Carolyn Wente came to mind recently, as the wine I was served inflight was from Wente Vineyards. We had met decades ago when I was on the board of a professional culinary organization where we both belonged. I hadn’t spoken to her in eons, even though she’s a fellow Dame (that’s a member of Les Dames d’Escoffier, a philanthropic society of professional women leaders in the food, wine and hospitality industry).

I reached out to find out what Carolyn’s been up to and ask whether I could feature her. She’s currently the president of the California Wine Institute — the third member of her family to lead the organization that her grandfather helped establish eighty years ago.

And, as a fourth generation winegrower and CEO of the vineyards, Carolyn is proud to be carrying on her great grandfather’s dream for a family legacy.  Wente Vineyards — producing 100% estate grown, sustainably farmed wines in the Livermore Valley & Arroyo Seco, Monterey — is still a family business. In 2012, they celebrated 100 years of being involved with Chardonnay.

Carolyn, who’s still passionate about both wine and food, combined those passions in The Restaurant at Wente Vineyards (Livermore, CA). It’s an award winning bistro serving Californian-Mediterranean fare, using sustainably and organically grown local ingredients from the restaurant’s garden, plus Wente certified organic olive oil and their estate grown, grass fed beef.

– bonnie
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Which food product or gadget would you never give up? Food Product/Ingredient: I would never give up wine because it makes every dish come alive whether used in the recipe or accompanying. Wine is the balance to a great meal, the foil for tasty dishes, the ingredient that heightens the dining experience.

What do you like to serve when you entertain? I like to entertain. I have fun with table setting, flower arrangements, selection of wines from my cellar and devising a menu that can be prepared in advance with the exception of grilling the meat (timed to come off the grill as we sit down). It makes so much sense to get all of the prep work out of the way so you can enjoy time with guests – this is such a basic concept but makes entertaining fun!
In terms of a meal, I like to serve grilled rack of lamb, with a fresh basil/mint pesto (straight from the garden), with ratatouille, which I can make ahead and serve either warm or room temperature. A pinot noir is a nice pairing but if you like something rich and full bodied, a petite sirah is also terrific. I start the meal with a citrus, avocado salad topped with a slice of triple cream cheese to start. I love fruit cobblers, crumbles or crisps with a dollop of vanilla ice cream and a glass of late harvest riesling. Mainly it is fun to be with friends and family enjoying great wine and food!

Describe your “last meal?” A classic – Chateau d’Yquem Sauterne with sautéed foie gras (which my mother and I enjoyed with the marquise at the chateau when I was 22 – quite an experience!)

What food is your secret guilty pleasure? My secret guilty pleasure IS FOOD. Therefore, I love to exercise so I can enjoy more great wine and food. I love to be outdoors, and therefore, love to walk, garden, bike, horseback ride, play tennis, golf, etc. Anything active that is burning calories to enjoy my secret guilty pleasure!

What is your go-to neighborhood restaurant? The Restaurant at Wente Vineyards, 5050 Arroyo Road, Livermore Valley, California. It is the only wine country restaurants at a winery that has its own organic garden; estate grown certified organic extra-virgin olive oil; estate grown grass fed dry aged beef and of course their own estate grown wines which all incorporated into a ingredient driven menu that changes seasonally. It is a fabulous restaurant setting overlooking the vineyards and the food, wine and service are exceptional.

What is one food product most people don’t know about, but should? Not sure I really have a unique answer here. I challenge myself at Farmer’s Markets or the grocery to look for items I am not familiar with and I do try to experiment with them in the kitchen. This helps stretch my creativity and broadens the flavor profiles and ingredients I use, keeping me from getting into a rut.

Describe your worst kitchen disaster and how (if possible) you saved it: My father called at 10:30 am and said he was bringing home Vic Bergeron (Trader Vic) for lunch. Vic had stopped by the winery to taste wine with my father looking for wines to put on the wine list of his growing international restaurant group. My mother was at a meeting and so I was expected to create something within an hour and half hour. I put some toasted walnuts from our Monterey orchard out with a bottle of chilled chardonnay in the living room, in case they came before I returned from the store. At the store, I bought some bay shrimp, corn, dill, potatoes and heavy cream to make chowder for the main course. I picked up some fresh butter lettuce and French bread with assorted cheese and some fresh fruit and macaroons for dessert. When I returned home I put the chowder together and then tasted it. I then realized my big mistake – I had purchased sweetened heavy cream. I was sickeningly sweet, not rich and savory at all. The shrimp, corn and potatoes were settled into a thick sweet liquid. I quickly drained the sweet cream away and then added some chicken stock, a splash of white wine, butter and some milk. The chowder was not as thick and rich as I had hoped for, and there was just a residue of sweetness left. I enhanced the flavor with a pinch of nutmeg and pepper and served our riesling. The flavors of the chowder and the wine pairing actually worked and my father was pleased with the result. Whew! Most important, Trader Vic selected both our chardonnay and riesling to go on his wine lists throughout the world!

Who was your most influential mentor? My mother, Jean Wente.