Tehachapi Chili Cookoff Recipe

Full Recipe for the Tehachapi Chili Cookoff has over 30 pounds of pork and beef, so my portion sizes reflect the large amount. 

• Lard (enough to cook the meat)
• 1000ml New Mexico Chili
• 1000ml California Chili
• 200ml Pasilla Chili
• 100ml Pequin Chili
• 100ml Tepin Chili
• 100ml Arbol Chili
• 500 ml Garlic
• 500 ml Onion Powder
• 4 tablespoons Black Pepper
• 4 tablespoons Cumin Powder
• 106 oz Tomato Sauce
• 1000 ml Mastro Scheidt Dry Creek Valley Cabernet Sauvignon to deglaze the pans you sear the meat in
• Kosher Salt (to taste, adding to chili after the first and second hour)
• Water to cover all the chili initially and to de-thicken when necessary
• 10lb Beef sirloin (grilled on mesquite charcoal, allowed to rest and sliced into bite size pieces
• 6lb Beef Chuck, ½ inch cubes (seared in lard)
• 12lb Pork Loin ½ inch cubes (seared in lard)
• 8lb Beef Chuck, ground (dropped in to large pot uncooked at beginning of process)

Can’t stress Step 1 enough: Sear and brown all the Pork and Chuck Roast Cubes! Color equals flavor and all of this meat should be browned heavily in lard before being added to the large pot. Don’t crowd your sautee/skillet with meat, take your time and brown the meat properly. I do not season any of the pork or chuck roast cubes prior to cooking. The meat will stew long enough to pick up flavors, besides, seasonings will burn in the time it takes to brown all this meat. Remove all the browned meats to a separate bowl for later incorporation.

DON’T WASH THE PAN YOU SEARED ALL THAT MEAT IN! You will need to deglaze the pan that you seared all the meat in.

ADD THE SECRET INGREDIENT…Mastro Scheidt Cabernet Sauvignon to deglaze any elements that have stuck to the bottom of the pan or pans you browned the meats. Scrape all the bits off the bottom of the pan and throw all that liquid in the same bowl you have all your meat waiting to be incorporated into your big pot of chili.

Meanwhile, take your whole sirloins and slice them in quarters. Place them on the BBQ and grill them quickly on all sides. You want to mark all sides of the sirloin with the grill and seal the meat thoroughly picking up flavors from the mesquite. When all sides have been seared well, take the sirloins off the BBQ and set aside to rest. The sirloins will NOT be fully cooked. You will cut the sirloin prior to adding it to the chili.

After all your meat is browned in a skillet or marked on the BBQ, take out your big stew pot. Turn the stew pot on high heat and dump a couple tablespoons of lard in the stew pot and allow to melt. Then take HALF of ALL the spices above and dump them in the pot with the hot lard. Make sure the spices are well coated in the lard, stirring everything together to be coated. Continue stirring so the spices don’t stick to the bottom of the large pot for about 3-5 minutes to make sure all the spices are toasted through and toasty but not burnt.

Add ¾ of your tomato sauce to the pot with the spices and continue to stir so that the tomato sauce comes to the boil. Keep the remaining tomato sauce to adjust thickness and flavor near the end of the cooking process. Tomato adds a little acid to the chili which can make the flavors pop (like squeezing lemon on steaks)

Dump in ALL of your mixtures of meat INCLUDING the uncooked ground beef. The uncooked ground beef will add texture to the chili and will slowly cook.

Bring the pot up to a boil, stirring everything to incorporate. Then lower the heat on the pan to a slow simmer. Add just enough water to cover all of the ingredients. Stir occasionally to ensure that nothing is burning or sticking to the bottom.

After the chili has cooked for an hour taste for salt and add some salt.

Roughly 2 hours into the cooking process, dump in the remaining spice mixture from above and add water if needed to ensure the mixture doesn’t get to think.  Allow the chili to cook for about 30 more minutes and again, taste and adjust for salt and if desired, heat.

I add chili powder (tepin and pequin) for heat about 30 minutes before I’m ready to serve to adjust for the heat the crowd is looking for. Since everyone is different I leave you and your audience to decide. Once the heat is added, it can’t be taken away, so I don’t add much at all. You can add jalapenos, habaneros, or whatever you like at this point...that for you to decide.

