Wine Tasting Room of the Week

0


Stomp some grapes, make some wine, no problem. The law allows each “head of the household” to produce the handsome quantity of 200 gallons of wine per year. That’s more than I can enjoy, and the cats don’t drink. Want to sell the surplus on the side? Out of luck. While cherries, oranges and tainted tomatoes may be sold casually on the roadside, wine is locked tightly in bond. Fiscal conservatives have jabbered for decades in favor of free enterprise, individual responsibility and hands-off government—so where the hell’s my roadside wine stand?

Fortunately for would-be winemakers with a yen for legality, there are custom facilities like Judd’s Hill MicroCrush to make their liquid dreams a cork-finished reality. Judd’s Hill offers an all-inclusive winemaking service (meaning, for one thing, customers needn’t sip contemplatively in the path of the forklift driver) for backyard vineyardists, growers with some fruit to spare and those who want to explore the possibilities of a new brand. They take care of the processing, barrel storage and, of course, the paperwork, even providing grapes if needed. It’ll cost some—but this is Napa! It’ll pay for itself.

Not ready to commit to a barrel, French, Hungarian or otherwise? There’s more. The family-owned winery offers its Barrel Blending Day Camp, after which happy campers can take home as few as three bottles that they’ve personally selected and hand-bottled from a range of Bordeaux-style blending options.

There’s so much going on up on Judd’s Hill, don’t forget they pump out 3,000 cases of their own juice. Winetasting here on a recent day is a chaotic, if friendly, affair; we’re seated around a big table with several groups under a complicated ceiling—it’s like the conference room of a hip urban company. Note the tiki ornamentation; winemaker Judd Finkelstein plays ukulele in a band called the Maikai Gents.

The light orange-pink 2007 Rosé ($18) has an appealing cantaloupe and tangy apricot base under an aroma of orange peel, while the ebullient 2005 Chardonnay ($26) uplifts the palate with the sensation of smoky roasted marshmallow. Somewhat pleasant and plummy, the lightly raisined 2006 Estate Pinot Noir ($30) seems just a mesoclimate away from ideal, while the 2005 Lodi Old Vine Zinfandel ($30) bests many producers from that locale with spot-on fresh raspberry, plum skin and soft, juicy fruit without too much spice. For this summer’s day, 2007 Sauvignon Blanc ($20) is the perfect, sweet and clean chilled melon in a glass. And with that, aloha.

Judd’s Hill Winery, 2332 Silverado Trail, Napa. Tasting daily, $10. 707.255.2332.



View All

Letters to the Editor

07.23.08

Caritas Compassion

Regarding Charles Russo’s “Camp Clamp Down” (July 16): As a Junior High School teacher who brought her students to Caritas Creek for 15 wonderful years, it was with deep dismay that news of the Caritas firing was received. Thank God that people like Paula Pardini, Erik Oberg and all the others resurrected the vision of what this nourishing camp is all about. Way beyond the science standards, Caritas touches the hearts and souls of the children who experience this spiritually charged week of environmental education. Both teachers and students return to their schools enriched with an education that far exceeds the curriculum of classroom learning. “Caritas”—”God’s love”—is what the staff offers, and to live the week with these gifted people is to participate in a glimpse of heaven on earth!

Maureen Zane

San Mateo

Heart and Soul

I would like to thank you for the article about the Caritas Creek program. I have grown up with this program, went through the entire line of being a Caritas camper, a summer-camp camper, Caritas cabin leader, summer camp CIT, all the way to summer-camp counselor. I was in shock when I learned what had happened in January 2007, and it was time someone heard our side of the story. In fact, it shows how dedicated the staff members truly are to this camp.

Two days after the decision had been made to “terminate” camp, more than 25 staff members from the summer camp were in Daly City having a meeting about what we were going to do if asked back to summer camp. We made a collective decision not to, which is why I feel CYO Summer Camp was a disappointment to many of the campers in the summer of 2007. I went to visit their “new and improved” camp, and they had ridiculous rules and regulations. The staff members could not even hug the campers front to front. It had to be a “side hug” so that no genitals touched. It was tragic. It was, in fact, heartbreaking, and all I wanted to do was give these campers a real hug. So I did.

