Recipe: Chef Landsberg's Roasted Pineapple with Rum, Apple Cider, & Vanilla Ice Cream

May 21 2007

By Executive Chef Michael Landsberg
Suggested Pairing: 2005 Domaine Vin Glace

Recipe: Duck Breast with Honey

May 21 2007

By Executive Chef Michael Landsberg
Suggested Pairing: 2005 NxNW Cabernet Sauvignon

Recipe: Seared Ahi Tuna with Foie Gras & Morel Mushrooms

May 21 2007

By Executive Chef Michael Landsberg
Suggested Pairing: Signature Pinot Noir

TC Recipe: Smoked Trout & Baby Spinach Salad with strawberry vinaigrette & 2006 Craftsman Series Vin Gris

May 21 2007

By James Orr
Suggested Pairing: 2006 Craftsman Series Vin Gris
Serves 2 as an entrée or 4 as an appetizer

Salad Ingredients & Preparation

  • 1 lb smoked trout (check for bones and break into pieces)
  • Baby spinach (washed and de-stemmed)
  • Spring radishes (washed and sliced)
  • 6 shallots (toss in olive oil, salt and pepper. Roast in 400 oven for 15-20 min until soft and have begun to color. Allow to cool then julienne.)
  • 24 cherry tomatoes, I prefer a mix of yellow and red (wash, toss in olive oil, salt and pepper.

Before serving salad roast tomatoes for 5min or less. They should just be beginning to blister. Toss gently in 2tsp of balsamic vinegar and serve tomatoes warm over tossed salad.

Vinaigrette Ingredients & Preparation

  • 1 pint of strawberries (washed and hulled. The berries are the most important ingredient in this dish, they should be sweet! Buy local, in-season berries, however if you must, you can add some sugar to the berries to bring up their sweetness.)
  • 2 Tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 cup of grapeseed oil or a very light flavored olive oil

Place berries, vinegar, and lemon juice in a cuisinart (or similar appliance) and process until smooth. Place mixture into strainer to remove seeds and pulp then return to the cuisinart. While cuisinart is running, slowly add oil to emulsify mixture. When all the oil is added, add salt and pepper to taste.

Toss spinach, trout, radishes, and shallots with the vinaigrette. Top with the roasted cherry tomatoes and serve. This makes a great salad to start off a BBQ or to take on a picnic.

Smoked Trout & Baby Spinach Salad with strawberry vinaigrette

By Chef James Orr
Suggested Pairing: 2006 Craftsman Series Vin Gris
Serves 2 as an entrée or 4 as an appetizer

Salad Ingredients & Preparation

  • 1 lb smoked trout (check for bones and break into pieces)
  • Baby spinach (washed and de-stemmed)
  • Spring radishes (washed and sliced)
  • 6 shallots (toss in olive oil, salt and pepper. Roast in 400 oven for 15-20 min until soft and have begun to color. Allow to cool then julienne.)
  • 24 cherry tomatoes, I prefer a mix of yellow and red (wash, toss in olive oil, salt and pepper.

Before serving salad roast tomatoes for 5min or less. They should just be beginning to blister. Toss gently in 2tsp of balsamic vinegar and serve tomatoes warm over tossed salad.

Vinaigrette Ingredients & Preparation

  • 1 pint of strawberries (washed and hulled. The berries are the most important ingredient in this dish, they should be sweet! Buy local, in-season berries, however if you must, you can add some sugar to the berries to bring up their sweetness.)
  • 2 Tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 cup of grapeseed oil or a very light flavored olive oil

Place berries, vinegar, and lemon juice in a cuisinart (or similar appliance) and process until smooth. Place mixture into strainer to remove seeds and pulp then return to the cuisinart. While cuisinart is running, slowly add oil to emulsify mixture. When all the oil is added, add salt and pepper to taste.

Toss spinach, trout, radishes, and shallots with the vinaigrette. Top with the roasted cherry tomatoes and serve. This makes a great salad to start off a BBQ or to take on a picnic.

