Episode 1: Christine Vrooman, Ankida Ridge Vineyards

Welcome to Crystal Palate’s Wine Country! My guest this week is Christine Vrooman, owner of Ankida Ridge Vineyards in Amherst, VA.  Ankida is known as “The Little Burgundy” of Virginia. The name Ankida is an ancient sumerian term that means where heaven and earth join. One trip to this majestic property you quickly understand why they chose that name. On the program, Christine discuss their great success with burgundian varietals (Chardonnay & Pinot Noir) on a very small parcel of land in the heart of the Blue Ridge Mountains and how their wine is getting international attention with a special invite to a critically acclaimed conference in Oregon. I am also taking part in the 2016 vintage experience at Ankida Ridge and will be producing a mini-documentary on the experience that will be released later this year. Stay tuned!


Thanksgiving Wines: Top 10 Under $30

Selecting the perfect Thanksgiving wine doesn’t have to be a source of stress and it doesn’t have to break the bank.  Consider starting your festivities with a sparkling rosé as an aperitif and then opt for a white and red option for your main course and let your guests decide what pairing they enjoy the most.

When it comes to selecting the wines, look for a white wine with moderate to high acidity like a Riesling or minimally oaked Chardonnay to cut right through the gravy and cream sauces. You also want something with some structure to stand up to the heavier dishes. When it comes to red wine, opt for a fruit forward like a Beaujolais or Pinot Noir with moderate tannins. Keep in mind, turkey is a blank canvas and pretty lean, so something too tannic will compete against the food. Even an aged Cabernet Sauvignon can work well, since the tannins have had a chance to mellow. After you have spent all day in the kitchen, the last thing you want is for the wine to overpower your meal. You want the wine to become a vinous highlighter working in concert with every dish, not competing for top billing!

In my top 10 under $30 list you’ll find a couple of classic selections from around the world and a few hidden gems that will please even the pickiest palate. I encourage you to drink outside the b0x and explore a new wine this holiday season. Cheers!


Gruet Brut Rose, New Mexico, USA – SRP: $16.99

This is hands down one of the best sparkling wines for the money. Aromas of rose petals, juicy strawberry, raspberry, cherry, cranberry and fresh baked danishes give way to a fruit forward palate with refreshing acidity.  Serve this as an aperitif or keep it simple this year and select this wine to serve with everything on your Thanksgiving table. The sparkler is made from 100% Pinot Noir and will be a real crowd pleaser!

Schramsberg Blancs de Noir, California, USA – SRP: $30

America’s oldest sparkling wine house never disappoints. The Blancs de Noir is a perfect choice for any celebration. This sparkling wine is made in the traditional method with a blend of 85% Pinot Noir and 15% Chardonnay.  Aromas of  meyer lemon, peach, raspberry, toasted hazelnut and fresh baked croissants dance in your glass. The palate boasts layers of delicious candied pineapple, crystallized ginger, and sweet citrus notes with a fine bead and refreshing acidity.


Hi-Def Riesling, Mosel, Germany – SRP: $16

It’s time to rethink Riesling this holiday season. Riesling is one of the most versatile wines on the planet and a no-brainer when you have many layers of complex flavors on your dinner table.  The high acidity and low alcohol content offers a nice counterpoint to many dishes.  This off-dry wine has layers of jasmine, bright citrus and juicy stone fruit on the nose followed by a hint of spice. The palate echoes the flavor profile and adds a burst of vibrant acidity and a touch of residual sugar. Other Rieslings to consider in this price point are the Dr. L Riesling from Dr. Loosen and the Kung Fu Girl Riesling out of Washington State.

Michael Shaps “Spring Meadow Mountain” Chardonnay, Monticello, Virginia SRP: $24

Yes, you read that right. A Virginia Chardonnay! Michael Shaps has garnered a reputation for being one of the top winemakers in Virginia and his Chardonnay from Wild Meadow Vineyard does not disappoint. Complex layers of  sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. Read my full review on the Michael Shaps Chardonnay here.

