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Suphada Rom
Eat Drink Tablas
Interests: Food, Wine, Travel, Photography, Culinary Arts
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Hi! Thank you so much for support! The peanut sauce and chicken will be a good pairing. Our dianthus is really versatile, I love it with everything from rich salmon to carnitas tacos!
Fresh Herbs in the Glass and on the Plate: Vietnamese Spring Rolls & Vermentino
By Suphada Rom At Tablas Creek we make wines primarily from varieties known from France's Rhône Valley. I love pairing traditional French fare with our wines- that to me is elementary, in the sense that, well, it just makes sense to pair the two. However, the food scene is diverse and ever growi...
Bringing Sustainable Eating and Drinking Full Circle; Grilled Spareribs and Full Circle Pinot Noir
By Suphada Rom What is the best thing about summer? Some may say it's basking in the heat of the sun's glow. Another may say it's about exploring nature in it's prime, with trees and flowers in full bloom. Here... Continue reading
Posted Jul 1, 2017 at Tablas Creek Vineyard Blog
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Talent in The Tasting Room; Q&A With Leslie Stuart
By Suphada Rom Leslie Stuart, Tasting Room Lead and environmental advocate, is passionate about all that is Tablas Creek and what that means. What is it that makes her so special to all of us here at the vineyard? Read... Continue reading
Posted Apr 21, 2017 at Tablas Creek Vineyard Blog
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Hi Cassie! Thanks for reading- hope your dinner party was a hit!
Flatbread (and Roussanne) Two Ways: Potatoes/Fennel/Rosemary/Onion and Leeks/Mushrooms/Corn
By Suphada Rom How many times have you decided to have a casual get together with a couple of friends and then, all of a sudden, you're throwing some sort of backyard shindig for the neighborhood? We've all been there and trust me, I know the feeling of panic. The sensation rushes through your b...
Hi Ash! I (or I should say we) certainly agree! The only thing better than tacos and wine is tacos, wine, and a nice patio to enjoy them both on. Cheers!
A Taste of Spring: Pairing Rosé With Carnitas Tacos
By Suphada Rom What a week it's been! We've been busy out here at the winery, pruning our vines and getting them ready for bud break, all while navigating our first bottling of the year. We typically order lunches for the crew working bottling. However, I took it upon myself to make lunch fo...
A Taste of Spring: Pairing Rosé With Carnitas Tacos
By Suphada Rom What a week it's been! We've been busy out here at the winery, pruning our vines and getting them ready for bud break, all while navigating our first bottling of the year. We typically order lunches for... Continue reading
Posted Mar 9, 2017 at Tablas Creek Vineyard Blog
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Thanks, Richard! I appreciate the input. I'll have to seek out sour cherries, that sounds great!
Spain, meet Paso Robles: Manchego, estate grown quince paste, and Rhone-style whites
By Suphada Rom Scattered through the vineyard and amongst the vines are various fruit trees, planted to reel in beneficial insects to roost. Not only do the fruit trees break up the monoculture of solely growing grapes, they provide a healthy bounty of fresh and delicious produce for the staff t...
Hi Richard! Thanks for reading. This was a fun one. I loved reeling in food that I have lots of experience eating, but not as much experience pairing with. And I was able to cook alongside my awesome co-workers... Does it get any better than that?
Do days exist where there is no wine to be had? Not in this industry!
-Suphada
A Lesson in Thai Cooking and Pairing with a Flight of Tablas Creek Wines
By Suphada Rom The Tablas Creek team, as you might suspect, includes a large number of foodies, each with a different background. Around the lunch hour, people congregate in the kitchen to cook or just reheat lunch and socialize. John Morris, our Tasting Room Manager, always creates a buzz with...
Hi Joyce! Sounds like you more than made due and created an awesome pairing, and maybe this blog piece served as inspiration. Cheers!
Spain, meet Paso Robles: Manchego, estate grown quince paste, and Rhone-style whites
By Suphada Rom Scattered through the vineyard and amongst the vines are various fruit trees, planted to reel in beneficial insects to roost. Not only do the fruit trees break up the monoculture of solely growing grapes, they provide a healthy bounty of fresh and delicious produce for the staff t...
Hi Jon! Ha, wouldn't that be amazing?! Maybe Gustavo is also a skilled cheese maker!
Spain, meet Paso Robles: Manchego, estate grown quince paste, and Rhone-style whites
By Suphada Rom Scattered through the vineyard and amongst the vines are various fruit trees, planted to reel in beneficial insects to roost. Not only do the fruit trees break up the monoculture of solely growing grapes, they provide a healthy bounty of fresh and delicious produce for the staff t...
Spain, meet Paso Robles: Manchego, estate grown quince paste, and Rhone-style whites
By Suphada Rom Scattered through the vineyard and amongst the vines are various fruit trees, planted to reel in beneficial insects to roost. Not only do the fruit trees break up the monoculture of solely growing grapes, they provide a... Continue reading
Posted Feb 23, 2017 at Tablas Creek Vineyard Blog
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Hi Christopher! I'm thrilled you enjoyed this recipe and that it came out well. We'll have another pairing up soon, cheers!
A Luxurious Supper for a Cold Winter's Day: Roasted Duck Legs and Tannat
By Suphada Rom Grocery shopping while hungry is not for the faint of heart. I often end up with way more food than I could ever think of eating in the course of a week, while indulging in instant gratification snacks for the car ride home. So, whenever I feel a hunger impulse, I try to steer cle...