I have volunteered a couple of days a week out at the new Caritas, and I have to say that these staff members are my personal heroes. The campers I work with have never been happier to be there and have made everlasting bonds with each other.

It just goes to show what we have been telling the campers for so long: Camp is not a place; it is the connection you create with yourself, others, nature and spirit. No one can testify to that more than our staff members.

Alise Girard

Santa Rosa

Gold Standards

John Sakowicz (“Boomer Bummer,” July 16) implores baby boomers to protect their assets by buying gold or investing in gold-mining companies. What he doesn’t tell us is the dark side of gold—the environmental damage that modern gold mining causes. Gold ores these days have very low concentration of gold—gone are the days of finding pure nuggets in stream beds. This means digging, hauling, processing and disposing of perhaps tons of dirt for an ounce of gold. The processing involves toxic chemicals such as cyanide or mercury, which can sicken workers and wildlife, and which remain in the ground long after the gold is gone.

You may think, “What do I care, there are no gold mines near me—out of sight, out of mind.” Think again. It takes a lot of fossil fuel, mostly diesel, to move all that dirt around. The carbon dioxide from burning those fossil fuels affects everyone. Even worse—it’s hard to say how much worse—deep mining for gold often releases methane trapped in the ground. Methane is 21 times more potent a greenhouse gas than carbon dioxide.

But that’s just for buying gold itself. If you buy gold-mining companies, you’re basically feeding the beast that belches the greenhouse gas. I’m not an investment adviser, but I’d hope people would consider investing in clean energy to reduce greenhouse gases or something else a little more benign than gold. If we don’t begin to think of the wider impacts of our individual actions, it’s going to be a lot harder to stabilize the climate. If you don’t think individual choice can make a difference, think about how dramatically gas-guzzler SUV and truck production has dropped in the last year.

Ed Myers

Sebastopol


&–&–>

News Blast

0

07.23.08

Share the Road

Should a cop flag you down this weekend, here’s hoping it’s to hand out literature aimed at enhancing safety on increasingly congested and oft-contested thoroughfares used by motorized vehicles and bicycles, alike. The Marin County Bicycle Coalition (MCBC) hosts the final two in its summer-long series of Share the Road checkpoint events this coming weekend. Local law enforcement agencies are co-sponsor participants.

“We’ve been doing this for several years,” says Marin County Bicycle Coalition database and activities coordinator Jo Ann Richards. “Some years we have it on a bike path. Most of them are on road intersections.”

On Saturday, July 26, a checkpoint will be set up between 8:30am and 10:30am on Pt. San Pedro Road in San Rafael. The “1000” block of Bridgeway in Sausalito will be the site for a second checkpoint during the same two-hour time slot the following morning on Sunday, July 27.

Last year, close to 2,000 motorists and 600 cyclists made their way from these banner-identifiable checkpoints with printed safety tips ranging from California vehicle code pamphlets to info aimed specifically at either bike riders or those behind the wheel.

“Most years, we’ve had four to six checkpoints,” Richards says. “This year, we’ve had more response. We intend to have nine events [spread over the summer]. We always pick sites that are along a commonly used bike route.”

According to MCBC executive director Kim Baenisch, “With rising gas prices and concerns about traffic congestion and global warming, we are seeing a definite increase in the number of cyclists on the roads. All road users need to be aware of each other’s presence. The Marin County Bicycle Coalition provides the checkpoints, as a friendly means to communicate life-saving safety information.”

In addition to the checkpoint program, MCBC recently launched a membership drive. The goal is to double its numbers by means of the Recruit One Member campaign. Each current member is asked to sign up one new member. They’ve also set up recruitment stations along popular Marin County bike routes, accounting for 50 new members in April and May, alone.

To find out more about the MCBC checkpoints program, or for membership information visit www.marinbike.org or call 415.456.3469.


