Homemade Sriracha and Super Bowl Wings

Do you think of spicy foods when you think of snacking during the Super Bowl? I know I do! Last year, I made (amongst other things) a spicy buffalo chicken dip. Just like buffalo wings—only easier!

This year, Chuck and I think it is fitting to make Sriracha Buffalo Wings with a Goat Cheese Ranch Dip at the suggestion of our executive chef, Todd. Why? Have you ever heard the saying, “Nobody wants what someone else does not want—but when everyone else wants it I want it, too”?

Well, there is a lot going on in California with the production—or lack thereof—of Sriracha.

Just follow the news:

Eatocracy, November 27, 2013:

A Sriracha hot sauce factory is getting a chilly reception in Southern California.

A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim that the stench was causing watery eyes, sore throats and headaches, prompting complaints from dozens of residents

The judge’s ruling orders Huy Fong to cease any operations contributing to the nuisance-causing odor, Davidson said. The city has been pushing Huy Fong to install a new filtration system to address the issue.”
Forbes, December 12, 2013:

Popular Sriracha Hot Sauce Maker Ordered To Halt Production

Update: A representative from Sriracha said they believe the hold would affect its customers more than it would the company. They were ordered to cease all shipments until mid January

The hold is needed to “ensure an effective treatment of microorganisms present in the product,” health department spokeswoman Anita Gore told the Associated Press on Wednesday.

So, everyone wants Sriracha because we cannot get it in most stores… This prompted me to look for recipes online and experiment! This is what I came up with—a variation of a recipe from Carey Nershi from Food52. I know you will like this recipe if you like it hot, hot, hot!

Please note: wear food-safe gloves when working with the hot peppers. Wearing glasses is a good idea, too—remember the complaints from the town in California?

Homemade Sriracha
Makes about 2 cups

Ingredients:

2/3 lbs mix of red jalapeños and serranos, stems removed
1/3 lbs mix of green jalapeños and serranos, stems removed
1/2 lbs mix of partially green/partially red jalapeños and serranos, stems removed
1 red pepper, stem removed
6 garlic cloves
8 tbls dark brown sugar
1 1/2 tsp kosher salt
2 tsp smoked sea salt
1/2 cup distilled white balsamic vinegar
3/4 tsp xanthan gum

Preparation:

Place peppers, garlic, sugar, and salts in a food processor and pulse until finely chopped. Transfer mixture to a clean bowl and cover with saran wrap. Store in a dark, dry place.

Check the jar every day for fermentation. This should begin after 2-3 days, but might take longer in colder, drier weather. Once you begin to see some bubbly, liquid-y magic at the bottom of the jar, fermentation has begun. Stir the mash each day until it is no longer rising in volume from the fermentation (about 5-7 days).

Transfer the mash to your food processor, add the vinegar and puree until very smooth. Strain the mixture through a piece of cheesecloth, squeezing to get all of the liquid. (Don’t forget to wear your gloves!) Discard pulp and seeds.

Return the sauce to a clean food processor and sprinkle xanthan gum over the top. Pulse until the gum is incorporated and the sauce has thickened. Move to a glass, covered container and store in the fridge for up to six months.

Then, make this:

Sriracha Wings with Goat Cheese Ranch Dip
Makes 36 Wings

Ingredients:

36 chicken wing pieces
1 tablespoon vegetable oil
1 tsp. salt
1 cup all-purpose flour
8 Tablespoons of Sriracha Sauce
6 tablespoons unsalted butter or margarine
Celery sticks on the side

Preparation:

Preheat oven to 425 degrees F.

In a bowl, toss the wings with the oil and salt. Place into a large plastic shopping bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled, foil-lined baking pan(s). Do not crowd. Let stand for 20 minutes to dry. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes or until the wings are cooked.

Warm Sriracha Sauce and butter.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

To make Goat Cheese Ranch Dip, simply add goat cheese and ranch dressing in a blender and mix well.

Reflections on a Great 2013!

As the year comes to an end, I feel I should share some reflections from 2013. It has been another amazing year–CVC Catering Group continues to grow and with growth comes change.

