jasoh! Prime Menu Featured Item: Choice Grade Filet Mignon

-Filet Mignon

Black truffle salt roasted fingerling potatoes, summer squash, oven roasted tomato, wild mushroom demiglace, balsamic reduction.

Wine Wednesdays presents the new jasoh! Wine List!

We are excited to release our new wine list next week! A couple wines that Utah wouldn't carry had to go, and we shipped some special stuff in for our valued guests! Every week on Wine Wednesday’s jasoh! will post spotlights on all the wines on our list so stay connected and look forward to learning more about the wines we feature at jasoh!   

Going down the list we have the following changes:

White Wines:

New! Sebastiani Chardonnay. This is your classic (butter and oak) Chardonnay but with a light fruit and acidity that we just can’t get enough of.

New! Joel Gott Sauvignon Blanc. We are excited to bring this affordable wine to our list as it is just what we like in a Sauvignon Blanc; tropical fruit start with a balance of acidity and a long finish you can enjoy with fish and appetizers. jasoh! recommends starting off with a glass of this before diving into a bottle of red with the middle courses of the meal.

Sparkling:

Coming soon are our “mini” Sparkling bottles for the hot summer. These cute little bottles are so affordable and can pour two medium pours. We are offering three fantastic flavors:

New! Cavit Lunetta Prosecco. Crisp and clean

New! Marquis De La Tour Brut Rose. Pink. Strawberries. Long Finish. Delicious.

New! Banfi Rosa Regale Brachetto. The grand finale to our last Chef’s Tasting and Wine Pairing Event. The perfect celebratory wine that tastes like sweet roses. By the way, every day is a celebration when you have this wine around.

It wasn’t easy and took some teamwork but we are proud to present Villa Sandi Prosecco. The only people in the United States that have the privilege of enjoying these premium wines are in New York, Los Angeles, and now Ogden! This summer treat yourself to these wines that are gaining popularity rapidly on the world scene.

New! DOC Claxa Brut Prosecco. Ripe golden apple. Dry and soft with a nice finish that prepares your palette for more!

New! DOC Cartizze Dry Prosecco. Intense fruity and Flowery aroma that dances in your mouth. This wine is made with grapes from a few specific orchards and is Villa Sandi’s flagship Prosecco.  

 Our new House Wine Trio from Italy is sure to please, as these three wines are not only underpriced but extremely good, complimenting anything the Chef can put together.

New! Red, White, and Rose blends from Castello Banfi. Only available here at jasoh!

Red Wines:

New! 14 Hands Merlot. Berry, cherry, and cola flavors harmonize with soft tannins. From Washington State and though we are sad to see the Penfolds Merlot from Australia go, this is an affordable and drinkable merlot that we have been enjoying since we decided to put it on.

New! Banfi Chianti Classico. Fruit and earth marry well in this oak barrel aged Chianti.

New! Rosenblum Syrah. We love the Zinfandel Rosenblum does and when we tried this jammy wine we knew we found a replacement for the Red Byciclette(rest in peace). Blackberry jam meets chocolate and is so smooth and easy to drink you’ll go through a bottle before you know it!

And remember: every week on Wine Wednesday’s jasoh! will post spotlights on all the wines on our list so stay connected and look forward to learning more about the wines we feature at jasoh!   

 

 

jasoh! Pub Featured Item: Picasso Burger

PICASSO BURGER- Build your own work of art! 1/2 lb. patty, house ground from sirloin cuts. This steak burger can be made any temperature you like and comes with pomme frittes, sweet frittes, or green salad.

“Included Fixins” The top bun gets the standard lettuce, Tomato, red onion, and pickle on top

“The Good Stuff”

Choose from these ingredients to make your masterpiece!

Sautéed Onions, Sundried Tomatoes, Artichokes, Sauteed Mushrooms, Bacon, Spicy Sambal Aioli, Zesty Caribbean Aioli, Teriyaki Reduction, and BBQ Sauce

“Cheese Please”

American, Cheddar, Provolone, Fontina, Gruyere, Gorgonzola, and Fresh Mozzarella

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Here are some Burger combination suggestions:

Capresse: Mozzarella, Basil, and don’t forget to take the pickle off the top.

Bacon Cheese: American, Bacon

Tuscan: Gorgonzola, Provolone or Fontina, Artichokes, and Sundried Tomatoes

BBQ: Cheddar, Sautéed Onions, and Sautéed Mushrooms

Teri-Sautee: Gruyere, Teriyaki Reduction, Sautéed Onions, and Sautéed Mushrooms

 

But honestly the combinations go on and on!  

