170 Wine & Spirit Purveyors • 70 of San Diego's Top Chefs
Celebrity Chefs • Cooking & Wine Tasting Classes
Big Bottle Auction • Continuous Food and Wine Tastings
Over 800 Wines • $50,000 Chef of The Fest Competition
Tastemakers Series
"Wine Tasting Like a Pro" Part 1:
"Wine Tasting Like a Pro" Part 1:
Tastemakers Tips
How to Taste Wine Like a Pro
Bottle Opening Tips:
* When opening a screw cap bottle to a group of people, 'crack' the top before you actually present at the table
* When opening a regular bottle, please remember to cut the foil under the rim, and once the cork has been pulled, wipe the bottle off
Tasting Wine Tips:
Remember there are roughly 4 steps: a. assess the color:
White wines: if they have a green tinge on the rim, will indicate youth, if have a gold hue could indicate age or oaking
Red Wines: if it is a bright red or purple can indicate youth, if it is more orange to brick could indicate age, the deeper the hue, generally the thicker the grape skins b. Assess the nose
White Wines: Fresh, bright and fruity flavors indicates youth, old world styles show minerality, new world more fruit flavors
Red Wines: Fresh, bright and fruity flavors indicate youth, old world again shows mineraly, new world more fruit, alcohol and oak c. Assess the palate and wine structure
White wines; here you confirm your nose findings on flavors, you also assess the acid, sugars and body...how do they interplay with each other?
Red Wines: Again, confirm your nose findings, how do the acids, tannins, body, alcohol and presence or absence of sugar interplay? d. Draw conclusions
Is it made in an Old world or new world style? Is it varietally correct? Is the finish long and lasting or short? Is this a good quality wine?
Chef Sinsay Video Part 1
Chef Sinsay Video Part 2
Tastemakers Recipe
Crab and Corn
Creamed corn panna cotta
1 can creamed style corn
1 ½ cups cream
¼ cup sugar
salt to taste
7 sheets gelatin
In a bowl bloom gelatin in ice water until pliable and softened. Set aside
In a blender blend on high creamed corn and puree until smooth and combine with heavy cream, sugar, salt and gelatin. Cook on medium low heat until gelatin is completely dissolved. Pour into a ¼ sheet pan and torch to remove any air bubbles and set.
Orange Jalapeno Vinaigrette
2 tablespoons Orange Marmalade
1 ea pickled jalapeno
1 tablespoon jalapeno juice
Juice of ½ an orange
½ cup blended oil
salt to taste
With an immersion blender blend all ingredients on high except oil and slowly drizzle until well combined and emulsified
To assmble:
2 oz wild rocket arugula
2 oz jumbo lump crab meat
½ tsp chopped chives
(1) 2” strip of Creamed Corn Panna Cotta
Lightly Toss Jumbo lump crab meat and wild rocket arugula with orange jalapeno vinaigrette and finish with chives. Arrange over Panna Cotta and drizzle with vinaigrette.
1 pound apricots
2 tablespoons brandy
1 tablespoon white wine vinegar
3 tablespoons brown sugar
2 tablespoons grated ginger
2 tablespoons chopped shallots
to taste sea salt and freshly ground black pepper
Chop apricots, discarding pits. Add to sauce pan with remaining ingredients over medium heat. Bring to simmer. Cook 15 minutes or until thick and syrupy, stirring often. Transfer to blender. Puree until smooth. Strain through coarse sieve. Season with salt and pepper. Set aside.
Salmon
1/2 cup shelled pistachios
1/4 cup sliced almonds
1 teaspoon Madras curry
1 tablespoon Minced chives
1 tablespoon White sesame seeds, toasted
2 tablespoons Grapeseed oil
4 6-ounce Wild king salmon fillets, boneless
to taste sea salt and freshly ground black pepper
Preheat oven to 375°F. Add pistachios, almonds, curry, chives and sesame seeds to food processor. Pulse to chop. Transfer to bowl. Set aside. Add oil to large oven-proof skillet over medium high heat. Season salmon with salt and pepper. Lay in skillet, flesh side down. Sear 2 minutes. Flip over. Generously coat top of each salmon with apricot glaze. Sprinkle with pistachio mixture. Transfer to oven. Cook 3 minutes or until slightly underdone.
Relish
2 tablespoons avocado oil
2 ears sweet corn, shaved
1/2 cup thinly sliced fennel
1/2 cup quartered gold gooseberries
1 green apple, peeled, diced
1 teaspoon honey
1 tablespoon chopped scallions
1 tangerine, juiced, zested
1 teaspoon finely chopped mint
to taste sea salt and freshly ground black pepper
Add oil to skillet over medium heat. Add corn and fennel. Cook 3 minutes, stirring often. Transfer to mixing bowl. Combine with remaining ingredients. Season with salt and pepper.
Presentation
2 teaspoons avocado oil
4 gooseberries, with husk
Spoon relish onto center of large serving plate. Lean salmon atop. Drizzle with avocado oil. Garnish with gooseberry.
