The cuisine of the Philippines’ represents some of the most delicious and fascinating food around. The style of cooking has evolved over the centuries from the Austronesian roots to a mélange of Chinese, Spanish, Indian and more recently American influences. Local ingredients mixed with diverse cooking techniques have created a cuisine that is once familiar and distinctive. The Chinese brought Soy sauce, fish sauce, techniques like stir frying and noodle making. Trade opened up even more ingredients and techniques from close neighbors like Mallacca and Java to as far away as India and Arabia that all made their mark on cuisine. Spanish colonizers brought with them the produce of their empire, the Americas. Chile Peppers, tomatoes, corn, potatoes along with techniques like cooking with garlic and onions. Spanish and Mexican dishes both make their way into the cuisine. There are many classic dishes: from Lumpia to Adobo. A particular favorite is Afritada. This is a dish that applies Spanish technique, American ingredients and touch Asian influence and Filipino flair. There are many ways to pair a dish like this. It’s not too spicy and just a little sweet and savory. You are going to want a wine that is has some intensity, good acidity and little fruit. For white, a New Zealand Sauvignon Blanc is an almost ideal match. For red a Spanish Garnacha or Tempranillo would work nicely but a Mencia from Bierzo is just about perfect. CROWDED HOUSE SAUVIGNON BLANC 2016 $11.99 btl / save $4 This wine blew our socks off! A quintessentially Marlborough Sauvignon Blanc with bright aromas of guava, citrus fruits, and sweet crushed herbs. The palate is elegantly proportioned with lovely soft acid carrying the fruit flavors to a long, pure finish. This wine keeps you coming back for more; and at price you can afford to. VINA HERMINIA CRIANZA 2013 $11.99 btl / save $4 “Talk about a stunning value!” - Arnie Milan. "An elegant and intense nose comprising black fruit, blackberry and herbs, with a real medicinal edge is followed deliciously by a well-structured palate of licorice, plums, tobacco and black fruit notes, which also has round meaty tannins, a lovely texture and a beautiful long finish." 95 points Decanter Or if you want something really cool try a Mencia from Bierzo. JOSE PALACIOS 'PETALOS' BIERZO 2015 $19.99 btl / save $5 A fine representation of what is possible in both the Bierzo region as well as with the grape Mencia. Delicious tart red strawberry, Bing cherries, anise and impressive earthy aromas. Crisp red fruit on the palate, savory, smooth and caressing without sacrificing structure. All from vines ranging between 40 and 90 years of age on slopes (half of the grapes around the village of Corullón and the remainder in the rest of Bierzo). It's a showy, approachable, aromatic and open version of Pétalos. 92 pts Wine Advocate This Pineapple Chicken Afritada features chicken and tons of vegetables simmered in a flavorful tomato sauce. Vibrant, colorful, super delicious! INGREDIENTS 2soy bean oil tablespoon 2 lbs chicken thighs, deboned and cut in serving pieces Salt and pepper 1 teaspoon paprika 1 pound Linguiça or Longganisa sliced 4 cloves garlic coarsely 1 small onion, julienne 1 red pepper Julienne 1 yellow pepper Julienne 3 bay leaves 1 can diced tomatoes 1 8 oz can Pineapple chunks 1 cup chicken stock 2 tablespoon tomato paste 2 potato, peeled quartered 1 carrot cut into chunks 1/4 cup green peas 1 tablespoon sugar 2 tablespoon cider vinegar 2 teaspoon Fish sauce 1. Trim chicken thighs of any excess fat and season with salt, pepper and paprika 2. In a large skillet heat oil and brown chicken pieces on each side move to platter. 3. Add Linguiça onions and peppers stir to soften. Add garlic and bay leaves. 4. Add tomatoes, pineapple, stock and tomato paste. Bring to a simmer add potatoes, carrots and peas. 5. Return chicken to pot, cover and simmer 15 minutes. 6. Add cider vinegar, sugar and fish sauce 7. If the sauce is to thin remove chicken and simmer to reduce. 8. Serve with rice. Cheers! @Chef_Lenny

