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"Weekly Wine Picks" Episode #5: California Gems!

On this week's episode of "Weekly Wine Picks" (my new Facebook LIVE show) I featured some very special wines I discovered on a recent trip to California, aka "California Gems." 

While a little off the beaten path (ok, and a tad pricey), these are special wines from some very well-known and respected winemakers who take a "hands-off" approach to winemaking while placing immeasurable value on "terroir." The four wines featured include:

• Failla Chardonnay Chuy Vineyard, Sonoma Valley, California, 2014 ($60)

• Matthiasson Vineyards Ribolla Gialla, Napa Valley, California, 2013 ($45)

• Round Pond Estate Rosato di Nebbiolo, Rutherford, California, 2016 ($32)

• Mt. Brave Cabernet Sauvignon Mt. Veeder, Napa Valley, California, 2013 ($80)

To view the "California Gems" episode and join in the ongoing conversation where we discuss everything from our favorite wine regions to the need for a white wine emoji on the iPhone, please click the video below.Many thanks to all who attended and be sure to join me next Friday, August 11th at 3pm EST on my Facebook Business page where I'll be featuring Pinot Noirs from around the world in, "Pick a Peck of Pinots." I hope you can join me as I sample some delicious wines!

P.S. To be notified when I go LIVE in the future, click FOLLOW and LIKE on my Facebook Businesspage OR to view previous episodes of "Weekly Wine Picks," please click here.

Continue Reading >

“Weekly Wine Picks” Episode #5: California Gems!

On this week’s episode of “Weekly Wine Picks” (my new Facebook LIVE show) I featured some very special wines I discovered on a recent trip to California, aka “California Gems.” 

While a little off the beaten path (ok, and a tad pricey), these are special wines from some very well-known and respected winemakers who take a “hands-off” approach to winemaking while placing immeasurable value on “terroir.” The four wines featured include:

• Failla Chardonnay Chuy Vineyard, Sonoma Valley, California, 2014 ($60)
• Matthiasson Vineyards Ribolla Gialla, Napa Valley, California, 2013 ($45)
• Round Pond Estate Rosato di Nebbiolo, Rutherford, California, 2016 ($32)
• Mt. Brave Cabernet Sauvignon Mt. Veeder, Napa Valley, California, 2013 ($80)

To view the “California Gems” episode and join in the ongoing conversation where we discuss everything from our favorite wine regions to the need for a white wine emoji on the iPhone, please click the video below.

Many thanks to all who attended and be sure to join me next Friday, August 11th at 3pm EST on my Facebook Business page where I’ll be featuring Pinot Noirs from around the world in, “Pick a Peck of Pinots.” I hope you can join me as I sample some delicious wines!

P.S. To be notified when I go LIVE in the future, click FOLLOW and LIKE on my Facebook Business page OR to view previous episodes of “Weekly Wine Picks,” please click here.

The post “Weekly Wine Picks” Episode #5: California Gems! appeared first on The Glamorous Gourmet.

Chef Marcus Samuelsson Honored at James Beard Foundation's "Chefs & Champagne" Event

