Heirloom Apple Galette

Do you love apple pie? We can never get enough of them! A savory apple pie is prefect any time of the year, right? If you agree, I’m certain you're going to love this walnut and apple Galette in the Wine Institute’s latest book, Wine Country Table! The walnut filling, that’s similar to a frangipane, makes this galette stand out from the crowd and adding the sparkling sugar on the rim creates a gleam.

The Wine Country Table is a book we’re thrilled to be featured in, bursting with wine, food and our flowers too! This book conveys a fresh and beautifully photographed celebration of California, its natural beauty, its unrivaled bounty, and its determination to remain just as productive for generations to come. It’s all about sustainable farming, taking readers on a visual tour of 23 stunning farms and wineries throughout the state, introducing them to some of the vintners, winemakers, and farmers (like Mel) whose harvests are profiled.

Written by award-winning author Janet Fletcher with photographs by Robert Holmes and Sara Remington, the book highlights California's key wine regions, its eminent fruit, vegetable and flower crops, with suggestions on how to select and use them. It also includes fifty rustic-elegant recipes covering all bases, from breakfast to dessert and pairs them with the perfect California wines.

Heirloom Apple Galette - this recipe is fabulous and perfect for any occasion! Print Recipe

Warm Apricot & Cherry Crisp

Is there anything better to eat during the summer than fresh fruit picked right off the tree, I especially love apricots! When I looked outside this weekend and saw my tree was loaded with fruit, I knew it was time to get inspired.

And while apricots are oh so good fresh, they also cook up into the most scrumptious jams and tarts. Once I harvested a basket of apricots, I grabbed my new Wine Country Table cookbook to see what sweet treat I could whip up for everyone in the office. This new cookbook by the Wine Institute celebrates California's bountiful harvest and the sustainable soul behind the farmers who grow it. As I perused the pages, I found a recipe for a Warm Apricot and Cherry Crisp. How clever of nature to ripen apricots and cherries at the same time; I love the combination of the sweetness of apricots with tartness of the cherries, they pair so well together.

I had the apricots, but I still needed the rest of the ingredients. I visited my local farmer's market in search of California Grown cherries and walnuts, and then off to the grocery store for more baking essentials.

Ready to bake, I halved and pitted the apricots and cherries. Then tossed them with a little sugar and tapioca to thicken their juices, added a crunchy oat and walnut topping, and baked until bubbly. The sweet aroma filled the office!

As the crisp baked Mel created a cherry-apricot inspired bouquet to adorn the table. The way I see it, nothing goes better with food and wine, than California Grown flowers! It seems the Wine Institute thinks so too; Mel is one of the farmers featured in the cookbook. He combined yellow and orange pincushion with cherry red kangaroo paws to match the beautiful warm crisp that was now ready to be devoured.

Event: The Wine Country Table Launch

This week we ventured to Sacramento to help celebrate the launch of the Wine Institute’s new book, The Wine Country Table – a book we’re so excited to be featured in. Bursting with wine, food and our flowers, this tome conveys a fresh, meditative, and beautifully-photographed celebration of California, its natural beauty, its unrivaled bounty, and its determination to remain just as productive for generations to come. It’s all about sustainable farming, taking readers on a visual tour of 23 stunning farms and wineries throughout the state, introducing them to some of the vintners, winemakers, and farmers (like Mel) whose harvests are profiled.

Pictured above: Diana Roy, Francesca Marchini, Janet Fletcher,
John Taylor, Nick Matteis & Vincent Ricchiuti

Grape Harvest

Olive Harvest

Protea Harvest

Written by award-winning author Janet Fletcher with photographs by Robert Holmes and Sara Remington, the book highlights California's key wine regions, its eminent fruit, vegetable and flower crops, with suggestions on how to select and use them. It also includes fifty rustic-elegant recipes covering all bases, from breakfast to dessert and pairs them with the perfect California wines.

Roast Chicken with Lemons, Paprika & Olives - this recipe is fabulous and a perfect Spring weeknight meal!

Heirloom Apple Galette with Honey Ice Cream

And, there’s no doubt in our minds… Great food, wine and flowers make for the perfect pairing.

Click here to order your copy – Cheers!

A Celebration of California Culture

"A Celebration of California Culture" was the theme of the California State Society's (CSS) Presidential Inaugural Luncheon, held at the Ritz Carlton-Washington, DC. The Society, a non-profit, bi-partisan social/networking organization, is proud of its role in promoting California in our nation’s Capitol, and of its support for fellow Californians. Their members include all types of Californians—Members of Congress, Congressional staff, Administration officials, employees of California-based businesses, California Alumni, and others. Kasey Cronquist, California Cut Flower Commission (CCFC) CEO & Ambassador and I were honored to join over 750 other guests to pay tribute to our state’s culture.

The DC Central Kitchen, L.A. Kitchen, Wine Institute and CCFC partnered in this event to celebrate California’s contributions to food, wine, flowers, art and music. California native and Top Chef Finalist Marjorie Meek-Bradley was the inspiration for the luncheon cuisine. Chef Marjie is a James Beard Nominated Chef and Top Chef Season 13 Finalist. The program included performances by the students at The San Diego School of Creative and Performing Arts. SCPA is a San Diego Unified School District college-preparatory, arts-focused public magnet school for students in grades 6 through 12 who have a strong interest and talent in the arts. And, the flowers… all California Grown and donated by several flower farms!

Special thanks to Andrea Gagnon from LynnVale Studios for doing the beautiful design work for this prestigious affair.