Anthony Road Wine Company Martini-Reinhardt Selection Dinner

“A gourmet meal without a glass of wine just seems tragic to me somehow.”

― Kathy Mattea

On Saturday, June 28, 2014 Anthony Road Wine Company had their 12th annual Martini-Reinhardt Winemaker’s Selection Dinner.  The idea is to pair wines by renowned head winemaker, Peter Becraft and consulting winemaker, Johannes Reinhardt with delicious food prepared by Finger Lakes chef Samantha Buyskes.

Martini Reinhardt Selection Dinner (18)

The winery is owned by Ann and John Martini.  Perched high on a hill overlooking beautiful Seneca Lake and surrounded by flowers, gardens, and wild life. It was somewhat of a surreal experience standing in the midst of all this beauty with a glass of 2013 dry rose in one hand and a zucchini, feta & mint fritter in the other.  Some of the other captivating hors d’oeuvres were:  artichoke & caper deviled eggs, kale dip with crudité and asian lettuce wraps.

Dining with a view of the vineyards and lake.
Dining with a view of the vineyards and lake.

Dining was on the terrace overlooking the lake and vineyards with live music by quartet 442.

Martini Reinhardt Selection Dinner (23)

We started with a smoked trout & scallop napoleon layered with Yukon gold potatoes, and paired with a 2008 semi dry Riesling – the Governor’s Cup winner, excellent! (my favorite of the night)….and the presentation……. astounding!

Smoked trout and scallop napoleon layered with Yokon gold potato
Smoked trout and scallop Napoleon layered with Yukon gold potato
2008 Semi Dry Riesling-Governor's cup winner
2008 Semi Dry Riesling-Governor’s cup winner

Next came buccatini with white bean, asparagus, shiitake mushrooms, lovage & Parmigiano Reggiano. For those who have not heard of lovage, this is a trendy new herb that chefs are using.  It has a celery-like flavor – perfect with the 2013 dry Riesling which had lemony notes and other citrus aromas.   Try this recipe.  It’s easy and delicious.

Buccatini with white bean, asparagus, shitake mushrooms, lovage & parmesanFrom: GalleyChef.org
Print Recipe
This deliciously hearty dish is earthy and creamy with the bright celery-like flavor of lovage - unforgettable!
Servings Prep Time
6people 10minutes
Cook Time
10minutes
Servings Prep Time
6people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Heat a pot of water until boiling. Add 1 tablespoon salt and 1 tablespoon olive oil to boiling water. Add pasta to boiling water and cook for 8 minutes until al dente; drain.
  2. Meanwhile, heat ¼ cup butter with the remaining 2 T olive oil in a large skillet over medium-high heat. Add the mushrooms and asparagus, salt and pepper and cook for a few minutes until asparagus starts to soften. Add white beans and riesling and cook for about 4 minutes allowing the wine to cook down a little and the alcohol flavor to be removed. Toss in the pasta and lovage and mix it all thoroughly. Pour into a large serving bowl and top with parmesan cheese.
Recipe Notes

Celery leaves can be substituted for lovage.

© Galley Chef All Rights Reserved

The grilled flatbread with goat cheese, broccoli rabe, mozzarella and red pepper oil was superb.  With just the right amount of char on the crust this pizza went beautifully with the 2013 pinot gris.  The Pinot gris was light and delicate with lingering notes of mango balancing out the richness of the cheese.

Grilled flatbread with goat cheese, broccoli rabe, red pepper oil and mozzarella
Grilled flat bread with goat cheese, broccoli rabe, red pepper oil and mozzarella

Chef Buyskes’ grilled lamb loin chops with lamb sausage, lentils and artichokes were over the top.  The 2012 Merlot with heady blackberry and dark cherry aromas and flavors of cherry and vanilla was a match made in heaven.

Grilled lamb chops with lamb sausage, lentils and artichokes
Grilled lamb chops with lamb sausage, lentils and artichokes

A simple but fabulous, ginger ice cream with blueberry compote and lavender shortbread, garnished with candied ginger was the grand finale. The sweet ice cream melts on the tongue, while the heavenly blueberry compote adds a surprisingly lively note which is balanced by the lavender shortbread. The Anthony Road 2012 Martini-Reinhardt Selection Riesling paired beautifully with it.

Ginger ice cream, blueberry compote and lavender shortbread
Ginger ice cream, blueberry compote and lavender shortbread
2012 Martini-Reinhardt Selection Riesling
2012 Martini-Reinhardt Selection Riesling

After each bite of food and each sip of wine, it was clear to me that the artisans making these delicacies, do so with a passion rarely seen. By the end of the evening I felt nothing but blessed for having had such an overwhelmingly inspirational feast.

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
― Erma Bombeck

 

The Perfect Strawberry Rhubarb Pie

The warm winds of summer usher in a myriad of vibrant fruits and vegetables from our local farms.  So when I stumbled upon a road side stand the other day, I just had to stop.  There standing before me were the two most adorable Amish boys doting over a bowl full of freshly picked strawberries.  Laid out in front of them were beautifully presented tomatoes, garlic scapes, cucumbers, lettuce, onions, peas and rhubarb.

Farmers Market Boys

When I was a child, we had rhubarb growing in our back yard.  To keep the slugs off of it, bowls of beer were placed around the rhubarb, coaxing the slimy little creatures away from our precious vegetable and into the bowl of beer to meet their demise.  When the rhubarb grew to maturity with its subtle red hues, my Mother would make rhubarb pies and sometimes strawberry-rhubarb pies.  It is the quintessential dessert, sweet, but not too sweet, light, and colorful.

strawberries sliced

This is the perfect strawberry rhubarb pie recipe and it’s a great way to get your kids to eat their vegetables!!!

Strawberry Rhubarb PieFrom: GalleyChef.org
Print Recipe
Sweet and tart with a buttery flaky crust.
Servings Prep Time
8slices 30minutes
Cook Time
50minutes
Servings Prep Time
8slices 30minutes
Cook Time
50minutes
Ingredients
For the crust
For the filling
Instructions
  1. In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
  2. Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
  3. Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes

Feel free to use all strawberries or all rhubarb when making this pie.  If you use all rhubarb, you might want to add a little extra sugar to sweeten it up.

© Galley Chef All Rights Reserved