March 10, 2010

Evening of Spanish Food & Wine, March 19, 2010

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Evening of Spanish Food & Wine, March 19, 2010

¡Hola!

Another food and wine pairing!  Spanish foods and wines this time.

It’s all going down on the evening of March 19.

When and Where

March 19, 2010, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

  • Sopa de Ajo (garlic soup, with cream & dry sherry) - Tempranillo/Garnacha (ideally from Valdepeñas)
  • Filete Empanado with Endivias con Queso Cabrales (Breaded Beefsteak with Endive and Blue Cheese) - Syrah (yeah! Spain produces syrahs; ideally from Catalunya)
  • Tortilla Española with Spanish Sausage with Sauteed Onions & Peppers - Rioja Blanco
  • Vieiras Gratinadas (baked scallops) - Pinot Grigio
  • Cinnamon Ice Cream and Lemon-Almond cake - Oloroso Sherry

Cost/Registration

$28/person (through March 14); $32/person after that and until March 17, when registration closes). Note that this cost is for the food only.

How Things Work on That Night…

With each of the foods, Victoria describes the food (special ingredients, preparation style, etc) and I describe the wines and why I’ve recommended the particular wine/varietal for the designated food. Our goal is to do more than just provide a great evening of food and wine – we want to provide a little education as well so that you can do your own food and wine pairing and multiply your enjoyment.

A couple more things:

  • Space is limited to 22 people.
  • I’ll “assign” wines as people register for the event. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone. I’ll be asking each couples (or individual, as applicable) to bring a bottle of wine to share with the group.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

 

March 2, 2010

Lamb Pops with Red Wine Sauce

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We sometimes serve “Lamb Pops” for catered events.  They are a fantastic appetizer, which are pre-portioned and neat to eat.  We “french” the petite lamb chops creating a dollop of delicious, tender lamb meat on the tip of the rib bone.  Guest can easily snatch a bone from the serving tray or buffet, and neatly eat the mouth-watering lamb, with no fuss.  Refused bones are biodegradable, and good for our earth.

Here is an excellent recipe for Lamb Chops in Red Wine.

INGREDIENTS:

6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched

1 teaspoon salt

1/2 teaspoon fresh cracked pepper

2 Tablespoons butter

2 Tablespoons olive oil

1/2 cup dry red wine

1 tsp. dried thyme

2 Tablespoons chopped fresh parsley

Season chops on both sides with salt and pepper.  Heat a  large frying pan, melting butter.  Add olive oil.  Over medium heat, fry chops about 3 minutes, turning once and cooking another 2 minutes.  Remove chops to platter, covering with foil tent.  Add wine and thyme to pan, scrapping up the brown bits from the bottom of the pan.  Continue cooking until sauce is reduced to about 2 tablespoons, about 2 minutes.  Add parsley.  Serve chops immediately with a generous drizzle of wine sauce.

Chef’s Note:  This recipe also works well for sirloin lamb brochettes. Delicious with a Pinot Noir. You can use the same wine for the recipe, drink a little while your cooking…and save a little to enjoy with the lamb.

 

February 2, 2010

Evening of Italian Food & Wine, February 12, 2010

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wine_cheese_0012Sold Out!

Evening of Italian Food & Wine, February 12, 2010

Hello Again!

It’s been a while.  Are you still interested in food and wine pairing?

I hope so – we’re going to host another Evening of Food and Wine in February – February 12, to be precise. It would be a great way to celebrate Valentine’s Day (especially since we’re focusing on the the foods and wine of Italy – the romance capital of the world).

And – a lot of you know this, but for those who don’t – Victoria is Italian and is a stunning chef of Italian cuisine.  This is one you won’t want to miss!