 

jasoh! will be closed July 4th

jasoh! wants to wish everyone a happy 4th of July and let you all know we will be watching fireworks and will be closed for service. See you for lunch and dinner on the 5th!

jasoh! Oil and Vinegar Shoppe

jasoh! Oil and Vinegar Shoppe is dedicated to bringing our guests the best Extra Virgin Olive Oil and Aged Balsamic Vinegar from Modena in the world. We do this by teaming up with Veronica Foods to bring you the freshest Extra Virgin Olive Oil from both hemispheres, and the highest quality Aged Balsamic Vinegar from Modena, Italy. The following Information is exhaustive in covering the health benefits of both our Oil and Vinegar.

Every Sunday jasoh! will post articles such as these, as well as news, awards, information about new flavors, ideal pairings, and recipes so stay connected!

Gift and holiday pairing sample packages will be available soon!

Main points on both Products:

Extra Virgin Olive Oil is best fresh! Extra Virgin Olive Oil decreases in flavor and health benefits over time. Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavor and nutrients. Old, poorly made and improperly stored extra virgin olive oil yields fewer if any health benefits and less desirable flavor.

Like any other fruit you don’t ferment, the health properties and flavor degrade due to these factors:

Time. Just as the health benefits degrade with any fruit, so do olives. Take oranges for example: fresh oranges are better for you than orange juice, which is better for you than canned oranges. As time goes on, all the benefits of Olive Oil listed below start to diminish until there is a point where Olive Oil can actually perish and go rancid. In a recent study by UC Davis over twenty top brands where found actually not be extra virgin olive oil and the technical results are sickening. The best time to have consumed olive oil is six to nine months after being harvested. After a year the benefits will turn into rancidity that most people think and confuse with being “Robust”. We will have a poster out front listing all the olive oils that failed the UC Davis study by August.

Light. Ever wonder why Olive Oil is always stored in dark glass bottles? It is because light actually oxidizes the oil speeding it towards rancidity.

Heat. Same reason as light.

Air. Oxidization is the primary cause of oil going rancid.

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How long have most Olive Oils been sitting on the shelf under bright lights before we purchase it? jasoh!’s guests always know where the olives are coming from and how long ago they were harvested along with nutritional benefits. Read on for the ins and outs on why our Olive Oil is so healthy for you, and come by during Ogden’s Farmers Market on Historic 25^th street July 9^th and every following Saturday to sample our freshest Extra Virgin Olive Oils and best Aged Balsamic Vinegars from Modena.  

 The Myriad of Health Benefits Associated with Consuming Extra Virgin Olive Oil.

By: The New Huffington Post.

Could a traditional food have pain- and inflammation-reducing effects similar to over the counter pain medicine like ibuprofen?

Scientists from Italy, Spain, the U.S. and Australia have discovered that extra virgin olive oil can provide significant health benefits, including the ability to help reduce pain and inflammation.
This robust, flavorful oil is an example of the food as medicine concept, that foods can have a powerful impact on health.

 

A Mythical, Sacred Oil
From ancient Greece to the Holy Land, olive oil has been treasured. Celebrated as sacred in Greek mythology, the olive branch symbolized peace in Hellenic culture. Evidence of this ancient oil was discovered in 1901 at the "Room of the Olive Press" at Knossos on the island of Crete in the Eastern Mediterranean Sea. From there olives were pressed into oil over 4,500 years ago and the olive oil was exported to North Africa and mainland Greece.
Cultivation of olive trees spread around the Mediterranean where olive oil flourished along with many early civilizations. The bible speaks of olive oil, and it has been used by Christianity and Judaism as a holy anointing oil.
Today, the major producers of olive oil are Spain, Italy, Greece, Tunisia, Turkey, Morocco and Syria.
But the growing popularity of olive oil can be seen in the spread of cultivation around the world to countries such as the U.S., Chile, and South Africa. Australia has become an energetic olive oil producer and exporter, and has just announced a record crop.
During travels with my family from the south of France to Tuscany to Greece I have witnessed the special beauty of the olive tree and tasted its fruit. Able to withstand heat, sun and survive on only a little moisture, the hardy olive tree became an icon of the Mediterranean region. Freezing temperatures, however, can harm the trees and the crop.

