Power Entertaining: A Few More Tips from Eddie Osterland

I'll admit it.  I don't get star-struck easily. In fact, I'm pretty uninterested in celebrity. What that means is that when I do interviews with people like Eddie Osterland, I don't always expect much.

Of course, in Osterland's case, I should have known better. This guy really knows his stuff. Even better than that, although he has tasted some of the best wines in the world, and could probably recite oenophilic facts until the cows come home, he's down to earth and genuine.

So, I did a preliminary read-through of his book, "Power Entertaining," which he generously gave me a copy of when we met.

I have to be honest and say I didn't expect to be so interested in the material he was presenting. For one, it seemed as if he was pointing his advice primarily at business people and CEO's. And, frankly, I'm just a gal who loves food, wine and entertaining.

But, Eddie is really just a guy who loves food, wine, and entertaining too. He's just capitalizing on that knowledge to give people an edge in a marketplace that doesn't necessarily automatically think to use those assets to win friends and influence people.

And he does a really great job of it. The book contains an entire chapter dedicated to getting you up to snuff on the wines that will make or break your next dinner party. It has wine tasting tips. And a list of the best wines for home entertaining under $40. And it's filled with side-by-side pairing suggestions that will assist you in actually tasting the differences between key wines -- like French Burgundy versus California Pinot Noir, and Washington Merlot versus Washington Cabernet.

Here are just a few of the tips I gleaned from a few minutes with the book:

• Create a POWER COUPLE, a perfect food and wine pairing for your dinner: In charge of choosing the wine for your table or party? 
One of the easiest ways to make a wine and food seem like they have a natural affinity for one another is to use "mirroring" when you pair. Mirroring involves pairing two similar characteristics together to bring out that shared characteristic. If you have a peppery dish and want to emphasize the spicy pepper flavors, then pick a wine that has peppery characteristics like a Zinfandel. If you have an earthy, mushroom dish; and want to bring out that essence, pick an earthy wine like a Red Burgundy. It is no mistake that a rich, buttery California Chardonnay has a natural affinity for lobster; which is also rich and buttery.

One of the easiest ways to guarantee mirroring in a pairing is to use the wine you are serving as an ingredient in the food as well. Be sure to buy enough for the number of guests tasting, and plan to provide eight 3-oz servings or six 4-oz servings per bottle.

• Never Save the Best for Last. Serve your best stuff first: Hosting a business party or dinner? According to renowned business author, Peter Drucker: "More business decisions occur over lunch and dinner than at any other time, yet no MBA courses are given on the subject". Most people will arrive coming from work, and perhaps after running around at the office all day. They're likely to be famished. People are so hungry when they first arrive that downing something small but unique makes a hugely positive impression. The French, who are masters of entertaining and the culinary arts, know this. So they give diners what is arguably the best thing they'll have all night at the beginning of the evening. It then sets the tone for the entire meal to come. You should do the same thing. So instead of offering them mixed nuts, pretzels, raw vegetables, and potato chips like everybody else does, serve them small sampler portions of foods like Scottish smoked salmon, foie gras, or, perhaps my favorite appetizer of all, jamón ibérico de bellota.

• Your New Best Friend: The local sommelier or wine merchant: Really want to WOW your guests with a one-of-a-kind experience? THEME your event by enlisting the help of a local sommelier or wine merchant. You don't want to work with a liquor store or bottle shop owner. Talk to owners of local gourmet food shops or to the people who run the culinary arts programs in your community to point you in the right direction. Once you find a good resource, work with them to choose wines based on a theme that pairs well with food such as these theme ideas: The Bs of Italy: Barola, Barbera & Barbaresco, Dry German Food Wines, The Various Wine Regions of Spain…and more. I guarantee, this will keep your guests raving about your event long after the last glass is gone. 

• Double Down: Hosting a large dinner party? Serve two wines simultaneously to be paired together with the first course. Why? It's not just educational it helps people mingle, breaks the ice, and injects a whole new social dimension into the evening that your guests can take back and then share with their friends and family. Examples: serve a Cabernet from France and a Cabernet from California so your guests can make observations on how geography influences style and taste of winemaking. Or order the same wine from two different vintages to demonstrate the significance of New World Versus Old World Comparisons. This is always a crowd pleaser! 