Chili should take roughly 3-4 hours to cook for the 36 pounds of meat recipe because of all the browning of the meats. With a smaller portion, it could be completed in 3 hours of cooking time.

Tehachapi Chili Cookoff

It's Father's Day Weekend, so Tom and David Scheidt are hitting the road to compete in the 2013 Tehachapi Chili Cookoff and Classic Car Show.

We've got tough competition, as our friend Jim Cyr is also competing! And from what I've been told...Jim cooks up a mean batch of chili.

Regardless of the outcome, we're looking forward to heading to Tehachapi and joining in on the fun, food, and festivities for Father's Day Weekend.

Mammoth Food and Wine 2013

It's official, Mastro Scheidt Family Cellars will be participating in the Mammoth Lakes Food and Wine Experience 2013, July 5-7 in Mammoth Lakes, California. (Get tickets for the event)

Not only are we pouring our award winning wines at the Grand Tasting, Proprietor and Winemaker David Scheidt will be a featured presenter on food and wine pairings.

David has some other business in Mammoth to take care of while he's there...peak bagging. There might be a 14'er or two on the horizon.

Tomato Garden 2013: June 6 Report

First yields have come, in order, from:

Sweet 100

Lemon Boy and Druzba

The Unknown Plant. Unknown seems to be an heirloom variety because of its color and shape, red and conical.

Full View of Garden

Sun reaches my Sweet 100’s by 730am, with the patch of grass in from of it, out to the 4^th row of N/S furrows also by 730am, as of June 6. If I have an opportunity to extend the garden in 2014, I would extend it to the early morning patch.

At this point, I have not added any supplement fertilizer to the tomatoes, except to the Sweet 100. As the Sweet 100 receive the most sun and first in the morning to see the sun, they are stressed because of their location, with only one furrow supplying water. I built a second, small furrow for hand watering since mid-May.  It’s bone-dry in this area of the garden, but the plant is producing.

Druzba

My Peppers have also received a supplemental fertilizer treatment, same as the Sweet 100 tomatoes. They seemed undernourished to me and lacking vigor in Mid-May. They have produced two crops so far and looking healthy. The only observation here is, they could use more sun. The plant that receives sun last is the tallest and last to produce, thus, I believe, reaching to the sun for nourishment.

The Isis Candy has grown to an enormous size, both tall and wide. It impedes on every plant around it. Obviously vigorous, it is behind the other plants in terms of producing a large crop. As I recall, it produces very late in the season. Next year, Isis Candy will need to have its own stake/trellis systems and have any plant removed from its base by a minimum of 5 feet from the center in all directions. It’s growing into and on top of every other plant it’s around.

Isis Candy - taking over the area

San Diego, even though planted late, is a vigorous and healthy plant. Fruit is already present, leaves are healthy, no yellowing.

I have noticed yellowing near the base on the Italian Heirloom, Sweet 100, and Momotaro. I have resisted using any fertilizer to this point, as the plants are producing.

The Italian Heirloom has never looked vigorous, despite its size, or real green in color. Perhaps it’s the variety, it is doing its job, just doesn’t seem happy doing it. Probably misses Italy, like I do. I will honor Italian Heirloom with an exclusive all-Italian product feast as proper respect must be observed.

Italian Heirloom - Waiting to be picked

I haven’t strung up or added any stakes in the last 2 weeks. I did plenty of tying plants and stringing loose ends from overgrowth and crowding. I planted a bit wider this year, however the Druzba, Isis Candy, and Yellow Pear are all very crowded together.

Watering has been consistent at once every 7 or 8 days for 1 hour and 15 minutes per session. The hose doesn’t trickle, but doesn’t gush, let’s call it Low and Slow Watering. None of the fruit has split at the bottom, although some have large dark spots visible.

Two garden pets, birds, looking for Sweet 100 and a little worm that also happens to like my sage bush. I feed the worm to the ants. The birds, well, like Clemenza said, “you don’t have to worry about him no more”.

Italian Peppers are Here!

There are few things that I wait for with such anticipation, Italian peppers are one of those things.

Nothing speaks of Summer to me more than a plate of slow roasted peppers, fresh tomatoes, olive oil, parmigiano, and fresh bread. 

Cooking Italian peppers is easy:

Set Oven to 350 degrees

Place all peppers in roasting pan

Lightly apply olive oil, salt, and a touch of water over the peppers

Place pan in oven, cook peppers until soft, turning or adding water so the peppers don't stick to the bottom.

