What better way to celebrate St. Patrick's Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for "Wearin' O' the Green Salad," a St. Patty's themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida. This unique event was part of their Swank Table series which debuted in January and has featured prominent Chefs and Sommeliers from Palm Beach to Miami who create a delightful day of food and wine highlighting the bounty of the farm and benefiting an array of very worthy causes. Proceeds of "Wearin' O' the Green Salad" benefited The Red Cross and the event was sponsored by Whole Foods.
The fabulous lineup of Chefs at Sunday's event included Resident Chef for Swank Table, the fabulous Lindsay Autry, who is also of the Executive Chef at the Sundy House in Delray Beach, along with Jim Leiken, Chef de Cuisine of Café Boulud Palm Beach and his Executive Pastry Chef Arnaud Chavigny; Clay Conley Chef/Owner of Buccan and Imoto in Palm Beach; and Michael Wurster, Executive Chef of Malcolm's at The Omphoy Resort and Spa in Palm Beach.As guests arrived bedecked in festive shades of St. Patty's Day green, they were greeted with our signature cocktail, a Sparkling Green Apple & Pear Cider with Swank Farms Micro Mint. This drink was so light and refreshing I thought it was perfect for the occasion and it also featured lovely shades of green from the sliced limes, pears, apples and mint. As promised, I have included the recipe below! During the reception, guests leisurely strolled the gardens and shade house while Jodi and Darrin gave tours recounting their history in this very special part of Florida and their unique approach to farming.
The next culinary station involved a selection of mouth watering hors d'oeurves and to pair with them I selected a 2011 Domaine Laroche Petit Chablis from France's Burgundy wine region.The Laroche family has been dedicated to producing top quality wines from the Chablis region for more than 160 years. It is interesting to note that in 2001, as part of Michel Laroche’s goal to retain purity and minerality in his finished wines, he was the first Burgundian producer to switch entirely to screwcap closures, even for his Grand Cru wines. Petit Chablis is a small appellation comprised of about 650 planted hectares (1,606 acres) in the Chablis region. It is situated on Portlandian soil which is limestone-based and similar in structure to the Grand Cru and Premier Cru Kimmeridgean layers, although younger geologically. This wine is made from 100% Chardonnay grapes from 25 year old wines and was fermented entirely in stainless steel resulting in a crisp, refreshing wine whose acidity was perfect for priming everyone's palate for the meal ahead.
The next stop was the five course Irish-inspired lunch served al fresco under a white billowing tent. Guests were seated at long tables and were able to observe the Chefs in action as they prepared their dishes. The musical stylings of the delightful Hilary O'Leary were the perfect accompaniment to the menu, especially as she led us in The Colcannon Song written about the traditional Irish dish made of mashed potatoes with kale or cabbage.The first course was prepared by Swank Table Resident Chef Lindsay Autry and was a "Platin' O' the Green Salad" featuring cauliflower, lardoons and devilish eggs atop a mound of beautifully brilliant greens. At this point I introduced our first wine of the lunch, a 2011 Ponzi Pinot Gris from Oregon's Willamette Valley. The Ponzi family has been making wine in the Willamette Valley for 40 years, beginning their journey with a handful of vintners forging a new start in Oregon’s fledgling wine country. They've done much in that time to foster the region and further its development including establishing some of the strictest labeling requirements in the country and creating organizations in the region that provide valuable research and promotion. The 100% Pinot Gris was crisp and fresh with a lovely food friendly acidity and viscosity making it an ideal choice that "played nicely" with the wide variety of flavors and textures of the meal.
Chef Michael Wurster was up next with his interpretation of "Fish & Chips" featuring a 104 degree wild salmon boxty, watercress fluid gel and 48-hour corned beef cheeks and cabbage. Each dish was more beautiful than the next! Chef Wurster's was followed by Chef Clay Conley's "Palmetto Creek Pork Head to Tail" with turnips and whole mustard glaze. This dish was the perfect opportunity to introduce the red wine for the lunch, the 2010 RouteStock Cellars Pinot Noir also from Oregon's Willamette Valley. RouteStock Cellars has a unique approach to winemaking, crafting wines from the classic grape varieties grown along the renowned routes traveled in the world’s most celebrated wine regions. These varieties are best suited to their respective wine-growing regions and sourced from family-owned vineyards. This particular wine, made from 95% Pinot Noir grapes, was made for RouteStock by Ponzi Vineyards. It was fruity and fresh with a hint of earth that echoed similar elements in the next two dishes. It's acidity also cut through the richness of the food, offsetting the inevitable palate fatigue commonly found when consuming large quantities of Irish cuisine.