• Warm Your Whites, Chill Your Reds: Yes, I know this runs counter to most people's thinking, but you want to guard against over-chilling your white wines and serving your red wines too warm. White wines are often served too cold, especially in the United States. However, a white wine's subtle aromatics (floral and fruity notes) are anesthetized at refrigerator temperatures. So take your white wines out of the refrigerator about 20 minutes before you want to serve them. Conversely, red wines often are not served chilled enough. Their "finish” can thus be a bit harsh, even caustic to the taste, if served at room temperature. To remove this edge, chill your red wines for about 20 minutes before you want to serve them to guests. This will give them the proper balance and fruit intensity when served. To help you maintain the proper temperatures of your wines, you may want to invest in a digital wine thermometer. The proper temperature for whites is about 50 degrees Fahrenheit and for reds, about 65 degrees Fahrenheit.

My verdict? 
"Power Entertaining" is worth every penny of its $21.95 cover price.  The book contains an absolute wealth of knowledge for anyone who wants to learn more about wine, throw an awesome party, or take their entertainment game to the next level.

Even better, it contains enough wine pairings to keep you busy for the next... oh, forty years or so.

  ©BURP!

Think Like a Somm: My Conversation with Eddie Osterland

  I don't normally cross-post the material I write for OnMilwaukee.com.  But, this past week I had the rare opportunity to have a conversation with Eddie Osterland, the United States' first Master Sommelier. He was in town for a speaking engagement and offered to sit down and chat with me about ways average people can take their home and restaurant entertaining to the next level.

Not only is Eddie just an all-around nice guy. And honestly, I learned a ton.

Turns out you don't have to know everything about wine to surprise your guests with impressive food & wine pairings. And you don't need to be rich to throw a great party (though spending a few extra dollars helps). You just have to learn how to think more like a sommelier.

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Wine geeks might recognize the name Eddie Osterland. He was, after all, the first American to attain the Master Sommelier title in 1973, and is now one of fewer than 200 in the country.

And just to give you a sense of how big of a deal that is, less than 3% of test-takers pass the exam, and there are less than nine sommeliers worldwide who passed the Master's Exam on the very first try.

So, Osterland is pretty special. The fact is, if he were a wine, he'd be a grand vintage, fully mature but with plenty to offer for years to come. These days you'll most often find him on the speaking circuit sharing his knowledge about wine and entertaining with both new and seasoned executives.

In fact, his new book, "Power Entertaining," is a collection of his experiences and advice for building lasting relationships and using the art of wine and food to impress and attract friends and business associates.

I had the great honor of sitting down with him while he was in Milwaukee for a speaking engagement last week. We talked wine, relationships, and entertaining. And he gave me some great tips for creating memorable experiences, both at home and out in restaurants.

According to Osterland, creating a memorable experience has everything to do with "thinking like a somm."

Before I jump full swell into the details of our conversation, what exactly is a somm?

I like to think of the word "somm" as a term of endearment of sorts. The sommelier is typically a role found only in first-class restaurants where the price of a bottle of wine can easily dwarf any sum spent on food. Sommeliers are on the front line of customer service and profit generation. These talented folks not only know wines, but they know people. If they work in a restaurant, they know how to give even the pickiest customers the best possible service and keep them coming back for more.

So, now that that's out of the way, it's time to start thinking like a somm.

Osterland, who studied professional wine tasting for two years at the University of Bordeaux, says the first step to being able to pull off an impressive affair with wine is to calm down. It doesn't really matter how much you know about wine.

"Don't stress out," he says. "You don't need to know everything. Make friends. Bond with the sommelier and your area wine merchant. Find out who the top ones are in your city. Get to know them, and find someone you like. Trust them."

A little bit of education helps as well.

"Go to a sommelier and say 'Burgundy me,'" Osterland suggests. "Sample the great wines you've never had before, and let it change your perspective."

