April 29 2020 / 7:30 PM EDT
Stories of Life and Wine with Jane Lopes
Zoom link above – requires registration
Hosted by Tim Willard of Eric Solomon Selections
Special Guests – Jane Lopes, MS 2018*, Author of Vignette: Stories of Life and Wine in 100 Bottles, Wine Director at Attica @janeymaxine
Musical Guest – John Paul Carmody of South Jones @southjones
Wines of the Night GA – Michel Delhommeau Muscadet Harmonie, Louis de Grenelle Corail, Izadi Rioja Reserva
Wines of the Night SC & AL – Michel Delhommeau Muscadet Vignes St Vincent, Louis de Grenelle Si Irresistible, Domaine de la Janasse Côtes-du-Rhône Réserve
Questions – Please email firstname.lastname@example.org with any questions or assistance in sourcing wine
About Jane Lopes
Jane Lopes is an American-born sommelier and author. She has worked at New York’s Eleven Madison Park, Nashville’s The Catbird Seat, Chicago’s The Violet Hour, and most recently as the wine director at Attica, one of Australia’s most celebrated restaurants. Jane was featured on Esquire network’s 2015 television series Uncorked, which follows six New York City sommeliers in pursuit of the prestigious Master Sommelier title. In September of 2018, Jane passed the Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world (and less than 300 people in total since the 1960s). In September of 2019, Jane finally put her University of Chicago literature degree to good use in publishing her first book, a personal and educational guide to wine called Vignette: Stories of Life and Wine in 100 Bottles.
About John Paul Carmody
John Paul Carmody was born and raised in Omaha, Nebraska. He moved to New Orleans in 2008 where he began working as a professional musician. He started a band with his friend and drummer in 2012 called South Jones playing rock with strong roots in blues rock. South Jones has recorded two albums: Free State and Room to Breathe. Room to Breathe is actually being released in a couple of weeks! Along with his band John Paul is also a solo acoustic performer and he sits in with several other bands in New Orleans. When not performing, he teaches singing classes at an aftercare program for k-5 at a school called Lusher. He had lived in the French Quarter for 10 years but recently settled in MidCity with his fiance and their two huskies.
Isabelle Sabon from Domaine de la Janasse sent us this simple tomato tart recipe. I’m including a crust recipe from Mireille Johnston’s Cuisine of the Sun which can be used for both sweet and savory pastries. This crust recipe has served me well for over 20 years – so much so that my old copy of this reference work falls open to the page with the crust recipe. You can also use your favorite crust recipes in place of the one provided. If anything, learning to make an all-purpose crust is an essential part of home cooking. It may be frustrating at first, but with practice and persistence, you will soon be amazing friends and family alike.
Tarte à la Tomate, Moutarde & Chèvre
By Isabelle Sabon, crust recipe from Mireille Johnston’s The Cuisine of the Sun
6 servings / 1 hour preparation time & 50 minute cooking time
- 1 3/4 cups unbleached flour
- 10 tablespoons unsalted butter, chilled and cut into small pieces
- 2 tablespoons oil or lard, olive, walnut, almond or peanut oil work equally well
- 1 teaspoon salt
- 2 teaspoons sugar
- 4-6 tablespoons cold water
- 4 -6 ripe tomatoes
- 1 pie crust
- Herbes de Provence, my favorite blend comes from Penzeys Spices
- salt and pepper
- Dijon mustard
- Heavy cream
- Olive oil
- 4 oz Goat cheese, chèvre
- Basil leaves
- The easiest way to make the crust dough is with a food processor. Place the flour, salt, and sugar in the food processor container and with the plastic blade pulse a few times to blend. Next, add the butter and oil and pulse until the mixture resembles coarse, ground cornmeal. If you do not have a food processor, you can make the dough by briskly pinching the butter and flour mixture together or by using a pastry blender to cut the butter into the flour.
- Pour the mixture onto a clean countertop and form a well in the center. Start to form the dough by adding 4 tablespoons of cold water to the center of the well and begin to mix the water in with your hands, then knead briskly to form the dough. Add more water if the dough is too crumbly. Form the dough into a ball and flatten slightly. Make certain not to overwork the dough. Refrigerate for 45 minutes.
- While the dough is chilling pre-heat the oven to 450º F.
- Cut the tomatoes into 1/8″ slices
- Roll the dough on a floured surface until the crust is about 1/8″ thick and is at least 12″ in diameter. This video explains the easiest way to accomplish this. Line the dough in a 10″ pie pan, prick the crust with a fork and bake for 5 minutes at 450ºF.
- Remove the crust from the oven and brush it with the dijon mustard then add enough cream so the bottom of the crust is just covered.
- Arrange the tomato slices and sprinkle with the herbes de provence, salt, pepper, and drizzle with olive oil.
- Bake for 20 minutes at 450ºF.
- Remove from the oven and add slices of chevre, cover with aluminum foil and bake for another 20 minutes.
- Remove the aluminum foil and bake for an additional 5 minutes.
- Add the basil leaves and serve hot.
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
- Sherlock’s Wine Merchant, 3401 Northside Parkway NW, Atlanta, GA
- VinoTeca, 299 North Highland Avenue Northeast Unit T, Atlanta GA
- Graft, 700 King Street Suite B, Charleston, SC