Last Saturday marked the James Beard Foundation's 27th annual "Chefs & Champagne," the Hamptons most glamorous Summer food and wine event, not to mention one of my favorites!The bucolic bliss of Wölffer Estate Vineyards located in picturesque Sagaponack once again provided the perfect backdrop for this uber-chic culinary fête which featured the cuisine of some of the country's best Chefs paired with delightful bubbly from Champagne Barons de Rothschild and a selection of Wölffer Estate's eponymous wines.Past honorees of this prestigious event have included culinary icons such as Martha Stewart, Bobby Flay and John Besh, and this year's honoree was no exception. Chef Marcus Samuelsson is a multiple James Beard Award-winning Chef, author, philanthropist and restauranteur who's been dazzling diners and critics alike with his multicultural cuisine since his arrival in New York City in the early '90's.Born in Ethiopia, Samuelsson and his sister survived a harrowing early childhood and were ultimately adopted into a nurturing Swedish family. His maternal grandmother Helga was the inspiration for his love of cooking, introducing him to ingredients such as lingonberries and blueberries for the first time as a young child.After studying at the Culinary Institute in Sweden, Samuelsson ultimately landed an apprenticeship at Manhattan's Aquavit in the early '90's. It was here, in 1995 that he became the youngest Chef to ever receive a 3-star restaurant review from the New York Times. Following this distinction, Samuelsson's career blossomed and, to date, his impressive accomplishments include five James Beard Awards, numerous cookbooks and an array of restaurants which began with Red Roosterin 2010 established in his adopted hometown of Harlem where he currently lives with his wife, model MayaHaile, and young son, Zion.In addition to opening two more restaurants in Harlem (Ginny's Supper Club and Streetbird Rotisserie), Samuelsson also currently has restaurant projects in Bermuda, Sweden, Norway, Finland, Chicago and, most recently, London. Samuelsson also devotes a significant amount of time to philanthropic work benefiting charities such as the Three Goats Organization, C-CAP and UNICEF.I was fortunate to have the chance to speak with the nattily dressed Chef before the big event and get his take on everything from his favorite Summer flavors to figure skating:Q: Have you been enjoying your time in the Hamptons?A: "I got here just a couple of days ago. I always love to come out but it’s been such a busy year I haven’t been able to come out that much. Chefs and Champagne is such a great anchor event to link the city Chefs with what’s going on out here so I’m excited to be here."Q: What are your favorite Summer flavors?A: "I was actually cooking with my friend [Chef] Marc Murphy last night and all day we were putting beautiful wild salmon on the grill, lamb chops, eggplant, tomato, corn and zucchini. In the Summer, especially out here, you just want to eat really light and delicious."Q: How about a wine or cocktail that feels like ‘Summer’ to you?A: "Well we’re at Wölffer Estate and they have one of the best rosés you can have so why not that? It’s light, it’s bright and I drink rosé basically from March to October but in Summertime it’s even better."Q: What does it mean to be honored at Chefs & Champagne this year?A: "It’s such a huge honor for me and my team. I look at the success of the foundation and all the young, ambitious Chefs that have aspired to be here and that’s something I hold on to and then pass on to someone else. This idea between mentor & mentee is something the foundation really aspires to and I think successfully achieves."Q: Of your many accomplishments, is there one that stands out above them all?A: "My wife and I were blessed with our son Zion last year and he’s with us here today. So for him to slowly start seeing my world in terms of cooking and I cook with him so he would definitely be number one."Q: Your cooking has such a multicultural influence, is there anywhere you’ve traveled recently that’s really inspired you?A: "We just opened Red Rooster, London and London’s food scene is similar to New York in terms of diversity but just tastes and eats very differently. I think it’s a great food scene, especially Middle Eastern food in London is really delicious, Persian food is fantastic and a couple of the dishes we might not have in New York so much – there’s so much you can see in London and I love that."Q: Do you have a favorite culinary quote or words to live by?A: "My favorite Chef Leah Chase always says, 'And still I cook.' No matter what happens around her, 'And still I cook.' And I feel that, as a Chef, no matter what crazy turbulence goes on in the world, we can disagree or agree with certain things but when I go back to the kitchen and I’m gonna make you happy, I feel centered, I feel I can do this. We all need that gravity to hold on to and for me, it’s cooking."Q: What’s one thing people would be surprised to know about you?A: [Thinks for a minute and laughs] "Growing up in Sweden with two sisters I did a lot of ice skating. Ballerina ice skating. I was not good at it but there are good pictures that I think might even be in the Internet."Another milestone was also being marked at this year's Chefs & Champagne. It was officially the last for James Beard Foundation President, Susan Ungaro who announced earlier this Summer she would be stepping down after eleven years with the organization.Ungaro did much for the foundation during her tenure including developing the Chefs & Champagne event into a "party with a purpose." I had the chance to speak with her about her experience and accomplishments before the event and I look forward to sharing more with you in this month's "Inspiring Women of Food & Wine" so please stay tuned.After the interviews, we mixed and mingled with the glamorous crowd sipping Champagne and rosé and sampling all the Chefs' delectable dishes. Here are my Top 10 Favorites:1.) Chef George Mendez's (Aldea & Lupolo, NYC)Chilled Shellfish Broth with Sea Urchin, Melon & Shiso: the layered complexity of the flavorful broth was the perfect vehicle for the textures of the sea urchin, mussels and other shellfish. 2.) Chef Shane McBride's (Balthazar & Augustine, NYC) Rabbitt Rillettes with Summer Vegetables & Pickles: the rich flavor and texture of the rabbit was balanced nicely by the bright, fresh vegetables and tangy acidity of the pickles. 3.) Chef Oliver Lange's (Zuma, NYC) Wagyu Beef Tartare with Saikyo Miso Buns & Australian Black Winter Truffles: a decadent bite that featured silky and incredibly flavorful beef tartare beautifully highlighted by paper-thin shavings of fragrant, earthy black truffle. 4.) Chef Todd Richards' (Richards' Southern Fried, Atlanta) Lamb Merguez Sausages with Watermelon, Pickled Rind, Shiso & Coffee: this combination is Summer perfection featuring classic sausage and watermelon paired with unexpected textures and flavors of the pickled rind, shiso and coffee. 5.) Chef Marcus Samuelsson's (Red Rooster, NYC) Jerk Pork Belly with Stone Fruit, Pickled Cabbage & Cornbread Crisp: the master of flavor did it again, creating a truly memorable bite packed with flavor that kept us coming back for more (...and more). 6.) Chef James Ahearn's (Verde Wine Bar, Deer Park, NY) Foie Gras Torchon with Wagyu Beef Pastrami & Cocuzza Squash: the decadent, creamy texture of the foie gras was complemented beautifully by the flavorful pastrami, squash and crispy, toasted topping. 7.) Chefs Jeffrey McInnis & Janine Booth's (Root & Bone, NYC; Stiltsville Fish Club, Miami) Shrimp and Grits with Melted Tomatoes, Charred Corn, Pickled Onions & Bacon-Beer Jus: a deliciously complex and flavorful twist on the classic Southern dish! 8.) Chef Brian Cheewing's (Wolffer Kitchen, Sag Harbour) Chilled Corn Soup with Duck Confit & Black Truffle: Cheewing's dishes never disappoint, delighting both the eyes and the palate with an incredibly thoughtful and flavorful combination of ingredients. 9.) Pastry Chef Brit Marie Culey (Coquette, Cleveland) Smoked Ohio Peaches Elderflower Crémeux with Champagne Chartogne-Taillet Rosé Aspic. A synergy of deliciousness which takes a classic Summer ingredient and kicks it up five notches with a glamorous French twist! 10.) Pastry Chef Abby Swain's (Fowler & Wells, NYC) Lemon Posset with Blueberries & Cornmeal Cake: a delightful bite that embodied the essence of Summer with it's juicy blueberries, creamy posset and toothsome cornmeal cake.Towards the end of the evening, all participating Chefs gathered in the field behind the event for a group photo. As the Press lined up to get our photos, the mischievous Samuelsson playfully doused us with Barons de RothschildChampagne. In the photo above you can glimpse his devilish grin right before he made it rain Champagne!Cheers to the James Beard Foundation on another magical evening and please stay tuned for more information on this "party with a purpose" with the fabulous Susan Ungaro.Bon appétit,

