Meramec Vineyards Chambourcin Dinner

Meramec Vineyards Chambourcin Dinner

I have been taking retirement lessons courtesy of my bee buddy David Draker, who has made it clear I don’t quite have the hang of sitting around not doing anything. My “lessons” include joining him, his wife Gina and his wife’s best friend Ginger Schneider at Meramec Vineyards monthly wine pairing dinners, a delicious and informative evening of tasting local wines and getting ideas of how to serve them with a variety of dishes.

It was a cold, rainy, overcast day for this particular November 1, 2018 wine-pairing dinner, the last one for this year. This was Ginger’s special evening since she won the drawing for a free dinner at the previous wine pairing. I also felt like I was a winner since this menu included, to my delight, a marvelous discovery; this dark chocolate cheesecake. Who said I can’t start discussing a dinner with dessert first?

Dark chocolate cheesecake with walnut crust topped with cherry Chambourcin reduction. (Photo by Charlotte Ekker Wiggins)

When I was working full time and traveling a lot, I made it a mission to try to find the best cheesecake wherever I was working. I had tried a chocolate cheesecake somewhere, decided it was not tasty and returned to sampling over flavors until tonight.

This dark chocolate cheesecake made by Meramec Vineyards Owner Michelle Boulware was a scrumptious surprise in every bite, the savory dark chocolate paired with the Chambourcin sweet cherry reduction sauce a perfect balance. I splurged and added a cup of coffee, which contrasted nicely against the Chambourcin cherry topping reduction. I can’t say this is why we ended up being the last people to leave the winery - again - but it certainly was a factor in why I was lingering. I was thinking how was I going to pursue finding other dark chocolate cheesecakes since I don’t travel as much when it struck me I don’t have to go far at all to revisit this one!

Ok so the dinner wasn’t about desert but it certainly was a highlight. Every course had Chambourcin in the dish so a word about this intriguing wine. According to the Meramec Vineyards website, the Chambroucin is a “medium body red wine featuring the complex Chambourcin grape. Cherry notes and smooth, peppery finish. Great with substantial beef dinners or enjoyed by a fire with a cigar for an after dinner wine.”

Our assessment during the dinner was the Chambourcin was rich and complex with “a touch of spice,” Gina said, a very interesting wine to pair with the other winter meal dishes.

The menu for the Meramec Vineyards Chambourcin Nov. 1, 2018 wine pairing dinner. (Photo by Charlotte Ekker Wiggins)

The staff do a very nice job of setting the tone for these special evenings. Instead of sitting at tables set up in a U-shape, this November 1, 2018 the tables were separated into small separate seatings, which was a nice intimate setting, easier to have conversation. A chef friend of mine from the East Coast used to say half of any meal is the visual, from the meal surroundings to how it is plated.

I love peeking through the glass doors as we arrive to see how the room is set up for the special evening.

David kept checking the little pumpkins to make sure they were real they were so cute. (Photo by Charlotte Ekker Wiggins)

The evening meal started out with a very interesting dish featuring a cheese I am not particularly fond of using - again another charming discovery. The baked Brie with a strawberry reduction, walnuts and figs was a surprising complex combination topped on the toasted bread.

I would have been happy to have just this dish as my meal!

Baked Brie with strawberries, walnuts and figs. (Photo by Charlotte Ekker Wiggins)

The baked Brie was followed by a creamed mushroom soup that was thick with cooked mushroom pieces. I have yet to meet a fungus I didn’t find tasty so the generous number of mushrooms ensured several in every bite.

Take my word for it, the creamed mushroom soup was delicious! (Photo by Charlotte Ekker Wiggins)

What do we do in between courses? Usually we talk but this evening we had the added entertainment of having “Girl Scout” Ginger teach us how to tie the knot used to tie up the evening napkins.

Wait. It was more like she figured it out then tried to teach the rest of us. I never did get the hang of it but David came close. Gina was smart to not even try and calmly sipped her wine as the rest of us made a mess of the pieces of string, and our own fingers!

