Burnt Charred Leek Cabbage Caesar

Crotin 1897, " San Patelu ", Grignolino

Ellison Tenuta di Estate

Cantina Custodi

Julie Chalmers & Toby

Peter Libertine Lauer

Domaine Giacometto Du Bruno Gros

Lioco Punta Wines Crena

Clos Rosé Domaine Cibonne Reuilly

Tinto Amorio

Podere Sebastian il Van Saliceto

Hubert Billecart Sparkling

Judith Celler Beck Comunica

Iconic Crotin Wines 1897

Famille Cantina la Laudet

Orange Maladiesel T

SoHu Asnella

Judith Beck, Comunica Ink St. Videl Laurent Mas, Grenache Zweigelt, AT

Sebastian Van de Sype Ancestrale Lambrusco

Sparkling Salmon Chardonnay Champagne, NV

Cantina la Falanghina Campania

Loureiro NV

Bayley Hazen

Celler Comunica, Vi del Mas, Grenache, Syrah

Trim roots and dark green tops from the leeks, slice lengthwise and rinse layers thoroughly to remove grit. Quarter the cabbage through the core so each wedge holds together; leave core intact to keep wedges stable while charring.

Prepare vegetables

Brush the cut sides of the leeks and cabbage wedges lightly with 2 tablespoons olive oil. Season all exposed surfaces with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, dividing evenly.

Oil and season

Heat a heavy skillet or cast-iron pan over high heat until smoking hot, or prepare a gas grill on high. Place leeks and cabbage cut-side down in the pan/grill. Press gently so full contact is made. Allow vegetables to sear without moving for 3–4 minutes until deep dark brown-to-black char develops. Flip and char remaining sides: 2–3 minutes for leeks, 4–5 minutes for cabbage wedges, until cabbage is tender-crisp and has significant blackened areas. For more smoky flavor, briefly move wedges to direct flame if using a grill.

Char on high heat

Transfer charred vegetables to a cutting board. For the cabbage, slice each wedge crosswise into 1–1.5 inch pieces. For the leeks, halve or quarter lengthwise if large. Let rest 3 minutes so juices settle.

Finish and rest

Heat a nonstick skillet over medium-high heat. Sprinkle 3 ounces grated Parmigiano-Reggiano in an even thin round (about 4–5 inches diameter). Cook undisturbed 2–3 minutes — the cheese will melt, bubble, then darken at the edges. When deep golden to brown (watch carefully to avoid ash), use a spatula to lift and transfer to a sheet of parchment to cool and harden into a crisp. Repeat if you want multiple crisps; reserve any browned crisp pieces for garnish.

Make burnt Parmigiano crisp

In the same skillet, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil over medium heat. Add 3 tablespoons panko breadcrumbs and 0.5 teaspoon lemon zest, stirring constantly until breadcrumbs are golden brown and fragrant, about 2–3 minutes. Season with a pinch of salt. Remove from heat and set aside.

Toast breadcrumbs

Once Parmigiano crisps have cooled and hardened, break them into irregular shards or crumble into coarse pieces to scatter over the finished dish.

Break into shards

In a medium bowl, mash 1 grated garlic clove and 2 chopped anchovy fillets into a paste with the back of a spoon. Add 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 0.25 cups mayonnaise, 0.5 teaspoon Worcestershire sauce, 0.25 teaspoon smoked paprika, 0.25 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper. Whisk to combine.

Emulsify dressing

While whisking vigorously, slowly drizzle in 0.25 cups olive oil until the dressing is glossy and emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch of salt if needed. The smoked paprika gives a subtle smoky back note that complements the charred vegetables; add more if you prefer stronger smoke.

Slowly incorporate oil

Place the sliced charred cabbage and chopped leeks in a large bowl. Spoon 3–4 tablespoons of the Caesar dressing over the vegetables and toss gently to coat — add more dressing a tablespoon at a time if needed. The vegetables should be coated but not swimming in dressing.

Toss vegetables with dressing

Arrange dressed cabbage and leeks on a serving platter. Scatter toasted panko breadcrumbs over the vegetables, then break and distribute Parmigiano shards across the top. Finish with 1 ounce shaved Parmigiano, a few lemon wedges, and an optional sprinkle of microgreens or chopped parsley for color.

Plate and garnish

Serve immediately while the charred edges are still warm and the Parmigiano crisps retain some crunch. Offer extra dressing and lemon wedges at the table.

