Wine And Dine March 1st 2015

Wine and Dine with friends is a special thing!  

Wine Tasting At The Garden Grove Elks And Dinner At "il garage"

Wining and dining on 3/1/2015 with the Roberts and Zaitz

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Fun with friends... Makes it a special time!

To The Garden Grove Elks

To raise money for the Christmas Baskets, the Elks throw a "wine tasting event" with all proceeds going to charity. We love to join the activity and sometimes we find some great wines!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The set up is about complete

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The ladies are in full wine-tasting mode - Glasses up!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Donna talks to her wine

Wining and dining on 3/1/2015 with the Roberts and Zaitz

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The wine is obviously taking effect!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Someone has the camera.... Yeah! We are here

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The picture is fuzzy but us a rare occurrence....
Donna throwing out wine!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The wine is definitely working

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The guys study the listing of wines for today's tasting activities

Wining and dining on 3/1/2015 with the Roberts and Zaitz
They start with a beer!

Wining and dining on 3/1/2015 with the Roberts and Zaitz Wining and dining on 3/1/2015 with the Roberts and Zaitz Wining and dining on 3/1/2015 with the Roberts and Zaitz Wining and dining on 3/1/2015 with the Roberts and Zaitz Wining and dining on 3/1/2015 with the Roberts and Zaitz Wining and dining on 3/1/2015 with the Roberts and Zaitz
Ed regaled us with the story of a beer entitled "Pliny the Elder".

Did You Know? - Pliny the Elder is brewed with Amarillo, Centennial, CTZ, and Simcoe hops. It is well-balanced with malt, hops, and alcohol, slightly bitter with a fresh hop aroma of floral, citrus, and pine. Best enjoyed FRESH! That is why we make it in such limited supply. Actual bottling date is printed on each bottle!

Where did we come up with this name? Back in the year 2000, our friend, Vic Kralj, who owns the Bistro in Hayward, California, decided to have his first ever Double IPA festival. Vic invited 10 breweries, 6 of whom (including us) had to brew something special for him since we had nothing that would fall under this style category. Vinnie had made a Double IPA at Blind Pig in 1994, but was not brewing one at Russian River Brewing at the time.

He had an idea for the recipe, but not a name. After much research in beer books, brainstorming, and deliberation, we came up with "Pliny the Elder". Pliny, the man, lived in the first century- 23 to 79 A.D. According to our brewing references, he and his contemporaries either created the botanical name or at least wrote about Lupus Salictarius, or hops, currently known as Humulus Lupulus. That was a very early reference to an important part of any Double IPA! Pliny the beer has now become one of our flagship brews!

Pliny the Elder was immortalized by his nephew, Pliny the Younger, who wrote about his uncle succumbing to ash and smoke during the eruption of Mt. Vesuvius in 79 A.D. while rescuing people. Cheers to the scholar, historian, officer, writer, and Roman Naturalist- Pliny the Elder!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Ladies... Start your engines

Wining and dining on 3/1/2015 with the Roberts and Zaitz
What is he up to?

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The boys did some math and then consulted the cat

Wining and dining on 3/1/2015 with the Roberts and Zaitz

Wining and dining on 3/1/2015 with the Roberts and Zaitz
They concur!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Checking the nose...

Did You Know? - Many wine lovers prefer to say nose, but what they actually mean is the smell or aroma of the wine. The nose of a wine is best sensed by smell just after you swirl the wine in your glass.

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Then we go out and do the turkey trot!

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Wine makes them want to dance

Wining and dining on 3/1/2015 with the Roberts and Zaitz
"Donna, I think we better eat now!"

Wining and dining on 3/1/2015 with the Roberts and Zaitz

 

We Decided To Go To "il garage" For Dinner

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Camera time

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Studying the settings

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The garden was beautiful

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Kathy and Donna examined every plant

Wining and dining on 3/1/2015 with the Roberts and Zaitz
"Look what I found!"

Wining and dining on 3/1/2015 with the Roberts and Zaitz
A baby cauliflower

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Farmer Ed is getting some ideas

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Peek-A-Boo

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Lookout carrots.... Bob looks hungry

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Wine in the garden...

Wining and dining on 3/1/2015 with the Roberts and Zaitz

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The secret door

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Red cabbage is almost ready

Did You Know? - Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals—most notably, Sauerbraten.

At Christmas it can be spiced and served as an accompaniment to seasonal roast goose.

It is recommended to start red cabbage seeds indoors 4 weeks before the last frost. Sow in containers that allow for movement of water through the bottom of a cell. Popular seedling starting containers are peat pots, egg cartons, plug trays or milk cartons.

Once the seedlings grow to about 2 inches tall, and have developed their first leaves, they can be hardened off and moved outside for transplanting. Red cabbage prefers climates that remain moist and cool for most of its vegetative growth stage, so they can be placed in the ground shortly after the last frost, while the spring is still cool.

The cabbage plants can be spaced about 12-26 inches from one another. They will need watering often but are otherwise low maintenance plants.

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Beautiful and delicious

Wining and dining on 3/1/2015 with the Roberts and Zaitz
It was fun to visit all the veggies

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Beets and carrots are ready to explode

Wining and dining on 3/1/2015 with the Roberts and Zaitz
The raised beds are so easy to maintain

Wining and dining on 3/1/2015 with the Roberts and Zaitz

Wining and dining on 3/1/2015 with the Roberts and Zaitz
Enough veggies.... Let's eat

Wining and dining on 3/1/2015 with the Roberts and Zaitz