The move is done, and overall went well; so, I am back to cooking. And blogging.
Above: Chicken zirva, a recipe from Chef Channon Mondoux’s new book “Celebration at the Sarayi.” This is a current favorite of ours, with it’s deep flavors and heartiness. It’s a perfect winter dish when made with dried fruits. Below: the final product. This Turkish-Ottoman recipe is a unique and flavorful way to introduce people to Turkish cuisine.
One of the fun parts of my job is getting to taste new things. Last week, we headed to Horton Winery with our friends Dave and MJ for their 20th anniversary event, which included a cellar tasting and tour. They have some lovely whites, and are known for their Viogner.
The larget vineyard in VA, Horton makes over 50 wines, and they were almost all available for tasting. Needless to say, I didn’t go through them all. Having been told by reliable sources (read: Dave and MJ) that their whites were far better than their reds, I opted to stick mostly to those. Their Viogner was nice, and their sparkling Viogner was quite good. Their chocolate dessert wine was good, as was their blackberry.
Hopefully, I’ll get a chance to use their dessert wines in a chocolate cake soon, because I think the raspberry would be an amazing addition.