Featuring brief interviews with GMG’s Sarah Kelly, The Nutty Redhead, Aster B. Flowers, and Chef Matt Beach, to only name several!
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
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.
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!
For the Chef’s Table dinner that I was so very fortunate to recently attend, Chef Matt Beach prepared simply the most delicious apple tarte Tatin you could possibly imagine.
A tarte Tatin is a tart cooked upside down and made with fruit (typically apples) that have been caramelized in butter and sugar prior to baking. The recipe originates from the Centre Region of France, a rich agricultural area where many tree fruits are grown. Peaches, plums, pears, and apricots may also be used to make the tarte.
Warm and ready to serve
Beach Gourmet is a full-service catering company. They have a passion for sharing good food and friendship. And they know how to throw a great party! Their primary business is Catering and Event Management for parties large and small. Additionally, they have a thriving Personal Chef business, working for clientele they care deeply about and with whom they have grown to regard as both client and friend.
* * *
End Note ~ Legend has it that apple tarte Tatin was originally created by Stéphanie Tatin in the 1880s at the Hotel Tatin, located in Lamotte Beuvron, France, and which is still in operation. Visit this fabulous website Friends of the tarte Tatin for more information, the history of, and for a recipe as close as possible to the original 19th century apple tarte Tatin recipe.
Chef Matt Beach’s Table is an experience not to be missed. For holiday gift giving, a gift certificate to a memorable evening around the Chef’s Table would make a truly unique and very special present for a family member, friend, or group of friends.
At this time of year most of us, I sincerely hope, are enjoying cooking and eating delicious holiday meals and treats. Like many of us, I developed a love for cooking because of festive childhood memories centered around making holiday deliciousness with my mom, sisters, grandmothers, and friends. I also love to cook because of my experience when very young of working at a country French restaurant, located in my hometown of Dennis, (the other) Cape Cod.
I should clarify and say the owners of the restaurant were Italian and Swiss, but the chef was all French—Bernard was his name—a very slender, fiery-tempered, red-headed, and red-faced Alsatian man. I was hired at 13, initially to sew new tablecloths and curtains for the restaurant and then was kept on, working at first as a salad girl, and then given increasingly more challenging positions. I adored working there not only because of the many fascinating personalities and interesting jobs, but because each afternoon at four o’clock every member of the staff sat down together at a long dining table to eat a delicious dinner prepared by the Chef. The meals were oftentimes fresh fish caught by the owner earlier that day, and even a simple hearty sandwich on beautifully crusty French bread baked fresh that morning seemed wonderfully tasty. I loved, too, the kitchen garden, located just outside the dining room’s large picture windows. One of my jobs was taking care of the garden and I learned much from Chef Bernard about growing herbs and vegetables. Today it is commonplace for American restaurants to have kitchen gardens and for Chefs to shop for produce from local farmers but back then it was not the norm to grow your own.
I will never forget one very special evening when Chef Bernard was seen with a shotgun, chasing around and around the garden, dressed in his full chef’s wear, big white hat and all, cursing at the top of his lungs (in English, French, and German), and with a dining room full of patrons, because rabbits were eating his prized greens! The very next day Haveahart traps were placed in the garden by the owners and rabbit stew was promised to us by the Chef although, as far as I know, none were ever captured.
For the next ten years I worked in a range of different types of restaurants and night clubs in a variety of positions, including hostess, cook, cocktail waitress, and bartender. These jobs supported me as I worked my way through art and design school. Are there any job as memorable as our first jobs? My early jobs in restaurants led to interior design projects working with several architects on a dozen Boston restaurants, including Hammerley’s and Flora’s however, the experiences and kind (and colorful) people at my first job left a deep and lasting impression.
