Queso y Vino March 2nd enews: Greenwich Village Spinach & a Baker's Dozen
Queso y Vino March 17th enews: Scallops ala Arzak & No Green Beer For Sale

Queso y Vino March 10th enews: Meet Me @ the Mobile Chowdown & Apricot Nectar

Hello to all my wonderful friends & foodie family!

Big dusty LOTS OF EXCITING NEWS THIS WEEK. Tonight is our Art of the Table event & I am so excited for Q y V's dinner #2, back in action. Since I didn't take the RSVP's this time, I have no idea of who's coming! Surprise... Looking forward to seeing you, and the olive oil cake with honey ice cream!

I worked late last night on bringing to life the previous newsletter on my blog last night. Both this & last week's wines are readily available. Take a look below & actually get to SEE the wines I've been talking about. We seem to have misplaced our camera, but if you took some at Art of the Table or Gaudi, send them along.

Oh & I almost forgot... This week I want you to meet me somewhere different: Mobile Chowdown III !!!!!!! This Saturday we have the opportunity to get down with the best food trucks of Seattle & Portland. I could not be more excited. I talked with one of the organizers, & they have agreed to let me hand off wine orders at this food extravaganza. After my recent trip to Portland I am all about the food truck scene & I can't believe it's happening here! Check out the folks you've been hearing about like Marination Mobile, Skillet, Whiffies. It's a dream come true. Bring cash for the trucks...I take checks, cash, or credit card info (which I can charge at home beforehand). The food fest starts at 10 am & goes until at least 1 pm. There's free parking & here's a map & info on this ultra-foodie event.

Also, I have set up a fan page for Queso y Vino on Facebook. Become a fan & get updates, sneak previews on events, heads up on special wine finds, share your reviews & news... Be my FB friend & thank you so much!!!!!

Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com

 Art of the Table ... March 10th  
Stay tuned for
Harvest Vine / Txori     April
and other special appearances in the works   hmmm, things are heating up!

CELERY ROOT CREAM WITH BACON from Pork & Sons by Stephane Reynaud

PorkandSons Just when we were all firing up our barbecues here in Seattle we got snow.  I know, play me a tiny violin all of you in other parts of the world who really got hit with snow, but the heat's back on full blast, the cover's back on the grill, & soup is sounding appealing again. I believe you can still find some gnarled rounds of celeriac at the farmer's markets, & there's plenty of choices for small producer bacon from Samish Bay at UD, B’Way & WS. Wooly Pigs at UD and WS. Sea Breeze Farm at UD and WS. Skagit River Ranch at UD.  See what's ripe & ready this week at the link above!

Serves 6    

1 slice of dry-cured ham, such as prosciutto

2 Tbs olive oil
1 onion, chopped
1 celery root, cut into cubes
2 large potatoes, cut into cubes
1 leek, white part only, chopped
a pinch of freshly grated nutmeg
scant 1/2 cup heavy cream
scant 1 cup fresh whole milk
6 thin slices of smoked bacon

Preheat the oven to 250 degrees. Place the prosciutto in an ovenproof dish & dry out in the oven for 30 minutes, until crisp, then crumble, & set aside.

Heat the olive oil in a large pan. Add the onion & cook over low heat, stirring occasionally, for about 10 minutes, until light golden brown. Increase the heat to medium, add the celery root, potatoes, leek, & nutmeg, pour in water to cover, & bring to a boil. Lower the heat & simmer for 30 minutes.

Transfer the vegetables & cooking liquid to a blender & process to a puree. Return to the pan, stir in the cream, & season lightly with salt & pepper. Preheat the broiler.

Transfer scant 1 cup of the soup to another pan, add the milk, & heat to just below boiling point, whisking with a hand-held blender until frothy.

Broil the bacon for 2-4 minutes on each side & reheat the soup, but do not let it boil. Ladle the soup into serving bowls, top with the frothy mousse, sprinkle with the crumbled ham, & add a slice of bacon to each.


I offer a 10% discount on whole or mixed cases, free delivery for orders over $150, smaller orders will be conveniently & gladly delivered to you for the nominal fee of $10. Start a buying club & I'll waive the delivery fee! Ask me if you'd like to arrange a free pick up at Saturday's http://www.seattlemag.com/0p66ev1967/mobile-chowdown-round-iii/ Mobile Chowdown!!! or Sunday at the Ballard Farmer's Market or the West Seattle Farmer's Market. We're usually there from a window of 10:30 until noon depending on our order requests, and can be around to meet you before or after your market shopping.

