Bonjour Mes Amis,

I just got back from a quick family reunion on Whidbey Island. We spent a sunny day on the beach making paella, and a rainy evening drinking rose with grilled NW halibut & salmon. Of course I brought along lots of delicious cheese & charcuterie to go with a round of  Whidbey’s delicious Screaming Banshee Bread…

Now that I’m back, it’s time for the next wine tasting!

Free Wine Tasting TOMORROW
4:30 to close (6 pm) Thursday 4/16

Tasting Wines:
Berthier Sauvignon Blanc 2013, Coteaux du Giennois $16.99
I am in love with this new white. Coteaux du Giennois is situated on the Loire River, just around the bend from Sancerre. The flinty limestone hillsides of the Giennois produce Sauvignon grapes with mouth-watering minerality, but at a lower price than Sancerre, making this my new favorite everyday white. Rich & round, with notes of quince and delicious lemony acidity.

Domaine de la Janasse Reserve 2011, Cotes du Rhone $15.99
Janasse, Janasse. I’ve been wowed by Christophe Sabon’s wines ever since tasting them, long before I started selling French wines. I’m thrilled to have had the opportunity to offer you a taste of one of the Superstar estates of the Rhone Valley, which combines traditional & modern techniques.

À bientôtj’espère,
Catherine

SOUFFLE’D CHEESE OMELET from Bocuse in Your Kitchen $29.95
Take note: a Michelin-starred chef shows us how to make an ultra-airy omelet. Pair with Viognier, Beaujolais or Rose.

4 servings

7 eggs
1 1/3 cups grated Mimolette
Salt & pepper
Nutmeg
1 1/2 Tbs softened butter, for greasing the dish

Preheat oven to 400 degrees.
Separate the yolks from the whites of the eggs. Place the yolks in a mixing bowl with the grated cheese, a little salt, pepper, & nutmeg. Beat with a spoon to combine.
In a large mixing bowl, beat the whites until stiff; then fold a quarter into the yolks-cheese mixture, using a wooden spoon or spatula. When smooth, fold in the remaining whites. Lightly butter a medium-sized baking dish, pour in the batter, & bake fro 10 to 12 minutes, or until golden brown on top. Remove from the oven & serve immediately.

Emile Henry Souffle Dishes $44.99
As any one who has made one can attest, souffles are tricky business. Emile Henry’s holds 2.2 Quarts which gives it an advantage over other brands. Available in Azure, Citron & Blanc.
The top rated souffle dish in Cook’s Illustrated:
“Highly Recommended Winner” Emile Henry 2 Quart Soufflé Dish The extra room in this dish it holds 1 cup beyond the standard 2 quarts meant that all the batter fit and soufflés rose up tall and straight 1 1/4 to 1 3/4 inches above the rim Its walls had just the right thickness to ensure even cooking.

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