How throwing a California-inspired get-together can bring a slice of sunshine to your winter
The Golden State is a true melting pot for cuisine, with eclectic dishes and internationally renowned wines. Brighten up the dark winter days with a California-inspired feast that celebrates both
With the perpetually grey midwinter sky, it’s difficult not to call to mind the lyrics of all those classic paeans to California living. When the short days and long nights roll around, all kinds of advice materialises about banishing the winter blues, from hunkering down to braving the outdoors no matter the weather. But what if a little bit of California dreaming really could help get you through a dull and dreary winter?
Even if you can’t recreate the California weather, you can at least borrow a little bit of the sunshine mindset to help bring you out of hibernation. Of course the British climate does rather limit certain California-style pursuits – I wouldn’t suggest attempting surfing at this time of year, for example. But a California-inspired feast, soundtracked by California classics, and accompanied by some of that region’s best wines? Now that sounds infinitely doable.
If you’ve got hosting fatigue after the festive season, throwing a part-potluck, part-dinner party, full of Cali vibes could be ideal. Asking your guests to get involved with the theme takes a whole host of prepping pressure off.
But what makes a proper California feast? California is the world’s fifth-largest food producer and locals obviously get the best of the bunch. As a result, California cuisine – popularised by the likes of chef Alice Waters (of legendary Berkeley establishment Chez Panisse) – focuses on freshness, seasonality and locally sourced ingredients. The state is known for its innovative regenerative techniques for soil health and sustainable practices, such as organic farming and water conservation using smart irrigation. So how can we recreate some of that California foodie feel at home?
Luckily the UK has its fair share of fabulous food growers. Yes, even in London, which I call home. Local to me is Sitopia Farm, an organic farm growing fruit, veg and flowers to “reconnect people to the soil, the joy of good food and flowers, and to each other”. Sounds pretty California-coded if you ask me.
Something that just happens to be in season at this time of year is brussels sprouts. And not only are they a key California crop, with acres of brussels sprout fields stretching across the counties along the Pacific coast such as San Mateo, Monterey and Santa Cruz, but we also have California to thank for the sprout’s culinary rehabilitation. Following the lead of scientists in the Netherlands, California growers introduced less bitter sprout cultivars in the late 1990s. Before long, local chefs and cooks such as Waters and LA Times food editor Russ Parsons began to sing the humble sprout’s praises, and chef David Chang, founder of the Momofuku restaurant group, helped popularise the dish on both the west and east coasts. His takes on the brussels sprout include charred and kimchi recipes.
After all the decadence of December, something light and fresh feels appropriate for this time of year. I’ve got a shaved brussels sprout salad in mind. You can serve them raw for crunch, or char them for smoky flavour. And using citrus – one of California’s most famous exports – in the dressing is just the way to make them sing. Whether it’s meyer lemons, brilliant blood orange or a classic California orange, you can’t really go wrong. And if sprouts really aren’t your thing, in spite of their improved flavour, why not try a nice salad of radicchio, lettuce and pomegranate with a lemon and honey dressing?
Preparing the California rolls and sprouts salad …
So now I’ve got my sprouts side dish, what else can we look for at a California-inspired meal? California rolls, naturally. Of course sushi originates in Japan, but this iteration puts a US spin on things. Alternatively, try Basque-style fried chicken with a garlic and parsley butter sauce – both these dishes represent the cultural melting pot that is California.
As does the next item on our menu – tacos. Thanks to the state’s Mexican community, a dish that was once a staple of silver miners has become a food market favourite. Cielito Lindo, one of the oldest taco stands in California, is an LA institution. Since the 1930s they’ve made their classic the same way, with shredded beef and avocado. Luckily, I’ve got a friend who’s going to have a go at making them. Or if you prefer beef with another Mexican slant, you could make Mission-style California burritos, filled with rice, sirloin steak and pinto beans.
… then moving on to the wines
That’s the food sorted, but what about the drinks menu? A selection of California’s finest wines is just the thing to get you in a Golden State of mind. We’ll be sampling a couple of California chardonnays – whose versatile grape offers real variety in terms of flavour profiles and character. Then we’ll move on to some reds, a merlot – the California version of which tends to have more vibrancy than its European counterpart. And, of course, the wine no California tasting would be complete without – a cabernet sauvignon – often referred to as the king of the region’s pours.
Now all that’s left to bring the meal together is a blend of sunny tunes. Luckily, California has its very own sound – a 60s dreamscape of pop, rock and soul, inspired by west coast beach culture.
With my playlist on and our California wines waiting, I’m certainly feeling the laid-back vibes. Normally, I’m a bit of a stressy host but knowing that I only need to prepare the salad ahead really helps take the pressure off. And who could blame me if I crack open a bottle of chardonnay as I prep?
Before long, it’s time to welcome my friends through the door. I rope them in to help me with a bit of sushi rolling and repay them in wine – the Rombauer Vineyards Carneros chardonnay. This producer is known for the intensity of its flavours and this wine is no exception, with its time in oak barrels giving it a complicated depth. It’s a lovely accompaniment for our California rolls.
Moving on to California’s famous reds – a merlot and a cabernet sauvignon
Once we sit down to the table and get stuck into my sprouts salad, it’s time for the Donnachadh chardonnay. We’re certainly experiencing the full range of flavours this grape offers. Where the Rombauer was rich, the Donnachadh is light, with crisp and fruity notes – an excellent match for the freshness and vibrancy of the salad’s citrus dressing.
As for our beef tacos, we can choose from our reds – Decoy’s merlot and Josh Cellars cabernet sauvignon. The first mixes tart black cherry and boysenberry with notes of black olive and leather, while the second has a profile of blackberry, toasted hazelnuts and cinnamon. Both are infinitely drinkable and ideal pairings for our tacos, so it seems rude not to sample the two.
Of course, getting together with your besties is always a dose of metaphorical sunshine. But this time, with our Cali-inspired dishes on the table, delicious wines in our glasses and sunny tunes coming through the speakers, we feel warm and light. Consider the winter blues well and truly banished.
To learn more about sharing California wine with friends, visit wineconnects.us