Jefferson Viognier, Monticello, Virginia – SRP: $26

Viognier is an excellent choice for Thanksgiving. It’s an exotic aromatic white grape that has the floral characteristics of a Riesling and the body of a Chardonnay.  Viognier loves exotic dishes like Thai and Indian food, but I really find it works well with many of your Thanksgiving side dishes. This is an aromatic wine with notes of sweet jasmine, honeysuckle, nectarine, candied lemon, tangerine zest and tropical fruit.  The palate echoes the aromatic profile and finishes with hints of cardamom, ginger and white pepper.  This medium bodied wine has a round mouthfeel, good balance and a soft lingering finish. It’s a real crowd pleaser. Jefferson sells out quickly, you may be able to find a bottle at your local wine shop in Virginia. Other great alternative include the Michael Shaps, Chrysalis and Veritas Viognier. Read my full review on the Jefferson Viognier here.

Reds & Rose

Von Buhl Spatburgunder, Mosel, Germany – SRP: $20

Spatburgunder is the German name for Pinot Noir, This is a cool climate Pinot at its best. The Von Buhl boasts  floral aromas of violet, bright red berry flavors of strawberry, raspberry and cranberry and a touch of mandarin zest lead to a palate bursting with red fruit, lively minerality and piercing acidity.  This wine is the perfect compromise for the red & white lovers in your life.

Barboursville Cabernet Franc Reserve, Orange County, Virginia, USA SRP: $24

Did you know that Cabernet Franc is considered the Pinot Noir of Bordeaux? It’s also a parent grape to the more robust Cabernet Sauvignon. Cab Franc is a lighter and more herbaceous often giving off hints of raspberry, plum, violet & sage.  The Cab Franc Reserve from Barboursville is one of the best examples of this grape in the United States.  Aromatic layers of plum, raspberry, cherry, cedar, cigar box, dusty violet, sweet spice and a touch of sage are inviting to your senses. The palate is well integrated with velvety tannins and long lingering finish.  This is a perfect companion paired with sausage, sage & cranberry stuffing!

Jean Marc Burgaud Morgon,  Beaujolais, France – SRP: $25

If you think all Beaujolais are simple and a little too fruity, think again. While Beaujolais Nouveau is designed to be a drink now proposition, the Beaujolais Cru’s can be mind blowing with layers of complexity. Beaujolias is a region located in southern Burgundy. The wines from this area are made from the Gamay grape. When searching for a Beaujolais, look for appellations on the label like Morgon, Fleurie or Cote de Brouilly. You’ll find great quality in the $20-$25 price point. If you want a splurge, seek out a selection from the Moulin-Vent appellation.

This fruit forward wine has aromas of juicy red berries, cherry and candied notes with hints of graphite on the nose.  The palate is bone-dry and filled with intense red fruits, vivid minerality and soft lush tannins.

Siduri Pinot Meunier, Sonoma California, USA – SRP: $25

Pinot Meunier is part of the holy trinity of grapes allowed in Champagne along with its distant cousin Pinot Noir and Chardonnay.   This is an excellent alternative to Pinot Noir. Domaine Chandon from Carneros also makes a lovely version!

The Siduri offers aromas of juicy red fruits that are followed quickly by a meaty, earthy characteristic with hints of smoke, anise and mushroom. This is a medium bodied wine with good acidity, soft tannins and a lingering finish.

Hendry Zinfandel (Block 7 &22), Napa Valley, California, USA – SRP: $30

If you are searching for a bolder option this year that won’t overpower your meal, consider this great Zinfandel from Hendry Vineyards. They have been producing wine in Napa for more than 70 years and they do an exceptional job.  This is such a warm, inviting wine with fruit forward aromas of juicy berries, cherries, plum and vanilla bean followed by some earthy and savory characteristics of asian five spice, cedar, tobacco. The 2010 vintage offers smooth tannins and a long lingering finish. Cheers!


