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2Hawk Wine & Food Pairings: A 5-Course Menu of Refreshing Summer Recipes

by Melissa Michaels, Contributor

Each winter, 2Hawk sponsors a Culinary Series hosted by Winemaker Kiley Evans featuring all-star chefs from across the Rogue Valley. If you’ve been lucky enough to attend any of these events in person, you know how mouthwatering these gourmet food and wine pairings can be. Now, for the first time, we are sharing these specially crafted recipes so you can create your own five-course meal at home! The following menu has been curated from our guest chef recipes over the years with an eye for refreshing summer cuisine. Elevate your Sunday dinner or Fourth of July celebration with these exquisite pairings.

1) Appetizer: Pan-Seared Sea Scallops & Grilled Asparagus with Romesco

Pan-Seared Sea Scallops and Grilled Asparagus with Romesco

Ingredients

Romesco

  • 2 cups almonds blanched
  • 2 cups red bell peppers roasted
  • 5 cloves garlic
  • 1 tbsp. Pimenton paprika
  • 3 tbsp. paprika
  • 3 tbsp. sherry vinegar
  • 1 egg yolk
  • 4 cups safflower oil
  • salt to taste

Asparagus

  • 3 quarts water
  • peels of 2 lemons
  • 1 cup salt
  • 1/4 cup chili flakes
  • 1 lb. large asparagus peeled

Scallops

  • 8 each large sea scallops abductor muscle removed
  • salt & pepper to taste

Instructions

Romesco

  • In a food processor, blend all ingredients except the oil until they form a thick paste.
  • Slowly add the oil while keeping the food processor running. Once all the oil is fully incorporated, remove mixture from the food processor and season with salt to taste.

Asparagus

  • In a large pot, bring water to a boil with the lemon peel, salt, and chili flakes.
  • Let the water boil for 3–4 minutes to soften the lemon peel.
  • Next, add the asparagus and blanch for 45 seconds to 1 minute.
  • Remove the asparagus from the water and let cool on a tray.
  • Strain the water bath, reserving the peel.
  • Once the asparagus has cooled, season lightly with salt, pepper, and olive oil.
  • Place asparagus on a hot grill, rotating every 1–2 minutes until grill marks appear on all sides. Remove from the grill and place on a serving plate.

Scallops

  • Generously coat a large sauté pan with safflower oil and place on the stove over high heat.
  • Season the scallops with salt and pepper and add to the sauté pan once it is very hot. Sear scallops on one side until they become golden brown. Flip the scallops and transfer the sauté pan to the oven at 350° for 1–2 minutes.
  • Once the scallops are finished cooking, remove them from the pan and transfer to a plate lined with a paper towel to absorb the oil.

Notes

2Hawk Vineyard and Winery 2018 Sauvignon Blanc Wine Bottle

Servings: 4

Chef: Jordan Harto

Partner Organization: Ostras! Tapas & Bottle Shop

Wine Pairing: 2018 Sauvignon Blanc

For 2018, our Sauvignon blanc vines gave us fruit like we have not seen previously. The aromatic and flavor intensities were simply phenomenal and possessed razor-sharp acidity. We elected to barrel-ferment a significant portion in neutral oak and couldn’t be more pleased with the results. Perfumed aromatics of mango, passion fruit, and grapefruit zest erupt as flavors of key lime, orange Creamsicle, and flinty minerality build. We love the textural impact of barrel fermentation; it gives the wine a seamless, creamy texture that unfolds on the lengthy, dry finish. This is a wine to enjoy now through 2021 for its crunchy mouthfeel, which pairs wonderfully with lighter fare.

2) Salad: Braised Leek & Persimmon Salad

Braised Leek and Persimmon Salad

Ingredients

Salad

  • 2 large leeks
  • 4 tbsp. butter
  • 1/2 cup water
  • 2 ripe persimmons each cut into 8 slices
  • 1/4 cup arugula
  • 2 tbsp. goat cheese crumbled

Vinaigrette

  • 1 cup champagne vinegar
  • 2 cups olive oil
  • 3 tbsp. maple syrup
  • 2 tbsp. dijon mustard

Instructions

Salad

  • Preheat oven to 350°.
  • Split leeks and rinse with water, then place in a shallow dish with the butter and water. Braise leeks in the oven for 15 minutes.
  • Remove from oven and allow to cool.

Vinaigrette

  • Whisk all ingredients together until smooth.