Continue Reading >

Chef Marcus Samuelsson Honored at James Beard Foundation’s “Chefs & Champagne” Event

Last Saturday marked the James Beard Foundation’s 27th annual “Chefs & Champagne,” the Hamptons most glamorous Summer food and wine event, not to mention one of my favorites!

The bucolic bliss of Wölffer Estate Vineyards located in picturesque Sagaponack once again provided the perfect backdrop for this uber-chic culinary fête which featured the cuisine of some of the country’s best Chefs paired with delightful bubbly from Champagne Barons de Rothschild and a selection of Wölffer Estate’s eponymous wines.

Past honorees of this prestigious event have included culinary icons such as Martha Stewart, Bobby Flay and John Besh, and this year’s honoree was no exception. Chef Marcus Samuelsson is a multiple James Beard Award-winning Chef, author, philanthropist and restauranteur who’s been dazzling diners and critics alike with his multicultural cuisine since his arrival in New York City in the early ’90’s.

Born in Ethiopia, Samuelsson and his sister survived a harrowing early childhood and were ultimately adopted into a nurturing Swedish family. His maternal grandmother Helga was the inspiration for his love of cooking, introducing him to ingredients such as lingonberries and blueberries for the first time as a young child.

After studying at the Culinary Institute in Sweden, Samuelsson ultimately landed an apprenticeship at Manhattan’s Aquavit in the early ’90’s. It was here, in 1995 that he became the youngest Chef to ever receive a 3-star restaurant review from the New York Times. Following this distinction, Samuelsson’s career blossomed and, to date, his impressive accomplishments include five James Beard Awards, numerous cookbooks and an array of restaurants which began with Red Rooster in 2010 established in his adopted hometown of Harlem where he currently lives with his wife, model Maya Haile, and young son, Zion.

In addition to opening two more restaurants in Harlem (Ginny’s Supper Club and Streetbird Rotisserie), Samuelsson also currently has restaurant projects in Bermuda, Sweden, Norway, Finland, Chicago and, most recently, London. Samuelsson also devotes a significant amount of time to philanthropic work benefiting charities such as the Three Goats Organization, C-CAP and UNICEF.

