Wine and Food Tasting - July 31st & August 1st

I reconnected with Salem Baking at the Fancy Food Show and they are supporting my wine tastings and samplings this weekend.  Hatch Chiles start coming in to the store next month.  Though I'd start early with a new Hatch product in the store - Hatch Pepper Chocolate Chip Cookies.

My wine selections will have a little something for everyone - rose, white, red, bubbles and sweet. I'm also in the mood for comparing wines.  I enjoy it and customers do as well.  

Friday, July 31st (3:00 to 6:00 PM)

Food

• Salem Baking Bite-Size Crispy Cookies
• Caramel Chocolate Chip
• Oatmeal Chocolate Chip
• Double Chocolate Brownie
• Salem Baking Hatch Pepper Chocolate Chip Cookies
• Delallo Salad Bar - Greek Feta Salad

Wines          

• Let's do a comparison of Roses; Oregon and France.
• Acrobat Rose 
• Impatience Rose
• Plungerhead Zinfandel 
• Cafe de Paris - Pear

Saturday, August 1st (1:00 to 4:00 PM)

Food

• Salem Baking Bite-Size Crispy Cookies
• Caramel Chocolate Chip
• Oatmeal Chocolate Chip
• Double Chocolate Brownie
• Salem Baking Hatch Pepper Chocolate Chip Cookies
• Delallo salad bar - Greek Feta Salad

Wines

• Wish You Were Here Prosecco 
•  Let's do a comparison of Chardonnay.
• Hess Select Chardonnay
• Hess Napa Chardonnay
• Primus Red Blend
• Cafe de Paris - Pomegranate

Stock-Up Saturday Sale wine

Handprint
Chardonnay, Pinot Noir, Red Blend, Cabernet
Sale Price - 2/$14

Recipes: Spicy Southwest Spread with Sweet Pickles - Brie with Pickled Watermelon - Feta and Pickled Jalapeno - Spicy Southwest Spread with Pickled Jalapeno - Picoloini Tapenade - Calamata Picante Tapenade

Wow!  With all the customers heads nodding and "Mmmmmm" sounds, I can say this weekends food tasting was DELICIOUS! I sold a lot of Simply Pickled product and Spicy Southwest Spread.  Almost cleaned out the samplings from TFM's Delallo Salad Bar and left the table of TFM French Rounds looking bare.  (As I told Tom before I left yesterday, "I earned my keep.") One customer summed it up nicely, "Dangerously good."

Those of you who know me, know I have favorite products (Stonewall Kitchen, Wild Hibiscus Flowers in Syrup, Dillapeno, and Earth & Vine Red Bell Pepper Ancho Chili Jam).  I have added a new one to my list - SIMPLY PICKLED (also packaged under PICKLED PINK).    When I tasted their Sweet Pickles, Pickled Watermelon and Pickled Jalapenos at the Fancy Food Show I knew I had to share with my customers.  So glad I did.

And before getting to the recipes ... thank you all for telling me how creative I am and how much you enjoy the food samples and recipe ideas.  However, it is not always all my doing.  My inspriation  comes from oh so  many sources.  This weekend Simply Pickled suggested what to sample their products with.  I again have Nicole to thank for her suggestion.  Lastly, I have Chef Geoffrey Zackarian  to thank.  Read on ...

If you love TFM's (The Fresh Market) Spicy Southwest Spread you can turn it into a special party bite by just topping with Simply Pickled Sweet Pickles.

Spicy Southwest Spread with Sweet Pickles
TFM Spicy Southwest Spread
1 jar Simply Pickled Sweet Pickles
TFM Original French Rounds

Spread Spicy Southwest Spread on a French Round.  Top with a sweet pickle slice (I cut the large pickles in half).  Place on serving dish.

This was a huge hit with customers. I cannot count how many times I heard, "I'll just have one more."  Easy, easy, easy to make.

*****

With just a tad bit of dicing, this recipe is unique and perfect for impressing your guests.

