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Tag Archives: Wine Tasting

Farm, Food & Wine Tour 2023

2 / 10 / 232 / 28 / 23

Farm, Food & Wine Tours are Back!!

 

Join us for a long weekend of farm tours, wine tasting, vinegar tasting, a guided tour of olive oils and more.

Fri, Oct 27 – Sun, Oct 29

Stay at the beautiful Cambria Pines Lodge

Friday Night Dinner Party with Chef Debbi & The Debettes

Sat. travel with Coy from

The Wine Wrangler to Hambley Farms Lavender Fields,

Owner led farm tour, lavender picking (if lavender is still in bloom)

Picnic lunch.

Next we’ll visit a bio-dynamic farm and winery,
AmByth Winery 
Owner led vineyard, winery tour & tasting

Sunday

We’ll visit the lovely ladies at

The Groves on 41

for an olive oil immersion from education to tasting, with a walk in the groves

Picnic Lunch

Sponsored by

Melissa’s Produce

 

Limited Reservations  (12 people)

Full Price $949.00

Deposit $400

Final Payment due Aug 1 $549.00


Tour



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2018 Fall Farm, Food & Wine Tour

11 / 2 / 18

Enjoy some of our photo’s from the weekend….

Buck visiting Barbara's home in Cambria
San Simeon Pier
San Simeon Surf
Field Grown Tomatoes
Beautiful grapes, Cambria Farmers Market
in Halter Ranch wine caves
In the caves at Halter Ranch
barrel tasting at Halter Ranch
Wine Tasting, Stolo Vineyards
Karen & Dakota
Lunch at Groves on 41
Chef Debbi & Brenda
Metal Dinosaurs
top hat skeleton
Buzzard Tree
sleeping scarecrow
sunset
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2019 Farm, Food & Wine Tour

9 / 24 / 183 / 4 / 19

Fall Harvest Farm, Food & Wine Tour

Fall Harvest Tour for Oct 25 – 27, 2019

Now Taking Reservations

STAY

Cambria Pines Lodge, Cambria, Ca

Hot Buffet Breakfast Included

ipad-001

Events

Friday Evening

Dinner and Culinary Demo with Chef Debbi and the Debettes

Saturday Farm, Food & Wine Tour

Climb aboard with The Wine Wrangler 

We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery

Experience a private  Cave Tour with a Barrel Tasting from 3 Cave Barrels

Private Tasting of Halter Ranch’s available vintages  in the new Tasting Room overlooking their fabulous vineyards

 Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards

Created for you by Chef Debbi & her Debette team

After lunch climb aboard with The Wine Wrangler to travel to

Rangeland Wine Tasting Room

then before returning to Cambria  we’ll make a stop at

Jack Creek Pumpkin Farm 

Return to Cambria approximately 4 p.m. 

Enjoy the Scarecrow Contest in town or  a drive up the coast.

Sunday Events

Pasolivo-0206

The Groves on 41 

Olive Oil Farm Tour & Tasting

Picnic Lunch

Don’t Miss The Cambria Scarecrow Contest the month of Oct!

158-Krusty-Kalamari-280x340

Limited Availability, First Come-First Served

Price is Per Person based on Double Occupancy for all rooms

Sponsored by

Melissas logo small


Sign Up!



 

Preferred Method of payment, save Paypal fees by paying by check!

To pay by check:

Please send an email to Debbi @ [email protected]m for instructions

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Fall Harvest Farm, Food & Wine Tour

3 / 5 / 185 / 12 / 18

Fall Harvest Tour for Oct 26 – 28, 2018

Now Taking Reservations

Stay

Cambria Pines Lodge, Cambria, Ca

Hot Buffet Breakfast Included

ipad-001

Events

Friday Evening

Dinner and Culinary Demo with Chef Debbi and the Debettes

Saturday Farm, Food & Wine Tour

Climb aboard with The Wine Wrangler 

We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery

Experience a private  Cave Tour with a Barrel Tasting from 3 Cave Barrels

Private Tasting of Halter Ranch’s available vintages  in the new Tasting Room overlooking their fabulous vineyards

 Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards

Created for you by Chef Debbi & her Debette team

After lunch climb aboard with The Wine Wrangler to travel to

Stepladder Ranch in San Simeon

We’ll visit with their Lamancha goats and taste a variety of cheeses made from their goat milk. This farm is accessible only by invitation and is hidden in the hills above San Simeon and the Pacific Ocean

Our last stop for the day will be a visit (and tasting) at The Hearst Ranch Tasting Room in San Simeon. Step out on the porch for an exquisite view of San Simeon Beach and Harbor

Return to Cambria for late afternoon & evening private time

 

Sunday Events

Pasolivo-0206

The Groves on 41 Olive Oil Farm Tour & Tasting

Picnic Lunch

Don’t Miss The Cambria Scarecrow Contest the month of Oct!

