Let the Cooking Cottage adventures continue!
The second part of Day 2 started with a happy hour boat cruise around Sag Harbor sponsored by Stack Wines.
Captain Anton drove us around the harbor on his boat. He was such a fun guy (fungi?), and we all enjoyed chatting with him.
Stack Wine is SO COOL. They’re snap-apart, single-serving glasses of wine that come in four-packs, which are equivalent to a full bottle of wine (750 ml). They’re shaped like stemless wine glasses and they’re made from a shatter-proof, hard plastic—perfect for traveling (and rowdy parties).
I would totally 100%b buy these Stack Wines simply for the convenience. I mean, how many times have you forgotten a wine bottle opener? And drinking wine out of plastic red cups just isn’t the same as a glass, right? Stack Wines are a lot of fun (obviously) and the wine is pretty good. I tried the Pinot Grigio and the Chardonnay, and I liked them both. FYI: I preferred the Chard over the Pinot.
After our boat ride, Captain Anton took us to see Billy Joel’s boat. So cool!
Back at the house, Chef Lia with McCormick was waiting to cook us an amazing six-course (!!) dinner, complete with cocktails and wine pairings. It was an incredible meal.
The evening started informally in the kitchen with a cooking demonstration, which included some eating and drinking. Chef Lia talked us through how to make a couple of appetizers and highlighted a number of the McCormick spices she used in the recipes.
Despite my expression in the photo below (I actually think I’m reacting to the bourbon cocktail I just sipped), I really loved this part of the evening. Chef Lia had so much to say about the various spices and ingredients she used, it made her cooking demo really interesting. She also had a lot of great ideas and made the recipes look so easy to make.
Cheers to Chef Lia! She ruled.
Chicken Tamales with Katsu Picante Sauce <— The Katsu Picante Sauce was incredible!
Jicama wraps? Such a great idea, right?
I thought the jicama would snap in half, but it stayed together no problem.
After cocktails and apps, we sat down for dinner, which included another four courses.
Last night was all about pacing yourself. There was so much food!
The dinner courses:
Squash Ribbon Salad with Honey Harissa Sauce
Cinnamon-Braised Lamb Shanks with Mashed Plantains <— OMG. One of the best things I have ever eaten!
Bittersweet Chocolate Torte with Passion Fruit Cream <— Also amazing! Chef Lia said if you can’t find passion fruit liqueur, you can substitute apricot liqueur.
Dinner was truly an epic meal, and I left the table feeling very full and very happy. Thanks, Chef Lia and McCormick!
Questions of the Day
How cool are those Stack wines?
How often do you use spices in your everyday cooking? What are your go-to favorites?