Chef Richard Haake and the team from Winery Chefs have been participating in the Mustard Festival this year. On March 12 Richard and his wife Virginia will be serving Dutch Mustard Soup with Ham and Cheese Croutons at Black Stallion Winery for the Mustard Recipe Competition. Below is the recipe for those who miss the event.

Dutch Mustard Soup with Speck Ham and Gouda Cheese Crouton

Serves 6

Soup;

3 tablespoons butter

1 cup leeks, white part only, finely sliced and rinsed

1 cup yellow onions small diced

½ cup celery, small diced

1 cup russet potato, small diced

2 teaspoons kosher salt

2 teaspoons white pepper

3 tablespoons flour

4 cups chicken stock or rich vegetable stock for vegetarian option

½ cup cream cheese, room temperature

½ cup crème fraiche

½ cup Gouda cheese, shredded

2 tablespoons whole grain mustard, preferably Grey Poupon Harvest

salt and white pepper

Crouton:

2 slices of sour dough bread

1 teaspoon Dijon mustard, preferably Edmond Fallot

2 slices Speck Ham

¼ cup shredded gouda

1 tablespoon soft butter

1 tablespoon chives, sliced

Soup:

In a large pot over medium heat add the butter and allow it to melt. Once the butter melts, add the leeks and onions. Cook for 10 minutes until the vegetables are soft. Add the potatoes and season with salt and pepper. Stir well. Cook for 5 minutes. Lightly sprinkle the flour over the top of the vegetables while continually stirring. Cook for 3 minutes. Slowly stir in the chicken stock. Use a whisk if necessary to prevent lumping. Allow the soup to simmer for 15 minutes until the potatoes are falling apart. Remove the soup from the heat. Allow the soup to cool slightly. Carefully puree the soup in a blender. Return the soup to a clean large pot and place over medium high heat. When the soup returns to a simmer whisk in the cream cheese and cream fraiche. Once the cream cheese is incorporated into the soup stir in the gouda and cook until it melts. Whisk in the whole grain mustard and season to taste with salt and pepper. Reduce to low heat until you are ready to serve.

Croutons:

Preheat the over to 375°F. To make the croutons lay out the two pieces of bread. Spread the Dijon mustard on one side of the bread. On the other slice of the bread place the two slices ham and top with the gouda cheese. Place the other slice of bread on top of the cheese forming a sandwich. Butter both sides of the sandwich with the soft butter. In a non-stick pan over medium high heat toast the sandwich on both sides. Use a spatula to press down the sandwich. Remove the sandwich to a cutting board to cool. Slice the crust of the sandwich. Cut the sandwich into small cubes like a crouton. Place the croutons on a sheet pan and bake for 7 to 10 minutes until golden brown.

To serve ladle the hot soup into a bowl. Top with crouton and sliced chives.

Winter 2010

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

Beef Bourguignon, Crimini Mushrooms, Pearl Onions

Chocolate Croissant Bread Pudding

Drop off $30.00 per person

The food comes on our platters with serving utensils and bread.

Minimum order of 10

No drop off fee.

http://www.youtube.com/watch?v=iYxHEvSZ2EE

http://www.winecrush.com/

This press release features the recent menu for the Duckhorn and Paraduxx Vineyards wine and food programs. Both these programs offer a unique experience with exquisite wines and seasonal food.

http://www.napavalleyregister.com/articles/2009/11/20/wine/doc4b062ac66e8f1651750957.txt

I knew Karen Cakebread had created something special when I tasted her inaugural Sauvignon Blanc this past summer. It just scored a 90 in the Wine Enthusiast. I have a palate for these things and when you get to taste a wine during recipe testing you learn a lot about different nuances of a wine. She’s done a great job with her 2008 Pinot Noir. Karen has posted is the perfect seasonal recipe for this time of the year that pairs with this new release. Get a bottle and try it out.
http://www.ziatawines.com/

It’s been a while since my last entry. I have to say the busy season in Napa Valley has made it hard for me to keep up with my blog entries. These are the challenges of a new business. I will be adding post more regularly as things slow down after the crush. 

I am curious on what you would par with this dish. Please send me your ideas by clicking on the contact page and I will post results in the next couple weeks.

Grilled Zahtar Rubbed Shrimp and Fattoush Salad
Serves 4 to 6

Zahtar 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 medium 25/30 shrimp, peeled, deveined and tail intact
¼ cup olive oil

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

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 shrimp in the spice mix, covering the shrimp evenly. Thread the shrimp on soaked bamboo or metal skewers. Brush the shrimp with olive oil and grill for approximately 2 to 3 minutes a side until the shrimp are cooked. Remove from the grill and set aside.

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

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. Remove the shrimp from the skewers. Top the salad with the shrimp and serve.

