Recipe & Pairing From The Denver International Wine Festival

Recipe from The Best Chef of The 2008 Denver International Wine Festival

My absolutely most enjoyable event of the year is The Denver International Wine Festival's Taste of Elegance Chef's Competition.

We provide only Gold Medal winning wines from the Denver International Wine Competition to 14 of Colorado's Master Chef's. Each Chef is assigned two different Gold Medal wines just one week before the event. Their assignment is to create a custom paired dish to go with each wine. At the Taste of Elegance, they create 400 appetizer portions to serve some of Colorado's most devoted food and wine lovers.

Our 2008 "Best Chef" was Jean-Luc Voegele, the Executive Chef of The Westin Tabor Center Hotel in Downtown Denver. Jean-Luc is a French native and may have been fed wine with his Cheerios as a youngster. His pairing at the event was one of the most unusual combinations, yet it worked quite deliciously!

Roasted Beets Salad with whipped Goat Cheese served with a
Tomato-Ginger Vinaigrette

Paired with R&B Cellars, Zwingville Zin 2006

By Executive Chef Jean-Luc Voegele, Westin Hotels

Serves 12

Roasted Beets Salad Ingredients:
3 Lbs. Red Beets
1/2 c. Extra Virgin Olive Oil
2 Tbsp. Banyuls Vinegar
1 Tbsp. Chopped Chives
1 Tbsp. Chopped Italian Parsley
2 Tbsp. Chopped Shallots
1 Tbsp. Dried Cherries (Blanched and Chopped)
1 Tbsp. Macadamia Nuts (small pieces)
1 Tbsp. Fresh Ginger Minced
1 cup Tomato cubes peeled & seeded
2 T. Kosher Salt
1 T. White ground pepper

Goat Cheese Mixture Ingredients:
1/2 c. half & half
1 Lbs. Goat Cheese (Logs)
1 tsp. kosher salt
1/2 tsp. White ground pepper

Tomato Vinaigrette Ingredients:
1 cup Tomato cubes peeled & seeded
½ cup Extra Virgin Olive Oil
¼ cup Banyuls Vinegar
1 Tbsp Chopped Italian Parsley
1 Tbsp. Chopped Shallots
1 Tbsp. Chopped Chives
1 Tbsp. Fresh Ginger Minced
2 T. Kosher Salt
1 T. White ground pepper

Garnishing Ingredients:

12 ea. Italian parsley springs
12 ea. Cherry tomatoes cut in half


Preparation:

To prepare the beets salad:
Wash the beets in running water and scrap off all the dirt. Drain them and wrap the beets in aluminum foil and bake in 350(F) oven until soft, approximately2- 3 hours.
After they cool down, peel of the skin. Then shred them.
In a large bowl mix with a whip the oil and vinegar with the salt & pepper like a vinaigrette, then add chives, parsley, shallots, dried cherries, ginger, tomato, Mac nuts. Check the seasoning.
To prepare the goat cheese:
Mix the cheese with the half & half in a kitchen aid mixer and add the seasoning. Let it get smooth. Then reserve it in a piping bag with a star tip.
To prepare the vinaigrette:
In a bowl mix oil, vinegar, salt and pepper with a Wisk to emulsify the vinaigrette. Then add all the other ingredients and check the seasoning.

Assembly of the salad:
Use a 3 inch round circle and start filling it up ¾ with the beet salad, then add the goat cheese. Drizzle the vinaigrette around the plate and decorate with cherry tomatoes and a spring of parsley.
-------------------------------------


Note: Chef Jean-Luc Voegele returns to the Denver International Wine Festival, Taste of Elegance on Thursday November 12, 2009 at The Mile High Station. I can't wait to taste his new pairings! For tickets visit: http://www.denverwinefest.com/order.html







Additional Information & Resources:

The Denver International Wine Festival
Official Website:www.denverwinefest.com

The Denver International Wine Competition
Official Website:www.denverwinecomp.com

R&B Cellars Wine Information:

http://www.rbcellars.com/index.php?page=our_wines&sub_page=2006_zin

R&B Cellars homepage:
http://www.rbcellars.com

The Westin Tabor Center, Denver Colorado
http://www.westintaborcenterdenver.com

Story and photos (C) 2009 by Christopher J. Davies, All rights reserved.

http://www.ticketweb.com/t3/sale/SaleEventDetail?dispatch=loadSelectionData&eventId=2946004

http://www.ticketweb.com/t3/sale/SaleEventDetail?dispatch=loadSelectionData&eventId=2946004

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Harvest America 2009- Part One

Harvest America 2009
By Christopher J Davies

Harvest is a vintner's celebration of the culmination of a year's hard
work. It marks the transition period in the winemaking cycle from
vineyard to cellar. In physical terms, it is the process of picking
ripe grapes from the vine.