I was fortunate to have the chance to speak with the nattily dressed Chef before the big event and get his take on everything from his favorite Summer flavors to figure skating:

Q: Have you been enjoying your time in the Hamptons?
A: “I got here just a couple of days ago. I always love to come out but it’s been such a busy year I haven’t been able to come out that much. Chefs and Champagne is such a great anchor event to link the city Chefs with what’s going on out here so I’m excited to be here.”

Q: What are your favorite Summer flavors?
A: “I was actually cooking with my friend [Chef] Marc Murphy last night and all day we were putting beautiful wild salmon on the grill, lamb chops, eggplant, tomato, corn and zucchini. In the Summer, especially out here, you just want to eat really light and delicious.”

Q: How about a wine or cocktail that feels like ‘Summer’ to you?
A: “Well we’re at Wölffer Estate and they have one of the best rosés you can have so why not that? It’s light, it’s bright and I drink rosé basically from March to October but in Summertime it’s even better.”

Q: What does it mean to be honored at Chefs & Champagne this year?
A: “It’s such a huge honor for me and my team. I look at the success of the foundation and all the young, ambitious Chefs that have aspired to be here and that’s something I hold on to and then pass on to someone else. This idea between mentor & mentee is something the foundation really aspires to and I think successfully achieves.”

Q: Of your many accomplishments, is there one that stands out above them all?
A: “My wife and I were blessed with our son Zion last year and he’s with us here today. So for him to slowly start seeing my world in terms of cooking and I cook with him so he would definitely be number one.”

Q: Your cooking has such a multicultural influence, is there anywhere you’ve traveled recently that’s really inspired you?
A: “We just opened Red Rooster, London and London’s food scene is similar to New York in terms of diversity but just tastes and eats very differently. I think it’s a great food scene, especially Middle Eastern food in London is really delicious, Persian food is fantastic and a couple of the dishes we might not have in New York so much – there’s so much you can see in London and I love that.”

Q: Do you have a favorite culinary quote or words to live by?
A: “My favorite Chef Leah Chase always says, ‘And still I cook.’ No matter what happens around her, ‘And still I cook.’ And I feel that, as a Chef, no matter what crazy turbulence goes on in the world, we can disagree or agree with certain things but when I go back to the kitchen and I’m gonna make you happy, I feel centered, I feel I can do this. We all need that gravity to hold on to and for me, it’s cooking.”

Q: What’s one thing people would be surprised to know about you?
A: [Thinks for a minute and laughs] “Growing up in Sweden with two sisters I did a lot of ice skating. Ballerina ice skating. I was not good at it but there are good pictures that I think might even be in the Internet.”

Another milestone was also being marked at this year’s Chefs & Champagne. It was officially the last for James Beard Foundation President, Susan Ungaro who announced earlier this Summer she would be stepping down after eleven years with the organization.

Ungaro did much for the foundation during her tenure including developing the Chefs & Champagne event into a “party with a purpose.” I had the chance to speak with her about her experience and accomplishments before the event and I look forward to sharing more with you in this month’s “Inspiring Women of Food & Wine” so please stay tuned.

After the interviews, we mixed and mingled with the glamorous crowd sipping Champagne and rosé and sampling all the Chefs’ delectable dishes. Here are my Top 10 Favorites:

1.) Chef George Mendez’s (Aldea & Lupolo, NYC) Chilled Shellfish Broth with Sea Urchin, Melon & Shiso: the layered complexity of the flavorful broth was the perfect vehicle for the textures of the sea urchin, mussels and other shellfish.

 

2.) Chef Shane McBride’s (Balthazar & Augustine, NYC) Rabbitt Rillettes with Summer Vegetables & Pickles: the rich flavor and texture of the rabbit was balanced nicely by the bright, fresh vegetables and tangy acidity of the pickles.

 

3.) Chef Oliver Lange’s (Zuma, NYC) Wagyu Beef Tartare with Saikyo Miso Buns & Australian Black Winter Truffles: a decadent bite that featured silky and incredibly flavorful beef tartare beautifully highlighted by paper-thin shavings of fragrant, earthy black truffle.

 

4.) Chef Todd Richards’ (Richards’ Southern Fried, Atlanta) Lamb Merguez Sausages with Watermelon, Pickled Rind, Shiso & Coffee: this combination is Summer perfection featuring classic sausage and watermelon paired with unexpected textures and flavors of the pickled rind, shiso and coffee.

