2012 Banrock Station Pink Moscato ($8), delicate pink in the glass with refreshing, lightly floral flavors. The small amount of fizziness and nice level of acidity balance out most of the sweetness.

2012 Banrock Station Moscato ($8), lightly citrusy on the nose, tropical fruit flavors and bright and refreshing finish.

These wines from Australia’s McLaren Vale region are affordable, approachable and delicious.

Cheers,

Veronique

These wines were provided to me for sampling and I’m adding to my repertoire as they’re truly enjoyable.

Pork Belly Deviled Eggs

The evening kicked off with an aperitif of 2012 Banrock Station Pink Moscato, delicate pink in the glass with refreshing, lightly floral flavors and a 2012 Banrock Station Moscato, a slightly lemony, bright and light wine. These wines were paired with cruditées and pork belly deviled eggs. I’ll share my pork belly recipe this week, so be on the lookout.

Lamb Kufta

Next, came grilled chicken satay with Thai Peanut Sauce, a slight variation on my Chorizo and Manchego Bites using one of my favorite cheeses, Cabot Seriously Sharp Cheddar, and lamb kufta with Tzatziki sauce. These appetizers were paired with the highly-rated Domaine Sigalas Assyrtiko, a big mouthful of citrusy deliciousness.

Next came what folks came to my place for – lobster! For those of you who haven’t dared to make lobsters at home, here are fail-proof Lobster Boiling 101 techniques that will guarantee you great results. My whole family serves lobster with our Lemon Butter Sauce and I did again this time. It’s truly a great little sauce that is equally as tasty with fish or chicken. The two wines being poured with that course were both from the Finger Lakes: Red Newt Circle Riesling and Ravines Dry Riesling, one of Wine Spectator’s Top 100 wines last year.

Key Lime Pie

At the request of my guy, I served my Zesty Key Lime Tart for dessert. It’s tangy and light and a great finish to a pretty rich meal.

Overall, it was a fun evening and one not terribly difficult to recreate at your home. If you decide to go for it and want help or tips, just message me!

Cheers,

Veronique

Chakra Dining Room

Chakra Chef Thomas Ciszak and GM/Beverage Director Evelyn Ciszak team with Tuthilltown Spirits distiller Gable Erenzo for the next Fork & Cork supper club dinner featuring four different Hudson Whiskey spirits on Wednesday June 26th at 6:30pm. Dinner starts with passed hors d’oeuvres and the debut of Chakra’s first barrel-aged cocktail: Summer Bloom.

After the cocktails and hors d’oeuvres, guests will enjoy a four-course dinner with whiskey pairings where Chef Thomas Ciszak cleverly weaves elements of grains and malt into the dishes.

Guests will receive a bottle of Hudson Baby Bourbon autographed by the distiller Gable Erenzo ($45 value). Paired dinner is $98 per person.

RECEPTION

• Passed Hors d’œuvres paired with Hudson Whiskey Barrel-Aged Summer Bloom Cocktail
• Four Grain Bourbon Cured Salmon – barley-cucumber salad paired with HUDSON WHISKEY Four Grain Bourbon
• Malt Beer Glazed Duck – spicy carrot coconut broth paired with HUDSON WHISKEY Manhattan Rye
• “BBQ” Pork Tenderloin – bacon, molasses, pork jus paired with HUDSON WHISKEY Single Malt
• Peanut Dacquoise – caramelized bananas, jivara milk chocolate chantilly, Hawaiian sea salt paired with HUDSON WHISKEY Baby Bourbon

Chakra (W 144 Route 4, Paramus, NJ 07652) and is $98. For reservations email fork.cork@icloud.com or call 201-556-1530.

About Fork & Cork
Chef Thomas Ciszak of Chakra in Paramus and Blue Morel in Morristown launched his dining club Fork & Cork – a series of intimate monthly dinners for adventurous diners. During the Fork & Cork events, limited to only 25 guests, diners will join Thomas on a culinary adventure – a gastronomic journey across the globe and time (on occasion), with a different theme each month, showcasing Chef Ciszak’s creativity and diverse culinary background, from Michelin-starred restaurants in Europe to New York, and allowing him the opportunity to introduce diners to new flavors and experiences. Join the Fork & Cork club by emailing fork.cork@icloud.com for a free membership through which you will receive advance email invitations to upcoming dinners.

