My 2014 Food and Wine Resolutions
According to research conducted by the University Of Scranton Journal Of Clinical Psychology, although the majority of Americans make annual proclamations and set yearly goals with good intentions, less than 8% of us actually achieve success in keeping New Year’s resolutions. Here is a list of the top 10 yearly resolutions:
- Lose weight
- Get organized
- Save money
- Enjoy life to the fullest
- Get fit and healthy
- Learn something exciting
- Quit smoking
- Help others with their dreams
- Fall in love
- Spend more time with family
The sure way to improve on this dismal statistic? Set obtainable goals. Unrealistic resolutions are destined for failure so I’ve created a list of 10 highly achievable food and wine resolutions to put myself on task over the next 12 months. Even if I don’t strike the entire 10, I am bound to have a great time trying! In 2014 I resolve to…
♦ Make a cheese soufflé
A masterpiece of a thickened white sauce paired with flavorful cheese. The inside is delicate and warm and the bottom and sides are crusted together forming a heavenly thick cheese layer. Nirvana! 
♦ Eat more fish
Seafood is healthy, light and the perfect canvas for many amazing spices and preparations. My good friends Tim and Carol Berg at www.great-alaska-seafood.com have spoiled me rotten with the freshest seafood available and this feast was no exception. Scallops with Pappardelle pasta in a Tarragon cream sauce. Decadent!
. 
♦ Pair more sweet wine with savory foods
On the Royal Pairing tour at the Castello, sweet and savory is a palate pleaser and always promises alluring and exotic pairing possibilities. Castello di Amorosa Dolcino Gewurztraminer and Moroccan spiced pork loin looming on the horizon.
♦ Try one new restaurant a month
Even here in the promised land of epicurean delights –I get in a rut. The same four restaurants seem to be on my go-to list not because I don’t have seemingly infinite choices but because…well… the choices can seem infinite! January is a great time to start as it is Napa Valley Restaurant Month and a perfect opportunity for new restaurant adventures.
♦ Visit one new winery a month
With 450+ wineries just in Napa Valley and 1600+ in a 150 mile radius! How many days in a year?
♦ Eat vegetarian for 30 days
I love vegetables of all kinds and welcome this 30 day meat free stint.
♦ Take a class
I aspire to become more educated on the vine to wine process— after nearly 20 years on this side of the glass, I am still amazed at the sheer scientific/artistic process in which we finally arrive at this crazy delicious fermented grape juice. As much as I read and learn I realize how much there is yet to discover. Hence, the love of this elixir!
♦ Buy more magnums
Magnums, or 1.5 L is equal to 2 standard 750 ml bottles. Magnums not only have a ‘wow’ factor but wines from a mag show better with more fruit and an intangible zip. When one bottle isn’t quite enough, one bottle of 1.5L often is just enough.
♦ Take more culinary risks
I am reluctant to try new techniques (see resolution #1) as I fear failure. The catastrophic kind of kitchen failure. I have heard from some professional chefs that the reason there are more males than females in the culinary industry is because men are not afraid to make mistakes. If something isn’t right, most men will simply toss it and have another go at it. Women become attached; we want to ‘save’ it and ‘fix’ it. By the way, I am referring to culinary attempts here but it seems this theory has many applications. =)
♦ Travel!
I want to spend an entire month in Italy. Not a rushed jaunt or a hurried two week trek! I want to go for a month with time to explore and savor—maybe take an Italian cooking class in Tuscany. I want to drink local wine, aimlessly roam the streets, drink in the art and feast on authentic cuisine. For a month I will absorb everything Castello di Amorosa summons in my heart and in my mind. Hear that Castello? Consider this my official vacation request; January 2015 will be blogged from fair Firenze!
Ciao!
