Inside Paso Robles

An explanation for the local cheese shortage

by Danika Reed 

All year long we have people coming into Vivant asking for local cheese.  Most are visitors to our beautiful area, and still some are locals.  Many are perplexed at the shortage of local cheeses this time of the year.  My standard answer when asked to explain the shortage is “the goats are pregnant”.  Not many ask further questions, seemingly uncomfortable with discussing such topics, so I thought this might be the best place to explain in further detail. 

In the cheese world we talk about terms like “farmstead” cheese, “artisan” cheese, and “commodity” cheese among others.  To understand these terms, we must first understand the animals that are producing the milk to make our glorious cheeses.

Local Farmstead Operations

In our region of the Central Coast of California, there are a select few “farmstead” cheese operations.  This is defined by the animals being raised on the same property (or farm) that the cheese is being produced.  Using this method, the animals, mostly sheep and goats here on the Central Coast, are grazing as much as possible, and fed other supplemental grains and forages when the natural grass doesn’t grow due to lack of rain.  

To produce milk, the female goats and sheep (and cows, and yaks, and buffalo, ok you get the idea) must be impregnated once per year and give birth.  After they give birth and the babies are allowed to feed from their mothers for a short time, they are weaned and their mothers begin milking.  Farmstead cheese makers will then begin a season of cheese making, which starts with what they call the “Spring Flush”.  Hence the name, in most farmstead cheese making operations, they begin milking in spring after the babies are weaned and continue until the moms need to be impregnated again in the fall. 

With all of that said, the question still remains, why don’t we have local cheeses this time of the year? While most of our milking stock dried up (stopped producing milk) in the fall, they are now pregnant and getting ready to give birth in the spring.  Most local farmstead cheese production was over in October.  That means most fresh cheeses were unavailable by mid-October, and any hard cheeses the cheese makers made early in the year are sold out by this time of the year. 

Year Round Cheese Producers

We do still have local cheeses that are being made year-round.  This is accomplished by buying milk from farms that are staggering “strings” of animals.  This means that farmers group the animals within their herd into strings of animals that will get pregnant at different times of the year.  This will allow them to milk a portion of their heard year round.  

When a cheese maker buys milk from another farm, not on the same site as his cheese making operation, he can no longer call it farmstead.  Depending on how much volume the cheese maker is producing and his production methods, he can still call his (or her) cheese “Artisan”.  So, during our harsh cold winters here on the Central Coast (ok I think it has actually been 75 degrees since October but we still wear jackets!!) we might not have a huge selection of local cheeses, but with spring just around the corner, we can look forward to an abundance of fresh cheese in just a few short months. Hang in there people: more local fresh cheese is just around the corner!!  In the mean time, we have hundreds of other cheeses in stock to meet your every cheese desire!  

Vivant is Moving!

Stay tuned as Vivant is moving in the next couple of months.  If you want to stay up to date with our new adventures, send your email address to [email protected] and I will add you to our newsletter list.             

 

Danika is a local girl who, armed with a degree in Dairy Science and Ag Business from Cal Poly, went out to conquer the cheese world.  Now, with nearly 20 years of experience in buying and selling cheese she shares her knowledge and passion for the fromage with us through her store and website in Paso Robles, CA at Vivant Fine Cheese.

Pairings in Paso: Balsamic Steak Rolls and Eberle Zinfandel

By Jennifer Knoll

For some silly reason I was thinking that since the holidays are over life would slow down a bit. Boy was I wrong...so back to reality.  With life being so hectic I turned to another source for some dinner time inspiration, Pinterest. At first glance this dish grabbed me. The bright fresh vegetables playfully peering out of the tender rolled steak caught my eye; a bundle of goodness. And better yet this recipe ended up being quite simple, affordable and healthful which meant it was dinner success. 

The wine pairing was a simple choice, a Paso Robles classic, Zinfandel.  Since I was going the classic Paso route I had to go all the way, straight to the roots, to the pioneers themselves, Eberle Winery. This Zin is full of brambly boysenberry fruit, a soft touch of smoke with gentle tannins and white pepper that perfectly complimented the robust balsamic glaze and slightly charred veggies.  

