Hi all,
For those of you who don't know, I've moved to Portland for a "fine wine
manager" job w/ Young's Columbia Distributing. Here are pic's of my
apartment in Vancouver WA (not BC) which is just across the Columbia river
from Portland (15 min to downtown). It's much larger than my last apt and
there's lots of room for visitors!
I started work on Thursday and am on tour tomorrow for meetings "downstate"
with my first meeting in Eugene - my collegiate home. Then we're going
further south to Ashland and then a golf day at the famous Bandon Dunes golf
course on the coast. My manager likes to golf and it will be one of my
accounts. I need to get to the driving range today!
Please note all of my new stats!!
1221 SE Ellsworth Rd. #91 Vancouver, WA 98664
Home: 360 891-1198
Cell: 360 980-2287
Email: annettehome(a)gmail.com
Mine is the one on the left - the top half. The skylights you see on the
roof are in my loft. There's a deck on the back side.
*I'll be pouring....if you can make it hope to see you there!
*
*
Bubbles
*
*
World Flavors Tour - 9/19*
Date: 09/19/2007
Time: 6:00PM
Join The Wine Company as it co-sponsors monthly "World Flavors" nights
with the Rake Magazine and Whole Foods Market. Enjoy a multiple course
tasting menu with our favorite wine pairings.
Join the experience on Wednesday, September 19th, at 6:00PM. The cost is
$40 per person; space is limited and reservations are required. To make
reservations, visit www.rakemag.com/store and click on "Events".
W.A. Frost and Company
"Flavors of France"
September 19^th , 2007
Leonard Anderson, Executive Chef
Sara Walter, Pastry Chef
*/_1st Course_/*
*/_ _/*
"Fruits De Mer"
Calamari, Shrimp, Market Fish, Mussels, Vegetable Stew, Crispy
Sourdough, Basil Pesto
Hautes Noelles, Muscadet "Cotes de Grandlieu" 2006 (Loire)
Pale straw. Blood orange, fresh herbs, minerals and citrus zest on the
nose, plus a hint of anise. Deep, focused and pure, with strong citrus
and quince flavors complicated by licorice and bitter quinine. Highly
concentrated but also elegant and brisk, with a pungent mineral tone
extending through the juicy, impressively long finish.
*/_2nd Course _/*
*/_ _/*
Peppercorn Crusted Petite Filet Medallion
Autumn Vegetable and Potato Pave, Oyster Mushrooms,
Pearl Onions, Red Wine Reduction
*/_Chateau de Petit Puch, Graves de Vayres, 2003 (Bordeaux)_/*
Big ripe fruit with a smoky tobacco nose. Not a real woody style, great
texture and mouth feel. Merlot keeps it soft throughout, long dry finish
but not big tannins.
80% Merlot, 20% Cabernet Sauvignon.
*/_ _/*
*/_3^rd Course - Cheese_/*
*/_ _/*
*Pont L' Eveque A.O.C.*
Unpasturized Cows Milk, Hints of Herb, Balsamic Glaze, Stone Fruit Compote//
Barmes Buecher, Pinot Gris "Rosenberg-Silices" 2002 (Alsace)
Has the color of young Sauternes -- golden honey. Fresh and pure scents
of apricot pastry cream tart -- this smells luscious enough to serve as
dessert. Perhaps just a hint of Botrytis? The flavors are intense,
dense, and alive. The very low yields have given a wine to enjoy in
small sips -- the flavors expand to fill your mouth, and the wine has
the power of a red. And it is alive in the way of only the very best
organic wines -- each sip reveals something new. Powerful yet subtle.
The flavors are very ripe, and there may well be a bit of residual sugar
with sleek acids which balance the ripeness, and because of its
incredible flavor. There are notes of spiced pear, white pepper,
cinnamon, clove, and more. The finish echoes the flavors -- an ongoing
battle between ripe apricot, intense acid, and Asian spiciness. Wow!
_Dessert _
Hazelnut Mousse Torte
Yogurt Ice Cream, Hazelnut Praline, Warm Chocolate Sauce
--
NOTE NEW E-MAIL ADDRESS:
jhegstro(a)umn.edu
(there is no "m" at the end of hegstro)
Greetings,
I'm not sure if the group is doing anything this week.
I believe Bob is busy and Betsy is out of town.
Does anyone no if their is something planned for
this week. I'm ok w/ taking it off.
We would like to do, possibly host, a beer event some week.
Could be a Thursday or Saturday or Sunday event.
Focus would be sausages, cheeses and Belgian beers.
Could add in Rieslings, although they probably
deserve their own night over at Crua Thai.
Nicolai, Betsy and I all have considerable stock of
curious brew. Dave and Bill have expressed an interest
in doing a beer night.
Cheers,
Jim
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
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Greetings,
Date: Thu, 19 Jul 2007 13:15:50 -0500
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Greetings,
Vins du jour:
Dealers Choice. U pick 'em, They Drik 'em.
Ringers, sparklings, dessert wines, etc. always welcome.
Thursday at 6:30 at JPs Bistro.
Call Bob (612-672-0607), e-mail the list (wine(a)thebarn.com) or
reply to me if you can make it.
Please trim the articles form your replys to me or the list.
Bob
Betsy
Bill
Annette S
Ruth
Janet
Russ
I'm a maybe at this point.
JP's American Bistro
2937 S. Lyndale 55408
(612) 824-9300
Lot of consctuction on Lyndale, so side streets may be a better option.
Parking: Meters were free after 6 or 6:30.
Side streets may be an option.
Pay lot behind the restaurant.
Cheers,
Jim
Roasted Green Beans w/Lemon, Pine Nuts, and Parmigiano
1.25 lbs. green beans, rinsed and trimmed
1 small head garlic
1/4C + 2T extra-virgin olive oil
1-1/2T grated lemon zest, divided
2T fresh lemon juice
1t kosher salt
1/2t freshly cracked black pepper
1/3C pine nuts
1/4C coarsely grated Parmigiano-Reggiano cheese
1T coarsely chopped parsley
Position oven racks in top and bottom third positions. Heat to 450.
Put beans in large bowl. Peel garlic, slice cloves lengthwise into quarters
and add to beans. Mix in 1/4C oil, 1T zest, salt, pepper. Spread evenly on
rimmed baking sheet and roast on top rack 10 minutes, stirring once. Bake
10-15 minutes more until lightly browned and tender.
Spread pine nuts on another baking sheet and toast on bottom rack 5 minutes
(or just toast the nuts in a frying pan).
Put beans on platter, add lemon juice and 2T oil. Toss; add more
salt/pepper to taste. Sprinkle on nuts, zest, cheese and parsley. Serve hot
or at room temp.
Serves 4-6
Hi All:
this sounds somewhat interesting:
http://www.spillthewinerestaurant.com/wineDinners.asp
September 27, 2007 | 7pm
Italian Wine Dinner
$59/person (includes tax and gratuity)
Presented by Wine Merchants
Menu in Brief: 5 Courses
Caprese Salad~
Ceretto Arneis Blange'
Artichoke Stuffed Calamari
Felluga Esperto Pinot Grigio
Frutti de Mare Risotto~
Conti Contini Sangiovese Rosso Toscano
Chicken Saltimbocca~
Santa Tresa Cerasuolo Di Vittoria DOCG
Cannoli~
Ceretto Moscato d'Asti Santo Stefano
