Some Ideas For International Picnic Day

IMG_0042Did you know that today is International Picnic Day? Not that you ever need an excuse to eat outdoors on a beautiful day. Here are some tips to make your picnic special.

Real plates, silverware, glasses. If your picnic is for a special event — a birthday picnic, or a graduation celebration perhaps — consider serving your meal on some beautiful plates. If you are driving to your location, it could be practical, and it is at all practical, using real plates and serving dishes makes things a little more special. It’s also more environmentally friendly. (Picnickers and barbecuers around the country send over 90 billion pieces of nonbiodegradable plastic utensils, plates and cups to the nation’s landfills each year.)

Planet-friendly disposables. If you can’t use real plates and cutlery, use disposable table ware made from renewable sources, made from recycled materials or even biodegradable plates and flatware. Lots of companies are making great disposable products from bamboo and even cutlery made of cornstarch residues which will biodegrade in less than a year.

Salads. Salads are a perfect picnic food, with a few considerations. Lettuce will wilt in the heat, so think about salads that incorporate grains and more vegetables. Pack dressing separately and add just before serving to keep things from getting soggy. And remember, potato or macaroni or any other mayo based salad should not sit out for more than an hour and a half.

Sandwiches. Sandwiches are another perfect and popular picnic food, but to keep things from getting soggy, prepare your heros and hoagies without the condiments and add them when you are ready to serve.

Dessert. Cookies and fresh fruit are perfectly portable treats for a sweet ending to your alfresco meal.

What are some of your favorite picnic foods?

IMG_0041

 

 

 

Posted in Miscellaneous Adventures | Tagged , | Leave a comment

More Father’s Day Ideas

1_326_Wine-and-CoastersHave you decided what to get Dad for Father’s Day yet? Of course, we think that Annieglass is always appropriate. And if you are in the Santa Cruz area, a day trip to our Pours and Tours is a great outing for a guy who appreciates fine crafts, art studios, and of course excellent wine. And if your Dad who loves going out to dinner and unique experiences,  he will love a seat at our next Platemaker dinner, he will like the behind the scenes tour of how we make our glass, the wine and food pairings served on Annieglass and the sparkling conversation! The next dinner is on July 25 with Randall Grahm of Bonny Doon Vineyards and Chef Steve Wilson of Cafe Cruz. 4 courses of fabulous food and fun times. You can get more details and tickets by  clicking here.

We also like to see what other blogs  and publications are planning, there is some great stuff out there.

Martha Stewart has a round-up of favorite quick cards and handmade gifts.

How About Orange has a really cool project — making photographic prints with Inkodye, a permanent, water-based dye that develops its color in sunlight.

Real Simple magazine has creative gift ideas and grilling recipes.

Sierra has gift ideas for every budget, from homemade presents to conservation minded gifts.

Parents magazine has crafts kids can do from esk accessories to coupon books.

 

Posted in Miscellaneous Adventures | Tagged , , , , | Leave a comment

Pours & Tours For Father’s Day

1_328_shutterstock_73719430Do you have Father’s Day plans yet? A great way to spend Sunday afternoon could to our Pours & Tours, where you can see how Annieglass is crafted and also taste some amazing local wines. And if Dad likes what he sees — and/or tastes — you can bring some home with you.

Each Friday, Saturday and Sunday we have free tours of the Annieglass studio at 11:30am and 2pm. It’s really fun to share the process of Annieglass with our friends and fans. We welcome walk-ins or you can reserve in advance by calling  (831)761-2041 x21 or online: tours@annieglass.comTake a tour and receive 10% off your same-day purchase of Annieglass.

And on Fridays, Saturdays and Sundays from 12:00 pm to 4:30 pm  we will be pouring tastes of Santa Cruz and Monterey County wines. You can sample 3 wines for $6 , or 6  wines for $9. If you buy a bottle to take home, the tasting fee is waived.

Our wine program is curated by Annieglass’ own wine expert,  Jacqueline Knight. This week, as always, we will be pouring some lovely local wines, including these beauties:

Vino Tabi Pinot Gris – $18/btl
This is a bright and crisp wine with highlights of white peach, crisp apple, Blenheim apricot, stone fruit and a tang of grapefruit on the finish. The wine lingers in the palate, making for a satisfying quaff with many menu matches. Delicious as an aperitif on a warm day, but would be suited for grilled prawns or Thai dishes that have a bit of a kick.

Vino Tabi Chardonnay- $20/btl
A delicious and satisfying Chardonnay from a Mount Eden clone. This is a wine with all the qualities we love about chardonnay! There are fruit notes of lush pineapple and ripe pear, nectarine and a mineral edge. With lots of creaminess due to barrel aging, notes of honey and toast, it would cozy up to a richly roasted chicken with rosemary, or caramelized Santa Barbara scallops.

