Perhaps you are planning a wedding or special event in the coming months. Our daughter Liv Hauck and Matt O’Rourke, married on June 20th, wanted to share about the talented people who helped make their dream wedding come true. From caterers Dan Allen and Andy Maitland to Esther Mathieu Photography, everyone involved did an outstanding job. We wish to express our most heartfelt thanks to all and thought the best way to say a big thank you to each was to provide contact information and a brief description about their businesses.
Invitation by Shaina Gregory
First and foremost, our tremendous thanks and appreciation goes to Dan Allen Catering. He, along with partner Andy Maitland (Maitland Mountain Farm), prepared an exquisite menu using the most freshest and sweetest ingredients from local farms and fisheries. The theme was New England clambake meets county dinner, based around everyone’s favorite main courses—Ken Duckworth’s sublime recipe for lobster risotto and a wonderfully delicious buttermilk fried chicken. Captain Joe and Sons provided the lobster and the fresh vegetables came from Maitland Mountain Farm, as well as from Appleton Farms. Even the honey butter for the cornbread came from Dan’s own beehives! We were all raving about how delicious and unique were the hors d’oeuvres, which included such tantalizing tidbits as open-faced braised rib sliders, smoked tomato roasted corn arancini, and salmon canapés with mascarpone, capers, and fresh dill. Accompaniment dishes were devoured as equally as were the main courses and hors d’oeuvres—traditional clam chowder, farm fresh succotash, and homemade pickled vegetable—to name only a few.
Son Alex’s Heaping Helping
Dan’s assistant Mary made the divinely delicious desserts—raspberry tarts, brown butter chocolate chip cookies, brownie layers—the list goes on and on!
Dan and Andy were an absolute dream to work with. I know you will be hearing more about their catered events in the near future. Dan is in the process of launching his website and in the meantime, he may be reached at 978-491-9493 or firstname.lastname@example.org.
Esther Mathieu is simply the most talented life style photographer in our region. Liv first became interested in Esther’s work from her Instagram account and we all fell in love with her luminous imagery. And she is a total sweetheart to work with! The photos are a treasure and we’ll be pouring over all, thanking Esther for capturing Liv and Matt’s wedding day with such grace and beauty. Contact Esther at: email@example.com.
Our deepest thanks to Lisa Smith who was our fabulous videographer. Lisa is a producer at Cape Ann TV and is also a dear friend. We so appreciate her time and talent. Lisa was discreet; you would hardly know that she was present. We’ll be looking at the footage in the coming days and can hardly wait to see. Lisa can be reached at: firstname.lastname@example.org.
Like a dream, the enchanting music floating throughout the evening was by none other than Cape Ann’s own beautiful songstress Renee Dupuis and the fabulously talented Joe Cardoza and Nathan Cohen. From the sweetly romantic, “Dream a Little Dream of Me,” to which the bride and groom danced their first dance, to one of the bridesmaid’s favorites, “These Boots Are Made For Walkin,” there isn’t a song Renee, Joe, and Nathan could not play, and play beautifully. Could we have been more fortunate than to have these extraordinary talents performing at Liv and Matt’s wedding? Click Renee, Joe, and Nathan to learn more about their current projects. To book the trio, contact Renee at: reneedupuismusic.gmail.com
Melissa Glorieux of Aster B. Flowers created the exquisite bride’s bouquet, bridesmaid bouquets, and table arrangements. Not only were the flowers full and lush and perfect, they are all locally grown at her farm in Essex! Aster. B grows her flowers using organic practices only. Read more about Melissa and her sustainable farm here: Aster B. Flowers.
The very talented Maria Cracchiolo from Caffe Sicilia made the seashore inspired wedding cake as well as the perfectly coordinating 65th anniversary cake for Liv’s grandparents. Delicious and delightful (both cakes), Maria is a pleasure to work with. She also made the cannolis we served at Friday night’s celebration and they too, were devoured by all! Maria can be reached at: 978-283-7345.Emily Reed did a stunning job styling the bride and bridesmaid’s hairdos. Each girl’s hair was perfectly suited to her personality and each was so happy with her work. It was a delight to see their expressions after she had created her magic. Emily can be reached at: email@example.com.
Special thanks to Virgilio’s Italian Bakery for catering the party the night before the wedding—the sandwiches, antipasto, and entrees were a tremendous hit. And Nancy Virgilio helped us order just the right amount so that there would be sandwiches enough for late night snacking! Call 978-283-5295 for information abut Virgilio’s catering menu
Kathleen Erickson, owner of Savour Wine and Cheese, was instrumental in choosing the wines and Prosecco. We informed her of the menu and of our budget for both the reception and Friday night’s celebration and she knew just what to recommend. Thank you Kathleen for the wonderful selections; they were simply perfect.
Fun and imaginative, the invitation set the tone of the wedding weekend from the get go. Liv and Matt designed the invite and worked with Shaina to refine the look. Contact Shaina at: firstname.lastname@example.org.
Gloucester Rental Center did an excellent job and we found nearly all of our event needs there: Gloucester Rental Center.
Last, but not in the least, we wish to thank Stan Wohlfarth of Stan’s Classic Service for the vintage VW limo service. Everyone loved that bus! Stan may be reached at: email@example.com.
PHOTOS BY ESTHER MATHIEU*
Shaina Gregory Invitation
*With the exception of invitation scans and the group photo of the wedding party.
