2012 Wine Dinners

2012 Wine and Food Pairing Dinners...

Janet and I thought it would be fun to revisit the wine dinners we attended last year. Looking forward to this year wine dinners. It will be hard to beat 2012…

Lombardi’s Mill Creek Winery - Wine Dinner (11/29/2012)

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

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

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Wicked Cellars Fidelitas Winemaker's Dinner with Winemaker Charlie Hoppes (6/26/2012)

Wicked Cellars Everett

It's been several years since we have had the opportunity to attend a winemaker’s dinner at Wicked Cellars. When we saw Fidelitas wines with winemaker Charlie Hoppes was scheduled to be at Wicked, we just had to go.

Wicked Cellars and Fidelitas Winemaking Dinner

Wicked Cellars and Fidelitas Winemaking Dinner - Wicked Cellars Ritch Sorgen

Wicked Cellars and Fidelitas Winemaking Dinner - Fidelitas Winemaker Charlie Hoppes with the guest

Wicked Cellars and Fidelitas Winemaking Dinner

Wicked Cellars and Fidelitas Winemaking Dinner

The pairings

The evening started off with a welcoming bubbly- Treveri Cellars "Blanc de Blanc" Brut, Washington State.

Next up

Wicked Cellars and Fidelitas Winemaking Dinner - Fidelitas Winemaker Charlie Hoppes

Wicked Cellars and Fidelitas Winemaking Dinner - Scallops

Scallops with Citrus Beurre Blanc

2009 Optu White*** pear, honeysuckle, pineapple

Followed by

Wicked Cellars and Fidelitas Winemaking Dinner - Cedar planked salmon

Cedar planked salmon on polenta with poached egg and blackberry reduction

2009 Columbia Velley Merlot*** herbs, blueberry, vanilla

Wicked Cellars and Fidelitas Winemaking Dinner - Fidelitas Winemaker Charlie Hoppes

And then

Wicked Cellars and Fidelitas Winemaking Dinner - Slider Trio

Slider Trio

Duck with plum sauce

Lamb with feta, chipotle mayo and arugula

Pork belly slider with rhubarb jam and cole slaw

2010 M-100*** black fruit, plum

2009 Red Mountain Red**** red cherries, nutmeg

My favored combination was the duck slider and Red Mountain Red, yummy. The rest of the table seemed to enjoy the lamb.

Time for steak

Wicked Cellars and Fidelitas Winemaking Dinner - Rib-eye

Rib-eye with sundried tomato jam, fingering potatoes and asparagus

2008 Boushey Red**** black currant, cocoa, herbs

Last but not least

Wicked Cellars and Fidelitas Winemaking Dinner - Apricot pinenut cake

Apricot pinenut cake with Moscato di Asta

Thank You Marlies, Ritch and Staff!

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Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing (6/14/2012) 

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing

Once again we were able to join in a wonderful food and wine at Lombardi's Italian Restaurant located in beautiful Everett Marina.

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - The View

The food pairing was created and displayed prepared by Lombardi's Everett new head chef Jeremy Taisey and staff. The wines were from Martedi Winery, Joseph Miglino owner and winemaker.

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - The Wines 

Founder Diane Symms announced the opening of a new Lombardi’s Restaurant located in Mill Creek and introducing Kristofer Korshaven as the General Manager. Looking forward to the opening…

The Food and Wine Pairing

Seafood Duo

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - Ahi Tartare and Mini Crab Cake

Ahi Tartare with pancetta and Mini Crab Cake

2010 Martedi Riesling**+ peach, grapefruit

Wild Boar

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - Wild Boar

Cinghiale with chocolate and prunes, creamy herb mascarpone polenta

2008 Martedi Giovanni Syrah***+ blackberries, spice

Prime Top Sirloin

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing – Prime Top Sirloin

Espresso Crusted with Amerino cherry sauce and gorgonzola mashed potatoes

2008 Martedi Lavello**+ dry fruit, earth

Antipasto Paisano

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing – Antipasto

Cured meats, local cheeses and fresh fruit
2008 Martedi Sangiovese*** cherries, dark fruit

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing

The BEST was saved for last… A beautiful Everett Marina sunset…

Lombardi’s Everett Marina

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Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett (4/12/2012)

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

The waterfront of Everett offered a wonderful backdrop to our latest’s wine tasting adventure…

The Event:

Rocca delle Macìe Wine and Lombardi’s Italian Restaurant’s five course wine paired dinner hosted by Vito Candello, North American Marketing Manager for Rocca della Macie.



