We had a great group for a Cooking Workshop! An & Philip, Jenny & Barry, Josua & Alexandra.
Easter Food and Wine at O’Vineyards Carcassonne
Two hours in the kitchen with Liz preparing many courses to accomodate many O’wines! See the full menu after the picture gallery!
Home Cured Salmon on Canapés
Spring rolls (added to the menu at An’s request)
Goat Cheese Sablé
Pear and Roquefort in puff pastry
Merguez (lamb sausage) on a bed of zuchini and carrots
Grilled duck breast & Grilled beef rolled in bacon served with mashed potato baked with brie
Brussel sprout sauté in sausage and bacon
Cheese tray
Easter cake
What are we serving up this week at O’Vineyards Winemaker’s Table?
– Peter Aucamp, Johannesburg, South Africa – TripAdvisor Senior Contributor –
Reviewed March 18, 2013:
“A wonderful evening”
“How fortunate to have found O’Vineyards through Tripadvisor. We spent a wonderful evening with such generous hosts were indulged with wonderful food and amazing wines. How nice to sit around one big table. A visit to the vineyards, followed by a cellar tour and blind tasting before being seated at one large table with the hosts and other guests. Think this was our best food and wine experience in this region in 5 years! Thank you so much – we hope to visit again and will be recommending this experience to all our friends.
At O’Vineyards we like to share good food and good wine with our visitors.
When it’s done and over, we realized we enjoy the company as much or more as they did!
Gary and Iola Thomas celebrated Geraint and Meinir thirtieth Anniversary.
The six course meal included a colorful vegetarian stuffed green and red cabbage … and that was our vegetarian’s favorite!
We did not forget the other guests who enjoyed a duck and pork confit served with the puffed potato, red pepper and cauliflower.
Recipes will be posted soon!
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!
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.