 

5.) Chef Marcus Samuelsson’s (Red Rooster, NYC) Jerk Pork Belly with Stone Fruit, Pickled Cabbage & Cornbread Crisp: the master of flavor did it again, creating a truly memorable bite packed with flavor that kept us coming back for more (…and more).

 

6.) Chef James Ahearn’s (Verde Wine Bar, Deer Park, NY) Foie Gras Torchon with Wagyu Beef Pastrami & Cocuzza Squash: the decadent, creamy texture of the foie gras was complemented beautifully by the flavorful pastrami, squash and crispy, toasted topping.

 

7.) Chefs Jeffrey McInnis & Janine Booth’s (Root & Bone, NYC; Stiltsville Fish Club, Miami) Shrimp and Grits with Melted Tomatoes, Charred Corn, Pickled Onions & Bacon-Beer Jus: a deliciously complex and flavorful twist on the classic Southern dish!

 

8.) Chef Brian Cheewing’s (Wolffer Kitchen, Sag Harbour) Chilled Corn Soup with Duck Confit & Black Truffle: Cheewing’s dishes never disappoint, delighting both the eyes and the palate with an incredibly thoughtful and flavorful combination of ingredients.

 

9.) Pastry Chef Brit Marie Culey (Coquette, Cleveland) Smoked Ohio Peaches Elderflower Crémeux with Champagne Chartogne-Taillet Rosé Aspic. A synergy of deliciousness which takes a classic Summer ingredient and kicks it up five notches with a glamorous French twist!

 

10.) Pastry Chef Abby Swain’s (Fowler & Wells, NYC) Lemon Posset with Blueberries & Cornmeal Cake: a delightful bite that embodied the essence of Summer with it’s juicy blueberries, creamy posset and toothsome cornmeal cake.

Towards the end of the evening, all participating Chefs gathered in the field behind the event for a group photo. As the Press lined up to get our photos, the mischievous Samuelsson playfully doused us with Barons de Rothschild Champagne. In the photo above you can glimpse his devilish grin right before he made it rain Champagne!

Cheers to the James Beard Foundation on another magical evening and please stay tuned for more information on this “party with a purpose” with the fabulous Susan Ungaro.

Bon appétit,

The post Chef Marcus Samuelsson Honored at James Beard Foundation’s “Chefs & Champagne” Event appeared first on The Glamorous Gourmet.

