A beautiful evening for last show of the Summer Concert Series! Thanks to all who came out to see the Remus Tucker Band…we hope to see them again soon!
The Remus Tucker Band will finish off the “hear it through the grapevine” summer concert series this Thursday evening , August 15th as a kick-off to the Palisade Peach Festival!
The band is based out of Denver, Colorado, and is a fast moving bit of Southern Fried Rock. They offer a mix of good ole Southern Rock and Blues that keeps the crowd rockin’ and dancin’. Comprised of one lady and five guys they keep things lively while stomping to the beat of their own brand and a bit of the favorites remade as only The Remus Tucker Band can!
Join us Thursday at 6:30 pm when the gates open to get your spot and be ready for the music starting at 7:30 pm! Catering will be provided by Decadence Cheesecakes with chicken, jalapeno and peach ka-bobs, bbq beans, drunken corn and a Habenero peach cornbread, along with savory cheesecakes available on the side. And of course, dessert cheesecakes in a jar to finish it off! This Concert benefits the Palisade Chamber of Commerce and tickets are still available at Fisher’s Discount Liquor Barn, Roper Music and here at the winery. The cost is $20 per ticket in advance and $25 at the gate! We hope to see you here~
***CHANGE IN SUMMER CONCERT SERIES*** **The August 10, 2013 Boys of Summer-Eagles Tribute concert HAS BEEN CANCELLED***…due to an unfortunate accident involving Jimmy Williamson, the lead player. After some time of healing Jimmy will be OK, but will not be able to make this scheduled performance. If you have purchased tickets, we will be contacting you to arrange a refund, or if you have tickets you may call us at 970.464.5867 to arrange for your refund. We apologize for any inconvenience this may have caused, but we do wish Jimmy a speedy recovery! Thanks for your understanding~
The Frank Bregar Orchestra with Krystyn Hartman took the stage at the opening night of the summer concert series on Saturday, June 29th. As the crowd assembled the clouds moved in which made for a more pleasant evening on the lawn! The pepper and sausage food truck was on hand serving some yummy sandwiches, and one couple even got a few dances in! It was nice opening to the concert series! Thanks to all who made it possible!
As out summer concert series continues, we welcomed the Red, White and Blues show performed by the Western Colorado Jazz Orchestra on Saturday, July 6th as part of the holiday weekend.
A big thank you to all who attended the show! After the wind storm blew through, it turned out to be a beautiful evening on the lawn with a nice cloud cover to cool things off a bit! We would also like to thank all of the volunteers and staff that worked the event for making the evening a pleasant experience.
Check out the Events page and click on the link to the ”hear it through the grapevine 2013 summer concert series” schedule to find the remaining shows for the summer! We hope to see you here!!
Our 1st 2013 Barrel Into Spring event was well attended and all of the guests seemed to enjoy the experience. It was a sold-out event and here are a few photos as a reminder of a fun weekend! Cheers!
We also had requests for the salad recipe, so we are posting it here. Others will be put up as they are received.
Kale and Cabbage Salad with Roasted Nut Vinaigrette (makes 4 good sized portions)
¾ Cup Pure Grape seed Oil/Extra Virgin Olive Oil/Peanut Oil or Flavored Oil of your choice
¼ Cup Rice Wine Vinegar
2 Tablespoons Lemon Juice
1 Tablespoon Honey
2 Teaspoons black pepper
1 Teaspoon salt
1 Tablespoon plus 1 tsp. dry mustard
1 Teaspoon Worcestershire Sauce
2 Tablespoons Soy Sauce
½ Teaspoon Sesame Oil
1 Teaspoon Water
2 Teaspoons Garlic powder
For The Salad:
2-1/2 Cups Curly Kale (not Tuscan or black) stems & ribs cut out, leaves chiffonade chopped finely and then cut into three times really shredded (Kale is tough so you want it really fine small pieces but not confetti)
1-1/2 Cups shredded and fine chopped green cabbage
10 Mint leaves chiffonade chopped
¼ Bunch of fresh cilantro, leaves and stems are fine, finely chopped
¾ Cup finely chopped dry roasted peanuts no salt
½ Cup whole dry roasted peanuts (or almonds if allergic to peanuts)
In a large bowl mix all greens with peanuts and cheese. Add dressing until nice and wet (you probably won’t need all of it) and toss well. Let sit 5 to 10 minutes. Serve in individual bowls or onto a large platter. Enjoy!
