Thyme & Honey Roasted Comice Pears with St. Agur Blue Cheese and Dressed Greens
Pairing challenge:  Sancerre (Sauvignon Blanc) vs. Pouilly-Fuissé (Chardonnay) 
(Domaine Des Grandes Perrieres Sancerre)    (Bouchard Aîné & Fils Pouilly Fuissé)
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INGREDIENTS
  • Dressing:
    • 3 tablespoons white grape juice
    • 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 use other types of pears but my favorite is Comice - juicy and creamy)
    • 1/4 cup honey
    • 1 head of butter lettuce, torn into bits
    • 4 ounces baby arugula
    • 6 ounces St. Agur Blue cheese, sliced 
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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 parchment paper covering a rimmed baking sheet.
    • Place pear halves, cut side down, on a cutting board.
    • Starting 1/2 inch from stem, leaving the top of the pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the 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 a pear alongside greens.
    • Finally place the St. Agur or similar creamy blue cheese with each plated pear and salad.
​
Enjoy!!
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

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 and earned a certification in Food & Wine Pairings from Fine Vintage Ltd.
  • Michel is The Traveling Epicurean.

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, 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:
​​  
  • 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)
​ ​             ​
  • 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.