2010 Investment Conference Monday September 13 - Tuesday September 14, 2010

A Taste of CaliforniaSignature recipes and wine pairings prepared exclusively for you by tonight’s featured chefs, restaurants and wineries.

Restaurants

1 BoulevardNancy Oakes boulevardrestaurant.com

3 EpicRoastHouseJan Birnbaumepicroasthousesf.com

5 FleurdeLysHubert Kellerfleurdelyssf.com

7 FrancesMelissa Perellofrances-sf.com

9 GaryDankoGary Dankogarydanko.com

11MijitaTraci Des Jardinsmijitasf.com

13QuinceMichael Eric Tuskquincerestaurant.com

15RN74Jason Berthold michaelmina.com

17SpruceMark Sullivansprucesf.com

19TownHallMitchell Rosenthal & Steven Rosenthaltownhallsf.com

21WaterbarMark Franz waterbarsf.com

Participating Restaurants and Wineries

Wineries

14AnthillFarmsWineryanthillfarms.com

22Auteurauteurwines.com

6 HanzellVineyardshanzell.com

16ParrSelectionsrajattparr.com

2 PeayVineyardspeayvineyards.com

18RobertBialeVineyardsrobertbialevineyards.com

8 SkinnerVineyardsskinnervineyards.com

10Vineyard29vineyard29.com

4 WilliamsSelyemwilliamsselyem.com

20WindGapWineswindgapwines.com

See reverse for wine-pairing.

Chef’s Autograph

1

Nancy OakesGlazed Pork Cheeks with Savory Clams and Fresh Shelling Beans

PorkCheeks

Remove membranes and excess fat from cheeks. Sprinkle with salt and pepper. Preheat oven to 375.° Heat oil in medium casserole, put in cheeks, decrease heat and brown on both sides, about 15 to 20 minutes. Transfer cheeks to plate and add onion, carrot and celery and cook, scraping up the browned bits for about 8 to 10 minutes or until vegetables have softened, add herbs. Return cheeks to casserole, add wine and stock to cover the meat. Bring to a simmer, transfer to preheated oven. Cook until fork-tender, about 2-3 hours. Transfer to storage container. Strain braising liquid through fine-mesh sieve and discard solids. Let liquid sit until fat rises to surface, skim and discard fat. Return liquid to a sauce pan and boil until reduced to sauce consistency. Pour liquid over cheeks, refrigerate overnight.

Beans

Pile vegetables and herbs on a double thick square of cheesecloth and tie into a bundle. Place in medium sauce pan and add enough cool water to cover everything. Bring to a simmer, then

reduce heat and cook for about 15-25 minutes, or until beans are cooked through. Remove from heat, salt water generously and let cool, refrigerate in liquid until ready to use.

Clams

Scrub clam shells and purge in cold salted water for about an hour. In a large shallow pan with a tight fitting lid, add clams, wine, shallot and parsley and cook over high heat until they all open. Remove clams from the liquid, let cool slightly and remove from the shells. Discard shells. Pour cooking liquid into a measuring cup. Let settle, then pour off liquid into another container and discard any sediment left behind. In a sauce pan, add 2 tablespoons of butter and the green garlic and cook until fully softened but still bright green.

Combine remaining butter, cooked garlic, drained beans and reserved clam liquid, gently warm until heated through. Add clams and heat through. Heat cheeks and braising liquid together in sauce pan. Add salt and pepper to taste. Serve atop savory shelling beans with clams and green garlic.

Ingredients(Serves4)

PorkCheeks

8 pieces pork cheeks 2 tablespoons olive oil kosher salt and freshly ground black pepper 1 small onion, finely diced 1 carrot, chopped 1 celery stalk, chopped 8 button mushrooms, halved 4 unpeeled garlic cloves 4 flat-leaf parsley stalks 4 to 6 thyme sprigs 1 bay leaf 3 cups white wine 3 cups chicken stock

Beans

Cheese cloth, kitchen string 1 onion, rough chop 1 garlic head, sliced in half 1 leek, rough chop ½ head fennel, rough chop 2 stalks celery, rough chop ¼ bunch parsley ¼ bunch thyme 2 bay leaves 6 whole black pepper corns 2 pounds fresh shelling beans kosher salt

Clams

4 pounds manilla clams 2 cups dry white wine 2 shallots, sliced 3 sprigs Italian parsley ¼ pound butter 1 pound green garlic, medium dice freshly ground black pepper and kosher salt

A Taste of California: Boulevard

Tasting Notes:

2

2007 Syrah, Sonoma Coast Les Titans

Two to three million years ago a former inland sea was uplifted along the San Andreas Fault forming the northern portion of the Sonoma Coast. We are perched above a river on a hill top made up of these marine soils. At 700 feet elevation, we found scallop and nautilus fossils in our soils, hence the name, Scallop Shelf.