2012 Stag’s Leap Chardonnay

Stag’s Leap Wine Cellars (SLWC) became one of the premiere California wineries after its 1973 Cabernet Sauvignon took home top honors at the 1976 Judgement of Paris in its respective category. This prestigious recognition put America on the international wine map. For nearly two decades Stag’s Leap enjoyed a tremendous following and accolades from critics and consumers alike.

In the early 2000’s SLWC faced quality issues in the cellar that left a bitter taste on many palates.  After a challenging few years, cellar upgrades and new ownership in 2007, Stag’s Leap is making quite a come back. Wine Spectator’s James Laub profiles the evolution of Stag’s Leap in this article from 2012 and discusses how an unflattering yeast spoiled many past vintages.

Long Renowned for its robust and elegant Cabs, SLWC also produces cool climate Chardonnays worthy of a place at your next dinner party. After an austere vintage in 2011, the 2012 vintage was deemed outstanding by the Wine Institute.

The 2012 Stag’s Leap Chardonnay has robust notes of lemon curd, granny smith apple, crisp pear, white peach and a touch of pineapple with a hint of salinity on the nose. The vibrant citrus flavors coupled with the bright acidity provide a beautiful foil for luscious lobster or decadent crab meat. The mouthful has a medium weight with a medium long finish thanks to the lees aging and subtle oak aging.

Pairs perfectly with crab cakes, lobster rolls, swordfish and roast chicken.


Crab Cakes & Chardonnay

Succulent, sweet lump crab meat paired with a rich, full-bodied Chardonnay is simply a match made in heaven. The bright lemon notes in the wine bring out the sweetness in the crabmeat and the luxurious mouth-coating quality of an oaked, slightly buttery Chardonnay makes this an outstanding pairing with crab cakes. Drizzle a little butter on the crab cakes before baking and really bring out the creamy, buttery characteristics in the wine. The buttery flavors in the wine come from a winemaking process known as malolactic fermentation, this produces the diacetyl compound which gives the wine a creamy, dairy, buttery quality. Grab your favorite Chardonnay or try one of my favorite producers from California. These producers are known for making a more Old World Style of Chardonnay, in an effort to retain the bright, vibrant fruit notes and also maintaining a higher level of acidity.

Recommended Producers

Recipe: Gluten Free Crab Cakes (Serves 4) 


3 tbsp. olive oil
16 oz crab meat
1 egg
1 lemon (juice & zest)
1 tsp. Worcestershire sauce
1/2 tsp. pepper
2 tbsp. chopped parsley
1 celery stalk (fine dice)
1/2 small onion (fine dice)
1/2 red bell pepper (fine dice)
1 bag of Cape Cod Chips (finely ground in food processor)


Heat 2 tbsp. olive oil in a medium saucepan, add minced veggies and sauté for 5-7 minutes until tender. Transfer to medium bowl. Let cool for about 5 minutes. Add lemon juice, zest, parsley, worcestershire sauce, salt & pepper and mix all ingredients. Fold in crab. Make 4 crab cakes of equal proportion and dredge both sides of all crab cakes in flour. Transfer to plate and refrigerate for 30 minutes. Since we are not using breadcrumbs in this recipe, this is an important step to make sure the crab cakes stay intact when cooking.

Pre-heat oven to 400 degrees. Mix 1 tbsp. olive oil & 1 tsp. of Old Bay Seasoning. Place crab cakes on sheet pan and drizzle with Old Bay oil. Bake for 15 minutes. Serve over a bed of greens with lemon vinaigrette.

Paleo Pairing: Roast Chicken & Ramey Chardonnay

I am revamping my favorite roast chicken recipe and making it Paleo friendly for today’s Paleo Pairing by substituting an olive oil rub for my herb butter and I am also nixing the mashed potatoes.

16 days of a dairy-free, grain-free diet hasn’t been as difficult as I thought it would be. It does however require a lot of planning and prep in the kitchen. I will definitely incorporate parts of the Paleo philosophy as part of my diet beyond my January challenge, but I am looking forward to having an occasional treat and reintroducing butter and cheese.