Photos of the guests and wedding party to come after Liv and Matt return from Thailand.
I am writing from San Francisco, where it is sunny and 72 degrees! I have been searching out some wonderful eating spots that focus on fresh, healthy, and often, vegan or vegetarian dishes. I took all of these photos with my phone, and they are all vegan (no meat, no dairy) and delicious! It is my husband’s birthday today and we are going to Greens, a gourmet vegetarian and vegan restaurant with a view of the Golden Gate bridge, for dinner.
This inspired me to finalize the options for our “Vegan Before 6” prepared foods and fitness program we plan to launch next week.
Many of you have expressed an interest in participating in our exciting VB6 program to lose weight and/or get healthy in 2014. I have enjoyed hearing from you and have worked to make the program accessible to anyone who wants to be a part of it. I have written a full week of sample menus so you can get an idea of the spectacular food you will be eating, which even includes wine and dessert on the weekends! Just click the link below.
So – here are 4 options that should work for everyone:
1)12 week program, 7 days a week, 20 meals and snacks – $299.00
(This will get you the best results)
2)12 week program, 5 days a week, 15 meals and snacks – $229.00
3) Dinner only, 6 days a week, with bottle of wine – $189.00
4) Interrupted Program for Travelers
Some people need to take a break for travel. You pay for the weeks you participate.
The program requires that you pay the first two weeks up front. We will charge your credit card each week thereafter. Pay the whole program up front and save 10%. (Please note that because these are prepared meals, the state requires us to charge tax, which is not included in the price).
Obviously, we cannot guarantee results, especially since all participants who follow the program will have access to other foods outside the program. BUT – we are here to give you the highest quality food that supports radiant heath, exercise suggestions, a stress-management program, cooking instruction, and support.
We have worked very hard to put something together that will make you the best you can be in 2014. I hope several of you that have been “on the fence” will find an option that will work for you. I know of no program anything like this. We will offer it once a year – so sign up now!
I will be back in Gloucester to sign you all up on Friday, January 17., but you can call John at Savour anytime. We will have a simple contract to sign that tells us which option you will be following and allows us to charge your credit card to “pay as you go” according to your instruction. We need at least 8 people to make a go of it and will take at least 12 full participants with a few doing a modified program, according to their individual needs. We need to know ASAP – we have a lot of shopping and cooking to do!
Kathleen Erickson Shares Her Out-of-this-World Delicious Tuscan Vegetable Soup! Thank you Kathleen. I know what I am making for dinner tonight!
Photo Courtesy Kathleen Erickson, via Sally Cameron, from the blog “A Food Centric Life”
Vegetarian or vegan, only 150 calories per serving.
4 T. olive oil
1 1/4 cup eggplant, peeled and cubed (small Italian or Japanese)
1 can diced fire-roasted tomatoes, undrained (14 1/2-ounce) (I like Muir Glen organic)
2 T. concentrated sun-dried tomato paste (in the tube)
1 cup fresh baby portabella mushrooms, sliced
1 c. onions, finely chopped
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1 small zucchini squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1 tsp. Himalayan pink salt (or to taste)
1/8 tsp pepper
2 cups vegetable stock (homemade or Emeril’s)
1 cup dry red wine
1 14 oz. can Cannelli beans
2 T. fresh basil chiffonade
8 tbsp Raw Pecorino Toscano Senesi cheese, freshly grated
I like to do this in two pans. In one pan, drizzle 2 T. olive oil, sauté mushrooms and remove. Add chopped eggplant and drizzle a little more oil if needed. Sauté until cooked through. In the other pan, drizzle 2 T. olive oil and sauté onions, garlic, summer squash, and zucchini until partially cooked. Add the cup of wine and cooked eggplant. Simmer until most of the wine is evaporated. Add vegetable stock, diced tomatoes with liquid, all the seasonings and the beans. Simmer on stove top for 20 minutes. Add the mushrooms and the fresh basil. Ladle into soup bowls and top with Pecorino cheese and crostini if desired.
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Don’t forget about our VB6 presentation and taco night with Dr. Marcus Marlow who is flying here from Chicago just to meet with us and help us understand the power of a whole foods, plant-based diet in achieving optimum health. For those who expressed interest, I sent out all the main details of Savour and beach gourmet’s VB6 program. Here is a link to the document, in case you want to pass it along or are simply interested in what we are doing this winter.
We meet on Thursday, January 9 at 7 p.m. for a discussion of the program and a sample of the food – tacos with homemade tortillas and all the “good-for-you” fillings. Be sure to confirm with me if you want to come Thursday night.
Kathleen Erickson Morgan
Savour Wine and Cheese
For the Chef’s Table dinner that I was so very fortunate to recently attend, Chef Matt Beach prepared simply the most delicious apple tarte Tatin you could possibly imagine.
A tarte Tatin is a tart cooked upside down and made with fruit (typically apples) that have been caramelized in butter and sugar prior to baking. The recipe originates from the Centre Region of France, a rich agricultural area where many tree fruits are grown. Peaches, plums, pears, and apricots may also be used to make the tarte.
Warm and ready to serve
Beach Gourmet is a full-service catering company. They have a passion for sharing good food and friendship. And they know how to throw a great party! Their primary business is Catering and Event Management for parties large and small. Additionally, they have a thriving Personal Chef business, working for clientele they care deeply about and with whom they have grown to regard as both client and friend.
