Women Tasting Wine, “The Wines of Sineann Winery,”  February 15, 4:00-6:00pm. The cost is $45. Your payment is your reservation.

Women Tasting Wine “Wines from the Loire Valley,” January 18, 4:00 to 6:00.

On January 18 we will explore Wines from the Loire Valley. The Loire is the longest river in France and flows through France’s longest and most diverse wine region. John Aylward, of Vin De Garde Wines, will guide us through a balanced sampling of wines from the Loire Valley, and Chef Tim, professionally trained in France, will surprise us with delicious food pairings.

We will meet on Monday, January 18, from 4:00-6:00, at The Jackalope Grill. The cost is $45. Your payment is your reservation. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

Click for menus from past Women Tasting Wine seminars.

Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste.  Confit is one of the oldest methods of preserving meats, fish and poultry.  First the meat is cured with salt and then slow cooked in fat or oil.  Finally it is packed in a crock and sealed from the air with a layer of fat.  If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.

On Monday, October 19, the monthly Women Tasting Wine Seminar will focus on wines of Spain. This should be a great seminar, as Spanish wines deliver some of the best values on the market today. Last month’s seminar was the largest to-date, and the food was fantastic.

Sunday, October 25, we will serve the All Oysters Dinner. I have been nagging Tim about the menu for the last few weeks, and as he politely reminded me this menu, as all of his menu, are like little pieces of poetry that manifest themselves in their own time – and not mine. Needless to say, the menu will be fantastic, pairing wines with a multi-course celebration of the fresh oyster. Our friend Joe Julian from Columbia Distributing will be pairing the wines for this event.

The Jackalope Grill also will be open on Thanksgiving, Thursday, November 26, so if you don’t feel like cooking and cleaning let us do it for you.

Monday, September 21, 4-6pm

This month’s Women Tasting Wine seminar features 2007 Oregon White Wines. Here’s what WTW organizer Diane Sienko says about the event:

“Since 2007 was such an incredible year for white varietals, the September 21 WTW Seminar will feature 2007 Oregon White Wines from Penner-Ash, Lumos, St. Innocent, Elk Cove and Bergstrom Wineries. The weather is still warm enough to enjoy a selection of white wines, so we’re taking advantage of these lovely 2007 releases.”

As always, Chef Tim will create some delicious complementary dishes to pair with these outstanding Oregon wines.

WTW meets on Monday, September 21, at the Jackalope Grill. Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

All Oysters Dinner

RESCHEDULED: Sunday, October 25

Conventional wisdom tells us to avoid oysters during months that do not end in “R.” Come celebrate the arrival of September, the first month of the year ending in “R,” with our special All Oyster Dinner, consisting of delectable shellfish creations . . . some even paired with red wine. That’s right! It really can be done!

Call for reservations: 541-318-8435.

Kaleidoscope of Homes: Kitchen Kaleidoscope
Assistance League of Bend is sponsoring a tour of homes on Saturday, June 20, 10am to 3pm, at Broken Top. Come support the cause and taste Tim’s “home cooking.” More info>

Bastille Day Dinner, Monday, July 13
Join us for a special French dinner in honor of Bastille Day. Though Tim is a wonderful chef in all genres, he is especially talented in the style of French cuisine. Call for reservations and details: 541-318-8435.

Ajo Blanco (Chilled Almond Soup)

Serves 6-8

Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes

Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.

April Women Tasting Wine features Southern Rhone Wines, presented by John Aylward of Vin de Garde Wines and Columbia Selections Distributors. John is an excellent presenter, who guided WTW through Syrahs in October and Cabernet Sauvignon wines in January.

Here’s WTW’s wrap-up of last month’s event: “Their 2006 Dijon Clones Chardonnay oozed lemon zest, minerality and a rich viscosity and paired perfectly with Chef Tim’s Grilled Shrimp and Seafood Risotto.  Each of the three 2006 Pinot Noirs – the Dijon Clones, Amalie’s Cuvee and the Estate – were filled with layers of rich fruit and were enhanced by the Roasted Mushrooms and Brie Toasts. The 2006 Syrah was perfectly complemented by Chef Tim’s exquisite Syrah Braised Boneless Beef Short Ribs.”

Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

Click here to see the March menu.