Tag Archives: Savour Wine and Cheese

Savour Wine and Cheese First Annual Spring Wine and Beer Tasting, with Appetizers by Chef Matt Beach

unnamedFirst Annual Spring Wine and Beer Tasting

Sunday, April 13, 1-4 p.m.
76 Prospect St., Gloucester, Ma.

978 282-1455

 Our wine vendors will be pouring over 80 wines and craft beers from around the world but there will be a few changes. We will clear out the room and have our tasting tables spread out, so you can move easily around them and We are reserving the first hour from noon – 1 p.m. for our Wine Club Members only! You can taste and sample, make your purchases and be on your way before the crowds even arrive. So, if there was ever a reason to join, this is it! Wine Club members get their own tasting card (with the red glass). The card is a one-time fee of $20.00 and you can get 5% off on all purchases of 6 bottles, anytime. THE CARD NEVER EXPIRES So – why not join now? Present your red card at the door between noon and 1 p.m. on Sunday, April 13 and get a “free pass” to our first hour.

Chef Matt Beach, of Beach Gourmet, will prepare a sampling of mouth-watering Easter appetizers to taste along with the wines.

 10% off 6 bottles, 15% off 12 assorted wines and beers featured in tasting (not to be combined with other discounts)

(Free Parking in back of Savour building. Additional parking in St. Ann School lot across street). Pass this along and bring a friend! As always, we will see you at Savour!


Kathleen Erickson Morgan
Savour Wine and Cheese

Savour Wine and Cheese Upcoming Events

Greetings! March is a busy month at Savour, starting with our first Pinot Noir Seminar, Tuesday, March 4.


Our special guest is David Polite, owner and winemaker at Carlton Hill Winery in McMinnville, Oregon – the heart of the famed Wilammette Valley.  He will pour his elegant Pinot Noirs for you to taste, talk a bit about what is involved in growing this very challenging grape, and explain what it takes to make great Pinot Noir.

Come sip, savour, and learn about one of America’s most prized and elusive wines.

“Currently 11 acres in production, Carlton Hill Vineyard sits in the center of Oregon appellation Yamhill-Carlton District.  The Yamhill-Carlton appellation, which is comprised of the sedimentary remains of an ancient ocean bed, is unique in that the soils are some of the oldest in the Willamette Valley region.
And, while the Appellation is still very young, the wines produced from here reveal very distinct bright, black fruit flavors.”  David and Dan Polite, Carlton Hill Proprietors

unnamedSt. Patrick’s Day Dinner
Sunday, March 16
6 – 8 p.m.
$29.95 (plus tax and tip) 

Join us for the best Corned Beef dinner you’ve ever had and complimentary tastings of beer, hard cider and wine.  At such a great price, this fills up quickly – limited to 40.  (Detailed menu to follow).
Heads up for the next Community Chef’s Table
Sunday, March 30, 6 p.m.

unnamed-2(Chef is still working on the menu). But, call in
with a credit card to hold your place.
limited to 12

RSVP to Michelle

We’ll see you at Savour!

Kathleen Erickson Morgan
Savour Wine and Cheese
978 282-1455

Calling All Chocolate Lovers ~ Happy Valentine’s Day ~ with a Gorgeous Gift of the Most Decadently Delicious Chocolate Cake Ever!

Divine and To Die-for Flourless Chocolate Cake Recipe From Our Friends Chef Matt Beach and Meghan Pozzi

Meghan Pozzi Making Flourless choclate Cake cooking class ©Kim Smith 2014 copy

Last week I had a fabulous and fun evening taking Chef Matt’s and Meghan’s Decadent Desserts cooking class, held at Savour Wine and Cheese. I was planning to post this on Valentine’s Day, but thought that if you want to make the cake for your loved ones for Friday, I had better share today. And, if you don’t have time to make the cake, please contact Chef Matt and Savour Wine and Cheese. They will be happy to make this yummiest of cakes for you!

Oftentimes flourless chocolate cakes seem somewhat leaden-like to me. Have you had that experience? That simply is not the case with Matt and Meghan’s recipe. This is the dreamiest and most cloud-like chocolate cake imaginable! My family loves my chocolate cake with lemon frosting and they will barely allow to me make any other cakes for birthdays. I think they may change their minds after sampling this cake! My daughter Liv is coming home next week and I’ll post a photo then.

