On November 13, 2013, the Treasure Valley Wine Society (TVWS) held their November Wine Buffet event as a salute to the original 13 colonies of the USA and the wines that they made and consumed. Well, maybe not the precise wines, but at least the grape varieties that they may have used. Robin did an awesome job in finding, securing and presenting the wines and “the story” behind the wines. She and Chef Jake worked very hard on coming up with what may have been similar to the First Thanksgiving Feast. Gail McClellan Parker, President of the TVWS, donated some wines from Vermont, as pictured here. Thank-You Gail! And Chef Jake …. An awesome job! That Pork and Turkey Meatloaf was, I think, the star of the buffet line, as was the Squash Soup. (The recipes and photos are posted below. The entire menu and wine list is Posted Here.)
38 people attended the affair and some of the comments that I heard were, I/we “… were pleasantly surprised!” “A great night. And that food! Delicious!” “The wines were really different. I never had these before. Thank-You for such a good and educational evening.” “Best meatloaf I have ever had!” With that in mind, here are some photos from the event. Hope to see you there next time at the December Sparkling Wine Event with a Silent Auction and Live Chamber Music by Jen Drake and her friends, from the Boise Philamonic. Cheers.
The recipes …..
Seafood Bisque and Turkey Meatloaf
Seafood Bisque (Squash Soup)
4 cups of fresh cooked [steamed] squash, pumpkin flesh
2 T turmeric
2 T coconut oil [leeks caramelized in oil optional]
1 pint unsalted stock – I used chicken
1 C cream
1 C Surimi [fake crab for the shellfish allergic] torn in small pieces or shrimp, scallops, crab or lobster.
Stir all together in large casserole to heat ~ one hour in oven at 300 until hot, adding seafood the last 15 minutes.
Salt and pepper to taste
Serve with bread
Pork and Turkey Meatloaf
1 lb ground turkey
1/2 lb ground pork
1/2 roll plain purchased polenta broken into small chunks
1 small diced onion or 3 chopped scallions
fresh sage chopped
Mix all with hands until well blended
Form into loaf shape
Place in loaf pan with inner drip pan assembly
Bake at 350 for one hour
Cranberry / Apple Relish
1 lb packaged cranberries rinsed
1 or 2 apples cored and chopped
2 T Honey
Pulse all together in food processor
Brown Butter Sauce with parsley, sage, rosemary and thyme for meatloaf and mixed vegetables: canned corn, red beans, green beans, lima beans and steamed Brussels sprouts, quartered.
Pecan pie with ‘nut crust’ – a gluten free-version of pie.