Are you already on the lookout for some Summer Food & Wine fun? Well look no further, this Summer The Glamorous Gourmet is partnering with Chef Lindsay Autry, Top Chef Texas Finalist and Executive Chef of The Sundy House in Delray Beach, for a Summer Series that is sure to keep your tastebuds humming.
Chef Autry has been hard at work over the past months turning Delray’s historic Sundy House into a true culinary destination. Previously known best for its elaborate Sunday brunches, Autry has transformed the menu into something both remarkable and inviting with her hallmark, Southern-inspired cuisine. What’s more, she is committed to using only the freshest, locally sourced ingredients to create her delightful dishes.
Highlights of her deliciously revamped menu include Burrata with Heirloom Tomatoes, Fried Green Tomatoes and Pepper Jelly; Grilled Ribeye with Braised Wild Mushrooms; and the Boneless Half Chicken with Lemony Orzo, Pepperoncini and Feta. Each dish demonstrates Chef Autry’s mastery of flavor, balance, presentation and commitment to sourcing the freshest and most flavorful ingredients. As for side dishes, her smoky and sweet Brussels Sprouts are a MUST as well as the mouth watering Garden Collards with Crispy Bacon and Apple Cider Gastrique.
As if that wasn’t enough, the delightful desserts of Pastry Chef Sarah Sipe are also not to be missed. Her Grilled Corn Pound Cake with Honey Ice Cream and Blackberry Jam and Ricotta Cheesecake with Jaboticaba Sorbet, Pine Nut Brittle and Salted Caramel are to die for as well as a host of other dessert offerings. Chef Sipe’s creations also incorporate local ingredients including fruit from the Sundy House’s own gardens and honey from local beehives.
In addition to working her magic at Sundy House, Chef Autry can also be found at the center of what’s hot and happening on the culinary scene in Palm Beach County. When not at Sundy House she serves as Resident Chef for Swank Farms Swank Table series, and as Co-Chair for Taste of the Nation Palm Beach which benefits the well-known Share Our Strength organization. Additionally she can be seen demonstrating her culinary techniques on TV with great regularity. I’m honored to be working with her on this Savor the Summer series which promises to be a delicious experience.
Each dinner begins at 7pm with a Bubbly reception followed at 7:30 by a four course tasting menu. Cost is $65 per person plus tax and gratuity. The schedule is as follows:
Friday, June 28th: “The Fabulous Flavors of Summer: Discover Wines Perfect for Pairing with Summer Fare!”
Wednesday, July 24th: “Exploring the South: Enjoy Wines from the South of France Paired with Savory Southern Cuisine!”
Wednesday, August 28th: “To Be Announced”
Reservations are required and to make yours, please call The Sundy House at 561.272.5678 – we hope to see you there!
Cheers,
Last month's installment of "The Art of Wine & Food" featured one of my favorite topics: wine and cheese! Dubbed an "Homage to Fromage" we focused on wine and cheese pairings perfect for entertaining.In addition to our three Wine & Cheese Pairing Principles, I also like to follow these three Glamorous Guidelines when entertaining guests at home: 1.) always greet your guests with a sparkling wine, 2.) introduce your guests to a wine that's a little off the beaten path and/or 3.) treat your guests to a decadent dessert wine.
To me, nothing says "festive" like a glass of bubbly and what better way to greet friends and welcome them into your home? Whether it's Champagne, Prosecco or Cava, there's just something about the feel of a flute in your hand and bubbles tickling your nose that are simply smile-inducing. This month we featured the Domaine Carneros Cuvee Brut, 2008, a sparkling wine from California which, at $28 a bottle, proves you don't have to break the bank with a French Champagne to get your bubbly fix! Located in California, Domaine Carneros actually does have ties to France's Champagne region: it's parent company is Champagne Taittinger, one of the most well-known Champagne Houses in the world. Claude Taittinger recognized California's potential to produce world class sparkling wine and found the perfect place in Carneros. He also hand-selected President and Winemaker, Eileen Crane, and with over thirty years of experience making sparkling wine in the US, she is known today as America's Doyenne of Sparkling Wine.Our first Wine & Cheese Pairing Principle of the evening was: "Pair Sparkling Wines with Cheese." Most people automatically think red wine when pairing wine with cheese but sparkling wines pair deliciously well with many cheeses, especially decadent, creamy ones. The acidity and bubbles of the sparkling wine create a beautiful contrast of texture and also cleanse and refresh the palate after each delicious bite of the cheese. To demonstrate this theory, we enjoyed a Triple-Creme Brie paired with the Domaine Carneros Brut, a fruity blend of 48% Pinot Noir, 41% Chardonnay and 1% Pinot Blanc. In addition to the contrasting textures, the fruitiness and creaminess of the sparkler actually enhanced the saltiness and creaminess of the Brie. What's not to love about that?