Build a relationship with the sommelier. If you're planning an event, meet them for a conversation a few weeks ahead of time. Have a conversation over drinks at the bar. Ask them what they have that's not included on the wine list.

Once you've got the somm on your side, you can start thinking about how to orchestrate a dinner that friends and business associates won't soon forget. Osterland emphasizes that, when you're pairing wines with foods, whether it's at a restaurant or at home, keep in mind that both taste best when you're hungry.

"No matter how much you like that lobster or scallop dinner, it's going to taste at least 8% better if you're hungry. Once that first item goes out, you have fifteen to thirty minutes to rock 'n roll. So, start with what really shines."

Osterland says it's a bit like the concept of "eat dessert first," and he follows up with the example of the legendary white, Château d'Yquem. Ranking among the top five white vineyards of France, Yquem is a highly regarded wine with ancient origins. He says it's unconventional, since it's typically seen as a dessert wine, but he suggests serving it first.

And when you're playing to impress, don't hesitate to spend a little bit more on those first sips of wine.  [Read the rest at OnMilwaukee.com, including great tips for different wines to serve to surpise your guests]

©BURP!

Red Wine Blue Cheese Ball

Are you tired?
I'm tired.

It's not that Christmas wasn't lovely. Or that the New Year didn't seem to arrive at just the right moment to leave me feeling that there's an aura of hope in the air.  But, I've been working on all cylinders for the last few weeks. And I'm just pooped.

Of course, life doesn't always slow down to accommodate. The holidays might be over; but, it seems there's always an occasion for entertaining waiting right around the corner. Maybe it's a birthday, a football party, or even just game night with friends.

Regardless of the event, it always pays to have a recipe or two for a quick appetizer in your back pocket.

That’s why it pays to keep a block of cream cheese, a bit of blue cheese, and a stick of real butter on hand at all times so that you can whip up this ultra-creamy red-wine-infused cheese ball.

The delicious spread gets a ton of flavor from a compound butter made with reduced red wine and shallots which infuses the cheese ball.  Pair that with the tang of blue cheese and the silky texture of cream cheese, and roll it up in minced green parsley (or even chopped nuts) and you've got something pretty awesome going.  We like to use a Wisconsin buttermilk blue, but feel free to experiment with different cheeses to find your favorite.

Perfect on crackers or served alongside a sliced baguette.

Red Wine Blue Cheese Ball

©BURP!

Das Truthahn Ist Sehr Gut: Turkey with Riesling & Sauerkraut

Our last name being "Fredrich" and all, you may have already guessed that there's a bit of German heritage floating around in Peef's veins.  We probably pay homage to that heritage best in the summertime when drinking a nice dark brew & indulging in one of those awesome Wisconsin bratwurst with kraut.  However, this year's turkey feast makes me wonder if we should capitalize on that heritage a bit more often.

Peef first spied the recipe for Turkey with Sauerkraut, Riesling, and Pork Sausages in the latest issue of Saveur magazine.

"You've got to take a look at this,"  Peef said, with that tell-tale drooly look on his face that not-so-secretly declared that he'd experienced love at first sight.

I perused the recipe, first noticing that it called for four pounds of raw sauerkraut.  FOUR POUNDS.  I almost shut down right then and there. After all, four pounds of high quality raw kraut could run upwards of $50 in these parts... unless of course, you know someone who's brewing up a nice 5 gallon crock of fresh kraut made with local cabbage.  Heh. 

I immediately emailed my friend Steph to see if she could part with four pounds of her kraut. Upon her affirmative response, the challenge was ON.

Turkey. Check.
Onions. Check.
Bottles of Riesling. Check.
Locally grown Black Willow Twig apples. Check.

Once we had gathered all the ingredients and thawed the turkey, the process was simple.   There was no brine. No overnight marination. No puttering or futzing.  Just a few simple steps.

