Raw Food & Organic Wine Night
July 21, 2009 | Leave a Comment
Thanks to all of you who made “Raw Food Repair & Organic Wine” Night a great success.
Guest speaker, Cindy, explains the benefits of a “Raw” lifestyle
Mr. Jim, the mastermind behind "Raw-Food-Repair.com"
Ready to indulge in a raw cheesecake, mmmmmmm
The Maningas!!
Kelly, owner of DateNiteDelivery, is explaining the benefits of the organic wine in her hand.
Welcome to "Raw Food Repair"!!
Hi Jaye & Tina!!!
Hello Ladies
Why organic?
July 21, 2009 | Leave a Comment
~Five Compelling Reasons to Drink Organic Wine~
1) Better Flavor and Taste
Organic farming starts with nourishment of the soil which eventually leads to the nourishment of the planet and ultimately, our palates. Perfectly ripened organically grown grapes offer pure flavor and great fruit intensity.
2) Keep Chemicals Out of Your Glass
Two-thirds of all pesticides on the market are not registered under current EPA health standards. Many EPA-approved pesticides were registered long before researchers linked chemicals to cancer and other diseases. Now the EPA considers 60% of all herbicides, 90% of all fungicides, and 30% of all insecticides to be potentially carcinogenic. The bottom line is that pesticides are poisons designed to kill living organisms and can also be harmful to humans. In addition to cancer, pesticides are implicated in birth defects, nerve damage, and genetic mutation.
3) Support Organic Farmers and Their Health
Most organic wineries are small, independently owned and operated family vineyards, concerned primarily with the environment and itsentire life-chain. Farmworker health is a major concern. A National Cancer Institute study found that farmers exposed to herbicides had a six times greater risk than non-farmers of contracting cancer. An estimated one million people are poisoned annually by pesticides.
4) Protect Groundwater Quality
Organic farming protects and conserves our water resources. According to EPA estimates, pesticides are contaminating the groundwater in thirty-eight states, polluting the primary source of drinking water for more than half the country’s population.
5) Prevent Soil Erosion
Soil is the foundation of the food chain in organic farming. Due to our history of conventional farming methods, we are suffering from the worst soil erosion in history.
Raw Food and Organic Wine
July 20, 2009 | Leave a Comment
Thanks to all who attended DateNiteDelivery’s “A Celebration of Raw Foods and Organic Wine” event! What a night! Special thanks to talented Chef Mehmet of Cousin’s Incredible Vitality and Chef Jason of Raw Creations for their amazing appetizers and dessert contributions to the evening as well as Cyndi Dodick for her wisdom on raw food lifestyle!
Chef Mehmet, Chef Jason , James Reno and guests
The evening began with James Reno, creator of raw-food-repair.com, and his personal insights on how maintaining a healthy raw food lifestyle has changed his life! This site was built to introduce people to the benefits of eating raw food and transitioning to a raw food lifestyle. The health aspects are amazing. It is really a testament to how wonderfully complex and self healing the human body is, if only we would nourish it properly! Check out Jim’s informative site and see what leading a healthy lifestyle of raw food is all about! http://www.raw-food-repair.com/
The incredible appetizers and decadent desserts were enjoyed by all along with the informative presentations given by Cyndi Dodick on vegan diet, health related issues, great raw food meals and nutrition while DateNiteDelivery owner, Kelly Bartha, featured an organic wine tasting involving wines from around the world.
Here are some of the impressionable raw foods of the evening!
Raw Cacao Ganache Tart
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Sushimake
- Dolma
Thank you all for attending such a unique celebration of food and wine. We look forward to seeing you at our next swinging shin-dig! Stay tuned……
Cheers!
What is Organic?
July 20, 2009 | Leave a Comment
According to the USDA and the NOP (National Organic Program) wine can’t just be organic. Every intricate part of the process must be broken down by farming technique, practices, production, and paperwork (what would a bureaucratic process be without it) to be considered one of the four “organics”.
If you are looking for an organic wine to enjoy with friends, at the dining table or as a health related option to do better for yourself and the environment glass by glass, here are four categories to familiarize yourself with.
1. Sustainable or certified organic wines
This level allows farming methods to be the most flexible. Oregon has been at the forefront of creating specific certifications that get at the spirit of green wines. Salmon Safe ensures that nothing harmful is running off from the vineyards into potential salmon breeding streams. The Oregon Certified Sustainable Wine (OCSW) and Low Impact Viticulture and Enology (L.I.V.E.) are other sustainable /agricultural certifications that allow more flexibility also by assigning weights to different practices, allowing farmers to adjust to adverse conditions with treatments while still maintaining a balance of green practices. Farmers do their very best to give back to the environment, focus on their communities and build their businesses for future generations. Few, if any, certifications are free, which also means there are those who follow the strictures of these practices but refuse to pay for the seal of approval making it difficult as the consumer to identify these wines without doing some of your own research.
