Happy New Year, Copia Family!
Club Party + Pre-release of 2020s
Do we love a good party or what?
Harvest 2022: Fast and Furious
- 75% of harvest happens in September (a FIRST for many),
- You’re setting up a new crush line at the height of harvest and your cluster conveyor sends grapes flying everywhere, and
- Your hoses are just a little too short and your days are just a little too long?
Hosting You + A Growing Team
Tandoori Shrimp | Recipe by Anita and Varinder Sahi
There is nothing quite as satifying as the traditional Indian method of cooking clay vessel called a Tandoor. What results are delectable, tangy morsels of meat and seafood or pillowy naan breads and rotis. Proteins are marinated (usually in yogurt) and cooked quickly at a very high temperature. In this recipe, we show you how to achieve a similar dish using jumbo shrimp and your BBQ grill. While yogurt and shrimp might seem like an unlikely pairing, it has a very specific role in this preparation. The yogurt is not only a great base for all the spices blended into it, but it also cooks down to a light crust on each shrimp when grilled. This is always a crowd pleaser at our dinner parties. We typically serve it as an appetizer, however, add a little basmati rice and you have a marvelous entrée.
Game Meat and Prawn Paella | Recipe by Chef Rachel Ponce
Who says tattoos are for teens?
Eat your heart out 2020. We’re heading into the best year yet.
Last fruit of #harvest2020 is in! It’s a notorious year for the history books - the culmination of a “unique” year. Our favorite memory will be of the perseverance of this dedicated team.
Our days are spent walking through the beautiful vineyards we will be sourcing from this harvest. Grape clusters are picked and collected for testing to help us decide when the fruit is ready to pick 🍇
This Steak might be jealous, but you gotta try it!
Recently, we were honored to learn that Wine Enthusiast Magazine picked 2017 Copia Vineyards Cabernet as one of it's top-rated all-American Cabernet bottlings (95 pts). We think that this lush and opulent Cabernet could make a steak salivate and we are happy that others agree!
Cooking the perfect steak takes very few things. You need a high quality piece of meat, a super hot cast iron pan and some patience to not mess with it too much!
Our 2017 Cabernet is a superstar wine and we have held on to it exclusively for our wine club members. We wish you happy food pairing and hope you try this Ribeye recipe out with some Award-winning '17 Copia Vineyards Cabernet Sauvignon.
Our Response to Covid-19
We're working hard to provide a warm and hospitable "touchless" guest experience!
As we prepare to reopen, we're being incredibly intentional and thoughtful. Your health, well-being and safety are of topmost importance and we are following strict sanitizing and social distancing guidelines.
We are following strict and frequent sanitizing and social distancing guidelines. Reservations will also be limited to maintain proper distance between parties.
Here are a few things to know as we enter into this new environment:
Social distancing practices, including face masks upon arrival and being seated, are required for all parties. If you don't have a mask, one can be provided to you. A mask is required during times when you are not seated at your table for tasting, including in public, common areas and the restroom.
By current order of the State of California, all reservations take place outdoors. Please click here to book one of our outdoor experiences.
Reservations are required and can be made here. Same-day reservations are also welcome by calling 805-296-3000 (Thurs-Sun).
We look forward to seeing you all soon!
Getting to the root of it
Hi Friends and Copia Family,
It's true. We're addicted to Masterclass. Have you seen the ads for this app creeping around on your social media profile? We succumbed and subscribed. We are Masterclassing. In all fairness, we have always been thirsty for knowledge in any number of topics. This is just another way to get it. Of course we are both binging on the cooking classes. Egg yolk after egg yolk, we made aioli, remoulade and hollandaise in a matter of two days (thanks, Thomas Keller). But there's also classes on economics, writing and film direction. In fact, it was something Mira Nair said in her film direction class that spurred the topic of this email. She said, "You are not a foreigner to yourself. You come from somewhere. Your roots are strong ... I always believe it's my roots, because my roots are strong, that I can fly."
In that spirit, we pay respect to our roots and what allows us to fly. Going through the once-in-a-century type of time that we are experiencing now, we recall that our parents have all seen and done a lot in their lifetimes. Collectively, they have lived through the violent partition of a country, civil war, riots, loss of loved ones en masse, migration, learned new languages, joined a new workforce and all the while, attempting to not completely melt into the melting pot of their existence (another line from Mira Nair's class). They have survived, contributed to the mosaic of cultures in the US and have maintained their identity all the while. What's more is they raised us to be strong and fiercely independent individuals.
Who our parents are has directly contributed to who we are. This week, we honor them - our roots - and share a few of their passions.
Varinder's Mom ~ Recipe for Moong-Masoor Dal Tadka
Varinder's Dad ~ The deeply spiritual poem Bulleya Ki Jaana Main Kaun
Anita's Mom ~ An elegant party playlist
Anita's Dad ~ A wine recommendation from our cellar
Sarah's Mum & Dad ~ Scroll down for their tips to stay physically and mentally active
Drop us a line anytime by replying or calling (805) 835-6094. Enjoy and be safe.
Anita and Varinder Sahi
"Parh parh ilm hazaar kitaaban
qaddi apnay aap nou parhiya naee ..."
"Yes, you have read thousands of books
But you have never tried to read your own self ..." -Baba Bulleh Shah
Moong-Masoor Dal Tadka | Recipe from Varinder's Mom
There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but.