Yields in 2008 were miniscule due to a late spring frost. The wines are more compact and earthier with firmer tannins. The fruit expression is evident though kept in check by secondary aromas. Excellent wines with a life ahead of them.

The appearance of the 2008 Scallop Shelf is vibrant red and light-hued. The nose reveals dark cherry, spice and

violet notes supported by grilled meat (lamb) and brass aromas. Despite its youthfulness, the wine is well-integrated and seamless. This is evident as the fruit aromas build and broaden as the wine carries across the palate. The incredibly long finish has notes of anise, dried pine needles and a lingering flavor of chocolate covered cherries. With air, the fruit profile darkens and becomes more masculine and kirsch-like though not alcoholic or pruny, just deep and powerful. No need to decant though a 30-45 minute breather will allow these deeper aromas to emerge. The wine should age for 7-10 years though we suggest opening a bottle after letting the wine rest from delivery to assess for yourself.

Since their first release in 2002, Peay Vineyards has emerged as one of the cult status wineries from Northern California. Peay has been selected as 2009 Winery of the Year by San Francisco Chronicle Magazine, Top 100 wineries in the World for 4 years in a row from Wines & Spirits Magazine, Top Pinot Noir by Food & Wine Magazine and was singled out three times in the New York Times for producing “excellent wines of rare intensity and precision.”

Peay Vineyards seeks to make elegant, balanced and terroir-driven Pinot Noir, Syrah and Chardonnay from their estate vineyard located in the far northwestern corner of the “true” Sonoma Coast. Winemaker Vanessa Wong—who worked at Château Lafite-Rothschild in Bordeaux and as winemaker at Peter Michael Winery—crafts wines with focus and intensity that capture the cool climate location and express the minerality and fruit complexity that have become the hallmark of wines from our vineyard.

A Taste of California: Peay Vineyards

See reverse for wine-pairing.

Chef’s Autograph

3

Jan BirnbaumLamb Sausage with Spiced Apricots and Smoky Onion Vinaigrette

LambSausage

Soak the dehydrated plums in Armagnac for 30 minutes.

In a large mixer, combine the soaked plums, lamb shoulder, pork butt, pork fatback, thyme, rosemary, parsley, Serrano chilies, garlic, cayenne pepper and vinegars. Mix on medium speed for 60 seconds. Add salt and pepper to taste, then mix for an additional 60 seconds at medium speed.

Check the seasoning by making 1 small patty in a sauté pan. Cook through enough to taste, and adjust seasoning accordingly.

Remove the mixture and place into a stainless steel bowl, with another stainless steel bowl full of ice beneath it, keeping the mixture cool. Using a sausage-stuffer, fill the casings. Tie off casing end, then pinch and twist to form individual sausage links.

Pan-sear sausages until brown.

SpicedApricots

Fill the sachet with the required ingredients.

Mix the vinegar, pinot blanc, honey, brown sugar, salt, and the filled sachet into a large rondo or roasting pan, and reduce to a syrup. Place the pitted apricots into a separate roasting pan, with a larger flat metal pan of ice underneath it. Pour the syrup over the apricots and cool, stirring gently so as not to break the apricots.

SmokyOnionVinaigrette

Pour the Verjus and honey into a non-reactive pot and reduce to the consistency of thick syrup.

Finely chop the onions. In a stainless steel bowl, with a separate bowl of ice underneath it, combine the onions, thyme, and red wine vinegar. Add the Verjus and honey mixture, stirring until cold. Add the chopped parsley and season with salt and pepper to taste.

To serve, spoon apricot mixture over sausages and drizzle with smoky onion vinaigrette.

Ingredients(Serves8)

LambSausage

1¼ pounds lamb shoulder, ground ¾ pound pork butt, ground 1/3 pound port fatback, ground1 teaspoon chopped thyme ½ teaspoon chopped rosemary 1 tablespoon chopped Italian parsley 1 Serrano chili, minced 1½ cloves of garlic, chopped ½ teaspoon cayenne pepper 3 ripe plums, dehydrated ¼ cup Armagnac 2 teaspoons champagne vinegar 1 teaspoon balsamic vinegar Salt and pepper to taste Prepared sausage casings

SpicedApricots

5 apricots, halved and deseeded ½ cup champagne vinegar ²/3 cup Alsatian Pinot Blanc²/3 cup honey¼ cup of brown sugar 1 teaspoon salt

In a sachet

1 tablespoon allspice berries, smashed 1 tablespoon black peppercorns, smashed 1 teaspoon Sechwan peppercorn 1½ star anise, smashed 1 jalapeno peppers, halved

SmokeyOnionVinaigrette

2½ large yellow onions, halved and brined for 6 hours and cedar smoked until soft ½ 750ml bottle of Verjus ²/3 cup honey¼ cup of red wine vinegar ¼ cup of thyme, finely chopped ¼ cup parsley, finely chopped Salt and pepper to taste

A Taste of California: Epic Roast House

Tasting Notes:

4

2008 Pinot Noir, Russian River Valley

The grapes used for this 2008 Pinot Noir are primarily from our Drake Estate Vineyard, (Pommard & Clone 115) planted in 1998, with a bit from vineyards along Westside Road. The nose is redolent of blackberries, plums, toffee, and crème brûlée. The rich and full tannins accentuate blackberry and dark

plummy fruit flavors, and complement the creamy, silky finish. The concentrated dark fruits and spicy flavors truly express the classic depth, complexity and finesse that you would expect from our Russian River Valley Pinot Noir.

