Friends, Food and Wine; Living in Paradise

Happy sipper

view from the deck

     Nestled in a tiny hidden valley near the Monterey Bay, just outside of the equally tiny village of Aromas, CA, sits the rustic, charming River Run Winery. River Run bears no resemblance to those huge corporate wineries that the Napa Valley is known for. Bounded by organic strawberry fields, apple orchards, still verdant hills and a river, it is aptly named.  River Run produces a selection of handcrafted, award winning varietals. At the top of my "favorites" list is the late harvest Zinfandel. Other offerings include the Coté de Aromas, Viognier, Negrette, and Carignane.  Today those in attendance got to enjoy the weather California is famous for; warm sun and a taste of an ocean breeze experienced in a beautiful casual setting.

      Happy sippers can enjoy the serene view, visiting with friends, strolls in the garden and generous samples of River Run's offerings while also enjoying the delicious appetizers created by hostess Kristine and chef and President of Garlic Festival Foods, Caryl Simpson. (garlicfestival.com) JP, host and wine maker is there to discuss his wines one on one with interested oenophiles. Those fortunate enough to live in the area or planning a visit can be apprised of future events by signing up for mailings at www.riverrunwines.com or visit them on Facebook at http://www.facebook.com/RiverRunVintners.

flowers and food

A river runs through it

Garli Glaze from garlicfestival.com

JP and wine sippers 

the "lineup"

GARLIC FESTIVAL OLIVE STUFFED CHICKEN

GARLIC FESTIVAL OLIVE STUFFED CHICKEN

from garlicfestival.com

Serves four.

4 boneless chicken breast halves with skin

1 cup Garlic Festival^® Garlic Stuffed Olives, chopped coarsely

2 tbsp unsalted butter

Garli Garni (“the best seasoning in the world”)

1/4 cup whole almonds with skins

2 tbsp chopped fresh flat-leaf parsley

Cut a 2” long slit in thickest part of each chicken breast. Stuff each with 1 ½-2 tsp olives, season with Garli Garni. Heat 1 tbsp butter in a nonstick skillet over moderate heat, then toast almonds, stirring often, until a few shades darker, 5 to 8 min. Transfer to a cutting board to cool (do not clean skillet). Increase heat to medium high, add chicken, skin side down to the skillet and sprinkle with remaining olives. Sauté chicken until skins are golden brown, 8-10 mins. Turn chicken over and cook, covered, over moderate heat until just cooked through, 5 to 7 min. more. While chicken is cooking, chop almonds. Add remaining butter and 3 tbsp water or white wine to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley & pepper to taste. Spoon sauce over chicken.