Recipe: Manchego & Membrillo Triangles Summary : Try this no-cook tapa Ingredients Manchego Cheese Membrillo (Quince Paste) Marcona Almonds Instructions Soften the membrillo Cut manchego into triangles Place a teaspoon sized dollop of membrillo on the wide end of cheese triangle Place a Marcona almond on membrillo Serve on a gorgeous black or silver platter

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Manchego & Membrillo Triangles

Recipe: Chimichurri Ingredients 3-4 garlic cloves 1 tsp fine sea salt ½ cup red wine vinegar 2 Tbsp. crushed red pepper 2 Tbsp dried oregano 1 bay leaf 6 Tbsp chopped fresh parsley ½ cup extra virgin olive oil Instructions Mince 4 cloves of garlic.

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Argentinian BBQ Sauce

We are celebrating another successful harvest in Lodi Wine Country! November 12 & 13, 2011 | 11am-4pm This two-day weekend event offers an opportunity for guests to immerse themselves in Lodi wines while traveling from winery to winery throughout the Lodi appellation.

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Celebrate Harvest at Lodi’s First Sip Event!

This is a black tie event with barrel tasting, a 5 course gourmet meal prepared by the Delta College Culinary Arts, wine and art auction, cigar and port tent… Join us to support giving scholarships to the arts! October 22, 2011 at Hutchins Street Square. Tickets are $225 per person and are on sale now at (209) 333-5550 or www.loditickets.com.

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Artisan Masters Wine & Art Auction

Watch this video then make Liz’s recipe for Romesco Sauce and invite some friends over!

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Eat your socks!

Markus visits the Priorat Wine Country.

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Markus Bokisch in the Priorat Region of Spain

Recipe: Romesco Sauce Ingredients 1 cup Slivered Almonds 1 jar Roasted Bell Peppers (drained) 2/3 cup Olive Oil 2 Tbs Tomato Paste 2 Tbs Pimenton Dulce (Paprika) 2 Tbs Sherry or Red Wine Vinegar 2 Tbs Lemon Juice 2 crushed Garlic Gloves ¼ tsp Salt dash of Cayenne Pepper (optional) Instructions Roast almonds in over (350 degrees) Whirld almonds in Cuisanart until ground Add remaining ingredients (except olive oil) With motor running, gradually add olive oil Adjust thickness by adding more lemon juice if too thick or bread crumbs if too runny.

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Romesco Sauce

Recipe: Marinated Shrimp Bruschetta with Romesco Sauce Ingredients Romesco Sauce French Baguette Cooked, peeled and deveined Frozen Shrimp with tails on Olive Oil Lemon Juice Fresh Garlic Chopped Parsley Salt & Pepper Instructions Defrost shrimp in warm water and drain well Combine all ingredients (except bread and romesco sauce) and marinate 3-4 hours in refrigerator Make bruschetta by toasting french baguette slices on grill Spread each slice with Romesco sauce and top with a marinated shrimp

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Marinated Shrimp Bruschetta with Romesco Sauce

We had a fantastic time hosting the 3rd annual Dinner in the Vineyard. Each year we host one dinner for the public in our vineyard side home/garden. Guests are treated to a 5 course gourmet menu and each course is selected to be paired with one of our wines.

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Pass the Porron!

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A Cool Refreshing Tapa Just in Time for Summer!