Gloria Ferrer Caves & Vineyards
Gloria Ferrer is offering $5000
for the Best Appetizer Recipe in the Country in its 2nd Annual
Glorious Bites Competition Now Open for Entries
Gloria Ferrer Caves & Vineyards, producer of California’s most awarded sparkling wines, is once again searching for the most glorious appetizer recipe in the country to pair with its Sonoma Brut. Budding home cooks age 21 and over are encouraged to channel their inner-foodie and submit their signature appetizer recipe for the second annual nationwide contest. All appetizers will be judged on originality, perceived taste appeal and perceived ability to pair with the Sonoma Brut, a wine that’s been produced by the winery since it was founded 30 years ago.
Each recipe entered will be reviewed by a panel of wine and food experts to select the top 18 semi-finalists to participate in three live Regional Semi-Final Cook Off events scheduled to take place Los Angeles, California, Washington, DC, and Austin, Texas in September. Only three competitors will move on to the National Finals scheduled for Saturday, October 15, 2016 at Gloria Ferrer Winery in Sonoma. For official rules and to enter by August 31, 2016, as well as event ticket information, visit www.gloriousbites.com.
“After 30 years of great sparkling winemaking, Gloria Ferrer knows that nothing kicks off the start of a terrific gathering with friends and family than bubbles paired with a few small bites,” says Gloria Ferrer Vice President of Marketing Eva Bertran. “Last year’s winner, Donna Wolfe, a reference librarian from Hamilton, New Jersey wowed us with her Fried Lobster & Goat Cheese Stuffed Zucchini Blossoms with Sweet Thai Chili Dipping Sauce. We can’t wait to see your entries this year and we are thrilled to welcome a new panel of judges to help us critique them.”
Gloria Ferrer has tapped five expert foodies from around the country to serve as judges at each of this year’s events:
• Chef Stuart O’Keeffe
Glorious Bites Semi-Final, Los Angeles, CA
O’Keeffe is an Irish celebrity chef, food writer and TV personality best known for his appearances on Food Network’s Private Chefs of Beverly Hills, NBC’s Today Show, CBS’s The Talk and his AOL series Kitchen Daily 101. His recent cookbook “The Quick Six Fix,” which focuses on recipes that consist of 6 Ingredients, 6 minute Prep and 6 minute Cleanup published by Harper Collins, went to #1 in Cookbooks the first week on Amazon.
• Nycci Nellis—Glorious Bites Semi-Final, Washington, D.C.
Nellis is a food and wine journalist whose website, www.TheListAreYouOnIt.com, has been called “one of the DC area’s premier resources for information about all things food and wine in DC and beyond,” by the Washington Post. She is a regularly featured guest on DC’s Fox and CBS affiliates; is co-host of the weekly DC area food and wine radio show, Foodie and the Beast; and is a dominant presence on social media for her thousands of devoted followers.
• Linda Nguyen—Glorious Bites Semi-Final, Austin, TX
Nguyen is addicted to travel and delicious bites and sips and has been sharing her adventures in travel and cuisine on her food blog Girl Eats World since 2009. Currently, she also serves on the board of Austin Food Bloggers Alliance.
• Sara Deseran—Glorious Bites Finals, Sonoma, CA
Deseran is a longtime San Francisco-based food writer and the editor-at-large for San Francisco magazine. While contributing to magazines such as Saveur, Women’s Health, and C magazine, Deseran has published four cookbooks, most recently Tacolicious (Ten Speed Press). The latter is no coincidence. Today, on top of writing, she works as the Director of Marketing and Branding for Tacolicious, the growing, SF-based restaurant group she co-owns with her husband Joe Hargrave.
• Executive Chef Jennifer Luttrell, Point Reyes Farmstead Cheese Company—Glorious Bites Overall Judge
Jennifer Luttrell has been the Executive Chef of The Fork, a Culinary and Educational Center on the Giacomini family dairy at Point Reyes Farmstead Cheese Company in Point Reyes, California, since 2011. As an added bonus to this year’s competition, Gloria Ferrer has partnered with Luttrell to create a delicious appetizer using the iconic Point Reyes Original Blue!
Download custom appetizer recipes from the judges including Luttrell’s perfectly paired Apple-Onion Chutney Point Reyes Original Blue Crostini as well as information on the Gloria Ferrer Sonoma Brut and full bios for all of the judges at www.gloriousbites.com.
A pioneering history and approach to Pinot Noir and Chardonnay have made Gloria Ferrer Caves & Vineyards a leader in California sparkling wine for almost 30 years. Founded in 1986 in Sonoma, California, by the Ferrer family of Spain, Gloria Ferrer combines the best of sparkling winegrowing history with the bounty of the Carneros winegrowing region using time-honored méthode champenoise winemaking traditions and centuries-old sustainable practices. Gloria Ferrer produces the most awarded California sparkling wines that have won over 400 gold medals and received 50 outstanding 90+ point ratings in the last five years. Discover the Glorious Life at www.gloriaferrer.com.
Last Year’s Winning Recipe
Fried Lobster and Goat Cheese Stuffed Zucchini Blossoms
with Sweet Thai Chili Dipping Sauce
1 cup all-purpose flour
1 cup + 1 tablespoon club soda
3/4 teaspoon kosher salt
½ teaspoon sugar
1/3 cup mild goat cheese
1 teaspoon fresh tarragon leaves, finely chopped
1 teaspoon lemon zest
½ teaspoon freshly squeezed lemon juice
1 tablespoon green onion, finely chopped
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
3 ½ ounces lobster meat, cooked and finely chopped
Sea salt and pepper
12 zucchini blossoms (plus extras as backup)
Grapeseed oil, for frying
Dark green leaves for garnish
1/4 cup extra-virgin olive oil
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons Thai sweet chili sauce
½ teaspoon fresh basil, chopped
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon garlic, finely minced
1-1/2 teaspoon ginger root, peeled and finely minced
Rinse the zucchini blossoms and place on paper towels to dry. Remove the pistils.
In a medium bowl, whisk together the flour, water, salt and sugar until smooth. Set aside.
Whisk together the ingredients for the Sweet Thai Chili Dipping Sauce and set aside.
In a small bowl combine the goat cheese, tarragon, lemon zest, green onion, cayenne and dry mustard. Mix until smooth. Fold in the lobster. Season with salt and pepper, to taste. Use a pastry bag to fill each blossom with 1 1/2 to 2 teaspoons filling. Close the blossoms and flatten at the tips to seal
In a large heavy-bottomed Dutch oven, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350-degrees F. Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels. Season with sea salt.
Place on a platter on the dark green leaves with a ramekin of the dipping sauce.