Learn how to build a meal around wine with chef David Blessing.
David is currently Vice President of Culinary Arts and Development for Longwood Venues and Destinations in Boston, a private events company that hosts and caters unique luxury events at some of the most beautiful venues around New England. The company handles experiences that range from boutique weddings on the beach to wine and food festivals such as the annual Nantucket Wine Festival and Newport Wine and Food Festival
David has been a chef pairing food and wine for 30+ years. Prior to joining Longwood, his experience includes being Executive Chef at Stonehedge Inn — a restaurant that pioneered winemaker dinners in the 1990s — 13 years with The Four Seasons Hotel and Resorts (Boston and San Francisco), and a short stint managing the prepared foods program, menu, and product development for Whole Foods.
In this episode, David created an entire meal around a selection of wines from St. Francis Winery:
– St. Francis Sauvignon Blanc (with King Kampachi Crudo)
– St. Francis Chardonnay (with Salmon)
– St. Francis Merlot (with Seared Jurgielewicz Duck Breast and Duck Confit)
– St. Francis Cabernet Sauvignon Reserve (with “A Study In Beef” featuring Snake River Farms Wagyu Beef Tenderloin)
– St. Francis Zinfandel Reserve (with Swedish Cake)
What’s “Jurgielewicz” duck breast? It’s the best! Get it here: https://tastyduck.com/
And Snake River Farms can be found here: https://www.snakeriverfarms.com/
More about chef David Blessing:
email him at chefdobie99 at gmail dot com
DB Culinary Provisions: https://chefdobie99.wixsite.com/website-1
Bio and more details at https://longwoodvenues.com/culinary-cocktails/
David’s Instagram is @chefdavidblessing (https://www.instagram.com/chefdavidblessing)
David’s Facebook page: https://www.facebook.com/chef_david_blessing_-103993131272373
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Remember, wine is food, it comes from a place, enjoy it responsibly.