When entertaining at home, I also like to introduce guests to a new wine or one I suspect they haven't tried before. To demonstrate my point, we served the Clos de Nouys Vouvray Sec, 2009, a wine made from 100% Chenin Blanc done in a "sec" or dry style. The delicious Chenin Blanc grape is indigenous to France and has thrived in the Loire Valley since the 9th century. It was first believed to have been cultivated at the Abbey of Glanfeuil in Anjou. It was transported in 1445 to the Squire of Chenonceau at Mount Chenin where the grape derived its name. Clos de Nouys is a 25 acre estate located in the Vouvray appellation of the Loire and consists of vines averaging 35 years old. This is one of the oldest wine-making estates in the AOC area: its wines were served on the Normandie transatlantic liner in 1936 and its vineyards were listed among the best sites on 1907 geological maps.Wine & Cheese Pairing Principle #2 of our evening was "Pair Wine and Cheese with Similar Flavors." Chenin Blanc is known for its high levels of acidity and minerality so in keeping with our principle I paired the Clos de Nouys Vouvray Sec with a tangy, fresh goat cheese. The bright acidity in the wine mirrored the acidity and tangy flavors in the goat cheese creating a delicious synergy.
My third personal entertaining guideline is perhaps my favorite: treat your guests to a dessert wine! When entertaining at home many people forget about dessert wines. They may think it's "wrong" or even "uncool" to like sweet wine of any kind which couldn't be further from the truth! To demonstrate this paring, we sampled the Fonseca Ruby Port, NV a tasty introductory level Port with fruity notes of cherries and black currants. Port is actually a fortified wine produced exclusively in the Douro Valley in northern Portugal using five main grapes: Tinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesca and Touriga Nacional. As the still wine is fermenting, a neutral grape spirit (aguardente) is added to prematurely halt the fermentation process which leaves residual sugar in the wine and boosts alcohol content.In order to demonstrate Wine & Cheese Pairing Principle #3: "Pair Cheese with Dessert Wine" we sampled a classic pairing: Port & Stilton. The reason this pairing works so well is because the sweetness of a dessert wine enhances the saltiness of the cheese which creates a mouth-watering synergy even though the two things individually have somewhat opposite flavors. If you are a fan of Kettle Corn, popcorn that has both salty and sweet flavors, you understand how the combination of salty and sweet can be so incredibly delicious!A big thank you to Republic National Distributing Company for sponsoring our "Homage to Fromage" at the Museum of Art Fort Lauderdale. All wines are available through The Wine Atelier. Hope you can join us later this month for "Sultry Summer Sippers" featuring wines that are perfect for enjoying during the Summer months. For more information or to purchase tickets, please visit www.moafl.org or call Gail Vilone at 954.262.0249. Hope to see you there!Cheers,
Last month’s installment of “The Art of Wine & Food” featured one of my favorite topics: wine and cheese! Dubbed an “Homage to Fromage” we focused on wine and cheese pairings perfect for entertaining.
In addition to our three Wine & Cheese Pairing Principles, I also like to follow these three Glamorous Guidelines when entertaining guests at home: 1.) always greet your guests with a sparkling wine, 2.) introduce your guests to a wine that’s a little off the beaten path and/or 3.) treat your guests to a decadent dessert wine.
To me, nothing says “festive” like a glass of bubbly and what better way to greet friends and welcome them into your home? Whether it’s Champagne, Prosecco or Cava, there’s just something about the feel of a flute in your hand and bubbles tickling your nose that are simply smile-inducing. This month we featured the Domaine Carneros Cuvee Brut, 2008, a sparkling wine from California which, at $28 a bottle, proves you don’t have to break the bank with a French Champagne to get your bubbly fix! Located in California, Domaine Carneros actually does have ties to France’s Champagne region: it’s parent company is Champagne Taittinger, one of the most well-known Champagne Houses in the world. Claude Taittinger recognized California’s potential to produce world class sparkling wine and found the perfect place in Carneros. He also hand-selected President and Winemaker, Eileen Crane, and with over thirty years of experience making sparkling wine in the US, she is known today as America’s Doyenne of Sparkling Wine.
