Some people say there’s nothing ever to do in Lodi…no excuse this weekend! Put on your food and wine critic ‘hat’ and join us at Wine & Roses for a unique culinary experience.

See below for all the details:

Pairing Perfection: Culinary Arts meets Lodi Winemakers
Saturday, March 13, 2010
5pm – 8pm

Student chefs from the Art Institute of California Sacramento will join Lodi wineries to create Pairing Perfection- exceptional cuisine paired with handcrafted Lodi wines.  Each student chef and winery team will offer guests samples of their pairing, not only will they be judged by professionals- but you too will have the chance to vote for the People’s Choice award.

The top four student chef winners will be awarded scholarships and prizes at an award ceremony directly following the event. This is an epicurean event not to be missed.

Ticket price: $60 per person/$50 wine club member.

Call the Lodi Wine & Visitor Center at (209) 365-0621 for more info.

Our day began at Tillmann’s Roadhouse in Ft. Worth and I fell in love.  Well, it wasn’t because I always hosted ‘crazy for Swayze’ nights with the kids when they were young and Randy was working — but the movie Roadhouse was just a personal favorite.

And then I found Tillman’s Roadhouse.

Lunch started with a lavender infused lemonade – and then came the barbeque.  We’re in Texas, right? You have to eat barbeque – brisket smoked over post oak wood. Mouth watering delicious.

General Manager Stephanie Meyer joined us at the table and then two hours later, we’re still talking and matching wines with her great food.

Ambiance – class and style!  This restaurant rocks – you first notice the pop when you grab the rifle handles mounted on the front doors.  And then you spot the ice blue (is it turquoise?) sofa bench that goes for miles.  It’s just a taste of the restaurant whose walls are actual trunks of white birch trees and somehow it all fits in with the long line of sparkling crystal chandeliers.

But the restrooms – for a moment I thought I was back in my childhood room in Chelsea, Michigan; the restroom was covered with fair ribbons and rosettes – pick your color, it was wonderful.

Now pay attention! We’ve got a code and a game going here.  Dan Landsberg, chef and partner, introduced me to their special croutons.  Avocado pieces, marinated in margarita mix (including the tequila), rolled in corn meal and then fried.  Infectious nibbles.  Their restaurant is just starting to make a name for themselves — patronize their restaurant and use the code word LODI and the nibbles will magically come to your table, compliments of Sacramento’s favorite son.  Spread the word – y’all have Facebook and Twitter accounts, right?  Make it happen.

You probably have never witnessed the Redneck Sommelier? He does exists at Tillman’s Roadhouse – tool belt, concrete screws and claw hammer.  It’s a crowd pleaser and a unique way to open wine – certainly handy if you happen to forget your cork screw.

By this Friday, our Sauvignon Blanc will be on their By-The-Glass list – and with any luck, after Stephanie melted into her chair when we paired our Petite Sirah Petit Verdot, you might find it a perfect match to their at-the-table dessert s’mores.

If you’re in the Ft. Worth area – everyone head to Roadhouse.  If all goes well, we’ll have Stephanie cooking something special at the winery in September.  More details to come on that…

Dinner was another story; headed out to Boo-Ray’s for an oversold dinner, but we had this little bitty detour; actually Dana and Keith Schrick of Schrick Liquors in Weatherford gave us a tip about Tesky’s.  It only took me fifteen minutes, but somehow I managed to locate owner Mike Tesky and he showed me a great Australian saddle and, well, the rest is history. Now if I could only get home to ride that naughty mare!

Back to Boo-Ray’s – we packed the place.  88 of our newest best friends joined us for a wild night of pairing wines with food.  Our Sauvignon Blanc partnered with oysters rockefeller; the Chardonnay was magical with crabcakes and a corn salsa; we’re in Texas, so we had some big steaks and smoky scalloped potatoes and enjoyed both the Houston Rodeo Double Gold Cabernet along with the Midnight Reserve.

Dessert?  It was opening night  for the Proprietary Cabernet and Boo Ray’s paired it with a chocolate cake with a bit orf cinnamon.  Yummy. Yummy. Yummy.

Great night – Randy had the crowd rockin’ – who were those good natured strangers that won the ugliest man contest?

And we confirmed with all the girls – it’s absolutely okay to throw ice in your wine.

All is well in Texas – we just have to figure out how to get some more sleep.  Onward tomorrow to Ellerbe’s – heard Michael Phillips of Michael-David was doing a tasting dinner while we were out at Boo-Ray’s.  Lodi is a good match for Texas!

UPDATE: Bret and the Boulevard Bistro kitchen will be putting together some tasty shrimp with blood orange and beef tenderloin with rosemary appetizers for us to snack on.

We’ll be pouring tastes of our new Proprietary Chard and Cab as well as Midnight Reserve and Viognier!

RSVP today to visit with us Saturday, March 6th from 2pm – 5pm at Elk Grove’s Boulevard Bistro and grab your Spring Wine Club Selection.  This shipment we are featuring the 2006 vintage of one of our most popular wines, Midnight Reserve.

Chef/Owners Bret and Debbie Bohlmann will serve light appetizers while we pour our latest wines, including your first taste of our Proprietary Cab and Chard – remember voting on that label?

Pre-order your first taste now for up to 30% off.

At 5pm, we’ll have to give the restaurant back to Bret and Debbie – make a reservation with them to sit for dinner!  916.685.2220

For those who can’t join us this time, your Spring Wine Club Selection will be shipped or ready for pick up at the winery beginning March 8th.

Details

When: Saturday, March 6th from 2pm – 5pm (at 5pm we have to either leave or sit for dinner)

Where: Boulevard Bistro, 8941 Elk Grove Blvd (3rd Ave), Old Town Elk Grove, CA  (map)

RSVP required: joe@langetwins or 209.334.9780

Not a Wine Club Member?  Join now.