As most of you know, we are crazy about preserving history at Epoch. We will go to great lengths to cherish and highlight the legacies that we have been fortunate enough to inherit through our purchases of Paderewski Vineyard and York Mountain. Some might even call this passion obsessive. Upon acquiring Paderewski Vineyard, Liz Armstrong would stalk EBay daily for Paderewski paraphernalia. Yep, we were those people. In gathering more and more Paderewski belongings, we hoped to get to know our Epoch forefather a little bit better, while giving others the opportunity to learn about this impressive person whom they may have never heard of before. Then, of course, there are those who already know Paderewski and understand just how influential this man was in both America’s history and that of his homeland, Poland.
Dale Albrecht, a dear friend and supporter of Epoch, is one of these people who is well acquainted with our favorite Polish pianist and statesman, and he recently gifted us this priceless painting of the man himself. Dale’s great uncle completed this portrait in 1927. We are so thankful for this addition to our Paderewski collection, and we cannot wait to showcase this painting in the historical nook of our future Tasting Room. We are so appreciative of Dale’s desire and efforts to preserve Paderewski’s legacy and share this story with others. Thank you, Dale!!
It is obvious that Dale shares our passion for history, and this has never been more evident than his recent restoration of his 1898 home. In completing this project, Dale celebrated with a fabulous home-cooked meal and a bottle of 2011 Zinfandel. We are so thankful he shared this Epoch moment with us, and that this bottle (our ode to Paderewski no less, as he was our inspiration for growing this variety on his original property) of wine was there to make this accomplishment just a little bit more epic. Thank you, Dale!
And in case any of you out there reading this want to try and replicate this dinner that looks oh-so-delicious, Dale was kind enough to send us some information on these dishes. YUMMY!
For appetizers I had:
Herb crusted hard salami
1000 day Gouda
"Mons" Abbey Blonde Belgium inspired ale
For dinner I made:
-New Potatoes with Caviar
Baby Red Potatoes, hollowed out and
steamed until tender. Let cool and fill
with creme fraiche and garnish with
caviar and chopped dill.
-Pan Seared Duck with Raspberries
Start in a cold pan sear duck breast skin
down for 10 minutes medium heat, turn
2 minutes, transfer to a hot pan in a pre
heated over at 350 degrees. 10 minutes
remove from oven and let rest under a
foil cover 5 minutes.
Use 1 TBS of the rendered duck fat and
add some sugar. Lightly carmelize. Add
1 cup raspberries, coat and remove
from heat. Add 1/4-1/2 cup "good
bourbon, degraze pan and reduce by 1/2
add 1/4 - 1/2 cup cream or creme
fraiche and make sauce. Add 1/2
Cut into desired size and steam until
al-dente. Squeeze of lemon and salt
and pepper to taste.
Cut on a diagonal the duck into 5-6
medallions. Put some reserved
raspberries over the duck. Pass
raspberry bourbon sauce. Arrange
plate for presentation with duck,
potatoes (just luke warm) and