quicksearch
Anthony Gismondi on Wine
Wednesday, September 18 2019

South Okanagan Long Table Dinner

By: Anthony Gismondi
Matching local wines with local food

We invited chef Derek Uhlemann, owner and founder of Oliver Eats Ltd., to create a menu of dishes made from local ingredients, inspired by and to pair with Sunrock Vineyards' wines.  With a long history in the region as a chef and a winemaker, Uhlemann was the perfect person to pull the dinner together.

One of Uhlemann's goals behind creating Oliver Eats was to support and build the local farming community and so he knows the local farmers and producers well. The center of his catering operations runs out of a cafe in an industrial park in Oliver, the town just 15 minutes north of Sunrock Vineyards. In this video, Uhlemann and Anthony Gismondi connect the wines to the dishes, under the imposing shadow and overlooking the vineyards of Surock. 


Sunrock Vineyards: Long Table Dinner

RELATED VIDEO: Sunrock Vineyards: Winemaking Video and Tasting Notes

RECIPE

Okanagan Grilled Elm Mushroom, Warba Potatoes, Red Russian Garlic, Salsa Verde, Fresh Herbs

Pairing: 2016 Sunrock Shiraz

I love the earthy tones of the mushroom, potatoes, garlic and herbs as they pair with the Sunrock Vineyard Shiraz.

The dried fruit and black pepper complexity of shiraz from this site bring out the best in the fresh farm herbs, potatoes and mushrooms of this dish, perfect for fall wine dinners. ~Chef Derek Uhlemann, Oliver Eats

SALSA VERDE

Combine and rough chop or vitamix:

2 shallots

4 tbsp capers

4 cloves garlic

Juice of ½ lemon

200 ml grape seed oil

Handful fresh herbs - parsley, basil, chives, tarragon, etc

GRILLED MUSHROOMS

¼ lb elm/oyster mushroom

¼ lb crimini mushroom

¼ lb shitaki/shimeji mushroom

1 lb warba potato

3 tbsp sherry vinegar

2 cloves minced red russian garlic

4 tbsp chopped herbs (tarragon, parsley, etc)

1 tbsp extra virgin olive oil salt & pepper to taste

METHOD

1. Make salsa verde by combining ingredients and mixing.

2. Put potatoes chopped into ½ or ¼ depending on preference in cold salted water until covered and bring to a boil. When boiling has commenced remove from water and reserve.

3. Turn oven on to 425 or light bbq

4. Inspect mushroom for debris and clean if needed. Chop into desired shape matching potato size.

5. In a large bowl combine mushrooms, warm potatoes, ¾ chopped herbs, & garlic.

6. Drizzle mixture with ample salsa verde, sherry vinegar and toss to combine.

7. Grill mixture on barbq/cast iron pan in oven until mushrooms are softened and potatoes are cooked through. Cook until it tastes to your liking!

8. Return hot mushroom potato mixture to bowl , toss with remaining herbs, salt, pepper and salsa verde to taste and serve!

Chef Derek Uhlemann, owner of Oliver Eats Ltd

Written By: ag
Anthony Gismondi
Anthony Gismondi

Anthony Gismondi is a Canadian wine journalist and one of North America's most influential voices in wine. For 30 years he has been the wine columnist for The Vancouver Sun. His twice-weekly column is distributed across Canada through Postmedia Network to 10 million readers. Anthony co-hosts the 20-year-strong BC Food & Wine Radio Show, which is broadcast in seven markets in B.C. and available online everywhere on iHeartRadio.ca. He launched Gismondionwine.com in 1997, attracting one million users a month from 114 countries. It continues to be a valuable resource of full tasting notes and intelligent wine stories and videos for the trade and consumers.