In The Kitchen with Susan
Many of you have enjoyed Susan Foppiano Valera's recipes in the newsletter, so we thought it was time to tell you more about Susan herself!
Born and raised in Sonoma County, Susan is the Director of Hospitality at Foppiano Vineyards. As the sister of Louis M. Foppiano, she is a member of the fourth generation of Foppianos to grow up enjoying the outdoor lifestyle that is so much a part of Northern California's wine country. Susan was influenced at an early age by her mother’s and aunt's cooking and learned many of the recipes she uses today to match food with the wines of Foppiano.
After graduating from Ursuline High School and attending Santa Rosa Junior College, Susan attended California State University in Sacramento, graduating with a Bachelor’s Degree in Early Childhood Education. An avid horsewoman, Susan has been around horses her entire life and is a Board Member of the Russian River Riders and the Sonoma County Horse Council. She was also instrumental in helping open multi-use trails on public land and open space in Sonoma County. Married to Anthony, Susan has two sons, Joe and James.
Featured Recipes of the Month:
Grilled Chicken Salad with Plum Vinaigrette
1/3 cup white wine vinegar
1/4 cup bottled plum sauce, plum preserves, or sweet-and-sour sauce
3 tablespoons salad oil
1/4 teaspoon ground coriander
1/4 teaspoon coarsely cracked pepper
1 pound skinless, boneless chicken breast halves, cut into 2 one inch strips
4 medium plums
1 cup fresh pea pods or 1/2 of a 6-ounce package frozen pea pods, thawed
6 cups torn mixed greens
For plum vinaigrette, in a screw-top jar combine vinegar, plum sauce, salad oil, coriander, and pepper. Cover and shake well. Reserve 1/4 cup of the vinaigrette for brushing sauce. Set aside remaining vinaigrette for the salad dressing.
Soak sixteen 5 -to 6-inch long wooden skewers in hot water for 5 minutes. Thread chicken strips, accordion-style, onto 8 of the skewers. Cut each plum into 8 wedges. Thread plum wedges onto the remaining skewers.
Grill chicken directly over medium-hot coals for 8 to 10 minutes or till chicken tender and no longer pink, adding the skewered plums during the last 3 minutes and brushing chicken and plums occasionally with the reserved plum vinaigrette.
Meanwhile, if using fresh pea pods, trim ends and remove strings. In a large bowl toss together the pea pods and mixed greens. Divide greens mixture among four salad plates Arrange chicken and plum skewers atop greens mixture. Shake remaining plum vinaigrette well. Drizzle plum vinaigrette over each serving. Makes 4 servings.
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