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Tarin Teno
 
October 1, 2015 | Tarin Teno

Star Chef Series: Michael Mina On His Longtime Love of the 49ers & Iron Horse Bubbles

It’s officially fall! And with that comes Football Season. To explore the art of tailgating and the role bubbles play in the quintessentially American fete, we caught up with our longtime friend Michael Mina. The rockstar restaurateur pours our special production Michael Mina Cuvee at his many beautiful restaurants across the country and has been in the headlines as he launches the second year of his famous tailgate hosted in the new Levi's Stadium. Learn from the master about the art of grazing this season and how to match up signature seasonal dishes with your favorite Iron Horse bottles…

 

 
Tarin: Tell us about your tailgating venture with the 49ers and what inspired you to pursue it.
Michael Mina: Part of why I moved to San Francisco was because I’m a huge fan of the 49ers. I’ve been a season ticket holder for decades and I’ve had the good fortune of getting to know the forces from the team who dominate both the field and the behind-the-scenes business. So when the organization was building their new Levi's Stadium, they knew they wanted to leverage my 20+ years of tailgating experience to launch a Bourbon Steak / pub inspired venture with me to appeal to the demographic of the stadium.
 
Tarin: And so the plans got into motion. What came next?
Michael Mina: When we looked at the drawings of the restaurant space, there was a weird area next to it that remained empty. I suggested we move into that area to execute a tailgate. It was then that the tailgate proposal was concepted. I suggested we run a membership only tailgate event and use the space for catering during the off season. We intended to target a couple hundred members and just have some fun with it.

 

 
Tarin: Clearly, the organization considered your proposal a culinary touchdown. Tell us a bit more about how the tailgate has become the spectacle that it is today.
Michael Mina: One of the key elements of the event is that we invite outside chefs to help make each tailgate a unique and over the top experience. We also built a rotisserie that holds an entire cow - 1200 lbs and each game we roast a Skywalker Ranch Wagyu animal. We have massive pots that can hold literally tons of water and over 200 lobsters. We keep within the spirit of the tailgate but offer a range of fine dining to walk around stations. Guests can select from 12 composed dishes and 20 other items throughout the space as they explore the inside or outdoor seating options. Members spend their time watching the 80 screens and working through their food and drink options.
 
Tarin: This is very obviously a passion project for you.
Michael Mina: Absolutely. I don’t really get too fanatic about anything except the 49ers. It’s the one time I get really crazy. I’m definitely responsible for whooping up the crowd.
 
Tarin: Any fun behind the scenes scoop on the players themselves? Are they fans of yours?
Michael Mina: I have a lot of favorite players on the team and the feelings are reciprocal. There’s a private tunnel for players to easily access our tailgate after the game. Players like Kaepernick, Eric Reid, Vernon Davis are frequent guest. And last weekend NaVorro Bowman requested tuna tartare he’d had at one of my restaurants in Miami. So I do take requests from VIPs, especially the new coach who is a serious foodie and in the restaurant all the time.

 

 
Tarin: What did you have planned for the game against the Green Bay Packers?
Michael Mina: That game will let us explore what football is all about. We got really cheesy. For example, we had a couple of fondue fountains where we offered black truffle cheddar and some classics with everything you could ever need to dip from wagyu cow, to brats, beautifully grilled vegetables, and sourdough bread.
 
Tarin: Which celeb chef are you really excited about collaborating with as you look down the schedule.
Michael Mina: I found out that one of my friends, Chef Todd English, is from Atlanta so he’ll be on hand to execute a crazy Southern BBQ spread with me. He just sent me the menu and I’m looking forward to some classic Georgia style BBQ. I’m hoping that Joy Sterling will come pour for that game! It’s been fun to learn new things about my friends as well as the cities that they come from.
 
