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Wine & Book Pairings: Q&A with Foundry Vineyards

I’m no stranger to wine, and as far as I know, wine seems to be pretty keen on me as well. As a writer constantly on the look out for sources of inspiration, there is so much one can pull from the sensory experience of enjoying a glass of wine. The world of wine is vast, much like the world of books. And those two often go hand in hand. (Click here for a brief book-lover’s guide to wine). Few things sound as lovely as hunkering down with a good book and a nice glass of wine. But would a glass of oaky California Chardonnay go just as well with “Moby Dick” as an earthy Walla Walla red blend? Just like food pairings, the reading material  on hand and what you have in your glass can influence each other. With this in mind, I decided the book-and-wine-pairing question was too big to take on myself, so I took it to the professionals.

On a trip to Washington’s Walla Walla wine country, I visited a number of wineries and tasting rooms. I asked some of the local winemakers and wine experts to tell me about their favorite wines and the books that compliment them.

Foundry wine bottles. Photo by Kyle Madson.

My first stop in this Walla Walla tour was Foundry Vineyards. Pulling into the parking lot of the Foundry’s Tasting Room, you can’t help but notice the sparse concrete surroundings. The building itself looks very bare and modern. But once you walk in, you see where all their attention was focused, on the art. The tasting room doubles as an art gallery.

Cast Bronze by Deborah Butterfield. Photo by Kyle Madson.

I personally love the Foundry’s mission of making not just their wine, but art, the center of the table. Their purpose is to have their wine and the art on the bottle stir up conversation.  The folks at the Foundry believe that conversation is at the heart of the wine experience.

I met with Squire Broel, artist, founder and visionary of Foundry Vineyards. Like his taste in wine, Squire favors simplicity and power in his reading and art.

Squire Broel, artist and co-founder of Foundry Vineyards. Photo by Kyle Madson.

If you could sit down right now with a glass of your choice and a book, what would they be? 

For a mid-afternoon treat on a lazy summer or autumn day I’d pour a
glass of White on White (current vintage 2011) and sift through some
poetry by William Carlos Williams.  This well-balanced wine boasts
bright citrus notes and supple honey characteristics which compliment
the perceptive and witty nature of Williams’ words; especially in
poems like “The Red Wheelbarrow”, “This Is Just To Say”, and “At the Faucet
of June.”

Any favorite novels? 

Cover photo from Amazon.com

Wendell Berry’s “Jayber Crow” is definitely a favorite of mine.  I’ve read it numerous times and am usually delighted each time I make my way through the book by some perspective that I’d seemingly missed in previous readings.  It’s a heartfelt novel that talks about the fullness of life as experienced through both heartache and redemption.

 I’d definitely read this book with a big glass (or two) of the 2007 Artisan Blend because it’s at once well structured and supple.  It’s a well-rounded wine that will last and give comfort through a longer sitting.

Ah…”Anam Cara” by John O’Donohue (A Book of Celtic Wisdom) would pair perfectly with our 2003 Cabernet Sauvignon. Fortunately for me… I have some in my cellar.  Unfortunately for most everyone else is the fact that they’ll never have the opportunity to experience this perfect pairing.  Earthy, honest, and rich are the crossover qualities of both the book and the wine.  Lovely stuff all the way around!

 

 

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Writer’s Kitchen: Learning to Improvise

Absinthe Cake

Life is all about improvisation. Improvisation and reinvention.

Back in the days before we had children, Sarah and I would get together frequently to cook and bake, always finding some intriguing recipe to try, such as raclette macaroni and cheese or David Lebovitz’s absinthe cake (pictured above and featured in a previous edition of Writer’s Kitchen). While those kitchen dates with my dear friend virtually stopped for a while, I’m happy to report that we’re back to it, albeit in a modified and not-so-efficient way (have you ever tried cooking while supervising small children?). And we’re back at it just in time for fall, with its bounty of comforting stews and warm spices.

When Sarah and I used to work through complex recipes, we had a routine. I would take the role of recipe reading, making sure we were following the correct steps and keeping everything on track. Sarah would prep ingredients and keep the kitchen remarkably tidy as we went on. We were a great team. We would take our time and savor the experience, marveling in how well we worked together and talking about whatever was on our minds. These days we improvise–something our new identities as mothers requires. And while it may take twice as long to bake a simple batch of cookies, I have to say that our reinvention was totally worth it. You should see us as we wrangle very active baby boys while trying to get a recipe just right–and keep the kitchen moderately clean!

