A Custom Recipe to Pair with our Stainless Steel Chardonnay & Syndicate Block Party
By Kim Silva & Christian Chandler, co-founders
Hello, friends!
Our Stainless Steel Chardonnay has converted many wine drinkers to Chardonnay lovers. As one member raved, “I didn’t like Chardonnay until I tried yours. I love them both!” We are so excited that our customers love our two styles of Chardonnay. Oh! And, Founder’s Club members always secure our best prices.
You can take your Chardonnay drinking to the next level with this delicious crab cake recipe by Chef Chris. Chef Chris custom-created this recipe to pair with our Stainless Steel Chardonnay. If you wish to order either of our Chardonnays, visit us online or connect with Kim. We expect to be sold out in the coming months, so get yours today.
And if you want to taste our 2023 wines, we will pour all three at the Syndicate Block Party on June 17th. Come see us! You will also enjoy lots of tasty food, swinging music, and amazing wines. We hope to see you there!
Warm spring wishes,
Kim & Christian
Custom recipe to be paired with
Caelestis Cellars
Stainless Steel CHARDONNAY
Chef Chris created this easy and tasty custom-made recipe for the Grand Union Real Estate private tasting party*. This recipe is meant to pair with Caelestis Cellars Stainless Steel Chardonnay:
Mini crab cake with zesty lemon dill tartar sauce
Crab cake
Need:
2 pounds of lump crab meat
½ red bell pepper
½ small red onion
2 large eggs
1 cup of mayo
2 teaspoons of Dijon mustard
2 teaspoons of Worcestershire sauce
2 tablespoons of finely chopped parsley
2 cups panko
2 stalks of green onion – 1 for mixture and 1 for topping/garnish
Vegetable oil (for cooking - do not mix in)
Salt to taste
Parchment paper
Directions:
Mix all ingredients.
Form into round balls and put on cutting board. Cover with parchment paper and smash into patty.
Place patties in fridge for 30-45 minutes.
Preheat cast iron skillet over medium heat and coat with oil.
When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
Zesty Lemon Dill Tartar Sauce
Need:
2 cups mayo
2 tablespoon dill relish
2 juiced lemons
½ small red onion finely diced
2 teaspoon red wine vinegar
3 teaspoon Cajun seasoning
½ tablespoon white sugar
2 teaspoons of fresh dill finely chopped
1 lemon (cut into wedges for service)
Directions:
Mix all ingredients and chill until service
Serve crab cakes warm and topped with green onions, a small ramekin of tartar sauce, and lemon wedges.
Serve with Caelestis Cellars Stainless Steel Chardonnay!
Thank you, Chef Chris and Grand Union Real Estate for sharing!!! What a delicious treat!
*Interested in a private tasting party? Reach out to Kim. We love sharing our wine!
