Last Chance to Enter Easter Celebration Atlas Party Rental Giveaway!!!

There are less than 24 hours left in the Easter Celebration Giveaway! The winner of the giveaway will receive a fabulous table for 10 (includes beautiful linens, flatware, glassware, etc) for their Easter Celebration from Atlas Party Rental, a local leader in festive tabletop fashion. The lucky winner can select one of the looks shown (see original post) or design their own table - whichever they prefer! We have been using them for years to create lovely looks for our holiday gatherings and, most recently, for the Boca Bacchanal & Auction.  The room could not have looked more fabulous!

Simply click this link for the original post or scroll down to the previous post to read the contestant criteria and leave a comment stating one of your favorite entertaining tips or your favorite thing about Spring - or both! The contest closes tomorrow at noon and the winner will be randomly drawn and announced tomorrow evening. Best of luck and please spread the word. Thank you so much for your participation!

Cheers,

The 9th Annual Boca Bacchanal & Auction Celebrating "The Era of the Mango Gang Chefs!"

I am happy to report the 9th Annual Boca Bacchanal and Auction has drawn to a close! It was a fabulous evening of food, wine and fun while raising money for the Heritage Programs of the Boca Raton Historical Society. Our theme was The Era of the Mango Gang Chefs, and celebrated some of Florida's most innovative culinary personalities who have really changed the face of Florida cuisine over the past 20 years. Fabulous wines from world-renowned vintners paired beautifully with the cuisine!

As Chairs of the event, Steve and I spent months planning all the details: from native Florida species from Busch Wildlife Sanctuary, colorful tropical decor beautifully created by Boca by Design and Atlas Party Rental, sexy salsa dancers from Dance South Florida not to mention our fabulous DJ Will Power who kept us dancing into the wee hours. It was very rewarding to see it all come together!

Oliver the Owl from Busch Wildlife Sanctuary & Taittinger Rosé Champagne!

The evening kicked off with a fabulous reception complete with a Silent Auction, native Florida wildlife and dishes from four of our Chefs, complete with wine pairings.
I thought I would share our reception menu with you!

Douglas Rodriguez, De Rodriguez Cuba & Ola at Sanctuary, Miami Beach, FL

Maine Lobster Ceviche marinated with Yuzu, Kafir Lime & Coconut Sorbet
Champagne Taittinger Brut La Francaise, Reims NV

Champagne Taittinger Prestige Brut Rosé, Reims NV

Seared Diver Scallops with Morels from Chef Robbin Haas

Robbin Haas, Gulf Coast Kitchen at the Montauk Yacht Club Resort & Bistro Cinq

Seared Diver Scallop with Morels, English Peas, Pea Tendril Salad, Extra Virgin Olive Oil & Yuzu

2008 Fess Parker Viognier, Santa Barbara, CA

2007 Fess Parker Ashley's Pinot Noir, Santa Rita Hills

2007 Fess Parker Big Easy, Santa Barbara County

Oliver Saucy, Darrel & Oliver's Cafe Maxx, Pompano Beach, FL

Duck Confit Pot Stickers with Orange Chili Sauce

2007 Maison Louis Jadot Meursault, Beaune

2007 Maison Louis Jadot Chassagne Montrachet, Beaune

2009 Maison Louis Jadot Pommard, Beaune

Cindy Hutson, Ortanique on the Mile, Coral Gables, FL

Blue Mountain Coffee and Cocoa Encrusted Pork Tenderloin with Creamy Slow Cooked Sweet Corn Polenta & Chipotle Agave Glaze and Micro Green Salad

2008 Spring Mountain Vineyard Estate Bottled Sauvignon Blanc, Spring Mountain District

2006 Spring Mountain Vineyard Estate Bottled Cabernet Sauvignon, Spring Mountain District

2005 Spring Mountain Vineyard "Elivette," Spring Mountain District

As you can see, our evening was off to a great start! I think I will save the four course dinner menu for "Part 2" of this post and give you a little time to digest. Stay tuned for more deliciousness from the 9th Annual Boca Bacchanal & Auction!