Brie with Pickled Watermelon
1 16 oz. Brie
1 jar Simply Pickled Pickled Watermelon, 
     drained and diced
TFM Original French Rounds

Place Brie on serving dish.  Top Brie with Pickled Watermelon.  Serve with French Rounds.

Customer favorite!  This was a fantastic flavor combination.  The PERFECT pairing.  

*****

If you enjoy spicy food, these next two recipes are for you.  

Feta and Pickled Jalapenos
Crumbled Feta cheese
1 jar Simply Pickled Jalapenos, 
     drained and chopped
TFM Original French Rounds

Place Feta in a serving bowl.  Add Pickled Jalapenos to taste.  Toss gently and serve with Original French Rounds.


Spicy Southwest Spread with Pickled Jalapenos

TFM Spicy Southwest Spread
1 jar Simply Pickled Jalapenos, drained and chopped
TFM Original French Rounds

Place Spicy Southwest Spread in a mixing bowl.  Add Pickled Jalapenos to taste.  Mix until thoroughly incorporated.  Transfer to a serving bowl.  Serve with Original French Rounds.

It was Nicole's idea to add Simply Pickled Jalapenos to Spicy Southwest Spread. It was a hit.  Of the two recipes, customers perferred Spicy Southwest Spread with Pickled Jalapenos.  It was less spicy than the Feta recipe (Spicy Southwest had cheese AND mayonnaise which toned down the heat of the Pickled Jalapenos.  The Feta recipe was all cheese and you tasted more of the heat from the jalapenos).  It was great to taste the creamy cheese and on the back end some heat would sneak in.  

*****

This last two recipes use Fresh Markets (Delallo) Salad Bar.  

While I was having my morning coffee Friday I watched The Kitchen (I record it).  In one segment, Geoffrey Zackarian was making an olive tapenade.  I was awake enough that a light bulb went off.  Nicole wanted me to sample out Picolini Antipasti; I was going to use that and make a tapenade.

Picolini Tapeanade
Delallo (Salad Bar) Picolini Antipasti, drained slightly
Instant Gourmet Rustico Italian seasoning, to taste
TFM Garlic Toasted French Rounds

Place first two ingredients in a food processor.  Pulse until coarsely  chopped.  Transfer to a serving dish.  Serve with Garlic Toasted French Rounds.

Customer favorite.  So much so, that I sold most of the Picolini Antipasti.  I  served with Garlic Toasted French Rounds for an additional hint/layer of flavor.

There wasn't enough Picolini Antipasti for me to prepare Picolini Tapenade for Saturday. "Plan B" was to choose another item from the salad bar.  Hence, the next recipe.

Calamata Picante Tapenade
Delallo (Salad Bar) Calamata Picante, drained slightly
     (2/3 olives to 1/3 cheese, with a little oil)
5 to 6 Delallo (Salad Bar) Red Peppadews, drained
TFM Garlic Toasted French Rounds

In the bowl of a food processor add Calamata Picante and half of the Peppadews.  Pulse until coarsely chopped. Taste and add more Peppadews as needed. Transfer to a serving dish.  Serve with Garlic Toasted French Rounds.

Another customer favorite.  I sold most of the Calamata Picante.  Again, serve with Garlic Toasted French Rounds for an additional hint/layer of flavor.

Wine and Food Tasting - July 24th & 25th

My Fancy Food Show find and supporter of my wine tastings and samplings  this weekend is ... Simply Pickled!  

Friday, July 24th (3:00 to 6:00 PM)  

Food

• Simply Pickled Pickles with Southwest Spread
• Simply Pickled Jalapenos with Feta
• Simply Pickled Watermelon and Brie
• Delallo Salad Bar - Provolini

Wines

• Pewsey Vale Dry Riesling
• Firebirds Sonoma Chardonnay (special pricing)
• Untold Sauvignon Blanc
• Uno Malbec
• Old School Cabernet

Saturday, July 25th (1:00 to 4:00 PM)

Food

• Simply Pickled Pickles with Southwest Spread
• Simply Pickled Jalapenos with Feta
• Simply Pickled Watermelon with Brie
• Delallo salad bar - Provolini

