The Wrapped Scallion

Pressed Grapes:

Garnacha / Syrah,

2008 – Penelope Sanchez

(Spain) – Borja – Denominacion de Origen

Keeping with The Wrapped Scallion’s mission of enjoying a high class culinary experience on a modest budget, our choice for word pressing the wine this time around is a bottle that might be found at your favorite restaurant or local wine shop for well under $20.

Today’s wine is a fruity and mildly sweet example of a very nice Garnacha/Syrah blend. Pleasant mild oak scent with notes of orange and pepper. We drank this as a dessert to a meal of roast poultry and chocolate croissants and it was a lovely finish. Not too dry, just enough fruit and berry flavor without being cloying.

Medium clear ruby in color, full flavored with a powerful bouquet and mild complexity. Crisp and medium sweet, medium astringency and medium mouthfeel, not at all bitter and with a lingering finish, this wine tingles the gums without a hint of alcohol taste. The balance was good and this Penelope variety stood alone quite well as its own special event.

On a scale of Irritation, Apathy, Joy, and Double-Happy: The 2008 Penelope Sanchez Garnacha/Syrah is:

Joy!

Go for it sometime and you’ll be checking out one of the better choices in the sub-twenty (dollar) category. Salud!

Special Thanks,

for an impartial gift of this lovely wine.

THANKS FRANK!

Spicy Bacon Cheddar Slow-Cooker Dip

The Wrapped Scallion

Serve hot from the crockpot with French bread or fruit slices such as pears or apples. Eliminate cayenne pepper if too spicy for the guests. Total cooking time = 1 hour.

• 1 – package bacon (diced or snipped with shears into ¼” strips)
• 1 – 8oz box cream cheese (cubed)
• 1 – 8oz package extra sharp cheddar cheese
• 1 – 8oz package white cheddar cheese
• ¼ cup – Half and Half
• 2 teaspoons – Worcestershire Sauce
• 1 teaspoon – Dry mustard
• 1 teaspoon – cayenne pepper
• 1 teaspoon – onion powder
• ¼ teaspoon – smoked salt
• 9 – dashes Tabasco Sauce

Shred the cheddar cheeses in a food processor. Into the crockpot put the shredded cheddar, the cream cheese, half & half, dry mustard, onion powder, smoked salt, cayenne pepper and Tabasco. Set crockpot to Low. After 30 minutes, stir briefly and quickly return the lid. Fry the bacon and drain on paper towels. Set aside for 30 minutes while the cheese sets. Just before serving, stir bacon into the crockpot and if too thick, add half & half. Prepare bread or fruits and dash fruit with lemon juice if it will sit more than 20 minutes.

January 17, 2010 – Jason Boughn

Bonzukofesten

Bonzukofest Lager 2009 is tapped today. Prosst!

An amber lager with a coppery aromatic presence from choice Hallertauer Mittelfruh hops and exuding tasty notes reminiscent of chocolate, filbert nut and pepitas resting upon the back of the tongue and gently pooling in the back of the mouth while feeding the top and front of the tongue with a mild bitterness from the Saaz hops. It weighs in at about 9% alcohol and packs a black belt level punch. You can totally taste the love, and it is lip-quivering goodness for the soul.

The tapping of this keg officially sets off the Bonzukofest holiday season which will run through New Year’s Day 2010. Bonzukofest Season is a personal version of Oktoberfest plus the celebration of many holidays both universal and personal. This year is particularly celebratory as it rings in a very special tenth anniversary of the wedding that was the genesis of Bonzuko and Bonzukofest.

Unfortunately Bonzukofest Lager 2009 is not commercially available. It is a homebrew lovingly nurtured and crafted by Wrapped Scallion. Expect it to take on a whole ‘nuther level for next year, after Wrapped Scallion gets learned at this semester’s Beer and Spirits class at MSCD. More on this later!

Only five quick-pouring gallons exist this year, and it is exclusively available on tap at The Wrapped Scallion HQ. Next up – Pineapple Lager, and the latest incarnation of Bonzuko’s signature wheat recipe. Auf wiedersein, mis amigos! Happy times. ~WrappedScallion

Lucky Brewcat taps the brew

When I was a wee lad, my family took lots of road trips. Whenever we would pass a Holiday Inn while traversing the highway I would say “home.” We stayed in a lot of Holiday Inn hotels and they were pretty cool … usually they were decked with shuffleboard and putting greens and a sassy arcade with Donkey Kong, Galaga and all the rest. It was always fun to visit those hotels and for me the hotel stay was usually superior to the destination location.

So here The Wrapped Scallion builds a fresh vacation spot for your pleasure. Enjoy! Comment and contact is welcome.  Salud!

~WrappedScallion

The Wrapped Scallion: Calling out the Fire and Meat

Pepper stoplight. Stop! Caution! Go!
Tangy, smokey, a slight simmer on tongue.
Spinning, sweating, confusion. Milk, please!

-a lune reflecting upon a stoplight of space-coyote chile peppers at Zolo’s Grill, Boulder, CO

~TWS

Bonzuko signature homebrew, tweaked with a secret new hop, is fermenting and about to be transferred for secondary fermentation and clarification.

Basically, the beer is getting awesome.

Once awesome, it will be kegged and limited bottles will be produced. It is not for sale. It is just brewed for the love of beer, and is only to be enjoyed responsibly by a worthy taster.

This brew is dubbed “Straight Ale” in honor of The Wrapped Scallion’s current G.P.A. of 4.0, or “straight A’s” at MSCD. Aw yeah.

Lift a glass of your favorite beverage in honor of kind spirits and success with your endeavors this autumn season.
~TWS

Serv-Safe, Food Protection Manager Certification, National Restaurant Association.

This October, The Wrapped Scallion gets officially schooled.

As part of a highly valuable and fun class at MSCD, Food Preparation and Sanitation, the above-mentioned certification testing comprises the mid-term examination. If we don’t pass, we fail the class. No pressure.

Great information about prevention of food-borne illnesses, proper facilities management, pest control, food preparation & care, recipe conversion, plus much more is covered in preparation for the exam.

Chef Owens is a magical and magnetic presence in both the classroom and kitchen. She is well-trained, experienced, well-spoken, and attentive to all her students. She is a kick and it’s an honor to work with her.

As an exploratory endeavor, TWS signed up for classes this semester in the MSCD department Hospitality, Tourism and Events. This semester has confirmed the joy of working with food, and has revealed many possibilities for putting this education into practice. So TWS is now pursuing a minor in Restaurant Management.

Look for more on professional developments soon! Thanks to all loved ones for your support.

~TWS