Blog Posts matching FUN:

SB Staff in Costume - Happy Halloween!

Friday, October 29th 2010 by
Featuring Left to Right: Eddie Z. as Eddie Vedder, Brooke as Miss Ruby the Gypsy, Kristine as the Majorette, Alison as Julie McCoy, Twix as Bumblebee, Kitri as Dr. Horrible Groupie, Jeff as Dr. J, Lauren as Belly Dancer, Scott as The Nerd, and Lisa as the 13th Seahawk.
Labels: photo fun
 


When You're Desperate for Stumptown

Monday, April 18th 2011 by

What happens when you go into the kitchen at work to find that there is only a quarter cup of Stumptown beans left and all you have is an industrial drip system??  If you are desperate, this could be an option: Get yourself a paper cup (one that holds hot coffee is best), poke holes in the bottom, place a filter in it and tah-dah!!  You’ve got yourself a makeshift single cup dripper.

Here are some pictures of Eddie and I totally pulling a MacGyver, all for a couple cups of coffee. We do love us some Stumptown!
 
 
Labels: fun awesomeness
 


21st Annual Memorial Weekend Celebration!

Friday, May 27th 2011 by
It's nearly here!  Join us in our courtyard Saturday-Monday for a weekend of barrel tasting, fabulous wines, lively music and great grilled food by local favorite, the Rib Slayer!  The Sokol Blosser family and staff will be here to welcome you and guide you through our delicious portfolio of current releases and hard to find gems - and don't forget barrel samples of our 2010 Pinot Noir, only available Memorial Day weekend!
 
Entry is $15 and includes barrel samples and wine tasting; entry is complimentary for Club members and up to 3 guest.  We're open 10am-4pm each day (rain or shine - we'll be under the Big Tent!), and large groups are welcome - so bring your friends and be prepared to have a great time!
 


Press Release: Sokol Blosser Winery Partners with Portland-Area Cycling Team

Thursday, April 12th 2012 by
DUNDEE, OR - April 6, 2012 - Pioneering Oregon winery, Sokol Blosser, has joined forces with Willamette Valley-based cycling team Veloce Racing.  The Winery will be supporting Team Veloce with wine contributions, including offering 1.5L magnum bottles of Dundee Hills Pinot Noir as lap prizes at upcoming racing events.

Founded in 2003 by a group of four cyclist friends who lived across the street from Veloce Bicycles, Team Veloce now comprises twenty-five men and women who participate in a variety of disciplines, including road and stage races, criteriums, time trials, and mountain bike races. Veloce cyclists are known for their success in cyclocross racing.

“The team and the owners of Sokol Blosser share a deep passion for bicycle racing and wine. We are proud to get to represent one of Oregon’s oldest wineries. Sokol Blosser will be contributing product that the team would like to use as donations and prizes at races to help raise the visibility of both the team and Sokol Blosser,” said Michael Benno, team rider and board member.

Second generation winegrower Alex Sokol Blosser stated, “We’re excited to sponsor and support Team Veloce this year. Personally, I’ve held a lifelong passion for cycling and remember watching the Tour de France every year growing up. Team Veloce is a group of very friendly people and who are also very competitive cyclists. Go TV!”

Title sponsors of Team Veloce include Veloce Bicycles and Smith & Nephew Orthopedics. More information on Sokol Blosser Winery can be found at sokolblosser.com. For information on Team Veloce, visit facebook.com/pages/Veloce-Racing-presented-by-smithnephew/70271992582.

About Sokol Blosser Winery

The Sokol Blosser family planted their first grapevines in 1971 in the Dundee Hills and now farms over 85 certified Organic acres. As one of the pioneering wineries of the region, Sokol Blosser has played a key role in developing and shaping the now prominent Oregon wine industry. The winery works to create wines of world-class quality, produced in a sustainable manner, which reflect the distinctive flavors of the grapes, soil, and climate, as well as the winery's values and sense of place. The winery produces Pinot Noir, Pinot Gris, proprietary blends Evolution White and Evolution Red, along with small quantities of Single Block Pinot Noirs. Learn more at sokolblosser.com.

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Labels: awesomeness fun
 


Alex in Sweden - Pt. 2

Wednesday, April 25th 2012 by Twix , Wine Poodle

Team,

Wild caught Sweden Salmon served with Foie Gras on top on a bed of Lentils!!! I was amazed at how good this combination tasted and the rest of the meal was amazing! This all went down last night at 19 glas, which is one of the top restaurants in Stockholm, Sweden. It is located in the old town so was very charming to walk to!!!

Alex

 


Operations Team Luncheon

Friday, April 20th 2012 by Lisa Randall, Direct Consumer Orders & Compliance Specialist

The Operations Team took a trip Golden Valley Brew Pub in McMinnville for lunch today, and was so excited to find Evolution 15th Edition as the featured wine on the menu. We wanted so badly to get a bottle for us to enjoy over lunch, but I decided it would be best to try their Twisted Lemon Iced Tea and Cajun Prawn Pasta. All of the food looked so good and Brooke and Kristine tried the fresh Mushroom Ravioli which was amazing, Cody enjoyed the Fettuccine Alfredo, and Scott had an awesome looking Tuscan Chicken Sandwich.

