Lombardi’s Mill Creek Prunotto Winery - Wine Dinner

Lombardi’s Mill Creek  Winery - Wine Dinner

Lombardi’s Mill Creek Winery - Wine Dinner 

Prunotto wine dinner was Lombardi's Mill Creek's first wine dinner. I must say, they started off with a bang. General manager Kristofer Korshaven is no stranger to these events for he has hosted many wine dinners at Lombardi's Everett Marina location. Executive chef Matt Romeo, owners and staff together a excellent matchup of Italian food and wine.

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Mill Creek Lombardi’s General Manager Kristofer Korshaven

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Lombardi’s Italian Restaurant Executive Chef Matt Romeo

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner – Representing Prunotto Winery Craig Katz

The event was also co-hosted by Craig Katz who represented the winery. He give us the interesting story of Prunotto Winery, from the founder Alfredo buying the co-op in 1922 two the Antinori family involvement in the late 1980s. Craig and Lombardi’s Italian Restaurants founder Diane Symms gave us a comprehensive background of the region through facts and stories.

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner

Prunotto Winery - The Beginning

http://www.prunotto.it/inglese/home.php

“In 1904, in the council chambers of the community of Serralunga, and in the presence of notary Giacomo Oddero and the young witness Alfred Prunotto, the co-operative winery known as "Ai Vini delle Langhe" ("Of the wines of Langhe") was founded. Amongst those who participated in the drawing up of the constitutional acts, there were individuals who left their mark on the story of Alba and the nearby communities of Langa and many small producers of the surrounding area.

The first harvest took place in 1905. This was followed by several difficult years which suffered from the instability in the economy, aggravated by the first world war. In 1922, when it was time to renew the co-operative winery, many members decided not to contribute their grapes anymore. Thus, although it was an exceptional year, the vintage was not very abundant.

The winery started having serious economic problems and was liquidated.

During this crisis, the young Alfredo Prunotto met and then married Luigina, with whom he decided to take over the co-operative winery "Ai Vini delle Langhe", bestowing on it his name. Thanks to the passionate persistence of the newlyweds, the winery became famous very quickly and began to export wines throughout the world: first to South America and then to the United States, whose markets opened up during those years. Prunotto is one of the few companies that believed in the economic prospects of the new world.” – The Web

~~~

The evening started out with a fine prosecco while we enjoyed grassini with extra virgin olive oil. 

The next course gave us a wonderful puff pastry wrapped taleggio cheese accompanied by a crostini with a little wine jelly paired with a Dolcetto. 

Up next was simply delicious potato gnocchi with Parmesan and wild mushroom cream sauce. Executive chef Matt Romeo out did himself with his the gnocchi, it was over the top delicious. The gnocchi was served with a Barbera. 

Next came a pancetta wrapped beef tenderloin with demi-glace. Matt found a wonderful cut tenderloin and cook it to perfection. The tenderloin was paired with a Barbaresco. 

Last was a delicious lady fingers and chocolate desert served with a little arancello.

Our favorite pairing for the evening was the puff pastry with the Dolcetto and the gnocchi with the Barbera.

Janet and I would like to thank the owners and staff for a most wonderful evening.

The Pairings:

Aperitivo

Grassini, Extra Virgin Olive Oil

2011 Col de’ Salici Prosecco Superiore

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner – Grassini and Extra Virgin Olive Oil

Primi

Puff pastry wrapped taleggio cheese andCrostini crostini wine jelly

2009 Dolcetto D’Alba DOC

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Puff pastry wrapped taleggio cheese

Secondi

Potato gnocchi, with wild mushroom cream sauce

2011 Barbera D’Asti DOCG

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Potato gnocchi, with wild mushroom cream sauce

Carne

Pancetta wrapped beef tenderloin

2008 Barbaresco DOCG

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Pancetta wrapped beef tenderloin

Dolce

Hazelnut liqueur, lady fingers, chocolate, orange zest

Arancello

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Hazelnut liqueur, lady fingers, chocolate and orange zest

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner 

~~~

Cooking at Home

Lombardi’s Italian Restaurant Executive Chef Matt Romeo inspired potato gnocchi with cream mushroom sauce…

Cooking at Home – Making Gnocchi

Cooking at Home – Gnocchi with mushroom cream sauce

Gnocchi with Marinara

Cooking at Home - Gnocchi with Marinara

zzz

Visiting Cape Cod Beer – Hyannis Massachusetts

Cape Cod Beer – Hyannis Massachusetts

Cape Cod Beer – Hyannis Massachusetts – Jerry out side of the brewery

Cape Cod Beer

1336 Phinney’s Lane

Hyannis, MA 02601

508.790.4200

http://capecodbeer.com/brewery/

About Cape Cod Beer:

"there brewery is located at 1336 Phinney’s Lane in Hyannis and  currently consists of a 15 bbl direct fired brewhouse purchased in 2008 from Premier Stainless Systems and 9 x 30 bbl and 3 x 15 bbl fermenters.