I never would have expected that becoming a mother would change the way I cooked, but it has–and in the most interesting way. I used to stick comfortably to the flavors and techniques in a recipe, veering only a little to compensate with ingredients on hand. However, in the past few months I’ve found myself coming up with ideas and running with them, sometimes piecing together a few recipes to help me with technique (as was the case with mushroom- and cheese-topped rockfish atop steamed spinach that I made over the summer) and other times boldly pulling experimental flavors together into an improvised side dish (such as the linguine with garlic, anchovies, red pepper flakes, and cilantro from earlier this month). Maybe it’s because I don’t have the time to menu plan as extensively as I used to, and therefore am forced to improvise more often. And maybe developing recipes for some recent articles in Pregnancy & Newborn Magazine and the Norwegian American Weekly has had something to do with it. In any case, it’s been exciting to watch how the kitchen skills I’ve developed over the years now serve me well as I trust myself to create something delicious, and I can’t wait to try out my newfound confidence with the bounty of fall foods.

What are some of your favorite original kitchen creations? I’d love to hear from you and get some more inspiration!

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A Reader/Writer’s Guide to Wine

The world of wine is as vast as the world of books. For those more familiar with books than wine, here’s a quick run down of the basics.

L’Ecole Wine Library. Photo from lecole.com.

Red wine vs. White wine:

The differences between red wines and white wines are pretty obvious; they look different and taste different, and are often described using a completely separate vocabulary. By why are they so drastically different? They are both made from grapes, right? Well, here’s the culprit: the skins. The skins bring a lot to the mix, primarily tannins.

In short, tannins are a naturally occurring substance in grapes and other fruits that has a flavor often described as a bitter taste, causing a dry and puckery feeling in the mouth. Tannins end up in your wine when the vintner allows the skins to sit in the grape juice as it ferments. This is also how wine gets its color! So that’s the short story: red wines are often fermented with the skins for longer than pink or white, which is why they tend to have higher tannin content.

Red v. white wine. Photo from cookinglight.com.

Tannin is the basis of red wine. In general, the darker the wine, the higher the tannin content or “bolder” the taste. Red wines are frequently described as “thicker”, “leathery” or “bitter” depending on the amount of tannin present.

Popular red wine varietals: Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir, Cabernet Franc, Malbec, Barbera, Sangiovese

White wine has tannin, but not as much as red. What sticks out more in white wines is acidity. That’s what brings words like “crisp” or “tart” to the table when you open a bottle.

Popular white wine varietals: Chardonnay, Riesling, Sauvignon Blanc, Semillon, Moscato (Muscat), Pinot Grigio, Gewürztraminer

Rose, or blush wine, is pink in color. This is because it’s time with the skins is limited compared to red wine. Between red and white wines, rose is closer to white as it is still on the low end of the tannin spectrum.

Popular rosé wine varietals: Pinot Noir, Zinfandel, Pinot Grigio, Sangiovese

Next on the list is Dessert wine and Sparkling wine (or bubbles).

Assorted dessert wines. Photo from wsj.com.

Dessert wine is just as it sounds…frequently enjoyed after a meal for dessert. Yum! It’s often sweeter and higher in alcohol content. The alcohol is usually added to help the drink retain more of the natural sugars that are usually used up during the fermentation process.

Popular dessert wines/fortified wines: Port, Madeira, Vermouth, Sherry, Marsala

Sparkling wine is wine that has carbonation. This comes from either the natural fermentation process or via carbonation injection after the fact. Either way, it’s adds a certain amount of fun to the drink! When looking for a sparkling wine, consider the terms listed on the bottle that indicate how sweet or dry it is.

From driest to sweetest, these terms are: Brut Nature, Extra Brut, Brut, Extra Dry/Extra Sec/Extra Seco, Dry/Sec/Seco, Demi-Sec/Semi-seco and Doux/Sweet/Dulce

Wine edited book. Photo from goodgrape.com.

So, in readers’ speak, how can I sum this up? Red wine is Bram Stroker’s Dracula and white is Twilight. Dracula is a dark, heavy classic, digging into the depths of vampirism and what it does to a man’s life. Twilight is instantly accessible, focuses more on the young, romantic edge and is a lighter read.

Dessert wine could be considered the Shopaholic series of the wine world. Lighter, fun and, in a way, dangerous in that the sweetness often conceals the alcohol content. Just like a beach read, you’ll start out happy and unassuming and before you know it your head is swirling as you turn the page to chapter 15.

Sparking wine is the Great Gatsby of the party. Effervescent and airy, the classy bubbly. One could imagine Gatsby, with some champagne, looking down on one of his lavish parties watching his guests bubbling like the Brut in his glass.

So that’s a brief summery of wine in all its forms. Drink well, friends, and be inspired. Cheers!

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We Have a Winner!

My Berlin Kitchen Book

Congratulations to Lauren Van Mullem of the WanderFood blog over at Wanderlust & Lipstick! She is the winner of our giveaway of “My Berlin Kitchen,” the just-released memoir by The Wednesday Chef blogger, Luisa Weiss. Lauren, I’ll be shipping your book this week. I hope you enjoy it!

