You are currently browsing the Ted Kennedy Watson posts tagged: Pollard Vineyard

POLLARD 2016 Cabernet Franc

Wine Wednesday brings us this crazy good Cabernet Franc by our friend Robin Pollard. You might recognize her name from me writing about her and the coffee she roasts and blends for Watson Kennedy. She invited us over recently for a taste of her new wine on a lovely Vashon Sunday afternoon. Oh my, we were smitten with this new vintage. While her home is on the island, Pollard Vineyard is a ten acre site located in the Upper Yakima Valley of Washington State. Truly an exceptional part of the world for a vineyard. This is just her second bottling, her first I wrote about awhile back. I know many of you have asked me where to buy the wines I write about, and sadly, they are not always available in your area. Robin does ship this fabulous wine, if you are at all interested. Click here. We love supporting small businesses, and when that is a talented hard working friend–we say cheers to that!



Dining and Wining

As often happens, I get asked a question/questions while wrapping up gifts for a customer. This one was what we do for dinner most nights during this busy season. Great question, with many variations as the answer. It is a mix of cooking ourselves, ordering take-out, and dining out. The above crazy good meal we enjoyed the other evening in celebration of my birthday at Spinasse. One of our all-time favorite eateries in Seattle. The Pink Door, Cafe Campagne and Cafe Presse are some other spots we adore and frequent. We are big fans of ordering from Uber Eats, as they have access to so many good places around town. Caviar, is a new food delivery service we have started to use too. The name is a tad misleading, as caviar has nothing to do with it, but it is a catchy name. When we cook, one of us generally makes the meal, and the other cleans up after. This has always been our set-up, which works nicely as you get to relax after you have prepared the meal. 

We picked up an incredible meal at May on Vashon Island on the way to the house the night before Thanksgiving. Seriously worth the ferry trip over if you can get a reservation. Best Thai food either of us can remember ever having. Wine & Dine Wednesday would not be complete without a little wine talk. Robin from Pollard Coffee who roasts our special Watson Kennedy blend she makes for us, is now making really lovely wine. Pollard Vineyard is really lovely stuff, and if you can get your hands on a bottle, do. Here is a bit about it from a recent article: “2015 Pollard Vineyard red wine, Yakima Valley: This Right Bank-style blend leads with merlot and includes cabernet sauvignon. It opens with rich aromas of plum, blackberry and cinnamon, followed by succulent flavors of ripe Rainier cherry, clove, cola and vanilla. Perfectly balanced with bright acidity and firm tannin.” A bottle graced our Thanksgiving table (below image) and was pretty perfect. A little bit of this, and a little bit of that, keeps the Watson Sive household fed during this hopping time. 



Sheet-Pan Chicken with Sourdough, Bacon, Red Onions & Potatoes

Wine & Dine Wednesday is about a sheet-pan supper I put together this Sunday evening at WestWard from a recipe from the recent Food & Wine magazine, which is actually the dish that is gracing the cover. To go one level deeper, it is also the dish we were served a week earlier at our friend’s Peg & Brian, inspired by the same article from the magazine subscription we gave them for a gift the year previously. I felt somewhat destined to share this recipe. It is sooooooooo good! Here is what you will need:

* 1/2 pound sourdough boule, cut or torn into 2-inch pieces
* 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
* 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
* 1 large red onion, cut into 1-inch wedges
* 2 tablespoons cold unsalted butter, diced
* 4 oregano sprigs
* 1/2 teaspoon crushed red pepper
* 1/4 cup extra-virgin olive oil
* salt and pepper
* 6 whole chicken legs

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt and black pepper and arrange on the bread mixture. Brian & Peg added some pieces of peeled & sliced apples which I did not do but regretted after as they add a whole different layer of flavor to the dish, making it feel super autumnal. I was not finding whole chicken legs, so just bought the legs & thighs in their own packages. Either way is totally fine.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Enjoy!