Moroccan Chicken Tagine with Preserved Lemons & a Spanish White Wine

With our latest blast of chilly weather (here in South Florida it actually got down to 45 degrees!) I was looking for a dish that was not only comforting...but also had a glamorous, exotic edge. So when I came across this recipe for Moroccan Chicken Tagine with Preserved Lemons I knew I'd found what I was looking for.

Thankfully, my culinary instincts were spot on (LOVE when that happens!). This dish features succulent chicken thighs simmered in a hearty, fragrant broth with exotic, savory herbs and spices including ginger, sweet paprika, cilantro, turmeric and saffron. My fellow foodies, this delightful recipe perfumed our home with the most wonderful aromas and dazzled our palates with its toe-curling deliciousness.

Not only is it delicious, this Chicken Tagine is also super fun to make on a lazy day and is guaranteed to reward your patience. The glorious finishing touch is the addition of preserved lemons (that you're gonna make yourself!) which accentuate the dish's complex flavors with their citrusy goodness.

But first things first...what the flip is a tagine?

A tagine, also spelled tajine, is a North African dish named after the conical-shaped earthenware pot it is cooked in. This stew of meat, chicken or fish is cooked in the broad-based bottom, historically over hot coals, where the steam accumulates in the narrow, cone-shaped top and drips back down onto the stew, preserving all the delicious flavor. Luckily, a stove top works just as well and while a tagine still takes some time to cook, the sublime flavor is well worth the wait.

The first issue at hand when preparing this Moroccan Chicken Tagine is to make the preserved lemons. Preserved lemons? I'm supposed to MAKE preserved lemons? I hear your inner panic brewing but before you spiral into a full blown preserved lemon panic attack let me assure you, this step couldn't be easier.

Simply slice up 2-3 lemons, toss then in a glass baking dish, sprinkle them with Kosher salt and cook them low and slow for 3 hours. The result is salty, lemony deliciousness and I would advise you to hang on to the liquid the lemons are cooked in. It makes a fabulous seasoning for the finished dish. Instead of salt, just douse it with a little briny, lemony elixir.

The next step is the marinating of the chicken thighs. Oooooh what's better than skin-on, bone-in chicken thighs? Just pop those beauties into a gallon sized ziploc bag with the fragrant, flavorful mixture of cumin, garlic, ginger, paprika, onion, oil, salt, pepper and preserved lemon pulp. Ideally, they should marinate in the fridge overnight for maximum flavor, but if you forget to do this the night before, 4-6 hours of marination will do just fine.

Then, it's time to tagine - why can't it be a verb too? If you are the proud owner of a Le Creuset Dutch oven (I especially love my 9 1/2 quart oval one) or an actual tagine, dust that baby off and prepare yourself for the deliciousness at hand. From here on out you simply simmer the chicken thighs and the marinade with the parsley and cilantro stem bundle, onion, turmeric and saffron threads. Over the course of the next 30 minutes, you'll layer in the remaining ingredients and you've got one fabulously mean tagine.

Sorry I just couldn't help myself!

Simply serve over a bed of fragrant Basmatic rice and you are good to go, well, except for one crucial component...the wine!

While I was partially inspired by the weather, a special wine also played a role in making this recipe, the 2014 Casa Abril Godello ($17). This delightful white wine from Spanish wine specialist and Casa Abril owner, April Cullom, hails from the Valdeorras DO, located in northwest Spain. It is 100% Godello, a native Spanish white grape variety, from 25-40 year old vines.

Fermented entirely in stainless steel, this Godello has lovely aromas of saline and citrus while on the palate, notes of apple, peach, lemon zest and a hint of almond skin accompany a bright, food-friendly acidity. This wine immediately had me thinking of food and it paired brilliantly with the flavors and textures of the Moroccan Chicken Tagine. You'll be reading more about April and her wonderful wines in next month's Inspiring Women post so stay tuned.

If you'd like to see this month's installment featuring some fabulous, female, James Beard Award-winning Chefs, please click here. I hope you enjoy this Moroccan Chicken Tagine with Preserved Lemon as much as we do. Paired with the Casa Abril Godello it has quickly become one of our favorites. Definitely put it on your "To Do" list for your next snow day OR lazy Saturday. I guarantee you won't be disappointed and I hope it brings comforting deliciousness to a cozy day.

Print Recipe

"MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS"

Author: Adapted from Ina Garten

Prep time: 1 hour - Cook time: 4 hours

Serves: 4-6

Ingredients

• 8 bone in, skin on chicken thighs

• 6 cloves of garlic, peeled & finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon sweet paprika

• 1 large yellow onion, grated (approximately 1 cup)

• 2 Tablespoons olive, canola or grapeseed oil - one without much flavor

• 2-3 lemons

• 1 cup pitted green Moroccan or Greek olives - Italian Castelvetranos work nicely too

• 1/4 teaspoon powdered turmeric

• 4 strands of saffron

• 1/2 bunch Italian parsley, 1/4 cup chopped

• 1/2 bunch fresh cilantro, 1/4 cup chopped

• Stems from parsley & cilantro tied with kitchen twine

• Kosher salt & freshly ground black pepper

• Cooked Basmati rice for serving

Instructions

1. To make the preserved lemons, preheat oven to 250 degrees. Meanwhile, cut lemons into sixths, lengthwise and place in a glass baking dish (anything non-corrosive is fine!). Sprinkle the lemon slices with 2 Tablespoons of the Kosher salt and cover with water. Cook lemons in preheated oven for 3 hours and then allow to cool. Any unused portion should be refrigerated.

