Judith Henderson's Wine & Country Living

05/09/2016

Alexander’s Chocolaterie & VINO Bistro

Presents…
Judith Henderson
Wine & Country Living
Discovering Our Regional Foods & Wine Pairings

A Workshop: Mediterranean Accoutrements Cheese Chocolates & Wine Pairings

June 5th, 2016 11AM-3PM
Class size is limited to 8 persons

Listen to Judith speak on food history, demonstrate and help you assemble original recipes, pairing local wines with foods and Alexander’s chocolates, take home food samples to share with family and friends.

Accoutrement Class

1-Cayenne Butter Crackers: wonderful to dip, swipe & nibble with anyone of the condiments

2-Roast Lemon Chutney: a bright swipe on crostini, roast chicken, a dip with fresh organic

3-Greek Tzatziki: a fresh cream dip, falafel, organic veggies and crackers, swiped on sandwiches

4-Pesto Genovese: a mortar of fresh basil, evoo, cracked garlic, Parmesan, toasted pine nuts

5-Kalamata Tapenade: a delectable layering in casseroles, a dip w/ fresh crudités, on sandwiches

6-Seasonal cut fruits, vegetables, accoutrements, exotic cheeses, chocolates and wines to pair

7-Packing and storing accoutrements.

To accompany the condiment/accoutrements making and cracker classes, Judith will pair a hand-selected wine from Alexander’s Chocolaterie & VINO Bistro’s cellar and show you the how and why for pairing these delectable foodstuffs with what wine. Included in this class are the condiments/accoutrements and crackers you made to take home to share your newly found food craft with friends and family, plus a group of handpicked wines will also be available for purchase at a 10% discount (on the day of class for attendees only) to take with you and accompany your condiments and homemade crackers. This intimate class is limited to 8 persons: $125.00 per person. Your prepaid class fee is your reservation. Class is 11AM to 3PM, Sunday, June 5th, in Alexander's Chocolaterie & VINO Bistro kitchen, 363 S. Main St., Pendleton, OR 97801. Questions? Call 541-429-5110

Stop at the chocolate shop to make your class payment/reservation, or go online to: Alexanders-Chocolate-Classics.com. There is also a link to the course description and payment/reservation directly from:

Facebook.com/alexanderschocolateclassics

About Chef Judith Henderson

Judith Henderson is known regionally as the North West Chef who in 2002, opened Wildberries Cafe a Vin, Washington State's premier whole foods cafe and as an outstanding Chef who won the Napa Valley Chef of Excellence Award, 2005. Judith is that early proponent of organics who today continues to promote whole clean foods in all her presentations. She supports and speaks on behalf of regional vintners, brewmasters, small farmers, foragers, and cottage-craft in seminar and cooking workshops. Chef Judith writes a weekly food and wine newspaper column, “Wine & Country Living Discovering Our Regional Foods & Wine Pairings,” that speaks of the regional purveyors of clean foods, cheese making, wine pairing and includes a seasonal recipe. She also has a published cookbook titled, “Edge of The Plate,” a modern rudimentary cookbook for sale and download on Amazon Kindle Book Shelf. To hear Judith “Speak,” go to her web page and hit the recipes button: www.chefjudithhenderson.com. Hire Judith to speak and demonstrate at your next event: [email protected]

04/30/2016

Look carefully and see the earth breathing making the experience living here a marvelous one a gift given to us all.

04/25/2016

Yep, send us any recording and we'll send you back sheet music, and this includes TAB for your instrument as well as vocals and chord progressions...pretty amazing service!

03/30/2016

Four deck posts and a few boards are all you need to create this practical, compact planting bed

11/15/2015

29 ways to spruce up your extra bedroom before the holiday guests arrive: http://trib.al/jxuXBVW

08/20/2015

Honey Soy Ginger Balsamic Dressing Recipe: 1/2-cup regular olive oil, 1/4-cup soy sauce, 1/4-cup balsamic vinegar, 1-tablespoon ground ginger, 1-tablespoon ground garlic, 1/2-cup raw honey. In a bowl whisk all ingredients until emulsified, this will take about 1-minute until dressing has the consistency of well-blended motor oil, "Tee-Hee!" No other way to describe and it's scrumptious! Re-whisk upon service.

07/22/2015

I have neighbors who leave me vegetables and fruits from their summer gardens on my porch. This summer ritual has turned out to be great fun and I certainly appreciate the beautiful foods shared. The first thing that pops into my mind when unloading the harvest is what I might create with the foods. I head for the test kitchen to try a new recipe or an old standard invented some time ago as with this recipe for

Cherry Merlot Chutney

Method: cut the pits from 3-cups ripe cherries. Place cut cherries in a 2-quart pot with 3/4-cup brown sugar, 1/2-cup Merlot wine, 1-pounded bay leaf, 1/2-teaspoon curry powder, 1-small cinnamon stick, three whole cloves and a good crack of fresh black pepper. Over medium high heat cook the melange stirring to a simmer and continue to cook stirring until ingredients are reduced by half and becoming jammy in consistency. When glossy and stick, strain chutney through a fine mesh strainer into a bowl pushing the chunks of cherry through the strainer's mesh with the back of a wooden spoon; Cool to room temperature. Store chutney in a Mason jar with tight-fitting lid. Store chutney in refrigerator when not in use. The Cherry Merlot Chutney is wonderful on buttered rye toast, blackened tofu steaks, as a side dip with roast chicken, even dribbled over cheesecake.

06/25/2015

Here's that easy, good for you treat recipe I was talking about from my recipe files dated "1968,"

Uncooked Carob Fudge
sold across the country as Energy Nuggets

In a bowl add:

1/2-cup carob powder
1/4-cup each: coconut, sunflower and sesame seeds
1/4-cup each: raw honey, dried soy milk
1-tablespoon soy milk

Lightly oil an 8x8 brownie pan; set aside. In a bowl add all ingredients and with clean hands mix together well. Press mixture into oiled pan using fingers, gently push into corners and press even across the top. Cover pan in wax paper and place in the fridge for 24 hours. Next day, remove wax paper from pan knock fudge out onto table top and cut into desired size pieces. You can wrap fudge pieces in wax paper like taffy candy and they pack well for a hike if kept out of the sun. Always refrigerate unused fudge in a plastic zip-top bag.

11/06/2014

On my patio photo of Chicken Satay & Southwestern Sirloin Skewered on Apple Twigs, a most delicious way to go on a chilly fall evening.

11/06/2014

This is a creation I call, "Latino-Szechuan," a style of cooking. This photo was taken back in 2004 at Wildberries Whole Foods Cafe, Dayton WA.

07/25/2014

Just sayin...

This was the sign posted on the almond bins at a local health food store. We all need to take notice.

11/26/2012

Bonnard Pate of Three Soft Farm Cheeses & Edible Flowers