Tarin: For our readers who can’t make it out to the Bourbon Steak tailgate extravaganza, what do you recommend for football fans who are throwing a football watching party at home?
Michael Mina:
  1. I like to theme it off of the team that we’re playing against. I select cocktails and beers that work within that frame.
  2. It’s important that you don’t just think about the dishes that come from that region or city - I like to take products that come from that state in general. And always stay within the spirit of tailgate while diversify outside of only smoked or BBQed items.
  3. Especially when outside, I like to have a pot of something ready to do like a braised soup or chili.
  4. And considering timing! Take the slow approach of doing one thing at a time.  Grill some steak and slice it up on the spot. Then do what’s next. Don’t try to make it a meal all at one time - should be about grazing and drinking.

 

Tarin: What about wine pairings? Do bubbles come into play?
Michael Mina: Of course bubbles come into play! That’s how every great tailgate should start. A glass of champagne and a bloody mary! My wife runs a bloody mary bar with her own unique recipes she’s going to bottle and sell as part of her new company.
 
Tarin: Iron Horse is honored to have a wonderful friendship with you. And we’d like to explain to our blog readers how Michael Mina Cuvee came about. Joy wanted to remind you that we started 20 vintages (or shall we say football seasons) ago!
Michael Mina: Has it been that long?? Yes, we’ve been connected to Joy and Iron Horse for 20 years. And about 11 years ago, the label officially changed to Michael Mina Cuvee in honor of the launch of my Michael Mina restaurant.
 
Michael Mina: Now a question for Joy -- does she remember the first dish I paired with the bubbles?
Tarin: I’ll have to ask her, in the meantime please tell the readers!
Michael Mina: When we first got the cuvee, we paired it with my new Caviar Parfait. The crispness of the cuvee cut through the rich flavors of the creme fraiche and salmon, but the richness also paired wonderfully with the overall dish. It’s still my favorite all-time pairing.
 
Tarin: What makes Iron Horse special for you?
Michael Mina: It’s delicious to sip. But it also pairs really well with food. That’s what makes these bubbles a go-to year after year - they’re very versatile.

 

 
Tarin: I know Super Bowl 50 is a ways off but it will be played at Levi’s Stadium. Are you excited and how are you going to tackle that momentous day at the tailgate?
Michael Mina: I have a gut feeling that the 49ers will be on the field that day each year because I’m a true fan. If we ARE there this year, I made a bet with my son that I’ll get a team inspired tattoo. So I’m scared but I’ll take the bet.For the tailgate, we’re working with the NFL on their week long takeover of the stadium.
 
Tarin: Promise us that you’ll share a sneak peek when you know more!
Michael Mina: Of course! More to come.

 

 

 

*****

 

Time Posted: Oct 1, 2015 at 10:01 AM
Tarin Teno
 
July 16, 2015 | Tarin Teno

Star Chef Series: Andrew Sutton & Disneyland's 60th Anniversary

With another installment in our celebrity chef spotlight, we took the opportunity to chat with a magical partner around a very special milestone. Andrew Sutton has been the lead culinary visionary at Disneyland since 2000. Chef took a moment to walk us through his experience serving Iron Horse Fairy Tale Cuvee for the past 15 years and throughout Disneyland’s 60th Diamond Celebration (read more about this year long fete from the Wall Street Journal).

The Happiest Place on Earth opened their doors on July 17, 1955. The park has hosted over 700 million guests from over 200 countries. It is an American icon, loved by people around the world.

We first created Fairy Tale Cuvee over 25 years ago thanks to Iron Horse Co-Founder Barry Sterling, who came up with the concept of making Special Cuvees (keep reading for an equally special discount opportunity). Among the first was Fairy Tale Wedding Cuvee originally created for the Wedding Chapel at the Disney’s Grand Floridian Resort in Orlando.

Our star partner’s environmentally-friendly, direct-to-farmer practices define his ever-changing menus. It also aligns him perfectly with the Iron Horse ethos that’s guided by a commitment to operating the right way to yield the right tastes. Andrew explains the satisfaction of offering California Wine Country & fine dining in an iconic American location

Interview with Andrew Sutton:

 

Iron Horse:  What’s your role at Disneyland?

Andrew Sutton: I manage all three signature restaurants at Disneyland - Club 33, Napa Rose, and Cathay Circle. I also oversee our Grand Californian Bake Shop and Central Bakery with our lead pastry chef who provides sweets for Napa Rose along with Carte Circle.