Barn Revival

0

In the old days, North Bay punk shows used to mean sleazy nightclubs with steroid-crazed bouncers, antagonizing pay-to-play policies, a rowdy bunch of pissed-off fans and an overpriced two-drink minimum. But on a recent Saturday evening, the punk rock underground converged at the Boogie Room and Gardens, a sprawling property tucked away deep in rural southwest Santa Rosa that’s become a lightning rod for the most exciting cultural activity the city has seen in years.

Much like the long-running house concerts at Studio E in Sebastopol, the scene at the Boogie Room is as distant from a nightclub as can be imagined. Out the side of a leaning barn, cheap drinks are sold for $1. Dogs play fetch and chickens cluck in the background. People gather around a campfire, in a makeshift tent or among the collection of furniture hauled out in the middle of a huge field, underneath the owls. Scattered around the property are an apiary, a large greenhouse and an impromptu shrine made of obsidian, jawbones, rocks, jewelry, a small Buddha statue and a French soprano saxophone.

While the sixth band of a 13-band North Bay Pyrate Punx benefit show rattles the wooden siding of the adjoining barn on a recent July night, resident Kyle Neumann attempts to explain just what in the world has been happening here since the space starting hosting shows over a year ago.

“We’re trying to go back to earlier days, when people took pride in their lives and took their livelihood into their own hands,” he says. “Back in the day, when they would have hoedowns, it’d be a local band. Those guys were farmers, they worked in the mercantile, they worked in the tannery. You could see those guys on a daily basis around the community, and then they’d just get together at night because they loved playing music for people, and people would dance to it. With the music venue, that’s what we’re trying to do: support people who love to make music and people who love to hear music.”

With the 2007 closure of Epiphany Music in Santa Rosa, the city’s all-ages underground faced an all-too-familiar quandary of having no place to play in a city that says it wants to support its youth and its nightlife, yet routinely cracks down on both. This time, however, instead of relying on an outside venue, the kids took matters into their own hands—and their own living rooms. It wasn’t long before under-the-radar spots like Boys Club, the Blue Barnacle, the Crux House, the Petaluma Church, the 600 House and numerous other residences-as-venues began cropping up to fill the void.

The Boogie Room is unique among these places in that it presents far more than just music. Monthly writing workshops with SRJC professor Richard Speakes happen here, as do gardening workshops and Food Not Bombs gatherings. A theatrical production of Ibsen’s A Doll’s House is in the works for the fall, and all of the residents are looking forward to the Second Annual Insect Carnival, a three-day festival of rampant creativity (last year’s event featured dozens of bands, fire dancers, a mud pool and a full-on, robe-clad, candlelit evangelical barn revival).

If the heart of the Boogie Room is its music barn, then its soul is surely the large garden area. Each of the four residents and six core collective members tend to the gardens, which contain everything from lettuce and tomatoes to goji berries, bananas and yerba maté. The organizers take great pains to mention the gardens on every flyer or posting about their shows, and when I ask why, almost all of them simultaneously utter the word “sustainability.”

“It feels like a really pivotal point,” says Nicko Wilde, “not just for us living here, but also for the world.” Continuing the thought, Kyle Martin adds, “People are getting the point that we need to start putting our own roots in the ground and settling in what makes ourselves feel good and what sustains us. And it’s definitely incorporating our do-it-yourself ethics—”

“—Or do-it-together!” enthuses Bryce Dow-Williamson, in the sentence-finishing style which seems to be the main form of discourse here. Dow-Williamson, who’s something of a navigator for the music events, sees a direct connection to the hands-on gardening and hands-on music at the Boogie Room. “In the time that we’re living in, more people are able to make music and spread it around,” he says. “It’s kind of like harking back to folk music, where it’s really just accessible—anybody who has some good thoughts in their head and can learn a few chords can get together.

“Music a lot of times these days is all about how many people you can possibly cram into the space,” he continues. “Just get as many as possible, no matter what, use whatever strange image that will get somebody’s attention—get them there, and ready to rock! But we want the people who’ll be here to be respectful. So we’re going through word of mouth, generally, and it’s important to do that. This would be entirely impossible over-the-radar.”

