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Watkins Glen, NY (July 14, 2009) – The Finger Lakes Wine Festival presented by Yancey’s Fancy New York’s Artisan Cheese, July 17-19, will feature several cooking demonstrations, culinary classes and wine seminars to educate and entertain people attending the festival. Nearly 20 classes, demonstrations and seminars will take place throughout the weekend at Watkins Glen International. All of these activities will be located on the second floor of the track’s media center. Same-day sign-ups will begin promptly at 10:00 AM in the media center, and attendees are encouraged to signup early as all activities have limited seating.
Culinary classes will feature the work of three local chefs as they present quick dishes utilizing regional ingredients. Chef Instructor Eric K. Smith of the New York Wine and Culinary Center, will join Chef Paul Mach of Penn College and a team of Cargill Chefs to teach attendees everything from pairing beer and food, and cooking with seasonal NYS ingredients, to utilizing Cargill Salts to add flavor to recipes.
Cooking Demonstrations will be presented by the Finger Lake Culinary Bounty. These six sessions will feature chefs from local wineries, restaurants and regional companies, who will prepare dishes that feature NYS ingredients or a Finger Lakes region wine pairing.
A variety of wine seminars will be presented by the New York Wine & Grape Foundation. These seminars will teach attendees about a variety of topics, including pairing wine with cheese and chocolate, understanding the winemaking process, and provide a sampling of wines from across our great state.
Located in the heart of Finger Lakes wine country, the Finger
Lakes Wine Festival presented by Yancey’s Fancy New York’s Artisan
Cheese, takes place July 17-19, 2009, and promotes New York wines and
agricultural products. Over eighty wineries will be in attendance, in
addition to a variety of vendors from across the country representing
artisans, jewelers, culinary products, displays and wine accessories.
The celebration kicks-off Friday evening, July 17, with fireworks,
wine, and togas at Yancey’s Fancy Cheese Launch of the Lakes, and
continues Saturday and Sunday, from 10:00 AM – 5:00 PM. The festival
encourages bus group participation and is coach friendly. Camping on
Festival grounds, shuttle service to area hotels, and plenty of free
parking are all available. For tickets and information, please contact
the FLWF ticket office at 866-461-7223 or log on to the official Finger
Lakes Wine Festival website at www.flwinefest.com.
The Recipe of the Day from Food and Wine Magazine:
http://www.foodandwine.com/recipes/beef-tenderloin-sandwiches-with-norton-shiitake-sauce
Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
Ingredients
- 1 stick unsalted butter, cut into tablespoons
- 6 garlic cloves, minced
- 4 scallions, minced
- 1 1/2 pounds shiitake mushrooms, stemmed, caps thinly sliced
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried thyme
- Coarsely ground black pepper
- 2 cups beef stock or low-sodium broth
- 2 cups Missouri Norton or other dry red wine
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- Salt
- 2 baguettes
- 2 pounds filet mignon, sliced 1/2 inch thick
- Extra-virgin olive oil, for brushing
Directions
- In a large, deep skillet, melt 4 tablespoons of the butter. Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute. Add the shiitakes and cook until slightly softened, about 2 minutes. Add the chili powder, thyme and 1 teaspoon of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, about 5 min-utes. Add the stock, wine and soy sauce and bring to a boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir the cornstarch slurry and whisk into the liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
- Preheat the broiler. Cut the baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way through. In a small saucepan, melt the remaining 4 tablespoons of butter. Add the remaining minced garlic and cook over low heat until fragrant, about 4 minutes. Brush the garlic butter on the baguettes and sprinkle lightly with salt. Broil the bread, cut side up, for about 1 minute, until golden.
- Preheat a grill pan. Brush the tenderloin slices with oil; season with salt and pepper. Grill the meat in batches over high heat, turning once, until charred and medium-rare, about 5 minutes. Dip the meat in the mushroom sauce and arrange on the baguettes. Spoon the mushroom sauce on top, close the sandwiches and serve.
