and the secret ingredient is…

For dessert, we sampled garlic sorbet accompanied by garlic brittle. Your eyes aren’t deceiving you. Temecula Night Out‘s Secret Ingredient Recipe Contest is scheduled for July 31st. Members of the press got a sneak preview of what’s in store recently at Danza del Sol Winery.

Chef Michael Cragg of Temecula Catering teamed up with winemaker Mike Tingley to create a sumptuous feast for us using garlic as a key ingredient in an appetizer, salad, entrée and dessert. We started the evening with roasted garlic mushroom caps filled with bruschetta and chiffonade basil paired with Danza del Sol’s sparkling Espumosa. Up next was a cabbage salad with carrots, hearts of palma and a spicy garlic pesto, paired with Dos Blancos, a Sauvignon Blanc/Chardonnay blend. The main course featured a garlic spiced skirt steak prepared sous-vide with manchego pomme purée, vegetables Napoleon and chimichurri sauce served with the 2008 Syrah. The course that intrigued us all followed: a garlic based dessert. All doubts were obliterated when we tasted the garlic mojito sorbet with spicy honey garlic brittle. The dessert wine was the 2010 Sabrosa late harvest Viognier. Garlic was provided by Temecula’s Garlic King, represented by Jeff Crace.

On the night of the event, Chef Michael will prepare one of his signature garlic dishes and dessert to be served alongside the finalists’ dishes. Chef Cragg will also help train the finalists and their assistants. To enter, submit an original garlic recipe to no later than midnight June 30th, 2001. Chef Michael will select two finalists from the entries who will be judged by a panel of three including himself. The winner will be treated to a gourmet dinner for two prepared by Chef accompanied by Danza del Sol wines. All entries will be included in an online recipe book. There’s no cost to enter. To attend and taste for your self, the price of admission is $25. Tickets are expected to sell out. If you’re still wondering why local matters, here’s an excellent opportunity to discover first hand.


Mike Tingley

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