Our first Wine & Cheese Pairing Principle of the evening was: “Pair Sparkling Wines with Cheese.” Most people automatically think red wine when pairing wine with cheese but sparkling wines pair deliciously well with many cheeses, especially decadent, creamy ones. The acidity and bubbles of the sparkling wine create a beautiful contrast of texture and also cleanse and refresh the palate after each delicious bite of the cheese. To demonstrate this theory, we enjoyed a Triple-Creme Brie paired with the Domaine Carneros Brut, a fruity blend of 48% Pinot Noir, 41% Chardonnay and 1% Pinot Blanc. In addition to the contrasting textures, the fruitiness and creaminess of the sparkler actually enhanced the saltiness and creaminess of the Brie. What’s not to love about that?
When entertaining at home, I also like to introduce guests to a new wine or one I suspect they haven’t tried before. To demonstrate my point, we served the Clos de Nouys Vouvray Sec, 2009, a wine made from 100% Chenin Blanc done in a “sec” or dry style. The delicious Chenin Blanc grape is indigenous to France and has thrived in the Loire Valley since the 9th century. It was first believed to have been cultivated at the Abbey of Glanfeuil in Anjou. It was transported in 1445 to the Squire of Chenonceau at Mount Chenin where the grape derived its name. Clos de Nouys is a 25 acre estate located in the Vouvray appellation of the Loire and consists of vines averaging 35 years old. This is one of the oldest wine-making estates in the AOC area: its wines were served on the Normandie transatlantic liner in 1936 and its vineyards were listed among the best sites on 1907 geological maps.
Wine & Cheese Pairing Principle #2 of our evening was “Pair Wine and Cheese with Similar Flavors.” Chenin Blanc is known for its high levels of acidity and minerality so in keeping with our principle I paired the Clos de Nouys Vouvray Sec with a tangy, fresh goat cheese. The bright acidity in the wine mirrored the acidity and tangy flavors in the goat cheese creating a delicious synergy.
My third personal entertaining guideline is perhaps my favorite: treat your guests to a dessert wine! When entertaining at home many people forget about dessert wines. They may think it’s “wrong” or even “uncool” to like sweet wine of any kind which couldn’t be further from the truth! To demonstrate this paring, we sampled the Fonseca Ruby Port, NV a tasty introductory level Port with fruity notes of cherries and black currants. Port is actually a fortified wine produced exclusively in the Douro Valley in northern Portugal using five main grapes: Tinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesca and Touriga Nacional. As the still wine is fermenting, a neutral grape spirit (aguardente) is added to prematurely halt the fermentation process which leaves residual sugar in the wine and boosts alcohol content.
In order to demonstrate Wine & Cheese Pairing Principle #3: “Pair Cheese with Dessert Wine” we sampled a classic pairing: Port & Stilton. The reason this pairing works so well is because the sweetness of a dessert wine enhances the saltiness of the cheese which creates a mouth-watering synergy even though the two things individually have somewhat opposite flavors. If you are a fan of Kettle Corn, popcorn that has both salty and sweet flavors, you understand how the combination of salty and sweet can be so incredibly delicious!
A big thank you to Republic National Distributing Company for sponsoring our “Homage to Fromage” at the Museum of Art Fort Lauderdale. All wines are available through The Wine Atelier. Hope you can join us later this month for “Sultry Summer Sippers” featuring wines that are perfect for enjoying during the Summer months. For more information or to purchase tickets, please visit www.moafl.org or call Gail Vilone at 954.262.0249. Hope to see you there!
Cheers,
Recently, I asked some of my Mom friends what they'd most enjoy on Mother's Day. Out of every Mom I asked, each reply inevitably began with, "I want to start the day with breakfast in bed," and the responses diverged from there. So for a Mother's Day post, I thought I'd share a decadent, delicious recipe for Baked Blueberry French Toast and a very special cocktail, the Wild Hibiscus Royale, to pair with it.
