Judy Jordan & Mark E. Caldwell are featured on “Tony & Kasey’s Best of Food & Wine” radio show!

Listen Up! “Tony & Kasey’s Best of Food & Wine” radio show that aired on AM 650 based in Vancouver, British Columbia featured J Vineyards & Winery Founder & President Judy Jordan and Executive Chef, Mark E. Caldwell on April 21, 2011.

Kasey Wilson & Anthony Gismondi

Tony, Kasey, Stu & Art of “Tony & Kasey’s Best of Food & Wine” radio show had the ultimate Russian River Valley tasting experience in the beautifully appointed J Bubble Room as they enjoyed an elegant lunch paired with J Vineyards & Winery sparkling & varietal wines, prepared by Executive Chef Mark E. Caldwell and his exclusive team. Their ultimate tasting experience was elaborated during their radio show interview with Judy & Mark.

(From left to right at the J entrance)

Art Factora - Radio Engineer, Anthony (Tony) Gismondi - Radio Host, Kasey Wilson - Radio Host, Stu Ferguson - Radio Producer

(From left to right in the J Visitor Center)

Kasey Wilson - Radio Host, Anthony (Tony) Gismondi - Radio Host,  Judy Jordan - J Founder & President, George Rose - J Communications Director, Art Factora - Radio Engineer, Stu Ferguson - Radio Producer

Elegant J Bubble Room Lunch Menu

Pan Roasted Local Beef Striploin, Parsley Potatoes Purée, Asparagus, Pinot Noir Reduction

Paired with

2008 J Vineyards Pinot Noir, Russian River Valley

2008 J Vineyards Pinot Noir, Nicole's Vineyard

Citrus Olive Oil Cake, Rose Petal Parfait, Soft Cream, Strawberries

Paired with

J Brut Rosé, Russian River Valley

Tony & Kasey’s Favorite J Pairing:

2008 J Vineyards Chardonnay, Russian River Valley

Chilled Carrot-Curry Soup

If you missed the live interview from Hotel Healdsburg last night, not to worry, links to the radio interviews are easily available to you per the following link: http://www.am650radio.com/Episodes.aspx?PID=1745

Judy Jordan & Mark E. Caldwell

The Best of Food & Wine in Sonoma - April 21st, 2011 Part 1 with Judy Jordan (timestamp begins at 43:30).

The Best of Food & Wine in Sonoma - April 21st, 2011 Part 2 with Judy Jordan & Mark E. Caldwell (at the beginning of the podcast).

Kasey & Tony

About the Show
Tony and Kasey’s Best of Food & Wine Show has been a weekly tradition on Vancouver radio since 1997. Anthony Gismondi and Kasey Wilson hosted over 650 shows at CFUN 1410 for more than 12 years and will be heard every Thursday evening from 6 - 7 pm on All-time Favorites AM 650 in Vancouver.

Each week, the talented duo will entertain, educate, and talk food and wine with many of the top players in and outside of Canada. Kasey and Tony will set the table for the weekend pointing you to great wine buys, the best in restaurant dining and all things connected to food and wine - in prime time from 6 to 7pm weekly on Thursdays.

The Best of Food & Wine has broadcast on location from food and wine festivals in New York, Seattle, Sonoma County, Banff, Victoria, and Whistler. Among the guests who have joined Tony and Kasey: Julia Child, Gordon Ramsay, Piero Antinori, Anthony Von Mandl, Howard Soon, John Bishop, and Rob Feenie.

Website: http://www.am650radio.com/

About the Hosts
Anthony Gismondi
Anthony Gismondi is one of North America’s most influential wine critics. He is Editor-in-chief at Wine Access, Canada’s national wine magazine and has been a weekly wine columnist for the Vancouver Sun since 1989. Anthony is also founder and Publisher of gismondionwine.com.

