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  • Writer's pictureCulinary Cam

Happy Hour Collaboration with The Quail & Olive and Big Sur Vineyards

Last week was my first Happy Hour Collaboration with Anni from The Quail & Olive and Lenora of Big Sur Vineyards. What fun!



 I created four pairings to go along with wines and olive oils. At the event, the ladies guided participants through the tastings and I shared why I created the dishes that I did. Good, delicious fun was had by all. Anni and I will be planning another event soon!



I. Winter-Kissed Lettuce Caprese Cups

Recipe here.


Paired with Big Sur Vineyard's 2021 Chardonnay (on Big Sur Vineyards). A vintage defined by its crispness, vibrancy, and freshness, it's a perfect match for a salad course. Aromas of lemon

blossoms, honeysuckle, and Fuji apples spring from the glass. On the palate, lively layers of citrus merge with a hint of oak and creaminess from careful barrel aging


II. Chevre Dip with a Cherry on Top

Recipe here.


Paired with Big Sur Vineyard's 2022 Big Sur Red (on Big Sur Vineyards), a Rhône blend of Syrah, Petite Sirah, Mourvèdre and Grenache crafted by winemaker, Ryan Kobza. The wine has garrigue aromas combined with notes of red fruit and spices. It starts with a spicy kick that mellows to a savory and saline finish.


III. Spiced Lamb Lollipops

Recipe here.


Paired with Big Sur Vineyard's 2022 Syrah (on Big Sur Vineyards). This intensely flavored wine is full of vivid layers of luscious black and red fruit while its silky tannins fuse tobacco, cloves and allspice on the finish. Ras el Hanout is a spice mix with cumin, ginger, turmeric, cinnamon, coriander, pepper, and more. If you can't find it pre-mixed blend your own!


IV. Chocolate Cremeux

Recipe here.


Paired with Big Sur Vineyard's 2022 Sparkling White (the 2020 on Big Sur Vineyards), a fresh Prosecco-style wine with just the right amount of bubbles. A blend of Chardonnay, Semillion, Marsanne and Rousanne Rhône varietals, it has bright melon, mineral notes and a rich, creamy finish.


A Bread Course?!

I also learned that bread should be its own course. Kidding. Sort of. At least it seems that is the general consensus. I had baked fresh sourdough boules. I sliced up some to go with the cheese dip and some to do the olive oil tasting though I personally prefer to taste the olive oil neat. But those folks asked for bread, bread, and more bread. I will definitely have to put on the list to bring more bread next time!



That's a wrap! In April Anni and I will be partnering with Julie of Twisted Roots Wine. Get tickets here.

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