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Spring is brunch time!

By Leonard Rede

There is something about the little extra bit of sunshine, the warmer weather and those first blossoms of color that makes me want to sit and lazily enjoy what sunshine we might receive. Brunch can be an excellent way to gather a larger group for a meal that can be a lot less stressful on both budget and time. Whether dining out at a restaurant or on the back deck, brunch is one of my favorite ways to dine. With Easter right around the corner, I would like share my recipe for Eggs Benedict and a few sparkling wine recommendations.

Call me old fashioned, but one of my favorite brunch dishes is a Classic Eggs Benedict. This is something I love to make for company because with proper preparation and a little practice, it can truly be a show stopper of a dish. That said, I enjoy it even more when someone else makes it for me. I was reminded of this when recently I had brunch at Urbane at Olive 8 (photo).

Of course I ordered the Benedict, and it was sublime. The eggs perfectly poached, the ham was superior quality and the Hollandaise was perfect. Executive Chef Brian Pusztai has assembled a team of fantastic chefs that sets this restaurant above and beyond your average hotel restaurant. Chef Pusztai treats his restaurant like it was a small farm-to-table bistro. Pusztai works with farmers across the Pacific Northwest who are dedicated to sustainable agriculture and bringing the best product to market. He says, "Good food depends on good ingredients." I feel like Urbane is one of the best kept secrets in town.

At Urbane I had a Mimosa with the Benes, always a favorite if you are throwing a party: you could easily serve them by the pitcher. The Classic is just equal parts Orange juice and sparkling wine, I like to use a good quality Cava like Dibon. Dibon Cava, no vintage, is just $8.99 "This is a light-framed Cava with a clean, fast, tasty profile and finish. Light apple aromas are elegant and not over the top, while the tangerine and orange flavors are lean and focused. Not yeasty or heavy at all. Made from organically grown grapes."

If you want go full on Martha-style Champagne Brunch, there are too many great Champagnes to even start. A favorite producer of mine is Moutard- Diligent. This producer consistently over-delivers for the money. The Moutard-Dilgent Family owns 150 acres in Buxeuil in the Cotes de Bars, Champagne, and this gives them a lot of control over quality and price. Moutard is one of my house bubbles and should be one of yours. Quality at these prices is hard to beat; rarely do you see the words affordable and Champagne in the same sentence. Moutard Père et Fils Brut Grande Cuvée, no vintage, $29.99.

A Cotes des Bars Pinot Noir Champagne based on the 2013 vintage this has the vinous red - fruit character and seashell minerality of a Marsannay. The acidity makes it feels austere and tense as well as focused and bright. A line drive of flavor that brings you back for more!

madwine.com/champagne/88019-moutard-grande-cuvee-nv.html?search_query=moutard&results=8

If you want to stay local, you're in luck. We are blessed with having one of the best sparkling wine producers in the country right here in our back yard. Treveri is always a great answer when looking for quality at a great price.

Treveri Blanc de Blancs Brut Columbia Valley is $12.99. madwine.com/domestic-sparkling/87758-treveri-cellars-blanc-de-blanc-nv.html

Made in the traditional method using only Chardonnay grapes, this sparkling is hard to beat. Bright and stylish, this lively wine offers toasty, floral pear and spice flavors on a refined frame, lingering nicely on the mouthwatering finish. This is everything one could want in a sparkling wine. Quality good enough to be served at the White House; at a price 'we the people' can afford.

Treveri Cellars is a family-owned and operated sparkling wine house that produces some of the finest handcrafted sparkling wines in the United States. A relative newcomer to the Washington wine scene, (2010) Treveri has already made its mark on the world stage being served at White House State Department receptions and the James Beard Foundation in New York. Quickly they rose to the attention of sommeliers, aficionados, and the press being voted one of the nation's Top Ten Hottest Brands of 2014 by Wine Business Monthly. But this is no flash in the pan.

Christian (l) and Juergen Grieb

Juergen Grieb founded Treveri Cellars after three decades of experience of winemaking in Washington state. Juergen was born and raised in Trier, Germany, where he received his formal winemaking and sparkling winemaking degrees. After earning his degrees and finishing his apprenticeships in Germany, Juergen came to Washington in 1982.

Juergen's passion and enthusiasm is contagious, infecting everyone he meets and even his own son Christian. Christian partnered with his father in starting Treveri after receiving his Business degree from Seattle University. Juergen and Christian are joined by Julie Grieb and Katie Grieb.

Treveri produces a wide variety of styles at their facility in Wapato, including non-traditional varieties such as sparkling Syrah, Riesling and Mueller-Thurgau.

 

Urbane at Olive 8
1639 8th Ave
Seattle, WA 98101
(206) 676-4600
urbaneseattle.com

Treveri Cellers
71 Gangl Rd
Wapato, WA 98951
(509) 877-0925
www.trevericellars.com

Click here to get Lenny's recipe for Eggs Benedict


Lenny Rede is the European Specialist at Esquin, Seattle's oldest wine shop. He has worked as a Wine Steward and Wine Buyer for Metropolitan Market and Wine World, and is an instructor in the Wine Technology Program at South Seattle Community College. He is a classically-trained chef and pastry chef with nearly 30 years of experience in the restaurant business. Most recently he was a Chef Instructor at the world-renowned Le Cordon Bleu College of Culinary Arts.

April 2017


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