Welcome to our monthly blog series, Meet the Folded Hills Team, and our March 2023 edition. This is a little “get to know you” highlighting one of our fabulous team members each month. We will ask them ten questions, find out their favorite FH wine, and even get one of their favorite recipes to pair with it.
This month we are talking with Aley Mark, Wine Club Assistant here at Folded Hills.
FH: Hi Aley! Thanks for taking the time to chat with us for our Meet the Folded Hills Team March 2023 edition. Let’s find out a little more about you. Where are you from?
AM: I grew up in a small town in South Florida called Jensen Beach. I am so lucky to have grown up in a town with beautiful water, perfect warm weather (yes, I love the humidity), and lifelong friends. It may be quaint but it sure is boatloads of fun!
FH: Where is your favorite place to be?
AM: My favorite place to be is on the boat with my dad in Florida. Throughout my life he has taught me so many life lessons while being on the boat…patience is key, the early bird gets the worm, and the beers go on the bottom and the ice goes on top.
FH: What are three words you would use to describe yourself?
AM: Thoughtful, driven, and hungry (most of the time).
FH: What is one thing you have learned the hard way?
AM: That when it comes to traveling, “last call for boarding” truly means last call for boarding.
FH: If you could have dinner with anyone in the world, who would you choose and why?
AM: The king of country music…George Strait!
FH: What is one place that you would love to visit?
AM: Italy is next on my list! I would love to spend a whole month enjoying the divine food and wine along with the gorgeous landscapes and history.
FH: What is your favorite movie?
AM: The Notebook. I know, I know! It’s cheesy, but what can I say, I’m a hopeless romantic!
FH: What is something that you wish you could be better at?
AM: Playing the drums! I have always wanted to be the drummer in a band. I asked my housemates if they would let me get a set of drums but they turned down that idea very fast.
FH: Name three things you would want with you if you were stranded on an island.
AM: A fishing pole, a case of our 2022 Lilly Rosé, and a hammock. Fishing pole to eat, wine to drink, and a hammock to sleep in. I would never want to leave!
FH: That sounds heavenly! Okay, last but not least, and we can probably guess from your last answer, but what is your favorite Folded Hills wine, and can you share a recipe that you love to pair with it?
AM: Yep! My favorite wine is our 2022 Lilly Rosé. It’s such a great light and fun wine and I have yet to meet anyone that doesn’t love it. It’s a huge crowd-pleaser and I love bringing a bottle or two to any dinner or gathering. I always bring extras because it’s the first bottle to go empty! This new vintage is a little different and I am obsessed.
I love pairing Lilly with seafood and a bit of spice. This shrimp tostada recipe is a great one…easy, delicious, and looks impressive when I serve it to my friends.
Thank you Aley. That sounds amazing, what time should we come by for dinner?
Stay tuned for next month’s Meet the Folded Hills Team – Ten Questions Monthly Blog Series post. Any guesses who it could be? Who would you love to hear from?
‘Till next time! Hope to see you soon.
Aley’s Favorite Pairing Recipe –
Shrimp Cilantro Avocado Tostadas
Pair with 2022 Lilly Rosé
2 dried ancho chiles, stemmed and seeded
3 ½ TB fresh lime juice (from about 3 limes), plus wedges for serving
3 TB vegetable oil, plus more for frying
1 large clove garlic, chopped
½ tsp dried oregano
¼ tsp ground cumin
½ tsp cayenne pepper
1 ½ lbs. medium shrimp, peeled and deveined
12 corn tortillas
1 jalapeno, finely diced
3 scallions, thinly sliced (white and green parts separated)
1 bunch chopped fresh cilantro
8 oz. plain yogurt
- Toast chiles in dry skillet over medium heat, turning often, until they soften slightly, about 1 minute.
- Transfer to small bowl and cover with hot water; let sit for 15 minutes.
- Transfer chiles and 3 TB of the soaking water to a blender. Add 1 ½ TB lime juice, 1 TB vegetable oil, garlic, oregano, cumin, and ¼ tsp each of cayenne and salt; puree until almost smooth.
- Toss with shrimp in a large bowl; refrigerate for 15 to 30 minutes.
- Heat about ¼ inch vegetable oil in medium skillet over medium-high heat. One at a time, fry tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove and place on paper towels to drain.
- Halve and pit avocados; scoop flesh into a blender. Mix in yogurt, scallion whites, 1 ½ TB lime juice, jalapeño, remaining ¼ tsp cayenne pepper, cilantro, and ½ tsp salt. Blend until smooth.
- Heat remaining 2 TB of vegetable oil in large skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with remaining ½ TB lime juice.
- Spread cilantro avocado mixture on tostadas. Top with shrimp, some sour cream if desired, your favorite salsa, and scallion greens.
- Serve with lime wedges, pair with Folded Hills Lilly Rosé, and enjoy!
Click on the image below to download a printable copy of Aley’s Favorite Shrimp Cilantro Avocado Tostadas recipe.