Share and Pair

Portland Wine Company

We're kicking off Share and Pair Sundays with Portland Wine Company. Come in Thursday-Sunday from March 23 - May 25 to enjoy a ½ glass of our featured wine and a snack for just $12. We’ll also have weekly food specials. In the spirit of “Share & Pair,” bring a friend or two (or three!).

The Wine: 2023 Garageland Pinot Noir

The Garageland Pinot Noir is a multi-vineyard, multi-appellation blend that embodies the raw, untamed spirit of Oregon’s Willamette Valley. The name—shamelessly stolen from The Clash—is an homage to all the artisans who toil away behind nondescript roll-up doors, from musicians and painters to vintners and food makers. Like all of their wines, this bottling reflects winemaker Matt Berson’s hands-off winemaking style, drawing attention to the vibrant delicacy, heady aromatics, and natural acidity that define a well-balanced wine.

Paired Snack: Gruyere with Dried Fruits

The nutty richness of Gruyere cheese complements the wine’s earthy undertones, while the dried fruits echo our easy-drinking Garageland Pinot Noir’s cherry and cranberry notes.

Winery Bar Food Special: Stuffed Mushrooms

Oregon Pinot Noir and mushrooms are both known for their delightful umami and forest floor flavors. Stuffed mushrooms amplify Pinot’s savory side while the wine’s brightness makes the mushrooms sing (The Clash songs, of course).

A Pairing to Share at Home: Pizza

The Garageland Pinot Noir is the ultimate Tuesday night pizza wine. Its moderate tannins and bright acidity temper the richness of the cheese and the sauce, while the fruit notes provide a contrast to savory toppings.

Angie and Matt of Portland Wine Company would pair this wine with a night out to a show at the Mississippi Studios.

Caelestis Cellars

DRUNKEN STRAWBERRIES PHYLLO CUPS

Chef Chris created this recipe to pair with Caelestis Cellars Pinot Noir Rose

Phyllo Cups (24 total)

You can find phyllo cups in the freezer section at any chef or grocery store. Chris also loves to make them from scratch with this recipe.

Ingredients for filling:

1 wheel of brie

¼ cup of cream (at most)

½ cup of cream cheese

10 Strawberries

2 cups Caelestis Cellars Rose

Balsamic vinegar reduction

Directions:

Cut strawberries into slices and put them into a bowl. Cover fully with Caelestis Cellars Pinot Noir Rose wine. Let sit for 2-3 hours.

Cut off all rind from the top, bottom, and sides of the brie. Cut cheese into cubes & place in mixing bowl. Cover and let stand for about 30 minutes until soft.

Using a food processor, beat the brie on low speed just until the cheese is creamy, scraping down the sides of the bowl as needed. Add a small amount of the cream and cream cheese throughout the spin. Chill for 30 minutes.

Place phyllo cups on a tray and add ½ tablespoon of whipped brie to each cup. Place 1 strawberry on top of the brie and add 2-3 drops of balsamic vinegar reduction to each.

Enjoy with the award winning Caelestis Cellars Pinot Noir Rose!

Gonzales Wine Company

Ceviche Verde by Chef Maylin Chavez of Nácar Oysters paired with Gonzales Wine Company Riesling

2# white fish (black cod, Oregon rockfish, Oregon sea bass, hamachi, cut into cubes )

For the salsa verde

1 bunch of cilantro

1/2 cup chopped white onion

1 nob of fresh ginger

1 oz fish sauce

1 oz rice vinegar

1 oz lime juice

1 oz olive oil

5 garlic cloves

4 oz bonito flake

1 tablespoon black pepper

I serrano pepper

Blend All ingredients in a blender use 4 tablespoons of the mixture and toss the cut fish in the sauce. Add the remainder to the citrus blend.

For the citrus blend Juice of 6 limes, Juice of 2 oranges, 1 / 2 cup of mirin, 2oz fish sauce, Salt to taste and Season to taste

For the veg, 1 diced rhubarb or cucumber, 1 cup of minced red onion, 1 diced avocado and1/2 bunch of chopped cilantro

For plating

Plate fish and scoop the citrus salsa mixture over the top, garnish with cilantro, radishes and red onion. Enjoy with @hotmamasalsa chips.