I’ve known Tim Olson, winemaker and partner of Olson-Ogden wines, for many years.  When he learned about my new business venture, he was intrigued and generously offered to help with a beta test for the Winery Chefs recipe development program.  Throughout my career, I’ve cultivated a keen sense of what winemakers, marketing executives, and consumers look for in a wine and food pairing.  However, even with eight years experience, I continue to take the process seriously and realize there’s always more to learn.  As a result, I’ve designed the following program in an effort to dig deeper and focus on the winery’s personality and character of its wines.

I’ve outlined the steps of our beta test below:

discuss the client’s basic wine and food philosophy and determine the purpose of the final recipes

Tim and his business partner John Ogden are in the midst of updating their website as well as developing plans to increase media exposure.  And, because they are renowned for producing food-friendly wines, recipes would perfectly complement their marketing content.

administer a Winery Chefs recipe development questionnaire 

This is a crucial step in the process as it taps into the winery’s personality as well as the client’s personal feelings on wine and food pairing. The goal of the questionnaire is to find what works for the client and to clarify the message the winemaker wants to convey to the consumer.

As expected, Tim brought the same level of passion he has for winemaking to the questionnaire.  The answer to the following question says it all:

Q:  How do you see your customer using these recipes?

A: As a basis to experiment from.  In my view, food and wine pairings, while an interesting distraction from the demands of daily life, tend to be quite far down on the list of priorities, even for the discerning gourmand.  I think more and more people are discovering the joys of staying home and cooking a good meal with a good bottle of wine.  But the message is clear: keep it simple and make it fun.

submit potential ideas and recipes to the client

This was a back and forth process, but ultimately a mushroom risotto recipe resonated with Tim.  And because the recipe paired well with both his Pinot Noir and Syrah, it also supported Tim’s feeling about the versatility of his wines.  The risotto was the perfect choice.  It’s simple, fun, seasonal, and as it turned out, pairs perfectly with both wines.

develop the recipe

• Keep track of measurements and procedure.
• Test the recipe with the wines to ensure the pairings work, and make adjustments if needed.
• Test the dish with the client, presenting the final product in a style that best represents the client’s style, brand, and personality. 
• Once the dish is approved by the client, type and edit recipe.
• Test recipe again.

professionally photograph the finished product

This step is optional, though I highly recommend it as a beautiful photograph will inspire the consumer to try the recipe for themselves as well as add visual interest to a recipe card, website, or cookbook.  Winery Chefs works exclusively with Kristen Loken, an accomplished local photographer.

Finally, the finished product is delivered to the client in disc format.  Each step in this process is essential to create quality recipes and collateral marketing materials that directly correlate with the winery’s brand and unique character of its wines.

The recipe for Olson-Ogden Mushroom Risotto can be found at: www.olsonogdenwines.com.

To view Kristen Loken’s portfolio, please visit www.kristenloken.com.

I will be meeting with Tim next week to taste through the 2007 vintage and will start working on new recipes for their website. Stay tuned!

Wine Club Member Retention

Daily reminders of the struggling economy surround us.  Housing foreclosures are on the rise, restaurants and retailers are suffering, and businesses are cutting back.  Despite Napa Valley’s notoriety as a world-class wine-producing region, it is not immune to the effects of the economy.  Overall sales including direct-to-consumer (DTC) sales are down.  Wine clubs, which account for a winery’s best profit margins and serve as a great way to build a loyal customer base, are taking a hit.

 The average wine club member belongs to multiple wine clubs, and several are opting out completely or simply limiting the number of clubs they belong to in an effort to save money.  These members are savvy consumers and the quality of benefits offered definitely shapes their decision making process.  This is, therefore, a critical time for wineries to proactively assess strategies for wine club member retention.

In general wineries offer the same amenities to their wine club members: discounts, VIP access, free tastings, “club only wines”, reduced shipping rates, winemaker notes, recipes, and private events.  To remain competitive, it is imperative for wineries to critically evaluate their wine club as a “product” and compare their amenities and programs with their neighbors.  Wineries should focus on a number of tools to retain members, but for the sake of this article I will focus on recipes and events.

food as the natural marketing partner for wine

On premise sales are down for a large percentage of Napa Valley’s top wineries, and more people are dining at home. If your wine club offers recipes, now is the time to focus on comfort foods that pair well with the winery’s more affordable bottles.  Choose recipes with broad appeal, using ingredients that won’t break the bank. 

If your winery doesn’t offer recipes, now is an auspicious time to reap the long-term benefits of developing an exclusive recipe program to excite the existing wine club base.  Involve wine club members in the process and ask them about their personal cooking interests and then develop quality recipes to reflect the personality of the winery.  Value added collateral marketing material such as recipe pairings doesn’t just benefit wine club retention; it can also attract new membership to the wine club.