Cider is quite possibly one of the most underappreciated beverages around. But in that few years there has been nothing short of a revolution in the American Cider industry. I say American, because Europe has a long history of growing great artisanal cider. England, France, Spain all have great cider producing regions, just look to the Basques for culinary inspiration for cooking with cider or Sidra. America has a long history of producing cider, which in the EU sense I mean hard cider. We all heard the stories of Johnny Appleseed growing up, but what most of us didn’t hear was that Johnny was peddling cider apples, meant for making hard cider. Which makes sense because fermented cider, hard cider was stable and in the times before refrigeration that is what you wanted. With the rise of prohibition the cider industry was virtually destroyed in the US. There have been a number of ciders produced after prohibition but these have been made using second grade dessert apples. Dessert apples are table apples the so called Red Delicious and its kin. "Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider," writes Michael Pollan in The Botany of Desire. "In rural areas cider took the place of not only wine and beer but of coffee and tea, juice, and even water." Cider apples are a different breed, these apples are bitter and tart and have grown to produce ciders that are complex and interesting. In the US today there is nothing short of a cider renaissance, with cideries opening up at record numbers. Here in Northwest we are at a center of the action, for decades Washington has been synonymous with apples and with over 175,000 acres of orchards we produce over half the apples in the US. We are blessed with many great cider producers but a personal favorite is Finnriver. Finnriver Cidery was founded in 2008 by Eric Jorgensen and Keith and Crystie Kisler. The roots of the cidery began in friendship and farmland and now, with several thousand heirloom cider trees in the ground, farming and fermenting continue side by side on 80 acres in Chimacum Valley on the Olympic Peninsula. Finnriver is at the forefront of the craft cider revival and farmcrafts a range of traditional, contemporary and seasonal ciders made primarily from organic Washington fruit, along with a line-up of spirited fruit wines. Erin James in her new book “Tasting Cider –The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider” she shares a recipe from Chef Paul Zerkel for Clams with Chorizo with Sweet Peas and Leeks. You can pair this with a traditional Basque cider or something local like the Finn River Farmstead Cider. “An earthy, amber-colored cider with an aroma of warm bread and sweet apple. Offers a rustic taste of the ripe orchard and hearty homestead cider tradition. Nutty with a sharp acidity that balances a gentle tannic finish. Unfiltered lees lend body to this cider.” Clams and Chorizo with Sweet Peas and Leeks Makes 4 servings 2 tablespoons unsalted butter 1 leek, diced and well rinsed 2 ounces Spanish chorizo, thinly sliced 1 bunch Italian parsley, minced 3 pounds Manila clams, rinsed, scrubbed, and soaked in salt water for 1 hour 1 cup ÆppelTreow Winery & Distillery Appely Doux cider Salt and freshly ground black pepper {1/2} cup fresh sweet peas (frozen is optional) 1 baguette, sliced in half lengthwise and buttered 1. Preheat the broiler. Set a large pot over medium heat and add the butter. Add the leeks, chorizo, and half of the parsley. Sauté until the leeks are soft and the chorizo is a little crispy, 4 to 5 minutes. 2. Increase the heat to medium-high. Add the clams and stir gently, until they are well coated. Add the cider and season with salt and pepper, then reduce the heat to medium-low. Cover the pot and let simmer until the clams open, about 5 minutes. Add the peas during the last minute. 3. While the clams are steaming, place the baguette under the broiler and toast until browned, about 2 minutes per side. Pour the clams and broth into a shallow serving bowl. Garnish with the remaining parsley, slice the bread, and serve hot. Courtesy Erin James “Tasting Cider” Join us for an evening of Cider and Pairing With Erin James September 6th