I served mine over a bed of simply sautéed greens. Happy January to me!

Balsamic Steak Rolls

1 pound skirt steak
1 tablespoon olive oil
salt and pepper

1 small zucchini
1 carrot
1 bell pepper, red or yellow
3 green onions

¼ cup balsamic vinegar
¼ cup beef broth
1 shallot, finely diced
2 tablespoons brown sugar
2 teaspoons butter

Cut the steaks into 3 by 5 inch pieces and season with salt and pepper. Cut the zucchini, bell pepper, carrot and green onion into matchstick size pieces, a little longer than the steak width. To make the sauce: melt the butter in a small pan on medium heat. Add the shallot and sauté until soft. Add the balsamic vinegar, brown sugar and beef stock. Allow the sauce to come to a boil and reduce to almost half. Turn the heat off and transfer to a bowl.

In the same pan (no need to wash it) add a touch of olive oil, turn the  heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies until slightly charred, transfer to a bowl.  Take a strip of steak and lay it with the short side towards you. Place a few of the veggies in the middle and roll the beef up over the filling, securing it with toothpick along the length of the roll. Repeat until all the rolls are assembled.

Heat a large skillet over medium-high heat. Add a touch of oil, swirling to coat bottom. When hot, add beef rolls, seam side down, and pan fry for 2-3 minutes. Turn rolls and cook it on all sides in the same way.  Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

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 the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe.

 

 

 

ennifer 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 the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe. - See more at: http://blog.travelpaso.com/foodie/#sthash.JsLqlPaS.dpuf

First 2014 Paso Robles Rhone Rangers Varietal Series - Petite Sirah

Photo courtesy of Rhone Rangers

 

 

 

 

 

 

 

Tuesday, January 21, 2014 5:30-7:30 p.m.

Experience a fun and educational varietal tasting that includes amazing Petite Sirah wines from 17 Paso Robles wineries. This is the first of a series of "Hot Tuesday Varietal Nights" put on by the Rhone Rangers that also inculdes live music, incredible cheese pairings, small bites and an educational area where you can extend your knowledge about this great Rhone varietal.

The host for the January Varietal Night is Niner Wine Estates located at 2400 Highway 46 West, Paso Robles. Tickets are $15 per person and can be purchased here: http://petitesirahnight.bpt.me.

Don't miss this fabulous event!

 

About Rhone Rangers
The Paso Robles Chapter of the Rhone Rangers is dedicated to the education and promotion of Rhone varietals and Rhone blends to local trade, media, and consumers, and of Paso Robles as a top California region in the production of outstanding Rhone varietal grapes and wines.

 

 

 

Pairings in Paso: Bacon-Wrapped Meatloaf Paired with Vines on the Marycrest Syrah

By Sarah Leslie

Those who know me know that I don’t always get along with my kitchen. No one would ever use the words “cook” or “chef” to describe me. Sous chef? Maybe. But that hasn’t stopped me from seeking out the perfect food and wine combination and even I can pull off this month's Pairing in Paso.

This cold snap has clearly brought up an urge to hunker down and be cozy and cook comfort food. When I think comfort food I think meatloaf.  It doesn’t hurt that for all you Seinfeld fans out there that meatloaf was served for Festivus. And this is a festive time of year. But I digress…

For this meatloaf the special ingredient is bacon. I think we can all agree that bacon makes everything better. What’s even better is to enjoy the meatloaf paired with the wonderful Rhone varietal of Syrah. One of my favorites is the 100% Syrah from Vines on the Marycrest, 2011 vintage. This wine manages to be at the same time both bold yet delicate with tasty black raspberry and licorice that hold up against this bacon meatloaf beast. Enjoy the beast!

