October 9th, 2013 by Jill Meredith – Comments (1)
Fall was in the air and on our plates at last night’s OKfoodie. The guest chef for the evening was Judy Allen, the food editor for Tulsa People Magazine. The theme for the meal pumpkin and she delivered four beautiful courses paired with Tulsa Deco Wines from Chris Girouard and Girouard Vines.
Even before the first course was served, we all got a sneak peek of a wine from Girouard Vines that so far has only been available in their tasting room, but will be available in the next week or so.
The first course was a crostini topped with a stinky cheese called Pont-l’Évêque and fragrant pumpkin chutney made with pumpkin, sugar vinegar and lots of spices. Interestingly enough Pont-l’Évêque is a washed rind cheese. In this case, it was washed with Calvados. The lovely contrasting flavors of the cheese with the sweet, slightly acidic chutney just whetted our appetites for what was to come. Chris Girouard thought that this would pair perfectly with Tulsa Deco Sauvignon Blanc.
On a cool fall evening, there’s nothing better than a big bowl of soup to warm you up from the inside out. Judy made a lovely Pumpkin and White Bean Chowder with Roasted Garlic Croutons and Coffee Paprika Salt. There was also a little crème fraiche and pomegranate seeds for a little extra creaminess and colorful crunch. Almost too pretty to eat this hearty chowder was a whole symphony of textures and flavors from the creamy beans to the crunchy, garlicky croutons and the sweet hint of the pomegranate seeds. It was paired with Tulsa Deco Chardonnay.
With the holidays just around the corner, one of the most beloved side dishes is the stuffing. Judy took stuffing to the next level by elevating it from just a side note to the main event. Her Baked Pork and Pumpkin Stuffing was full of all of the flavors you’d expect stuffing to have – celery, onions and lots of pork. Not only was there pork in the stuffing itself, it was also topped with bacon. The pumpkin added great flavor, color and texture to this homey, comforting main course. It was paired with Fire Alarm Red Petite Sirah.
Dessert was Pumpkin Cheesecake Parfait. Martini glasses were a playful way to serve this whimsical, but seriously delicious dessert. Oreo crumbs served as the base and were topped with a no bake pumpkin cheesecake filling and whipped cream. It was paired with a sweet and fruity Bliss Late Harvest Chardonnay.
Since all of the recipes will be available on OKFoodie.com, surprise your friends and family with this delicious fall menu. They will think you’re a total genius in the kitchen.
The next OKFoodie will be on a special night at a special place. On Thursday , Oct. 24, Chef Amanda Simcoe and Dan Potter will be preparing a four course meal at Hasty Bake, located at 13th and Lewis. Get tickets now at OKFoodie.com.
As always, OKfoodie is sponsored by Restaurant Equipment and Supply, The Galley Sink, Whiskey Business, in the Blue Dome District, The Culinary Institute of Platt College, KRMG, Reasor’s, Party Pro Rents and Johnny Price Health & Strength Training Systems.
Jill Meredith – Author – www.adashofjill.com
I just love food! I love everything about it! I adore the satisfaction I get from preparing a wonderful meal for those I love. I love the way all of those fabulous aromas waft through the whole house and beckon all to come to the kitchen to see what’s cooking.
Cooking is an act of love. It is an intimidate way to share part of yourself with someone else. A good meal can tear down walls and mend relationships better than years of therapy! I truly believe this.
I am a foodie and freelance writer who lives in Broken Arrow, OK with my hubby, our daughter and some furry family members. I love spending time in the kitchen developing recipes and scouring cookbooks for new inspiration.
Formerly a preschool teacher and part -time food writer, I have recently jumped into the writing as my career of choice.
I love sharing my knowledge of food and cooking. Besides writing food related articles for Tulsafood.com, Oklahoma Magazine and Examiner.com, I have also been known to teach a cooking class or two for kids of all ages – from the very young to the young at heart.
If you have cooking questions or want a particular recipe, please email me at firstname.lastname@example.org. Now wash your hands, put on apron and let’s get in the kitchen!