Since 2019, Gary and I have worked with some fantastic wineries in Napa, Sonoma, Santa Barbara, Lodi, California, and Willamette Valley in Oregon. We host tastings and do what we can to promote small direct-to-consumer wineries. This past year, we learned that two of our favorites have or are closing, and we want to say goodbye. So, we wish these two wineries a fond farewell: Methven Family Vineyards I met Laura Lee, the then-general manager of Methven Family Vineyards, in 2019 at the Gamay seminar for the Willamette Valley Wine Writer’s Education Tour. We immediately bonded over their Rosé of…
Leave a CommentMonth: August 2023
Trapanese Pesto is quick and easy to make in your food processor. It requires no cooking, making it the perfect summer sauce or topping. It is vegetarian; if you omit the cheese, it can be vegan. I use this pesto three ways. It can be a sauce on pasta, a bruschetta topping, or a dip with crackers, pita, or bagel chips. Trapanese Pesto (Tomato & Almond Pesto) * Prep time 15 minutes Ingredients 1/2 cup roasted Marcona Almonds, unsalted 2 Garlic cloves, puréed or finely minced 1 (14 ounces) can Whole San Marzano Plum Tomatoes*, roughly chopped 1/2 cup Sun-Dried…
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