Learning how tie the napkin knot for this evening’s meal. (Photo by Charlotte Ekker Wiggins)

The main course was Chambourcin braised short ribs with creamy garlic mashed potatoes and a homemade roll with olive pieces that commanded my full attention. I took a photo of the dish but it was not in focus.

I did catch a followup photo of the creamed mushroom soup as the staff was sitting down to their meal.

Creamed mushroom soup with a generous supply of mushroom pieces. (Photo by Charlotte Ekker Wiggins)

These dinners include live music by William Owen on the keyboard. This particular evening some at our table were singing along, stopping only long enough to check their phones for some trivia, such as who was the first artist to sing “King of the Road.” Mr. Owen has been the live music at most of the monthly dinners we attended earlier this year and he has a wide ranging repertoire. He also takes requests. Luckily for everyone there I was not in the mood to sing or I would easily have cleared out the place, I am well-known within my family for being basically tone deaf but it doesn’t stop me from singing. My niece makes up for it, she’s been in Honors Choir and now is part of a Washington University a cappella group, the first sophomore to make the try outs. Yes, she more than makes up for her tone deaf aunt.

And since I mentioned the Meramec Vineyards staff, they are a welcoming and fun group who make these evenings extra special. As new owners of the winery, Michelle and Joseph Boulware have introduced a variety of menus and outside weekly live music events during summer. They are also planning seasonal events for the holidays. Follow their adventures on their “#grapelife Behind the Vine” blog and Facebook page.

Standing, right, Joseph Boulware; center, in purple, William Owen on the keyboard. Third from left, Michelle Boulware. (Photo by Charlotte Ekker Wiggins)

Meramec Vineyards will be taking a break from offering these special $40 per person monthly wine pairing dinners through the holidays but they will be back January 17, 2019 with a Norton wine pairing dinner. I suggest you make reservations, these dinners are an excellent value and were almost sold out most of the nights we attended.

Local wines, beers, daily menus, live music. Great place! (Photo by Charlotte Ekker Wiggins)

In the meantime, they have a Bistro daily lunch menu I plan to carefully study, daily soups and sangrias, beer and a number of special upcoming events. Who is with me on the December 13 Ugly Christmas Sweater contest??

Charlotte

Prego, A Taste of Italy!

A delicious celebrating the contributions of Silvio! (Photo by Charlotte Ekker Wiggins)

Prego, A Taste of Italy!

This was a night in Italy without taking a plane or having to go very far at all courtesy of Meramec Vineyards monthly wine pairing dinners in St. James, Mo. The October 11, 2018 wine-pairing meal was in honor of “Silvio,” a renown immigrant Meramec Vineyards worker for whom the starring bespoke wine was named.

What do you suppose Silvio named his vines? (Photo by Charlotte Ekker Wiggins)

Since this is a wine named after Silvio, we looked up the details on Silvio’s Red. According to Meramec Vineyards website, Silvio’s Red is an “authentic Italian red blended wine. Fruity with vinaigrette finish. Served room temperature or chilled. Pairs well with pasta or in red sauce to deepen the flavor.”

We had a chance to taste the wine during the dinner both at room temperature and chilled. I enjoyed Silvio’s Red both ways with a slight preference for chilled.

Good to their own description, this taste of Italy kicked off the night with homemade meatballs with Silvio’s Red in the delicious red sauce. The meatballs from Wildcat Creek Meats where a meal all in themselves!

Homemade meat balls in Silvio’s Red wine sauce from Wildcat Creek meats. (Photo by Charlotte Ekker Wiggins)

The appetizer was followed by a delicious antipasto salad made with a light spicy vinaigrette that included - you guessed it, Silvio’s Red wine!

I confess, I added a little more of the vinaigrette to get the full flavor of both the dressing and the salad!

Silvio’s Red wine was also featured in the light salad dressing. (Photo by David Draker)

I usually am the one taking the photos at these dinners but this particular evening I forgot my cell phone and had to borrow my beekeeping buddy David’s phone. Since we were coordinating the meal photos, David did a good job of making sure a photo was taken of every course before I tried it.