This past week, Darcy and I had the pleasure of visiting the Napa Valley where Harvest is already in full swing. We were honored to attend the 43rd Blessing of The Grapes at The Robert Mondavi Winery. Margrit Mondavi and Director of Wine Making, Genevieve Janssens hosted the event for friends, employees and a handful of press. Monsignor John Brenkle of The St. Helena Catholic Church presided. Afterward we all enjoyed a delicious lunch overlooking the vines!

Margrit Mondavi with grapes

We stayed at the lovely Wine Country Inn, located in St.Helena. This place is awesome! We stayed in a private cottage overlooking a lush vineyard. Every afternoon they host a delicious wine tasting with tons of snacks. The staff was ultra-friendly and made sure that we were happy. They are centrally located.

The Wine Country Inn & Gardens 1152 Lodi Lane St. Helena, CA 94574
Toll Free: 888-465-4608
Phone: (707) 963-7077
www.winecountryinn.com

Just down the street, Duckhorn Wine Company. One of the Napa Valley's most revered producers. Their tasting room and headquarters is a large modern house with a wrap around porch. They offer several levels of tastings some with food pairings included. Since they are off the beaten path, Duckhorn is not that crowded. They offer an intimate setting with some of the best wines in the region.

Duckhorn Wine Company
1000 Lodi Lane
St. Helena, CA 94574
Tel. 707 967-2008
www.duckhorn.com


Check back soon for more posts about this trip!



Coming September 27, 2009
Harvest Fest Long Island

Long Island Wine Country. com cordially invites you to take part in
this once-a-year activity by joining our 8th annual Harvest Fest 2009"
Day in the Vineyard".This full day event will take place at Laurel
Lake Vineyards, in the quaint hamlet of Laurel, on the North Fork of
Long Island. Laurel Lake Vineyards is a modern vineyard & winery
focusing on producing premium quality estate wines. The winery
building features a massive elevated wrap around deck that offers a
picture perfect view of the vineyard below.

Darcy and I will host up to 150 guests. For details visit:
http://www.longislandwinecountry.com/harvest.html

Pastel De Choclo Chiliean Corn & Meat Pie

Pastel De Choclo

Chilean Corn & Meat Pie

Here's a healthy traditional Chilean dish that is favorite of many locals. It is light and ideal for the summer. Vegans can leave out the chicken. Meat lovers may add more ground beef instead of chicken. Fish lovers may substitute salmon.

Recipe
Serves 12.


6 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped
1 tsp. salt
3 tbsp. butter
1/2-1 cup milk
4 large onions, chopped
3 tbsps. oil
1 lb. (1/2 kg) finely ground lean beef
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt,
pepper and cumin
2 tbsps. confectioners' sugar

























































All photos (C) 2009 by Christopher J Davies. All rights reserved.


Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes. Leave to one side while you prepare the
meat filling. Fry the onions in oil until transparent, add the ground meat
and stir to brown. Season with salt, pepper and ground cumin. To prepare
the pie use an oven-proof dish that you can take to the table. Spread over
the bottom of the dish the onion-ground meat mixture. Arrange over this
the hard boiled egg slices, olives and raisins. Put the chicken pieces on
top, bone the chicken if you like. Cover the filling with the corn
mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot
oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
brown. Serve at once. In Chile more sugar is served to sprinkle over the
"pastel" as it is eaten.


Story and photos by Christopher J. Davies.

Food102: Real Photos

Food102: Real Photos

Caveat Emptor: "Let The Frequent Flyer Beware"

Caveat Emptor: "Let The Frequent Flyer Beware"
Story and photo by Christopher J Davies

We all know that caveat emptor is Latin for, "Let the buyer beware". This phrase should definitely be used when comparing frequent flyer programs and airline policies for redeeming a "free" ticket.