158-Krusty-Kalamari-280x340

Limited Availability, First Come-First Served

Price is Per Person based on Double Occupancy for all rooms

Sponsored by

Melissas logo small


Fall 2018 Tour



Preferred Method of payment, save Paypal fees by paying by check!

To pay by check:

Please send an email to Debbi @ [email protected]m for instructions

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Grilled Pizza

7 / 6 / 167 / 6 / 16

Pizza on the grill 1

I love pizza on the grill! The first time I cooked pizza on the grill I was worried the dough would slip through the grates but it doesn’t! The grill is a perfect tool for a backyard dinner, the house stays nice and cool and you can relax with a cold drink while your pizza cooks. First you have to heat your grill to it’s hottest! Pizza likes a good 500° – 600° oven to produce a great crust.

Buy or make your crust in the morning so it’s ready to go when you are. Prep your ingredients ahead of time. Grate or slice the cheese, pepperoni or salami, slice the mushrooms (store in a small bowl with a slightly damp paper towel over them), cut or tear your herbs such as basil, thyme and/or make a pesto for your pizza. Be creative and be organized.

Once your grill is at its hottest, roll out your dough on a lightly floured surface (or if you’re into hands on-flour your hands and stretch the dough out into any shape you like). Put your dough on a pizza peel that has been lightly dusted with flour or cornmeal, make sure the dough slides around on the peel so that when you put it on the grill it will slide off easily.

Brush your grill with oil and slide the dough onto that spot. Turn down the burners if you’re using a gas grill.* Grill for 2-3 minutes or until lightly charred. Turn your pizza over, brush the cooked side with a little olive oil if you like, add your sauce and any of the toppings you’ve chosen. Close the grill lid and let the pizza cook until the bottom is nicely charred and your toppings have melted and cooked. Remove from the grill with the pizza peel, let sit for a minute or two before slicing. Enjoy with a cold beer and tossed salad! That’s how to beat the heat at my house. Have a great summer!

*If using a grill with charcoal or wood you’ll want to make a direct heat side and an indirect heat side. You’ll be cooking the pizza on the indirect side.

Here’s the recipe

No Knead Pizza Dough

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This is Jim Lahey’s no knead recipe for pizza dough, it’s easy and so much better than store bough pizza dough. The hardest part is to remember to make it ahead of time. You can store the dough up to 3 days in the refrigerator so it’s easy to plan ahead. This recipe makes 4 balls of dough (4 pizza’s). Jim likes to weigh all the ingredients and in reality you do get a much better and more consistent product but if you insist on measuring, I’ve included his instructions for that also.

  • 500 grams all-purpose flour, 17 ½ ounces or 3 ¾ cup, plus a little extra for shaping
  • 1 gram active dry yeast, ¼ teaspoon
  • 16 grams fine sea salt, 2 teaspoons
  • 350 grams water, 1 ½ cups

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours or until more than doubled. It will take longer in a cook room and less time in a warm one.

Flour a work surface and scrape the dough out of the bowl, divide into 4 equal parts and shape them.

For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

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Book Signing & Wine Tasting

11 / 17 / 1511 / 17 / 15

Saturday & Sunday, Nov. 21 ~ 22 Events!

logo-2

DON’T MISS THIS WEEKEND
IN TEMECULA!

Mary Platis, Author of Cooking Techniques & Recipes with Olive Oil &
Chef Debbi, Author of ‘What’s In Your Pantry’
are teaming up to bring you
Cooking From The Pantry Series!

Book Covercover-award

First stop
Temecula Olive Oil Co.
Temecula tasting Room
Cooking Class Demo-Wine Tasting & Book Signing
Sat. Nov. 21st
12 – 2 $45.00

Menu
Mediterranean Vegetables in Olive Oil
Fresh Tomato Risotto
Baby Beets and Brussels sprouts Salad
Turkey Rollatini with White Wine, Porcini Mushroom Pan Sauce
Pumpkin Olive Oil Cake with Vanilla & Fig Balsamic Compote

For Temecula Reservations please call:
951-693-0607

Second stop

Sunday, Nov 22nd
Book Signing and Wine Tasting 12 ~ 2

Sponsored by

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Cioppino

12 / 5 / 1412 / 7 / 14

Cioppino

Image: Wikipedia

 

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San Francisco style cioppino will warm you up on a cold day; serve with warm crusty bread and you could even imagine you heard a foghorn. This is my adaptation of a favorite dish, don’t let the long list of ingredients dissuade you; this is quite easy to make.