 

Eating Healthy With Olive Oil
Extra virgin olive oil can contribute nutritional support in the fight against such health problems as arthritis, cardiovascular disease, high cholesterol, and in pain management.
A research study from Spain has shown that higher olive oil consumption is associated with leaner body weight, an important factor in prevention of chronic conditions.
Another study from the universities of Navarra and Las Palmas de Gran Canaria in Spain looked at how diets including olive oil might offer protection against depression: Bad Fats Linked to Depression

 

Natural Painkiller Discovered in Olive Oil
Recent research has identified the antioxidant called oleocanthal, which is only found in extra-virgin olive oil. Scientists at the Monell Chemical Senses Center, in Philadelphia, found that oleocanthal in olive oil has a potency strikingly similar to that of the drug ibuprofen in inhibiting the cyclooxygenase (Cox) enzyme that causes pain and inflammation. Their findings were published in the science magazine Nature.
Given the side effects of common pain relieving drugs, finding a nutritional way to reduce pain and inflammation could be a solution for people suffering from pain.
In another study Italian researchers explain that the characteristic pungent and bitter taste of virgin olive oil have been attributed to phenols in the oil that have potential antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits.

 

Research on Health Benefits of Olive Oil
At the meeting of the "International conference on the healthy effect of virgin olive oil" that took place in Spain in 2005, numerous benefits of virgin olive oil from the research were outlined. They looked at the consumption of olive oil from the perspective of issues such as cardiovascular health, cancer and longevity. With respect to anti-aging they noted: "The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity."

 

Consumption of olive oil has been associated with:

· Reduction of total cholesterol and an increase in the high-density cholesterol (HDL-C), which has a protective effect on blood vessels.

· Improved sensitivity of cells to insulin, which helps to prevent the Metabolic Syndrome. Preventing Metabolic Syndrome is important, because the syndrome increases the risk of cardiovascular disease, diabetes, high blood pressure and obesity.

· Decreased risk of cardiovascular disease, high blood pressure and Alzheimer's disease.

Potent Antioxidant Power of Olive Oil
Phenolic compounds are potent antioxidants found in virgin and extra-virgin olive oil. These compounds give unrefined olive oils their distinctive flavors and high degree of stability.

Studies indicate these compounds may be able to:

· Turn off the activity of genes that produce the kind of inflammation that causes coronary heart disease.

· Decrease production of inflammatory chemicals called thromboxanes and leukotrienes.

· Decrease the production of the most damaging form of cholesterol, oxidized LDL cholesterol.

· University of South Australia researchers note that compounds from the olive were found to be antimicrobial against various bacteria.

Becoming intimately familiar with a particular extra virgin olive oil's flavor characteristics and chemistry i.e. antioxidant content, oleic acid, FFA, and crush date will help you make an educated decision about which olive oil is right for you.

Crucial Olive Oil Chemistry Definition Key

 

Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-83%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation.

 

FFA: Based on USDA & IOOC (International Olive Oil Council) standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%). A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much delay between harvest and crush.

 

Peroxide Value: Based on USDA & IOOC (International Olive Oil Council) standards the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable. Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light and oxygen exposure.

 

Polyphenol Count: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavor characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.

 

 

Enjoying Olive Oil
The research studies focus on the benefits of extra-virgin olive oil, so this is what I always buy. I look for organic oil that has been grown without pesticides. Freshness counts, so I like shop where they sell a lot of oil, such as a big health food store. Store it in a cool place.
The amount of olive oil associated with protection against inflammation is only two teaspoons a day, which is easy to achieve. A sprinkle of olive oil makes a simple salad dressing, and a little oil can be used for dipping bread, instead of butter. Olive oil can also be used in baking.

Link to original article:

http://www.huffingtonpost.com/leo-galland-md/olive-oil-painkiller-natural-pai...

 

Stay tuned as next sunday we will cover our Aged Balsamic Vinegar from Modena!

jasoh! Dessert Featured Item: Berries Foster

jasoh! featured dessert:

Berries Foster

 

Like the bananas foster this dessert is a flambé. The kitchen starts by flambéing brandy, brown sugar, and butter. Once on fire and bubbling, berries are added for 20 to 30 seconds. It is then drizzled over three scoops of vanilla ice cream making it one big mess of goodness when it comes to the table.

Next weeks featured dessert: the Chocolate Budino. Learn why it is supposed to be all pudding like in the center, and why ours is different than the rest!