It's time to grab that few weeks of summer. This time of year I am grilling almost every night! There are lots of ways to grill that are quick, easy and delicious. Perfect dish for a casual dinner on a warm summer night. Pork chops love the sweet and tangy of the Peaches and Balsamic and the touch basil adds just a bit of herbal freshness. Paired with a chilled bottle of Chardonnay or Rose and you have a quick yet elegant dish for a Tuesday night for two or for company on the weekend. I love this with a full bodied Rose like Seth's Upside Down Nebbiolo Rosé -whole cluster pressed and aged on the lees for 3 months. Picked at 22 brix, this wine is beautifully distinct with bright fruit and a subtle minerality. "The one thing we might love more than a chilled glass of rose on a hot summer day, would be rescue animals! If you follow us on Instagram then you know we love our rescue pup Turk. The only thing that makes rosé taste better, is knowing you're helping save animals while drinking it! " #AdoptDontShop 20% of the proceeds go to support various rescue organizations. #RESCUErosé Grilled Pork Chops with Grilled Peaches and Balsamic Vinegar ________________________________________ For the pork chops: 2 (1-inch-thick) bone-in pork rib chops 2 teaspoons kosher salt 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil For the Peaches 2 peaches, sliced in half 1 tablespoon Olive oil 2 teaspoons Honey Salt and pepper Fresh basil 2 teaspoon balsamic vinegar 1. Season pork chops and let come to room temperature while grill heats up to medium high. 2. In a bowl, combine the peaches, honey and olive oil. Season with pepper and toss to coat evenly. 3. Place chops on the hottest part of grill for 2 – 3 minutes until you have a nice scoring. Turn and move to a cooler part of grill cook for another 3 – 4 minutes depending on thickness of chop, until cooked through but not dry. 4. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Remove and let rest for 5 minutes. 5. Place the peaches over direct heat and sear, until you have a nice color. Chop the peaches into smaller pieces. 6. Transfer the chops to a platter and top with peaches and basil drizzle with balsamic and serve.

During the summer months I cook almost every meal outside. When I have time I Barbecue but many nights it is easy to fire up the grill for dinner. Salmon, Chicken, pork all work well, and there is something spectacular about grilled vegetables. Asparagus is so simple and quick I grill them up almost every chance I get. And then there is steak. Around the globe, for as long as we have been around we have cooked over an open fire. If there is one thing quintessential dish that seems the grill was invented for is steak. There are many variations of the dish as there are languages on the planet. In Italy it is customary to serve a grilled steak simply with just salt and pepper and maybe a squeeze of lemon, alla Fiorentina. The simplicity of the dish is characteristically Italian so use the best ingredients for the greatest results Here is my simple version that cooks quickly and makes quite an impression. Grilled T-Bone with Lemon and Parsley Serves 2 Ingredients: 2 ea 1 lb (1 ½” – 2” thick) T-Bone ¼ Cup Olive Oil, plus more for serving Sea Salt Black Pepper, freshly ground Rosemary sprigs *** For Serving Lemon wedges 2 Cups Arugula Roasted Potatoes 2 lb Asparagus 1. In a bowl large enough for steak place rosemary and steak and drizzle with olive oil. Let the steak rest outside the refrigerator for at least an hour before cooking. 2. Prepare a charcoal or gas grill for direct grilling over high heat (450 -500). 3. Using tongs, lay steak over the hottest part of the fire, cook 2 - 5- 7 minutes. Turn the steak and sprinkle with salt. Cook on the second side until browned, 2 - 3 minutes more. 4. Remove the steaks to a carving board and let rest for at least 5 minutes before carving. 5. Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates season with salt and pepper. 6. Garnish with lemon wedges and arugula 7. Have more sea salt and pepper available at the table 8. Serve with Roasted Potatoes and grilled asparagus Now in Florence they would have drink a nice Chianti or Brunello. But I like go even lighter in the summer, and a perfect summer red is Barbera. Barbera has ancient origins, the first documented mention of the grape is in 1798, in a letter by Count Giuseppe Nuvolone-Pergamo of Scandaluzzo, deputy director of the Società Agraria di Torino (Agrarian Society of Turin). Barbera-based wines were well regarded even then, for their rustic yet generous character. Barbera wines are esteemed for their deep color, low tannins and high levels of acidity. When young they offer fresh flavors of cherries, blueberries and raspberries. Relatively rich, bold and flavorful, the most powerful examples might just be compared to Barolo or Barbaresco. Barbera is a great summertime wine. Serve it slightly chilled and it makes a great afternoon supper wine, especially on a hot day. One of our favorite producers is Renatto Ratti. Founded in 1965 about Renato himself and now his nephew Massimo runs the operation. The original winery was built in an old abbey located halfway up the hill in the valley of Barolo. Here buttressed by steep slopes lined by orderly vineyards, lies a precious jewel from the 15th century: the Abbey of Annunziata. From the 100 acres of vineyards, the Renato Ratti winery produces Barolo, Nebbiolo d'Alba, Barbera d'Alba, Dolcetto d'Alba.

