In the spirit of continuing education for beverage professionals and consumers, The SOMM Journal — in association with National Geographicand SommCon — invites our members and trade partners to participate in a complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest. The events are hosted virtually by winemakers from across the globe and broadcast live. Videos of the webinars are available on-demand soon after airing.
Winemaker Rob Lloyd will be featured in two of the eight webinars for 2021. For the May 11th webinar, Rob will be speaking to Sta. Rita Hills AVA where we source our Pinot Noir. In the fall, on September 14th, he’ll speak to the Carneros Region and our Chardonnay. We’ll be sharing registration details in the coming weeks!
To get on our mailing list for notifications for all news, recipes, and offers, scroll to the bottom of this page for our registration form.
May 11th 2021 @ 9:00am PT National Geographic “Pinot Noir: Aspects from Delicacy to Durability“ Webinar, moderated by Master of Wine Andrea Robinson, in association with the Somm Foundation Winemaker Rob Lloyd to Speak to Sta. Rita Hills Pinot Noir
September 14th 2021 @ 9:00amPT National Geographic “Balancing Act: Chardonnay at its Best’ Webinar in association with the Somm Foundation Winemaker Rob Lloyd to Speak to Carneros Chardonnay
For the first time since 2011, National Geographic Books has fully updated The New Sotheby’s Wine Encyclopedia, the comprehensive guide for enophiles now in its sixth edition. The launch of the highly anticipated New Sotheby’s Wine Encyclopedia by National Geographic Books was the catalyst for the innovative approach and synergies among industry leaders in their categories.
This essential reference—long used as the go-to text for the prestigious Master Sommelier examination—is the most comprehensive guide to the world of wine, featuring authoritative information on related history, culture, geography, and more. (Source: Tasting Panel Magazine)
Jim Reichardt and daughter Jennifer of Sonoma County Poultry. Click the FeedPeopleDuck.com logo above to see a list of featured restaurants! (photo: radiomisfits.com)
In the fifth and final installment of our Blumer Recipe Series, we champion small ranchers like our friends at Liberty Duck
Throughout the United States, there are local ranchers and farmers whose specialty is raising ethically produced foods. Many of these folks had created such a demand for their quality products that they only had enough to sell exclusively to restaurants. Then the pandemic hit, and again the word for 2020 pivot became a necessity with these producers having to open up direct-to-consumer channels immediately. Not an easy task.
A great example of this is the San Francisco Bay Area’s Sonoma County Poultry, producers of Liberty Duck, some of the finest duck raised in the nation. Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth-generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Their Liberty Ducks are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. Of note, the Reichardt family has been raising ducks since the early 1900s in the Bay Area.
Currently, in addition to supplying the finer Bay Area Restaurants with their fresh duck needs, Sonoma County Poultry ships Liberty Ducks directly to restaurants and individuals across the United States. In the western United States, shipping is accomplished economically by using Golden State Overnight. Further east, they use UPS Next Day Air Saver or Two Day Air service (source: libertyducks.com).
We have been extreme fans of Liberty Duck for decades, and can certainly remember the days when we could only taste it at our favorite Bay Area restaurants – direct ordering was about impossible. In celebration of Gastronaut and Author Bob Blumer’s new cookbook, Flavorbomb, he has paired his Pan-seared Liberty Duck Breast recipe below with our Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir.
We’d be remiss if we didn’t mention that Jim Reichardt’s daughter, Jennifer Reichardt, has become an integral partner in Sonoma County Poultry over the years. She is also an accomplished winemaker and launched her own label in 2016, Raft Wines. She produces classic varietals such as Syrah, Grenache, and Sangiovese, yet more rare varieties for Califonia such as Primitivo and Grenache Blanc!
Duck has the texture of a fine cut of steak, but a flavor that is deeper and far more distinctive. That’s why it’s a perennial favorite of French chefs. Cooking a whole duck can be an unwieldy experience because of the thick layer of fat that insulates it. Fortunately for those of us whose kitchens don’t come equipped with six-burner stoves and an army of sous chefs, duck breasts deliver all the flavor without the fuss.
