Grapefruit Vinaigrette

1 tbsp. dijon mustard
2 tbsp. lemon juice
2 tbsp. grapefruit juice
1 tbsp. minced shallot
1/4 teaspoon minced garlic
1 teaspoon grated grapefruit zest
1/2 tbsp. salt
1/4 teaspoon sugar
1 cup canola oil

Grains

1 cup wheat berries, rinsed
3 each kaffir lime leafs
1/2 cup red quinoa
1/2 cup white quinoa
1/2 cup couscous
1/4 cup grapefruit juice
1/4 cup extra virgin olive oil
Kosher salt and fresh cracked black pepper

Salmon

Use your own cured and smoked recipe or 8 oz of already prepared smoked salmon.

Garnish

2 grapefruits
Fleur de sel
1/4 cup calabrian chili crushed to a pulp in mortar and pestle with a little olive oil
Fresh basil
Fresh fennel fronds
Fresh thyme

Make the grapefruit vinaigrette.

Place all ingredients in a mixing bowl except oil. Slowly drizzle in oil while whisking vigorously to emulsify. Set aside in the refrigerator to marinate and develop flavor.

Cook the grains

Place the wheat berries in a pot with 2 cups of water and 1 kaffir lime leaf. Bring to a boil. Reduce to a simmer for 1 to 1 & 1/2 hours, until tender and chewy. Drain and set aside.

Place the red and white quinoa in a saucepan and add 2 cups of water with another kaffir lime leaf. Season with salt. Bring to a boil. Then reduce heat and simmer for 15-18 minutes, until tender. Transfer to a plate and set aside.

Place couscous in a large heat proof mixing bowl. Combine 2/3 cup of water in a sauce pan, bring to a boil, then pour hot seasoned water over the couscous. Cover and let sit for 5 minutes.

Discard all kaffir lime leafs, and add the wheat berries and quinoa to the couscous in the mixing bowl. Dress with grapefruit vinaigrette and extra grapefruit juice if needed.

Prepare the citrus

Use a sharp knife to slice off the rind and pith from the grapefruits. Cut between the membranes to free the grapefruit segments.

Serve

Place the cooled smoked salmon over the mixed grains, garnished with grapefruit segments and crushed chili and chili oil. Season with fleur de sel and garnish with basil, fennel fronds and thyme.

Winemaker Series events are monthly tastings on Saturday afternoons at CUCINA urbana featuring winemakers or winery principles from critically acclaimed and up-and-coming wineries. Along with meeting the people behind these great wines, guests have enjoyed the informal, relaxed atmosphere of these events. Ticket price includes light hors d’oeuvres, wine tasting, and access to exclusive one-day pricing for these amazing wines!

Saturday, May 18 | 2pm – 3:30pm | $30 per guest | Purchase Tickets

Yield 9 x 13 inch pan (for the home cook)

Serves eight

Lady Finger Cake

8 ea. eggs, seperated
1 c. sugar
1 tsp. vanilla extract
pinch salt
1 tsp. baking powder
1 & 3/4 c. cake flour

Whip the whites with the 2/3 c. sugar until frothy and thick, transfer to a clean, dry bowl and then whip the yolks with the 1 c. sugar, vanilla extract and pinch of salt, until very thick and tripled in volume. With a large spatula, fold the dry ingredients into the yolks, then the whites. Fold until smooth, pour into greased pan and bake at 350 for 25 minutes.

Tiramisu “Wash”

1/2 c. Kahlua
1/2 c. Bailey’s Irish Cream
3 tbs. espresso
3/4 c. water
3/4 c. sugar

Boil in a small sauce pot, then chill. Pour over cake evenly as soon as it comes out of the oven.

Mascarpone Mousse

1 & 1/2 # mascarpone cheese
3/4 c. powdered sugar
2 tbs. Bailey’s Irish Cream
3 c . cream, whipped

Blend all ingredients together in a large bowl until smooth, spread evenly over chilled cake layer. Chill again for 2-3 hours, pull from fridge and dust with cocoa powder prior to serving.