Monthly Archives: January 2010

Create your own Béchamel sauce

Béchamel (or white or cream) sauce is smooth, it’s made from milk and thickened with a roux of flour and butter.  If you add herbs, cheese, or anything else to your white or cream sauce recipe, it’s still a béchamel.   … Continue reading

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Sauces 101

History tells us that chef Antonin Carême developed a system of four basic sauces called mother sauces: Béchamel is based on flour and milk. Allemande is based on stock with egg yolk & lemon juice. Espagnole is based on brown … Continue reading

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Visiting Chef Cooking Parties

Designer Events hosted its Visiting Chef’s cooking school earlier this month with Chef Peter Laufer.  Laufer is from Houston’s Intercontinental Hotel and Table One restaurant. In the class he entertained and taught us much about Bavarian cooking, which was right up my alley.  … Continue reading

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The Wine Came First

So many food and wine pairing guides focus on selecting the dish first and then the wine.   I believe that just about any wine can be made to go with any dish by just changing the recipe to complement the … Continue reading

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Chocolate Chip cookies baked to pair with big reds

Most chocolate chip cookie recipes are usually too sweet to enjoy with a big red.  One technique you can use to make any chocolate chip cookie pair successfully with a big dry red wine is to sprinkle the cookie sheet … Continue reading

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Consultations with our Dress Maker; for Weddings

Messina Hof Supports the Go Local movement, and to further our support, we have a found a Wedding Dress Designer who lives in the Brazos Valley. Our Wedding Dress Designer is avaliable for service, for Weddings taking place at Messina … Continue reading

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Ceremony Officiated by Paul, our Winemaker

Paul Bonarrigo, our winemaker at Messina Hof, is a man of many trades and talents, and most recently he has added Wedding Officiate to his resume. What better way to make your wedding at the Messina Hof Vineyards more memorable … Continue reading

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