The main course featured braised Italian sausages with peppers and onions served with a crispy polenta cake. Polenta is a dish made out of a variety of ingredients, primarily traditionally coarsely-ground corn meal.

And a particular mention of that homemade roll with olive pieces - nice savory touch!

A roll, braised Italian sausage with peppers and onions, and polenta. (Photo by Charlotte Ekker Wiggins)

Desert was courtesy of Heavenly Divine Cupcakes, an enticing cream-filled, chocolate dipped cannoli that begged the question. Does one eat it with a fork or with one’s fingers?

Cannoli desert made by Heavenly Divine Cupcakes, Rolla. (Photo by Charlotte Ekker Wiggins)

Having spent several weeks in northern Italy a couple of years ago, I remembered how Italians ate their cannoli and I did the same.

The trick to eating a cannoli is trying to keep the cream in the middle, (Photo by David Draker)

The last treat of the evening, the drawing for a free meal for the next Meramec Vineyards wine-pairing dinner. And the winner was one of the members in our dinner party, Ginger Schneider!

Ginger Schneider after hearing she has won a free meal at the next wine pairing. (Photo by Charlotte Ekker Wiggins)

It was a nice evening with a European flair. We left a couple more empty wine bottles for their next creative table decor.

A few more bottles of wine now available for table decor. (Photo by Charlotte Ekker Wiggins)

The next and last wine pairing dinner for 2018 was November 1 featuring Meramec Vineyards Chambourcin. No need to wait for the next wine-pairing dinner, Meramec Vineyards offers daily specials and family friendly Sunday brunches, no frequent flyer miles required!

Charlotte

Pomegranate Babies

My pomegranate bush in bloom with lovely orange flowers that remind me of fuchsias.

Pomegranate Babies

I love pomegranates; so did my mother. She grew up in California, one of the places worldwide where the weather is conducive to growing pomegranates.

Pomegranates originated in Iran and have been cultivated for centuries in northern India and the Mediterranean. They are deciduous shrubs or small trees, growing between 16-25 feet tall. Good thing I have tall ceilings in my den!

I picked up a tiny pomegranate bush mid-spring, knowing I would have to make room for it inside over winter. I didn't know how beautiful the flowers are; they remind me of orange fuchsia blooms. 

At the beginning of September 2016, I found little pomegranate babies on one side of the bush.

Pomegranates are growing on my potted pomegranate bush. I removed the one in the middle.

I removed the middle one to give the two pomegranates on each side room to grow. Will be interesting to see how big they will get.

Here's the potted pomegranate bush, about 3 feet tall not counting the pot.

I cruised through several cookbooks, including the White House Cookbook, but didn't find many recipes that call for pomegranates.

North America, the pomegranate fruit is typically in season September through February. I use pomegranates in salads and as a fresh fruit desert.

How do you use pomegranates in your meals?

Charlotte

A Taste of Childhood

Serenate de Amor bon bons are made in Vitoria, Espirito Santo, Brazil, where I grew up.

A Taste of Childhood

As the summer 2016 Olympics in Rio de Janeiro, Brazil, end, it's been interesting to see parts of a country where I grew up and how it has changed since those days.

One of the things that hasn't changed is a bon bon that was made in the island town where I grew up. The Garoto factory made this treat that is most similar to Kit Kat bar waffers, only each piece was individually wrapped. This treat also has cashew butter, similar to peanut butter.

These chocolate treats are not found just anywhere. A friend took me to a world food market in St. Louis several months ago, where to my delight I found a box of these childhood treats.

Cashews were my childhood version of peanuts, we also enjoyed the cashew fruit as well.

We used to have these in the house, much as people today have single serving chocolates. They were given as treats to guests and left on bedside tables for visitors. Didn't think about it at the time but these are the taste of home to me, at least from my childhood.

I enjoyed the last piece in the box on the last night of the Summer 2016 Olympics. Seemed an appropriate way to mark the end of the two weeks of jumping, diving, running, cart-wheeling and reliving a part of my young days.