As for the rest of you, we hope to be doing more giveaways in the future, so be sure to follow us on Facebook, Twitter, or RSS so you can find out about them. In the meantime, Lauren happens to be doing her own giveaway over at WanderFood–the winner receives a copy of Lonely Planet’s “The World’s Best Street Food – Where to Find it & How to Make it.” Head on over to her site before 11:59pm PST on Sunday, September 23, to enter to win!

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Writer’s Kitchen: The Food Writer’s Moment of Truth

Salmon on Lentil Salad

Being a food writer is a scary thing–exhilarating, fun, and delicious, to be sure, but also anxiety-inducing. Especially when it involves sharing a recipe. Once that recipe is published, there’s no going back. I experienced a bit of those nerves a few months ago when submitting my recipe for Fennel-Scented Salmon atop a Lentil and Spinach Salad to Pregnancy & Newborn Magazine. It was a sidebar for my article called “Craving conspiracy: Ten ways to work with your cravings—instead of against them—to give your baby the best start,” and it was my first recipe to be published in a national magazine. However, part of the job of being a food writer is testing recipes, so my family ate well as I tweaked the proportions until the flavors were just right. After months of waiting, the article and recipe are now in print in this month’s issue, and my husband and I got the pleasure of cooking from my own recipe, right there on the glossy pages, a few days ago. I’m so familiar with it by now that I can make it without following the recipe to a T, but that was my moment of truth. Guess what? It’s delicious. Phew.

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Writer’s Kitchen: Baby Edition

Mac 'n' Cheese

Mac 'n' Cheese

Things look much different in the Writer’s Kitchen since my last post–and in the most wonderful way. I may not have been whipping up homemade marshmallows lately (that will happen again when the little guy is old enough to enjoy those sugary treats), but I have been discovering the exciting world of cooking for babies.

Before I go on, let me assure you that I’m not one of those supermoms who manages to do it all–including cooking every meal for her baby while keeping the house spotless, working her dream job, going out for lunch dates every day and keeping her toes perfectly pedicured. I am, however, managing to feed my baby good, whole food while maintain my writing career. The trick, at least for me, has been identifying how I want to feed my baby (i.e. mostly organic, with safe packaging, and with varied flavors so that he’ll develop a mature palate), and then preparing homemade food when possible and supplementing it with high-quality prepared baby foods in BPA-free pouches (our go-to brands are Happy Baby, Ella’s Kitchen, Sprout, and Plum Organics).

Last week my husband and I took the baby to one of our favorite brewpubs and ordered him his first meal off a kids’ menu: Mac ‘n’ Cheese. Having mostly been fed a healthful diet of milk, fruits, vegetables, and nutritious puffs and cheese cubes for finger food, this new creamy creation was a delight to my son. I cut the fusilli into tiny, bite-size pieces, but even when an entire noodle got past me, the boy was just fine. The dish was such a hit, in fact, that I whipped up a batch of Baby Mac ‘n’ Cheese last night so he could have a more healthful version at home this week.

Our modified recipe went something like this: Cook half a bag of organic pasta according to package directions. Meanwhile, heat whole milk over low heat. When the pasta is cooked, drain it and add it to the milk, along with shredded cheddar cheese and stir until melted. Season with salt and pepper if desired. Bake for 15 minutes in a 350-degree oven (probably only necessary if you wish to add some Parmesan on top), and allow to cool to an appropriate temperature before serving.

This version is more subtle and less rich than restaurant mac ‘n’ cheese or the kind that comes in a box–probably because it’s a simple mix of pasta, cheese, and milk with no butter, cream, or strange ingredients. But it’s also healthier and lets him practice eating slippery pasta as finger food without making a gooey mess. We’ll graduate to more advanced versions as time goes on (I’m thrilled to have an excuse to find the perfect mac ‘n’ cheese recipe–if you have any pointers, let me know!). But in the meantime, I am proud to know that there are a few servings of pasta, made with a mama’s love, in the fridge for my son.

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Home Writing Nooks: Starting Afresh

I’m sitting at the desk in the room that is slowly being transformed into my office and writing studio. Until a week ago, boxes and papers were scattered around, looking like a tornado had swept through. But that’s how organization works sometimes, isn’t it? In order to see what you have to organize, you have to unearth the paperwork and items that have been boxed up or put in piles only to be forgotten about.

My husband and I moved into our new house a year ago this month, and things are feeling more and more settled all the time. In a perfect world we would have had everything in order right away, but that was impossible given that I was pregnant and my husband is working and in graduate school.

