Featured Wines:

Domaine de Montbourgeau Vin de Paille
With intensely nutty, honeyed flavors, this wine from the southern-Jura commune of L’Etoile is a perfect after-dinner drink with a cheese course or with a dried cherry tart. Serve slightly chilled.

Arunda, Rosé
This sparkling wine is an amazing accomplishment of small, hands-on production. It is full-bodied and lively in the glass with a very refined bubble. The fine scent of confectionary crème awakens visions of currants, blueberries and raspberries. Full and round on the palate, this wine is a perfect accompaniment for smoked salmon and quality meats, or soft goat cheeses.

Colterenzio, Pinot Grigio
Pale straw yellow, succulent and robust with racy acidity and a positive flavor of almond. It is the perfect match for grilled fish and goes superbly with Italian pasta dishes and poultry.

Niedermayr, Pinot Nero
A Pinot Noir from Italy’s northern region, this wine is ruby in color with a sweet fruity nose and a dry rich and elegant finish. A great food wine, it pairs well with grilled fish, red meats and robust cheeses.

Kaltern, Gewurztraminer
This wine is an aromatic and full-bodied white with a light to somewhat full spicy nose. Pleasant dryness and light spiciness make this wine a perfect match for most traditional holiday meals.

Niedermayr, St. Magdalener
An indigenous grape variety from the Alto Adige region of Italy, this wine is made from 90% Schiava with 10% Pinot Nero added for body. It is a fresh and fruity wine, but still quite dry with full, spicy almond notes. A great wine to treat like a dry rose. Serve chilled with all kinds of appetizers or typical summer fare, as well as white meats and piquant soft cheeses.

E&N, Lagrein
The more powerful South Tyrolean counterpart to the lighter Schiava, this wine has a deep garnet color and a strong bouquet with splendid, pleasant fruit aroma. On the palate, it has apparent tannins and a lingering finish. This distinctive wine is perfect served with red or roast meats and game dishes. Soon to be an American favorite.
 

Featured Recipes:
These recipes (except the soup) can also be found in the resource packet you received at the seminar.

Deep-Fried  Foie Gras
Ingredients:
4 oz Foie Gras
2 Cups of Heavy Cream
½ Cup Reduced Madeira
Salt
Freshly Ground Pepper
Nutmeg
Leaf Gelatin or Powdered
 
Preparation:
Slowly reduce the Madeira | Warm cream slowly and add the other ingredients, except gelatin | When the liver had softened, blend all and strain. | Measure out the cream. | You will need 1 leaf or 1oz of powdered gelatin per 100ml of cream. | Mix the gelatin into the cream and whisk until dissolved | Strain and chill. | When set, cut into the desired size and coat in flour, eggs and breadcrumbs. | Fry at 350f until golden and Serve immediately.

Gravadlax of Salmon
 Ingredients:
1 Side of Salmon
6 Cups of Salt
3 Cups of Sugar
1/2 Cup Black Peppercorns
2 Lemons Sliced
Dijon Mustard
Bunch of Dill
 
Preparation:
Mix all ingredients (except mustard) together and cover the Salmon. | Leave for 24 hours, turning it over after 12 hours. | Wash off the excess salt. | Brush with Dijon mustard and cover with chopped dill
| Press with a light weight and leave for a couple of hours. | Slice thinly and serve with a sweet mustard dressing.

Beef Roulade
Ingredients:
6 oz Beef Filet
Canned Horseradish
Chopped Chives
Salt and Pepper
Crème Fraîche or Sour Cream
Arugula
 
Preparation:
Lay out some plastic wrap. | Place the beef in the middle, making sure to overlap. | Mix the crème fraîche with the horseradish and chives. | Spread the mix over the beef and season. | Roll over slowly, making sure that it overlaps. | Form into a cylinder and freeze. | Slice while it is still frozen to make it easier. | Serve with Arugula.

Parsnip & Apple Soup
3lb Parsnips
12oz Onions
2oz Garlic
8oz Celery
6 pieces of Apple
1/2 Cup of Thyme and Sage
4 Cups 2% Milk
1Cup Apple Cider
2 Cups Heavy Cream
Salt & Pepper

Sweat the vegetables until soft, do not covlr. | Add all the liquids and herbs, season. | Allow to cook slowly until thoroughly cooked. | When ready, blend in a processor and strain through a fine strainer |  Serve straight away and enjoy.

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