Postcards from La Pitchoune: Day 3 of The Courageous Cooking School

After an evening of Champagne and deliciousness (for all the deets on Day 1 or Day 2please click the links) somehow we all managed to make it to our morning cooking class on time. Of course it helped that the kitchen was right outside our bedroom doors. And we could wear our comfy PJs and/or yoga clothes!Day 3 began with Chocolate Fondants. You know those decadent chocolatey little cakes with the melty chocolate centers that ooze out when you greedily dig into it with your fork? Yeah, that was how we started Day 3. Chef Dominie guided us through the proper steps of combining the melteddark chocolate, butter, eggs, sugar, flour and cocoa and the subsequent dividing of the heavenly concoction between our generously greased and cocoa-ed baking tins.Then we focused on some classic French sauces including hollandaise and aioli. Chef Sandrine demonstrated her tried and true recipe for hollandaise which was so incredibly creamy and luscious it caused a feeding frenzy among us. Ok, maybe it was mostly me who couldn't control myself BUT it just so happened to be ready precisely when Steve and I pulled our Artichokes Confit out of the oven. Is it really MY fault if they taste so good slathered with hollandaise?I had never even made artichokes before but I was so inspired by them at the Antibes market. And what better place to attempt uncharted culinary territory than The Courageous Cooking School? It turns out with a little guidance and some teamwork with the Hubs, it wasn't so difficult after all.We simply trimmed the bottoms, giving the artichokes a flat surface to rest on, popped them in a baking dish and seasoned them liberally between all of their triangular, serrated leaves with extra virgin olive oil, sherry vinegar, sea salt and pepper. They emerged from the oven a burnished greenish-brown and the flesh inside each leaf was incredibly succulent and flavorful.We were also tasked with using the ingredients on hand to come up with side dishes to serve with the evening's meal, a very special Salt-Baked Fish prepared by Makenna. Steve and I decided on a variation of PotatoesLyonnaise featuring thinly sliced potatoes and caramelized onions sauteed in butter and then garnished with chopped fresh herbs.After all of our dishes were prepped, we headed out for another field trip to a very unique winery. We took the scenic route east through the undulating hills of the South of France, passing oodles of charming towns, each more inviting than the next.Approximately 45 minutes later, we pulled into the driveway of Domaine des Hautes Collines located in Saint-Jeannet, one of the Perched Villages of the Cote d'Azur. Founded in the 12th and 13th centuries, these charming villages were founded when coastal inhabitants fled inwards to protect their families from marauders and pirates. While not so much an issue today, these hilltop villages provide dramatic views of the beautiful coastline.Lining the driveway of the chateau were large glass vessels filled with white and red wines. Little did we know, these vessels are key to producing the winery's unique offerings which include white, rosé, red and late harvest wines.We were greeted by Proprietor Georges Rasse, an affable, mustachioed gentleman who, together with his brother Denis, took over the winery for their father in 1986. Rasse spoke very passionately about his wines and the region, informing us the area has been making wine since the days of the Romans.Today, the 4 hectare estate grows a wide assortment of grapes including Chardonnay, Ugni Blanc, Semillon, Rolle, Braquet, Malbec, Merlot, Mourvèdre, Syrah, Grenache, Cabernet Sauvignon and Gamay.What makes Rasse's wines so unique, however, is how he incorporates one of wine's supposed "enemies" in the winemaking process: namely the sun! Rasse fills the clear glass vessels with his wines and then exposes them to direct sunlight, sometimes for up to three months, before they are bottled or transferred to oak barrels. He claims this sunlight exposure helps to stabilize and purify the wines thereby reducing the need for sulfites or other preservatives.We thoroughly enjoyed touring the winery and listening to Rasse's interesting history making wine in this special region. We also tasted through a selection of his offerings including a white, two rosés, two red wines and a late harvest Semillon before it was time to head back to La Pitchoune (more on these wines later!).The pièce de résistance of the evening's meal was Makenna's Salt-Baked Fishwith Stuffed with Lemon and Herbs served with a dreamy, garlicky aioli. While it might sound (and look) quite glamorous, this is actually an ancient way of cooking and once you get the hang of it, it's actually quite easy.Makenna chose a beautiful fresh dorade for the recipe although snapper, sea bass or bream would work just as well. She proceeded to make the salt crust mixture out of raw eggs, fennel or corianderseeds, lemon peel, water and of course kosher or grey salt. When fully combined, the mixture had the consistency and weight of wet sand.The cleaned fish was then stuffed with fresh, citrusy lemonslices and an assortment of fresh herbs including rosemary, thyme and parsley. The stuffed fish was then laid upon a baking sheet already covered with the salt mixture and then enveloped in the briny, citrus studded crust.The result was a succulent fish seasoned to perfection - it didn't taste over salted at ALL! The garlicky aioli was the perfect accompaniment as was the array of side dishes we had all made including our Potatoes Lyonnaise, a delicious Quinoa Salad, delightful Rice Pilaf with Toasted Almonds and RoastedAsparagus with a spicy, flavorful Romesco Sauce.As I drifted off to sleep that night, I couldn't help but think we only had one full day left at La Pitchoune. Thankfully, between my contentedly full stomach and rosé wine haze I decided to worry about that tomorrow.Bon appétit,

Continue Reading >

Postcards from La Pitchoune: Day 3 of The Courageous Cooking School

After an evening of Champagne and deliciousness (for all the deets on Day 1 or Day 2 please click the links) somehow we all managed to make it to our morning cooking class on time. Of course it helped that the kitchen was right outside our bedroom doors. And we could wear our comfy PJs and/or yoga clothes!

Day 3 began with Chocolate Fondants. You know those decadent chocolatey little cakes with the melty chocolate centers that ooze out when you greedily dig into it with your fork? Yeah, that was how we started Day 3. Chef Dominie guided us through the proper steps of combining the melted dark chocolate, butter, eggs, sugar, flour and cocoa and the subsequent dividing of the heavenly concoction between our generously greased and cocoa-ed baking tins.

Then we focused on some classic French sauces including hollandaise and aioli. Chef Sandrine demonstrated her tried and true recipe for hollandaise which was so incredibly creamy and luscious it caused a feeding frenzy among us. Ok, maybe it was mostly me who couldn’t control myself BUT it just so happened to be ready precisely when Steve and I pulled our Artichokes Confit out of the oven. Is it really MY fault if they taste so good slathered with hollandaise?

I had never even made artichokes before but I was so inspired by them at the Antibes market. And what better place to attempt uncharted culinary territory than The Courageous Cooking School? It turns out with a little guidance and some teamwork with the Hubs, it wasn’t so difficult after all.

