Tastemakers: March of Dimes Signiture Chefs Auction - Marques De Casa Concha

Oct. 26, 2005

MARCH OF DIMES
SIGNATURE CHEFS AUCTION
Northern Michigan is becoming known as a culinary destination. Recently top chefs from around the country converged on the area for the Traverse Epicurean Classic. One consistent observation from the visiting chefs was that our area has it pretty darn good when it comes to the creativity and quality of our chefs. Bernadette Carney, executive director of the March of Dimes already knew that and launched the March of Dimes Signature Chefs Auction three years ago by featuring some of the areas top chefs. This event is a great way to see local chefs in action as they essentially have a friendly competition amongst each other. The clear-cut winner in this event was the participant.    
Eleven chefs created 16 delicacies that wowed everyone. It is a guarantee that when two of the region’s culinary gurus, Phil Murray of Windows and Windows Le Bear and Jim Milliman of Hanna, are in the same room, the bar has already been raised. Milliman served a potato pancake topped with a tequila-seared salmon while Murray’s Le Bear chef Randy Chamberlain served a goose rillette and Murray served his famous Bananas Foster. 
Not to be outdone chef Scott Lyons of Rowe Inn served Pork and Duck Terrine with a mix of nuts and dried cherries. Certainly equal to the task was chef Rich Beichner of the Grand Traverse Resort. A few years back he won the local Iron Chef Challenge. His Nori roll was so good that a passerby took it off the tray before the photo was taken. 
Chef Tom Regenold from the Traverse City Country Club served as host and his Duck Rillette demonstrates why the Club is popular with its members and guests. The evening also featured a delightful wild mushroom pasta and smoked radicchio salad from Stella, a medley of Mediterranean morsels from the Silver Swan, tostadas with ceviche and flank steak from Dan Kelly of Catering By Kelly’s and crab “Tator-Tots” with a creamy remolade by Big Bay Café. If anyone needed an incentive to drive out to The Boathouse in Bowers Harbor on the Old Mission Peninsula Chef Jim Morse provided that with his Seared Scallops and Ahi Tuna, both were prepared to perfection.
 If you didn’t attend this year’s event make sure you get tickets for 2006, but don’t wait until then to enjoy what these fine chefs have to offer

MARQUES DE CASA CONCHA
2003 CABERNET SAUVIGNON
Scott Thompson of H. Cox & Son, Inc. has been working the wine market in this area for nearly 20 years. When I met Thompson in 1990 he was touting the wine regions of Chile. He was ahead of his time, as Chile has become one of the hottest winemaking locales in recent years. 
Recently, at the March of Dimes Signature Chefs Auction, Thompson and H. Cox hosted a tasting that featured18 wines from around the world. Certainly the star of the evening was the Marques de Casa Concha 2003 Cabernet Sauvignon. Scoring a 91 with the Wine Spectator earlier in the summer this Cab is a real bargain at $15 a bottle. It is ready to drink now, but also will improve in the bottle over the next couple of years. One should look for greater fruit complexity with this wine as it ages in the bottle. Right now enjoy notes of black currants, blackberries, boysenberries and cherries   through in the nose and mouth-feel of this wine. This is delightful with real dark chocolate (80% cocoa) giving a chocolate-covered cherry sensation with each sip. 
Concha y Toro has become one of the largest makers of wine in the world, yet despite their size they have maintained their boutique winery quality. Enjoy with red meats, in particular roasts or a good steak on the grill. Look for it at Oryana Food Coop and on the shelves of area wine shops.-- Rick Coates