Home' Trinidad and Tobago Guardian : April 25th 2015 Contents A31
Saturday, April 25, 2015 www.guardian.co.tt Guardian
I have had the great good for-
tune to make wine in the Napa
Valley for nearly four decades, first
for others and then, after a while,
for myself. The 2011 Corison Napa
Valley Cabernet Sauvignon, my
25th vintage to market, was
released this fall. Phew! Not sure
how that happened.
It s been quite a ride. Raising two
lovely, now nearly grown daughters,
I have often thought that the great-
est gift I could give them is to pass
on some of the things I ve learned.
I m hoping they ll be old enough
soon to hear me.
(When they entered puberty, old
Mom got pretty stupid. Now, slowly,
I m getting smarter and smarter.
By the time they re 25, I hope I ll
be restored to my parental pedestal.)
Here s a stab at distilling what I ve
1 Life is not a dress rehearsal. It
is short, so do something you love.
Don t overthink every step. It s easy
to become paralysed by choices.
Choose a path and just start walk-
ing; there will be many more forks
in the road. There is no way to know
where you ll end up.
2 Integrity is the only thing that
anyone has to sell. We re in this for
the long haul.
3 Don t take no for an answer.
Convictions are powerful. As I left
University of California, Davis nearly
40 years ago with a master s degree
in winemaking, my major professor
advised me that, as a woman, I
would never get a job in the Napa
Valley. He was trying to be helpful,
but in my head all I could hear was:
4 You can t have everything. You
will drive yourself nuts if you try.
You can have a lot---it s all a matter
of priorities. Life can feel like one
big triage session.
Juggling family, growing the
grapes, making the wine, selling the
wine and running the winery threat-
ened health and sanity at times.
The balancing act continues.
5 Keep throwing spaghetti at the
wall---something will stick. Stay
nimble. Life isn t fair, but it has
Just when you think things can t
get worse, they start to get better.
In over a quarter century I ve sur-
vived (sometimes barely) tainted
corks, floods and droughts, the
vagaries of fashion in wine, near
collapse of the world economy and
huge sea changes in the wine busi-
Life is not a dress rehearsal
How to make a tasty chicken curry dish
This chicken curry---rich with
spices and coconut milk---is a
perfect quick dinner. Warm sea-
sonings and buttery roasted
potatoes round out the dish that
comes together in just 35 min-
utes. The food processor makes
fast work of chopping the chick-
en, but if you d rather not have
to clean the processor a knife is
just as good.
To make it an all out comfort
meal, ditch the roasted potatoes
and serve the chicken curry over
mashed potatoes. Or lose the
potatoes entirely and spoon it into
warmed naan or other flatbread.
It even would be delicious tossed
with buttered egg noodles.
CHICKEN CURRY WITH
3 large russet potatoes, cut into
2 tbsp butter, melted
1 tsp garlic powder
Salt and ground black pepper
1 1/4 lbs boneless, skinless
2 tbsp olive oil
2 tsp ground cumin (geera)
1 tsp ground coriander
1/2 tsp ground cardamom
1 tsp turmeric
1/2 tsp cinnamon
1 large yellow onion, diced
3 cloves garlic, minced
1 tsp grated fresh ginger
1 3 1/2-oz can coconut milk
1 cup frozen peas
1/4 cup chopped fresh cilantro
Heat the oven to 400 F. Line a
baking sheet with foil.
Make the potatoes
Use paper towels to pat the
In a large bowl, toss the
potatoes with the butter.
Add the garlic powder, 3/4 tsp
of salt and 1/4 tsp of pepper.
Arrange in an even layer on the
prepared baking sheet.
Roast for 25 to 30 minutes,
stirring after the first 15
Prepare the curry
Place the chicken in a food
processor and pulse very briefly,
just until chopped, but not
ground. Alternatively, the
chicken can be cut by hand into
small chunks. Set aside.
In a large skillet over medium,
heat the olive oil.
Add the cumin, coriander,
cardamom, turmeric and
cinnamon. Cook, stirring
constantly, for 20 seconds.
Add the onion and garlic and
saute for four minutes.
Add the ginger and the chopped
chicken, increase heat to
medium-high and saute for six
to seven minutes, or until the
chicken is browned and cooked
Stir in the coconut milk and
peas, then cook until heated
Remove from the heat and stir
in the cilantro, then season with
salt and pepper.
Serve the chicken curry over the
Nutrition information per
740 calories; 330 calories
from fat (45 per cent of
total calories); 37 g fat (24 g
saturated; 0 g trans fats);
120 mg cholesterol; 62 g
carbohydrate; 9 g fiber; 6 g
sugar; 43 g protein; 610 mg
The food and beverage
industry is an attractive
option for women. T&T
Guardian is running a series
of articles titled
Food & Wine Magazine
spotlighting top women in
food and drink aimed at
inspiring women in the
industry. Today's story looks
at American winemaker
Cathy Corison of Corison
Winery in California. Corison
shares five lessons she would
tell her younger self.
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