Ingredients:

• 2 pounds ground turkey
• 1 or 2 jalapeño peppers, small dice (depending on how much heat you like)
• ½ cup chopped cilantro
• 1 Tbsp. ground cumin
• 1 tsp. chopped garlic
• 1 small onion, diced
• Salt & pepper
• 12 slices Finlandia Swiss or Light Swiss Cheese
• 6 burger buns of your choice

Directions:

1. In a bowl, combine all ingredients. Divide equally into 6 balls. Form into patties.
2. Grill on high heat for four minutes on one side, then flip and cook three to four minutes on the second sider.
3. Add two slices of Finlandia Swiss and allow to melt.
4. Place the cheesy patties on then bun and serve with preferred condiments.

Serves 6.

Finlandia cheeses are available in the deli department of local supermarket chains and at high-quality neighborhood delis.

The event takes place Saturday and Sunday June 22-23, from 12PM – 5PM each day. The weekend of great New Jersey wine, local culinary treats, fabulous live music, hand-made artisan crafts and kids’ activities is the right way to “sip into summer”!

The event has something for everyone…wine sampling and sales of some of the top award winning wines found in New Jersey, amazing performances by “The Gashouse Gorillas” and “The Funktion”, sales of beautiful wine related crafts, culinary treats for purchase from some of the area’s best eateries and fun activities for kids.

The Washington Lake Park Wine Festival is proud to feature some of New Jersey’s finest wineries: Amalthea Cellars, Auburn Road Vineyards, Bellview Winery, Cava Winery, Cedarvale Vineyards, Chestnut Run Farms, Coda Rossa Winery, DiBella Winery, DiMatteo Vineyard, Heritage Vineyards, Monroeville Vineyard, Plagido’s Winery, Renault Winery, Sharrott Winery, Silver Decoy Winery, Tomasello Winery, Valenzano Winery, and Wagonhouse Winery.

Tickets for the Washington Lake Park Wine Festival can be purchased in advance at the discount rate of $15 and at the gate for $20. Spectators and those under 21 are free. Paid admission to the Washington Lake Park Wine Festival includes wine tasting of more than 300 New Jersey wines and a souvenir wine glass. Attendees will be able to not only sample wine but also purchase wines by the bottle or case.

To learn more about the Washington Lake Park Wine Festival or to buy advance discount tickets, go to www.newjerseywineevents.com.

If you opt to go, please leave me a comment so we can meet up!

Cheers,

Veronique

Pairings: Grilled meats, spicy food, barbecue

Style: Red Wine

Grape Type(s): 85% Tempranillo, 10% Mazuelo and 5% Graciano

Region: Rioja, Spain

Price: $25

It’s deep purple in the glass with stone fruit and mocha aromas. For those of you who love huge fruit bombs, this is likely not the Zin for you. It’s medium-bodied with cherry and chocolaty flavors and a velvety mouth feel.

Pairings: Grilled meats, spicy food, barbecue

Style: Red Wine

Grape Type(s): 94% Zinfandel, 6% Petite Sirah

Region: Lake County, CA, USA

Price: $30

Spaghetti Squash

I’ve been on a low carbohydrate diet for a few weeks and one of the things I miss most is a big bowl of spaghetti Bolognese. I’ve been reluctant to try making this dish with spaghetti squash instead, but was pleasantly surprised when I finally caved and did just that over the weekend.

Remove Seeds

About Spaghetti Squash (Cucurbita Pepo):

• Although it’s harvested in the fall, spaghetti squash can keep for up to 6 months in a cool place. That’s how we find it at the market year-around.
• When cooked, the spaghetti squash’s flesh becomes strand-like much like spaghetti, hence its name.
• Spaghetti squash seeds can be roasted just like pumpkin seeds.
• Spaghetti squash is full of folic acid, vitamin A, potassium and beta carotene (especially in orange varieties).
• It’s low in calories at about 40 calories per cup.

