A Benefit for Hospice and Homecare of Snohomish County – Featuring “The Galloping Gourmet” Graham Kerr, and Lombardi’s Italian Everett’s Marina own Chef Chris Viner

What a Wonderful Magical Night - “The Galloping Gourmet” Graham Kerr, and Lombardi’s Italian Everett’s Marina own Chef Chris Viner hosted “Celebrating the Harvest” a cooking class and wine pairing event benefiting - Hospice and Homecare of Snohomish County.

Graham Kerr, Kerri Lonergan-Dreke Co-Owner Lombardi’s, Sous Chef Charlie Anglesey, and Chef Chris Viner

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr 

One of Kerr’s mottos is EGGS: Eat (more plants), Grow (more plants), Gather (more plants), Share (more plants). Its about: “Delight and do less harm to one another, the soil and the air that we breathe.”

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner

“Celebrating the Harvest” a cooking class and wine pairing - Chef Chris Viner

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner

~ Antipasti ~

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner - Seared scallops in white wine, lemon and caper sauce

Seared scallops in white wine, lemon and caper sauce paired with Ruffino Orvieto DOC

~Insalata~

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner - Roasted rutabaga, red and golden beets, parsnips and turnips in a light sour cream dressing

Roasted rutabaga, red and golden beets, parsnips and turnips in a light sour cream dressing paired with Ruffino Pinot Grigio

~Primi~

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner - Squash ravioli with a sage cream sauce, topped with sautéed butternut squash

Squash ravioli with a sage cream sauce, topped with sautéed butternut squash paired with Ruffino Chianti Aziano

~Secondi~

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner - Dungeness crab omelet with parsnip puree and fresh green garbanzo beans

Dungeness crab omelet with parsnip puree and fresh green garbanzo beans paired with Ruffino Libaio Chardonnay

~Dolce~

“Celebrating the Harvest” a cooking class and wine pairing - Graham Kerr and Chef Chris Viner - Fresh raspberries, yogurt, honey and mix nuts

Fresh raspberries, yogurt, honey and mix nuts paired with Ruffino Prosecco

“Celebrating the Harvest” a cooking class and wine pairing with Cooie Goulding wine representative of Ruffino, Tuscany, Italy

Cooie Goulding wine representative of Ruffino, gave us the background and story of every wine we tasted. Her energy and expert knowledge added to our wonderful evening.

All Wines were Donated by Ruffino, Tuscany, Italy

~~~

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Home Cooking - Debi Mazar and Gabriele Corcos inspired - Lasagne Alla Bolognese with Besciamella

Cooking at Home - Lasagne Alla Bolognese

After watching Debi Mazar and Gabriele Corcos “Extra Virgin” Cooking Channel TV Show we just had to make Lasagne Alla Bolognese for our Family…

Bolognese Sauce

Cooking at Home - Bolognese Sauce - soffritto - onion, carrots, and celery - pancetta

For any new recipe staging is very important. Cut your vegetables, position bowls, knives, wooden spoon, etc

Cooking at Home - Bolognese Sauce - soffritto - onion, carrots, and celery

Cooking at Home - Bolognese Sauce - soffritto - parsley and pancetta

Cooking at Home - Bolognese Sauce  - soffritto - onion, carrots, and celery - add pancetta

Sauté the onion, carrots, and celery in about 5 tablespoons olive oil until soft. Add the pancetta to the soffritto (onion mixture).

Cooking at Home - Bolognese Sauce - add meat

Cook on a medium-heat for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon.

Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned.

Cooking at Home - Bolognese Sauce - Add the red pepper flakes

Cooking at Home - Bolognese Sauce - add parsley

Add the red pepper flakes and the parsley and cook for just 1 minute.

Cooking at Home - Bolognese Sauce -Add Sangiovese or Chianti

Cooking at Home - Bolognese Sauce -Add Sangiovese or Chianti

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.

Cooking at Home - Bolognese Sauce - tomatoes smooth in a food processor

Cooking at Home - Bolognese Sauce - Add tomatoes sauce

Cooking at Home - Bolognese Sauce - cook for about 2 and a half  hours

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally.

Cooking at Home - Bolognese Sauce - add whole milk

Cooking at Home - Bolognese Sauce - stir well and set aside, to cool off

Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

Besciamella

Cooking at Home - Besciamella - Melt the 1/2 cup butter in a pan over medium heat

Melt the 1/2 cup butter in a pan over medium heat.

Cooking at Home - Besciamella - Stir in the flour with a wooden spoon

Cooking at Home - Besciamella - Stir in the flour with a wooden spoon

Stir in the flour with a wooden spoon. 

Cooking at Home - Besciamella - Melt the 1/2 cup butter in a pan over medium heat. Brown flour

Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.

Cooking at Home - Besciamella - Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes.

Cooking at Home - Besciamella - Season the sauce with freshly grated nutmeg, salt, and pepper

Season the sauce with freshly grated nutmeg, salt, and pepper.

Note: If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. Besciamella should not taste floury.

Lasagne Alla Bolognese

Preheat the oven to 375 degrees F. Butter the lasagne pan well and add a very thin layer of meat sauce.

Cooking at Home - Lasagne Alla Bolognese - Add the ayer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process

Cooking at Home - Lasagne Alla Bolognese - Adding besciamella

Cooking at Home - Lasagne Alla Bolognese - Adding besciamella

Cooking at Home - Lasagne Alla Bolognese - Add generous sprinkle of Parmesan cheese

Add the first layer of lasagne noodles and in order, cover with meat sauce, about the besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.

Cooking at Home - Lasagne Alla Bolognese - add butter and bake for about 30 minutes

When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.

Bake for about 30 minutes.

Heat a broiler. When your lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.

Cooking at Home - Lasagne Alla Bolognese

Cooking at Home - Lasagne Alla Bolognese - add butter and bake for about 30 minutes

Cooking at Home - Lasagne Alla Bolognese

Cooking at Home - Lasagne Alla Bolognese - Serve this dish with extra-virgin olive oil and some grated parmesan, to taste

Serve this dish with extra-virgin olive oil and some grated parmesan, to taste.

Our family arrived early. Janet had just finished the Besciamella (the Bolognese was prepared the day before). The day was warm making the kitchen especially hot. I think everyone was thinking ‘Lasagna on such a warm day!’

 The Lasagna turned out to be over the top in flavor, but because very little cheese was used it held up to the heat of the day…

 The Lasagna alla Bolognese is hardy enough for cool days and light enough for warm days, yummy.