Cheers,

Vintage Vogue: Champagne Taittinger featured at the Boca Bacchanal March 18-20th!

It's no secret I am a fan of Champagne. So needless to say when I heard Champagne Taittinger would once again be featured at this year's Boca Bacchanal I was, how do you say, a very happy girl! As if having the wines of this famed Champagne House weren't enough, Clovis Taittinger, son of Champagne Taittinger President, Pierre-Emmanuel, will also be attending to represent his family's fabulous sparklers!

Champagne Taittinger was established in Reims, France in 1734 and is currently one of the three most extensive estates in the Champagne district. Its history is linked to Thibaud IV, last Count of Champagne, who owned the Abbey of Saint-Nicaise. After a crusade, he brought back a plant vine, supposed to be the ancestor of Chardonnay. In tribute to the Counts of Champagne, the prestigious cuvée of Taittinger "Comtes de Champagne" was created in 1952. This Blanc de Blancs (made solely from Chardonnay grapes) vintage is made only from the Côte des Blancs and aged in cellars for many years. There is even the emblem of Thibaud IV on bottles of this wine. The history of the Taittingers has been linked to Champagne ever since.

Clovis Taittinger & moi

This iconic Champagne house also produces The Taittinger Collection introduced in 1983. The series united art and champagne in a series of very special bottles designed by world renowed artists including Vasarely, Lichtenstein and Rauschenberg, to name a few. These exquisite bottles continue to be produced in great vintage years, and perpetuate Champagne Taittinger's long standing association with the arts as patrons and benefactors.

For more information on this storied Champagne House, you can visit the Champagne Taittinger website OR you could attend next Saturday's fabulous Bacchanal and Auction and sip some Taittinger with an actual Taittinger! Guests at the event will also be able to purchase a chance to have their entire table relocated to a gorgeous and regally appointed "Champagne Table" where you will dine with Clovis Taittinger himself. This is a first for the Boca Bacchanal and a very unique opportunity. I guarantee this option will be alot more fun than visiting their website!

For more information, please visit www.bocabacchanal.com and please let me know if you are planning on attending the event - I hope to see you there!

Cheers,

Boca Bacchanal Vintners Featured at Museum of Art "Wine & Food" Event!

Last Thursday's "Art of Wine & Food" tasting event at The Museum of Art, Ft. Lauderdale, marked my first event back at the Museum since hip surgery. I have to say, it felt pretty darn good! We had a fabulous group of folks turn out and we got to enjoy our evening in the Museum's Marks Gallery which exuded an elegant ambiance. Our theme of the evening was "Wines of the Winter Season: Hearty Wines that Will Warm you Up - Paired with Your Favorite Comfort Foods" - and boy, did they! We enjoyed some wonderful wines that will be featured at the upcoming Boca Bacchanal March 18-20th, and culinary creations by the charismatic Chef Hugh McCauley of Hugh's Catering. It was an evening of some very special pairings!

Butternut Squash Bisque & ZD California Chardonnay

Our first wine of the evening was a 2009 ZD California Chardonnay. ZD Wines was founded in 1969 by Norman deLeuze and Gino Zepponi, two former aerospace engineers who pursued their dream to produce world-class wines. Their goal was to produce wines similar to those from the renowned Burgundy region using the Pinot Noir and Chardonnay grape varieties. If tonight was any indication - they  have definitely succeeded! The 100% Chardonnay had aromas of tropical fruit and green apple with hints of vanilla, pear and honey. It had a lovely roundness on the palate with ripe apricot and oak that integrated nicely with the balanced acidity. Chef Hugh created an amazingly delicious Butternut Squash Bisque with Creme Fraiche, Chives and Paprika Oil that paired beautifully with the creaminess of the wine. I have to say, I have never heard so many men (yes, MEN!) express how much they enjoyed a Chardonnay!

