We will be sharing soon our second libations and food pairing hosted by Kyle Haines, Persian Artist Sholeh Janati and Michel Vejar (The Traveling Epicurean).   

• Kyle is the CEO of Libations & Food and has a certification in Food & Wine Pairings from Fine Vintage LTD.
• Marcel Jinoch is a mixologist in NYC.
• 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, 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
• Keith Styrcula, a Managing Director at Lockton Capital Markets.

"Carpe Diem"
 
We will feature 6 courses and a digestivo:
​​

• Appetizer 

         KuKu Sabzi
         Pairing challenge:   Sauvignon Blanc vs.  Sparkling French Saignee Style Rose
        (California DeLoach Vineyards) (JCB N'69 100% Pinot Noir, Burgundy)

• Salad

         Roasted Honey Thyme Pear with St. Agur blue cheese and greens. 
         Pairing challenge:  Sancerre vs. Pouilly Fusse (chardonnay) 

• Soup

         Roasted Wild Mushroom with Sherry and Thyme
         Pairing challenge:  Red Zinfandel and Syrah
​            

• Entree

         Julia Chid's Beef  Bourguignon with French Baguette
         Pairing challenge:  Burgundian Pinot Noir vs. Barbaresco

• Dessert

​​         Crème brûlée
         Paired with Sauternes vs. Vin Santos

YUM: "appetizers" (The Traveling Epicurean) Paperback – April 1, 2020

​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

Ku Ku
Pairing challenge:   Sauvignon Blanc vs.  
Ingredients

• 1 pound cilantro (about 3 large bunches)
• 1 pound Italian parsley (about 3 large bunches)
• 1 large bunch fresh dill
• 4 crisp leaves from a romaine heart
• 2 large leeks, roots and top 1 inch trimmed
• 3 tablespoons plus 1/4 cup extra-virgin olive oil
•  Fine sea salt and freshly ground black pepper
• 1 tablespoon dried fenugreek
• 2 teaspoons dried dill
• ¼ cup barberries, rinsed and dried
• 1 teaspoon ground turmeric
• ½ teaspoon baking powder
• 6 to 7 large eggs
• 4 tablespoons unsalted butter (1/2 stick)
•  Radishes, for serving (optional)
•  Persian liteh pickles or cornichons, for serving (optional)
•  Feta, for serving (optional)
•  Warmed flatbread, such as sangak, pita or lavash, for serving (optional)
•  Mast-o Khiar, for serving (optional)

​Directions:​​

• Trim woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Wash herbs and romaine leaves, then use a salad spinner to dry very well. Set aside.
• Finely dice both the green and white parts of the leeks. Wash well and drain.
• Set a 10-inch cast-iron or nonstick pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add leeks. Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary.
• In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand — the smaller the pieces, the more deeply green your kuku will be. To chop such a large volume of herbs, take a large handful or two at a time and roll into a tight ball. Run a large, sharp knife through the ball to initially chop the herbs roughly, then continue to rock the knife back and forth through the pile of herbs until very finely chopped. Repeat with remaining herbs until finished. Combine the chopped herbs and romaine with the dried fenugreek and dried dill in a very large bowl.
• When leeks are cooked, add herb mixture and another generous pinch of salt to the pan and cook, stirring often, until it dries out and the color changes to a very dark green, about 5 minutes. Transfer the mixture back into the very large bowl; spread it out, then allow it to cool to room temperature.
• When the herb mixture has cooled, add barberries, turmeric, baking powder, 2 teaspoons salt and 1/2 teaspoon pepper. Taste the mixture: It should be a little on the salty side. If it’s not, add a little more salt. One at a time, add eggs to the herb mixture, stirring well after each addition. Use as few eggs as needed to barely bind the mixture; this will ensure a brilliant-green kuku. The mixture should be the consistency of a loose porridge.
• Wipe out the pan and melt the butter over medium-high heat. When the butter melts, add remaining 1/4 cup oil. Add a tiny spoonful of the kuku mixture to the pan. When it sizzles, add the rest of the mixture and use a rubber spatula to spread it out evenly. The oil should bubble up the sides of the kuku. Run the spatula around the edge and jiggle the pan from time to time to check that the mixture isn’t sticking. Cook, rotating pan a quarter turn every 3 to 4 minutes, until the kuku is set, the bottom is a very dark brown, and the edges are golden brown, 15 to 20 minutes. Don’t be afraid of getting your crust really dark — it will appear almost burned, but it will taste heavenly sweet.
• Use a rubber spatula to ensure that the kuku is not stuck to the pan, then carefully tip as much of the oil as possible into a medium bowl and set aside. Cover the pan with a large, flat platter or pizza pan and flip the kuku onto it and set aside. Return the oil to the pan and carefully slide the flipped kuku back into the pan to cook the second side. Cook over medium-high until the second side is dark brown and the kuku is cooked through, about 5 more minutes.
• While the kuku finishes cooking, wipe off the platter and line with a double layer of paper towels. Flip the finished kuku onto the prepared platter and use another paper towel to dab excess oil from the surface. To serve, flip once more onto a serving platter and peel away paper towels.
• Serve warm, cold or at room temperature, with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

Top Shelf Parmigiano Reggiano 1lb. Frank and Sal Imported Cut Fresh and Vacuum Sealed Daily To Order - Aged 24 Months

Creminelli - Italian Sliced Prosciutto, 2 oz

Santa Cruz Organic Pure Lemon 100% Juice, 32 oz

Pampa Bay Salerno Porcelain Cracker Tray with Titanium-Plated Border, White and Silver

St. Andre 7 oz.

