to work with as a baker, “ said Colvin, who is moving Model Bakery towards a GMO-free bakery. “The grapeseed flour offers a different texture, flavor and crumb, and it’s extremely nutritious and high in antioxidants. I also like the fact that they (Salute Santé) have taken a waste product and turned it into a food product that is healthy. That is a big bonus.” Baker Eli said he has a bunch of ideas for future products using the grapeseed flour and he believes there are unlimited uses for it. “We are concerned about our customers’ health. GMOs are unhealthy for people, the environment and corporations,” he said. “We are doing our part to support local food purveyors and small farms who offer healthy alternative ingredients. And we are pushing back against huge agriculture that doesn’t meet that objective.” Another benefit of the grapeseed flour, according to Eli is bread that doesn’t have to be “evil” to those who have gluten allergies. Bread made with grapeseed flour creates a super hydration level, which makes it easier to digest. Model Bakery also uses less salt and uses macerated fruit, not sugar, for sweetness. Their four bread choices made with grapeseed flour are made fresh Thursday, Friday and Saturday at the downtown Napa location. Chef Victor Scargle of Lucy’s Restaurant makes a lavosh cracker with Chardonnay grapeseed flour to serve with his tuna tartare; caterer Elaine Bell jumped to use this ingredient in her vineyard menu as shortbread cookies and crackers. “This is such an opportunity to see artists at work as the chefs devise totally new creations with our ingredients,” said Nanette. “There isn’t a lot that is new as far as food goes, so this is really something special.” “We believe in sustainability and we think Nanette and Valentin exemplify this. In the old days you used all that you had. First you made the wine, then you made the grappa, and now we make the oil—everything is used. They are even making flour from the oil press cake! That Gluten-fre Chardonnay Breakfast Scones 16 www. n A PAVA L L E Y L I F E magaz ine . c o m is what the Castello is all about—being sustainable!” said Georg Salzner, President of Castello di Amorosa. What’s next for the Humers? “We are getting ready to start all over again with Harvest 2013! The only thing missing is a place we could do everything,” said Valentin, referring to starting the pomace-to-seed-to-oil dance he performs every harvest. “This is the missing link for our business. It’s taken this long to get the attention of our wonderful winery neighbors, and now I need to be able to deliver.” What he means by this is to take the grapeseeds from each winery after the wine is pressed. Up until now they have managed to secure seeds from a handful of growers who were able to separate seeds one way or another. ‘”Now we are ready to really start this process— officially!” Herein lies the challenge and the opportunity—for Valentin as well as any interested parties who would like to participate in this historic step, a food grade facility to turn pomace into oil. “We always seem to be forging new territory. I guess this is our next step!” Salute Santé! To your health! Go to www.grapeseedoil.com for information about the grapeseed oil, flour, and recipes, and to purchase the flour. Yields: 12 scones Preheat oven to 425º F. Combine flour, sugar, baking powder and salt. Slowly add Salute Santé! Chardonnay Grapeseed Oil while mixing on low speed until crumbly. Add raisins, dates, nuts and oatmeal. In a measuring cup, beat the egg and milk. Slowly add to dough while mixing on slow speed until thick. Form 2-inch balls or scoops and place on ungreased baking sheet. Bake for 10-15 minutes or until lightly golden brown. Serve plain or with butter, jam or lemon curd. ⅔ cup oat flour ⅔ cup almond flour ⅔ cup Salute Santé Chardonnay Grapeseed Flour 1 Tablespoon baking powder 1 teaspoon sea salt ¼ cup turbinado sugar ¼ cup Salute Santé Chardonnay Grapeseed Oil 1 egg ⅓ cup milk ¼ cup raisins ¼ cup dates ¼ cup chopped walnuts ¼ cup oatmeal flakes Breakfast scones Nanette and Valentin Humer Photo by Art & Clarity
NVLife_JulyAug_2013
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