Many of you have been asking about the La Caja China roaster, stacked with an assortment of Friulian delights, on our entry way carpet. We've brought in a pig roasting box emblazoned with Scarpetta Wines and we can't wait to share the excitement with you! Scarpetta Wines was started by Bobby Stuckey and Lachlan Patterson. Bobby is a Master Sommelier and James Beard Award Winner. Lachlan is an award winning chef. Together, they own Frasca Food and Wine in Boulder, Co. which was nominated this year for Outstanding Restaurant in America. Accolades aside, these guys know what they are doing and they're doing it right. They bring the countryside of Friuli to every glass and plate they present. With an obsession with Friuli, Bobby and Lachlan have been blazing their way through the states. And, we have some of their Scarpetta Wines in our store to celebrate! Join as we serve Porchetta Panini along with Scarpetta Wines at our Scarpetta Pig Roast event on Saturday, June 3rd, 2-PM. We hope to see you there! Grazie!

Okay, I start to really miss California when it snows in the passes in May, and the rain never ceases. Yes, I am a California native, albeit I have lived in Seattle for over 32 years, so that has to count for something, right? Oh, I do have certain California kid peccadillos. Like when my northern brethren claim indisputable expertise on Mexican food, or when I find myself defending a fondness for Zinfandel or a certain style of California Chardonnay. Take for example a new Chard we just found. The Californian Vintager Chardonnay Knights Valley 2012 $14.99 This is an elegant barrel aged chard produced from hand harvested grapes in the legendary Knight Valley AVA, home to winemakers like Peter Michael. Coastal fog and conifer trees create a special cool climate that gives the resulting win a balance of fruit and fresh acidity. Full bodied, yet balanced with well integrated oak and a long seductive finish. Honey crisp apple, blood orange and just a touch of vanilla give this wine all that classic Northern California Chardonnay appeal. Only 748 cases of this wine were produced by winemaker Sam Jennings, The Vintager Chardonnay is true small production wine. Yes, and there are certain dishes that pair perfectly with that certain style of Cali Chard - Smoked Chicken Salad, grilled Salmon, Lobster. This wine would be perfect just sitting on a sunny deck with some friends, but this also would be awesome with my Crab tostadas! Recipe below Join us and taste this extraordinary Chardonnay, Saturday May 20th, at Esquin 2 pm to 5 pm! xo Lenny

Crab Tostadas with Sriracha Guacamole

1 (16 ounce) package tostadas ( or fresh made) 16 ounces Dungeness crab 1 lime, juiced 2 tablespoons olive oil Salt and pepper ***** Garnish 2 tomatoes, seeded and diced 1 red pepper, finely diced 1 jalapeno, finely diced 1⁄2 medium onion, finely chopped ¼ cup cilantro, finely chopped *****Guacamole 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1 teaspoon Sriracha 1/2 medium onion, diced 1 tablespoon chopped cilantro 1 clove garlic, minced 2 tablespoon sour cream

1. You can fry your own tortilla but store bought are just fine
2. In a large bowl, pull crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.
3. In another bowl combine diced tomatoes, diced peppers, onions and cilantro.
4. In bowl of food processor combine all ingredients and pulse until well comined.
5. Spread 1 tablespoon Guacamole on tostada top with 1 ounce of crab meat and garnish with pepper mixture

Crab Tostadas with Sriracha Guacamole Printable Recipe

It is asparagus time!

