The different faces of entertaining

When we entertain, the purpose many times sets the pace, menu and even the décor.

Sometimes we entertain to impress somebody about our culinary abilities, or we do it for ourselves to satisfy a craving or curiosity.

Sometimes we do it to get closer to our company, after all company comes from “con pane” or “with bread”, to eat together. Sometimes we do it for business purposes or for learning something. It is only Shakespeare who entertains for revenge (cf. Titus).

The purpose of entertaining sets the type of dish we will prepare. If we want to get closer to somebody we will choose a dish that can be ready before hand and served easily as to have time to converse and share the experience with them as we partake the food.

 

This is the approach I took when last week winemakers David Noyes  and Mark Lyon dropped by. We were to taste wonderful white wines, mostly Sauvignon Blanc and one Chardonnay. My choice was Trout “au” Roquefort. I also prepared a nice tomato and onion salad and we had a nice berries sorbet for dessert.

After that (if you can believe it), we walked the vineyards.

David Noyes was comign back from Mendocino County where he checked his personal label Tocai Friulano. Another great italian variety that has success in California. 

"At Kunde we keep improving our vineyard management and every year we are better" David Noyes  

Don Luis gave us onions! Notice how rich the soils is around here. The onion patch is very close to the Barbera lot, yet the soil is very different. Mark Lyon: The vines are planted according to the terroir. The Barbera plot is very gravely and close to the river controlling the growth and moderating the temperature. The result is a great Barbera! 

Checking the Barbera: This year we had some "spring fever" ( due to lack of sun and warm weather during growing segment) but is all gone now ...looking good! and larger crop too! 

Tomato Onion Salad with Killer Salad dressing. Simple enough? Read on for details! 

For this salad always cut the onion in sections and rinse them in lukewarm water. The shape makes them taste better with the tomato and the rinsing takes away that pesky onion aftermath. 

Tomato Onion Salad is great for summer time. These two little tricks make it much more enjoyable! 

The stuffing for the trouts is simple: grated bread, roquefort, gogonzola, chopped parsley, white wine, your fav spices and a bit of olive oil. While stuffing the trouts press to form a solid stuffing. 

Grilled trouts: High heat and baste with lemon juice. 

A simple menu: "Grilled trout au roquefort" and tomato onion salad. Looks good tastes better.  

Sauv Blanc is here!: Laughin Raven Sauv Blanc 2004 will be bottled in the next two weeks! At $13 per bottle is the best Bordeaux style Sauv Blanc you can buy. Elegant oak, a touch of Semillon and all the citrusy spirit of Alexander Valley!. And we can ship now, Thank you Supreme Court!. Taking orders at 707 894 2897 and at lravenwine@aol.com.