I always enjoy helping wineries with their open house events. This is an opportunity to meet the wineries loyal following and connect with guest. Roslyn Ewing, Schramsberg’s hospitality manger, contacted me to help with a cooking demonstration during a Mardi Gras themed event. I was more then happy to help and prepared a classic New Orleans brunch dish, grillades and grits. Translated, a scaloppini of veal and tomato sauce over white polenta. The guests the dish and it paired well with the Schramsberg Reserve. It really brought the fruit out in the wine.

Hide Sites