Or

If you want to add work to your day, each pepper can be cleaned of seeds and tops prior to roasting

Early Season Review of Rafanelli and Gipson Ranch

I spent a little time up at Rafanelli Vineyard and Gipson Ranch recently, reviewing each of the properties and the super-early prognostication on the 2013 grape harvest quality. 

The early predictions look very good. If this heat keeps up, it could be an early season. Not a lot of rain and warm days have accelerated growth in 2013. 

I've been looking to harvest Sauvignon Blanc and Petite Sirah in 2013 to widen my experience as a winemaker and broaden the audience of wine drinkers beyond Cabernet Sauvignon. I've always like Petite for its deep color and longevity. Naturally, I'm working my current vineyard partners and my bias for hillside fruit locations in Sonoma County.

We've got a long way to go until harvest begins, but the early opinion polls show promise.

DS

Italian Home Cured Salumi

I've added some pictures to the Gallery from one of my projects this winter...curing meat at home.

The basics of the project:

Beef: Top Sirloin

Pork: Loin

Cure time: 12 days

Hang time: Beef - 22 days, Pork - 30 days 

Seasoning: Fennel, Salt, Sugar, Paprika, Black Pepper, Cardamon

Average Temperature: 60

Average Humidity: 68

Room Used: Spare closet, North-West corner of home

Guide Book: Charcuterie: The Craft of Salting, Smoking, and Curing

Mentors: Dino Bugica, Diavola in Geyserville, Peter White, Sugo in Petaluma,  Mike Shackelford, Trelio in Clovis

Garden Update

Bad news first, unfortunately, there have been a couple casualties. The Champion had the purple leaf disease and was becoming brittle and dying. The second Pineapple heirloom also died, which makes both Pineapple plants casualties for the season. Garden Peach was the last to go, it was also stricken with the purple leaf/wasting disease.

Now good news, the 6 pack of Sweet 100 on the left row and progressing better than expected. They get all early morning sunshine and a sprinkle of water from the sprinkler system 3 times a week. The sprinkle lasts 8 minutes. The sprinkler regime will change to 6 times a week for 4 minutes.

Flood irrigation once every 7-8 days for 1.25 hours has been the watering schedule for the main garden. I have not used any fertilizer on the garden since my initial manure.

Druzba has once again taken off early, already yielding as of 4/25. Yield is also present on Sweet 100, Ace and my Unknown.

The two new plants Momotaro and San Diego are progressing without issue.

I moved the Early Girl from underneath the orange tree to where the dead Champion was planted. The original location for the Early Girl is bone dry and lacking sun. Bone dry to the point that I would have to spot water the plant because it was weak.

I've used a combination of cages and stakes just as last year. The skinny cages from most garden stores are not my favorite. I've staked all my Sweet 100s and have already begun to tie lines for support. I have three wide cages in use and prefer them over the skinny tapered cylinder cages.

Have changed the drip irrigation on the buckets for the pepper plants as well. The last bucket was saturated with water and the pepper plant was waterlogged. I transported the plant into the position where the Garden Peach was. It seems to be doing fine. The pepper plants in the ground are healthy and growing nicely. The Pepper plant in the smaller clay pot is yielding the first pepper of the season. That is the only pot that has received water from the drip from day 1. It seems to drain better than the oak barrels and is at the end of the line in terms of the drip.

Backyard Garden 2013

After a successful Backyard Garden 2012 and the rolling over to the Vernal Equinox, it was time to plant Backyard Garden 2013.

My garden is Certified "Backyard" as it always will be. I use a combination of Hybrid and Heirloom varieties of plants, specifically tomato. I have not purchased a tomato from a grocery store, Whole Foods or otherwise, since last season when I ripped my tomatoes out. The only tomatoes I have used for personal consumption are the ones I bottled or the Italian canned variety from the store (high quality canned ones obviously). 

I also planted curly Italian pepper plants, which are not easy to find anymore. I haven't planted these in many years. I love Italian peppers and look forward to my first meal of fresh bread, olive oil, cheese, tomatoes, and peppers in a couple months.

For those that would like more detail on the configuration and the "starting line-up" of tomatoes, I've attached a picture. 

