Harry Styles continue his slow and steady conquest of style and rhythm with this fantastic cool ballad that literally starts him him opening his eyes.
“Golden, Golden, Golden
As I open my eyes
Hold it, focus, hoping
Take me back to the light
I know you were way too bright for me
I’m hopeless, broken
So you wait for me in the sky
Browns my skin just right”
From the album ‘Fine Line’, produced by Fulwell 73.
The World Dog Surfing Championships and TasteTV would like to wish you a Yappy Holiday Season!
To help you find great Holiday gifts, plus to support small businesses, we’ve created our first ever
Enjoy!
Little River Inn in California’s Mendocino region is a fantastic place to relax, get away from it all, and CHILL. Fortunately, it also is surrounded by great sources of food, wine, and beer.
Their friend Chef Marc Dym loves to prepare his famous Fresh Steamed Clam Chowder, a staple at Ole’s and a favorite of many of the Inn’s guests. Fortunately he has shared it with them and us for you to try.
Because the Inn is located on the California Coast, this recipe never lacks for fresh ingredients. That means it always tastes amazing. But you can can still make it at home, and enjoy it just as much.
Broth Ingredients
4 Tbsp Butter
1 cups Roundman’s bacon (Medium dice)
2 ea Onions (Medium Dice)
¼ c Flour
1 bunch Celery (Medium Dice)
1 tsp Nutmeg
1 ea Bay Leaves
4 cups Clam Juice
2 each Potatoes (Peeled and Diced Medium)
2 Tsp Old Bay Spice
To taste Salt and Pepper
Dash Tabasco Sauce
Broth Directions
1. Render bacon and drain fat
2. Add onions and butter sauté until translucent
3. Add celery and sauté until celery is tender
4. Add clam juice and spices
5. Add potatoes and cook until potatoes are almost tender
Ingredients For Each Serving
8 each Small Manilla Clams
¼ cup White Wine
3 tbsp Heavy Cream
Directions for Each Serving
1. Heat up small sauté pan
2. Add clams and white wine
3. Add cream when clams open
4. Add 8 oz chowder base
Little River Inn
7901 N. Hwy. 1
Little River, CA 95456
Today’s pick is Anaba Wines. Although initially unfamiliar with them, the TasteTV wine reviewers recommend each one that we have tasted, and believe you will want to have them around for yourself, your friends, and for special occasions.
In addition to the new wine vintages, Anaba recently opened their new Anaba Vintners House in October, 2019. It is a reflection of the Sweazey family’s belief in gracious and uncomplicated hospitality. Broad windows look out over the estate vineyards, drawing the eye to the distant hills, while private seating areas allow for leisurely personalized wine exploration. The color palette takes inspiration from nature – evoking fog, water, earth and even the Anabatic winds that give the winery its name. Beyond the landscaped courtyard, paddle tennis and bocce ball offer an unexpected chance to engage in a bit of competition.
We talk with General Manager John Michael Sweazey to find out a bit more about this winery, and why they admire their 2017 Chardonnays and Pinot Noirs.
Winery Name: Anaba Wines
Owner: John T. Sweazey and John Michael Sweazey
Winemaker(s): Katy Wilson
Established: 2009
It’s hard to describe our wine as any one particular style. Originally, we were inspired by the red wines of Burgundy in the early 70s. But, we are not in Burgundy, and we can’t make Burgundian Pinot. Instead, we make a number of different Sonoma Pinots, and the aim is always to let the fruit speak for itself. For the Sonoma Coast Pinot in particular, the goal was universal appeal. From first-time wine tasters to certified sommeliers, we wanted to make a well-integrated wine that was indicative of what the Sonoma Coast should be.
Yes, showcasing the terroir is a priority, and so there are many different elements. For the Sonoma Coast Pinot, you will notice a lot of red, bright fruit notes that are common to the AVA. The wine has the energy and vibrancy one would expect from a classic Pinot made in Sonoma.
For our Sonoma Coast Chardonnay, the wet stone/flint and minerality, accompanied by citrus and stone fruit notes show through and are an expression of the land from which the fruit is sourced.
Our WestLands Chardonnay comes mostly from a higher elevation vineyard, located in northwest Sonoma and very close to the coast. The cooler climate shares some commonalities with northern Burgundy, and if we had to choose one place as the inspiration, it would be Chablis. The wine is nuanced, with depth from a touch new oak and the grape itself, but the high acid levels keep it crisp. Also, it is distinct from the wines of Chablis, but it is our representation of the possibilities of the fruit grown in the western-most parts of Sonoma Coast.
In short, you might notice the subtle oak expression. Or that one can enjoy upon release, but can also let the wines age for several years. This is a hard balance to obtain. They can also pair with many foods, or can be enjoyed alone.
Pork or duck with the Pinot. Halibut, oysters, chicken with the Chardonnay.
Anytime is a good time for Anaba (as long as the wine stays below 65 degrees). It really depends on your situation, but we know the wines are dynamic and can meet criteria for any number of occasions.
We are planning to plant Picpoul Blanc at our property, and we are working with three new vineyards throughout Sonoma to produce a number of Rhone varieties.
Find them at www.anabawines.com
Photos courtesy of TasteTV, Rocco Ceselin, and Los Heffernans Photography
A TikTok from Stuart Brazell on how to pose on the TASTE AWARDS red carpet with good friend and celebrity Andrea Feczko.
The TASTE AWARDS in Hollywood/Beverly Hills are the premier awards celebrating the year’s best in Food, Fashion, Health, Travel, and Lifestyle programs in Film, Television, Online & Streaming Video, Podcasts, Radio and Photography.
Keep these fun tips in mind the next time you’re in the spotlight.