2. To prepare the tagine, mix the cumin, garlic, ginger, paprika and 1 Tablespoon Kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated onion and the oil in a large bowl.

3. Rinse the preserved lemons and remove the pulp reserving the rind for later use.

4. Add the lemon pulp to the mixing bowl and then add the raw chicken. Mix everything together and then place in a large gallon plastic bag. Place bag in a glass baking dish and put in the fridge to marinate overnight or at least 6-8 hours in order to achieve maximum flavor.

5. When ready to cook, remove chicken mixture from the fridge and allow to sit at room temperature for 30 minutes.

6. In a large Dutch oven or casserole, add the chicken and marinade, parsley-cilantro bundle, remaining grated onion, turmeric, saffron threads and 1 1/2 cups of water. Bring to a boil over high heat, reduce to simmer and cook, partially covered for 30 minutes.

7. Remove the lid, stir the chicken and continue to cook for an additional 15 minutes.

8. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and continue to reduce.

9. Slice the preserved lemon rind into thin slices and add to the sauce along with the olives, chopped parsley and cilantro. Reduce for an additional 3-5 minutes until sauce thickens slightly.

10. Pour sauce over platter of cooked chicken, garnish with additional parsley and cilantro if desired and serve over cooked Basmati rice.

Continue Reading >

Moroccan Chicken Tagine with Preserved Lemons & a Spanish White Wine

With our latest blast of chilly weather (here in South Florida it actually got down to 45 degrees!) I was looking for a dish that was not only comforting…but also had a glamorous, exotic edge. So when I came across this recipe for Moroccan Chicken Tagine with Preserved Lemons I knew I’d found what I was looking for.

Thankfully, my culinary instincts were spot on (LOVE when that happens!). This dish features succulent chicken thighs simmered in a hearty, fragrant broth with exotic, savory herbs and spices including ginger, sweet paprika, cilantro, turmeric and saffron. My fellow foodies, this delightful recipe perfumed our home with the most wonderful aromas and dazzled our palates with its toe-curling deliciousness.

Not only is it delicious, this Chicken Tagine is also super fun to make on a lazy day and is guaranteed to reward your patience. The glorious finishing touch is the addition of preserved lemons (that you’re gonna make yourself!) which accentuate the dish’s complex flavors with their citrusy goodness.

But first things first…what the flip is a tagine?

A tagine, also spelled tajine, is a North African dish named after the conical-shaped earthenware pot it is cooked in. This stew of meat, chicken or fish is cooked in the broad-based bottom, historically over hot coals, where the steam accumulates in the narrow, cone-shaped top and drips back down onto the stew, preserving all the delicious flavor. Luckily, a stove top works just as well and while a tagine still takes some time to cook, the sublime flavor is well worth the wait.

The first issue at hand when preparing this Moroccan Chicken Tagine is to make the preserved lemons. Preserved lemons? I’m supposed to MAKE preserved lemons? I hear your inner panic brewing but before you spiral into a full blown anxiety attack let me assure you, this step couldn’t be easier.

Simply slice up 2-3 lemons, toss then in a glass baking dish, sprinkle them with Kosher salt and cook them low and slow for 3 hours. The result is salty, lemony deliciousness and I would advise you to hang on to the liquid the lemons are cooked in. It makes a fabulous seasoning for the finished dish. Instead of salt, just douse it with a little briny, lemony elixir.

The next step is the marinating of the chicken thighs. Oooooh what’s better than skin-on, bone-in chicken thighs? Just pop those beauties into a gallon sized ziploc bag with the fragrant, flavorful mixture of cumin, garlic, ginger, paprika, onion, oil, salt, pepper and preserved lemon pulp. Ideally, they should marinate in the fridge overnight for maximum flavor, but if you forget to do this the night before, 4-6 hours of marination will do just fine.

Then, it’s time to tagine – why can’t it be a verb too? If you are the proud owner of a Le Creuset Dutch oven (I especially love my 9 1/2 quart oval one) or an actual tagine, dust that baby off and prepare yourself for the deliciousness at hand. From here on out you simply simmer the chicken thighs and the marinade with the parsley and cilantro stem bundle, onion, turmeric and saffron threads. Over the course of the next 30 minutes, you’ll layer in the remaining ingredients and you’ve got one fabulously mean tagine. Sorry I just couldn’t help myself!

Simply serve over a bed of fragrant Basmatic rice and you are good to go, well, except for one crucial component…the wine!

While I was partially inspired by the weather, a special wine also played a role in making this recipe, the 2014 Casa Abril Godello ($17). This delightful white wine from Spanish wine specialist and Casa Abril owner, April Cullom, hails from the Valdeorras DO, located in northwest Spain. It is 100% Godello, a native Spanish white grape variety, from 25-40 year old vines.