We simply trimmed the bottoms, giving the artichokes a flat surface to rest on, popped them in a baking dish and seasoned them liberally between all of their triangular, serrated leaves with extra virgin olive oil, sherry vinegar, sea salt and pepper. They emerged from the oven a burnished greenish-brown and the flesh inside each leaf was incredibly succulent and flavorful.

We were also tasked with using the ingredients on hand to come up with side dishes to serve with the evening’s meal, a very special Salt-Baked Fish prepared by Makenna. Steve and I decided on a variation of Potatoes Lyonnaise featuring thinly sliced potatoes and caramelized onions sauteed in butter and then garnished with chopped fresh herbs.

After all of our dishes were prepped, we headed out for another field trip to a very unique winery. We took the scenic route east through the undulating hills of the South of France, passing oodles of charming towns, each more inviting than the next.

Approximately 45 minutes later, we pulled into the driveway of Domaine des Hautes Collines located in Saint-Jeannet, one of the Perched Villages of the Cote d’Azur. Founded in the 12th and 13th centuries, these charming villages were founded when coastal inhabitants fled inwards to protect their families from marauders and pirates. While not so much an issue today, these hilltop villages provide dramatic views of the beautiful coastline.

Lining the driveway of the chateau were large glass vessels filled with white and red wines. Little did we know, these vessels are key to producing the winery’s unique offerings which include white, rosé, red and late harvest wines.

We were greeted by Proprietor Georges Rasse, an affable, mustachioed gentleman who, together with his brother Denis, took over the winery for their father in 1986. Rasse spoke very passionately about his wines and the region, informing us the area has been making wine since the days of the Romans.

Today, the 4 hectare estate grows a wide assortment of grapes including Chardonnay, Ugni Blanc, Semillon, Rolle, Braquet, Malbec, Merlot, Mourvèdre, Syrah, Grenache, Cabernet Sauvignon and Gamay.

What makes Rasse’s wines so unique, however, is how he incorporates one of wine’s supposed “enemies” in the winemaking process: namely the sun! Rasse fills the clear glass vessels with his wines and then exposes them to direct sunlight, sometimes for up to three months, before they are bottled or transferred to oak barrels. He claims this sunlight exposure helps to stabilize and purify the wines thereby reducing the need for sulfites or other preservatives.

We thoroughly enjoyed touring the winery and listening to Rasse’s interesting history making wine in this special region. We also tasted through a selection of his offerings including a white, two rosés, two red wines and a late harvest Semillon before it was time to head back to La Pitchoune (more on these wines later!).

The pièce de résistance of the evening’s meal was Makenna’s Salt-Baked Fish with Stuffed with Lemon and Herbs served with a dreamy, garlicky aioli. While it might sound (and look) quite glamorous, this is actually an ancient way of cooking and once you get the hang of it, it’s actually quite easy.

Makenna chose a beautiful fresh dorade for the recipe although snapper, sea bass or bream would work just as well. She proceeded to make the salt crust mixture out of raw eggs, fennel or coriander seeds, lemon peel, water and of course kosher or grey salt. When fully combined, the mixture had the consistency and weight of wet sand.

The cleaned fish was then stuffed with fresh, citrusy lemon slices and an assortment of fresh herbs including rosemary, thyme and parsley. The stuffed fish was then laid upon a baking sheet already covered with the salt mixture and then enveloped in the briny, citrus studded crust.

The result was a succulent fish seasoned to perfection – it didn’t taste over salted at ALL! The garlicky aioli was the perfect accompaniment as was the array of side dishes we had all made including our Potatoes Lyonnaise, a delicious Quinoa Salad, delightful Rice Pilaf with Toasted Almonds and Roasted Asparagus with a spicy, flavorful Romesco Sauce.

As I drifted off to sleep that night, I couldn’t help but think we only had one full day left at La Pitchoune. Thankfully, between my contentedly full stomach and rosé wine haze I decided to worry about that tomorrow.

Bon appétit,

 

The post Postcards from La Pitchoune: Day 3 of The Courageous Cooking School appeared first on The Glamorous Gourmet.

