Here is a great event open to the public and you don’t have to be a wine club member to join us for a Mustard making class at Andretti Winery. The classes are offered through livingsocial.com and the link is below. The dates available are January 21 and 22 as well as February 4. Guest will have the opportunity to make one of four different  mustard recipe that they get to take home. My famous Dutch Mustard Soup will be on hand to warm your soul.

http://www.livingsocial.com/adventures/214520-mustard-making-+-wine-tasting?msdc_id=15-san-francisco

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.

The 2011 harvest is winding down and the weather is changing. Now its time to think about entertaining your guest with meals that pair well with the cooler weather. The team at Winery Chefs creates a warm selection of seasonal menus made of fresh local ingredients. Food with integrity that always let’s  the wine be the star of any meal.

Join chef Richard Haake this Saturday as he creates a meal that brings autumn and all it’s glory to the table. Apples are the theme to this meal and the beautiful Cedar Gables Inn will host the event. Hagafen Cellars will provide the wines that will make for a memeorable experience. Contact Susie at Cedar Gables Inn for all the details.

An obvious pairing for Cabernet Sauvignon is  a great piece of grilled steak. The cut of meat you choose is important. I prefer flavorful cuts of meat such as ny strip steak, skirt steak, and flat iron. Here is a recipe to try with your next class of Cabernet Sauvignon

Grilled Shallot Herb Marinated N.Y. Strip Steak with Compound Butter

Serves 4

Steak Marinade:

2 shallots, quartered

2 tablespoons Dijon mustard

1 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary leaves

1 teaspoon fresh parsley leaves

1 teaspoon fresh sage leaves

2 teaspoons black pepper

4 ribeye steaks

salt and black pepper

Compound Butter:

4 tablespoons unsalted butter, soften

2 teaspoons shallots minced

1 teaspoon thyme

1 teaspoon parsley

1 teaspoon coarse salt

1 teaspoon fresh ground black pepper

Steak marinade

Combine the shallots, mustard, herbs, olive oil, and black pepper in a food processor and puree. Place the steaks in a deep-sided dish, add the marinade covering the meat evenly. Store the steaks overnight in the refrigerator.

Compound Butter

In a food proceesor combine the butter, shallots, thyme, parsley, salt, black pepper. Pulse until all the ingredients are incorprated. Lay out a piece of plastic wrap. Place the compound butter in the middle plastic wrap and roll the butter up into a log shape. Chill te butter in the refrgigerator for 4 hours until service.

Steaks

Light the grill. Remove the ribeyes from the refrigerator and scrap off all the marinade. Clean the grill with a brush and rub the grates with oil. Proceed to grill the ribeyes. Grill the steaks for 5 to 7 minutes a side until done. When the ribeyes are done remove them from the grill onto a resting rack. Season the steaks with salt and pepper. Remove the compound butter from the refrigerator. Slice half dollar portions of the butter and remove the plastic wrap. Place the butter on the steak and serve.

Enjoy with a glass of  Cabernet Sauvignon

Thanks to all those in attendance!!!

Grilled Za’atar Rubbed Chicken and Fattoush Salad

Serves 4 to 6

Za’atar 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

Za’atar 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.

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

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

Winter 2011

Family Style Menus

1.

Chicory Salad with Cara Cara Orange, Pistachios, Goat Cheese, Shaved Fennel

Duck Cassoulet with Rancho Gordo Beans

Dried Fruit- Scharffen Berger Chocolate Galette

2.

Spinach Salad with Bacon, Blue Cheese and Dates

Pozzi Ranch Lamb Stew with New Potatoes and Rosemary

Gingerbread Cake with Caramelized Pineapple

3.

Endive Salad, Smoked Trout, Horseradish Crème Fraiche

Braised Pork Shank, Turnips, and Kale

Almond-Orange Torte

4.

Chopped Salad with Meyer Lemon-Mint Dressing and Croutons

Braised Beef, Root Vegetables and Cure Black Olives

Chocolate Croissant Bread Pudding

Drop off $32.50 per person plus tax

Includes platters, Serving Utensils and Bread

Minimum order of 10

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.