Shaun Lee, of Wine Actually got me at ” I am a strong believer in marketing with a little bit of love, people and social media, & this campaign is probably just a direct manifestation of that” when I opened & read his email last month. A firm believer of the same principle, I was immediately supportive, & but I had to rack my brains for a way to “share ” this wine, since I generally avoid alcohol.
But I can stomach alcohol in food; as well as desserts so this provided the perfect opportunity to launch our monthly cookout idea that myself & cook-aholic friend Kevin has been discussing for months, but never got down to it.
I’ll let the video tell the story, it pretty sums up the whole evening.
White wine: sponsored by WineActually.com.
Sometimes chef: Kevin Tan.
Lucky diners: Rebecca Saw, Tian Chad, Keith Chong.
Honestly the video is pretty bad. Well, we did the best we could. Do watch it in expanded form (click the bottom lower right icon). It helps a lot. 😉
Some pictures to save the day:
Tofu steamed with white wine…
…which was the Amuse Bouche.
The Butternut Pumpkin Risotto with white wine.
Pork tenderloin slightly season on the outside with pepper & herbs.
Which turned out beautifully pink & moist inside.
It was porky-licious with the caramelized onions & sauteed Dutch baby button mushrooms.
Slicing the pork tenderloin..
Dinner is served…
Nom noms!
Table for Four.
Sangria for dessert:
Concept: (as provided by Kevin)
g-RAPE-d tofu: Something that can showcase the extensive use of grapes, while maintaining the balance of flavors. Tofu can absorb any flavor, which works well with the multiple grapes- based liquids of the dish.
Pumpkin risotto: Standard risotto recipes have white wine as one of the ingredients, which was perfect to incorporate the white wine into. The choice of pumpkin risotto also shows progression from more grape (amuse bouche which used grapes juice & wine) to less grape (only wine in this dish) while maintaining the profile of using a lot of produce in the dish. Furthermore, the chicken stock which is generally classified as white stock gives the dish a hearty flavour, but not to overpower the white wine.
Pan-roasted Pork Loin: A white meat protein dish with more earthy flavors achieved using the light herb crust, and the mushroom ragout as the sauce. Kept the seasoning light as not to clash with the white wine, but rather to pair with the dish.
It was a fun dinner 😉 . We hope to do this every month! Any suggestions for the next Table for Four? 😉
Note:
This is not a paid advertorial.
Objective is to help get the word out on WineActually & to humour a friend.
All expenses for the dinner is covered by Rebecca Saw except the bottle of white which was complimentary from WineActually.
PS: If you wish to join the next Rebecca’s Table for Four, drop me a comment & we may just choose you to join us. This little project is for fun & is based on both Kevin & my availability. 😉
Wow tofu steamed in white wine! That is really creative!
Haha, I don’t imbibe in alcohol too but alcohol is a must for desserts!
I know rite! When he told me he was doing that, I was like “huh?? can ar?”
Turned out delicious!
Yeap…creative indeed…never thought of it that way
Hahah, Thanks! This is my original idea ;p
You came to join us durin one of my Table For Four?
Nope I wasn’t there or else you would know 😛
Looks like a brilliant dinner, really. And i notice still got lots of wine left over to actually drink! 😀
Hahah.. all of them are finished it off!
looks good!
It was!!
Guess the next table 4 four event should have more vid, and will be extended to a 5-course meal, hopefully.
Also, I hope to be able to put up a step-by-step recipe on how to put together the dishes next time.
Well, ur the chef! You decide!
And yes, mroe video but but..a lot of work laaa video..
I thought pork had to be white inside.. haha.. its the only meat you cannot undercook.. unless you wanna risk contracting taenia solium..
No idea! it was nice and pink and moist and juicy so I was pretty happy! ;p
Told ya i wasnt much of a cook! Hehehee
I’m not a big wine or alcohol in general person…but wine in food is GOOD! Plus, I don’t get too tipsy. ;-p
I wanna see you get creative with wine!
I wonder what you will come up with! hehehe..sure some wacky recipe no? ;p
Ah I still remember the nice dinner that we had =D
Thanks for the invite and Kevin the cook!
Thanks for the company! Alws nice to have you around!
Juicy pork meat! And nice wine!
Oh yea!! 😉
sorry about the video. should be more prepared and use better camera to shoot it. given a good amount time, the video can seriously be so much better. 😉
let me shoot the next one!
Yes, you shoot the next one ok!
Whoa, looks so yummy!!!!
Thanks Becky! Hope you enjoyed it!!
No prob Will!!
Glad to be of a support! See you soon!
The pork looks so pweeety! And there’s nothing wrong with the video! It looks great!
Hehe! Thks for the kind words 😉
You guys should have joined us! Nx round ya!
Definitely!
lets share money and buy some chemicals to do molecular gastronomy 😀 😀
Sounds like an idea! You know where to get??
Rebecca,its impractical to get the molecular kits&ingredients as they dont sell it in small quantity.
As an example,the algin&calcic powders cost no less than rm400.
thats without the kit.
if u guys are keen on it,try pastry pro@classic company.
Or else try buying some from cilantro,they have those two,but not applying it in the dishes.
Woots! Thanks for the heads up!
Can’t wait to meet u & pick your brains on food/cooking/baking and all about the hospitality industry!!
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That tofu dish- how to make? Mind sharing in step/detail?
Sure Cariso! Let me get Kevin to reply you on that ;p
(I know but he would be able to expain in detail, hahhaha )
it’s simple actually… basically it’s composed of 2 main components: tofu and grape sauce.
1. For the grape sauce, it’s essentially reduced grape juice. I started with a bunch of grapes, bout half kg, which i made into juice. Can either put it through a juicer or blend then filter (my way), then reduce it over low heat until it gets a bit thick like syrup.
2. For the tofu, best if you use soft and smooth tofu (can’t remember the brand i used, but it’s almost twice the normal price). What i did was just place in a bowl (glass/ceramic) with some of the white wine and cover with cling film. then i steamed it for bout 20 mins. best if you cut up the tofu a bit first as it’ll increase the surface area, which is important in flavour absorption.
3. To serve, place a small cube of the tofu on a chinese spoon containing about a tablespoon of the grape sauce. May top with a drop of balsamic if you want. Gives it more acidity, and emphasize more on the “g-Raped” meaning
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