Katie, our Executive Chef, Chuck and I went to Las Vegas for the 2013 Catersource Convention in March. We learned so many new things and were able to cover almost all of the sessions with the three of us going to different classes. Going to this industry convention just makes me even more excited about my mission in our business. Chuck and I look forward to going to the 2014 Convention.

Katie gave birth to her second son, Alden, in July. She thought she would come back to work full-time, but decided it is just not meant to be. So, in December, she stepped down from the Executive Chef position to a very important part-time Chef Assistant position. We are excited to announce our new Executive Chef, Todd Bellanger! We cannot wait to work with two very talented chefs!

We now have a fleet of 3 vans for our company and fluctuate from 40 to 60 part-time catering staff. We are currently planning our second out of state event in Chicago in June 2014.

We were very happy to return as the exclusive caterer to Taste of the Nation VIP event, all of the Beach to Beacon events, and are thrilled to say that we will do both again in 2014. Two more highlights this year were catering for Mannheim Steamroller while they were in town for a performance and catering an amazing Grand Opening of Coffee by Design’s new corporate office on Diamond Street in Portland. Talk about amazing food and entertainment!

More than 30 years ago, Chuck asked me if I could travel anywhere, where would I like to go? Without hesitation, I said Hawaii. Chuck took me to Hawaii that year and we have been very fortunate to return to one of the Hawaiian Islands every year since then. We will be married 30 years this March!

I bring this up because we just returned from Hawaii for a holiday family reunion with our two daughters, son-in-law, and our two grandchildren! We had a blast and I renewed my wonderment and joy of a Hawaiian vacation through my grandchildren’s eyes!

This is the first time I have seen a real monk seal lying on the beach along the Ko Olina Coast. There were 3 volunteers dispatched to keep the seal safe as there are only 1,000 monk seals left in Hawaii. Apparently, she will lay there for 8 hours to digest her food. Enjoy a picture of her in all her glory!

And last but not least, a family reunion picture!

Chuck and I wish you a blessed very healthy and Happy New Year!

We appreciate the support and loyalty from our customers each and every day. We feel blessed to be living in the wonderful state of Maine and to be working with amazing people.

A Warm Holiday Beverage!

For the Holiday Home Tour, we created a drink recipe for Hot Cranberry Punch with Sage & Peppercorns. This warm drink is perfect for sipping on those cold late fall and winter days when your wool coat just isn’t keeping you toasty enough, and the addition of sage and black peppercorns lend an elegance to the flavor that makes it an ideal candidate for seasonal or holiday festivities. We really enjoyed putting this drink together and we hope you enjoy it, too!

Hot Cranberry Punch with Sage & Peppercorns

Serves 4 to 8

2 teaspoons black peppercorns
3 cups frozen or fresh cranberries
½ cup honey
1 bottle dry Riesling, divided
¼ cup fresh sage leaves
1 cup Benedictine liqueur

Place peppercorns in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add cranberries, honey, and 1½ cups Riesling and simmer over medium heat until thick and syrupy and some of the liquid has evaporated, about 7 minutes.

Smash cranberries with a fork. Add the remaining wine and sage, and simmer for about 5 minutes. Strain the mixture, smashing the cranberries once more, and then discard solids. At this point, the strained mixture can be covered and refrigerated for up to 3 days.

To serve, add the Benedictine liqueur and warm over low heat until steaming. Serve in warm cups.

Wine Suggestions for the Holidays

When the holidays roll around, what kind of wine will you pair with your impromptu parties and holiday dinners? You need a wine that has wonderful flavor and balance to complement your meal. It cannot be too tannic or acidic. It cannot be too light or too alcoholic. It needs the zip to complement cream and the delicacy to enhance subtle seasonings. It has to have a flavor to stand up to the kinds of complex flavors that comprise our holiday meals.

The problem can be vexing, but the answer is easy: any wine you enjoy is a good wine. Yes, it sounds simplistic, even patronizing, but it makes a point that’s all too often missed in the modern obsession with ratings and scores. Wine is about taste in every sense of the term and taste is, by definition, a highly personal and subjective experience. That is precisely why there are so many choices out there.

Don’t panic. There is no need to worry. I have outlined many choices of wines to pair with main entrées from which you can choose. Thankfully they are great results of the above test for holiday wines. They are also great buys.

