Eugenia Keegan

While working on the pruning videos, Chad Vargas, Vineyard Manager at Adelsheim Vineyard came by to check on the aliens in the vineyard, and to be sure that I did not methodically murder all of his babies. The good news: an up to the minute look at the lead up to harvest 2011…yes we are thinking about that already!

And while we are here, let’s finish up that pruning lesson.

Read All About IT. Yes, I think that this warrants that kind of headline. Somewhere in the back of my mind was the obvious next step in blog survival, videos. What grabbed that video thought from the back of my mind and launched it into cyber space? It was a simple discussion of what we in the production side of the industry take in quotidian stride, the annual cycle of the grapevine. It was February for heaven’s sake, the winter sun was out and the countryside was full of activity. Vineyards were being pruned throughout the Willamette Valley, the first of many activities that will end in another harvest.
It became as clear as a lens with vaseline that it was the time to focus on video.

OK, so that was a ……. start. But please let me introduce you to my video guru Dan Kaufman.

He has been instrumental in taking these adventures from that above to this below. Video #1:

Happy Valentine’s Day!!  I realized the other day as I continue down the dark humid tunnel of cheese making that I forgot to update the effort of December 5th.  So what you see below is the end of the cheese wheel!  Sadly, my work is not yet what I am after….I want this stuff to run and oooooooze all over the plate when cut into.  So far this cheese is delicious in flavor but does not have the texture that I am aiming for.  Thankfully they are still wonderful to eat and truly GREAT grating cheese.  Full of umami and richness.

Almost The End of the December 5th Wheel

Beautiful, Delicious, Fresh Raw Cow Milk Ricotta from February 9th

Why the Picture of The Ravioli Making?

First Course, Ravioli Stuffed with Fresh Ricotta, Spinach, Secret Ingredient, EK cheese grated on top

February 9th found me yet again with a gallon of raw cow milk and a morning for cheese making.  This cycle I promise to be more proactive about updating the progress of these beauties.

New Batch of Cheese, February 9, 2011, Curds & Whey

The Beauties on Valentine's Day 2011

For the past three years I have wanted to attend some part of the Oregon Truffle Festival.  It happens that Oregon is a super place to grow truffles and indeed there is an Oregon truffle (actually more than one).  Jack Czarnecki, who owns the Joel Palmer House (wonderful restaurant in Dayton, OR)  is a full blown nut when it comes to Oregon truffles.  Jack has been cooking with them and serving them in his restaurant for years.  He also makes a white truffle oil that is fabulous.  Now Dr. Charles Lefevre, who has his Ph.D is Forest Mycology, has started to inoculate trees (specifically hazelnut and oak) with spores from Tuber melanosporum which is the famed black Périgord truffle from France.  I’m sure that you can see where this is going.  I think that having a small (1/2 acre?) plot of French truffles would be absolutely awesome.  Not sure about training the dog or the pig, but one thing at a time.  Depending on the tree host it takes anywhere from three to nine years for a harvest (yes, this demands even more patience than grapes….although the time from harvest to tummy is muuuuuuuuch shorter!).

This year we made it to the festival.  My appetite is more whetted than before!

New World Truffieres Booth sans Dr. Charles Lefevre

Oregon Whites Used by Jack Czarnecki for his Truffle Oil

Jack's Booth

The Man Himself, Jack Czarnecki

Oregon Black Truffle

Oregon White Truffle

Truffles Are Becoming Big Business

Hmmm, More than Truffles

Maria Ponzi Pouring for Her Family Winery

Barbara Gross, Copper Mountain with her Biodynamic Balsamic Vinegar

Carole Stevens, Folin Cellars, with her KILLER Grenache from SoOregon

And Home to the Stock Pot for Sunday Supper

And Happy New Year.  Yes, a little late as it is now the end of January, but the appropriate opening none the less (as long as I sneak this in BEFORE February…otherwise it is just plain tacky!).  Hopefully it sets a tone for the upcoming twelve (oppps eleven) months.

The goodies under that lovely little tree turned into the mess you see below.  I am still working my way through the much appreciated music, books, candies, etc.  There were so many presents under the tree (and some big gifts that did not even fit under the tree….new electronic keyboard!) that I can only surmise that Santa stayed long enough to enjoy that glass of Old Vine Grenache I left for him (no cookies, just crackers and cheese) and unload several heavy items that were weighing down the sleigh.  Thanks Santa!!! Next year I will leave the whole bottle!

And These Were the Presents Unwrapped by the Adults!

My "Personal" Gift Station

"Santa" at the New Keyboard

Ummmm, What's For Xmas Dinner?

What Should We Drink With That??

I added a couple of other holiday shots.  Again, I am not accustomed to carrying the camera so my pix can be a bit hit or miss.

The new year however has taken an interesting turn of events (and my excuse for being continually behind on blogging), at least for the short run.

Just before the Xmas holiday I received a call from the Associate Dean of the Natural Resources Department at Chemeketa Community College who asked if I would step in and teach one of the wine marketing classes.  CCC has put together a super enology/viticulture program.  A new campus was built to accommodate a small working vineyard and winery.  They teach a great intro to wine marketing, but have struggled to put together the upper division marketing program.  The primary issue seems to be an instructor (s) to teach the three classes offered.  For whatever reasons they come and go.  SO for now you can call me Professor Keegan!

I am teaching “Understanding the Market Place” and it is a perfect set up for me to unleash all that I have gathered in six years of running a wine distribution company.  BUT, it has also sucked up all of my time.  The good news is that I know the material so I don’t have to be learning that as well.  But we use a book and I had to read that, and then I read it again chapter by chapter as we go through those chapters in class. Since I have never done this before I had to learn to write up a class syllabus, and now make up quizzes, and class projects, and field trips…..and you get the idea.  LOTS of WORK, but TONS of  FUN.

Now you know that I have stayed OUT of trouble for the past few weeks and why.

When not preparing my class work I have been working/thinking about this blog going forward (and a couple of other items on the big board of course) and have LOTS of ideas.  Stay tuned, videos on the way!!