Hip Chicks do wine

Southern Quiche Lorraine

Recipe by Chef John Alston of Darcelle’s XV Showplace in honor of Share and Pair Sundays

Ingredients:

Quiche

1 refrigerated pie crust, bought or from scratch

16 oz. Andouille Sausage, sliced & fine chopped

1 1/2 cups Gruyère, shredded & cubed

1/2 cup red onions, chopped & thinly sliced

5 large eggs, beaten

1 cup whipping cream

1 cup half-and-half

1 Tbsp. flour

2-3 Tbsp. brown sugar

2 Tbsp of Tony Chachere’s Creole Seasoning

Dash of nutmeg

Dash of red pepper flakes

Green onion, chopped

Splash red wine

Creole Sauce

1 tablespoon olive oil

1/2 cup diced red onion

1/2 cup diced red bell pepper

2 cloves garlic, minced

1 5-6 medium tomatoes or 15-ounce can diced tomatoes, undrained

1/4 cup tomato paste

1 cup chicken broth

1 Tony Chachere’s Creole Seasoning

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper (or to taste)

Salt and pepper to taste

Pie Crust

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon of thyme

1/2 cup (1 stick) cold unsalted butter, cubed

1/4 cup cold vegetable shortening, cubed

4-6 tablespoons ice water

Instructions Made Easy

Prepare the Crust:

Preheat oven to 375°F (190°C)

In a large bowl, whisk together flour, salt, and thyme.

Cut in cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a 12-inch circle.

Transfer the dough to a 9-inch pie dish. Trim and crimp the edges.

Par bake crust for 8-10 min.

Caramelize Peppers and Onions:

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add sliced red bell pepper and red onion. Cook, stirring occasionally, until softened and caramelized (about 20-25 minutes). I added a splash of red wine and 1 Tbsp of brown sugar for a little lagniappe.

Remove from skillet and set aside.

Cook the Andouille Sausage:

In the same skillet, cook diced andouille sausage over medium heat until browned. Carefully cook sliced andouille sausage and use to decorate and garnish quiche. Drain off any excess grease. Add 1-2 Tbsp. of brown sugar.

Prepare the Filling:

In a large bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and cayenne pepper.

Stir in the cooked andouille sausage, caramelized peppers and onions, and shredded Gruyere cheese.

Assemble and Bake:

Pour the filling into the prepared pie crust.

Bake in preheated oven for 45-55 minutes, or until the filling is set and the crust is golden brown.

Let the quiche cool for at least 10 minutes before slicing and serving.

Make the Creole Sauce:

While the quiche is baking, prepare the Creole sauce.

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

Add diced onion and red bell pepper and cook until softened (about 5-7 minutes).

Stir in minced garlic and cook for another minute. I like to roast whole garlic cloves in the oven with a drizzle of olive oil and pinch of salt & pepper for a little lagniappe. You can roast the garlic and mince before adding to this step.

Add diced tomatoes, tomato paste, chicken broth, Creole seasoning, thyme, and cayenne pepper.

Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.

Season with salt and pepper to taste.

Serve:

Serve the quiche warm on top of a healthy spoonful of the Creole sauce, garnish with green onions and sliced andouille sausage.

This easy recipe combines classic Quiche Lorraine with Southern flavors from the andouille sausage and Creole sauce, along with the sweetness of caramelized peppers and onions for a unique and flavorful dish. This is the perfect brunch dish; it’s a lighter occasion that pairs well with fresh spring greens in a balsamic dressing, melons in a simple white wine/lemon dressing, or breakfast potatoes for a heartier complimenting option.

This dish pairs with our Out and Proud White Wine Blend or our Riot Girl Rose and of course ALWAYS pairs with some of our favorite Drag Queens!

Helioterra Wines

“Wife me up” Chili Garlic Noodles paired with Helioterra Wines Riesling

Ingredients:

Noodles (2 portions)

Neutral Oil (¼ cup)

Chili Flakes (3 tbsp)

Soy Sauce (2 tbsp)

Black Vinegar (1 tbsp)

Sugar (1 tbsp)

Garlic (4 cloves)

Ginger (½ in knob)

Green Onion (4 stalks)

Sesame Seeds (tt)

Ground Pork (½ lb)

To see how this recipe all comes together check out this YouTube video by Chef Ian Fujimoto.