November, especially the week before Thanksgiving, is an ideal time to buy wines for the holidays. Wine merchants usually run sales on select wines and you have the release of Beaujolais Nouveau on the third Thursday of November—just in time for Thanksgiving.

During the holidays many people will be serving an entrée of turkey, ham, goose, prime rib, or lobster. For each of these entrees, I have suggestions of both white and red wines that are made for your choosing.

Wine Suggestions for Turkey:
Reds:
Beaujolais Nouveau:
B&G
Louis Jadot – $14

Pinot Noir:
Argyle & Willamette – $20
Cambria Julia – $20

Whites:
Pinot Grigio:
Lagaria – $12
Bella Italia – $10

Wine Suggestions for Ham:
Reds:
Beaujolais Nouveau:
     B&G
Louis Jadot – $14

Zinfandel:
     Buehler – $18.50
Project Paso-Old Vine – $14

Wine Suggestions for Goose:
Reds:
Zinfandel:
     Seghesio-Sonoma Zinfandel – $20
Rancho Zabaco – $20

Cabernet Sauvignon:
     Buehler – $20

Whites:
Chardonnay:
     Kendall Jackson Reserve – $14
Fess Parker’s Santa Barbara – $17

Sauvignon Blanc:
     Snoqualmie – $10
Morgan – $17

Wines Suggestions for Prime Rib:
Reds:
Malbec:
     Agua De Piedra Grand Selection – $12
Terrazas Reserva – $17

Shiraz:
     Shooting Star – $12
Morgan – $19

Cabernet Sauvignon:
     Bogle – $12
Shooting Star – $13

Whites:
You are on your own! The strong flavors of red meats and sauces overpower white wines. If you have a favorite white, there is nothing stopping you from enjoying it with your rib roast.

Wine Suggestions for Lobster:
The wine you chose for lobster depends a great deal on how it’s prepared, whether you are grilling, steaming, or stir-frying, or if you are pairing it with a cream sauce or a tomato sauce.

For steamed or boiled lobster, use an Italian Prosecco such as Bortolomiol ($20) to bring out the sweetness of the lobster itself. Another choice would be an Albarino such as Licia ($16) from Northwestern Spain—Albarino wines were made for shellfish!

If you are going to serve your lobster in a cream sauce, a big chardonnay from California (Ferrari-Carano, $29) or a Puligny-Montrachet (Olivier Leflaive, $57) will work.

If you are having a stir-fried lobster with Asian seasoning, a sparkling wine like Prosecco will do well. You can also use an Alsacian wine like Now & Zen ($12), which works well with Asian-spiced foods.

Lobster in a tomato sauce, say with pasta, is a hard combination for wine. You will need a high-acid red and its flavor must counteract the tomato sauce. What we need here is a Chianti Classico, such as Castello Di Bossi ($18), as it complements the lobster and the tomato sauce.

Wine Suggestions for Kosher Dinners:
There are some kosher wines in the market from Israel such as Recanati, but the selection can be limited as far as the varieties offered. One of the best selections of kosher wines comes from the California Vineyard Baron Herzog. Baron Herzog offers a Chardonnay, Chenin Blanc, Sauvignon, Merlot, Cabernet Sauvignon, and White Zinfandel. These wines range in price from $9–$15 and they are of good value.

Enjoy your holidays and look to try some new wine and food combinations! The food is the tradition—make the wine a rock star!

Roasting Root Vegetables

Nothing reminds me more of the colder months than roasted root vegetables. My grandmother used to have a dirt-floored room in the basement that she used solely for the storage of these vegetables. My sisters and brothers and I called it the root cellar. Root vegetables are naturally suited for long storage and, once the temperature starts to drop, there’s nothing better than carting them up to the kitchen for cooking. The aroma of these tasty gems while roasting is mouth-watering. These vegetables are fresh and available in fall and winter when other vegetables are hard to find. They are an original “green” food because they are available locally. They are also inexpensive and pack tons of nutrients and flavor, as well as vitamins, minerals, antioxidants and fiber. Turnips, rutabagas, beets, potatoes, sweet potatoes, celery root, leeks, carrots and parsnips are very versatile and are yummy when roasted. Roasted vegetables are crunchy on the outside and deliciously soft and creamy on the inside. They sport a caramelized flavor and are both smoky and naturally sweet. They can be paired with any kind of meat or fish, but they are delicious as an entrée as well. Roasted root vegetables add a colorful arrangement to your palette.

