Episode 192 

Sponsored by: River Road Family Vineyards and Winery

 

We recieved a call from the very talented and busy Shane McAnelly, the Executive Chef at Dry Creek Kitchen in Healdsburg. He gave us some insight on what brought him back to Sonoma County, and how the local farms and seasons dictate the menu. Come and visit Shane and maybe see Beth and Marcy enjoying the local fare! 

 

Fast Five - Larry Willis from The Gables Wine Country Inn

Cloud Souffle 

2 eggs

2 tbsp cheddar

1 tbsp tomato

1 tbsp shallot

Cream/butter (just a splash)

Let eggs come to room temp, separate whites/yolks 

Sautee tomato and shallot in a little olive oil 

Put whites in a mixer (beater attachment preferred) with some salt

Grab an oven-safe ramekin and coat the inside with some cooking spray and a small sprinkle of flour

Spoon about half the egg white into ramekin and make indentation that is big enough to hold egg yolk and tomato/shallot - scoop the tomato/shallot mixture into the indentation, then put egg yolks over the mixture, then the cheddar, then splash of cream/butter, then top with the remaining egg whites 

Put in 400 degree oven for 12 minutes - serve with toast - you can make this on your own or get it at the Gables!

Links: 

https://drycreekkitchen.com/

https://www.wineroad.com/events/winelovewinetrail/

https://www.wineroad.com/events/barrel-tasting-weekends/

Sponsor:

River Road Family Vineyards and Winery

Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/