Chef Jim Leiken provided the last savory dish of the day, a mouth wateringly delicious Saddle of Lamb 'Farcie' stuffed with chard, roasted pine nut puree and Swank Farms eggplant. The succulent lamb was cooked to perfection and was the perfect ending to the best St. Patrick's day fare I've ever had!And what meal would be complete without something sweet? Chef Arnaud Chavigny served up a deliciously sinful dessert consisting of Strawberry Consomme with Donegal Oatmeal Cream and Baileys Ice Cream - yes, you heard me, Baileys Ice Cream! The flavors and textures were simply divine and it really was the perfect ending to a perfect day.Big thanks to the Swanks for inviting me to participate in such a special event. The next installment of Swank Table will take place Sunday, April 7th and the theme is "Genuinely Swank" featuring Chef Michael Schwartz and the incredible team from Michael's Genuine in Miami, FL. This event will benefit the James Beard Scholarship Foundation and will also be the last installment of the season. For more information, please click here - hope to see you there!Cheers,
Sparkling Green Apple & Pear Cider with Swank Farms Micro MintServes 8-101 750 ml bottle of Prosecco or other sparkling white wine12 ounce can pear nectar1/2 cup green apple vodka1/3 cup fresh lime juice1/3 cup simple syrup*1-2 Bartlett pears, sliced2 limes, sliced1-2 green apples, slicedMint sprigs for garnishCombine all of the ingredients except the mint in a large pitcher and stir well. Refrigerate for a few hours to allow the flavors to meld and to chill the cider. When ready to drink, pour over ice into individual glasses and garnish each with a sprig of mint.*To make the simple syrup: in a saucepan combine equal parts water and sugar, bring to a simmer and stir until the sugar is completely dissolved and the mixture is no longer cloudy. Allow to cool and store in the refrigerator for up to 2 weeks.
What better way to celebrate St. Patrick’s Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for “Wearin’ O’ the Green Salad,” a St. Patty’s themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida.
Picture this: it's a sunny, South Florida, Spring day and you and a friend are strolling the emerald green lawn at Mizner Park Amphitheatre sampling the cuisine of over 30 local restaurants, a selection of over 140 wines as well as a comprehensive offering of beers at this year's new Beer Garden...and it didn't cost you a thing! This scenario can indeed become a reality if you're the winner of The Glamorous Gourmet's Grand Tasting Giveaway.The 11th Annual Boca Bacchanal's Grand Tasting will take place next Sunday, March 24th from 12 noon - 3pm and the committee, chaired by the fabulous Katherine Regna, Brandon and Kelli McLeod together with Roxana Garciga of Republic National Distributing Company, has been working hard to make it our best Grand Tasting yet! Tickets are selling for $75 ($90 at the gate) and for a comprehensive list of all the restaurants, presenting wineries and other fun details, please click here.Entering the giveaway, which includes two tickets to the event, requires two easy steps: 1) Comment on this post below and share your favorite wine to drink during the Spring and 2) subscribe to receive The Glamorous Gourmet's newsletter by going to the Homepage and, in the lower left hand corner, entering your e-mail address in the "Subscribe" section (to go immediately, please click here). The winner for the giveaway will be drawn at random and announced on Thursday, March 21th - tickets will be left at will call for the lucky winner. I appreciate your participation and best of luck!I hope to see you at some of our other amazing events at The Boca Bacchanal this year where you can sip, savor and bid for a very good cause. Proceeds from the weekend benefit the Heritage Education and Historic Preservation Programs of the Boca Raton Historical Society. These programs provide innovative, diverse and rapidly growing programs for Boca Raton area residents and visitors. For more information on the Boca Bacchanal please visit www.bocabacchanal.com and thank you in advance for your support!Cheers,
Picture this: it’s a sunny, South Florida, Spring day and you and a friend are strolling the emerald green lawn at Mizner Park Amphitheatre sampling the cuisine of over 30 local restaurants, a selection of over 140 wines as well as a comprehensive offering of beers at this year’s new Beer Garden…and it didn’t cost you a thing! This scenario can indeed become a reality if you’re the winner of The Glamorous Gourmet’s Grand Tasting Giveaway.
The countdown to the 11th Annual Boca Bacchanal is in full swing and as Honorary Chair this year along with my husband Steve, I'm very excited to give you the scoop on what is sure to be a fabulous weekend of revelry! This year's Bacchanal will take place March 22nd-24th and will feature a total of eight events over the course of three days with the proceeds benefiting a very good cause: the Heritage Education and Historic Preservation programs of the Boca Raton Historical Society & Museum (for more information, please click here). We've also made some exciting changes to the format this year so read on for all the details!
