Francis Ford Coppola recently came to town with an amazing roadshow designed for limited audiences within the wine trade and media. He was showcasing his food products along with his newest winery and remarkable tourist destination, the former site of Chateau Souverain (just north of Healdsburg in Sonoma County), now headquarters for his Coppola Diamond and Francis Ford Presents wines. His pricey Rubicon, and many more inspired offerings, still hail from Napa.

All of Francis Ford Coppola's wines are crafted to go very well with food. During the witty, magical, creative and frenetic presentation, he let slip a family pasta sauce secret. Add some sugar to the tomato sauce and people will love it. Simple. Effective.

He has spoken of his Mammarella who long ago cooked for her in-laws, shortly after she was married. “Italia and her husband, Carmine, dined out every night the first few weeks of marriage, as most young lovers do,” explained Francis. “Having cooked nothing but cookies before becoming a wife, she was terrified at the prospect of preparing an entire dinner, especially since she had no recipes of her own. Based on memories of what her mother had done, she cooked the same dish every night for a week until she got it just right. By the time her in-laws arrived for dinner, her husband had eaten the same meal seven days in a row, but the in-laws found the food delicious.”

He now markets Mammarella pasta sauces using organically grown tomatoes, herbs, vegetables, and olive oil. “We don't believe in taking shortcuts. Our tomatoes are steam peeled, the onions and garlic are sautéed, and our basil is torn by hand,” boasts the director of The Godfather motion picture.
A Contest
On the subject of cooking pasta, home chefs nationwide should boil some water, prep their wine-palates (that means drink more wine) and break out their own cherished family recipe book. Here is a fun opportunity to earn approval from one of the best chefs in the United States. Night Harvest wines by R.H. Phillips, De Cecco Pasta and San Francisco chef Joseph Manzare have created a contest, a perfect chance to bring your personal “offer one can not refuse” pasta recipe to national recognition, with fun prizes as well.

Contestants can spice up the upcoming winter months by inviting family and friends to a home-based “pasta and test kitchen,” partnered with your creative dish inventions, as well as great conversation. For example, match penne with spicy sausage and fennel, paired with a bottle of Night Harvest Shiraz, or farfalle contrasted with a locally produced ricotta and a bottle of their Chardonnay. If the recipe passes your home-grown test, send the recipe on to Chef Joseph Manzare for final review.

Home chefs should submit their pasta recipe (send a photo as well) and suggested wine pairing by April 30, 2008 to the following address: Night Harvest Pasta Recipe Winners List, PO Box 25309, Rochester, NY 14625-0309. More details can be had at www.nightharvest.com.


Do you remember Clemenza's sauce, aka gravy, recipe from The Godfather? “Start with a little oil, and fry some garlic. Add the tomatoes and tomato paste, and fry. Be sure it doesn't stick. When boiling, add the sausages and meatballs. Add some red wine and sugar.” I wonder where Clemenza learned his recipe secrets?

Also remember, “Leave the gun. Take the cannoli.”
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Dallas-based Darryl Beeson travels the world looking for great food, wine, spirits and the unique destinations that
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Darryl Beeson travels the world looking for the best wine finds. He teaches professional wine technique for The International Sommelier Guild at www.internationalsommelier.com. He reviews wine for www.wineontheweb.com.
provide such. He is American editor of www.wineontheweb.com and teaches for The International Sommelier Guild at www.internationalsommelier.com. According to Moe Greene, Darryl “made his bones when you were going out with cheerleaders.”