VinVillage

Wow, what a busy couple of last weeks of summer. While the weather may not know that summer is over, just ask my son as we drove to school today. Bummer, dude. Pray for hot and sunny this weekend. He and I are going to spend the entire weekend at the beach except for a concert Sunday night.
 
Speaking of hot, (nice segue, huh?), as much as I love wine, sometimes you just need a really cold glass of something else. Friday night the flight attendant and I ordered the Thai curry number eight-hot, and they really made it HOT! A cold beer could have done the job, but she doesn’t drink and a Thai iced tea nicely soothed the fire…almost. It’s amazing what you can find just walking around this town in the summer. An after-dinner stroll had us stumble upon a college hangout coffee house where a younger, browner version of Jewel was playing and singing. Funky homemade pastries and really good whole-flower jasmine tea completed the mood.
 
Saturday was the VinVillage trade tasting at PRP Wines International. Now, if you’ve never been to a trade tasting, you really missed out. These are wines that are generally not available to the public, and/or not available by the bottle. They’re usually sold by the case, and to restaurants, bars, wine shops, etc. Richard, the head of PRP locally, took groups through the selection (quite the selection, actually) and talked about the sourcing, varietals, tasting notes, and on and on. It was very thorough and informative, not to mention, very tasty. One of our gang asked my recommendation for a wine to accompany the bbq ribs that most everyone was having together for dinner after the tasting. I picked a Primativo that had good fruit, nice spice, and great balance. I heard later that it went very well with the ribs. To everyone’s delight, Rob picked up the tab for dinner. Now, you’re really sorry you didn’t come. I had to skip the dinner as I was headed down to Old Town for a Slow Food event. I’ll talk about that next week. There are some really exciting things happening with that organization and a possibly some events that VV will be involved with. More later,
 
Cheers,
 
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering
 
 

Week before last I had the pleasure of joining a bunch (eight) of my best buddies at one of their houses for dinner and wine.  Now we like to do these dinners but given how busy our lives are, we just don't do it nearly often enough.  One of the guys had been told that he should clear the '97 CA cabernets our of his cellar as they were certainly peaking and some might have already faded.  I felt it was my civic duty to help.  Ah, altruism is a wonderful thing.
 
I asked if I could bring anything and was told just to bring whatever favorite side dish I wanted as one of the guys was roasted a whole New York Striploin.  Now for those of you who don't remember butchershop 101, a whole New York Striploin is equal to about 11-12 New York steaks.  Roasting it is very fine way to enjoy it.  Our host provided excellent cheeses and a green salad.  One of the guys brought Bourbon sausages frrom Seisels Market.  If you've never had them, I recommend that you don't as no other sausage will ever taste quite the same afterwards.
 
The wines be terrific.  There were a couple that were obviously slightly past their prime, but most were fine/excellent.  He brought a '96 and '97 Sivler Oak, and the rest all '97s.  There was a Mason, BV Alexander Valley, Simi,and sorry for my lack of recollection, my favorite, a Caymus.
 
As usual with a dinner like this, the wine was the excuse, but the company was the true value.  Do yourself a favor before the end of summer, find a reason to get togethe with friends and lift a glass or two(or more) of wine.  Drink, break bread, and feel truly blessed.
Cheers,
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering

I write this blog normally about food and wine pairing and the occasional bitch about California drivers.  I firmly believe that slowing down, taking time to enjoy our food and wine with friends can be the easiest and most effective way to add value and beauty to our lives.  I won't mention the obvious health benefits.
 
But the truth is that we are all so busy, so time-crunched, and so harried by the demands of our so very busy lives that we need something to periodically jolt us out of our rat-race routine.  Recently one of my friends finished chemotherapy and another went under the knife to have a cancer removed.  By the grace of God, they are both doing just fine.  This blog is not about them, however.  This is about someone who didn't survive.  In the way he lived his life and in the message he gave us, Randy Pausch compells us to take better care of the relationships and dreams that are so very important to all of us.
 
Please spare the slightly less than two hours needed to listen to his lecture.  Millions have and have been inspired.  I was and I hope you are, too.  Next week I'll return to the usual talk about good food, good wine, etc.  I promise.  But I couldn't let this opportunity to note Randy's passing slip by in the busyness of the everyday.
 
