Share this Article:

Who Dat say Dat Dey Gonna Eat Light in N'Awlins? (Part 3)

Category: Food and Drink  |  Permalink

Published: Thursday, February 04, 2010

Part 3

Our third day in New Orleans was a rainy one. Starting with a guided tour of the French Quarter, FOB, HOB and I learned the origin of the word "cocktail", that it took nearly 60 years for the French to settle the city of New Orleans, and the difference between balconies and galleries, among lots of other facts. As we congregated for lunch I knew exactly what I wanted: a fried oyster po boy. And that's exactly what I got at the famed Acme Oyster House.

I ordered what is called a "1/2 and 1/2". Bread is stuffed with a half each of fried shrimp and oysters and served simply with mayo, tomato, lettuce and pickle--no French fries needed, trust me. I barely spoke as I ate and only paused to sample the chargrilled oysters we had ordered for the table: fresh oysters grilled and seasoned with butter and romano cheese. It was absolutely superb and something I know would taste inferior in any other place besides New Orleans. And while I'd like to give it a wine recommendation, I must say that only a cold beer will do here...preferably surrounded by Saints fans.

The morning I went home one would think that the eating was over, but HOB and I had time for one more meal before we flew home, and it was one of the best. Brennan's has been in New Orleans since 1946 and is the first restaurant I've encountered where breakfast is a multi-course experience with recommended wine parings. Wine with breakfast! To start the three course affair, our tuxedoed waiter brought oyster soup (yes, more oysters) and crusty French bread, which we happily devoured with the remainder of our Bloody Mary's--a treat we'd ordered while waiting for our table. My entree was Eggs Shannon, two poached eggs on a bed of creamed spinach, resting on fried trout and covered with hollandaise sauce. My recommended wine was Chardonnay while other egg dishes on the menu suggested Fume Blanc, Sauvignon Blanc and even Gewurztraminer. I would have been more than satisfied stopping after the entree, but dessert was included. In my case it was Banana's Foster, cooked right before our eyes, tableside, flames and all. It was divine. Well, the two spoonfuls that I ate were divine.

HOB and I waddled out of Brennan's and strolled the French Quarter one more time, reminiscing about the weekend we'd had. I must say that seeing friends, parents and the wedding were the stars of our three days in The Big Easy. But the food, oh the food was a very close second. We grabbed our luggage from our hotel and hailed a cab to the airport, leaving the sights, sounds, smells and flavors of New Orleans behind.

By Erica Martinez

Share this Article:

Who Dat Say Dey Gonna Eat Light in N'Awlins?* (Part 2)

Category: Food and Drink  |  Permalink

Published: Wednesday, February 03, 2010

Part 2

The next morning, after waking up and being unsure if I was still in a food coma or if the early morning hours at Bourbon Street's Old Absinthe House were still in effect, FOB (friends of blogger) HOB and I ate at a New Orleans restaurant, or rather institution, Mother's. Nearly every table was filled and a line of hungry waiters were nearly going out the door, so I knew we were in for a treat. My Mae's Omelet was stuffed with smoky, sweet shreds of black ham, plump mushrooms and scallions and served alongside creamy grits, ginormous homemade biscuits and chicory coffee. All I can say is thank goodness our main method of transportation that weekend was by foot. It was the kind of breakfast where one literally doesn't think they can take another bite, but the food is so good, they keep on eating, calorie-counting having blown straight out the window as soon as they glanced at the menu. To top it off, our waiter generously gave us a hunk of fruit cocktail bread pudding drowned in bourbon sauce.

After an entire day at the World War II Museum, HOB, FOB and I ventured back to the French Quarter for a rehearsal dinner. The theme? New Orleans, of course. To start, we sampled the raw oyster bar. Fresh, cold, creamy oysters were served with vodka-tomato shooters, or simply with hot sauce and a squeeze of lemon. The purists that we are, HOB and I indulged in mostly plain oysters with the occasional dash of hot sauce. Though champagne is a classic accompaniment to oysters, I found my glass of Ponte's fruity Chardonnay was a winning match. Dinner was a smorgasbord of New Orleans classics: Shrimp Etouffee, Pulled Pork, Jambalaya and gumbo over rice. The Jambalaya was one of the best things I've ever tasted in my life and it was delicious with my Cabernet Sauvignon, which was not too oakey and full of red fruit flavors.

Dinner was followed by dancing to a live band while wearing Mardi Gras masks, feather boas and beads which in turn was followed by a visit to the famous Cafe du Monde after midnight for beignets and chicory coffee. Beignets are basically a fried donut with no whole covered in powdered sugar and, here, served with hot chicory coffee. Chicory coffee was invented as a means of stretching out coffee beans. The root of the endive plant is ground with coffee beans to make a thick, rich cup of coffee that has a slightly tangy flavor. Now, perhaps it was because we were at the Cafe late, but the beignets and coffee were a disappointment. Both were lukewarm and just so-so. Aside from HOB and I, everyone in our party of 9+ people loved them, so maybe it was just us. Our disappointment was short-lived, though as we discussed our next and last day in New Orleans...and all the things we still wanted to eat.

