With countless wine labels out there I always find myself searching for a new discovery, and as a Chef, there’s much more to wine than just the taste. I delve deep and learn all about the winery, who made it, where the wine came from, and recipes to pair with it. I’ve recently stumbled upon The Dreaming Tree wines, a sustainable winery with beautiful California wines. It’s no surprise that I want to “Dive In” to this label, considering Dave Matthews is behind it in a collaborative effort with New Zealand native Sean McKenzie. They both seek to preserve California’s most prestigious growing regions and you can see their respective styles through the portfolio’s stellar line up. The Dreaming Tree prides itself on sustainability using recycled paper for their labels, lighter bottles, recyclable corks, and partners with environmental organizations such as The Wilderness Society and Living Lands & Waters.
Dreaming Tree offers a variety of wines, all from California: Crush, a red blend; Everyday, White Wine from the Central Coast; Cabernet Sauvignon; Pinot Nior; and Chardonnay from Central Coast. Crush may have been my favorite – full-bodied with raspberry jam and vanilla oak flavors, it also has juicy mixed berry flavors. The 2013 growing season was dry and began an earlier-than-expected spring, producing high quality grapes with great tannin maturity. This wine pairs perfectly with barbecue ribs, Vietnamese-style pork sandwiches, or vegetarian stuffed poblano peppers.
For the white wine lover, try the Chardonnay, a golden straw color with fresh pear and white peach flavors. This one pairs well with grilled seafood; goat cheese and mushroom pizza; herb-roasted chicken; or stone fruit, ricotta, and arugula salad.
The Dreaming Tree strives to create the full culinary experience and has collaborated with the head chef of the Dave Matthews Band, Fiona Bohane. She has shared some of Dave’s favorite recipes to pair with his wines. So for those who dream meeting Dave, here’s the next best thing.
Tortilla Crusted Halibut with Tomatillo Salsa & Cilantro-Lime Cream
by Chef Fiona Bohane
(Serves 4 people; pair with Dreaming Tree Chardonnay)
Ingredients:
Halibut:
1 lb. halibut filet, skin removed, cut in four portions
1 stick unsalted butter
1/2 t black pepper
2 cup Tortilla chips, crushed, fine but not into a powder
1 t garlic powder
1 t chili powder
1/2 t onion powder
Tomatillo Salsa:
1 1/2 lbs. Tomatillos
1/2 White Onion, rough chopped
2 cloves Garlic, lightly crushed
1 Jalapeno, rough chopped, seeds removed depending on taste
1/2 bu. Cilantro, rough chop
1-2 Limes, juiced
Cilantro-Lime Cream:
1/3 cup Mexican style crema, or sour cream
1/2 bu. Cilantro, fine chop
1/2 lime, juice and zest
Salt and pepper
Directions:
Cilantro-Lime Cream
Mix together and refrigerate until ready to use.
Tomatillo Salsa
Preheat oven to 350 degrees. Heat cast iron pan over medium-high heat. Place tomatillos, onion, garlic and jalapeno in pan and char lightly, shake pan occasionally. Transfer to the oven and cook for an additional 15-20 minutes until the tomatillos are soft.
Pull from oven and allow to cool completely. Transfer to a blender with the cilantro and half the lime juice. Puree until smooth. Season with lime juice, salt and pepper to taste. Can be made a day in advance. Set aside until ready to serve.
For the Halibut
Pre-heat oven to 400 degrees. Melt the butter and allow to cool. Place crushed tortillas in a shallow dish, add garlic powder, chili powder, onion powder and pepper and mix thoroughly. Season the fish on all sides lightly with salt and pepper. Dip the fish in the butter and coat on all sides. Transfer fish to tortilla crumbs and cover with crumbs, pressing the crumbs in as necessary.
After fish is coated. Place on a baking sheet with lightly oiled parchment paper. Bake for 12-15 minutes, until cooked through. Serve immediately, top fish with a spoonful of salsa and a dollop of crema.
Delicious with rice and beans and grilled vegetables.