We sat down with Jeff Owens, winemaker at Odette Estate, to discuss the impact changing technology and climate change has on the winemaking process.
Journey to Becoming a Winemaker
Have you ever wondered what it takes to become a Winemaker? Our talented Assistant Winemaking Team of Cortney Zolezzi (PlumpJack), Andrew Haugen (Odette), Tyler Martin (CADE), and Brett Brockmeyer (13th Vineyard) make up the esteemed panel to discuss their personal journey in this career path, future goals, and advice for aspiring winemakers.
Unusual Pairings: Steak Béarnaise + Frites
You were probably saving your favorite Reserve Cabernet Sauvignon for your next steak dinner, and we don’t blame you; but, what if you didn’t? What if you enjoyed a bottle of Odette Reserve Chardonnay with your Rib Eye? We know! Chardonnay is for Alaskan halibut, poached lobster, or grilled pork chops. But, we have another idea. In this case, it is going to be all about the sauce. Béarnaise, the piquant child of Hollandaise, when done right, it makes ordinary food spectacular and great food memorable. The wine and the sauce each share a similar purity and elegance. A creamy, rich texture on a foundation of vivid acidity is the framework for this extravagant pairing.
Follow along with Events Pro & Home Chef Adam Ryan as he prepares Steak Béarnaise + Frites.
ingredients | serves 2
for the rib eye
2 each, 20-30 ounce Rib Eye Steaks (bone in)
2 each, garlic cloves (unpeeled)
2 each, fresh thyme sprigs
1 tbsp, canola oil
1 tbsp, unsalted butter (softened) coarse sea salt
cracked black pepper
for the frites
2 each, russet potatoes
3 quarts, peanut oil or other preferred frying oil
3 sprigs, Italian parsley (chopped) coarse sea salt
for the béarnaise
14 ounces, unsalted butter (cut into 1⁄2” cubes) plus a little extra for sautéing shallots
2 each, shallots (finely diced)
12 leaves, fresh tarragon leaves (chiffonade), plus a couple leaves to add at the end 1⁄2 cup, white vinegar
6 each, egg yolks
1 tsp, cracked black pepper
coarse sea salt
a glass of cold water
Directions
preparing the frites
(part 1)
Wash and cut potatoes into 1⁄4” x 1⁄4” uniform sticks.
Rinse the cut potatoes in cold water to remove starch. Cover with fresh cold water and refrigerate for at least 4 hours, or up to 2 days.
preparing the béarnaise
(part 1)
In a small saucepan, melt butter to a liquid state on the lowest possible temperature. This should be done very slowly.
As the white, foamy milk solids rise to the top, skim off and discard.
Ladle the butterfat (bright-yellow liquid) into a separate container and set aside.
In a medium saucepan, melt enough butter to coat the shallots.
Sweat the shallots.
Stir until coated, and cover for 5 minutes. Remove the lid, stir, and cover for another 5 minutes. Repeat until shallots are soft and translucent, not brown.
Add vinegar, tarragon, and black pepper, and bring to a gentle simmer. Reduce to one third, approximately 5 minutes.
Allow the vinegar reduction to cool completely. Transfer to a stainless steel bowl and refrigerate.
preparing the frites
(part 2)
Drain, rinse, and pat potatoes dry.
Fill the deep fryer, or frying pot, with frying oil. Only fill to the fill line. Do not overfill or cover because hot oil bubbles as potatoes cook.
Heat oil to 300°F.
Working in batches, fill the fryer basket about 1/3 full of cut potatoes and fry for 6 minutes, or until fries are limp and very light brown. Drain basket and spread fries in a single layer on paper towels to absorb excess oil.
Let fries rest and dry at room temperature for at least 10 minutes, or as long as an hour.
preparing the steak
(part 1)
Remove the steak from the refrigerator 20-30 minutes before cooking.
Preheat oven to 475°F.
preparing the béarnaise
(part 2) – while the steak comes to room temperature and the frites dry
In a small saucepan, bring 1-2 inches of water to a boil.
