Eugene Public Library: Booked for the Evening

August 29 2009

The 2009 Booked for the Evening event that was held on Saturday, August 29, 2009 at King Estate was a tremendous success.  It promised to be a wonderful evening of great food, with superb King Estate wine pairings, sparkling conversation and jazz and pop music to lift the spirits, and it was. The Eugene Public Library Foundation Board could not have asked for a better venue than, King Estate, to create an evening that proved to be worth “booking”.

Sue Ann Hinman
Chair “Booked for the Evening”

TC Recipe: Filet Mignon with Grilled Asparagus

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Walla Walla Cabernet Sauvignon
Serves 2

* 2 ea 6 oz filet mignon
* 1 lb Asparagus
* 6 ea Fingerling potatoes, roasted
* 1 ea Roma tomato, sliced
* 1 c. Balsamic vinegar
* 1 c. Port wine

salt and pepper

This recipe is best over a BBQ grill.

Combine the balsamic and port wine in a small sauce pot and cook over medium heat until reduced to a syrup consistency.

Grill the filet mignon, asparagus, and tomato as close together as possible.

Only a drizzle of the sauce is necessary. A little bit goes a long way. Happy grilling!

TC Recipe: Lamb Loin with Creamy Garlic Jus

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Journey Red Pinot Noir
Serves 2

* 2 ea 6 oz cuts lamb loin
* 1 ea Head cabbage, quartered but not cored
* 2 T Olive oil
* 4 ea Bacon strips, cut into 1 inch pieces
* 1 ea Shallot, julienned
* 2 ea Thyme sprigs
* ½ c. White wine
* 1 T Sherry vinegar
* 1 c. Chicken stock
* 1 c. Beef demi glace, available at a grocery or meat store
* 3 T Créme Frâiche
* 4 ea Garlic cloves, roasted

salt & pepper

Heat an oven safe sauce pan on medium heat and add the olive oil. Add the bacon and brown evenly allowing the fat to melt into the pan. Add the shallots and again, evenly caramelize. Reserve the bacon and shallots. Season the cabbage with salt brown on all sides in the fat left in the pan. Add the reserved shallot bacon mix as well as the thyme, wine, vinegar, chicken stock and ½ c. water. Cover and put in a 400 degree oven for 30 minutes.

For the sauce, bring the demi glace to a simmer. Add the crème frâiche and the roasted garlic. Mix with a hand blender or smash the garlic with a fork and whisk. Let simmer for 5 minutes and salt to taste.

The lamb can either be pan seared or grilled. Just remember to season the meat with salt and pepper and a touch of olive oil.

TC Recipe: Sturgeon with Pancetta, Corn and Red Pepper Sugo

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Chardonnay
Serves 2

* 2 ea Sturgeon filets, 6 oz
* 1 ea Corn, cut off the cob
* 2 ea Fresh red peppers, diced
* ¼ c. White wine
* ¼ c. Water
* 4 ea Fingerling potatoes, boiled and cut into coins
* 1 oz Pancetta, cooked crispy
* 3 T Olive oil
* 2 T Parsley, chopped
salt & pepper

In a small sauce pot combine the red peppers, white wine, water and simmer for 15 minutes. Place the mixture in a blender with 1 Tb olive oil and blend. Season to taste with salt and pepper.

Combine the potatoes, corn and pancetta in a sauté pan and heat over medium.

Season the sturgeon and sear in a hot sauté pan with the remaining oil. Finish in oven if necessary at 400 degrees.

Plate the corn mix, surround with the red pepper sugo, and lay the sturgeon right on top. Enjoy

TC Recipe: Salad of Prawns and Cherries

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Rosé
Serves 2



  • 8 ea Jumbo prawns, peeled and deveined
  • 8 ea Bing cherries, halved and pitted
  • 1 ea Small fennel bulb, shaved
  • 2 c. Mesclun salad mix
  • 1 ea Lemon
  • 6 T Olive oil
  • 1 T Parsley, chopped
    salt & pepper


Blend the juice of the lemon with 5 tablespoons olive oil. Add the chopped parsley.

Saute the prawns with 1 tablespoon olive oil.

Toss the fennel, cherries, and salad mix with the lemon dressing. Top with the prawns. Simple and delicious.

TC Recipe: Hawaiian Macaroni Salad

August 24 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2008 Signature Viognier
Serves 4



  • 4 c. Cooked macaroni
  • ½ c. Carrots, shredded
  • ½ c. Cabbage, shredded
  • ¼ c. Red onion, minced
  • ¼ c. Pineapple
  • 1 ea Green onion, chopped

  • Dressing

  • 1 c. Mayonnaise
  • 1 c. Pineapple juice, reduced to a syrup
  • 1 T White sugar
  • 1 T Rice wine vinegar
  • 2 tsp Soy sauce
  • ½ tsp Curry powder


Combine all dressing ingredients. Add to cooked pasta, carrots, cabbage and red onion. Toss until evenly coated. Top with pineapple and green onions. Enjoy.

Tower Club Shipment: August 24, 2009

August 24 2009

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

* = (pre-release)
Click links above for technical sheets


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