Clif Notes

Summer is here!

Originally Posted by Efrain Barragan on Friday, June 10, 2011

We are finally getting a little sunshine in Northern California and there is no better indicator that summer has arrived than a box full of fresh veggies! This week we were able to do a partial CSA box for our members and those who picked up their box received a bounty of turnips, red mustard, red Russian kale, lacinto kale and tat soi. We know…you are all ready for juicy, ripe tomatoes, fresh basil and sweet peaches. But we’re not quite there yet. In the meantime, what do you do with tat soi? Chris Hale who manages our CSA Box program had the same question and hunted down some great recipes that she tried out this week. Her favorite – a grilled halibut recipe that she found on Epicurious from Bon Appetit magazine. We highly recommend giving it a try!

Grilled Halibut with Tat Soi and Spicy Thai Chiles

Ingredients:

5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi (about 12 cups packed)

Preparation:

Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately. Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates. Place fish atop tat soi. Spring each fillet with carrot; drizzle with 2 tablespoons sauce. Serve, passing remaining sauce separately.
Recipe courtesy of Epicurious.com.

Velo Vino Grand Opening!

Originally Posted by Candice Crawford on Sunday, June 5, 2011

Thanks to everyone who came out to our grand opening party at our new location here at Velo Vino! Our beautiful patio was literally completed five hours before the party started thanks to all the hard work from Rodney Friedrich, Dan Cunningham and their amazing team. For years, owners Gary Erickson and Kit Crawford have had a vision of a “hub” for all things Clif. The festive evening truly marked the realization of a dream for them and was a great time for everyone who attended the soiree!

The “Grove Valve Orchestra” ( AKA The Clif Bar Band AKA The Dung Beetles) serenaded us with jazz favorites and fun dance songs well into the night. Gary, our lead trumpet player, jammed all night long even playing two trumpets at one time!

We enjoyed delicious cuisine from local food trucks courtesy of Mark’s the Spot, Tacos Garcia and Phat Salads and Wraps. Dessert from Kara’s Cupcakes featured a special chocolate cupcake with chocolate ganache frosting using our very own 2006 Kit’s Killer Cabernet. The scrumptious and aptly named “Kara’s Killer Cupcakes” were a big hit!

We are excited to welcome locals and out of town guests into Velo Vino for delicious wine tasting, Gary and Kit’s gourmet trail mix pairings and an awesome Clif Family Winery experience! We look forward to many good times ahead this summer relaxing on our back patio enjoying good wine, great views and good company!

Cheers!

Auction Napa Valley 2011

Originally Posted by Efrain Barragan on Sunday, May 29, 2011

The Clif Family Winery E-Auction Lot

The E-Auction bidding begins on May 29th and ends on June 3rd. The winning bidder will enjoy a Wine Country getaway, a memorable bike ride through the hills of Howell Mountain with Gary Erickson and Kit Crawford, founders of Clif Family Winery, and a special edition wine collection. To learn about the Clif Family Winery E-Auction Lot, click here.

Since inception in 1981, Auction Napa Valley has given nearly $97 millionto healthcare, youth development and affordable housing non-profits in Napa County. Proceeds from this weekend support health, youth and affordable housing non-profit programs: to date, Auction Napa Valley has given $97 million to dozens of these organizations.

Support Auction Napa Valley by bidding on the Clif Family Winery E-Auction Lot

Grand Opening at Velo Vino Napa Valley

Originally Posted by Efrain Barragan on Monday, May 9, 2011

Come help us celebrate the grand opening of our new tasting room, Velo Vino!

The details

Where: Velo Vino 709 Main St, Saint Helena, CA 94574

When: Friday May 27th 2011

Time: 5 to 9PM

Please RSVP by email velovino@clifbar.com or call 707.968.0625

Come for wine tasting, great food from local food trucks, live music, and fun to be had by all! Hope to see you there!

Velo Vino Napa Valley

Originally Posted by Efrain Barragan on Thursday, February 17, 2011

We continue to spinsip…and savor our way to the grand opening of Velo Vino of which we project a soft opening in mid March followed by a ribbon cutting and grand opening celebration in late April (dates to be announced). The incredible run of Spring weather allowed us to get a number of critical elements completed on the project, notably the exterior painting of the building which is a bright and resounding yellow affectionately referred to as “Pumpkin Spice.” The reclaimed oak flooring from an eco friendly company called Terra Mai was installed last week and the results are stunning as we applied a light sealer which showcases the rustic and unique grain patterns in the wood. We will be accenting the flooring with a rustic reclaimed redwood wainscoting which is scheduled to be installed soon along with our copper top tasting bar which is also constructed of recycled woods.

Home of Velo Vino Napa Valley

Other Notable Updates:

To add a European accent to our wine and bicycling experience, we will be serving vintage espressos which will be the perfect pre-lude to an epic Napa Valley ride. Our wines (although astounding wonderful in their own right) will be accentuated with food pairings featuring our Gary & Kits Gourmet Mountain Mixes comprised of nuts, dried fruits, seeds and other organic ingredients which will bring together in harmony the attributes of our wines. We are also preparing for the electric car revolution and will be installing an electric car charging station which will be compatible with the Nissan and Chevy electric cars (many of which are coming out this year). Enjoy a wonderful glass or bottle of wine on our sensory garden patio while you electrically charge your transportation Velo Vino style.

Stay tuned for future updates as our project progresses. Check us out on Facebook, Twitter, Yelp and FourSquare.

Ciao,

Velo Vino Wine Domestiques

It’s official…the release of our 2010 Napa Valley

Originally Posted by Candice Crawford on Thursday, February 10, 2011

2010 Clif Family Farm Napa Valley Extra Virgin Olive Oil

The olives were picked and pressed, the oil is now blended and bottled, and we are thrilled with the results of our 2010 Extra Virgin Napa Valley Olive Oil! To top it off we just received certification from the California Olive Oil Council following a tasting this past Thursday!
This balanced, organically farmed olive oil has a distinctive style and character. A blend of Frantoio, Leccino, Maurino, Pendolino, Manzanilla and Mission olives, the oil has grassy aromas with a touch of green banana culminating in the perfect harmony of fruitiness, bitterness and pungency. The pungency leads to a little kick in the back of your throat, a sign of a superb olive oil. This bitterness and pungency are caused by the health giving, naturally occurring, substances, called polyphenols. So drink up, that olive oil is a great addition to a healthy diet! Our extra virgin oil is perfect to top off a salad or a spicy pasta dish, or to drizzle on a piece of baguette with a pinch of fleur de sel. If you prefer to do a little winter baking, give the following recipe a try. This superb oil is available at our tasting room or online at www.cliffamilywinery.com, $25 per 500ML bottle.

Lemon Olive Oil Cake (Gourmet Magazine/April 2006)

Ingredients
• 3/4 cup Clif Family Winery Olive Oil (plus additional for greasing pan)
• 1 large lemon
• 1 cup cake flour (not self-rising)
• 5 large eggs, separated, reserving 1 white for another use
• 3/4 cup plus 1 1/2 tablespoons sugar
• Special equipment: a 9-inch (24-cm) springform pan; parchment paper
Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

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