When and Where

February 12, 2010, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

  • Arugula and Fava Bean Crostini - Soave Classico
  • Calamari in the Luciana Style (Calamari in a spicy sauce of garlic, white wine, red pepper flake, Italian parsley, and fresh thyme) - Vernaccia di San Gimignano
  • Veal Scaloppine with Porcini Sauce (Veal Scaloppine and Porcini mushrooms in a white cream sauce) - Chianti Classico
  • Chevre & Arugula Ravioli with Pancetta Tomato Sauce - Pinot Grigio
  • Polenta with Italian Sausage & Rapini - Barbera d’Alba
  • Panna Cotta with  Strawberries Amaretti - Moscato d’Asti

How Things Work

With each of the foods, Victoria describes the food (special ingredients, preparation style, etc) and I describe the wines and why I’ve recommended the particular wine/varietal for the designated food.  Our goal is to do more than just provide a great evening of food and wine – we want to provide a little education as well so that you can do your own food and wine pairing and multiply your enjoyment.

A couple more things:

  • Space is limited to 22 people.
  • I’ll “assign” wines as people register for the event. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone.  I’ll be asking each couples (or individual, as applicable) to bring a bottle of wine to share with the group.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

 

August 25, 2009

Whole Wheat Penne with Spinach and Mushrooms

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Here’s a new recipe!  Sometime inspiration just hits me…I have to go with it and see what is on the other side.  Tonight we had success, and I wanted to share it with you.

Ingredients:

1 lb. mushrooms (crimini & shiitake, stems removed)

1 lg. white onion

2-3 tablespoons olive oil

1 box whole wheat penne pasta

pinch or two of crushed red pepper flakes

sea salt & fresh cracked pepper to taste

1/2 cup dry red wine (pinot noir)

5 0z baby spinach

1/4 cup heavy whipping cream

1/4 cup toasted sliced natural almonds

In an large pot, bring well-salted water to a boil.

In a large sauté pan, heat up olive oil.  Dice onion and toss into pan.  Sauté for about 5 minutes on medium heat.  Rough chop the mushrooms and add to sauté. Continue cooking onions and mushrooms, stirring occasionally, allowing a little browning to occur, about 8 more minutes.

Meanwhile, boil pasta according to package instructions until al dente.  Drain and toss in a few tablespoons of olive oil.

To the sauté, add salt & pepper to taste, and red pepper.  Stir the sauté, and add the red wine, gently scraping the tasty bits up, deglazing the pan.  Add spinach and heavy cream, continue to cook and stir, about 1 minute, just to wilt spinach.  Pour sauté directly over cooked pasta, top with toasted almonds and serve immediately.

Chef’s Note:  This pasta dish was served with grilled lamb sirloin that was simply seasoned with dried thyme, sea salt, fresh cracked pepper & garlic.  We accompanied this with sliced whole wheat bread, buttered and grilled along side the lamb, and topped with soft goat cheese.  These flavors all worked wonderfully together.  We drank some Spanish Tempranillo, Corral de Campanas, Tinta de Toro, 2007 and enjoyed the pairing immensely.  Perhaps you can too :)
 

April 19, 2009

Evening of Food & Wine, May 15, 2009: “Haute Cuisine” France

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Stellar event!!  Here are the wines (in order served):

  • 2006 Domaine de l’Ecu Muscadet Sevre et Maine (with the scallop)
  • 2005 Domaine Vocoret & Fils Chablis Premier Cru (with the lobster bisque)
  • 2005 Louis Jadot Pouilly-Fuissé (with the Salade Nicoise)
  • 2005 Olivier Guyot Marsannay La Montagne (Red Burgundy) (with theHerb-Rubbed Duck with Tart Cherry and Sage Sauce).  Most people I talked to considered this to be the best pairing of the evening.
  • 2000 Barton & Guestier Chateau Magnol Haut-Mèdoc (Red Bordeaux) (with the Beef in Bernaise Sauce)
  • 2005 La Fleur d’Or Sauternes (with the desserts)

Food + Wine = ArtEvening of Food & Wine, May 15, 2009: “Haute Cuisine” France

Ready for another night of French food and wine? The May 15th Food + Wine = Art event explores the “sophisticated” wines and foods of France… we’re calling it “Haute Cuisine”.  The foods and wines of this event will reflect more of the offerings one would find in the cities.