~~~

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A Great Weekend of Greek wines and Sangiovese Tasting at Wicked Cellars, Everett Washington...

Greek Wines with Darrin Burgess from Unique Wines

Greek Wines with Darrin Burgess from Unique Wines

2010 Argyros Estate Atlantis White**+ citrus, crisp

2009 Mercouri Estate Foloi White*** fresh fruit, flowers

2010 Gai'a Notios Red*** gooseberry, caramel, smooth

2008 Argyros Estate Atlantis Red*** red fruit, plum, prunes

2008 Gai'a Agiorgitiko***+ dark fruit, complex

NV Gai'a Retsina*** pine, citrus, comes alive with salty foods

Sangiovese tasting with Tim from A&B Wines

Sangiovese tasting with Tim from A&B Wines

Tre Nova 2010 Rosato Sangiovese**+ strawberry, dry

2009 Haystack Needle Eye of the Needle Sangiovese**+J dried cranberry, cherry, cinnamon

2008 Tre Nova “Bonatello” Columbia Valley Sangiovese*** cherry, raspberry

2007 Jones of Washington Columbia Valley Sangiovese***+ cherry, plum, thyme

2007 Viottolo Sangiovese di Toscana**+ wild berries, blackberries

2009 Fattoria Rodano Rosso Toscana "Poggialupi"*** plum, spice

2008 Viticcio Chianti Classico DOCG*** dark fruit, minerals

2005 Caparzo Brunello di Montalcino***+ ripe cherries, raspberry

Melana Bontrager's

“Melana works with India ink and acrylic on canvas. Her subjects integrate organic forms and shapes into abstract, landscape-like canvases that reflect the way she experiences life; the emotion and passion of her journey.” - Web

Around The Area:

Luca’s Express – Haggen Lake Stevens

Luca’s Express – Haggen Lake Stevens

Luca’s Express – Haggen Lake Stevens

Wine Tasting in Washington Wine Country – Prosser and Paterson Washington – Dining at Tuscany Rustic Italian Bistro - Prosser Washington

Washington Wine Country

Wine Tasting in Washington Wine Country – Prosser and Paterson Washington

Our travel plan this one day trip was easy. Get up early, get on the road as fast as you can. Did not work out that way, it took us forever to get on the road. We lost about an hour and a half of tasting time. The lessons learn is you should plan to take less two days or more to investigate each wine area...

Washington Wine Country - Yakama Valley

Yakama – The Palm Springs of Washington

Yakama – The Palm Springs of Washington

Seeing the sign “The Palm Springs of Washington” makes me smile..

Columbia Crest – Paterson Washington

Columbia Crest – Paterson Washington

http://www.columbiacrest.com/

Columbia Crest – Paterson Washington

Columbia Crest – Paterson Washington

Columbia Crest is one of the premier wineries in the Northwest, producing such wines as Wine Spectators number one wine of the year for 2009. Fashioned after a country French chateau, the winery sits amidst 2,500 acres of estate vineyards just 20 minutes south of Prosser and 240 miles from Lake Stevens.