Roasting is the easiest technique you can perfect. Anyone can do it without a recipe. All you need is a hot oven, sliced or diced vegetables, extra virgin olive oil, a little salt and pepper and a sheet pan big enough to arrange the vegetables in a single layer without crowding the pan. There is a lot of peeling and slicing or dicing but it is worth it. You can add garlic and spices and herbs to change and enhance the flavor from recipe to recipe. For instance, to make it Mediterranean-style, add rosemary and balsamic vinegar; Italian, add oregano or sage; for Indian, add cardamom; for Mexican, add cumin or coriander and cilantro to garnish. I also like to just add extra virgin olive oil and Canadian steak seasonings.

Here are several of my favorite ways to prepare roasted root vegetables. Use them as a side dish. I pair the maple and sage recipe with some lovely white beans warmed up with sage and extra virgin olive oil as an entrée. I also love them in a wrap with provolone cheese.

Roasted Root Vegetables with Maple and Sage
Serves 4

1 rutabaga, peeled and sliced

1 turnip, peeled and sliced
1 sweet potato, peeled and sliced
1 parsnip, peeled and sliced
2 carrots, peeled and sliced
1 Tbsp olive oil
salt and several cranks of black pepper

3 Tbsp pure maple syrup
1 Tbsp butter
1 Tbsp chopped fresh sage

Preheat oven to 400 degrees F. Toss sliced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet. Roast for 20 minutes.

Meanwhile, in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

Spiced Pork Stew with Roasted Root Vegetables and Gremolata

Pork Seasoning:

1 tablespoon of cumin seed toasted and ground
2 tablespoons of coriander seeds toasted and ground
2 tablespoons of fennel seeds toasted and ground
3 pounds of pork shoulder trimmed and cut into 2 inch chunks
1 teaspoon cayenne pepper
½ tablespoon of oregano
½ tablespoon of thyme
6 garlic cloves smashed

Cover the pork cubes with the above ingredients and mix well. Refrigerate overnight.

Remove the meat from the refrigerator and allow coming to room temperature and season with salt and pepper. Sear and brown the meat on all sides in extra virgin olive oil. Remove and add:

1 sliced onion
1 diced carrot
¼ of fennel diced
1 bay leave
1 crumbled chile de arbol

Stir and cook about 5 minutes. Add in 1 cup of white wine and reduce by ½.
Then add in and bring to a boil:
2 cups of chicken stock
2 cups of veal or light beef stock

Place pork in the pot and add:
1 whole lemon
6 sprigs of cilantro

Cover pot and place in a 300 degree oven and braise for 4 hours or until tender. In the meantime prepare root vegetables simply with salt and pepper and extra virgin olive oil for roasting.

Increase oven temperature to 425 degrees. Remove the meat and place on a sheet pan. Caramelize for about 30 minutes. Place root vegetables on the other rack and roast at the same time.

Place pot back on the stove and reduce to ½ over high heat until thickened for a sauce.

Plate meat and roasted vegetables on a serving platter. Cover the pork with the sauce and garnish with gremolata: mix zest of 1 lemon, 2 cloves of minced garlic and ½ cup chopped parsley. YUM. This is Mexican at its best!

Celebrate with Small Plates

While you are witnessing a number of restaurants serving “small plates” as an option for a meal, you should know that it has been a growing trend for some time in the catering industry. I actually prefer to go out and enjoy a 5-course meal of small plates! I also enjoy them perfectly paired with a beverage—either a glass of wine, champagne, sake, cognac, beer, or spirit—served in a small glass. It seems to me that each perfectly paired beverage with the small plate is designed to POP in your mouth the most delicious taste with each different course. Yum!!

So, this holiday season it will not surprise you to know that it is all about taste, being small, and being comforting. Mini savory or sweet cupcakes or lollipop cakes… Mini meatballs in different sauces… Mini mac and cheese bites… Mini meatloaf bites… Mini savory and sweet tartlets… Mini tasting spoons… Mini soup sippers… Mini sweet and savory pies… the list goes on and on. This means we can taste a little bit everything and not feel guilty!