Accordingly, we’ll dial up the service a bit: the food will be plated and served in courses as will the wine.  Rather than our typical up-front description of the foods and wines, we’ll discuss each course individually (and briefly!).

The menu for May 15 and other bits of info are detailed below but there are some things I want to highlight:

  • Payment must accompany an RSVP to reserve spots.
  • The cost is higher than normal due to the more elaborate menu and service.

Moving on, here are the details in which you’re surely interested….

When and Where

May 15, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

  • Caviar  - Champagne
  • Boeuf Bearnaise (Beef in Bernaise Sauce) – Red Bordeaux
  • Bisque de Langoustine (Lobster Bisque) – Chablis
  • Salade Nicoise (seared tuna, black olives, greens, tomatoes) – White Burgundy
  • Canard au Goût Âpre de Cerise (Herb-Rubbed Duck with Tart Cherry and Sage Sauce) – Red Burgundy
  • Various desserts – Sauternes

Cost/Registration

$35/person. Note that this cost is for the food only.

To register, please send me an email (scott@foodpluswineequalsart.com) to RSVP (then I have your email address so I can assign your wine) and pay via the PayPal button below.
Pay Now

How Things Work

We always describe the foods and wines served at our events, providing details that we hope you find interesting.  Normally we do this at the beginning of the event; this time, however, we’ll discuss the food and wine in courses.  It’s going to be fun and different.

A couple more things:

  • Space is limited to 24 people.
  • I’ll “assign” wines to people as they RSVP – one bottle per couple. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

 

March 25, 2009

Evening of Food & Wine, April 3, 2009: “Rustic” France

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Argentinian Flank Steak with Arepas

Sold Out!

Evening of Food & Wine, April 3, 2009: “Rustic” France

Those of you who have been tracking our plan for 2009 know that the April 3 Food + Wine = Art event covers the wines and foods of France.  Well, that remains true BUT – we are actually going to have two nights focusing on France because there is just too many good wine varietals and regions from France to cover in one session.  The two nights are April 3 and May 1 (we’ll push the Italy evening, which was originally scheduled for May 1, back a month).

We’re not going to have the same wines both nights, nor the same theme both nights.  Instead, here’s what we’re going to do:  we’ll focus on “rustic” foods and matching wines on April 3, and “sophisticated” foods and matching wines on May 1.  Yes, these categories are coarse and there is bound to be some overlap, but we’re trying to classify stews and the like as “rustic” stuff and the foods with elaborate sauces, ingredients as “sophisticated”.

The menu for April 3 and other bits of info are detailed below but there are some things I want to highlight:

  • Payment must accompany an RSVP to reserve spots.
  • The wines/regions that we’ll cover on May 1 include the Burgundies (red & white), Bordeaux (Merlot, Cabernet Sauvignon & Sauternes), Champagne, and Chablis.

Moving on, here are the details in which you’re surely interested….

Cost/Registration

Sold Out

When and Where

April 3, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu

  • Coq au Vin (chicken in red wine, bacon, onion and mushrooms) – Crozes Hermitage
  • Fonds d’Artichauts au gratin (stuffed artichoke bottoms with cream filling containing gruyere & shallots, vermouth, garlic) Pouilly Fume, Vouvray
  • Varietal Cheese Tray will go with all evening wines
  • Cassoulet (baked haricots blanc with lamb, pork rind & bacon, tomato puree, herbs)  Beaujolais
  • Salade au Roquefort  Alsatian Gewurztraminer
  • Sauté de Boeuf à la Provençale (fresh tomato sauce, olives & herbs)  Chateauneuf-du-Pape
  • Tarte  aux Poires – (Pear Tart -pears poached in Bordeaux accompanied with with almond custard) Late-harvest chenin blanc
  • Éclairs au Chocolat coffee

How Things Work

For those of you who are new to our events let me provide a little explanation about how things work.