If you look around your local Farmers Market or grocery store you will see tables laden with first crop local asparagus. Washington is famous for its asparagus. The same soils that allow wine grapes to thrive also happen to be perfect for growing asparagus (and onions, too). This weekend, May 6th, is the annual Asparagus Festival in Pasco where consumers will be able to sample everything from grilled asparagus to asparagus ice cream. That's right, asparagus ice cream! Today, I present nothing quite so adventurous, but a simple elegant dish that you can serve at a dinner party or (hopefully one day- weather permitting) an outdoor BBQ - Full recipe for Asparagi di Bassano Con Salsa di Uove Sode Now, most wine drinkers have heard that asparagus can be difficult to pair. Asparagus assertive flavor can clash with most wines, the reason is that asparagus contain chemical mercaptans which makes wine taste bitter and metallic. One solution is to add Fat: butter, olive oil, bacon. The fat will help tame the aggressive nature of the vegetable. I suggest choosing wines with higher acidity, wines that mirror the green notes of the vegetables. Sauvignon Blanc, Verdicchio, Gruner Veltliner, Gavi are all good answers. But, a great high acid Pinot Gris or Grigio is just about perfect. 2015 Teutonic Pinot Gris Crow Vineyard Willamette Valley We love the fruit that comes from the 35 year-old vines at Crow Valley Vineyard. This Pinot Gris is crisp and refreshing with fine mineral flavors that the vines absorb from the deep established roots. Golden pale in color, red apple, lime and lemon zest on the nose. A perfect foil for the surly asparagus. Teutonic Wine Company started in 2002 when Barnaby was the wine buyer at Papa Haydn Restaurant in Portland’s southeast location. It was his passion for cool climate wines that lead him to plant Oregon’s first coastal vineyard west of the coastal range. His fascination has garnered he and his wines a cult like following from Seattle to New York. The Crow Vineyard Pinot Gris is made with minimal intervention, natural spontaneous fermentation; fermented in neutral oak (no steel) and bottled with lower alcohol. xo Lenny Taste this wine and other Teutonic wines Saturday 2 pm to 5 pm

The Dark Side of Tequila presented by Hornitos Black Barrel

May 3rd, 6-8PM The Sky Lounge

Come learn about the art & process of crafting tequila, with an in-depth look at various aging techniques using everything from new oak, ex-bourbon, and former Cognac barrels. Local rep Derek Wieting will lead guests through a guided flight tasting and dinner. Followed by Mitchell Johnson of M Bar with a presentation on how to create simple tequila cocktails at home. Dinner will feature tacos & sides from El Camino. All guests will take home a gift bag and we will be raffling off a brand new Hornitos Golf Bag! $15 tasting fee, which can be used towards your purchase, space is limited RSVP by calling 206.682.7374