To those of you (yes YOU, husbands!!!) who'll be making this delightful Baked Blueberry French Toast, for Mom, please don't forget to prepare it ahead of time. Ideally, prepare it the night before and let it hang out in the fridge overnight, however, you can also get away with making it two hours before. Just be sure all the bread has been moistened with some of the milk, egg and syrup mixture.As far as the cocktail goes, the Wild Hibiscus Flowers in Syrup can be found in a jar at your local liquor store. Simply add one flower to the bottom of a Champagne flute, drizzle with a little hibiscus syrup and fill the rest of the glass with your favorite Rosé Champagne (we love Taittinger!).Cheers to all you fabulous Moms and I hope you enjoy your day...especially breakfast in bed!Cheers,
A Decadent Breakfast in Bed: Baked Blueberry French Toast
Recipe Type: Breakfast
Author:
Serves: 6-8
Ingredients
Recently I asked some of my Mom friends what they’d most enjoy doing on Mother’s Day. Out of every Mom I asked, each reply inevitably began with, “I want to start the day with breakfast in bed,” and the responses diverged from there. So for my Mother’s Day post I thought I’d share a delicious recipe and very special cocktail for a decadent breakfast in bed for all the fabulous Moms out there: Blueberry French Toast and Wild Hibiscus Royales!
To the husbands who will be making this breakfast don’t forget to prepare the French Toast the night before. It needs to hang out in the fridge for 8 hours for maximum yumminess and the morning of all you have to do is prepare the sauce and pop it in the oven! Also, don’t fret about the cocktail, the hibiscus flowers can be found at your local liquor store. Cheers to all you fabulous Moms and I hope you enjoy your day…especially breakfast in bed!
Cheers,
Blueberry French Toast
12 slices day-old white bread, crusts removed
2 8 ounce packages cream cheese
1 cup fresh blueberries
12 extra large eggs
1/3 cup maple syrup or honey
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter or margarine
Cut bread into 1-inch cubes; place half in a greased 13″ x 9″ x 2″ baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with the cup of fresh blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in the cup of fresh blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Serves 6-8 (1 3/4 cups sauce)
Wild Hibiscus Royale
Jar of Wild Hibiscus Flowers in Syrup
1 750ml bottle of Rosé Champagne
Place a hibiscus flower at the bottom of each Champagne flute. Drizzle a small spoonful of hibiscus syrup over each flower and fill the rest of the glass with the Rosé Champagne. Enjoy! Makes 6 servings.
If you're looking for a quick and utterly delicious weeknight meal that'll delight your family's taste buds look no further! Our Fast & Fabulous recipe for Lemony Chicken Orzo Soup fits the bill beautifully.The fresh dill and lemon make this dish perfect for Spring/Summer and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it supremely satisfying!
Orzo is Italian for "barley" yet don't be fooled by it's grain-like appearance. Orzo is actually pasta that's cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this Lemony Chicken Orzo Soup is a bright, lively Sauvignon Blanc. This grape variety picks up on the acidity of the soup and adds even more delicious flavor! One of my favorites is Art + Farm's "The Girls in the Vineyard" Sauvignon Blanc ($15) from northern California. It is crisp and minerally with lots of juicy flavor that synergizes deliciously with the flavors of the soup.I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!Bon appétit,
"Fast & Fabulous: Lemony Chicken Orzo Soup"
Author:
Serves: 4
Ingredients
If you’re looking for a quick weeknight meal that will delight your family’s taste buds look no further! This Lemony Chicken & Orzo Soup fits the bill beautifully.
The fresh dill and lemon make this dish perfect for Spring and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it really satisfying.
Orzo is Italian for “barley” yet don’t be fooled by it’s grain-like appearance. Orzo is actually pasta that’s cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this soup is a Sauvignon Blanc which picks up on the acidity of the soup and adds even more delicious flavor. One of my favorites if “the girls in the vineyard” Sauvignon Blanc ($15) which is crisp and minerally with lots of juicy flavor. I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!
Cheers,
Lemony Chicken & Orzo Soup
(adapted from Bon Appetit magazine, April 2013)
1 Tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
2 celery stalks, sliced crosswise, 1/2″ thick
1 lb. skinless, boneless chicken thighs
6 cups chicken broth
1/2 cup orzo
1/4 cup chopped fresh dill
Kosher salt and freshly group black pepper
Lemon wedges for serving
Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup. Calories: 200; Fat: 7 grams; Fiber: 1 gram. Serves: 4
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