Out of over 1,800 entries, appetizer recipes from just 18 individuals have been selected as semi-finalists in Gloria Ferrer Caves & Vineyard’s “Glorious Bites Challenge.” DC is one of three cities where the semi-finalists will compete to determine who will be chosen to compete for $5000 in the finals in Sonoma in October. All appetizers will be judged by an expert panel on originality, taste appeal, and the ability to pair with Gloria Ferrer Sonoma Brut.
A full list of the semi-finalists and their recipes are available at www.gloriousbites.com. The ticket price includes a selection of appetizers, wine, and a cooking demonstration from Point Reyes Farmstead Cheese Company Executive Chef Jennifer Luttrell.
The semi-finalists competing in DC are:
Brett Youmans of Reading, PA
Pasta Nests with Roasted Tomato Pesto and Poached Quail Eggs
Christina Schurr of Patterson, NY
Crispy Corn Fritters with Tomato Jam, Whipped Herb Goat Cheese, and Crispy Pancetta
Becky Ellis of Roanoke, VA
Gloriafied Crab Appetizer
Jerry Edwards of Timonium, MD
Lobster and Brie Dogs
Josie Lanzi of Newport Ritchie, FL
Apricot, Brie, Pecan, and Ham Puff-Pastry Pops
Ronna Farley of Rockville, MD
Bacon-Topped Loaded Squash Crackers
Founded in 1986 in Sonoma, California, by the Ferrer family of Spain, Gloria Ferrer combines the best of sparkling winegrowing history with the bounty of the Carneros winegrowing region using time-honored méthode champenoise winemaking traditions and centuries-old sustainable practices.
The Sonoma Brut is composed of 91.2% Pinot Noir and 8.8% Chardonnay. On the nose, delicate pear and floral notes are backed by toasty almond. On the palate, one finds lively citrus, toast and apple flavors overlaid with persistent effervescence, a creamy mid-palate and a toasty finish. Aged for a minimum of 18 months, this is a tremendously versatile wine that is equally delicious with shellfish, crab, roasted chicken or sushi. (tasting notes from their website)
Founder and publisher of www.TheListAreYouOnIt.com (The List), DC’s own Nycci Nellis will be a special guest judge. When thinking of recipes to pair with Ferrer’s crisp, fragrant bubbly, she suggests this caviar torte. Easy-to-make yet amazingly impressive this is a perfect appetizer for entertaining.
Caviar Torte (adapted from Gourmet Magazine)
8 Tbsp. mayonnaise
1 stick unsalted butter, melted and cooled
10-12 hard boiled large eggs, chopped
½ c. finely chopped celery
⅓ c. finely chopped red onion
2 Tbsp. fresh lemon juice, or to taste
Salt and Pepper to taste
¼ - ½ c. finely chopped scallions, with greens
¼ - ½ c. minced fresh chives
¼ - ½ c. minced fresh dill
8 oz. softened cream cheese
½ c + 2 Tbsp. sour cream
6 oz. salmon caviar
Whisk together butter and mayo.
Fold in eggs, celery, onion, lemon juice, salt and pepper.
Spread egg salad into lightly-greased 8-inch springform pan.
Sprinkle scallions, chives, and dill across the top of the egg salad.
Stir together cream cheese and sour cream in a separate bowl until smooth.
Gently spread over herbs.
Cover and chill at least 8 hours.
Prior to serving, run a hot knife around the edge of pan and remove side.
Spread caviar decoratively across top of torte.
Serve with crackers, cucumber slices, pumpernickel toasts, or Crostini.
The combination of creaminess with the briny “pop” of the caviar is perfect with Gloria Ferrer Sonoma Brut.
Sparkling wine and delicious foods ~ this event is not to be missed!