Here’s a jump start for you….your welcome!
2. Organically Farmed Wine
The essential commitment of organically farmed wine is to take petroleum-based and other chemicals — mainly fertilizers, herbicides and pesticides — out of the vineyard and substitute them with more ecologically sensitive replacements. Certain compounds are still allowed, notably copper sulfate, one of a category of chemicals, which get much attention, called sulfites.
Sulfites, as a side note, are a naturally occurring compound that nature uses to prevent microbial growth. Sulfur protects damage to the wine by oxygen and helps prevent organisms from growing in the wine. Ummm…gross. It also allows the wine to last longer which lets it age and develop all the complex flavors we love and enjoy so much. Yeast naturally produces sulfites during fermentation so virtually all wines contain sulfites.
If a wine has any additionally added sulfites and is made from organically farmed grapes, it can only be labeled “made with organically grown grapes” and not “organic.”
3. Organic Wine
Organic wine is made from organically grown grapes, meaning they were farmed and harvested entirely without the use of man-made chemicals whether in the form of fertilizers, pesticides, herbicides, insecticides or fungicides. Organic culture is a way of going back to natural aspects of life to our roots to a fruit that comes directly from the land.
When a wine label says “organic” it means the wine has met certain standards that are set by a government agency. Many wineries that are technically organic may choose not be certified. Why?
- Some wineries/producers don’t want the added expense and bureaucracy of registering
- Others may disagree with their government standards
- It can also be a marketing decision
Whatever the case, these wineries may not use “organic” on the label.
Five Steps to Organic Certification:
- Identify a suitable certifier
- Submit an application
- Completeness review
- On-farm inspection
- Final review
For further details on organic certification, please refer to http://attra.ncat.org/organic.html
4. Biodynamic Wine
Biodynamic (BD) winemaking practices a system of farming that incorporates homeopathic treatments as well as astronomical and astrological considerations into the organic process. Whether its the phases of the moon or the positioning of the planets or the burying of cow manure within a cows horn over the winter only to unearth it in the spring and transform the remains to utilize as a spray throught the vineyard as a form of natural fertilization…these practices date back before the 1800’s. Think of biodynamic as “organic plus.” Sustainable agriculture with a little earth-friendly vibe and science mixed in!
Here’s a healthy handful of Biodynamic and Organic wineries:
Benziger Winery(California)
Grgich Hills (California)
Bonterra Vineyards (California)
Frog’s Leap (California)
The Organic Wine Company - Key importer of Organic French Wines
Frey Vineyards(California)
Organic Vintners - Importers of internationally
produced Organic Wines
Ceago Vinegarden (California)
Summerhill Pyramid Winery (Canada)
Robinvale Organic Wines (Australia)
Richmond Plains (New Zealand)
Kawarau Estate (New Zealand)
Temple Bruer Winery (Australia)
Nuova Cappelletta (Italy)
Bodega Hermanos Delgado (Spain)
Badger Mountain Vineyard (Washington)
Going organic is an option, a way of life if you will with wine as much as it is with food. Pour yourself a “healthy” glass and enjoy the good life.
Cheers!
Wine Tasting Basics
July 14, 2009 | Leave a Comment
How important is having the “right” wine glass?
For some, this is overlooked and dismissed as no big deal while for others, sipping and savoring from the right glass makes every bit a difference. Technically, wine glasses are designed to enhance the tasting experience.
So what ranks best, as far as wine glasses are concerned?
For white wines, a 12 oz. glass is designed to offer a long finish to a dry, elegant and herbaceous wine like Sauvignon Blanc. A 14 oz. glass is shaped to highlight a wine like Chardonnay’s velvety and supple texture while emphasizing its fruitiness, ensuring a long balanced finish. For red wines, a 20 oz. glass is designed for hard hitters like Bourdeaux, Cabernet and Merlot to bring out the full-flavor these reds possess. Its tulip shape is the perfect all-purpose glass, for whites too! A 22 oz. glass is designed to highlight the rich fruits and calm acidity of wines like Burgundy and Pinot Noir. The large bowl captures the wines aromatic nuances. Only 1/3 of the glass is meant to be filled, the perfect amount for savoring wine.
Did you know?
A bottle of wine (750mL) holds 6 ample glasses!
