Julie Taylor wanted to give her partner Rob Houghton a Birthday Treat at O’Vineyards!
And little did she know, we would all get to go out and play…after dinner!
Gauthier Hille, the young caterer was inducted into the Prosper Montagné Gastronomic Club that evening… and we were all invited to the festivities. Julie and Rob had fun!
With Naked Wines & Gressingham Duck
As seen on Gressingham Duck
“This is your chance to win a romantic vineyard trip for two.
This prize includes three nights at Domaine O’Vineyards in Carcassonne
A romantic meal for two in the Hotel de la Cite’s Michelin-starred restaurant La Barbacane.
Two runners up will receive a case of wine from Naked Wines.”
With Joyce from Singapore and Jing from Australia
Their first evening was at a wine tasting sponsored by Vins de Cité de Carcassonne, with food prepared by Michelin Star Chef Jerôme Ryon of Hotel de la Cité, to welcome about three hundred international wine professionals and journalists.
Carcassonne Markets
Shopping for fresh food is just 5 to 10 minutes drive from O’Vineyards. It’s easy to cook when you are lucky to find great fresh ingredients: vegetable, poultry, meat, fish, cheese.
The next post “More of Joyce and Jing” features some of the dishes shared with our Honeymooners during their stay.
The rest of the week, Liz treated our guests to many dishes, pairing with O’Vineyards wines including the new “Cuvée O’White”!
Paris, O’Vineyards and Cannes…We are very happy and proud to be part of Joyce and Jing’s honeymoon itinerary! In few days, they will fly back to Australia with a stop over in Singapore.
The recipe for our Raclette Lunch can be found in this O’Vineyards B&B page
Ryan is in Napa. Muse filled in and helped Joe and I entertain our Visitors! She takes them for long walks around the vineyard. We always knew she had the potential to do more! and here she is!.. doing a wine tasting … and lunch… “Raclette and Charcuterie” with a bottle of Naked100 2011!
Joe raised his glass to our Naked 100 Share Owners! I do to!…but someone has to take the pictures! Cheers!
This past September, while Joe and Ryan were busy making wine on our 2012 harvest, I was shooting many pictures of our impromptu visitor!
I am happy I did! Joe and Ryan would not believe the goat came so closed to the building. Animal instinct have brought the wild life back to O’Vineyards! maybe it’s the O’wine….
Pictures showing the goat crossing the road to our glass door…then on the deck, then in the garden…and finally leaving.
What a Fun day!
Alphonse, President of Prosper Montagné Carcassonne and Monique, Carcassonne City Hall have done a fantastic job organizing Saint Vincent day! Hours of Festivities, then over 300 guests were treated to a very special lunch!
Each winemaker brought their own bottle of wine! I prepared a GEROBOAM (3 liters contenance: 4 normal bottles…) with a special label for Saint Vincent, Patron Saint of the winemakers.
With Carcassonne Mayor, Joe and the other winemakers, Raymond and Jean Louis, marched in the Front Line. Two hours of parade with the musician thru the streets of Carcassonne, several stops then the church ceremony … with the blessing of the three wines.
Poulet au gingembre sur un lit de riz:
Chicken with Ginger on white rice
We are going to use the other half of the farm raised chicken and sauté it with ginger, onion, and some fennel. and serve it over a rice bed.
1/ chop the ginger
2/ chop onion, fennel (or another vegetable of your choice) slice chicken
sauté onion, vegetable, chicken slices and chopped ginger. add one table spoon of soyo sauce (or viandox) and three table spoon of chicken broth
3/ serve on a bed of white rice. or if you prefer, on a bed of sauté rice
How to cook the natural rice:
soak the rice (not Uncle Ben rice!) in the water for a couple of hours.
Change the water several times to eliminate starch.
Keep the level of water about 2cm over the rice.
Cook on stove medium high. When the water is completely reduced, turn the stove down to low and cook for 10 more minutes.
A whole chicken is quite a lot for two persons! We are going to cook two fast and simple dishes, two different meals with one chicken. Two healthy and lean recipes.
Poulet Fermier au poireau:
- Salt and pepper on the chicken. Wash and cut leek, potato, oinion and carrot
- Pre-cook the chicken, potato and carrot in an oven at 205° for 15 minutes. Recuperate the sauce as soon as you take the chicken out of the oven. decant the chicken sauce to remove the grease.
- With one tea spoon of olive oil in the wok, sauté the oinion and leek, add the pre cook potato, carrot and the chicken legs. cook for about 10 minutes. Pour the strained chicken sauce over the vegetable.
Poulet au gingembre sur un lit de riz:
Stay tuned for our next recipe: using the chicken breast with ginger and rice.
We were so happy to announce our visitor friends weddings….
Now we are so proud
to welcome our gorgeous Cléa from France! and our handsome Leo from Canada!
Cléa is a French-Irish Parisian. Her Dad is in the Hotel and Restaurant industry.
Leo is from Toronto. His Dad and Mom are Canadian wine enthusiasts.
Joe can’t wait to have Leo help him trim the O’vines…our own Ryan working now at Naked Wines US, in Napa! …. and I will be thrilled to have Cléa with me in O’kitchen!
Congratulations Sean & Dana and Thank you for Leo’s picture!
Congratulations Arnaud & Cara and Thank you for Cléa’s picture!