At the beginning of the event (which is informal, by the way), Victoria and I go through each of the menu items on the menu – Victoria describes the food, ingredients, and cooking details, and I explain why I recommended the wines I did and specific things to look for in the pairing. After that, we all get to eat great food and drink good wine and see how good food and wine can be together….

A couple more things:

  • Space is limited to 24 people.
  • I’ll “assign” wines to people as they RSVP – one bottle per couple. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone – we don’t mandate that everyone brings an $80 bottle! – though if you want to, we won’t argue ;) That said, I’d say that guests typically spend between $20 and $25 per bottle.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

 

March 23, 2009

Sweet Sentiments

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This past weekend, we participated in a surprise 70th birthday party.  It was certainly a highlight of my week.

I was contacted by a local professional who wanted to do something special for his wife who would be celebrating a milestone birthday.  He called to gather some information about our catering services in order to make a decision about how best to distinguish the birthday.  He’d thought about gathering their friends and going out to dinner to a nice restaurant.  He’d never actually worked with a catering company before.  When he called and told me about his considerations, I suggested that we meet to talk in greater detail about how we might be able to help him.

When we met, I felt excited about helping him show his wife a special time along with  their closest friends.  They would all be in on the surprise and his son’s who lived nearby would help us pull off the deed.

We talked about menu, decoration, details….  We talked about budget and cost, china, glassware and linens.  We planned a special birthday cake, it had to be her favorite, of course.  “Not a problem,” I told him.  “You can relax about things on my end.   I will see that everything is perfect.  All you need to do is take her away from the house while we set it all up.”

When the time came, we pulled up to the house, and met his son who was there to let us in.  Setting a table, with linens, china, silverware, candles and fresh cut flowers was completed.  Then we setup the cocktail table in the living room with a platter of beautifully displayed antipasti, accompanied with crostini.  Plates, cocktail napkins and shiny forks were at the ready.

Specially selected wine was opened to allow it to breathe and the wine glasses set nearby.  Guests would be able to help themselves while they waited for the guest of honor.  Nearby, the inviting angle food cake was placed on a crystal pedestal.  It was layered with fresh, juicy strawberries and light whipped cream.  This was her favorite cake…details.  The buffet was set with a coordinating overlay and the necessary catering equipment.  Sternos were lit and water pans filled.

The salad was dressed and tossed and placed on the buffet.  The Cambro (temperature controlled food carrier) was popped open.  A pan of elegant potato purée with wild mushroom ragout was assembled and stationed in the chafer.  An herb roasted beef rib roast was place on a cutting board to be carved.  It had been cooked perfectly to medium rare with those nice crusty ends.  The cut beef was layed asthetically into an insert pan, the au jus poured over it and freshly minced parsley was sprinkled.  A dish of zippy horseradish sauce was unveiled and set close by.  Sweet cream butter pats were snugged next to the freshly baked sunflower wheat rolls.  Deatils.

I surveyed the setting.  Water glasses were filled and placed on the dining table.  Candles were lit.  A quick glance around the room reminded me to set a pair of crystal salt and pepper shakers on the buffet.  Again, was everything as it should be?  Oh yes.  It was lovely.  It smelled delicious, warm and inviting.  This scene would be the Greeter of their guests who were due to start arriving in 10 minutes.

Secretly I wished I could stay.  I wanted to see her surprise, her delight.  I wanted to see him beam and he lavished love on his wife in the generous gift.  But of course I couldn’t.  We had to go, take our van and our equipment away, leaving no trace that might give the surprise away.  Tomorrow I would look forward to hearing all about it when I came to pick up the equipment.

These are some of my favorite ways to serve.  I get great joy from helping people realize their vision for their event.   It is important to me to capture their vision, making it my own.  The details cannot be overlooked.  The details are precisely what will personalize it; what will make it theirs.  If I were hiring a professional to perform these serves, I would expect no less.  Consequently, these customers always get my very best.   And that is not something that I put on their invoice…it’s just a given.