The music at the Boogie Room is by no means limited to any one genre. Whether it’s the junkyard classicism of the Highlands, the Theremin-grizzled funk of Battlehooch, the experimental one-man atmospherics of Goodriddler, the synthesizer majesty of the Iditarod or the carnival folk of the Crux, the music at the Boogie Room is consistently varied, organic and immediate.

Outside at the ever-present campfire area, in a juxtaposition to the punk band inside, the Crux’s Tim Dixon plays a beat-up acoustic guitar and sings Dylan’s “Mama, You Been on My Mind.” And in the ultimate display of what makes the Boogie Room special, I realize when I leave that out of the hundreds of people gathered here in the last few hours, I haven’t once seen anyone talking on a cell phone; everyone talks to each other face to face, the old-fashioned way.

“The whole point of what we’re doing here,” concludes Neumann, “is to teach and learn the things that it was convenient for society in general to stop teaching people. If we don’t know how to grow our own food, we’re reliant on a store to provide that food for us—which is, you know, moneymaking, and we have no say in the quality that goes into that food.

“If we have to go to the mechanic, or the carpenter, plumber, electrician or blacksmith, then we’re reliant on someone else for our survival in this world. I see this as a place for me to teach the survival skills that I know, and to learn from other people the survival skills that they know. And to share it with not just the people that live at the house, but the entire community.”


Slow Going

0

07.23.08

The Slow Food Nation is moving faster than ever, picking up steam as plans coalesce for this year’s massive gathering of convivia in San Francisco, scheduled for Labor Day weekend, Aug. 29&–Sept. 1. While a Victory Garden has been planted across from the Civic Center, the planned site of a dinner for 500 invited guests that will kick off the weekend, most of the main events take place at Fort Mason, where the largest Slow Food event yet held in the United States is gearing up to, well, take it slow.

In addition to a massive marketplace and the other “static” innovations of this enormous endeavor, Slow Food Rocks—featuring Gnarls Barkley, Phil Lesh and Friends, Ozomatli, G Love & Special Sauce and other high-end groovers—is slated to perform in the Ft. Mason Meadow Aug. 30&–31. Naturally, there are a number of special tastings and tours highlighting the North Bay, including a farm tour of Bolinas and West Marin (Aug. 29 and 30, respectively), a special dinner at Mill Valley’s Small Shed Flatbreads to benefit the Occidental Arts and Ecology Center (Aug. 28), a feast at the Foreign Cinema in honor of Marin Organic (Aug. 29) and an evening at the famed Greens restaurant to raise funds for the Marin Agricultural Land Trust (Aug. 30). Revelers can also tour Jack London’s vision of the Valley of the Moon (Aug. 29). Those who are nimble have already snapped up tickets to explore the bounty of the Russian River and tour Marin County creameries (both sold-out). Aug. 31 dawns with two free events, a Tennessee Valley hike and a trek across the wetlands abutting Infineon Raceway. The Herbst Theater hosts a series of talks each night and truly, the breadth of the event is awe-inspiring. Make plans by going to www.slowfoodnation.org.

Get a slow start on the festivities when Chez Panisse founder and cookbook author Alice Waters appears at the Sebastopol Farmer’s Market on Sunday, Aug. 3, to honor the Gravenstein apple, recently named as one of only seven U.S. food products to be placed in the Slow Food Foundation for Bio-Diversity’s “Presidium” category (“presidium” evidently means “fortress” in Latin). Slow Food Russian River convivium members are highlighting the fruit in an effort to underscore its vanishing numbers. Michele Anna Jordan will interview Waters live from 11am in the Sebastopol Plaza. Look for area merchants and restaurateurs to celebrate the pomme on their windows and in their menus during the entire month of August.

Speaking of markets, the farmers market at Marin’s Civic Center begins taking food stamp EBT cards on Thursday, July 27, allowing the nearly 5,000 Marin residents on the food stamp program to purchase fresh fruit, vegetables, seafood, meat, bread, dairy, nuts, edible plant starts and some prepackaged foods using their government benefits. The strange perception that it is somehow cheaper to eat processed commercial food than it is, say, a zucchini, can finally be debunked in this innovative program.

