Grenache and Mega Focus pairing – Salmon and Chicken

Another tasting with Winemaker Master Paul Frankel and his sister Chef Dr.

See the video from FaceBook Live on our Sculpterra page. The recipe is below.

Salmon Nicoise Deviled Eggs 

Ingredients 

  • 12 hard-boiled eggs (cut in half), with the yellow yolks, scooped out 
  • 1/4 cup of mustard 
  • 1/2 cup of mayonnaise 
  • 1/4 cup of olive tamponade
  • 6-8 oz of salmon 
  • salt and pepper

Directions 

Preheat the oven to 400 degrees. Salt and pepper salmon to taste. Place salmon in oven on a baking sheet sprayed with cooking spray and roast for 7-10 minutes, Let salmon cool and then remove skin and flake it with a fork. In a large mixing bowl mix the yolks of the eggs, mustard, mayonnaise, olive tapenade, and salmon together and place heaping teaspoons of the salmon mix into each of the egg white cavities, and enjoy!

Garam Masala Baked Chicken with Brown Rice, Arugula, Dried Fruit, and Pistachio Salad 

Ingredients 

  • 8 bone-in skin-on chicken thighs 
  • 2 Tablespoons and 1/4 teaspoon of ground garam masala, divided 
  • 16 oz Greek yogurt 
  • 2 Tablespoons of minced garlic 
  • 2 Tablespoons minced fresh ginger 
  • 8 oz of cooked brown rice (I like Uncle Ben’s Ready Rice) 
  • 5 oz of Arugula 
  • 1/3 cup of chopped dried fruit of your choice 
  • 1/3 cup of roasted and salted Sculpterra pistachios
  •  2 Tablespoons of balsamic vinegar 
  • 2 Tablespoons of olive oil 
  • salt and pepper 
  • store-bought hummus or baba ganoush of your choice ( I like Sabra Extremely spicy hummus)

Directions

In a large mixing bowl, mix greek yogurt, garam masala, garlic, and ginger. Place mixture in a large resealable bag. Season 8 chicken pieces with 5 tsp. salt and 2 tsp of pepper. Place in a bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade—this is why marinating in a resealable plastic bag is so clutch. Let marinate for at least 30 minutes at room temperature, or keep in the fridge for up to overnight. Place a rack in the upper third of the oven; pre-heat to 425 degrees. Remove chicken from marinade, slightly shaking off excess. Arrange on the baking sheet skin side up. It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in the pan. Sprinkle with a bit more salt and pepper with 1/4 teaspoons of garam masala. Roast chicken until chicken skin is blistered and the meat is tender all the way to the bone, about 35–40 minutes.

Meanwhile, mix brown rice, arugula, dried fruit, and pistachios together and drizzle with olive oil and vinegar, so it’s lightly dressed (you might not need all of the oil and vinegar). serve the salad alongside chicken and s store-bought hummus

Wine Tastings are back!

We are back to outdoor tastings being allowed. Tasting reservations are recommended and you can enjoy a bottle in the gardens with the takeout food of your favorite Paso restaurant. Social distance and stay safe.

Kid-friendly, dog friendly, and outside food-friendly in the beautiful sculpture garden. Enjoy today.

Recreating a Winery Experience from Home

Going to wineries is always a fun and exciting experience, but given the situation the world is facing today, it’s not the smartest thing to do at this time. Still, the pandemic shouldn’t stop you from having a winery experience as you can always recreate one on your own. For oenophiles who miss taking trips to vineyards, here are some tips on how you can have a fulfilling wine night at the comfort of your own home:


Keep it small and cozy.

The last thing you want is to have a full-blown party for your wine night. Not only is it a health risk considering the situation, but it’s also harder to plan for and easier to host. Try your best to keep your affair small, so you can encourage conversation and keep the costs low, too. Food and Wine suggest that five to seven wines per party are the ideal amount for small groups. A bottle of wine can comfortably serve five or fix people with generous pours, so if you decide to have five wines and are hosting about 12 people, you’ll want at least two bottles of each variant.

