Tag Archives: Savour Wine and Cheese
Savour Wine and Cheese First Annual Spring Wine and Beer Tasting, with Appetizers by Chef Matt Beach
Sunday, April 13, 1-4 p.m.
76 Prospect St., Gloucester, Ma.
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
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
RSVP to Michelle
We’ll see you at Savour!
Kathleen Erickson Morgan
Savour Wine and Cheese
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
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.
EVERYTHING is on sale for 15% off!
Sale Begins Tuesday, the 21st through Sunday, the 26th.
~ EVERYTHING! ~
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!
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.
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!
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!
Kathleen Erickson Shares Her Out-of-this-World Delicious Tuscan Vegetable Soup! Thank you Kathleen. I know what I am making for dinner tonight!
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
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.
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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