New Leaf Market: Fine Wine & Gourmet Food Sampler

This past Saturday, New Leaf Market hosted its first fine wine and food festival. The event was held not only showcase the variety of expertise of their chefs, but also benefit a local elementary school.

The evening began with raw appetizers. The first selection was a raw vegetable wrap.

Vegetable & Cheese Bruschetta

Raw Pesto on Toasted Bread

Soy-based Balsamic Vegetable Dip

Fresh Herb Couscous

Although New Leaf Market has been the area's best co-op for over 30 years, it has recently expanded its offerings to include a gourmet deli and catering branch, as well as refine their wine selection, among other helpful modernizations.

The Seafood Course: Alaskan Pollock with Capers & Fresh Lemon Wedges

Dill Crusted Salmon

Salmon Cakes - My 3rd favorite of the evening.

This rapid expansion may have been missed, even by its most dedicated of customers. The event, only $15 (with $5 of each ticket benefiting the local school), displayed the assortment of delectable dishes available from their creative chefs, as well as offer a generous wine tasting from their expanded selections.

The Pork Course: Marinated Pork Chops with Caramelized Onions

Savory Bacon & Onion Tarts

Southwestern Pulled Pork Shoulder - My favorite of the evening.

The market filled up quickly as the patrons were eager to get started. As soon as the clock struck 7:00pm, the food and wine started pouring - literally.

Chicken Salad Puff - My 2nd favorite.

The chefs were hardly able to make their way out of the kitchen before their trays of goodies were obliterated. Hands were reaching from every direction, as people were touching elbows from the mass of people in the organized chaos.

The Dessert Course: Candied Orange Rinds in Orange Marmalade on Shortbread Cookies with Whipped Cream. Not Photoed: Blackberry Reduction Over Shortbread Cookies with Whipped Cream.

Key Lime Pie Tarts

Chocolate Sandwich Shortbread Cookies

 

I attempted to get the best photos possible, but sometimes only three pieces were left on the trays by the time I moved the camera up to take a shot. One of the head chefs must have known what I was up to, as she snuck me back into the kitchen for a few nice shots of the trays before they brought them out. I think a few of the patrons thought I was attempting to sneak food when I came back out from the kitchen, but I pointed to my camera and they nodded in approval.

The Cheese Course: Sweet Grass Dairy Soft Cheeses

Highlight of the Event: Opening an 80 lb. wheel of Parmesan Reggiano from Italy.

One person holds the wheel, while the other wedges it open after slicing the rind.

Splitting it open.

Creamy perfection. The cheese had been aged since 2008.

If I was happy at seeing everyone enjoying the food and wine, New Leaf must have been ecstatic! I told them I needed to find an excuse the throw a party just so I could eat this much of their food again in one sitting.

One of my purchases from the event.

I chose to purchase an Italian sparkling wine by Mondoro and a German Riesling by blüfeld, the most popular of the evening. I also found two French Chardonnays and a Merlot to enjoy the next time I host book club.

Every morsel of food and each sip of wine was absolutely delicious. I am a very lucky person to have such a sophisticated organic market in a petite Southern town. Thank you to New Leaf Market for hosting such a lovely evening!

North Florida Wine & Food Festival - Grand Tasting

The last evening of the North Florida Wine & Food Festival was quite a sight to behold. Hundreds of participants crammed into the elegant ballroom to savor dozens of wines and aperitifs from local vendors.

One of the head chefs, Greg Fountain, at the University Club Center even showcased his food sculpting techniques to commemorate the event.

I was able to savor cheese from Sweet Grass Dairy before I visited their farm for the first time on the New Leaf Annual Farm Tour. The richness and earthiness of their soft cheeses is still some of my favorite from the area.

Bacon wrapped steak was a popular item from a local restaurant, although I opted to look and not touch.

This tasty bite was a creation of local students, like an open faced taco salad.

However, one of my favorites was this vegetable mixture in phyllo dough from Mozaik. The taste was complex, but light and airy. I went back for seconds...and thirds.