Pies are the new cupcake craze. Did you know that there are mini pies in almost every culture?

• The British have Cornish Pasty which is a steak and vegetable mini hand pie
• Latin Cultures have the Empanada with beef, chicken or chorizo
• Australia has meat pies, Jamaica has meat pies, Finland has meat pies, Asia has meat pies, Louisiana has meat pies, Nigeria has meat pies, Morocco has meat pies… then there is sambousek, burek, tourtiere, treacle, samosas, and banoffee!
• New England has chicken pot pie, lobster pie, fish pie, mini whoopee pies, mini apple pies, key lime pies, etc.

We could go on and on!

In this spirit, why not consider a mini pie holiday party? Here are two to get you started:

Beef Empanada

Ingredients:

• 3 cups flour (plus a little more for kneading)
• 1 teaspoon salt
• 1/2 cup cold water
• 2 eggs
• 1 teaspoon vinegar
• 3 tablespoons lard

Preparation:

1. In a bowl, beat the water, eggs and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the lard into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour. Use immediately. You can also freeze the dough at this point for future use.

Servings: Makes approximately 10 six-inch empanadas.

Picadillo Filling:

• 1 pound ground beef
• 1 teaspoon oregano
• 1 ½ teaspoon cumin
• 5 cloves garlic
• 1 medium white onion (chopped fine)
• 1 small green pepper (chopped)
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes (peeled and diced)
• 8 to 10 green olives (pitted)
• Salt and pepper to taste
• 1 cup of cilantro
• Olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

Method:

Roll dough 5 to 6” circles. Place filling in1/2 and fold over into a half circle. Crimp all the way around with a fork and bake or fry until golden.

Basically, this dough can be used for any filling at all. Try spinach and feta, lamb and Moroccan spices and chickpeas, or pork, jalapeño, cumin, and chili powder.

Suggestion: Pair with a mini mojito!

Mini Quick Whoopie Pie

1 Box Chocolate Cake mix

Follow the directions on the chocolate cake mix and then add 1 cup or more of all-purpose flour to stiffen the dough. Use a mini ice cream scoop and scoop onto parchment covered sheet pans. Bake 350 degrees until done…approximately 15 minutes. Cool completely and scoop a mini scoop of buttercream onto one side and “sandwich” with another side. Easy Peasy!

Suggestion: Pair with a late harvest Zinfandel!

I challenge you to make several different mini pies and a couple of beverages to make your festive and fun!

Some other suggestions: have an interactive party by making it a contest. This is GREAT for corporate team building as well!

Gingerbread House Making Contest

Cookie Decorating Contest

When all else fails and you really want to dazzle the crowd consider what is REALLY HOT… BACON! Make it a…

Bacon BAR!! Bake bacon with all kinds of flavors and just set out on a buffet table and watch them disappear. Peppered bacon, candied bacon, chocolate dipped bacon, and my personal favorite: bacon brittle!

Happy holiday planning!

TD Bank Beach 2 Beacon Road Races 2013

The wine has been delivered, the linens are prepared, and all the food pick-ups, drop-offs, and cooking stations are planned out and accounted for. Last week was the first full week of preparations for the TD Bank Beach to Beacon 10K Road Race scheduled for August 5th. We were extremely excited to be a part of the festivities again this year and meet and serve all the amazing volunteers and runners affiliated with this magnificent event.

Saturday morning was the day of the race. We provided all the amazing athletes with water, oranges, small breakfast foods, and other refreshments. Keeping the runners hydrated and nourished before the event is something we take very seriously. There is such a buzz in the air on race day! It always makes interacting with the runners and volunteers and spectators such a treat!

The wonderful volunteers and other VIPs that devote countless hours of hard work to making sure this event goes well will be having a special event the night after the race. This VIP event will be a good old-fashioned Maine lobster bake, which we catered.  This event is always a blast for everyone involved!

The TD Bank Beach to Beacon 10K Road Race has become a huge event that we love taking part in. A huge thank you to all the volunteers, community members, sponsors and leaders who make race day so special every year.