Flourless Choclare Cake ©Kim Smith 2014

Enter Chocolate Heaven Here ~ Flourless Chocolate Cake

Wild Boar with Creamy Polenta Tuscan Dinner at Savour and Beach Gourmet!

Doesn’t that just sound divine? I have never had Wild Boar and this menu seems especially tempting–all for only 65.00 per person, including (many) wines!! 
Open Chef’s Table
Saturday, February 8th
7:00 p.m.
Hosted by Phil Buivid
Please join us for beach gourmet’s
 Open Chef’s Table

Hors d’oeuvres

Wine: ILauri: Lume Trebbiano d’Abruzzo 2012



 Mesclun Greens, Goat Cheese, Pecans and Strawberry-Red Wine Vinaigrette

Wine: Fabrizio Dionisio: Rosa del Castagno

Syrah 2012



 Tuscan Bean Soup

Wine: Antico Colle: Vino Nobile di Montepulciano 2009 




Braised Wild Boar with Creamy Polenta

Wine: Tenuta Santo Pietro: Perceptum, Rosso Toscana~Merlot, Cabernat, Petit Verdot 2010

Wine: Fabrizio Dionisio: Cuculaia Syrah 2009


Chocolate Torte with Chambord

Craft Beers for Your Super Bowl Celebration

Come down to Savour Wine and Cheese to get all your wine for Super Bowl Sunday . . . 
Don’t forget our Craft beers for
your Super Bowl Celebration
(We just got in two new Lagers from
Jack’s Abbey – and we have lots of single bottles, 
even Tripel Karmelite)!
AND – we have some great snacks to go along with your favorites – from
Marconna almonds to chocolate-covered coffee beans.
And, of course, there is always CHEESE!
New favorites – Kunik, from Nettle Meadows in the Adirondacks (a triple cream goat brie with Jersey cow cream and Lagrein Weinkasse ( a cow’s milk cheese from Alto Adige in Italy, brined in Lagrein wine).  Try them together – we have both!
Beer and Cheese 1

Winter Wine Tasting At Savour Thursday Night!


Hope you can stop by and taste some of the winter reds we offer to keep you warm through these cold, cold months of winter.

Winter Wine Tasting
Savour Wine and Cheese
76 Prospect Street
Gloucester, MA 01930
January 30th 
“Pairing the Big Reds”
(the important bridge ingredients to know)
5:00 PM to 7:00 PM

Hope to see you here!!
Parking in Back of Building

Decadent Desserts!

I am planning to sign up for Chef Matt’s “Decadent Desserts” cooking class. I’ve never taken a cooking class before, but based on how much I learned and truly enjoyed Savour’s “Become a Wine Expert” series, I know it will be tons of fun. Besides, I tried making Apple Tarte Tartin from the original 1800s recipe (not successful) and would love to have Chef Matt’s recipe!!

P.S. It’s not that I am obsessed with Apple Tarte Tartin, the thing is, that at the end of the summer when our peaches and pears ripen, I would love to make Peach and Pear Tarte Tartins!


Our Winter Classes and Chef’s Table dinners have been scheduled and are beginning to fill up. Call to reserve your space today!



Winter Cooking Classes
Soups (SOLD OUT)

January 23, 2014

Decadent Desserts (limited availability)

February 6, 2014

Brunch Fare

February 20, 2014

Make Ahead Hors d’oeuvres

March 13, 2014

Make Ahead Dinners

March 27, 2014


Decadent Desserts

  • Flourless Chocolate Cake
  • Tiramisu
  • Lemon Curd
  • Apple Tart Tatin


  • Quiche
  • Herb Roasted Potato
  • Granola
  • Scones
  • Poached Salmon
  • Cocktails

All classes are offered at $55 per person. Work side by side with

beach gourmet Chef’s Matthew Beach and Meghan Pozzi to learn techniques for the beginner or the seasoned in-home chef.

Watch and Learn or participate in the cooking demonstration.

All classes will be held at the beach gourmet “Exhibition Kitchen” located in Savour Wine and Cheese.

Classes also available in home.

