April 22 2020 / 7:30 PM EDT
Back to School
Zoom link above – requires registration and use the password 570553 to join
Hosted by Tim Willard of Eric Solomon Selections
Special Guests – Femi Oyediran of Graft Wine Shop in Charleston SC @femingtonsteele, @graftchs, Graftchs.com
Musical Guest – Mike Quinn @mikequinnsax, @doomflamingo, www.doomflamingo.com
White Wines of the Night – Droin Chablis VS Oliviere Riviere La Bastid (SC, AL, FL) or Alvar de Dios Vaguera (GA)
Red Wines of the Night – Casa Castillo Vino de Finca (SC, GA), Hazana Rioja VV (AL) or Domaine d’Andezon (FL) VS Granito de Cadalso (SC, GA, AL) or Can Rafols Terraprima (FL)
Questions – Please email email@example.com with any questions or assistance in sourcing wine
To join in the tasting we will be establishing retail partners in several markets. If you are interested in becoming a retail partner, or you are a consumer who would like to participate please contact us and we will try to assist you in locating the wines.
- Cured, 1825 B Pearl Street, Boulder CO
- 3 Parks Wine Shop, 451 Bill Kennedy Way, St. C, Atlanta GA
- Elemental Spirits Company, 602 North Highland Avenue Northeast Suite A & B, Atlanta GA
- Green’s, 2614 Buford Hwy NE, Atlanta, GA
- Highland Fine Wine, 1402-6 North Highland Ave NE, Atlanta, GA
- VinoTeca, 299 North Highland Avenue Northeast Unit T, Atlanta GA
- Graft, 700 King Street Suite B, Charleston, SC
The three recipes were chosen to cover all the bases. A traditional braised chicken with mustard and cream which is typical of Northern Burgundy and can be paired classically with Chardonnay or lighter reds such as Pinot Noir, Gamay or Grenache. The Daube is a heartier southern French recipe enlivened with orange and cloves which is a typical flavor combination from Nîmes to Provence. Finally while not strictly seasonal, the zucchini and tomato gratin can be varied based on the vegetables in season and the types of cheeses that are your favorite – just make sure they are good meting cheeses.
Tomato and Zucchini Gratin
By Steven Spanbauer, adapted from a recipe in Bistro Cooking by Patricia Wells
4 servings / 10-minute preparation & 25 minute cooking time
This is a deceptively quick and easy recipe which results in a bright taste of summer. The short, fast cooking time at high heat can even coax a burst of flavor out of those pale, sad, early-season tomatoes. I prefer the bold flavor of rosemary with this gratin but you can also use fresh thyme or sage. If you only have dried herbs, sprinkle them under the tomatoes and zucchini to keep them from burning when you bake the gratin.
- 4 tomatoes, preferably a meatier type like romas
- 2 small zucchini
- 1 garlic clove
- salt and pepper
- 1 sprig of rosemary (or thyme if you’re not a fan of the pungent flavor of rosemary)
- 2 tablespoons olive oil
- 1/2 cup grated cheese, Gruyère and/or Parmesan
- Preheat oven to 450º F. Slice the tomatoes and zucchini into 1/8 inch thick slices. Slice the clove of garlic in half and rub on the bottom of a 13″x9″ baking pan, then drizzle with a tablespoon of olive oil and a pinch of salt and a couple turns of freshly ground pepper.
- Arrange the slices of tomatoes and zucchini, alternating between the two so they overlap slightly (see picture above) and top with rosemary. Drizzle with the remaining olive oil, a pinch of salt, and more ground pepper.
- Bake at 450º for 20 minutes, remove and top with the grated cheese and return to the oven for another 5 minutes.
- Let stand for 5 minutes before serving. It can be served warm or room temperature.
Dijon Braised Chicken with Mushrooms
By Steven Spanbauer
4 servings / 30-minute preparation & 1 hour cooking time
Dark chicken meat is preferred in this recipe because you really have to work hard to overcook it and it has the best flavor. You can just as easily substitute duck if you have it on hand but you would have to remove some of the extra fat (and save it for frying potatoes!) You can find both Maille and Edmond Fallot online and at specialty grocers. Since mustard doesn’t really go bad stock up! Edmond Fallot comes in many different flavors which can add an extra dimension to this recipe. A personal favorite is the green peppercorn mustard. Finally, getting the sauce to the right consistency at the end is annoying but worth it. It should just coat the back of a spoon.
- 8 pieces of chicken with skin and bones, preferably dark meat – either 4 hind-quarters or 4 drumsticks and 4 thighs
- 2 tablespoons dijon mustard, Maille Edmond Fallot if you can find it
- 8 ounces fresh mushrooms, any type that is your favorite
- 1 large shallot, thinly sliced
- 4 tablespoons butter
- 1 cup chicken stock
- 1 cup white wine
- 1/4 cup cream
- 6 sprigs thyme
- 2 bay leaves
- Salt and pepper
- 1 tablespoon flour (optional)
- Preheat oven to 300º F. Slice the mushrooms into 1/4 inch thick slices. Melt 2 tablespoons butter in a large skillet over medium heat. Once the butter has foamed, add the mushrooms, a pinch of salt and a little ground pepper and saute until they begin to brown and shrink in size, about 8 minutes.
