Greetings Jim,
I just have a short newsletter this month. We are escaping some of the cold weather and headed south for a vacation (yipee!). If you are planning on coming by the winery in the next week and a half, please check the 'what's going on' section below to make sure we'll be open. If you want to get in touch with us while we are gone, we'll be periodically checking emails and the facebook page.
I hope you are enjoying the new year and starting out on any new year's resolutions on the right foot. Clyde, Julie and I look forward to seeing you sometime soon!
***The salesroom will be closed on Thursday January 21 but will be open on the 22-24 of January for our normal hours. Then the salesroom closes from January 25-28 again. If you would like to purchase our wine while we are away, check out the listing on our website of all the stores that carry our wine in Missouri.
January 29 - Julie will at Mr. G's in California, MO from 1-4pm to host a wine tasting table. If you've got cabin fever from all the cold weather, go on over and say hi!
February 4 - Julie heads to Rolla to host a tasting at Russ & Rena's Place from 5-7pm.
February 13-14 - We will be pouring our wine at the Westport Plaza Missouri Winefest from noon to 5pm each day. This is a wonderful fundraiser for the Luekemia & Lymphoma Society, so if you are searching for something to do over Valentine's weekend, check it out!
I hope to have our winery events planned and up on our website by no later than mid-February.
Julie has been bringing us lots of fish to eat while she's out at the nice grocery stores around the state. It's been too darn cold to grill the salmon like we normally do in the summer, so I've experimented with lots of ways of oven baking. This easy terriyaki recipe turns out to be one of our favorites!
Salmon Terriyaki
Ingredients:
- Salmon Fillet (s)
- 1/4 cup Soy Sauce
- 1/4 cup Courtois, Harvest Mist, or Whittenburg
- 2 tablespoons lime juice
- 3-4 crushed cloves of garlic
Directions:
Place fish fillets in a 13X9 casserole dish. Pour the soy sauce, wine, and lim juice over the fish. Add the crushed garlic and let the fish marinate for about 5 minutes. Then turn the fish over and marinate for another 5 minutes or so. Before putting the fish in the oven, make sure the fillet is placed skin side down. Bake in a 375 degree oven for 10-15 minutes or until the fish is cooked through and flakes easily with a fork.
And a little tip - if your fillet doesn't have a skin, just spray your pan with a little spray oil before adding the fish and the marinade.
Click here for a steelhead trout recipe
That's it for this month. I'll be back next month with more news and events. Stay warm!
Cheers,
Katie
In This Issue
• Events
Hours
Tuesday-Friday: 10am-5pm
Saturday: 10am-6pm
Sunday: noon-5pm
Wine tip
Try pairing sweet wines with spicy foods. The sweetness in the wine will help cut the heat in you dish. Of course, if you like the heat, then reach for a dry red - it'll kick the heat up a notch or two!