Quick dining snapshots by Bohemian staffers.

Winery news and reviews.

Food-related comings and goings, openings and closings, and other essays for those who love the kitchen and what it produces.

Recipes for food that you can actually make.

Fungal Bloom

07.23.08


We buy, hunt, cultivate, cook and eat mushrooms. They can be a gastronomic pleasure, a mind-expanding experience or a game of Russian roulette leading to illness and even death. But few ever equate mushrooms with paper, ink, crayons and rainbow-colored clothing dyes.

Forty years ago, while a youthful generation of Americans rejected consumer plasticity by emigrating “back to the land,” then-50-year-old Mendocino artist Miriam C. Rice was already there. Rice quietly worked with wood blocks and batik. She also taught youngsters at the Mendocino Art Center how to concoct and use natural dyes.

One day, friends asked Rice to join them on a mushroom hunt. Once home, she tossed a clump of gathered sulfur-yellow, gilled-cap mushrooms into a dye pot along with some wool yarn. The mushroom’s reproductive apparatus leached out its color, gifting the wool a bright, lemon yellow. To Rice’s knowledge, this had never been done before.

And so began decades of experiments, discoveries and inventions, as well as a tiny organic revolution, spreading from the cool, wet coastal woods of Mendocino and Sonoma counties to Scandinavia, Scotland and Australia. In 1973, Thresh Publications in Santa Rosa, a small press specializing in craft arts, asked Miriam Rice to write about her mushroom color discoveries vis-à-vis dye-making concoctions. The result was a little book entitled Let’s Try Mushrooms for Color. It featured pen and ink drawings by Forestville freelance scientific illustrator Dorothy Beebee, herself a longtime practitioner of natural dye applications and spinning.

“I was working with Thresh Publications,” Beebee says. “They asked me to read this manuscript, and I was entranced with it.” The publishers drove her up to Mendocino to meet Miriam Rice. So began a close collaboration lasting to this very day. “Miriam celebrated her 90th birthday just this last January. It was wonderful.” To commemorate the event, Beebee says, “we had an international symposium on mushroom dyes.”

Just as Let’s Try Mushrooms for Color was going to press, Rice discovered a “mysterious” stand of mushrooms under Bishop pines in Mendocino County. These fungi yielded brilliant purple, rose and burgundy hues, leading Rice to expand her research and document results of new experimentations in the book Mushrooms for Color, published by Eureka’s Mad River Press in 1980.

As her work progressed, Rice realized that the thorny issue of mordants had to be addressed. Mordants are metallic salts used to set dye to fiber. The mordants traditionally used for this purpose are toxic. These include tin, chrome and copper. So Rice replaced them with iron and alum. Her successful move from harmful mordants has led Rice to gently urge others to achieve bright, vibrant colors sans toxins, too.

Which is not to say all mushrooms used to dye fabric are nontoxic. In fact, one of the draws for using fungi as color dyes is that those species best suited to these purposes tend either to be unpalatable, inedible or flat-out poisonous. Consequently, there’s little or no competition with foragers seeking edible mushrooms. Furthermore, Beebee assures that these poisonous varietals pose no threat imparting mephitic payloads to one wearing said clothing, though persons with specific allergies or medical conditions might well be wary.

Back when Rice had just started down her mushroom-strewn path, she was already devoted to recycling within her realm. This led to a second field of inquiry and an entirely new mycological application.

Say your fabric gets dyed and is drying. Now, what to do with waste materials from the spent dye?

Rice’s solution was to convert fungi detritus into richly textured artisan paper. Polypores, or shelf mushrooms (like artist’s conk, turkey tails and red-belted conk), are particularly amenable to papermaking. But Rice saw yet another application spinning out of her mushroom dye-making processes—namely ink, which then led to the trademark protected crayon-like process called Myco-Stix.

Miriam C. Rice and Dorothy Beebee have recently published yet another book, titled Mushrooms for Dyes, Paper, Pigments and Myco-Stix. It’s billed by Beebee as the compendium of everything Miriam Rice has accomplished inside mushroom’s magic kingdom, which is to say a brilliant, colorful and abundant lot.