Wines

• Nobilo Sauvignon Blanc
• Diseno Malbec

Stock-Up Saturday Sale wine

Nobilo Sauvignon Blanc
Diseno Malbec
Sale Price - $8.99

Recipe: Arugula Salad with Herbed Goat Cheese and Hibiscus Poppy Seed Vinaigrette

Yesterday I went to Fresh Market to select my wines for Friday and see what products were on the shelf for sampling.  I also needed some "cluck" (no "chuck") and a side dish for dinner.  While wandering for product samplings I saw Wild Hibiscus Flowers in Syrup was still on sale for $5.99.  Then I rememebered Wild Hibiscus's Poppy Seed Vinaigrette.  I was feeling creative.  Wild Hibiscus Flowers filled with goat cheese and black pepper ... I love arugula and it has a peppery flavor ... Hibiscus Flowers go nicely with herbs ... I was now in the mood for a salad with dinner!

With a little combining of Wild Hibiscus' recipes and deconstructing ... 

Arugula Salad with Herbed Goat Cheese and Hibiscus Poppy Seed Vinaigrette
5 oz. baby arugula
8 oz. log goat cheese with herbs, cut into ¼-inch slices*
1 tsp. poppy seeds
1 tsp. Dijon mustard
2 Tbl. apple cider vinager
3 Tbl. olive oil
salt and pepper
1 jar (8.8 oz.) Wild Hibiscus Flowers in Syrup

Drain Hibiscus Flowers and reserve syrup.  Set 6 flowers aside. Cut remaining flowers into petals.

Prepare vinagirette: to a small jar (or whisk in a small bowl) add - poppy seeds, mustard, vinager and ¼ cup reserved syrup.  Shake until thoroughly incorporated.  Add olive oil and season with salt and pepper to taste.  Shake well.

In a large mixing bowl, add arugula and desired amount of vinaigrette.  Toss gently.  Divide among 6 salad plates.  Scatter Hibiscus flower petals on each plate.  Top with 2 slices of goat cheese.  Garnish with a whole flower.


Yields: 6 servings


*Tip - To get nice even slices of goat cheese:

1. To begin, the cheese needs to be cold. 

 Slice 1

Slice 2, etc.

2. Using a sharp knife, slice through the packaging.

3. Cut packaging away from each slice. (I use my kitchen shears.)

4. Remove a nice round of uncrumbled slice of goat cheese.

Recipes: Stuffed Peppadew

This weekend, Nicole wanted me to stuff Peppadew Peppers from the Delallo salad bar.  She also wanted me to stuff with TFM's Jarlsberg Cheese Spread.  It was a hit at Friday's wine tasting and we sold out of Jarlsberg Cheese Spread.  Because we sold out, Nicole had me use TFM's Original Pimento Cheese Spread for Saturday's wine tasting.  Also a big hit.  A quick, tasty party appetizer.

Stuffed Peppadew
½ - ¾ c. Jarlsberg Cheese Spread, or 
     TFM Original Pimento Cheese Spread
20 Peppadew peppers, drained
Garnish: chopped chives, chopped parsley

Place filling in Peppadew and place on serving dish.  Garnish with your choice of chives or parsley.  Serve.

Does it get any easier than this? Okay, maybe purchasing it already prepared.  

When filling the Peppadews with the cheese spreads it's easier if you use a demitasse spoon.  However, with the smoother TFM Pimento Cheese you could use a piping bag (or sandwich bag with the corner snipped off).

Wine and Food Tasting - July 17th & 18th (Updated 7/17/15 11:16 PM)

Labor Day and the start of school will be here before you know it and I'm continuing with food ideas for parties and snacks.
I've coordinted with Nicole, our favorite Cheese Specialist, and we have a fun food sampling.  As promised, I have another Fancy Food Show find favorite - Effie's Homemade.  We are also continuing our sampling from the Dellalo Salad Bar.  