We all really enjoyed the yummy lunch and fine company.
Labels: staff fun food
 


Not Your Normal Pizza Night

Thursday, May 10th 2012 by

EddieWe in the tasting room get to talk about wine and food all day. I’m elated that I get to do this as my job but sometimes (okay… most always all the time) we like to drink and eat the wonderful treats we talk about all day. Thus, the first of hopefully many pizza nights was born when the tasting room sales associate team had pizza dinner at Eddie Zavestoski’s house. You all have seen him pour wine but have you seen him make a pizza?

Eddie preps homemade sourdough crust (left).

Fino In Fondo’s Tartufo (truffle salami) and Cyprus Grove Truffle Tremor cheese to start the dinner (right).

Truffle oil sauteed shitakes, green onions, Cyprus Grove Truffle Tremor and shaved Oregon black truffle pizza (below). Can you tell we’re a tad bit obsessed with truffles around here?

Eddie’s homemade harrisa sauce, artichoke hearts, goat cheese, green onion, zatar spice and prosciutto pizza. The perfect amount of zingy spice for this exotic pizza.

The night was made even better when host and cellaring guru, Eddie, pulled out a 1994 Sokol Blosser Redlands Pinot Noir. It was surprisingly youthful and had held onto its deep gem tone color. This pinot was the epitome of ‘forest floor funk’ and was stellar with the Tartufo and truffle pizza. The ’94 reminded me of how much I love Oregon Pinot Noir and just how well it can age given the right conditions.

The night was a success and I’ll speak for the rest of the tasting room staff when I say I’m pretty sure this means pizza night will become a monthly tradition for us. Come by the tasting room and talk food and wine with us and pass on your pizza tips! 




 


Evolution White + Indian Food = Perfect Summer Pairing

Monday, July 2nd 2012 by

The tasting room staff has been thinking a lot about Evolution White lately. In anticipation for summer’s arrival to the Willamette Valley (which Oregonians know doesn’t start ‘til July 5th) we decided to have a dinner party surrounding the wine we all can’t wait to drink in the sunshine… Evolution White. We love Evolution paired with countless dishes (think sushi, Thai green curry and Cajun spices on the grill) but we all jumped at the thought of an Indian food feast paired with Evolution. So once again, the fine foodie folks of the tasting room gathered to Eddie’s house for a spicy, flavorful and fragrant evening of Evolution White and regional Indian food.

An appetizer of onion pakoras with spicy chili aioli were a perfect foil for Evolution White and started off the evening meal.

Although the evening was centered on Evolution White, we couldn’t help but open a bottle of 2009 Sokol Blosser Pinot Blanc (bottle in background). The tropical fruit notes of the Blanc were an ideal complement to the Peach Curry and spicy Palak Paaner (left).

Eddie’s stove is loaded with pots and pans. Peach Curry, Channa Masala, Palak Paaner and Arhar Daal were served on lemon basmati rice (right).

Toasting to a successful summer spread and the eventual coming of sunshine to the Pacific Northwest (left). Cheers!

Eddie’s Carrot Cardamom Pudding was an incredible end to the Indian food feast. It was delicate and refreshing with just the right amount of custardy-sweet (below).                  

 

Recipe created by Eddie Zavestoski

Carrot Cardamom Pudding

1 pound carrots, peeled and shredded

¾ cup sugar

1 cup heavy cream

2 cups whole milk, divided

1 cup rice flour

1 tsp cardamom (to taste)

¼ tsp saffron

1 tsp rose water

Pistachios and almonds to garnish, toasted

Warm up 1 cup of whole milk in microwave or on stove and add the saffron to the warm milk. Set aside while the saffron dissolves into the milk. Meanwhile, dissolve sugar in 1 cup water over medium low heat on the stove. Once it looks like sugar has dissolved, add carrots to the same pot and cook until carrots become mushy, approximately 30 minutes. When carrots are cooked all the way through, add saffron milk infusion, heavy cream, cardamom and rose water. Stir to ensure all ingredients are properly mixed then blend contents. An immersion blender is ideal, however, transferring to a blender works just as well. Blend mixture until smooth and there are no chunks of carrot remaining. Return the now smooth mixture to the pot over low heat and add flour ¼ cup at a time, whisking constantly to integrate. After all flour has been whisked into the mixture, add the remaining cup of whole milk to thin out until you have reached your desired consistency. Think standard pudding: it can be more or less ‘runny’ depending on personal preference. Chill the mixture in the fridge for at least a couple of hours to allow pudding to set. Pudding can be chilled for up to 2 days. To serve, spoon pudding into individual ramekins and top with toasted pistachios and almonds. Nuts can be toasted in oven, but keep an eye on them as they can burn.

 


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