 

Iron Horse: How has your role with Disneyland evolved over your 15 year tenure?

Andrew Sutton: We’ve come a long way. Fine dining isn’t something that many expect to see at Disneyland but that’s exactly what we provide. This offering is the product of my approach to food that I brought from my Napa Valley days as chef at Auberge du Soleil. Working directly with the farmers, I was exploring farm to table before farm to table was cool, and brought that to Anaheim. Disney has always been very supportive of my drive to find the right sources. This seasonal, responsible approach has delicious outcomes. You’re rewarded with flavor.

Iron Horse: A “right” source for sparkling wine has definitely been Iron Horse for the past 20 plus years. Explain a little bit about what our bubbly partnership means to you.

Andrew Sutton: As a strong believer in working with local partners who practice sustainable techniques, this is an ideal philosophical collaboration. We serve the Iron Horse Fairy Tale Cuvee on our menu throughout the year, and our prix fixe menu at Napa Rose.

 

Iron Horse: As someone who brought the “wine country feel” to Disney, what makes our sparkling ideal for your guests?

Andrew Sutton: When I think about Iron Horse there are two things that make it particularly relevant for me. First, I love Joy Sterling! She gifted three cases of wine for my wedding. Second, Iron Horse is a very high quality American sparkling that lends itself to American flavors. I’ve been out at Iron Horse to experience the feel and smell of their land. The initial Francophile sensibility intermingles with a California perspective. That flavor profile comes through.

Iron Horse: How are you using Fairy Tale Cuvee during Disneyland’s 60th Anniversary celebrations?

Andrew Sutton: During the peak of our Diamond Celebration, we’ll have a vintner's table at Napa Rose that will offer the best of our products, starting with Iron Horse Fairy Tale Cuvee. It adds to the "sense of place" that comes and facilitates a smooth flow to the experience.

 

Iron Horse: How could a guest capture this experience on their own at home? Can you share some pairing recommendations with us?

Andrew Sutton: Iron Horse sparkling can pair with seafood and birds nicely. It’s not afraid to go against grilled flavors and satay as well. It’s that ease of pairing that makes this sparkling ideal to work with.  So something like a grilled salmon, american corn, with a highlight of tangerine and lemon in the background.


Join us in a special toast to Walt Disney with Iron Horse 2012 Fairy Tale Cuvee, produced exclusively for the resorts, theme parks and cruise ships, but available at our Tasting Room and in our online shop - use Discount Code 60YEARS to receive special pricing - 20% discount on purchases of six or more bottles, which can include other Iron Horse wines except large formats. 

 

 

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Time Posted: Jul 16, 2015 at 11:44 AM
Joy Sterling
 
April 23, 2015 | Joy Sterling

Star Chef Series: Chef Diplomacy with Jason Larkin

Welcome to the second installment of our Star Chef Blog Series. We’ve begun a regular blog series sharing Q&As with our most special friends who serve Iron Horse cuvees in their restaurants or in this case -- at State Department functions. We’ve interviewed Iron Horse's great friend, State Department Chef Jason Larkin, to get his take on food pairings which might accompany Iron Horse sparklings & wines in a large group setting.
 
 
Starting at Blair House (the official guesthouse of the President) under Secretary Condoleezza Rice, Jason was quickly identified as a rising star capable of running special functions at the State Department for the incoming Hillary Clinton. Hillary championed the concept of “soft power” where treaties were signed over the dinner table and food & wine credited as a diplomatic tool. Thus, Jason was tasked with growing the program that is powering delicious diplomatic affairs. He ended the practice of exporting tasks like selecting wine pairings by taking it on himself and in doing so he defined a fresh path forward for the State Department which relies on local ingredients and commitment to variety. He almost never repeats a dish.
 
When concepting a menu for specific meals with world leaders, he aims to highlight American flavors and brands which both showcase our uniqueness and an understanding of the visitor’s culinary transitions. Lucky for us, Jason is a valued Iron Horse fan who famously features Iron Horse wines at very high profile State Department and Presidential events.
 
