Let’s just go there.
Let’s pretend.
Think of yourself sitting in the main square in Cadaques, Spain, Calalonia’s most easterly outcrop, sipping a sangria and watching people walk by. You’ve got a few tapas on the table and you are enjoying the conversation. The white washed village, sound of the waves and windswept pebble beaches are a treat for all your senses. In another time you might have caught a glimpse of Salvador Dali. Let’s break bread together!
Download all the information you’ll need for the class including the pre-class prep list included in the agenda and the recipes. It is ideal that you print those out. Pre-prep is key as we have an amazing couple of items but it does depend on how much is done before hand. Plan for about 30-45 mins of prep. And don’t forget to pick up one or two of our wine pairings!
ZOOM LINK HERE: Meeting ID: 861 9704 0685 Passcode: 568853
So April 16, jump on the zoom call anytime after 2pm MST to get yourself all set up and we’ll pour our Sangria and get cookin’ at 3:00pm MST.
Salut!
Your Lagniappe
Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “a little extra.” We won’t be covering this in class but you can make this the night before to add to your meal. We wanted you to have a little sumpin’ sumpin’ extra. We’ve shared recipes for pickled carrot and a roasted tomato tapas
Wine Pairing
Bernedette Bagshaw from Pacific Wine and Spirits has 15 years in the wine and spirits Industry. WSET 3 and Whisky Brand Ambassador. She has provided a wine pairing for you to enjoy with your meal.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”
She has reviewed the tasty menu you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Vina Chocolan Gran Reserva Cabernet Sauvignon – 798847 - Deep red cherry colour with a spicy and fruity character. Notes of cassis, smoked chocolate and hazelnuts with red fruit in the mouth making this perfect choice to pair with the Seared Spanish Flank Steak.
Vina Chocolan Gran Reserva Chardonnay - 841925 – Aromas of fresh honey and minerals with abundant ripe stone fruit and white flowers on the nose. Concentrated and round on the palate, fresh and vibrant with a touch of salinity and limestone and attractive ripe stone fruits. An ideal pairing with the Baked Salmon and whipped feta and lemon!
Fonseca Late Bottled Vintage 2014 - 729152 – what a classic pairing, ruby port and dark chocolate! Rich, structured and elegant featuring luxuriously spiced flavours of dark plum, chocolate and blueberry. Smooth finish with plenty of minerality and a touch of pepper which will pair perfectly with the slight bitterness of the chocolate dipped Churros!
Pricing/Delivery:
We have special pricing curb side pick-up and delivery ($10) from Northmount Liquor (Calgary) if you would like to order it for delivery before class. Call directly (403 220-0208) or email directly at info@northmountliquor.ca and tell them Chef Joey sent ya!
Sangriaaaaahhhh
You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Sangria.
1 bottle of affordable Garnacha (also called Grenache) or Pinot Noir or other fruity low-tannin red wine, chilled
1 large orange
1 cup thinly sliced seasonal fruit (I like Granny Smith apple or pear, strawberries, peaches or nectarines, pineapple or a combination)
1 small lemon, sliced into thin rounds
½ cup brandy
1 to 2 tablespoons maple syrup*, to taste
Ice, for serving
Instructions
Slice orange and squeeze the juice of one-half of the orange into a pitcher. Thinly slice the remaining orange half and place the slices into the pitcher.
Add the prepared seasonal fruit and lemon. Add the brandy and 1 tablespoon of the maple syrup. Pour the wine into the pitcher and stir to combine. Taste, and add another tablespoon of maple syrup if it’s not sweet enough for your liking.
You can serve this sangria immediately, or let it marinate for 2 to 8 hours for more fruity flavour. Serve in wine glasses with a few ice cubes to keep it chilled. Enjoy!
Strawberry Lemonade Mocktail
Ingredients
FOR THE CITRUS SYRUP BASE
250g sugar
1L water
15g lemon zest
15g orange zest
10g lime zest
TO ADD TO THE BASE
1L water
180g lemon juice
60g lime juice
160g orange juice
FOR SERVING
500g strawberries
10g fresh mint sprigs
10g red basil
10g green basil
1kg Ice cubes
Orange, lime and lemon skin on for a few slices
Instructions
Wash the citrus and strawberries thoroughly under cold running water.
Zest as much citrus as the recipe calls for and cut the rest of the citrus in half ready to juice and use as garnish. Make sure the zest is fine and you are not using any of the white pith underneath the zest. That stuff is bitter and will spoil your lemonade.
Bring to the boil 250g water and 250g sugar until dissolved. Add 750g of cold water to cool the liquid down slightly. You could also add 750g of ice instead if you have it.
Add the citrus zest to this 20% sugar syrup and let it infuse for about an hour. This step is vital as we are extracting the flavour oils from the citrus zest.
When infused strain through a sieve into a suitable container discarding the spent zest and keeping the syrup.
Juice the citrus and add the juice to the above syrup.
Add 1L of water.
Taste for balance and adjust if needed to your own personal taste. Remember that you will add ice to the lemonade and that will dilute it too. So keep it nice and brightly flavoured and well balanced.
Remove the green leaves from the strawberries and cut them into quarters. Add to the lemonade.
Place in the fridge to chill well.
Slice some citrus and pick a few sprigs of fresh mint and basil.
Add into a jug with ice and give a stir.
Serve with chilled glasses filled with more citrus slices, mint, basil, strawberries and ice.