The two day extravaganza is back and better than ever! This year it takes place on Friday June 1st and Saturday June 2nd. It includes a Grand Tasting each day, plus intimate seminars, a food demonstration by Chef Jacques Pépin and a VIP dinner experience on Saturday.
- Access to the wine tasting event
- A buffet of hearty appetizers and desserts
- Souvenir wine glass and wine plate
- Access to the silent auction
- Complimentary subscription to Wine Spectator magazine
In addition to the amazing tastings, you can attend one of these seminars on Saturday at 1:00pm: - ABCs of Wine
- Sparkling Wine and Champagne
This year will be even more special thanks to guest Chef Jacques Pépin. Winner of 16 James Beard Awards and author of 29 books, Pépin has taught millions of Americans—plus an entire generation of chefs—how to cook and you can see him in action! Saturday afternoon at 2:30pm, a food demonstration by the legendary Chef will take place in the Westfield Insurance™ Studio Theatre.
- Which Glass and Why presented by Riedel
- The always sold-out Bordeaux seminar with Dan Greathouse
Guests can also purchase a Special VIP Dinner with Chef Pépin ticket. This dinner includes wine pairings with each course and takes place on Saturday at 6:00pm at Cibreo Privato. All dinner guests will receive a signed copy of Pépin’s latest book, A Grandfather's Lessons: In the Kitchen with Shorey. I love watching them cook together on WVIZ/PBS - and the recipes always sound so good. What a great addition to your cookbook collection this would be!
Tickets prices range from $40 to $300. You can purchase tickets online. Not only will you have an unbeatable experience, you'll be helping support WVIZ/PBS, 90.3 WCPN and WCLV 104.9. Even if you can't attend, you can donate online to your favorite station.
And you can win tickets!!!
I'm also giving away a pair of tickets to the Grand Tasting on June 1st at 7:30 pm. Enter using the Rafflecopter below.a Rafflecopter giveaway
ideastream Grand Tastings and Seminars
Idea Center® at Playhouse Square
1375 Euclid Avenue, Cleveland, OH 44115
** Disclosure: I was asked to help promote this event. In exchange, I received two tickets for my personal use as well as two tickets for the giveaway.As always, all thoughts and opinions about the sponsor and the event are my own. **
I would want to try this recipe - I think my 9 yr old son would enjoy making and eating this with me!
ReplyDeleteCurly Dogs with Pickle Relish
* 2 hot dogs
* 1 teaspoon peanut oil
* 1 hamburger bun (about 2 ounces), split in half
* About ½ cup Pickle Relish (see ingredients below)
* 1 dill pickle, cut into ¼-inch dice (about ¼ cup)
* ¼ cup coarsely chopped mild onioI n, such as Vidalia or Maui
* ¼ cup diced (¼-inch) tomato
* 2 tablespoons sliced scallion
* 1 tablespoon ketchup
* 1 teaspoon hot chili sauce, such as Sriracha
* ¼ teaspoon salt
* ¼ teaspoon sugar
Curly Dogs with Pickle Relish from A Grandfather's Lessons
Serves 2
This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun pre- paring them in unconventional ways: sliced in stew with beans or in soups, in salads with a mustard sauce, or with cabbage. I do not remember exactly how we invented the 'curly dog.' It involved cutting the hot dogs in such a way that they curled as they cooked. Each dog is cut halfway through lengthwise and then with about 12 crosswise slits, so when it cooks in a skillet, it curls into a 'dented' wheel. I knew Shorey would enjoy making curly dogs with me.
The relish I serve with the dogs is a bit tart and uses dill pickles because Shorey loves it that way. I like pork and beef hot dogs, but any hot dogs will do. Only one hamburger bun is used for both the hot dogs, half a bun for each curly dog to sit on, and the centers are filled with the relish.
Directions
With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about inch apart and cutting about halfway through the meat; you should have about 12 cuts on each hot dog.
Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.
Meanwhile, toast the bun until it is crusty.
Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.
Pickle Relish
Makes about 1 cup; enough for 4 hot dogs.
Combine all the relish ingredients in a bowl. Cover and refrigerate until needed.
This is awesome!! Thanks for sharing Crystal!
ReplyDeleteCurly Dogs with Pickle Relish from A Grandfather's Lessons
ReplyDeleteServes 2
This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun pre- paring them in unconventional ways: sliced in stew with beans or in soups, in salads with a mustard sauce, or with cabbage. I do not remember exactly how we invented the 'curly dog.' It involved cutting the hot dogs in such a way that they curled as they cooked. Each dog is cut halfway through lengthwise and then with about 12 crosswise slits, so when it cooks in a skillet, it curls into a 'dented' wheel. I knew Shorey would enjoy making curly dogs with me.
The relish I serve with the dogs is a bit tart and uses dill pickles because Shorey loves it that way. I like pork and beef hot dogs, but any hot dogs will do. Only one hamburger bun is used for both the hot dogs, half a bun for each curly dog to sit on, and the centers are filled with the relish.
Directions
With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about inch apart and cutting about halfway through the meat; you should have about 12 cuts on each hot dog.
Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.
Meanwhile, toast the bun until it is crusty.
Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.
Pickle Relish
Makes about 1 cup; enough for 4 hot dogs.
Combine all the relish ingredients in a bowl. Cover and refrigerate until needed.
Ingredients
2 hot dogs
1 teaspoon peanut oil
1 hamburger bun (about 2 ounces), split in half
About ½ cup Pickle Relish (see ingredients below)
1 dill pickle, cut into ¼-inch dice (about ¼ cup)
¼ cup coarsely chopped mild onion, such as Vidalia or Maui
¼ cup diced (¼-inch) tomato
2 tablespoons sliced scallion
1 tablespoon ketchup
1 teaspoon hot chili sauce, such as Sriracha
¼ teaspoon salt
¼ teaspoon sugar
Skillet Bread sounds good
ReplyDeleteIngredients
· 1½ cup flour
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 tablespoon olive oil
· 1 cup water + a few more tablespoons
1.Mix the dry ingredients, then add water and mix.
2. Pour about 1 tablespoon of olive oil (I have also used butter with great success) in a 9-inch non-stick skillet over medium heat. Immediately pour the batter into the pan, spreading evenly and letting some of the oil come on top as you press the dough down. Add a few tablespoons of water around the edge of the bread then cover with a lid.
3. Cook for about 7 minutes (until browned), flip and and then cook covered about another 7 minutes or so. Bread should be browned on both sides.
4. Cut up, butter the bread and enjoy! Would also be delicious with a bit of honey!
Thanks for the giveaway. I could only see the one recipe on the site and it looks fun, but maybe not for me.
ReplyDeleteSoo bummed I won't be in town for this event!!
ReplyDeleteawesome giveaway!
ReplyDeleteExcited at a chance to win! Proud supporter of public radio always.
ReplyDeleteI would love to try the hummus with feta and sunflower seeds from the cookbook! This event looks amazing!
ReplyDeleteVery interesting subject, thanks for putting up.
ReplyDelete