Join us for Venu Magazine’s Inaugural Sip & Savor Virtual Food and Wine Event, Weds July 29, 6:30pm! Featuring Live Cooking with Chef Christopher Covelli of Sage SRQ and Williamson Wines from Sonoma! Recipes Posted Below So You Can Cook Along!

 

Friends, we hope to see you Wednesday 7/29/20 at 6:30pm on Venü Magazine Facebook Live with Chef Christopher Covelli of Sage SRQ with Williamson Wines Sam Williamson for Venu’s first Sip & Savor Virtual Food and Wine Event!

As promised, the ingredients for the two dishes are listed below so you can shop for them in advance.

Puttanesca Sauce with Pan Seared White Fish of your choice and optional side of Pasta:

Puttanesca Sauce

• Salt to taste
• 5 Tbsp olive oil
• 3 garlic (minced)
• 5 anchovy fillets
• 1-14.5 oz. can tomatoes
• ½ cup pitted Kalamata olives
• 3 Tbsp capers
• 1 tsp red pepper flakes
• 1 lb. linguine or other long pasta
• 1 tsp dried oregano
• 1 Tbsp fresh basil
• White wine (optional)

4 fillets of white fish of your choice. Note: Grouper, Snapper, Flounder, Sole all work well. You can also use Swordfish or Halibut for a firmer textured fish.

The above should serve 4 but you may want to have additional ingredients on hand if you plan to cook the fish as well as some pasta, or you like extra sauce.

Crème Brulee

2 ½ cups heavy cream
1 vanilla bean (2 Tbsp Vanilla extract)
4 Extra large egg yolks (or 6 Large)
5 Tbsp Sugar
Very small pinch of Salt
Warm Water for the water bath
Shallow pan for the water
Ramekins or small oven proof bowls to bake the custard in.

Please join us at 6:30pm to watch the preparation by Chef Christopher Covelli live then enjoy cooking and making it in the comfort of home.

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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