They have a maximum annual capacity of approximately 8,000 barrels. Brew on average 10-12 times a week during the high season, and about half that during the off season.

They self distribute there products within approximately 50 miles of the brewery, encompassing an area from Plymouth to Provincetown.

Cape Cod Beer started out in April of 2004, brewing at the old Hyport Brewing Company at the west end of Main Street in Hyannis.  Brewing there for almost 2 years…schlepping kegs across town to wash them in their storage space, and sold homebrew supplies out of their house in those early days…

At Cape Cod Beer they are taking the concept of recycling very seriously.  They have made efforts in their manufacturing process to reduce, reuse or recycle in every possible way.  Taking steps in both our retail and wholesale components of their business.

Cape Cod Beer – Hyannis Massachusetts

They only sell beer in refillable containers. Cape Cod Beer sells beer in ½ gallon refillable bottles called growlers.  Every day they are open people bring their growlers in for refills, each time keeping that bottle from entering the landfill.   Kegs are the ultimate refillable container.  Cape Cod Beer owns approx 1,200 kegs – many of which have been filled and refilled over 100 times since 2004."  – The Web

Cape Cod Beer – Hyannis Massachusetts

Cape Cod Beer – Hyannis Massachusetts

Cape Cod Beer – Hyannis Massachusetts

 After Hurricane Sandy we and our stranded friends needed a beer.

Cape Cod Beer – Hyannis Massachusetts – time for some beer tasting

Cape Cod Beer – Hyannis Massachusetts – time for some beer tasting

Cape Cod Beer – Hyannis Massachusetts

These are some of the beers we tasted

Cape Cod Red - A well-balanced amber ale with caramel and notes and a subtle spicy hop – This was one of my favorites

Cape Cod IPA - IPA with a citrusy hop bite and subtle malt - Larry’s favorite

Cape Cod Beach Blonde Ale - A very drinkable golden ale with a hint of toasted malt character and a clean finish – The was a refreshing beer

Cape Cod Porter - A drinkable dark beer with a chocolatey malt character – Surprisingly to me, who does not normally like Porters, it was a very drinkable beer

~~~

Around Town:

Alexandrea Nicole Cellars, Woodinville

Alexandrea Nicole Cellars, Woodinville

Alexandrea Nicole Cellars, Woodinville - Jerry

Alexandrea Nicole Cellars, Woodinville - Jet Black 2010 Syrah

Alexandrea Nicole Cellars, Woodinville - pommes frites

