Orange Wine and Autostrata @ The Miller’s Table ~ Oceanside

So, I have been on the hunt for “Orange” wine ever since I saw Mario Batali pour some for Action Bronson and Chef Missy Robins on an episode of Moltissimo (I’ll link the video at the bottom of the post).

Trouble was finding it on a wine list in San Diego turned out to be impossible and ordering it was killed by shipping that doubled the bottle cost.

Staci at the Miller’s Table was kind enough, being the awesome person she is, to bring some in for me.

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2014 Doqi Qvevri Mtsvane. This is a wine from the republic of Georgia. The grapes are pressed and then the juice, stalks, skin, and pips are aged in clay Qvevri which are clay vessels that are then buried in the ground. The fermentation process with the skins give the wine its deep amber or orange color.Doqi is the winery, Qvevri refers to the fermentation process, and  Mtsvane is the grape.

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The wine itself is very dry and fruit forward. It is like a very aggressive Fume Blanc. It probably would benefit from some decanting. I liked it. Something different, it would pair well with strong cheeses and charcuterie.

I had it with The Miller’s table Autostrada sandwich. This is a great sandwich with Italian meats and cheese, so it held up against the wine.

If you want to try a unique wine you’re not going to find many places go check it out at The Miller’s Table, I only had 1/2 a bottle so there is plenty left:)

The Miller’s Table

415 Coast Highway Oceanside

Moltissimo Video

Whole Pig Roast Jan. 14th 12-4 @ Biga

First Annual Hog Roast at Biga

Come join Biga, The Red Door and Edwin Real from Eating and Drinking in San Diego as we celebrate the best local flavors and products at our First Annual Hog Roast!

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Tickets Here

We have four amazing participating chefs, all well-versed in sourcing locally and creating unique and ever-changing menu items. They are Tae Dickey from Biga, Willy Eick from 608 Restaurant, Evan Cruz from Arterra and Drew Bent from the upcoming Lola 55.

We will be roasting a whole hog, provided by Heart & Trotter, in our wood-burning ovens. Heart & Trotter will also be hosting a hog butchering demo for those who are interested!

We will have freshly prepared charcuterie, accompanied by Biga’s unique, woodfired Heritage Bread.

Poor House and Abnormal Brewing will be taking over our beer taps.

A wine tasting will be hosted by Regal Wine.

Cost per ticket is $30 if purchased before January 13 and $35 at the door. Each ticket includes food and one drink. Additional beer will be $3 each and additional wine will be $4 each.

Biga

650 6th Ave. Suite C, San Diego

Angel’s Salumi & Truffles

So, I was invited to Angel’s Salumi & Truffles this past week to see their facility and sample their product line. Just so you know, you are going to see the phrases “best X I have ever had” and “delicious” a lot through out this post.

Angel’s Salumi is based right here in Carlsbad, Ca. off of El Camino Real on Palmer Way. Here they have a small show room and retail shop that is open to the public, along with their packing and shipping warehouse.

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Angel’s Salumi & Truffles ~ 5621 Palmer Way Suite B, Carlsbad

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Their Showroom.

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Shipping and Packing Facility.

Just to give you a little info on the owner / creator of the product, because I think it is important, here is his background.

Pascal served as an Executive Chef and made his apprentissage in six 5 star hotels, two of which were ranked in the top ten hotels in the world. He also studied Charcuterie in the south of France, Monte Carlo, Corsica, and Paris. I know, I do not know how he survived:). He worked alongside Bernard Broust and Mr. Langlois, silver medal M.A.F and M.O.F Chefs in Charcuterie, at the Gaston Lenotre School. He was mentored by Cesar Merlino, Chef and Maitre Charcuterie in the French Alpes.

He has been involved in the California culinary scene for over 20 years, supplying Chefs and consumers with the highest quality product. He has painstakingly refined each recipe and oversees the production, made in small batches to insure consistency and quality.

Ok, now on to the good stuff, the product.

The tasting was held in their demonstration kitchen.

