In the Avenues at a long table sat some interesting folks – an illustrator, musician, mother, a bride-to-be, an aspiring wine maker, a proud Texas, a local entrepreneur, and more – all with one goal in mind: good wine, good food, and good company. They entered as strangers but walked out laughing a joking with new friends.
I envision these Vintage Mixer events as a gathering of interesting people around food and wine, intersecting lives and enjoying a good time. I’m hoping to take the old fashioned ‘supper club’ idea and turn it up a few notches.
Evan Lewandowski guided the evening as he taught us about wine and wine pairings. We sipped some of the best wine that the Utah wine store has to offer. Here is our eclectic pairing menu from the evening:
Bodegas Hidalgo ‘La Gitana’ Manzanilla Sherry 14.99 (500ml), paired with olives and sardines over almond toasts
2006 Domaine des Baumard Savennières 22.99, paired with goat cheese and rustic crackers
Conde de Subirats NV Brut Rosé Cava 11.99, paired with kale ships, prosciutto and raspberries
2008 Azienda Agricola COS Cerasuolo Di Vittoria Classico 28.99, paired with Creminelli Salami
Amaro Santa Maria al Monte 33.99 (1L)
I will be sharing a recipe from each event. If you are interested in attending these invite-only events please contact me for more information. One of the crowd’s favorite pairings from this evening involved Kale Chips with fennel and chipotle served with prosciutto and raspberries. They were paired with Conde de Subirats Cava Brut Rose which you can find at the liquor store here in Utah. This sparkling wine is great for summer barbecues being light and refreshing.
Chipotle Kale Chips with Fennel
2 bunches of kale, washed and removed from stems
2-3 tablespoons of olive oil
1 tsp of salt
1/2 tsp fennel
1/2 tsp chipotle pepper
Wash and dry the kale, then chop into chip size pieces, removing the large stems. In a large bowl toss the pieces of Kale with olive oil and salt. Spread evenly on a baking sheet then bake at 325 degrees for roughly 20 minutes or until edges start to brown. Once you pull them out of the oven, sprinkle with fennel and chipotle pepper (a little goes a long way).
Kale chips are a great healthy snack and can be enjoyed by themselves or with a few slices of prosciutto for an especially tasty snack. Bring these to your next summer barbecue, but don’t forget the sparkling wine too!