  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 celery, chopped
  • 2 cloves garlic, minced
  • 2 cups dry white wine
  • 1 quart chicken stock, or fish stock
  • 1 lg. can whole plum tomatoes with juice
  • 2 tablespoons Italian seasoning, crushed
  • 1 tablespoon cilantro -- chopped
  • 1 lemon, zested and juiced
  • salt and pepper
  • 1 pound white fish, halibut, sea bass, cut into large pieces
  • 1 pound small clams, washed
  • ½ pound calamari, cleaned and sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 pound Dungeness crab, cut into 3-4” pieces, shell on
  • ¼ cup chopped parsley
  • ¼ cup lemon zest
  • red pepper flakes, optional
  • Lemon wedges

Serves 6

In a large Dutch oven over medium heat, add oil and butter; when butter has melted, add onion and celery; sauté until translucent. Add garlic and stir briefly, do not brown. Add wine, stock, tomatoes with juice, herbs, lemon zest and salt and pepper; bring to a boil, then turn down to a simmer and cook for 30 minutes.

Add fish and clams to simmering broth, cover and cook 5 minutes.

Add calamari and shrimp, cook until shrimp are barely pink; then add crab and press gently to immerse in broth; cover and cook just

until hot, 2 to 3 minutes.

Ladle cioppino into wide bowls and sprinkle with parsley and lemon zest. Serve with lots of crusty bread and lemon wedges.

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Windrose Farm

8 / 28 / 1411 / 5 / 14

windrose-farm-valley copy

I met Barbara and Bill Spencer sometime around 2004 when I was scouting heirloom tomatoes from Paso Robles farmers market. Barbara invited me out to the farm and so my husband and I trekked out there one morning. We didn’t want to disrupt their farm work but yet they stopped working when we arrived and gave us a thorough tour of their lovely little farm. It is such a peaceful unique farm you just want to lie down in the grass and daydream watching the clouds pass by. But a farmers work is never done and we wanted to get out of their way so they could return to their chores. Absolutely not! They insisted we stay for lunch and Bill pulled a beautiful roasted mutton out of the refrigerator and a loaf of freshly baked bread, yes Bill makes his own bread! Barbara foraged for greens and veggies for a salad and whipped up a delicious little dressing. We ate and chatted about life and the farm for what seemed like all afternoon and with sadness had to depart and leave this magical place.

bill bread 2

 

I host several tours to Cambria and Paso Robles and I always finish the tour on Sunday with a day at Windrose Farm with Bill and Barbara. No-one ever wants to leave! I wish all of you could join us for a weekend discovering food and wine and a central coast lifestyle but if you can’t, I’d like to share a piece of Windrose Farm with you. Following is an excerpt from their website and a glimpse inside the magic of Windrose Farm. Join us Oct 24th – Oct 26th for a trip that includes a visit to Windrose.
Windrose is a small family farm located east of Paso Robles and tucked into a unique valley of 50 acres, 12 are in vegetable rotations, 6 are in apples and stone fruit and 5 are sheep pasture. The rest is habitat – full of animal, bird and insect life.

Owners Bill and Barbara Spencer have been certified organic from August 1999 to 2009, but are currently transitioning to biodynamic! The farm has been “clean” for twenty years; since its purchase in 1990.

Cambria Tour-4848

In 1993 Windrose began going to the Farmer’s Markets with produce from their first small market garden. Having already discovered the enjoyment of growing many “specialty” varieties of vegetables – most particularly heirloom tomatoes and potatoes, they also found they loved selling to wonderful restaurants as well as to their friends at Farmer’s Markets.
In addition to tomatoes and potatoes, Windrose grows onions, garlic, green and dry beans, peppers, eggplant, winter squash, carrots, turnips, beets, cucumbers, melons and many varieties of greens. They also have apples and stone fruit. Their little valley is a unique micro-climate that is good for the diverse crops of lilacs, apples, super-sweet onions and melons.
Bill & Barbara state that “The longer we farm, the more enthralled we are with the old traditional seeds and plants. We strive as much as possible to use open-pollinated or heirloom varieties and have begun our own seed-saving program. Every day brings us more knowledge and a stronger belief in the principals and practices of sustainable organic farming. It is complex and labor-intensive – but the burst of life in the soil and the habitat of our little valley is astonishing.”

