Giada's Weekend Getaway at Zin airs TONIGHT!

After great anticipation, the show featuring Zin Restaurant & Wine Bar, Giada's Weekend Getaway to Napa/Somona, is airing TONIGHT!

Here is the description from the Food Network for the show:
Host Giada DeLaurentiis raises her glass to the perfect food filled weekend in northern California's wine country. From a food and wine mecca in Napa to an uplifting balloon ride over the entire valley, Giada has a bountiful weekend booked with olive oil tasting in St. Helena, a Zinfandel obsessed restaurant in Healdsburg, (That would be ZIN!!!) and biking to wine tasting along the country roads of Sonoma. It's wine and dine in the place that's made it famous, California wine country.

The show will air tonight at 9:30 pm both Eastern and Pacific time (which leads me to believe it will start at 6:30 pm pacific time and show again 3 hours later), then again at 12:30 am, both Eastern and Pacific time) and then again on April 1st at 2 pm both Eastern and Pacific time.

The food network site is also featuring the Zinfandel Glazed BBQ Beef Short Ribs recipe. While at Zin, Giada ordered "off the menu", meaning that the kitchen had no idea what she was going to order for her appetizer or entree. She had the tomato, tomato, tomato salad, which featured tomatoes from our Eastside Farm Garden: fried green tomatoes with an El Rancho dressing, tiny tomatoes heated with house cured bacon and tossed with frissee and a warm basil vinaigrette and then slices of fabulously ripe/just picked tomatoes with a little of the basil dressing.

Her next course was the Zinfandel Glazed BBQ Beef Short Ribs served with Horseradish Mashed Potatoes (to die for!)

Her last course were the now famous Warm Zinfandel Grape Jelly filled Donuts. This is the dish that just makes me swell with pride over the lengths to which my honey, Farmer Chef Jeff, will go to "do something right". We grew the Zinfandel grapes at Eastside Farm. When they were perfectly ripe, he picked them and then hand crushed them, letting the juice sit on the skins just the right amount of time (he consulted with his life long friend, Ted Coleman, who is an incredible wine maker at Little Vineyards of Glen Ellen) and then created a small batch of simply fabulous Zinfandel grape jelly. This is the jelly that was used in Giada's donuts!

The next batch of grape jelly was much larger and the grapes were actually the last pick of the harvest from Little Vineard's "old vine clones" of Monte Rosa zinfandel grapes. Farmer Chef Jeff went out to the vineyard, picked all of the grapes himself, crushed them all himself and then took advantage of his high level of energy after the Fall time change, and went to work at 6 am every morning until all of the juice was made into jelly.

Once this batch of jelly is out, we will all have to wait patiently for the next grape harvest. Sigh! Please do watch the show and come to visit us at Zin Restaurant & Wine Bar