No, not the kind of passport you may be thinking about! Passport Days to the Santa Cruz Mountains was introduced in 1993, by the Winegrowers of the Santa Cruz Mountains. Four times a year the winegrowing community of the Santa Cruz Mountains comes together to celebrate the generations of farmers, vintners and families that are the roots of the Santa Cruz Mountains wine region. Over the last 20 years the event has become a beloved tradition among wine lovers who enjoy wines produced by our legendary, artisan winemakers all within the idyllic Santa Cruz Mountains.
The third Saturday of January, April, July and November, passport guests are welcomed into 30+ wineries throughout the Santa Cruz Mountains, each offering a unique pairing of artisan handcrafted wines, gourmet food and entertainment. You can take vineyard tours for a grape-to-glass look at Santa Cruz Mountains wine, and meet the winemakers, grapegrowers and sample exclusive vintages from wineries generally not open to the public. And this year, Annieglass is now a destination for Santa Cruz Mountains Winegrowers Association Passport Weekends
We are pouring Odonata Wines at our tasting bar today, for Passport Weekend! Come meet Denis Hoey and taste his wonderful wines. We are open till 5pm.
Will you be hosting a brunch this weekend for Easter? Deviled eggs are always popular — and a great way to use all of the Easter eggs you have dyed. And delicious! Here is the basic recipe, one you have it mastered, you can add your own spin. Try adding hot sauce, capers, crabmeat, bacon, or swap out the mayo for mashed avocado. To duplicate the serving idea above, line one of my serving trays with long chives or garlic scapes and place the egg halves on top of the greenery.
Basic Deviled Eggs
4 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon mustard, or to taste
1/4 teaspoon cayenne, or to taste
Paprika or fresh parsley leaves or chives for garnish
Peel the eggs, cut them in half lengthwise, and carefully scoop out the yolks.
Mash the yolks with a sprinkle of salt and the mayonnaise, mustard, and cayenne. Taste and adjust the seasoning. Spoon the filling back into the whites.
Sprinkle with paprika, parsley or chives and serve.
Do you ever read Food & Wine magazine? There are often so many great recipes and entertaining ideas in each issue. But as we were flipping the pages in the March issue, we were thrilled to come across an Annieglass Ruffle Bowl in gold! It was in an article called Lessons From A Mezze Master, and it was all about fashion designer Reem Acra and her favorite dishes — both the food and actual plates. “I must have gold” she says, and she collects glasses and plates that are trimmed in metals. We are glad to see that Annieglass is part of her collection and can’t wait to try her recipe for red lentil soup with cumin and fried onions that is in that ruffle bowl in the picture above!
Are you planning to dye Easter eggs this year? If you are looking to skip the chemicals in traditional dyes, you can use food to create natural dyes for your eggs. It’s a natural and sustainable way to decorate your eggs for the holidays this year. natural dyes do take longer than traditional ones, so plan ahead, and plan to leave your eggs soaking for a few hours, or even overnight in the refrigerator.
COFFEE: for sepia tinged eggs, cover your eggs with 1 quart of strong brewed coffee.
BLUEBERRIES: For elegant blue-grey eggs, mix 1 cup frozen blueberries with 1 cup water, and let come to room temp. The melting blueberries will color the water. Or you can mash them up for more intense color.
BEETS: For deeply pink eggs, Cut a medium beet into rough chunks and add to 4 cups boiling water. Stir in 2 tablespoons of white vinegar, and let cool to room temperature.
GRAPE JUICE: For lavender colored eggs, use 1 cup of grape juice mixed with 1 tablespoon of vinegar.
You can also use onion skins for orange eggs, boiled spinach for vibrant green eggs, and boiled red cabbage, which will turn your eggs blue!
Photo by Robert S. Donovan
Do you have an Easter Egg Hunt on Easter weekend? A lot of people abandon the tradition when their kids are grown but I do love a good Easter egg hunt and wanted to tell you about an amazing Easter egg hunt party that my friend Michelle Stitz
often hosts. Michelle is an extraordinary mixed media artist who is based here in Santa Cruz and hosts the most fun party. Most of her guests are artists or other creative folks and therefore there are no dyed hard-boiled eggs in this hunt. Instead she asks everyone to MAKE their own eggs. A lot of the creations are pretty incredible and creative. One year a bartender friend made (and hid) Easter-themed shots. I of course make glass treats — one year I cast Irish potatoes candies in glass. The rule of the party is that you bring 13 “eggs” — you can keep one, give one and then you trade for the others that catch your eye.
What holiday traditions will you take part in this weekend?