Wilde Farm Wine Dinner at Fascino

Wilde Farm Wine Dinner at Fascino

Wilde Farm Wine BottlesThursday night, I had the pleasure of attending the Wilde Farm wine dinner at Montclair’s Fascino. Chef Ryan Depersio’s food was beautifully paired with Wilde Farm wines to create a delicious culinary adventure.

Loren Grossman, the owner of Wilde Farm, was in attendance and provided insightful information about the wines he produces with famed winemaker Pax Mahle. The pairings went as follows:

Oysters

Oysters

Course 1

2013 Rosé North Coast

Island Creek Oysters with Watermelon Granita

Course 2

2012 Chardonnay Brosseau Vineyard Chalone

Crab Stuffed Zucchini Flower with Red Chili Aioli

Course 3

2012 Pinot Noir Donnelly Creek Vineyard Anderson Valley

House Cured Duck Prosciutto with Compressed Melon, Whipped Ricotta, Aged Balsamic

Melon and Duck Proscuitto

Melon and Duck Proscuitto

Course 4

2012 Heritage Bedrock Vineyard Sonoma Valley

Bone Marrow Crusted Filet Mignon, Potato Puree, & Broccoli Rabe, Roasted Garlic Jus

Course 5

2012 Heritage Bedrock Vineyard Sonoma Valley

Chef’s Selection of Artisanal Cheeses, Fig Terrine, & Fresh Fruit

Tenderloin

Tenderloin

The wines are approachable and as food-friendly as one can hope for. I recently reviewed the sold out Rosé and will fully review each wine savored at this dinner in a future post.

For information about future wine-paired dinners at Fascino, follow the restaurant on Facebook.

Cheers,

Veronique

Muddled Raspberry Mocktail

Muddled Raspberry Mocktail

Raspberry-Mocktail

Chef Bryan Gregg of Escape in Montclair shared this tasty Mocktail (cocktail without the booze) recipe that’s perfect for a brunch or a summer BBQ where your guests may not want to imbibe. I tried it with an ounce of Vodka and it was also fab. Ingredients: 6 ounces ginger beer 2 Tbsp. muddled raspberries […]

[Continue reading...]
Summer Cocktails Using Herbs

Summer Cocktails Using Herbs

Limes

Parlor is a private members only social club in downtown Manhattan, Parlor specializes in upscale cocktails, crafting unique and seasonal menus. This summer at Parlor, traditional fruity drinks are taking a back seat to a new cocktail trend – cocktails incorporating fresh herbs. Here are two delicious-sounding cocktails designed by Jarom Kubik to enjoy on […]

[Continue reading...]
2013 Wilde Farm Rosé North Coast

2013 Wilde Farm Rosé North Coast

Wilde Farms Rose

I first became a fan of Wilde Farm Pinot Noirs when I attended a wine-paired dinner co-hosted by the winery’s owner, Loren Grossman. That dinner is where I also learned about the upcoming release of the Wilde Farm Rosé. Knowing the Pinot Noirs were stellar, I opted for a half case of the rosé. Boy […]

[Continue reading...]
Snacking on Radishes

Snacking on Radishes

Radishes

When I was a young kid, my grandma used to pull radishes out of her garden, wash them, place then in a jar full of water and store them in the fridge for snacking when my sister and me visited. Just loved pulling that jar of radishes that had likely once been a peanut butter […]

[Continue reading...]
Elegant Key Lime Tart

Elegant Key Lime Tart

Key Lime Tart

This weekend, I was invited to brunch at a friend’s summer home. Since I’m the known baker in my group, I was asked to bring dessert when I inquired as to what I could bring. To some, that might be an inconvenience, for me, having an excuse to bake is super. Since it was a […]

[Continue reading...]
Coming Soon – The Butcher and The Chef Web Series

Coming Soon – The Butcher and The Chef Web Series

Photo Credit : Boozy Burbs

A series of 10 webisodes titled The Butcher and The Chef will be starting on Tuesday July 15th on www.boozyburbs.com. Each episode will air each Tuesday starting next week. The show will cover a wide range of food and dining topics as butcher Sal Petruso of Westwood Prime Meats and chef John Vitale of Caffe […]

[Continue reading...]

5th Annual Food & Wine Chickie LobsterFest

This past weekend, I hosted my annual Lobsterfest on one of the nicest evenings of the season. I must be living well as I got cloudless skies and 75 degree weather. This year, I started our meal with one of my favorite summer shareable dishes, simply-grilled bread with a spread of sheep’s milk ricotta drizzled […]

[Continue reading...]
Crumb Top Blueberry Pie

Crumb Top Blueberry Pie

Blueberry Pie

Every July I host a lobster party and since the crustaceans I serve are from Maine, I always find a way to make a dessert with blueberries as those just scream “MAINE” to me. This year, I knew I wanted to serve a blueberry pie but I also was drawn to a cobbler so I […]

[Continue reading...]

Happy Independence Day

To all my friends and fans, happy 4th of July!   I hope it’s a day filled with delicious food, drinks and friends/family.   Let’s celebrate Independence Day and be grateful to be Americans! Cheers, Veronique

[Continue reading...]