For you gourmands and foodies out there you should be aware of a new documentary film produced by Anthony Bourdain  on Chef Jeremiah Tower: The Last Magnificent. Check out the controversial movie review on rogerebert.com. An original partner with Alice Waters in the early seventies at Chez Panisse in Berkeley he went on to become one of the first celebrity chefs at several other restaurants including his open kitchen New American Cuisine San Francisco hot spot called “Stars”. He was so proud of the fact it was set in a relaxed informal almost “speakeasy” unique format where you could arrive dressed whatever even in jeans. Your scribe dined there several times including a most memorable event on December 8, 1990 (see Menu attached) organized by IWFS Marin County Haskell Norman Chapter celebrating the 70th Birthday of the late great Barney Rhodes. The wines were mind boggling including the famous Glamis Castle 1870 Lafite in magnum and so many other top treasures. IMHO it was one of the greatest wine and food lunches ever held! Jeremiah worked hard to craft what he thought were perfect food course pairings for these very special wines. Excellent choices were made by him though “Goat Cheese in Puff Pastry with Duck Crackling” served with the 3 old historic Lafites led to much discussion of differing opinions. One less known project was his consulting on the food and restaurant operations at the Hotel Vancouver (now Fairmont). See his full impressive Biography at jeremiahtowerconsulting.com. Talented Terry David Mulligan hosts Tasting Room Radio on Roundhouse Radio 98.3 FM Vancouver and will air an interesting interview with Chef Jeremiah Tower on Saturday August 19, 2017 at 10-11 PDT. Listen in at that time on line or go to tastingroomradio.com after to hear the podcast.

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By Joseph Temple

The hot days of summer bring us a bounty of fresh, local fruit.  Here are some tasty recipe ideas to inspire your summer table:

1. Freeze watermelon for a naturally refreshing popsicle
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2. Classic strawberries and cream – try soaking the berries in Champagne for an extra sparkle
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3. Blueberries beautifully top a spinach and Chèvre salad finished with a honey almond vinaigrette
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4. Blackberries, basil, and brie make a lovely crostini
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5. Red currants – preserve these little gems in a jelly to bring sunshine to any winter day
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6. Grilled plums pair well with grilled pork or poultry
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7. Fill with walnut creme, top with a honey sweetened meringue, and torch just until toasted
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8. Frozen blueberry and yogurt pops
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9. A favorite for many: homemade strawberry ice cream
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10. Simple, but classic and delicious: peach cobbler
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Question: What is your recommendation Sid for picking one style of wine to go with all dishes being served during a meal from vegetarian to fish to meat to desserts?

Answer: IMHO no right or wrong answer to a tough question. Trendy these days to say that popular Rosé is your best choice. However I am not the biggest fan of pairing a charming dry (or sweeter) Rosé with red meat. Chilled Gamay (or Cru Beaujolais) or an aged Riesling sometimes is a good alternative for overall pairing with diverse dishes. However my go to choice is usually Sparkling (with Champagne preferred at the higher price point). Those fascinating bubbles seem to give fresh vibrancy and a welcoming refreshment to the palate between bites that makes the matching with most foods really quite magical. Enjoy.

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