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Happy St. Patrick’s Day!

March 16th, 2012

Simon PearceA few of our favorite cocktails to enjoy this St. Patrick’s Day weekend.

Banshe

1 oz Jameson’s Irish Whiskey

1 oz Irish Mist

Pour over rocks in a Norwich Beaker.

 

Bailey’s Irish Martini

3 oz Baileys

½ oz Bushmills

1 oz iced coffee

Combine in a shaker with ice. Shake

Swirl chocolate sauce into a chilled Ascutney Martini Glass.

Pour drink gently into glass

 

Café Dublin

¼ oz Jameson Irish Whiskey

¼ oz Irish Mist

¼ oz Kahlua

Pour into a heated Irish Coffee glass

Top with hot coffee

Garnish with whipped cream and sprinkle toasted walnuts on top

 

Dancing Leprechaun

1 ½ oz Jameson Irish Whiskey

¾ oz Drambuie

squeeze 2 wedges of lemon juice

Fill with ginger ale

Serve on the rocks in a Norwich Beaker

Garnish with a twist of lemon

 

Kissing the Blarney Stone

¼ oz Green Crème de Menthe

¾ oz White Crème de Cocoa

1 ½ oz Absolut Vanilia

Combine in a shaker with ice

Serve up in a chilled Ascutney Martini glass

Remember to join us this Saturday at The Mill in Quechee for some savoury modern Irish fare prepared by Chef Joshua. Click here to see the menu.

 

New Wine Dinner: Wines Around Washington

February 21st, 2012

Washington Wine Dinner

Wines of Washington
Simon Pearce Restaurant

Wednesday, March 7th, 2012
Host: Gary Hogue, owner/winemaker, Hogue Cellars

 

Greetings Wine Lovers!
Only a few decades ago, the world of wines in Washington was a small one. Thanks to visionaries like Gary Hogue, that has completely changed and Washington wines are now major contenders in the wine arena and well respected around the world. The Hogue family has farmed in the lush Columbia Valley of eastern Washington for over 60 years. With 1,700 acres of apples, concord grapes, hops, asparagus and mint, the natural next step was to plant vinifera wine grapes. Mike and Gary Hogue did just that, starting with 6 acres of Riesling. That vineyard and the subsequent plantings of several varietals has given the Hogues the opportunity to produce classic expressions of the unique terroir of Washington. As they grew, their vision expanded and morphed from their flagship, Hogue, into yet another expression of their goal of producing exceptional quality wines called Genesis. We are featuring a few selections of Hogues classic wines and would like to introduce you to some of their Genesis wines as well. Chef Joshua and I have put together a wonderful pairing menu of regional offerings we hope will give you a taste of the rugged Pacific Northwest!

For your pleasure:

Gweduck Citrus Ceviche

scorched jalapeño relish, olive oil & sea salt oyster cracker

Hogue Sauvignon Blanc, 2009 – What is Gweduck and how do you pronounce it?? ‘Goo-ee-duck’and it isn’t even remotely related to the duck family!  It is actually a huge silly-looking soft shell clam with a long neck extending out of its shell – and it hails only from the Pacific Northwest.  Citrus seamlessly marries the seafood & wine and the scorched jalapeño relish lends a nice mellow bit of heat on the palate. We love the sassy zippiness of this Sauvignon Blanc and its bold aromatics of capsicum, freshly cut grass and juniper!

Hickory Smoked Wild Sockeye Salmon

honey crisp apples, watercress, grain mustard gribiche sauce

Hogue Riesling, 2009 – Competing with the Grizzlies on this dish, Chef Joshua found the perfect Sockeye Salmon and is slowly smoking it over hickory wood to bring out its sweet notes and minimize its signature oiliness. Hogues mineral rich Riesling with flavor components of melon, apricot and a touch of honey is an excellent accompaniment to the apples & watercress and has a full body that holds its own with the savory capers and cornichons in the sauce.

Four Peppercorn Seared Elk Carpaccio

pickled marionberries, sage, black licorice drizzle

Genesis Meritage, 2007 – We swirled and sniffed and agreed that the black licorice on the nose of this wine was not to be ignored! Pairing the stewed fruit, black pepper and sage we tasted in this gorgeous cuvée of Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc was a no-brainer for Chef Joshua, as we tasted he immediately came up with the thinly sliced Elk Carpaccio, berries and a black licorice drizzle to give a marvelous explosion of flavor!