The highlight of the Boca Bacchanal every year is, of course, our fabulous lineup of Vintners and Chefs who hail from award winning restaurants and heralded vineyards from around the globe! Our fabulous Vintners this year (pictured above) include: Count Patrick d'Aulan, Alta Vista Winery, Argentina; Luciano Castiello, Castello Banfi and Vigne Regali, Tuscany, Italy; Thierry Roset, Champagne Charles Heidsieck, Reims, France; Cynthia Lohr, J. Lohr Vineyards & Wines, San Jose, California; René Schlatter, Merryvale Vineyards, Napa Valley, California; and Christopher W. Silva, St. Francis Winery & Vineyards, Sonoma Valley, California.
We are also very excited about our amazing chefs (pictured above): Eric DiStefano of Geronimo in Santa Fe, New Mexico; Peng Looi of August Moon Chinese Bistro and Asiatique Restaurant in Louisville, Kentucky; Paula DaSilva from 1500º - Eden Roc Resort in Miami Beach, Florida; Chris Ponte, of Cafe Ponte in Clearwater, Florida; Piero Premoli of Pricci in Atlanta, Georgia; Christopher Prosperi of Metro Bis in Simsbury, Connecticut; and Michelle Weaver of Charleston Grill in Charleston, South Carolina.There are many opportunities to experience the wines and cuisine of our Vintners and Chefs over the Bacchanal weekend which kicks off Friday, March 22nd with the Bacchus Bash which takes place at The Boca Raton Resort & Club. At this event guests will savor an extravaganza of sensational food and wine, presented by our celebrated chefs and prized vintners in conjunction with Chef Andy Roenbeck and the culinary team at the Boca Resort - can you say dream team? The evening includes a reception, signature small plate tastings paired with wines, and a silent and live auction featuring magnificent vacations and cruises, coveted wines, and much more. The event starts at 6:30pm and tickets are $225. If you enjoy a lively evening of sipping, savoring, bidding and even dancing - this is the event for you!In a change from years past, the elegant and intimate Vintner Dinners which have previously been held on Friday night of the Bacchanal weekend, will be held Saturday, March 23rd. Never fear because while the day may have changed the format of these very special dinners remains the same! The Vintner Dinners will be held in six stunning local private residences and venues with each featuring the talents of a duo selected from this year's Vintners and Chefs. Each duo is assigned to a residence with a total of six perfect pairings to choose from. Whereas many food and wine events feature hundreds of attendees at an event like this, the Bacchanal Vintner Dinners are limited to 50 people - yes, you heard me only 50 people (some are even 40!) which makes these events so very special. If you'd like to ask the Chef and/or Vintner a question during the evening or compliment them on their wine or cuisine, you can without having to elbow your way through a crowd. I am happy to announce Steve and I will once again be co-hosting a dinner this year whose theme is "Low Country's Star is the Toast of Champagne!" featuring the wines of Champagne Charles Heidsieck paired with the delicious cuisine of Chef Michelle Weaver of Charleston Grill. If you enjoy a more intimate, exclusive culinary experience this is definitely the event for you! Tickets for the Vintner Dinners are $325 and for the other very special pairings and homes, please click here.The weekend draws to a close on Sunday, March 24th with The Grand Tasting, an alfresco luncheon by-the-bite on the glorious tented green at the Mizner Park Amphitheatre where guests will enjoy delicious specialties presented by 30 outstanding local chefs and restaurants, and an exceptional presentation of 140 featured wines. The marketplace will also feature herbs, produce, specialty oils and foods for sale and we are also excited to announce the Grand Tasting will feature a Beer Garden this year! At this event there's a little something for everyone and if you like a more casual atmosphere to enjoy your food and drink then this is the event for you. The Grand Tasting takes place from 12pm-3pm and tickets are $75 in advance; $90 at the gate. Next week I will feature a Grand Tasting Giveaway for a pair of tickets to the event so please stay tuned for details!For more information about Boca Bacchanal or to purchase tickets, please visit www.bocabacchanal.com. On behalf of the Boca Raton Historical Society and everyone who has worked so hard on this year's event, we greatly appreciate your support and look forward to seeing you there!Cheers,
The countdown to the 11th Annual Boca Bacchanal is in full swing and as Honorary Chair this year along with my husband Steve, I’m very excited to give you the scoop on what is sure to be a fabulous weekend of revelry! This year’s Bacchanal will take place March 22nd-24th and will feature a total of eight events over the course of three days with the proceeds benefiting a very good cause: the Heritage Education and Historic Preservation programs of the Boca Raton Historical Society & Museum (for more information, please click here). We’ve also made some exciting changes to the format this year so read on for all the details!