4tablespoonsblack currant jamideally unsweetened, black cherry, or similar preserve
2tablespoonsCrème de Cassis
Instructions
Preheat oven to 350°F and set out a cookie sheet lined with aluminum foil
Use a paper towel to pat dry duck. Using a sharp knife, score four ¼-inch-deep cuts across the duck skin at a 45-degree angle. Sprinkle ¼ teaspoon salt and pepper over the meat side of each duck breast.
Heat a heavy pan over high heat. When pan is hot, add duck breasts to the dry pan, skin side down, and cook for approximately 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes.
Remove pan from heat, reserve the drippings in pan, and transfer duck breasts, skin side up, to cookie sheet. Bake on the top rack of the oven for about 7 minutes for medium rare, or to your desired degree of doneness.
While duck is roasting, carefully discard all but two tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Remove from heat, Add vinegar to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, Cassis, and remaining teaspoon of black pepper. Return to heat and stir occasionally for 3 minutes. Reserve.
Remove duck from the oven, cover with aluminum foil, and let rest, for 5 minutes. Slice each breast at a 45-degree angle into ¼-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plate and spoon cassis compote overtop. Serve immediately.
Notes
Advance Work
Duck and sauce can be prepared an hour in advance. In this case, duck should be slightly undercooked and left uncut. Reheat in a 425°F oven for 3 – 4 minutes just before slicing and serving. Sauce should be rewarmed just before serving.
Liquidity
Lloyd Cellars 2017 Sta. Rita Hills Pinot Noir
Keyword Bob Blumer, Liberty Duck, Lloyd Cellars, Pinot Noir
We’ve certainly been having a lot much fun partnering with Gastronaut and Author Bob Blumer on his new cookbook, Flavorbomb! A few years back, we also teamed up for one of Blumer’s Surreal Dinners in the Napa Valley. On the menu were Blumer’s deceptive and delicious Lamb Cupcakes (recipe in Blumer’s previous cookbook, Glutton for Pleasure).
Considering Blumer was pairing his dishes with wines made by Rob Lloyd, a pescatarian, he pivoted. Our favorite Gastronaut came down to earth and made Rob a variation, Mushroom Cupcakes with Sweet Potato Icing, to pair with the Pinot Noir. As a call back to this tasty memory, Blumer has formalized the recipe as the fourth post in our five-part recipe series.
The artistry of Blumer’s dishes blew me away at that Surreal Dinner – and then I took a bite of his mushroom cupcake. I’ve been a fan ever since!
½poundAssorted mushroomsthe more exotic the better, stemmed and cleaned of any dirt, then sliced
1/4Red bell pepperdiced finely
4Sprigs fresh thymestems discarded
1ozBrandy or cognacoptional
¼cupPanko or bread crumbs
1Eggbeaten
1Lemon for zesting
2ouncesGoat’s cheeselog form, crumbled
Salt and pepperTo Taste
Vegetable oil spray
4Cupcake liners
1Muffin tin
Instructions
In a preheated 400F° oven, bake sweet potatoes for 1 hour. Reserve
In a sauté pan over medium high heat, add 2 tablespoons butter and olive oil. When butter is bubbling, add garlic, green onions, mushrooms, bell pepper and thyme. Sauté for 10 minutes, or until mushrooms are well browned.
Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (Note: keep your distance. If you have a gas stove, be aware that spattering particles will likely cause the alcohol to ignite prematurely as soon as it is poured in the pan. And if you have big hair, keep it under wraps! If flame continues to burn, put it out by placing a lid on the pan).
Transfer contents to a bowl and let cool.
Add panko, egg, zest of the lemon, goat cheese and salt and pepper to taste. Mix thoroughly with a fork.
TO FINISH & SERVE
Preheat oven to 400°F.
Line a muffin tin with 4 foil or paper liners. Generously spray interior of liners with spray oil. Spoon mushroom mixture into liners. Gently press mixture down and flatten level with the top of the tin.
Just before putting mushroom cupcakes in the oven, spoon sweet potatoes out of their skin, transfer to a mixing bowl, cover with aluminum foil and place it over a pot of boiling water for 5 – 10 minutes. When potatoes are steaming hot, add 2 tablespoons butter and a pinch of salt. Blend thoroughly with a fork.
Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
Use a piping bag with a star tip, or a table knife to ice the cupcakes with the sweet potato icing.