When we called Jason up we challenged him to walk us through a large group friendly food pairing for a variety of our wines. Here’s what we learned….
 
Iron Horse Interview with Jason Larkin
 
Iron Horse: What attracts you to regularly leverage Iron Horse productions in your Diplomatic Reception Rooms?
 
Jason Larkin: I just love Iron Horse wine - period. Every wine I’ve ever had has been food friendly and goes well with a large variety of dishes. Any opportunity I have to serve them, I reach out.
 
Iron Horse: You’ve featured Iron Horse products at extremely newsworthy State Department events, tell us why.
 
Jason Larkin: I serve Iron Horse at the most high profile, Presidential functions because of their consistently high caliber. The bottles themselves have beautiful labels and there’s frequently an amazing tie-in with the guest or the event itself. When China’s then Vice President Xi visited in 2012, the Iron Horse Chinese Cuvee was the perfect pairing. The gold and red label invoked good fortune.  
 
 
The next year, after Mr. Xi became President of China, we chose Iron Horse again for the working dinner hosted by President Obama at the Annenberg Estate in Southern California.
 
Iron Horse: How are you planning to leverage Iron Horse in the next few weeks?
 
Jason Larkin: We have a lot of environmental events coming up, including meetings with people who are invested in the care of the oceans. So I’m looking forward to serving the Ocean Reserve Blanc de Blanc at the Oceans Conference.
 
I was also very excited to offer Iron Horse Sparkling as well as Chardonnay and Pinot Noir at this week's Diplomatic Culinary Partnership Event kick-off produced along with the James Beard Foundation. We’re launching the US Pavillion at the Milan Expo which is titled “American Food 2.0” and serves to highlight the best of American cuisine and creativity.
    
 
Iron Horse: Can you explain a bit about the The Diplomatic Culinary Partnership and the American Chef Corps groups which will be enjoying our wines and sparklings at the event?
 
Jason Larkin: The Diplomatic Culinary Partnership and the American Chef Corps are some of the most unique and delicious programs we have here at State. Participating chefs are respected as diplomats who foster a cross-cultural exchange by interacting with internationals.
 
As John Kerry said at the event, “There is absolutely something about good food that brings people together, and that’s what diplomacy is all about…[meals] are a critical part of our ability to be able to do business and talk and break bread and break down barriers and listen to each other and understand culture, history, and really dig underneath all the policy issues...literally some of the most candid and productive conversations that I have had have been over a good meal in somebody’s country.”
 
Iron Horse: Can you disclose the menu of what was served to accompany our Iron Horse Classic Vintage Brut, Native Yeast Chardonnay and Deer Gate Pinot Noir?
 
Jason Larkin: Here are the food offerings from the vendors and chefs ---
 
CHEF STATIONS
Steak Tartare American
Raw Beef Sirloin, Parker House Roll
Created by José Andrés

 

Merguez Stuffed Lamb Rib
Saffron Braised Celery, Baby Artichokes and Grilled Yogurt
Created by Mike Isabella

 

Lobster Deviled Egg
Rainbow Hill Farm Organic Eggs topped with Ossetra Caviar
Created by Jamie Leeds

 

Puri-spiced Avocado filled in a whole meal puffed biscuit
Sweet Yogurt, Date Tamarind Chutney
Created by Vikram Sunderam
 
(CHEF’S NOTE: “I know the avocado dish is a wild one, I would probably enjoy it with a lager beer. But of course sparkling goes with just about everything!”)
 
 
Iron Horse: Finally, is that Iron Horse Classic Vintage Brut in Secretary Kerry’s glass for his toast?

 

Jason Larkin: Yes, absolutely, what a great moment! He was giving remarks and wanted to do an impromptu toast to the chefs so one of his people ran to the bar (which I happened to be standing next to, of course) and grabbed one of the glasses that was pre-poured.
 

