Farm Dinner Updates. Gotta Be Here! #clericiranch #signorelloestate

We are very excited and proud to have Barbara and David Clerici host a fantastic farm dinner this summer.  They are opening up their ranch to all of us for an unforgettable evening of food, wine, and fun.  We will be featuring wines of the esteemed Signorello Estate paired with 5 courses of delicious Italian themed farmhouse cuisine which would not be complete without homemade Italian cream sodas.  Enjoy an exclusive tour of the ranch and watch your dinner being created right in front of your eyes in our open farm kitchen.

Dessert includes French pressed Napa Valley Coffee Roasters “Chinese Laundry” blend.  Feel great about participation in this event as proceeds go to help raise awareness about local food systems, help support lo cal family farmers and small local businesses, and Connolly Ranch, a local nonprofit organization that connects local area youth with nature through hands-on environmental education and nutrition programs.  Enjoy the slide show below which offers up views of Barbara and David’s ranch and photos of some past events.  Ciao and hope to see ya out on the farm!  Tickets available here.

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THRIVE Farmer’s Dinner Video

Here is a short video of the THRIVE dinner that happened at Roxyann Winery in September.  Thanks for all that came out!

World of Wine Event:

What a super night we had last night.  Great wines, gret music and some great food.  Thanks to all that showed up (almost 700 of you) to sample some great food and wine.  We prepared pepper seared Oregon Coastal Albacore tuna with teriyaki marinated black bean salad, wasabi creme fraiche and sesame seaweed salad. 

Chemical Additives

Chemical Additives.  Oooooo….  Bad…..  Right?

Well, we live in a society that is more and more embracing whole foods.  Minimally processed.  How many times have you heard “no chemical additives” as a marketing slogan or “if you can’t pronounce it, don’t eat it”?

Carrageenan?  Polysaccharide derived from red seaweed.  Natural product.  Mixed with liquids creates a rich mouth feel in an otherwise “thin” liquid.  Larger concentrations will gel liquids similar to gelatine.

Lecithin?  Phospholipid found naturally occurring in egg yolks and soy beans.  Natural product.   Emulsifies liquids with oils to create creamy feeling vinaigrettes or traps air into liquids to increase it’s volume 20 fold creating a stable foam.

Sodium Alginate?  Polysaccharide derived from brown algae.  Natural product.  When mixed with a watery liquid and set into a calcium solution, will gel into spheres.  Great for creating faux caviars and “ravioli” with a liquid center.

Xanthan Gum?  Polysaccharide derived from fermenting Xanthomonas campestris (a bacterial species found in plant life)  that is an efficient viscosifier of water and that has many important uses, especially in the food industry.  Natural product.

Maltodextrin?  Can be enzymatically derived from any starch.  Natural product.  Powdery substance that, when mixed with liquid fats, effectively transforms them into a powder to top or coat foods.

These are all hydrocolloids that, in one way or another, alter the texture of foods.  All are natural products and have been used in food manufacturing for years.  It’s only until more recently that modern cooking techniques have been developed in cutting edge kitchens that utilize these ingredients to enhance the dining experience.  Questions and comments encouraged.


Faux Caviar with Basil, Orange, Strawberry and Saffron Liquids


Zinfandel Foam Using Troon Vineyard’s Zinfandel (Southern Oregon)

Bacon Powder Using  Nueske’s Bacon

Abacela Wine Maker’s Dinner Coming!

Tickets can be purchased from me.  5 Courses with wines from Abacela Winery here in Roseburg Oregon.  $75 all inclusive.  Seats are limited.  Hosted by the Jacksonville Inn.  February 26th 6:30pm.


Saffron Risotto Cakes with Clams, Mussels, Portuguese Sausage and Baby Winter Broccoli

  • 2008 Albarino

Roasted Beet and Herbed Goat Cheese “Ravioli” with Pesto Vinaigrette

  • 2008 Granache Rose

Seared Lamb Carpaccio with Black Oregon Truffle Aioli, Baby Frisee and Focaccia Chips

  • 2001 Syrah

Olive Oil Poached (Sous Vide) Filet of Beef topped with Cod Cakes, Basil and Brown Butter Green Beans with toasted Pine Nuts

  • 1999 Tempranillo Estate

Rogue Creamery Blue Cheese Three Ways:

  1. Sous Vide with Oven Cured Raspberries
  2. Creme Brulee
  3. Port Wine Poached Seckle Pears filled with Candied Walnuts and Brutal Blue
  • 2006 Port

Note that some items may change slightly due to seasonality or availability.  Trust though, it will be good.

Check out the Winery:

Dinner at Roxyann Winery

Well, we just finished a nice event at the Roxyann Winery here in Medford.  30 guests from the S.O.H.O. gathered and enjoyed some great wine, food and fun. 

Wild Mushroom Terrine with White Truffle Aioli and Potato Croutons

Warm Yukon Gold and Baby spinach Salad with Black Oregon Truffles

Curried Cauliflower and Honeycrisp Apple Soup with Toasted Wild Rice and Parsley Essence

Bacon Wrapped Pork Tenderloin with Maple Roasted Butternut Squash Puree and Pinenut Green Beans with Apple Cider Reduction

Grandma’s Wine Cake with Meyer Lemon Ice Cream and Hot Spiced Apple Cider

All in all it was fantastic.  We had a great time.  I got too busy to take photos of all the courses once things started rolling.  Here’s some of what I did catch…

Thanks to Roxyann for hoisting and also, I must say, the 2006 Claret is my favorite local wine at this time.

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