Mulling Spice Braised Venison Shank

blue cheese “tater tots”, wilted beet greens, bing cherry gastrique

Genesis Syrah, 2009  – Intensity and focus are what we found in this Syrah, and a touch of blue cheese as well!

Black cherry, berry pie spices and gaminess are the outstanding characteristics in the wine and the venison is the perfect vehicle for this road trip of a pairing.

Ginger Elderflower Poached Meringue

apricot, crystallized ginger, honey shredded wheat

Hogue Late Harvest Riesling, 2010 – A mouthful of creamy apricots in your glass, this Late Harvest Riesling is crisp yet elegantly sweet with a long, velvety finish. The crystallized ginger gives a zingy bite to the meringue and we love the crunchy texture of the shredded wheat – creative contrasts to the silkiness of the wine.

We hope you will join us for this very special evening Reservations are available from 6-9pm and may be made online or by calling the restaurant at (802) 295-1470. Space is limited. Please book early to ensure your reservation!

The cost of this wine dinner is $65 per person plus tax and gratuity.

Salute!
Deanna L. Heon
Beverage Program Director
Simon Pearce Restaurant

 

Ancient Varietals of Campania – An evening at Simon Pearce Restaurant

January 30th, 2012
Deanna

Deanna L Heon, Beverage Program Director, Simon Pearce Restaurant

Ancient Varietals of Campania
Thursday, February 9, 2012
Simon Pearce Restaurant, Quechee, VT

Reservations online or by calling (802) 295-1470

Host: Maurizio de Rosa, Feudi di San Gregorio

Buongiorno, Amici!

When you think of the breathtaking country of Italy, what comes to mind? Abundant vineyards? Amazing cuisine? Dramatic oceanscapes? How about volcanoes?  That is what you will find in the Campania region of Southern Italy – Mount Vesuvius, a volcano that has, historically, erupted nearly every 2,000 years and may surprise us in our lifetime by coming to life again.  From atop the feet of layered ash and pumice left behind after the last massive eruption of “Vesuvio”  in 79 a.d., came a land so fertile, verdant and lush that legends were born. One such legend states that as Jesus Christ was ascending toward Heaven he flew over this landscape and was so taken by it’s beauty that he wept tears of joy…And while you may or may not believe that story, when you experience this spectacular region for the first time, it may, in fact, bring you to tears!

Located in the tiny village of Sorbo Serpico in Campania’s Irpinia region and within close proximity to Mount Vesuvius is the Feudi di San Gregorio estate, established in 1986. Feudi is Campania’s premier winemaking estate and they are known for being ahead of their time in advancements and innovation in winemaking. Feudi’s winemakers have tapped into the incredible potential of Campania’s unique and ancient varietals. The land is layered with mineral-rich deposits of volcanic ash which are remarkably flavorful to vines and produce many varietals with very distinctive notes and aromas. Many of the vines used by Feudi di San Gregorio are centuries old, including the oldest Aglianico vines in the country. Our host, Maurizio de Rosa is a wealth of knowledge on the history of the country and region and is a passionate and enthusiastic educator.

Chef Joshua has come up with an authentic menu to pair with these magnificent wines that will transport you to another time, make you feel the warmth of true Italian hospitality and maybe even smell the aromas of the sea and ever-abundant lemons that perfume the Southern Italian air.

For this event, our menu is as follows;

Grilled Scamorza and Crispy Prosciutto

arugula, ciabatta, cipollini marmellata

Greco di Tufo, “DUBL” 2006, Vino Spumante di Qualita

“DUBL” is Feudi’s  “new journey into the world of sparkling wines” – a collaborative effort between Feudi’s winemaker, Riccardo Cotarella,  and famed Champagne producer, Anselme Selosse. They have produced a unique sparkling wine made from the Greco di Tufo grape –  with a deep golden color, a  delicate yet  frothy mousse and a body that lends a fullness in the mouth that is unusual for a sparkling wine. You will enjoy the savory, flinty minerality that complements the  prosciutto, as well as the touches of caramel , orange zest and citrus that lend some depth and refreshing acidity to the richness of this course.