Fermented entirely in stainless steel, this Godello has lovely aromas of saline and citrus while on the palate, notes of apple, peach, lemon zest and a hint of almond skin accompany a bright, food-friendly acidity. This wine immediately had me thinking of food and it paired brilliantly with the flavors and textures of the Moroccan Chicken Tagine. You’ll be reading more about April and her wonderful wines in next month’s Inspiring Women post so stay tuned.

If you’d like to see this month’s installment featuring some fabulous, female, James Beard Award-winning Chefs, please click here.

I hope you enjoy this Moroccan Chicken Tagine with Preserved Lemon as much as we do. Paired with the Casa Abril Godello it has quickly become one of our favorites. Definitely put it on your “To Do” list for your next snow day OR lazy Saturday. I guarantee you won’t be disappointed and I hope it brings comforting deliciousness to a cozy day.

Cheers,

 

The post Moroccan Chicken Tagine with Preserved Lemons & a Spanish White Wine appeared first on The Glamorous Gourmet.

"Inspiring Women of Food & Wine": #SOBEWFF's North Carolina Sisterhood Dinner

One of my favorite things about working in the food and wine industry is the passionate, inspiring people I get to meet. Whether it's winemakers, winery owners, chefs, farmers or other Sommeliers, most people in this line of work do it because they truly love it - not necessarily for excessive financial gain. Since these individuals are also very hospitality-minded, they are some of the nicest people I've met as well.This year, I really want to share some of these special people with you. So for the rest of the year I'll be featuring a monthly installment of "Inspiring Women of Food & Wine" here on the blog. I hope you enjoy learning about these talented culinary and vinous muses as much as I have and what better way to start, than with an amazing trio of fabulous female Chefs from North Carolina who just happened to be in town last weekend for the South Beach Wine & Food Festival?The Hubs and I were psyched to see this event as part of the festival's Taste Fort Lauderdale dinner series (woo-hoo got to skip the three hour drive to Miami this year!), featuring the fabulous trio of James Beard Award-winning Chefs: Vivian Howard, Ashley Christensen and AndreaReusing.These ladies have been shaping the food culture in North Carolina for the better part of two decades and to have them all in one kitchen for the evening was really something special. Just in case you're not familiar with them, please let me introduce you.Vivian Howard is best known for her critically acclaimed restaurant, Chef and the Farmer, which was founded in 2011 in Kinston, North Carolina, the small, rural town where she grew up. Ironically, Howard had "escaped" her hometown years before to pursue a culinary career in New York City. After graduating from the Institute of Culinary Education, she subsequently trained with world-renowned ChefJean Georges Vongerichten at his critically acclaimed restaurant, Spice Market.Despite her initial aspirations though, she and husband Ben Knight made the move back to Kinston to start their restaurant. The endeavor brought much needed national attention to this struggling region. In 2011, Howard also began filming her award-winning PBS television show, A Chef's Life, which documents the culinary culture of eastern North Carolina and showcases her charming storytelling style. The show won Howard her first James Beard Award in 2016 for "Outstanding TV Personality" and her much anticipated first cookbook, Deep Run Roots, was just published in October 2016.After settling in Raleigh, North Carolina and working in some of the area's best restaurants, ChefAshley Christensen opened her first restaurant, Poole's Diner, in 2007. Since then this culinary dynamo has opened five more venues in the Raleigh area including Beasley's Chicken + Honey, Chuck's, Fox Liquor Bar, Death & Taxes and Bridge Club.Christensen's admirable efforts have garnered her national attention from such well-known culinary publications as Bon Appétit, Gourmet, The New York Times, Southern Living and Garden & Gun. Her accolades also include a coveted 2014 James Beard Award for "Best Chef: Southeast" and her first cookbook, Poole's Recipes and Stories from a Modern Diner was recently published in September 2016.Since opening her own restaurant, Lantern, in Chapel Hill in 2002, Chef AndreaReusing's signature technique of infusing the freshest local ingredients with delicious Asian flavors and technique has garnered rave reviews from customers and critics alike. Lantern has been named one of "America's Top 50 Restaurants" and "Best Farm to Table Restaurant" by Gourmet and one of "America's 50 Most Amazing Wine Experiences" by Food & Wine magazine.In 2011, Reusing received her well-deserved James Beard Award for "Best Chef: Southeast" and published her first cookbook, Cooking in the Moment, A Year of Seasonal Recipes which was named one of the most notable cookbooks of the year by the New York Times. In 2015, Reusing also became Executive Chef of the newly opened Durham Hotel in downtown Durham, NC.The South Beach Wine & Food Festival dinner featuring these three talented women was entitled, A North Carolina Sisterhood. Held at the newly renovated Burlock Coast restaurant at the Ritz-CarltonFt. Lauderdale, they collaborated with resident Chefs Gavin Pera and Ryan Cross on a fabulous, four-course menu complete with wine pairings.The delightful reception featuring an assortment of delicious passed hors d'oeuvres. These small bites included Ashley Christensen's Slow Shrimp with MarinatedPeppers and Corn Crumbs; creative and mouthwatering Pork Rillettes withCandied Jalapeño from Vivian Howard; a hearty New York Strip Steak with Bone Marrow andBlack Truffle-Cabernet Emulsion by Gavin Pera and a divinely briny and refreshing MoonShoal Oyster with Caviar and L'Hoste Satsuma from Andrea Reusing who passed them herself on a tray of crushed ice. How's THAT for Southern hospitality?The dinner began with an opening salvo from Christensen, a savory Roasted Tomato Tart with Pickled Caesar Salad. The simple, yet divine flavors and textures of the tart were perfectly complemented by the crisp, crunchy romaine leaves. Christensen shared the source of the tomato tart's sublime "tang" was due to, "a hit of horseradish," while the flavorful Caesar salad was imbued with briny deliciousness from a unlikely source, "We use some pickle juice in the dressing."The dish was perfectly balanced and paired nicely with a 2015 Callie Collection Pinot Grigio a white wine from California's Central Coast which also contained some Gewürztraminer which gives the wine some added personality.Next, was Howard'sCrispy Squid with Castelvetrano Olive Stewed Butter BeansandAioli. "I'd normally use bacon fat for the butter beans, but since people down here like to watch their weight, I used the olives to give the dish that briny, salty flavor," she wryly explained. The succulent quid ringlets were lightly breaded with cornmeal, giving them a wonderful texture which helped the black, squid ink aioli and garlicky butter bean sauce adhere nicely.The 2015 Callie Collection Chardonnay matched up well with the weight and flavors of the dish. The inclusion of some Riesling and Muscat Canelli in the wine also gave it a nice floral element which balanced the notes of toasty oak.Chef Reusing's main course featured Moulard Duck with Sake Kasu, White Sweet Potato and Pickled Apple. "The Moulard duck is a cross between the Muscovy and Pekin...I like it because it has the gamy, earthy flavor of the Muscovy and the size of the Pekin," Chef explained. True to her signature style of marrying Southern ingredients and Asian flavors, Reusing flavored the duck with sake kasu, the lees leftover from sake production. This creative combination of the earthy duck with sweet apples and potato was a delightful study in flavor and texture...not to mention pretty darn delicious!The 2014 Callie Collection Fresh Red Blend, a Merlot-based blend with some Pinot Noir and Syrah added for good measure, was a nice pairing for this dish. Its fruity flavors and minimal tannins enhanced the dish's flavors without clashing with any of the sweetness.Chef Gavin Pera'sPalmetto Creek Hereford Pork, Four Wayswith Smoked Bean Puree, Pecans, Sage, Winter Squash and Malbec rounded out the savory dishes for the evening nicely. This flavorful perspective on pork featured 4 different yet delicious incarnations which all paired well with the Callie Collection Fresh Red Blend.Pastry Chef Ryan Cross ended the evening on a delightfully sweet note with a tasty dessert inspired by the islands, a Prosciutto Donut with Roasted Pineapple and Chipotle Cream Cheese. The savory cream cheese was a nice foil to the sweetness of the donut and roasted pineapple and before I knew it, my plate was blissfully empty!I hope you enjoyed our first installment of "Inspiring Women in Food & Wine" - nothing like an amazing female trio to kick things off right! Next time you're in North Carolina I hope you have the chance to visit one of these fabulous Chefs' restaurants. If this wonderful dinner was any indication, I am certain you will NOT be disappointed!Bon appétit,