‘value events’ for 2009 and beyond

The economy is weak but that doesn’t necessarily mean wineries should limit their number or quality of wine club events.  Consumers are still looking for activities and social events, and by offering free or low-cost events, the relationship between the winery and the consumer is nurtured and equally important, the winery creates an additional opportunity for sales.  By utilizing your facility and existing talent, it is possible to successfully create budget conscious events such as a meet-and-greet with the winemaker, a crush party, or a themed supper featuring low cost dishes.

wine club member participation

Some members are more active than others, and I’m sure you’ve noticed a few regulars who attend every event.  They are obviously personally invested in your winery, so why not encourage them to participate in the planning of events?  Not only will this give them as sense of ownership, it gives you a free source of labor. 

don’t forget your other team members

Caterers, musicians, linen and tent rental companies, and a variety of other vendors with whom you have worked with have likely been adversely affected by the economy as well.  You have shared in each other’s success and will likely continue to do so as the economy improves.  And, as a result, they will probably be open to work within your feasible budgets for ‘value events’.

stay connected with your past wine club members

When a consumer does not renew their membership, save their contact information in a separate mailing list and keep in touch via e-blasts or a blog.  Beyond keeping them apprised of new wine releases, let them know you appreciate their past loyalty by sending them a recipe and wine pairing or offering a discount on value wines each quarter.  The economy is going to improve and when it does, they will appreciate your loyalty and generosity in these difficult times.

Winery Chefs offers custom support tools for wine club retention, drawing on years of experience in the culinary arts and a deep passion for food and wine.  Services include recipe development, program development and implementation, and collateral marketing material.  For more information, please visit www.winerychefs.com or contact Chef Richard Haake at 707-637-7403.

Summer Menu 2009

    Light, Crisp White Wines

panzanella salad with garden tomatoes, cucumbers, skyhill goat cheese, olives, red onions, capers, garlic croutons, sherry vinaigrette

olive oil poached halibut with preserved lemon-fennel relish, carrot jus and mache

brandade croquette with piquillo pepper coulis

                                                                Medium Bodied, Fruit Forward Whites

ricotta stuffed squash blossoms with shaved zucchini salad, mint, toasted pine nuts

kippered wild king salmon salad with summer beans, sweet 100 tomatoes, fines herbs, and horseradish crème fraîche

stripped bass with tomato consommé, braised fennel, meyer lemon olive oil

   Full Bodied Whites

grilled peach salad with endive, point reyes blue cheese, shallots, hazelnuts, and champagne vinaigrette

lobster ravioli with chanterelle mushrooms, brentwood corn and saffron nage

pan seared quail with morel mushrooms, fava beans, and thyme jus

Off Dry Whites

heirloom tomato gazpacho with serrano ham and hard cooked egg

angry gulf shrimp with green papaya salad

pan seared diver scallop, heirloom melon salad, jalapeno peppers, cumin-lime vinaigrette

                                                           Lighter Reds (think rose) 

lulu’s bouillabaisse with rouille

grilled vegetable terrine with smoked tomato coulis

 mary’s free range chicken under brick with provencal vegetables and black truffle sauce

                                                   Medium Bodied, Low Tannin Reds

smoked duck breast salad, figs, grilled red onions, chanterelle mushrooms, hazelnuts and sherry vinaigrette

cedar planked wild king salmon with cherry cola bbq sauce and succotash

grilled pork chop, penne gratin, savory summer beans and bacon oo-la-la

                                                                Full Bodied, Big Fruit Reds 

grilled flat iron with chimichurri, pole beans and crispy potatoes

grilled opah with ratatouille, crispy polenta cake, and warm balsamic-shallot jus

ras el hanout and orange marinated pozzi lamb t-bones, chana dal, arugula and pepper salad

                                                      Young, Big, Bold Tannic Reds

grilled eye of rib-eye and shallot sauce, potato gratin and sausalito watercress

grilled pozzi ranch lamb tenderloin with eggplant lasagna, and tapenade sauce

tournedos of sturgeon, horseradish potato puree, port reduction, romano beans, upland cress 

                                                                Older Vintage Reds 

slow roasted pozzi rack of lamb, fresh shelling beans, tomato confit, squash, rosemary jus

pan seared squab with giblet-thyme jus, corn cream, potato ravioli, pea tendrils

seared dry aged n.y strip with  wild mushroom tart with two sauces; béarnaise and bordelaise

                                                     Semi-Sweet Dessert Wines

apricot and cherry galette

crème fraîche ice cream with sebastopol berries

assorted seasonal sorbets

                                                   Sweet Dessert Wines

peach tart tartin with honey ice cream

mission fig, mascarpone cheese, and walnut tart with anis gelato

crème brulee

                                                                  Port 

sharfen berger chocolate truffle cake with blue bottle coffee Ice cream

scharfen berger pot au crème

sundried cherry and chocolate bread pudding 

Winery Chefs offers cheese course for all styles of wines, please feel free to make a cheese course as one of your options