The Isis Candy was one of the sweetest cherry tomatoes I had all last year, hence its return in the starting line-up. The Druzba is a bushier plant that produced early and vigorously last year. The Pineapple was super-sweet early season and grew more acidic late season with great colors. I couldn't find the San Diego variety this year, as it was my favorite tomato in 2012.

I planted the Hybrid varieties in less desireable areas of the garden from my perspective. The soils are a little drier and compact, although I do my best to help by tilling and adding manure. Ace, Champion, and Early Girl I have worked with before, generally robust and can take the heat. I also planted all of the Sweet 100s in the back row. I may allow these to grow a bit more wild, rather than cage them. My experience with cherry tomatoes, they need a lot of room, so generally my cherries are on the ends of the garden for access.

New to the line-up for 2013, the Garden Peach and Italian Heirloom.

Now we wait for abou 70 or so days for some fruit.

Mastro Scheidt Carnevale Dinner

After two solid days of preparation, the entire Mastro Scheidt Family pulled off a private Carnevale dinner, celebrating the "end of meat" just before the Easter Season.

The private dinner included nine (9) courses for each of the 12 guests. Wines were paired with each course, including our favorite Chardonnay from Bacigalupi Vineyards and a wine from David's personal cellar, a 2002 Rafanelli Zinfandel.

Sourcing the ingredients, like Community Grains polenta, Marin Sun Farms pork belly, ox tails, bone marrow, and veal, not to mention all the cheeses (yes, you Emily, they loved the Red Hawk) and various mushrooms was great fun. 

John ran the front of house the entire evening and took care of all the wine service. My father made his first ever chocolate mousse (he learned how to "fold" properly) and made sure my outside kitchen stayed busy, and my mother interacted with each of the guests from beginning to end. Additionally, friends of my parents helped expedite and clean during the entire service and were crucial to the evening. Many thanks to them.

Naturally, I'd like to thank our gracious hosts and each of the guests for their participation, enthusiasm, and healthy appetites.

Carnevale Pork Belly Recipe

One of the highlights of the night for our guests was the Arrosto Maiale. In this case an oven-roasted whole pork belly with crispy cracklin. The basis for the recipe is from Gordon Ramsay and a clip from his "F-Word" television program on BBC.

I departed from the instruction on-line in several ways. Firstly, I used thickly sliced mushrooms instead of garlic on the bottom of the pan during roasting. My "hot oven" was 400 degrees for 2-hours. I didn't use the gravy from the drippings, rather, I kept the pan juices for another recipe. Secondly, I didn't have enough time to press the belly in the refrigerator after in roasted in the oven, I had enough time for the belly to rest at room temp for about 2 hours. Thirdly, rather than finish the cracklin in the oven for ten minutes, I chose to finish the cracklin in a deep pan over the stove. Basically, I turned the pork belly pieces, cracklin side down in a deep, non-stick pan with about an inch of pork fat in it, and slowly fry/saute the belly till golden brown.

Here's the finished product:

Mastro Scheidt Cellars wins 3 Gold Medals

The results are in from the four wines we submitted to the 2013 San Francisco Chronicle Wine Competition and Mastro Scheidt Family Cellars won 3 Gold Medals and 1 Silver Medal in our first ever wine competition! We're honored...

Gold Medal, 2010 Blueprint, Cabernet Sauvignon / Cabernet Franc, Dry Creek Valley

Gold Medal, 2010 Double Barrel, Cabernet Franc, Dry Creek Valley

Gold Medal, 2009 Double Barrel, Cabernet Sauvignon, Dry Creek Valley

Silver Medal, 2010 Cabernet Sauvignon, Dry Creek Valley

The San Francisco Chronicle Wine Competition is the largest competition of American wines in the world. Wineries from Napa, Sonoma, and Paso Robles are heavily represented, as well as wines from the Finger Lakes and Hudson Valley in New York.

Photo Courtesy of Jessie Friedman, Eat Retreat October 2012

Proprietor and winemaker, David Scheidt will be pouring with his brother John Scheidt, all of our award winning wines at the public tasting event in San Francisco on February 16 from 2pm - 5pm at the Fort Mason Center. So come and meet The Scheidt Brothers and taste our wines!

School House Restaurant...at The Pass

When Michelle Jackson, wife of Chef Ryan Jackson, asked me to work the floor on a busy Friday night at the School House Restaurant in Sanger, it was an easy "Yes". 

