General: April 2009 Archives

By Courtney Cochran

Mega popular - and controversial - user review site Yelp.com announced last week that it will begin allowing businesses reviewed on the site to publicly respond to reviews left by customers. This is big news for businesses (including restaurants, who comprise the lion's share of spots reviewed on the site) who feel they've been unjustly maligned by unsatisfied customers - and big news as well to users who would prefer to keep the site completely free of business feedback.

Submitted by Chef Felipe Barragan of Chateau de Vie Bed and Breakfast & Vineyards

Rumor would have it that many moons ago when the Napa Valley was just a hand full of eager young vintners, a weekly gathering of the minds would come together and share in a breakfast of Scrambled Eggs and Napa Valley Chardonnay. Here you find the only breakfast that Chateau de Vie so daringly pairs a glass of golden delight.

Ingredients:

• 12 large eggs
• 2 tbsp butter
• ½ cup whole milk
• 2 tbsp canola oil
• ½ tsp salt
• 2 Tbsp Chopped Fresh Tarragon
• 1 tsp black pepper
• 6 Slices or pieces of your favorite Brea Cheese.

Submitted by Chef Christopher Kostow of
 The Restaurant at Meadowood

Squab:

• 1 whole squab
• 3 ½ tablespoons Darjeeling tea
• 2 tablespoons butter
• 2 cups salt
• 4 cloves garlic
• 4 bay leaves
• 1 liter duck fat

Submitted by Louis M. Martini Winery

Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family.  The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
Here is one such recipe.

Ingredients:

• 4 duck breast halves
• 1 cup fresh or frozen blueberries
• ½ cup cabernet sauvignon
• 2- 1/2 cups fat free chicken broth
• 2 teaspoons powdered ginger
• 1 teaspoon honey
• 1 teaspoon lemon juice
• ½ teaspoon freshly ground black pepper
• 1 teaspoon softened butter
• 1 teaspoon flour