced it.

The pork belly slider was good because it's fatty and it has hoisin sauce in it. But yes, the fatty pork is so fatty and tender that it definitely helps rid the tanin of the syrah, a wine that I usually don't drink (that my dad drinks a lot).

Lastly, the kobe beef lettuce wrap was amazing also! The beef was not too heavy, but heavy enough to be balanced with the lettuce. It was so good that I wanted to go Korean BBQ afterward. But anyhow, the heavy BBQ flavor and the beef definitely helped rid some of the tanin with the full bodied Cabernet Sauvignon, which was the strongest wine in this whole tasting menu.

Onto the last course...dessert!! For this course, I actually looked forward to the the wines more than the desserts because I love the color of white wine and the wines listed for the tasting were late harvest wines, which I never ever tried before...so I was super excited!

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  Mama Frischkorn's Caramel Corn (to serve with 2006 Late Harvest Chardonnay)
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  Arborio Rice Milk Panna Cotta with Blood Orange Curd and Marinated Citrus (to serve with 2007 Late Harvest Riesling)

Okay, the caramel corn was super duper sweet for my taste. I could only finish 1/3 of it. The Chardonnay on the other hand was much sweeter compared to the 2007 Highland Estates Camelot Highlands Chardonnay from the first course, but not as sweet as the caramel corn. I am guessing that the caramel corn suppose to make it sweeter by enhancing the sugar in the wine.

The Panna Cotta was super creative, especially since it was made with Arborio rice. At the beginning of the tasting, the chef asked for my favorite wine, and I said Riesling. So kindly at the end of the meal, he brought out a regular Riesling that he had at the estate to let me compare it to the late harvest one. The Late Harvest Riesling was nothing like the regular riesling I usually drink. The Late Harvest Riesling was extremely sweet, it was like drinking a moscato or syrup! I couldn't finish my glass. Although I must say, the milder taste of the panna cotta was just perfect for the wine since the wine was so sweet already.

The grapes weren't ripe yet when I visited in early July. I think I will go back around September so that it will be riped by then. Also, the chef said the food and tasting menu change as the season change...count me in for that!

Old Town Cafe

4288 Dublin Blvd, Unit 109, Dublin, CA
(925) 833-8300
http://www.otcafe.com/

I love Asian cuisine, and so whenever I go visit my boyfriend in the East Bay, we usually end up going to Old Town Cafe in Dublin for Singaporean food. After going there and ordering the same stuff so many times, I must say, the quality is very consistent.

Roti Canal with Red Curry Sauce -- Grilled Indian-style multi-layered flat bread served with curry dipping sauce

I had roti canal at two other restaurant before, and none of them were similar to each other. Old Town's Roti Canal is thicker and rounder but also flaky. The last time I went though, it was a bit more burnt compared to the other times I was there; nevertheless, it's delicious whether I eat it with or without the curry sauce.

Laksa Noodle -- Delicious rice noodles bathed in spicy coconut-curry broth topped with prawns, fish cakes, bean sprouts and egg.

My boyfriend likes the Laksa Noodle...so do I actually, but since he orders it, I usually then order something else. The curry broth was very rich. It looks oily but it doesn't really feel oily when eating it. The noodle is rice noodle that is round, a bit chewy and slippery. It doesn't absorb the broth too well, but eating them on the spoon with the broth gives off a very flavorful bite! My favorite thing in this whole bowl besides the noodle is the fried tofu that comes with it. It soaks up the curry, so when you bite into it, all the curry broth leaks out into your mouth. Yum!

Hokkien Mien -- Singapore style yellow noodles and rice vermicelli wet stir fried with seafood, pork, chives, sprouts and eggs in rich stock.

This is what I always order when I am at Old Town. I had had Hokkien Mien at two other places also, and none can compare to Old Town's. The Hokkien Mien at other places were either drench in excessive oil or excessive soy sauce, thus very oily and salty!! This one is good--still a bit salty but good! I like the noodle combination, the yellow noodle is chewy and the vermicelli is slippery and much mushy.

Overall, Old Town Cafe is a pretty good place to eat at. The service is just okay--the waiters and waitresses come when you wave at them, but that never keeps me from going back.

Orange Raspberry Cupcakes

I made these cupcakes awhile ago and decided to make some mini ones for potluck at work. These are inspired by Giada DeLaurentiis' Todd's Orange and Raspberry Cake recipe. I tried this recipe both in cupcakes, mini cupcakes and regular cake form. They all worked very well.



I also modified the recipe bit just a tiny bit. Instead of using creme fraiche, since it's hard to find sometimes, I use Greek yogurt. The texture of the frosting still turned out very smooth, velvety and tasty.

Here is the recipe from Giada if you like to try it out! Its super easy and delicious!

Honey Lemon Cupcakes

I was inspired to make this cupcake when I saw a photo of cupcakes with some candy bees in Women's Day magazines. I was really excited to make the bees more than the cupcakes actually, haha.

I used yellow peanut M&M's for the bees. In the magazines, they use toosie roll for the stripes, but I am not a big toosie rolls fan, so I used chocolate.  I melted some chocolate and with a fork, I put eyes and stripes on the bees. For the wings, the magazine used clear spice drop candy, which I had no idea what it is, so I used sliced almond instead.

The frosting for my first batch was  super duper sour. So I tasted the frosting as I mix the second one. Working with lemon is tricky since they are so sour.

Buzzzzzz....

Tomato & Mozzarella

One of my favorite thing about Italian food...or maybe two...are tomatoes and fresh mozzarella cheese! They are a match made in heaven! Put them in anything and viola--deliciousness! So not long ago, tomatoes and fresh mozzarella was on sale in the supermarket, and I just could not turn out such an opportunity to fulfill my taste bud in a money saving way.

So with the two ingredients I made a pasta dish and a salad dish. Both recipes are very simple and easy.

Tomato and Mozzarella Penne:

serving size: 2

Ingredients:

4 oz of Penne Pasta

6 Cherry Tomatoes
1 Zuchinni
1 Cup Broccoli, chopped

1.5 oz Fresh Mozzarella Cheese
3 Leaves of Fresh Basil, shredded

1 Clove of Garlic
Chili Flakes

1/2 tsp Olive Oil

Instruction:

1. In a pot of boiling water, boil the broccoli and zuchinni briefly until soft. Drain.

2. In the same pot, cook the pasta until aldene. Drain.

2. In a frying pan, add in olive oil and garlic. Cook until brown.

3. Stir in the pre-cooked zuchinni and broccoli.

4. Add in the pasta and stir. After combined everything, add in tomato and stir.

5. Lastly, add about 3 tablespoon of pasta water into the frying pan.

6. Place everything on a plate, add mozzarella, basil and chilli flake, and serve when hot.

Tomato & Mozzarella Salad

Serving Size: 1
Ingredients:

1/2 Big Tomato, sliced
1 1/2 oz of Fresh Mozzarella Cheese, sliced
1 Cups of Baby Spinach
1 Slices of Bread (optional)
2 Leaves of Basil, shredded,
2 Tsp of Dijon Mustard
1 Tablespoon of Balsamic Vinegar

Instruction:

1. Toast a piece of bread and place onto a plate. Spread Dijon mustard on top of it.

2. Place spinach on top of toast.

3. Assemble tomatoes and mozzarella in alternate fashion. Slice by slice.

4. Top of shredded basil.

5. Drizzle balsamic vinegar on top before serving.