I've worked the floor at restaurants before. 

Working in the the front-of-the-house at a restaurant gives a diner an entirely different perspective on food, the restaurant experience, and the passage of time.

However, witnessing "The Pass" at a restaurant, the area where food passes from the kitchen to the dining area, lives in a yet undefined Einstein space-time reality. The Pass is a different world and perceived at a different time than the rest of the restaurant.

As I poured wine that evening, I stood next to The Pass and Chef Ryan every chance I got. I love the action, the commentary, the sense of place.

Patrons in the main dining room simply see food coming to them in the hands of their server, never the various combinations of "how" their order actual gets to them. The server sees the pass often as a gridlock, with their tables never quite coming out fast enough. The kitchen just sees order after order, hopefully uninfluenced by the servers as to what order is taken first or grouped with others.

Finally, there is the individual running The Pass. Sometimes it's the Executive Chef, sometimes it's a restaurant manager, sometimes a Sous Chef, sometimes an owner/partner. It's not an easy job. The Pass has to recognize each dish on the menu, checking for consistency. The Pass must understand the flow of the restaurant and how quickly customers are eating, ordering, arriving, and departing. The Pass must understand the temperament of the servers, who panics, who pads times, who is in control. The Pass must find a formula outside of Einstein's space-time that brings every element of the restaurant together to say, "Table 48 is ready to be served."

It's obvious that a successful restaurant needs to be busy. The Pass helps control the fine line between busy and chaos. Having consistently well-prepared food is why customers go out to eat. But a steak left to long in the window can turn a great steak into a cold steak. Once again The Pass has to make hundreds of judgement calls a night; sometimes 7 nights a week. The Pass puts together skills from both the front and back of house, like no other position in the restaurant.

Many thanks to Ryan and Michelle Jackson and everyone who has supported Mastro Scheidt wines at the School House Restaurant.

And here's to the industry people that run The Pass!

Darth Malort and The Force

“Just when I thought I was out…they pull me back in.” Michael Corleone, Godfather III

“Choice. The problem is choice.” Neo in the Matrix

“But Master Yoda says I should be mindful of the future.” Obi-Wan

“But not at the expense of the moment.” Qui-Gon Jinn

Opening night at Eat Retreat was exploratory. It started off wonderfully enough, open fire grilled lamb, copious amounts of red wine, and good conversation; three things that make me happy. 

My mood began to change after the introductory campfire and the brief circle of personal stories. I had flashbacks of grammar school, high school, college, and financial industry conferences. Equal parts summer camp, high school football after-party, frat party, and conference hotel bar all combining together among a crowd of 20 somethings all the way through 40 somethings (although there may have been a quinquagenarian or two in the group)

To be perfectly honest, part of me didn’t know where to fit in. I certainly drink. Heaven knows I’m a big eater and love food. I’m reasonably social. I’m happy to drink grappa, amaro, or some local firewater late in to the evening. I don’t shoot the stuff down like I used to, but rather sip it these days. I’m even known to enjoy a cigar.

I’ve got plenty in common with other Eat Retreaters, like food. So what was my hesitation late in the evening? I think a large part was nearly 20 years of going to financial conferences and knowing exactly what to do, how to act, what to say and more importantly what NOT to say. Big Brother is always watching. Human Resources is a phone call away. Some Managing Director may begin to question me at 11pm about the firm and its macro position on the European debt crisis, knowing I may have had a little too much wine. And remember, I'd have to be up, shaved, suit on, ready to rock at 7am each morning.

It’s the training. The programming. The discipline.

So when a bottle of unknown Mid-Western hooch with dubious origins and product slogans tailored to head-sock wearing hipsters who chase said product down with PBR at 11pm was presented to the crowd to swig straight out of the bottle, a danger sign went off in my head. 

Photo by Mike Lee

The name of the hooch was Malort. The individual responsible for bringing it? Rachel Adams.

 “Kick your mouth in the balls” The official slogan of Malort

“Because these pants aren’t going to shit themselves”

“It smells like a tire fire and” something else, but I was laughing so hard I totally didn’t hear the other thing Malort smells like.

