Julia Child's Bouef Bourguignon 
Pairing Challenge:   Pinot Noir (Burgundy, France) vs. Barbaresco (Piedmont, Italy)
"Bouchard Aine & Fils Fixin "La Maziere" vs. Costello de Neve 2016 Barbaresco, Italy

Ingredients:

• 6 slices bacon, cut into lardons (¼-inch thick, 1-inch long)
• 3 1/2 tablespoons extra-virgin olive oil
• 3 pounds stewing beef, cut into 2 to 3 inch chunks 
• 2 large carrots, sliced
• 1 large white onion, sliced
• 1 pinch salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 3  cups red wine
• 2 1/2 to 3 1/2 cups beef stock
• 1 tablespoon tomato paste
• 2 cloves smashed garlic
• 1/2 teaspoon thyme
• 1 crumbled bay leaf
• 18 to 24 small pearl onions
• 3 1/2 tablespoons butter
• 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
• 1 pound fresh white mushrooms, quartered

​Preparation:

• Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
• Preheat oven to 450°F.  In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown.  Remove with a slotted spoon and set aside. 
• Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
• Back in the pot, add one of the sliced carrots and the onions; sauté in fat until browned, about 3 minutes.
• Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
• Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
• To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
• In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
• Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.​
• Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
• Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top.
• Pour the beef and vegetables back into the Dutch oven.
• Add the pearl onions and mushrooms to the pot.
• Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.​

I roast one of the carrots in the oven outside of the stew and put them in the stew when it is complete.  The roasted carrot will be much brighter in color than the other carrot that was cooked in the stew - it gives the stew more variation in color.

Sprinkle additional thyme leaves just before serving.    Kyle Haines

Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 68 FL. OZ., Single Bottle

Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle

2017 
FIXIN “LA MAZIÈRE"
Burgundy Pinot Noir

The name "La Mazière" comes from the latin word MACERIA that refers to an enclosure wall made of dry stones. A Côte de Nuits appellation which takes its name from the village of Fixin, which lies to the north of Gevrey-Chambertin.
Please note that this is an imported wine and cannot legally be shipped to CT, DE, GA, IA, IL, IN, LA, ME, MI, MO, MT, OH, SD, VA or WV

Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red

Stainless Steel Knife Set with Block 17 Piece Set Kitchen Knives Set Chef Knife Set with Knife Sharpener, 6 Steak Knives with Bonus Peeler Scissors Cheese Pizza Knife and Acrylic Stand by Home Hero

Beef Bone Broth Soup by Kettle and Fire, 1 Pack

Arrowhead Mills Organic Unbleached All Purpose White Flour, 5 Pound Bag

SaltWorks Ancient Ocean Himalayan Pink Salt, Fine Grain, 5 Pound Bulk Bag

Spice World, ORGANIC GARLIC - LARGE Container - 32 OZ

​Rustic Bread from The Traveling Epicurean

​Ingredients

• 3 cups all purpose flour, plus another 1/2 cup flour after first rise
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 1/2 warm water, 105°-110°
• A large Le Creuset Dutch Oven or similar
• 1 large sheet of parchment paper (large enough so you can place the dough in the center of the paper and lift it up holding the edges of the parchment to transfer into the dutch oven)

​

Preparation:

• Add flour, yeast, sugar and salt to a large glass mixing bowl
• Whisk briefly to combine
• Pour in water and stir with a wooden spatula
• The mixture will be gooey but that’s ok, it’s what creates the great texture
• Cover with saran wrap and let rise for 3 hours
• Pre-heat oven to 450° with Le Creuset Dutch Oven (with top on too) inside heating up (creating the perfect bread baking environment)
• Sprinkle work surface with 3 tbsp-1/4 cup flour and turn out risen dough with a spatula on the floured surface
• Sprinkle another 3 tbsp-1/4 cup flour on top of dough and using a dough scraper scoop under the dough folding over, turn and repeat 2 more times
• Flatten out dough and fold in left and right side, like folding a letter hence the name “letter-fold”
• Then turn and repeat the fold
• Lay a piece of parchment over a clean mixing bowl
• Place folded dough onto the parchment laying over the bowl and let dough sink down on top of the paper, cover with clean dish towel to rise slightly
• When oven and Le Creuset have pre-heated for 30 minutes pick up dough by the edges of the parchment paper and place inside the Le Creuset
• Place cover back on Le Creuset and bake for 35-40 minutes
• Remove the cover and bake for 15 minutes more for a dark golden crust to form
• Remove from oven and transfer baked bread to a cutting board to cool to room temperature
• NOTE: In my household the bread never has a chance to cool to room temperature before it is devoured!
• Slice, smear with butter and enjoy! 

