HAMPTON ROADS, Va. - Chef Patrick helps us celebrate Global Champagne Day and whips up a tasty Pico de Gallo.
CHEERS TO GLOBAL CHAMPAGNE DAY
CELEBRATED OCTOBER 18
Mark your calendars! Global Champagne Day is October 18. And while Champagne is a sparkling wine, we enjoy all sorts of sparklings, and raise a glass to them every change we get.
For this occasion, we’re celebrating with Szigeti (pronounced ZIG-it-ee) Brut Nature, a sparkling wine from Austria. Look for the wine being poured at Norfolk’s Press 626. You can also grab a bottle to go there too.
The winemaker notes says, “The Grüner Veltliner is delicate yet complex, with a mellow citrus color- appealing peppery note, elegantly fresh fruit and fine Mousseux with an invigorating finish. Pair with spiced crab cakes, arugula salad, or oysters.”
Folks at Wine Enthusiast proclaim, “Glimpses of golden ripe mirabelle plum and the slightest hint of lovage create a lovely nose and continue to feature on the creamy, finely foaming palate. The body is wonderfully light, framed by foamy autolysis and pervaded by citrus peel freshness. A totally individual but refreshing Austrian fizz.”
For more information on Press 626 visit www.Press626.com
CELEBRATING A MEXICAN TRIP WITH FRESH PICO DE GALLO
I recently visited Mexico City, touring many markets and food stands.
Present on tables were a number of condiments and sauces, including Pico de Gallo . Also known as Salsa Fresca is has a fresh, light flavor that can be added to a number of foods. The main ingredients, red tomato, white onion, and green chili, represent the colors of the Mexican flag. The heat level can be adjusted to taste
Here’s how I make my Pico de Gallo:
In a large bowl, add 5 diced plum/roma tomatoes, 2 minced cloves garlic, 1/2 minced jalapeno pepper, 1/2 diced large onion, 1/2 diced cup cilantro, and juice of one lime. Stir to incorporate and add salt to season. Cover and refrigerate at least 2-3 hours.
We are serving ours with a chicken street taco, simply crafted with meat pulled from a rotisserie chicken, added to small corn tortillas, dabbed with sour cream and topped with Pico de Gallo.
Ingredients came from The Fresh Market. For more information visit www.TheFreshMarket.com
FABULOUS FOOD FIND
DELISH DISHES AT COACH HOUSE
Coach House, along North Colley in Ghent, is a new-ish restaurant. The casual dining restaurant offers Executive Chef Kevin Kern’s take on American and Southern classics. We thoroughly enjoyed our recent visit. Look for:
- Virginia-House Roasted Peanuts
- She Crab Soup
- Soba Noodles with Griddle Fried Tofu
- Fresh Virginia Jumbo Lump Crab Cakes
- Bobby Huber’s Sin Pie
For more on Coach House, visit www.ColleyCoachHouse.com
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