etoile at Domaine Chandon

Ingredients:

Dressing:

1/2 bottle Domaine Chandon pinot noir

1 tsp. Dijon mustard

1/4  cup Banyuls vinegar   

1/3 cup pomegranate syrup, (Sonoma Syrup Co.)   

1/2 cup grapeseed oil    

Sea salt, to taste

White pepper, to taste

Salad:

6 cups baby salad greens, mixed, loose   

1/4  cup pomegranate seeds

1/4 cup pinot noir grapes, halved and seeded   

1/3 cup pecans, toasted, salted   

24 sprigs chervil, leaves only   

Sea salt, to taste

White pepper, to taste

Directions:

Dressing:

In a heavy-bottomed sauce pot reduce the pinot noir by 2/3 over low heat. Chill the reduced pinot noir to room temperature over an ice bath, stirring occasionally.

Combine reduced pinot noir, Dijon mustard, Banyuls vinegar, and pomegranate syrup in a blender. Turn the blender on low and slowly move it to medium high. Once blender is on medium high, add the grapeseed oil in a fine, thin stream to emulsify.

Season with salt and pepper.

Salad:

In a large salad bowl mix the baby greens with your desired amount of salad dressing, salt and pepper. Place an even amount of salad on four chilled salad plates or bowls.

Garnish each salad with the pomegranate seeds, grapes, pecans and chervil.

Serves 4.

Wine pairing: étoile Rose, Domaine Chandon Blanc de Noirs.

Gazpacho

Chris Manning

etoile at Domaine Chandon

Ingredients

Soup:

3 cups orange pixie tomatoes, peeled and seeded   

3/4 cup cucumbers, peeled, seeded, diced   

1/ 2 cup red onion, diced   

1 1/2 tsp. garlic, minced   

3/4 cup yellow bell peppers, diced   

3/4 cup red bell peppers, diced   

3/4 cup white bread, cubed, no crust   

1 1/2 tsp. lemon juice   

3 Tbsp. extra virgin olive oil   

1 1/2 Tbsp. red wine vinegar   

Sea salt to taste

White pepper, to taste

Tabasco, to taste

1/3 cup Pellegrino sparkling water   

Garnish:

1/2 cup Oregon bay shrimp   

1 Tbsp. red bell pepper, very small dice   

1 Tbsp. yellow bell pepper, very small dice    

1 tsp. chives, chopped   

1 tsp. lemon zest   

1 tsp. lemon juice

1 Tbsp. extra virgin olive oil

Salt, to taste

White pepper, to taste

Opal basil sprouts, as needed

Directions:

Soup:

Combine all of the ingredients, except the salt, pepper, Tabasco, and Pellegrino. Place in the refrigerator, covered, overnight.

Puree the soup in a blender and season with salt, pepper and Tabasco then strain through a fine sieve. Chill.

Just before serving add the Pellegrino water

Garnish:

Combine shrimp, bell pepper, chive, lemon zest, lemon juice, and olive oil. Let marinate for  10 minutes and then strain.

In the center of four bowls, place an even pile of the shrimp mixture. Pour the chilled soup around the shrimp and garnish with the basil sprouts.

Serves 4.

Wine pairing: Domaine Chandon 1997 Vintage Brut