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What's Cookin' Today Hour TWO:
Morgan Robinson Gives Us His Exclusive Wine Pairing Tips and Tells Us About He Started His Napa Valley Catering Business, Smoke!
How do you go about developing a menu around one fabulous wine? What is the best single piece of advice for successful wine pairing at a dinner party? Can you ever serve white wine with a steak? Or red wine with a fish? Napa's premier caterer, Morgan Robinson, helps us debunk the hard & fast rules of wine pairing!
Morgan is the proprietor of SMOKE: Open Fire Cooking, located in Napa, California. A classically-trained chef with more than 20 years’ experience at some of the finest wineries in Napa Valley, he founded SMOKE to create his own catering enterprise specializing in his favorite style of preparing foods. Inspired by the Mediterranean roots of rotisserie, grilling and other open hearth techniques, SMOKE favors local artisan food producers and seasonal ingredients.
Born in Mexico but raised primarily in the Santa Barbara, California region, Morgan loved food and cooking from an early age – his first job in a restaurant was at age 13. His enthusiasm for the Santa Maria-style tri-tip barbecue feast unleashed his passion for all forms of open fire cooking, and eventually inspired him to commission a five-by-ten-foot outdoor grill (parilla) with trailer hitch. The big grill now allows him to transport his cooking method of choice, along with the SMOKE team, to specific locations for events catering, from large winery release parties to more intimate family celebrations.
This year, Morgan has expanded SMOKE’s catering menus to include a range of food options far beyond traditional barbecue, including: elegant appetizers such as Tempura Portabella Sliders or Sicilian Prawns with Pomegranate Molasses Glaze; hearty mains like Dixon Rack of Lamb or Mont La Salle Whole Suckling Pig; innovative salads such Grilled Soft Shell Crab or Shaved Summer Squashes; and desserts both refreshing and decadent, like Spiced Mexican Chocolate “Pot de Crème” or Trifle with Seasonal Fruit, Soft Cream and Candied Nuts. He is also staging several SMOKE annual dining events, such as the Argentina-inspired Asada, to be held in a St. Helena estate vineyard and slated for early June.
For more info, go to www.smokeopenfire.com!
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