SantaMargherita

What It’s Like To Win The Great Taste Challenge

In the 2009 Great Taste Challenge, Andreann Geise created a food and wine recipe that took our breath away. Her Mint, Fig and Chianti Glazed Lamb with Spaghetti in a Lemon Chianti Cream Sauce would go on to win!!

So we wanted to know what Andreann thought about winning the contest, ONE YEAR LATER.

In her own words, these are her beautiful thoughts…

“Winning the Santa Margherita Great Taste Challenge was such an honor. I still remember my heart pounding in my chest as they announced the winner. One by one each judge told each of us (the finalists) what the liked about our dishes and what they would change.

After the wonderful comments I felt confident about my dish but the other finalist dishes were so amazing that and I knew the competition was tough. My heart pounding in my chest I could barely believe it when Fabio Announced my name. I literally had tears in my eyes. I felt so proud and so incredibly lucky. My mother was my guest and for her to watch me and be a part of it all made it even that much more special. Fabio, Jacopo and everyone else involved helped to make the experience as exciting for my mother as it was to me and that meant a lot. Every minute of the competition was exciting and an amazing prize in and of itself.

I was thrilled about winning the trip to Los Angeles. There my husband and I would be spending time with Fabio and Jacopo at their restaurant. I had no idea what to expect when I arrived in Los Angeles but I was extremely excited about the coming events. When we arrived at the hotel we went up to our room to relax for a bit before we went to explore. The room had a breath taking view and was exceptionally nice and incredibly comfortable. We almost didn’t want to leave the hotel. We rested a bit and then we had the day to explore. That night I could hardly sleep because I was so excited about the trip. The next day we met up with Fabio and Jacopo at their restaurant Firenze Osteria. The restaurant was everything I expected and more. It felt as if I were in Italia. The décor the music, the smells and tastes. The experience was unforgettable. I was able to spend the evening in the Kitchen, learning all about how they prepare their amazing dishes. Everyone there was so nice and made both my husband and I feel so welcomed and comfortable. It was almost like visiting family. Fabio And Jacopo had remembered my mother being with me at the competition and asked about her, which really was heart warming. We were welcomed with a glass of wine and some time to talk, then later in the day we had the opportunity to try some of Jacopo’s incredible martinis’ which truly are amazing. That was followed by the exciting and educational time in the kitchen. We also were pampered with an amazing chefs tasting, every bite of ever serving was absolutely decadent. A wonderful variety of dishes each handcrafted works of Art to the eye and absolute bliss to the palate. An unforgettable evening and experience.

I am truly thankful from the bottom of my heart.”

Andreann Geise

If you have a passion for pairing great recipes with Santa Margherita wines, we want you to have a chance to win the 2010 Great Taste Challenge. We want you to experience what Andreann did!!!

Cheers!

The Santa Margherita Team

Comment 0 comments

Tags: , , , , ,

SantaMargherita

Food And Wine Recipes: Great Idea Starter For Your Great Taste Challenge Entry!

Naturally there are many food and wine recipes out there. As real lovers of pairing, we at Santa Margherita just happen to love the ones that stick! We simply adore food and wine pairings that create an artful balance between the perfect foods and just the right Santa Margherita Wines.

So as you prepare your kitchen and your corkscrew for your entry into The Great Taste Challenge with your best food and wine recipes, here’s one to get the mouth watering!!!

EGG FRITTATA WITH ENGLISH PEAS,
MINT AND PECORINO
PAIRS WITH SANTA MARGHERITA PINOT GRIGIO
EGG FRITTATA WITH ENGLISH PEAS,
MINT AND PECORINO
PAIRS WITH SANTA MARGHERITA PINOT GRIGIO

12 large eggs
1 cup shelled and blanched english peas
¼ cup chffanade fresh mint
1 cup grated pecorino cheese
Salt and pepper to taste
1 oz. extra virgin olive oil
Preheat oven to 350° F.
In a medium mixing bowl, crack and lightly beat eggs . Bring two quarts of water to a boil and lightly salt. Shell peas and blanch in boiling salted water until tender; refresh peas in ice water and set aside. Pick mint leaves and stack on top of each other. Use a sharp chef’s knife to cut the stacks of mint into thin strips and set aside. Using a microplane, grate pecorino and set aside. Place a 12-inch non-stick sauté pan over medium heat, add olive oil. Add peas to pan and lightly sauté, (about 30 seconds). Add beaten eggs to peas and let eggs start to set. When eggs are a quarter of the way set, stir in the mint and cheese and season to taste with salt and pepper. When eggs are set halfway, place pan with eggs into oven until fully set. Using a towel, remove the pan from oven and slide eggs out of pan onto a cutting board. Top frittata with additionalchiffanade mint and pecorino, cut into 8 equal pieces, and serve.
Wine Notes: The bright aromatics of Santa Margherita Pinot Grigio are emphasized by the fresh mint and the saltiness of the pecorino cheese.

Now, when you are ready with your best food and wine pairing and you are convinced that it is your time to shine, head over to The Great Taste Challenge.

All the best!

Comment 0 comments

Tags: , , , , , ,