Kasey Wilson
Kasey Wilson is an Award winning Vancouver-based food and travel writer, Broadcaster, Author, food editor, and restaurant reviewer. She is Editor of Best Places Vancouver and Food editor of Wine Access magazine. Kasey is also an on-Line contributor to Conde Nast’s concierge.com and gayot.com.

Lobster Bisque & Viognier @ J Winery: Two of a Perfect Pair

Lobster Bisque & Viognier @ J Winery: Two of a Perfect Pair

by Proximal.Kitchen

January 26th, 2011 08:48am

Forgive the hackneyed analog, but I’ve just eaten a Lennon-McCartney harmony of food and wine over at J Winery; OK, maybe that’s too much, but a solid Bee Gees, at least! Seriously, if we wore socks on our teeth, then Chef Mark Caldwell’s Lobster Bisque, together with winemaker George Bursick’s Hoot Owl Vineyard Viognier, would knock them clean off. And I don’t even like Viognier, as a rule.

Eight-Flavor Local Duck, Tamarind-Orange Glazed Pork Belly, and Yuzu Royale; a vertical of single-vineyard Pinot Noirs, a late-disgorged vintage sparkler. For breakfast, no less. Not that one necessarily needs a special occasion to have wine for breakfast when one lives in wine country, but it helps, especially if you’ve got school pick-up, or anything else marginally productive to do. Fortunately, I had neither, so I got to enjoy all of this at a “Chinese New Year”-inspired pairing of food and wine in J’s Bubble Room; the menu, and the wines, will be featured through February 6th, a great call if you’ve been looking for a something-special to do in Healdsburg.

As good as it all is – and it’s all very good – it’s that Lobster Bisque and Viognier that makes you forget about the door levy. To be sure, $65/head for a 7-course menu hardly qualifies for a budget-oriented visit to the tasting room, but to be fair, it’s a meal more than a tasting (7 substantial plates of very tasty vittles), and ends up as much a miniature course in wine education as it does a tasting (including 8 different glasses of J’s top-shelf offerings); really, my only gripe is that I had to write this review, instead of taking a nap. But back to that bisque: Chef Mark serves it as a “cappuccino”, the “foam” delicately laced with coconut, an intriguing note of lime adding just the right balance to the sweet-spicy decadence of the soup and coaxing a range of citrus flavors from the wine.

 

Now, I don’t know about you and Viognier – with the notable exception of a few of the better examples from the Condrieu region of France, I generally won’t touch the stuff – but I’ve just been converted. The honeyed texture, the white flowers and stone fruit, and, above all, that mysterious note of lime zest in the wine do a little tango with the soup, each getting more from its partner than either had alone, the ultimate goal of all wine-food pairings. I’m going to try to convince Mark to give me his recipe for that bisque, but in the meantime, I’m headed back to J for another bottle, and then to pick up some Thai food to-go, something with coconut and lemongrass, maybe…

About The Proximal Kitchen Blog

The Proximal Kitchen is the bastard lovechild of Scott Kerson, a recovering hedge fund addict, husband, father, and dedicated home cook with a passion for food, wine, and the natural affluence of Sonoma County soils. Since trading in the avenues of Manhattan for the vine rows of the Russian River Valley, Scott has hit upon a simple philosophy: Purchase the best ingredients you can directly from the people who farm them, prepare them with care, and you will eat better and learn something about life in the process. Scott puts this idea into practice with seasonal shopping tips, foodie factoids, classic and original recipes, and observations on everything from getting your kids to eat real food to the importance of sharpening your knives.

J’s Bubble Room Hosts Valentine’s Weekend of Wine, Food & Chocolate

J’s Bubble Room Hosts Valentine’s Weekend of Wine, Food & Chocolate

February 11, 12 and 13, 2011 
February 18, 19 and 20, 2011

In celebration of Valentine’s Day, J Vineyards & Winery’s famed Bubble Room will feature a special food and wine pairing. The menu will center on J’s limited production Russian River Valley single-vineyard estate varietal wines, as well as the winery’s vintage sparkling wines.

