Food & Wine at Seghesio Family Vineyards

No tour of Seghesio Family Vineyards, in the Sonoma Valley, would be complete without a visit to the tasting room where a weathered piece of wood under glass forms a sort of 'centerpiece' for the table. "When we created this tasting room, we incorporated Angela's pasta board into this table, to preserve it," says Rachael Ann Passalacqua Seghesio, the company's matriarch, as she affectionately pats the board used by her mother-in-law, Angela. Rachel Ann then leads us to our wine and food pairing while regaling us with more family history and recipes.

The 400-acre family-run winery began in 1895, and the Seghesio name adorned five wine bottle labels by 1983. Today, half of all Seghesio vines grow zinfandel grapes, and the winery's 80-percent Sonoma zinfandel has been ranked among the nation's top 100 wines.

The family built their first wine tasting room - including Angela's pasta board - in 1997, and added a private tasting room 10 years later. Private food and wine pairings have become so popular that they are available every Friday, Saturday and Sunday, with walk-ins welcome. For $25 ($15 for wine club members) visitors enjoy a meal that uses many organic and local ingredients, and changes every month. And, with enthusiastic family members available to answer questions, this food and wine pairing is a delightful wine country experience.

Renaissance Dining at the Nelson-Atkins Museum of Art

It's been 75 years since the Nelson-Atkins Museum of Art opened in Kansas City, Mo. Internationally recognized for its inventory of more than 33,500 art pieces, including renowned collections of Chinese and photographic art, the museum also offers another treasure - the truly lovely Rozzelle Court Restaurant.

When I moved to this area during the '70s, the court was more of a courtyard garden set amidst 15th century Italian architecture and sun-drenched openness. But all that changed, in 1981, with the addition of a ceiling full of skylights, and a restaurant that has become a museum centerpiece.

Self-service dining keeps prices affordable but there's no shortage of seasonal gourmet fare, from Greek Chicken Wheat Wrap with Grilled Chicken Breast, Provolone, Lettuce, Tomato, Cucumbers, Kalamata Olives and Honey Dijon; to Nelson Chicken Salad with Fresh Fruit and Candied Pecans; and Roasted Turkey with Turkey Gravy, Buttered Pasta, Squash and Roasted Red Peppers and Fresh Baked Roll. And you'll have a tough time choosing dessert, from biscotti to Mississippi Mud Bars and Nelson Key Lime Pie.

But perhaps the best part about eating here is the atmosphere. It's not often you'll find yourself dining in the U.S., in a 15th century Italian courtyard.

Tapas at Santa Fe Plaza

Afternoon sunshine streamed into the tiny restaurant, illuminating white adobe walls, a white antique ceiling and well-worn brick floors. Canelones arrived piping hot, full of lump crab and scallops, and served in a rich, seductive manchego cheese sauce. But we weren't dining in a top flight Italian restaurant. Instead, we sat at small, linen-draped tables in the quaint Santa Fe restaurant space christened La Boca.


Since August 2006 owner, James Campbell Caruso, has created Spanish tapas and Mediterranean food in his restaurant just off the renowned Plaza, and gained a loyal local following And no wonder - Caruso's exburant enthusiasm for his food and his restaurant are infectious. Add on the fact that Zagat restaurant guide editors named La Boca 'one of the area's most notable' and there's good reason to make a reservation before you dine here.


Tapas lovers will find loads of choices, from tuna carpaccio with olives and blood oranges to fried egg with chorizo and potatoes; bruschetta with crimini mushrooms, egg, truffle oil and reggiano; and Gambas al Alcaparra - which combines grilled shrimp with capers, honey, sherry and lemon. Entrees range from sesame crusted salmon to grilled lamb chops and Angus rib eye.


Just be sure you don't over-order the tapas. You'll be amazed how much food fills a single plate.

Perfect Egg Salad

How do you make a perfect egg salad? For me, the simpler the better. I'm not one for adding sweet pickle relish, onions, bacon, or other 'large' ingredients. Using the right seasoning, tho', can make a big difference in, not only the flavor, but the need for salt and pepper. Here's what I use to make:

Perfect Egg Salad
Makes filling for 3-4 sandwiches

6 large brown, organic eggs (or any large eggs)
1/4 cup low-fat mayonnaise (+ one tablespoon)
1 large stalk of celery, diced in 1/4" pieces
1 1/2 teaspoons dried dill weed

On a Midwestern winter day with a near-record-breaking temperature of 68 degrees, beautiful blue skies and open windows, egg salad sandwiches made a great dinner last evening. I started with six large, brown, organic eggs.