Postcards from La Pitchoune: Day 2 of The Courageous Cooking School

On the second day of our cooking retreat at La Pitchoune, Julia Child's former Summer home in the South of France (to begin with Day 1, please click here), it was becoming quite evident that one of our favorite things about the trip was...ourclassmates!We were lucky to be paired up with four fabulous girls from Nova Scotia who kept us laughing virtually non-stop since the day we arrived. While sometimes it's nice to travel with friends, Steve and I have also had great experiences making new ones (like at this cooking class in Burgundy) and this trip was NO exception. And cooking is ALWAYS more fun when you're laughing your arse off!But back to cooking!!!Day 2 began with a quick yoga class followed by a trip to the market in Antibes to shop for the day's class. The three dishes we would attempt today were - are you ready? (1) Boeuf Bourguignon, (2) Bouillabaisse and (3) Coq au Vin.Needless to say, my heart skipped a beat and I thought for a minute I had died and gone to heaven. These dishes represent the holy trinity of French cooking for me AND to make them in Julia's kitchen? I could barely. wrap. my mind. around. that.As we jostled along the dirt road heading off the property, it was clear we were blessed with another gorgeous day. Once we arrived in Antibes, the view was positively breathtaking. Definitely like nothing I've seen on my way to Publix at home.The brilliant, azure blue sky framed towering, snowcapped mountains in the distance, while sunlight danced across the brilliant sea in front of us. And although there wasn't a cloud in the sky, the heavenly ocean breeze made a light sweater a welcome accessory.Makenna directed us to a local coffee shop where we finalized our market plan over lattes and green smoothies. We were not only to purchase items for our recipes (The Miskews were TeamCoq auVin!) but also to select a few things that really inspired us, like an interesting piece of fruit, an unusual spice or a unique type of cheese.The bustle of the market was both invigorating and overwhelming but one thing was for sure - I was in heaven! Steve and I hit the cheesevendor or fromager first. We thoroughly enjoyed sampling a nutty Tomme de Savoie, tangy Ossau Iraty and creamy Saint-Felicien before making our choices.For the Coq au Vin, we wanted to include an assortment of mushrooms. Not only plain button mushrooms (champignons) but also morels which were luckily in season!When it comes to mushrooms, the highly coveted morel is one of my favorites. Morels have a unique honeycomb appearance, spongy texture and deliciously rich flavor. They are also commonly used in Provencal cuisine and you know what RonBurgundy says, "When in Rome...".In the States, I've mostly encountered dried morels, but this market had oodles of fresh ones! Needless to say, we snatched up a bunch and once we'd finished our shopping, Steve and I wandered over to the ocean to take in the breathtaking view (to see a video, please click here).Even though we only live two minutes from the beach at home, this was a completely different experience and we reveled in its beauty before heading back to La Pitchoune.Back at La Peetch, we quickly got down to business prepping our dishes. Chef Dominie provided lessons on breaking down a chicken, complete with how to spatchcock one (to learn more about this fabulous term, click here), as well as layering flavors and textures in soups and stews by taking us through the steps of making a succulent Lamb Navarin.One of the things I loved most about TheCourageous Cooking School is despite the range of cooking skills, everyone, was able to participate and have fun in the hands on classes.But why the rush prepping our dishes?Because apparently, we had a very special field trip to take later that afternoon! And once our dishes were simmering away on the stove, we headed out for an afternoon of...Champagne tasting! Yes, you heard me, C H A M P A G N E!!!The owners of Champagne HouseCristian Senez just happened to have a tasting room nearby. And frankly, I couldn't think of a better pairing for our varied assortment of dishes we were going to enjoy later that night.We were welcomed by Cristian's lovely wife Josette who led us through a tasting of seven different cuvées. From the charming, entry level Senez Brut made of 100% Pinot Noir to the unique La Cuvée des Filles, a 50/50 blend of Chardonnay and PinotBlanc, to the 2008Rosé de Saignée Millésimé and 2005 Brut Grande réserve Millésimé each wine was more delightful than the next.The only thing competing with the Champagnes was the Senez'sJack Russell puppy, Fifi! We lingered over our wines, chatting, laughing and playing tug-of-war with Fifi until it was time to repair to La Peetch for our special dinner.Back at La Pitchoune the house smelled so good I'm sure Julia would have been proud!We all put the finishing touches on our dishes, set them out on the buffet and heartily dug in. The Bouillabaisse was chock full of heavenly seafood cooked in a delightful fennel scented broth while the Coq au Vin was hearty and satisfying with earthy mushrooms, savory chicken and salty lardons. The Boeuf Bourguignon was also heavenly featuring hearty chunks of beef simmered in a rich broth infused with red wine and root vegetables.The SenezChampagne we brought back from our tasting paired beautifully with the various dishes and thus was the end of another near perfect day in Provence.Bon appétit,

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