My wife and I are in the middle of planning and prepping a huge catering event this next weekend in Sonoma. It’s called “Passport to Dry Creek Valley,” which is an annual event showcasing the wines, and vineyards of the amazingly beautiful Dry Creek Valley (photo from visitwineroad.com). We will be doing the food and wine pairing for our dear friend Bill Frick, at the Frick Winery for the 11th year, and despite all the hard work we always look forward to it.
There are over 58 wineries involved in this event, and over 4,000 wine enthusiasts will be eating and sipping their way through the valley. By the way, if you have a chance, check out the Frick Winery website. Bill produces some of the most delicious wine in the entire state!
Due to the limited time available to film new clips and write articles, you may see me using this next week and a half as an excuse to finish adding the last of the old clips from Youtube and my previous blog to the site. I will have a few new clips to add, but don’t be surprised if you see a clip that you saw on the old blog (especially if you’ve been with me from the start).Today’s clip is a perfect example. It’s the (mostly) true story about how a young Chef (me!) got his big break and was sent to San Francisco to make squash into birds. Enjoy!