The Pairings:

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Piatti di Salumi

Piatti di Salumi – a selection of charcuterie from Zoe’s meats – prosciutto, chocolate salami and coppa paired with Orvieto Classico DOC

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Bucatini al Ragu di Cinghiale

Bucatini al Ragu di Cinghiale – wild boar ragu, bucatini, ricotta salata – with Campomaccione, Morellino di Scansana DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Agnello

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Agnello

Agnello – Australian lamb chop, onions, pine nuts, peppers, honey, balsamic – with Famiglia Zingarelli, Chianti Classico Riserva DOGG



Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Piatti di Formaggio

Piatti di Formaggio – selection of sheep cheeses, acacia honey, pine nuts – with Tenuta Sant’ Alfanso, Chianti Classico DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Torta Amarena

Torta Amarena – Amerena cherries, sweet ricotta, tosted almonds – with Chef Matt’s Amaretto

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Executive Chef Matt Romeo working the kitchen...



Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Executive Chef Matt Romeo

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Cooking at home – Pumpkin Strudel - Not Just for the Holliday’s

Cooking at home – Pumpkin Strudel

Cooking at home – Pumpkin Strudel 

When you think of pumpkin you think of the holidays. This delicious dessert can be served any time of the year. This strudel can also be made heavy or light as a feather to compliment the main course.

Ingredients

Cooking at home – Pumpkin Strudel – Always stage as much as you can

Filling:

One 15-ounce can pumpkin

One 8-ounce package cream cheese, room temperature

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

12 sheets thawed phyllo dough

2/3 cup butter, melted

1 cup chopped pecans

3 tablespoons sugar or powder sugar

2 tablespoons honey, for serving

Glaze:

confectioners' sugar

tablespoons milk or cream

Directions

Preheat the oven to 400 degrees F.

The Filling:

Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl.

Hand mix until nearly uniform and set aside. Note: This is where you can lighten the filling by using a hand mixer. This adds air to the mix taking the heaviness out.

Cooking at home – Pumpkin Strudel - Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl

The Wraping:

Cooking at home – Pumpkin Strudel - Brush the top of the phyllo with some of the butter

Cooking at home – Pumpkin Strudel - Place 2 sheets of the phyllo on top of one another

Place 2 sheets of the phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.)

Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips.

Place a well-rounded tablespoon of the filling about 2 inches from the end of the dough strip.

Cooking at home – Pumpkin Strudel - Place a tablespoon of the filling

To shape, fold the bottom edge of the phyllo up and over the filling.

Cooking at home – Pumpkin Strudel – Place on a baking sheet

Fold in the sides and roll up to encase the filling, brushing the exposed dry phyllo with some of the butter as you roll.

Place the rolled phyllo on a baking sheet, seam-side-down.

Cooking at home – Pumpkin Strudel – Place on a baking sheet

Brush the top of the phyllo with some of the butter.

Repeat

Cooking at home – Pumpkin Strudel – Place on a baking sheet

Sprinkle the tops of the phyllo with pecans and sugar.

Bake until the phyllo is golden brown, about 15 minutes.

Cooking at home – Pumpkin Strudel - Bake until golden brown

The Glaze:

Mix ingredients thoroughly.

Cook's Note: If too thick add a little bit of liquid. If too thin add a little bit of confectioners' sugar.

Serve the phyllos room temperature drizzled with the glaze.

Cooking at home – Pumpkin Strudel 

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Out and about:

Fred’s Rivertown Alehouse - Snohomish

Fred’s Rivertown Alehouse - Snohomish

Fred’s Rivertown Alehouse - Snohomish

Fred’s Rivertown Alehouse - Clam Chowder

Fred’s Rivertown Alehouse - Fish and Chips

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Luca’s Ristorante and Pizzeria – Lake Stevens

Luca’s Ristorante and Pizzeria – Lake Stevens

Luca’s Ristorante and Pizzeria - Puttanesca

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Buzz Inn - Snohomish

Buzz Inn - Chicken Wings

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Out and about - Frozen Blackberries

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