Williams Selyem began as a simple dream in 1979 between two friends who pursued weekend winemaking as a hobby in a garage in Forestville, California. In less than two decades, they created a cult status winery of international acclaim. John and Kathe Dyson, who purchased the winery in 1998, carry on the passion for Pinot Noir winemaking without compromise. Winemaker Bob Cabral respects and employs the winery’s original handcrafted approach.

A Taste of California: Williams Selyem

See reverse for wine-pairing.

Chef’s Autograph

5

Hubert KellerPure Maine Lobster Essence Topped with Caviar Cream

To prepare the lobsters, bring 1½ gallons salted water to a boil in a large stockpot. Add the vinegar and then add the lobsters, head first. Cover tightly with a lid and cook for 3 minutes. Remove the lobsters, drain and set aside to cool. Cut each lobster in half lengthwise, make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard, cut the body into pieces.

Heat 3 tablespoons of olive oil in a large pot over medium heat and add 3 tablespoons of butter. Add the chopped lobster bodies, heads and juices. Add one onion, leek, carrots, thyme and tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and add half of the cognac. Return to the heat, add the flour and cook for another 2 minutes. Add water to cover and scrape all the browned bits from the bottom of the pot with a wooden spatula. Add the cream and milk and bring to a boil. Immediately decrease the heat

and gently simmer until the bisque is reduced and thickened, about 30 to 45 minutes. Strain the bisque into a clean pot, season with salt and freshly ground pepper. Keep warm.

Meanwhile, turn the oven to 400.° Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add the remaining onion, thyme and cracked black pepper. Cook the mixture for about 5 minutes. Add the lobster claws and tails. Remove the pan from the heat and carefully add the remaining cognac. Put the pan in the oven and roast until the lobster is cooked through, about 10 to 15 minutes. Remove the lobster and set aside. When cool enough, remove the lobster meat from the tails and claws. Chop the lobster meat into pieces and add it to the strained bisque.

Transfer the whipped cream in a mixing bowl and fold in the caviar very gently, add salt to taste.

To serve: Ladle the bisque into warmed soup bowl, top with a spoon of creamed caviar and serve immediately.

Ingredients(Serves4to6)

2 lobsters ½ pound each 3 tablespoons white wine vinegar 5 tablespoons extra virgin olive oil 5 tablespoons unsalted butter 2 onion, minced 1 carrot cut in half 1 leek, cut lengthwise 4 sprigs fresh thyme 2 tablespoons tomato paste ½ cup cognac 1 tablespoon cracked black pepper 3 tablespoons flour 1 cup milk 3 cup cream Salt and freshly ground pepper to taste

CaviarCream:

½ cup whipped cream 1½ ounces Caviar Salt

A Taste of California: Fleur de Lys

Tasting Notes:

6

Founded in 1953 by Ambassador J.D. Zellerbach, Hanzell Vineyards is located on the steep southern slopes of the Mayacamas Range high above the town square in Sonoma. Hanzell Vineyards is iconic in its designation as a producer of age-worthy Pinot Noir and Chardonnay in the Grand Cru tradition. The de Brye family continues to honor this heritage and tradition in absolute commitment to quality, innovation in winemaking and grape growing and respect for the singular expression of this distinctive terroir.

The 2007 Chardonnay has enticing aromas of citrus and white flowers in the initial notes, but with time the wine unfolds to offer marzipan, pear and toasted almond. A rich vanilla-honey scent gives an impression of sweetness to the overall aromatic profile. In the

mouth, the inherent richness builds over time with classic Hanzell flavors of lemon, chamomile and clean mineral emanating from a tautly wound core structure which hints at what will develop with further aging.

2007 Chardonnay, Sonoma Valley Estate

A Taste of California: Hanzell Vineyards

See reverse for wine-pairing.

Chef’s Autograph

7

Melissa PerelloWhite Corn Blinis, Mission Fig Salad and Bacon Lardon

Render the bacon in a small sauté pan with butter over low heat until golden and crisp taking care not to allow the fat to burn. Reserve the rendered fat and hold bacon separately.

Shuck the corn, remove the kernels and place the kernels in a food processor. Grind the corn for one minute or until pureed. In a large mixing bowl, whisk the eggs and combine with milk, the pureed corn and the orange zest.

