Celebrate EGGtoberfest with Stoller!
Held every year since 1998 on a flavor-filled Saturday in October, outdoor cooks have been gathering to celebrate family, friends, and great food cooked on the Big Green Egg. This year, Stoller joined the fun with our friends Sean and Mary of Vindulge. This amazing, local husband-wife cooking duo prepared an idyllic Pacific Coast brunch and talked wine pairing with our own Melissa Burr.
Mary and Sean have been grilling and smoking on their farm with their twin boys in South Hillsboro for years. They write about good food, good wine, and a great experience outside on the grill or smoker. Just ask Mary, and she’ll tell you she has a glass of Stoller Rosé in her hands. Stoller is the perfect partner to highlight the amazing food and wine connections we have in the Northwest, like wild-caught salmon and the diversity of wines from Stoller Family Estate. When asked what would represent the Pacific Northwest cuisine for brunch, there was no question: wild-caught salmon! Blessed with amazing produce and meat of all types, salmon has been caught and cooked for generations and influenced by our indigenous peoples. It was the perfect choice for a dish representing brunch in wine country!
THE ULTIMATE SMOKED SALMON EGGS BENEDICT
The Smoked Salmon
- 1 lb salmon wild or line-caught salmon (can be Coho, Chinook, etc.)
- 1 tablespoon Dijon mustard
- 1 tablespoon salt & pepper blend (equal parts)
Easy Blender Hollandaise Sauce
- 1 stick unsalted butter (8 tablespoons)
- 4 egg yolks
- juice of 1/2 a medium-sized lemon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt (just a pinch!)
- Smoked Salmon separated into 2″ length slices
- 2 English muffins (cut in half and toasted)
- 1 tablespoon chives, diced, for garnish
MELISSA BURR’S PAIRING WITH SMOKED SALMON EGGS BENEDICT
A vibrant rose gold color, aromatics of ripe white cherry, marzipan, and subtle hints of brioche jump out of the glass. The palate is mouthwatering with fine bubbles and an energetic tension that carries through an elongated finish.
The palate is vibrant yet succulent, showing notes of ripe pear, candied lemon, and jasmine on the nose. Flavors of mandarin orange baked apple, and ginger, along with hints of wet stone, fill the front and mid-palate. The initial vibrancy winds down to a long soft finish.