In Death Of A Foster Child, Rick and The Hefty Trio needed help on a case so they took Benito, an expert on gangs to Scopazzi's Restaurant located in Boulder Creek, a quaint town in the Santa Cruz Mountains. The restaurant building has housed eating establishments for over 100 years. With its long wooden bar, the open beam ceiling and beautiful redwood paneled interior, a wonderful ambiance has been created. The
recipe below is Rick's rendition of their Chicken Macedonia. .
2 tablespoons butter
3 tablespoons chopped shallots
2 teaspoons curry powder
2 teaspoons sweet mango chutney
1 cup chicken stock
1 pound chicken tenders
1 green apple cut into slices
2 bananas cut lengthwise and then cut into thirds
Melt one tablespoon of butter in a large saucepan and sauté
shallots until soft (about two minutes). Add curry powder, mango chutney and
stock. Cook until the mixture starts to thicken. Place the sauce in a bowl.
Add a tablespoon of butter to the pan with the chicken tenders and apples and cook for about five minutes until the tenders start to brown.
Add a tablespoon of butter to the pan with the chicken tenders and apples and cook for about five minutes until the tenders start to brown.
Return the sauce to the pan and add the bananas. Simmer until the
bananas are cooked about five minutes. Serve with rice.
Serves 4.
Rexford Winery
Joe Miller, a long-time Professor of Astronomy and
Astrophysics at UC Santa Cruz, is the winemaker at Rexford. The former director
of Lick Observatory on Mount Hamilton and overseer of the Keck Observatory in
Hawaii on behalf of the University of California played a major role in the
building of the world's largest infrared and optical telescopes and their
instruments. Now, that he is retired, he concentrates on developing wines that
pair well with food.
Absolutely minimal cellar handling preserves the full
character and complexity that the grapes can provide. Racking and bottling
schedules do not follow rigid timelines, but are adopted to fit the development
of each wine. Top-quality oak barrels are used judiciously so that oak flavors
are never pronounced and at most provide a subtle background to the intrinsic
aroma and flavor profile of the wine.
Currently Joe Miller and his son constitute the full staff,
producing a total of seven hundred cases that include Chardonnay, Pinot Gris,
Pinot Noir, Merlot, and Zinfandel Rose.