Taste of the Nation Recipes

Peruvian Seafood Ceviche w/Rice Crisp

*Gruner Veltliner, Austria 

Peruvian Ceviche

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you’re preparing and serving.

4–6 SERVINGS

INGREDIENTS

LECHE DE TIGRE

• 2/3 cup fresh lime juice
• 2 garlic cloves, smashed
• 2 tablespoon (packed) chopped fresh cilantro leaves
• 1/2 habanero chile, seeded, halved lengthwise
• 1 small red onion, chopped
• 1/2 cup bottled clam juice (optional)
• Kosher salt

CEVICHE

• 1 small sweet potato (about 8 ounces)
• 1 ear of corn, husked
• 1/2 habanero chile, seeded, halved lengthwise
• 1 pound haddock, cut into 1/2-inch cubes
• 1 small red onion, quartered and thinly sliced, divided
• Kosher salt
• Cilantro leaves

 

PREPARATION

LECHE DE TIGRE

• Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

CEVICHE

• Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
• Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.
• Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
• Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

Seared Local Scallops w/Bacon Brittle

*Cocktail of Apple Puree and Bourbon

 

BACON BRITTLE

• 1 ounce butter
• ¾ cup sugar
• ¼ cup light corn syrup
• ¼ cup water
• ¼ teaspoon of baking soda
• Pinch of salt
• 1 cup apple smoke bacon rendered and chopped

Method:

1. In a medium saucepan cook first 4 ingredients to light golden brown.
2. Add baking soda and salt off of the fire mixing constantly.
3. Add rendered bacon and spread on sheet pan with parchment and allow to cool completely. Can be processed coarsely or a fine powder.

KENTUCKY ORCHARD SPRITZER (Signature drink to be served with dish)

• 2 oz Jim Beam Black Label
• 3/4 oz Local Honey
• 1 oz Fresh-Muddled Meyer Lemon
• 1 oz Fresh-Muddled Granny Smith Apple
• 2 oz Angry Orchard Hard Cider
• 1 Sprig of Fresh Mint (garnish)

Method:

1. Muddle lemons and apple with honey inside shaker.
2. Add ice and Bourbon
3. Chill ingredients and strain into a Collins glass (without ice)
4. Top with cider
5. Garnish with lemon wheel and fresh sprig of mint

 

Here are the pictures from the event!

Fresh Cherry BBQ Sauce from Taste of the Nation 2013

We have the honor of being the exclusive caterer at the 2013 Taste of the Nation VIP Reception at Wolfe’s Neck Farm in Freeport.  The event benefits a number of different charities including The Good Shepherd Food Bank, Opportunity Alliance, Cultivating Community, as well as Share Our Strength’s No Kid Hungry Campaign.

One of the dishes that we are serving is a Seared Duck Breast with a Fresh Cherry Barbeque Sauce.  This sauce would go great with any poultry – serve it at your next summer barbeque or let us come prepare it for you!

Fresh Cherry BBQ Sauce

1 Yellow Onion, chopped fine
2 tablespoons Vegetable Oil
1 can Cherry Juice Concentrate
1 cup Red Wine Vinegar
3 Chipotle Peppers, stems removed
4 packages of Dried Sour Cherries
8 cloves of Garlic, chopped fine
1 tablespoon Paprika
2 tablespoons Tomato Paste
1 cup Sour Cherry Preserves
1 jar Roasted Red Peppers, with liquid
2 tablespoons Rye or Bourbon Whiskey
2 tablespoons Sugar
Salt

Directions
In a heavy saucepan, sauté onion in oil until caramelized.  Add cherry juice, vinegar, chipotle peppers, half of the dried sour cherries, garlic, paprika, and roasted red peppers.  Bring to a boil, then reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.  Remove from heat and let cool.

In a food processor, puree the mixture together with the remaining half of the dried sour cherries, the tomato paste, roasted red peppers, and cherry preserves until smooth.  Push puree through a mesh strainer into a saucepan.  Add sugar and salt to taste.  Add whiskey and return to stove to bring back to a boil.  Reduce heat and let simmer for another 20 minutes or so.  If needed, add additional sugar/salt.

