Monthly Archives: February 2010

March 18th Cooking Party

Laissez Les Bons Temps Rouler “Let the Good Times Roll” will be the mantra for March 18th’s Cooking Party with the Chef because Mardi Gras has temporarily moved to Messina Hof in Bryan Texas! Cajuns have a reputation for a Joie … Continue reading

Posted in Weddings and Special Events | Leave a comment

Sauces derived from Béchamel sauce

Mornay Sauce (cheese) Florentine Sauce (hot pepper, worcestershire sauce, spinach and herbs) Nantua  or Shrimp Sauce (crayfish or shrimp, butter and cream) Oyster Sauce (oysters and worcestershire sauce) Anchovy Sauce Sauce Albert (horseradish, mustard and whipping cream) Cream sauce (heavy cream) … Continue reading

Posted in Food and Wine | 1 Comment

Why are wine bottles stored on their side?

In short, to keep oxygen out. But there are two specific reasons why wine bottles are stored on their side: Oxygen in wine & the wine cork. Oxygen is the worst enemy wine has. During winemaking it is made sure that … Continue reading

Posted in Wine Trends | 1 Comment

How do you pour a glass of wine?

You need to have the appropriate glassware depending on the type of wine you will be serving. White wines should be served in tulip shaped glasses, red wines in a more rounded and larger bowl glass, and sparkling wine in … Continue reading

Posted in Wine Trends | Leave a comment

Smoke Points for Cooking

A smoke point is the temperature that fats breakdown. They are different for Canola Oil, Butter, Olive Oil and many more. Smoke points of fats used can affect the flavor of the resulting sauce.  http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm is a website that has a … Continue reading

Posted in Food and Wine | Leave a comment

February 11th Cooking Party

Aphrodite, the Greek goddess of sensuality and love is the inspiration for our February Cooking Party. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and pleasurable. Our Chef has created a menu … Continue reading

Posted in Weddings and Special Events | Leave a comment

Let’s Talk About Roux

Let’s talk about roux in general.  The flavor of the sauce actually starts here. The fat is heated in a pot or pan. Flour is added. The mixture is stirred until the flour is incorporated and then cooked until the desired color … Continue reading

Posted in Food and Wine | Leave a comment

Superbowl Wine & Food Pairings

Try some of these fantastic Wine and Food Pairings for your Super Bowl Party. All of the (V.C) recipes can be found in “Messina Hof’s Vineyard Cuisine Cookbook“. 

Posted in Food and Wine | 1 Comment