Stage your glass of cold water within reach of the stovetop.
Add egg yolks to cold vinegar reduction in a stainless steel bowl or bain marie.
Turn the heat under the boiling water to the lowest setting, and put the stainless steel bowl on top of the sauce pan. If using a bain marie, put it in the saucepan with the hot water.
Making figure eights, continue to whisk the egg yolks until they thicken, approximately 5-7 minutes. When done, the whisk should leave a trace behind when it passes through the sauce.
If the sauce becomes so thick that the whisk exposes the bottom of the pan, add a light splash of cold water with a flick or two of your fingers.
Add salt and stir in.
In a long thread-like stream, pour in butterfat while gently whisking. Continue whisking until the sauce is thoroughly smooth.
Strain the sauce through a sieve into another (clean) saucepan. The bearnaise should be warm, but no longer really cooking. Toss
in the reserved tarragon leaves and a pinch of pepper. Cover with plastic wrap to prevent a skin from forming and keep in a warm place until ready to serve.
preparing the steak
(part 2)
Over medium-high heat, preheat a cast-iron pan. You will want the pan very hot.
Rub the steak generously with coarse sea salt and coarse ground pepper.
Add canola oil and wait until oil just starts to smoke.
Gently add steak to the pan and sear for 1-2 minutes until a nice crust forms.
Turn steak over and baste with oil in the pan.
Add butter, thyme and garlic cloves.
Move the pan to the oven and check temperature in 2 minutes. The best way to check the temperature of a steak is using your hands.
On one hand, with your fingers extended, tuck your thumb in. Press the muscle on the back of your hand at the base of the thumb. That is medium.
Now extend the thumb and press the muscle on the back of the hand at the base of the thumb. That is medium-rare.Remove the steak from the pan and let rest on your cutting board for 5 minutes.
preparing the frites
(part 3) – while the steak rests
Heat oil to 375°F.
Working in batches, return fries to the basket and fry for 2-3 minutes, or until crispy and dark gold brown. Drain basket and place fries on paper towels to absorb excess oil. Sprinkle with coarse sea salt.
plating
Slice steak against the grain at an angle and fan on plate or leave whole and place off-center on the plate.
Leaving enough room for a small ramekin, add a handful of frites to the plate and top with Italian parsley.
Ladle warm béarnaise sauce into a small ramekin and add to plate.
Enjoy with a cellar-temperature glass of Odette Reserve Chardonnay.
Cooking the Famous Mustard’s Porkchop with Chef Cindy Pawlcyn
Whether you've been to the Napa Valley or have considered planning a trip, there's a good chance you have heard about Mustard's Grill on Highway 29 and the famous Pork chop. This is your chance to learn exactly how to cook this delicious recipe directly from the Chef and Owner, Cindy Pawlcyn, herself from her home kitchen! Odette Winemaker Jeff Owens will also make an appearance to discuss wine pairings!
Mom Knows Best!
This year, give mom everything she wants.
Celebrating the Fearless Women of PlumpJack
In honor of International Women’s Day, we are proud to highlight some of our amazing women team members. PlumpJack is led by many woman, including our President, Hilary Newsom. We asked them questions and they delivered the goods. Read on to hear their perspective on how far women have come and what kinds of advice they would give to young women on their journey in life.
Q: Advice you would give young girls about pursuing their dreams and goals?
Sandra Roberts, Director of Sales, PlumpJack, CADE & Odette Estates: Go for it! Pay attention to what makes you feel most alive. Figure out your purpose and pursue that with everything you have, no matter what! Other people’s opinions on what’s possible are really none of your business!
Karri Kiyuna, General Manager, Wildhawk Bar: To any young woman getting started just remember that your dreams and goals are going to grow and evolve with you! It is great if your path changes along the way, as long as you keep your happiness as a top priority
Danielle Cyrot, Winemaker, CADE Estate & 13th Vineyard: Don’t let anyone tell you that you can’t do something. You can do anything. Believe in yourself and great things will happen.