Several vendors showcased regional bayou tastes, like this Shrimp Bisque, which was my preference of the lot. The seafood flavor was mild and melded well with the creamy broth and vegetables.

But let us not forget the star of the evening - the wines.

I sipped on many throughout the evening, but one of my favorites was this Jermann Pinot Grigio. An elegant wine that had a clear taste from its balance between the grapes and the northern Italian soil. I wish I had found it earlier in the evening so I was able to savor more than half a glass, as I discovered it just before the last bottle was poured.

And my favorite appetizer pairing of the evening was again from the University Club Center. The double seafood cocktails and open truffle danced on my palate and warmed my soul. I was happily surprised by this trio.

However, my heart truly belongs to Cluster's & Hops - a local French food specialty shop and restaurant. I have been purchasing items at this shoppe for years to supply unique and uncommon ingredients when I prepare foreign recipes. The owner, Kent, and his staff have always been helpful and I highly recommend them. I was thrilled to see them featured and so happy to see he recognized me in the crowd. His ostrich medallions just melt in your mouth and had a rich, savory chutney to accompany it. Perfection.

And he's one of the only people that can prepare duck and I enjoy it. Usually duck is too gamey for my palate, but his cooking methods make it a pleasurably savory dish to enjoy.

The top dessert in my opinion was this Guava Cheesecake by Sage. It. Is. Breathtaking. I ate more pieces than I am willing to admit...plus I lost count.

Thus ends the four day wine and food festival in Tallahassee, FL. (Day 3 was a golf tournament, which was fun and laid back, but I doubt anyone really wants to look at photos of fancy wine bottles in the grass on a food blog.) I had an amazing time covering my first food festival, and learned a plethora of information about local vendors, wines, foods, and photography. Thank you very much to Dr. Bonn and Brianne at FSU's Dedman School of Hospitality for allowing me to attend and cover all their events. Everyone was such a pleasure to be around and made me feel welcome the entire time. I was able to experience some very talented chefs, wine conosurs, and students during the festival who really showcased the variety of talent Tallahassee has to offer. I was glad to see a great showing of organic dishes and an emphasis on locally sourced foods. If you're ever in the area, please take a moment to enjoy some of these delicious eats.

North Florida Wine & Food Festival - Winemaker's Dinner

On the second evening of the North Florida Wine & Food Festival, an intimate group of wine enthusiasts had the pleasure of a luxurious meal with imported wine pairings.

The evening began with an assortment of canapes and would follow with a five course dinner prepared by students from Florida State University's Dedman School of Hospitality.

The wines selected for the evening were from the Trefethen Family Vineyards in Napa Valley, California. The Winemaster, David Whitehouse, from the vineyard selected the choices provided and was in attendance to share the passion he holds for the wines and the stories behind them. The Trefethen Vineyard is one of the few family owned and operated wineries left in Napa Valley. The grapes used to make the wines come only from their fields, as none are imported to use in the wine making process. The winery graciously donated all the wines for the evening's dinner.

The first selection was a 2008 Dry Riesling. Mr. Whitehouse explained wines from Napa Valley are usually more fruity compared to classic French wines, as they are aged less. He noted the Trefethen wines are consistently of great quality and their taste changes ever so slightly when comparing years due to the influence nature has on each season's crop. It was a pleasure hearing him speak and learn more about the overtones and pairings each wine had to offer.

The dinner began with the first course of Wild Shrimp Three Ways, which included: Shrimp & Grits with Andouille & Tomato; Applewood Smoked Bacon Wrapped Shrimp with Peach Chutney; and Lemon Poached Gulf Shrimp with Citrus Butter. Each bite was incredible. The deep flavors from the accents used with each piece of Gulf shrimp was impressive. The Shrimp & Grits took me back to my vacation in New Orleans with its classic Southern flair. The bacon and peach complimented the sweet shrimp, and the citrus butter melted me as well.

The wine pairing for our appetizer was a 2007 Chardonnay. It was fruity and floral with low tannins, which allowed the grapes to shine. 

