Join Carter Oosterhouse and Amy Smart with us tomorrow eve for our Virtual Wine Tasting and Q&A!
Join us via ZOOM this Friday at 6 pm EST for an interactive virtual wine tasting with Carter and Amy from their home in southern California. They will be tasting through our 2019 Chardonnay C, 2019 Riesling and the 2018 BDX. Talk to them about life in California, their reason for starting a winery, and why they love Northern Michigan.
Here is the link to join in:
Join Zoom Meeting
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Meeting ID: 728 637 1687
Password: Bonobo7700
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Meeting ID: 728 637 1687
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Virtual Tasting and Cooking
We'll have another ZOOM virtual tasting next Friday, April 17, that is going beyond wine. Carter & Cornel will head into the kitchen and will be cooking Poached Salmon with Peas and Morels, one of the recipes from the Spring Tribe wine club packet. I've included the recipe below, if you wish to follow along or make it yourself after the tasting:
Poached Wild Salmon with Peas and Morels
Author: Bon Appetit
2 servings
INGREDIENTS
2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
4 tablespoons (1/2 stick) unsalted butter
4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
1/2 cup shelled fresh (or frozen, thawed) peas
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or 2 pea tendrils
PREPARATION
Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 Tbsp. salt, and cold water to cover salmon by 1/2". Cover pan and bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 Tbsp. poaching liquid to a plate; tent loosely with foil.
Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2–3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season to taste with salt and pepper.
Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert salmon onto serving plates and spoon mushroom sauce over. Garnish with chives.
Pairs well with Bonobo Pinot Noir or Bonobo Rose
We'll send the link to that one next week!