Wine & Dine {Day 2 – Part 2)

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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.

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Captain Anton drove us around the harbor on his boat. He was such a fun guy (fungi?), and we all enjoyed chatting with him.

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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.

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Fun times!

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After our boat ride, Captain Anton took us to see Billy Joel’s boat. So cool!

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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.

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Cheers to Chef Lia! She ruled.

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Chicken Tamales with Katsu Picante Sauce <— The Katsu Picante Sauce was incredible!


Jicama Wrapped Short Ribs with Asian Pear Slaw


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


Smoked Tomato Chicken Paella


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.


Gingered Banana Tart with Coconut Ice Cream


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?



  1. The gingered tart with coconut ice cream looks fab! And oh my goodness, I would love to be fed 6 courses at dinner. 😉

    That is a cool thing-those jicama wraps. I’m impressed they didn’t snap in half, either!

  2. Oh I love those stack wines! I would totally buy those for a picnic. I may have to look out for them. That dinner sounds amazing and the menu is really cool. I love spices and have lots and lots of them. I’ve got so many random ones from star anise to cardamom to tumeric and of course all the staples!

  3. Did you announce the winner of that awesome bag? I think I may have missed it and can’t find it.

    Looks like such a fun time! Love these updates!

      1. @Tina:

        No worries at all! Glad I didn’t miss it. 🙂

        Will you do a “Day of Eats” post soon? Love those so much! I get inspired by your meals.

  4. 1) that food looks unreallllllllllll
    2) I am ordering 12 tupperware items
    3) stop posting your links on Facebook its draining my wallet, increasing my weight and taking away from my work
    luv ya!

  5. Those Stacked Wines are so cool! They are perfect for when you just want a glass at home or to take somewhere. I wonder if/when they will be available in Canada.

  6. They sell the Stack wines at the Indianapolis Colts stadium. Sometimes I will switch up my game beer for a wine just so I can have one of those cute glasses. My husband always laughs whenever it gets passed down the aisle to me.

  7. I love cinnamon, oregano, and curry for everyday! you can basically add these to any dish you’re cooking {not all together} and add some pizazz to it!

  8. Oh my gosh, I need to try that wine! And the jicama wraps look incredible, I keep wanting to experiment with jicama but don’t know where to start! All of the food looks amazing!

  9. I am officially jealous of this trip – the boat cruise seems so cool!

    I’ve seen ads and noticed Stack Wine in the store, so your post definitely made me want to try it.

    All of this dishes look amazing, but especially the tamale. I am a big spice fan because I think it’s such a simple way to add a ton of flavor. My favorite is definitely basil, followed by cilantro (I guess those are herbs).

  10. I don’t use salt, so it is all about spice, if fresh, even better : Basil with tomatoes, Rosemary on chicken and turkey, allspice and cinnamon for exotic flavors, fresh ginger in stir fries, etc.

  11. Yum, everything looks amazing! I totally would buy those stack wines, too.

    I use spices in my cooking a LOT since what I cook is usually pretty simple and the spices I use create some variation. Cumin, paprika, and garlic powder are the most common ones used in my house.

  12. I love using spices in every single meal. The most used ones for me are cumin, thyme, paprika, garlic, salt, and pepper. I also add jalapeños or Serrano chiles to my food. I will not eat anything that is not seasoned and salt and pepper are not enough; just basics!

    Now, the Stack Wine is something I will definitely look into! It looks like you had an amazing time!! 🙂

  13. I would love to bring those stack wines tailgating!

    The spices I use the most tend to be cinnamon, pepper, red pepper flakes, and garlic pepper.

  14. I sampled the Molasses Bourbon Sour at The Spice Academy last week and enjoyed many of the same Flavor Forecast pairings. They prepared the grilled fruit sangria there too! I am far from a bourbon drinker, but really liked the flavors in that cocktail. Did you like it?
    My go to spice is Smoked Paprika…totally obsessed with it! 🙂

  15. Pingback: Photo Dump II

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