Joseph Nase to sweeten festival
Lake Tahoe’s premier Chocolate, Wine and Roses Festival, a benefit for Tahoe Women’s Services and Project MANA, just got a little bit sweeter. Joseph Nase, whose wine programs at Fournou’s Ovens in San Francisco and Lespinasse in New York City twice garnered Wine Spectator Magazine’s highly coveted Grand Award, will put his magic touch to the event.andamp;#8220;There have never been dessert wines,andamp;#8221; said Nase, who presently manages the wine programs at Moody’s and Baxter’s. Nase will serve Banyuls, a sweet red wine with cherry flavors, from Southwestern France in the Pyrenees region. This wine is typically aged about eight years in oak, and retains a hint of vanilla and cinnamon. Cream sherries will be among the 25 dessert wines, all selected for flavor profiles that won’t overpower the deliciously, decadent chocolate creations by Tahoe’s finest pastry chefs.Heitz Cellars’ Martha’s Vineyard cabernet and the Truckee River Winery will be among the still wines, to complement savory items prepared by Mark Estee of Moody’s, including a red wine braised beef with horseradish andamp;#8220;mashers.andamp;#8221; Look for fun wines that work best, including sparkling, red and white.Nase, a wine director for 30 years, claims it as his true passion and love. One that runs in his veins, coming from a family whose wine tradition took root in the 1500s, when the family began a thriving vineyard in a small town north of Naples. Nase’s family immigrated to America in the 1900s, settling in Pennsylvania, where Nase sipped his first taste on top of his grandfather’s wine barrels.While waiting tables in college to pay tuition, Nase began winning staff wine contests, and he realized his wine knowledge and passion suited better than accounting. From there, he has managed some of the country’s best wine cellars, with the Gotham Bar andamp; Grill and the Lodge at Pebble Beach a part of his extensive resume.Nase visited Tahoe in 1980 and vowed he would return. He made his way back in 2003 and waited tables the first few years, ultimately landing with the philanthropic-minded Mark Estee. andamp;#8220;There are so many wonderful people here and so many good causes,andamp;#8221; said Nase, who spent time collected Project MANA food donations from generous individuals at local farmers markets.When he became wine manager at Moody’s and Baxter’s Bistros, Nase no longer had time to do the physical work for MANA. He offered to help with the Chocolate, Wine and Roses Festival. In addition to being part of Estee’s community-minded team, Nase is a serious chocolate lover.andamp;#8220;I have a bite of bittersweet chocolate on me at all times,andamp;#8221; said Nase. andamp;#8220;It keeps you sane and takes the edge off.andamp;#8221;The Chocolate, Wine and Roses Festival is a chance for you to do the same. Dine on appetizers, sample divine chocolate, dance to live music, enjoy wine, great company and bid on fabulous silent and live auction items Nov. 7 at the North Tahoe Event Center in Kings Beach.Advance tickets are $50 per person or $90 for two. Support two of the most critical nonprofits andamp;#8212; Tahoe Women’s Services and Project MANA andamp;#8212; and help keep Tahoe Truckee safe and fed.Tickets available at http://www.tahoewomenservices.org or call (775) 298-0010.
By Jean EickSun News ServiceThe judges had a tough time selecting the three winning entries for this yearandamp;#8217;s Chocolate Recipe contest. Placing first and winning four tickets to the Chocolate, Wine and Roses Festival is: Barbara Brown with the 5-Minute Chocolate Mug Cake. Find the recipe below.Second place and two tickets to the festival: Mona Morales for Mamaandamp;#8217;s Chocolate Peanut Butter Pie.Third place and one ticket goes to: Judith Buckingham for her Mint Chocolate Brownie.All of the recipes can be viewed online at tahoebonanza.com and congratulations to the winners.5 Minute Chocolate Mug CakeIngredients4 Tablespoons flour 4 Tablespoons sugar 2 Tablespoons cocoa 1 egg 3 Tablespoons milk 3 Tablespoons oil 3 Tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (MicroSafe)DirectionsAdd dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1,000 watts. The cake will rise over the top of the mug, but donandamp;#8217;t be alarmed!Allow to cool a little, and tip out onto a plate if desired.
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