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Apropos decor for a charcuterie company.

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Charcuterie left to right ~ Black Truffle Salami, Wild Boar Salami, Venison and Berkshire Salami.

black-truffle-salami-6-5oz-710x473 Black Truffle Salami ~ 5% European Black Winter                                                                                  Truffle, Berkshire pork, red wine, Armagnac and                                                                                    spices.

This was a great salami with a nice taste of black truffles, yet they did not overpower the pork flavor. diffinently a stronger salami able to stand up and pair with mustards and medium to bigger red wines.

wild-boar-salami-plancha-710x549 100% Texas Wild Boar.  Prepared with Herbs and                                                                                    Wine.

This was the second salami I sampled and my favorite. Full of flavor, still had a moisture to it. All their Charcuterie tasted clean. What I mean by that is, there was nothing standing in the way of the flavors, you taste the purity of the ingredients.

box-of-2-venison-berkshire-salami-6-5oz Venison & Berkshire Salami is Made from New Zealand                                                                       Venison and 100% Purebred Berkshire Pork, Seasoned                                                                         with Red Wine, Juniper Berries and Black Peppercorn.

Another great product. Some of the best Venison in the world comes out of NZ. The Berkshire Pork adds moisture and cuts the gameyness of the venison.

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Foie Gras Terrine ~ Hudson Valley Farms Duck Liver and 5% Black Truffle. No fat added,                                             contain 10% of duck liver fat from the cooking process.

Foie and black truffle, you could not get more decadent unless you served it with caviar and gold leaf. The terrine was rich and flavorful with just the right amount of truffle as again not to overpower the delicate fatty liver. The foie itself is cut and layered instead of chopped together with the truffles in order to maintain that balance.

You could serve this at a social gathering of 20 people and it would be enough due to the richness. I mean it would be gone, but there would be enough.

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Truffle Butter ~  Black Truffle Butter made with 5% Black Winter Truffle from Perigord France blended with Natural Churned Butter from Grass Fed Cows.

This is great in small amounts on quality bread, or as a finishing butter on steaks. you could probably use it in a pasta dish as well. They also produce a white truffle version which I will be playing around with this weekend on some grass-fed steaks. Its part of my hedonism diet.

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In addition to the charcuterie, foie gras, and butters, we also sampled a number of spreads and olive oils. Like the afore-mentioned products these were all world-class.

All the Italian products are imported from Frantoio di Sant’Agata, a family owned company since 1827.  The oil mill is located in the hilly countryside of Imperia, with a beautiful view of the Ligurian coast where they grow, harvest, and produce their Taggiasca olives.

See, serious stuff.

Again the word I will use is clean. Quality product, where you know what you are eating and it tastes magnificent. I have been using the pepper cream on sandwiches and flatbreads. I used the olive oil to make a kick ass Caprese salad with heirloom tomatoes, fresh mozzarella, and basil.

While I was there these little nuggets of joy showed up via fed Ex..

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Their truffles are sourced from Italy, Spain, and France.

You can buy Angel’s Salumi products online, at their showroom, and eat it at finer restaurants across North County and San Diego.

Perfect stuff for foodie Christmas Gifts and entertaining. left to right their “Slow cured natural salami selection” and Their Italian gift basket. You can find gift baskets from as low as $36 up to $286 for an ultimate gift basket. They even have vegetarian and vegan options. Browse gift baskets here.

Angel’s Salumi & Truffles 

5621 Palmer Way Suite B, Carlsbad

760.931.1324

The Miller’s Table Wine Dinner 12.14.16 ~ Oceanside

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The Miller’s Table will be hosting their first Wine Dinner, this Wednesday December 14th at 7pm.

The dinner will feature 3 courses paired with wines from Oregon and Burgundy.

$45 pp + tax/tip Call to reserve…442.615.7200 Seating is limited.

Staci is an expert in pairing and delivers great Wine Country inspired cuisine. I highly recommend checking it out.

The Miller’s Table

415 South Coast Highway, Oceanside