Serve

leek (white and light green parts only)

small cabbage (pointed or green), quartered

olive oil (for brushing)

kosher salt

freshly ground black pepper

fresh Parmigiano-Reggiano, grated

panko breadcrumbs

unsalted butter

extra virgin olive oil

lemon zest

garlic cloves, finely grated

anchovy fillets, finely chopped

Dijon mustard

lemon juice, fresh

good quality mayonnaise

olive oil

Worcestershire sauce

smoked paprika

extra Parmigiano-Reggiano, shaved

lemon wedges

microgreens or chopped parsley (optional)

If the bottle has been stored at cellar temperature (about 14–16°C / 57–61°F), chill it gently for 30–45 minutes in the refrigerator to reach serving temperature of about 14°C (57°F). If already stored cool, remove it 10–15 minutes before serving so it isn’t too cold.

Chill and prepare bottle

Examine the bottle for sediment. Grignolino is usually light and low in tannin, so full decanting is rarely necessary. If the wine is older or you detect sediment, carefully stand the bottle upright for an hour, then gently decant into a clean decanter to separate sediment from the wine.

Inspect and decant (optional)

Use medium-bowled red or Bordeaux-style glasses to concentrate the delicate aromatics of Grignolino. One bottle serves approximately 4 standard 150 ml pours; have four glasses ready.

Choose glassware

Pour 120–150 ml of wine into each glass (about 4 pours per bottle). Hold the glass up to the light and note the wine’s color — Grignolino is typically pale to medium ruby with garnet highlights.

Pour and observe

Gently swirl the glass to release aromatics. Bring the glass to your nose and take a few short sniffs, then a deeper inhale. Expect fresh red fruit (sour cherry, raspberry), floral notes (rose, violet), and a hint of spice or herb.

Swirl and smell

Take a small sip, let it coat the palate, and breathe slightly through your nose to perceive mid-palate flavors. Notice the wine’s bright acidity, light tannins, red-fruit flavors, and any minerality or saline finish typical of Piedmont Grignolino.

Taste and evaluate

Serve at 12–14°C (54–57°F). Encourage small sips and conversation about the wine’s balance. Replenish pours as desired. If serving with food, pair with light pasta dishes, grilled vegetables, charcuterie, or soft cheeses.

Serve and enjoy

Prepare palate cleansers: place water in a carafe and pour into small glasses so guests can refresh their palate between tastings.

Arrange bread or crackers on a small board for nibbling alongside the wine. Provide a plate of mild cheese (about 30–40 g per person) to highlight the wine’s acidity without overpowering it.

If serving at a tasting, provide tasting notes cards for guests to jot down impressions: appearance, aroma, taste, body, and finish.

Crotin 1897 "San Patelu" Grignolino (bottle)

Wine glass (Bordeaux-style or medium bowl)

Still water (for palate cleansing)

Crusty bread or plain crackers

Mild cheese (e.g., robiola or young pecorino)

Place the Ellison Tenuta di Estate bottle in the refrigerator for 2–3 hours before serving. If you need it chilled quickly, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes.

Chill the bottle

Once chilled to about 45–55°F (7–13°C), remove the foil capsule and use a waiter’s corkscrew or wine opener to remove the cork cleanly. Wipe the bottle lip with a damp cloth or the small bowl of water to remove any cork residue or dust.

Open the bottle

Set out 4 clean wine glasses. If using citrus garnish, cut lemon or lime into quarters or thin rounds and place on a small plate. Arrange any light hors d'oeuvres (olives, mild cheeses, crusty bread) on a serving board.

Prepare glassware and accompaniments

If the wine is young and you prefer slightly more aeration, pour a small amount into a decanter and allow it to breathe for 10–15 minutes. For older or delicate vintages, avoid prolonged decanting.

Decanting (optional)

Hold the bottle at the base, tilt the glass to about 45 degrees and pour about 4–5 ounces (120–150 ml) per glass. Fill glasses no more than one-third full to allow aromatics to collect. Offer optional citrus garnish on the side.

Pour and serve

If not finishing the bottle immediately, place the opened bottle back into the ice bucket (with ice and water) to maintain the serving temperature. Re-chill in the refrigerator if necessary between pours.

Maintain temperature

Briefly describe the wine to guests (typical notes: citrus, stone fruit, floral or minerality depending on vintage). Recommend pairing with seafood, light pasta, grilled vegetables, or mild cheeses.

