Update: Eric Larkee is the MAN! Here are the wines we tasted today — incidentally available at various genuine venues below — along with Chef’s kick-butt salads.
-Prieure de Montezargues, Tavel, France 2011 (Grenache Blend) VINTAGES-Schloss Gobelsburg, Gobelsburger, Kamptal, Austria 2012 (Zweigelt) MICHAEL’S GENUINE FOOD & DRINK
-Lucien Crochet, Sancerre, France 2011 (Pinot Noir) MICHAEL’S GENUINE FOOD & DRINK
-La Croix de Carbonnieux, Bordeaux, France 2012 (Cabernet Sauvignon & Merlot) MICHAEL’S GENUINE FOOD & DRINK
-Bollinger, Special Cuvee, Champagne, France NV MICHAEL’S GENUINE FOOD & DRINK AND ARTISAN AT 150 CENTRAL PARK
-Bonci, Carpaneto Vineyard, Castelli di Jesi, Marche, Italy 2009 (Verdicchio) ARTISAN AT 150 CENTRAL PARK
About one year ago today, then guest blogger Emily Codik offered up Michael’s keys to building a great salad, using as an example one of his best recipes and a personal favorite — Butter Lettuce with orange, hazelnuts, avocado and shallot-hazelnut vinaigrette. We now find ourselves aboard Royal Caribbean’s Allure of the Seas, sailing the warm waters of the eastern Caribbean to St. Thomas in the height of what has shaped up to be a particularly hot summer in the tropics and craving food to match.
Sea days also mean everyone’s on the ship – all 4,000 plus passengers – each looking for stuff to do. For us, it means we have an opportunity to gather a small group of people inside 150 Central Park to share what’s new here now that Michael has only recently taken over the menus like we have done for a couple of years now on sister ship Oasis. What better way to share that than a new summer salad recipe or two presented with wines that love them, in the good hands of Chef and The Genuine Hospitality Group wine director Eric Larkee.
We’re starting by taking a page from Michael’s cookbook and the upcoming “Artisan” menu here with Florida Lobster and Lychee Salad with avocado, toasted hazelnuts, pickled onions, and jade dressing. Here local lychees are subbed for papaya, since we just had a killer season in Homestead! Then, it’s even further outside of the confines of the recipe and wine boxes… Using a few great ingredients from great sources and having some basics down (of which there is a dedicated section in MICHAEL’S GENUINE FOOD,) you can make DIY salads all the time and know what to drink with them. It’s what we did in building the summer dishes and Royal Pairings for the ship, including another variation of the Lobster salad, pictured above and on the current “Meadow” menu. Relax. It’s summer, and we’re cruising.
Florida Lobster Salad with Avocado, Papaya & Jade Dressing from MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat by Michael Schwartz