“Northern Discomfort”

Rachel, with eyes wide open and ‘all-in’ on every bet that weekend, began passing Malort around. Rachel does not come from the institutional investment world as I have. I watched Rachel shoot her first oyster, eat her first chicken foot, and drink her first Cabernet Franc with absolute enjoyment and excitement I rarely see these days. I’m sure Rachel did plenty of things for the first time at Eat Retreat. Rachel is what makes Eat Retreat a retreat, a chance to get away from it all and live your life, a moment at a time. But my guess is, Rachel lives this way outside of Eat Retreat as well. Enjoying the moment.

Photo by Mike Lee of Rachel Adams

Enjoy the moment, right? Yes, I was. But, I also enjoy sleep, no hangover, and making sure a Mystical Malort Cat didn’t take a shit in my mouth while I slept. Yes, I’m restrained. But I can’t disregard the life I’ve lead for nearly 20 years with high-quality results. The last time I chugged Jack Daniels out of the bottle was in college.

I chose the quotes to start this article with care. Even after Michael Corleone  went “legit” in Godfather III, the past had a way of catching up with him, pulling him back into his old life, despite his best efforts to leave it. We all have a choice, we all look to the past and the future, but shouldn’t waste the moment. (I love movies).

My old life is still part of my present life, but in a different way. I’m still the product of training, lifestyle and environment. But these days I’ve given myself choices. I still won’t choose to chug dubious spirits from a bottle that has touched 15 other mouths or stay up till 4am. I no longer choose to stay in hotel rooms 200 days and fly 100,000 miles a year as part of my job either. A lot has changed for me by choice in the last couple years.

In recent years, I have chosen a different path. For instance, enjoying a moment with Rachel Adams to shoot her first oyster and take in her anticipation, excitement, and desire to shoot her second oyster immediately after her first, is something worth being a part of. Sorry Rachel, chugging Malort is not my thing anymore. Downing oysters, anytime. Other 'moments' included

When conducting the wine tasting, having Mike Lee and I simultaneously say “petroleum” while sampling a Finger Lakes Riesling, is a moment I’m looking for.

When Chef Samantha shouts, “how we doin’ Chef?” to ME on our Sunday Brunch crew, is a moment I was caught up in.

Chatting with Chris on Sunday about life in our late 30's and early 40's, versus our 20's. Wait till we're 60 my friend.

Creeping out Stephen at 6am Saturday morning while he slept on the couch in the Grand Room. Never thought someone would be up that early, eh Stephen? By the way, anyone with a handle like @_terroirism_ on twitter, you've gotta get to know. Also, thanks for keeping me caffeinated that weekend.

Taking my first look at Mirit’s Sunday Brunch presentation and thinking, “Damn, that’s good!”

There were several moments at Eat Retreat that I will enjoy for a long time to come. I'm still processing all the stuff that went on; the conversations, the food, the moments in time that I've been able to write about. 

It's experiences like Eat Retreat that I'm chosing to find these days, rather than simply experience. Maybe I should end it with one more quote that I can relate to..."Unlearn, what you have learned." Master Yoda.

Ninjas, Knives, and Cameras

“Fear causes hesitation,

and hesitation will cause your worst fears to come true.”

Bohdi as played by Patrick Swayze in Point Break

Heather doesn’t appear to be a cold-blooded killer. She talked about the Act of Killing, hopefully, a disturbing thought for humans. She spoke of the Ninja Master who taught her. She described the steps. She followed the playbook. She thought about it, planned it like a First Degree Murder, told each and every one of us how it was going to happen. The victim was in her right hand, the knife in her left. And no one was going to stop her.

Photo by Heather Irwin

Of the entire Eat Retreat weekend, the most impactful session had to be the chicken slaughter. Yes, I’m using the term slaughter specifically now, rather than kill as I did before. Heather has slaughtered hundreds of animals without hesitation because of the purpose involved, providing food. But the first chicken she slaughtered Saturday morning, October 27 2012 a little after 10:42am, may not have gone as methodically as she was used to.

Why?

She talked about the slaughter at length before she committed the act.  If memory serves, Heather continued talking about the act of slitting a chicken throat after she placed the chicken upside down in the aluminum cone, (despite the editing job we’ve seen online). With the knife in her hand, she talked about involuntary muscle response, chicken poop, reminding us to be swift and act without hesitation. As she stretched the neck of the chicken, discussing the motion of the knife preparing for slaughter she says two things,

“{quietly} Calm down {to the chicken as it struggled}…

{then to the crowd} Alright, I’m just going to do this and we can talk about it later.”