 

Our Philosophy

Barbara and Bill have often sought to better explain their philosophy about the environment that is Windrose Farm.

In this years Biodynamic calendar we found the following by Patrick Holden, a soils expert, long time organic farmer and advocate of the ‘biodynamic‘ philosophy:

“We subscribe to Rudolph Steiner’s* philosophy that the farm should be seen as an ecosystem in its own right, and that our striving should be to move towards building and maintaining plant and animal communities, which are ecologically suited to its unique combination of soil, climate and place.”

Barbara and Bill cherish their time at the ecosystem that is Windrose and sharing the bounty that it produces.
* Rudolph Steiner founder and creator of the “Biodynamic philosophy and principles.

Visit Windrose Farm at www.windrosefarm.org 

 Join Chef Debbi and The Debettes for our

Fall Farm, Food and Wine Tour

of California’s Central Coast

for more info click here

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Fall Harvest Tour

7 / 2 / 1412 / 3 / 14

Frog's Leap fake cow
Fall Harvest Tour

 

Central Coast Fall Harvest Adventure

October 24th – 26th, 2014

Join Chef Debbi on another Farm, Food and Wine Adventure

Stay at the lovely Cambria Pines Lodge
Join Chef Debbi & her Debettes for a dinner party/wine tasting Friday evening

Saturday
Be escorted by The Wine Wrangler experts around Paso Robles to visit:
Pasolivo Olive Ranch for a tasting of local olive oils & more
Rangeland Ranch and Winery
Take a hay ride around the sustainable ranch and vineyards with owner Laird Foshay
Wine Tasting and Vineyard lunch with Lisa & Laird on the patio with a panaromic view of the hills

rangeland valley 2
Wine tasting on Vineyard Dr. as we make our way back to Jack Creek Pumpkin Farm where you can pick up holiday pumpkins, gourds and more

Sat. evening explore local cuisine on your own and rest up for Sun!

 

Jack Creek Pumpkins copy

Sunday we’ll caravan to Windrose Farm for a biodynamic tour of Bill & Barbara Spencers mystical farm
Chef Debbi, Barbara & Debettes will create a farm feast for you with what we’ve found on the farm that day
In season usually we can find luscious heirloom tomatoes, shishito peppers, potatoes, all kinds of greens and it’s apple season!

Don’t miss this limited seating tour. Drive yourself up the coast and meet Chef Debbi & her crew for a Farm, Food and Wine Adventure!

Cambria Tour-4848

Oct 24-26th
$675.00, per person, double occupancy
I also have a special suite for a party of 5-6 ppl, call for a special rate
All rooms have fireplaces, hot buffet breakfast is included

SAVE!!!
$650.00 total fee if paid in full by Sept 1. Payment plan available, contact Chef Debbi @ info@debskitchen for billing

There will be a 2.9% fee added (listed as a ‘tax’) but it is a credit card fee that goes to Paypal

 


Fall 2014 Tour






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Wine Country Tour and Tasting Oct. 11-13

8 / 14 / 13

A Little Glimpse Into Fall 2013 Tour

Sorry we missed you. Check back for upcoming Tours

October 11 -13, 2013

Fall Harvest Tour

Cambria & Paso Robles

California’s Beautiful Central Coast

Accommodations at Cambria Pines Lodge 

images

Did you know October is Scarecrow Harvest Festival in Cambria, don’t miss them!

158-Krusty-Kalamari-280x340

Friday Evening Events

 Incredible Cambria Fall Farmers Market

IMG_0678

Self-Guided Tour, Optional

 Italian Style Dinner Party Cooking Class

Learn to make your own mozzarella cheese

Your own handmade grilled pizza

  Italian Salads, Local Wine & Fun!

Saturday Events

10:00 – 3:00 (approximately)

  Tour with Wine Wrangler

Vineyard Wine Tour and Tasting

Private ‘Vineyard’ Lunch and Tasting at Croad Winery

and more…..

4457

 

 

Sunday Events

10 – 2 (approximately)

Windrose Farm 

 Biodynamic Farm Tour & Lunch

Image 53

Join Bill & Barbara Spencer for a unique farm tour and learn all about Biodynamic Farming and why it should be important to you and your food supply. Spend a few hours on a real working family farm then relax under the huge oak tree with a seasonal farm to table lunch prepared with ingredients that are found on the farm that day. Well, maybe a few extra treats thrown in! It’s a day you soon won’t forget

 

  

Justin

 

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