Maine Shrimp & Point Judith Calamari

citrus risotto, tarragon olive oil

Greco di Tufo, 2009, Greco di Tufo DOCG

This “still wine” expression of  the  Greco di Tufo grape will wow you with its golden shimmer, bright aromatics, notes of fresh herbs, blood orange &  meyer lemon. We are pairing it with our seafood and citrus risotto to highlight the interesting citrus qualities in both the wine and the dish and to reveal the Greco’s  lengthy, palate-cleansing finish.

Veal Braciola

raisins, pine nuts, chick peas, Maplebrook Farms ricotta, roasted tomato cream

 Aglianico, “Rubrato” 2007, Irpinia/Aglianico IGT

Translating to “brilliant ruby”, this Aglianico that Feudi calls “Rubrato” is just that in color and in the mouth-watering juiciness of this youthful and exuberant wine. With notes of ripe strawberries,  black cherries, a touch of smoke and eucalyptus, this Aglianico is just subtle enough to work in harmony with the veal and tomato cream without making too bold a statement.

Grilled Beef Short Ribs

eggplant, escarole, roasted chestnut polenta, white balsamic porcini reduction

Aglianico, “Taurasi” 2006, Taurasi DOCG

Feudi’s powerhouse of an Aglianico is quite unlike the “Rubrato”  as it is a bit more mature, masculine and muscular. It holds you in its grip with a black fruit core, bittersweet chocolate & cinnamon mid-palate and that ever-present underlying volcanic ash dustiness on its richly tannic finish. It is a seamless companion to the short ribs, creamy polenta and mushroom reduction – again without demanding too much attention – Italians call that quality in a wine “non impegnativo”.

Wild Flower Honey Zabaglione

golden figs, shaved white chocolate, almond lace

Fiano/Falanghina, “Privilegio” 2007, Campania Bianco IGT

This layered delight of a “dolce” is the perfect vehicle to showcase Feudi’s elegant, seductively sweet and fragrant Fiano/Falanghina blend they call “Privilegio”.  A privilege, indeed, to enjoy this honeyed, golden raisin and apricot “nectar” with its perfect balance of sweetness & acid and a persistent apricot and mango finish.

Buon Appetito!!

 

Deanna L Heon, Beverage Program Director

Simon Pearce Restaurant

 

12 Days of Holiday Cocktails

December 19th, 2011

 

Woodstock Stemware Suite

The table is set and the holiday dinner is in the oven.  Guests are on their way – but what will you pour in your Simon Pearce stemware? Here are 12 fun holiday drink recipes created and tested by the servers at Simon Pearce Restaurant. Enjoy!

PARTRIDGE IN A PEAR TREE
1 ½ oz Absolut Pears
1 ½ oz Domaine Canton Ginger liqueur
chill, strain, serve up in Ascutney Martini
garnish with a slice of fresh pear

2 TURTLE DOVES
2 oz Ketel One
1 oz Godiva
swirl caramel sauce around inside of Martini glass as drink chills
shake well, strain and serve in Ascutney Martini drizzle our chocolate sauce over top

3 FRENCH HENS
½oz Chambord
½ oz pineapple juice
5 oz sparkling wine
Serve in a Cavendish flute

 

4 CALLING BIRDS
1 ½ oz Wild Turkey
1 ½ oz Sapling
serve on the rocks in an Ascutney Double Old Fashion glass

5 GOLD RINGS
1 ½ oz VT Spirits ‘Gold’ vodka
¾ oz Apple Jack brandy
swirl caramel sauce around inside of Ascutney Martini glass as drink chills
shake well, strain and serve in an Ascutney Martini glass
top with sparkling cider

6 GEESE A LAYING
½ oz Bacardi rum
½ oz White Crème de Cacao
top with eggnog and shake well
serve on the rocks in an Ascutney Double Old Fashion glass
garnish with sprinkle of cappy cinnamon sugar

7 SWANS A SWIMMING
1 ½ oz VT Spirits ‘White’ vodka
1 ½ oz Kahlua
shake well and serve on rocks in an Ascutney Double Old Fashion glass
float a dollop of whipped cream on top (swan!)