By Erica Martinez

Share this Article:

Who Dat Say Dey Gonna Eat Light in N'Awlins?* (Part 1)

Category: Food and Drink  |  Permalink

Published: Tuesday, February 02, 2010

In honor of the Saints making it to the Superbowl we've written a 3-part series on Erica Martinez's travel to the Big Easy. 

Part 1

I had two things in my head as I arrived in concourse C at the Louis Armstrong International Airport in New Orleans, Louisiana: Born on the Bayou by CCR and the purpose of my journey south: my good friend's wedding. This being my first visit to The Big Easy, I was, of course, excited about the food. Though I'm ashamed to admit it, my knowledge of New Orleans cuisine consisted of beignets, crawfish, Emeril Lagasse and Zatarain's.

Besides having one of the best weekends of my life in what I now consider the city that never sleeps, and attending the best wedding ever, I learned this: New Orleans knows how to do food.

The first meal took place at a restaurant "where the locals ate" according to our concierge. Hobnobber's just off Canal Street was hidden in the back of a building, at the end of a dark alley-like hallway. Consisting of a handful of sticky tables with just enough room for patrons to squeeze through and place their order, Hobnobber's was visually no 5-star joint. But don't some of the best meals come out of these dives anyway? In this case, it was true. I ordered gumbo, a rich and spicy soup simply overflowing with whole crabs, okra, shrimp, andouille sausage and a gang of Creole spices. HOB (husband of blogger) indulged in a fried shrimp po boy doused in hot sauce. MOB (mom of blogger) selected the catfish platter. Heaven, heaven and more heaven! There was no wine on the menu, but my gumbo, with its array of spices, would have been divine with Ponte's crisp Riesling or a fruity red, like Ponte's Beverino.

Thoroughly stuffed, we set out on a walk around the French Quarter. The city of New Orleans exudes personality and life. Between the beautiful French-Spanish architecture of the buildings, the vibrant colors around every corner, the animated shouts of "Who Dat?"* from virtually every local and the sad, smoky, soulful sounds of live jazz humming throughout the city, I was convinced there was no place on earth like New Orleans. And I loved it!

* "Who dat? Who dat? Who dat say dey gonna beat dem Saints? Who dat? Who dat?" is a chant used by New Orleans Saints fans as a show of support for their team. On a typical visit to The Big Easy, and especially if it's during football season, you will hear this phrase (or its shortened version of "Who Dat?") many, many times.

By Erica Martinez

Share this Article:

A Touchdown Wine Flight for Super Bowl Sunday

Category: Food and Drink  |  Permalink

Published: Monday, January 25, 2010

Throughout the long and tenacious history of football, beer has reined as "Ruler" of the ultimate Super Bowl Sunday thirst quencher, of course, with the array of salty and greasy party trays to accompany. However, more and more sideliners are choosing to enjoy the competitive occasion with wine.

According to The Nielson Company, "NFL fans spent 14% more on wines in 2007 than in 2006, outpacing the US growth in wine by 14%." Even NFL legends such as Mike Ditka, Joe Montana and Charles Woodson have deemed themselves "man enough" to grow, blend and bottle their own wine label.

When it comes to Super Bowl Sunday, chips, dips, pizza, hotdogs and other greasy grub are always in high demand. But if you are opting for wine this Super Bowl XLIV what will pair best with your bowl of pretzels, or plate of wings and macho nachos?

Wines for the Chips: Believe it or not, but a sweet sparkling like Ponte's Moscato (note the fizzy bubbles similar to a beer) or Ponte's slightly sweet Viognier is an amazing pair complementing the salty crunch of chips and pretzels.

Wines for Nachos and Pizza: If cheesy pizza and nachos are on your plate, a bold bottle of Ponte Zinfandel will make you wonder why in the world you've limited it's intake partner to just beer. (Seriously!--I highly recommend pepperoni and Zin!)

Wines for Chili: Spooning a warm cup of chili on Game Day?--Then grab a glass of Ponte Sangiovese to handle the spicy concoction of cheese, meat and tomatoes.

Wines for Wings: Buffalo wings, typically accompanied by a creamy dressing, are a Super Bowl staple. For a spicy wing drenched with Asian flair like sesame, soy and ginger sauce nothing pairs better than Ponte's crisp Riesling. For the BBQ wing lover pair Ponte's spicy Meritage.

Wines for the Veggie Tray: For those leaning towards a healthy Super Bowl Sunday of veggies and creamy dips, a citrus and herbal Ponte Fume Blanc or our popular and fruity Beverino is sure to please your crowd.

Wines for Sweets: Whether they are football-shaped sugar cookies, or your famous field goal brownies savor these Super Bowl sweet treats with something rich and complimenting like Ponte's Zinfandel Port or Sherry.