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End Note ~ Legend has it that apple tarte Tatin was originally created by Stéphanie Tatin in the 1880s at the Hotel Tatin, located in Lamotte Beuvron, France, and which is still in operation. Visit this fabulous website Friends of the tarte Tatin for more information, the history of, and for a recipe as close as possible to the original 19th century apple tarte Tatin recipe.
Chef Matt Beach’s Table is an experience not to be missed. For holiday gift giving, a gift certificate to a memorable evening around the Chef’s Table would make a truly unique and very special present for a family member, friend, or group of friends.
At this time of year most of us, I sincerely hope, are enjoying cooking and eating delicious holiday meals and treats. Like many of us, I developed a love for cooking because of festive childhood memories centered around making holiday deliciousness with my mom, sisters, grandmothers, and friends. I also love to cook because of my experience when very young of working at a country French restaurant, located in my hometown of Dennis, (the other) Cape Cod.
I should clarify and say the owners of the restaurant were Italian and Swiss, but the chef was all French—Bernard was his name—a very slender, fiery-tempered, red-headed, and red-faced Alsatian man. I was hired at 13, initially to sew new tablecloths and curtains for the restaurant and then was kept on, working at first as a salad girl, and then given increasingly more challenging positions. I adored working there not only because of the many fascinating personalities and interesting jobs, but because each afternoon at four o’clock every member of the staff sat down together at a long dining table to eat a delicious dinner prepared by the Chef. The meals were oftentimes fresh fish caught by the owner earlier that day, and even a simple hearty sandwich on beautifully crusty French bread baked fresh that morning seemed wonderfully tasty. I loved, too, the kitchen garden, located just outside the dining room’s large picture windows. One of my jobs was taking care of the garden and I learned much from Chef Bernard about growing herbs and vegetables. Today it is commonplace for American restaurants to have kitchen gardens and for Chefs to shop for produce from local farmers but back then it was not the norm to grow your own.
I will never forget one very special evening when Chef Bernard was seen with a shotgun, chasing around and around the garden, dressed in his full chef’s wear, big white hat and all, cursing at the top of his lungs (in English, French, and German), and with a dining room full of patrons, because rabbits were eating his prized greens! The very next day Haveahart traps were placed in the garden by the owners and rabbit stew was promised to us by the Chef although, as far as I know, none were ever captured.
For the next ten years I worked in a range of different types of restaurants and night clubs in a variety of positions, including hostess, cook, cocktail waitress, and bartender. These jobs supported me as I worked my way through art and design school. Are there any job as memorable as our first jobs? My early jobs in restaurants led to interior design projects working with several architects on a dozen Boston restaurants, including Hammerley’s and Flora’s however, the experiences and kind (and colorful) people at my first job left a deep and lasting impression.
I am sharing this long-winded story because Sunday night my husband, Tom, and I were invited to join Savour’s Open Chef’s Table. Chef Beach’s dinner was simply sublime and the wines Kathleen chose to accompany each course were exquisite. Megan was the sous-chef and John Lamarinde was in charge of service, and both did a fabulous job at that. While enjoying Chef Beach’s dinner and the lively conversation and company of fellow guests I was reminded of those staff dinners at La Coquille, and not just because of Matt’s extraordinarily delicious dinner and the warm ambience around the Chef’s Table, but because the main course was Rabbit Ragout!
Chef Beach is sharing his recipe for Rabbit Ragout! Have you ever had rabbit? If not, you are in for a superb treat, especially with the slow-cooked method in which Chef Beach prepares the rabbit. With the many photos from the evening’s event, this post would be far too long to include the recipe. The recipe will follow in a day or so.
A Beautiful Salad of Mixed Greens with Roasted Squash, Goat Cheese, Toasted Pecan, and Shallot Vinaigrette, served with Cellar de Roure Cullerot BiancoRich, Flavorful, and Wonderfully Tender Rabbit Ragout with Homemade Pappardelle (Pasta), served with a very fine red wine, Cocci Grifoni Tellus
To read more about how you can join the Chef’s Open Table visit the Beach Gourmet website at: beach gourmet.
What could be simpler for holiday celebrations than picking up ready-made appetizers and hors d’oeuvres? Beach Gourmet offers a fabulous selection of in-store holiday hors d’oeuvres, including their divine caramelized onion dip, artichoke dip, and creamy brie en baguette, with cranberries and walnuts (you may have sampled any one of these at Ladies Night). Additionally, for the Beach Gourmet extensive pre-order menu of hors d’oeuvres and dinners, see their exquisite holiday fare on the beach gourmet website.
Another Great Christmas Gift Idea ~ During the months of January, February, and March, Chef Beach is offering gourmet cooking classes; classes in soups, brunch fare, desserts, and make-ahead dinners and hors d’oeuvres. You don’t need to sign up for all as the classes are offered individually at their gorgeous and pristine demonstration kitchen at Savour Wine and Cheese.
~ LADIES NIGHT SPECIAL ~
10% OFF EVERYTHING IN THE STORE!
Stop by Savour Wine and Cheese on Ladies Night to enjoy complimentary Champagne, sparkling wines, fabulous appetizers prepared by Chef Matt Beach, and cheeses from around the world. We hope to see you there!
This is a wonderful opportunity to sample sparkling wines and Champagnes–the Lanson is a fine French Champagne that typically sells for 60.00 a bottle!