Carrie Upson, General Manager, PlumpJack Wine & Spirits: Choose any career; there's nothing you can't do. Choose any industry and you'll find a successful woman in that field. Ask people for help when you need it, and ask them to keep their negativity away from you if they are discouraging you. Try new things until you find something you feel passionate about. Be yourself.
Meagan Millar, General Manager, PlumpJackSport: Speak up often and expect to be heard.
Hilary Newsom, President, PlumpJack Group: I was raised to believe I could do, and be, anything, so I am very lucky; however, when I did become the President of PlumpJack I had many moments of self-doubt. I questioned myself all the time, and I got in my own head. When you achieve your goals, believe in yourself, don’t doubt yourself. Know that it’s ok to be wrong sometimes. Don’t be afraid to make mistakes and to ask for help -that doesn’t make you weak, that makes you stronger.
Meet the Women of PlumpJack
Q: What’s your definition of a fearless woman?
Danielle Cyrot: A fearless women never gives up, never gives in to the “no’s” of the world, and always believes that yes, it can be done.
Meagan Millar: To stay confident and steadfast to your belief and passion.
Hilary Newsom: I think it is ok to be bold and step up and not be afraid to fail. It is ok to step back, reassess and start over with a new plan.
Sandra Roberts: Being scared and doing it anyway...
Carrie Upson: Be a little selfish; make yourself and your dream your number one priority. When you take care of yourself and are happy in your own right, it will trickle down into your relationships, work life, etc. Don't care about what other people think more than you care about what YOU think. Acknowledge your fears if you have them, because it's normal to fear the unknown.
Q: What women/woman inspires you?
Hilary Newsom: My mom was heroic. She raised two kids, mostly alone since my father lived out of town for many years. She worked up to three jobs and provided a beautiful and happy life for us. I am also inspired by my sister in law Jennifer Seibel Newsom. She is changing the conversation about women’s equality and forcing people to be introspective and strive to be better.
Sandra Roberts: My mother, who moved to the US from Germany with my dad, inspires me. After his death, she earned two degrees including a MBA (maintaining a 4.0 GPA),while working full time and rearing a child single handedly in a foreign country.
Carrie Upson: Too many to name; all of the new women in Congress, women like Nancy Pelosi and Ruth Bader Ginsburg, who have been in a male dominated careers for so long, women who are/were executives of huge corporations like Sheryl Sandberg for Facebook or Meg Whitman of HP, women winemakers/brewers/distillers, as well as women who decide to focus on family and don't have careers.
Danielle Cyrot: My Mom.
Karri Kiyuna: The most inspiring women in my life are the ones I get the pleasure of working with every day. We have found a group of hard working women who challenge one another to learn and grow as well as support each other when ever needed.
Meagan Millar: Reese Witherspoon, she inspires woman to be confident and live life on their own terms.
Q: What do you find encouraging today as a woman?
Karri Kiyuna: I find this growing industry full of women to be extremely encouraging. No matter what your chosen profession, it looks like women are charging forward and making some real noise.
Sandra Roberts: Times are changing and opportunities are broader than ever for women. I’m grateful to all the women who came before me to make this possible.
Hilary Newsom: I think women are stepping up and stepping in. I proud to see this shift and know that my kids are growing up in a different world. A world where you don’t just believe you can be anything you strive to be, but they can see it, there are role models.
Meghan Millar: There are SO many women in leadership roles in our country both in business and government. It's encouraging!
Carrie Upson: That there is open dialogue about so many issues that weren't discussed in the past. That more and more women aren't afraid to speak the truth. I hope that in the future there will continue to be less discrimination based on sex, less sexual harassment, and more equality in pay.
Danielle Cyrot: I am so glad that more women have been elected to the house and senate. We can only bring a voice of change in this world if we have a seat at the table. I think big change is coming!