It’s rare to have the opportunity to nosh on exceptional food and wine while also helping an important community cause. The Central Carolina Food and Wine Festival is a wonderful opportunity for doing just that. And 2012 marks the 18th year that the Central Carolina Community Foundation has put on the unforgettable gourmet fundraiser.
The über-popular festival is composed of memorable wine dinners at local restaurants and intimate wine events in private homes, culminating with the crowd-pleasing gala event, which features more than 150 wines from around the globe, select craft and import beers, food from more than 20 local restaurants and caterers, live entertainment and wonderful networking opportunities.
For Tonia Cochran, director of marketing and communications for the Central Carolina Community Foundation, trying new wines is one of the most anticipated features of the event – for her and many others. But most importantly, it’s the funds raised through this event that make such an impact on her – and the community. “All proceeds assist the Community Foundation in awarding grants to nonprofit organizations in the Midlands,” says Tonia. And those funds are significant.
The events associated with the festival have raised more than $810,000 in support of the Community Foundation’s mission, which is to serve 11 counties in the Midlands by distributing grants and scholarships linking the resources of donors, nonprofits and community leaders to areas of need. In fiscal year 2011, the Foundation awarded more than $9.3 million in grants and scholarships.
This year’s gala event, where food and wine will be abundant, is being held on April 17 at the Medallion Center. Not only will attendees have the opportunity to appreciate the flavors of the evening, they will also have a chance to vote on what they believe to be the supreme dish of the event. The winner of the best dish will win a trip to California’s Wine Country.
Tickets to the Gala are $75 per person and can be purchased at www.yourfoundation.org.
A Treat for the Senses
Last month, Hampton Street Vineyard, along with Aleph Wines Corporation, and Momo’s Bistro, along with Southern Wine and Spirits of South Carolina, each hosted a restaurant wine dinner. And diners certainly were not disappointed. William Murphy, executive chef and co-owner of Hampton Street Vineyard, and Casey Moons, executive chef at MoMo’s Bistro, share a few of their featured recipes in this issue.
Capital City Club’s
Low Country Crab Bisque
1 cup onion
1/2 cup celery
1/2 cup carrot
2 ounces vegetable oil
1/2 pound butter
1 cup flour
2 quarts crab stock
1 cup heavy cream
2 cups milk
1 cup cream sherry
jumbo lump crabmeat, Masago caviar and scallion for garnish
Finely chop onion, celery and carrot in food processor. Sweat in large stockpot with vegetable oil until tender. Add butter; let melt, then stir in flour with metal whisk. Simmer for 10 minutes on low heat, stirring regularly. Add crab stock, cream and milk, stirring to remove any lumps. Simmer on low heat until thick enough to coat the back of a spoon. Add cream sherry and cook for 5 more minutes. Garnish and serve.
The 2011 Best Dish winner at the Central Carolina Food and Wine Festival was by Robert McCulloch, executive chef at The Capital City Club. This luscious bisque is sure to delight!
MoMo's Bistro's Krispy Kreme Bread Pudding
1 1/2 dozen Krispy Kreme Original
Glazed® doughnuts, cut into sixths
2 cups heavy cream
2 cups milk
10 egg yolks
2 whole eggs
1/2 cup sweetened condensed milk
Preheat oven to 300 degrees. Line baking sheet with parchment and bake doughnuts until dry. Combine wet ingredients in large bowl. Add dry doughnut pieces and soak for about an hour. Butter and sugar a medium-sized baking pan. Pour mixture into baking pan. Bake for about 45 minutes until custard is cooked through.
Hampton Street Vineyard's Grilled Breast of Duck Soup with Jasmine Rice and Sun Dried Tomato Tapenade
2 duck breasts
1 onion, diced
1 carrot, diced
3 stalks celery, chopped
1/2 cup chopped basil
3 roma tomatoes, diced
1 cup white wine
16 ounces chicken stock
2 bay leaves
Skin duck breasts. Grill meat to medium rare. Dice the skin and render the fat in a pot. Add the vegetables and sauté. Add the wine and simmer. Add the stock and bay leaf; season and simmer. Place diced duck and jasmine rice in bowls. Add broth and vegetables. Top with tapenade.
A light Gamay is a perfect accompaniment to this delicious dish.
Momo's Bistro's Pulled Pork with Chipotle Blueberry Barbecue Sauce
1/2 cup brown sugar
1/2 cup salt
1/2 cup chili powder
3 tablespoons celery salt
2 tablespoons ground black pepper
2 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons ground cumin
1 tablespoon cayenne pepper
1 bone-in pork butt
1 quart chicken stock
Mix all spices. Score the fat cap of the pork butt. Rub pork with spice rub and place in a deep roasting pan with chicken stock. Cover tightly with aluminum foil and place in a preheated 350 degree oven for 6 hours. Remove from oven, uncover and allow to cool for 20 minutes. Pull pork from the bone to your desired consistency.
Chipotle Blueberry Sauce
2 whole chipotle peppers
1 quart orange juice
1 4-ounce can tomato paste
1 pound frozen or fresh blueberries
1/4 cup cider vinegar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
After you put the pork butt in the oven, begin making barbecue sauce. Combine all ingredients in a saucepot and place on low to medium heat. The sauce will cook and reduce slightly while pork is cooking; by the time pork is cooled enough to pull, the sauce will be perfect.
Casey suggests a peppery zinfandel that can stand up to the bold flavors.
Hampton Street Vineyeard's Dark and White Chocolate Terrine with Peanut Butter Creme Anglaise
Dark and White Chocolate Terrine
3 cups heavy cream
12 ounces dark chocolate
7 ounces white chocolate
1 vanilla bean
Melt dark chocolate in 2 cups of cream and the scrapings of half the vanilla bean. Melt white chocolate in 1 cup of cream and the scrapings of half the vanilla bean. Allow both mixtures to slightly cool. Whip each mixture until fluffy. Line a small loaf pan with plastic wrap. Pour dark mixture into a bowl and pour white mixture into dark and swirl with a knife. Pour into loaf pan and chill until set.
2 cups heavy cream
1/3 cup sugar
8 egg yolks
4 tablespoons peanut butter
Heat cream and sugar to a simmer. Slowly pour into yolks, whisking constantly. Cook until mixture coats the back of a spoon. Strain into a bowl set on an ice water bath. Continue to whisk, adding peanut butter.
To plate, slice the terrine. Spoon crème anglaise on plates. Place terrine slice on top. Pipe whipped cream on top and finish with toasted walnuts.
William recommends pairing a vintage port or champagne with this decadent dessert.