Marinada 2007, Vino de la Tierra de Castilla $6.99
This had always been one of my favorite cheapies, & I am happy to say Marinada has a fresh look for spring. Macabeo is akin to Spain's Pinot Grigio, and almost always appears in a fresh, unoaked style. For the money, it's hard to argue with juicy clean fruit & a bargain basement price. I've sold this to many a customer who was having a party, an event, or wedding, always with great results. Juicy pineapple & guava, apricot, a touch of pie crust, with a slightly salty finish. Ahhh, the sun came out just writing about it.

Benegas__37126_std Don Tiburcio 2006, Mendoza $9.99
This is definitely the steal of the week. Bring on the rub-your-eyes-at-the-price factor--I love direct imports so much. The Benegas-Lynch family immigrated from France & has one of the flagship properties in the Argentine wine industry. Out of all the Benegas wines this one is named after Don (the MAN!), Tiburcio Benegas, who started Trapiche & founded the wine industry in Mendoza, so you better believe it's good. A plush blend of Malbec, Cab Franc, Cabernet Sauvignon, Petit Verdot, & Merlot, this is Bordeaux beauty at South American prices. Sumptuous plump black cherry juice & rolling currant liqueur, topped off with roasted vanilla bean finish. My goodness this is wonderful for TEN BUCKS!!!!!

Chateau de Pena Rivesaltes Ambre, Rivesaltes $11.99Rivesalte
This delicious & tres interessant wine is hard to classify as it is recommended as an aperitif, with foie gras, & chocolate tart (not all at once) by the producer. That's a lot of latitude! We will be serving this one tonight at Art of the Table with olive oil cake & a sweet orange compote-mmmm. A blend of Grenache Rouge, Grenache Blanc, Grenache Gris aged for 3 years in large French oak barrels. This comes from the foothills of Corbieres in the heart of the Rousillon in Francce, but is still culturally a Catalan area. Beautiful plump apricot jelly, gingerbread & caramel, butterscotch & toffee, spiced bitter oranges.Lightly nutty & smoky. A steal of a dessert wine that doesn't have to be for dessert.

Hazana Semi-Crianza 2007, Rioja $13.99
Hazana This new Rioja tastes as good as it looks. Hazana translates as a literary "heroic feat" & that it is, a tasty Rioja with a handsome price. This is made at Vinicola Real, with its labyrinthine tunnels, where barrels age in the side of a mountain. Everything else about this Rioja feels deliciously modern. The semi-crianza is aged in new French & American oak for 6 months, just enough to give backbone, but not overwhelm the wondrous orchard fruit contained inside. Plums, spice & earth circle the nose, roses on the palate, this is solid & smooth with supple dark cherries. This is a new generation of Rioja not to miss out on.

Didn't find your perfect wine this week? Go with a

Specially Selected Six-Pack!
This has been such a successful way to serve you that I say we shall continue this tradition, holidays or not. You pick the theme and price level you want to pay & I'll mix and match from my favorites in the cellar. Limited quantities, thoughtfully selected.

Choose your juice theme & your 6-pack price level:

The Pride of Portugal $60; $75; $100

Savor South America $60; $75

Celebrate Spain $60; $75; $100

Great Grenache $60; $75; $100

Throwing a Party  $50; $60; $75; $100

On my Madeleine blog, I have created a tip jar (click on link upper left hand corner), and I hope if you get something from my writing but don't want to order anything--maybe a recipe idea for an upcoming dinner, or wine advice that you put to use elsewhere--I hope you'll slip a couple of bucks in the jar from time to time. It's like sending your pledge money to public radio, only I don't interrupt the airwaves for a fund drive.Thank you & enjoy!!!!!!

Copyright, queso y vino 2010


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God i love the spain cuisine, they have any kind of good healthy food, i'm specially delighted with they paella and all kinds of seafood dishes!!


During the pro forma sessions, which generally last from several seconds to a few minutes, no legislation can be transacted without unanimous consent of the kind that Mr. Reid worked out to break the impasse over the F.A.A. The job of handling the gavel generally goes to a member who lives in a nearby state, often someone of low seniority.




I just found your card from the wine shoppe in pike place..many years old. This site address was hand written on the cards back. I romanticized a different result in coming to the site as the whole concept of internet blogging was so very new to me back then.
Thanks, Victoria


Victoria... Reading your comment is truly amazing! My blog has been asleep for a long time, but it's starting to feel like it's time to wake it up.
After I left Spanish Table to start my own business Queso y Vino, I suffered a brain aneurysm and nearly died. Here's a whole article about that chapter of my life: https://www.seattletimes.com/pacific-nw-magazine/after-near-tragedy-wine-connoisseur-catherine-reynolds-is-back/
We must have had quite the conversation to have me write down this address on a card...
I can't thank you enough for taking the time to write to me, Catherine

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