8 MAIDS A MILKING
1 ½ oz Sapling maple liqueur
¾ oz VT Spirits ‘White’ vodka
top with ½ & ½, shake well
serve on the rocks in Woodstock Cocktail glass
drizzle maple syrup over top

9 LADIES DANCING
½ oz St Germaine elderflower liqueur
5 oz sparkling wine
Cavendish or Hartland flute

10 LORDS A LEAPING
1 ½ oz Green Crème de Menthe
1 ½ oz White Crème de Cacao
splash of ½ & ½
shake well, strain and serve in Stratton Martini
sprinkle crushed candy canes over top

11 PIPERS PIPING
½ oz Frangelico
½ oz Dark Crème de Cacao
in Barre Mug
add piping hot coffee
top with whipped cream and drizzle of our chocolate sauce

12 DRUMMERS DRUMMING
¾ oz Drambuie
¾ oz Bacardi
squeeze of lime
dash of bitters
1 ½ oz Ginger beer
stir, serve over rocks in Tall Norwich Beaker

 

Day 12: Our Favorite Gifts for the Season

December 12th, 2011

 Our Favorite Gifts for the Season

Favorite Gifts See How

2011 Charity Bauble – Corinth Twist

Each year, for the holiday season, Simon and Pia choose a design as a charity piece. During the holidays, a portion of the proceeds from the sales of that design are donated to a local charity. This year’s piece is the Corinth Twist Bauble. Truly a gift that gives, this is the perfect choice for the philanthropically inclined on your list this holiday season.

 

Day 11: Our Favorite Gifts for the Season

December 11th, 2011

 Our Favorite GIfts for the Season

Favorite Gifts See How

Woodbury Bowls

Since the inception of this design over a decade ago, Woodbury Bowls have remained a best-seller for the holidays. The unique design and production details of these pieces allow them to take on classic, traditional and contemporary aesthetics. Perfect for the entertainer on your list or quite simply, anyone who appreciates the blend of design and craft Simon Pearce is known for.

 

Day 10: Our Favorite Gifts for the Season

December 10th, 2011

 Our Favorite Gifts for the Season

Favorite Gifts See How

Windsor Tankard & Ascutney Double Old Fashioned

A handcrafted drink deserves a handcrafted glass. The Windsor Tankard and Ascutney Double Old Fashioned make the ultimate gift for the beverage connoisseur on your list. Both designs are derived from traditional shapes of barware and are suitable for a variety of beverages. The only question left: What to fill the glasses with?

 

Day 9: Our Favorite Gifts for the Season

December 9th, 2011

 Our Favorite Gifts for the Season

Favorite Gifts See How

Vermont Evergreens

Inspired by the Green Mountains of Vermont and the trees that cover them, our Vermont Evergreens make a truly one-of-a-kind gift for that hard to buy-for person on your list. Whether they live in New England or California, these hand-crafted pieces add rustic charm to any home.

The classic Vermont Evergreens are clear glass and can be combined with the Bubble Evergreens for a nuanced collection. They are available in staggered sizes to add dimension to a decorative grouping.

Vermont Evergreens available in 6-inch, 10-inch, 14-inch, and 20-inch sizes.
Vermont Evergreens with Bubbles available in 8-inch, 12-inch, and 16-inch sizes.

 

Day 8: Our Favorite Gifts for the Season

December 8th, 2011

 Our Favorite Gifts for the Season

Favorite Gifts See How

Revere Hurricanes

The moderate size of the Revere Hurricanes make them the perfect gift for the decorator on your list. The recipient’s sense of design will shine as they take the hurricanes from table to mantle to counter to entry to sill and beyond. Multifunctional purposes of displaying or serving (think flowers, snacks, soaps or shells), make this set the gift with versatility and value.

 

Day 7: Our Favorite Gifts for the Season

December 7th, 2011

 Our Favorite Gifts for the Season

Favorite Gifts See How

Pear and Apple Bauble Set

Delicate and elegant, the Apple & Pear Bauble Set is a stunning addition to any holiday display. Lovely on a tree, or as part of a centerpiece display. Include them in a fruit basket with other seasonal found objects like pine cones or birch bark creating a unique gift for the company holiday party or Yankee Swap.

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