 

Relay for life, little texas

Friday: Relay for Life all night long! http://www.facebook.com/pages/manage/updates.php?id=235669653779&sent=1&e=0#!/event.php?eid=218554934833762 The American Cancer Society Relay For Life is a life-changing event that gives everyone in communities across the globe a chance to celebrate the lives of people who have battled cancer, remember loved ones lost, and fight back against the disease. At Relay, teams of people camp out at a local high school, park, or fairground and take turns walking or running around a track or path. Each team is asked to have a representative on... the track at all times during the event. Because cancer never sleeps, Relays are overnight events up to 24 hours in length. Relay began in 1985 when Dr. Gordy Klatt, a colorectal surgeon in Tacoma, Washington, ran and walked around a track for 24 hours to raise money for the American Cancer Society. Since then, Relay has grown from a single man’s passion to fight cancer into the world’s largest movement to end the disease. Each year, more than 3.5 million people in 5,000 communities in the United States, along with additional communities in 20 other countries, gather to take part in this global phenomenon and raise much-needed funds and awareness to save lives from cancer. Thanks to Relay participants, the American Cancer Society continues to save lives. Official Website: http://main.acsevents.org/ site/TR?pg=entry&fr_id=34169

 

Saturday: Little Texas at the Ogden Ampatheater

Little Texas is celebrating 20 years Rocking Country music.

America’s Favorite Rockin’ Country Band with hits including: God Blessed Texas – What Might Have Been – Kick a Little – My Love – Amy’s Back in Austin – First Time for Everything and lots more hits!!!

Tickets – SAVE $5 Online
Reserved: $20 Online – $25 at the gate
General Admission: $15 Online – $20 at the gate

jasoh! is giving $10 off $40 to guests with ticket stubs. Offer expires Jully 1st

For more info or to buy tickets go to:

http://ocae.org/2011/04/little-texas-live/

Prime Menu Featured Item: Lamb Loin

Lamb Loin

 

The lamb

6 oz. Lamb loin over a smear of Chickpea puree, wood oven roasted tomato, sautéed curried asparagus, and drizzled with Indian spiced demi-glace.  

  

From the Chef:

This dish came to be from the traditional Lamb and Mediterranean cuisine pairing. Started off with the beautiful hand cut lamb loin. Then I wanted to use one of my favorite Mediterranean appetizers, hummus. For vegetables I wanted to incorporate fresh and locally grown tomatoes (which are in season), along with some sautéed curried asparagus. The sauce on the dish is meant to try and pull all those flavors together, cumin, curry, demi-glace. 

  

: Rosenblum Syrah. Coming soon to jasoh!'s updated wine list next week. Stay tuned on Wednesdays, as we will be posting information about wines on our wine list. Pairing

Next Prime Menu Featured Item (every Thursday): Choice Grade Filet.

Lunch! Wood Oven Sandwiches

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Running at 800 to 900 degrees our 2 ton Tuscan Wood Oven gets our sandwiches ready for hungry guests. Stuffed with meat, dripping with sauce and cheese, these flat bread sandwiches are our signature lunch Staple.

Now only $5.99 it’s one of the best healthy deals in Ogden. You get your choice of Sweet Frittes, Regular Frittes, or House Salad. Affordable upgrades include our Pasta Salad or House Soups. If you are in a hurry our servers will get you in and out within 45 to 60 minutes tops.

 

Wine Wednesdays Featuring: Geyser Peak Cabernet Sauvignon

 

jasoh! Prime and Pub presents our Geyser Peak Cabernet Sauvignon:

 

jasoh! Prime and Pub has no corkage fees on Wednesdays but if you can’t decide on a wine to bring in tonight one of our favorites is the Geyser peak cabernet. Here is a little bit about the winery, the winemakers, and the wine itself. jasoh! recommends the oxidization pour spout for the first glass, then a decanter to open this complex and enjoyable Cabernet.

 

Geyser Peak Cabernet Sauvignon '05

Big and Bold!

Winemaker's notes:

Known for luscious Cabernet Sauvignons, this wine is a classic example of Geyser Peak Winery's intense, lively style. Forward fruit characters of black cherry and blackberry dominate the aromas, with underlying grace notes of dark chocolate and spice.

In typical Geyser Peak style, the bright fruit is nicely supported by a restrained oak character. The palate is rich, round and lush, seamlessly pairing the cherry and berry fruit with a hint of spice and vanilla. The fine-grained tannins meld into a persistent, lingering finish.

 

Critical acclaim:

Geyser_review.pdf Download this file

90 Points by The Wine News

"Heady, forward aromas of blueberry, plum and mint with hints of charred oak and graphite. Supple and ripe with accessible black fruit flavors laced with soft tannins and tempered acidity. A touch of youthful astringency in the close checks the sweetness; drinking nicely right now."

