Chestnut Pasta with Shiitake Mushrooms

nobody@vox.com(julie) — Mon, 05 May 2008 13:02:21 -0700

Monterey Park is just 20 miles distance-wise, but worlds away culture-wise. If you've been there, then you must be savvy to the incredible Chinese food, discounted designer jeans and $15/hr foot massages - if not, you're missing out big time. I'm going to let you in on one of my newest findings.

I just discovered the most incredible place there called Win Hop Fung. It's half Chinese herb/tea, half wine/alcohol super store. They even have wine tastings on Thursday, Friday and Saturday evenings. You would have never guessed judging from the exterior. They even have a French sommelier. Weird, huh? At first I was a little bewildered by the idea of the combination, but after I actually checked it out, it totally made sense. Not only was I able to stock up on white flower oil and dried white fungus, but I carted out enough alcohol to supply my next few wine parties. Oops! I just can't help myself sometimes.

Above is a riesling that I tasted and actually liked. I only say "actually" because I usually find rieslings a bit sweet for my liking. This one was quite refreshing and at 50% off, I'm really kicking myself now for not getting a few more bottles. I paired this crisp wine with some homemade chestnut noodles and shiitakes (braised in the riesling). The chestnut flour in the pasta gives off a nice sweet, roasted flavor that contrast the wine nicely. I love playing with pairings like this. Happy Monday to all!

Signing off...

The Monterey Park Evangelist :)

Win Hop Fung

725 W. Garvey Ave

Monterey Park, CA 91754

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Wine and Cheese Party!

nobody@vox.com(julie) — Fri, 11 Apr 2008 17:03:22 -0700

Wine & Cheese Party Set-up

Disclaimer: The only thing I know about cheese is that I like it. The only thing I know about wine is that I like it. :)

I'm no expert on either subject, so you won't find me spouting off about notes of fig and strawberry with undertones of pepper and tobacco. Oh no not me. No pinkies in the air over here. Just nice non-pretentious noshing where we separate our wines and cheeses into two categories: good or bad.

We had one of our girls' night in (plus B) so I put together a little cheese board and wines to go with each. Here's my amateur pairing. I'd love to get more suggestions from all y'all experts out there.

We started with a Humboldt Fog goat cheese paired with a bubbly Prosecco. Just like wine tasting, my research told me that the order of cheeses should go from mild to strong (aka stinky) or goat, sheep and then cow. I love goat cheese. Creamy and luscious with a line a vegetable ash running through the middle.

Cheese Board

Next we had a nice Pecorino Ginepro (compliments of Misa. Thanks, girl!). This one was quite fancy. A lovely sheep's cheese washed in Balsamic vinegar and crushed Juniper Berries. Savory and sweet. I paired this with a Cab. Balanced wine plus balanced cheese is what the online experts suggest.

We moved onto a cheddar that was washed with Single Malt Whiskey for our third tasting. Here come the cow cheeses. I paired this with a fruity old vine Zinfandel to balance the hearty cheddar. Everything is better with cheddar! Nuff said.

Fourth was a smoked aged gouda and Shiraz. The nice sharp cheese complimented the full-bodied red nicely in my amateur opinion.

Lastly we had our stinkiest cheese. Or would have, I should say. Stomach capacity, or lack thereof, kept us from trying this one. Epoisses, a pungent cow cheese from France, would have been our final tasting along with a bottle of earthy Merlot blend from Listrac-Medoc.

Wine & Cheese Party

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Chestnut Pasta with Shiitake Mushrooms

Wine and Cheese Party!