Continue Reading >

“Inspiring Women of Food & Wine”: #SOBEWFF’s North Carolina Sisterhood Dinner

One of my favorite things about working in the food and wine industry is the passionate, inspiring people I get to meet. Whether it’s winemakers, winery owners, chefs, farmers or other Sommeliers, most people in this line of work do it because they truly love it – not necessarily for excessive financial gain. Since these individuals are also very hospitality-minded, they are some of the nicest people I’ve met as well.

This year, I really want to share some of these special people with you. So for the rest of the year I’ll be featuring a monthly installment of “Inspiring Women of Food & Wine” here on the blog. I hope you enjoy learning about these talented culinary and vinous muses as much as I have and what better way to start, than with an amazing trio of fabulous female Chefs from North Carolina who just happened to be in town last weekend for the South Beach Wine & Food Festival?

The Hubs and I were psyched to see this event as part of the festival’s Taste Fort Lauderdale dinner series (woo-hoo got to skip the three hour drive to Miami this year!), featuring the fabulous trio of James Beard Award-winning Chefs: Vivian Howard, Ashley Christensen and Andrea Reusing.

These ladies have been shaping the food culture in North Carolina for the better part of two decades and to have them all in one kitchen for the evening was really something special. Just in case you’re not familiar with them, please let me introduce you.

Vivian Howard is best known for her critically acclaimed restaurant, Chef and the Farmer, which was founded in 2011 in Kinston, North Carolina, the small, rural town where she grew up. Ironically, Howard had “escaped” her hometown years before to pursue a culinary career in New York City. After graduating from the Institute of Culinary Education, she subsequently trained with world-renowned Chef Jean Georges Vongerichten at his critically acclaimed restaurant, Spice Market.

Despite her initial aspirations though, she and husband Ben Knight made the move back to Kinston to start their restaurant. The endeavor brought much needed national attention to this struggling region. In 2011, Howard also began filming her award-winning PBS television show, A Chef’s Life, which documents the culinary culture of eastern North Carolina and showcases her charming storytelling style. The show won Howard her first James Beard Award in 2016 for “Outstanding TV Personality” and her much anticipated first cookbook, Deep Run Roots, was just published in October 2016.

