Wente Vineyards: Food and wine pairings

July 16, 2008 12:00:00 AM PDT
Flavorful and easy recipes for entertaining! Plus, wines to complete every dish from the folks at Wente Vineyards.

Win tickets to see Lyle Lovett in concert!
Wente Vineyards is offering two tickets with pre-concert outdoor buffet dining to the Lyle Lovett concert on Thursday, July 31. Enter to win at www.wentevineyards.com/winlyle.

Wine: Morning Fog Chardonnay

House Smoked Salmon Pave
Chilled Cauliflower and White Bean Soup, Endive Salad, Lemon Vinaigrette


Method: Take one whole side of Salmon and Remove the thin Belly side of the Filet leaving the main Salmon filet in a perfect rectangle for another application. Rub the Belly Portion generously with the Spice Mix, Coat with Extra Virgin Olive oil to protect from Drying. Place Salmon on a Rack and Place in the Smoker ( 120 F for 90 minutes)

Spice Mix - equal parts Coriander Seed, Fennel Seed, (Black Peppercorn, Juniper), Sea Salt

Method: Grind all together in a coffee Bean Grinder

Soup:

  • 1 ea Head of Cauliflower ( chopped )
  • 4 c Cooked White Beans
  • 1 ea Leek ( diced)
  • 4 ea Garlic Cloves ( sliced )
  • 2 c chicken or blonde vegetable stock
  • 2 c Whole Milk
  • 2 ea. Clove
  • 1 Bay Leaf
  • S&P To Taste
  • 2 Tbl. Butter

Method: Sweat all ingredients together on medium heat, never browning. Once soft, add Stock, continue to cook until really soft. Put into Blender adding the milk as you go, trying to achieve desired Consistency. Season and Strain through a fine sieve.

Salad:

  • Equal parts: Belgian Endive, Curly Endive, Petite Arugula
  • Lemon Vinaigrette
  • 2 whole Lemons
  • 1 c Extra Virgin Olive Oil
  • 1 Tbl. Sugar
  • 1 Tbl. Water
  • S&P To Taste

Method: Zest the Lemons, squeeze the juice out of the Lemons, put all ingredients into Blender and add Oil as you go.

Wine: Sandstone Merlot

Grilled Hawaiin Blue Prawns, Onion Crusted Snap Bean and Summer Squash Salad, Cherry Tomato Coulis, Petite Herbs

Prawns: U 12 Head on. Peel Shell leaving Head and Tail Attached. Marinade in Olive oil, Minced Garlic, Lemon Slices, Rosemary sprigs

Salad:

  • Local Green Beans - Put through hand-held bean splitter
  • Sunburst Squash - Cut in halves or quarters
  • Cherry Tomatoes - Cut in Half
  • Breadcrumb Mixture - fried paper thin onions, toasted bread, mixed together in blender

Method: Sautee Squash in olive oil, once halfway done add Green Beans and cook until al Dente. Throw in a generous handful of Onion-Breadcrumb mixture and toss together then adding the cherry tomatoes to warm.

Cherry Tomato Coulis

  • 2 c Cherry Tomatoes
  • 1/2 c Extra Virgin Olive
  • 3 Tbl. Granulated Sugar
  • S&P To Taste

Method: Put Tomatoes in Blender with sugar and seasoning. Slowly add Oil. Adjust Seasoning and Strain through Fine Sieve.

About Arthur Wall: Executive Chef, The Restaurant at Wente Vineyards
In spring of 2008, Wente Vineyards named Arthur Wall to the position of Executive Chef at The Restaurant at Wente Vineyards. In his role overseeing The Restaurant kitchen and menu conception, Wall sources local organic ingredients to create seasonal wine country fare.

Previously, Wall was Executive Sous Chef at George's at the Cove- California Modern in San Diego, California, named one of the world's top 10 restaurants in 2006 by Fodor's Travel Guide. Prior to that, Wall completed a three year term as Sous Chef under highly acclaimed chef Jonathan Wright at The Windsor Court Hotel's New Orleans Grill in New Orleans, Louisiana. He has also worked at Farallon Restaurant in San Francisco and Herbsaint Restaurant in New Orleans, recently named one of "America's Top 50 Restaurants" by Gourmet Magazine.

He and his staff have access to some of the freshest organic and sustainably grown produce, free-range meats and seafood in the Bay Area.

Wall graduated with honors from the California Culinary Academy and holds a Bachelor of Science in Hotel and Restaurant Management from the University of Alabama. A native of New Orleans, Wall now resides in Walnut Creek.

About Karl D. Wente: Fifth Generation Winemaker
Fifth Generation Winegrower Karl D. Wente represents a new breed of winemaker. Well-versed in the chemistry and biology of winemaking and vineyard management, he maintains the traditional hands-on approach of previous generations of Wente family winemakers.

Karl graduated from Stanford University with a degree in Chemical Engineering, graduate school at the University of California at Davis, where he earned two Masters degrees: one in horticulture (viticulture) and one in food science (enology). Studying winemaking and viticulture at U. C. Davis is another family tradition. Karl's father and uncle studied there, as did his great-grandfather in 1909, a year after the school was founded.

Wente Vineyards is celebrating its 125th anniversary this year, and is the country's oldest continuously operated family-owned winery. Wente Vineyards is the country's oldest continuously-operated family-owned winery. 80% of Chardonnay grown in California derives from the Wente clone, and founder CH Wente was inducted in to the Culinary Institute of America's Vintners Hall of Fame this year.

Wente Vineyards
www.wentevineyards.com
The Restaurant, Event Center, Golf Course and Concerts
5050 Arroyo Road, Livermore
Phone 925.456.2400

The Estate Winery and Tasting Room
5565 Tesla Road, Livermore
Phone 925.456.2300
Tasting Room 925.456.2305 ext. 4

The Estate Concerts:

  • Chris Isaak Tuesday, July 8th
  • Lynyrd Skynyrd Monday, July 21st
  • Clint Black Tuesday, July 22nd
  • Boz Scaggs Wed. July 30th
  • Lyle Lovett Thursday, July 31st
  • Frankie Valli & The Four Seasons Monday, August 4th
  • Huey Lewis & the News Tuesday, August 5th
  • Dana Carvey Wednesday, August 20th
  • Chicago Thursday, August 28th
  • Bonnie Raitt Tuesday, Sept. 2nd
  • Willie Nelson Wednesday, Sept. 3rd
  • Foreigner Wednesday, Sept. 17th


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