Treat Your Guests to a Wine and Dine Event

Tahini Potatoes and Greens with Ginger Shrimp. Photos: Lunds & Byerlys

Lunds & Byerlys shares a pairing menu perfect for the Thanksgiving table.

There is no better time to gather around the table than the holidays, especially when each dish is paired with the perfect pour. Whether you’re a seasoned sommelier or someone who knows their red from rosé, hosting a wine-pairing dinner brings a sophisticated twist to your seasonal festivities.

To ease into the holiday magic, Kay Lieberherr, FoodE Expert at Woodbury’s Lunds & Byerlys, has created two wine-pairing menus that will elevate any dinner party. So, pour a glass, pass the plates and let the holiday cheer flow.

Take a Trip to the Mediterranean Region

Consider opting for something out of the ordinary this season. “It’s OK to experiment [and] to make something you have never tried before,” Lieberherr says. “I really like this menu because it’s different than what you might typically be thinking about for the holidays.”

The Starter:

Castelvetrano and Herb Tapenade complemented with Carboniste Pet Nat Brut or Carboniste Octopus Sparkling Albarino

“This green olive tapenade is made with buttery Castelvetrano olives, fresh herbs, lemon zest, garlic and Aleppo chili flakes bathed in extra virgin olive oil,” Lieberherr says, noting it is best served with focaccia bread or baguette slices.

Serves 4–6
Recipe courtesy of Kay Lieberherr, FoodE Expert at Lunds & Byerlys

• 1 jar Divina Pitted Castelvetrano Olives, drained and sliced
• 3–4 Tbsp. mixed fresh chives and Italian parsley
• 1 clove garlic, minced
• 1 tsp. fresh lemon juice, or more to taste
• zest from 1 lemon
• ½ cup olive oil
• heavy pinch crushed red pepper flakes
• kosher salt, optional, to taste
• focaccia bread or baguette, grilled or toasted, sliced into 2-inch pieces

In a medium-sized bowl, add all ingredients except the salt and bread. Taste the tapenade, and add salt if needed. Serve on top of toasts. This may be made the day before serving. Keep in the refrigerator, and remove from the refrigerator 1 hour prior to serving.

The Entrée:

Tahini Potatoes and Ginger Shrimp complemented with Wairau River Sauvignon Blanc or te Pā Sauvignon Blanc

“It leans on being healthy. It has that creamy, sesame flavor, but you incorporate mixed greens with it,” Lieberherr says. “It’s a lovely salad but substantial.”

Serves 5
Recipe courtesy of Lunds & Byerlys

• 2 Tbsp. garlic, chopped and divided
• ¼ cup tahini
• 2 Tbsp. olive oil, divided
• 1 tsp. reduced-sodium tamari
• 2 lbs. baby Yukon potatoes, washed and quartered
• 1 Tbsp. ginger, peeled and chopped
• 12 oz. raw shrimp, deveined and tails removed
• 1 Tbsp. tahini
• 2 Tbsp. Salad Girl Lemony Herb Vinaigrette
• 2 Tbsp. lemon juice
• 7 oz. mixed baby greens

Heat the oven to 375 F. In a medium-sized bowl, add garlic, tahini, tamari and 1 Tbsp. olive oil; whisk to combine. Add potatoes; toss to coat. Spread potatoes on a baking sheet, and roast for 30 minutes, turning them over halfway through the cooking time. Let potatoes cool to room temperature. Bring a sauté pan to medium heat;add olive oil, garlic and ginger. Arrange shrimp flat-side down in the pan, and cook for 1 minute. Flip the shrimp; cook for 1 minute more. The shrimp will be pink when done. Remove shrimp from the heat, and place them in a bowl with any remaining drippings from the pan. Just before serving, combine 1 Tbsp. tahini and 2 Tbsp. lemon juice with vinaigrette. Place mixed baby greens in a large bowl, and drizzle dressing over the greens. Toss gently. Divide the salad between 5 plates, and place the potatoes and shrimp over the greens. Serve, and enjoy!

The Dessert:

Pistachio Honey Tiramisu complemented with Risata Moscato d’Asti

“What I enjoy most about the Pistachio Honey Tiramisu is that it’s a fun twist on a classic dessert,” Lieberherr says. “It’s very indulgent, without being too sweet. Another win is that it’s easy to make.”

Serves 6
Recipe courtesy of Lunds & Byerlys

For the Pistachio Honey Espresso:

• ¼ cup honey
• ¼ cup roasted and lightly salted shelled pistachios, finely chopped
• ¼ cup brewed espresso

For the Whipped Honey Filling:

• ¾ cup cold heavy cream
• 2 Tbsp. plus 2 tsp. honey, divided
• 2 tsp. vanilla extract, divided
• ⅛ tsp. kosher salt
• ¾ cup mascarpone
• 2 egg yolks

For assembling the cake:

• 12 ladyfingers
• ¼ cup roasted and lightly salted shelled pistachios, finely chopped
• 2 Tbsp. honey, divided

To make the Honey Pistachio Espresso: In a small saucepan over medium-high heat, combine honey, pistachios and ¼ cup of water. Bring to a boil, reduce to a simmer and cook for 10 minutes, stirring occasionally. Remove pot from the heat, and let steep for 30 minutes. Strain syrup through a fine-mesh sieve into a heatproof shallow dish, reserving the pistachios for the filling. Set aside. Add espresso to the pistachio syrup, and whisk to combine. Set aside.

To make the Whipped Honey Filling: In a stand mixer fitted with the whisk attachment, combine heavy cream, 2 tsp. of the honey, the ½ tsp. of vanilla extract and salt. Whip on medium-high speed to medium peaks, 2 to 4 minutes. In a medium bowl, whisk together mascarpone, egg yolks, remaining 2 Tbsp. of the honey and 1½ tsp. vanilla until combined. Gently whisk in the honey whipped cream until well combined. Set aside.

