I recently had the extreme pleasure of cooking an Easter Brunch at Gadino Cellars that featured their wines. One of the things that I love about Easter is the promise of spring, new growth and rebirth of all things fresh and good. I prepared some nice savory pastries for an amuse-bouche, along with hot cross buns. An amuse-bouche is a small bite sized hors d’oeuvre, that is similar to an appetizer, but not requested by the guest. Instead an amuse-bouche is served gratis by the chef, and offers a glimpse into his art of cuisine.
The dinner itself consisted of four courses, and all were paired with a spectacular wine. Each course was composed of some spring elements, and each was plated beautifully. My favorite dish was the locally raised lamb sausage from Wits End Farms in Sperryville. It was served with braised cannelloni beans well seasoned with shallots, garlic and sage. It also featured a quick tomato sauce with fresh tomato, shallots, garlic and dried basil. This dish was paired with Gadinos 2012 Delfino Rosso, which is a Bordeaux blend.
This dish was my favorite as the creamy textured, intensely flavored beans paired so well with the lamb sausage. The sausages were tender, flavorful, and well seasoned. Grill marks added a nice visual element. The fresh tomato sauce offered a great pop of color, great flavor and married harmoniously with all elements of the completed dish. Layer upon layer, flavor unfolded in each bite. The wine that was paired with dish was a great marriage of winters fading and springs rebirth.
I so look forward to cooking again for Bill and Aleta at Gadino Cellars, They are such gracious hosts and wonderful friends.