About the Chef’s Table

Upcoming dates:

February 8th (Italian Wine Dinner)

February 16th (Four Course Dinner)

Menus to be published soon.

The Chef’s Table is a great way to extend our hospitality to clients or private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the beach gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing by our wine expert, Kathleen Erickson.

These events are typically booked for private parties and are not open to the public, however we periodically open the table to reservations on a first-come, first-served basis. Sample Chef’s Table menus can be viewed on our beach gourmet web page. Do not delay in making your reservations. Open Chef’s Table events tend to sell-out very quickly.


Quick Links… 
John Lamirande   
beach gourmet
76 Prospect Street
Gloucester, MA 01930

Kathleen Erickson Writes About Savour’s Super Healthy VB6 Program


I am writing from San Francisco, where it is sunny and 72 degrees! I have been searching out some wonderful eating spots that focus on fresh, healthy, and often, vegan or vegetarian dishes. I took all of these photos with my phone, and they are all vegan (no meat, no dairy) and delicious! It is my husband’s birthday today and we are going to Greens, a gourmet vegetarian and vegan restaurant with a view of the Golden Gate bridge, for dinner.

This inspired me to finalize the options for our “Vegan Before 6″ prepared foods and fitness program we plan to launch next week.


Many of you have expressed an interest in participating in our exciting VB6 program to lose weight and/or get healthy in 2014. I have enjoyed hearing from you and have worked to make the program accessible to anyone who wants to be a part of it.  I have written a full week of sample menus so you can get an idea of the spectacular food you will be eating, which even includes wine and dessert on the weekends! Just click the link below.

VB6 Week of Sample Menus

So – here are 4 options that should work for everyone:
1)12 week program, 7 days a week, 20 meals and snacks – $299.00
(This will get you the best results)
2)12 week program, 5 days a week, 15 meals and snacks – $229.00
3) Dinner only, 6 days a week, with bottle of wine – $189.00
4) Interrupted Program for Travelers
Some people need to take a break for travel.  You pay for the weeks you participate.
The program requires that you  pay the first two weeks up front.  We will charge your credit card each week thereafter.  Pay the whole program up front and save 10%.  (Please note that because these are prepared meals, the state requires us to charge tax, which is not included in the price).


  Obviously, we cannot guarantee results, especially since all participants who follow the program will have access to other foods outside the program.  BUT – we are here to give you the highest quality food that supports radiant heath, exercise suggestions, a stress-management program, cooking instruction, and support.
We have worked very hard to put something together that will make you the best you can be in 2014.  I hope several of you that have been “on the fence” will find an option that will work for you.  I know of no program  anything like this.  We will offer it once a year – so sign up now!
I will be back in Gloucester to sign you all up on Friday, January 17., but you can call John at Savour anytime.  We will have a simple contract to sign that tells us which option you will be following and allows us to charge your credit card to “pay as  you go” according to your instruction.  We need at least 8 people to make a go of it and will take at least 12 full participants with a few doing a modified program, according to their individual needs.  We need to know ASAP – we have a lot of shopping and cooking to do!

Join Chef Matt Beach at the Chef’s Table Sunday, January 12th at 6pm: 4 Openings

There are four openings for Chef Matt Beach’s Open Chef’s Table. The menu and accompanying wines look absolutely beautiful and, after having sampled Chef Matt’s Warm Apple Tarte Tartin, I can honestly say I would go just for the tarte alone!

Treat a date or guest to a lovely evening of warm and wonderful hospitality, and an equally as wonderful dining experience!

Open Chef’s Table – Sunday, January 12
6:00 p.m.
$75.00 per person
Great time to use that beach gourmet
gift certificate!
Open Chef’s Table – Sunday, January 12
6:00 p.m.
(Most tables sell out within 24 hours)!
Please join us for beach gourmet’s
 Open Chef’s Table
(You can sign up for one place or all 12)

Hors d’oeuvres

Wine: Adami Vignetto Giardino single vineyard, premier cru Prosecco

The Veneto, Italy



 Mesclun greens, oranges, pistachio, and goat cheese with champagne vinaigrette

Wine: Cellar de Roure Cullerot Bianco

Valencia, Spain





Spiced Duck breast with Port-cherry sauce, crispy potato, and roasted green beans

Wine: Domaine de Cristia 2010 Chateuaneuf-du-Pape

Southern Rhone, France


Warm Apple Tart Tatin

Wine: Mas Amiel Muscat de Rivesaltes

Languedoc-Rousillon, France

The Open Community Chef’s Table

Here is how it works. There are twelve seats available at the table.  You can reserve as many seats as you like.