Executive Chef Mark E. Caldwell has created a savory chocolate themed menu that is sure to awaken the senses. Cocoa Nib Tea Braised Beef, Yukon Gold Potato and Horseradish Gratin with Root Vegetables, and a Cocoa Crusted Lamb Loin and Seasonal Vegetables with a Cocoa-infused Pinot Noir Reduction sauce will be featured.

Seating times are Friday, Saturday and Sunday, 11 a.m., Noon, 2 p.m., and 3 p.m, Reservations are recommended.

On Saturday, February 12, a specialist from San Francisco’s TCHO Chocolate Company will be on hand to showcase their limited edition chocolates during a discussion on the intensely flavorful and sensual aspects of this popular food. There are only two seatings available on Saturday, February 12th: 11 a.m. and 2:30 p.m. Reservations required for the TCHO Bubble Room seminar.

Reservations are recommended, and required for the February 12th seminar. The cost is $65 per person and $50 for J Wine Club members.

For reservations or more information, please call (707) 431-5430 or (707) 431-3646.

J Vineyards & Winery, located on Old Redwood Highway south of Healdsburg, focuses on Brut and Brut Rosé sparkling wines, as well as Pinot Noir, Chardonnay, and Pinot Gris varietal wines, produced from grapes farmed primarily within Sonoma County’s Russian River Valley appellation.

Founded by Judy Jordan in 1986, J Vineyards & Winery is an independently owned Sonoma County winery. J celebrates its 25th Anniversary this year. To learn more, or to join the J Wine Club, go to www.jwine.com.

Monique Soltani of Healdsburg Patch Wine Wednesdays "Getting to the Bottom of Bubbly with J Vineyards & Winery"

By Monique Soltani, December 29, 2010

If what you are doing New Year's Eve involves breaking out a bottle of champagne, then we have found just the thing to add a little local twinkle to your New Year's toast. In this week's Wine Wednesday, Patch's Monique Soltani finds out the first step to starting a celebration is popping open a bottle of Healdsburg's own sparkling wine.

George Bursick, J Winemaker

J Vineyards & Winery was founded by Judy Jordan in 1986, and specializes in sparkling wines from the Russian River Valley. Monique talks with Winemaker George Bursick and Executive Chef Mark E. Caldwell to get to the bottom of the bubbly.

Mark E. Caldwell, J Executive Chef

Video Link: http://healdsburg.patch.com/articles/getting-to-the-bottom-of-bubbly#video-4187126

Join J in Supporting National Breast Cancer Awareness Month in October!

To remind everyone that October is National Breast Cancer Awareness Month, J Vineyards & Winery is honored to support Susan G. Komen for the Cure by donating 10% of the proceeds with the J For the Cure Cycling Jersey.


Did you know that a diet that includes plenty of mushrooms could help slow down the development of certain cancers, such as breast cancer? They can, as Victoria Von Biel concludes in the Bon Appétit Blog "Conscious Cook" Mushrooms: The New Superfood.


Should you choose to add more mushrooms to your diet, here is a collection of mushroom recipes by J’s Executive Chef, Mark E. Caldwell:

CREAMY POLENTA WITH SAUTÉED CRIMINI MUSHROOMS

MUSHROOM BREAD PUDDING

WILD MUSHROOM & PISTACHIO PÂTÉ

WILD MUSHROOM DUXELLES

WINTER MUSHROOM SOUP 

J Vineyards & Winery Salutes Your Health!

Chef Mark E. Caldwell From J And His Five Spiced Duck And Wasabi Mashed Potatoes Recipe

May 28th, 2010

Mark Caldwell with his culinary creations paired with J wines.

