Archive for December, 2010

“From The Grape Vine”

Monday, December 20th, 2010

Here is an article that will be published in the upcoming issue of Personal Chef magazine. It is the first of a series I will be writing this year as a contributor.

From The Grape Vine a series devoted to food and wine pairing

By: Jay DeLong, Executive Chef of Canape Specialty Chef Services, Seattle, WA

As Personal Chef’s we were drawn to the culinary arts for many reasons.  A light went on that drew us to food like a moth to a flame; mesmerized by foods ability to nourish us and give us pleasure.  Bringing wine into the fold can have the same feeling of discovery.  Learning how to make food compliment a wine pairing and vice a versa, can bring your business to new heights while enriching your personal life at the same time.

In the coming issues of Personal Chef Magazine, we are going to explore the language of wine and how to pair it with food by laying a foundation and breaking through pre-contrived notions that wine is for snobs, screw cap wines are cheap, or only California produces high quality American wine.  I hope to excite you into adding wine pairing to your repertoire, and show the world that Personal Chefs are more than the 5×4.

We will begin by understanding that communicating what we taste and evaluating wine is a new language.  Interpreting this language through evaluating how flavors are perceived on our palate is paramount.   Let’s begin with the basic senses and begin building our new wine vocabulary!

On the palate (what we experience on our taste buds) is sweet, salty, sour, and bitter.  It is important to take notes when tasting wines and remember how they affected these general areas if you are to make an accurate and appealing pairing with your food.  On the nose, the olfactory senses greatly influence what we perceive.  Is the wine fruit forward?  Does it smell of flowers and herbs?  Once we have established the flavors and aromas of the wine, we can make food pairings that make sense.  We can pair our dishes to compliment the wine (Sancerre & Oysters), or we can pair in opposites (Port & Stilton).

By enhancing our food with wine, the dining experience is deliciously aggrandized causing our clients to enjoy their meal that much more.

In the next issue…noble varieties and classic pairings.

Chef Jay’s Shortbread Cookies

Sunday, December 5th, 2010


12 tablespoons butter at room temperature
1/4 cup superfine sugar
1 1/2 cups all-purpose flour


Preheat oven to 300 degrees F. Generously grease a baking sheet.

In a small bowl, cream the butter and sugar together until light and fluffy.

Sift in the flour and, with a wooden spoon, blend well.  Form the dough into a small ball.

Roll the dough to an 1/8 inch thickness on a board that has been lightly dusted with superfine sugar.

With a biscuit cutter, cut into rounds.

Place on the prepared baking sheet and bake until golden brown, about 25-30 minutes.

Transfer to a wire rack to cool.

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