Cabernet Sauvignon
July 14, 2009 | Leave a Comment
Cabernet Franc (Red Grape)
+ Sauvignon Blanc (Green-skinned Grape)
___________________________________________
Cabernet Sauvignon
Cabernet Franc
· Lighter bodied red
· Adds finesse, peppery perfume to blends with robust grapes
· Bright, pale red color
Purpose: Grown for blending with Cabernet Sauvignon and Merlot.
Origin: Bordeaux, France.
Sauvignon Blanc Gets its name from the French word sauvage or “wild” and blanc or “white”.
· Crisp, dry, refreshing white – elegant and fresh
· Often the component of many dessert wines (Sauternes & Barsac)
· Depending on climate, flavors can range from:
Aggressively grassy to sweetly tropical
Origin: Bordeaux, France
Widely cultivated in: France, Australia, New Zealand, California, South Africa & South America
· Consumed young, does not benefit from aging.
· Buds late, but ripens early
· Ideal growing region in France: Bordeaux, Loire Valley & Sauternes.
Flourishes in cooler climate, slows ripening on the vine allowing the grape more time to develop a balance between its acidity and sugar levels. The balance is important in the development of the intensity in the wine’s aromas. If the vines are subject to high heat, the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity.
Terroir: Characteristics of the soil & the different elements that can impart the wine level, lime-rich mud containing variable amounts of clays & aragonite and chalk (found in Pouilly and Sancerre) produces wines of richness and complexity. More compact, chalky soils produce wines with more finesse and perfume. The gravel soil (found near Loire River) contributes to spicy & floral notes. Flinty soils imported a smoky flavor.
Pairs well with: fish, sushi, goat & parmesan cheeses, light sauces
Sauvignon Blanc (a sweet style wine) has been given a second name in effort to increase its acceptance and popularity by the infamous producer, Robert Mondavi (in line with his production of a drier Sauvignon Blanc) in 1968. Fume Blanc literally translates to “smoke”. One would think, “smoke” relates to a smoky flavor in the wine. It instead refers to morning fog that covers the Loire Valley and is “as thick as smoke”.
Result….Cabernet Sauvignon
Cabernet is the primary grape that is used in most of the top vineyards in the Bordeaux region of France and is the basis of most of California’s great red wines. What makes Cabernet so popular is pretty simple: the flavor and longevity. Wines made from good Cabernet Sauvignon grapes age well. The aromas found in Cabernet Sauvignon can range from heavier fruit fragrances like cherry or raspberry jam to more complex fragrances like tobacco, chocolate, cedar, or a woodsy aroma. The flavors of Cabernet are just as diverse, going from heavy fruit to peppery. One of the key things to remember about Cabernet Sauvignon or red wine in general is that it is heavy. Heavy in texture and even heavier in flavor therefore you need to pair it with hearty cuisine.
Pairs well with: Thick steak, creamed spinach, garlic mashed potatoes, rack of lamb, pizza, fettuccine alfredo.
Recipes from “Gourmet Night” (cont.)
July 7, 2009 | Leave a Comment
We’re back again for another round of three fabulous food from our “Gourmet Night” spectacular! Enjoy!
Black Bean Salsa
2 (15 oz.) cans black beans, rinsed and drained
1 (17 oz.) pkg. frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado, peeled and siced (when you’re ready to serve the salsa though)
1 small onion, diced
4 Tbsp. lime juice
1 Tbsp. red wine vinegar
Salt and Pepper
1 large fresh jalepeno, seeded and cut into small dice
1/2 Cup loosely packed chopped fresh cilantro leaves
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped garlic
1 Tbsp. extra-virgin olive oil
Mix all ingredients together, except for the avacado. Refrigerate. Added diced avacado just before serving with tortilla chips or over tacos or quesadillas!
Prime Rib with Garlic Bleu Cheese Dressing
1 bone-in standing prime rib roast, 5-6 lbs, trimmed of excess fat (some fat is good for a juicy steak)
6 large garlic cloves
1/4 Cup lightly packed fresh rosemary leaves
1/4 Cup lightly packed fresh basil leaves
2 tsp. kosher salt
2 tsp. freshly ground black pepper
3 Tbsp. Dijon mustard
3 Tbsp. extra virgin olive oil
For the dressing:
3/4 Cup heavy cream
1 medium garlic clove, thinly sliced
6 oz. of bleu cheese, crumbled
Freshly ground black pepper
Allow the roast to stand at room temperature for 30-40 minutes before grilling. In a food processor, mince the garlic, rosemary, basil, salt and pepper. Add the mustard and olive oil, and process for form a paste. Smear the paste all over the top and sides of the roast.
