Show 376, June 6, 2020: Craig Camp, General Manager & Winegrower, Troon Vineyard, Applegate Valley, Oregon Part One

Craig Camp of Troon VineyardsTroon Vineyard estate wines, from Oregon’s Applegate Valley, are inspired by the wines of the Mediterranean coasts of Southern Europe. Place names like Madiran, Cahors, Bandol, Languedoc and Sardegna have provided the varieties which shine in their vineyards high in the Siskiyou Mountains. The winery is Demeter Biodynamic® and Organic Certified.

“Troon Vineyard is dedicated to regenerative agriculture and we practice Biodynamic® agriculture in our quest to put back more than we take from our plants and soils. We believe the only route to memorable wines, that reflect the terroir of where they were grown, is to be found in the healthy soils and vines that are the foundation of Biodynamic® agriculture. This philosophy continues in the cellar where our winemaking is minimalist and we use only native yeasts with no additives to ferment our wines and eschew the use of new oak barrels to reveal each nuance of wines grown in Oregon’s Applegate Valley.”

General Manager & Winegrower Craig Camp joins us to pull the cork on Troon Vineyard.

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Show 376, June 6, 2020: Craig Camp, General Manager & Winegrower, Troon Vineyard, Applegate Valley, Oregon Part Two

Craig Camp of Troon VineyardsTroon Vineyard estate wines, from Oregon’s Applegate Valley, are inspired by the wines of the Mediterranean coasts of Southern Europe. Place names like Madiran, Cahors, Bandol, Languedoc and Sardegna have provided the varieties which shine in their vineyards high in the Siskiyou Mountains. The winery is Demeter Biodynamic® and Organic Certified.

“Winemaking at Troon is straightforward. Our grapes are field sorted by the same vineyard crew that tended them all season. Our goal is to express our vineyards rather than winemaking techniques in our wines. All Troon Vineyard wines are fermented only with native yeasts and no commercial yeasts, acids, sugar, enzymes or any additives are added to any of the wines. Our white wines are whole-cluster pressed then barrel fermented in mature French Oak barrels. For “Orange Wines” we are now using clay amphorae to allow extended skin contact after fermentation. For red wines we focus on using whole-cluster and whole berry fruit in our fermenters, then use only mature French Oak barrels for ageing so that every nuance of our unique Applegate Valley fruit can express itself it our wines.”

“We are a new entity on a new voyage with a new mission since the arrival of owners Denise and Bryan White. Biodynamics® will reinvigorate our soils and our vines, but it is also reinvigorating us. It is those combined energies that will be expressed in our wines. Wines full of energy are exciting wines and we could not be more excited about making them. Our desire to make special wines from what we know is a vineyard, a terroir, with exceptional potential is what started us on this voyage to begin with.”

General Manager and Winegrower Craig Camp at Troon Vineyard continues the conversation about the Winery.

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Show 153, January 2, 2016: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Continues…

David de Lancelotti and Andy HarrisMaking great wine requires a basic passion for farming. We continue with winegrower David de Lancellotti of Formaglini Vineyards.

David brings a unique talent to both his wine growing style and his dedication to small hand-farmed Oregon Pinot Noir. True to the essence of the soil, the Formaglini Vineyard has used only Biodynamic and organic techniques since its planting in 2007. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

“The Formaglini family (my grandmother Onelia) came from a small village in the hills outside Bologna. It was there in the small community of La Quercia that this wine, this dream, was born. The traditions that were passed from that generation to our de Lancellotti family today is the passion behind this wine. It is our family’s belief that what was once simple and true, just a generation ago, is even more real today. This vineyard project and the wine made here in Oregon is a tribute to all those who shaped and enriched our lives.” –David de Lancellotti

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Show 140, October 3, 2015: ADYA – Fresh Indian Flavors and Executive Chef Shachi Mehra

Shachi MehraExecutive Chef Shachi Mehra is the co-proprietor of ADYA – Fresh Indian Flavors in the Packing House in Anaheim. At the recent Golden Foodie Awards ADYA was one of three distinguished nominees for Best Indian Cuisine. We’ll find out from Chef Shachi herself what restaurant was awarded the coveted honor.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style. Our team’s passion for hospitality comes through with each bite, every sip and with every smiling interaction.”

Shachi grew up surrounded by good food and learned early the importance of eating seasonally during her annual summer trips to her native India. Her mother was an exceptional cook, and as a young girl, Shachi spent many a moment sitting on the counter, as the ‘official taste tester’ of the house. Growing up in New Jersey, Shachi had her share of peanut butter and jelly sandwiches as well as traditional Indian foods; this crossing of two cultures from her youth carries in to her work now and allows her the ability to see things from different perspectives and bridge the gap between perception and reality of Indian food.

As a chef, Mehra believes in creating innovative and thoughtful menus that tastefully balance a variety of flavors and makes cuisines appealing to a range of tastes. She is also an ardent supporter of local farmers and sustainable practices.

A second ADYA is in the works. Location and timeframe are under securely wraps at the moment. We’ll keep after Chef Shachi for the future details…

Look for her interactive “Learn To Create” monthly cooking classes at ADYA. It’s the home cooks’ guide to quick, easy Indian dishes. The next class is Saturday, November 7th. It’s Indian Thanksgiving dishes for the American table. Do I hear tandoori turkey?

 

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Show 134, August 8, 2015: Kyle Meyer, Co-Proprietor, The Wine Exchange

Kyle Meyer of Wine ExchangeIt’s time to talk wine again with our resident authority Kyle Meyer, the Co-proprietor of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. What’s the difference between an organic and biodynamic wine anyway ? Also, what is skin contact and dry farmed when it comes to wine ?

Organic and biodynamic wines tend to be more expensive because there is more labor and time involved in the process of growing the grapes and creating the wine..

Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know “about being green” when it comes to wine in understandable English.

Kyle explains that dry farming is already the rule of law in the European Union.

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Show 32, June 22, 2013: Chefs Steve Samson and Zach Pollack of Sotto in Los Angeles (Continued…)

Steve Samson and Zach Pollack of SottoIn 2009 Samson and Pollack first collaborated at the well-received Pizzeria Ortica for David Myers located near South Coast Plaza. Samson was the on-site working chef there and Pollack was the pizzaiolo. They immediately attracted the attention of the Orange County food writers and the crowds of diners soon followed.

On Tuesday evening, June 25th Sotto is hosting the Donkey & Goat Wine Dinner. Donkey & Goat is an emerging biodynamic boutique producer out of Sonoma County and is attracting quite a lot of attention.

The dinner, served family-style, will feature different preparations of Sonoma goat!

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