To learn more on mushroom dyes et al., go to the Sonoma County Mycological Association website, www.somamushrooms.org. To learn more about ‘Mushrooms for Dyes,’ go to www.mushroomsforcolor.com.

Quick dining snapshots by Bohemian staffers.

Winery news and reviews.

Food-related comings and goings, openings and closings, and other essays for those who love the kitchen and what it produces.

Recipes for food that you can actually make.

Taste3 2008

0

Having just completed its third year, Taste3 remains a dynamite event high on the list of food and wine professionals with an interest in the arts. Founded by the dynamic Margrit Mondavi, above, and underwritten by the Robert Mondavi Winery, Taste3 is a three-day conference in line with the invitation-only TED conferences that sparkle the lives of such lucky thinkers as the Google staff.

Having just returned from this two-day glut of wonder (I had to regretfully cancel the July 17 “insider” guide of three Napa artist’s studios with Margrit followed by lunch at Redd due to editorial demands for the Arcadia issue, publishing this year on July 23, and that’s a real wah), it’s difficult to know where to begin.Michael Amsler

Taste3 is designed to create a community among its 400 or so attendees, fomenting a culture about culture. As close readers of the Bohemian know, we’re not too hepped about just sticking things in your mouth. “Yum” generally sums it up. It’s sticking things in your mouth while sticking things in your brain that turns us on. Taste3, therefore, is one hell of a turn-on.

It’s also a leveling event like no other. On the first full day of sessions, the lunch break found me mildly sitting at an empty table outside on the veranda by the Napa river at COPIA, the host venue founded by the Mondavi’s, trying to eat like a lay-day and not the greedy wolf I truly am. A diminutive woman approached. “May I sit here?” she asked politely. Of course it was Margrit. “I would be honored,” I said quickly, straightening up in my seat and brushing some stray lettuce from my chin. She nodded sweetly and arranged her belongings on a chair. And then Margrit Mondavi, without whom none of this would be possible, went off to stand in line at the buffet like everyone else to collect her lunch.

This Is The Greatest Day of My Life

I actually let out a loud, high-pitched scream when this arrived in the mail today.