First, we chopped up 3-4 of the Black Willow Twig apples into julienned strips.  We mixed the apples with drained sauerkraut and set that mixture aside. We made a bouquet garni with garlic, juniper berries, cloves, thyme, and parsley and tossed it into a large roasting pan. After cleaning and seasoning it, the turkey was stuffed with the sauerkraut-apple mixture and laid atop a bed of Riesling-infused onions, slab bacon, and more sauerkraut. It was topped with more strips of bacon, tightly covered in a cloak of parchment paper and aluminum foil, and left to roast for 3 hours in a 350 degree oven.

We joked that our house was sure to smell like a nursing home with all that kraut cooking away in the oven.  But, the truth is, it wasn't until the last half-hour of baking that we began to smell the delicious odor of the roasted bird -- seeping quietly and subtly out from under the oven door.  It was like a perfume.  Barely sweet, scented with juniper and garlic, and not nearly as "cabbagey" as I'd expected.

It was the easiest turkey I've ever made. And quite possibly one of the most delicious.  The breast meat was meltingly tender, and the dark meat was succulent -- vaguely redolent of the sweetness of the apples, the savory notes of the saurkraut, and the perfume of those mysteriously piney juniper berries, it was a perfect match for the bottle of German Riesling we chose to serve with dinner.

Served here alongside a very delicious herbed stuffing (Peef declared it the "best stuffing ever") with mustard greens and some of that deliciously tender kraut.

Turkey with Riesling & Sauerkraut

Herbed Stuffing with Mustard Greens


©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Wine & Dine Wisconsin 2010

The foodies are alive and eating well here in Wisconsin. And we've got proof:  Wine & Dine Wisconsin.

In its second year, Wine & Dine Wisconsin features some of the best in wine, beer, food, and spirits in the area.  Interested onlookers can sample delicious creations, imbibe a variety of delicious drinks, and learn more about locally made products.

We managed to make it downtown for a few hours this morning to enjoy the festivities. And here are some of the highlights of our day.

First, there was plenty of wine.  But, it's "Wine & Dine Wisconsin" -- so you'd sort of expect that, wouldn't you?  What you might not expect to encounter is a whole line of libations produced in support of God's work. And I present: Holy Spirits: Great Wine on a Mission.

There were also plenty of Wisconsin Dairy products represented -- including a stunning array of Wisconsin cheeses like this Olive Oil & Rosemary variety from Sartori Foods and ice cream from Sassy Cow Creamery.

As expected, there was also plenty of beer -- including a wide range of bottled brews for sampling, and a few from Stella Artois on tap.  Though the Stella Artois beer garden was quite impressive (and a variety of WI brews were represented among the 40 craft brews offered by greatbrewers.com),  we were a bit surprised that there wasn't more representation from our talented Wisconsin breweries.

 

Fortunately, we saw plenty of our favorite local artisans, including Scott from Bolzano Artisan Meats. In addition to some scrumptious charcuterie, Scott also has a pretty impressive moustache -- look at it in the photo below!  Rumor has it, he keeps up his snappy style with a bit of Elmer's Glue.  Scott -- fact or fiction?

Restaurants also offered impressive fare -- including this delicous seafood salad offered by Tutto.

And uber fresh oysters on the half-shell from our friends at Molly Cool's Seafood Tavern. (Incidentally, Molly Cool's will be serving up some of their delicious fare at the Gumbo Git Down next weekend... you won't want to miss it!)

While the beer wasn't particularly local, some of the spirits were -- and we were happy to see the Great Lakes Distillery serving up some of their finest vodka, gin, and their newest release -- Roaring Dan's Rum -- deliciously smooth stuff with a hint of Wisconsin maple syrup.

We were also pretty stoked to have the opportunity to meet Nick & Ira, the master minds behind the Bittercube brand.  These amazing mixologists showed us how to brew up our own nifty homemade bitters and flavored liquors.  In addition to being clever, they also mix up a pretty mean Whiskey Old Fashioned (a recipe they actually call the "Old Double Gold" so as not to confuse WI folks who think an old fashioned needs mashed up orange & maraschino cherry).

We were also happy to find mixologists of another type at the event -- employees of Oro di Oliva oil & vinegar shop -- mixing up delicious blends of olive oils and vinegars for sampling.

