Welcome to our monthly blog series, Meet the Folded Hills Team, and our August 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 Lisa Crowell, Director of Marketing here at Folded Hills.
FH: Hi Lisa! Thanks for taking the time to chat with us for our Meet the Folded Hills Team August 2023 edition. Let’s find out a little more about you. Where did you grow up?
LC: I was born in Chappaqua, New York, but grew up in St. Louis, Missouri. I loved it there, and still do! Definitely doesn’t have the beautiful beaches and ocean like we do here in Santa Barbara, but there are plenty of lakes and rivers, and float trips and lake weekends on the boat are some of my favorite memories.
St. Louis has fantastic restaurants, exciting (and stressful) sports teams (Go Cards!), and tons of great things to do. Grant’s Farm is a must-see if you ever visit St. Louis. I also love having cocktails in the lobby bar at Union Station and seeing The Grand Hall Light Show, taking little ones to The Magic House, spending an afternoon roaming the halls at the St. Louis Art Museum, and it wouldn’t be a trip back home without cherry dress shopping and picking up my favorite salad at The Women’s Exchange.
FH: When you were 10 years old what did you want to be when you grew up?
LC: A Solid Gold dancer. I can’t believe I just admitted that.
FH: What are three things you can’t live without?
LC: My family and friends, my dog, Penny Lane, and music.
FH: If you could have dinner with anyone, dead or alive, who would it be and why?
LC: Anne Boleyn. I’ve been obsessed with that whole period of history and the Tudor Dynasty since I was a kid. It’s fascinating and terrifying, and I love reading everything I can get my hands on about it.
FH: What is your guilty pleasure?
LC: Reality television. I’ll spare you the specifics, but some of those shows are awkwardly addicting and it’s hard to look away.
FH: What travel destination is on your bucket list?
LC: The Maldives. An overwater bungalow with a private plunge pool and one of those hammocks over the sea is at the top of my bucket list. Absolute heaven.
FH: Name one thing you’ve learned the hard way?
LC: Learning perspective was a game changer for me. One of my favorite books is “Being in Balance” by Wayne Dyer. I have worn out and given away dozens of copies.
“If you change the way you look at things, the things you look at change.” – Wayne Dyer. Check out the book, I would recommend it to anyone looking for a little focus and clarity.
FH: Any television shows that you’ve binge-watched recently? Would you recommend them and why?
LC: Jack Ryan on Amazon Prime. I would definitely recommend it! Fast-paced, excellent writing, and entertaining. It did take a minute to separate the gun-yielding super-spy John Krasinski from the blank-stare-at-the-camera Jim Halpert from The Office, but he does an incredible job in the role.
FH: How did you first get into wine?
LC: When I helped plant the original vines here at FH back in February of 2015. I had never really been into wine before, but planting acres of vines by hand alongside four generations of our family got me invested in the growing process and I couldn’t wait to see it in action and taste the results.
FH: Last but not least, what is your favorite Folded Hills wine, and can you share a recipe that you love to pair with it?
LC: My favorite FH wine is Lilly Rosé. I love the nuances in each new vintage, and the new 2022 is amazing. It is so light and refreshing…it’s easy to drink, pairs with damn near anything, and is the best bottle to bring to any gathering. We call it the “patio pounder” because it’s frighteningly easy to put away a few bottles with friends while hanging outside on a beautiful night or pool day.
A recipe that I love to pair it with is our Executive Chef Mark’s Macadamia-Crusted Salmon with Rainbow Slaw – but I sub chicken for salmon. This recipe is not terribly difficult to master, and I love the mixture of flavors that you get with the chili sauce, mangoes, and cilantro. Mark is a culinary genius.
Thank you Lisa. That sounds like a delicious pairing, and we love anything Mark creates!
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.
Lisa’s Favorite Pairing Recipe –
Macadamia-Crusted Salmon (or Chicken!) with Rainbow Slaw
8 Servings
Pair with 2022 Lilly Rosé
Ingredients:
For Salmon:
1½ cups salted, roasted macadamia nuts
1 egg
2 tbsp flour
3 lbs salmon cut into eight 2″ pieces (can substitute skinless, boneless chicken breasts)
2 tbsp olive oil
For Slaw Dressing:
1 10-ounce jar of sweet chili sauce
¼ cup white wine vinegar
2 tbsp sesame oil
2 tbsp black sesame seeds
2 tbsp low-sodium soy sauce
For Slaw:
½ cup peeled, diced jicama
1 red pepper, julienned
2 watermelon radishes, sliced
and quartered
3 scallions, trimmed and chopped
2 mangos, peeled, pitted, and julienned
½ medium head of red cabbage,
thinly sliced
½ medium head of green cabbage,
thinly sliced
3 tbsp fresh, chopped cilantro
Directions:
For Salmon:
-
- In a food processor chop macadamia nuts into pea-size pieces and transfer to a shallow bowl.
- In another shallow bowl, whisk the egg.
- Spoon flour onto a small plate.
- Press the top of each salmon piece into flour to coat lightly, then dip each in egg.
- Evenly coat the top of each piece of salmon with macadamia nuts, pressing them into the flesh.
- In a large nonstick sauté pan, heat olive oil and cook salmon, macadamia nut-side down, for approximately 2 minutes until lightly browned. Watch closely so the nuts don’t burn.
- With a spatula, turn the salmon over and cook for approximately 3 more minutes.
- Transfer salmon to a baking sheet and set aside.
For Slaw Dressing:
-
- In a medium bowl, whisk all ingredients together until combined.
For Slaw:
-
- In a large bowl, combine all ingredients.
- Drizzle dressing over slaw and toss until lightly coated.
- Reserve the remaining dressing to finish the salmon.
To serve, place slaw on a large platter and top with salmon. Lightly drizzle dressing over salmon. Serve over rice if desired.
Click on the image below to download a printable copy of Lisa’s Favorite Macadamia-Crusted Salmon with Rainbow Slaw.
