In late March, we kicked off a series of three dinners across the country with Austerity Wine - celebrating #FeedFeed & #SimplyElevated - these dinners have spanned the country and taken us from Los Angeles, to Chicago & then to New York City. What we have loved about each of the dinners is that we’ve not only gotten a chance to connect with our community in these cities, but we’ve been able to do so over great food & even better wine!

Photo Credit: Josh Marrah

(Ada Street Staff)
Our Chicago dinner, which took place at Ada St. Cafe was a tour de force of expertly paired food and wine, at the hands of Chef Joanna Stachon & Winemaker Steven DeCosta. We even enjoyed Burrata flown in from Italy - how amazing is that?
(left to right: Dweight Casimere & Winemaker Steven DeCosta)

The evening was equal parts deliciousness and education, as Joanna and Steven worked in tandem to educate our guests on each of the wines as well as the food and why they compliment one another.

First Course
ITALIAN BURRATA
with prosciutto, dandelion, mustard breadcrumbs & soft cooked egg

SPRING CAESAR SALAD
with wilted escarole, marinated baby artichokes, parmesan, garlic breadcrumbs

DIVER SCALLOPS
with minted peas, charred scallion puree, spanish chorizo

2015 AUSTRELY,
CHARDONNAY, ARROYO SECO
Second Course
DENVER LAMB RIBS
with cardamom & orange glaze, mint salad, caramelized carrot puree, pistachios

FORBIDDEN BLACK FRIED RICE
with grilled quail, asparagus, english peas, house made radish kimchi, cured egg yolk

GREEN BEANS
with spicy chermoula, preserved lemon, smoked tomatoes, greek yogurt & garlic sauce

2015 AUSTRELY,
PINOT NOIR, SANTA LUCIA HIGHLANDS
Third Course
PARISIENNE GNOCCHI
with fava beans, lemon, shallots, parmigiana

PRIME STRIP LOIN
with brown butter, balsamic reduction

2015 AUSTRELY,
CABERNET SAUVIGNON, PASO ROBLES
TO FINISH
CHOCOLATE GANACHE
with tuscan olive oil, sea salt, toasted baguette (recipe below)
2015 AUSTRELY,
CABERNET SAUVIGNON, PASO ROBLES
Sourcing their grapes from up-and-coming Central Coast regions gives Austerity all the character demanded from premier appellations at a consumer friendly price. Their limited case production wines are expressive and fruit-forward at an exceptional value, making them the perfect pairing for your weeknight dinners and special occasions alike. Austerity wines has been the recipient of many prestigious awards and accolades. They’ve been honored with multiple Gold Medals and Best Buy ratings, which reflects their commitment to creating an affordable luxury wine.

Be sure to follow along as we continue our dinner series with Austerity Wines in April in both Chicago and New York City - #FeedFeed x #SimplyElevated and look for Austerity Wines at your local wine shop.

(left to right: Steven DeCosta, Kevin Masse, Sara Haas, & Amber)

(Joanna Stachon, Chef)

Chocolate Ganache with Sea Salt and Olive Oil
Recipe Adapted from Ada Street Cafe

Ingredients

4 oz Dark chocolate (at least 65%), chopped

4 oz heavy cream

Olive oil, for serving

Sea salt

Focaccia bread, for serving


Directions

Place chocolate in a medium sized metal bowl. Heat the cream in a small pot over low heat to just a simmer (you will see a few bubbles around the edge of the pot). Remove the cream from the heat, then pour it over the chopped chocolate.


Let sit for about 5 minutes. Stir the chocolate and cream mixture with a wooden spoon, starting in the center and working your way out. The mix will begin to come together and look shiny. Stir until the mixture is emulsified and well combined.


Set aside to cool and set for about an hour. You want the mixture to be spreadable, with the consistency of peanut butter.


When ready to serve, scoop tablespoons full of the ganache onto a platter. Drizzle each spoonful with a bit of olive oil and sea salt and serve with focaccia.