Tasting notes & pairing

Ellison Tenuta di Estate (white blend or specified vintage)

Ice bucket

Wine glasses (white wine or all-purpose)

Small bowl of water (for wiping)

Citrus garnish (optional: lemon or lime wedges)

Light hors d'oeuvres (optional: olives, mild cheese, crusty bread)

If you want a lightly salted rim, spread the 0.25 tsp sea salt on a small plate. Run a lime wedge around the glass rim and dip just the outer edge into the salt. Set the glass aside to dry while you mix the cocktail.

Rim (optional)

Add the blanco tequila (3 tbs), reposado tequila (1 tbs), dry vermouth (1 tsp), orange liqueur (1 tsp), fresh lime juice (1 tbs), fresh lemon juice (1/2 tbs), and agave syrup (1 tsp) to a cocktail shaker or mixing glass.

Combine spirits and modifiers

Add the orange bitters (2 tsp) and Angostura bitters (1 tsp) to the mixing vessel. These provide aromatic complexity and a faint bitter backbone that balances the tequila and citrus.

Add bitters

Fill the shaker or mixing glass with large ice cubes. For a brighter, slightly aerated finish, shake vigorously for 10–12 seconds. For a smoother, silkier texture and clearer appearance, stir gently with a bar spoon for 20–30 seconds until well chilled.

Ice and stir (or shake)

Using a Hawthorne or julep strainer, strain the chilled cocktail into the prepared rocks glass over 1–2 large ice cubes (or into a chilled coupe without ice, if preferred).

Strain and serve

Express the flamed orange peel over the drink: hold the peel between thumb and forefinger, skin side toward the drink, and quickly fold it away from a small open flame so the oils briefly ignite and shower the cocktail with a bright citrus aroma. Rub the peel along the glass rim and drop into the drink. Add a fresh lime twist on the rim and place the thin orange wheel on the surface or rim as a visual accent.

Flame orange peel and garnish

Taste and, if desired, add a tiny additional drop (1/4 tsp) of agave syrup for sweetness or a dash more lime for acidity. The cocktail should be balanced: tart citrus, a backbone of tequila, subtle herbal notes from vermouth, and aromatic bitterness.

Final tasting and adjustment

Serve immediately while aromatic oils are fresh. Recommend pairing Cantina Custodi with grilled seafood, citrus-forward appetizers, or as an aperitivo. Rinse mixing equipment promptly to avoid sticky agave residue.

Blanco tequila

Reposado tequila

Dry vermouth

Orange liqueur (Cointreau or Triple Sec)

Fresh lime juice

Fresh lemon juice

Agave syrup

Orange bitters

Angostura bitters

Flamed orange peel (for aroma)

Sea salt (for glass rim, optional)

Thin orange wheel

Fresh lime twist

Large ice cubes

Cocktail shaker or mixing glass

Hawthorne strainer or julep strainer

Rocks glass (or chilled coupe if preferred)

Combine equal parts honey and warm water (e.g., 1/4 cup each) and stir until uniform. Cool before using. Measure 0.5 tablespoon for this cocktail.

Make honey syrup (if not ready)

Chill a coupe or flute glass in the freezer or fill with ice water while you prepare the cocktail.

Add gin, blended Scotch, elderflower liqueur, fresh lemon juice, and honey syrup to a cocktail shaker. Fill the shaker with ice (enough to chill and dilute properly).

Shake base

Secure the shaker and shake vigorously for 12–18 seconds until the outside of the shaker feels very cold (this chills and lightly dilutes the mix).

Shake

Discard ice or water from the chilled glass. Double-strain the shaken mixture into the chilled coupe or flute using a fine strainer to remove small ice chips and any pulp.

Strain

Carefully top the strained base with approximately 3 tablespoons (about a splash) of dry sparkling wine to add brightness and effervescence. Pour slowly to preserve bubbles and avoid overflow.

Top with sparkling wine

Express a lemon twist over the surface (twist to release oils), run it around the rim if desired, and drop it into the glass as garnish. Serve immediately.

Garnish and finish

Gin (London dry)

Blended Scotch whisky

Elderflower liqueur (e.g., St‑Germain)

Honey syrup (1:1 honey:water)

Dry sparkling wine (Champagne, Cava, or Prosecco)

Lemon twist (garnish)

Ice (for shaking)

Ice (for serving, optional)

If you don't have honey syrup ready, combine equal parts honey and very hot water (1:1 by volume) and stir until smooth. Cool to room temperature before using.

Prep honey syrup

Chill a coupe or rocks glass (or place a large ice cube in a rocks glass). If using an absinthe rinse, pour 0.125 oz absinthe into the chilled glass, swirl to coat the interior, then discard excess.