 

Our History

A long heritage of winemaking

 With a relatively recent resurgence, Geyser Peak Winery's roots in Sonoma County winemaking run deep. Founded in 1880 by Augustus Quitzow, one of Sonoma County's pioneer winemakers, the original winery was built in Geyserville in 1882. Perched on a hillside across from Geyser Peak Mountain, the winery claimed a view of the clouds of thermal steam that billowed from the mountain's summit. Today, Geyser Peak is one of the most award-winning wineries in Sonoma County. We invite you to visit to experience Geyser Peak first hand.

1846

 – Cyrus Alexander was among earliest settlers

1880

 – Pioneering wineries, including Geyser Peak Winery, begin to appear

1984

 – Official designation of Alexander Valley as an American Viticultural Area (AVA)

Today

 – Widely recognized as a preeminent region for Cabernet Sauvignon

Making a Difference

In other 'green’ areas, we aggressively participate in the following daily disciplines:

• Recycling throughout the entire facility, from employee areas, the cellar and production
• Our wine bottles are 'Eco' or Ecologically Friendly. 35-55% of the glass used is from recycled, or 'cullet' glass
• Harvest byproducts, such as grape pumice and stems, are composted
• Non-chlorinated cleaning chemicals are used in the winery
• Ozone generators are used for sanitizing barrels and equipment
• Waste water is redistributed
• Recognized and certified by the Fish Friendly Farming practices

We've been recognized by the Practical Winery & Vineyard for this initiative. Practical Winery & Vineyard is a 30-year-old, wine and vineyard industry journal that reaches 4,000 readers. PWV is the only publication in the industry that focuses on the practical, hands-on aspects of winery and vineyard operations. In every issue, winemaking and grapegrowing are covered in depth, with articles discussing proven methods, innovations, case histories, industry trends, and insights from peers.

 

The Perfect Marriage of Grape to Place

Alexander Valley offers one of the most diverse wine growing environments of any sub-appellation in California. On the valley floor, along the ancient path of the Russian River, can be found alluvial soils and richer soils, heavy in sandy clay loam and scattered with gravel. Vines grown here will tend toward unwanted vigor and must be farmed with assiduous effort to retain quality. Move higher up, to the benches and hillsides off the valley floor, and you will find an astonishingly diverse array of soils arising from decomposed volcanic rocks, serpentine, granite and even marine uplift. This is excellent Cabernet country.

 

Walking Tree Vineyard

The small, beautifully situated Walking Tree Vineyard is a newly developed site on a steep slope directly above the winery estate, planted as part of Winemaker Ondine Chattan's ongoing effort to seek out more hillside Cabernet Sauvignon vines in Alexander Valley. During the clearing of the site in 2001, our vineyard crew was struck by a remarkable tree which, over a period of months, "walked" from the vineyard's summit down the steep grade, while remaining completely upright. Thus, the vineyard seemed to name itself. The Geyser Peak Winery viticulture team has been able to control every aspect of this site's development. Under the direction of Viticulturist Mike Stutler, the choice of row direction, trellising, clones, rootstock and all other vineyard practices are in keeping with the development of a world-class hillside Cabernet site. The very lean soil and substantial rock in the vineyard's upper horizon lessen fertility and keep fruit and berry clusters small, while sun exposure and microclimate provide ideal ripening conditions.

This ripe, full bodied wine reflects the unique topography and microclimate of Walking Tree vineyard, with its morning sun influence and mid-valley elevation. Comprised of 12 pristine acres near the Geyser Peak Winery in the heart of Alexander Valley, Walking Tree's eastern facing rows bask in bright sunshine during the morning and are protected from direct sun during the hot afternoon. This balanced sun exposure promotes slow, steady ripening and ideal flavor development

 

Alexander Valley is synonymous with world-class Cabernet Sauvignon.

 The microclimate and terroir within the appellation create unique vineyard sites. The different climates, soils, and topographies of Alexander Valley help create remarkable diversity, and are an ideal place for producing fresh, crisp white wines, and big bold red wines. Specifically with these conditions, Cabernet Sauvignon exhibits remarkable richness and complexity, with flavor profiles defined by black fruits, ripe berry, cherry, sweet spice and plush tannins. These wines are known for having both early drinkability and age worthiness.

A growing region so exceptional, you can actually taste it in the wine. This is because the valley's climate is marked by cool mornings and hot afternoons, resulting in long ripening seasons. The soils are clay and gravelly loam, which control the vine vigor and increases berry flavor and intensity. The topography varies dramatically throughout the valley, from rich floodplains on the valley floor to rocky benchlands and hillsides. The result is a winemakers’ delight of varied nuances and flavor profiles.