Combine the flour, corn meal, salt and pepper in a second mixing bowl. Stir the egg mixture into the dry ingredients and stir just until fully incorporated. Stir in the rendered bacon fat. Cover and allow the batter to rest for 30 minutes at room temperature.

Warm a large nonstick skillet and spray lightly with pan coating spray. Spoon a small amount of the batter to make small “silver dollar” sized cakes. Once the batter begins to bubble and is golden on the bottom, flip and cook on the opposite side. Serve the blinis right away.

Slice the figs and prepare a small salad of arugula, figs and the crisped bacon with the olive oil and balsamic vinegar. Season with salt and black pepper and serve along with the white corn blini.

Ingredients(Serves6)

WhiteCornBlinis

4 large ears fresh white corn, husked 8 slices smoked bacon, sliced into 1” pieces ½ tablespoon butter 2 eggs ¼ cup whole milk zest of 1 small orange 2 tablespoons all purpose flour 6 tablespoons finely ground white corn meal (yellow corn meal can be substituted) 1 teaspoon salt and pinch of black pepper

FigSalad

6 ripe figs arugula 1 tablespoon balsamic vinegar 1 tablespoon olive oil

A Taste of California: Frances

Tasting Notes:

8

2008 Grenache, El Dorado

This Grenache is sourced from a warm ridgetop vineyard that lies at an elevation of 2,850 feet. The wine exhibits aromatics of red cherry, rhubarb, and strawberry jam combined with hints of warm Christmas spices and wet rock. Its supple tannins and mouth-coating texture lead to a dry finish with bright acidity.

In 1861, James Skinner planted one of the first vineyards in California near the Gold Rush town of Placerville, helping to establish a wine culture that has been growing in prominence ever since. Today, Mike and Carey Skinner, along with their family, have reclaimed this legacy by producing wines that reflect the unique character of the Sierra Foothills.

A Taste of California: Skinner Vineyards

See reverse for wine-pairing.

Chef’s Autograph

9

Ingredients(Serves6)

Bison

3 pounds of bison loin You may substitute beef tenderloin 1 quart beef stock reduced to 1 cup

OrangeJuniperCrust

2 teaspoons grated orange rind ¼ teaspoon fresh thyme leaves, chopped ¼ teaspoon each rosemary and chopped sage ½ cup chopped Italian parsley 1 teaspoon each juniper berries and chopped garlic

HerbKnepfli

6 ounces all purpose flour Pinch nutmeg 1 teaspoon salt 1 egg and 1 egg yolk ¼ cup each buttermilk and water 6 ounces spinach, blanched in boiling water for 30 seconds, cooled wrung out 1 tablespoon each chives and parsley 1 teaspoon tarragon

CaramelizedCipollinionions

1 pound Cipollini onions, peeled leaving the root end trimmed but still attached 1 tablespoon butter ¼ cup white wine 1 tablespoon balsamic vinegar 1 cup chicken stock Salt to taste

PorciniMushrooms

1 pound porcini or shiitake mushrooms, cleaned of dirt and cut into smaller pieces 2 tablespoons each butter and heavy cream 1 teaspoon grated garlic 2 tablespoons Italian parsley Salt to taste

Bison

Prepare orange juniper crust. Clean bison loin of fat and tie every inch with twine. Pat crust onto surface of meat. Refrigerate for at least 2 hours.

Roast in a 350° oven for 20 to 30 minutes or until it reads 125° on meat thermometer. Remove from oven, cover with foil and let rest for 15 minutes. Remove twine, lightly salt surface and slice thinly. Arrange on plate or platter with heated mushrooms, Cipollini onions and herb knepfli. Bring beef stock to a boil, season to taste with salt and pepper and spoon over the bison.

HerbKnepfli

In a bowl combine flour, nutmeg and salt. In an electric blender combine blanched spinach, chives, parsley, tarragon and water, puree until smooth, add eggs and milk. Whisk into flour mixture until it becomes a thick sticky paste.

Bring a large pot of water to a boil. In small batches, force paste through a sieve into boiling water. Allow knepfli to float to top. Remove and cool in cold

water. Drain, coat with a small amount of oil and refrigerate.

To reheat: Combine 2 tablespoons butter, 4 tablespoons water and 1 tablespoon heavy cream. Bring to a boil, season with salt, add knepfli, simmer until hot. Knepfli should absorb liquid and still be separate. If too dry, add liquid, if too wet drain before serving.

CarmelizedCipolliniOnions

In a sauté pan melt butter. Place onions in a single layer in the pan and cook until golden brown. Deglaze with white wine and balsamic vinegar and reduce to a glaze, add chicken stock and pinch of salt and simmer until rich brown and tender.

PorciniMushrooms

Melt 1 tablespoon butter in sauté pan. Add mushrooms and sauté until all the liquids have concentrated. Melt the remaining butter in center of pan, stir garlic and parsley into melted butter and then mix in mushrooms. Stir in cream and reduce until just clinging to mushrooms, salt to taste.

