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Saturday, February 28. 2009

Home Tasting Party Ideas

Recently Lynn, on the Bulletin Board, raised the topic of doing home food tastings.  I've done quite a number of these, and they are a lot of fun -- great "foodie" activities for a medium-sized group.  If you stick to tastings of purchased, semi-perishable foods, then you have an activity for a weeknight party as well; you do your shopping the weekend before.

The classic tastings are wine, cheese and chocolate, because they offer quite  range of variety and almost everyone likes them.  They even go together; I've done a number of wine-and-chocolate tastings myself.  Even for the "big three" though, you have to decide what kind of tasting you're going to do.

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Posted by The Fuzzy Chef in Cooking Experiences at 04:02 | Comments (0) | Trackbacks (0)
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Tuesday, December 9. 2008

Kellerei Bozen Wine Tastings

Me and my fellow geeks enjoyed tasting all of the Greis wines.


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Posted by The Fuzzy Chef in Food Tourism at 09:53 | Comments (2) | Trackbacks (0)
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Friday, December 5. 2008

Mushroom/Salmon Risotto

I don't have a picture for this one, but a Alyscia asked me for the recipe, so here it is.  This is a good risotto to make if you want a very hearty, filling, meal risotto and happen to have good hot-smoked salmon on hand.

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Posted by The Fuzzy Chef in Recipes at 12:51 | Comments (0) | Trackbacks (0)
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Thursday, December 4. 2008

Kellerei Bozen Winery Tour

If you come into Bolzano by train from the North, one of the first things you see will be vine-covered hillsides surrounding the valley.  South Tyrol (the valley) is an ancient wine-growing region, special for its large variety of slopes, soils and altitudes for growing wine grapes.   Many of these vines belong to Kellerei Bozen, or at least to the grower cooperative which supplies their grapes.  This winery has two labels: St. Magdalener and Greis.


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Posted by The Fuzzy Chef in Food Tourism at 09:49 | Comments (0) | Trackback (1)
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Friday, November 7. 2008

Sangria Fácil

Since my local wine merchant (Val de Cole) got in a few cases of dirt-cheap Spanish wine, I decided to make 4 liters of sangria for my Open Studio. I may not have sold as much art as I wanted, but the sangria was gone. People complimented me; I don't know why people think sangria is difficult to make (or how restaurants get away with charging $8 per glass). It's easy, home-made fortified wine.

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Posted by The Fuzzy Chef in Recipes at 01:09 | Comments (3) | Trackbacks (0)
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