deVine Table

A table dressed for a chicken dinner

If you follow me on Twitter or are a fan on Facebook, you’ve been hearing me go on about my disbelief over how only 5% of consumers purchase whole chickens. During this tough economic time, even though we hear complaints and concerns about the rising cost of food, the consumer is not making economical food choices. The consumer is choosing to pay more for parts.

This is one of the interesting and surprising facts that I learned from Jamie Peha during a Seattle Food Community Dinner hosted at the home of the charming Anne Nesbit.  Anne, a true example of the gracious hostess, had spent the last day preparing a fantastic multi-course dinner for us featuring chicken. Why? I have to admit that when I first received the invitation I said to the hubby, “I wonder if the company that uses chicken puppets in its commercials is finding that consumers don’t take them seriously?” (more…)

If you’re looking for a quick and easy way to throw a fun party, consider hosting a salami pairing. Here’s how it works. Select three to five different types of salami with different flavor profiles. Offer at least one type of beverage for each different salami. Throw in some cheese and crackers and you’re ready to party! Read on to learn how we did it.

Wild Boar Salami with Rosemary Crusted Pecorino

The Salami

We served 5 different flavors of Creminelli salami*.

Americano Salami, inspired by the American dish, pork chops and apple sauce.

Barolo Salami, made with generous amounts of Barolo wine.

Musica Salami, with a strong flavor due to the addition of pork liver and clove.

Wild Boar Salami, seasoned with cloves and juniper berries.

Salami Tartufo, with black summer truffles.

Wines Ready to Meet Their Match

The Favored Beverages

2007 Aventino Tempranillo

Finnriver Farmstead Apple Cider

2006 Forgeron Cellars Chardonnay

2006 Kiona Zinfandel

2008 Ceci La Luna Lambrusco

2009 Montinore Estate Borealis

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Bunnell Family Cellar at BLEND

I had the honor of being invited to attend the inaugural BLEND event last Sunday, September 12^th. Being part of an experience that combines carefully crafted wine blends, artfully prepared cuisine, and high end hospitality is okay by me. Better than okay, really!

Some people think wine blends are just a winemaker’s clever way to get rid of the “leftovers” after bottling single varietals. However, some wineries such as Brian Carter Cellars and Davenport Cellars specialize in blends.  After having the opportunity to create a blend in a class at the Northwest Wine Academy (and frankly, creating an end product I wouldn’t care to drink), I truly appreciate what a challenge it is to blend a wine that is greater than the sum of its parts. It’s a lot harder than it sounds, and I do not argue with anyone who says that blending is as much an art as a science. (more…)

Artisanal Brasserie Display

On February 28th hundreds of Seattlites ventured to the Seattle Food and Wine Experience to taste food from favorite Northwest restaurants and to sip wine, beer, and cider. As part of the media team, my mission was to assess which wine and food pairings to recommend.

My first taste of the day was a Roquefort Parfait from Artisanal Brasserie and Winebar and not only was it a winner, it was beatifully presented on a tiered stand. The chef and I lamented how nice it would be if someone was pouring a Sauternes to pair with the dish. Alas, I was temporarily holding down the fort at the Tweet Lounge, so was unable to seek any out. Regardless, this creamy, smooth, and pungent (and I do mean that as a compliment) dish did not disappoint on its own. This was one of the most unique dishes I tried all day, and among my top picks. If anyone has a recipe that may approximate this dish, send it my way!

Next stop, a visit to Andaluca‘s booth to visit one of my favorite Seattle Chefs, Wayne Johnson, and to get a taste of the Seafood Risotto. This rich dish full of salmon called out for a medium to full bodied white. As luck would have it, I was not far from where Forgeron Cellars was pouring their 2007 Chardonnay from Columbia Valley. This is a great Chard for quaffing with food, as it is aged in only 30% new oak. It is light straw in color, gives off scents of apple, and offers some pear on the palate with a nice touch of caramel.  It did not overpower the risotto, and the pairing was even better after I squirted a bit of lemon on the dish to match the acid in the wine. Risotto is a dinner party favorite of mine, so this pairing just may end up on our table!

Ponti Seafood Grill was serving up Fresh Dungeness Crab Spring Rolls which paired nicely with the Columbia Winery Pinot Gris. It is a crisp white wine with tones of citrus, and a nice contrast to the sweet and sour sauce served with the dish.

Another winning dish was a Gougere with chevre and spiced tart cherries prepared by TASTE Restaurant. This is the perfect fare to serve at an event where people are juggling a wine glass in one hand, and who knows what else. The Gougere is easy to eat one-handed. The peril is whether or not one can refrain from polishing off the bite-sized treat before getting a splash of wine to go with it! Apparently, I can’t. Anything this good is worth considering making for a party.

 All in all, the event had a lot to offer, although next year I personally hope there is more food available for vegetarians and poultry lovers. Will any of these pairings end up on your table? Let me know! In any case, don’t forget this event raised $4,750 for Beecher’s Flagship Foundation, a worthy cause that offers the Pure Foods Kids Workshop. To learn more, check out our post on Wine and Beer of Washington State.