Lovely Gift Boxes to Fill with Yummy Treats
Although orange infused wine, or vin d’orange, is a warm weather Provençal aperitif, I never remember to make it during the summer months; only during the holidays, and that is because my family likes it so much they won’t let me forget!
This year I sought Kathleen Erickson’s advice (co-owner of Savour Wine and Cheese) on what wines she would suggest that would blend well with the flavor of the Clementines and cognac. She knew just what to recommend and steered me to the 10.00 a bottle bins. The Rayon Sauvignon Blanc from Chile sounded ideal, not only for the orange wine recipe, but also for the fondue I was making later that evening. As we found when preparing and eating the fondue, the Rayon Sauvignon was perfectly drinkable and delicious all on its own, too.
Over time I’ve experimented with the original recipe, which was, to my way of thinking, much too sweet—you can always add more sugar if you like a sweeter aperitif. I think you will find this concoction intoxicatingly fun, delicious, and aromatic. I hope your family and friends enjoy as much as do mine!
12-15 Clementines thoroughly washed and cut in half
3 bottles modestly priced dry white wine (Sauvignon Blanc this year!)
1 Cup sugar
½ Cup Courvoisier
Long strips of orange zest
In a large glass or stainless steel bowl combine the wine and Clementines, gently squeezing each half to release some of the juice. Cover tightly and refrigerate for 5 days. Save the empty wine bottles and corks; wash and remove labels. You will need a fourth empty bottle.
Remove orange infused wine from the refrigerator and squeeze any liquid remaining in the orange halves into the large bowl. Discard oranges. Add the sugar and cognac, stirring until the sugar is dissolved. Strain through a sieve lined with cheesecloth. Pour wine concoction into wine bottles. Insert a strip of the zest into each bottle and cork. Chill the wine for one week. Serve neat or over ice.
Orange wine will keep for 6 months when chilled. Makes approximately 4 bottles.
I am just beyond thrilled to write that my husband and I have been invited to Kathleen’s and Chef Matt Beach’s Open Chef”s Table tomorrow night at Savour Wine and Cheese. There are three seats left at the table. Please come join us!!!
I have never had rabbit before and am so excited to try Chef Matt’s Rabbit Ragout. My husband and I both adore mushroom soup and I think my all time favorite desert is apple tart tatin. The wine pairings sound exquisite–I just hope I can stay not tipsy enough to photograph through desert! Monday I’ll post the photos (and perhaps more) from the dinner party!
Open Chef’s Table – Sunday, December 1st (3 seats remaining)
The main course of Rabbit Ragout and homemade pasta is one of the best dishes I have ever had. With the Cocci Grifoni Tellusred, it is also one of our most
successful wine pairings. Come join us for Beach Gourmet’s Open Chef’s Table!
Broiled Shrimp Cocktail
Pear and Blue Cheese Tartlet
Mixed Greens with Roasted Squash, GoatCheese, Toasted Pecan, and Shallot Vinaigrette
Wine: Cellar de Roure Cullerot Bianco
Wild Mushroom Soup
Wine: Twelfth Night Pinot Noir
Central Otago, New Zealand
Rabbit Ragout with Pappardelle
Wine:Cocci Grifoni Tellus
Warm Apple Tart Tatin
Wine: Casa Lola Tre Monte Albana PassitoRomagna, Italy
The Open Community Chef’s Table
Here is how it works. There are twelve seats available at the table. You can reserve as many seats as you like.
Take one or take all twelve seats and invite your friends to join you. Your personal dining experience begins at 6:00 p.m. when you arrive at Savour Wine and Cheese for hors d’oeuvres and wine tasting at the wine machines.
Dinner begins at 6:30 p.m. when you join your dining companions (whomever has bought the other 11 seats) for a four-course meal, each course paired with tasting-portion wines chosen by our in-house expert, Kathleen Erickson Morgan.
Call today to reserve your seat. You can use a credit card to reserve your place and we will not charge it until the day of the event. If you choose to pay by check, make it out to Beach Gourmet.
Checks will be held until the evening of the event. (As this is such a small gathering, we must charge for no-shows, or cancellations within the 24 hours prior to the event. Just call and let us know).
Price per seat is $90.00. Wine is served in tasting portions, and is complimentary. (MA Meals Tax and gratuity not included). As always, if you have a food allergy, please inform your server. We look forward to sharing this great event with you!
Chef Matt Beach and Kathleen Erickson Morgan(Co-owners of Savour Wine and Cheese)
Beach Gourmet 978 282-1414
Savour Wine and Cheese’s First Annual Wine and Beer Fall Tasting Event was a phenomenal success. When I stopped by to take some snapshots at 3:30 there must have been 150 people and this was after the peak!
This just in from Kathleen as I am writing the post–if it was too chaotic when you stopped by to pick up your order, Savour is extending the tasting discounts through the week (10% off 6 mixed wines or beer and 15% off 12 or more mixed wines and beers).
Correction–there were closer to 200 people at the event, from as far away as Boston, Stoneham, and New Hampshire. It was Savour’s Best Day Ever and the event was only three hours long! Congratulations Kathleen, Bob, Matt, John, and Team Savour for much deserved success!!!
