Here are a couple events in July that you can see some chef demonstrations preformed Chef Richard Haake.
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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.
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
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
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
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.
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.
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