Welcome to Summer SWIRLers!
On June 18th, Barry and Suzie (B&S) hosted the entire SWIRL at their beautiful SE Portland home. The offerings were as follows:
Appetizers: Gene and Katie (G&K) - Olives, Marcona Almonds and Bagel Chips/Apricots topped with fresh ricotta, prosciutto, and chive pesto. Wines to accompany: Roederer Sparkling Wine (G&K) and a St. Hilaire Blanquette de Limioux (B&S).
Main Meal: Suzie's TO DIE FOR Pork Roast (B&S); Steve's "Best We've Ever Had" spicy sauteed Chard and Spaghettio-like pasta, Steve and Ruth (S&R).
Wines: 1999 Ramon Bilbao - Rioja (G&K) ; 2000 Malleolus - Ribera del Duoro, Tim and Jewel (T&J); 2004 Los Vascos - Cabernet Sauvignon Riserva (B&S); 2006 Rulo - Syrca (R&S); and, sadly, a 2001 Chateauneuf de Pape that was corked (a crest fallen Kay). ALL wines went fabulously with the meal, but murmurs around the table suggested that the Malleolus was the "fave".
Dessert (T&J): Strawberry Shortcake, with two kinds of strawberries (K) and (T&J). Some strawberries were marinated in Gran Marnier and the Shortcake was embellished with a white chocolate Gran Marnier syrup. Dessert was accompanied by french press coffee and an Italian Digestivo: Chinato (B&S)
As always, lively conversations filled the eveniing. A lot of discussion centered around our cookbook project. The details of which were chronicled in a previous blog. (SWIRLers will be sent a link to our blog post and are encouraged to develop a sign-on so that they can participate in our online discussions around this project).
It was an incredible evening made all the more so by the attendance of a complete SWIRL....viva la food/wine revoluccion!
gene
Wednesday, June 25, 2008
A Memorable Memorial Day SWIRL
Good Day SWIRLERS (and you know who you are)!
Your intrepid scribe is catching up with old notes and realized that he forgot to blog our M-Day SWIRL with special guests: Blackbird Wine Shop owners Andy and Amelia (A&A). Without furher delay:
Hosts: Tim and Jewel (T&J), May 26th, 2008
Offerings:
Appetizers - Ruth and Steve (R&S). Home made deeelightful spicy peanut rolls, with scallops, and peanut sauce. These were paired with a Spanish Cava: Cristalano (R&S) and a 2004 Domaine Barmes-Buecher Wintzenheim Gewurztraminer from Alsace (A&A). Both matched well with these yummy apps.
Main Meal - Grilled lamb burgers and assorted sausages - accompanied by a wonderful assortment of condiments (T&J)
Wild Rice Salad - Barry and Suzie (B&S)
Mixed Green Salad with Blue Cheese (A&A)
Paired with an eclectic mix of wines: 1. "Mystery Wine" (Chateau Elan "American Merlot" - Georgia, USA) Gene and Katie (G&K); 2. 2004 Chateau Haut-Milon Pauillac (B&S); 3. 2004 Trout Trilogy Cabernet Sauvignon (R&S); 4. 2002 Amethystes Greek Red Table Wine (G&K); 5. 2003 Cayuse Armada Syrah (T&J). ALL wines matched well with this sumptuous repast.
Dessert - Assorted brownies (G&K). I don't thnk that we had a paired wine, but Tim tried to poison everyone with a moonshine maple hootch.
(I also note that a 2004 Woodward Canyon Columbia Valley Riesling was opened but I can't recall who brought it or when it was served....anyone remember???)
All in all an excellent meal/event that would have only been enhanced by the presence of our Queen: Kay (K).
Your scribe,
gene
Your intrepid scribe is catching up with old notes and realized that he forgot to blog our M-Day SWIRL with special guests: Blackbird Wine Shop owners Andy and Amelia (A&A). Without furher delay:
Hosts: Tim and Jewel (T&J), May 26th, 2008
Offerings:
Appetizers - Ruth and Steve (R&S). Home made deeelightful spicy peanut rolls, with scallops, and peanut sauce. These were paired with a Spanish Cava: Cristalano (R&S) and a 2004 Domaine Barmes-Buecher Wintzenheim Gewurztraminer from Alsace (A&A). Both matched well with these yummy apps.
Main Meal - Grilled lamb burgers and assorted sausages - accompanied by a wonderful assortment of condiments (T&J)
Wild Rice Salad - Barry and Suzie (B&S)
Mixed Green Salad with Blue Cheese (A&A)
Paired with an eclectic mix of wines: 1. "Mystery Wine" (Chateau Elan "American Merlot" - Georgia, USA) Gene and Katie (G&K); 2. 2004 Chateau Haut-Milon Pauillac (B&S); 3. 2004 Trout Trilogy Cabernet Sauvignon (R&S); 4. 2002 Amethystes Greek Red Table Wine (G&K); 5. 2003 Cayuse Armada Syrah (T&J). ALL wines matched well with this sumptuous repast.
