My new favorite electronic invite

As I’m sure you’ve heard me mention, I have a wine club – the wine club’s invites are managed by an electronic invite site. I used to use evite, but I got tired of the huge ads and what not so I’ve switched. Recently, one of recent favorite “electronic invite” sites, Socializr, got bought and at first, things just didn't work right, then my favorite features went away- some I could pay for, but overall, even IF I wanted to pay, it wasn’t the same. Enter Anyvite. Things I like about it-it has an easy mobile interface (although it defaults to it when viewed in mobile, some people like that, some don’t) it doesn’t limit my description, let’s me customize the picture, still limits attendance and allows for comments, reminders, etc. You can even have an RSS feed on your website to keep track of invites. Things I don't like about it- not very "fancy" looking and the default mobile presence requires seperate clicking to view RSVPs and comments and the link to view it "standard" is at the bottom. One other thing is different-it counts "maybe's" as a "yes" in your total count, so make sure people know that.

Here's a quick look at the standard version online- as you can see, a small ad ontop, but really user friendly.

Here's the mobile version- as you can see, simpler, no pictures, seperate links to view guest RSVPs and comments, but very easy to RSVP and get the address. Note, I deleted the address and I put some arrows in to point out certain things, so this is a modified view.

All in all, I like Anyvite and will use it as long as it keeps offering these features for free! It took some serious googling to find it, however, so I wanted to share it with you all!

Beef Strogonoff Sandwiches

Last night I made some sandwiches for wine club and they were great with the wines- pinots, merlots, and red blends (all from the 45 degree line). The recipe was requested, so here it is. Please note I used a thinly sliced strip steak, versus the tri-tip, simply because we had an extra one to use, and I bought a pre-mixed pack of  dried mushrooms and let them soak for 30 minutes, vs using fresh ones - other than that I followed the recipie pretty closely.

• 2 tablespoons (1/4 stick) unsalted butter, divided
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
• Coarse kosher salt
• 1/4 cup dry white vermouth
• 1/4 cup heavy whipping cream
• 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
• 1 1/2 minced shallots
• 1 tablespoon all purpose flour
• 1 teaspoon plus 2 1/2 tablespoons tomato paste
• 1 cup low sodium beef broth
• 1/2 teaspoon Hungarian sweet paprika
• Crusty bread, halved.
• 1/4 cup sour cream


Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.


Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in whipping cream; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.


Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.


Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 2 minutes. Slice and arrange toasts on large platter.


Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat. Divide beef mixture among toasts, then top each with mushroom mixture.

Let's fly at 45 degrees and taste the similiarity

This month's theme for my wine club is Flying at 45 Degrees ...why, you ask? Well, aside from wanting to encourage our New World-oriented palates to branch out across the ocean, there's also some serious comparative value at looking at wines that are around the 45 degree mark in latitude. Notice how Washington, Bordeaux and Burdundy are all right there:

While the growing season is slightly shorter from beginning to end than more southerly wine regions, the number of sun hours received in the 45 degree latitude mark is equal due to incredibly long days at such a high latitude – receiving up to 17 and a half hours of sun each day. (I remember when we were in France in June it felt like the day lasted forever - at 10pm you could still see for miles. In Ireland it was even more insane with sun from 7a-11:30p!) So, the climate, soil, and winemaking techniques differ, but some say the latitude similarity is the reason for the similarity in quality of the wines. We'll see!