Hot Tub, Wine, Dine, Sleep (Repeat)

We just read about the DeLoach Winery Guesthouse, a new hot-tub-and-pool-equipped villa in the heart of wine country, available now for all your weekending needs.

Located in the former house of Cecil DeLoach, this is where you'll go for an overnight retreat from the city. Equipped with three suites, you may wish to bring along some coupled friends (or you can rent out the whole thing for a grand). Here, you'll find all the comforts of home—assuming you live somewhere with a 1,000-bottle wine library, and a private chef who will make you steaks for dinner and locally grown eggs for breakfast.

DeLoach Vineyards, a Demeter USA certified Biodynamic® estate vineyard and garden, is among an elite group of sustainable winegrape growers committed to farming in parallel with the Earth's natural cycles. This 17-acre estate is one of only 65 wineries or vineyards in the United States to achieve Demeter certification.

But you're not coming here (only) for the private chefs and vineyard views: there's also a swimming pool (just in time for summer, when the temps can get about 20 degrees higher here than they are in the city). And, the coup de grâce, a fully fledged hot tub, ready to help you and your guests ease those aching muscles.

There's even a new contest (in conjunction with Organic Gardening Magazine) where you can enter for a guest house weekend getaway.

DeLoach Winery Guesthouse

1791 Olivet Rd

Santa Rosa, CA 95401

707-526-9111, ext 100

Primal Urges Satisfied

Okay, so Dr. Dave shared this link/video/hedonistic offering from Steven Raichlen and we had to post it as well. The only thing missing is a truly good one-shoulder tiger skin and something aged in a cave, say, wine/grog/refreshment.


Here's the recipe:

Serves 4

How: Direct grilling

For the steaks:

4 T-bone steaks (10 to 12 ounces each), cut about 1 inch thick

Coarse salt (kosher or sea) and cracked black pepper

For the hellfire hot sauce:

1/2 cup extra-virgin olive oil

6 jalapeño peppers, thinly sliced crosswise

6 cloves garlic, thinly sliced

1/2 cup fresh cilantro leaves, coarsely chopped

1. Grill the steaks: Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

2. Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.

3. Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.

4. Make the hellfire hot sauce: Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill, or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour the sauce over the steaks and serve at once.