James Shea

Wine Manager

Fleming's Prime Steakhouse & Wine Bar

2001 Siesta Drive Suite 101

Sarasota, FL 34239

     The third Thursday of November is an exciting day each year. Do you know why? Thanksgiving, you say? Well, that too. On the third Thursday of November, at the very stroke of midnight in Beaujolais France, Beaujolais Nouveau is officially released to a waiting world of extremely thankful wine enthusiasts. More than a million cases of newly bottled Beaujolais created in tiny villages in the east-central region of France are sent to destinations throughout the world.

     As the name suggests, part of the thrill of Beaujolais Nouveau is its “newness.” Wine that has barely had time to ferment is bottled and served in a mad frenzy as wine lovers scramble to be among the first to taste it. There are stories of Beaujolais devotees having used all manner of transportation, including motorcycles, balloons, helicopters, rickshaws, runners and private jets, in a mad rush to get their hands on the first bottles. 

     While the wine might be young, the tradition behind this ritual is not. Beaujolais Nouveau began, as so many traditions do, as a local custom. Each fall, the new wine would arrive at local bars and cafes with great fanfare. The Nouveau was instant gratification – wine made quickly to drink while the better Beaujolais aged gracefully in local caves. By the twentieth century, the tradition had become so popular (and so rowdy) the French government stepped into take some control over what had become a weeks long drunken party.  In 1951, Beaujolais Nouveau was officially recognized, and an annual release date was set for November 15. It didn’t take long for word to spread to Paris and eventually around the globe. Voila! The race was born! In 1985, the official release date was changed to the third Thursday in November, making it possible to kick off a “long” weekend of celebration.

     How is Beaujolais Nouveau made so quickly? It’s done with a winemaking process known as carbonic maceration, also known as “whole grape fermentation.” The process begins with grapes that are handpicked to preserve the whole cluster. The clusters are then placed into fermentation tanks. As the bottom grapes are crushed by the weight of those above, they begin to ferment, thus releasing carbon dioxide. The carbon dioxide in turn causes the upper clusters to undergo “intercellular fermentation” – a big word that means they ferment from the inside out. Fermentation can last as little as four days, after which the grapes are pressed and allowed to stabilize. The whole process, from harvest to bottle, can be completed in less than two months.

     The process creates various appealing aromas, as well as wine that is less tannic. The resulting Beaujolais is soft and fruity and perfect for immediate drinking. The downside is that wine created by this method is incapable of aging any length of time. It is best drunk within a few months of its release, though good vintages can last up to a year. Hmm, maybe that’s not a downside after all.

     The low tannins in Beaujolais Nouveau make this wine very easy to drink, and very food friendly. In fact, it is an excellent pairing for Thanksgiving dinner. The wine should be slightly chilled before serving – about 20-25 minutes in the fridge should do it. Not only will this make it more refreshing, but it will also allow the fruit flavors to come forward.  Look for wine by producers George Duboeuf, the so-called “King of Beaujolais,” and Joseph Drouhin.

Cheers!

James

For More Wine Tips Follow WineMaeven on Twitter @WineMaeven

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James Shea

Wine Manager

Fleming's Prime Steakhouse & Wine Bar

2001 Siesta Drive Suite 101

Sarasota, FL 34239

With Thanksgiving vastly approaching us everyone on the planet pretty much knows the menu on hand for the day, but a lot of us are stuck on the idea of what to serve for beverages, in particular do you serve wine on Thanksgiving and if so how do you go about choosing which wines to serve.  There are a couple of different options that you can choose. First, are you going to serve different varietals or stick with one the entire day? For me the simpler the better, so I choose to find one that I think will appeal to everyone.  No meal is complete without champagne in my opinion, especially for a traditional turkey dinner. Champagne is high in acidity and pairs well with heavier and starchier foods such as potatoes, turkey and stuffing. In addition it acts a nice palate cleanser between courses. Two of my new favorites here at Fleming’s are the Schramsberg Blanc de Blanc and the Louis Roederer Rose. The Schramberg is a Chardonnay varietal with citrus flavors, freshly cut green apples and melon; on the finish you will taste pear, dried pineapple and baked apple pie. The Napa Estate of the French Champagne house, the Pinot Noir based wine is ever so faintly pink, creamy and complex, with bright strawberries and black cherries up front.

If you would like to take it in another direction, another big hit for this day would a Pinot Noir. Pinot’s are a great match because they are a lighter style wine that will not be intrusive to the food, there are no big tannins found in this varietal like you see in Cabernets. This is a wine that everyone seems to enjoy. Byron Pinot Noir a new addition to the Fleming’s 100 has a nice profile of dark cherry, dark plums and brown spice. A perfect blend of food and wine with this one, you will not be disappointed.