Thyme & Honey Roasted Comice Pears with St. Agur Blue Cheese and Dressed Greens

INGREDIENTS

• Dressing:
  • 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
  • 1/3 cup grapeseed oil
  • 1 large shallot, finely chopped
  • 2 teaspoons fresh thyme leaves
• Pears and salad:
  • 3 bunches fresh thyme sprigs
  • 4 ripe but firm Comice pears (about 2 1/2 pounds), halved, cored - you can other types of pears but my favorite is Comice)
  • 1/4 cup honey
  • 1 head of butter lettuce, torn into bits
  • 4 ounces baby arugula
  • 6 ounces St. Agur blue cheese, sliced 

PREPARATION

• For dressing:
  • Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• For pears and salad:
  • Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
  • Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Imperial Comice Pears Deluxe Holiday Fruit Gift

CSBH, St. Agur, 8oz

Nature Nate's 100% Pure Raw & Unfiltered California Honey; 16-oz. Squeeze Bottle; Certified Gluten Free & OU Kosher Certified; Made By California Bees, Enjoy Honey’S Balanced Flavors & Goodness

Wild Mushroom Soup with Sherry & Thyme
​ Pairing Challenge:  Red Zinfandel vs. Syrah 
DeLoach Red Zinfandel
​
Ingredients​

• 1/2 cup chickpeas, soaked overnight in water to cover
• 1/4 cup kidney beans, soaked overnight in water to cover
• 1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans
• 3 yellow onions
• 7 tablespoons olive oil
• 5 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/4 cup dried lentils
• 14 cups vegetable or chicken stock
• Salt
• 1 large handful fresh mint leaves, torn into pieces
• 6 ounces thin egg noodles or linguine, broken into thirds
• 1 bunch leafy greens, stemmed, and coarsely chopped
• 1/4 cup fresh dill leaves, minced
• 1/2 cup fresh cilantro, minced
• 1/2 cup fresh flat-leaf parsley, minced
• 2 cups plain yogurt

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

​Preparation​

1. 1. Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour.
   2. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.
   3. Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.

McCormick Gourmet, Thyme Leaves, 0.65 oz

Mycological Dried Imported Porcini Mushrooms, 1 Ounce Package

Kikkoman Organic Naturally Brewed Soy Sauce, 10 Ounce

Julia Child's Beef Bourguignon 
Pairing Challenge:  Bouchard Aine & Fils Fixin "La Maziere" vs. Barbaresco

Ingredients:

• 6 slices bacon, cut into lardons
• 3 1/2 tablespoons extra-virgin olive oil
• 3 pounds stewing beef, cut into 2-inch chunks 
• 1 large carrot, sliced
• 1 large white onion, sliced
• 1 pinch coarse salt and freshly ground pepper
• 2 tablespoons Gold Medal™ all-purpose flour
• 3  cups red wine, like a chianti
• 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 the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain it now.
• 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.​

2017 
FIXIN “LA MAZIÈRE"
Burgundy Pinot Noir

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

Hormel Black Label Fully Cooked Bacon (72 Slices)

Ingredients:

• Heavy cream
• Vanilla Beans
• Salt
• Granulated sugar
• Egg Yolks
• Kitchen Torch

​​

​Preparation:

• Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans.

• In a thick-bottomed saucepan over medium-low heat cook the heavy cream, salt, vanilla beans, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a slight simmer, just before a boil. Then take off the heat and place the lid on and let steep for 10 minutes. This helps the vanilla beans infuse the flavor into the cream.
• Next, separate the egg yolks from the whites. I find it easiest to do this with a clean hand, let the egg white slip through your fingers into another container and save for another use. 
• Once completely mixed pour the mixture through a mesh sieve in case there are any little bits of egg scrambled and any excess foam. This step helps ensure you have a smooth creme brulee.
• Then evenly into ramekins.
• Place the tray into the oven and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
• Bake for 35-42 minutes, you want the center of the creme brulee's to be set but a little bit of jiggle. I would start checking the creme brulees at 30 minutes. You do not want to risk overcooking them. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on the wire rack. Place in the fridge for at least 4 hours or overnight before serving.​

Chicago Metallic Ramekin Set, Greyby Chicago Metallic

Bellemain Porcelain Ramekins, set of 6 (4 oz. white)