After settling in Raleigh, North Carolina and working in some of the area’s best restaurants, Chef Ashley Christensen opened her first restaurant, Poole’s Diner, in 2007. Since then this culinary dynamo has opened five more venues in the Raleigh area including Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes and Bridge Club.

Christensen’s admirable efforts have garnered her national attention from such well-known culinary publications as Bon Appétit, Gourmet, The New York Times, Southern Living and Garden & Gun. Her accolades also include a coveted 2014 James Beard Award for “Best Chef: Southeast” and her first cookbook, Poole’s Recipes and Stories from a Modern Diner was recently published in September 2016.

Since opening her own restaurant, Lantern, in Chapel Hill in 2002, Chef Andrea Reusing’s signature technique of infusing the freshest local ingredients with delicious Asian flavors and technique has garnered rave reviews from customers and critics alike. Lantern has been named one of “America’s Top 50 Restaurants” and “Best Farm to Table Restaurant” by Gourmet and one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine magazine.

In 2011, Reusing received her well-deserved James Beard Award for “Best Chef: Southeast” and published her first cookbook, Cooking in the Moment, A Year of Seasonal Recipes which was named one of the most notable cookbooks of the year by the New York Times. In 2015, Reusing also became Executive Chef of the newly opened Durham Hotel in downtown Durham, NC.

The South Beach Wine & Food Festival dinner featuring these three talented women was entitled, A North Carolina Sisterhood. Held at the newly renovated Burlock Coast restaurant at the Ritz-Carlton Ft. Lauderdale, they collaborated with resident Chefs Gavin Pera and Ryan Cross on a fabulous, four-course menu complete with wine pairings.

The delightful reception featuring an assortment of delicious passed hors d’oeuvres. These small bites included Ashley Christensen’s Slow Shrimp with Marinated Peppers and Corn Crumbs; creative and mouthwatering Pork Rillettes with Candied Jalapeño from Vivian Howard; a hearty New York Strip Steak with Bone Marrow and Black Truffle-Cabernet Emulsion by Gavin Pera and a divinely briny and refreshing Moon Shoal Oyster with Caviar and L’Hoste Satsuma from Andrea Reusing who passed them herself on a tray of crushed ice. How’s THAT for Southern hospitality?

The dinner began with an opening salvo from Christensen, a savory Roasted Tomato Tart with Pickled Caesar Salad. The simple, yet divine flavors and textures of the tart were perfectly complemented by the crisp, crunchy romaine leaves. Christensen shared the source of the tomato tart’s sublime “tang” was due to, “a hit of horseradish,” while the flavorful Caesar salad was imbued with briny deliciousness from a unlikely source, “We use some pickle juice in the dressing.”

The dish was perfectly balanced and paired nicely with a 2015 Callie Collection Pinot Grigio a white wine from California’s Central Coast which also contained some Gewürztraminer which gives the wine some added personality.

Next, was Howard’s Crispy Squid with Castelvetrano Olive Stewed Butter Beans and Aioli. “I’d normally use bacon fat for the butter beans, but since people down here like to watch their weight, I used the olives to give the dish that briny, salty flavor,” she wryly explained. The succulent quid ringlets were lightly breaded with cornmeal, giving them a wonderful texture which helped the black, squid ink aioli and garlicky butter bean sauce adhere nicely.

The 2015 Callie Collection Chardonnay matched up well with the weight and flavors of the dish. The inclusion of some Riesling and Muscat Canelli in the wine also gave it a nice floral element which balanced the notes of toasty oak.

Chef Reusing’s main course featured Moulard Duck with Sake Kasu, White Sweet Potato and Pickled Apple. “The Moulard duck is a cross between the Muscovy and Pekin…I like it because it has the gamy, earthy flavor of the Muscovy and the size of the Pekin,” Chef explained. True to her signature style of marrying Southern ingredients and Asian flavors, Reusing flavored the duck with sake kasu, the lees leftover from sake production. This creative combination of the earthy duck with sweet apples and potato was a delightful study in flavor and texture…not to mention pretty darn delicious!

The 2014 Callie Collection Fresh Red Blend, a Merlot-based blend with some Pinot Noir and Syrah added for good measure, was a nice pairing for this dish. Its fruity flavors and minimal tannins enhanced the dish’s flavors without clashing with any of the sweetness.

Chef Gavin Pera’s Palmetto Creek Hereford Pork, Four Ways with Smoked Bean Puree, Pecans, Sage, Winter Squash and Malbec rounded out the savory dishes for the evening nicely. This flavorful perspective on pork featured 4 different yet delicious incarnations which all paired well with the Callie Collection Fresh Red Blend.

Pastry Chef Ryan Cross ended the evening on a delightfully sweet note with a tasty dessert inspired by the islands, a Prosciutto Donut with Roasted Pineapple and Chipotle Cream Cheese. The savory cream cheese was a nice foil to the sweetness of the donut and roasted pineapple and before I knew it, my plate was blissfully empty!

I hope you enjoyed our first installment of “Inspiring Women in Food & Wine” – nothing like an amazing female trio to kick things off right! Next time you’re in North Carolina I hope you have the chance to visit one of these fabulous Chefs’ restaurants. If this wonderful dinner was any indication, I am certain you will NOT be disappointed!

