Glorious Bites Challenge 2017

We want to give you $5,000!

No, really.

A dash of salt, a sprinkle of garlic, and a basil garnish, attention to detail is key when creating a concoction worthy of the 2017 Glorious Bites Competition. For the third year running, the Glorious Bites Competition will be accepting appetizer recipes from anyone who believes they are deserving of the $5,000 grand prize.

To enter you need to create a appetizer recipe that pairs with our fan favorite sparkling wine, Sonoma Brut. We will be taking entries submitted online from August 15th until September 24th. We will then narrow it down to 3 semi-finalists in 3 regions who will compete live at an event judged by the best of the wine and food industry. The winner of each region will move on to our Glorious Bites Finals event held at our winery in Sonoma to be judged by those in attendance at the event.

Do you think you have what it takes?

If you’re looking for some inspiration you can take cues from our partner, Executive Chef, Jennifer Luttrell. Jennifer has been at The Fork in Point Reyes since 2011 and all the food she touches turns into a masterpiece. Her culinary style focuses on fresh gourmet food using local farm to fork style ingredients. The Fork is a culinary and education extension of the Giacomini family dairy at Pt. Reyes farmstead. The Point Reyes Farmstead is well known for their hand-crafted cheeses made from Grade A milk from a closed herd of Holstein cows that graze on the pastures overlooking Tomales Bay, the coastal fog and the salty Pacific breezes. This year Jennifer brings us a recipe featuring their iconic Point Reyes Original Blue cheese, the ‘Original Blue’ & Caramelized Onion Biscuits with Fig jam.

 

 

‘Original Blue’ & Caramelized Onion Biscuits with Fig Jam

Makes about 16 biscuits

Recipe created by Chef Jennifer Luttrell (link to Bio/website) of Point Reyes Farmstead 

 

INGREDIENTS:  

2 tablespoons olive oil

2 small onions, halved and thinly sliced

6 tablespoons cold unsalted butter, cut into ½-inch cubes

2 3/4 cups flour

1 teaspoon granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

3 oz Point Reyes Original Blue, crumbled & chilled

1 cup buttermilk

1 tablespoon butter, melted

Fig jam, for serving

DIRECTIONS:

Heat oven to 350°F. Line a sheet pan with parchment paper.

In a large skillet over medium heat, add olive oil. Add the onions, reduce heat to low and cook, covered, for about 10 minutes, stirring occasionally. Uncover and continue to cook the onions, stirring occasionally, until they’re deep brown about 10 to 20 more minutes. Set aside to cool and then coarsely chop.

In a medium bowl or in a food processor, combine flour, sugar, baking powder, baking soda and salt. If proceeding by hand, use your fingertips or a pastry blender to incorporate butter into flour mixture until the mixture is crumbly and butter is in pieces the size of a pea. If using a food processor, add butter and pulse mixture until crumbly.

Transfer butter-flour mixture back to a medium bowl. Incorporate crumbled Original Blue, buttermilk and onions using a spatula or your fingers. Gather the dough together with your hands to form a loose ball.

On a floured work surface, roll out dough to 1-inch thickness. Using a floured 2-inch cutter, cut circles of dough and place them on prepared sheet pan, leaving about a ½-inch gap between biscuits.

Bake 20 to 23 minutes, until crust is deep golden-brown. Half-way through cooking time, rotate your trays for even cooking, and brush tops with melted butter.

Serve warm, split in half and spread with a layer of your favorite fig jam.

* Biscuits can be made and frozen, unbaked, for later use. Simply freeze on sheet pan, and, when solid, transfer to freezer bag. Leave in freezer until ready to use. Bake according to recipe, adding on a few additional minutes in the oven to fully cook.

 

Whether you are a professional gourmet chef who has never had a negative review or you are the amateur next door that has never cooked a day in your life we welcome you to enter your recipes starting August 15th!

If you are a connoisseur of amazing food…but you can’t make toast without burning it to save your life then we cordially invite you to one of our four amazing foodie events so you can taste others amazing dishes and drink the best bubbles around!

Join us on:

Tuesday, October 3 at Divine Design Center in Boston, MA

Thursday, October 5 at Kitchen Window in Minneapolis, MN

Saturday, October 7 at BAC Appliance Center in Denver, CO

Saturday, October 14 at Gloria Ferrer Caves & Vineyards in Sonoma, CA

We can’t wait to taste your mouth-watering creations. Cheers! Get to cooking (or eating) and we’ll see you at Glorious Bites!

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