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Cañon
de Sol 10th Anniversary
28
August ~ Anniversary dinner at
Ca ñon
de Sol
winery
6-9 pm featuring a multi
course meal prepared by Castle Catering paired with
Cañon
de Sol
wines,
accompanied by the sound of
Dean Backholm ...
ltd. to 75 guests. THIS
EVENT IS SOLD OUT! details.
29
August ~
Anniversary Celebration
at
Ca ñon
de Sol
winery 6-9 pm ~ food
from Alphonzo Villa Taco Wagon,
friendship, fun, & fine wine, plus vocals by
Curtis Nettles ... ltd.
to 300 guests. details.
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Viognier
Aromatic and fruit-forward, this wine pairs
well with spicy foods, sushi, and sashimi.
It is delightful for sipping.
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"In vino veritas (in wine is truth)"
~ Pliny the Elder
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Reading
Recommendation
Pocho
~Jose Antonio Villa
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We are excited to announce the opening of our tasting room
in Woodinville, Washington. This
location will help serve the growing
clientele of
Cañon de Sol
while making our wines available to new
friends. Please
look forward to our grand opening event
coming soon. You'll be one of the first
to know! |
August
2009
As we celebrate
the tenth anniversary of
Cañon de Sol,
we send thanks to all of our friends and
family for your continued support and
loyalty. Our success is a gift from all of
you. Mucho gracias!
In
light of celebration, we give you this recipe filled
with gratitude:
Molcajete Stew
Named
for the mortar and pestle used for crushing the many
spices or for creating salsa or guacamole that
accompany this dish, our stew is choc full of
wonderful flavor. It pairs well with a
chilled
Cañon de Sol
Viognier!
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Fry 1 slice of thick cut bacon in a large
skillet till crisp. Remove from pan, cut
into small pieces and set aside.
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Cut four boneless chicken breasts into thin,
bite-size strips
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Add 1½ Tablespoons vegetable oil to the bacon
drippings; sauté chicken strips over medium heat
until browned (stir occasionally).
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In
a separate saucepan over medium heat, stir
together 3 cups boiling water and 3 teaspoons
chicken bouillon granules until dissolved.
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Add bacon bits, 15 ounces tomato sauce, 16
ounces small mushroom halves, ½
cup chopped sweet onion, ½
cup shredded carrot, ½
cup diced celery, ¼
cup chopped cilantro, 1 diced red pepper, 1
diced green pepper, 1 diced yellow pepper, 2 teaspoons minced garlic, 1 tablespoon dried ancho chili
powder, 1 teaspoon cumin, ½ teaspoon cocoa
powder, ¼
teaspoon cider vinegar, 1 teaspoon dry sherry, ½
teaspoon butter, ½ teaspoon
hot sauce, salt & pepper to
taste.
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Fold in the chicken and simmer for 15 minutes or
till serving.
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Ladle into soup bowls ~ or more authentically,
in a molcajete style bowl. Garnish with
grated monterey jack cheese, chopped scallions,
sliced jalapenos, and avocado pieces.
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Serve with
fresh tomato salsa and corn chips on the side.
And pair with chilled Viognier!
This recipe serves four ...
ENJOY! Victor & Kim Cruz
COMING EVENTS Call for details or to plan your
event 509.588.6311
August:
14 Private Party at the Winery
28
Cañon de Sol 10th Anniversary
Dinner at the Winery
29
Cañon de Sol 10th Anniversary
Celebration at the Winery
30 Hermiston Hospital with Castle Catering
September:
26-27 Catch the Crush
October:
2 Sabor de Cañon
at the Winery
AWAY FROM HOME
Consider reserving our
Retreat Facility ~ Casa Cañon
de Sol
for your group, family, friends, or
colleagues.
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ENJOY!
WHERE TO FIND US
©
Cañon de Sol
~ all rights reserved
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