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Charles Flint

Chef Partner, F.M.P.

Fleming's Prime Steakhouse & Wine Bar

2001 Siesta Drive Suite 101

Sarasota, FL 34239

• 2 cups apple cider
• 3/4 cup bourbon
• 1/4 cup brown sugar
• 4 bay leaves
• 1/4 cup plus 2 tablespoons butter
• 1 granny smith apple, diced
• 1/4 cup diced onion
• 1/4 cup all-purpose flour
• 2 cups juice from turkey or fresh turkey stock
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper 

Bring first 4 ingredients to a boil, stirring occasionally, until sugar dissolves. Remove from heat. Discard bay leaf.

Melt butter in a large saucepan over medium heat. Stir in apple and onion; sauté 8 minutes or until onion is tender and apple begins to caramelize.

Whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Add pan juices and apple juice mixture to pan, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Season with salt and pepper.

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Charles Flint

Chef Partner, F.M.P.

Fleming's Prime Steakhouse & Wine Bar

2001 Siesta Drive Suite 101

Sarasota, FL 34239

• 1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
• 4 medium onions, chopped (4 cups)
• 1 stick (1/2 cup) unsalted butter plus additional for greasing pan
• 2 garlic cloves, finely chopped
• 1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
• 2 cups reduced-sodium chicken broth (16 fluid ounces)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preheat oven to 350°F.

Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. While bread is drying in oven, cook onions in 2oz of butter in a 12-inch heavy pan over moderate heat stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.

Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).

Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.

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Charles Flint

Chef Partner, F.M.P.

 Fleming's Prime Steakhouse & Wine Bar

2001 Siesta Drive Suite 101

Sarasota, FL 34239

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin.

5. For even roasting, tie the legs or tuck them into small slits in the skin.

6. Before roasting, coat the outside of the turkey with olive oil or softened butter, season with salt and pepper and tightly cover the bird with aluminum foil to prevent over-browning.

7. About 45 minutes before you think the turkey is done, remove the foil to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 165 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 145 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey sit for up to an hour without losing too much heat.

10. Remember to carve your turkey with a very sharp knife.

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Chef Partner Charles Flint

Fleming’s Prime Steakhouse & Wine Bar

2001 Siesta Drive, Sarasota Fl. 34239

941-358-9463

www.flemingssteakhouse.com

Parmesan Encrusted Broiled Tomatoes 

For 6 orders

For Parmesan Crust;

2 cups crushed lady fingers

1 cup finely chopped parmesan cheese

½ teaspoon chipoltle powder

1/8 teaspoon ground cumin

½ ground black pepper

-       Mix well and place on a non stick cookie sheet

-       Cook at 350 degrees for 15 to 18 minutes

-       Remove and allow to cool to room temperature

-       If necessary re-chop in food processor or with sharp knife

For broiled tomatoes drizzle well with extra virgin olive oil and season with kosher salt and fresh cracked pepper.

Place on medium hot place on grill or broiler and cook until skin blisters, gently remove and top with burrata cheese, flash under broiler and warm cheese.

Carefully transfer to salad plate and top with parmesan crumbs, extra virgin olive oil, a squeeze of lemon and some micro lettuce.

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Chef Partner Charlie Flint

Fleming’s Prime Steakhouse & Wine Bar

2001 Siesta Drive, Sarasota Fl. 34239

941-358-9463

www.flemingssteakhouse.com

Poached Shrimp with Mango Cucumber Salad

Recipe: Makes 2 portions

For shrimp:

8 ea large shrimp

1 quart water

2 tbsp old bay seasoning

1 lemon (split)

1 tbsp. kosher salt

In medium pot combine water, old bay, lemon and salt.

Bring to rolling boil then reduce to simmer, let cook for 15 minutes to develop flavor.

Add peeled and deveined shrimp in to cooking liquid and simmer 3-4 minutes.

Remove from liquid and either cool or serve warm.

For mango salad:

1 ea ripe mango sliced

1 ea cucumber peeled, seeded and cut into half moons

½ cup orange segments with juice

½ cup radish sprouts

2 tbsp chopped cilantro

1tbsp rice wine vinegar

1 tbsp extra virgin olive oil

Salt and pepper to taste

Mix all ingredients and season with salt and pepper, allow juices from salad to disperse around plate.

