Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
I was invited to a local organic grower's harvest party this weekend. She invited several familiar faces, and we all got down on our knees, picking and pulling the last of summer's bounty.
We then grilled our lunch of thick-sliced, colorful vegetables piled high on fresh Chapata bread slathered in garlicky aioli. We poured bottles of chilled Castillo De Feliciana 2007 Semillon, a local winery fairly new to the scene.
Feliciana winemaker Ryan Raber's ability to stretch the wine drinker's imagination is evident in this wine. Ryan's nine months of "sur-lee aging," has created a big, luscious Semillon swirling in apricots and sugared figs. I love its velvet-mouth finish, something rare in a Semillon wine, which earns Ryan Raber and Feliciana Winery 10 Barrels from Wine County Living! Perfect with spicy foods or mellow brie and crackers, Feliciana's 2007 Semillon is a fall wine not to be missed.
Upon arriving home, I prepared a smoky marinade, soaked a breast of chicken for 30 minutes and grilled it with other sliced vegetables from the day. The smoky marinade recipe is quick and easy and makes an otherwise regular breast of chicken fabulous, much like Ryan Raber's twist on Semillon wine.
Smoky Marinade
Makes 1-cup
¼-cup apple wood, all-natural liquid smoke¼-cup raw sesame oil½-cup soy sauce1/2-teaspoon red pepper flakesMethod:
In a noncorrosive bowl, add all ingredients and whisk until well blended. Pour over meat and toss until well coated.Allow meat to marinade for 30 minutes, turning meat once. Note: Throw-out used marinade. Never re-introduce clean meat to used marinade.Hear Judith Speak! at www.chefjudithhenderson.com
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