Joy Wine and Spirits

From Parallel 17

(12 servings)

  • 2oz chopped garlic
  • 4oz butter (unsalted)
  • 8oz leeks (washed well and sliced thinly)
  • 24oz russet potatoes (peeled, and cut into quarters)
  • 96oz chicken stock
  • 6oz white wine
  • salt to taste
  • white pepper to taste

Sautee garlic and leeks in 4oz of butter over medium heat until aromatic and translucent.  Add white wine. allow alcohol to cook off. Add remaining ingredients.

Saag Paneer
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
1/2 pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
salt to taste

Willow Creek Restaurant’s Marinated Brick Chicken, served with Tyee 2009 Estate Pinot Noir
Willow Creek Restaurant’s Marinated Brick Chicken
4 Semi-boneless ½ chickens1 cup Canola oil
1 green jalapeno, sliced
1 red jalapeno, sliced
1 stalk lemongrass, sliced
1 lemon, sliced
½ bunch cilantro, chopped
Toss all ingredients in oil and evenly distribute over and under chicken in a shallow casserole. Allow to marinate for 8-24 hours.

Gourmet Fine Catering's Blackened Steaks with Kentucky Bourbon BBQ Glaze

Chef Sheila Lucero's Seared New England Sea Scallops with roasted salsify, Hazel Dell mushrooms, sea beans, and Crescenza Mornay sauce.
Serves 4
8 each U-10 count sea scallops
2 T vegetable oil
1 T butter
salt and pepper
Season scallops with salt and pepper and keep refrigerated until ready to use.
Mornay Sauce
3 T butter
3 T flour
2 cups milk
ground white pepper
pinch of nut meg
½ cup Bellwether Farms Crescenza cheese