When J Vineyards & Winery opened its tasting room in 1999, they were the first Russian River Valley winery to offer exquisite plates of food perfectly paired to its wines. Since joining J in 2003, Executive Chef Mark E. Caldwell has elevated its food and wine pairing program to an even higher, more sophisticated level.

Given that the Bay Area has an abundance of fresh, locally-grown produce and artisan food products available, Mark passionately changes his menus regularly to showcase seasonal foods. Some of Caldwell’s favorite dishes paired with J wines have included Dungeness Crab with Curry Crème Fraîche atop a Green Onion Basmati Rice Cake paired with Russian River Valley Pinot Gris, Braised Painted Hills Beef Short Ribs with a Coffee and Pinot Noir Reduction topped with a Horseradish Cream matched with a Russian River Valley Pinot Noir, and Saigon Pumpkin Pottage with Pork, Chicken and Shrimp paired with a crisp Russian River Valley Chardonnay.

At an early age, Mark knew he was destined to become a chef. His dad volunteered to manage the cooking and catering for his family’s local church in Cupertino, California, while Mark found himself in the kitchen helping his mom make meals for the family. As the eighth of 10 children, feeding the family was like catering a small dinner party so his mom always appreciated the extra hands—no matter how small. Mark soon moved from the family kitchen and into restaurants around Northern California.

Mark enrolled in San Francisco’s California Culinary Academy and graduated in 2001. At the CCA, he was most inspired by a food and wine pairing class taught by Jerry Comfort, Beringer Winery’s gourmet chef and culinary director. Mark became fascinated with how wine changed food and food changed wine in complementary fashions, discovering it’s a science and an art form. Fresh from graduation, he accepted an externship with Chateau Souverain in Geyserville as the kitchen’s Garde Manager until April 2003.

Mark claims to have the best job at J Vineyards & Winery. He loves having an outlet that allows for delicious, creative expression, the challenge of discovering new flavor combinations to pair with J’s wines, and he loves watching someone take a bite out of his food and a sip of wine and then smile—the ultimate satisfaction for a chef.

Pan Seared Five Spice Muscovy Duck Breast with Wasabi Mashed Potatoes and Roasted Brussels Sprouts

Serve with J Vineyards Russian River Valley Pinot Noir

Recipe courtesy of Executive Chef Mark E. Caldwell, J Vineyards & Winery

Pinot Noir Reduction

1½ cups J Vineyards Russian River Valley Pinot Noir

¾ cup Shallots, chopped coarse

3 sprigs Flat Leaf Parsley

3 sprigs Thyme

2 cloves Garlic, crushed

1 cup Chicken Stock

2 cups Veal Stock

½ pound Whole Butter cubed

2-3 Star Anise (whole)

Salt and Pepper to taste

In a saucepan over medium high heat reduce chicken and veal stock to 1 cup.

In a separate saucepan combine wine, star anise, shallots, thyme, parsley and garlic over medium high heat bring to a simmer and reduce to ¼ cup. Strain liquid through a chinois into reduced stocks. Turn heat to low and whisk in cubed butter. Adjust salt and pepper to desired taste.


Duck Breasts
2 Muscovy Duck Breasts, boneless ( 12-14 ounces each)

¼ cup Five Spice powder

Salt and Pepper to taste

Using paper towels pat dry the duck. Take a sharp knife and score the skin on each breast in a crosshatch pattern being careful not to cut into the meat. Then season with salt, pepper and five spice powder, and rub the spices into the breasts and coating the skin well. Let the duck sit for thirty minutes. Preheat oven to 350°.

Place a heavy skillet over high heat. It is not necessary to add oil or butter as the duck skin will render fat when cooking. When skillet is hot, place duck skin side down and cook for 2-3 minutes then flip duck over and cook another 2-3 minutes. Remove from stove drain fat from pan and place in the oven for 13-20 minutes checking the center of the breast with a thermometer to read 135° for medium rare, 140° for medium.