My Paleo Pairing for day 16 of my month-long Paleo challenge features Roast Chicken & Ramey Chardonnay.  Check out my other favorite California Chardonnay producers here.


4-5lb chicken
1 lemon (quartered)
1 head of garlic (cut in half)
1/2 spanish onion
handful thyme & rosemary sprigs
2 tbsp olive oil
1 tbs Herbs de Provence (mix with olive oil)
Salt & Pepper
Olive Oil for drizzle


Pre-heat oven to 425 degrees. Remove giblets from chicken cavity and generously salt & pepper cavity.  Stuff the bird with lemon, onion, garlic, thyme & rosemary sprigs. Place chicken in small roasting pan with a rack and truss the legs.  Gently separate the skin from the chicken breast and smear the herbs de provence mixture underneath the skin. This is a great trick that keeps the chicken super juicy! Drizzle a little more olive oil on top of the skin and season with salt & pepper.  Roast chicken for about 1 hr and 15 min or until juices run clear and meat thermometer reads 165 degrees.   A good rule of thumb is about 15 minutes per pound at 425 degrees. If the chicken is getting too brown on the outside, cover with aluminum foil half way through roasting and remove at the end to ensure you have nice crispy skin.

Acorn Squash & Schug Chardonnay

There’s nothing like homemade comfort food and a nice glass of wine to soothe your soul on a chilly night. Stuffed acorn squash makes me long for Thanksgiving. The aromas of baked apple and cinnamon wafting through the air just makes me smile. It tastes so decadent. You feel like you are giving into your cravings, but it’s actually quite good for you.

I am pairing this sweet and savory treat with a glass of oaked Chardonnay.  Oak imparts a lot of complex flavor in a wine like those beautiful baking spices of cinnamon, nutmeg and clove. These flavors are particularly noticeable when a wine is aged in French Oak.  I really enjoyed the Schug Chardonnay from Carneros with this dish. This wine also works well with crab bisques, roast chicken and an array of seafood dishes.  It’s a great wine for under $30. A little fun fact; Walter Schug, the founder of Schug Carneros was also responsible for creating America’s first bordeaux style blend – Insignia.

When buying a Chardonnay from California, I gravitate to Russian River Valley, Carneros and Santa Barbara. These micro-climates are perfect for the Chardonnay grape.  Sonoma-Cutrer is pretty reliable from vintage to vintage for under $20. I also really enjoy Jordan, Cakebread, Grgich, Ramey and Rombauer Chardonnay.

Recipe: Roasted Acorn Squash


1 acorn squash
1 apple (peeled & diced)
1/4 cup pecans
1/4 cup craisins
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. ground cloves (small pinch)
1/4 tsp. sea salt
1 tbsp. honey
1 tsp. walnut or grapeseed oil


Preheat oven to 375 degrees. Cut a small piece off bottom, so you have a level suface. Take out seeds and place upside down in a roasting pan and add about 1/2 cup water and roast for 45 minutes.

While the squash is roasting, mix remaining ingredients in a medium bowl and set aside.  After 45 minutes remove squash from oven, turn over and stuff with apple mixture. Place back in the oven for an additional 45 minutes. Serves 2.


Paleo Pairing: Fish en Papillote & Chardonnay

Today marks day 6 of my 31 day Paleo challenge and I am still going strong. I have found that the key to succeeding with the Paleo plan for me is lots of flavor!  It’s way too easy to indulge in a sweet or savory treat when you feel deprived on diets. Fortunately, there are so many amazing natural flavors available on the Paleo plan that it’s super easy to create a culinary sensation that will please your palate.

Tonight’s Paleo Pairing features Citrus & Herb Fish en Papillote and Chardonnay. I am using a Turbot filet from Whole Foods. It’s a white flaky, buttery fish that’s similar to flounder but a little thicker. Don’t be intimidated by this preparation, it’s way easier than it seems and it makes clean up a breeze. I also love the fact that you can add just about any aromatic or veggies you want.