Pistachio Crusted Lamb Chops & Louis Jadot Santenay

Second, we poured a 2007 Domaine Louis Jadot Santenay "Clos du Malte" Burgundy. Founded in 1859, Maison Louis Jadot focuses on the classic grapes of Burgundy: Pinot Noir for reds, Chardonnay for whites and Gamay for Beaujolais. The vineyards of Maison Louis Jadot are scattered across 154 hectares (385 miles) of Burgundy, from the Cote d'Or to the Maconnais and down into Beaujolais. Santenay is the southernmost commune of the Cote d'Or located in the southern part of the Cote de Beaune, just after Chassagne Montrachet. "Clos de Malte" is actually a 7 hectare (17.5 mile) "Monopole" (meaning Louis Jadot is the sole owner) situated at the foot of the Montagne des Troix Croix. This 100% Pinot Noir was rife with warm spice, candied cherry flavors and subtle earthy notes. With it's polished tannins and food friendly acidity, this wine was a fabulous pairing for Chef Hugh's Pistachio Crusted Lamb Chops and Parsnip Puree. A perceivable hush fell over the crowd as participants savored this mouth-watering duo!

Beef Rossini Tenderloin & Hall Napa Valley Cab

Finally, we served a 2007 Hall Napa Valley Cabernet Sauvignon. Hall Winery was established by Craig and Kathryn Hall in 2005 amid the legendary Sacrashe Vineyard in the hills of Rutherford, California. The Halls specialize in making single vineyard and limited production wines with their extensive estate vineyards encompassing more than five hundred acres of classic Bordeaux varietals including Cabernet Sauvignon, Merlot and Sauvignon Blanc. The 2007 Napa Valley Cabernet Sauvignon is a blend of 82% Cabernet Sauvignon, 13% Merlot, 4% Petit Verdot and 1% Cabernet Franc aged for 18 months in 60% new French oak. It was a deep, luscious garnet color with aromas of blackberry, plum, chocolate and spice. On the palate, this was a BIG wine! Flavors of blackberry, cassis and semisweet chocolate were accompanied by very firm, youthful tannins. This wine could have benefited from more time in the bottle as well as decanting in order to aerate it, and soften it a bit. The Cab lovers in the group were smitten though and the wine paired wonderfully with Chef Hugh's Beef Rossini Tenderloin on Garlic Crostini with Foie Gras Topped with Onion Marmalade. 

Cheers to Chef Hugh and his wonderful team for a fabulous event! For more information on the upcoming Boca Bacchanal & Auction held on March 19th please click here. Our next event at the Museum of Art, Ft. Lauderdale "Women of Wine: Sample Wines Created by the Fairer Sex. Learn Why Women May Have a Wine-Making Advantage," will be March 24th. For more information, please check the "Events" tab above - hope to see you there. Also, a big thanks to Amy Traiger for the use of her fabulous photos for this post!

 Cheers,

  

Big Changes for "Stephanie Savors the Moment!"

To everyone who has followed Stephanie Savors the Moment over the past 1 1/2 years - I am happy to announce some exciting changes!


As some of you already know, I was "tripped up" in my quest to complete "The Savor the Moment Challenge" after suffering a fractured hip in October and subsequent hip surgery in January. During my lengthy and ongoing recovery, I have decided to kick off 2011 with a new look and focus to my blog. A girl's gotta shake things up, after all!


True to my personality (and sense of humor) I will be changing the name of my blog to "The Glamorous Gourmet." I look forward to writing about food and wine with a fun and refreshing approach, somewhere along the lines of The Barefoot Contessa meets Carrie Bradshaw.

Features will include:
Vintage Vogue: Be in the know with wine facts and reviews to expand your knowledge of all things vinous!
Kitchen Confidential: Reviews of coveted cookbooks, kitchen tools and wine accessories!
Still Savoring...: The "Savor the Moment Challenge" continues complete with wine pairings and entertaining advice for every recipe!

The Event File: Get the scoop on the hottest food and wine events around town!

Fast & Fabulous: Quick and flavorful recipes that deliver maximum deliciousness for the effort!

A Perfect Pairing: Recipes and wine pairings from your favorite Chefs and Sommeliers - please let me know if you have any suggestions!

In addition to the blog, I'm also looking forward to continuing my other endeavors including chairing The Boca Bacchanal and Auction with my husband Steve on Saturday, March 19th here in Boca Raton; writing for The New Times and continuing my "Art of Wine & Food" Series at The Museum of Art in Ft. Lauderdale. Be sure to check out the Events section for a current list of updates!


I will be tweaking the site over the course of the next week so please bear with me. I hope you enjoy the new look of the blog and find lots of fun and entertaining info to share with your family and friends! I greatly appreciate you support and look forward to your input and comments. 


Cheers,

A "Savor the Moment" Classic: Over Your Leftovers? Try the Roasted Sea Bass in Prosciutto

I originally posted this entry last year right after Thanksgiving. It is such a delicious recipe and was so well-received I just had to post it again. It is the perfect dish to enjoy once you are "over" your leftovers. I hope you enjoy it!

For anyone who’s hit their limit with Thanksgiving leftovers – they were definitely great while they lasted – this is a fantastic, Quick Cook recipe perfect for a tasty weeknight meal or even entertaining friends. It takes all of about 30 minutes to make including prep time – no joke! It was so good I just had to include the recipe:

Roasted Sea Bass in Prosciutto
¼ cup (1/2 stick) unsalted butter, softened
2 teaspoons dried rosemary leaves, crushed
½ teaspoon dried thyme leaves
1 tablespoon grated lemon zest
½ teaspoon salt
Freshly ground pepper to taste
4 (6-ounce, ½ inch-thick) pieces Chilean sea bass fillet, cod or other firm white fish
4 teaspoons fresh lemon juice
5 or 6 (or more) very thin slices prosciutto
Garnish: shaved fresh Parmesan cheese; 4 rosemary sprigs

Combine the butter, rosemary, thyme, lemon zest, salt and pepper in a small nonreactive bowl and mix well. Arrange the fish on a foil-lined baking sheet. Sprinkle with the lemon juice and spread with the butter mixture. Arrange the prosciutto over the fish, covering the tops and sides.
Roast at 450 degrees on the middle oven rack for 15 minutes or until the fish is opaque and flakes easily with a fork. Remove to a serving platter and garnish with the shaved Parmesan cheese and rosemary sprigs.
Note: The herb butter can be prepared in advance and chilled until needed; let stand at room temperature for 30 minutes before using. The fish can be prepared in advance and stored, wrapped in plastic wrap, in the refrigerator for 1 hour. Let stand at room temperature for 15 minutes before roasting.
Serves four

I made the butter mixture right before assembling the fish - softening the butter in the microwave at 10 second increments to be sure it didn’t get melty. I spread each fish fillet with the mixture, then wrapped each one with two pieces of prosciutto. I served the dish with creamy, Parmesan rice and asparagus. The creamy texture of the fish is so nicely enhanced by the lemony, herb butter and saltiness of the prosciutto – truly a mouth-watering combination!

I served this delicious dish with a 2007 Masi Masianco, an Italian, white wine made from a blend of Pinot Grigio and Verduzzo grapes (75%/25%). This wine is a “Supervenetian,” which are wines made from a combination of grapes from the Veneto and Friuli regions of Italy that utilize the "appassimento" process which involves laying grapes out for partial drying after harvesting. This process adds more body, richness and complexity to the finished wine. In this case, the Verduzzo grapes were harvested and then ripened on racks for three weeks before beginning fermentation.

With its flavors of lemon cream, peaches and dried apricots the wine was a perfect pairing for the sea bass. Masi specializes in the production of Amarones and Reciotos, using the aforementioned historic technique of "appassimento" (drying of the grapes). Masi rediscovered and refined the technique of double fermentation using semi-dried grapes, and markets successful wines such as Campofiorin, its special selection Brolo di Campofiorin, Valpolicella dell'Anniversario Serego Alighieri and Passo Doble, produced in Argentina.

Hope you enjoy this delicious post-Thanksgiving pairing!

Bon Appétit,