One Hope, One Wine
Military families have always paid a steep price. One in 75 American troops who have gone to war has never returned. 4,735* souls have perished in the struggle for peace and security in the war in Iraq (according to the Washington Post). Those heroes leave behind more than a legacy of honor and courage. In many instances, children are left without moms and dads, some never even getting to know their fallen parents. That’s why ONEHOPE donates 50% of the profits garnered from the sale of every bottle of ONEHOPE Zinfandel towards Troops and their families. There are plenty of “cause brands” on the shelves that support a variety of charities, but given Datz’s strategic location and genuine partnership, love and support for the men and women at MacDill Air Force Base, One Hope Zinfandel really touch a nerve. So much so, that beginning in August 2011, One Hope will be the only zinfandel that Datz features on its wine list. Created in partnership with Rob Mondavi Jr., ONEHOPE California Zinfandel starts with the foundation of an all-American grape, and is then custom blended with Syrah from select vineyards throughout Napa, Sonoma and the Central Coast of California. ONEHOPE Zinfandel is a rich red color with loads of juicy dark fruit flavors including plum and black cherry, with hints of pepper and a spicy finish. This delicious wine is versatile and pairs well with dishes such as pizza, barbeque ribs and lamb. ONEHOPE donates 50% of profits generated from the sale of every bottle of its Zinfandel to Snowball Express, an organization that supports families and children of fallen soldiers. Since September 11, 2001 more than 8,000 children have lost a U.S. service-member parent as a result of ongoing conflicts in Iraq and Afghanistan. Snowball Express brings families together to provide hope for the future during the difficult loss of a loved one. 50% of profits from ONEHOPE California Zinfandel sales are donated to charities who support Our Troops. |
Drunken Risotto with Spinach + SausageCalming… sensuous… satisfying. This is a dish to be savored, slowly, while you’re winding down with a glass of wine.
3 C dry red wine In a large saucepan, combine the wine and chicken stock; keep warm over a low flame. In a large, heavy pot, heat the oil over medium-high heat. Add the sausage and cook, crumbling the meat, until browned, about 2 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the rice and season with salt and pepper. Add the warm wine-stock mixture a couple of ladlefuls at a time, stirring vigorously after each addition and letting the liquid evaporate before adding more, cooking the risotto for 18 minutes. In the last 5 minutes of cooking, stir in the spinach, a handful at a time, to wilt. Stir in the nutmeg. In the last minute of cooking, stir in the butter, then the cheese. |
Mulling it over…On the first day of Christmas – well, last Saturday, actually – I found myself waiting at an unusually fragrant bar. “Ooh, mulled wine!” my friend cooed. And lo, despite having arrived with the intention of sinking a cold, craft beer, I ended up cupping a warm, soothing glass of holiday cheer. Such is the time of year. Despite what you may think, mulling is not just an excuse to serve laughably cheap wine to your unfortunate guests (although it does have that as a fringe benefit!) – there’s a real art to it. But, therein lies the rub. There are almost as many variations as there are people who make them. Everyone seems to have a slightly different way that they mix the traditional spices, or a secret ingredient to add. Mine starts like this: heat a couple bottles of wine (they don’t even have to be the same!) with 6 tablespoons of honey, one orange studded with cloves, a few slices of orange and lemon, one cinnamon stick, one cardamom pod, one star anise and if you happen to have it, the smallest knob of ginger. Simmer gently for 20-30 minutes before serving. The citrus works brilliantly with the warm spices to create a kind of winter sangria effect which never fails to please, particularly if you add the optional 2 tablespoons of Grand Marnier and 1/4 cup of brandy for good measure. Serve this with a dose of festive cheer, and you’ll find it warms the cockles of even the sourest Scrooge on Christmas. Heather’s Mulled Sangria Combine all ingredients in a large non-reactive pan and gently heat for thirty minutes. No more than a simmer! Alternately, if you wish to serve this chilled, in true sangria style, steep, then cover and chill the beverage overnight. LEFTOVER SPICES? Don’t fret. Here are three ways to make the most of your secret mix.
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A Steakhouse TrifectaThere’s not much I love more than a nice juicy steak, except maybe a nice juicy steak paired with decadent side dishes, a great Napa Valley wine and good company.
Around the Chef’s Table at Datz February 28, a group of diners gathered to enjoy the pleasures of Chefs Heather and Matt Stalker’s classic steakhouse recipes with a contemporary twist.
Like all good meals, it started with a warning – a 7 ½-pound slab of Flintstones-sized meat kind of warning.
As Chef Matt (also a meat cutter at Publix) drew his 6-inch boning knife across his steel, he walked the guests through the break down of a rib section sub-primal. In what seemed like minutes, the hunk of giant beef was deftly portioned into cowboy (bone-in) ribeye steaks, prime rib roast and back ribs.
With guests quite literally licking their chops, Chef Heather stepped in with the first succulent course – blistered tomatoes and whole roasted garlic smeared on crusty crostinis with a wedge of Gabriel Coulet blue cheese. So simple, yet so elegant.
Sommelier Jennifer Bingham from Global Wines Distribution poured a Beaucanon Estate Napa Valley Chardonnay to complement the second course – balsamic glazed sticky ribs.
While most would expect red wine with beef, the gentle heat from the cayenne-infused sweet balsamic glaze needed something a little different.
Carefully crafted with the aromas and flavors of vanilla, lemon, pineapple and coconut, with hints of rosemary and limestone, the medium-bodied chardonnay was the perfect pairing for the ribs and the iceberg wedge salad with warm bacon and blue cheese dressing.
Already groaning with expanding stomachs, one whiff of the juicy Prime Rib Au Poivre and the guests were clamoring for more. Done in a traditional steak au poivre manner, the medium roasted prime rib with served with a decadent brandy cream sauce that Chef Heather made a la minute, and served the 2-inch thick slices against an equal sized portion of creamy two-potato gratin. Jennifer paired this course with a bold Beaucanon Estate Napa Valley Cabernet Franc, whose aromatic bouquet of blackberry, red cherry and dried rose petal lifted the dish to new heights.
And, as if that weren’t enough, the final and possibly most delicious steak was a cowboy ribeye with grilled Meyer lemon and rosemary with creamed rainbow chard, paired with a Bordeaux-inspired Beaucanon Estate Napa Valley Red Wine Trifecta.
After such a carnivorous feast, thoughts of dessert were fleeting, but the scrumptious bananas foster (seventh course) was petite sized, and the parting sip of Marguery Historias dessert wine was, in fact, a fabulous digestif.
Eat this post: Chefs Heather and Matt will recreate Steakhouse Favorites Saturday, March 27 at 7 p.m. ($125 includes a seven-course meal + wine). Click here to register. |