Gary DankoRoast Loin of Bison with Porcini Mushrooms, Cipollini Onions and Herb Knepfli

A Taste of California: Gary Danko

Tasting Notes:

10

2007 Cabernet Sauvignon, Napa Valley Cru

Sourced from six exceptional Cabernet Sauvignon vineyards throughout Napa Valley, the 2005 Cru opens with ripe dark fruit then gives way to vanilla and creamy caramel notes. On the palate, ripe raspberries, cassis, roasted coffee and dried flowers are blended with

plenty of earth and spice. Intense structure and round, lively tannins give this wine a lush and supple mouthfeel with a core to stand up to 10-15 years in the cellar.

Under the stewardship of Chuck and Anne McMinn since 2000, Vineyard 29 has quickly taken its place as one of Napa Valley’s most elite Cabernet producers. In their unique, technologically sophisticated gravity flow winery and caves in St. Helena, Vineyard 29, relies on unmatched vineyard sites and classic winemaking techniques to hand craft the Vineyard 29, Aida and Cru wines.

A Taste of California: Vineyard 29

See reverse for wine-pairing.

Chef’s Autograph

11

Traci Des JardinsTuna Tostadas

For the tostadas: Place the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375.° Add the tortillas one at a time and cook until deep golden brown and crisp, drain on paper towels and lightly salt. Set aside if doing the hors d’ouvres size, using a two-inch cutter, cut small circles until you have 24. Fry as above.

With a sharp pairing knife, remove the rind and pith from 2 limes, the orange and the tangerine, then ‘supreme’ them by cutting between the membranes and getting the clean sections. Roughly chop and combine. Finely dice ½ of the serrano chili, seeds removed, and discarded, and add to the citrus along with 2 tablespoons of olive oil, mix well and season with salt and pepper.

Peel and pit the avocado, blend in a blender or food processor for a smooth puree. Season to taste with salt, pepper, the remaining lime and one half the Serrano chili, seeds removed.

Thinly slice the tuna into 1 by 2 inch rectangles- ¼ inch thick- place onto a sheet pan, brush with extra virgin olive oil and season with salt and pepper.

To finish, place a spoonful of avocado purée in the center of each tortilla crisp—reaching almost the edge. Place a few slices of tuna on each tortilla crisp, top with the citrus mixture and a small amount of the iceberg lettuce and serve.

Ingredients(Serves8fullportionsor24bitesize)

8 tortillas (more if doing the smaller version)4 cups canola oil (for deep frying)2 pounds sashimi grade tuna, albacore or yellowtail can be substituted 3 limes 1 orange 1 tangerine 2 tablespoons extra virgin olive oil 2 avocados 1 serrano chili, seeds removed (optional)½ head of iceberg lettuce, finely shredded

A Taste of California: Mijita

12

This page intentionally left blank.

See reverse for wine-pairing.

Chef’s Autograph

13

Michael Eric TuskFagotelli of Buratta and Eggplant

Preheat oven to 400.°

Bring a large pot of water to a simmer.

For the eggplant filling, cut the eggplants in half lengthwise and score the eggplants with a paring knife. Season the incisions with the salt and let rest for 15 minutes. Toss the eggplants with the olive oil. Place the eggplants cut side down on a parchment paper-lined half sheet pan. Place the basil around the eggplant and then pour the vegetable stock over the eggplants.

Cover with foil and bake for 45 minutes or until tender. Scoop out the interior of the eggplant and chop finely. Chop the skin also and any basil left on the sheet pan. Combine the eggplant, eggplant

skin and basil. If the eggplants have excess moisture dry out by spreading onto another parchment-lined sheet pan. Combine the eggplant, buratta and parmigiano reggiano and season to taste.

Roll out pasta and cut into 2"x2" squares, to be stuffed. Using the eggplant mixture as the stuffing, form the pasta into fagotelli, similar in shape to an agnolotti or ravioli. Bring water to a rolling boil. Season the water with salt and drop the pasta into the water. Scoop out pasta when tender and toss in a 12 inch sauté pan with extra virgin oil and cherry tomatoes.

Serve immediately.

Ingredients(Serves4)

2 “Rosa Bianca” or other eggplant 1 teaspoon sea or kosher salt ¼ cup extra virgin olive oil ¼ cup “fino verde” basil 1 cup vegetable stock 2 cups buratta cheese, drained overnight in cheesecloth ¼ cup parmigiano reggiano 2 cups pasta dough to be stuffed

A Taste of California: Quince

Tasting Notes:

14

2008 Pinot Noir, Russian River Valley Tina Marie Vineyard

This remote, two-acre vineyard shows the elegance and grace of cool-climate Pinot Noir. The vineyard is located in a temperate area on fine, sandy clay Franciscan soils above the town of Comptche, just inland from the northern Mendocino County coast. The vineyard, planted exclusively to Swan clone, yielded 1.7 tons per acre.