Bon appétit,

The post “Inspiring Women of Food & Wine”: #SOBEWFF’s North Carolina Sisterhood Dinner appeared first on The Glamorous Gourmet.

A Visit with Napa Valley's Vinous "Mountain Man," Winemaker Chris Carpenter

Bartender. Pre-med student. MBA recipient. Medical device salesman. Chris Carpenter is a man who's worn many hats over the years. His most noteworthy, however, is perhaps the one he's been wearing for the past twenty: Winemaker for Jackson Family Wines' esteemed Lokoya, Cardinale, Mt. Brave,La Jota and Hickinbotham labels.So just how does a Biology major from the University of Illinois become one of Napa Valley's most well-respected winemakers making some of its most highly acclaimed wines? While studying at Illinois, Carpenter worked at Butch McGuire's, an iconic Irish pub in Chicago, where he developed an affinity for the restaurant industry. He eventually discovered a passion for food and wine and ultimately decided to pursue a career that would marry his science background with his love of hospitality. Making wine allowed him the perfect opportunity to combine both.In 1998 Carpenter received his MS in Horticulture from the University of California, Davis and, in the same year, joined Jackson Family Wines. Since then, he has become an expert on the mountain appellations of the Napa Valley. From Mt. Veeder to Howell Mountain, he is intimately acquainted with the subtle nuances each has to offer.Whether he's making site specific wines which reflect unique mountain terroirs, or orchestrating vinous symphonies which marry a variety of sites, Carpenter has garnered much praise over the years from consumers and critics alike. During a recent visit to Napa Valley, we were fortunate to sit down with him and taste through a selection of his 2013 offerings.On a crisp, sunny Fall morning, we met Carpenter at the Jackson family's Cardinale winery, located in the heart of Napa's Oakville district. The smell of fermenting grapes perfumed the air as we proceeded up the long, winding driveway to the winery. The building's rustic, stone architecture beautifully complements its surroundings which features sweeping, panoramic views of the Napa Valley.At about 6'5" tall, Chris Carpenter is not easy to miss. A ruggedly handsome blend of Paul Bunyan and Tom Selleck, circa his Magnum PI days, he arrived straight from the vineyard, walkie talkie in hand and fingers stained a deep, inky purple. His team was just pressing the last of 2016's harvest which he emphatically declared, "an outstanding vintage from a flavor and tannin standpoint."True to his love of hospitality, it was soon evident Carpenter is as passionate about sharing his wines as he is about making them. During our visit, we tasted the La Jota Howell Mountain Cabernet Sauvignon, Mt. Brave Mt. VeederCabernet Sauvignon and Cardinale, all from the 2013 vintage, "a near perfect year" by Carpenter's standards. Prior to tasting, he passionately explained his personal approach to winemaking, which consists of three essential elements:"First, you absolutely have to make wines about place. We've broken up this valley into 16 smaller appellations...and each has their unique flavor profile or character relative to one another," Carpenter reflected. "As a winemaker, my job is to preserve that character so that when you're tasting you can get a sense of the diversity.""Second, the wine absolutely has to be made in the vineyard first." He continued, "By that, I mean the raw product ultimately drives the finished product. If you don't make the grapes as great as possible, you'll never make great wine."Which led to Carpenter's third tenet, "If I've done everything in the vineyard that I can, then when it comes to the winery, I can keep it as simple as possible. I preserve the characteristic of the grape versus my winemaking which can mess with the character of the grape."We began with the 2013 La Jota Cabernet Sauvignon ($85) crafted from fruit grown in the historic La Jota and W.S. Keyes Vineyards on Howell Mountain. Established in 1898 by Fredric Hess, the winery was named for its location on the Mexican parcel, Rancho La Jota. Carpenter described this wine as, "our most Bordeaux-like appellation, due to the region's wetter, cooler climate which is influenced by the nearby San Pablo Bay."This Bordeaux-style blend contains all five Bordeaux varieties, 75% Cabernet Sauvignon, 10.5% Merlot, 8% Cabernet Franc, 4.5% Petit Verdot and 2%Malbec. Following fermentation using only native yeasts, the wine underwent malolactic fermentation to soften its acidity and was then aged for 19 month in French oak barrels (89% new). The end result is a wine with an inky purplish hue and enticing aromas of black fruit, licorice and spice. On the palate, mouth-filling flavors of blackberry, black currant, licorice, graphite and savory herb accompany a gravelly minerality and food friendly acidity. While this powerful, full-bodied wine will undoubtedly reward over the next 7-10 years, the generous dollop of Merlot also makes it imminently enjoyable now.Next, was the 2013 Mt. Brave Mt. Veeder Cabernet Sauvignon ($75) which sources grapes from the eponymous Mt. Brave vineyard located high atop Mt. Veeder in the western Napa Valley. The vines grow at an elevation of 1,400-1,800 feet where the thin, rocky soils and steep slopes present constant issues with water retention and soil erosion. This unique terroir, however, creates small, concentrated berries which produce wines of great concentration and complexity.The 2013 Mt. Brave is a blend of 82% Cabernet Sauvignon, 7% Merlot, 6.5% Malbec and 4.5% Cabernet Franc aged for 19 months in French oak (80% new), then bottled unfinedandunfiltered. The resulting wine is bold and powerful with a gorgeous deep, opaque purple color with fragrant aromas of ripe black fruit, violet and spice. On the palate, lush notes of ripe black currant, black raspberry, roasted plum, cassis and licorice accompany brooding tannins and a lengthy spice-tinged finish. A few years in the cellar, or some aeration either using a decanter or a Vinturi (which Carpenter dubbed, "the best gadget ever!"), will nicely soften this wine's youthful intensity.We finished our tasting with Carpenter's sublime 2013 Cardinale Cabernet Sauvignon ($275), historically a blend of only two grapes, Cabernet Sauvignon (86%) and Merlot (14%). While the previous wines have reflected specific mountain sites, Cardinale is an expression of Napa Valley as a whole, layering both mountain and valley floor fruit to ultimately create a wine of great complexity.Vintage also plays an important role in making Cardinale, "In different vintages, different areas in Napa will perform differently, so one year [Cardinale] might be defined by a greater percentage of Mt. Veeder, and the next year it might be defined by Stag's Leap." As a result, Carpenter describes Cardinale as, "The most right-brained wine I make because I have to think in very creative terms. I have to think of the wines as pieces of an orchestra...each section has a very specific role in that piece of music. Individually, they don't always make sense but when the composer layers them...they do."The stunning 2013 CardinaleCabernet Sauvignon, comprised of predominantly MountVeeder fruit, features a gorgeous purplish-red color and enchanting aromas of red and black fruit, sweet oak and spice. Opulent layers of black cherry, cassis, leather and mocha unfurl on the palate as the wine's rich, silky texture gives way to a long, lingering finish. This sumptuous, sensory symphony beautifully transmutes the Napa Valley's signature aromas, flavors and textures and this exquisitely balanced wine will continue to evolve over the next 15-20 years.For more information on Chris Carpenter's exceptional wines, please check out the following links: La Jota Vineyards, Mt. Brave Wines, and Cardinale Winery.Cheers,