Found out this afternoon that I am working for my distributor Saturday.  My wines have been changed.

Friday, July 17th (3:00 to 6:00 PM)  

Food

• Effie's Homemade Oatcakes 
• Effie's Homemade Nutcakes
• Fromage d'Affinois
• Pepperdew stuffed with Jarlsberg spread

Wines

• Joel Gott Chardonnay
• Monkey Bay Sauvignon Blanc
• Bontera Cabernet
• Restivo Malbec

Saturday, July 18th (1:00 to 4:00 PM)

Food

• Effie's Homemade Oatcakes
• Effie's Homemade Nutcakes
• Fromage d'Affinois
• Pepperdew stuffed with Jarlsberg spread

Wines

• Impatience Rose
• Slow Press Cabernet
• Eppa White Sangria
• Eppa Red Sangria

Stock-Up Saturday Sale wine

Firebrix
Chardonnay, Cabernet, Merlot, Red Blend
Sale Price - 2/$14

Wine and Food Tasting - July 10th & 11th

From now until Labor Day weekend I'll start sampling my food finds from the Fancy Food Show.  There will be ideas for school lunch and party ideas for Labor Day.

I will also be putting out my second table with recipe cards and recipe books.  FREE for the taking. Come gather and be inspired.

When I went in to TFM today to select my white wines for Friday, I was given a "do something with this" task.  I am going to sample out items from the Delallo Salad Bar.  As of now I don't know if it will be an antipasti platter or of I'll prepare something.  But there will be something.  Not sure if there will be room for the recipe cards.  Let's see what tomorrow brings.

Friday, July 10th (3:00 to 6:00 PM)  

Food

• SunButter Sunflower Spread - Organic and Crunchy*
• Delallo Salad Bar

Wines

• Old School Chardonnay
• Cavit Pinot Grigio
• Ruffino Orvieto

          Let's do a comparison of Trivento Malbec.

• Trivento Amado Sur Malbec
• Trivento Golden Reserve Malbec

              

Saturday, July 11th (1:00 to 4:00 PM)

Food

• SunButter Sunflower Spread - Organic and Crunchy*
• Delallo Salad Bar

Wines

• Slow Press Chardonnay
• Nobilo Sauvignon Blanc
• Liberty School Cabernet
• Boom Boom Syrah

Stock-Up Saturday Sale wine

Guenoc
Chardonnay, Pinot Grigio, Pinot Noir and Cabernet
Sale Price - 2/$12

*Go to SunButter's website for a FREE cookbook download and coupons.

Update: Shiloh and Keswick Vineyard Blending Winner

Over the past couple weeks, a few customers have asked me about Shiloh and who won the blending at Keswick.  I keep forgetting to update this in a post, so it goes.

April 4th Keswick had a party to annonce the winners and ... it wasn't my team.  We came in 2nd place losing by .2 points.  So darn close.  But, our pictures are still on the label.

My team is the top left corner. Joann, Holli, Tracey, Holli's brother, Myself and Dave.

I'm really sad to say that I had to put Shiloh to sleep on May 9th.  I miss the little guy terribly.  

Recipes: Roasted Garlic Onion Jam over Goat Cheese with Smoked Almonds - Corn and Black Bean Salad - Blueberry Hibiscus Sampler

It's always nice to have my second table with food sampling.  It's always a party.  I get to see my regular customers and meet new customers who become regulars.  This weekends offerings were quick and easy to prepare, but most of all, flavorful. 

This first recipe is an old customer favorite.  This weekend it was the hands down favorite.  Stonewall Kitchen's Roasted Garlic Onion Jam is so versitle.  I served it over goat cheese, but you can use Brie, cream cheese, and Camembert.  Use it as a topping for burgers or hot dogs.  I also have a customer favorite recipe, Roasted Garlic Onion Cheese Ball, that uses Roasted Garlic Onion Jam; check it out.

Roasted Garlic Onion Jam over Goat Cheese with Smoked Almonds just as the name indicates, it's a layering of flavors.