As for the wine,  I have mentioned in previous posts, wine is allowed in moderation on Paleo. That means a 4oz glass of wine per day for a woman or twice that for a man. Make sure you are keeping track of your pours. It’s way too easy to pour too much wine in a glass. For tonight’s dinner, I am reaching for a rich buttery Chardonnay to match the buttery texture of the fish. Bon Appetit!


Pre-heat oven to 450 degrees

Parchment Paper
2-6oz Turbot Fillets (Bass or Halibut also works well)
2 tsp. olive oil
1/4 cup white wine (you can use Chardonnay, Pinot Grigio or Sauvignon Blanc)
2 cloves of garlic, thinly sliced
1 orange sliced
1 lemon sliced
4 sprigs of thyme
4 sprigs of rosemary
Pinch sea salt
Pinch of pepper


Take 2 large pieces of parchment paper (about a 2o inch square), fold in half. Unfold paper and place rosemary & thyme sprigs near crease. Then add fish fillet on top of the herbs. Sprinkle fish with a pinch of sea salt & pepper, slices of garlic and drizzle 1 tsp. of olive oil on the fillet, then top with 1/2 the orange slices and 1/2 the lemon slices. Pour 1/2 the white wine over fish and fold along the edges and seal with a paper clip. Repeat with second fillet. Place packets in a rimmed baking sheet and bake for about 12 minutes.  Cut packets down the middle and serve in the packet or remove with a spatula and serve on a plate. Serve with a side of steamed veggies.

WINE RECOMMENDATIONS: Since, I am based in Norfolk, Virginia, I have included wine shops in my general area that carry these wines for your convenience.

Everyday Wine – Under $15

Seven Falls Chardonnay, Washington State – Available at Yianni’s Wine Shop (Virginia Beach)
Steele Chardonnay, California – Available at Yianni’s Wine Shop
Rodney Strong Chardonnay, Sonoma, California – Available at Total Wine

Mid-Priced $16-$30

Church Creek Chardonnay Steel, Chatham Vineyards, Eastern Shore, Virginia – Available at Grape & Gourmet or direct from Chatham Vineyards
Jordan Chardonnay, Napa, California – Available at Total Wine
Schug Chardonnay, Carneros, California – Available at Yianni’s Wine Shop (Virginia Beach)

Thanksgiving Wine Pairings: Uncorked

Selecting the perfect Thanksgiving wine  pairings can leave you with a serious case of heartburn, but it doesn’t have to be so difficult. Whether you are hosting the holiday meal or simply in charge of bringing the wine, let me help ease that holiday stress by taking the guesswork out of Thanksgiving wine pairings.

I always like to start with a glass of sparkling for the appetizer course as a nice way to wake up your palate. I also like to serve a white and red option with the main course.

My favorite varietals for Thanksgiving include the white aromatic grapes (Riesling, Gewurtztraminer and Viognier), Chenin Blanc and of course Chardonnay.

I had the opportunity to attend the Virginia Wine Summit last month at the Jefferson Hotel in Richmond. We sampled Viogniers from around the world and the Virginia Viogniers really made quite an impression. At its best, Viognier has the creamy viscosity of Chardonnay, the floral, fruit and spice notes of a Riesling or Gewurtraminer and the refreshing acidity of a Sauvignon Blanc, making it a very attractive partner for your Thanksgiving feast.

When it comes to red, think about wines that boast bright fruit and good acidity. I gravitate to Pinot Noir, Pinot Meunier, Gamay (Beaujolais) and Cabernet Franc. A little wine trivia – did you know that Cabernet Franc and Sauvignon Blanc are the parents of Cabernet Sauvignon? I also wouldn’t rule out a great rosé especially from Provence. Many people only drink rosé in the summer, but you are really missing out. This is perhaps one of the most versatile Thanksgiving wine pairings with its bright red fruit and vibrant acidity. This is a wine that should be served chilled and is bound to please both red and white drinkers. If you are looking for one wine to get you through the entire meal, reach for a sparkling rosé.  I love the J Brut Rosé as a nice mid-price option or if you want to splurge reach for the Veuve Clicquot Rosé Brut.

