Facebook Live - Thursday 5/14: Cooking Demo from the Vineyard!
Recipe:Nona’s Quick and Easy Tomato Sauce
Guided Bike Rides Through the Vineyard
Facebook Live: Cooking Demo
Join me on Facebook Live this Thurs. May 14th at 4:30 PDT!
For our tasting this week, we'll be doing a cooking demo in the vineyard. I'll show you how to make a super easy tomato sauce using a recipe passed down from Lisa's Nona (grandmother). Plus, we have a couple of top-secret tips that will make this sauce even more special. You'll need to tune in on Thursday to find out!
I'll also do a reverse pairing and tell you which wines I think go best with this sauce. Scroll down to the end of this email to find the recipe.
The session will last about 30 minutes this week.
Click here to go directly to our Live Facebook Event on Thursday. Make sure to Follow and Like our page!
Don't forget to bring a glass of wine and some cheese. Post a comment to let me know what you're enjoying so I can help you get more out of your virtual tasting experience!
Lisa and I hope to see you on Facebook on Thursday May 14th at 4:30!
To watch the live tasting, be on our Facebook page at 4:30. The video should pop up at the top of the timeline.
We have built a mountain bike course on our 77 acre property. Plenty of room for us to exercise social distancing. We head out around 10:00 this Saturday. Beginner and advanced courses available.
Reach out to Stefano with any questions. 916-212-9520
Avio's Wine-thru Window is Open Daily
Our Wine-thru Window is open 7 days a week from 11-5. We'd love to have you stop by to pick up some wine and enjoy a bit of conversation. Stay safely in the car as you stock up on great Avio wines to take the Shelter-in-Place blues away.
20% off for locals.
Free overnight upgrade to CA
$5 - PDT
$10 - MDT
$20 - CDT
$30 - EDT
Prices apply for 6 - 12 Bottles.
Nona’s quick and easy Tomato Sauce
Lisa’s grandmother passed down this recipe. We have noted a few things which will make it easier for “us Americans,” but the flavor is still just as we remember it
6 tablespoons extra virgin olive oil
1 large pinch of red pepper flakes (depends on how spicy you want it!)
6 garlic cloves thickly sliced
1 onion chopped
1600 gr. (two 28oz) Canned Peeled tomatoes drained. Juice reserved.
12 basil leaves
2 tbl. Oregano fresh or ¼ teaspoon dried
Salt to taste
Sauté the oil, garlic, onion and red pepper flakes until onion becomes translucent, about 5 minutes. Stir well; do not let the garlic burn.
Add tomatoes (look for tomatoes canned in Italy as they are sweeter), basil, oregano and salt to taste. Stir well and cook about 5 minutes over medium heat.
Add reserved juice and bring to a boil over high heat. Reduce and simmer for 30 minutes stirring occasionally. (At this point we usually start the water for the pasta.) Let sauce cool. Puree the sauce in a blender until smooth (We use a hand blender and leave it in the sauce pan). Be careful not to splash yourself or the kitchen! The sauce will turn a little orange and shine from the olive oil.