 

Rotary Fermentation

Much passion and care go into the growing of our grapes, so our winemakers insist on treating the grapes in the gentlest manner possible during harvest and fermentation. The use of rotary fermentation is an an excellent mechanism to ensure the most effective extraction of rich, full-bodied, intensely-colored wines from our grapes.

The juice and flesh of most red grapes is clear while the skins contain color and tannin. It is only through the process of fermentation that color pigments, tannins, and phenolics are liberated from the skins into the wine milieu. Once the grapes are harvested and brought to the winery, the stems are removed and the berries are crushed to create the juice/pulp/skin slurry known as "must." The density of the must is high due to elevated sugar levels and the skins are initially suspended throughout the liquid.

Once fermentation commences, carbon dioxide gas is produced by yeast and the lightweight skins are pushed to the top of the tank. Here's where they aggregate and form a thick layer known as the "cap." In order to extract color and flavors, the skins need to be in contact with the juice. Traditionally, this is done by "punching down" the cap or by circulating the juice over the cap ("pumping over"). Yet another option is to use a rotary fermenter, which achieves these same goals gently, efficiently and effectively.

A rotary fermenter is cylindrical in shape much like a standard tank; however, instead of standing upright the cylinder is oriented on its side. Rather than circulating the juice over the cap, the entire tank is rotated. The principle is simple: a spiraled helix is built into the walls of the rotary to act as an auger when the tank is rotated. When the tank is rotated counterclockwise, the skins are pushed to the rear of the fermenter, submerging them in the juice. When spun clockwise, the skins are gently returned to the front of the fermenter. Submerging the skins in this manner facilitates complete homogenization of the skins and juice and permits optimal extraction. This process is performed three times per day for up to five days. Upon the winemakers' direction, the wine is then drained from the skins directly to oak barriques, where fermentation is completed.

 

Barrel Fermentation

While we use the more traditional techniques for barrel fermenting most of our Chardonnay wines, we take a slightly different tact in barrel fermenting some of our red wines in the pursuit of unique, more complex tastes. How? By draining down rotary and static fermenters directly to the oak barrel while there are still a few degrees Brix (a measurement of the percentage of sugar in a fruit juice) in the must (the juice/pulp/skin slurry.) This allows the last few percent of sugar to be finished off while in contact with the oak in barrels. We find that we get a better integration of oak flavor in our wines though this unique process. And ultimately, achieving more complex red wines.

 

Meet Ondine Chattan, Director of Winemaking

Growing up close to wine country in Marin County, California, Ondine Chattan was enthralled with art, science and nature from an early age. From exploring marshlands near her home to studying insects and flowering plants, Ondine’s interest in science grew over time into a love of biology and chemistry. The daughter of an artist and theatre set designer, Ondine was drawn also to fine art and spent considerable time visiting museum exhibits in nearby San Francisco. She wrested with conflicting desires to pursue either scientific or creative disciplines; however, it took only a single introductory lecture on viticulture, at California Polytechnic State University (Cal Poly) in San Luis Obispo, for Ondine to realize that she’d found a pursuit which combined her interests in hard science and subjective aesthetics.

 

After her first job at Sonoma’s Cline Cellars, well-known produces of old-vine Zinfandels and other unique varieties, Ondine went back to school for a Master’s in Enology from Fresno State University. After graduation, she went to work at Ridge Vineyards – another winery, like Cline, known for being unflinchingly idiosyncratic, and for using traditional, time-honored winemaking techniques.

 

It’s this merger of the established techniques of winemaking with California’s native and relentless pursuit of the new which drives Ondine today. As Ondine comments, “Winemaking is a wonderful mix of extreme fields. For instance, we use chemistry everyday, but we also use intuition.” To this end, Ondine’s interests in sustainable viticulture, vineyard and soil expression and such ‘risky’ techniques as native yeast fermentations are perfectly intertwined.

Meet Jaeson Mackura, Associate Winemaker

Growing up on the Hawaiian island of Oahu, Jaeson was immersed in a diversity of foods, climates, and cultures. Although Jaeson’s family moved to California in the 1980’s, and settled in the South San Francisco suburb of San Carlos, he never lost his love of the outdoors, plants and gardening. Upon graduating from high school, he enrolled at U.C. Davis. While originally unsure of his career path, his desire to combine his interest of the natural sciences with his creative side led him to enroll in an introductory winemaking class.

