Jessup Cellars LIVE! Cooking Demo with Chef MikeC & Elise, Manager of the Personal Wine Experiences Team

Thursday, May 28th @ 5:30 pm PST / 8:30 pm EST


Join us on Facebook LIVE as our own Elise Kuhar-Pitters teams up with Culinary Entertainer & Educator, Chef MikeC for a cooking demonstration and Jessup Cellars wine pairings. (See Chef MikeC’s bio and video samples below)

Watch and learn, as Chef MikeC teaches us his “wine pairing magic” to elevate your steak dinners, by adding three exciting culinary components:

Simon & Garfunkel Compound Butter
Charred Garlic Oil
Balsamic Gastrique

Ingredients & Recipes:

Jessup Cellars 2017 Alexander Valley Cabernet

Jessup Cellars 2017 Merlot

8 oz. of your favorite cut of steak
e.g. New York Strip, Filet Mignon, Rib-Eye

8 oz. braised brisket (recommendation: Augie’s Montreal Smoked Brisket https://augiesmontrealdeli.com/

Simon & Garfunkel Compound Butter:
1 lb Unsalted Butter, softened
1 bunch Parsley, finely minced
1 bunch Sage, finely minced
1 bunch Rosemary, finely minced
1 bunch Thyme, finely minced
(Mix together all the ingredients until well blended)

Charred Garlic Oil:
30 cloves Garlic, peeled, trimmed, and cut in half
2 cups Grapeseed or Vegetable Oil
(Place the garlic and oil in a small sauce pan over simmer-low heat, and bring to a very gentle simmer. Continue to simmer, stirring often, until the garlic is dark brown, almost burnt looking (about 25-30 minutes). Remove from the heat and let cool for about 10 minutes before straining)

Balsamic Gastrique:
1 cup Balsamic Vinegar
1 cup Sugar
1 tsp Salt
(Place all the ingredients in a small sauce pan over high heat. Bring to a low simmer and cook until reduced by 30-40%)

See you all on Thursday night!

About Chef MikeC:

Hailing from a family of educators, scientists, and engineers with a passion for organic gardening, winemaking, and cooking, the stage was set for MikeC’s lifelong exploration to understand the inner workings of all things culinary. He has crafted his gastronomic skills managing a natural foods grocery and Sur la Table culinary programs, graduating with honors from the California Culinary Academy, owning three catering companies in two states, partnering as chef at a successful wine bar in Berkeley’s famed Gourmet Ghetto, helping to introduce Canadian cuisine to the Bay Area, and working for some of his chef heroes such as Martin Yan and Jamie Oliver.

MikeC was co-owner and executive chef of two highly successful home chef cooking schools in Berkeley, and has taught sold out classes in schools across the entire west coast. He is coauthor of “Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or less)”, was producer and star of the “Mastering the Art of Knife Skills” DVD, and chef/host of the final season of the long running PBS cooking show series “Organic Living with the Hippy Gourmet”.

Video Links

Chef/host of the on-line cooking series “Hungry Bytes” sponsored by Circulon https://www.youtube.com/watch?v=hAUZPEzPSzQ

Gourmet Popcorn and Wine pairing chef for the 2013 Napa Valley Film Festival and Jessup Cellars Art House Short Film Series 2013-20 https://www.youtube.com/watch?v=tczsqCs0zF8

 

2020-05-26T19:34:03+00:00
(707) 944-5620