March 2013

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play with your food Simple Sips Delicious duos By Karen Eigenberger Don���t miss your wine selection of the month delivered right to your inbox! Register for the BRAVA e-newsletter today online! Hosting a wine-and-cheese party is a great way to bring family, friends and neighbors together after a long and isolating winter. The combination of fine wine and hearty cheese can be taken to a variety of fun and interesting levels. A party to share tasty pairings is not only delicious, but a great way to spark conversation with friends. Want to add a fun twist to the party? Try pairing wines with cheeses from the same country! Here are a few ideas: France: Pass the Veggies, Please A healthier approach to healthy food Spain: 58 BRAVA Magazine March 2013 is nothing wrong with bacon if you eat just two pieces,��� explains Williams, who will feature his bacon-wrapped bleu cheesestuffed dates at the Carr Valley session. Wellness cuisine brings with it a redefinition of what constitutes fine dining. The biggest drawback, especially for busy professionals, is the time it takes to eat well. ���Preparing a healthy meal ��� takes planning and preparation time,��� Williams says. ���You have to plan your menus in advance, and that includes planning the time it will take to prepare healthy food.��� But it���s a commitment that became part of Williams��� life six years ago. ���My daughter is 6 and she���s never eaten at McDonald���s,��� he says. ���I don���t see that changing.��� Manchego���This hard, nutty-flavored cheese pairs well with Albari��o (white) or Rioja (red) such as Burgans Albarino ($14) or Sierra Cantabria Rioja Crianza ($15). Italy: Parmigiano Reggiano ���This crisp, sharp cheese offers a hint of tropical flavors that pair well with a Chianti or Chianti Classico such as Il Fiorno Chianti ($14) or Casaloste Chianti Classico ($20) United States (Wisconsin): Cheddar���Try a 10-year-old classic cheddar from Hook���s Cheese Company and pair it with a Merlot or Syrah such as Cannonball Merlot ($14) or Helix Syrah ($22). Since Wisconsin leads the nation in cheese production, why not choose two? For more on Chef John Williams��� appearance at the Carr Valley Cooking School, visit Blue���Hook���s Blue is my favorite and it pairs well with Cabernet Sauvignon or Port (dessert wine). Try Duckhorn Decoy Cabernet ($23) or Quinta do Infantado Tawny Port ($17). Michael and Jean Muckian have covered the local food and arts scenes for over 25 and 15 years, respectively. Find them online at the Culturosity blog on Karen Eigenberger is partner at STEVE���S Wine-Beer-Spirits on Mineral Point Road. Visit Photo courtesy of Sundara Inn and Spa By Michael and Jean Muckian Chef John Williams knew his lifelong love of fried foods was increasing his weight and raising his blood pressure but it took the birth of his daughter for him to change his culinary transgressions. Today, he promotes wellness cuisine and helps clients of Sundara Inn and Spa in Wisconsin Dells make healthier choices. While the term ���wellness cuisine��� is relatively new, the concept of healthy eating with an emphasis on fresh vegetables has been around for some time, says Williams, executive chef and beverage director at Sundara. ���Wellness cuisine used to be known as spa cuisine, but that developed negative connotations. In some people���s minds it was a cucumbers-and-water approach that seemed to miss the point,��� says Williams, who will share his concepts and recipes at the Carr Valley Cooking School, located at the artisanal cheese maker���s Sauk City store, on March 9. The point of wellness cuisine is to eat local, eat organic, and more importantly, create meal components in the correct proportions. While eating should be healthy, just about anything is acceptable in moderation. ���People take issue with bacon ��� But there Brie cheese���Try the Triple Cream Brie from Belletoile and pair it with champagne or French sparkling wine such as Tissot Cremant du Jura Indulgence ($20) or Cedric Bouchard Blanc de Noirs Champagne ($50).

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