Our volunteers helped us bottle our flagship 2018 Melon de Bourgogne in the morning, and 2018 Syrah in the afternoon. Chef Andrew went full on France meets Pacific Northwest with this pairing for the meal. We also paired our Frambelle with dessert.
Aioli:
1/4 C. roasted garlic cloves
2 large egg yolks, at room temperature
2 t. Perennial Vinters Verjus
4 pinches saffron threads
½ t. sea salt
1½ cups extra-virgin olive oil
Stew:
¼ cup extra-virgin olive oil
1 small yellow onion, diced
1 small fennel bulb, diced
2 celery stalks, diced
2 garlic cloves, minced
2 bay leaves
1 t. dried thyme
2 C. dry white wine
2 C. fish stock
2 C. clam juice
2 C. water
1 lb. sockeye salmon, cut into 1" chunks
1 lb. peeled/deveined 16/20 shrimp
10 oz. jar baby oysters, drained
½ C. heavy cream
Kosher salt, to taste
Freshly cracked black pepper, to taste
Make the aioli. Add the garlic through salt and ½ cup of oil to a blender. Blend. Add in the remaining oil in a slow, steady stream, until emulsified. Season with salt.
Make the stew. Heat the oil in a large, heavy pot, over medium heat. Once the oil is glistening, add the onion, fennel, celery, garlic, and herbs. Cook, stirring often, until tender but not browned, about 10-15 minutes. Stir in the wine and simmer until reduced by half, about 15 minutes.
Stir in the remaining liquids and bring to a boil over high heat. Strain and reserve the broth and set aside the vegetables. Return the broth to the pot and add the fish, shrimp then oysters 1 minute apart. Simmer until firm, 2 to 3 minutes.
In a small bowl, whisk together ½ cup of the aioli with ½ cup of hot broth to temper it. Stir the tempered aioli and cream into the stew. Return the reserve vegetables to the broth and rewarm over low heat. Season with salt and pepper.
Serves 8. Serve with crusty baguette.
1 Walla Walla sweet onion, cut 2" x 1/4" lengthwise
2 T. extra virgin oil
2 lbs. green beans, trimmed and snapped 2"
1 pint grape tomatoes, halved
2 T. Herb de Provence
1 t. sea salt
1/2 t. fresh ground black pepper
Saute the onions and beans in a large skiller over medium heat until the onions are soft.
Add the tomatoes, herbs, salt and pepper.
Cover and simmer 10 minutes until the beans are tender and the tomatoes broken down a bit.
2 oz. chopped milk chocolate
1 package (15 count) mini phyllo shells
4 T. softened cream cheese
1 T. slightly warmed honey
1 T. finely grated orange peel
2 T. fresh orange juice
1/4 C. vanilla flavored yogurt
1/4 C. chilled whipping cream
Orange zest strips, for garnish
In a small glass dish, melt the milk chocolate in microwave until smooth. Coat the outside of each Phyllo Shell by dipping in melted chocolate. Place in refrigerator to firm up chocolate.
In a small mixing bowl, beat together cream cheese, honey, orange peel, orange juice and yogurt until very smooth. In a separate bowl, beat whipping cream until firm peaks form. Fold whipped cream into creamed mixture.
Spoon or pipe filling into each coated phyllo shell. Garnish with a bit of orange peel.