Mary Ann, Annie and I are so happy to welcome our friends Leslie from Gwen Moss, Yvonne from Stone Gable, and Sheri Silver today. Annie had the brilliant idea to plan a Progressive Dinner with each blogger providing a course. I was scared to death they would ask me to bake, thankfully they did not. Thanks to my kicking and screaming my course is a salad. Let’s take a look at our Progressive Dinner with Wine Pairings. This menu looks delicious to me.
Mary Ann and Annie asked Steve and me if we would select wines to go with each course. We are not sommeliers or wine experts but we do enjoy wine. Most of you know we own a home in Monterey County and a home in Paso Robles. We have a lot of friends in the wine industry who are suffering due to the Shelter in Place Order. We did our best to select local wines from the two wine regions that we enjoy. Check out their websites if you are shopping for wine.
For Leslie’s charcuterie and cheese board, we selected a bubbly. This is a safe choice. I have to be honest. Locally Caraccioli Cellars has a great Brut Cuvee. It is a favorite at Farmers Union Pour House (our son and daughter in law’s craft beer and wine bar) now shuttered due to the virus.
Sheri Silver never disappoints with her recipes. I can’t wait to try this one. We paired this with a Rousanne from Villa Creek Cellars from the world-renowned James Berry Vineyard. Villa Creek is one of our favorite wineries in Paso owned by the Cherry family. Chris sources his fruit from some of the best vineyards in Paso and now produces his own Maha Estate Wine.
I am a huge salad fan. I am sure that is no secret if you have read this blog for long. This particular recipe new to me, although I have used the combination of shaved brussel sprouts and kale in other preparations. I think you will enjoy this Kale & Brussel Sprout Caesar salad for a change of pace.
Kale and Shaved Brussel Sprout Caesar
For the Salad
- 2 bunches tuscan kale destemmed and chopped
- 12 oz brussel sprouts trimmed and sliced in the cuisinart
- 1 c shredded pecorino cheese
- 6 T lemon juice
- 1/4 c olive oil
- 2 T lemon olive oil
- 1 large garlic clove
- 4 T capers
- 1 1/2 t dijon mustard
- 1/2 t anchovie paste (omit if you don't like anchovies)
- 1/4 c water to thin (more if needed)
- 1 c heaping french baguette cubed
- 1 T extra virgin olive oil
- 1 clove small garlic
Preheat oven to 350 F. Place bread cubes on foil or parchment lined baking sheet. Add oil mixture and toss. Bake for 10-12 minutes.
Meanwhile place the shaved brussel sprouts and chopped kale in large mixing bowl.
To serve place as much dressing as needed over sprouts and kale. Top with pecorino cheese and croutons and serve.
The ingredients are simple. FYI now that we have to get rid of all the plastic bags that our fruit and vegetables come in, I finally invested in these cotton mesh bags. I have no idea why I waited so long. Vegetables and fruit stay much fresher, and they are super reasonable and available on Amazon. They are linked at the bottom of the post.
FYI Brussel Sprouts are always on the list of difficult vegetables to pair with wine. You might enjoy this article 6 Foods that don’t pair well with wine, or,Pairing Myths Debunked. We have paired this salad with Paix Su Terre Clairett Blanche from Paso Robles. This winery is owned by a young couple Ryan and Nicole Pease. Their wines are still reasonable (by Paso standards) and are really delightful. Ryan is also the new winemaker for Brecon in Paso. We love their wines.
The other great thing about this salad is it actually holds up and can be eaten the next day. I know who eats soggy salad, not me. You honestly can eat the leftovers for lunch the next day. You can also add chicken and make it dinner.
Yvonne from Stone Gable is a fabulous cook. Her recipes always make me want to quit weight watchers! She chose Asparagus in puff pastry with brie for her course. We paired another Paso Robles wine the Benom Contrast with this course. Benom is owned by the Fabre brothers. You can buy their wine here
“Arnaud and Guillaume Fabre moved to California for Love. For Guillaume, it was his love of winemaking and farming without limit(s) that brought him to Paso Robles. A love that saw him making wine for one of the most prestigious wineries in Paso Robles, L’Aventure. This passion eventually lead him to start his own brand of immaculate wine, Clos Solene. Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Freres Fabre- ended up in Paso Robles. The story gets far more interesting” To say that this family’s legacy is interwoven into Paso’s current history is an understatement. Arnaud is married to Stephan Asseo (who crafts the beautiful wines at l’aventure winery. His wife’s brother recently opened one of the best restaurants in Paso Les Petites Canailles to much acclaim right before shelter in place. His mother in law Beatrice owns the charming shop And Be Boutique
For the main course, Annie made caramelized shallot pasta. Pasta is my weakness. I am making this next weekend! We paired her pasta with one of our favorite Pinot Noir’s from our area, Morgan Wines Gary’s Vineyard Pinot Noir. Dan and Donna Lee have been making world-class wines since 1982. You can buy their wines here. Once things get back to normal, you will want to stop by their tasting room in Carmel Valley. You might enjoy the post I did on that I did Morgan Tasting Room’s Fresh Modern Look.
Last but not least Mary Ann made this gorgeous lemon tart with a shortbread crust. I am not a baker so there is no chance I will be making this one. It looks absolutely amazing, however. We paired this with the Calera Winery Mt Harlan Viognier Doux. I have to admit I am not a fan of late harvest wines. We are members of the Calera wine club and all of their wines are wonderful. They are now owned by the Duckhorn group, so if you are members of their club you have access to the entire Duckhorn portfolio which is fun. You can buy their wines here
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I can’t wait to try these recipes. Pop over to see all of the recipes from my blogging pals.