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An Exclusive Society Dedicated to Uniting Three of Life's Biggest Passions...

Carol Foley
 
September 16, 2013 | Carol Foley

Culinary Tour: Garden Fresh and Nutritious

Bill and I are in Montana at the spectacular Rock Creek Cattle Company, with views of the Flint Creek Mountains. In the middle of all this beauty, I'm still thinking about the organic garden back in Healdsburg and the lovely food that Chef Didier Ageorges creates with the fresh vegetables and fruit.

Chef Chalk Hill Estates

I'm thinking of the juicy, ripe, heirloom tomatoes that go into my favorite caprese salad. Fresh produce from the three acres of Chalk Hill Estate's garden are used by Chef for the culinary tours. Everything is so fresh and nutritious.

Chalk Hill Estate Garden

Part of why Bill and I are so excited about the launch party for the Foley Food & Wine Society on September 28th is that we get to share with the members the wonderful wine and food experiences they will have at the wineries, restaurants and resorts in the Foley Food & Wine Society group.

Chalk Hill Estate vineyards

If you haven't experienced one of the Chalk Hill Estate culinary tours, you must add this to your bucket list! One of my favorite things to do is to go to the tasting room with a group of girlfriends and take a lovely glass of crisp sauvignon blanc out to tour the vineyards. We stop in to find out what Brad Agerter, the Chalk Hill gardener, is growing. Then, we arrive at the pavilion where Chef prepares a fabulous culinary experience paired with our wines selected by Erika, our estate sommelier.

It is a perfect way to celebrate a birthday, anniversary--or just celebrate life! LEARN MORE

Bacara Foley Food & Wine Society

Santa Barbara Culinary Arts Presents the Foley Food & Wine Society Launch Party
Date:  Saturday, Sep 28, 2013
Time:  3:00 PM to 6:00 PM
Venue:  Bacara Resort & Spa - Santa Barbara, CA

LEARN MORE
 

Carol Foley
 
August 29, 2013 | Carol Foley

The Inn Crowd with Chef Budi Kazali

Today was so much fun! We had a TV crew up to Montana to film an episode of The Inn Crowd with Chef Budi Kazali. Bill and I are at the Rock Creek Cattle Company with most of the family. Our daughters Lindsay and Courtney, Lindsay’s husband Will, and our son Rob were all able to join in the fun.

Foley Food & Wine Society on TV


The Foley Food & Wine Society is the presenting sponsor of the 3rd season of The Inn Crowd with Chef Budi Kazali-- a great TV show based in Santa Barbara County. Chef Budi is the owner and chef at the lovely Ballard Inn in Solvang, California. Chef Budi has been a friend of ours for a number of years and we were so excited to have him join us in Montana at Rock Creek Cattle Company.  We so rarely are able to get the family together, so it was important to make this occasion really special. Chef Budi and Chef Tim Smith, the Executive Chef at Rock Creek Cattle Company, worked together to create an amazing menu for us. 

They started with an American twist on Shrimp On the Barbie. Tim is from Australia and really enjoyed putting together this recipe. He created a quick marinade of soy, garlic, palm sugar, lime, green peppercorn and jalapeño, soaked the shrimp in the marinade and then grilled them. They were so good--especially with our Vavasour Sauvignon Blanc from the Marlbrough region of New Zealand. Crisp and acidic, with ripe fruit flavors and mineral notes, the wine was a wonderful complement to the shrimp. 

Next, since we are in Montana, the chefs decided to grill some bison. Chef Budi marinated the bison tomahawk steaks in an achiote marinade. Achiote is harvested from a shrub native to the tropical regions of the Caribbean and Mexico and has a rich earthy red color. It gives a nice smoky flavor with a hint of citrus. The finished product was absolutely delicious. We ordered our steaks medium rare and they were incredibly tender. Our bold, layered Merus Altvs Cabernet Sauvignon was the perfect pairing for the grilled bison.

chef prepared bison for Foley Food & Wine Society

We finished the evening with a Huckleberry Semifreddo. Huckleberries are native to Montana and were a delicious element in this dessert. The recipe included ricotta, marshmallows, a little chocolate, egg whites, the berries, and some of our Eos Tears of Dew Late Harvest Moscato—which put this dessert “over the top”! Chef Tim mixed the ingredients, froze them for an hour an a half, then let it soften for 10 minutes before we dove in. Paired with a glass of the aromatic Eos Late Harvest Moscato, the semifreddo was a fantastic finale to a memorable meal.

Bill Foley of Foley Food & Wine Society

Our family dinner was a huge success; the dishes were amazing. We are happy to be able to share the experience and the recipes with you. The TV episode will be airing in California's Central Coast later this fall, so stay tuned!

Carol Foley
 
August 1, 2013 | Carol Foley

Summer at Chalkboard

I love this time of year. Everything is blooming, the weather is gorgeous, and the sun is always shining. This has been a particularly busy and exciting summer for us in Healdsburg, California, as Bill and I just opened up our new restaurant Chalkboard! Located on North Street, right beside Hotel Les Mars, Chalkboard is led by Chef Shane McAnelly, who is previously from Va de Vi, in Walnut Creek, California.

The menu is just incredible! It focuses on small plates, using the freshest of ingredients, along with a fantastic wine list and a number of wines by the glass. What’s really fun for me is that many of the ingredients on Chef Shane’s menu come directly from the culinary garden here at Chalk Hill Estate. It’s a great collaboration between Chef Shane and our culinary gardener Brad Agerter.

Chef Shane McAnelly

Brad Agerter

Shane and Brad meet nearly every day to review what is growing well and to see what interesting items they can add to the menu. The other day, Brad walked me through the garden where we sampled items such as oregano, cauliflower, summer squash, beets and English peas, all featured ingredients on the Chalkboard menu.

Since Shane like to use all of the seasonal items from the garden, the menu will be constantly changing. For now however, my favorite is the Fava Bean and Baby Artichoke salad, which has a delicious lemon citronette dressing. It tastes like summer and is light enough that you're able to leave room to enjoy desserts from our incredible Pastry Chef!

Carol's CORNER
 

Wine, food and travel from a woman's perspective

Meet the better half of the Foley Food and Wine Society, Carol Foley. Carol looks forward to sharing not only her news, views, and discoveries in the world of wine and cuisine, but to provide information and context to the FFWS from a woman’s perspective. Check back for announcements on special FFWS events Carol will be hosting at various properties for society members.

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