The Land of Rancheros, Wine, BBQ, and Solvang

In early May, Nancy and I needed to go to Southern California on business. I decided to show her a part of California that is totally unique from what you find in Northern or Southern California.

California is made up of five distinctive regions and personalities. There is Northern California, Southern California, the Inland Empire (Reading to Bakersfield), the Sierras, and the land of the Rancheros – the Central Coast/Santa Ynez Valley. I wanted Nancy to see this area, as I know it, and to experience two quality wineries.

Three hours north of Los Angeles on Route 101 is the gateway to the Central Coast – Santa Barbara.  Santa Barbara is a beautiful and sophisticated city on the Mission Trail from San Diego to San Francisco.  Once past Santa Barbara, traveling north, you will find rolling hills and mountain valleys, dotted with ranches, mountain lions, wild boar, and the amazing Coastal Oaks that live for hundred of years and survive in the salt air from the sea.  This area has the only transverse mountain range between Alaska and Cape Horn in Chile. This unique east-west orientation of the Santa Maria Valley allows unobstructed flow of coastal wind and fog to create a cool long growing season for wine grapes. The cool air and the fog create an ideal environment for growing Chardonnay and Pinot Noir.  This is where the towns of Santa Ynez, Solvang, Santa Maria, and Buellton we planned to visit are located.

On trips like this, we plan to visit only one winery per day. The reason is that we will spend several hours with the management and wish to gain a feeling and a taste of their wines and company.

The first winery we visited was Fess Parker’s. Yes, Fess Parker – the original Davey Crocker. Fess Parker would use this area to escape the dazzle of Hollywood to a place where people are friendly, warm, and genuine, while still getting the sophisticated atmosphere of Santa Barbara.  You do not hear people in Santa Ynez say, “Hey, dude” or “Chow, baby.” Here, people you will meet always have a big smile, ask how they can help you, and say thank you. The bellman at our hotel, Chico, was there when the hotel opened 39 years ago. He always has a smile on his face, remembers your name, and does anything to make your visit pleasant.

My wife, Nancy, is very much like Fess Parker. She loves first class service and products with unpretentious hospitality. She loves preparing great food and serving great wine with the desire to share this with everyone. Like the Fess Parker Family tradition, this is also the CVC Catering family tradition.

In 1989, Fes Parker established his winery. At that time, there were only 18 wineries in the area. Today, there are over 350. His desire was to produce small productions of quality wines that are critically acclaimed. I believe their production is around 50,000 cases. Nice size, but not big. Robert Parker, a famed wine critic, once wrote, “These are some of the finest wines and wine values emerging from Santa Barbara County.”

Fess Parker Winery is located on Foxen Canyon Road in Los Olivos, California.  Los Olivos was a stagecoach stop on the Mission Trail from Southern to Northern California. The Foxen Canyon is a two-lane road winding through a valley of picturesque scenes of ranches and vineyards. As you approach the winery, you see rows of grape vines with amazing rose bushes planted between each row. It is a beautiful sight. The winery itself is a beautiful structure of stone and wood. The grounds are covered with old oak trees and flowering shrubs. It is a wonderful site for a wedding, and they do many.

Nancy and I were met by members of management and were taken on a private tour of the winery. We saw the Estate Barrel Room where they age their wines in both American and French Oak. The facility is first class, but it is still the taste of the wines that is most important.

Some of the wines we liked were:

• 2010 Viognier –This is their most sought after white wine. It is aged 10 months in French Oak. It has a light golden straw color with the taste of honeydew, melon, lychee, apricot, and orange blossom. This wine has great balance and fresh acidity that leads to a zesty finish.
• 2010 Pinot Noir Ashley’s –This wine is aged 16 months in 50% new French Oak. The color is a dark ruby garnet. It has the aromas of cherry, raspberry, black tea, baking spices, and vanilla. A great balance of acid, tannin, weight, and texture makes it terrific for aging. This wine is rated at 90-91 points.
• 2010 Big Easy –This is a wonderful, fun wine to drink. It was developed to pay homage to New Orleans after Katrina. The wine is a blend of 61% Syrah, 23% Petite Syrah, and 16% Grenache. The blend is aged 22 months in French and American Oak. You will get notes of black pepper, blueberry, mocha, smoked meat, and leather with dark chocolate and vanilla. This is a wonderful wine for Cajun food.