You can view his lecture at  http://video.google.com/videoplay?docid=-5700431505846055184
 
Cheers,
Chuck
Leader, VinVilage, San Diego
Chef/Owner, Chuck Samuelson Catering
 
 

Thanks again to all the attendees/wine lovers who brought all the varied and mostly quite excellent wines to last week's Paella Pairing.  I really appreciated the way the Reisling went with the spiciness of the paella, but found that the Lantry Meritage was also wonderful.  I'm reminded of when I had my cafes and was asked, "what's your favorite wine?"  My response was always "The one I'm drinking now".

You really should not miss this Saturday's wine blending class.  It's fun and educational and how often do you get to drink your work.  That's what I'm talking about!

If you don't already have them, you should buy a set of very good wine glasses.  It does make a substantial difference in the enjoyment of good wine.  I use an inexpensive glass from Ikea for tastingso that if one gets broken, (and one always seems to), I shed no tears.  But, for drinking good wine, a good vessel is required.  I recommend 16-20 oz minimum of good crystal and a shape that's not too round for a good all-purpose wine glass.  Look me up at our next event and I'll show you exactly what I mean.

Cheers,

Chuck

Leader, VinVillage, San Diego

Chef/Owner, Chuck Samuelson Catering

I recently had the pleasure of visiting Fleming's Steakhouse in La Jolla, twice.  On Father's Day a friend treated me to a steak dinner as my son was out of town on vacation with his mom.  He and I have for some years made Fleming's our special occasion venue.  When he returned, we made another pilgrimage to the temple of carnivore delight for dinner. Now, I’ve eaten at steakhouses all across the country and in my opinion, Fleming’s is the best.  There are establishments that do this or that better, some have much more interesting side dishes, and some outshine in areas of décor, service, or whatever.  But Fleming’s is my pick for that pure steak and baked potato experience.  I highly recommend the 24 oz Porterhouse.  When I’m on a date, I’ll split the steak with the Filet Mignon portion for my date, and I’ll have the New York portion of the Porterhouse.  If need be, we can Roshambo for who gets to gnaw the bone. 
 
 
Additionally, I have yet to find anywhere else that has the same level of user-friendly wine list.  100 wines by the glass, by the half-glass, or by the taste (2 oz) make for a wine tasting adventure every time.  I am particularly attracted to the Syrahs, Grenaches, and Cabernet blends.  They are the perfect steak and summer bbq wines.
 
I want to say a little more about those Cabernet blends.  The best wines in the world are almost always Cabernet blends.  Also, the best value wines tend to be those that have at least some other wine blended into the dominant varietal.  On August 2nd, at Macy’s Cooking School in Mission Valley, we will host our first wine-blending class.  Our custom winemaking partners at CrushPad in San Francisco are coming down to teach this one-of-a-kind event.  The best part; you get to drink the wine you make.  The second best part; I’ll cook foods to pair with your masterpiece.  I’m thinking Opus One, Insignia, etc. etc.
 
Buy your tickets on the event page; sign up soon as space is limited.
 
See you there,
 
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering

I wanted to share the two paella recipes I'll be cooking for this Sunday's "Paella Pairing" event at my place.  Anyone who wants to come early and help is more than welcome.
 
Chuck
 

GRILLED VEGETABLE PAELLA

Olive oil to cook
4 cups basmati rice
5 minced large shallots
1 tablespoon garlic
1 heaping tablespoon minced ginger
Salt and black pepper to taste
1/2 tablespoon turmeric
6 cups vegetable stock
4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)

 
 
 
 
 In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. 
 

Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Cook's note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

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 CLASSIC PAELLA
 

The search for a GREAT burger in San Diego continues.  The most recent burger eatery stepping up to the plate (unbeknownst to them and I want to thank the members who told me about them) was Tioli's Crazy Burger on 30th.
All in all, it was a good burger, but unfortunately, not GREAT.  Now you must understand that I am seeking that perfection burger that combines the perfectly cooked patty, the crisp, fresh toppings, and the bun capable of standing up to the juices that should flow from the perfect burger.  Lest you think that I am not capable of bestowing the perfect 10 on a burger, I point to burgers I've had in NYC, SF, Park City, Utah, and Wolf Point, Montana. 
Let me tell you what went wrong and right at Tioli's.  First, they use a good quality piece of ground meat listed as Angus and I have no reason to doubt that.  In fact, I believe that the beef was perfectly fresh.  I also believe that the patty had been cryo-vacuum packed to keep it perfectly fresh.   Here's the deal about that packaging.  It compresses the meat and causes it to flatten out kinda thin on one side.  That's no problem if the conscientious burger cook, upon removing the patty from the plastic packaging, will gently re-shape it so that it has uniform thickness.  Unfortunately, my cook did not and so half my burger was thin and over-cooked.  Everything else was fine and my son loved his.  He said it was second only to a cajun burger he had recently in Park City.  The search continues.  Next week; Rockys in PB.
 
