Viewing Posts in the ‘Events’ Category


January 10

0
2012

2011 Year in Review

I want to start off by thanking all of our employees, on call staff, family and friend for supporting Winery Chefs LLC in 2011. It was an amazing year thanks to our great clients, a list that would be too long to go into but they know who they are and we appreciate all of their support. 2011 included two consulting jobs, first the opening of California Vintage, a wine bar in Hong Kong . This job included menu conception and execution. Chef Kenji spent time with Richard Haake and the team in Napa training. Richard headed over for the opening on 1-11-2011. Winery Chefs LLC continues to develop menus for California Vintage. Learn more at www.cvwinebar.com

Also in 2011 Chef Richard Haake worked with the Mammoth Lakes Foundation to create the first Mammoth Wine and Food Festival. The event was a tremendous success with plans for the second annual event July 2012. Learn more at www.mammothfoodandwine.org . I want to say a special thanks to David and Mimi Katz for their help with the event. They were a joy to work with and I recommend their products and services at www.panevino-napa.com .

Other events this year included Taste of Howell Mountain, American Harvest Workshop, Napa Chefs Market, Premiere Napa Valley, the Napa Valley Wine Auction the Great Napa Valley Chicken Fry, numerous release parties and wine club events.

2012 is the start of our fourth year in business. We continue to promise our clients quality service, local-seasonal products, innovation in menu and event planning and integrity in everything we do. If you are in the wine industry and need help with events, programs or content do not hesitate to call Richard Haake at 707- 637-7403.
Winery Chefs LLC is the leader in providing culinary services to the wine industry.

July 21

0
2011

Napa Chefs Market Recipe

Thanks to all those in attendance!!!

Grilled Zaatar Rubbed Chicken and Fattoush Salad

Serves 4 to 6

Zaatar Spice:

2 tablespoons sesame seeds, lightly toasted

1 teaspoon fennel seeds

4 tablespoons sumac

1 teaspoons fresh picked, chopped lemon thyme leaves

1 tablespoon coarse salt

1 teaspoon fresh ground black pepper

*Reserve some of the spice mixture to use another time with fish or poultry

1 pound boneless chicken breast or tenders

1 tablespoon grapeseed oil plus 1 tablespoon oil for the grill

Dressing:

½ cup lemon juice

2/3 cup extra virgin olive oil

1 tablespoon sumac

Salad:

2 pita rounds, torn into pieces and toasted or ready made from the store

2 romaine hearts, rough chopped

1 cup cherry tomatoes, cut in half

2 English cucumbers, peeled, seeded and medium diced

¼ cup mint, roughly chopped

½ cup parsley, roughly chopped

1 avocado, quartered, pitted, peeled and cut into pieces

Coarse salt and freshly ground black pepper to taste

Zaatar Spice:

Grind the sesame and fennel seeds in a mortar and pestle or spice mill. Combine the remaining spice ingredients and mix well.

Light the grill. Toss the chicken in the spice mix, covering evenly. Once the grill brush the grates lightly with oil. Place the chicken on the grill cooking evenly approximately two to three minutes a side. Cook the chicken through to a internal temperature of 160°F. Remove from the grill, place on a resting rack and set aside until you are ready to serve

Dressing:

Combine all the ingredients for the dressing in a bowl, mix well and set aside.

Salad:

In a large mixing bowl combine all the salad ingredients. Add the dressing, season with salt and pepper and toss together.

To serve, portion the salad onto plates. Chop the chick in to bite size pieces and place on the salad and serve.

July 02

0
2011

Mammoth Blue Sky Fest

Join the fun in Mammoth Lakes. July 8 and 9, 2011. Chef Richard Haake will be leading several wine and food seminars as well as cooking at the “food and wine experience”. Look for the giant pan of paella. Cheers!!!!

Learn more at http://www.blueskyfest.com/

May 18

0
2011

Schramsberg Cellar Club Party May 21, 2011 and more to come…

© 2011 James Wirth / F1 Stop / Xooka Inc

Winery Chefs will be participating in the Schramsberg Spring Fling.

It’s the beginning of a season full of exciting events involving  the Winery Chefs team

Look for us at the following events open to the public:

Napa Wine Auction Week May 30 through June 4

Taste of Howell Mountain June 18th at the Charles Krug Winery

Mammoth Lakes Wine and Food Festival July 7th through 9th

Napa Chef Market Demonstration July 14th

Cakebread Cellars American Harvest Workshop August  18th through the 20th

Forman Foundation 1st Annual Celebrity Gala featuring Jose Feliciano and  Fund Raiser at the Lincoln Theater on October 1

January 04

1
2011

Winery Chefs, Hong Kong and California Vintage

cv-vintage-photo.jpg

It’s my New Years resolution to keep up with the blog post. That being said, 2010 was an exciting year for Winery Chefs. We would like to thank our business partners for the support in these challenging times. One of our newest business partner is California Vintage, a wine bar concept opening 1-11-2011 in Hong Kong’s Wyndam Street District.  Its an all California wine bar featuring only wine and cuisine from the Golden State. Richard Haake designed the wine friendly menu which features many california classics such as cioppino, garlic fries, santa maria bbq and baja fish tacos. Many of the ingredients will be shipped directly from California.

The two month consulting project included multiple tasting paired some of the wines featured on the menu. Kenji Yuen, the Hong Kong chef  for California Vintage, spent three days of training in the Napa Valley at the Winery Chefs kitchen. Kenji and the  senior management team left for Hong Kong fired up with 20 recipes set for the opening day. Richard Haake will travel to Hong Kong to join up with team for the opening.. Winery Chefs continues to develop successful menus and recipes designed to pair well with wine.

Now’s the time to start planning for your 2011 wine and food programs, contact richard@winerychefs.com to set up an appointment.

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