When I spoke with the man the following day on the phone, I could hear the smile in his voice.  “She was so surprised.  Everything was delicious!  You didn’t miss a detail.”  (!)

 

March 17, 2009

Flan de Queso

Posted by Chef Victoria under Catering by Victoria, Chef Notes, Food + Wine = Art, Recipes, Wine Pairing | Tags: , , , , , , |
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Flan de Queso, an authentic South American dulce.

Flan de Queso, an authentic South American dulce.

Un Favorito!!  Flan de Queso is a traditional dessert in South America.  This particular custard recipe is especially easy, and some have commented to me that it is “the best flan they have ever tasted.”  That being said, the recipe was found in a blog online at Seattle Bon Vivant.   I modified slightly to make individual servings for our event guests.  We also served the flan with fresh, ripe diced mango and tangy kiwi slices.  But what really made this dessert was the wine that was paired so perfectly with it.

Wine Suggestion: 2005 La Yunta Torrontes Tardio, La Rioja, Argentina

Flan de Queso (Cheese Flan)

Makes about 8-10 individual desserts.

For the custard:

1 can of evaporated milk
1 can of sweetened condensed milk
5  large eggs
8 oz softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon orange liqueur or Grand  Marnier

For the caramel:

1 cup  sugar

Mix all the ingredients in a food processor until smooth. Set aside in the refrigerator while you prepare the caramel.

Slowly and very carefully melt one cup of sugar into a heavy bottomed stainless pan at medium high heat to get it started.  Lower heat to medium, slowly stirring sugar using a wooden spoon or whisk to incorporate small amounts of the sugar, making sure it is fully dissolved before adding a bit more.

Lower the temperature and cook until the sugar turns to a beautiful golden brown color but does not burn or gets too dark. Carefully but swiftly, as caramel hardens quickly, tip the pan around to coat the sides (away from you).

Pour the flan mixture in the caramel into lightly buttered or sprayed 6 ounce ramekins. Bake using the Bain Marie (water bath) Method in a 375F oven for about 20 minutes or until wooden skewer inserted near center comes out clean. Test doneness about every 3-5 minutes. It should be set but still a  little giggly.  Avoid over-baking the custard as they may crack.

Plated Flan de Queso.

Plated Flan de Queso.

Remove flan from oven and let cool slightly. Chill before serving.   Use a thin metal spatula and run it once around the inside rim before inverting the ramekin on to a serving dish.   The custard will have absorbed much of the caramel, but some may still run out and over the top.

 

March 9, 2009

Empanadas

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Empanadas de Argentina served at our most recent Food + Wine = Art Event.

Empanadas de Argentina served at our most recent Food + Wine = Art Event.

Empanadas are common in South America with the fillings varying by region.  Here is a recipe for the empanadas tipicas which I made for the Food + Wine = Art event in March, 2009.   These are the type of empanadas you might have if you visit Argentina.  These were an unexpected hit at our food and wine pairing event.  I think you will find them worth the effort and a surprise to your palate.

Empanada Dough

CHEF NOTE:  If you want to skip this step, you can purchase empanada dough disks at a local Latino market, if you are fortunate to have one near by.  If not, no problem.  This dough recipe is easy and delicious.  For main course, use 6″ disks, for appetizers, we made 3″ disks.

Makes about 10 (6” disks) or 20 (3” disks)

Dough Ingredients:

  • 1 egg + 1 egg white
  • 1 teaspoon vinegar
  • 3/8  to 1/2 cup cold water
  • 3 tablespoons shortening
  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt

CHEF NOTE:  If you have a food processor, this recipe is ideal for that.  It can also be made simply in two bowls and with your hands.

Process:

In a small bowl, whisk egg, egg white, vinegar, and 3/8 cup water.  Set aside.