The wine from Comptche Ridge always exemplifies the ethereal character of

Pinot Noir. Spicy, perfumed aromatics, a lush texture, and long flavors are given structure by subtle, chalky tannins. Aromas of red cherry liqueur and briary cinnamon dominate the nose. Elegant and sweet flavors echo the aromas along with nuances of forest floor and cacao.

Anthill Farms Winery began in 2004 as three young men, after working together at William Selyem, sought Pinot Noir grapes from a range of North Coast sites that exemplified the diverse terrain and growing conditions of the region.

Individual vineyards, especially through the lens of the Pinot Noir varietal, reveal critical distinctions in climate, soil and farming practice. Anthill Farms specializes in crafting single vineyard Pinot Noirs from these individual sites with a focus on meticulous farming, minimal ecological impact, and production of exceptional wines that speak eloquently of their source.

A Taste of California: Anthill Farms Winery

See reverse for wine-pairing.

Chef’s Autograph

15

Jason BertholdPoached Bay Scallops with Gold Corn, Pistachios, Basil and a Saffron–Vanilla Hollandaise Sauce

CourtBouillon

Combine all ingredients for court bouillon in a small pot and simmer gently for 25 minutes. Strain through a fine mesh sieve into a new pot and reserve.

Hollandaise

Reduce the white wine, saffron, lemon juice, shallot and vanilla bean down to 2 tablespoon of liquid remaining. Strain into a stainless steel bowl and add the egg yolks. Over a pot of gently simmering water place the bowl containing the egg yolks and reduction and begin whisking until the egg yolks begin to cook and the mixture thickens. Very slowly whisk in the

warm clarified butter to complete the sauce, check the seasoning and reserve keeping warm.

Assemble the garnish: In a small sauté pan heat the corn kernels and pistachios. Season with olive oil, lemon juice, basil and salt.

Scallops

Using a thermometer, heat the court bouillon to 185° and add the scallops. Maintaining the heat until the scallops are cooked to desired degree of doneness, about 7 minutes.

Place the corn garnish on the bottom of the plate, arrange the poached scallops on top and top with warm hollandaise.

Ingredients(Serves4asanappetizer)

CourtBouillon

1 onion, sliced thin 1 leek, sliced thin 1 celery, sliced thin 1 carrot, sliced thin 2 cloves garlic, crushed 1 sprig parsley 1 sprig tarragon 1 sprig thyme 1 bay leaf 1 teaspoon peppercorns 1 teaspoon coriander seed 2 cups white wine 1 cup water 1 teaspoon salt

Scallops

1 pound Nantucket bay scallops 1 cup corn kernels 2 teaspoons pistachios 1 teaspoon lemon juice 1 tablespoon olive oil 1 tablespoon basil, chiffonade salt to taste

Hollandaise

½ cup white wine ¼ teaspoon saffron threads 3 tablespoons lemon juice 1 tablespoon shallot, minced 1 vanilla bean, split and scraped 2 egg yolks 4 ounces clarified butter, melted salt to taste

A Taste of California: RN74

Tasting Notes:

16

2008 Chardonnay, Santa Rita Hills Sanford & Benedict Vineyard

This 2008 Chardonnay has a flinty nose with white flowers, lemon rind, quince and oyster shell. Its fresh and austere palate has loads of acidity. This is our version of a Chardonnay made in a Chablis style. It is vibrant and refreshing right now, and should age for over 10 years.

As an award-winning sommelier, Rajat Parr has arguably one of the most lauded palates in the world. His love for classic Burgundy and Rhone wines and a desire to create New World wines with an Old World sensibility inspire Parr Selection, his collection of low-alcohol terroir-driven wines.

Sourced from some of the most well-regarded vineyards in Oregon and California, Parr Selection wines are handpicked, unique cuvées that are impressively complex, fruit-forward and ideally balanced to pair with food. They are selected by and made at the direction of one the nation’s preeminent sommeliers, also an accomplished chef, with the ultimate goal of enhancing the evening meal.

Fueled by his passion for noble traditions of the French, Parr is inspired every day to seek out creative approaches to making wines from Oregon and California. Emulating his Old World heroes, he is dedicated to crafting innovative, nuanced American wines worthy of inclusion on world-class wine lists.

A Taste of California: Parr Selections

PARR SELECTIONS

See reverse for wine-pairing.