I am sharing this long-winded story because Sunday night my husband, Tom, and I were invited to join Savour’s Open Chef’s Table. Chef Beach’s dinner was simply sublime and the wines Kathleen chose to accompany each course were exquisite. Megan was the sous-chef and John Lamarinde was in charge of service, and both did a fabulous job at that. While enjoying Chef Beach’s dinner and the lively conversation and company of fellow guests I was reminded of those staff dinners at La Coquille, and not just because of Matt’s extraordinarily delicious dinner and the warm ambience around the Chef’s Table, but because the main course was Rabbit Ragout!
Chef Beach is sharing his recipe for Rabbit Ragout! Have you ever had rabbit? If not, you are in for a superb treat, especially with the slow-cooked method in which Chef Beach prepares the rabbit. With the many photos from the evening’s event, this post would be far too long to include the recipe. The recipe will follow in a day or so.
A Beautiful Salad of Mixed Greens with Roasted Squash, Goat Cheese, Toasted Pecan, and Shallot Vinaigrette, served with Cellar de Roure Cullerot BiancoRich, Flavorful, and Wonderfully Tender Rabbit Ragout with Homemade Pappardelle (Pasta), served with a very fine red wine, Cocci Grifoni Tellus
To read more about how you can join the Chef’s Open Table visit the Beach Gourmet website at: beach gourmet.
What could be simpler for holiday celebrations than picking up ready-made appetizers and hors d’oeuvres? Beach Gourmet offers a fabulous selection of in-store holiday hors d’oeuvres, including their divine caramelized onion dip, artichoke dip, and creamy brie en baguette, with cranberries and walnuts (you may have sampled any one of these at Ladies Night). Additionally, for the Beach Gourmet extensive pre-order menu of hors d’oeuvres and dinners, see their exquisite holiday fare on the beach gourmet website.
Another Great Christmas Gift Idea ~ During the months of January, February, and March, Chef Beach is offering gourmet cooking classes; classes in soups, brunch fare, desserts, and make-ahead dinners and hors d’oeuvres. You don’t need to sign up for all as the classes are offered individually at their gorgeous and pristine demonstration kitchen at Savour Wine and Cheese.
~ LADIES NIGHT SPECIAL ~
10% OFF EVERYTHING IN THE STORE!
Stop by Savour Wine and Cheese on Ladies Night to enjoy complimentary Champagne, sparkling wines, fabulous appetizers prepared by Chef Matt Beach, and cheeses from around the world. We hope to see you there!
This is a wonderful opportunity to sample sparkling wines and Champagnes–the Lanson is a fine French Champagne that typically sells for 60.00 a bottle!
Lovely Gift Boxes to Fill with Yummy Treats
I am just beyond thrilled to write that my husband and I have been invited to Kathleen’s and Chef Matt Beach’s Open Chef”s Table tomorrow night at Savour Wine and Cheese. There are three seats left at the table. Please come join us!!!
I have never had rabbit before and am so excited to try Chef Matt’s Rabbit Ragout. My husband and I both adore mushroom soup and I think my all time favorite desert is apple tart tatin. The wine pairings sound exquisite–I just hope I can stay not tipsy enough to photograph through desert! Monday I’ll post the photos (and perhaps more) from the dinner party!
Open Chef’s Table – Sunday, December 1st (3 seats remaining)
The main course of Rabbit Ragout and homemade pasta is one of the best dishes I have ever had. With the Cocci Grifoni Tellusred, it is also one of our most
successful wine pairings. Come join us for Beach Gourmet’s Open Chef’s Table!
Broiled Shrimp Cocktail
Pear and Blue Cheese Tartlet
Mixed Greens with Roasted Squash, GoatCheese, Toasted Pecan, and Shallot Vinaigrette
Wine: Cellar de Roure Cullerot Bianco
Wild Mushroom Soup
Wine: Twelfth Night Pinot Noir
Central Otago, New Zealand
Rabbit Ragout with Pappardelle
Wine:Cocci Grifoni Tellus
Warm Apple Tart Tatin
Wine: Casa Lola Tre Monte Albana PassitoRomagna, Italy
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 6:30 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 $90.00. 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-owners of Savour Wine and Cheese)
Beach Gourmet 978 282-1414