2008 Crios Torrontes (Mendoza, Argentina) 2007 Four Sisters Sauvignon Blanc (Australia) 2007 Nora Albarino (Rias Baixas, Spain) 2008 Crios Rose of Malbec (Mendoza, Argentina) 2007 A to Z Pinot Noir (Willamette Valley, Oregon) 2006 Juan Gil Monastrell (Jumilla, Spain)
Cervena Plates Recipe Competition 2009 From the fresh, open farmlands of New Zealand comes a meat so tender, so delicious, that we gave it its own name. It is called Cervena natural tender venison. Cervena venison is a versatile, succulent meat, suitable for a wide range of cooking style and dishes. As judge Chef Brad Farmerie says - Cervena venison has personality, but can also do what it’s told. So unleash your culinary creativity, show us how you can make Cervena behave. Submit your most innovative recipe using Cervena Natural Tender Venison for a chance to win one of 5 prizes.
Competition Rules: Recipes will be accepted from professional chefs who are working in any area of the hospitality industry, including restaurants, corporate, catering and institutional in North America . Recipes can use any of the following cuts of Cervena: ·Denver Leg ·Osso Bucco ·Flank ·Loin ·Rack Recipes can be an appetizer, salad or main course, and should be created as a dish that would be served in the Fall/Winter seasons, non-traditional game recipes are requested. Recipes should serve 4 to 6 persons. Recipes that feature uncooked Cervena, as in a tartare, will not be considered, recipes featuring smoked Cervena venison are allowed. Recipes will be judged on these criteria: ·Innovation and flavor ·Quality of Plate Presentation ·Recipe precision, ie how well it is written Recipes should be submitted along with a digital photo of the finished plate to http://email@example.com. The deadline for submitting recipes is July 31, 2009.
Additional Contest Information: Dishes will be judged by Chef Graham Brown, the Cervena Chef in New Zealand and Chef Brad Farmerie of Public and Double Crown restaurants in New York City . Five cash prizes will be awarded: ·Cervena PLATES award for best overall recipe. $2500 cash award Four additional prizes for specific categories are sponsored by Cervena distributors in the United States , $500 cash awards will be given for the following categories: ·Terra Pacific Cervena Award for Best Use of Value Cuts ·Broadleaf Cervena Award for Best Appetizer or Salad ·Sierra Meat Co. Cervena Award for Most Innovative Recipe ·Four Seasons Best Cervena Heirloom Recipe Value Cuts include Denver Leg, Osso Bucco and Flank Heirloom recipe – using Cervena venison in an innovative way to revamp a classic dish
All winners will receive a Cervena Plate handcrafted by an artisan in New Zealand . The names, affiliations and recipes of all the winners will be distributed to trade publications and websites by the US public relations representative for Cervena. Winners may be asked for a quote and photograph to be used for public relations purposes. Cervena may photograph the winning recipes in their studio in New Zealand according to Chefs recipe and photo specifications for use on their website and for other promotional purposes. Deer Industry New Zealand reserves the right to use all submitted recipes and photographs for the purposes of promoting Cervena Venison. www.cervena.com
Two days before the Presidential election of 2008 (Nov 2nd), the Cleveland Chapter of the Commanderie de Bordeaux held its black tie Induction Dinner at The Country Club in Pepper Pike, Ohio. No place is more elegantly suited for a formal induction than The Country Club, a truly venerable, grand venue. Special guests of the evening were Angus and Irena from Philadelphia.
After the Reception of Champagne and hors d'oeuvres, Maitre Denny called the Commandeurs and their guests to their tables to begin the Induction Ceremony. Angus , as Grand Maitre of the U.S. performed the ceremonial rites of induction. Those being inducted were Victor , Max and Franck.
And now to the splendors of the table. First up was a lovely John Dory with spinach gnocchi and a generous serving of a medley of wild mushrooms. Wonderful taste combinations alone and even more amplified with the paring of '04 Ch. Smith Haut Lafitte. We were certainly off to a glorious start.
Next up, and how better to showcase the first two reds, a port glazed duck breast atop a heavenly risotto of butternut squash. And such a beautiful presentation that was as splendid on the palate as it was to the eye. How better to share the lovely flavors of the duck and risotto but a mini-vertical from Pauillac, two vintages of Ch. Clerc Milon. 1999 and 1986 and they both had their own distinctive character and beauty. Combined with the food; and the eyes, nose and palate were all amply rewarded.
After a palate cleanser of Lemon Champagne Granite, the next course featured a Loin and Chop of Colorado Lamb that again had an over the top visual presentation. With the lamb, a Ragout of Parma Flageolet and Prosciutto with a sauce that made all the tastes happily dance together. And joining this pas de deux, a '98 Ch. Pape Clement, big and fruity yet soft in the glass that danced marvelously with the lamb. Does it get any better than this?
Yes, in fact it does as we discovered when the dessert was served. Pear Raspberry Napoleon with gingerbread gateau and winter green berries. Once again a visual masterpiece. Almost too pretty to eat but that would have been a huge mistake because the Napoleon went great with the Ch Nairac Sauternes. Happy flavor memories to carry home like visions of sugarplums dancing in our heads.
Congratulations to the Chefs de Cuisine, Ray Christopher and Matthew and their kitchen crew for such a splendid evening of visual presentations and dancing flavors. The service staff was equally competent and a grand thank you to our host, Commandeur Robert.
Tasting Notes: 1. 2004 Chateau Smith Haut Lafitte. A most pleasant wine with medium body, good acidity and fruit and a long, lingering finish. The oak was evident but not offensive. Not showing the intensity of the '05 and '06 vintages. The wine will improve. Another lovely effort from the Cathiards.
2. Chateau Clerc Milon 1999. This wine was the surprise of the evening. It showed a beautiful nose, good fruit with soft tannins and over time evolved into a mouthful of joy. The finish was long and harmonious. Watch for this one. It is one of the gems of the vintage.
3. Chateau Clerc Milon 1986. A fully developed wine from a great vintage. It was a seamless beauty showing maturity and great balance with a long penetrating finish. This is what Bordeaux is all about.
4. Chateau Pape Clement 1998. A big wine showing a wonderful, fruity nose with fine balance. On the palate, we found huge fruit and prominent tannins, yet the wine softened in the glass and was marvelous with the lamb. The finish was fantastic. This wine will last for years but can be enjoyed now. It will benefit from time in the decanter.
5. Chateau Nairac. A gem from the great 2001 vintage in Barsac. Nicolas Heeter Tari continues to produce incredible wines and is emerging as a star of the area. This wine, showing pears and apricots, should not be missed. (We have more in our cellar).