Take one or take all twelve seats and invite your friends to join you. Your personal dining experience begins at 6:00 p.m. when you arrive at Savour Wine and Cheese for hors d’oeuvres and wine tasting at the wine machines.

Dinner begins at 6:00 p.m. when you join your dining companions (whomever has bought the other 11 seats) for a four-course meal, each course paired with tasting-portion wines chosen by our in-house expert, Kathleen Erickson Morgan.

Call today to reserve your seat.  You can use a credit card to reserve your place and we will  not charge it until the day of the event.  If you choose to pay by check, make it out to Beach Gourmet.  


Checks will be held until the evening of the event.  (As this is such a small gathering, we must charge for no-shows, or cancellations within the 24 hours prior to the event.  Just call and let us know).

Price per seat is $75.00  Wine is served in tasting portions, and is complimentary.  (MA Meals Tax and gratuity not included).  As always, if you have a food allergy, please inform your server.  We look forward to sharing this great event with you!

Chef Matt Beach and
Kathleen Erickson Morgan
(Co-owner of Savour Wine and Cheese)
beach gourmet – 978 282-1414
Savour – 978 282-1455

Savour Wine and Cheese Shares Their Fabulous Tuscan Vegetable Soup!

Kathleen Erickson Shares Her Out-of-this-World Delicious Tuscan Vegetable Soup! Thank you Kathleen.  I know what I am making for dinner tonight!

Ribollita. Italian Vegetable Soup

Photo Courtesy Kathleen Erickson, via Sally Cameron, from the blog “A Food Centric Life”

Vegetarian or vegan, only 150 calories per serving.


4 T. olive oil

1 1/4 cup eggplant, peeled and cubed (small Italian or Japanese)

1 can diced fire-roasted tomatoes, undrained (14 1/2-ounce) (I like Muir Glen organic)

2 T. concentrated sun-dried tomato paste (in the tube)

1 cup fresh baby portabella mushrooms, sliced

1 c. onions, finely chopped

1 clove garlic, minced

1 small summer (yellow) squash, coarsely chopped

1 small zucchini squash, coarsely chopped

1/2 tsp Italian seasoning, dried

1 tsp. Himalayan pink salt (or to taste)

1/8 tsp pepper

2 cups vegetable stock (homemade or Emeril’s)

1 cup dry red wine

1 14 oz. can Cannelli beans

2 T. fresh basil chiffonade

8 tbsp Raw Pecorino Toscano Senesi cheese, freshly grated

Cooking Directions

I like to do this in two pans.  In one pan, drizzle 2 T. olive oil, sauté mushrooms and remove.  Add chopped eggplant and drizzle a little more oil if needed.  Sauté until cooked through.  In the other pan, drizzle 2 T. olive oil and sauté onions, garlic, summer squash, and zucchini until partially cooked.  Add the cup of wine and cooked eggplant.  Simmer until most of the wine is evaporated.  Add vegetable stock, diced tomatoes with liquid, all the seasonings and the beans.  Simmer on stove top for 20 minutes.  Add the mushrooms and the fresh basil.  Ladle into soup bowls and top with Pecorino cheese and crostini if desired.

*   *   *

Don’t forget about our VB6 presentation and taco night with Dr. Marcus Marlow who is flying here from Chicago just to meet with us and help us understand the power of a whole foods, plant-based diet in achieving optimum health.  For those who expressed interest, I sent out all the main details of Savour and beach gourmet’s VB6 program.  Here is a link to the document, in case you want to pass it along or are simply interested in what we are doing this winter.

We meet on Thursday, January 9 at 7 p.m. for a discussion of the program and a sample of the food – tacos with homemade tortillas and all the “good-for-you” fillings.  Be sure to confirm with me if you want to come Thursday night.


Kathleen Erickson Morgan
Savour Wine and Cheese

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