I learned so much from Kathleen Erickson in her fantastic series “Become a Wine Expert,” not only about wine, but also about cheese as she paired fabulously delicious cheeses with each wine. I asked her to tell us more about the interesting paper that they use at Savour Wine and Cheese when cutting off a wedge and wrapping for their customers. Kathleen writes ~
“Kim Smith had asked about our special cheese paper known as “Formaticum.” So here is a bit about it.
Their slogan is “Cheese is alive. Store accordingly.” Although you do not see it often, any good cheese shop should present you with your cheese purchase carefully wrapped in Formaticum (which is the only company that makes cheese paper of this quality). ”
What make’s Formaticum so special? When you buy cheese wrapped in plastic or vacuum-sealed, it is suffocating and losing all its flavor and character. Formaticum is a special two-ply paper designed to allow the cheese to breathe, while also maintaining optimal humidity, which prevents the cheese from drying out. Formaticum is made of the same material that is used by the world’s finest cheese purveyors to wrap and store cheese and is manufactured in France.
Kathleen also writes, “Once you get your cheese home, store it in the Formaticum cheese paper. You may wish to slip it into a loose baggie which allows some room for the cheese to breathe, if you are keeping it for a few weeks.”
Here is a link to their website and video on cheese-wrapping, which is an art in itself ~ Formaticum.”
There are two special events taking place at Savour Wine and Cheese this coming week:
On Friday night from 7-9:30 pm is the Cape Ann Animal Shelter Fundraiser.
On Sunday afternoon from 1-4pm there is a COMPLIMENTARY Wine Tasting Event. Several of Savour’s excellent wine representatives from across the state will be pouring wines and answering question. Chef Matt Beach and Kathleen are creating appetizers to serve with the wines, which will also perfectly complement your Thanksgiving feast.
Rather than waiting until October 2014 and due to the popularity of our “How to Become a Wine Expert” series posted here on GMG, Kathleen is again teaching her series in April, 2014. People are already signing up, so sign up soon to get the early sign-up discount. This would make a great Christmas gift. And for couples, a great gift to each other. There were several couples in our class and the evening was their “date night!” To sign up for “Become a Wine Expert,” visit Savour’s Events page.
Renee Hansen and Geoff Rendall
Thank you Kathleen, Joey, and Toby for providing me the opportunity to take “Become a Wine Expert” series of classes to bring Kathleen’s wonderful expertise to our GMG readers. I loved every minute of the class and especially enjoyed meeting Kathleen and my fellow classmates!
Our last class was wonderful fun, with a lovely dinner of sweetly crisp and delicious Pear and Arugula Salad along with a hearty and tasty Brunswick Stew, paired with an array of red and white wines. See recipes below, which Kathleen has so graciously provided for our GMG readers.
The theme of class five is food and wine pairings and preferences. Kathleen served a fabulous selection of reds and whites to pair with our meal. For thousand of years food and wine have gone hand in hand although the strict rules of yesteryear, in that white wine is the only acceptable choice for fish and red wine for red meats, are adhered to no longer.
Kathleen encourages experimenting and stresses that wine and food pairings are a matter of personal preference. There are however several concepts worth noting that will make choosing a wine to accompany your meal simpler. The basic idea is to pair wines with foods that are either alike, in other words mirror the other’s flavors; the opposite is also a helpful guideline, which is to contrast the flavors.
For our food pairing class, Kathleen presented a selection of wines, both red and white, and sparkling, for us to experiment to discover our individual preference for each course. The following is the list of wines served for our class–all grand and delicious and much enjoyed by everyone!
Ferrari Brut (100% Chardonnay), Trento, Italy – $24.99
Hirsch Heiligenstein Vineyard, Kammern, Kamptal Gruner Veltliner, Austria, $29.99
Le Grand Bouqueteau Chinon (Cabernet Franc), Loire Valley, France – $14.99
Panizzi Vernaccia di San Gimignano, Italy – $15.99
Arnad Montjovet La Kiuva (Nebbiolo, Pinot Noir) – $18.99
Mas de Libian Côtes-du-Rhône, France – $19.99
L’Ecuyer de Couronneau Bordeaux (Merlot), France – $13.99
Cossart-Gordon 15-year-aged Bual Madeira, Portugal – $43.99
I know where I’ll be shopping for Christmas gifts this season, for both cheese and wine, as well as that special hostess gift.
Kathleen typically teaches “Become a Wine Expert” series of classes annually in October, but there has been a great deal of interest expressed in taking the class sooner. If enough people are interested, she will teach the class again as early as this coming winter or spring. Go to Savour’s website for details about the “Become a Wine Expert” series of classes.
1 3 – 4 lb. fryer chicken, cut up
1/3 c. flour
1 T. olive oil
2 or 3 medium onions, chopped
2 bell peppers (red, yellow, or orange), chopped (or Pablano Peppers)
5 c. water or chicken stock (you may need more)
2 28 oz. cans of chopped tomato (or Muir organic fire-roasted diced tomatoes)
1 6 oz. can tomato paste
2 c. edamame soy beans (already shelled) (or you can use lima beans, but they are starchier)
2 c. whole kernel corn (a 10 oz. bag or corn cut from 4 ears)
1 t. salt (to taste – usually needs more)
1/2 t. black pepper
½ t. white pepper
1/2 t. cayenne pepper (Typically, Brunswick Stew has as much a 1 T., but I use 1/2 teaspoon)
1/2 t. hot sauce (You can pass this with the stew for those who like it hotter)
2 t. Worcestershire sauce
1 c. red wine
Continue Reading Recipe Here
See GMG post for the first installment of “Become a Wine Expert.”