This month's installment of "The Art of Wine & Food" at The Museum of Art Fort Lauderdale featured a very special guest: Master Sommelier Andrea Immer Robinson! In town for the South Beach Wine & Food Festival, Andrea was kind enough to join us for the evening and present an educational seminar focusing on Old World vs New World wines featuring her innovative stemware line "The One."
The wines were served in two flights, two Chardonnays followed by two Pinot Noirs, with a delicious food pairing for each duo created by the very talented Chef Martha Clemons of L'Hermitage Catering. For our first flight, guests enjoyed the 2009 Joseph Drouhin Meursault from Burgundy and the 2010 Kuleto Napa Valley Chardonnay. These two wines kicked off a conversation about "terroir" and Andrea explained the meaning of this term which is all too often associated with wine snobs. The term "terroir" essentially refers to a wine's ability to reflect the place it comes from. Andrea added that it is not necessarily specific to wine; cheeses and meats can also exhibit terroir as do many other products whose purpose is to reflect the particular region they come from. The Meursault's lovely minerality, complexity and lower alcohol content (13%) reflected the limestone rich soils and cooler climate of Burgundy, while the slightly more opulent Napa Valley Chardonnay exhibited more fruit and higher alcohol (14.4%) as one might expect from a warmer climate which produces riper fruit. Both wines showed beautifully and when polled, guests preferred the Meursault to drink on its own; however, with the dish, Sweet Corn & Bacon Risotto with Seared Scallop, guests preferred the Kuleto Chardonnay which had a lovely food friendly acidity.
Our next flight featured two Pinot Noirs, the 2009 Louis Jadot Chambolle-Musigny from Burgundy's Côte de Nuits and the 2010 WALT "La Brisa" Pinot Noir from Sonoma County California. This duo also beautifully illustrated the difference between Old World and New, and sparked a lively discussion of the variety of descriptors that can be used to refer to "cherry" aromas and flavors found in wine including: Luden's cough drop, Cherry Jell-O, and red Twizzlers just to name a few. The Chambolle-Musigny exhibited notes of earth, pipe tobacco, red currant and cranberry while the Sonoma County Pinot Noir provided a nice contrast with oodles of ripe black fruit, licorice and spice. Andrea explained that one of the key descriptors for Old World wines is "earth-forward" while New World wines are generally described as being more "fruit-forward." Both wines paired nicely with the delicious Seared Duck Breast with Cranberry Glaze and Oven Roasted Brussels Sprout - yes, it was every bit as delicious as it sounds! Andrea went on to discuss the different textures found in wines, likening them to the different textures found in milk, with light-bodied wines approximating the mouthfeel of skim milk and fuller-bodied wines being closer to two-percent. When someone asked a question about Cabernet Sauvignon relative to the Pinot Noir we were drinking, she described Pinot Noir as having more of a silky texture and used the effective analogy that if Pinot Noir is like lingerie for your tongue, Cabernet Sauvignon is akin to a velour robe.
When it came to the topic of glassware, Andrea explained that after sampling many different types of stemware, she came to the conclusion that each grape variety did not, in fact, require its own unique glass to show optimally. In fact, many of the glasses had the opposite effect, at times over or even under aerating the wine. As a result, the concept for "The One," her own line of stemware, was born. With one glass for white wines and one for reds these glasses not only highlight the nuances of their respective wines but also greatly minimize the time and space required to maintain and store large quantities of glassware. To make matters even better, the glasses are break resistant, dishwasher safe and lead-free. As if I didn't respect this woman enough already, now I get to reclaim half of my kitchen cabinets! Each guest got to take home a set of glasses thus ending their search for "The One" as well...as least as far as glassware is concerned.A sincere thank you to Andrea Robinson for taking the time to join us and for a wonderfully entertaining and enlightening talk. Please be sure to check out her fabulous website at www.andreawine.com. An additional thanks to Republic National Distributing Company for providing the very special wines for the evening and to Chef Martha Clemons of L'Hermitage Catering for the deliciously divine pairings. Please join us the for next installment of "The Art of Wine & Food" at The Museum of Art Fort Lauderdale on Thursday, March 28th when we will feature the theme "Under the Tuscan Sun: Explore One of Italy's most Beloved Wine Regions with the Wines of Fattoria Fèlsina." The event is from 6-8pm and tickets are $35. For more information or to make a reservation, please contact Gail Vilone at 954-262-0249 orgvilone@moafl.org. Hope to see you there!Cheers,
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