Bacon-Wrapped Meatloaf

2 tablespoons olive oil

1 yellow onion, medium, diced

1 garlic clove, diced

3 white button mushrooms, finely chopped

2 tablespoons Worcestershire sauce

1 egg

¾ cup Italian breadcrumbs

½ cup fresh parsley, chopped

1 tablespoon Sriracha sauce

3 tablespoons ketchup

¼ teaspoon pepper

¼ teaspoon salt

1 pound lean ground beef

½ pound pork sausage, fresh (not in a casing)

¼ cup milk

6 slices bacon

Preheat oven to 400 degrees. 

In a large sauté pan over medium heat, heat the olive oil and saute onions and garlic for 2 minutes. Add mushrooms and sauté 3-5 minutes until onions become soft.  Transfer onion, garlic, mushroom mixture into a large bowl and add all remaining ingredients except the bacon. With clean hands (and jewelry removed), mix all ingredients until thoroughly mixed. Put the meat mixture in a broiling rack covered in tin foil. Shape the mixture into a rectangular loaf about 5 x 9 inches. Wrap the strips of bacon around the loaf crosswise overlapping them slightly and tucking ends under the loaf to prevent curling.

Bake at 400 degrees until it reaches an internal temperature of 155-160 degrees, 45 minutes to 1 hour.  Remove from oven, cover in foil and let it rest 5 minutes before slicing.

Sarah Leslie is a marketing guru with Mental Marketing who loves to cook alongside her husband, striving to find the next great food and wine pair-up.   When not donning an apron, Sarah can also be found behind the bar at Clayhouse serving up some delicious Paso wine.  

 

Adelaida's 2nd Annual Walnut and Wine Festival

by Melani Meister

During the 1940's, Paso Robles was one of the largest nut producing regions in the nation and this Saturday, December 7, Adelaida Cellars pays homage to this historic period at their 2^nd Annual Walnut and Wine Festival.

The festival will highlight Adelaida Cellars' 85-year-old estate grown, dry-farmed walnuts with delicious walnut-inspired bites paired with Adelaida wines, holiday music, olive oil tastings and more.

Discover these amazing local walnuts, just in time for holiday baking, from 10:00 to 5:00 pm on December 7th in the Barrel Room at Adelaida Cellars. Tickets are $10 and include small bites, eight wines, and the festivities. 

Hope to see you there! 

 

 

Stuffing vs. Dressing, a Recipe and a Wine Pairing

By: Jennifer Knoll

In most homes, stuffing and dressing are used interchangeably to describe that savory mixture of bread, veggies and herbs that takes second seat at your holiday table. And for most their loyalty to either stuffing or dressing runs deep. But is there really a difference?

Classic dressings are most often roasted separately from and served alongside your main course, typically turkey. Although the recipe can be exactly the same as stuffing you have no worries of cross-contamination when preparing this dish. The key to a delectable dressing are the crisp bits of crunch you get on top and on the sides of the layers of bread that keep you coming back for more.

Stuffing, as the name indicates, is stuffed inside the cavity of a bird, be it a quail or turkey, and roasted inside. What this technique offers is the added benefit of all those tasty juices imparting flavor to your stuffing. But beware! This method does offer risk and you MUST see to it that your bird is cooked to a minimum temperature of 165 degrees. 

So choose your preferred method, stuffing or dressing, and let’s get on to the fun part – pairing a Paso wine with a new recipe…

Roussanne or a Roussanne blend, which we are fortunate to have many of in Paso Robles, is my first wine of choice for Turkey Day.  The best examples provide aromas of stone fruits (nectarine, pear, peach), wildflowers, Meyer lemon, herbal tea and flavors of honey and toasted nuts and pair perfect with roasted poultry.

A standout Roussanne for me is most definitely Kinero Cellars 2010 'Rustler’ from the James Berry Vineyard.  This unctuous and bright wine is made by superstar winemaker Anthony Yount, known for his cutting-edge whites and his role as winemaker at the acclaimed Denner Vineyards. 

One of my favorite fall/winter fruits are persimmons; gorgeous in color, firm with just a slight sweetness, they pair well with Roussanne and add a playful note to your holiday table. (Bonus note, you can also use them in salads or wrapped in prosciutto for a quick appetizer.)  Here they are cooked into a stuffing perfect for your holiday table. 