Change the circumstances and the purpose for Heather, such as describing in detail what happens when you slit a chicken throat and the moment changes, the emotion changes, the purpose changes and it was clear to me in Heather’s speech; when she spoke to the chicken and then to the crowd. Heather was technically slaughtering a chicken, like she does on a daily basis for work. However, the emotion, mood and crowd changed the conditions to the pejorative; killing rather than slaughtering a chicken, describing the gory details for the crowd in front of her.

Photo by Heather Irwin

I’m guessing she doesn’t have a crowd of by-standers with digital video cameras when she does her day-to-day job.

The description of the slaughter seemed to resonate with a lot of spectators.  The expressions on faces, the talk leading up to the act of cutting, the quiet reverence in the semi-circle, and the discussion around the table that night all affected the simple act of slaughtering a chicken for food.

I’m a hunter. I’ve been a hunter for 27 years. Hesitation in hunting can lead to poor results and missed opportunities. 2000 years ago, hesitating to dispatch your objective could lead you to go hungry and die. These days, I’m more likely to kill myself driving to the grocery store than being attacked by a lion or bear.

I first shot an animal when I was 14 years old with a shotgun. As I wasn’t that great of a shot or hesitated or aimed poorly, sometimes I only wounded birds and therefore, had to wring some necks when I chased down the birds to finish the job. Poor shooting is disrespectful to birds or any other animal.

I’m a lot better shot these days.

I also don’t “think” about the act of shooting or describe shooting to people while hunting. Hunting is often a reaction to the situation. If I actually had to think about drawing the weapon, aiming, and pulling the trigger, much less describing what I’m going to do; like Heather describing how to wield a knife, I’d probably miss the damn shot. 

My brother and I shooting pheasants

Additionally, when I was the youngest member of the hunting party and as a right of passage, I had to clean all the birds shot that day by everyone, probably 40 birds on a 102 degree afternoon in Fresno County. Stinky, messy, bloody, warm, gross, but eventually tasty. I’ve only missed 3 seasons of hunting since I was 14. I’m not the youngest guy at the hunt anymore, but I still clean the birds I shoot and make sausage with the scraps of deer.

In the end, birds or any other animal are simply meat to be cooked later that afternoon or evening. I didn’t think anything of shooting birds when I was a teenager, other than I was carrying on a long held tradition of eating what I shot. I don’t think much of it now as a 41 year old adult either, whether by knife, shotgun, or rifle.

I’m hunting, slaughtering, and butchering the animal to eat it.

No hesitation. No fear. No detailed descriptions. 

Honor the animal by cooking it properly.

Photo by Mike Lee, Heather and David marveling over guanciale

Heather, you’re carrying on a long-held tradition of craftspeople, doing the job most modern people don’t have the temperament, fortitude, or discipline to do. You’re an example of what’s best about Eat Retreat, leading by example. I have the utmost respect for your craft, talent, and strength.

The Mathematician, The Butcher and The Artist

“Have no fear of perfection, you’ll never reach it.’ Salvador Dali

The “Corner Table”, near the wine counter in the Hidden Villa Hostel dining hall on opening night of Eat Retreat was a special place for me to eat. I was meeting new people, drinking wine, and eating grilled lamb. The night was going well.

Photo by Jessie Friedman of Andrew Plotsky, Butcher

The Corner Table of Tina, Kristen, Andrew and I begin to dig a little deeper into food and philosophy, as the Napa Zinfandel I poured lubricated the wheels of thought and conversation. 

At some point, Andrew asks Tina “What does a food stylist do?” (I find the most innocent of questions to be the best). With numerous follow up questions from Andrew in an attempt to define “food stylist” with the specificity and exactness of, well, a skilled butcher cutting up a lamb.

Photo by Heather Irwin of Andrew Plotsky, Butcher

My gut said that defining a food stylist might not have an easy answer. Like asking an abstract painter to define their profession. How does the abstract artist describe their trade or skill? How is a food stylist described and where do I apply for that job?

If someone asks Andrew what he does for a living; the answer is both obvious and practical to both the butcher and the by-stander. Butchers cut up lambs, pigs, and cows into edible cuts of meat for people to consume. The job of Food Stylist probably wasn't around 4000 years ago. 

