Beth's News, April 6, 2018

The Fableist is a collaboration between winemakers Curt Schalchlin and Andrew Jones. Curt, owner and vintner of the heralded winery, Sans Liege, is known for his critically acclaimed Rhone varietal wines. Andrew, winemaker of Field Recordings spends his days planning and planting vineyards and has stood foot in just about every vineyard on the Central Coast. Together, they produce The Fableist, a collaboration that gives special attention to the craft and story behind each wine.

Each bottle has been artfully designed and inspired by one of Aesop’s many fables. Just as each of his timeless vignettes has a moral, we believe that every blend has its own story to tell, its own lessons to teach. There’s something profound about wine; it can inspire, bring loved ones together, fill hearts with warmth. As you enjoy each glass, we hope these stories spark a desire to ponder what really matters in life — and may they encourage you to find the wisdom within yourself.

We will open-

The 2016 Pinot NoirBold, fresh cranberries and raspberries float on your palate, brought back to earth by gentle nutmeg, clove and just a hint of mushroom. Brings you back to days spent basking in the Central Coast sunlight.

The 2015 MerlotBack from the dead, the Merlot has a classic claret character. Black tea, northland blueberries and wet concrete. The silky texture slides gracefully across the palate leaving behind hints of sweet plums, warm cedar planks, and freshly ground spices. As the wine glides toward the finish, you’re grateful for friends and excited for the future

The 2015 Cabernet SauvignonVibrant black currant, cedar and vanilla hit your tongue, as you're warmed by the comforts of mint and eucalyptus. A strong finish wraps you in a fond embrace.

The 2016 ZinfandelBlack cherry and cinnamon on the nose with images of sugar plum fairies dancing through your head. Some hints of black tea and plum skin as you take your first sip, leaving you grateful for Paso’s precious Zin.

the 2015 Petite SirahFront loaded with dark chocolate, ripe cherry and black pepper. Full bodied, bright and ready for date night. An excellent example of the grape variety, the 2015 The Fableist Petite Sirah delivers solid ripe fruit and black pepper aromas and flavors. The wine's well-built palate makes it a beautiful match with a well-marbled steak.

A great line-up of magnificent red wines I must say! All of these plus a white (undetermined at this point but sure to knock your socks off) will be open on Friday between 2-7 pm for your tasting pleasure. I sure hope you can make it in.

RECIPEOven-Fried Pork Cutlets With Fennel-Chickpea Slaw


  • 4 slices whole-wheat sandwich bread
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • ¼ cup all-purpose flour
  • 2 large egg whites
  • 4 thin pork cutlets (about 1 pound total)
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 fennel bulb, very thinly sliced
  • 2 celery stalks, thinly sliced, plus 1⁄4 cup leaves
  • ½ small red onion, thinly sliced
  • 2 tablespoons fresh lemon juice, plus wedges for serving

How to Make ItStep 1Heat oven to 425° F. Place an oven-proof wire rack set in a baking sheet. Pulse the bread until fine crumbs form in a food processor (you should have about 2½ cups). Add 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse once or twice to moisten.Step 2Spread the bread crumbs on a rimmed baking sheet and bake, tossing once, until golden brown, 4 to 6 minutes. Let cool and transfer to a shallow bowl.Step 3Place the flour in a second shallow bowl. Beat the egg whites with 1 tablespoon water in a third shallow bowl.Step 4Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the egg whites (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place on the prepared pan and bake until cooked through, 8 to 10 minutes.Step 5Meanwhile, toss together the chickpeas, fennel, celery stalks and leaves, onion, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Serve over the pork with the lemon wedges.


The long awaited "ALL CALVERT TAP TAKE-OVER" is this Friday from 4-7 pm.Stop in and sample beer from--Calvert Brewing-Greenspring Brewing Co.-Gypsy Brewing-Mully's-ScorpionWe have already hosted two of these events and I must say, it's a lot of fun to meet the brewers and taste the beer that is putting our county on the map as far as craft beer is concerned! Don't miss it!

Thanks as always for your support-I really appreciate it!Beth

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