News
| Showing 1 - 5 of 18 [News Archive] | Pages: · 1 · 2 · 3 · 4 · |
ISITE Recipe
12/05/2007
Pomegranate Marinated Pork Osso Buco, Gremolata
prepared by Chef Terry N. Teplizky, Michael's Catering
This fabulous Osso Buco was served at the Society of Incentive Travel Executive's Foundation dinner this past December.
(8) 12-14oz Pork Osso Buco (preferably Duroc Label)
˝ cup Olive Oil
Salt & Pepper
(2) Large Onions peeled and chopped
(3) Large Carrots peeled and chopped
(3) Celery Stalks Chopped
(1) Can diced tomatoes in puree
(1) 14oz bottle of Pomegranate Molasses or sub 24oz pure pomegranate juice (available at specialty grocery stores)
(2) Cups of Red Wine
(4) Cups Brown Beef Stock or Chicken Stock
(3) Bay Leaves
(1) Tablespoons Herbes de Provence
(6) Whole Garlic Cloves Peeled
(6) Springs of Fresh Thyme
Directions
Preheat oven to 375 degrees, Salt & Pepper Pork. In a large dutch oven heat the olive oil till smoking. Add the pork shanks and brown all over, remove shanks. Add vegetables to oil and sauté until onions start to brown. Add the rest of the herbs and stir. Add red wine and pomegranate molasses. Add stock-bring to a boil and cover and place in oven for approximately 2 ˝ hours. Check to make sure meat is done. A knife should easily go through to the bone. Take shanks out of pot and skim the fat off the top of the sauce. Take out Bay Leaves and Thyme Stems and place sauce (in batches) into blender or food processor and puree vegetables. Pour sauce over shanks.
The Osso Buco can be made a few days ahead but should always be cooked at least once day ahead. Serves 8
Gremolata
6 Cloves garlic chopped
Small Bunch parsley chopped
Zest of 1 orange chopped
Zest of 2 lemons
Mix all ingredients and sprinkle on top of pork osso buco and sauce
Sustainable, Organinc & Bio-Dynamic
02/22/2008
We have found the following websites very helpful with our research on Sustainable, Organic & Bio-Dynamic vineyard practices:
UC Davis Sustainable Agriculture
Wine Institutle Sustainable Winegrowing Program
Julien Journal
Peruse articles by winemaker Bill Anderson, recipes, Wine Estate- events, news & happenings, Vineyard & Wine- new releases, updates & winemaking information... and much more with the quarterly Julien Journal!
25th Anniversary Chamber Ribbon Cutting
11/08/2007
Six local Chambers of Commerce joined Chateau Julien Wine Estate for a 25th Anniversary Ribbon Cutting at the winery in November. The ceremonious gesture was followed by a festive Mega Mixer in the Estate's barrel filled Chai.
Vintner Salon Private Wine Tasting
05/01/2007
Chateau Julien introduces its
VINTNER SALON
Private Wine Tasting
Join Certified Specialist of Wine, Shawn Bruce, in the Estate's private dining room for an exclusive wine tasting of some of Chateau Julien's finest wines
Fridays & Saturdays throughout 2008
2:30pm by reservation
Limited to eight guests
Cost is $25 per person, including a commemorative Riedel 25th Anniversary glass
Contact the winery directly to make your reservation
“It has been an incredible experience and wonderful way to introduce guests to Chateau Julien wines. The private, comfortable atmosphere allows guests to really relax and enjoy the wines, and gives them the opportunity to taste the best that we have to offer,” comments Bruce. Featured wines include some of Chateau Julien’s most limited in production, including the 25th anniversary Commemorative Bravura, Private Reserve “Sur Lie” Chardonnay and Quinta Port from the Estate’s library.
Bruce is one of only three Certified Specialists of Wine on the Monterey Peninsula. The Society of Wine Educators offers courses annually, and validates wine knowledge, tasting acumen and teaching ability within a three-tier hierarchy of certification. The Certified Specialist of Wine is given to those applicants who can pass a comprehensive test consisting of 100 questions in a 60-minute time frame at 75% accuracy. Bruce is currently studying for the certified Sommelier course with the internationally recognized Court of Master Sommeliers.
| Showing 1 - 5 of 18 [News Archive] | Pages: · 1 · 2 · 3 · 4 · |
