Gathering for-profit community partners & non-profit organizations around the dining table.
New Zealand is the new kid (translation: new world) on the wine block and is winning fan favorites all over the world with their two main varietals: Pinot Noir and Sauvignon Blanc. The Home of Lord of the Rings has a leg up on their international competition due to their location in the Southern Hemisphere … Continue reading New Zealand Sauvignon Blanc
One of the ways I “love up” on people is by cooking for them. It was such a treat to participate in a progressive dinner where I was charged with the main dish. This motley crew ferried ourselves from house to house for the progressive dinner via two wheels. Of course, I decided to serve … Continue reading Dinner Party: Tapas paired with Chilean Carmenere
Many times, I like leaving the cooking to the professionals. My friend, Julie, and I received such a culinary treat at Katie’s Healing Kitchen Pop Up Dinner hosted at The Wine Vault and Bistro. Katie is vegan- trained chef who graduated from the Natural Epicurean Academy of Culinary Arts, a Professional Chef Training Institute. She … Continue reading Vegan and Vino Pairing: Dining Out at Katie’s Healing Kitchen
Ingredients 1 cup washed green lentils ½ sweet onion, chopped 1-2 Tablespoons Penzey’s Hot Curry Powder 2 cups vegetable broth 2 minced garlic cloves ½ cup chopped carrots 1 tablespoon olive oil Directions Heat olive oil in a 1-2 quart pan. Add the chopped onion, garlic and carrots to the oil and … Continue reading Curried Lentils
Ingredients 1 cup of whole, pitted black olives 1/2 cup of whole, pitted (or stuffed) green olives 1/4 cup of whole pitted greek olives 1 teaspoon of thyme 1/2 teaspoon of marjoram 2 tablespoons olive oil dash of cayenne salt and pepper to taste Directions Place all ingredients in food processor and chop until … Continue reading Olive Tapenade
My Mother’s Amazing Sweet Potato Hummus Ingredients ½ can of garbanzo beans 1 small sweet potato, cooked 2 Tablespoons tahini 2 Tablespoons olive oil 2-6 Tablespoons water to moisten 2 cloves of garlic ¼-1/2 teaspoon chipotle pepper 1 ½ teaspoon cumin 1 teaspoon smoked paprika 1 Tablespoon lemon juice 1 teaspoon maple syrup ¼ … Continue reading My Mother’s Amazing Sweet Potato Hummus
Appetizers Steamed artichoke with spicy ginger dipping sauce White bean dip Sweet & Spicy Pecan Crumble Dr. Beckermann Riesling 2012, Piesporter Michelsberg, Germany Salad Beet and Citrus Salad with Pomegranate seeds and Pepitas Sauvignon Blanc, Marlborough, New Zealand Wine to Prepare Your Palette Magna Reserva, Carmenere 2011, Curico Valley, Chile Entrée Renee’s Bomb-Diggity Veggie … Continue reading Food & Wine Paired Dinner Fundraiser
Beet and Citrus Salad with Pomegranate Seeds & Pepitas Ingredients for the salad: 3 medium/large red beets 3 medium/large golden beets 1 grapefruit (Ruby suggested) ¼ cup of Pepitas ¼ cup of Pomegranate Seeds Arugula Ingredients for the dressing (adapted from Oh She Glows) 1/2 cup avocado flesh 1/4 cup coconut cream (the cream from … Continue reading Citrus Beet Salad with Creamy Avocado Lime Dressing
Herrell Italian Christmas Eve Dinner 2013 Appetizer Creamy Cashew Pesto topped Crostini with Roasted Tomatoes and Fresh Basil Italian White Bean Puree Crostini Spumante “Selim”, De Concilis Campania, Italy Entrée Sweet Corn Arancini & Savory Mushroom Arancini on top of a bed of Mixed Greens Stulhmuller … Continue reading Herrell Italian Christmas Eve Dinner 2013
When I was in Argentina in November 2013, I had a disappointing dinner at a well-established and highly-regarded restaurant in downtown Mendoza. To make up for the meal, the waiter brought me the most delicious dessert: ginger ice cream paired with a late harvest viogner and biscotti. It was diving simplicity. I made … Continue reading Ginger Ice Cream
Eat Good. Do Good. Gathering for-profit community partners & non-profit organizations around the dinner table. 