Two of the biggest house projects that have been looming over the months have been my pantry and office. Both were a disaster for a long time but are finally coming together. I can walk into my pantry now without having to step over boxes filled with unknown items–very important for a home cook and food blogger! I can find what I’m looking for on the pantry shelves with relative ease. And there’s even a spot for a few shelves worth of cookbooks. As for my office, I will soon have a revised filing system in place so that stacks of paper no longer have to accumulate, and the closet–where most things have been stuffed so that my son can safely play on the floor while I write–will soon be free of random boxes and will have a sense of order.

I can’t tell you how good this progress makes me feel. It’s as though I’ve accomplished a major task and am free of a big burden that’s been weighing on me. Once things are settled, I’ll be able to be much more efficient. Time management is difficult when things aren’t set up properly.

In the early days of Nooks & Cranberries, I featured some other writers’ offices as I was in the process of working on my office at my former home. Now I’m starting afresh, and it’s fun to be able to look back at some of my former inspirations as well as to find new ones. I’m looking forward to seeing how it unfolds and to share the results with you soon! And if you have any ideas or tips that have worked for you, leave a comment–I’d love to hear from you!

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Destination Inspiration: Belle Epicurean

Neither one of us work in Downtown Seattle, but if we did, we’d be at Belle Epicurean more days than not. This charming patisserie makes us think about being in Paris, which is fitting since its founder, Carolyn Bianchi Ferguson, studied at the renowned Le Cordon Bleu in Paris.

The checkered floors and marbled tabletops, white bistro tables outside and the delectable pastries are just right for inspiring creativity, and we can imagine ourselves sharing a cup of coffee with Hemingway or Fitzgerald.

Food and drink
Don’t miss the brioche buns, particularly the bun of the month. One memorable monthly special was coconut cream with coconut flakes, nutmeg and rum. The brioche buns have a savory bite but are not salty. Nor are they too sweet. They have good texture: They’re flaky, crispy, dense to the right point, moist, and have just the right amount of fluffiness. They’re a good companion pastry, and we suggest ordering one with coffee and breakfast, or as an afternoon snack with an espresso or cup of tea. Or if you’re looking for something more substantial, take a look at the lunch menu.

Location and atmosphere
The style is French sophisticated, with tiled checkerboard floor, tapestry, and gilded frames. Grab a seat toward the back, near the entrance to the Fairmont, if you’re looking for a peaceful spot that’s tucked away. We prefer the bar tables by the entrance, which offer a window to the outside world.

At 2 pm on a Saturday when we were there, it wasn’t too busy. There were a few people inside who cleared out pretty quickly. We seemed to be the only ones lingering. The music was light, and varied from jazz to smooth rock and oldies. Other ambient noise came from the hum of the refrigerated pastry cases, the chiming bell when people entered, and happy welcoming hellos. Overall, it has just the right amount of bustle for someone looking for some destination inspiration.

Writability
With small tables, this is a good place to come solo, as you can’t spread out. Or bring a writing partner and a pad of paper for brainstorming. We can’t imagine spending more than a half an hour to 45 minutes writing here, so we’d recommend leaving the laptop at home and opt for the pad of paper.

Purchased presence
This being a lunch spot as well as patisserie, we’d say let your order dictate how much time you spend. If you’re just coming for a cup of coffee and a pastry, you probably won’t want to spend as much time as if you were ordering lunch. In a nutshell, use your common sense and courtesy.

Price: $$

Parking:
Street parking and nearby garages. Expect to pay.

Writer’s tip
There are no apparent outlets, so if you bring your laptop, come fully charged. Or just bring a pad of paper.

If we worked downtown, we’d love to take a break and walk a few blocks here in the fresh air, then come here and enter another world for a while.

Find it
Belle Epicurean
1206 4th Ave
Seattle, WA 98101
www.belleepicurean.com

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Nooks & Cranberries is back!

It’s good to see you! It’s been too long. We’ve missed you over the past year, but the good news is that 2012 is the year of Nooks & Cranberries’ return. After hibernating for a good part of 2011, your foodie writer friends, Sarah and Daytona, are back and hungrier and more inspired than ever.

2011 was the most amazing year for both of us, and since we’ve been absent so long, we feel we owe you an explanation: We both had babies! We’re both enjoying our new roles as mothers, and now that the pregnancy fatigue is behind us and we’re getting the hang of raising children, we’re back to writing. There’s no doubt the writing life will look different for us now that we have kids, but we’re excited for what the future holds and look forward to sharing our experiences and what we learn with you.

What to expect from Nooks & Cranberries in 2012 and beyond:

  • More great Destination Inspiration articles showcasing writing-friendly nooks
  • Quick Tips on craft and the writing life
  • Mouth-watering recipes to fuel your creativity in Writer’s Kitchen
  • Interviews with writers across genres
  • And whatever else suits our fancy… and yours! If you have a question about writing or a topic you’d like to suggest, write to us! We’d love to hear from you. While you’re at it, take a moment to follow us on Facebook, Twitter, or RSS so you never miss a post!