Cruise, wine & dine with celebrity chefs!

CHICOPEE, Mass. (Mass Appeal)  Take a trip!  The inaugural Wine & Dine Wisconsin Chefs Cruise featuring James Beard- winning chefs Chef Sandy D’Amato and Chef Justin Aprahamian is leaving next year and Chef Sandy D’Amato, Owner of Good Stock Farm in Hatfield and Sharon Savage, CruiseOne Franchise Owner and Vacation Specialist told us all the details!

Wine & Dine Wisconsin Chefs Cruise
Wednesday, August 24, 2016

ABOUT THE EVENT: The inaugural Wine & Dine Wisconsin Chefs Cruise featuring James Beard- winning chefs Chef Sandy D’Amato and Chef Justin Aprahamian. The unique cruise aboard the AmaCerto departs from Basel, Switzerland on Wednesday, August 24, 2016 for a seven-night voyage up the Rhine River.    The Wine & Dine Wisconsin Chefs Cruise will explore the signature epicurean dishes of this region while visiting Basel, Breisach, Strasbourg, Speyer & Heidelberg, Rüdesheim, Cologne and Amsterdam. Highlights of the itinerary include the snow-capped mountains of Switzerland, medieval Strasbourg, German university town of Heidelberg, the majestic Gothic cathedral in Cologne and the canals and distinctive architecture of Amsterdam. Chefs D’Amato and Aprahamian will host cooking demonstrations featuring local ingredients, as well as tastings and pairing seminars of regional wine, beer and food.

Bavarian Lentil Soup

This serves recipe serves eight people and is perfect for a chilly December day and lends itself to the Chefs Cruise itinerary.

INGREDIENTS:

  •  ½ gallon unsalted chicken stock
  • 1 quart unsalted beef stock
  • 12 ounces smoked pork hock, cut from the bone in large pieces
  • 3 tablespoons regular olive oil
  • 4 smoked pork sausage (10-12 ounces)
  • 2 medium onions (16 ounces), peeled and diced small
  • 4 celery stalks (10 ounces), washed and diced small
  • 2 carrots (9 ounces), peeled and diced small (save tender tops for garnish, if available)
  • 3 cloves garlic (about ¾ ounces), peeled and finely chopped
  • 3 bay leaves
  • 1½ tablespoons ground caraway
  • 1½ tablespoons kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 3 tablespoons tomato paste
  • ½ cup brown sugar
  • ½ cup red wine vinegar
  • 1 cup lentils, rinsed
  • Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

  1. Place the chicken stock, beef stock and pork hock in a pot over medium heat. Bring up to a simmer and simmer very slowly, covered, for 1 hour or until the hock is tender (do not let the stock reduce too much). 
  2. Place a large soup pot over medium-high heat. When hot, add the oil and sausage links and sauté for 5 minutes until browned on all 4 sides.
  3. Remove the sausage to a plate and reserve.
  4. Reduce the heat to medium.
  5. Add the onions, celery, carrots, garlic, bay leaves, caraway, and half of the salt and pepper and sweat, covered, for 10 minutes.
  6. Turn up the heat, add the tomato paste, and sauté for 2 minutes.
  7. Add the brown sugar and cook for 1 more minute.
  8. Add the cooked stock (reserve the hock on a plate to cool), the lentils and the remaining salt and pepper and simmer, half-covered, for 15-25 minutes until the lentils are tender but not falling apart.
  9. Cut the reserved sausage in a small dice.
  10. Separate the hock meat from the fat.
  11. Cut the meat in a small dice and add the sausage and meat to the soup.
  12. Bring up to a simmer and skim off any excess fat.
  13. Bring the vinegar up to a boil and simmer for 1 minute, then add to the soup.
  14. Adjust the seasoning with salt and pepper and either serve immediately or cool and refrigerate overnight to blend the flavors.
  15. Garnish with fresh caraway or tender carrot tops, if you have them.

Promotional consideration provided by Cruise One.

Comments are closed.