Yes, this special loose leaf tea, which commemorates this cosmic occurrence, is only available when there is a Blue Moon.
It’s a rather magical blend that brews up blue in color. But stir in a little lemon juice to increase the pH, and it will turn vivid violet-purple in a flash. How fun is that?
The herbal tea gets its blue hue from Butterfly Pea flowers. The longer the tea steeps, the deeper the color, too, as you can see from the sample I tried.
Dean Jones is a long-time Bay Area librarian, who also has a deep passion for food and cooking, as well as exploring new restaurants.
Now, he’s cooked up something really irresistible — a new podcast.
In the wittily titled, “The Well Seasoned Librarian” podcast, Jones talks in-depth to cookbook authors, food writers, farmers, bakers, chocolate experts, and culinary historians.
It’s a fun, enlightening, and entertaining time, as I personally discovered when he invited me to be a guest on the show last week.
And while it’s 14.5 percent alcohol by volume, it’s not an overly fruity, bombastically boozy Zinfandel that’s going to knock you out for the count after one glass. That makes it a welcome sip even in the throes of summer.
Pressed from estate-grown, organically farmed 100 percent Zinfandel, the wine, of which I received a sample, garnered an 89-point score by Wine Enthusiast. It’s full of blueberries on the nose, and dried cherries, dried plums, tobacco, tar, and a hint of smoke on the palate.
The late Charlie Barra planted his first vineyards in Mendocino in 1955. He is considered the godfather of Mendocino grape-growing for his leadership in pioneering more efficient and sustainable methods, and for promoting organic practices. The legacy of his 350-acre estate continues under the management of his widow Martha Barra.
The $24 wine is available at the winery.
Cheers: Enjoy this wine alongside pulled pork, grilled pork loin or ribs, especially if any kind of cherry or berry-laced barbecue sauce is involved.
2019 Siduri Chardonnay
Anyone who knows me well is aware that I have a soft spot for Willamette Valley Pinot Noirs. Now, one of my favorite Pinot producers has just released its first Chardonnay.
Siduri, critically acclaimed for its elegant, cool-climate, single-vineyard Pinots, has only crafted a handful of white wines in its 27-year history. As a result, there’s no doubt that its 2019 Willamette Valley Chardonnay will automatically pique interest far and wide.
A book so worth getting not just for the recipes like this braised cabbage with tomatoes, but for the story of two people who persevered to build their dream restaurant.
It’s not only a compelling memoir about a unique restaurant with a formidable sense of place, but it includes some delightful recipes, as well.
The Grey opened in December 2014 in Savannah, GA in what was once a segregated Greyhound bus depot. The restaurant is the vision of entrepreneur businessman Morisano, who had no previous restaurant experience whatsoever, and Bailey, who formerly cooked at Prune in New York, but had never opened her own restaurant before.
Morisano, who is white, and Baily, who is Black, formed a partnership to bring a new inclusivity to this once-divided symbol of the South, and in so doing, also elevated the region’s cuisine with fresh vitality. It proved a critical success, earning Executive Chef Bailey the James Beard Award for “Best Chef Southeast” in 2019.
For the two business partners, though, it was anything but a smooth road. That makes the book all the more commendable for its candid look at the sweat, tears and fortitude it took for them to understand and trust one another in this arduous project. With America’s reawakened reckoning with racism this past year, this book couldn’t be more timely. It touches on the here and the now, demonstrating how our present is vastly shaped by our past, much of it hard to forgive.
A luxury pop-up — Regiis Ova Caviar and Champagne Lounge. (Photo courtesy of Regiis Ova)
Thomas Keller’s Caviar and Champagne Pop-Up
Even if you can’t score a coveted table at The French Laundry, you can still enjoy some luxe tastes in Yountville from Thomas Keller.
The acclaimed chef joined with caviar expert Shaoching Bishop to start their own caviar brand, Regiis Ova (“royal egg” in Latin), in 2017. Now, the two have collaborated on the Regiis Ova Caviar & Champagne Lounge pop-up, 6480 Washington St. in Yountville. Open Thursday through Saturday, 5 p.m. to 11 p.m., and Sunday, 11 a.m. to 7 p.m., the pop-up is expected to continue at least through the fall.
Take a plush seat indoors or outdoors to enjoy a tasting of caviar, starting at $45 for 15 grams with classic garnishes, two deviled eggs topped with caviar for $35 or French onion dip topped with caviar and served with kettle fried potato chips ($65)
If that’s a little rich for your pocketbook, opt for smoked sturgeon rillettes with pickled garden vegetables ($20) or a whimsical Bouchon Bakery “Oh Oh” (a gourmet take on a Ho Ho) for $10.
Alongside, sip prestige French or California bubbly by the glass or bottle, or a variety of red, white and rose wines.
Whether for a sip and snack or a complete meal, kick back with the sounds from a jazz pianist or DJ.
Dine Downtown San Jose Restaurant Promotion Runs Through July 18
In a normal year, “Dine Downtown San Jose” would indeed last a week. But as we all know, this past year has been anything but conventional. As such, the annual promotion will run for 10 days this year, from now through July 18.