Persimmon Stuffing

4 tablespoons butter or olive oil

1 medium onion, chopped

3 celery stalk, diced

6 slightly firm persimmons, peeled and cut into chunks

½ teaspoon salt

3 cloves crushed garlic

½ loaf of sour dough bread, cubed 

1 tablespoon fresh thyme

Half a bunch of fresh chopped parsley

1 ½ cups chicken stock

In a saucepan, over medium heat, melt the butter; add the onions and celery. Sauté for about 5 minutes or until the onions soften. Add garlic and persimmons, cook for 1 minute. Add salt and stock. Bring to simmer. Add bread cubes to a large mixing bowl and pour over the hot broth mixture. Add the fresh herbs and mix well. If the bread seems too dry more stock can be added. Taste for salt, and adjust if needed. Transfer to a buttered two-quart baking dish. Bake at 350 degrees F. for 40 minutes, or until top is golden-brown and crispy. 

At my Thanksgiving table we call it stuffing although nothing is actually stuffed inside a bird. So to you and your family stuffed or dressed, many warm holiday wishes!

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine business and being surrounded by farmers, she developed a serious fetish for wine and food.  She is the Assistant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing this recipe. 

Autumn Pumpkin and Pepita Salad

by Tina Swithin

I am in love with fall! I love the colors, the crisp air and the smell of pumpkins!   I recently reached out to my friends at the Paso Robles Inn for a seasonal recipe to share with you, the readers of the Paso Robles Insider.  I was delighted to receive a recipe for Autumn Pumpkin and Pepita Salad straight from the Chef's kitchen!   Cheers to pumpkins!  

The Paso Robles Inn's Autumn Pumpkin and Pepita Salad

Ingredients:
4 medium size leafs organic Bib lettuce
½ cup roasted, salted and pepitas
½ cup roasted walnuts
1 cup, peeled julienne cut raw pumpkin
½ cup white balsamic vinegar
4 medium roasted asparagus
½ cup dried cranberries
¼ cup crumbled gorgonzola cheese
¼ cup extra virgin olive oil
1 fresh lemon
2 TBS balsamic vinegar reduction
½ cup grape tomatoes, cut in half

Preparation:
Marinade Julienne pumpkin in white balsamic vinegar
Cut asparagus into 1 inch sections
Place Bib lettuce leafs in a 8-9 inch bowl
In this order, layer ingredients on top of lettuce leafs: Asparagus, pumpkin, cranberries, walnuts, gorgonzola and grape tomatoes
Drizzle with olive oil, the juice of the fresh lemon, balsamic reduction

Suggested Pairings:
Justin Chardonnay, 2010 or Donati Family Vinyards Pinot Blanc, 2012

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country. - See more at: http://blog.travelpaso.com/#sthash.SPj274xL.dpuf

Go local, and go Garagiste, in Paso and discover local food and wine treasures

by Melanie Webber

Paso Robles is an ascendant star in the wine firmament, and yet the area is filled with many treasures - both food and wine – that remain undiscovered, even to those who live here. Making under the radar artisan wine treasures ‘discovered’ is what The Garagiste Festival is all about and, this year, we have extended this ethos to our winemaker dinner, held November 7^th -- starting with our Chef, Charles Paladin Wayne.  Chef Charlie is considered a treasure by anyone who has tasted his food, and is sought after by those in-the-know, perhaps because he keeps the food in the forefront and (even though he has been an area chef for over 30 years) his profile almost undercover.  He was instrumental to the success of our Garagiste winemaker dinner last year, which was brilliantly chef’d by The Taste’s Ludo Levebvre who, it is safe to say, was dazzled by the local producers that Charlie introduced him to. Charlie is renowned both for his artistry when matching food with wine and for his insistence on sourcing his produce, meats and seafood locally … well before ‘go local’ was a trend.