Next, place them in a 1 1/2 quart saucepan, add a generous shake of salt, just cover them with water and add a cover. Bring the water to a boil and then turn to simmer for 25 minutes (VOE-white eggs may be ready in as little as 20 minutes).

Drain the pan thoroughly and rinse/cool eggs under cold water, for 5 minutes or more, until each egg cracks easily against the side of your sink or bowl, and the shell can be removed without the egg white tearing away. As eggs cool, chop one large celery stalk into 1/4-inch pieces. (VOE - as you can see, one of my eggs didn't cooperate during shelling.)

Place eggs in a large bowl, cut into 1/4-1/2 inch pieces and then stir in celery pieces.

Add 1/4 cup mayo and stir together thoroughly, adding 1 more tablespoon to taste, if desired. Add dill weed and stir together again. Chill 15-20 minutes before serving.

For added flavor serve your salad on an onion bun, as we did, or perhaps a great rye or pumpernickel bread, with a few lettuce leaves and some fresh vegies on the side.

Now, tell me about your favorite egg salad...

The Road to Taos

It's been 27 years since I first saw the Rio Grande River coursing through the center of New Mexico, on its way from Colorado's San Juan Mountains. With my car windows open and the radio turned off, I occasionally heard rushing water and glimpsed the glistening river as it catapulted through the ancient stream bed and I sped along interstate 25 towards Taos.

When I drove the 'road to Taos' with my best friend, during our first travel adventure together, the river rolled along to our left as the snow-capped Sangre de Cristo mountains rose majestically beyond our passenger window. Brilliant sun cast sparkles across the Rio Grande and crisp spring air filled the car.

I returned with my family several years later, and we drove through a flat, sage-brush topped landscape on our way to the Rio Grande Gorge - a seemingly bottomless rock cavern in the midst of high desert, and waded, elsewhere, in the shallows. Then, last October, as my husband and I traveled from Santa Fe to Taos, the rushing river greeted us again, a permanent fixture in an ever-changing landscape.

Chanterelle Season at The Inn at Kristofer's

Early evening sun cast golden rays across Sister Bay, Door County, Wis., as we arrived for dinner at the The Inn at Kristofer's. Dark wood, linen and more stunning views of the water awaited us. As we ordered wine and perused the menu Executive Chef, Terri Milligan, proudly displayed a small tray of plump, fresh chanterelle mushrooms. Another chef had retrieved them during the brief summer growing season the area is sometimes blessed with - and sometimes not. Each spring, he also forages for morels and ramps.


On this evening the kitchen had used chanterelles in a dish made with fresh-caught whitefish, and a crepe with asparagus. Terri says these mushrooms have a softer flavor than morels do, and subtle mushroom flavor interspersed with bright green al dente asparagus in this delicate wrap. Other members of our party ordered Certified Angus Filet Mignon, Veal Napoleon with Wild Mushrooms and Risotto, and Rack of New Zealand Lamb.

We spent several hours at the table. As shadows lengthened and the moon sent silvery light dancing along the water's surface, we savored more wine, and coffee, paired with cheesecake, apple tatin and a thoroughly decadent Triple Chocolate Mousse Tower. Only a soft pillow and a comfortable mattress could make the evening any better.

Cranberry Walnut Truffles

If you've spent any time with me in my virtual kitchen, you already know what fun I have creating a new recipe, which uses ingredients that I have on hand. If you love really dark chocolate and surprises, try these low-sugar, low-fat, antioxidant-rich truffles.

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (add 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa
1/2 cup walnuts, grated fine

Place cranberries in a metal steamer and covered saucepan over high heat, about three minutes, until berries 'explode' and become very soft. Yield is approximately 1/4 cup. (VOE - turn off heat before opening pan to avoid additional explosions :)

Combine cream cheese, confectioner's sugar and cocoa thoroughly, and then stir in cranberries. Refrigerate 7-10 minutes, until slightly hardened. Pour walnuts into shallow pie or quiche pan, and line storage container with foil or waxed paper.

Remove truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place in container. (VOE - making truffles is messy business, but so worth the results) Do not stack truffles.

Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone. ENJOY!