Dessert - Assorted brownies (G&K). I don't thnk that we had a paired wine, but Tim tried to poison everyone with a moonshine maple hootch.
(I also note that a 2004 Woodward Canyon Columbia Valley Riesling was opened but I can't recall who brought it or when it was served....anyone remember???)
All in all an excellent meal/event that would have only been enhanced by the presence of our Queen: Kay (K).
Your scribe,
gene
Tuesday, June 3, 2008
April in Paris
SWIRLERs:
This is a VERY late posting on the modified SWIRL held at Gene & KTs, to celebrate Barry & Suzie's return from the motherland. Because time and alcohol dim memories (and there has been plenty of both since the event), please feel free to add any edits and/or corrections that are needed. This blog author will be grateful.
APRIL in PARIS (attendees: Barry/Suzie/Ruth/Steve/Gene/Katie)
Appetizer: Pickled asparagus (Ruth) and assorted french cheeses, accompanied by a delightful Veuve Cliquot.
First Course: Souffled onion soup (Ruth)
Main Course: Roast Chicken, Roasted asparagus & potatoes (Katie) and Poached leeks (Suzie), accompanied by these wines (producers long since forgotten): Sancerre Rouge (gene and kt), Crozes Hermitage (steve and ruth), and a Cote de Blaye (barry and suzie).
Dessert: Vanilla Pot de Creme (kt)
A sumptuous meal and evening that would have only been better, if it included the full SWIRL contingency.
Of Note: A discussion was initiated regarding the possibility of the SWIRL creating our own cookbook. Gene, frustrated by the lack of cookbooks that use wine varietals as a starting point, proposed that the combined talent and hubris of the group be harnessed to produce just that. The proposal looks like this:
We create a cookbook, tentatively titled: Some Wine Inspired Recipes (we) Love (SWIRL). The project would exploit our existing talent base in this way (although not in an exclusionary sense, as anyone one of us can contribute to any and all parts)......
Recipe development: Jewel/Ruth/Katie to take the lead
Artistic development: Suzie to take the lead.
Photographic development: Barry/Tim to take the lead
Wine/Product development: Gene/Steve to take the lead
Editorial development: Kay to take the lead
The project/proposal would proceed in this fashion: we pick a varietal and then try to match recipes that compliment it (appetizers, entrees, sides, desserts, etc.) The group meets to taste the proposed matches and, by vote of a simple majority of those present, we make selections. Once recipes have been amassed, we begin to develop the look and feel of the cookbook (nothing is to preclude artists/photographers/editors from advance creative processes).
Those in attendance at this meal expressed interest in this project. Hopefully we can fully explore everyone's interest/commitment at future meals.
Sorry this long. Your scribe for 2008
gene
This is a VERY late posting on the modified SWIRL held at Gene & KTs, to celebrate Barry & Suzie's return from the motherland. Because time and alcohol dim memories (and there has been plenty of both since the event), please feel free to add any edits and/or corrections that are needed. This blog author will be grateful.
APRIL in PARIS (attendees: Barry/Suzie/Ruth/Steve/Gene/Katie)
Appetizer: Pickled asparagus (Ruth) and assorted french cheeses, accompanied by a delightful Veuve Cliquot.
First Course: Souffled onion soup (Ruth)
Main Course: Roast Chicken, Roasted asparagus & potatoes (Katie) and Poached leeks (Suzie), accompanied by these wines (producers long since forgotten): Sancerre Rouge (gene and kt), Crozes Hermitage (steve and ruth), and a Cote de Blaye (barry and suzie).
Dessert: Vanilla Pot de Creme (kt)
A sumptuous meal and evening that would have only been better, if it included the full SWIRL contingency.
Of Note: A discussion was initiated regarding the possibility of the SWIRL creating our own cookbook. Gene, frustrated by the lack of cookbooks that use wine varietals as a starting point, proposed that the combined talent and hubris of the group be harnessed to produce just that. The proposal looks like this:
We create a cookbook, tentatively titled: Some Wine Inspired Recipes (we) Love (SWIRL). The project would exploit our existing talent base in this way (although not in an exclusionary sense, as anyone one of us can contribute to any and all parts)......
Recipe development: Jewel/Ruth/Katie to take the lead
Artistic development: Suzie to take the lead.
Photographic development: Barry/Tim to take the lead
Wine/Product development: Gene/Steve to take the lead
Editorial development: Kay to take the lead
The project/proposal would proceed in this fashion: we pick a varietal and then try to match recipes that compliment it (appetizers, entrees, sides, desserts, etc.) The group meets to taste the proposed matches and, by vote of a simple majority of those present, we make selections. Once recipes have been amassed, we begin to develop the look and feel of the cookbook (nothing is to preclude artists/photographers/editors from advance creative processes).
Those in attendance at this meal expressed interest in this project. Hopefully we can fully explore everyone's interest/commitment at future meals.
Sorry this long. Your scribe for 2008
gene
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