Featured
We begged David Feys (of Feys & Hobbs) for this recipe, which he designed to pair with our Brandenburg No.3 at the Sunday Brunch of the Pacific Northwest Wine Festival several years ago. It was the biggest hit of the day!
This delicious recipe was contributed by Dave Heard of Vancouver, BC.
A recipe suitable for a yacht galley! This recipe was published in the January 2003 issue of Pacific Yachting magazine by David Hoar and Noreen Rudd. David gave me permission to include it here.
You will not believe how fabulous this is .... and nothing could be simpler!
Often referred to as the No.3 "Martini.” Created by Brian Storen and first served at the Bearfoot Bistro in Whistler, BC Canada ...... Heavenly!
Place the cleaned and sliced strawberries into a glass bowl and stir in the sugar. Let stand for about half an hour. Add the balsamic vinegar and stir thoroughly. Serve in individual cups accompanied, if desired, by biscotti to dip in the juice.
This is excellent with boiled meats and poached or baked west coast salmon, or on paper thin slices of raw beef tenderloin, together with a good amount of extra virgin olive oil, salt and pepper and additional balsamic vinegar.
A real treat for curry lovers! Pairs well with a small glass of Brandenburg No.3.
I heard that chef Sean at the Raincity Grill on Denman in Vancouver served this fabulous ice cream with our Brandenburg No.3 and it was a match made in heaven. Thank you Sean for sharing the recipe with us.
Giordano's famous dark-spiced chicken, a dynamite match with our Gran Solera or our now sold-out Brandenburg No.3 wine if you have some in your cellar.
Marilyn's favourite! “I enjoy finding tartrates in wine (the little crystals that sometimes form in wine and settle in the bottle, especially when it is chilled). They are actually cream of tartar and I collect and dry them and use them when making meringues.”