deVine Table

Tulalip House Cured Lox

Looking for something to do this weekend? Then head to the Taste of Tulalip for the Grand Taste on Saturday, November 10th. When it comes to great food and wine, this event seriously has it going on. And I know I’ve said it before, but who would’ve thought a casino could do food so well? Yet, they do.

Last month I had the luxury of being a special guest at the Taste of Tulalip Preview Tweet Up – the kind of event that dreams are made of, filled with amazing food and creative chefs who push the envelope. Not to mention a bevy of beverages. As I savored each dish, I imagined what kind of wine I’d want to enjoy with it at the Grand Taste. Here are my suggestions.

The House Cured Sockeye Lox with shaved shallots, cucumber, Chevre, taro root crisp was delightful paired with Louis Roederer ’02 ‘Cristal.’ I would go for a do over!

Lemongrass Coconut Soup

The Lemongrass Coconut Soup wowed us with its aromatics which were amped up a notch by a ribbon of lemon zest tied around each diner’s spoon. I’d be tempted to seek out a Sauvignon Blanc with some citrus notes to pair with this comforting dish. I can just imagine the acidity of the wine cutting through the creaminess off the soup while the citrus characteristics play off one another. (more…)

Cheers to new friends!

As we hustle down the hallway of the hotel a warning is shouted at the masses, “Get on a bus NOW! THE BUSES ARE ABOUT TO LEAVE!!” The sense of urgency makes me feel like we are on a ship that just ran into an iceberg and we’ll be doomed if we don’t save ourselves by finding a way out.

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Giardiniera Salad

This recipe came about while I was preparing material for an Italian wines class. Inspiration came from the latest issue of Food Network Magazine. I’ve simplified the recipe  because I needed to easily feed a crowd. In fact, quantities can be doubled or quadrupled to do just that! So next time you’re hosting a casual spaghetti night or pizza night dinner, consider including this in the mix. It’s not expensive, and it takes just minutes to put together. (more…)

Our Taste of Thai Table

Last month marked the launch of a project called Feast and Tweet. The goal of this event is to make it easy to gather around the table with friends to experiment with pairing food and wine together. We all meet up online at the same time to discuss the dishes and wines on our tables. The conversation covers how we like the dishes and the wines separately. Then, we get into how the wine and food pair with one another. Or, in some cases, how they don’t pair. It’s all part of the great experiment!

The Best of the Pairings

Shona of Woodinville Wine Update was very happy with the way the Northwest Totem Cellars Salish (a Riesling/Viognier blend) matched with Pad Thai. (more…)

Farmer's Market Frittata

My participation in Lorna Yee’s Meatless Week challenge continues. As I read Lorna’s posts, I am alternately amused and moved by her love for meat and her desperate longing for it. As someone who prefers chicken and fish, I find a sense of relief that I don’t have these pork cravings she documents.

Then, while driving by the fish market the sign reading:  “Fresh Copper River Salmon” taunts me. Although this particular salmon seems to be over-marketed and over-priced, I can’t get it out of my head now.

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Melon Wrapped in Prosciutto

Gathering around the table with friends is absolutely one of my favorite things to do. Part of what makes it a joy is that I am very fortunate to have friends who like to bring their own dishes to share. Great anticipation builds while we wait to see what food will make its way onto our table. This weekend, Roger and I had the pleasure of hosting Julie and Ken. 

We selected an Italian theme for our dinner. This encouraged me to serve something incorporating the fresh ricotta made from my home cheese making experiment. So, what to do with that cheese? Make Baked Rigatoni with Fresh Ricotta. Delicious!

The Menu

• Bruschetta with Roasted Garlic, and Roasted Pepper and Artichoke Tapenade
• Melon Wrapped in Prosciutto with Arugula
• Baked Rigatoni with Fresh Ricotta
• Tarragon Chicken
• Chocolate Truffles

Here is one of my secrets. I don’t always make everything from scratch. I aspire to. However, when preparing multiple courses, I often find it best to make a couple of dishes of my own. Then, the menu gets rounded out with food made from scratch by local purveyors. This way, I don’t get stressed and our guests are able to eat at a reasonable time. For example, the tapenade served on this occasion came from my local PCC Natural Market. The Smoked Tomato Sauce for the rigatoni came from Cucina Fresca based in Pike Place Market. The fresh pasta from La Mondellina, a small shop in Magnolia.

Rigatoni Plated

Whenever possible, I choose recipes for a dinner party that can be prepared ahead of time, and need only be put on the table or in the oven when guests arrive. Both the Baked Penne and the Tarragon Chicken can be assembled in advance, then wait in the fridge until it comes time to put them in the oven. So, before guests arrive, it’s important to be sure the oven is preheated.

A prepared appetizer plate is also ready and waiting for our guests’ arrival. I recommend always having food and beverages ready to offer your guests right away. Don’t offer them drinks until some food is ready. I mean it! Why? I’ve been to that party where everyone got drunk at the start of the evening. Drunk and hungry. Hungry and….let’s say, less polite than usual.

On this evening, I breathed a sigh of relief as our guests enhanced our menu with Melon Wrapped in Prosciutto and chocolate truffles from Oh! Chocolate.

The Time Table

Up to one week in advance make the fresh ricotta.

Up to 2 days in advance boil the fresh penne until just al dente, and assemble the pasta dish with the ricotta. It can be tightly sealed and refrigerated until ready to bake.  

Up to 1 night in advance begin marinating the chicken.

The afternoon of the dinner finish any prep work for the pasta and chicken dishes. Refrigerate them until time to bake.

One hour before guests are scheduled to arrive plate the appetizers.

Fifteen minutes before guests arrive, preheat the oven to 375°.

When guests arrive, serve the appetizers.

Upon completion of appetizers, place the pasta dish in the oven. Set the timer for 30 minutes.

Serve the melon and prosciutto.

Take the pasta out of the oven when ready.

Remove plastic from the chicken dish and put it in the oven.

Serve the pasta at the table.

Serve the chicken when ready.

Wine Pairing

The opening wine for the appetizer platter and melon was Boomtown Pinot Gris. This light, crisp wine paired very well with the variety of foods.

 Our friends brought a bottle of Epicuro Salice Salentino Riserva. This red wine offers plum on the palate and a nice, velvety finish. It is a food friendly wine that doesn’t overpower. We enjoyed it with the pasta. In the spirit of experimentation, we also tasted it with the chicken, which brought out nice smokey notes in the wine.

Syrah is our favorite variety to pair with the Tarragon Chicken. So, we left Italy momentarily, returning to the Northwest for a Nefarious Cellars 2006 Estate Syrah. As always, a terrific pairing.

Our thanks to our guests for joining us at our table.

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.