Our second course was called a Tallahassee Salad, which included the following: Duck, Venison, & Boar Sausages with a Three Mustard Glaze; Organic Greens, Champagne Vanilla Vinaigrette, Dried Cherries, Haricots Verts, Candied Pecans, & Chantrelles. This salad is the best I've ever tasted. The wild game sausages were quite rich in flavor and still juicy, plus the sweet fruit and nut accompaniments were complimentary without covering up the taste. I wish more salads came like this one - I'd eat them more.

The wine pairing for the salad was a 2006 Merlot. This wine had a slight bite to it, but was still warm and smokey. The merlot was not too strong and went well with the game sausages. An excellent choice.

The meal had thus far been incredible and I was very much looking forward to the entrée. The plate was called the Tenderloin Trio and included: Bison with Red Currant Jus, Beef with Port Wine Tomato Jam, & Ostrich with Grape Gremolata served with Truffled Scallion Potatoes and White & Green Asparagus. Heavenly. I do love bison, which was so tender and rich in flavor. The beef was a bit tough for me, but it's not something I usually eat, so no complaints really. I cannot remember the last time I enjoyed ostrich, and the meat was also robust and juicy. The potatoes and asparagus were cooked perfectly. A fabulous dinner selection.

The entrée's wine was a 2005 Cabernet Sauvignon. The flavor for a red wine was both fruity and smooth, a nice surprise. The wine stood on its own without overpowering the dinner, which allowed me to enjoy both.

The dessert was separated by a wonderful three cheese course from Sweet Grass Dairy in Thomasville, GA. The cheeses were not identified leading to discussion amongst guests to decipher what they may be. The cheeses were topped with a sweet balsamic glaze and pressed fig.

The wine paired with the cheese course was a 2007 Cabernet Sauvignon. This year was similar to the 2005 selection with a fruity taste, but had a small spice undertone. It was a pleasure tasting the same family of wines from different years to understand the complexity of achieving the same taste profile, but allowing the natural difference of the grapes between years to come through. I enjoy both equally.

The final dessert course, my favorite title, was the Florida Trifecta of: Pecan Pie & Lemon Tart from a local favorite Tasty Pastry Bakery; and White Chocolate Strawberry Shortcake prepared by the students. Such a luscious way to end the evening.

The dessert wine was a 2007 Late Harvest Riesling. It had the highest fruit taste, which was pleasantly sweet; however, I detected a smokey smell even though it did not have a smokey taste. I loved the dual simple complexity of this wine, which was my favorite of the evening.

The evening was superbly impressive. The wine pairings of the evening demonstrated the expertise of both the Trefethen Family Vineyards and those of the Winemaster, Mr. Whitehouse.

Chef K & Students

The students had only been in class a few weeks at this point, yet were still able to not only choose the wise meal selections for the evening, but expertly prepare them as well. It was one of the nicest dinners I've ever experienced. Fantastically planned and executed with friendly dinner guests to boot.

I am definitely looking forward to more events this school has to offer. Thank you for letting me be a part of it.

North Florida Wine & Food Festival - Evening of Bubbles

I had the priveledge of being selected as the main food photographer for the North Florida Wine & Food Festival in Tallahassee, FL, held at Florida State University's modern University Club Center. This was the second annual celebration held between September 8 - 12 of this year, with days of non-stop champagne, wine, and food!

The first night on September 8th was proclaimed the Evening of Bubbles, which featured over 30 fabulous champagnes and sparkling wines with a variety of delectable appetizers.

Not to mention a selection of sensuous vodka martinis and seasonal beers.

The benefit of the festival is not only to introduce a sophisticated variety of champagnes, wines, and local eateries to attendees, but support and provide FSU's Dedman School of Hospitality students with valuable experience in the industry.

I was excited to cover this event not only to showcase the delicious local variety offered by unique wineries and bistros, but to expand my food comfort zone. I gained valuable photography experience, as well as cataloged a variety of new wines to try and restaurants to visit.

It was wonderful to dress up and experience a night of endless drinks and morsels. Plus they had a fashion show - very chic.

This evening was a wonderful sample of unique drinks and culinary skills, plus a peak at the things to come for the larger events...