- While sauteing the mushrooms, salt and pepper both sides of the chicken pieces. Then with a pastry brush lightly coat both sides of the chicken with the dijon mustard.
- Remove the mushrooms from the frying pan and set aside. Add 2 more tablespoons of butter to the pan and once it has melted arrange the chicken in the pan. Cook each side for about 3 minutes and turn the pieces over and cook for an additional 3 minutes or until the chicken has lightly browned. Keep an eye on the bottom of the pan to make sure it isn’t burning. Adjust the heat as necessary to make sure you get a good depth of flavor from the fond rather than a burnt flavor. Your nose is your best guide.
- Once the chicken has browned, layer it in a medium-sized dutch oven and cover it with the sauteed mushrooms, the sprigs of thyme, and the bay leaves.
- Return to the frying pan to medium heat and add the thinly sliced shallot, there should be enough rendered fat left but add a little more butter if needed. Sautee the shallots for about a minute, scraping the bottom of the pan. Add the stock and wine and turn the heat up to high to deglaze the pan. Reduce the sauce by about 1/3 then reduce the heat to simmer and add the cream. Simmer for one more minute then add the sauce to the dutch oven.
- Cover and place the dutch oven in the preheated oven and cook for 50 minutes. After 50 minutes check the consistency of the sauce. If it is too thin, return to the stovetop and bring to a boil adding small amounts of sifted flour to thicken. If the sauce seems too thick, thin it with a little more chicken stock.
- You will know the chicken is done when it just begins to fall off the bone. Serve with crusty bread to soak up the sauce.
Daube of Beef
By Steven Spanbauer, adapted from a recipe in Bistro Cooking by Patricia Wells
4 servings / 30-minute preparation & 2 hour cooking time
You can find Daube on the menu all across France with regional variations in flavors and ingredients. Boeuf Bourgignon is perhaps the most famous but in the south of France, you often find citrus, strongly flavored herbs, and briny olives adding exotic aromas and flavors to what is at heart a truly homey and comforting dish. Oranges and cloves really make this dish stand apart. For marinating and serving with this daube I would recommend a good Côtes-du-Rhône and in particular the Domaine d’Andezon Côtes-du-Rhône Syrah. The flavors of Syrah really pair beautifully with this preparation. If you do not want to be surprised by a burst of pepper or clove, Patricia recommends wrapping these spices in a cheesecloth satchel, personally I enjoy the surprise.
- 2 pounds beef suitable for stewing such as round or chuck, cubbed in large pieces
- 2 large carrots, thickly sliced
- 1 large onion, chopped
- 3 garlic cloves, sliced in half
- 1/4 cup stemmed parsley leaves
- 1 stalk of celery, thickly sliced
- 3 bay leaves
- 4 sprigs of fresh thyme
- 2 tablespoons Cognac or Brandy
- 1/2 bottle of Côtes-du-Rhône or Syrah/Grenache-based wine
- Olive oil
- 10 black peppercorns
- 4 whole cloves
- 8 ounces mushrooms, thickly sliced
- 2 tablespoons butter
- 1 tablespoon tomato paste
- Salt and pepper
- Zest and juice from half an orange
- On the day before cooking, prepare the marinade in a large nonreactive bowl. Combine the meat, carrots, onion, garlic, parsley, celery, bay leaves, thyme, cognac, wine, 1 tablespoon olive oil, peppercorns, and cloves. Mix well, cover and refrigerate overnight.
- Preheat oven to 300º F.
- Strain the marinade, reserving the liquid, and separate the beef from the vegetables. Over medium-high heat reduce the marinade by about 1/3 skimming or straining the foam that forms on the top. Pour the marinated into a dutch oven.
- Heat a skillet over medium-high heat, add about 1 tablespoon olive oil and 1 tablespoon butter. After the butter has foamed, start browning the beef making certain not to crowd the pan – probably about three separate batches adding them to the dutch oven with a slotted spoon or thongs to reserve the fat in the skillet.
- After the meat has browned, saute the vegetables in the same skillet until lightly browned, about 5 minutes, then add them to the dutch oven.
- The skillet isn’t done yet so return it to the heat and add 1 tablespoon olive oil and a tablespoon of butter and saute the mushrooms for about 10 minutes. Add them to the dutch oven and deglaze the pan with a couple of tablespoons of water, and add to the dutch oven.
- Bring the daube to a simmer and add the tomato paste, orange zest, and orange juice. Stir well and place in the oven. Bake for 2 hours stirring the daube every 30 minutes or so. Serve with pasta, couscous, or boiled potatoes. The tomato and zucchini gratin makes a great side dish for this daube. Naturally, it tastes better reheated a day or two after it has been cooked.