Last week I unfortunately had to miss the third class in the series “Become a Wine Expert,” taught by Kathleen Morgan, as I had to give a lecture that had long been scheduled. Fortunately, Kathleen has generously invited me to take the red wine class with her next series of classes, which I gladly accept and plan to report about for GMG!
Renee Hansen and Geoff Rendall
This week’s class was very interesting in that we compared the same wine, but with different variables such as tasting wines served in different shaped glasses, wines that had been decanted versus not decanted, and wines that were chilled versus the same wines unchilled. We discussed how the wine’s vintage is critical as different years produce different results—how could it not as grapes are an agricultural product? I often find this frustrating when purchasing wine (not at Savour, of course) because the description placed next to the bottle of the wine on display does not usually match the vintage on the bottle offered for sale.
Most red wines benefit from decanting, although with some, like Pinot Noir, it is not recommended because the grape is too variable. Chianti in particular should almost always be decanted because it is very heavy in tannins. Kathleen typically decants Chianti for one full day, although most wines need only several hours. We tried the Castello di Bossi Chianti Classico 2009 ($22.99), both decanted and not, and the difference was more than remarkable (the decanted being the far more enjoyable of the two).
Syrah wine glass, above, and to the right.
Wine enthusiasts often collect many different shaped glasses for different types of wines. I asked Kathleen if you were planning to only purchase one style what would she recommend. She suggests a tulip-shaped Syrah glass, with a thin crystal edge, and sturdy columnar stem. Thinner crystal for the edge of the glass is always preferable to thick glass as the glass imbues flavor as well.
When bringing your own wine to a restaurant, Kathleen recommends keeping it properly chilled. This wine bottle cooler pack sold at Savour would make a practical and inexpensive holiday gift. Kathleen uses a charming trunk-inspired carry case (see below).
More great gifts available from Savour are their beautiful selection of decanters. I loved the elegant flagon decanters and think that they would make a very thoughtful hostess or Christmas present–decanters such as these would add a touch of grace to any table setting.
On the left is the duck decanter and to the right is the flagon decanter.
Kathleen’s favorite decanter is the very hefty rooster decanter, for a very touching reason. You may or may not recall that the original Savour Wine and Cheese, located on Washington Street, tragically burned to the ground several years ago. With all the destruction and mayhem associated with the aftermath of a fire, one of the very few things to survive was her rooster decanter–filled with blackened water–but nonetheless unscathed.
Michelle demonstrates how weighty the rooster decanter feels.
The “Become a Wine Expert” series of classes are held on five consecutive evenings, from 7:00 to 9:00, at Savour Wine and Cheese, located at 76 Prospect Street. She is planning to do another series possibly this winter or spring. Kathleen provides each student with a terrific notebook with maps from every wine producing country and region, articles, recommended books and links, descriptions of wine varietals, an interesting wine aroma wheel for describing wines, and more.
To learn more about Kathleen’s interest in wine (she also has a PHD in history) see Joe’s Good Morning Gloucester interview with Kathleen here.
See last week’s GMG post for the first installment of “Become a Wine Expert.”
In this week’s “Become a Wine Expert,” Kathleen introduced us to the world of fine white wines. They are her favorites and she believes strongly that white wines will only gain in popularity, for both women and men, as people become increasingly more interested in fresh fish, vegetables, poultry, and pork. She showed us how to taste using the front, mid, and back of the palette, and by trying this technique you really do discover more about the complexities of the wine. It is also fun to do!
Our first sample of the evening was Rainer Wess Wachauer Grüner Veltliner from Wachau, Austria ($18.99). We looked at the color of the wine by tilting the glass over a piece of white paper. A wine can show a range of hues from clear, sparkling bright white to golden yellow, and also cloudiness if the wine is unfiltered. It is logical that grapes grown in cooler climates are lower in sugar and higher in acidity because the growing season is shorter; the Grüner Veltliner from Wachau is no exception. Its color is clear and bright and Kathleen recommends pairing it with all kinds of veggies, including asparagus, which is not that easy to pair. With its name derived from Veltlin (Valtellina) in northern Italy, the Grüner Veltliner grape is believed to date back to Roman times
I found our next sample, La Monasesca Verdicchio di Matelica from Marches, Italy ($22.99), wonderfully enjoyable. Kathleen paired it with their very tasty Salame Gentile and she recommends it for a wide range of foods including nuts, cheese, antipasto, artichokes, and fish. She feels it is the very best wine to serve with lobster and showed us the beautiful Verdicchio dei Castelli di Jesi Riserva, bottled in a special type of bottle called the Empress. The Verdicchio grape is another ancient variety from Italy and is grown primarily in the Marches region of the central part of the country.
Our third tasting of the evening, Roaring Meg Pinot Gris from Mt. Difficulty Central Otago, New Zealand ($19.99), was also a favorite of the evening. I loved its effervescent, almost sparkling quality, and there is an apt term to describe wines that have this dancing quality; the actual term is “jazzy”! Kathleen cautions against inexpensive wines labeled Pinot Grigio, which are generally Franken one note wines made for the American market. Pinot Gris and Pinot Grigio are both made from Vitis vinifera; the gray-blue color of the grape lends its name to the grape (gris, meaning gray in French).