“I used to think it was a crying shame that, right here on the Central Coast, we had remarkable fresh fish and produce – much of which went straight to the brokers. Little of it stayed here, because there was no place for it to go -- for years we got only some of it,” said Chef Charlie, who executed his first ever winemaker dinner at Eberle Winery in 1987 and put his culinary magic to work at Justin, Edna Valley and Summerwood wineries before starting his private catering company. 

“As Paso became a wine center, it created the opportunity for many of our local treasures to stay home, and the recent ‘local’ movement has reinforced that trend,” continued Paladin.  “Now, we take our food right from the ranch and farm!”

Lucky Paso Robles!  As an Angeleno, when I am told that I need to go local for my foods, I’m game…but where would that be? The Hollywood Hills? Venice Beach? LAX? Hardly.  But, if when (!) I live in Paso, I will know where to go: my backyard – for food tasting as if I had pulled the carrots out of the ground, milked the goats, and harvested the oysters with my own hands. Fortunately, the wealth of local artisan producers do the hard work instead and, by all accounts, love every minute of it. For example, this year’s dinner features vegetables and herbs from Paso-based Windrose Farm; hand-crafted, cow and sheep’s milk cheeses from Paso’s Central Coast Creamery, and quacking-fresh duck eggs from Paso’s Loo Loo Farms, all featured alongside Paso AVA garagiste winemakers Bodegas M, Caliza, Clos Solene, Cutruzzola, The Farm Winery, and Paix Sue Terre.

The Undiscovered Treasures of the Central Coast winemaker dinner offers a unique opportunity to experience all of this in one place - a true taste of Paso terroir, both on the plate and in the glass. Join us on November 7th, and then stay for the festival where more local food producers will be featured alongside 66 remarkable garagiste winemakers.  Click here for the menu– and go Paso local with us!

For the full 2013 Garagiste Festival schedule and ticket information, go to http://www.garagistefestival.com/.

Garagiste Festivals are produced by Garagiste Events, a non-profit dedicated to furthering the education of future winemakers and those training for employment within the wine industry.  Proceeds from the festivals are donated to the Cal Poly Wine and Viticulture Program.

As part of The Garagiste Festival team, Melanie Webber spearheads Public Relations. Her public relations agency, mWEBB Communications, Inc., won a 2011 American Business Award for PR/Communications Campaign of the Year. A lover of all things Central Coast, especially the wines, she just received her WSET Level 3 certification.

Drinking PASO: The Old World Rules Do Not Apply

by Lisa Dinsmore

With over 200 wineries in the Paso Robles region, it's hard to believe I still have to explain to people where Paso Robles is. I’ve been drinking Paso wines for over a decade and know first hand that they are only getting better. Perhaps it’s the lack of focus that makes it hard for people to easily understand the region. No one grape to help pin it down. For me, it’s the plethora of options that keeps me coming back for more.

Zinfandel may have been king of the region in Paso’s early wine days, but with no governmental rules or varietal and climate restrictions, like in some Old World and other CA AVAs, active experimentation to see what grapes truly thrive here has literally changed the varietal landscape. It’s the Rhone grape clippings, brought over by Tablas Creek almost 30 years ago, that kick-started the expansion of Syrah, Grenache and Viognier into the region and that has, over the past decade, helped Paso gain national attention.

While many of our garagistes love their Rhones - that doesn’t mean they are always content to just make a GSM. Or a traditional Bordeaux blend, if that’s the way their passions flow. Mother nature provides more options in Paso than any other winemaking region. With virtually every varietal from around the world growing at their fingertips, Paso winemakers are free like nowhere else to experiment and create blends that pay off on the palate.  Rather than simply combining the grapes that happen to grow there, or being hemmed in by tight winemaking rules, they make the best wine they can, that vintage, from their plot of land. Who cares if you put some Syrah or Grenache in your Cabernet? Or a touch of Zinfandel in your GSM? Certainly no one making wine in Paso does. It’s about the passion they bring to the bottle, regardless of what grapes are in it. Old school notions be damned.

