SUMMER GREEN BEAN AND HAZELNUT

• Salad Ingredients
• ¼ cup apple cider vinegar
• ½ tbsp dijon mustard
• ½ tbsp grainy mustard
• 1 tsp honey
• 1 shallot, finely diced
• zest of one lemon
• 1 cup olive oil
• 1 cup green beans, washed and cleaned
• 2 green onions, washed and sliced
• 1 cup hazelnuts, roasted and lightly crushed salt and pepper to taste

LOBSTER CAKE INGREDIENTS

• 1 lb cooked lobster meat, cut into chunks
• 1 cup panko breadcrumbs
• 2 shallots, finely diced
• 3 tbsp fresh tarragon, finely chopped
• 3 tbsp chives, finely sliced
• 1 tbsp fresh lemon juice zest of 1 lemon
• 1 egg, lightly beaten
• ½ tsp salt butter

CHARDONNAY AIOLI INGREDIENTS

• 4 egg yolks
• 2 cups olive oil
• 1 clove garlic, smashed
• 1 tbsp honey (we used smoked honey from Rosewood Estates)
• zest of 1 lemon
• ½ tsp fresh lemon juice
• ½ tsp Chardonnay

SUMMER GREEN BEAN AND HAZELNUT SALAD DIRECTIONS

Dressing: Combine vinegar, both mustards, honey and shallot in a food processor and slowly drizzle in olive oil until emulsified. Season with salt and pepper and set aside.

Bring a pot of salted water to a boil and make sure you have an ice bath ready (ice and water in a bowl). Blanch beans in boiling water until just tender, about 2-3 minutes. Place beans directly into ice bath until cooled and drain.

Toss beans and green onions with dressing and garnish with toasted hazelnuts and lemon zest.

CHARDONNAY AIOLI DIRECTIONS

In a food processor or blender add egg yolks and blend well. On low speed slowly drizzle in olive oil. When the aioli is thick, add the Chardonnay, honey, lemon juice, lemon zest and garlic and pulse until combined. Season with salt and pepper.

LOBSTER CAKE DIRECTIONS

Pre-heat oven to 350°F. Combine lobster, breadcrumbs, shallots, chives, tarragon, lemon zest and juice with egg in a bowl and mix well. Season with salt and pepper. Shape into patties. If mixture is too moist, add additional breadcrumbs. Pan fry in butter in frying pan, 2-3 minutes per side, or until golden brown. Finish in the oven for 10-15 minutes. Plate with the salad and aioli for dipping.
• Enjoy with a glass of Viscek Chardonnay!

STEAK TARTARE INGREDIENTS

• 12 ounces beef tenderloin
• 2 tsp sherry vinegar
• ½ tsp Dijon mustard
• 1 tsp grainy mustard
• 1 tsp fresh horseradish, zested
• 1 large egg yolk
• 2 tbsp olive oil
• 1 large shallot, finely diced
• 2 tbsp small, brined capers, drained & rinsed
• 1 tsp kosher salt fresh cracked black pepper to taste
• 2 ½ tsp fresh parsley, finely chopped (save ½ tsp for garnish)
• 1 ½ tsp freshly grated lemon zest (save ½ tsp for garnish)

JALAPEÑO & BLACK PEPPER AIOLI INGREDIENTS

• 4 egg yolks
• 2 cups olive oil
• 1 clove garlic, smashed
• ½ jalapeño, seeded and finely diced
• zest of 1 lemon
• 1 tsp fresh lemon juice

JALAPEÑO BLACK PEPPER AIOLI DIRECTIONS

In a food processor or blender add egg yolks and blend well. On low speed slowly drizzle in olive oil. When the aioli is thick, add the lemon juice, lemon zest, jalapeño and garlic and pulse until combined. Season with salt and pepper.

STEAK TARTAR DIRECTIONS

Dice the steak into small cubes and set aside in fridge. Tip: Place beef in freezer for 10-15 minutes before cutting to so you can have perfectly small, uniform cubes.

Whisk the vinegar, mustards and egg yolk together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, horseradish, parsley and salt and pepper.

Mix the dressing with the tenderloin and garnish with the reserved herbs and lemon zest and aioli.
• Enjoy with a glass of Gamay Sandstone Reserve 2019 or Gamay Vin Gris!

SHRIMP PASTE INGREDIENTS

• 1 tsp whole pink peppercorns
• 1 tsp whole coriander seeds
• 1 tsp whole cumin seed
• 6 garlic cloves, peeled and smashed
• 1 bunch fresh cilantro, washed & destemmed 1 tbsp fresh lemongrass purée (you can find in the herb section of any grocery store or use fresh lemon grass)
• 2 tbsp fresh ginger, peeled and zested with a rasp or fine grater
• 1 shallot, diced
• 1 tbsp fresh turmeric purée (or ½ tbsp dried turmeric powder)
• 1 small red chilli, finely sliced
• salt and pepper to taste
• 4 tbsp olive oil

SHRIMP SKEWER INGREDIENTS

• 1 lbs large shrimp, cleaned and shelled
• 2 avocados, diced
• sprigs of fresh cilantro, washed (for garnish)
• salt and pepper to taste
• 6 tostadas

LEMON AIOLI INGREDIENTS

• 4 egg yolks
• 2 cups olive oil
• 1 clove of garlic, smashed
• 1 tbsp honey (we used smoked honey from Rosewood Estates)
• zest of 1 lemon
• 1 tsp fresh lemon juice
• 1 tsp shrimp paste

LEMON AIOLI DIRECTIONS

In a food processor or blender add egg yolks and blend well. On low speed slowly drizzle in olive oil. When the aioli is thick add the honey, lemon juice and lemon zest, 1 tsp shrimp paste and garlic and pulse until combined. Season with salt and pepper.

SHRIMP DIRECTIONS

In a small pan, toast coriander, cumin seeds and pink peppercorns over medium to low heat for 2-4 minutes, constantly stirring until lightly toasted and fragrant. Transfer toasted seeds to a mortar and pestle and crush. Set aside.

Using a food processor, blend together chilli, garlic, lemongrass purée, ginger, shallots, crushed spices, turmeric, cilantro, lime zest and oil. Blend until mixture is a paste. Season with salt and pepper.

Add 3 tbsp of paste to raw shrimp and marinate for two hours in the fridge. Skewer shrimp and grill on BBQ for 5-7 minutes or until cooked. Serve shrimp on tostadas, drizzle with aioli and garnish with fresh cilantro and avocado.
• Enjoy with Gamay Vin Gris or a Gamayzing Sour Cocktail!