Month: November 2010

I’m promoting local businesses that I’m fond of and since last night was dinner at Bluefin I thought I’d write them up today.

http://www.bluefinsj.com/

I didn’t think they got a very fair write-up by the Metro or was it the Mercury News…I forget who did the review, but the author basically ranted about serving endangered fish and how it was bad for the environment etc etc.

The two sushi chefs at the counter are very personable, the staff is friendly and knowledgeable and the food is supreme. They take extra care in selecting only the best fish flown in directly from Japan and the quality is noticeable. Last night I had something I wouldn’t trust to any other chef no matter what, it was Kobe beef “sushi”; raw beef chopped with sesame oil, soy sauce, over rice and wrapped in nori.

And as a special request, they made me an Uni Shooter (usually with a raw oyster, but I like the sauce with the Uni – sea urchin), very briny and clean.

As an environmentalist, I’m more concerned about the number of plastics that end up in the ocean, not the amount of fishing. Is Bluefin a great restaurant? Yes, I highly recommend it.

Hope to see some of the locals up at the winery on Saturday, we’ll have our OpenHouse 11-3.

Please join us Saturday Nov 6th for our bi-annual open house and Fall Pick up day. We will be pouring samples from our Fall release as well as past vintages and preview barrel samples from upcoming releases.

If you selected ‘pick up’ on your Fall order form your wine will be available for pick up at the winery.

There is a lot going on in the winery right now and we’ll demonstrate punchdowns and show you the active fermentations we have going right now. There will be snacks and the famous open house hot dog cooker may come out if weather permits.

Complete directions are at:

http://www.chainedor.com/directions.html

…….Update……

This was the official invite that I sent out this past weekend. We will have just crushed the Estate Cabernet and Split Rail Syrah the day before the Open House. We should have 5-6 active fermentation bins going and we will do punchdowns on each one.