The L’Oliveto Chardonnay from the Russian River, California ($19.99) was interesting and provided Kathleen an opportunity to talk about white Burgundies, which are also made from the Chardonnay grape. The Chardonnay grape is itself very neutral, with the many flavors associated with it derived from such influences as terrior and oak barrels. The Chardonnay grape is vinified in many different styles, from Chablis to Champagne, and is the second most widely planted grape worldwide.
The Clos Habert Chenin Blanc from Montlouis-sur-Loire, France ($26.99) was tasted next, and is Kathleen’s unabashed favorite; it is the wine she always keeps on hand. She paired it with Ewephoria smoked sheep’s milk cheese and the combination was fabulous. The Chenin Blanc grape is known for its ability to age well and has been cultivated in France for nearly 1300 years; official French documents mention Chenin Blanc as early as 845. Because they are organic, not filtered, and with no additives, Kathleen is a huge fan of wines from the Loire Valley and believes they are the best and purest in the world. Chenin Blancs are easily paired with a range of entrees including grilled chicken and roast pork.
Our last wine of the evening was Weingut Karl Jostock Piesporter Treppchen Riesling Spatlese from Mosel, Germany, which Kathleen paired with some out of this world bleu cheese, Cambozola Black Label Reserve. The Riesling grape originated in the Rhine region of Germany and it is used to make dry, sweet, and sparkling wines. Rieslings become more complex as they age, often taking on a golden honey color. Tracey, a fellow student, described the Piesporter Treppchen Riesling as having a honeysuckle quality, and I couldn’t have agreed more! There are many levels of sweetness in describing Rieslings; Spatlese is in the mid-range of sweetness, and as the grapes linger longer on the vine, their sweetness increases and becomes more concentrated.
The “Become a Wine Expert” series of classes are held on five consecutive evenings, from 7:00 to 9:00, at Savour Wine and Cheese, located at 76 Prospect Street. Kathleen also provides each student with a terrific reference notebook full of maps from every wine producing country and region, articles, recommended books and links, descriptions of wine varietals, an interesting wine aroma wheel for describing wines, and much more.
Through arrangements made by Toby Pett and Joey I was invited to take Kathleen (Erickson) Morgan’s wine class at Savour Wine and Cheese in exchange for writing about my experience. Toby had recently taken the class and absolutely raved about it and wanted to bring it to GMG readers. I have mentioned previously that I typically purchase wine based on the attractiveness of the label and I have to tell you that after just this first class I will no longer have to rely on this wholly unreliable method! Tuesday night I tasted the most wonderful and intensely flavorful wines imaginable, paired with some dreamily delicious cheeses, and can’t wait to take the next class (plus all my fellow students are super fun!)
Kathy is a fantastic instructor and she has designed the course into five easily comprehensible evenings covering: 1) Taste, 2) White Wine, 3) Red Wine, 4) Practical Knowledge (including vintage, proper temperature, stemware, etc.), and 5) Special Deluxe Wine Pairing Dinner.
The “Become a Wine Expert” series of classes are held on five consecutive evenings, from 7:00 to 9:00, at Savour Wine and Cheese, located at 76 Prospect Street. Kathleen provides each student with a terrific notebook full of maps from every wine producing country and region, articles, recommended books and links, descriptions of wine varietals, an interesting wine aroma wheel for describing wines, and more.
Savour Wine and Cheese carries wines in a range of prices from $10.00 a bottle up to hundreds. According to Kathleen, there is a “sweet spot,” in prices, where from about $14.00 to about $24.00 a bottle you can get much higher quality and taste for the money than in the $10.00 to $12.00 dollar range. Beyond $24.00, the quality is less incrementally exceptional in relation to the cost of the wine. The wines we tasted ranged in price from $13.99 to $27.99.
The first wine we tried was a classic Sauvignon Blanc by Fernlands of New Zealand ($13.99). Kathleen explains that there are four noble grapes (six if you wish to include Sirah and Sauvignon Blanc), and they are Chardonnay, Riesling, Cabernet, and Pinot Noir. Noble grapes is a wine term used to describe the grape varieties commonly associated with the highest quality wines. The name Sauvignon Blanc means “Wild White,” which describes its green, herbaceous flavors. The Sauvignon Blanc was the lightest of the wines we sampled and I think would be delicious with pesto, green salads, and chicken. Kathleen paired it with the most wonderful runny stinky cheese, Bonne Bouche goat cheese, which I am going to run over and pick up some this afternoon because I just can’t get that delicious flavor off my mind!
Our second wine of the evening was Zind Humbrecht Gewurztraminer from Alsace, France ($27.99). I do not typically enjoy Gewurztraminers and generally find them too sweet. Wrong! This wine was one of my favorites of the evening, simply “Top of the World.” The Zind Humbrecht Gewurztraminer would pair perfectly with Thai food, spicy Asian food, and had floral notes of orange blossom and jasmine (although that sounds very sweet, I repeat, was not too sweet). Kathleen recommends serving the Zind Humbrecht Gewurztraminer with Thanksgiving dinner and I am most definitely taking her advice!