Poetic Cellars Ballad Blend  – $18/btl
A traditional blend of Cabernet, Cabernet Franc and Merlot, this wine has a lovely floral nose. A lovely surprise of lavender, violets and rose are tantalizing and refreshing.. Dry, plush and clean. An amazingly sophisticated wine for the price! Try it with a nice steak with grilled mushrooms on the side.

Pandol  Pinot Noir Regan Vnyd – $24/btl
This Pinot is simply delicious; the nose is deep with heady perfume leading to a creamy and round mix of rich fruit that is full of vibrant and vivid flavors. There are violets, rose and blueberry. What I find remarkable about this wine is the depth of flavor that exists without the intense color of some pinots. The color is delicate and tinged with garnet, but the depth of this wine is stunning. Delicate and perfumed, a silky, feminine and glorious wine. Such a delight! Try with seared salmon with a brown sugar and thyme rub.

Poetic Cellars Syrah 07  -  $26/bottle
Inky and dark, this Syrah has flavors of plum compote and ollalieberry jam. Plush texture and warm smokiness makes this a great red sipping wine, but would also dress up nicely to be served with a pork roast or a big plate of short ribs.

Graham Beck Brut NV – $16/btl
This is World class “méthode champenoise” from South Africa, using the traditional Pinot and Chardonnay. The grapes are handpicked at a low brix (19% and 20% respectively, insuring good acid levels for bright elegance), then whole bunch pressed, and barrel-fermented separately before being blended along with reserve wines. The cuvee is then bottle fermented for 15-18 months. Yeasty and fresh lime aromas, rich and creamy complexity on the palate. Exceptionally fine and persistent mousse, for freshness and finesse. An elegant sparkling wine and a good reason to celebrate anything, at a value price!

Posted in Watsonville Events | Tagged , , | 1 Comment

Wedding Wednesdays: Dos and Don’ts Of Your Bridal Registry

1_TableGallery-masters_0007__DSC4785_TraditionalGold2

Since we are heading into peak wedding season — most weddings are held in early Summer and Fall — here are some tips for the first step of wedding planning. Once you’ve spread the news to your loved ones and started thinking about dates, one of your first tasks is the Bridal registry. Here’s a few preliminary dos and don’ts to help you navigate your way through this exciting but somewhat daunting task:

Do register at least six months before your wedding date to give your guests the chance to shop from your registry for bridal showers and engagement parties.

Don’t register during your lunch hour — that’s not enough time to peruse and choose. Allow plenty of time to decide what your wedding gift wish list will be. Call ahead for an appointment with the bridal registrar.

Don’t bring along your mother, sister or best friend. Too many opinions will make this even more confusing. You and your partner should be the ones registering. You are starting a life together and sharing a home, it only makes sense to figure this out together. Don’t forget to practice the fine art of compromise together!

Do sit down with your fiancé and talk about your likes and dislikes, how you envision yourselves entertaining, if any, differently than how you do now. Think about future holidays and family get-togethers as well as parties and Sunday dinners.

Don’t limit your wish list. Go ahead and register for that one of a kind hand blown vase. Or limited edition Annieglass! It’s called a wish list for a reason.

Do get organized. Treat your bridal registry with a professional attitude, the way you would a work project. Keep track of what you receive and from whom, and check off your thank-you notes as you send them.

Do ask your bridal registrar for help with gifts for your bridesmaids and groomsmen. And don’t forget thank you gifts for those who gave showers or parties in your honor. I’m a little bit biased, but I think that engraved messages of thanks on Annieglass make some of the most special gifts. Consider giving hearts engraved with your names, wedding date and thanks to your bridesmaids for sharing your big day.

Posted in Miscellaneous Adventures | Leave a comment

Heirloom Tomato Toasts

IMG_5364This tomato toast is so simple to make, but it’s deceptively delicious  and the perfect way to highlight perfectly in season produce — like tomatoes. This toast pictured uses a yellow Brandywine variety of tomato, but you can use any kind, even halved cherry or grape tomatoes would work.

IMG_5352

You can use a roll or any kind of bread, just make sure it is thick enough to sop up some of the juices from the tomato without completely falling apart! Pop your bread in the toaster, toaster oven, or under the broiler until it is golden colored. While it is toasting, mix a teaspoon of mayonnaise with a teaspoon of super finely grated Parmesan. When the toast is done, run a peeled garlic clove over the top of the bread and then add a very thin layer of the mayo/Parmesan mixture, then top it with slices of tomato. Then scatter some finely chopped herbs — basil, cilantro, or  oregano are all particularly good for this  — on top, and then cut into easy to eat pieces. Enjoy!

IMG_5361

Posted in Miscellaneous Adventures | Tagged , , , | Leave a comment