Columbia Crest – Paterson Washington

2009 Reserve Chardonnay**** butter, toast

2008 Reserve Primitivo***+ raspberry, white pepper

2007 Reserve Zinfandel**** blackberries, pepper

2008 Reserve Cabernet Sauvignon**** cherry, berries, cocoa

2007 Reserve Walter Clore**** cherries, chocolate

2007 Reserve Merlot*** slight spice, white pepper

2008 Reserve Syrah*** blueberries, chocolate

Gamache Vintners - Prosser Washington

Gamache Vintners - Prosser Washington

http://www.gamachevintners.com/

509-786-7800

Gamache Vintners - Prosser Washington

“Brothers Bob and Roger Gamache are fourth generation Yakima Valley farmers who bucked conventional wisdom to plant wine grapes in 1982 at a time when Washington wines were largely unproven and essentially unknown. By focusing on the unique interaction of soil, climate, and vine, Bob and Roger have grown high-quality grapes for some of the best wineries in the state, winning accolades along with the way. In 2003, the Washington Association of Wine Grape Growers honored Roger as its “Grower of the Year” for his dedication in the vineyard and work on behalf of the industry.

In 2002, after 20 seasons of growing grapes for others, the brothers decided it was time to let their vineyard shine in its own right. With friend, client and acclaimed winemaker Charlie Hoppes agreeing to act as consulting winemaker, Gamache Vintners was born. Having worked with Gamache grapes for years, Charlie understood the brothers’ vision – small-lot, hand-crafted wines designed to capture the pure expression of the fruit and the essence of a remarkable vineyard.” - Gamache Vintners Web Site

2008 Estate Boulder Red*** red berries, vanilla

2008 Estate Cabernet Franc*** blackberries, black cherries

2007 Estate Merlot***+ black currant, plums, black cherries

2007 Estate Malbec***+ jam, plums, cassis

2006 Estate Cabernet Sauvignon**** cherries, black currants, jammy

2006 reserve Gamache - Champoux Cabernet**** espresso, blackberries, velvety

2006 Estate Syrah***+ plum, fleshy, smooth, complex, jammy

Willow Crest – Prosser Washington

Willow Crest – Prosser Washington

http://www.willowcrestwinery.com/

“Willow Crest Winery was founded in 1995 by David J. Minick, a longtime grape grower in the Yakima Valley. The Minick Family first planted wine grapes on their Roza farm, North of Prosser in 1982. David wanted to take the love he had for raising grapes to next level by making premium wine out of a small portion of the family vineyard.” - Willow Crest Site Page

2009 Cabernet Franc***+ white pepper, cherries

2009 Grenache*** red fruit, pepper

2009 Mourvedre*** white pepper, cloves

2008 Malbec*** spice, jam, herbs

NV Rockin' Red*** berries, light pepper

2008 Collina Bella**+ earth

2007 SEVA*** pepper, berries

The 2007 SEVA is the first of a series of five deferent wines being produce by five deferent wine makers to benefit Washington FFA Foundation.

http://www.wix.com/washffafoundation/wffa-seva#!

Alexandria Nicole Cellars - Prosser Washington

Alexandria Nicole Cellars - Prosser Washington

http://www.alexandrianicolecellars.com/

Alexandria Nicole Cellars - Prosser Washington

2010 Roussanne***+ honeydew, apricots, clean

2009 Members Only***+ mocha, plums, light sweet tobacco

2009 Petite Sirah “Mr. Big”*** ripe fruit, brown sugar

2009 rock star**** spice, red berries

2008 Tempranillo***+ cherry candy, earthy

Tuscany Rustic Italian Bistro - Prosser Washington

Tuscany Rustic Italian Bistro - Prosser Washington

http://www.eattuscany.com/index.html

509.786.7600

For a Wednesday night the dining room was packed! Our meal was delicious. Green salads with yummy, my steak was excellent and Janet’s pasta dish was quite tasty.

If you're in Prosser you have to eat here. The food is awesome and the staff is supper friendly. Great seeing Jessie and Susanne again…

Tuscany Rustic Italian Bistro - Prosser Washington – House Salad

Tuscany Rustic Italian Bistro - Prosser Washington - Roasted garlic and Crustini

Roasted garlic and Crustini*** Jumbo cloves of garlic smothered with butter and herb broth, oven roasted and served with parmesan Crustini

Tuscany Rustic Italian Bistro - Prosser Washington - Bistecca Gorgonzola 

Steak Myzithra Pasta**** Spaghetti pasta tossed with fresh tomatoes, garlic, green onions, fresh oregano, brown butter and toped with Steak Tip and Myzithra cheese



Tuscany Rustic Italian Bistro - Prosser Washington - Bistecca Gorgonzola

Bistecca Gorgonzola**** Filet grilled, topped with sundried tomatoes and drizzled with demiglaze, served with red potatoes and vegetables

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