Spring seems reluctant. I see the fits and starts, the bud break and blossoms, the first Rosés’ and the first of the seasons’ harvests. This is the time of year that I get the most antsy with anticipation. I just can’t wait to get outside and grill! Growing up in California we would grill year round. Here, I have to seize the day, and catch the sun when she briefly smiles on me. Grilled Salmon is just about one of the best dishes to prepare when entertaining guests, especially out of towners. The best part is how little time you actually have to spend in front of the grill. Less cooking equals more partying. Again, plan ahead and have your ingredients ready to grill when your guest arrive. There are a many great ways to grill. One of the time-honored traditions, in these parts, is Cedar plank salmon. One of the greatest things about a Cedar Plank Salmon is that it works just as well in the oven as it does on the grill, so no matter how fickle mother nature may be you can still have a nice dinner. Call me a traditionalist, but there are few better wines to serve with Cedar Plank Salmon than a good Oregon Pinot Noir, especially from Chehalem Winery. Chehalem Three Vineyard Pinot Noir Willamette Valley 2013 $32.99 This Three Vineyard Pinot Noir has beautiful ripe black cherry and brambly cassis on the nose, with fresh wet earth and a tea leaf component. White pepper, dusty cocoa, tobacco, sweet loam, and raspberry accentuate the nose, providing a fresh, full, complex package. The palate is lithe and playful, with especially round, pliable acid, and an overarching flavor of rich cranberry sauce and rose hips. The finish is lengthy, yet elegant, with beautiful balance - a perfect partner for salmon. “Light and sleek, open-textured and appealing, with delicate plum and guava flavors, riding on a glassy frame into a vivid finish.” 91 POINTS, Wine Spectator Or, if you prefer, few places grow Chardonnay as well as they do in the Willamette Valley. Chehalem "Inox" Willamette Valley Chardonnay 2014 $19.99 The fruit shines brightly in this all-stainless cuveé. Ripe golden apples are at the core, with hints of peach and papaya. It's a lovely, forward, ready to drink style that brings extra concentration and detail that is all too rare in unoaked Chardonnays. 91 Points, Wine Enthusiast xox, Lenny Taste these wines, plus other BBQ favorites on April 29^th from 2pm to 5pm Grab a bottle to take home, and create your own: Cedar Plank Salmon with Tarragon Mustard Glaze

Rosé Time! It is definitely beginning to look more like spring; in the wine business that means the arrival of the Rosé! I can think of no better foil for the winter doldrums than to tease one of the scarce sunny days on the deck with brunch or late lunch. Whether Easter, or any Sunday, there are fewer things as civilized as taking a meal al fresco with a nice bottle of Rose! The Rosé Revolution is now hegemony! Never in my life have I tasted and seen so many Rosé. Beyond the great Bandol and Tavel, we see Rosé coming from every great wine region in the world. Not only is it just about the best thing for an afternoon quaff, Rosé also lends itself to a wide variety of foods. The touch of anthocyanin, that gives Rosé its color, also gives the wine more body which allows it to pair with heartier fare! Looking for something to pair with your Easter Ham? Look no further. Roast Turkey, Standing Pork Crown Roast, Cedar Plank Salmon, Tuna Salad – you name it, Rose will fit the bill. Almost just to prove my point, I would like to present a perfect party dish that is made for Rosé - Oven Roasted Lamb Rack Salad with Couscous, Fennel, Mint, and Tomatoes. Oven Roasted Lamb Rack Salad with Couscous Fennel Mint and Tomatoes recipe + ingredient list The other thing I love about Rosé? Even the priciest Rosés are still relatively affordable in the vast scheme of things. One of my favorite things to do, for a party, is fill a galvanized tub with a bunch of Rosé + ice and let people have at it! Rest assured there are great inexpensive Rosé, and you can find a lot of them here at Esquin Wine & Spirits. Here are a couple favorites: OLIVARES JUMILLA ROSADO 2016 $6.99 Floral and red fruit aromas mingle on the nose, with a refreshing and balanced palate. This Spanish Rosé pairs beautifully with grilled vegetables, fish, pasta, or on its own. 70% Garnacha 30% Monastrell LAURIBERT 'LA CUVEE DE LISA' ROSE 2016 $8.99 We are pleased to welcome the new 2016 Les Lauribert La Cuvee de Lisa! A gorgeous Rosé with tart, refreshing acidity that is balanced with notes of barely ripe strawberries. It's springtime in a bottle! MILBRANDT ROSE 2016 $11.99 Intense nose of mineral, strawberry, melon, and herbs. The palate is lean and fresh with plenty more red berries, and a saline finish. Join us Saturday, April 15th, from 2-5PM at our tasting barrel to try the 8th World of the World - Rosé!