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Progressive Dinner With Wine Pairings

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.

Progressive Dinner with Wine Pairings

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. 

Progressive Dinner & Wine Pairing

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.

white bean salad in radiccio

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.

brussel sprout and kale caesar

5 from 1 vote

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

Caesar Dressing

  • 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


  1. 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.

  2. Meanwhile place the shaved brussel sprouts and chopped kale in large mixing bowl.

  3. 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.

Kale and Brussel Sprouts in mesh bags

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.

paix su terre & kale & brussel sprout caesar

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.

brussel sprout and kale caesar with wine

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

Benom Contrast and Asparagus In Puff Pastry with Brie

“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.

Morgan Winery Gary's Vineyard Pinot Noir & Carmelized Shallot Pasta

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

Progressive Dinner and Wine Pairing


I can’t wait to try these recipes.  Pop over to see all of the recipes from my blogging pals.

Gwen Moss  “Charcuterie and Cheese”
Sheri Silver  “White Bean Salad in Radicchio Leaves”
Most Lovely Things ” Caramelized Shallot Pasta”
Stone Gable  “Asparagus in Puff Pastry With Brie”
Classic Casual Home  “Lemon Tart With Shortbread Crust And Berries”
You read Progressive Dinner with Wine Pairings right here on Rough Luxe Lifestyle first.

Reader Interactions


  1. Gail says

    What a beautiful post at a time when we can use some inspiration. I love to have all of these delicious dishes and will add them to my recipe book!

  2. Yvonne @ StoneGable says

    Cindy, Your post is like reading an article from a wine and food magazine! Just stunning! I am not a wine expert but I do love a good glass or two! Thank you for your suggestions! I’m so thrilled to be part of this beautiful progressive dinner! And be here pouring (pun intended) over your amazing blog!

  3. Dinnerpartyguru says

    How brilliant this is. I can just see and taste it all!! I will definitely be trying all of these recipes which all sound amazing.
    Now off to the kitchen!

  4. michele@hellolovelystudio says

    Loving the brilliance of this progressive dinner, Cindy. And I hope your pals in the wine industry will somehow recover quickly from this chapter. I love brussel sprouts so this dish is a winner! Please send more sunshine to your sister here in the heartland. I was in my North Face today, and we still have a few years before we can move West! Thank you for brightening my evening with virtual deliciousness. 🙂

  5. Annie Diamond says

    5 stars
    Cindy! I can’t wait to make this! It looks like a salad I will be making again and again! I love all of your photos and the wine pairings too that you and Steve so thoughtfully put together! I love the menu you designed too! a

  6. leslie Harris says

    Wow Cindy, I’m such a salad person but I’ve yet to try this dish. It looks so yummy, I’m always such a fan of brussel sprouts and cesear salads too. And I loved this post because it so informative. The idea of helping pair food with wines is something I’m always interested in. Oh- and sorry bout the last minute changes with my dish, but I still like the Brut Cuvee. (Wink)


  7. Holly Boyle says

    This is such a great post! Each recipe looks delicious so I am grabbing my mask and off to the market!

    • Cindy Hattersley says

      Hi Holly

      I can’t wait to hear how you do with the seeds some of my transplants have not done very well so I am anxious for my seeds to come!!

    • Cindy Hattersley says

      I cannot believe how pretty that tart was! As you know I will never make anything like that!!

  8. kim says

    Cindy I always love your recipes and wine suggestions! That is very kind of you to link to your wine friends who are hurt by this. We also have been trying to support our favorite, Testarossa. I dream of the day when we can do a progressive dinner again. That might be something in the future, but I will keep this post when that day comes, hopefully not in years! Maybe a social distance one could work on my street, but then people may not want others touching their food? In the meantime, I appreciate the new recipes!

    • Cindy Hattersley says

      Hi Kim

      It seems like so long ago that we were able to entertain and enjoy each other’s company. The day will come and we will be so much more appreciative when it does!

    • Cindy Hattersley says

      Hi Janelle
      I can’t wait to try these recipes either! They all look so yummy! Have a great Thursday!!

  9. home before dark says

    This is like food and wine porn! All beautiful and delicious. Love the wine pairings. I have thought that Steve should join you to give his “Wine Voice” to your blog!

    Alas, this will have to be a fleeting memory. I haven’t been to a real grocery store since early March! I made lemon bars for my husband last week and I had to ask myself whether my beloved of 44 years was worth the last of my eggs for the week. Love won out…but it was dicey for a few minutes!

    • Cindy Hattersley says

      Hi Patricia
      You are so good to bake. I am incapable of creating a dessert, honestly. These recipes all look so yummy I can’t wait to try them all out. This recipe is actually super simple especially if you get the already shredded brussel sprouts! Have a great day!

    • Cindy Hattersley says

      Hi Patricia

      Love the egg story. My aunt was a master at refrigerator roundup. We try to do the same and do what we can with what we have. Sometimes it is a challenge!!

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