One of my many, many favorite movies is the classic "Jerry Maguire". It's that timeless Sunday afternoon movie that you just can't get enough of the feel good moments.
In the early part of the movie, Dorothy and her son Ray are flying. As they get settled into their seats on the plane, is the most precious dialogue:
Ray: "What's wrong, mommy?"
Dorothy: "First class, that's what's wrong. It used to be a better meal, now it's a better life."
We recently went to the Willamette Valley Wine Country in Oregon. Even though we did not fly first class (although I gave it my best shot), we definitely experienced a first class weekend.
Seven wineries in three days was quite a marathon, even for us. We wanted to (no pun intended) drink in every moment of the time we were there.
Penner-Ash treated us like royalty from the moment we walked into the door...I truly didn't want to leave.
Adelsheim Vineyards equally memorable experience. They took us through an incredible flight of wines.
They had a phenomenal Market Box and Chocolate Truffles tasting to coincide with our wine pairings. Their specialty wine jams were like nothing I have tasted. Yes, I had to purchase and bring home those little beauties.
The tasting flight, BBQ pork flatbread and views were well worth the drive at Hawks View Winery.
Appassionata Estate...I don't know what was more exciting, the wines or the views.
The wines, music venue, and view at J. Christopher Wines I felt like I was in the rolling hills of Tuscany.
L'Angolo has vineyard dogs...vineyard dogs!!! Isn't that just the best. This was our daily morning walk near the guest house we stayed in.
This is Roscoe, L'Angolo's vineyard dog. I loved on him the entire time we were there. We fully embraced this and now refer to Kylo Zen and Princess Brinkley as our very own vineyard dogs.
Styring Vineyards, engaging, charming, serene, amazing wines...so beautiful. They also have a vineyard Chocolate Lab named JoJo.
As you can imagine it was difficult to leave this beautiful area. We will definitely be back, because I have a feeling the 16 bottles we brought home with us to fill our secret wine door may not last as long as we are imagining. If you have the opportunity, I highly recommend taking in some of their incredible sights and vineyards.
If you are lucky enough to fly first class, you may get to experience the famous Airplane Chicken which is being featured on many restaurant menus. If not, you can now make it at home along with my family. Cheers!
Airplane Chicken
Courtesy of TastingTable.com
2 skin-on, bone-in chicken breasts, cut airline style
2 Tbl vegetable or canola oil
1/4 cup white wine
1 Tbl Dijon mustard
1/2 lemon
1/4 cup fresh thyme, chopped
Kosher salt and pepper
2 shallots, minced
1 cup low-sodium chicken broth
1/4 cup cold butter, cubed
1/4 cup fresh parsley, chopped
Pat chicken dry with a paper towel. Season the breasts with salt and pepper.
Heat vegetable oil in a stainless steel skillet over medium high heat. Add chicken skin side down and cook until golden brown, about 5 minutes. Flip chicken and repeat on the other side. Move chicken to a plate and pour out all but 2 teaspoons of oil.
Return the pan to medium heat. Add shallots and cook, stirring occasionally, until softened and translucent.
Add wine and simmer until reduced to about 2 tablespoons. Whisk in mustard, then chicken broth. Return chicken to pan and simmer on low heat until chicken is cooked through, about 10 minutes. Remove the chicken from the pan and set aside once more.
When the liquid has reduced to about 1/4 cup, whisk in cold butter until completely melted. Squeeze lemon over sauce and add chopped herbs.
Return chicken to pan and turn to coat in sauce. Serve with remaining sauce.
Serve with toasted couscous, eggplant, sweet potatoes, cherry tomatoes, and dried figs.
Enjoy with your favorite wine.
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