It’s becoming a bit of a tradition, these July First Fridays. Each year, as this most summeriest of summer First Fridays rolls in, we prepare to showcase a very special Chardonnay Vertical for our guests.
And given that this year I am still in pursuit (admittedly limping a bit at this point) of my New Year’s Resolution to always try and do some home cookin’ for First Friday, the 2012 edition should be all the more exciting!
Because CORN and RIDGE VINEYARDS CHARDONNAY go together like rama-lama-lama-lama-lam-de-ding-dee-dong!
Thus, I am making Corn Chowder.
With a tremendous amount of Ridge Vineyards Chardonnay in it.
Thus effectively sealing the deal as regards the efficacy of an already sumptuous pairing.
Or so says I. Our guest will be the judges! If there is any left by the time they get here. Because I’ve already eaten a great deal of it. As have the rest of the staff.
And so it began, with the raw materials. Fresh, organic, local, delicious …
Potatoes, onions, garlic, celery, oh my …
And then I got carpal chef tunnel syndrome wrist …
Which was quite easily soothed by inhaling the scents of skillet butter …
Which is a pretty tough smell to top.
Unless of course you add something TO the skillet butter. Like, oh, I don’t know, freshly diced onions, garlic, celery, and other such stuff and such …
Yeah, that’s what I’m talking about.
I’d talk about the corn next, except that’s pretty obvious. It’s corn chowder after all.
So, I’ll move on the secret ingredient. Which is actually pretty obvious as well, at least if you know anything about how I cook …
As the kids say, duh.
Then back to the dicing. More carpal chef tunnel … And note, that’s diced celery leaf there. Most groovy …
And then it’s simmerin’ time again.
Which means there is enough time to engage in some augmentary machinations deployed in the service of heartifying the heartiness of the hearty.
Why, baked polenta bits of course! Topped with freshly grated Marin County parmesan and a liberal sprinkling of parsley. Duh.
Let’s have a look …
Pretty good, pretty good! But …
Now we’re talkin’.
And, sorry ’bout the blurry. A lil’ bit of the chardonnay MAY have inadvertently slipped and fell into the chef.
And now it’s back to simmerin’ time …
Which gives me an opportunity to talk about the wines we’ll be showcasing tonight.
As I said, this will be a Chardonnay vertical. 4 Chardonnays to be precise. As follows:
If we do say so ourselves, that’s a mighty fine roster of wine.
Now, let’s go see how our chowder is doing …
Looks good, looks good. Which means it’s time for the coup de grace. When we go buckwild. Buck … Wild.
Huh??? Where’d the baked parmesan polenta bits go???
That’s right. In the chowder.
Polenta Corn Chowder.
Let the singing of the gods and the goddesses commence.
It’s Chardonnay time.