Notes
Uncommon Goods
Vegetable oil spray; cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a star tip (ideal, but not necessary)
Advance Work
The mushroom mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Sweet potatoes can be made earlier in the day then reheated over a double boiler just before serving.
Our recent 91 Point score from Wine Enthusiast for our 2017 Sta. Rita Hills Pinot Noir truly warms our hearts during these chilly days. So it feels appropriate to celebrate the news with a heart-warming recipe from gastronaut and author Bob Blumer – the third installment of our blog series, as we raise a toast to his new cookbook, Flavorbomb!
Pinot Noir is a classic holiday meal pairing as it’s so versatile the many holiday dishes that can land on one table. We also have a lot of nostalgic memories of sipping our Pinot Noir with family and friends during the holidays. This is why we thought a classic recipe like Blumer’s Cream of Nostalgia Soup with Bacon & Grilled Cheese was the perfect pairing to celebrate with.
Cream of Nostalgia Soup with Bacon & Grilled Cheese
Gastronaut Bob Blumer
Few things in life that can compete with the nostalgia of cream of tomato soup and a grilled cheese sandwich. But if anything can, it’s this deeply satisfying, modern-day version. Add a grilled cheese sandwich with a complex, aromatic cheese and an extra crispy crust, and you will be flooded with memories of your youth—as channeled through the sophisticated tastes of your adult life. Cream of nostalgia soup with bacon
1Bouquet garnis with 6 sprigs fresh thymeor 2 teaspoons dried thyme and 2 bay leaves, broken.
2teaspoonsHarissa
Salt and pepper
¼ – ½cupHeavy creamoptional
Instructions
Preheat toaster oven or oven to 400°F.
Slice the pointy top off garlic to expose each of the cloves. Set on a piece of aluminum foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 50 minutes. Reserve.
In a large pot, cook bacon until crispy. Remove bacon and all but roughly 1 tablespoon bacon fat. Reserve bacon.
To the pot, over medium-high heat, add butter, onion, fennel and carrot. Cook for about 8 minutes, stirring occasionally, or until vegetables start to brown. Add flour and stir constantly for 1 minute, allowing the flour to brown slightly (this thickens the soup in the same way that a roux is used to thicken gumbo). Add tomatoes along with all the juices, stock, 10 strips of bacon, and bouquet garnis.
Simmer for 30 minutes.
Let soup cool, remove bouquet garnis and squeeze out remaining juices back into the pot. Squeeze roasted garlic cloves directly into the pot and add harissa.
Purée soup in a blender until smooth. Season to taste with salt and pepper. The soup is plenty rich and creamy as is, but if you really want to go for the gusto, finish with cream or drizzle a bit over top before serving.
Serve in warmed soup bowls. Crumble remaining bacon over top.
For the grilled cheese sandwich (per sandwich)
2 slices sourdough loaf
2 slices cave-aged Gruyere cheese, or any Gruyere, or emmental
2 tablespoons mayonnaise
Make a cheese sandwich, then spread the outside of each side with mayonnaise. Grill in a panini makeror a frying pan until well-browned and crispy.
Our Flavorbomb Holiday Collection includes four wines with Blumer’s new cookbook. Read on…
From our family to yours, we hope you remain safe and healthy. Certainly, the holidays will be like nothing any of us have experienced before. During shelter-in-place, we’ve found ourselves cooking as a family more than ever. This is why we share a holiday gift collection that includes each of our four wines and the new cookbook, Flavorbomb by Gastronaut and Author Bob Blumer.
Blumer is also an eight-timeGuinness World Recordholder, creator and host of the television series Surreal Gourmet and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants. If you’re like us and not dining out like you used to, then this is the cookbook for you. It’s loaded with insider tips and recipes to achieve the widely addictive flavors served up by your favorite chefs and restaurants!
If you live for wildly addictive, life-affirming tastesensations that knock you off your feet, yet can’t figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb, by Bob Blumer, and published by Penguin Random House Canada.
Rob Lloyd, Lamar Engel of Wine Militia, and Greg Moore of Lloyd Cellars and wife Jennifer Moore dive into Blumer’s Swingin’ Salmon Burger at Hollywood Hills brunch!