 Of course, there was no better way to finish our field trip than with a few sweet treats.  First, we sampled deliciously smooth gelato from our neighbors at Cold Spoons Gelato.  First, we tried the amazing salted caramel gelato... and we cleansed our palates with some of their amazing lemon sorbetto. YUM.

But, no foodie adventure would be complete without Peef's favorite indulgence -- a bit of chocolate. And so we'll leave you with something smooth and spicy -- a bit of chocolate from Indulgence Chocolatiers in Waukesha, Wisconsin.  Truly exceptional stuff.   The Mayan Spice bar is fantastically rich, with an amazing kick from cayenne pepper.  And the milk chocolate sea salt chocolate... well, you've just got to try that to believe it.

 

Wine and Dine Wisconsin runs through tomorrow, October 3rd.  Tickets are $49 at the door.

Cheers!

©BURP! Where Food Happens

Your Private Invitation: Wine Craze Milwaukee

Are you the type who can really sit back and enjoy a glass of great wine?  Do you wish there was a more affordable way to expand your palate and sample some new things?

We might have just the suggestion for you.

This evening we had the privilege to attend a private tasting event -- a "sneak peek," if you will, into all the best of a brand new wine event at Clear in the Intercontinental Hotel, Milwaukee.  "Wine Craze", which takes place on Wednesday evenings from 5:30-8:30pm, captures the spirit of true wine appreciation by offering patrons the opportunity to sample pours of exceptional wines for only $5.

Our host, Stephan Fitz, presented us with three fantastic red wines, each one better than the last:

Brewer-Clifton, Lindsay's Pinot Noir. 2006.
Mid Tier. Pomegranate, cured pork and cayenne truffle aromas followed by cranberry and kirsch flavors. Very savory and brambly on the palate with dry, gripping tannins
 
La Jota Howell Mountain Cabernet Sauvignon. 2001.
High End  95+ Points - The Wine Advocate, Robert M. Parker, "It offers up smoky, sweet scents of lead pencil shavings, cedar, spice box, volcanic earth, black currants, and smoke. With excellent fruit, full-bodied power, a layered texture, and an exceptionally long finish."

"The Prisoner" by Orinswift Zinfandel Blend. Napa Valley, 2008.

Mid Tier. The front of the wine is soft and almost immediately begins evolving into the broad mid-palate. The mid has weight, length, and structure. The acids were great in 2008 and provide an essential rounding effect to the "big fruit" inherent in the wine. The finish is long and filled with ripe, soft tannins. The 2008 has much the same tannin structure of the 2004 which is a personal favorite.

We were also treated to a variety of seriously delicious tapas -- all of which made fantastic partners for the wine.  First, they brought out a bowl of blistered shishito peppers, prepared in the traditional manner (fried and lightly salted).

Then we happily munched on crab boursin "tater tots" with blue crab, herbed boursin cheese, and garlic-chili ranch dipping sauce.

We were delighted by the flatbread with roasted garlic olive oil, shaved onion, vine ripened tomatoes, fresh basil and fontina.

 And there was also baked goat cheese with spicy tomato sauce, basil pesto, and grilled ciabatta bread.

All of the tapas were exceptional, though the shishito peppers were the surprising hit.  Exceedingly addicting, these not-too-spicy peppers packed a flavorful punch and made you want to continue popping them into your mouth one right after another.

And that wine... well, let's just say we're still thinking about it (and saving up our money for another bottle of that La Jota Cabernet...).

The weather this week has been cold and rainy -- desolate at its worst, and dreary at its best. Not exactly the sort of week you'd celebrate -- particularly around "hump" day.  But, as we sat around the table sipping our wine and chatting, it occurred to me that this is exactly the sort of event that could break up the mid-week monotony.  In fact, it was the perfect solution for our Wednesday Blues... and a nice bit of exercise for our ever-expanding wine palates!

So, the next time you get the urge to really savor a nice glass of wine among friends, think about stopping over to Clear for a sip of something lovely.  And, if it happens to be a Wednesday, be sure you take advantage of those "Wine Craze" specials. 

Trust us, you won't be sorry.


©BURP! Where Food Happens