Located in the heart of Los Olivos is the Fess Parker Wine Country Inn and Spa. The Inn is within walking distance from many craft shops and wine tasting rooms. But what makes this inn really unique is that it has one of the best Greek Restaurants we have visited called Petros.

After having lunch, we drove to Solvang. While we were driving east on Route 246 among ranges and vineyards, Nancy noticed that on the right side of the road, we had an ostrich running about 45 mph in the same direction. There is an Ostrich Land located in Solvang where you can buy ostrich and emu gifts and eggs. You can also buy ostrich jerky. I guess the jerky comes from ostrich that do not run fast enough.

Solvang is a Danish community on the Central Coast of California. The architecture is Danish, including windmills.  Visit the Olsen’s Danish Village Bakery for some of the best pastries in the west.  The bakery was founded in Demark in 1890 and over 30 years ago, they moved to Solvang Stop in at the Hans Christian Andersen Museum, which has the world’s largest selection of Andersen books for sale. Also there is The Book Loft, where you can find first editions and out of print books. Nancy got lost in the old cookbook section where she found many books dating back to the 20’s and 30’s.

In Santa Ynez (Spanish), where Ronald Reagan had his ranch, every spring they have the blessing of the Rancheros, or ranch owners. They come in mass, about 1,000, on horseback to the Mission Santa Ines (English). At the mission, they are blessed by the priest and celebrate the new calves branding in the spring. Afterwards, they have a BBQ for the vaqueros, or cowboys, and their families.

The morning of the blessing, Nancy took the elevator down for breakfast. She met two men in the elevator and she asked them if they were rancheros on their way to the blessing. They responded, “How did you know?” Nancy said the spurs and the cowboy hats were a good hint. She then cautioned them to be careful so they do not fall off their horses. The response was, “Hardly, Miss.”

Saturday, after Nancy’s encounter with the rancheros, we drove up to the Santa Maria valley to visit Cambria Winery. Cambria is a part of the Majestic Wine Group. The Majestic Wine Group consists of wonderful wineries like Kendal Jackson, Bryon, Freemark Abbey, and Le Crema.

The drive to Cambria takes you through some of the most productive farmland in California. Thousands of acres are planted in fresh product, strawberries, and wine grapes. Cambria is on a side of a hill just off of Santa Maria Mesa Road. The winery is small and well organized. The staff and management   were friendly and spent a great deal of time with us.

Barbara Banke, the owner, has built Cambria Estate into a world-class producer of Chardonnay and Pinot Noir. The primary vineyards are named after her daughters – Katherine’s (Chardonnay), and Julia’s (Pinot Noir).

Cambria is known for their work with clone grapes. A clone is like a variety within a variety. A clone is defined as apopulation of vines that are propagated asexually from a single mother vine. Each clone will have desirable characteristics, such as disease resistance or flavor attributes. Many winemakers like to plant more than one clone of a single variety to give the wine more complexity.

A few wines to try are:

• 2010 Clone 115 Pinot Noir – This is a gracious wine. This is not a huge Pinot, but it will impress you with its overall balance and sense of harmony. This wine has been scored 92 points.
• 2011 Clone 76 Chardonnay – This is cloned from French vines. When you taste it, you will get scents of butter and toast that will give away to pineapple, peaches, pears, nutmeg, and vanilla. This wine has body that will stand up to a wide variety of foods, but it is also so balanced that you can drink it on its own.

Texas, the Carolinas, and Kansas City have their own style of BBQ, but on the Central Coast of California there is only one – Santa Maria. The Santa Maria Style BBQ was developed in the 19^th century on the cattle ranges in the area. This is what the rancheros served their cowboys. They did not use charcoal or gas. They use the wood of the red oak tree and bring it to the point where it is white hot. They developed a rub of onion, garlic, chili powder, and paprika, but the key to the BBQ is the use of tri-tip roast. This is a triangular cut of bottom sirloin. It is not well known outside of California, but it makes a wonderful BBQ.

So, if you want to go to a pleasant and not expensive part of California, look at the Central Coast. You will love the area.

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