Garnish with flavored oil or balsamic reduction.

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Golden Beet Salad

Skordalia, mint-meyer lemon preserved emulsion, micro beet greens

Recipe provided by Executive Chef Leo Gianulis

Hyatt Regency Sarasota 

Featured Farms: 

Gold beets, King Farm Bradenton, FL

Micro beet greens, Cahaba Farm Odessa, FL

Meyer lemon, King Farm Bradenton, FL

Makes 4 servings

Skordalia:

1 large russet potato

Salt

2 tablespoons minced garlic

1 tablespoon minced Italian parsley

1 teaspoons chopped thyme

2-3 ounces extra virgin olive oil

Sea salt and pepper to taste

Wash potato and place on a small bed of salt. Bake at 350 degrees until tender, 45 minutes to 1 hour. Let cool and then peel. In a small sauté pan, quickly cook garlic just enough to remove raw flavor, but taking care not to add color to the garlic. Set aside to cool, and then put potato and garlic through a ricer to achieve a smooth consistency. Fold in remaining ingredients and be careful not to over mix potato, as it will get gummy.

Orange-Infused Olive Oil:

Zest of 2 oranges

1 cup extra virgin olive oil

Place the zest in a food processor with the olive oil. Pulse until well blended. Let rest for 1 hour and strain.

Roasted Gold Beets:

4 medium gold beets

Extra virgin olive oil

Salt and pepper

Wash, dry and season beets with olive oil, salt and pepper. Wrap in foil and bake at 350 degrees until tender, approximately 45 minutes. When cool enough to handle, peel and slice ¼-inch thick

Mint-Preserved Meyer Lemon Emulsion:

4 ounces extra virgin olive oil

2 ounces meyer lemon juice

1 ounce. orange juice

1 tablespoon minced preserved meyer lemon

2 tablespoon mint chiffonade

Sea salt and cracked black pepper to taste

Place orange juice, lemon juice, preserved lemon, and mint into blender. Start the blender and then gradually add oil until emulsified. Season to taste.

Assembly:

For each serving, arrange 2 ounces Skordalia (see recipe above) onto the plate along with 2 ounces Mint Preserved Meyer Lemon Emulsion (see recipe above ), 1 teaspoon Orange Infused Olive Oil (see recipe above), 1 tablespoon micro beet greens, and sea salt and cracked black pepper to taste

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Who doesn’t love Strawberry Shortcake? Soft, crumbly cake filled with fresh, ripe and juicy strawberries and dreamy pillows of lightly sweetened whipped cream is the quintessential summertime dessert. The only downside to this luscious treat is that it isn’t the easiest thing in the world to eat, especially at a party. In fact, under those circumstances, it can be downright messy. A whipped cream mustache with strawberry juice dripping down your chin isn’t really a good look for anyone, especially if you’re over the age of six!

So, what if I told you that you could still enjoy all the deliciousness of strawberry shortcake in a neat, self-contained and incredibly delicious little package? You can – if you make these Strawberry Shortcake Cupcakes. Imagine! A fluffy little vanilla cupcake, filled with a fresh strawberry gelée and topped with a decadently rich strawberry mascarpone frosting. No muss, no fuss.

Preparing these little lovelies isn’t difficult at all. Just bake yourself some vanilla cupcakes. I like the recipe from NYC’s Magnolia Bakery. Their cupcakes have a light, tender crumb and very nice flavor. You can use any cupcake recipe you like. Heck, you can even buy your cupcakes premade and just fill and frost them yourself. How’s that for easy?

HERE'S HOW YOU DO IT.

First, cut a cone-shaped chunk out of the center of each cupcake. Fill each with some strawberry gelée filling and top with a thin slice of cake to hold the filling in. Then, just frost the cupcakes and enjoy. You can’t even tell that there’s a big, honkin’ hole in the middle of these cupcakes once they’re frosted! And, they are so amazingly good!

These Strawberry Shortcake Cupcakes are the perfect thing to serve at a picnic or to take to the beach. The kids will love them, and you will love me because the kids won’t make a big mess. It’s a “win-win” situation for all!

STRAWBERRY SHORTCAKE CUPCAKES

Ingredients:

1 dozen vanilla cupcakes (recipe for Magnolia Bakery cupcakes follows)
1 cup Strawberry Gelée (recipe follows)
Strawberry Mascarpone Frosting (recipe follows)

Directions:

1. Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.
2. Spoon about a teaspoon of strawberry gelée filling into each cupcake and top with the cone top.
3. Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.