To assemble the tiramisu: Dip half of the ladyfingers into the pistachio honey espresso for 1 second on each side. Line the bottom of an 8×6-inch or small casserole pan with ladyfingers, cutting them down as needed to create an even layer. Evenly spread half of the whipped honey filling onto ladyfingers. Evenly sprinkle reserved pistachios on top and drizzle with 1 Tbsp. of the honey. Repeat this layering with remaining ladyfingers, Pistachio Honey Espresso and whipped honey filling. Cover, and store in the refrigerator for 2 hours and up to overnight. When ready to serve, garnish with finely chopped pistachios and drizzle with remaining 1 Tbsp. of honey. Slice, and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Revel in Traditional Tastes

If you’re a holiday traditionalist, Lieberherr has the pairing menu for you. “People are looking for cozier foods,” Lieberherr says. “They’ll want to be cozy by the fire and have something more substantial, maybe a little fancier, moving into the holidays.”

The Starter:

Fromage Fort complemented with Bieler Pere & Fils Sabine Rosé or Carboniste Octopus Sparkling Albarino

“Fromage Fort, meaning ‘strong cheese’ in French, is an easy and delicious cheese spread made with leftover cheeses that are in your refrigerator,” Lieberherr says of her own recipe. “What I love about this is that, every time you make it, it’s a little bit different … It takes minutes to put together and produces a delicious appetizer that your guests will rave about.”

Serves 8
Recipe courtesy of Kay Lieberherr, FoodE Expert at Lunds & Byerlys

• ½ lb. variety of cheese, rinds removed, and shredded or cut up into similar-sized pieces (Cheese suggestions include extra sharp cheddar, Gruyere, Parmesan, mozzarella, blue cheese* or whatever you have in your fridge.)
• 2 Tbsp. unsalted butter
• 1 clove garlic, minced
• ¼ cup dry white wine
• dash freshly ground black pepper
• dash cayenne
• baguette slices or seeded crackers

Add all ingredients to the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Scrape down sides of bowl; process for 15 additional seconds or until mixture is creamy but not too smooth. Store in a ceramic crock and cover with plastic wrap. Can be made ahead and stored in the refrigerator. Remove from the refrigerator, and let stand at room temperature for 1 hour prior to serving.

*If using blue cheese, only add a small amount, as it may overpower the flavors of the other cheese.

The Entrée:

Boeuf Bourguignon complemented with Willamette Valley Whole Cluster Pinot Noir or The Four Graces Pinot Noir

“[It] is very traditional, but it’s so delicious,” Lieberherr says. “It is kind of something that might be too ‘been there, done that,’ but it’s lovely for the beginning of the holidays.”

Serves 6
Recipe courtesy of Lunds & Byerlys

• 1 Tbsp. olive oil
• 8 oz. bacon, diced
• 2 ½ lbs. beef chuck, cut into 1-inch cubes
• kosher salt
• freshly ground black pepper
• 1 lb. carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 tsp. chopped garlic (2 cloves)
• ½ cup cognac or brandy
• 1 bottle (750 milliliters) dry red wine, such as Burgundy
• 2 to 2 ½ cups canned beef broth
• 1 Tbsp. tomato paste
• 1 tsp. fresh thyme leaves
• 4 Tbsp. unsalted butter, at room temperature, divided
• 3 Tbsp. flour
• 1 lb. frozen pearl onions
• 1 lb. mushrooms, stems discarded, caps thickly sliced
• country bread, toasted or grilled
• 1 clove garlic, peeled and cut in half
• ½ cup chopped flat leaf parsley (optional)

Heat the oven to 250 F. Heat olive oil in a large Dutch oven. Add bacon, and cook over medium heat for 8 to 10 minutes, stirring occasionally, until bacon is lightly browned. Remove bacon with a slotted spoon to a large plate. Dry beef cubes with paper towels; sprinkle with salt and pepper. In batches in single layers, sear the beef in hot oil for 3 to 5 minutes, turning to brown on all sides. Remove seared cubes to the plate with bacon, and continue searing until all beef is browned. Set aside. Toss carrots, onions, 1 tsp. of salt and 1 tsp. of pepper into the fat in the pan; cook over medium heat for 10 to 12 minutes, stirring occasionally, until onions are lightly browned. Add garlic; cook for 1 more minute. Add cognac, stand back and ignite with a match to burn off the alcohol. Put meat and bacon back into the pot with any juices that have accumulated on the plate. Add wine plus enough beef broth to almost cover the meat. Add tomato paste and thyme. Bring to a boil, cover the pot with a tight-fitting lid, and place in the oven for about 1 ¼ hours or until meat and vegetables are very tender. Remove from the oven and place on top of the stove. Combine 2 Tbsp. of butter and flour with a fork, and stir into stew. Add frozen onions. In a medium pan, sauté mushrooms in the remaining 2 Tbsp. of butter over medium heat for 10 minutes or until lightly browned; add to the stew. Bring the stew to a boil, then lower heat and simmer uncovered for 15 minutes. Season to taste. Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread, and sprinkle with parsley.

The Dessert:

Prosecco Gelato Float

“This one is super fun and really easy. You take a really nice stemmed wine glass, put in one or two scoops of gelato or sorbet, and top it with prosecco,” Lieberherr says.

Courtesy of Lunds & Byerlys

• gelato, your choice
• prosecco

Drop 1–2 scoops of your favorite gelato into a glass. Top with 4 oz. of prosecco.

Lunds & Byerlys
Instagram: @lundsandbyerlys