God Bless 2008

Well it is New Years Eve and I think I am ready for dinner tonight. I hope I get a lot of business. I made a prime rib and some roasted red potatoes. They are both seasoned with a new rub that I made up with two of the ingredients being chardonnay and merlot grapeseed (what else). The prime rib smells great and the potatoes are starting to give the restaurant a nice aroma.

This year has been one of the most trying I have ever had. The economy, employees, food costs, gas prices, college costs, but there were also laughter, good friends, prayers, great conversations, and God's grace. Nothing stands still and nothing stays the same. There is a lot of work for me to do and I will focus my actions on God's guidance. The world is measuring 2008 by the lack of economic success, which is true. To get me through all of that I have to look at it not through the world's measurment but through God's. God measures us not by success but by how faithful we were to him. God bless you all, 2008 wasn't too bad after all.

Gluten Free Chocolate Torte

Well I perfected a new gluten free dessert. A chocolate torte that I adapted from a recipe that I found in a Latin American Cookbook. I used almond flour, Malbec flour (both which I ground myself) and reisling flour for the "Cake layers" and I added Merlot flour to the chocolate mixture for the inbetween layers. It is very good, I took it to a party last night and it was a hit. A classmate of my daughters likes it with milk. For those of legal age, a nice ruby port provides a nice pairing.

A New Dish

I have been looking to get a good pork dish created using grapeseed. I finally found it but with a twist. I will be putting a Cabernet Pork on my gluten free menu. The cabernet that I am using is the spread/jam that I made from the grape skins. I made many versions before I came up with the right combination. I will be putting it on a bed of flavored rice that is a perfect match. I also got a great wine to match it. Coming soon...

Business is still slow. The combination of the economy and the snow is not helping things much but we have a good God and I lean on him for strength and guidance. My kids will be my only help for the next couple of weeks as Lucas and Andy are home from college and Carina is on break also.

Since I have so much grapeseed in the back patio, I swept some up today and ground it up and spread it out on the sidewalk in front of the restaurant. I figure it has to be better than sand or salt. I got a big bucket of it here under the desk to use this winter. I don't think that is a crazy use of it, it is very practical and free.

More grapeseed pairings

I got some new Smoked Gouda Cheese with Riesling Grape seed in it. It is wonderful cheese and it has been a hit here at the restuarant. The cheese has been aged about ninety days and the seeds have become tender and are easy to eat. They add a little more flavor to the cheese. There have to be more matches of cheese to seed.

Grape skin jam/spread

Made a bunch of "jam/jelly" out of grape skins. Filled 60 jars with different varieties. I call them spreads because I didn't add very much sugar and no pectin. I wanted it to keep the character of the grape variety. Some are sweeter than others, some a little tart but all are wonderful. I have a Syrah Spread, Merlot Spread, Malbec Spread, Cabernet Spread and a 306 Spread (merlot, malbec, and cabernet). The cabernet has lots of character, very strong flavors. The Syrah is the sweetest, the Malbec is very pleasing, and the Merlot is better if blended. The 306 blend is the best. I have a couple of other blends in my cooler right now - Syrah/Merlot and a Cabernet/Malbec, both are very good. I have a lot of skin that will make quite a bit of spread. You can find it on sale at the restaurant and this weekend at Cowan Vineyards during Thanksgiving in wine country.

Radio Interview

Was interviewed by KONA radio yesterday morning. They were interested in what I was doing with grape seed. I got a chance to talk about how I came up with the idea, that the various seeds do have a different flavor profile, and what creations I have come up with. So let's see if that creates a little curiosity and business.

I have been making some thick syrups/jelly from the skins. I did it on a whim and the results look positive. Of course there is a limited supply and time when I can get them so it is something I can plan for next year and another thing for the future Grapeseed Cookbook.

Grapeseed Harvest

I have collected many varieties of seed this fall from a lot of wineries. It has been fun and it has been a lot of work to dry and separate the seed from the stems and skins. Then I have been saving the skins also do to something with them. Needless to say, my back patio at the restaurant is a big grape seed mess. I do have some thoughts of what I want to pair the new seeds with. So more work and more fun...