Mark your calendar for Sunday, July 20th.  I'm cooking paella at my place.  You're bringing wine to pair with the paella.  I'll have salad and some chocolate for dessert.  Very casual.  Helpers welcome.
 
Clheers,
Chuck
Leader, VinVilage, San Diego
Chef/Owner, Chuck Samuelson Catering

First let me say that however much I love traveling (and I really do!), it was sooo nice to sleep in my own bed last night after 10 days on the road.  I haven't done a trip like that in years.  It was great, but it's good to be home.

I think that much of the perception of food quality on the road or anywhere else has to do with the expectation.  That is to say that if you're in a 5 star restaurant you might give them demerits for having regular butter, when you know that establishments of a certain caliber (price) should be serving butter with a noble pedigree.  Likewise, when you are tired and hungry from driving many hours straight, hot food served hot seems perfectly wonderful.

So, with that in mind, the worst meal I had on the road was in a fine establishment that got nearly everything wrong to one degree or another, and the best single dish was in a bar in Vegas that promised little but delivered much.  I'm wishing I had one of those Vegas strombolis right now.

Anyone who's spent any amount of time on the road can tell you that trying to eat healthy usually ends with being asked what kind of dressing you'd like on your iceberg lettuce.  We are sooo lucky to live in SD.

For our Paella Pairing Party on July 20th, you can bet that I will serve a salad that would make your mom and your trainer, proud.  In addition, I'll have at least two kinds of paella and something chocolate for dessert.  You bring wine and your appetite.  I'll also have a couple of wines that I've hand selected to pair with the paella.  See what you think.

See you there,

Chuck

Leader, VinVillage, San Diego

Chef/Owner, Chuck Samuelson Catering

It's Monday and I've been on the road since mid-day on Friday.  I drove from San Diego to Salinas that first day.  Saturday was spent in San Francisco.  Rob, our VinVillage CEO and I attended an open house at CrushPad.  Michael and his team have done an incredible job.  Most wineries/winemaking operations can handle up to 15 different wines or so, tops.  CrushPad makes 1500 different wines for their custom winemaking clients.  VinVillage now has our own barrel of Syrah from the Eagle Point Ranch Vineyards in Mendicino.  I am very familiar with the Zins that come from there and I can't wait to taste this Syrah from the 2007 vintage.
 
After the reception, I drove up through SF and across the Golden Gate Bridge on the 101 to Sonoma.  One of my oldest friends has a restaurant, Lattitudes Grill, in Rohnert Park.  We had dinner and drinks and catch-up conversation at the restaurant.  Dave has always had a talent for seeing the big picture, while at the same time being really good at taking care of the details.  The restaurant is gorgeous in a way that takes you right to the tropics.  I'm going to make a point to get back soon.
 
I'm writing this from a resort in Reno, NV. where I stopped last night.  I've got more to say about road food and the worst drivers in the world, but that will wait.  I want to make sure that I talk about our next VVSD event.  I've been wanting for a while to do a paella and wine-pairing event.  In fact, I've wanted to do it since the Chefs of Del Mar charity event.  At that event, Rob and I teamed up with Susan Sbicca from Sbicca in Del Mar to host a VIP reception prior to the charity auction.  We served seafood and vegetarian paellas paired with Beringer Vineyards "Alluvium Blanc" 2005 and Chateau St. Michele "Nellie's Garden" Dry Rose 2006 (96% syrah).  Well, the pairings were great, but I've wanted since to do a BYOB event wherein I do the paella and perhaps a green salad, and members bring wines to pair with the paella.  The date is Sunday, July 20 from 3-6 at my place in the UTC area of La Jolla.  We'll use the clubhouse.  Space is limited so please sign up early.  Volunteers are welcome and appreciated.
 
More from the road later.  See you soon,
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering