"Wines that Pair with the Fabulous Flavors of Summer" & Recipe for Porcini Dusted Hogfish from Chef Chris Miracolo!

Chef Chris Miracolo

"Summertime, and the livin' is easy"... not to mention really hot! In keeping with the season, this month's installment of our "Savor the Summer" series at Max's Harvest featured "Wines that Pair with the Fabulous Flavors of Summer."

Summer in Florida (and most other parts of the country recently) isn't really the ideal time of year for those tannic Cabernet Sauvignons or oaky Chardonnays - especially if you are a fan of the light, refreshing flavors of Summer cuisine. In keeping with the evening's theme, we traveled around the globe sampling wines from a variety of countries perfect for enjoying during the sultry Summer months.

Our vinous lineup was once again paired with the phenomenal cuisine of Chef Chris Miracolo. Chef tailored each Summer-inspired dish to suit the nuances of each of our featured wines to create this truly mouth-watering menu: 

   

Reception

Stuffed Pluots with Goat Cheese, Candied Pistachio and 

Sherry-Black Pepper Bacon Marmalade

Poema, Cava Brut NV

1st Course

Bluepoint Oysters, Pickled Ramp, Grapefruit-Pink Peppercorn Mignonette

Pfaffl Grüner Veltliner "Austrian Pepper" 2009

2nd Course

Rock Shrimp & Boursin en Croute, Tarragon Butter & Micro Herb Salad

Michel Redde Sancerre "Les Tuilieres" 2012

3rd Course

Porcini Dusted Hogfish, Celery Root Puree, Blueberry-Champagne Sauce

Louis Jadot Chateau des Jacques Morgon 2009

4th Course

Chipotle-Pomegranate Palmetto Creek Farms Pork Shoulder Roast with 

Braised Collards & Creamed Corn Bread

Robert Oatley Shiraz Mudgee 2009

Dessert

Mango Upside Down Cake with Key Lime Ice Cream & Strawberry Chips

Michele Chiarlo Moscato d'Asti "Nivole" 2010

Following dinner, guests voted for their favorite dish of the night and Chef Chris kindly agreed to share the recipe with The Glamorous Gourmet readers. The winning dish was the delightfully creative Porcini Dusted Hogfish with Celery Root Puree & Blueberry-Champagne Sauce. Everyone was blown away by the unexpected yet delicious flavor combination and how perfectly the dish paired with the Louis Jadot Chateau des Jacques Morgon, a light-bodied red with lovely flavor and structure. So without further ado, I'm happy to share Chef Chris's recipe with you:

The Winning Recipe: Porcini Dusted Hogfish with Blueberry-Champagne Sauce!

Porcini Dusted Hogfish with Celery Root Puree & Blueberry-Champagne Sauce

Courtesy of Chef Chris Miracolo, Max's Harvest

Fish

4-7 oz Hogfish Fillets, skin on scaled (may substitute halibut or other light white fish)

1 oz dried porcini mushrooms

1 tbl fresh chopped thyme

Kosher Salt to taste

Freshly ground Black pepper

2 fl oz grapeseed oil

2 Tablespoons unsalted butter

Celery Root Puree

1 celery root, peeled and cut into 1” cubes

1 tsp freshly grated nutmeg

1 tsp ground white pepper

Salt to taste

2 oz unsalted butter, cut into cubes

Blueberry-Champagne Sauce

6 ounces blueberries, rinsed and stems removed

½ cup Dry Champagne

1 Tablespoon Champagne Vinegar

Watercress for the plate

Heat oven to 325°F. Place porcini mushrooms on a baking sheet and toast in oven for 10 minutes until fragrant. Cool to room temperature and place in a coffee/spice grinder and mill until a fine powder. With a small knife score skin in a criss-cross pattern ½ apart from each other being careful not to cut too deeply into flesh. Dust fish fillets with salt, pepper, thyme and porcini powder. Set aside.

Place celery root in a large pot of salted water and boil until soft (Approx 30 minutes). Strain and place in food processor. Puree until smooth while adding nutmeg, pepper and butter through hole on top. Set aside.

Place blueberries, vinegar and champagne in a sauce pot over medium heat and simmer  for 10 minutes. Set aside.

Heat a large skillet over low-medium heat with oil and butter until butter just begins to turn brown. Place fillets in pan skin side down one at a time. Adjust heat to ensure you do not burn mushroom powder. After a few minutes turn fish over and sauté on other side. Remove fish from pan. Pour blueberry sauce into pan to deglaze.

Place 4-5 watercress sprigs on each plate, place celery root puree atop watercress, Place fish skin side up atop puree and spoon pan sauce over fish and around plate. Serves 4.

I hope you enjoy this delicious recipe and a big thanks to Chef Chris for sharing it with us! Please check out the video above for even more fun photos from the evening. We hope you can join us for the final dinner of our "Savor the Summer" series on Wednesday, August 1st featuring the exquisite Provencal rosés of Chateau d'Esclans. For more information or to make a reservation, please call 561-381-9970. Hope to see you there!

Cheers,

The 2nd Anniversary of "The Art of Wine & Food" Series!

At last week's installment of "The Art of Wine & Food" at the Museum of Art Fort Lauderdale we celebrated the second anniversary of the series!

In addition to our featured wines we had lots of fun giveaways including a Family Membership to the Museum, free tickets to the "Shark" Exhibition accompanied by gorgeous Guy Harvey coffee table books, free tickets to the wine tasting of your choice as well as a free month of The Glamorous Gourmet Wine Club, complete with wines and recipes to pair with them. We also gave special recognition to two very special guests who have been with us since the beginning, Kathleen Van Schalkwyk and Jill Harris. 

Our official theme of the evening was "Take a Walk on the Wild Side with some Alternative Grape Varieties" and featured three wines selected specifically to indulge your inner wine geek! The wines were accompanied by the delicious cuisine of Hugh's Catering whom we have had the pleasure of working with on many of the events in the series. We also gave a big round of applause and heartfelt thank you to Republic National Distributing Company for their ongoing support over the past two years! 

In the spirit of wine geekiness, the evening's wines were made from grape varieties a little off the beaten path but delicious nonetheless and definitely worth experiencing:

2008 Pfaffl Grüner Veltliner Austrian Pepper 

The home of Mozart, Edelweiss and Riedel Crystal has a long, rich tradition of winemaking that dates back to approximately 700 B.C. Nowadays Austria is a dynamic wine region characterized by its white wines which account for approximately 65% of the country's total production.
 

More than one third of the vineyards are planted to Grüner Veltliner, a white grape which is indigenous to Austria and not found much outside its borders. Austria’s wine law, which is very similar to Germany’s, dictates grape variety and yields within delineated zones of production. This particular wine hails from Austria's largest wine-growing area, Niederösterreich which is located near the capital of Vienna.
 

This wine is 100% Grüner Veltliner fermented in stainless steel to preserve its fresh fruit flavors and acidity. It is bright green-yellow in color with hints of citrus, minerals and herbs on the nose. On the palate, flavors of lime zest, honeydew melon and white pepper follow through on a refreshing finish. This wine is a natural match for shellfish, grilled fish, chicken or Asian-inspired cuisine. Guests enjoyed this wine paired with deliciously refreshing Ceviche Shooters.

2010 Renato Ratti Barbera d'Alba  

Piedmont is one of Italy’s most revered wine regions and home to the majestic Barolos and Barbarescos made from the Nebbiolo grape. While lesser known, the Barbera grape provides the majority of the region’s everyday wines which are also capable of great style.
 

Unlike many producers, Renato Ratti entered the world of winemaking without a family tradition behind him. Free of any ancestral ties or responsibilities, he was able to face Barolo, "with neither pride nor prejudice, but with unfettered freedom." He was a true pioneer in the region, responsible for creating the first single-vineyard Barolos produced in the same tradition as Burgundy. Following his untimely death in 1988 his innovative wine-making philosophy lives on today thanks to the passion and commitment of his son Pietro.
 

This 100% Barbera is crafted from 20 year old vines located in the Torriglione vineyards situated in La Morra. The Tortonian soil creates wines that are approachable with marked fragrance, softness and elegance. This wine spent six months in French oak barriques creating a wine with an intense, ruby red color and aromas and flavors of ripe plum, cassis, violets and spice. This wine is perfect for pairing with heartier dishes such as aged cheeses, grilled or roasted meats and/or tomato based sauces. Guests enjoyed this lovely red paired with Hugh's Mediterranean Flatbreads.

 

2008 De Bortoli Deen Vat 4 Petit Verdot

Deen De Bortoli created his Vat Series with the idea of developing a range of delicious, full-flavored wines at an affordable price. Deen personally selected the blends and chalked the numbers on the vats to identify them. The Vat Series includes traditional varietal wines and also wines made from interesting varietals newer to Australia.
 

This wine hails from the Riverina wine region in New South Wales. Petit Verdot is one of Bordeaux’s classic black grape varieties which is currently enjoying a revival in Australia, where it performs exceptionally well. This late-ripening variety does well in the warmer climates of Australia and other New World wine regions compared to the cooler climes of France where it didn’t ripen as well due to climatic differences.  

This wine is a vibrant, deep ruby-purple color with heady aromas of blackberries, cherries, and violets. On the palate, rich dark fruit, chocolate and spice predominate along with chewy tannins imparted by the oak aging. Enjoy this wine paired with smoked meats, roasted or grilled lamb, veal chops, and/or a big, juicy steak. This wine was paired very well with Hugh's Lamb Rounds with Grain Mustard Demi-Glaze.

Looking forward to our next event on Thursday, July 19th featuring "The Rosé Lifestyle of St. Tropez with Chateau d'Esclans" with our Special Guest Paul Chevalier. We will have the pleasure of sampling the latest releases of some of the world's finest rosés. If you think you're not a fan of these delightfully pink dry wines, think again! To make reservations, please contact Gail Vilone at gvilone@moafl.org or (954) 262-0249. Hope to see you there! 

 

 

 

Cheers,

   

Weekly Wine Pick: 2010 Gary Farrell Sauvignon Blanc Redwood Ranch!

This week's wine pick hails from California's Sonoma County, home to many a world-class Pinot Noir and Chardonnay. The 2010 Gary Farrell Sauvignon Blanc Redwood Ranch is neither, yet represents a delightful choice for the steamy days of Summer at a more affordable price.

The pioneering Gary Farrell Vineyards & Winery is best known for producing single vineyard Chardonnays and Pinot Noirs from the Russian River Valley but has also created this lovely expression of the Sauvignon Blanc grape. The fruit for this wine is sourced from Redwood Ranch located at the extreme southern end of the Alexander Valley. The Redwood Ranch has been producing exceptional fruit for the past five decades and growers Jim and Gayle Reed are committed to implementing sustainable winegrowing methods to ensure that tradition continues.

This 100% Sauvignon Blanc has a lovely pale straw hue with alluring aromas of citrus, peach and a hint of vanilla. On the palate flavors of juicy citrus, white peach, grass and a refreshing acidity make it very hard to put this wine down! This is a delicious wine for Summer and, with a kiss of oak, it has more complexity than your everyday Sauvignon Blanc. While it's perfect for enjoying on its own, it will also pair beautifully with the bright, fresh flavors of Summer including salads, grilled chicken and especially shellfish!

Grapes: 100% Sauvignon Blanc
Alcohol: 14.1%

Cases Produced: 1,563
MSRP: $25
Food Pairing: Shellfish, salads, grilled chicken or nothing at all!
Perfect for: A Summertime al fresco lunch or dinner
Where to find it: www.garyfarrellwinery.com

Cheers,

 

The Ultimate Breakfast Comfort Food: Red Velvet Pancakes!

If you are looking for the ultimate in comforting breakfasts - look no further! 

On a recent stormy Sunday, I was in search of a breakfast to take our minds off of the dreary, inclement weather. I knew I had succeeded when I happened upon a recipe for Red Velvet Pancakes. 

As a huge fan of all things red velvet, this recipe deliciously translates the fabulous flavor into breakfast form. I tweaked the original recipe in order to ensure the pancakes turn out their beautiful, signature red color. The trick is to cook them over medium-low heat and make sure to re-butter the pan between batches - you want to avoid the pancakes turning brown. Serve them simply with a side of bacon and some fruit (and maybe even a Mimosa or Bloody Mary) and you are all set - enjoy!

Cheers,

 

Red Velvet Pancakes   

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

1 1/2 tablespoons unsweetened cocoa powder

1 extra large egg

3/4 cup buttermilk

1/4 cup sour cream

1 tablespoon red food coloring

1 teaspoon pure vanilla extract

3 tablespoons melted butter, plus additional for cooking pancakes

Directions:

1. Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
2. In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
3. Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
4. Melt a tablespoon of butter in a large nonstick pan over medium-low heat. Drop in batter 1/4 cup at a time to form pancakes. Add additional butter for each batch of pancakes.
5. Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy. 
6. Serve warm with a dusting of confectioner's sugar and cream cheese and/or maple syrup. 

Serves 4

Bal Harbour Just Got Even More Fabulous: Chef Jean-Georges Vongerichten's J&G Grill!

My fellow Foodies and Fashionistas, now there's yet another delicious reason to visit Bal Harbour, South Florida's world-class shopping destination! Located directly across the street from the heralded shops, ensconced in the über-chic St. Regis Bal Harbour Hotel is world renowned Chef Jean Georges Vongerichten's latest culinary outpost: J&G Grill. 

The eatery exudes modern elegance with a beautiful, airy dining room replete with distinguished grey oak herringbone floors and expansive floor to ceiling views of the Atlantic Ocean. The decor is modern yet warm with creative light fixtures and welcoming banquettes against a backdrop of majestic palm trees. The inviting hues of the space are the perfect venue for the exquisite cuisine which is just as much a feast for the eyes as it is for the palate.

Watermelon with Goat Cheese & Black Pepper

The staff was equally inviting and we were greeted warmly and shown to a lovely table for two overlooking the ocean. We started with chilled flutes of Veuve Clicquot Brut Rosé Champagne and a lovely amuse bouche of Watermelon with Goat Cheese and Black Pepper. This mouth watering pairing certainly set the tone for the deliciousness to come.

A duo of Sashimi followed, beginning with Hamachi Sashimi with Ginger Vinaigrette and Avocado. Light, colorful and full of flavor this dish demonstrated the thoughtful presentation and impressive attention to detail inherent in every dish we sampled throughout the evening. The hamachi was fresh and succulent and the subtle spice of the ginger vinaigrette lingered like a memorable kiss. The Ahi Tuna Citrus and Avocado also featured ingredients at the peak of freshness and flavor. This delicious duo definitely left us wanting more!
 

Hamachi Sashimi with Ginger Vinaigrette & Avocado

The Hearts of Palm Salad with Coconut Dressing was refreshing with lots of fabulous texture. It paired remarkably well with an elegant white Burgundy, the '09 Vincent Girardin Puligny-Montrachet 'Vieilles Vignes.' The wine's creaminess was nicely matched with the overall texture and weight of the dish while it's acidity was a nice foil to the richness of the coconut and avocado. This wine also paired very well with our next dish, a vibrant green Spring Pea Soup with Croutons. In the creative presentation, the soup is poured atop a dollop of foam and a smattering of croutons to create a frothy, inviting bowl of deliciousness that highlights the fresh flavors of Spring with a hint of decadence. 

Petrossian Caviar with Fried Egg, Brioche & Crème Fraîche

We really kicked things up a notch with our next dish: Petrossian Caviar with Crispy Fried Egg, Toasted Brioche Cube and Vodka Crème Fraîche. Yes, you read that right! This dish was decadence and comfort food rolled into one and I would be more than happy to have this for breakfast any day of the week! The egg was cooked to perfection and the vibrant yellow yolk created a deliciously oozy sauce that brought all the elements of this spectacular dish together. This one is a definite must try!!!
 

Next, a duo of fresh fish was complemented beautifully by an '09 Archery Summit Premier Cuvée Pinot Noir. It was very refreshing to have red wine paired with fish, again demonstrating the insightful pairings by our Sommelier. The Snapper with Edamame, Tomatoes and Fresh Thyme was delicious and full of flavor as was the Seared Mahi with Fermented Black Bean Vinaigrette and Bok Choy with Mint. The wine paired especially well with the mahi and it's subtle heat and flavor of fresh mint.

In a departure from seafood, we then sampled the Soy Glazed Short Rib with Apple-Jalapeño Puree and Rosemary Bread Crumbs. As a longtime fan of the short rib, this one was delectable with the exceptional "no-knife-necessary" texture only 14 hours sous vide can provide. In addition to the succulent texture of the meat, this dish also demonstrated the mastery of flavors that was so well choreographed and executed in all the dishes we sampled. The crisp, fresh flavor of the green apple and the spice of the jalapeño was a nice contrast to the decadent short rib. The '08 Nine Hats Sangiovese from Washington state's Columbia Valley rounded things out very nicely.

Warm Chocolate Cake with Vanilla Ice Cream

Thankfully, the dedication to food and wine pairing at J&G Grill also extends to the dessert menu! We enjoyed the '08 Alvear Pedro Ximinez Montilla-Moriles de añada with its notes of date, toffee and fig with a delightful Warm Chocolate Cake with Vanilla Ice Cream. We also had the chance to sample a Tropical Fruit Vacherin with Key Lime Gelee and Shards of Meringue that was a wonderful mixture of sweet and tart.

J&G Grill is a wonderful addition to the South Florida fine dining scene. We were very impressed with every aspect of our experience, from the ambiance to the delicious and innovative food that delivers everything it promises. The extensive wine list and knowledgeable staff also make enhancing your experience with wine a real pleasure. While it is pricey, this is indeed a very special establishment that combines the South Florida experience with culinary excellence wonderfully executed by Chef de Cuisine Richard Gras. Next time you're in the mood for something special, give J&G Grill a try!

J&G Grill is located at the St. Regis Bal Harbour Resort at 9703 Collins Avenue, Bal Harbour, FL 33154. For reservations or more information, please call 305-993-3333 or visit www.jggrillmiami.com.


Cheers,

"Savoring the Summer" with the Wines of Masi & Max's Harvest!

The Lineup of Venetian Beauties!

Last Wednesday we kicked off our "Savor the Summer" Wine Dinner Series - a delicious collaboration between Moi, The Glamorous Gourmet, and Max's Harvest, a fabulous local restaurant located in the Pineapple Grove neighborhood of Delray Beach, Florida.

The evening featured the Venetian wines of Masi paired with the delicious cuisine of Executive Chef Chris Miracolo. We were also very fortunate to have the charming Tony Apostolakos, US Director of Masi joining us for the evening. Tony was kind enough to share the very interesting history and tradition behind these wines which have been referred to as, "modern wines with an ancient heart." With its roots in Valpolicella, one of Italy's best known wine regions, Masi makes quality wines that are an expression of the values of their territory of origin. Today, Masi is recognized as a leader in the production of Amarone and is well-known for their use of the Appassimento technique in the production of their wines.

Brimming with flavor, structure and balance these wines beautifully showcased the variety and potential of the Venetian wine region. As is the case with the majority of Italian wines, these wines were also perfectly suited for pairing with fabulous cuisine and in the extremely capable hands of Chef Chris Miracolo - our guests were definitely in for a real treat! A few weeks before the dinner I had the pleasure of tasting through the wines with Chef Chris who subsequently built each dish around the nuances of each wine. I am very happy to share with you the delicious results!

As guests arrived they were greeted with flutes of Bellavista Franciacorta Cuvée Brut NV, a sparkling wine from the Lombardy region of Italy crafted from 80% Chardonnay and 20% Pinot Bianco and Pinot Nero. Paired with this lovely sparkler were beautiful trays of George Blanc Potato Clouds with Lemon Creme Fraiche and Paddlefish Roe. The saltiness and citrus of the Potato Clouds were a fabulous match for the crisp acidity and refreshing effervescence of the Franciacorta. I could've eaten ten of them (actually, I might have!).

Butter Poached Maine Lobster with Mango & Micro Basil!

Once guests were seated, the festivities began with an amuse bouche of Butter Poached Maine Lobster with Backyard Mango & Micro Basil. This dish was paired with our only still white wine of the evening, the 2011 Masi Masianco, a blend of 75% Pinot Grigio and 25% Verduzzo. While the Pinot Grigio for this wine was fermented in stainless steel tanks, the Verduzzo grapes were ripened on racks following harvest and then the resulting wine aged for a period of time in oak barriques to give it a lovely body and richness. The wine's mango and citrus notes nicely complemented the flavors of the dish while its food-friendly acidity easily balanced the richness of the lobster.

Ricotta Gnudi with Morels, Cacciato Tartufo & Pea Emulsion!

Next was a mouth-watering Ricotta Gnudi (yes, it means "naked") with Oregon Morels, Cacciato Tartufo and Pea Emulsion. Cacciato Tartufo is an Italian Sheep and/or Cow's milk cheese flecked with fragrant bits of black truffle. As the dish was placed in front of me, I watched with great delight as the freshly shaved cheese melted atop the warm gnudi releasing its intoxicating black truffle aroma. The truffle notes and creamy gnudi paired beautifully with the 2010 Bonacosta Valpolicella, a red blend of 70% Corvina, 25% Rondinella and 5% Molinara. This wine was light and fruity with notes of bright red cherry and a hint of spice from some time spent in oak. I couldn't help but think this wine would also make an excellent Summer red especially when served with a slight chill.

A Study in Duck!

For our second red wine, Chef Chris created one of my favorite dishes of the evening (as if I could pick just one) entitled: A Study in Duck. This very creative dish involved three different incarnations of duck including: Duck Prosciutto with 24-hour Tomato; Crispy Duck Confit with Yam Hash & Quail Egg; and Duck Liver Agnolotti with Orange, Cherry & 25 year Balsamic and Mache. This three-part dish was paired with the 2008 Campofiorin, a blend of 70% Corvina, 25% Molinara and 5% Rondinella that employs Masi's signature double fermentation method. Campofiorin is the original “"Supervenetian"” introduced by Masi in 1964 which signified a new category of wines from the Veneto inspired by the technique of making Amarone. In this process the wine produced from fresh grapes is actually re-fermented using 25% of whole, semi-dried grapes of the same varieties.  The wine then spends a minimum of 18 months in oak, a mixture of Slavonian and French, before being bottled and aged for another three months. The result is a wine rife with ripe red cherries, vanilla and spice that harmonized deliciously with each incarnation of duck.

Seated Diver Scallop with Shortrib!

Next was the 2007 Brolo di Campofiorin, a blend of 80% Corvina and 20% Rondinella. The term "brolo," the Italian equivalent of the French term "clos," refers to a vineyard surrounded by walls and represents a special selection of grapes used for its production. Compared to the Campofiorin this wine was slightly richer and more complex with notes of ripe red cherries, red berries, cinnamon and spice. It was the perfect accompaniment to the rich flavors and textures of the Seared Diver Scallop with Shortrib, Hen of the Woods Mushrooms, Sunchoke Puree and Vin Cotto.

Braised Lamb Shoulder & Tomato Risotto!

Next we moved on to the legendary Amarone! This wine is the product of the wine making method well known to the Romans as "appassimento" - the process by which grapes are dried in order to concentrate the wine's sugars and flavors. At the end of September or beginning of October, the best clusters of grapes from hillside vineyards are picked and laid out on bamboo racks in special lofts equipped with a “natural appassimento” control system. At the end of January the grapes weigh 35% less and have very concentrated sugars. The resulting wine as demonstrated by the 2007 Costasera Amarone is full-bodied, rich and complex and chock full of aromas and flavors of juicy black cherry, plum, smoke and spice. With it's food friendly acidity and supple tannins this delicious wine was the perfect accompaniment for the flavorful Braised Lamb Shoulder, Tomato Risotto, Cerignola Olive and Pickled Mirepoix. 

Chocolate Pot Au Creme, Morello Cherries & Chocolate Biscotti

Our second Amarone of the evening was the 2004 Serègo Alghieri 'Vaio Armaron' Amarone Classico hailing from an historic vineyard whose name has such a coincidental similarity to the name "Amarone" that some scholars believe it to be the original source. Since 1353 the noble Serègo Alighieri family, descendants of the poet Dante, has cultivated its estate in Valpolicella with great passion. The resulting wine is extraordinarily rich and complex and capable of long term aging. The 2004 was showing beautifully with mouth watering notes of Morello cherry, dark chocolate and spice. This full-bodied wine had beautifully integrated tannins and in addition to its lovely richness, was also very well-balanced. It created a memorable and delicious synergy paired with the heavenly Chocolate Pot au Creme, with Morello Cherries & Chocolate Hazelnut Biscotti!

A big thank you to Tony Apostolakos for joining us for our first "Savor the Summer" dinner and sharing the fabulous wines of Masi. I think we all came away with a new found appreciation for these special wines from Italy's Venetian wine region. Another big thanks to Chef Chris Miracolo, General Manager J. Kevin Fegan and the amazing team at Max's Harvest for creating such a wonderfully delicious evening. I'm already looking forward to our next "Savor the Summer" dinner on Wednesday, July 11th featuring "Wines that Pair with the Fabulous Flavor of Summer" - hope to see you there! For more information or to make a reservation please call 561-381-9970 or click here.

Cheers,

Legal Sea Foods Features the "Wines of Sonoma County" with Insights from VP of Beverage Operations and Master of Wine, Sandy Block!

One of the perks of living in sunny South Florida is the 24/7 access to fresh, fabulous seafood. If you also happen to prefer a glass of wine with your fruits de mer, let me introduce you to a local restaurant dedicated to the pairing of fine wines and seafood that's currently offering a delicious, vinous promotion.

From May 14 - June 10 Legal Sea Foods in Boca Raton will be showcasing the "Wines of Sonoma County" featuring selections from producers including Terlato, Benziger, Sonoma-Cutrer, Patz & Hall, DeLoach, Dutton-Goldfield, Seghesio, Kenwood and Silver Oak. In addition to their Wine Spectator award-winning Sonoma selections by the glass and by the bottle, they will be offering both red and white tasting flights, giving customers the opportunity to try three wines at a time. I also had the chance to speak with the restaurant's Vice President of Beverage Operations and Master of Wine, Sandy Block, via telephone, who expressed the goal of the promotion as, "to highlight the diversity of Sonoma and give guests the opportunity to taste as well as compare and contrast the different AVA's of the region." As far as pairing these wines with the restaurant's menu selections, Block added, "because of Sonoma's cooler climate, the wines have higher acid levels, minerality and structure that go remarkably well with seafood."

Sandy Block, VP of Beverage Operations

Legal Sea Foods has been setting the bar for quality and freshness in the seafood industry for over 60 years and with 30 restaurants dotting the East Coast, their commitment to quality also extends into the realm of wine. Block, just the fourth Master of Wine from the United States, joined the company in 1994 and has done much to grow the wine program which includes a strong emphasis on educating the staff that sells it. "We really invest alot in training our staff. People don't come to restaurants to read; personal interaction is most important. Our staff needs to make the wine come alive for our customers." When it comes to food and wine pairing, "We try not to be too dogmatic," Block says, "having fun is the main goal." His favorite part of the job? "Passing on knowledge to the team and the feeling of having touched people and gotten them excited about something, whether its guests or staff."

Sonoma County Whites

Selecting wines for the restaurants' lists occurs during twice yearly blind tastings to prevent the tasting panel from being biased by labels, prices or producers. The end result is a user friendly, well-rounded selection of wines with some highly recognizable names (i.e. Cakebread, Silver Oak) as well as new and exciting offerings for customers to explore. What wine is Block most excited about these days? "I've fallen in love with South Africa and am obsessed with Chenin Blanc! There has been a dramatic improvement in South African wines in recent years." When pressed for the name of a producer, "I'm most excited about the De Morgenzon Chenin Blanc which is barrel fermented and dry and works well with crab and lobster. I've also always liked the Kanonkop Pinotage and the 'Petit' Pinotage from Ken Forrester which goes well with medium-bodied fish such as tuna."

Sonoma County Reds

As part of this promotion, Block has added the first Pinot Grigio to the wine list at Legal Sea Foods. What makes the 2010 Terlato Family Vineyards Russian River Valley Pinot Grigio so special? Block explained this wine is, "Very good and distinct from an Italian Pinot Grigio. Coming from the Terlato family, who are responsible for bringing Santa Margherita Pinot Grigio into the world, the wine has a great bloodline as well." When asked about guests' vinous preferences over the past few years, Block added, "Over the last few years people have been much more versatile in what they've been drinking. We used to sell one glass of red for every 5-6 glasses of white. Now it's more like one glass of red for every 2 glasses of white."

Lamb with Cucumber Sauce

Following a tasting of the lineup of wines featured in the Sonoma County Promotion and a delicious assortment of some of "Legal's" signature dishes, it was evident that indeed, excellent pairings abound! Some not-to-be-missed favorites included:

•  The Double Stuffed Baked Shrimp featured a jumbo shrimp wrapped in a delicious, buttery crabmeat stuffing and paired deliciously with the crisp, fruity 2010 Terlato Pinot Grigio, Russian River Valley.
•  The classic Grilled Scallops, adorned simply with salt, pepper and a very light butter and herb sauce, paired beautifully with the creaminess and acidity of the 2009 Benziger Chardonnay from Carneros.
• Legal's Signature Crab Cake, chock full of jumbo lump crabmeat and served with a delicious, creamy mustard sauce and arugula salad, was positively divine with the citrus and spice of the 2010 Patz & Hall Sonoma Coast Chardonnay.
• The Thai Style Crispy Montauk Calamari with pineapple, peanuts and  a delightful subtle heat were mouth-watering paired with the ripe fruit and spice of the 2010 Dutton-Goldfield "Dutton Ranch" Russian River Valley Pinot Noir.
• The Wood Grilled Steak Tips with Mashed Potatoes and Braised Greens were delicious paired with the juicy berries and black pepper of the 2010 Seghesio Family Vineyards Sonoma Zinfandel.
• A new item on the Happy Hour Menu was the flavorful and delicious Lamb with Cucumber Sauce, a take on a traditional tzatziki, that paired perfectly with the rich, velvety 2007 Silver Oak Alexander Valley Cabernet Sauvignon. If you're in the mood for a splurge - it's delicious!

Legal's Signature Crab Cake

I couldn't end my interview without asking Block for his personal favorite food and wine pairing on the menu. After adding that money was no object, Block admitted that, "I'm a lobster fan, and on a special occasion I'd prefer it paired with a minerally Louis Latour Puligny-Montrachet 1er Cru 'Les Folatieres.' Its richness and body with just the right amount of oak it make it a wonderful yet subtle accompaniment. I might also select a dry Riesling such as the Trimbach 'Cuvee Frederic Emile' from Alsace. It has alot of minerality, high acidity and verges on the oily side which works beautifully with lobster."

What's not to love about that?

Legal Sea Foods is located at 6000 Glades Road at Town Center in Boca Raton. Please call 561-447-2112 for reservations and for more information, visit www.legalseafoods.com.

Cheers,