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

  • Kyle has a certification in Food & Wine from Fine Vintage and is CEO of Libations & Food.
  • 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
  • Matthew Winthrop, wealth manager by day, musician by night and founder of The MHE Experience.

"A Bountiful Feast"
 
We will feature 5 courses:
​​
  • Appetizer 
         Proscuitto Wrapped Asparagus & Triple Creme Brie with crackers 
         Pairing challenge:   Pinot Gris vs.  Sparkling French Crémant
        (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 (chardonay) 

  • 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)
​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
Baked Asparagus Wrapped in Prosciutto and
​St. Andre Triple Creme with Crackers
Pairing challenge:   Pinot Gris vs.  Sparkling Saignee Rosé  JCB N'69 (100% Burgundian Pinot Noir)

Ingredients:
  • 20 large asparagus (the bigger the better)
  • 1/4 lb Prosciutto di Parma sliced thinly
  • 4 oz cream cheese room temp (Philadelphia)
  • 1 Tbsp grated vidalia onion (yellow or white is fine too)
  • 1/2 cup grated Parmesan cheese
  • 1 Tsp fresh lemon juice

​Directions:
  • Pre-heat the oven to 400º.
  • Hold the asparagus with your fingers in the middle and on the end and bend.
  • The asparagus will break where it’s supposed to.
  • Line them up and cut evenly across the bottom so they are all at a consistent length.
  • Bring salted water to a boil and add in asparagus …Blanch 2 minutes
  • Drain and put into a ice bath.
  • Dry the asparagus with paper towels.
  • At this point you can pop them into a zip lock and into the frig until you are ready for them.
  • Mix together in a small bowl the room temperature cream cheese, grated onion, Parmesan and lemon juice just til combined
  • Take a piece of Prosciutto and smear 1 Tbsp of the cream cheese mixture down the length of it.
  • Place the asparagus on a bit of a diagonal (see photo) and roll up.
  • Place onto an ungreased cookie sheet and bake for 7 minutes – you are heating thru only
  • Use a spatula to remove from pan and be sure to flip them over when you plate them to see the lovely caramelization on the under side.
  • Optional: Drizzle a little olive oil, a fresh squeeze of lemon and some shaves of Parmesan on top for a little extra!​
 TIP:  Using a micro-plane grater or rasp to grate the onion is a wonderful culinary tool which actually started out back in the day as a wood planer for woodworkers!
Pampa Bay Salerno Porcelain Cracker Tray with Titanium-Plated Border, White and Silver
Top Shelf Parmigiano Reggiano 1lb. Frank and Sal Imported Cut Fresh and Vacuum Sealed Daily To Order - Aged 24 Months
Fontana Prosciutto Di Praga
Creminelli - Italian Sliced Prosciutto, 2 oz
Santa Cruz Organic Pure Lemon 100% Juice, 32 oz
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 
​
​
Ingredients​
  • 1 ounce dried porcini mushrooms
  • 3/4 cup good sherry
  • 2 tablespoons extra virgin olive oil
  • 2 cups white onions
  • 1 pound cremini mushrooms, cleaned and sliced with stems​
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, finely diced
  • 4 tablespoons all purpose flour
  • 4 cups chicken stock
  • 1 Tbs. soy sauce
  • 8 sprigs thyme
  • 2 teaspoons salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 cup crème fraîche
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
  • Place dried porcini mushrooms in a small bowl and add sherry. Soak for at least 30 minutes, no more than an hour. Stir to make sure the sherry incorporates with all the dried mushrooms.
  • After re-hydrated, strain the liquid from the mushrooms, and keep the strained liquid. Dice up the re-hydrated mushrooms prior to putting into the soup.
  • In a 3 quart soup pot over medium heat add olive oil and white onions. Saute for 8 – 10 minutes or until soft. Next add cremini mushrooms and continue to stir for another 15 – 18 minutes or until they start browning. Add butter and garlic and stir until the butter is melted.
  • Add flour and continue to stir for another 3 minutes to make the roux. Add stock, sherry, thyme, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken.
  • In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling. Place the entire mix back into the soup and stir, bringing back to a simmer for another 10 minutes. Salt and pepper to taste as needed.
  • Serve with your favorite crusty bread.
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:     Pinot Noir vs.  Barbaresco
Bouchard Aine & Fils Fixin "La Maziere" 2017 vs. Castello de Neive Barbaresco 2016

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
Appearance: bright ruby-red tinted with purple tints.
Aroma: An elegant bouquet of little black fruits such as blueberries and blackberries with spicy notes.
Palate: Full-bodied and firm with elegant, present yet silky tannins. The little black fruits aromas come back in the mouth together with nice notes of spices and vanilla.
Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
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)