Pull Strings with Fork

Here’s a fail-proof way of cooking spaghetti squash:

1. Pierce through the flesh of the squash in about 10 places with a sharp, thin blade knife.
2. Place a double layer of paper towel in the microwave and place the squash on them.
3. Microwave for 12 minutes (for medium-sized squash), rotating every few minutes if your oven doesn’t have a rotating plate. Allow to cool for 5 minutes before attempting to handle.
4. Cut the squash long ways.
5. Using a spoon, remove the seeds and save them for roasting.
6. Using a fork, pull strings of squash flesh away from the outer skin. Place the “spaghetti” in a bowl for intended use.

Spaghetti Squash with Meat Sauce

Since I had a major craving for meat sauce, I topped my squash spaghetti with traditional Quebec Meat Sauce I’d defrosted. YUM!!!!!!!

Have you had this fruit and if so, what’s your favorite way to enjoy it?

Veronique

The 2007 Echeverria Late Harvest Sauvignon Blanc held up nicely to the caramel panna cotta but it was paired with at a recent dinner I attended.

Pairings: Cheese course, stone fruit or caramel desserts

Style: Sweet / Dessert Wine

Grape Type(s): Sauvignon Blanc

Region: Curico Valley, Chile

Price: $19.99 (375ml)

Culinariane Halibut

Sunday night, I attended the first annual Montclair Food and Wine Festival Gala Dinner held at the Women’s Club of Upper Montclair. The upscale event, for which I was a guest of Devil Gourmet, one of the event sponsors,  featured some of Montclair best culinary talents and showcased fabulous wines by Amanti Vino, Montclair’s premier wine store.

The dinner was a six-course food extravaganza that encompassed the following menu:

Pig & Prince Amuse-Bouche

Amuse Bouche by Chef Mike Carrino of Pig & Prince Gastrolounge

Deviled quails egg, cornichon, sriracha, “PB+J” stone fruit and pistachio butter macaroon, Ahi Poke, avocado mousse, Tokyo green onion, Petite porc pâté en croute.

Wine Pairing: OCD Riesling 2010 SRP $14.99

Orange Squirrel Duck and Oyster

First Course by Chef Francesco Palmieri of The Orange Squirrel

Warm Pickled Oyster Mushroom, Duck Confit and Chilled Oyster with Green Apple Fennel Mignonette.

Wine Pairing: My Essential Rose 2012 SRP: $15.99

Second Course by Chef Ryan Depersio of Fascino

Crab-Scallion Agnolotti, Clam-Herb Broth.

Wine Pairing: Moulin de Gassac Guilhem Blanc 2011 SRP: $10.99

Fascino Agnolotti

Third Course by Chef Ariane Duarte of Culinariane

Pan Seared Halibut, Bacon Lardon Corn Chowder, Pea Tendrils.

Wine Pairing: Capiaux “Chimera” Pinot Noir 2011 SRP: $31.99

Highlawn Pavillion Short Ribs

Fourth Course by Chef Mitchell Altholz of Highlawn Pavilion

Duo of Grass Fed Boneless Short Ribs and Côte de Bœuf with Celery Root Puree, Brunoise Vegetables and Early Summer Truffle Sauce.

Wine Pairing: Jean Edwards “Stagecoach Vineyard” Cabernet Sauvignon 2009 SRP: $64.99

Blu Caramel Panna Cotta

Fifth Course by Chef Zod Arifai of Blu

Caramel Panna Cotta with Banana Juice & Black Pepper Crumble.

Wine Pairing: Echeverria Late Harvest Sauvignon Blanc 2007 SRP: $19.99

Coffee: Java Love Coffee Roasters & The Chocolate Path

Wonderful olive oil was provided by Olive That! And More and I’m looking forward to visiting Jen O’Sullivan’s store in the next few weeks.

The event was attended by who’s who of Montclair and Essex County and I’m hearing a second annual event is in the works. Connect with the Montclair Food & Wine Festival on Twitter and Facebook to be in-the-know about the 2014 event.

Cheers,

Veronique