If you are looking to up the festive factor, then you might want to consider setting up a Super Bowl Sangria Station using Ponte's infamous Sangria recipes. We have the Super Bowl Wine Flight available with all the "players" needed to score big (and yummy) at your Super Bowl Party!

Of course all wines and football fare taste better when paired with jerseys, thunderous cheering, friendly competition and your winning Super Bowl team. Cheers, Charge and Happy Super Bowl!

By Lindsey Dick

Share this Article:

Ponte Winery Welcomes Our New Executive Chef Frank Miller

Category: Press Release  |  Permalink

Published: Thursday, January 21, 2010

Using inspiration from wine and the world, Miller is ready to bring his version of "vine dining" to the Smokehouse Restaurant

Ponte Family Estate Winery is pleased to introduce Frank Miller as Executive Chef of the award winning Smokehouse Restaurant. Miller brings thirty years of culinary experience that has encompassed restaurant, hotel, catering, and personal chef practice as well as experience at entertainment, film and professional sporting events.

For the past two years, Miller has worked as a personal chef for recording artist Mary J. Blige, major league baseball player Gary Sheffield, and Def Jam Records founder Rick Ruben. His expertise in world cuisine allows him to excel at creating a cross fusion of exciting flavors while maintaining dietary guidelines and special dietary needs. Not only is Frank a skilled chef, he is also an accomplished ice sculptor, horticulturist, and chocolatier. Coming from a very eclectic culinary background, Miller will combine cuisine with the terroir of the Temecula Wine Country to create dishes that reflect the environment and perfectly complement the wines of Ponte. He plans on taking uncomplicated foods, preparing them simply and adding fresh ingredients to create dishes that are satisfying to the soul. "Let the flavor of the food be the star," Miller comments.

A man of many unique expressions, Miller has coined the phrase "Italifornia Cuisine." Most of his California cuisine, similar to the wine country cuisine guests have been accustomed to eating at the Smokehouse Restaurant in the past, reflects around pastas, pizzas and other hearty and deliciously bold plates. A self-proclaimed "food historian," Miller plans on fusing food history and cuisine on the Smokehouse Restaurant menu and in his dishes to engage guests and evoke an exceptional dining experience. He will be on site at the restaurant to share fun stories and tidbits about his dishes as well as explain why each Ponte wine paired with each dish complements the ingredients brilliantly. Miller will dazzle diners with an overall new menu in the coming weeks that include more "Smokehouse-esque" style foods. Miller plans to use the Smokehouse name by reflecting more "fire-cooked foods", including amping up the already popular Flaming Cedar Plank Salmon.

Miller also plans to use the natural setting of Ponte to grow gardens--or "farms" in which he calls them--to further achieve the winery's goal of continuing to remain environmentally conscious. He will use the fruits and vegetables of the farm in the dishes he creates at the Smokehouse Restaurant. Along with phenomenal dishes coming from new Executive Chef Miller, seating at the Smokehouse Restaurant will expand to accommodate twenty additional tables, allowing for quality service and an improved "vine dining" experience at Ponte Family Estate Winery.

Blending the best ingredients of the season with the flavors of Ponte wines, Smokehouse Restaurant's casual Californian cooking provides guests with fresh, seasonal wine country cuisine prepared amongst the beautiful vineyards of the winery. The Smokehouse is an award winning outdoor restaurant fully equipped with misters and heaters located in the Ponte Winery next to the Tasting Room and Marketplace. The restaurant utilizes the best local produce and sustainable, all natural meat and fowl to create fresh, California style dishes. The Smokehouse Restaurant is open for lunch Monday through Saturday from 11:00 a.m. to 5:00 p.m. and dinner on Fridays and Saturdays from 5:00 p.m. to 8:00 p.m. The restaurant is also open on Sundays from 10:00 a.m. to 5:00 p.m. and for brunch from 10:00 a.m. to 2:00 p.m. Reservations, which are encouraged, can be made online or by calling 951.252.1770.

By Lindsey Dick

Wine Club Member Highlight: Jennifer Crain

Category: Wine Club Tales

Published: Tuesday, January 19, 2010

2nd Annual Canned Food Drive

Category: Press Release

Published: Friday, January 15, 2010

Elope in Wine Country this Valentine's Weekend

Category: Wedding Vines

Published: Tuesday, January 12, 2010

There's an Angel on the Cockpit

Category: Claudio Ponte's Blog

Published: Monday, January 11, 2010

All I can say, is give anchovy a chance

Category: Food and Drink

Published: Wednesday, January 06, 2010

Happy New Year

Category: Claudio Ponte's Blog

Published: Monday, January 04, 2010

Ponte's Countdown: Top 10 of 2009

Category: All Things Wine

Published: Wednesday, December 30, 2009

The Smokehouse Restaurant's Scallion Oil is now available at Ponte

Category: Food and Drink

Published: Monday, December 28, 2009

The Missing Ingredient

Category: Food and Drink

Published: Wednesday, December 23, 2009

'Cage' Your Ponte Memories

Category: All Things Wine

Published: Monday, December 21, 2009