As a member of several frequent flyer programs, I am outraged over the hassle and cost that some airlines put me through. I feel like a number of my most-frequented, so-called "classic" carriers have totally turned their backs on me, the customer.

Last month, I needed to fly from Denver to New York on two back-to-back weekends. Rather than be penalized with hiked up rates for purchasing tickets at the last minute, I decide to cash in some "free" tickets. The two experiences I had illustrate the drastic difference between a larger carrier and one of the “low-cost” carriers.

Flight on May 1, 2009 via United Airlines #558
For my first trip, I decided to use 25,000 United Mileage Plus points to redeem a roundtrip ticket from Denver International Airport to New York LaGuardia Airport. When reviewing my flight options against jetBlue schedules, I found that United had many more direct-flight options.

I selected my “Award Travel” option on United.com and clicked “book travel”. Immediately a window popped up asking me if I wanted to enjoy 6 inches of more legroom for $39 each way. I declined. Then another window popped up to inform me that I would be charged $100 because I was booking award travel that would occur in less than 21 days. Why does this matter to United? If I am booking my award travel online, no human labor is incurred on their side right? Infuriated, I accepted the fee only because it was cheaper than purchasing a ticket without using my free points.

When I clicked “accept,” another window popped up informing me that it would cost me an additional $5 for taxes, fees and surcharges!

When I tried to select my seats, the website's cockpit seating map showed that all seats were reserved and it would not permit me to pre-select my seat. That meant I would need to get to the gate earlier so that I could use all my powers and sweet charm to negotiate an aisle seat.

One day before my departure, I received an automated email from United Airlines. It confirmed my itinerary and asked me to check in. I was able to select my seat, an aisle in the very last row. The check-in procedure also permitted me to check my bag. I was surprised to see a window pop up to inform me that one bag would cost me $15 to check. “What a rip off,” I thought, but proceeded to type in my credit card number. What else could I do?

The following morning my check-in at DIA was uneventful. When I got to the gate, I learned that even though I was seated in Row 34A, the last row, my seating group was 4th, the last allowed to board the plane.

Since many other customers did not wish to pay $15 to check their bags, the overheads were over-packed with carry-on luggage. I found it difficult to place my laptop bag in the bin above my seat because someone from another row's luggage was in my spot. Worst yet, by having a seat in the last row of the plane I was privileged to be sitting in front of the bathrooms and adjacent to the flight attendants seated in the rear. I was shocked to overhear a flight attendant radio her superior with news that the water in the bathroom sink was not operational. "This equipment is defective. We should change planes," she explained, yet her superior disagreed and our flight took off for New York. The lack of water was particularly inconvenient as we were in the midst of a swine flu epidemic and folks had been told by President Obama to wash their hands regularly.

During the flight we were treated to soft drinks, water and coffee. “Smartpack” and
“Minimeal” snack collections were offered for a cost of $6 to $12. Wines, beers and cocktails were offered at $6 each. United now accepts credit cards only; no cash.

FLIGHT ON MAY 7, 2009 VIA jetBlue AIRWAYS #558
My experience with jetBlue was much different. The website was easy to navigate and after selecting my desired flights, I was able to select my seats.

I logged onto their website and clicked on “True Blue Program”, which is their frequent flyer reward program. I had accrued enough flight segments to earn a free round trip ticket. After clicking “submit”, the pop up window informed me that I would be charged $5 for taxes, fees and surcharges. Yet, unlike United, there was no penalty for ordering the "free" ticket only nine days in advance.

On the day of departure, I brought my pre-printed boarding pass that I generated online. Its barcode was all that my front desk agent needed along with my identification. I was happy to learn that my first checked bag was free!

When I boarded my flight, there was a noticeable difference in legroom from the United flight which was probably equal to the space that United charges an extra $39 per segment for. Also, jetBlue's equipment was brand-spanking new. Prior to takeoff, the pilot made an announcement informing the passengers that while our plane was one of the newest in jetBlue's fleet, that the onboard Direct TV system, with screens build into the back of every seat in front of each passenger, was not working correctly. After take-off, however, the flight attendants re-booted the system and we all got to enjoy 36 channels of free TV, plus the choice of 4 pay-per-view movies for $5.