2  10.5 oz. logs Ile de France 
     goat cheese
1 jar Stonewall Kitchen Roasted Garlic Onion Jam
1 c. smoked almonds, coarsely chopped
Stonewall Kitchen Sea Salt crackers

Place goat cheese, side by side, on serving plate.  Spread Stonewall Kitchen Roasted Garlic Onion Jam, to taste, over cheese.  Garnish with smoked almonds, to taste.  Serve with Stonewall Kitchen Sea Salt crackers.

Placing the goat cheese logs side by side makes a nice platform to hold the Roasted Garlic Onion Jam and nuts.  If  you do not need that much goat cheese, use two small logs, or cut the 10.5 oz. in half, and place next to each other.  

Use a HEAVY hand on the nuts. (So you may want more than 1 cup.) I found I had to keep putting smoked almonds on the dish as customers kept scooping nuts onto their cracker.  Can't say I blame them. The creamy, savory goat cheese, with the sweet garlic onion jam, and crunch of the nuts ... yum!  One customer told me she could sit down at the table and eat the whole thing.

This was the PERFECT pairing with Coppola Rosso-Bianco Rosso that I was pouring Saturday.

*****

Corn and Black Bean Salad was a favorite last year  so I wanted to do it again.  

This was a hit again. One of my regular customers, Lisa, was preparing this to put on Shrimp Fajitas.

*****

Wild Hibiscus Flowers in Syrup are on sale at The Fresh Market; $5.99 a jar.  A great price.  For this reason I wanted to sample them out Friday night.  Lucky for me, I happened upon a drink recipe in my Market Watch, June 2015 magazine.  It's a recipe from the Cocktail Guru, Jonathan Pogash.  

Photo from
http://marketwatchmag.com/mixology-summer-cocktails-june-2015/

Blueberry Hibiscus Sampler

3 oz. Maschio Prosecco, plus more for float

1 ½ oz. blueberry juice

½ oz. Wild Hibiscus Flower Co. hibiscus syrup*

1 Wild Hibiscus flower*

Combine Prosecco, juice and syrup in a mixing glass with ice and stir briefly.  Strain into Champagne flute and top with more Prosecco.  Garnish with a hibiscus flower.

Yields: 1 serving.

A hit with customers.  If too sweet add more Prosecco.  If not sweet enough add more hibiscus syrup or less Prosecco.  For these reasons, add Prosecco a little at a time and taste along the way.  

Because I did this at the store, in a pitcher and not with a Champagne flute to top, I just mixed it all in the pitcher at once.

*1 jar of Wild Hibiscus Flowers in Syrup has 11 flowers in syrup.

Wine and Food Tasting - July 3rd & 4th

Let's celebrate the 4th of July!   

I have a wonderful selection of appetizers, wine, AND beer. 

Perfect for entertaining and grilling.

Friday, July 3rd (3:00 to 6:00 PM)

Food  (Stonewall Kitchen)

• Corn and Black Bean Salad
• Roasted Garlic Onion Jam over Goat Cheese with Smoked Almonds
• Maple Bacon Onion Dip
• Cheese Ball with Mango Lime Salsa
• Sea Salt Crackers

Wines

• Robert Mondavi Private Selection Pinot Grigio
• Cline Ancient Vines Mourvedre
• Blueberry Hibiscus Sampler

Beer

• Crabbies (they gave me swag to put out for you)
• I am going to sample 2 Virginia Beers.  When I go in to TFM for my tasting tomorrow I'll see what's in stock and that is what I'll sample.

Saturday, July 4th (1:00 to 4:00 PM)

Food  (Stonewall Kitchen)

• Corn and Black Bean Salad
• Roasted Garlic Onion Jam over Goat Cheese with Smoked Almonds
• Maple Bacon Onion Dip
• Cheese Ball with Mango Lime Salsa
• Sea Salt Crackers

Wines

• Coppola Rosso/Bianco Chardonnay
• Coppola Rosso/Bianco Pinot Grigio
• Coppola Rosso/Bianco Rosso