Katie Preparing Chef Liz's Hors d'Oeuvres
One Brave Soul in O’Vineyards Kitchen…
One brave soul dared to spend a few hours in the shoes, or rather apron of Chef Liz to participate in one of O’Vineyards’ fascinating Food & Wine Workshop. Katie’s parents hungrily observed the process as she learned how to prepare a multiple-course meal under the guidance of none other than Chef Liz herself. Katie began by testing her skills at preparing Chef Liz’s unique sweet-and-savory hors d’oeuvres:
- Pear-Roquefort Crumpets with almond slices and coconut shavings
- Homemade Spring Rolls and Chef Liz’s garlic and lime soy sauce
- Melted Goat Cheese and Herb Crumpets, starring rosemary and thyme from O’Vineyards very own herb garden (yes, they do grow plants other than grapevines!)
- Black Pudding Stuffed Apples
Not dainted by this initial challenge, Katie dared to attmempt the second step: preparing Liz’s internationally inspired main dishes, including:
- Bami (an Indonesian national dish composed of vermicelli noodles, spring onions and other vegetables)
- Roasted turkey à la crème fraîche with leeks
- Perfectly grilled Merguez, the celebrated lamb- and beef-based sausages typically enjoyed in North African dishes
- Mashed Potatoes with Melted Brie
- Twice-Baked Potatoes à l’Américaine, with fresh chopped bacon, melted brie and chives from the O’Vineyards herb garden
The second-to-last challenge in Katie’s Workshop involved learning which herbs go best with which cheeses. She found that some of the best pairings were sheep’s milk cheese with rosemary, and the brie with a sage leaf.
To finish “avec une petite douceur” (with a little touch of sweetness) — as Mom and Dad’s tastebuds could hardly hold out another minute — Chef Liz walked her through the process of making the perfect Tarte Tatin, a sort of carmelized apple upside down pie, if I may dare. This final challenge proved to be a difficult one: properly carmelizing sugar is no easy task, and neither is the scary-impressive-pie-flip-over step, but Katie pulled off these final stunts with flying colors.
Katie was very proud (and after surmounting the challenge, quite hungry too). The other guests around the table were delighted to taste the end result of Katie’s culinary escapade, accompanied with none other than Joe’s pairing of O’Vineyards delicious wine! Having personally experienced all of these dishes and many more delicious meals paired with O’Vineyards wines at the Winemaker’s Table, I can only say…
“Way to go, Chef!”
Way to Go, Chef!