Tina did her level-best after the initial question salvo from Andrew to describe the challenges of “styling food". At this point, I didn’t know if I should have felt sorry for Andrew or Tina.

I’m a numbers guy, not an artist. I’m logical. I like process. As the by-stander in this question and answer period to define a food stylist, I tend to side with Andrew by asking basic questions, cutting to the bone, if you will, on how to define the process and expose the edible muscle of the food stylist.  

Then Tina said something that helped me (I won’t speak for you Andrew). It was Mathematical. Tina talked about dimensional space. Not only did Tina speak of the dimensional aspect of plating food, but translating color and atmosphere to the 2-dimensional observer. Taking photographs of a 3-dimensional product in the kitchen and translating dimension and depth into a simple, flat picture in a magazine or on the internet.

Eureka!

Arrangement on a plate, light, shadow, and color.

That's physics! All tangible, all mathematical.

So part of the answer on what a food stylist does is mathematical (thank heaven!). But part of it is art. Look no further than to Justice Potter Stewart regarding (food) pornography  “I shall not today attempt further to define the kinds of material I understand to be embraced within that shorthand description; and perhaps I could never succeed in intelligibly doing so. But I know it when I see it.”

I suppose we all know what well styled food porn is these days…we know it when we see it. And no manner of questions or answers will begin to explain what we see. But, I thank you Tina for saying, indirectly, that mathematics has something to do with it. And since I looked at your website when I got back home, your food is styled very well because it makes me, well...hungry. 

Photo Below from Teaspoon Styling, Tina Bell Stamos

My second story is entitled, Ninjas, Knives, and Cameras.

Eat Retreat Digestif

"You have your way. I have my way.

As for the right way, the correct way, and the only way,

it does not exist."

Friedrich Nietzsche

The nature of the Eat Retreat weekend is to combine various personalities, backgrounds, and skills that often work complementary, and at times, incongruently. Retreats by their construction are meant to challenge the participants. Eat Retreat wasn’t meant to be a day spa, filled with relaxation, cucumber water, and 10 hours of sleep. Far from it. 

Photo by Jessie Friedman

Taking part in the conversation, the dialogue, the backdrop of the retreat weekend was important to me. Listening and taking part in the conversations at the dinner table after a few glasses of wine is as important as listening to the silence of a sober crowd just before a chicken head is cut off. Each moment speaks of place, personality and emotional content. 

It’s not my nature to simply gloss over the weekend with superlatives and praise.  Although I will use this conclusion for a bit of levity. I made the Eat Retreat quote wall with reference to that oaked Chardonnay I poured, “That’s Cougar Juice”. Hell Ya over-oaked Chardonnay is Cougar Juice! 

I made some new friends. I watched some real artisans explore their craft. I’m sharing a few stories as I recall them, when I was caught up in the moment, as both participant and spectator. 

My first story is entitled, The Mathematician, The Butcher, and The Artist.

Harvest 2012

Gipson, Lencioni, Rafanelli.

ALL Hillside Vineyards.

ALL Dry Creek Valley.

ALL Sonoma County.

All vineyards Mastro Scheidt Cellars have been using since the 2007 Vintage. 

It will be an early start tomorrow, but we're excited to pick. 

David Scheidt, invited to Eat Retreat 2012

Check this out, because we're excited to participate:

 

Eat Retreat is a weekend workshop dedicated to good food and innovative thinking. Created for leaders in the food community, the objective of this invite-only event is to celebrate a shared joy for food. Attendees selected for their zeal, creativity, and collaborative skills will spend the weekend sharing meals, exchanging ideas, and being inspired. It’s summer camp meets the farmers’ market.  The coordinators and organizers of the event Kathryn Tomajan, Emily Morgan, Nate Keller, Laura Brunow Miner have all been contributing to the foodie / restaurant / sustainable community for a number of years. Check out all the 2012 retreaters here. 

I'm humbled and honored to represent the winery in such a prestigious event! WAY COOL!

Children's Hospital Fund Raiser

My brother and I were very happy to participate in the Children's Hospital Fund Raiser at a well known Animation Studio in Emeryville (they're touchy about security) last Thursday. It's also flattering to have people give us praise for our wines when they're tasting well-known Napa Cabs at the table next to us.

We poured all of our 2009 new releases as well as a barrel sample from 2011. 

We'd personally like to thank everyone involved in the event, ESPECIALLY our event sponsor!