Festival del Sole: Joshua Bell at Castello di Amorosa

3

It wasn’t the castle. Nor was it the exquisite views, or the wonderful weather, or the feeling of being in a pastoral renaissance drama. It wasn’t even the awe-inspiring performances, though they ran a tight second.
No, what made Joshua Bell’s appearance at Castello di Amarosa tonight so infinitely remarkable is that during the intermission, while still bathed with perspiration from a dominating run-through of Grieg’s Sonata for Violin and Piano No. 3, Joshua Bell hopped off the stage, strolled down the aisle, and hung out.
Classical musicians do not “hang out.” Classical musicians of Bell’s caliber, especially, do not “hang out.” But there he was, doing just that, hanging out—chatting with fans, charming old ladies, signing programs for young violinists, and taking photos with visibly bowled-over members of the audience.
You don’t get this kind of close camaraderie at Avery Fisher Hall or the Kennedy Center. But in the Napa Valley, Bell thinks to himself: What the hell. I’m at a castle, it’s kinda weird, and these people seem cool. I think I’ll stand over near that cast-iron dragon head under the coat of arms unfurled on the wall and, you know, hang out.
Bell’s casual presence didn’t diminish the absolute seriousness and command he demonstrated on stage just moments before, in an utterly stunning display of precision, taste, and verve alongside the excellent pianist Jean-Yves Thibaudet.
Jogging onto the stage in an untucked white shirt, magazine-current haircut and winning smile, Bell raised his bow and dove hungrily into Grieg’s sonata. Containing numerous passages which in the hands of others might be choppy or scratchy, the piece proved a demonstrable showcase for Bell’s glassy smoothness. Flawlessly quick changes from low growls to feathery high notes abounded, and Bell’s final note of Grieg’s second movement—reaching as high as the violin can play—had the gossamer quality of untouched water at dawn.
It may be a cliché to imagine an instrument as an outgrowth of the body, but if so, the cliché begins and ends with Bell. His 1713 Stradivarius protruded from beneath his chin as an extra appendage, a thing incomplete when it is not next to him and—in ways—vice-versa; he played it as if brushing back hair, natural and thorough. His connection was just as strong with Thibaudet, who joined Bell in a telepathic understanding of the piece and of each other, handling his end with a marvelous touch at the piano.
Bell has been performing the Grieg sonata for some time now, and it’s high time he recorded it. No doubt the crowd tonight would nominate Thibaudet as his studio mate. At the end, after the intricate plucking and ferocious dance passages of the third movement, the audience was on their feet, bringing the pair back to the stage for three separate sets of bows—all of them more than deserved.
Opening the concert was soprano Lisa Delan, in a light purple dress with thin straps, singing the world premiere of Gordon Getty’s Four Dickinson Songs. A moving and often daring musical adaptation of four Emily Dickinson poems, the work nonetheless received a lukewarm reception, despite Delan’s dramatic interpretive ability. After the intermission, Thibaudet returned to the stage with the Rossetti String Quartet for a perfectly thrilling Piano Quintet in F Minor by Brahms. Like Bell’s performance, it was joined somewhat charmingly by the near-constant sound of birds chirping in the sky above the castle’s great outdoor room.
Festival del Sole co-founder Barrett Wissman was in a cream-colored suit jacket and black slacks, nursing a plastic cup of red wine; his wife, the cellist Nina Kotova, wore a chic black dress, diamond earrings and a gigantic amethyst necklace that attracted comments every ten feet or so. The Castello di Amarosa, too, was done up nicely; even the posts holding up the stage tent were covered in a faux stone to match the castle walls, as film crews from PBS were on hand, recording for a special.
But it was the close atmosphere and the proximity to greatness that defined the evening. In fact, at one point, while poking around upstairs, who should I see through a small stone window but Joshua Bell himself, in the castle’s dressing room, blowdrying his hair. It was a strange and beautiful moment, and one that I was glad I had my camera for.
All in all, it was a truly memorable night. More photos below.

Pitcherful of Party

0

07.16.08

Shall we give tribute to a summer’s day? What could be more lovely and temperate than the blender blades stirring the darling fruits of today, for summer’s lease hath all too short a date! So what are you waiting for? Nothing sighs “summer quenching” better than an icy blender drink. And the beauty is, you can toss just about any combination of fruits, a healthy slosh of rum (or tequila or vodka or . . . ?) and a handful of ice, and hit the button for a pitcherful of party.

I’ve included some recipes collected from sources both savory and seedy (all personally sampled—that is, inspected—by a willing and professional panel of blenderologists) to get you started. In other words, you’ve just been issued your own poetic license to go blender crazy.

Some tips:

• In general, four ice cubes per serving makes a slush and eight makes a frozen drink. Follow your own bliss.

• Use only fresh ice (not those old cubes with little crumbs and bits of parsley stuck to them).

• Smaller cubes are easier to blend, crushed ice being easiest, and gentler on the old Osterizer.

• You can use frozen fruit or fresh ripe seasonal fruit. If using the latter, make sure to toss it in the freezer for at least 30 minutes before starting.

• It’s a good idea to keep alcohol in the freezer. Your mantra should be: Keep it cool.

• Blend for no more than 45 to 60 seconds. Overblending will make your creations watery.

• Serve immediately. If you have any of your concoction left over, keep it cool, and reblend before serving.

• Fruit flavors can be accentuated by adding appropriate juices and/or flavored liqueurs.

• These babies are usually served in parfait glasses, but any tall glass will do.

• Now’s the time to break out those little paper umbrellas and fancy stirrers. These drinks demand to be pimped out to the max.

• Sip slowly or suffer the worse kind of brain freeze.

• Remember, just ’cause they look like smoothies, doesn’t mean they are. Go easy, pardner.

Icy Bliss

Here are both classic and more exotic recipes to prepare individual portions; multiply by the number in your party (or by the most vocal of your party) accordingly.