We will be sharing soon our first virtual libations and wine pairing hosted by Kyle Haines and Michel Vejar.   

• Kyle is the Founder and CEO of Libations & Food.  She earned a certification in Food & Wine Pairings from Fine Vintage Ltd.
• Michel is The Traveling Epicurean, the author of "Yum" a recipe book for Appetizers and is frequently seen on "CT Style", a TV show, and more.

The pairings will be judged by:

• Gayle Szuchman, is a Certified Specialist of Wine (CSW) and owner of Events by Gayle and The Bridal Fete.   Winner of LUX Life Magazine New England Event Planner of the year 2020.
• Rachel Konstantin, a former judge of "Chopped Junior", former judge of "Great Beer, Cider, Mead & Sake Competition" and featured on "Restaurant Stakeout".
• Matthew Winthrop, Aegis wealth manager by day, musician by night and founder of The MHE Experience.

"A Bountiful Feast"
 
We will pair five courses with two libations per course and vote on which beverage pairs best with the food:
​​

• Appetizer 
•          Proscuitto Wrapped Asparagus & Triple Creme Brie with Crackers 
•          Pairing challenge:   Pinot Gris vs.  Sparkling Rose
•         (Pinot Gris DeLoach Vineyards 2019, California)     (JCB N'69 100% Pinot Noir, Burgundy)

 

• Salad
•          Roasted Honey Thyme Pear with St. Agur blue cheese and greens
•         Pairing challenge:  Sancerre vs. Pouilly-Fuissé (Chardonnay) 
•         (Domaine Grandes Perrieres Sancerre 2019)    (Bouchard Aîné & Fils Pouilly Fuissé 2018)

​

• Soup
•          Wild Mushroom Soup with Sherry and Thyme
•          Pairing challenge:  Red Zinfandel vs. Syrah
•          (Deloach Zinfandel RR Valley-CA )  (Deloach Syrah RR Valley 2017-CA)

​            

• Entree
•           Julia Chid's Beef  Bourguignon with French Baguette
•           Pairing challenge:  Burgundian Pinot Noir vs. Barbaresco
•           (Bouchard Aine & Fils Fixin "La Maziere - Pinot Noir - Burgundy)  (​Costello de Neve 2016 Barbaresco, Italy)

​

• Dessert
• ​ ​​         Crème brûlée
•            Pairing challenge:  Sauternes vs. Vin Santo
•           (Chateau de Malie Sauternes 2005) (Rocca delle Macie Vin Santo 2011)

​BTaT- Wine decanter, 40 oz, Wine Carafe, Wine Decanters and Carafes, Wine Carafe Decanter, Decanter Wine, Wine Carafe Decanter, Wine Gifts, Small Wine Decanter, Small Decanter, Wine Decanter Small

Hand Blown Italian Style Crystal Burgundy Wine Glasses - Lead-Free Premium Crystal Clear Glass - Set of 2-21 Ounce - Gift-Box for any Occasion

​Our Russian River Valley Zinfandel is predominantly harvested from the younger vines of the BCD Vineyard and the Slusser Vineyard, with smaller amounts of older vine Zinfandel from the Saitone and Boschetti ranches, all of which are certified Sonoma Sustainable.
​​

• Appellation: Russian River Valley
• Alcohol: 15%
• pH: 3.44
• Titratable Acidity: 6.9 g/L
• Aged in Oak: 100% ~ 15% new
• Origin of Oak: French
• Months in Barrel: 13

• Appellation: Russian River Valley
• Alcohol: 14.5%
• pH: 3.85
• Titratable Acidity:  5.8g/L
• Aging: 
  • ​ 10 Months
  • 100% French oak
  • 20% New Oak

​Vintage Notes: 
This rosé is made in the saigneé method by carrying out a short maceration of Pinot Noir from Burgundy’s côtes.