My friend Marimar Torres came over for lunch today and we had some delicious food. Marimar comes from Spain and her family is the largest wine producer in the country. In the early 80s she made her way to Sonoma County and opened her own winery -- Marimar Estate.
Nestled in the rolling hills of western Sonoma County, the Russian River/Green Valley appellation is a perfect microclimate for growing Chardonnay and Pinot Noir. Only 10 miles from the Pacific Ocean and 50 miles north of San Francisco, Marimar Estates is influenced by the sea's cooling breezes and drifting fog. That is why Marimar Torres selected this privileged location to "export" the Torres family legacy of fine wines to California.
For lunch we served roasted chickens, a delicious chopped salad, great local cheeses and an orzo salad that was quite tasty.
The preparation for the orzo salad was quite easy.
- 1 box of orzo (16oz)
- 8 oz of crumbled chevre (goat cheese)
- 3 cloves of garlic, diced
- 4 medium heirloom tomatoes, chopped
- 3 ears of sweet corn (cooked with the kernels removed from the cob)
- The juice of 2 lemons
- 1/2 cup of olive oil
- Kosher salt and freshly ground black pepper to taste
Start by cooking the corn. Fill a stock pot with water, bring to a boil and cook the corn until done (about 10 minutes). Remove the corn and let cool. In the meantime add the orzo to the boiling water that the corn was cooking in. Cook for about 10-15 minutes. While cooking remove the kernels from the cob and place into a mixing bowl.
Chop the tomatoes and add them into the mixing bowl with the corn. Add all of the other ingredients. When the orzo is done cooking, strain, rinse, let the water strain out and them add to the bowl with the other ingredients.
Mix very well and then place in the fridge.
Eat with roasted chicken and a bottle of Marimar's La Masia Pinot