 ~~~

Chateau Ste. Michelle, Woodinville

Chateau Ste. Michelle, Woodinville

Chateau Ste. Michelle, Woodinville

~~~

zzz

Cooking at Home - Rouladen and Braised Red Cabbage

Cooking at Home - Rouladen with Braised Red Cabbage or Kochen zu Hause - Rinderroulade mit Geschmorter Rotkohl

Cooking at Home - Rouladen with Braised Red Cabbage and Mash Potatoes

Rouladen is a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked.

Traditionally the rouladen are first seared in a roasting dish. In a heavy pot or Dutch oven the carrots, celery and onions are cooked until the vegetables are somewhat, caramelize. Red wine, chicken or vegetable stock is then added, then the rouladen slowly braised until the meat is tender. The braising takes between one and two hours depending on the meat and preferences.

Rouladen are usually served with either spätzle, potato dumplings or boiled potatoes, mashed potatoes and red cabbage. Roasted winter vegetables are another common side dish. The sauce is an absolute requirement to round off the dish and is usually poured over the meat.

Rouladen Recipe

Ingredients:

6 slices bacon, cut into small cubes

1 (1 1/2-pound to serve 4) piece of flatiron steak, cut into 4 equal pieces and pounded 1/4-inch thin. Note: We chose to make one a little larger (.75 pound) to serve 2

 Salt and freshly ground pepper

2 tablespoons country-style or Dijon mustard

1 1/2 large yellow onions, diced

4 Slice dill pickle

2 tablespoons vegetable oil

1 large carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1/4 cup red wine

1 (14 1/2-ounce) can of diced tomatoes

Remember: Stage all your ingredients near your workstation.

Special equipment: kitchen twine and meat mallet

Directions:

Preheat the oven to 325 degrees F.

In a small sauté pan over medium-low heat, cook the bacon just enough to render the fat, and set aside.

Tenderize the thin beef slices with a meat mallet on both sides evenly.

Salt and pepper the steaks and lay flat on a large cutting board.

Brush the top side of the slices with enough mustard just to coat.

Add the sliced pickles

In a small bowl, toss together half the onion and the reserved bacon (with as much of the bacon fat you feel comfortable with) sprinkle with salt and pepper.

Spread the onion mixture over the meat.

Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine.

Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat.

Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes.

Add the garlic and cook another minute.

Deglaze the pan with the wine

Add in the canned tomatoes (with their juice).

Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.

Remove the Rouladen; add red wine or vegetable stock to the liquid

This liquid is reduced and then thickened to the sauce. Note: the cooked vegetables may be strained out at this time or left as part of the sauce. Our option was to keep the vegetables.

The rouladen may be returned to the sauce and gently reheated.

Cooking at Home – Rouladen (beef roll-up) - select a thin cut of meat

Cooking at Home – Rouladen (beef roll-up) – pound the quarter inch or less

Cooking at Home – Rouladen (beef roll-up) – pound the quarter inch or less

Cooking at Home – Rouladen (beef roll-up) – sauté bacon 

Cooking at Home – Rouladen (beef roll-up) – spread mustard

Cooking at Home – Rouladen (beef roll-up) – add pickles

Cooking at Home – Rouladen (beef roll-up) – add bacon and onions

Cooking at Home – Rouladen (beef roll-up) – roll the beef into a log

Cooking at Home – Rouladen (beef roll-up) – roll the beef into a log

Cooking at Home – Rouladen (beef roll-up) - tie with kitchen twine

Cooking at Home – Rouladen (beef roll-up) – braise on all sides

Cooking at Home – Rouladen (beef roll-up) –preparing the braising sauce - sauté onions and carrots

Cooking at Home – Rouladen (beef roll-up) – preparing the braising sauce - deglaze with red wine

Cooking at Home – Rouladen (beef roll-up) – preparing the braising sauce - add crushed tomatoes

Cooking at Home – Rouladen (beef roll-up) – add the rouladen to the braising liquid

Cooking at Home – Rouladen (beef roll-up) – placed in oven

Cooking at Home – Rouladen (beef roll-up) – turn once

Cooking at Home – Rouladen (beef roll-up) – finished

~~~

We wanted to serve our rouladen with red cabbage (Rot sächlich) and mashed potatoes.

Rot sächlich also known as rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game and a side of mashed potatoes or potato dumplings.

Cooking at Home - Braised Red Cabbage Recipe

Ingredients:

2 tablespoons butter

1 yellow onion, sliced with the grain

1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)

1 tart apple, peeled and grated

1 tablespoon brown sugar

1/4 cup red wine

1/4 cup apple cider vinegar, plus a splash

1/4 cup water

Salt and freshly ground pepper

Directions:

In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes.

Add the cabbage and cook, stirring, for a few minutes.

Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring.

Cover and braise for 30 minutes, stirring once and checking on the texture.

Cook a little less for a firmer cabbage; a little more for softer cabbage.

Add a small splash of cider vinegar just before serving.

Cooking at Home - Braised Red Cabbage – slice thinly

Cooking at Home - Braised Red Cabbage - cook the onions

Cooking at Home - Braised Red Cabbage - add the cabbage

Cooking at Home - Braised Red Cabbage - add the apple and brown sugar

Cooking at Home - Braised Red Cabbage – add wine

Cooking at Home - Braised Red Cabbage – now add the vinegar and water

Cooking at Home - Braised Red Cabbage - bring up to a simmer

Cooking at Home - Braised Red Cabbage - add a small splash of cider vinegar just before serving

Cooking at Home - Rouladen with Braised Red Cabbage and Mash Potatoes

~~~

The great thing about the red cabbage recipe is that you can prepare it a day or two ahead.

We had red cabbage left over from our Rouladen dinner. So we decided to have pork schnitzel, red cabbage and boiled potatoes.

Heat the red cabbage in a pan using a little water in a splash of vinegar. Cook down to your desired texture.

Cooking at Home - Pork Schnitzel with mushroom cream sauce

Cooking at Home - Pork Schnitzel with mushroom cream sauce, red cabbage and boiled potatoes or Kochen zu Hause - Schweineschnitzel mit Champignon-Sahne-Sauce, Rotkohl und Salzkartoffeln.

Making the mushroom cream sauce:

Sauté the mushrooms in the same pan you cooked the schnitzel. Add approximately 1 cup of half-and-half and deglaze the pan. Reduce down and add salt and pepper to taste. Add a tablespoon of butter.

Cooking at Home - Pork Schnitzel with mushroom cream sauce, red cabbage and boiled potatoes

~~~

zzz