3rd Annual “Passport to the East Bay Wine Trail”

Saturday April 10, 2010 from 12:00pm to 5:00pm 

Presented by the East Bay Vintner’s Alliance (EBVA), this year’s “Passport to the East Bay Wine Trail” promises to enlighten the senses as nineteen urban wineries– many that are not usually open to the public- will pour their wares at seven distinct tasting rooms located in Emeryville, Oakland and Alameda.  

This year’s participating wineries include Adams Point, Andrew Lane, Aubin Cellars, Blacksmith Cellars, Ceruitti Cellars, Dashe Cellars, Eno Wines, Irish Monkey, JC Cellars, Periscope Cellars, Prospect 772, R&B Cellars, Rock Wall Wine Company, Rosenblum Cellars, Stage Left Cellars, Tayerle Wines, Two Mile, Urban Legend Cellars, and Urbano Cellars.

Tickets can be purchased for $30.00 in advance through www.eastbayvintners.com, or for $45.00 at the door on April 10, 2010. ($10 for designated drivers.) 

Each ticket purchased ensures a wristband, which guarantees free access to each of the seven tasting rooms from 12:00pm to 5:00pm, an assortment of appetizers, and also a souvenir Reidel glass. 

Come one, come all and experience the undiscovered urban Napa right in your own back yard with the East Bay Vintner’s Alliance.

Visit the EBVA’s website for more details on this event.


I just found this on YELP, thought I would share. A few of my favorite Oaktown restaurants are on the list.

** East Bay Yelp Drinks Week: Monday, March 15th – Sunday, March 21st, 2010 **

For three weeks in March, you’ll get a chance to sip on lip-smacking good adult beverages at 65 awesome spots all over the Bay Area with YELP DRINKS! Participating locations will feature three tipplicious drinks for 50% off throughout the promotion.


The event is also in SF http://www.yelp.com/events/san-francisco-yelp-drinks-week—san-francisco




Here is the infamous bunny with a pancake on its head.  More about this later.


JC Cellars Presents – Winestock!

Save the Date: Saturday, February 27th from 4-8pm

$25 Online Tickets, $30 at the Door

An evening of wine, appetizers & music.

Featuring The Dave Stein Bubhub
Original funk/rock with some Grateful Dead covers thrown in to set the theme.  Check out their groove!

Groovy Appetizers
Wavy Gravy Meatballs with Cranberry Wine Glaze
Hog Farm Pulled Pork Sliders
Psychedelic Mushrooms
Spicy Hummus & Crostini
Granola bites & ‘espresso laced’ brownies for dessert.

Over 12 different wines will be poured freely at the event, including March Pre-release wines.  Bell-bottoms are encouraged!


I had this at Sidebar a few weeks ago and it was amazing. I was going to search for a similar receipe but just found the authentic one on SFGate. Going to make this for a dinner next weekend.

Twice-Baked Goat Cheese Souffle

Serves 8

Mark Drazek’s souffle, originally served at the now-closed Zax in San Francisco and now at Sidebar in Oakland, is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Its delicate texture and subtle goat cheese flavor make it great alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.

  • 3 tablespoons butter + extra for coating ramekins
  • 1 cup dry breadcrumbs
  • 3 tablespoons cake flour
  • 1 cup milk
  • 10 ounces soft goat cheese
  • 3 large egg yolks
  • — Kosher salt and pepper to taste
  • 1 cup egg whites (about 7 large)

Instructions: Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.

Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.

Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.

Using an electric mixer with clean, dry beaters, beat the egg whites in a large clean, dry bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it, then gently fold in the remaining whites.

Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.

Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.

Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.

Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking, or cover well and refrigerate overnight.

When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until light brown.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/07/FDQ31BJVKK.DTL#recipe3#ixzz0fRug6PXN


Here is where I’ll describe some of my homemade dishes for you to make yourself.


Here is where I’ll clue you in to some great wine values I’ve found.


This is where I’ll show you some of the cool stuff I’m finding.

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