The Hippo

HOME| ADVERTISING| CONTACT US|

 
Jan 20, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM






Making the Most of Harvest

When: Wednesday, Aug. 12, from 6 to 7:30 p.m.
Where: LaBelle Winery, 345 Route 101, Amherst
Cost: $25 plus tax and gratuity. Register at labellewineryevents.com




Harvesting flavors
Cooking series continues at LaBelle Winery

08/06/15
By Allie Ginwala aginwala@hippopress.com



To help home cooks capture the flavors of the season, winemaker and owner Amy LaBelle will lead Making the Most of Harvest, a class focused on highlighting the produce New Hampshire has to offer during the height of the growing season.

Part of the Winemaker’s Kitchen Cooking Series, the class was partially inspired by The Farm at LaBelle Winery, which grows produce that’s used on the menu at The Bistro at LaBelle Winery. 
“We thought it would be fun to run a class that really showed the average home cook how to use the best either out of their garden or their local market,” LaBelle said in a phone interview. “To really [use] the best and brightest produce in the height of harvest.”
Held once a month, the classes focus on recipes that feature what’s in season, but they are also centered on teaching guests how to cook with and build a recipe around wine. This month the dishes will be salsa, a skewered dinner and pickled vegetables.
“In August, the mindset is shifting to how can we preserve the last moments of summer and literally bottle that up and carry it into the dark winter months,” Michelle Thornton, director of sales, business and program development, said in a phone interview.
The dishes are all cool or grilled, intentionally cutting down on time spent over a hot oven, which Thornton noted most people really aren’t keen to do this time of year. The skewered dinner will include a wine marinade, and the pickling portion will use a quick pickling method, not a canned one, so it’s easier to do.
“We’re really focusing these classes on how to allow home cooks to bring their level up a notch and give them the opportunity to try something new that isn’t too hard,” LaBelle said. “We never present really complicated things; [we’re just] trying to enhance the home cook’s repertoire.”
Another component of the class is learning how to pair food with wine, Thornton said.
“People [can] understand [that] pairing wine isn’t that hard if you know some basics, so she gives you those tools,” she said.
LaBelle will lead the demonstration-style class along with a chef from The Bistro, showcasing recipes that she created that incorporate the winery’s three culinary wines — jalapeno pepper, tomato and heirloom onion. 
“I absolutely love to make wine, but I really like cooking too, so it’s nice for me to have the opportunity to marry the two things I love so much,” LaBelle said.
 
As seen in the August 6, 2015 issue of the Hippo.





®2018 Hippo Press. site by wedu