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A Visit with Napa Valley’s Vinous “Mountain Man,” Winemaker Chris Carpenter

Bartender. Pre-med student. MBA recipient. Medical device salesman. Chris Carpenter is a man who’s worn many hats over the years. His most noteworthy, however, is perhaps the one he’s been wearing for the past twenty: Winemaker for Jackson Family Wines’ esteemed Lokoya, Cardinale, Mt. Brave, La Jota and Hickinbotham labels.

So just how does a Biology major from the University of Illinois become one of Napa Valley’s most well-respected winemakers making some of its most highly acclaimed wines? While studying at Illinois, Carpenter worked at Butch McGuire’s, an iconic Irish pub in Chicago, where he developed an affinity for the restaurant industry. He eventually discovered a passion for food and wine and ultimately decided to pursue a career that would marry his science background with his love of hospitality. Making wine allowed him the perfect opportunity to combine both.

In 1998 Carpenter received his MS in Horticulture from the University of California, Davis and, in the same year, joined Jackson Family Wines. Since then, he has become an expert on the mountain appellations of the Napa Valley. From Mt. Veeder to Howell Mountain, he is intimately acquainted with the subtle nuances each has to offer.

Whether he’s making site specific wines which reflect unique mountain terroirs, or orchestrating vinous symphonies which marry a variety of sites, Carpenter has garnered much praise over the years from consumers and critics alike. During a recent visit to Napa Valley, we were fortunate to sit down with him and taste through a selection of his 2013 offerings.

On a crisp, sunny Fall morning, we met Carpenter at the Jackson family’s Cardinale winery, located in the heart of Napa’s Oakville district. The smell of fermenting grapes perfumed the air as we proceeded up the long, winding driveway to the winery. The building’s rustic, stone architecture beautifully complements its surroundings which features sweeping, panoramic views of the Napa Valley.

At about 6’5″ tall, Chris Carpenter is not easy to miss. A ruggedly handsome blend of Paul Bunyan and Tom Selleck, circa his Magnum PI days, he arrived straight from the vineyard, walkie talkie in hand and fingers stained a deep, inky purple. His team was just pressing the last of 2016’s harvest which he emphatically declared, “an outstanding vintage from a flavor and tannin standpoint.”

True to his love of hospitality, it was soon evident Carpenter is as passionate about sharing his wines as he is about making them. During our visit, we tasted the La Jota Howell Mountain Cabernet Sauvignon, Mt. Brave Mt. Veeder Cabernet Sauvignon and Cardinale, all from the 2013 vintage, “a near perfect year” by Carpenter’s standards. Prior to tasting, he passionately explained his personal approach to winemaking, which consists of three essential elements:

“First, you absolutely have to make wines about place. We’ve broken up this valley into 16 smaller appellations…and each has their unique flavor profile or character relative to one another,” Carpenter reflected. “As a winemaker, my job is to preserve that character so that when you’re tasting you can get a sense of the diversity.”

“Second, the wine absolutely has to be made in the vineyard first.” He continued, “By that, I mean the raw product ultimately drives the finished product. If you don’t make the grapes as great as possible, you’ll never make great wine.”