As he delved further into his studies of viticulture and enology, he quickly realized he truly enjoyed the winemaking side. Fortunately, he didn’t have to choose, as he became a part of the first graduating class of the new Viticulture & Enology Bachelors of Science at U.C. Davis in 1998. He started his career working part of 1996 vintage with the team at Thomas Fogarty Winery crafting Pinot Noirs, Chardonnays and Cabernets from the Santa Cruz Mountain appellation, followed by a harvest internship at RH Philips in the Dunnigan Hills. Just a month prior to his graduation from U.C. Davis, Jaeson started work at the Buena Vista’s Carneros Winery, first as a cellar worker, where he oversaw the white press operations for the 1998 harvest. He was quickly promoted to Enologist, followed by Assistant Winemaker in 2001, and finally accepting the role of Associate Winemaker in 2004.

Since joining Geyser Peak in June 2010, Jaeson brings his expertise and talents to the production of the winery’s award winning wines. “I’m excited to be joining the fantastic team here at Geyser Peak, and look forward to the opportunity to expand my winemaking expertise”, says Mackura. When not busy with the daily workings of the iconic Alexander Valley Winery, Jaeson is an exceptionally skilled handyman specializing in carpentry and electrical having recently completed an extensive addition to his Santa Rosa home, where he resides with his wife Kelly and daughter Julia.

 

To find the Winery or the website go to:

Just north of San Francisco

22281 Chianti Road, Geyserville, CA (707) 857-9463 ‎

http://www.geyserpeakwinery.com/

 

Pub Menu item: Picasso Burger

NC-Jasoh! Pub and Wasatch Beers

Wasatch Beers

It was Crieg Schirf, Founder of Wasatch Beers, who proposed the bill to the Utah Legislature in 1988 that would make brew pubs legal in Utah. There are now more than 12 thriving brew pubs in the state thanks to Schirf and the bill's sponsor, Senator Mike Demeitrick of Price, Utah.

Over the next several years, Wasatch found a friendly rival in Squatters (Salt Lake Brewing Company) as they competed for the title of Utah’s best brewery. In 2000, sensing a rapidly growing market and opportunity, Wasatch and Squatters created a partnership (a.k.a. Utah Brewers Cooperative) to increase their share of Utah beer sales and to compete better with national brewing giants.

Squatters and Wasatch now share a brewery located in Salt Lake City at 1763 South 300 West. The combining of brewing operations has cut costs, improved buying power, and enabled both companies to take advantage of increased distribution in and outside of Utah. Find more about the brewery and its Salt Lake City tasting room at www.utahbeers.com.

Wasatch Beers Owner Greg Schirf, Cindi Jones and brewmaster Dan Burick

As Squatters grew we embraced the Triple Bottom Line philosophy of People Planet Profit. We source healthy ingredients and use environmentally friendly products and services from within our local eco-region. We develop long-term relationships with farmers, growers and suppliers so we know exactly what is, and is not, in the products we buy. We choose to support local non-profit organizations. We buy BlueSky wind power and are continuously working to reduce our carbon footprint.

We believe these and other practices contribute to a healthy community and environment, locally and globally, making our city a better place to live, work, and drink world-class Squatters beers.

Captain Bastard's Oatmeal Stout^®

Smooth as silk, full of flavor with a big malty finish. Brewed with Chinook hops, oatmeal, roasted barley, pale, caramel and chocolate malts.

Quick Info:

 

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• 4% Alcohol by volume
• Where to purchase: Available in bottles and on tap in Squatters Pubs, the BEER STORE and retail outlets throughout the intermountain west.

NC-Johnny Ballard Fund Raiser

 

For more information go to:

http://www.facebook.com/event.php?eid=211069732264888

NC-Jasoh! Lunch and To-go

New Jasoh! Summer Prime Menu

Here is Chef Nathan Sheatzly's new Jasoh! Prime menu for the summer! Photos and spotlights of each item will be posted every Thursday at 4:00 so stay tuned! 

 

Starters:

 

Cheese Plate:  Choose from Cambazola, Pistachio crusted chevre, Fontina, Fresh mozzarella, Manchego

and two chef's picks.  Paired with seasonal accompaniments.   (3 pc.) for 9-   or   (5 pc.) for 12-

 

Beef Carpaccio: Blackberry ginger balsamic, shallots, parsley, sea salt. 11-

 

Calamari:  Tubes, tentacles, almond and ginger dusted with Caribbean aioli. 12-

 

Shrimp Cocktail:  Jumbo Black Tiger Prawns with lemon cream cocktail sauce.  8-

 

Crab Cakes:  With spicy passion fruit and citrus aioli. 10-

 

Pita 2 Ways:  With a trio of Hummus: roasted red pepper, Indian spiced, and seasonal. 12-

 

 

Salad:

Choose from a crisp house salad or a bowl of house made soup with entrees, or upgrade to a salad below for 3-

 

Pear

D' anjous pears, mixed greens, pistachios, goat cheese, sherry wine vinaigrette.