The third wine of the evening, Meomi Pinot Noir from the Central Coast of California ($24.99), was my very favorite. Wonderfully rich and smooth, and tasting of chocolate velvet cake, cherry-berry, and everything yummy, the Meomi Pinot Noir seemed to be the favorite of the group as well. Kathleen explains that Pinot Noirs are the most expensive wines to produce because the grape (Vitis vinifera) has the thinnest skin, which makes it susceptible to rot, sunburn, and pests. The name is derived from the French words for “pine” and “black” alluding to the grape variety’s tightly clustered dark purple pine-cone shaped bunches of fruit. An inexpensive Pinot Noir is probably not made from Pinot Noir grapes; most likely it is made from Gamay grapes.
The fourth wine of the evening was the Five Vitners Zinfandel from Dry Creek California ($23.99) and here is where I learned not to drink several samples of each wine during the course of the evening. I recall it being delicious, but I was having too much fun and had stopped taking notes at this point…next week we are sampling eight wines and I will be sure to only take a tiny sip of each so I can give a description of all and hold up my end of reporting about this wonderfully enjoyable and enriching experience!
To learn more about Kathleen’s interest in wine (she also has a PHD in history) see Joe’s Good Morning Gloucester interview with Kathleen here.
Just wanted to let you all know that Robert Morgan (co-owner with me of Savour Wine and Cheese) and I were married last Wednesday, June 5 in a lovely, intimate ceremony in beautiful Sedona, Arizona. Feel free to stop by and extend your best wishes! If you see Bob, be sure to say "hello!"
By the Oak Creek, where we held a small reception at L’ Auberge with four of our children.
Exchanging vows in the small Spanish chapel at Tlaquepaque.
Panoramic view of Sedona from the helicopter
Cactus in bloom on Airport Mesa
Kathleen Powers Morgan (Erickson)
Co-Owner of Savour Wine and Cheese
76 Prospect St. Gloucester, MA 01930
Check out www.beach-gourmet.com for more information on the Open Table Concept
Welcome to the Beach Gourmet and Savour Wine and Cheese Chef’s Table
The Chef’s Table is a great way to extend our hospitality to clients for private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the Beach Gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing.
These events are typically booked for private parties and are not open to the public; however we periodically open the table to reservation on a first-come, first-served basis. The Community Chef’s Table is a great way to meet new people who share a love of good food and wine or who simply want a change from the fast paced restaurant scene.
Your personal dining experience begins when you arrive at Savour Wine and Cheese for hors d’oeuvre and wine tasting using the Napa Technologies dispensing system. Dinner follows shortly afterward, when you join your dining companions at the table for a four-course meal, each course paired with complimentary tasting-portion of wines selected by our in-house expert, Kathleen Erickson.
Before placing your order, please inform your server if a person in your party has a food allergy.
Cheddar and Gruyere Shortbread
Sausage Stuffed Mushroom Cap
Wine: Marc Hebrart Premier Cru
Blanc de Blanc Champagne
(Tasting at Wine Machines)
New England Crab Cake with Spring Greens Julienne Vegetables and House Dressing
Wine: Hirsch Heligenstein Gruner Veltliner
Grilled Lamb Chop with Oven Roasted Brussel Sprouts, Pan-Fried Red Bliss Potato and Jus
Wine: Prado Enea Gran Reserva
2005 Muga Rioja
Grand Marnier Bavarian Cream Tart
Wine: Tre Monti Casa Lola
Albana di Romana Passito
Watch the website and Facebook for announcements of future Community Chef’s Table events. Or, sign up for our newsletter to be one of the first to know about these exciting evenings.
Do not delay in making your reservations. Community Chef’s Table events tend to sell-out very quickly.
The price range is typically $75 to $90 per guest (MA Meals Tax and gratuity not included). A credit card or check is needed to hold your place, but will not be processed until the day of the event. As this is such a small gathering, we must charge for no-shows or cancellations within the 24 hours prior to the event. Just call and let us know prior to the 24-hour deadline if your plans change.
We look forward to sharing a great evening with you!
Owner Kathleen Erickson Gives Us a Demonstration Of The Wine Tasting Machines-
While at The Beach Gourmet Open Table Dinner Sunday night Kathleen Erickson Paired Incredible wines with the equally delicious dinner served by Chef Matthew Beach.
When they hold their next Open Table Dinner do not hesitate to sign up. It’s such a hit there’s no way these don’t sell out every time.
Wine Dinner in Celebration of Spring
Thursday, April 26, 7:30 p.m.
110 Main St., Gloucester, Ma.
with Chef Eric Lorden
and Dr. Kathleen Powers Erickson (The "Wine PhD")
4 artfully-prepared courses and 4 fabulous wines!
$50.00 per person
Matzo-dusted soft-shell crab, pan fried, with
Wine: Paul Cluver dry Riesling
from Elgin Valley, South Africa
(Will be on the wine list – bottle: $30.00, glass: $8.00)
Salad of caramelized brussel sprouts and
Tasso Ham, on a bed of arugula, with Dijon vinaigrette
Wine: Eberle Cote de Robles Blanc,
from Paso Robles, California
(Will be on the wine list – bottle: $40.00, glass: $10.00)
Grilled Icelandic Arctic Char and spring ramps,
with peanut mole,
side dish of quinoa with mushroom medley
Wine: Tenuta Sant’ Antonio Corvina,
from the Veneto, Italy
(Will be on the wine list – bottle: $30.00, glass: $8.00)
Rhubarb and apple crisp, topped with
Kilthurn English farmhouse cave-aged cheddar
Wine: Campbell’s Rutherglen Tokay,
from Victoria, Australia
(Will be on the wine list – half bottle: $24.00)