Rob and Bonnie Lloyd have been fans of Blumer’s mind-bending creativity and ‘flavor bomb’ dishes for many years. Luckily, Blumer is a fan of Lloyd Cellars’ wines. For the 2020 holidays, the trio has decided to team up to pair a couple of Blumer’s Flavorbomb recipes, along with a selection of other past cookbook recipes that love Lloyd Cellars wine!
The Lloyd’s met Blumer through their years as wine co-hosts for MUSEXPO: The United Nations of Music & Media in Los Angeles. Each year, Blumer hosts a private brunch at his home in the Hollywood Hills for the conference’s winery partners. It was at one of these brunches that Blumer ‘tested’ the following Swingin’ Salmon Burger recipe on the Lloyd’s and friends, so we thought it appropriate to start the Flavorbomb narrative with this delicious pescatarian burger.
In the coming weeks, we’ll be sharing some amazing holiday gifting ideas, including one with Blumer’s new book, as well as five recipes in a series of stories as part of the launch of our new News & Recipes blog. We now share Blumer’s Swingin’ Salmon Burger recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir!
Swingin’ Salmon Burger
Gastronaut Bob Blumer
This juicy salmon burger goes both ways. It swims upstream and down—and it pairs equally as well with our big luscious Sta. Rita Hills Pinot Noir or our complex Carneros Chardonnay.
1lbFresh salmon filletAvoid previously frozen salmon if possible
1Poblano chili or jalapeño chili
1/4tspSalt
1/4tspFreshly ground black pepper
1Egg
3Green onions, finelysliced
2Cloves of garlic, minced
1/2Red bell pepper, trimmed and diced
2tbspSourcream or mayonnaise
1tbspDijonmustard
1/4cupParsley, roughly stemmed
1/4cupBreadcrumbs or Panko
4Airy burger buns (ideally brioche)
4tbspHomemade aioli or store-bought mayonnaise
1Zest of lemon + 1 tablespoon lemon juice
2tbspDill, chopped finely
1Ripe avocado
3tbspOlive oil, divided
Instructions
Using a sharp knife,remove skin from salmon. Remove any pin bones from the salmon, then roughly cutsalmon into ½-inch cubes. Reserve.
Blacken poblano over a gas burner or BBQ. Put it in a bagfor 5 minutes, then peel off and the discard skin along with the seeds andstem. Reserve.
To a food processor, addegg, green onion, garlic, poblano, bell pepper, sour cream, Dijon, cilantro,breadcrumbs, lemon zest + juice, salt ad pepper. Pulse four or five times. Addsalmon and pulse another 4 or 5 times or until coarsely chopped and blendedwith the other ingredients—but well before the point that it turns to mush. Ifyou don't have a food processor, chop salmon into tiny pieces, then blend withall the aforementioned ingredients in a bowl. Form salmon mixture into 4patties. Reserve.
In a small bowl, blend aioli or mayo with dill. Reserve.
In a medium bowl, use afork to mash avocado. Add a pinch of salt and lemon juice. Blend and reserve.
Ifbuns are too thick or too dense, pull a little bread from the center of the tophalf, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with oil andtoast, cut side down, in a pan or on a grill until cut side is lightly browned.
To a sauté pan overmedium-high heat, add 1 tablespoon oil. When pan is smoking hot, add patties andcook, loosely covered, for about 4 minutes per side, or until the outsides arecrusty and the centers are just cooked (i.e. opague).
Notes
To serve Schmear bottom bun with aioli, and top bun with avocado
Advance work Aioli can be made up to a day in advance. Patties can be made up to a day in advance. Plan-overs Patties freeze well and will last in airtight wrapping for up to 6 months.
Keyword Bob Blumer, burger, Chardonnay, Lloyd Cellars, Pinot Noir, salomon
Industry Leading Trade Magazine for Restauranteurs & Retailers Rave Our 2017 Sta. Rita Hills Pinot Noir
Lloyd Cellars by Robert Lloyd 2017 Pinot Noir, Sta. Rita Hills, Santa Ynez Valley, Santa Barbara County ($50) Thanks to the calcium-rich soils of the Sta. Rita Hills AVA and cooling winds from the Pacific, this Pinot Noir shows great natural acidity and intensity of flavor. Profound aromas of rose petals and sweet red cherries in wet earth give way to notes of orange peel that glide through raspberry liqueur, mocha, and cedar on the palate, followed by a luxuriously juicy finish of fresh plum. 94Points
