While I was there, I had the opportunity to participate in a really fun experience. One of the ladies that set up the training that I attended had a wonderful idea to host a group event at the New York Wine & Culinary Center.
This organization is a not-for-profit, 501(c)3, founded in 2006 to educate visitors while showcasing New York's dynamic agriculture, wine and food industries. They feature state-of-the-art facilities overlooking Canandaigua Lake.
I got to participate in a Hands-On Kitchen experience where we did a formal wine tasting of five different wines that were the Best of the New York Wine & Food Classic. These included:
Millbrook Vineyards & Winery, Tocai Friulano 2013 ~ Best Other White Vinifera
Chateau Layfayette Reneau Semi-Dry Riesling 2013 (this was my favorite - one of the smoothest, and very light white wine I have ever tasted) ~ Best White Wine
Lucas Vinyards Cayua White, Fulkerson ~ Best Cayuga
Fulkerson Winery Zwiegelt, 2013 ~ Best Other Red Vinifera
Marcari Vineyard & Winery, Cabernet Franc 2010 (this was the favorite of the bulk of the group - very hearty red wine) ~ Best Red Wine
|All five featured wines!|
|This was my favorite wine that I tasted|
|Chateau Lafayette Reneau - my favorite - Peach nose & honeysuckle with delicate fruit flavors with a spicy pear finish. YUM!|
|Our host Taylor sharing the method of tasting and details on each wine. She was fantastic!|
In addition to the wine tasting, we also had some culinary instruction from Executive Chef, and New York native, Andrew E. Chambers. In this class, Chef Andrew taught us how to make a tasty Basic Vinaigrette, the perfect Risotto, an Apple Tarte Tatin. He was very engaging, and WOW the food was awesome!!
|Chef Andrew sharing with us the basics of a vinaigrette dressing|
|A really nifty method for peeling a clove of garlic - two metal bowls and you just SHAKE IT!|
|Our prepared salmon and sirloin with the risotto recipe he shared with us|
|Chef Andrew preparing the apples for the Apple Tart Tatin|
|The finished product - Apple Tart Tatin|
What is even more exciting is that not only did I get to participate in this wonderful culinary experience, but I have two of the recipes to share with YOU so you can try this at home! Please enjoy these wonderful dishes and know that they were created by an executive chef that really knows his stuff! Thank you Chef Andrew for sharing your knowledge and skills with my work team and for my readers as well!
Basic Vinaigrette Recipe
1 oz desired vinegar
1 oz desired mustard (he used a Dijon mustard)
1 oz desired aromatics - these can be shallots, garlic, fresh herbs (he used shallots, sage, garlic & rosemary)
2 oz canola or vegetable oil (he used grape seed oil)
1 oz extra virgin olive oil
In a small mixing bowl add mustard, vinegar and aromatics and whisk together and mix well.
After all is mixed slowly drizzle the canola oil while whisking (it's best to drizzle the oil into the path of the whisk) then finish with extra olive oil and season to taste with kosher salt and fresh cracked pepper.
Apple Tarte Tatin (serves 8)
For the Tarte Tatin:
1 cup of sugar
4-7 apples - cut 1/4 inch thick with the skins still on the apples
(you can use Granny Smith Apples, McIntosh - he used Empires)
4 tbs butter
1 sheet of puff pastry (Pepperidge Farms works well for this)
Ground Cinnamon to taste
Preheat oven to 350 degrees
Place 2 tablespoons of butter in a 10 inch round saute pan (one that can go in the oven as well)
Place apples and sugar in pan and saute until they become tender
Cover the pan with a rolled out 10 inch round piece of puff pastry and bake until the dough is golden brown.
Take out of the oven and let it cool, once cooled, heat on a burner until the sugar releases from the pan. Invert the tart onto a plate and cut into 8 pieces.
For the Apple Syrup:
1 part water
1 part sugar
Cores from the tart tatin
Over medium heat simmer all ingredients together
Once the mixture has become viscous (sticky or thick) remove from the heat. Use this syrup to garnish the dish.
I do hope you try these recipes at home. I know I will be using them to impress my family with my new culinary knowledge and show them that I learned a thing or two from my week in Rochester, NY!
And a sincere thank you to my leadership team at work for lining up such an awesome experience! It is really nice working for a company that would provide such a wonderful team building experience for their employees!
|My team at myStaffingPro all gathered around the state-of-the-art kitchen|
Have you ever taken a cooking class or participated in a formal wine tasting? What did you take away from that experience? Would you do it again? I know I would! I learned so much from my evening at the New York Wine & Culinary Center. For more information check out their website at www.nywcc.com.
~Until Next Time...