Food can bring back many memories, even ones from a childhood.

Delicious memories!

What food brings back childhood memories for you?

Charlotte

A Gift of Fresh Eggs

I found this carton of homegrown fresh eggs on my car seat earlier today. What a lovely gift!

A Gift of Fresh Eggs

I was wrapping up a local beekeeping club meeting when I opened my car door to find this lovely carton full of homegrown fresh eggs on my seat. It was a gift from my nephew, a recent addition to our local beekeeping family who also started keeping chickens earlier this spring.

Take a closer look. None of those eggs are exactly alike, each one just a tad different shade than the next one.

We used to keep chickens when we grew up in Brasil. My job was to help settle in the baby chicks before they were released into the larger chicken pen. I have often thought about adding a few only my hillside, grass-less garden would be a bit of a management challenge.

Having friends who share, however, is a blessing. I don't care what anyone says, homegrown fresh eggs do taste better than store bought ones. Looking forward to cooking something special with them.

Thanks, Nathan, I am one happy Aunt!

Charlotte

My Spicy Easter Table Decor

Doesn't this little salt and pepper tableau suggest "it's mine, it's ALL mine"?

I was a guest speaker at a local garden club and was charmed by how the hostess easily brought an Easter theme to her table decor with her bunny salt and pepper shakers.

Browsing through a local resale shop, I found my own bunny-themed salt and pepper shaker set, a white rabbit with a yellow bow literally holding a carrot. When I first spotted the two, the rabbit seemed to be hiding the big carrot from me. I don't blame the rabbit, it was a very nice-looking carrot.

The carrot easily comes away from the bunny paws but not for long!

I love both rabbits and carrots so the combination was perfect to add a little Easter theme to my kitchen. Cost $2.

Happy Easter!

Charlotte

Cat Face Latte

I love cats so it's not much a stretch to think I see cats everywhere.

Sometimes they are there. Two of my rescues were hiding when I first saw them, one showing only the tip of an injured paw sticking out from under a planter on my deck.

The other one used to hide under cars in the parking when I walked around our central park so he was always just a dark ghost. The morning I was the last car in the parking lot, I opened my car door to make sure he wasn't under my car. I got to see him quite clearly then, he jumped right in and settled in the passenger side.

As I was walking into a local cafe, The Giddy Goat Coffee Shop in Rolla, MO for a humane society meeting, I thought I saw a familiar shape on the wall. I had to go back later to make sure it truly was what I thought I saw. Suppose it's a latte?

What do you think, can we make something similar in hot chocolate with a marshmallow?

Charlotte

Choosing Decorative Tins

I can't remember exactly when I started to collect decorative tins but I have been using them for as long as I can remember.

Retail stores usually have them on sale mid-summer. Thrift stores also often offer a variety of new and pre-used tins that can be easily re-purposed.

When choosing tins, check that you can easily remove the lid. Also make sure there are no bumps or dents on sides, and no rust anywhere but especially on the inside.

I try to keep several tin sizes on hand, as well as simple tins without any decorations so they can be used for a number of occasions.

Tins are a great way to ship cookies so they don't break. You can also use tins to store cookies for school and office parties. If for some reason the tin is not returned, it's not much of a loss.

I have also inherited some nice tins from cookie exchanges. Once empty, I run them through the dishwasher and immediately remove to hand dry with muslin dish towels. That helps to prevent rusting and gives me a chance to think about how I can best use those tins again!

Charlotte

Refurbishing Mom's Cookbook

I grew up learning to cook from one of Betty Crocker's red and white checkered "picture" cookbooks, which explains why I am attracted to red and white cookbooks in general.

One day, when the spine started to break, I decided I needed to salvage the book full of memories and called C. Dickens, an old rare book store in Atlanta that had salvaged another family heirloom.

Through the Book Dispensary in Columbia, South Carolina, they rebuilt the well-loved book - even added a book-marking ribbon so I don't need to stuff it full of cards.

Two months later, the book was back, good as new!

Hello, old friend!

Charlotte