Dunnewood Dine-Off-tm Contest Announces Winner; Culinary Counselor Rozanne Gold Hosts Cook-Off at the Rainbow Room.NEW YORK--(BUSINESS WIRE)--Oct. 8, 1998--Sonrisa Roulier from Carpinteria, California Carpinteria is a small oceanside city located in the southeastern extremity of Santa Barbara County, California, east of Santa Barbara and northwest of Ventura. The population was 14,194 at the 2000 census. has been selected as the winner of the first annual Dunnewood Dine-Off(tm) Contest at New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of City's legendary Rainbow Room For the Los Angeles nightclub, see Rainbow Bar and Grill. The Rainbow Room is a well-known upscale restaurant and nightclub on the sixty-fifth floor of the GE Building in Rockefeller Center, Midtown Manhattan, New York City. . In exchange for her grand prize-winning recipe and wine pairing, Ms. Roulier will receive the ultimate kitchen worth over $15,000. The winner was chosen from a group of five finalists who were picked by a prestigious group of judges including chefs, restaurant owners, television personalities, magazine editors and Dunnewood culinary counselor Rozanne Gold. The winning entree was Moroccan Chicken for a New Year's Celebration paired with Dunnewood Sauvignon Blanc. Ms. Gold says, "All five recipes were wonderful. These chefs created such sophisticated and wine-savvy entrees that it was difficult to select a winner." The finalists were selected in mid-August by a prestigious panel of food and wine experts, including chefs, restaurant owners, television personalities and magazine editors, chosen by Dunnewood Vineyards & Winery and Bon Appetit magazine, who co-sponsored the contest. They won a trip to New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. for the weekend and a chance to compete for the grand prize. To enter the Dine-Off, contestants submitted their favorite holiday entree along with the Dunnewood wine that best complemented and enhanced their recipe. Entry forms were available at participating local retailers and in Bon Appetit magazine and had to be received by July 31, 1998. "I am pleased to announce Sonrisa Roulier as a winner of our first annual Dunnewood Dine-Off Contest," says Paul Hetterich, Vice President of Premium Wines for the Canandaigua Wine Company. "Dunnewood is delighted to sponsor an event that allows participants from across the nation to express their creativity with holiday recipes and food and wine pairing." Dunnewood wines are known for their compatibility with food--they have subtle layers of rich flavor, exquisite aroma and a refined finish. When preparing your next meal, think of choosing one of the seven varietals Dunnewood offers from California's famed North Coast region, including: Chardonnay, Cabernet Sauvignon Cab·er·net Sauvignon n. 1. A variety of black grape used to make red wine, notably in Bordeaux and the Napa Valley. 2. A dry red wine made from this grape. [French. , Merlot, Pinot Noir, Zinfandel, Sauvignon Blanc, and White Zinfandel. To arrange an interview with Rozanne Gold, order the Dunnewood Dine-Off recipes or obtain more information about Dunnewood Vineyards & Winery, please call Sarah Hartman at the Wolf Group 1-800-274-4954, x223. Moroccan Chicken for a New Year's Celebration Served with Dunnewood Sauvignon Blanc Submitted by: Sonrisa Roulier, Carpinteria, CA Serves 8 8 whole chicken legs 1/4 teaspoon saffron 4 russet rus·set n. 1. A moderate to strong brown. 2. A coarse reddish-brown to brown homespun cloth. 3. A winter apple with a rough reddish-brown skin. 4. A russet Burbank. adj. potatoes, threads, crushed cut lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise into quarters 1/4 teaspoon cayenne 4 yams, cut lengthwise pepper into quarters 1/2 teaspoon ground 24 peeled baby carrots ginger 1 14-ounce can garbonzo 1 teaspoon tumeric beans, drained 1/2 teaspoon sea salt 1 28-ounce can imported black olives, drained 1/2 teaspoon freshly 1 preserved lemon, chopped ground black pepper or use 2 regular lemons, juiced See Joost. See also juice. (reserved) and cut into quarters 1/3 cup chicken broth (optional if not enough juice) 2 cinnamon sticks 2 garlic cloves, crushed 2 oranges, juiced (reserved) and cut into quarters 1/4 bunch of cilantro, chopped 1/3 cup chicken broth (optional if not enough juice) 1 tablespoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. Place chicken in a large roasting pan (use 2 pans if necessary). Place potato wedges, yam wedges and carrots around the top of chicken. Pour drained garbanzo garbanzo see chickpea. beans and olives on top of chicken and vegetables. Top with tomatoes and their juices. If using preserved lemons, sprinkle around chicken. If using fresh, pour juice over chicken dish, placing lemon quarters around on top. Repeat with the orange juice and quarters. Place two cinnamon sticks in dish. Sprinkle top with chopped cilantro. Add chicken broth if needed to make enough juice. Mix all remaining dry spices in bowl or mortar. Add in garlic. Top the chicken and vegetables with spice mixture. Cover roasting pan and bake at 350(Degree)F for 1 hour. To serve: Serve on top of couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. on a very large platter with plenty of flat bread on the side. |
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