Chef’s Autograph

17

Ingredients(Serves6)

ShortRibs

6 short ribs, 1 pound each 4 yellow onions, diced 8 cloves garlic, minced 1 cup extra virgin olive oil 1 cup chicken stock 10 sprigs marjoram 10 sprigs thyme 1 sprig rosemary 1 bay leaf 2 cloves

HorseradishSoubise

2 yellow onions, sliced 1 bunch thyme, tied and bruised 4 tablespoons extra virgin olive oil 1 pound fresh horseradish root, peeled and grated 2 cups white wine ½ cup white wine vinegar 2 cups blond chicken stock Salt and pepper to taste

CaramelizedHeirloomApples

4 heirloom apples, peeled, cored and cut into wedges 1 tablespoon honey 1 tablespoon apple cider vinegar 2 tablespoons premium extra virgin olive oil salt and white pepper to taste

Mark SullivanSlow Roasted Short Ribs with Pink Pearl Apple Horseradish Soubise

ShortRibs

Season the short ribs liberally with salt and coarsely cracked black pepper, and char over a hot grill, in order to render the fat and add a smokey flavor to the meat. Sauté the onions and garlic in one cup of the extra virgin olive oil until tender, about 30 minutes. Place the short ribs in a braising pan with one cup of chicken stock. Bruise the herbs and place over the short ribs. Cover the ribs with the sautéed onions and garlic and place in a 400° oven for 30 minutes. Turn the oven down to 225° and cook until the ribs are very tender, about 6 hours. Ribs should be falling off of the bones.

To finish: Strain the juices from pan and degrease. Strain the clarified juices through a fine chinoise and mount with 4 tablespoons of butter. Baste the ribs with buttered juices and reserve in a warm environment until ready to serve.

HorseradishSoubise

Sauté the onion and the thyme sprigs in olive oil for 20 minutes, or until translucent. Do not brown. Add the

white wine and reduce by half. Add the chicken stock and let simmer for 20 minutes. Season to taste with salt and pepper. Remove the thyme and blend in a high speed blender until smooth. Let chill. Grate the horseradish and immediately cover with the ½ cup vinegar and the 1 cup water. Taste for seasoning and adjust as necessary.

CarmelizedHeirloomApples

Place a large sauté pan over medium heat and add 2 tablespoons of olive oil. Add the apples and allow to sauté, shaking the pan frequently until they are caramelized and soft through the center. Turn off the heat and add the honey and apple cider vinegar. Season with salt and white pepper to taste and reserve.

FinalPresentation

Ladle a 2 ounce pool of the horseradish soubise into the center of each plate. Arrange several caramelized apples around the plate. Place the tender short ribs over the sauce. Spoon the buttered jus over and around the plate.

A Taste of California: Spruce

Tasting Notes:

18

2008 Petite Sirah, Napa Valley Royal Punishers

This Petite Sirah is sourced from Napa Valley vineyards on Spring Mountain, also on a north St. Helena block, another block in south St Helena and about 50% of the blend is from 2 blocks in Rutherford. This is another classic Royal Punishers balancing act using the power of Thomann Station to balance the tannin structure from the

Old Kraft Petite Sirah vines against the voluptuous, deeply rounded fruit of the Carpy Connolly vines. This is a classic version of Royal Punishers, showing the Cabernet Sauvignon-fixated that there is unbelievable magic to Napa Petite Sirah.

The name Royal Punishers is an anagram using the names of its parents: Syrah and Peloursin.

Robert Biale Vineyards’s mission is to protect and preserve the classic American varieties - Zinfandel and Petite Sirah.

The Biale family has been growing Zinfandel in Napa Valley ever since Pietro Biale first planted vineyards near the town of Napa in 1937.

Today Biale produces over a dozen Zinfandels and is recognized by magazines, sommeliers, writers, industry insiders and the wine-consuming public as one of America’s very top producers of Zinfandel.

In 1995 Biale produced its first bottling of another variety almost obliterated during the 1970’s in Napa Valley – Petite Sirah. This grape from Prohibition until as recently as 1970 was the most widely planted grape in Napa Valley. Today, under winemaker Steve Hall, Biale produces six designations of Petite Sirah (including a classic Port-style wine) and the winery has quickly become known as a top producer of this old noble variety. Petite Sirah is now known to be of Rhone descent being the offspring of Syrah and Peloursin.

A Taste of California: Robert Biale Vineyards

See reverse for wine-pairing.

Chef’s Autograph

19

Mitchell & Steven RosenthalFried Chicken on a Biscuit with Country Gravy

Chicken

Place chicken breasts between two sheets of plastic wrap and, using a meat mallet or rolling pin, flatten to about ½ inch thick. Season with salt and pepper. Pour buttermilk into a bowl. Add chicken breasts, turn to coat and let soak for about 15 minutes. In a deep fryer, heat oil to 375.° In a bowl, mix flour, seasoning mix, and salt. Dredge chicken in mixture. Working in batches, cook chicken breasts until golden brown, about 4-5 minutes.

Biscuits

Combine dry ingredients in the bowl of a standing mixer with paddle attachment. Add frozen butter and mix on low speed until butter is about the size of peas. Add buttermilk and mix until dough begins to come together. Stop mixer and scrape, so dry crumbs in the bottom are incorporated. Mix until combined.