Add the gin, red vermouth, maraschino liqueur, fresh lemon juice, honey syrup and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you see good dilution and texture.

Double-strain (optional) the cocktail into the prepared chilled coupe or over the large ice cube in your rocks glass. Double-straining removes small ice shards and any lemon pulp for a silkier texture.

Express a lemon peel over the drink by holding it skin-side down over the glass and giving it a firm twist to release oils; then rub the peel around the glass rim and drop it in as garnish.

Optionally finish with a light dusting of freshly grated nutmeg for an aromatic top note. Serve immediately.

Dry gin

Aromatic red vermouth

Luxardo Maraschino liqueur (or other maraschino)

Honey syrup (1:1 honey to hot water)

Large ice cube or chilled coupe

Lemon peel (for garnish)

Absinthe (rinse)

Fresh grated nutmeg (light dusting)

Inspect the Domaine Giacometto Du Bruno Gros bottle for any sediment, fill level, or damage. If the wine is older and shows sediment, plan to decant. Chill the bottle to appropriate serving temperature: 55–60°F (13–16°C) for this style of red; if it's warmer, place in a cool place or in an ice water bath for 10–15 minutes to reach temperature.

Check and prepare the bottle

Use a waiter’s corkscrew or appropriate opener. Remove the foil cleanly, center the screw in the cork and extract steadily. Wipe the neck with a clean cloth. If the cork breaks or crumbles, decant through a fine strainer or cheesecloth to separate sediment.

If the wine is young and you want to aerate it, decant for 30–60 minutes to allow aromas and flavors to open. If the wine is older and shows sediment, gently decant in a single steady pour, watching for sediment and stopping when it reaches the neck. Use a decanter with a wide base for maximum aeration.

Decant if needed

If using a wine thermometer, verify the wine sits between 55–60°F (13–16°C). If too cold, let stand in the glass for 5–10 minutes; if too warm, chill briefly in an ice bath for 5–10 minutes, checking frequently.

Measure serving temperature

Choose clean, room-temperature Bordeaux-style glasses or medium-bowled red wine glasses. Ensure glasses are free of detergent residue and fingerprints. Place one glass per guest and one for the host.

Select and prepare glassware

Pour a 2–3 oz (60–90 ml) tasting pour for each guest initially so they can assess the wine. For subsequent pours, serve 5–6 oz (150–180 ml) per glass. Hold the bottle at the base, and pour in a steady stream, twisting slightly at the end to avoid drips.

Pouring etiquette

Offer short tasting notes: recommend guests look for nose (aroma), palate (fruit, acidity, tannin), and finish. Optionally hand out small tasting cards for guests to record impressions.

Provide tasting notes

On a wooden board, arrange the aged hard cheese, cured meats, sliced baguette, olives, roasted nuts, and dark chocolate into separate groups so flavors are distinct and accessible. Provide small forks or toothpicks for shared items.

Arrange the pairing board

Advise guests to taste foods in this sequence: bread to neutralize, then cheese, cured meat, olives or nuts (savory), and finish with a small piece of dark chocolate to explore how the wine’s tannins interact with cocoa. Encourage trying small sips of wine between bites to note changes.

Taste sequence

Keep the remaining bottle at serving temperature. If not finishing the bottle that night, reseal with a vacuum stopper or inert gas and store horizontally in a cool, dark place or in the refrigerator for up to 2–3 days for best quality. Bring back to serving temperature before pouring again.

Burnt Charred Leek Cabbage Caesar

Crotin 1897, " San Patelu ", Grignolino

Ellison Tenuta Di Estate

Cantina Custodi

Julie Chalmers & Toby

Peter Libertine Lauer

Domaine Giacometto Du Bruno Gros

Lioco Punta Wines Crena

Clos Rosé Domaine Cibonne Reuilly

Tinto Amorio

Podere Sebastian Il Van Saliceto

Hubert Billecart Sparkling

Judith Celler Beck Comunica

Iconic Crotin Wines 1897

Famille Cantina La Laudet

Orange Maladiesel T

Sohu Asnella

Judith Beck, Comunica Ink St. Videl Laurent Mas, Grenache Zweigelt, At

Sebastian Van De Sype Ancestrale Lambrusco

Sparkling Salmon Chardonnay Champagne, Nv

Cantina La Falanghina Campania

Loureiro Nv

Bayley Hazen

Celler Comunica, Vi Del Mas, Grenache, Syrah