About an hour into the flight, we were offered a beverage service, followed by a choice of 6 different complimentary snacks. The snacks were not as elaborate as the ones offered on United, but they were free. The options were: Terra Blues®Chips, Doritos® Munchies Mix, Chocobillys chocolate chunk cookies, All Nuts roasted cashews, Stella D’oro® Breakfast Treats or Stauffers® Animal Crackers. Wines and beers were offered for $5.

The overall attitude of the jetBlue flight crew was much friendlier drinks were served with a smile and the occasional joke.

Summary: United(UA)-vs-jetBlue(JB)

Cost to redeem free ticket UA $105 , JB $5
Cost to check first bag luggage UA $15, JB $0
Cost to check additional luggage UA $15ea, JB $30 or more
Additional legroom UA $39, JB$0
Public movie UA Yes, JB No
36 channels of TV at no cost UA No, JB Yes
Complimentary nonalcoholic drinks UA Yes, JB Yes
Cost for wine/beer UA$6, JB $5
Complimentary snacks UA No, JB Yes

I used to be one of United's most frequent fliers. My Mileage Plus Statement indicates that I have flown over 375,000 miles, yet since the terrible events of September 11th and United's subsequent bankruptcy, this airline has not fully recovered. Unfortunately, the cost is being paid by the once-valued customer. If GM is able to be reinvented as the new GM, I believe that United Airlines should take some notes. -CJD

Crab Cakes for Appetizers or Brunch!

Crab Cakes for Appetizers or Brunch!
Story and photos (C) 2009 by Christopher J Davies

I noticed that Costco is now selling Chicken of The Sea, Super Lump Crab in their deli section. The cost for a 1 LB container is only $14.99, which is enough to make 12 decent size crab cakes. Having lived on the East Coast for most of my life, I have encountered too many crab cakes that contain excessive filers such as onions, celery and peppers. It is my opinion that these fillers overpower the the wonderful natural taste of the crab.

In the store, I discovered the manufacturers recipe was not full of filer type ingredients. So I decided to test out their suggested recipe. Both Darcy and I have added this to our list of favorites!






Delicious Crab Cakes

1- 16 oz (1 LB) cup of Crab Meat
1 beaten Egg
2 tbs. Mayonnaise
1 tbs. mustard prepared( we used Grey Poupon)
1 tbs. Worcestershire Sauce
1 tbs. dry mustard (we used Oriental Hot Mustard)
1 tbs., seafood season (we substitute with Louisiana Cajun Seasoning)
1/2 tsp. lemon juice
Hot Sauce ( 2 shakes of Tobacco)
3/4 cup bread crumbs (we used Progresso Italian)



Combine all ingredients except crab and breadcrumbs. Add crab to mixture. Fold breadcrumbs in gently. Form into crab cakes by hand.

To keep consistent size we used an ice cream scoop to measure. Result was 12 identical sized cakes.

Pan fry in canola oil for 4 minutes on each side. Serve immediately.







































Hollandaise Sauce Finish

If you are looking for a great sauce to finish the crab cakes, make a basic Hollandaise Sauce.

Note: While this an easy to make sauce, but it will require your full attention at the stove. You need low heat and constant stirring by hand.

6 egg yolks
2 tbs. lemon juice
1-cup of butter( 2-sticks)

Stir egg yolks vigorously in a 3 quart saucepan over very low heat. Stir with wire whisk until butter is melted. Serve hot or at room temperature.



Brunch Menu Idea:
After creating the above, poach two eggs per person to serve crabs benedict.
Add salt and 2 tbs of vinegar to water. Once the water boils add two eggs, cook for 2 minutes. Use a strainer spoon to remove. Place on plate on top off toasted English Muffin slices. Garnish with Hollandaise sauce, paprika and parsley.



Storage of cooked crab cakes:
Crab cakes are rich. So we do not always finish them. You can store for 24 hours in the refrigerator. To reheat, do not microwave. Instead warm on a sheet bake pan in the oven at 300 F at 20 minutes.