|Tickle the Tastebuds - Wines & Wineries|
Wine & Gourmet Food from the Commonwealth of Virginia
Virginia Wine Expo returns to Richmond, February 25-27, 2011
The 4th annual Virginia Wine Expo (VWE) presented by Kroger is the mid-Atlantic's premier destination wine and food event, featuring the talents of Virginia's most renowned wine producers, chefs and specialty food purveyors. Benefiting the Virginia Wineries Association, the Central Virginia Food Bank and Meals on Wheels, the VWE provides attendees the best opportunity to sample and buy Virginia wine.
The VWE will be held February 25-27, 2011, at the Greater Richmond Convention Center in Richmond, Virginia. Tickets are on sale now at VirginiaWineExpo.com. All attendees receive a beautiful crystal wine glass and are permitted to sample wine from more than 60 Virginia wineries and gourmet food from some of the region's finest chefs.
The VWE will feature some interesting new chefs and their delectable cuisines. For example, Kingsmill Resort, based in Williamsburg, Virginia, will be offering samples of its delicious cuisine created by its new Senior Executive Chef Peter Pahk, who recently joined Kingsmill after a 14-year stint at Napa Valley's Silverado Resort. Additionally, Whole Foods Market will offer a selection of premium cheeses from around the world at the Whole Foods Market Cheese Pavilion.
The VWE will begin on Friday evening with SunTrust Presents the Virginia Governor's Cup Grand Tasting, featuring more than 350 bottles of wine (including reserve wines exclusively available that night), gourmet small plates from the region's finest chefs and the unveiling of the Governor's Cup award-winning wine.
On Saturday and Sunday, the Lexus of Richmond Walk-Around Grand Tastings will be held, highlighted by the opportunity to sample and buy more than 350 bottles of wine. Also, the VWE will feature four new wine and food pairing seminars, including "East Meets Virginia: Pairing Sushi and Virginia Wine" and the "Sensual Pairing of Wine and Chocolate," among others.
Back by popular demand, on Saturday night, is "Sparkling & Sweets" sponsored by Richmond Magazine. Held in the nTelos Wine Garden on the Exhibition Hall floor, "Sparkling & Sweets" will feature Virginia sparkling and dessert wines, heavenly desserts from a dozen of the region's finest pastry chefs and chocolatiers and cool jazz. Don't miss it!
Slow Braised Beef Short Ribs, with Blue Duck Tavern Fries
by Executive Chef Brian McBride, for the Blue Duck Tavern
Wine Pairing Recommendation w/ the Braised Beef: Blue Duck Tavern's recommended Virginia wine pairing with the Slow Braised Beef Short Ribs recipe is the 2007 Glen Manor Hodder Hill (63% Cabernet Sauvignon, 15% Merlot, 15% Petit Verdot and 7% Cabernet Franc). It is described as full-bodied, with great concentration and soft tannins.
Prep time: 1 hour & 30 minutes
Cooking time: 3 hours & 30 minutes
6 pounds beef short ribs on the bone
1 small onion, medium dice
2 carrots, medium dice
1 red pepper, medium dice
1 yellow pepper, medium dice
6 cloves garlic, peeled
3 plum tomatoes, halved
1 teaspoon ginger root, peeled and sliced
8 sprigs fresh thyme
1 fresh bay leaf
1 pinch chili flakes
1 tablespoon cumin
4 cups chicken stock
1/4 cup balsamic vinegar
salt and pepper
4 baking potatoes, large
1 quart duck fat, rendered
1 teaspoon thyme, chopped
Method for Short Ribs: Place the short ribs in a clean pan that has room enough for all the ingredients. Cover the ribs with all of the vegetables, spices and herbs and pour the chicken stock and balsamic vinegar over the top. Cover the pan with foil and place into a 425 degree oven for 30 minutes, reduce heat to 325 degrees and slowly braise for 3 hours. Remove the pan from the oven and allow to cool slightly. Remove the ribs and vegetables from the braising liquids and set aside to keep warm. Place the liquid in a pot and reduce by half. Taste for seasoning. Pour braising liquid back over the ribs and serve to the table in an ample bowl.
Method for Blue Duck Tavern Fries: Wash and peel potatoes. Cut potatoes 1/2" x 1/2" x 4". Place potatoes in a pot with cold water. Bring to a boil. Reduce to a simmer and cook until just soft. Carefully remove potatoes from the water onto a rack and let drain until dry. Place frying oil in a small fryer and bring up to 260 degrees. Place fries in oil and blanch until fries are sealed on all sides (7 to 10 minutes). Remove from oil and allow to dry on a rack. Remove 1 quart of oil from fryer and replace with duck fat. Set temperature to 350 degrees. Fry the potatoes until golden brown. Remove from fat and toss with salt, pepper and thyme. Serve.
For more information about the Blue Duck Tavern, please call (202) 419-6755, or check out their web site at Blue Duck Tavern.
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