Strawberry Daiquiri

 2 ounces light rum

1 ounce lime juice

1/2 ounce triple sec

1/2 tsp. superfine sugar

1 cup ice

5 strawberries

Garnish with a strawberry. Variations: Instead of strawberries, or in combination to taste, add chunks of mango, banana, blueberries, peach and/or pineapple.

Blue Bayou

1 cup of ice

1 1/2 ounce vodka

1/2 ounce blue Curaçao

1/2 cup fresh or canned pineapple

2 ounces grapefruit juice

Garnish with a chunk of pineapple.

Spiked Frozen Lemonade

3/4 cup lemonade

1/4 cup fresh lemon juice

1 cup lemon sorbet

1/2 cup vodka

1 cup ice

Garnish with mint sprigs.

Frozen Fruit Margarita

1 ounce tequila

1/2 ounce triple sec

1/2 ounce sour mix

1/2 cup ice

fresh fruit and fruit liqueur of your choice; lime juice to taste

Garnish with a lime slice.

Rock Lobster

1 ounce coconut rum

1/2 ounce banana liqueur

dash of grenadine

1/2 ripe banana

dash of pineapple juice

dash of orange juice

1 cup ice 

dark rum to top

—A.Y.

Quick dining snapshots by Bohemian staffers.

Winery news and reviews.

Food-related comings and goings, openings and closings, and other essays for those who love the kitchen and what it produces.

Recipes for food that you can actually make.

Letters to the Editor

07.23.08Caritas CompassionRegarding Charles Russo's "Camp Clamp Down" (July 16): As a Junior High School teacher who brought her students to Caritas Creek for 15 wonderful years, it was with deep dismay that news of the Caritas firing was received. Thank God that people like Paula Pardini, Erik Oberg and all the others resurrected the vision of what this nourishing...

News Blast

07.23.08 Share the RoadShould a cop flag you down this weekend, here's hoping it's to hand out literature aimed at enhancing safety on increasingly congested and oft-contested thoroughfares used by motorized vehicles and bicycles, alike. The Marin County Bicycle Coalition (MCBC) hosts the final two in its summer-long series of Share the Road checkpoint events this coming weekend. Local law...

Barn Revival

Doing it together at the Boogie Room and Gardens

Slow Going

07.23.08The Slow Food Nation is moving faster than ever, picking up steam as plans coalesce for this year's massive gathering of convivia in San Francisco, scheduled for Labor Day weekend, Aug. 29&–Sept. 1. While a Victory Garden has been planted across from the Civic Center, the planned site of a dinner for 500 invited guests that will kick off...

Fungal Bloom

07.23.08We buy, hunt, cultivate, cook and eat mushrooms. They can be a gastronomic pleasure, a mind-expanding experience or a game of Russian roulette leading to illness and even death. But few ever equate mushrooms with paper, ink, crayons and rainbow-colored clothing dyes. Forty years ago, while a youthful generation of Americans rejected consumer plasticity by emigrating "back to the...

Taste3 2008

Having just completed its third year, Taste3 remains a dynamite event high on the list of food and wine professionals with an interest in the arts. Founded by the dynamic Margrit Mondavi, above, and underwritten by the Robert Mondavi Winery, Taste3 is a three-day conference in line with the invitation-only TED conferences that sparkle the lives of such...

This Is The Greatest Day of My Life

I actually let out a loud, high-pitched scream when this arrived in the mail today.

Festival del Sole: Joshua Bell at Castello di Amorosa

It wasn't the castle. Nor was it the exquisite views, or the wonderful weather, or the feeling of being in a pastoral renaissance drama. It wasn't even the awe-inspiring performances, though they ran a tight second. No, what made Joshua Bell's appearance at Castello di Amarosa tonight so infinitely remarkable is that during the intermission, while still bathed with perspiration...

Pitcherful of Party

07.16.08Shall we give tribute to a summer's day? What could be more lovely and temperate than the blender blades stirring the darling fruits of today, for summer's lease hath all too short a date! So what are you waiting for? Nothing sighs "summer quenching" better than an icy blender drink. And the beauty is, you can toss just about...
11,084FansLike
4,446FollowersFollow
6,928FollowersFollow