Hi Matt! So glad you enjoyed it (and with an older vintage Tannat, no less)! I love the thought of this dish with polenta too- I might just have to try it out. Cheers!
A Luxurious Supper for a Cold Winter's Day: Roasted Duck Legs and Tannat
By Suphada Rom Grocery shopping while hungry is not for the faint of heart. I often end up with way more food than I could ever think of eating in the course of a week, while indulging in instant gratification snacks for the car ride home. So, whenever I feel a hunger impulse, I try to steer cle...
Hi Richard! Nice to hear from you. I think we're on the same page with our cooking wines. For reds, I typically steer towards a wine with little to no oak influence. I also like something that I don't mind having a glass of while I'm cooking.
A Luxurious Supper for a Cold Winter's Day: Roasted Duck Legs and Tannat
By Suphada Rom Grocery shopping while hungry is not for the faint of heart. I often end up with way more food than I could ever think of eating in the course of a week, while indulging in instant gratification snacks for the car ride home. So, whenever I feel a hunger impulse, I try to steer cle...
Hi there! I've only ever heard of chaat masala and never used it in cooking, however you've inspired me to try it. It sounds great, thank you!
A Chicken Recipe Worth Writing Home About
[Editor's Note: With this blog, we welcome a new author, Suphada Rom, who will be bringing her restaurant background to bear on recipes and food and wine pairings in a series we're calling Eat Drink Tablas. I can't tell you how excited I am about this.] Hi everyone, my name is Suphada and I’m ex...
East Coast Roots and West Coast Vines- Q&A with Viticulturist Jordan Lonborg
By Suphada Rom Recently I was able to sit down with our Viticulturist Jordan Lonborg to learn a little bit more about this New England native's transition to California living. Jordan plays a key part in the organic and biodynamic... Continue reading
Posted Dec 29, 2016 at Tablas Creek Vineyard Blog
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Hi Lil! We felt the same way and although I can't speak for the rest of my colleagues, I certainly enjoyed this lovely pairing post-holiday. Cheers!
A great use for leftovers: Post-Thanksgiving Sandwiches and Counoise
By Suphada Rom Thanksgiving is the holiday of extremes. Two days or so before T-Day, you've done your grocery shopping and now your refrigerator, freezer, pantry, and every lick of free counter space is overwhelmed with produce and decorations galore. The night before, and the morning of, serve ...
Hi Rickie, we are thrilled you got to enjoy Counoise with your Thanksgiving feast. It's a versatile and tactile wine and you're right in your tasting notes. Cheers!
A great use for leftovers: Post-Thanksgiving Sandwiches and Counoise
By Suphada Rom Thanksgiving is the holiday of extremes. Two days or so before T-Day, you've done your grocery shopping and now your refrigerator, freezer, pantry, and every lick of free counter space is overwhelmed with produce and decorations galore. The night before, and the morning of, serve ...
Hi Richard- I certainly agree! Thanks for your notes on our Marsanne- I've had some fun tasting it more recently as it offers quite a bit more depth than it did say a year ago. I'll do some research on vegetarian recipes for reds- stay tuned!
A Taste of Fall: Butternut Squash Pappardelle and Marsanne
By Suphada Rom I am not unique in saying that fall is my favorite season. In Vermont, I spent the days outside, listening to the crackle of fallen leaves under my boots while inhaling the crisp and cool air. Even though fall is a transition towards the eventual hibernation of plants and animals,...
Hi Richard, thanks for the feedback! I'm so glad you enjoyed this pairing, and you're right about the shallots. The way they cook is almost like an onion confit, really tender and tangy.
Grapes Two Ways: Oven Roasted Chicken with Grapes and Shallots, Paired with Grenache Blancs
By Suphada Rom Walking through the cellar a couple of weeks ago, I was engulfed by the raw sensations of the place. The sweet yet pungent aroma of fermenting grapes. The music blasting out from the high positioned speakers, reverberating off the large tanks and walls. The complex dance of forkli...
Grapes Two Ways: Oven Roasted Chicken with Grapes and Shallots, Paired with Grenache Blancs
By Suphada Rom Walking through the cellar a couple of weeks ago, I was engulfed by the raw sensations of the place. The sweet yet pungent aroma of fermenting grapes. The music blasting out from the high positioned speakers, reverberating... Continue reading
Posted Oct 14, 2016 at Tablas Creek Vineyard Blog
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Hi Rhianon! It was a lovely pairing that went over quite well! And thank you for the recipe suggestion- I love the versatility of miso!
Pairing Rich with Rich: Apricot-Miso Glazed Pork Tenderloin with Roussanne
By Suphada Rom Last week, I represented Tablas Creek at a wine dinner at TasteVin Wine Bar in San Carlos, California. Glass of rose in hand, I meandered about the room, introducing myself and starting conversations with just about everyone. I love these events because they give me a chance to me...
Hi Jill! Thank you so much, it was a cinch to make and even easier to eat!
A Provençal Pairing: Rosé and Caramelized Fennel with Goat Cheese
By Suphada Rom In the heat of summer, there is nothing quite as palate pleasing and thirst quenching as rosé. It's appealing to wine drinkers across the board, given that it is produced (most of the time!) from red grapes but served at a refreshing chilled temperature. It may be hard to remember...
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