TC Recipe: Pink Peppercorn Halibut with Jasmine Rice, Cucumber-Almond Salad, & Lavender Buerre Blanc & 2006 Craftsman Series Pinot Blanc

May 21 2007

By Sous Chef Ben Nadolny
Suggested Pairing: 2006 Craftsman Series Pinot Blanc

Prepare In This Order

Lavendar Buerre Blanc

8 oz. white wine
1 T chopped shallot
1 T heavy cream
4 peppercorns
12 T cold unsalted butter
2 T dried lavender flowers (use less with fresh)
salt

Combine wine shallot and peppercorns in sauce pot and reduce fluid to 2 tablespoons (Use this time to prepare the Cucumber-Almond Salad). When mixture is reduced, add the lavender flowers and let steep for 3 minutes. Strain and put fluid back into the sauce pot. Add cream and bring to boil. Remove from heat. Begin incorporating cold butter into the hot mixture with a wire whip. Continue until the mixture emulsifies. Season with salt to taste.

Cucumber Almond Salad

2 cucumbers (peeled, deseeded, and diced small)
1 lemon
¾ c. chopped dry roasted almonds
Salt and pepper

Combine cucumbers, almonds and desired salt and pepper. Add juice of the lemon and let sit for ½ hour

Jasmine Rice

2 c jasmine rice
3 c. water
½ T butter
2 tsp. Salt

Bring water to a boil. Add butter, salt, and rice. Reduce heat to low and cover for 20 minutes.

For Halibut

1 ½ lbs Halibut
2 T crushed pink peppercorns
2 T chopped Italian parsley
Salt
2 T olive oil
½ T butter

Combine the crushed pink peppercorns and parsley. Salt the halibut, then rub mixture over one side of the fish. Heat oil in a sauté pan, then lay halibut rubbed side down in the hot oil. Reduce heat and add butter. Turn halibut when peppercorns and parsley have darkened but not burned. Finish in pan or oven to desired wellness.

TC Recipe: Sausage & Rock Shrimp Pasta & 2006 Signature Pinot Gris

May 21 2007

By Marcus Mitchell
Suggested Pairing: 2006 Signature Pinot Gris
Serves 2

Ingredients

  • 1 cup rock shrimp
  • 2 chicken and apple sausage cut into coins
  • ¼ cup heavy cream
  • ½ cup KE Pinot Gris
  • 1 cup asparagus tips, pre cooked
  • 3-4 cup cooked pasta
  • 3 Tablespoon of Olive oil

Preparation

Sauté chicken sausage and shrimp in oil

Add wine while pan is still hot

Add asparagus and cream and simmer until slightly thickened

Toss with pasta and top with grated parmesan or asiago cheese and some fresh herbs (basil, parsley or chives)

Tower Club Shipment: May 21, 2007

May 21 2007

We are pleased to announce the release of a new brand – NxNW! NxNW (North by Northwest) is a new project of the King Family, by which we have ventured into the fine vineyards of Walla Walla and the Columbia Valley. NxNW represents wines of exceptional quality from warmer appellations. The 2005 NxNW Columbia Valley Cabernet Sauvignon, the first label to market, is made from fruit entirely sourced from the well respected Columbia Valley AVA. We are very excited about this project, and look forward to sharing more wonderful NxNW wines with our TowerClub in the near future.

The 2006 Craftsman Series Pinot Blanc is the newest addition to the King Estate portfolio. A mutation of the Pinot family, Pinot Blanc has been grown for years in Alsace where it has been commonly used as a blending tool. Our cool growing climate here in Oregon allows us to produce a Pinot Blanc that is crisp, full bodied and very refreshing. This summer time sipper is intended to be consumed relatively young.
Drink now through 2008.

Tech Sheets

The links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and what it went through to get there.

Tower Club Classic

Tower Club Ultimate

* = (new release)
Click links above for technical sheets

Recipes

The following recipes have been authored by our esteemed culinary staff specifically for pairing with your Tower Club shipment.

Tower Club Classic

Tower Club Ultimate