Plating the Dish

  • Cut the cooled leeks into rounds and toss them with the arugula and 4 slices of persimmon per plate.
  • Dress with vinaigrette.
  • Place salad in center of plate and sprinkle with goat cheese.

Notes

2Hawk Vineyard and Winery Bottle of 2018 Viognier

Servings: 4

Chef: Mike Hite

Partner Organization: Alchemy Restaurant

Wine Pairing: 2018 Viognier

The 2018 vintage proved once again what a natural site–climate-variety match our Rogue Valley vineyard site is to Viognier. The Indian summer ripened the fruit to perfection, making our job of turning the exceptionally uniform berries into wine both satisfying and pressure-packed. When fully ripe, Viognier reminds us of lemon-infused honey, and we successfully delivered those aromatics and flavors to the bottle. The complexities of crushed pineapple, yellow peach, apricot pit, and orange blossom begin to show with air. This wine carries wonderfully balanced acidity with liveliness on the palate despite its weight and concentration, which will allow it to develop additional bottle bouquet over the next two to four years.

3) Side: Carrot Tartlet with Sweet Potato & Smoked Mussels

Carrot Tartlet with Sweet Potato and Smoked Mussels

Ingredients

Smoked Mussels

  • 1 lb. mussels

Carrot Purée

  • 2 carrots
  • 30 g butter cubed

Sweet Potato Purée

  • 1 sweet potato
  • splash of heavy cream

Tartlet Crust

  • 150 g whole wheat flour
  • 150 g all-purpose flour
  • 30 g oil
  • 6 g salt
  • 120 g water
  • 30 g butter cubed

Instructions

Smoked Mussels

  • Steam the mussels until they open. It’s not necessary to cook perfectly as you are going to dehydrate them.
  • Once they open while cooking, allow them to cool completely. Shuck them from the shells and prepare to smoke.
  • Smoke with any type of wood (or bypass this step).
  • Place in a dehydrator set to 150° overnight until completely dry.
  • Pulverize the dehydrated mussels to a fine powder in a blender.

Carrot Purée

  • Steam carrots until tender.
  • Purée in blender. Toss in cubes of butter while blending.
  • Season with salt.

Sweet Potato Purée

  • Preheat oven to 400°.
  • Wrap sweet potato in foil and roast for 1 hour.
  • Allow to cool, then peel.
  • Toss in a blender and purée with a touch of cream.

Tartlet Crust

  • Preheat oven to 350°.
  • Pulse all ingredients in food processor until a soft dough ball is formed.
  • Transfer to a cold glass bowl, cover with a wet towel, and let it rest in the fridge for 15–20 minutes.
  • Divide dough into four balls and press into four mini tart pans.
  • Bake 10 minutes or until lightly browned.
  • Remove from oven and allow to cool.

Assembling the Tartlets

  • Stir carrot purée, sweet potato purée, and powdered mussels together.
  • Divide filling among prebaked crusts and return tartlets to oven.
  • Bake 25–35 minutes until the center is set.

Notes

2Hawk Vineyard and Winery 2018 Grenache Rose

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2018 Grenache Rosé

Our Grenache was riper than expected when we harvested for rosé in early October, so we limited the skin contact time to a mere 45 minutes. The color is flat-out beautiful and invites a sniff and taste of ripe crushed strawberries, red plums, tangerine, and dried sage. The palate is crisp and dry but with delicious ripe fruit and a bright acidity that holds the minerality and wet stone nuances together. This is on the hedonistic side of rosé but has the concentration to improve over the next one to two years. Enjoy now through 2021.

4) Entrée: Wagyu Burger with MÄS American Cheese & Very French Fries

Wagyu Burger with MAS American Cheese and Very French Fries

Ingredients

MÄS American Cheese (make from scratch or substitute with your favorite cheese)

  • 170 g beer
  • 3 g salt
  • 10 g sodium citrate
  • 4 g iota carrageenan
  • 1 g kappa carrageenan
  • 280 g cheddar cheese

Fries

  • 1–1.5 lbs. Russet or Yukon Gold potatoes
  • vegetable oil
  • salt & pepper to taste
  • thyme to taste
  • Old Bay Seasoning to taste
  • fennel seeds to taste

Burgers

  • 1.5 lbs. ground Wagyu beef (we use Wagyu trim that has been ground up and has a very high-fat ratio; can substitute ground ribeye)
  • salt
  • 4 buns
  • desired toppings (e.g., lettuce, tomato, pickles)

Instructions

MÄS American Cheese

  • Bring beer to a boil.
  • Once it is boiling, add iota carrageenan and sodium citrate, then cheddar cheese to make a fondue-like mixture.
  • Pour the mixture onto acetate sheets to cool and set.