Join a virtual wine tasting.

If you’re not too keen on organizing a wine night at home, you can always join a virtual wine tasting event. There are tons of wine purveyors that organize online tastings via Zoom or tutorials done via Instagram live. Some are even spearheaded by Michelin-starred chefs, making the experience all the more exciting despite not being carried out in-person. Since we’re at a time visiting our favorite vineyards isn’t feasible, joining wine tasting events is perhaps the next best thing.

Experiment with different wines.

To have a truly meaningful winery experience at home, it would be best to be bold and try different things instead of sticking to only one type of wine. You may even want to consider having themed wine nights, like having Asian wine now and then Italian wine the next. Don’t just stick to the basics, either. For Asian wine, expand your horizons and try lesser-known vino like Tapuy, a variety of fermented rice wine sourced from the traditions of the mountains in Benguet, Philippines. For Italian wine, instead of just buying yet another bottle of Prosecco, why don’t you try Barolo instead? Made with Nebbiolo grape, it originates from the northern Italian region of Piedmont and touted as one of Italy’s greatest wines.

Prepare tapas.

Is it really a wine night if there aren’t any snacks served? Wine nights can always be elevated by having Spain’s fashionable tapas, which are small food plates shared among party guests — or even just yourself. You don’t have to go through all the trouble of preparing complicated dishes. You can turn to easy recipes like chorizo, manchego, and olive skewers, honey-drizzled skewers that offer a taste of Spain and an explosion of flavors. Another option is fruit-infused beets over arugula with candied pecans. Now that may seem like a mouthful, but as instructed by Dr. Faith Frankel in a previous post, all you have to do is place beets and vinegar in a saucepan, turn down the heat to low, let it simmer, drain the beets, arrange arugula on a serving plate, and top with beets pecans.

Prepared by: Janella Brows

For: sculpterra.com

Darren Brown

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Darren is a long-term camera nerd who enjoys connecting with nature, and capturing those moments in images. He originally hails from the seaside town of Plymouth, England, conveniently located near to Dartmoor, where herds of semi-wild ponies roam free… and sometimes pose for the patient photographer.

In 2014, Darren left England behind and moved to Paso Robles to marry Jamie, a local girl. The two of them have now combined their artistic talents in a business partnership that invloves Amazon Handmade and Etsy stores, as well as photographic prints sold at Sculpterra Winery’s tasting room, where Darren has worked since 2015. JD Creative Works combines Darren’s photography with Jamie’s bespoke and custom sewing.

To learn more about Darren or JD Creative Works, visit their website at: https://jdcreativeworks.com

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Dennis Curry

The art of Dennis Curry is based in his love of the natural world and its wildlife. Through this connection, Dennis has significantly contributed to conservation work around the world.

First traveling to East Africa in 1982, Dennis then co-founded Duma Safaris with friend and publisher, Christopher Law. This gave him the pleasure of introducing clients to the great game areas of Africa and sharing his appreciation of the wonderful diversity of this amazing part of our planet.

During his service with the United States army in 1966, Dennis was affiliated with the 25th infantry divisions combat artists program. This was a program to document the combat experience from an artist’s perspective and taught his the power of the rendered image, as well as a deep desire to protect, rather than destroy, the environment.

Returning to civilian life in 1967, Dennis enrolled in Art studies and Santa Monica College and became caught up in the renaissance of original printmaking, becoming known for his works in the traditional intaglio mediums of etching and engraving.

In 1980 he was introduced to the contemporary printmaking medium of Mylar Lithography at Sid Frances’ studio and in 1984 founded Blue Berry Press in Cambria, California for the creation of his own work as well as with other artists interested in creating with this exciting new medium. Dennis’ graphics are widely collected nationally and internationally.

Dennis has been working in the more traditional medium of oil painting since 1998 adding another dimension to his creative expression.

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