In a second, larger bowl, combine salt and flour.  Cut shortening into flour until it resembles coarse meal.  Begin adding liquid mixture to flour mixture.  If you use the food processor here, have the machine on and pour liquid through feed tube.  Continue adding additional water until dough comes together into a ball.  Wrap dough tightly in plastic wrap and refrigerate  for 1 hour, before rolling out to allow the glutens to relax.

CHEF NOTE:  Dough can be refrigerated up to 24 hours, or frozen for up to 1 week. If freezing, allow to thaw completely before rolling.

Argentinean Empanada Filling

Make your filling ahead and cool for easy handling.

Ingredients:

  • 1 tablespoon caul fat or any other type of fat
  • 1 pound ground chuck or sirloin
  • 5 to 6 scallions, thinly sliced, white and green parts separated
  • 1/2 cup seedless raisins
  • 2 tablespoons dry oregano
  • 1 tablespoon crushed red pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons Spanish sweet paprika
  • Salt and pepper
  • 2 roasted peppers, diced
  • Empanada dough discs
  • 10 green olives, pitted
  • 3 eggs, hard boiled and sliced
  • Oil, for frying – optional
  • 2-3 tablespoons milk, for sealing dough

Process:

Brown meat in cast iron pan with a few teaspoons of oil.  Add white scallion slices, and sautè until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.

Lightly flour your work table. Roll dough out and using a 2 1/2″ biscuit cutter, cut as many rounds as possible.  Before filling, give each a slight roll with the rolling pin.  Disk should measurely roughly 3″ in diameter.

Brush one half of each disk, along the outer edge with salted milk.  Scoop about 2 tablespoons filling into the center of each disk.  Add one egg slice and one olive in the center of the filling.  Fold over dough and crimp with a fork to seal.  Place on a greased baking sheet.

Chill empanadas for 15-20 minutes prior to baking in a preheated 400 degree F. oven.  Bake about 15 minutes or until pastry is golden brown.  Empanadas can also be deep fried for 3 minutes with the oil heated to 375 degrees F.

Serve immediately.


 

February 27, 2009

Street Food is Neat Food!

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In South America, where the weather is agreeable, street food is common.  But just because it is plentiful and accessible, does not depreciate its deliciousness!  Touring about in Venezuela, Columbia, Argentina and Ecuador, you might stop into some of these street side carts.  In Ensenada, BC Mexico, many years ago, we had fresh fish tacos from a street vendor.  I’ve never had their equal since…and I have been looking.

Street food is economical, fresh and made from locally accessible ingredients.  Whatever is produced in abundance in the region, this is logically what they serve as “fast food” on the busy pedestrian venues. It’s a great way to get a “taste” of the local cuisine.  Since most folks are eating this food on-the-run, these morsels are typically packaged in a neat-to-eat way.

Street food vendors at night in Rio de Janeiro.

Street food vendors at night in Rio de Janeiro.

At the next Food + Wine = Art event on March 6th, we will be sampling some of this street fare.  One of the menu items is Arepas, from Venezuela.  These are the most common type of food found there from street vendors.  I didn’t quite realize this fact when I decided to put them on our menu.  But last night we made some, and I absolutely understand why.  They were beyond delicious!

We will have empanadas, another street food, which are common in Columbia.  Our dessert is a regional favorite, so it also promises to please us.  Our Argentinean Beef is tender and flavorful, and the barb-b-qued sausages are both items you might find from a street vendor in Buenos Aires.

You can probably tell that I am a bit excited for this menu and this event.  I know the wines (hearty reds and crystal whites)  will be memorable and I expect the food will pair so nicely with it, that it will be remembered also, not to mention craved!

If you have not yet signed up, there are a handful of spots remaining.  We hope that you can join us!  To make your reservation you can click HERE to be forwarded.  Scroll down.

When your chef is excited about the food he’ll be cooking, you can expect that he has passion about what he’ll be preparing.  A chef with passion creates delicious wonders!

~ Annonymous

 

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