Which led to Carpenter’s third tenet, “If I’ve done everything in the vineyard that I can, then when it comes to the winery, I can keep it as simple as possible. I preserve the characteristic of the grape versus my winemaking which can mess with the character of the grape.”

We began with the 2013 La Jota Cabernet Sauvignon ($85) crafted from fruit grown in the historic La Jota and W.S. Keyes Vineyards on Howell Mountain. Established in 1898 by Fredric Hess, the winery was named for its location on the Mexican parcel, Rancho La Jota. Carpenter described this wine as, “our most Bordeaux-like appellation, due to the region’s wetter, cooler climate which is influenced by the nearby San Pablo Bay.”

This Bordeaux-style blend contains all five Bordeaux varieties, 75% Cabernet Sauvignon, 10.5% Merlot, 8% Cabernet Franc, 4.5% Petit Verdot and 2% Malbec. Following fermentation using only native yeasts, the wine underwent malolactic fermentation to soften its acidity and was then aged for 19 month in French oak barrels (89% new). The end result is a wine with an inky purplish hue and enticing aromas of black fruit, licorice and spice. On the palate, mouth-filling flavors of blackberry, black currant, licorice, graphite and savory herb accompany a gravelly minerality and food friendly acidity. While this powerful, full-bodied wine will undoubtedly reward over the next 7-10 years, the generous dollop of Merlot also makes it imminently enjoyable now.

Next, was the 2013 Mt. Brave Mt. Veeder Cabernet Sauvignon ($75) which sources grapes from the eponymous Mt. Brave vineyard located high atop Mt. Veeder in the western Napa Valley. The vines grow at an elevation of 1,400-1,800 feet where the thin, rocky soils and steep slopes present constant issues with water retention and soil erosion. This unique terroir, however, creates small, concentrated berries which produce wines of great concentration and complexity.

The 2013 Mt. Brave is a blend of 82% Cabernet Sauvignon, 7% Merlot, 6.5% Malbec and 4.5% Cabernet Franc aged for 19 months in French oak (80% new), then bottled unfined and unfiltered. The resulting wine is bold and powerful with a gorgeous deep, opaque purple color with fragrant aromas of ripe black fruit, violet and spice. On the palate, lush notes of ripe black currant, black raspberry, roasted plum, cassis and licorice accompany brooding tannins and a lengthy spice-tinged finish. A few years in the cellar, or some aeration either using a decanter or a Vinturi (which Carpenter dubbed, “the best gadget ever!”), will nicely soften this wine’s youthful intensity.

We finished our tasting with Carpenter’s sublime 2013 Cardinale Cabernet Sauvignon ($275), historically a blend of only two grapes, Cabernet Sauvignon (86%) and Merlot (14%). While the previous wines have reflected specific mountain sites, Cardinale is an expression of Napa Valley as a whole, layering both mountain and valley floor fruit to ultimately create a wine of great complexity.

Vintage also plays an important role in making Cardinale, “In different vintages, different areas in Napa will perform differently, so one year [Cardinale] might be defined by a greater percentage of Mt. Veeder, and the next year it might be defined by Stag’s Leap.” As a result, Carpenter describes Cardinale as, “The most right-brained wine I make because I have to think in very creative terms. I have to think of the wines as pieces of an orchestra…each section has a very specific role in that piece of music. Individually, they don’t always make sense but when the composer layers them…they do.”

The stunning 2013 Cardinale Cabernet Sauvignon, comprised of predominantly Mount Veeder fruit, features a gorgeous purplish-red color and enchanting aromas of red and black fruit, sweet oak and spice. Opulent layers of black cherry, cassis, leather and mocha unfurl on the palate as the wine’s rich, silky texture gives way to a long, lingering finish. This sumptuous, sensory symphony beautifully transmutes the Napa Valley’s signature aromas, flavors and textures and this exquisitely balanced wine will continue to evolve over the next 15-20 years.

For more information on Chris Carpenter’s exceptional wines, please check out the following links: La Jota Vineyards, Mt. Brave Wines, and Cardinale Winery.

Cheers,

The post A Visit with Napa Valley’s Vinous “Mountain Man,” Winemaker Chris Carpenter appeared first on The Glamorous Gourmet.

5 Glamorous Getaways for Food & Wine Lovers

“It is good to have an end to journey toward, but it is the journey that matters in the end.”

While this year of COVID has dashed most travel plans for the foreseeable future, it doesn’t mean you can’t plan for the day you can. The Hubs and I have experienced some fabulous food and wine-inspired travels over the years that I write about in my Glamorous Getaways blogs and I thought in this post I’d feature five of my all time faves.

From the charming L'Auberge Carmel in Carmel, California to the pet-friendly Park on Main Hotel in Highlands, North Carolina, grab a glass of wine and have fun planning your itinerary while perusing these inspiring options:

1.) L'Auberge Carmel - Carmel, California 

2.) The Cloister at Sea Island - Sea Island, Georgia 

3.) The Park on Main - Highlands, North Carolina 

4.) The Intercontinental Carlton Cannes Hotel - Cannes, France

5.) Eau Spa + Resort - Palm Beach, Florida

Be sure to send us a virtual postcard by using #GlamorousGetaways on social media! What are some of your favorite food and wine related travel destinations? I'd love to hear about them in the Comments section below.

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