Last night, I had the pleasure of hosting my 4th annual Food & Wine Chickie Lobsterfest. I was blessed with perfect weather, sunny and 75 degrees, and the festivities took place outdoors.
Pork Belly Deviled Eggs
The evening kicked off with an aperitif of 2012 Banrock Station Pink Moscato, delicate pink in the glass with refreshing, lightly floral flavors and a 2012 Banrock Station Moscato, a slightly lemony, bright and light wine. These wines were paired with cruditées and pork belly deviled eggs. I’ll share my pork belly recipe this week, so be on the lookout.
Lamb Kufta
Next, came grilled chicken satay with Thai Peanut Sauce, a slight variation on my Chorizo and Manchego Bites using one of my favorite cheeses, Cabot Seriously Sharp Cheddar, and lamb kufta with Tzatziki sauce. These appetizers were paired with the highly-rated Domaine Sigalas Assyrtiko, a big mouthful of citrusy deliciousness.
Next came what folks came to my place for – lobster! For those of you who haven’t dared to make lobsters at home, here are fail-proof Lobster Boiling 101 techniques that will guarantee you great results. My whole family serves lobster with our Lemon Butter Sauce and I did again this time. It’s truly a great little sauce that is equally as tasty with fish or chicken. The two wines being poured with that course were both from the Finger Lakes: Red Newt Circle Riesling and Ravines Dry Riesling, one of Wine Spectator’s Top 100 wines last year.
Key Lime Pie
At the request of my guy, I served my Zesty Key Lime Tart for dessert. It’s tangy and light and a great finish to a pretty rich meal.
Overall, it was a fun evening and one not terribly difficult to recreate at your home. If you decide to go for it and want help or tips, just message me!
Cheers,
Veronique
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