Festival attendees will be able to taste that spirit firsthand, with over 20 unique wines that could only be made in this region. To delve deeper into the topic, VIP guests will get the opportunity to taste and understand the whys behind blending off-book in our Saturday Seminar “Breaking the Old World Blending Rules” with panelists Christian Tietje from Cypher Winery and Jeff Strekas from ONX Wines. Both of these wineries are pushing the envelope when it comes to mixing grapes varieties. Whatever works to make the wine shine. Having had the pleasure of tasting their efforts, their imaginations are clearly unimpeded, much to the wine world’s benefit.

Being part of the Festival team allows me to explore the world of wine through the talents of a diverse group of devoted winemakers. I learn something new every year from every winemaker and have gained a deeper respect for all the hard work the wine “lifestyle” really is. There’s an experience at the Festival for every level of wine lover, from those who just want to taste and explore, to those who want to make the leap to the winemaking side. I hope to see you there.

2013 Schedule of Events

Thursday, November 7^th: “Undiscovered Treasures” Winemaker Dinner – 7pm

Friday, November 8^th: Happy Hour at “The Opening Round” – 4-7pm, followed by our Winemaker Mixer from 7:30-9:30pm.

Saturday, November 9^th: The Main Festival day includes (2) educational seminars - “What’s Wrong With This Picture? Educate Your Palate About the Most Common Wine Flaws” and “Garagiste Outlaws: Breaking the Old World Blending Rules” followed by the Grand Tasting and After Party - 11am-9pm.

Sunday, November 10^th:  “Nothing’s Perfect: How to Manage and Influence Your Wines to Greatness” Winemaking Symposium – 11am-1pm 

To purchase tickets or get more information about the 3^rd Annual Garagiste Festival, please visit their website at: http://garagistefestival.com/2013-paso-festival/

Lisa Dinsmore is the Event Director for the Garagiste Festival and has been a passionate Paso Robles wine lover for over a decade. She also has her own wine blog called Daily Wine Dispatch and has earned the Advanced Degree from the international WSET program.

Paso Robles Inn launches “Haunted Hotel Dinner Tour”

Join fellow ghost hunters for a rousing good time as the Paso Robles Inn offers an evening of spine-tingling stories and deliciously fine fare and explore tales from the past and present at this historic Paso Robles property.

In homage to the town of Paso Robles’ 125th anniversary celebration, and just in time for Halloween, the Paso Robles Inn has dredged up the lively history of this little town to share some of the more interesting tales of its past. Not surprisingly, it all begins on the grounds of the Historic Paso Robles Inn.

From 1864 as the busy stagecoach stop, to the 1891 hostelry for the rich and famous, to its current incarnation as the Paso Robles Inn, you’ll learn all about the Inn’s history and its hauntings, view their scrapbooks and photo albums, and touch real artifacts unearthed when the 1942 Inn was built.

Among all this fun, you’ll be hosted at a special dinner just for tour guests at the Inn’s noted Steakhouse. What’s for dinner? Bloody good prime rib, of course! You’ll enjoy this specially hosted full-service dinner along with 2 glasses of local Paso Robles Cabernet Sauvignon.

After dinner, you will walk the grounds, viewing sites of recurring hauntings and visit “the most haunted building” on the hotel grounds.

Whether you believe in ghosts or not, you’ll find your evening filled with humor, interesting stories and decidedly delicious food and wine!

You’ll enjoy:

• An interesting overview on Paso Robles’ history and the role the Inn played in the formation of the town
• Stories of the area hauntings, as well as those specific to the Paso Robles Inn
• A guided walk through the hotel grounds and into the “most haunted” building on the grounds
• Ghosts 101: a fun introduction to what modern day ghost hunters think and believe about this paranormal phenomenon
• A deliciously sumptuous full service dinner of the Inn’s famous Prime Rib, with 2 glasses of wine
• Insider access to the Inn’s scrapbooks, photo albums and select items unearthed during the building of the Inn in 1942
• A guided stroll downtown to end your evening with coffee/tea and dessert.

BOOK NOW: Haunted Hotel Dinner Tour