Fries

  • Cut the spuds into thick rectangles and reserve in water.
  • Prepare the poach. In a pot large enough to hold the fries, fill with water, salt, pepper, thyme, Old Bay Seasoning, fennel seed, and any other spice you like.
  • Add the fries while the poaching liquid is cold and bring to a simmer. Be careful to not boil as that would break apart your fries.
  • Cook the fries until they are tender, then carefully remove and let cool on a sheet pan.
  • For the second cook, heat oil to 325° in a large cast-iron pan or deep fryer. Blanch the fries until the steam subsides.
  • Remove fries and allow to cool completely.
  • Heat oil to 375° and fry until crispy.
  • Remove from pan and set on a plate lined with paper towels to absorb the oil.
  • Season with salt.

Burgers

  • Season the Wagyu beef liberally with salt and gently form into patties. Make a dimple in the center.
  • Grill burgers or cook in cast-iron skillet on medium-high heat for 4–5 minutes or until browned on bottom.
  • Flip and cook an additional 3–4 minutes until cooked through to your desired temperature.
  • Remove patties and let rest for 5 minutes. Top burgers with slices of MÄS American cheese while resting.

Assembling the Burgers

  • Place burger on your preferred bun and add any desired toppings.
  • Serve with fries on the side.

Notes

2Hawk Vineyard and Winery 2017 Grenache

Servings: 4

Chef: Joshua Dorcak

Partner Organization: MÄS Restaurant

Wine Pairing: 2017 Grenache

Our 2017 Grenache brought out our risk-taking side. The weather as the season ended was just spectacular. We knew the flavors were continuing to develop, so we waited until the last possible minute to harvest the fruit at the risk of a potential frost or rain event that would end the season. Our reward was this forward and generously layered wine that just explodes with bright candied cherry, black raspberry, and Chambord aromas, while flavors of anise, allspice, boysenberry, and blackberry jam lift the palate. Well-integrated and balanced acidity provides the backdrop for a lengthy, spicy finish that hints at sweetness while also speaking to the ripeness of the fruit. Grenache is hedonistic, so enjoy this while it is relatively young—over the next two to five years.

5) Dessert: Blue Cheese Crème Brûlée

Blue Cheese Creme Brulee

Ingredients

  • 1 cup heavy whipping cream
  • 2 oz. blue cheese
  • pinch salt
  • 3 egg yolks
  • ¼ cup granulated sugar

Instructions

  • Preheat the oven to 300°.
  • Bring the cream to a boil in a pot. Immediately add the cheese and salt.
  • Temper the cream mixture into the egg yolks.
  • Pour the base into 6 ramekins (can also use crème brûlée dishes or oven-safe teacups).
  • Place the ramekins in a baking pan and fill with hot water just below the tops, making sure not to get water in them.
  • Cover with aluminum foil and bake until just set, approximately 30–40 minutes.
  • Remove from oven and refrigerate until cooled.
  • Sprinkle with sugar and brûlée with a torch just before serving.

Notes

2Hawk Vineyard and Winery 2015 Ruby

Servings: 6

Chef: Tim Keller

Wine Pairing: 2015 Ruby

Our Port underwent a stylistic change in 2015 to become a ruby- or vintage-style wine. While monitoring this wine as it aged in barrel, we found the fresh blackberry, red plum, and baking spice aromas so compelling we decided to bottle it with only twenty-two months barrel aging. The palate is generous and round with surprising elegance for a wine of such structure. We highly suggest allowing this gem to slumber in your cellar for five to seven years before enjoying it.

Bon Appétit!

Are you ready to hit the kitchen? We look forward to hearing your thoughts on these elegant food and wine pairings. If you’re intimidated by these recipes, don’t worry, we’ve got you covered. Come enjoy our own gourmet food and wine pairings in the tasting room! If you’d like to see more recipes, keep up on 2Hawk happenings, and discover our new releases, subscribe to our newsletter and you’ll always have the latest news. Do you have any questions about our wines, our vineyard, or the winemaking process? If so, we’d love to hear from you! Please comment below or reach out to us directly via our Contact page.

Meanwhile, if you’d like to learn more about our Rogue Valley wines, here are a few ways:

  1. Want to get the most out of wine tasting in Southern Oregon? Check out last month’s blog post for tips on tasting.
  2. Visit the tasting room to sample our current wines.
  3. Follow us on Facebook and Instagram to keep up with the latest happenings.

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