Fold dough over itself a few times on a lightly floured surface, patting down after each fold. Roll out to an inch thick, transfer to a half sheet pan and let chill in the refrigerator for at least 30 minutes or 15 minutes in freezer. When dough is

chilled re-roll to about an inch thick on floured surface. Cut out biscuits, pushing straight down. Arrange biscuits on a parchment-lined sheet pan, return to the refrigerator and chill for 15 minutes. Bake in a 400° oven for about 25 minutes, until lightly browned on top and baked through.

Gravy

Heat oil. Add the bacon, and cook for about three minutes, stirring occasionally. Add pork sausage and cook for an additional three minutes. Lower heat and add onions, cooking until the soft, about 5 minutes. Add butter and stir until melted, then add flour and cook for 2 minutes, stirring constantly. Add coffee and chicken stock. Stir well, scraping bottom of pan to remove anything sticking. Add salt and pepper. Return heat to medium and reduce by half, about 10 minutes. Add cream, cook, stirring occasionally, until thickened, about 10 minutes. Stir in chopped sage. Slice biscuit in half and lay side by side on plate. Top with fried chicken breast, and then ladle the sauce on top. Serve immediately.

Ingredients

FriedChicken

6 chicken breasts, pounded to about ½ inch thickness 1 cup buttermilk 2 cups all-purpose flour ¼ cup seasoning mix 1 teaspoon salt Oil for frying

Biscuits

2½ cups self-rising flour 2 teaspoons baking powder ¾ teaspoons salt 6 ounces butter, frozen and cut into ½ inch cubes 1 cup buttermilk

Gravy

3 ounces pork breakfast sausage, casings removed 3 ounces of bacon, cubed ½ a medium onion, sliced 2 tablespoons butter ¼ cup of flour 3 tablespoons espresso, or very strong coffee 3 cups of chicken stock, warmed 1¼ teaspoon salt black pepper to taste ½ cup cream 1 teaspoon chopped fresh sage

A Taste of California: Town Hall

Tasting Notes:

20

2008 Pinot Gris, Chalk Hill Windsor Oaks Vineyard

This 2008 Pinot Gris has flavors of crisp pear, red currants, anise and pomegranate seeds. The flavor is zesty and tastes of bright apples and pears initially, which gently unfold into a medium bodied ‘white’ with a bitter tannin note that dissolves into a zesty, crisp and concise finish.

Wind Gap is the latest project by Pam and Pax Mahle. The winery was started in 2006 in a historic winery building in Forestville, CA. Wind Gap is not about making the “perfect” wine. It’s about making honest, authentic and compelling wine from special vineyard sites. What interests us about wine is what makes it different- the subtle nuances and characteristics that tell a particular wine’s story, regardless of appellation.

We currently make Chardonnay, Syrah, Grenache, Pinot Gris, Trousseau Gris, Pinot Noir and Nebbiolo.

A Taste of California: Wind Gap Wines

See reverse for wine-pairing.

Chef’s Autograph

21

Mark FranzSmoked Mackerel Rillette with Black Caviar

Put the mackerel, butter, thyme, salt and pepper in a stainless steel bowl, and toss until incorporated. Roll into 2 ounce balls, and then roll the balls in the bread crumbs until fully coated.

To serve: place a tablespoon of crème fraiche on a plate and then ½ ounce caviar in the middle of the cream with a little hole in the middle just big enough to put the smoked Mackerel roll in the middle of the caviar and garnish with sprigs of fresh chervil.

Ingredients(Serves4)

12 ounces lightly smoked fresh Spanish mackerel (skinned, boned and flaked into small pieces) 4 ounces good French butter (room temp) 1 teaspoon fresh thyme finely chopped Salt and pepper to taste ½ cup brioche bread crumbs (finely chopped) ½ cup crème fraiche 4 ounces black caviar

A Taste of California: Waterbar

Tasting Notes:

22

2008 Chardonnay, Carneros Hyde Vineyard

From one of the most renowned vineyards in California, the Hyde Vineyards Estate is located at the gateway to Napa Valley. Brilliantly clear and sporting a pale gold hue, the 2008 Hyde announces its presence with stunning aromas of peach, lemon zest, granny-smith apple, paraffin and a hint of almond. A swirl of the glass lifts a surprising lavender note. On the palate this wine is mystifying; it is at

once focused, with great acidity, and also incredibly rich and intense. The first wave of flavor is dominated with apple and citrus. This opens up to reveal a remarkable array of tropical fruit, with passion fruit, papaya, and lime. Still tightly wound, with a finish that fades slowly and gracefully to apricot and an earthy note characteristic of our Hyde chardonnay.

Kenneth and Laura Juhasz bring the philosophy that maintaining the dualism between Pinot Noir’s masculine and feminine personalities is what makes their wines exceptional. To achieve this depth, select vineyards, situated in cool microclimates of Oregon and California, are intensely managed. Kenneth’s winemaking experience ranges from Willamette Valley to Sonoma to New Zealand. He currently consults on several boutique wine projects.

A Taste of California: Auteur

23