Sips of the Week
Winery Notes: Bartholomew Broadbent’s deep roots in Portugal inspired him to provide a wine that would be the most reliable and traditional of all Vinho Verdes, and to resolve the usual lament that Vinho Verde never quite tastes like it tastes in Portugal. The solution was twofold: to partner with a winery that had consistent production, and to ship the wines in refrigerated containers. The latter enables the wine to taste as fresh and spritzy as it would ever taste in Portugal, and since its launch in 2005, Broadbent Vinho Verde has rapidly earned the reputation as one of the finest Vinho Verdes in the U.S. Market.
Colome Torrontes, Argentina, $12.99
Winery Notes: Torrontés is the signature white wine of Argentina. A cross between Muscat of Alexandria and the Mission Grape of Galicia, Torrontés grapes typically yield a light, refreshing white wine with Muscat tones redolent of jasmine and orange blossoms.
Arne Hillesland, aka “The Ginerator” from Distillery 209 joined us to talk about his fabulous Gin! Arne is a Bay area native who embodies the Renaissance nature of many of those who inhabit this unique city. Prior to morphing into a world-class master distiller, a.k.a. Ginerator, this amateur chef and saxophonist took a twenty-year journey through Silicon Valley. Since his teenaged forays into the making of beer, hard cider and wine in his garage (hopefully the statute of limitation has expired) with his chemist father, Arne has had a passion for creating spirits. Like the other members of the 209 team, Arne respects tradition but wants to push the boundaries of what’s possible. After apprenticing with a Master Distiller from Scotland, Arne developed both the gin recipe as well as some of the innovative techniques that give 209 its uniqueness. He is solely responsible for making sure each batch of gin exactly matches the highest standard of quality. All of the work is done by hand, and his job is truly a combination of art and science. As he says, “the only changes I make are to keep each batch exactly the same.”
Raspberry Spice Cocktail
2 oz. No. 209 Gin
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
Large piece of jalapeno
Muddle raspberries with lemon juice, simple syrup and sprit. Add jalapeno. Shake over ice and strain into a rocks glass. Garnish with raspberry on a stick or jalapeno slices
Whats so special about No. 209 Gin? Find out here: http://distillery209.com/gin/our-taste
Ian Hewitt, Seafood Service Team Member from Whole Foods Harbor East in Baltimore joined us to talk about Halibut season and how to find the best fish. Ian Hewitt is originally from New York and has only recently moved to the Baltimore area, and is very excited to make his first real introduction to the community and share his knowledge of halibut (and other fish) with us. We discussed sustainable fish, the Marine Stewardship Council fish standards and those of the Blue Ocean Institute which are used and displayed at Whole Foods to help when shopping.
Recipe for Ian’s Famous Halibut
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
1.Preheat the oven broiler. Grease a baking dish.
2.In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
3.Arrange the halibut fillets in the prepared baking dish.
4.Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
4/27-28 Reston Town Center WWW.UNCORKTHEFUN.COM
5/4-5/5 National Harbor WWW.WINEANDFOODNH.COM
Amelia from 98 Rock and Dave Schuemann from CF Napa one of the country’s preeminent wine label designers…Sergio’s Jewelers