Ingredients: Sesame Vinaigrette
¾ cup pure grape seed oil or any other oil you may prefer
¼ cup rice wine vinegar
2 Tbsp lemon juice
1 Tbsp honey
2 tsp black pepper
1 tsp kosher salt
1 Tbsp plus 1 tsp dry mustard
1 tsp worchestershire sauce
2 Tbsp soy sauce
1 tsp sesame oil
2 cloves roasted garlic
Ingredients: Kale Salad
2 ½ cup curly kale(not Tuscan or Black) stems & ribs removed
1 ½ cup finely shredded green cabbage
¼ bunch fresh cilantro finely chopped
10 mint leaves
½ cup toasted slivered almonds
Shrimp Toast Ingredients: Shrimp Paste for Shrimp Toast
1 ½ Tbsp fresh grated ginger
3 coloves minced garlic
1 lb raw shrimp, peeled and deveined
2 strips bacon, chopped
¼ bunch fresh cilantro
¼ cup chopped jicama
2 egg whites
2 green onions, thinly sliced
1 ½ tsp soy sauce
½ tsp sesame oil
Salt and pepper to taste
Ingredients: Toast for Shrimp Toast
1 loaf sourdough bread, crust removed
2 Tbsp sesame seeds
1/3 cup vegetable oil
2 tsp butter
Procedure: Shrimp Toast
*cut crust from bread
*pulse shrimp as well as other paste ingredients in robo coupe until they form a paste while keeping a fair amount of texture
*season to taste
*spread shrimp mixture onto bread
*fry shrimp toast, shrimp side down in oil and butter for approx. 3 min. on each side
Rolls for Sliders- Rhodes frozen rolls and or any other rolls you may prefer.
Smoked and/or Grilled Beef Tenderloin- Ingredients
If you are not equipped to smoke meats it is excellent just grilled and sliced. Prepare to your preferred temperature.
Roasted Red Pepper Aioli- Ingredients
1 cup mayonnaise
1 cup roasted red peppers
¼ cup roasted garlic
zest and juice (1) lemon
¼ bunch Italian parsley
salt and pepper to taste
Carmalized onions with Merlot and Desert Blush
Julienne white Spanish onions and sauté in plain grape seed oil
on low heat until golden brown. Deglaze with
¼ cup of Grande River Desert Blush
¼ cup Grande River Merlot
Cool and add to sandwich
Procedure for Sliders
* French’s Crispy fried onions
* Schmear aioli on both sides of the bread
* Add caramelized onions on bottom and top with arugula,
beef and crispy onions
And last but not least….
Ghirardelli Chocolate Brownies (or your favorite recipe) Baked
Goat Cheese Frosting
8 oz. Cream Cheese
4 oz Goat Cheese
½ cup Powdered Sugar
¼ tsp Vanilla Extract
Cream all ingredients together
Cajeta Port Caramel
1 bottle of Grande River Tawny Merlot Port reduced by ½
1 bottle Cajeta Caramel (Hispanic food section grocery)
* Whisk together
* Frost and drizzle brownies to taste
Barrel Into Spring 2013 @ Grande River Vineyards - www.granderiverwines.com
The first weekend in April we held our 1st Library Tasting and Open House and Sale of wines from our library. Our Friday night with our Wine Club members was a great success and everyone enjoyed the opportunity to sample and purchase a few of the aged Meritage Reds. The wines paired with some delectable bites made for a great weekend! Thanks to all who came out and shared some time with us.
Food was prepared, wine was served with each course, and then the dancing commenced….the Palisade PeachFest Queen and her attendants were enjoying the festivities also, even caught them dancing numberswiki.com
(but that photo was too blurry), so this one of them seated will have to do~what a beautiful evening! Thank you Z’s Orchard for being such gracious hosts!
A fabulous dinner was prepared by il Bistro Italiano at Z’s Orchard on Friday, August 17th; attended by 100 people, everyone appeared to enjoy the wine and food pairings. Wine was provided by Grande River Vineyards and Talon Wines. A very fun and festive evening to kick-off the 2012 PeachFest. The evening began with sunny blue skies and beautifully decorated tables with fresh flowers and lights strung through the fruit trees~even the cat got in on the action!
Open seven days a week
9 a.m. - 5 p.m.
Excluding Thanksgiving, Christmas and New Year's day