Grill, bone-side down, over indirect medium heat until cooked to desired doneness (1 1/2 to 2 hours for medium rare). Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with aluminum foil and let rest for 20-30 minutes. The internal temperature will rise 5 to 10-degrees Farenheit during this time.
Meanwhile, make the dressing: place the cream and garlic in a small sauce pan. Bring the cream to a boil over medium-high heat, then lower the heat to a simmer and cook until the cream coats the back of the spoon, 5-10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper to taste.
Carve the meat into slices and serve warm with the dressing. Makes 6-8 servings.
Wave Your Flag Cheesecake
1 qt. strawberries, divided
1 1/2 Cups boiling water
1 pkg. (8 serving size) or 2 pkgs (4 serving size) JELL-O Brand gelatin, any red flavor
1 Cup cold water, plus ice cubes
1 1/3 Cups blueberries, divided
1 pkg. (12 oz) pound cake, cut into 10 slices
2 pkgs. (8 oz. each) PHILADELPHIA cream cheese, softened
1/2 Cup sugar
1 tub COOL WHIP topping, thawed.
Slice 1 cup of the strawberries. Halve remaining 3 cups of strawberries. Stir boiling water into gelatin for at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure up to 2 cups. Add to gelatin; stir until the ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line 13 x9-inch dish with cake slices. Stir sliced strawberries and 1 cup blueberries into thickened gelatin. Spoon over cake slices and refrigerate 4 hours or until firm.
Beat the cream cheese and sugar until smooth; stir in whipped topping and spread the mixture over the gelatin. Arrange the berries to create your flag. Makes 16 servings.
Compiled by: Lindsay Brady
A Glass of Wine Everyday…Yaaay!
July 1, 2009 | Leave a Comment
By Debra Gordon from “6 Reasons Why a Little Glass of Wine May Do You Good.” As a subscriber to Health magazine I found this article to be both interesting and noteworthy to share with all of you!
“The list of wine’s benefits is long—and getting more surprising all the time. Already well-known as heart healthy, wine in moderation might help you lose weight, reduce forgetfulness, boost your immunity, and help prevent bone loss.
With America likely to edge out France and Italy in total wine consumption in the near future, according to one analyst, and with women buying more than 6 out of every 10 bottles sold in this country, we’re happy to report that wine may do all of the following:
1. Feed your head
Wine could preserve your memory. When researchers gave memory quizzes to women in their 70s, those who drank one drink or more every day scored much better than those who drank less or not at all. Wine helps prevent clots and reduce blood vessel inflammation, both of which have been linked to cognitive decline and heart disease, explains Tedd Goldfinger, DO, of the University of Arizona School of Medicine. Alcohol also seems to raise HDL, the so-called good cholesterol, which helps unclog your arteries.
2. Keep the scale in your corner
Studies find that people who drink wine daily have lower body mass than those who indulge occasionally; moderate wine drinkers have narrower waists and less abdominal fat than people who drink liquor. Alcohol may encourage your body to burn extra calories for as long as 90 minutes after you down a glass. Beer seems to have a similar effect.
3. Boost your body’s defenses
In one British study, those who drank roughly a glass of wine a day reduced by 11% their risk of infection by Helicobacter pylori bacteria, a major cause of gastritis, ulcers, and stomach cancers. As little as half a glass may also guard against food poisoning caused by germs like salmonella when people are exposed to contaminated food, according to a Spanish study.
4. Guard against ovarian woes
When Australian researchers recently compared women with ovarian cancer to cancer-free women, they found that roughly one glass of wine a day seemed to reduce the risk of the disease by as much as 50 percent. Earlier research at the University of Hawaii produced similar findings. Experts suspect this may be due to antioxidants or phytoestrogens, which have high anticancer properties and are prevalent in wine. And in a recent University of Michigan study, a red wine compound helped kill ovarian cancer cells in a test tube.
5. Build better bones
On average, women who drink moderately seem to have higher bone mass than abstainers. Alcohol appears to boost estrogen levels; the hormone seems to slow the body’s destruction of old bone more than it slows the production of new bone.
6. Prevent blood-sugar trouble
Premenopausal women who drink one or two glasses of wine a day are 40 percent less likely than women who don’t drink to develop type 2 diabetes, according to a 10-year study by Harvard Medical School. While the reasons aren’t clear, wine seems to reduce insulin resistance in diabetic patients.”
Not to promote the consumption of alcohol and sing it its praises, but with everything, moderation is key. A glass of wine a day, maybe two is all you need to reap the true benefits of wine for a happy, healthy lifestyle!
Cheers!