Rufus, I'm leaning towards something in the Napa Valley, I have family there that I could freeload, I mean take advantage of, I know several who have attended Western Culinary institute in Portland. It's a little early yet for me to decide, since there are some things that need to be taken care of first before I start applying.

Larry I'm not in your league yet but give me time.

Here is a favorite recipe that people like me to fix for potlucks and what not.

Whisky Salmon

1 bottle of favorite single malt scotch
salmon cut into 1/4 lb filets
honey
ziplock bag

Toss salmon filets into ziploc bag. Add scotch. The amount you add varies,, if you are using a peaty, smokey scotch(Laphfroig, Talisker, Lagavulin, etc) you would use less. I usually use abot 1/4 scotch per lb of fish. Marinate the salmon for 20-45 minutes, or however long you want. I cook my over an open flame on a bbq grill. Right before the fish is cooked to the desired temp. I brush honey on both sides of the fish, serve with scalloped potatoes, rice pilaf, or whatever you want. I have used a different scotch everytime I've made this. The best results I've had were with Laphroig, Macallan, Glenfidditch 15 year Solera, and Speyburn.
This is a good way to justify purchasing new scotchs since each one will impart its own unique flavors to the salmon.

Rob Wright