****

Read more about the Diplomatic Culinary Partnership: http://www.jamesbeard.org/dcp

Watch the full video of John Kerry’s remarks at the Diplomatic Culinary Partnership - Milan Expo Reception. Final scenes show Secretary Kerry toasting with Iron Horse Sparkling: http://www.state.gov/secretary/remarks/2015/04/240965.htm
Joy Sterling
 
March 31, 2015 | Joy Sterling

Star Chef Series: Sparkling & Spring with Charlie Palmer

Welcome to the first installment of our Star Chef Blog Series. Over the next few months, we’ll be sharing Q&As with our most special friends who serve custom Iron Horse cuvees in their restaurants. In honor of Easter & Passover, and with the spirit of renewal that comes with Spring, we’ve interviewed Iron Horse's great friend Charlie Palmer for a fresh take on a classic.
 
Starting with New York City’s Aureole, Charlie now owns 14 restaurants around the country, two hotels in the heart of California’s wine country and The Mystic Hotel in San Francisco.  Our friendship with Charlie Palmer is as rich as his culinary creations and shines through in the delicious Aureole Cuvee. The current release is our 20th vintage of making this unique, limited production bubbly.

 

When we called Charlie up one early Spring day, we challenged him to walk us through a seasonally appropriate food pairing for our sparkling wine and Pinot Noirs. The season is right for the Sonoma County baby lamb or ham and our Pinot Noirs just received stellar ratings by the editors at Wine Enthusiast which will appear in the June 2015 issue. Here’s what we learned...

 

IRON HORSE INTERVIEW WITH CHARLIE PALMER:
 
Iron Horse: What drew you to develop a partnership with Iron Horse?
 
Charlie Palmer: We started with Iron Horse years ago. My team of wine directors and sommeliers aimed to develop a sparkling wine that was both “food friendly” and could be an aperitif. The Aureole Cuvee is just that. We offer restaurant guests a small coup glass as they peruse the cocktail menu. Just 3 ozs of bubbles triggers that feeling of celebration and serves as a palette starter, but you can certainly drink it through the entire meal.

 

Iron Horse: What flavors make the Aureole Cuvee a menu go-to for you?
 
Charlie Palmer: It’s about freshness and balance. It was important that the sparkling wine bring good acidity to compliment richer foods with higher fat content.
 
Iron Horse: Spring has sprung at our vineyards. What celebratory sparkling creations are you preparing for Easter and Passover celebrations at your restaurant?
 
Charlie Palmer: When you think of Easter and Passover, you think of brunch. Our brunch menus at a few of the restaurants will offer a seasonal sparkling wine cocktail which will include 6 oz of the Aureole Cuvee, a few drops of pomegranate syrup to get a blush pink coloring, pomegranate seeds, and half an ounce of absynth.
 
Iron Horse: What’s on the menu for the main course?
 
Charlie Palmer: When I was a kid we always had a big, roast ham for Easter. It brings salty, rich flavors that are perfect for pairing with Iron Horse Pinot Noir. The fatty, smokiness of the cured ham is perfect for balancing the Pinot Noir flavors which bring fruitiness and acidity up front. Lamb dishes would also work wonderfully.
 
Iron Horse: You mention Pinot Noirs, ours were recently honored with excellent ratings awarded by Wine Enthusiast. What makes this Iron Horse red stand out?
 
Charlie Palmer: When people think about Iron Horse - they think about sparkling. But the Pinots have some of the most interesting terrior make-ups. Green Valley Pinot is different from other areas because of its indigenous vegetal overtone which makes them more interesting than some of the bigger fruit bombs from Sonoma Coast and Russian River. They have great depth and finesse that are more Burgundian in style than others you see from California.
 
Iron Horse: Finally, how do you conclude an Easter or Passover meal?
 
Charlie Palmer: I’m not big on sweet wines or Ports. More than anything else I like the idea of closing the meal with dessert and sparkling wine, especially fruit desserts. I would recommend poached green peaches with deconstructed crumble and Aureole Cuvee. This has good acidity and effervescence from the sparkling wine in the poaching liquid.

For more information about Charlie Palmer’s current projects visit charliepalmer.com. Find shop our full selection of Iron Horse Sparkling Wine on our website.