Guests enjoyed four dishes and four wines on Oct. 4.
By
Katie Johns
| 8:08 p.m. October 4, 2016
Longboat Key
Neighbors
Share
Wine was flowing Oct. 4 at A Savory Palate’s monthly chef series.
Guests enjoyed four small dishes paired with four different wines during the tasting. This was the second chef series hosted by A Savory Palate. Owner Paulette Callender, who also owns The Spice and Tea Exchange, which used to do the monthly series.
“We like working with locals, so I think it’s fun to pair up with chefs and see what they can do with our products,” she said.
This month’s chef was Nicole Coudal, who prepared grilled pineapple topped with dark chocolate balsamic vinegar, toasted almonds and salt for dessert.
The dark chocolate balsamic vinegar is sold in the store.
Chef Nicole Coudal, of MyDeliciousBlog.com, Brandon Snyder of Opici Wine, a family distributor, and A Savory Palate owner Paulette Callender
Linda Ford, Candy Richey, Alison Albee and Donna Butler
A Savory Palate hosts a Chef Series tasting each month. For $35, guests can try four small plates and wines.
Paulette Callender listens as Chef Nicole Coudal, author of MyDeliciousBlog.com, explains how the caramelized onion jam enhances a dish.
The first dish was roasted baby eggplants with fresh tomato, caramelized onion jam and rosemary infused olive oil drizzle paired with La Playa Sauvignon Blanc.
The first dish was paired with La Playa Sauvignon Blanc.
The second dish was orzo with basil, tomato and mozzarella in premium vinaigrette paired with La Playa Viognier Chardonnay
Chef Nicole Coudal and A Savory Palate owner Paulette Callender
Sharri and Jerry Rogers and Jim and Elizabeth Davis
The third dish was North Atlantic cod poached in Italian medium premium olive oil, topped with kalamata olive tapenade paired with Simple Life Pinot Noir.
Kathy Stout-Labauve, Wendy Cox, Karen Johnson and Cathy Kuhlman
Greg and Lola Lecewicz with Tom Conklin and Janice Cook
Brendan Coudal tops with dessert dish with dark chocolate balsamic vinegar.
The fourth and final dish was grilled pineapple topped with dark chocolate balsamic vinegar, toasted almonds and salt paired with Peirano Estate "Six Clones" Merlot.
