Culinary Adventures with Camilla

   This is a sponsored post written by me on behalf of  Conseil Interprofessionnel des Vins d'Alsace*.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links.   Rupal, the Syrah Queen, is hosting the French Winophiles as we dive into the wines from Alsace. See her invitation: here . If you are reading this early enough, feel free to jump into our Twitter chat. We'll be live on Saturday, July 17th at 8am Pacific time. Simply follow the hashtag #Winophiles and be sure to add that to anything you tweet so we can see it. Here are the posts from the #Winophiles writers... 3 Riesling from Alsace by Wine Predator...Gwendolyn Alley All About the Wines of Alsace by Vino Travels Alsace Wine and Cold Poached Salmon with Sauce Verte (Green Mayonnaise) by Our Good Life Alsace Wines’ Heart and Soul - Land Sustainability, Family Tradition and Food Compatibility by Chinese Food and Wine ...

   This is a sponsored post written by me on behalf of  Conseil Interprofessionnel des Vins d'Alsace*.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. I was invited to take part in a Millésimes Alsace Digitasting® focusing on the winemakers and wines of the Alsace region of France. It is a wine fair reimagined by the  Conseil Interprofessionnel des Vins d'Alsace*.   So, I explored the participating wineries, selected my sample boxes and waited. When the samples arrived from France, I hopped on the website and booked my appointments which were fifteen minute blocks with the winemakers. Because of the time difference between California and France, I scheduled to get up early to catch them in the later afternoon. But the timing for this fair was serendipitous because the French Winophiles were planning a look at the wines of Alsace with Rupal, The Syrah Queen , leading...

Jake and I are celebrating two decades years of marriage tomorrow. That's a whole lifetime...well, at least the time it takes for a child to be considered an adult and then some. On one hand it certainly feels like a lifetime; on the other, it seems to have passed in the blink of an eye. In this past twenty years, we've had two boys, lived in two states and five different houses, and juggled probably a dozen different jobs between us. We've traveled to Oregon, Washington, Alaska, Florida, Texas, New Mexico, and Arizona; we've visited Italy and Costa Rica. We've SCUBA'd, zip-lined, canoed, and tangoed. It's been an amazing adventure. Under the Wedding Maple at Owen R. Cheatham Redwood Grove, Grizzly Creek Redwoods State Park But it's also been work. A lot of work. Don't let anyone tell you that marriage is easy. Maybe that is what makes the celebrations all the more sweet. And this year, March 2020, has been particularly chall...

In preparation for an upcoming wine pairing event, two rabbits ended up in my possession and I decided to braise one of them to pair with a bottle of  Charles Baur Riesling Cuvee Charles 2015 for a #Winophiles event that goes live this weekend.  Stay tuned for my tasting notes. But, for now, here's my recipe.... Note: I added fennel pollen to my Alsatian dumpling which is not a traditional ingredient. But I wanted to mirror the licorice notes from the fresh fennel in the rabbit. If you aren't a fan of fennel, swap carrots for the fennel in the stew and skip the fennel pollen altogether. However if you're up sometime non-traditional, I liken fennel pollen to a culinary pixie dust! Ingredients Rabbit 2 pound rabbit olive oil 2 C fennel bulb, trimmed chopped 2 C onion, peeled and diced 2 C celery, chopped 2 bay leaves sprig of fresh thyme water and/or stock (I used a homemade beef broth) 1/2 C white wine Alsatian Dumplings 1-1/2 C flour 1 t...