Pinot Meunier is a clone of Pinot Noir and is one of the grapes used in Champagne. The best examples boast fruit notes of raspberry and cranberry in addition to nice herbal and floral notes which make it a lovely match with that homemade cranberry sauce and stuffing.  I am going to make a sweet sausage and sage stuffing with cranberries, this is sure to be a match made in heaven!

Keep in mind that turkey has a pretty neutral flavor, so you really want to keep your side dishes in mind when choosing your wines. Most sides tend to have lots of cream and butter, so I really try to choose wines that have a crisp refreshing acidity that will cut through that fat and cleanse your palate in between bites.

If you are serving ham instead of turkey, a Cabernet Franc or Gewurztraminer will be your best choice. With so many options, why not try drink outside the box and try something new this year?  Now, “Go eat your food with gladness and drink your wine with a joyful heart for it is now that God favors what you do.”  ~Ecclesiastes 9:7

Happy Thanksgiving!

Note: Most of the vintages listed below are current releases. Sparkling wines listed without a vintage are non-vintage or NV.

Sparkling Wine

Inexpensive (Under $15)

Mid-Price ($15-$30)

Premium ($30-$50)

Splurge ($50 & Over)

White Wine

Inexpensive (Under $15)

Mid-Price ($15-$30)

Premium ($30-$50)

Splurge ($50 & Over)

Red Wine

Inexpensive (Under $15)

Mid-Price ($15-$30)

Premium ($30-$50)

Splurge ($50 & Over)





Chesapeake Chowder & Montrachet

Chesapeake Chowder is my Mid-Atlantic spin on crab & corn chowder. A big bowl of this creamy comfort soup paired with a Montrachet (100% Chardonnay from Burgundy) is sure to please your palate and warm your soul on a cool rainy night.
The minerality of Burgundian Chardonnay’s are a lovely pairing with the briny, crabmeat. I like to pair this dish with a coastal Chardonnay to bring in a touch of salinity and minerality to the pairing. If you want to keep it local, I highly recommend a bottle of Chatham Vineyards “Steel” Chardonnay from Virginia’s Eastern Shore. After all, if it grows together, it generally goes together.

Recommended Producers


Recipe: Chesapeake Chowder 


6 strips Smithfield bacon (diced)
1 small yellow onion (fine dice)
4 red potatoes unpeeled (small dice)
2 tbsp. salt (only use 1 tblsp. if you use regular chicken stock)
1 tbsp. pepper
2 tbsp. flour
¼ cup dry white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc)
8 oz bottled clam juice (you can find this in most grocery stores in the seafood section)
8 oz low sodium chicken stock
2 cups half & half
½ cup fresh chopped parsley
2 tbsp. Herbs de Provence
1 16 oz bag frozen white corn (white corn is sweeter)
1 can creamed corn
1 lb lump crabmeat (Chesapeake Bay preferred)
2 tbsp. butter


  1. Dice bacon and brown over medium heat in large stock pot (8-10 minutes)
  2. Remove from pan, set aside.
  3. Add diced onion and potatoes to bacon fat and cook for 15 minutes until potatoes are tender. Add salt, pepper and herbs de provence.
  4. Add 2 tablespoons flour and mix. Add ¼ cup white wine and deglaze pan. Add clam juice, chicken stock and half & half.
  5. Gently fold in crab meat and corn, then add parsley and butter. Let simmer on low heat for 20 minutes and serve.

Seafood Risotto & Chardonnay

Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

Recommended Producers


Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

In a small saucepan warm 3 cups of stock (simmer on low)Scallop Risotto Paired w/Cakebread Chardonnay
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel


Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side


Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months