Aug 11 – Chef Salt, Wicked Good BBQ and Charles Krug Sav Blanc
Up first is Andy Schloss from Chef Salt a company founded by Andy and his partners Dave Joachim and Mark Bitterman. www.chefsalt.com
Chef Salt was conceived when Andrew Schloss and David Joachim, who make a living as award-winning cookbook writers and chefs, met international salt expert Mark Bitterman. The three of us instantly found common ground on the subject of flavor. We agree that the best flavor comes from ingredients carefully grown and harvested in small batches by experienced farmers. We also agree that there are tricks to making these ingredients work together to achieve the best results. Everyone wants the flavor of great restaurant food in their own home, but many people lack the time, experience, or expertise to make it. After hours of riding bikes, tasting salts, cooking food, and sipping Scotch, the three of us had an idea for a line of seasoning blends that would match the world’s most majestic salts to equally magical combinations of herbs and spices. Each blend would bring the art and craft of professional cooking into the home kitchen. Our thought was to put the chef in a jar.
Each product is a careful blend of herbs and spices to enhance Chef Salt - sophisticated, Unrefined Seasoning
Products currently available:
*7 Salt
*Bacon BBQ
*Bamboo Curry
*NY Steak
*Tunisian fire
*Tuscan Herb
Visit www.chefsalt.com to learn more about each of these fine seasonings and for a good selection of recipes to try when you order your Chef Salt.
There are some great combo-gift packs too!
How about using some of your Chef Salt for a Wicked Good Summer BBQ
In the second segment I’ll be talking to the guys who put together Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World.
“A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy’s book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combination, and they’ve shared it all. I now understand how they won the world championship. The barbecue cookbook bar has just been raised.” —Ray Lampe, Dr. BBQ, author of Ribs, Chops, Steaks, and Wings
Last but not least…
Charles Krug Winemaker Stacy Clark
joins us to talk about her just released Sauvignon Blanc. “2011 threw at us everything it could muster: a soggy spring, delayed fruit set and, icing on the cake, a late harvest. “Challenging” is a euphemism for the vintage.” As luck would have it, 2011 was also the year that Charles Krug’s new winemaker, Stacy Clark, came on board, and the first large scale Sauvignon Blanc she ever produced.
2011: Bad vintage, no real experience with the varietal, first harvest at the new job—a winemaker’s perfect storm!
Good Life Guy’s Wine of the Week:
2011 Charles Krug Sauvignon Blanc
Our Sauvignon Blanc, from the first fruit harvested during our 150th anniversary year, evokes aromas of grapefruit, lime and a hint of tropical passion fruit. Tantalizing flavors of orange blossom and tangy citrus commingle with a sprightly acidity that provides a refreshing finish. As always,night harvests guarantee fruit freshness in our signature style wine.
A late harvest was due to below average temperatures, late spring rains, a cool growing season and rain during the summer. The winter rainfall was a full 30% above normal, much of it late. A few brief heat spikes did little to make up for the late start.
Pick up some Charles Krug Wines at Jacob Liquor Exchange and join us!