 

Vanilla & Apple

Vanilla Roasted apples with mix green lettuce, aged white cheddar, toasted pine nuts, vanilla citrus vinaigrette

 

 

Entrees:

 

Lamb Loin

Chickpea puree, oven roasted tomato, sautéed curried asparagus, and Indian spiced demiglace.  28-

 

Duck

Fontina and mostaccioli, wild mushrooms, and chocolate gastrique.  28-

 

Filet Mignon

Black truffle salt roasted fingerling potatoes, summer squash, oven roasted tomato, wild mushroom demiglace, balsamic reduction.  32-

 

Tasman Salmon

Our wild salmon swims in the Tasman Sea, the purest waters  available and is one of the highest foods in omega 3. 

Paired with parsnip puree, sauté of bacon, corn, mushroom, apple cider gastrique, and fresh parsley  29-

 

 

Himalayan Yak

Extremely low in cholesterol, lower in fat than skinless chicken breast, and half the calories of regular beef!

Premium house cut 8 oz. steak, recommended rare to medium rare, with Quinoa, avocado, fresh diced tomato,

and a cumin demiglace.

Price ranges from 37- to 47- Depending on today's cut.

 

Chicken

Tri color orzo pasta, artichokes, sundried tomato, olives, fresh parsley, and buerre blanc   24-

 

 

Quail

Stuffed with andouille sausage, and accompanied by southern style grits, sautéed green beans and bacon, and spicy buerre blanc.  28-

 

 

Prime Grade Top Sirloin

Garlic mashed potatoes, seasonal sautéed vegetables, and wild mushroom demiglace.  28-   Add Shrimp for 4-

Fathers Day Weekend Porterhouse Steak Special

Friday and Saturday June 17th and 18th, Dinner only, both Prime and Pub Take your Dad out to the best steak in town! 18oz. Porterhouse steak special going on Father’s day weekend. Chef Nathan is grilling it first, then tossing it in our Tuscan Wood Oven at 700 degrees to lock in all the juices and flavor. Cooked to order with your choice of garlic mashed potatoes, loaded baked potato (cheddar, bacon, sour cream, etc.) or the chef's recommended seasoned potato wedges. Topped with a Béarnaise (butter) glace you can't go wrong. Your father will defiantly be a happy camper if he can make it through this monster steak!

RSVP at: http://www.facebook.com/home.php#!/event.php?eid=160377194029257

Perfect weather at the Ogden Arts Festival

Music, Art, and Food. What more can you ask for on a Saturday?

Vino Italiano: The Event

The dining room was filled with dear friends of Jasoh and wine lovers all seeking good food and good wine. MIssion accomplished! A fabulous time was had by one and all!

Special thanks to:

Chef Nathan Sheatzly. For five fantastic Italian Inspired courses that paired perfectly with each and every Italian wine.

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Jeff Carter with Southern Wine and Spirits West. For the details and stories of all the wine served.

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MENU

 

Course 1

"Capresse"

Sliced buffalo mozzarella, heirloom tomato, white balsamic marinated asparagus, almond creme foam.

 

Wine: Prosecco Jeio Brut

Bisol Winery, Veneto

 

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 Course 2

Savory pear and goat cheese ravioli in a pear, pine nut and sage browned butter.

 

Wine: Principessa Gavia Banfi Winery, Montalcino

 

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 Course 3

Wood oven roasted pizza with Tuscan cured meat, pecorino cheese, arugula salad tossed in a chianti vinaigrette.

 

Wine: Chianti Classico

Banfi Winery, Montalcino

 

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 Course 4

Black olive oil poached Hawaiian fish, heirloom fingerling potatoes, butter braised baby carrots, and tarragon buerre blanc.

 

Wine: Cum Laude

Banfi Winery, Montalcino

 

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 Course 5

Rose Sabayon with fresh berries and shaved Callebaut white chocolate.

 

Wine: Rosa Regale

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Looking forward to the Two Dog Wine event coming up in August! For more information, or to keep up on events like this email: jasohrestaurant@yahoo.com

Banfi Winery, Montalcino