MAGNOLIA BAKERY’S VANILLA CUPCAKES

Ingredients:

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
2. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
3. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, frost as desired.

Makes about 2 dozen cupcakes.

STRAWBERRY GELÉE

Ingredients:

1 cup strawberry puree
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cold water
1/2 envelope unflavored powdered gelatin
1/2 cup diced, fresh strawberries

Directions:

1. Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat.
2. Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
3. Add fruit puree mixture to the bowl and stir until gelatin is completely dissolved.
4. Stir in diced strawberries and chill until set.

STRAWBERRY MASCARPONE FROSTING

Ingredients:

1/4 cup softened butter
1 8 ounce container mascarpone, at room temperature
1/2 cup fresh strawberries, pureed
2 tablespoons strawberry jam
4-5 cups powdered sugar

Directions:

1. Cream butter and cream cheese in an electric mixer until soft and fluffy, about 2 minutes.
2. Add the strawberries and jam. Mix until combined.
3. Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire.  If your frosting is not stiff enough to pipe, add more powdered sugar.

Use right away, or refrigerate until ready to use.

Enjoy!

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Don’t you hate those crazy days when your feet hit the ground running in the morning and just never seem to be able to stop until the rest of you crumples in a sweaty, exhausted, glassy-eyed heap on the floor about twelve hours later? I’ll bet those of you that have already waved goodbye to forty know what I mean. And then, as you’re trying to resuscitate yourself, you’re met with hungry, quizzical eyes and the dreaded question, “What are you making for dinner?” ARGHHHH! At that point, I usually want to bare my teeth and snarl “Reservations!”

It’s on nights like those that I usually either call Pizza Hut or dig out a box of Hamburger Helper. No, I’m not proud of it. But I will admit that, on occasion, I have resorted to Hamburger Helper to fill the bellies of my loved ones. Cheeseburger Macaroni is my poison of choice.

Sometimes, however, before total delirium sets in, I still have the presence of mind stop at the store on my way home and pick up something that I can throw together in minutes to stave off the ravenous hordes. Well, not actual hordes. There are only three of us – four, if you count my Golden Retriever, Bella. But, she’s usually happy with a bowl of kibble.

This Maple-Mustard Glazed Salmon is one of those “throw together” dishes. It is so light and flavorful and very easy to make. In fact, you probably already have all of the glaze ingredients in your pantry. All you do is mix some maple syrup, Dijon mustard and apple cider vinegar together, brush it on some fresh salmon, and then bake it. A total no-brainer! I also added some pureed chipotle peppers in adobo sauce to the glaze to give it a little kick, but a squirt of sriracha sauce does the trick too. You should try to get the nicest, freshest salmon you can, though. It makes a difference. I used a wild sockeye salmon.

A quick little Mango-Peach Salsa to serve alongside the salmon is the perfect complement. I really love its cool, fruity flavors with the glazed fish. If you don’t feel like doing any slicing and dicing, you can pick some pre-made salsa while you’re buying your fish at the market. Or, you could leave it out altogether. The whole point is to keep it simple.

So, the next time you find yourself in a time crunch or just can’t bear the thought of cooking a complicated dinner, remember that there are options. You really can serve your family a fresh, delicious and nutritious meal in less than the time it takes for the pizza delivery guy to get to your house. If I can do it, so can you!

MAPLE-MUSTARD GLAZED SALMON

Ingredients:

4 6-ounce salmon fillets
Salt and pepper to taste
1/4 cup pure maple syrup (none of that fake Log Cabin stuff)
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 chipotle peppers in adobo sauce, pureed
Mango-Peach Salsa, optional (recipe follows)

Preparation:

1. Heat the oven to 400F.
2. Lightly salt and pepper the salmon and place on a baking sheet.
3. Whisk the rest of the ingredients together in a bowl and brush over the top of salmon.
4. Bake for about 5 minutes. Turn fillets over and brush with more glaze.  Continue to bake for another 5 minutes.
5. Turn on the broiler, brush a little more glaze on the salmon and broil for 2-3 minutes or until the fillets are golden and caramelized.
6. To serve, top with some mango-peach salsa.

MANGO-PEACH SALSA

Ingredients:

1 ripe mango, peeled and diced
1 large, ripe peach, peeled and diced
1 tomato, seeded and diced
1/2 cup diced red onion
1 jalapeno pepper, seeded and minced
1 small handful fresh cilantro, chopped
Juice of one lime
Salt and pepper to taste

Preparation:

Mix all ingredients together in a bowl and toss.  Let ingredients get friendly in the fridge until ready to use.

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