Oven Roasted Brussels Sprouts
20. Brussels Sprouts, trimmed and halved

As needed Extra Virgin Olive Oil

Salt and Pepper to taste

Preheat oven to 350°. Place Brussels sprouts in a bowl and toss with olive oil. Place on a sheet pan and sprinkle with salt and pepper to desired taste. Bake for 15-20 minutes or until tender when pierced with a knife.


Wasabi Mashed Potatoes
2 pounds Yukon Gold potatoes (peeled and quartered)

½ cup Heavy Cream

¼ cup Butter

Wasabi Powder Amount will vary depending on desired strength (mix equal parts with water)

Salt and White Pepper to taste

Place potatoes in stockpot, fill with cold water to cover potatoes and add a pinch of salt. Bring pot to a boil and cook until tender about 10-15 minutes. Drain, then mash or use a food mill, then add cream, butter, Wasabi and salt and pepper to taste, mixing well. Keep Warm.

Link to story on Inside Sonoma:  http://inside-sonoma.com/chef-mark-caldwell-from-j-and-his-five-spiced-duck-and-wasabi-mashed-potatoes-recipe/

Dilek Sezen’s superior handcrafted jewels paired with J Vineyards exceptionally handcrafted jewels!

Jewels and J

July 24, 2010

11:00am - 5:00pm

J Vineyards & Winery

11447 Old Redwood Highway

Healdsburg, CA 95448

707 431-3646

info@jwine.com

www.jwine.com

Event open to: All Welcome

Join us to celebrate "Jewels and J": Dilek Sezen’s superior handcrafted jewels paired with J Vineyards exceptionally handcrafted jewels. A dazzling experience of fine wine and exquisite jewelry in the contemporary jewel-box surroundings of the J Visitor Center. Enjoy five pairings and discover the elegant connection between J’s extraordinary wines and Dilek’s brilliant gemstones. Executive Chef Mark E. Caldwell will prepare hors d’oeuvres to accompany the wines and rare gems.

Dilek Sezen is an Istanbul-born jewelry designer whose custom fine jewelry has earned her many prestigious awards. Her approach is one of couture art so that her unique creations are an exquisite blend of contemporary designs and traditional jewelry of ancient civilizations. Dilek’s international clientele is eager for her handcrafted, one of- a-kind pieces which distinguish her from other designers. www.dileksezen.com

Tickets for this event are $25 per person.

$10 for wine club members.

No reservation is required for this event; tickets may be purchased on site that day.

EXPERIENCE THE BUBBLE ROOM AT J VINEYARDS & WINERY AT CLUB J PRICING!

EXPERIENCE THE BUBBLE ROOM AT J

bay area residents get club j pricing

on bubble room flights through march 31, 2010

We are pleased to invite our Bay Area neighbors to visit us during February and March to experience the Bubble Room ... where our guests enjoy a seated tasting of six J releases paired with exclusive culinary creations by Executive Chef Mark E. Caldwell (see the current bubble room menu). It's a wonderful time to visit wine country - harvest time crowds are a distant memory, and daffodils are blooming on verdant green hills.
Mention this J Blog posting to receive special Bay Area resident pricing through March 31st!

Sit back and enjoy the VIP treatment as you experience the wonderful offerings of wine country in your own backyard. See for yourself why Sunset Magazine rated J the Best Winery Tasting Room in their Nov. 2009 issue!
bubble room tasting
regular price: $60 per person, bay area special: $45 per person available through march 31st.
*note: this discount cannot be combined with other discounts or club j member pricing.

mention this J Blog posting to receive the special bay area resident price see the bubble room menu

bubble room reservations
not required, but strongly recommended.
call 707.431.5430 or submit a reservations request online at reservations@jwine.com

directions
get directions to the winery


event calendar
upcoming events at J


contact us
main.888.JWINECO
club: 707.431.5479
info@jwine.com


visit j on the web:
http://www.jwine.com/

Please enjoy our wines responsibly.