Crushing It!
LIVLUX LIVING splashes into the sauntering, sun-filled days of summer by raising the glass in homage to one of Napa’s finest wineries!
Deserving of ‘cult-wine’ status, we are pedal-to-the-metal in showcasing the iconic wines of former Indy 500 race car driver, Randy Lewis & his wife Debbie – founders of Lewis Cellars, Napa California.
From big, ‘chewy’ Cabs rich in tannins to delightfully aromatic + sophisticated Sav Blancs, the voluptuousness of their internationally acclaimed releases easily grandstand their wines, with ‘repeated appearances in the Top 100 + Top 10’, + ‘over 125 reviewed scoring in the outstanding range, with 25 ranking classic’ . Wine Spectator 2016
Their Reserve + Cuvee L Cabernets are simply mind (or better said, palette) blowing – achieving the almost impossible fusion of bold tobacco, leather + highly complex structure with the sleek velvety seduction of Cassis, Black Currant, and ohhhhh that lovely chocolat! Upon first sips, questions ensue such as, “how do they do it”, and ‘should one just continue wafting upon the exquisite nose, or actually drink it’? Shop for as much 2015 or older you can possibly find on-line…truly worth adding to your collection!
For More recent releases, we recommend direct from the winery. We’d luv you to mention LivLux Living when you connect with their amazing team.
PERFECTLY PAIRED what does one do with a big wine like Lewis?
We recommend decanting the lovely Cabernets a couple of hours prior drinking – allowing for their intoxicating aromas to inspire you. When considering what to pair with these bold beauties, our LivLux Living Kitchen joyously presents our easy to make yet dressed-for-success summertime favorite! RECIPE BELOW
Stuffed + Grilled Dry-Aged Ribeye Roast is as vast as the wine itself in profile & impression. Go ahead and blow your next gathering away with this elevated variation on a BBQ summer classic-without as much fuss as you might imagine! We suggest serving alongside grilled seasonal veggies & a fresh summer green salad…Bon Appetit!
SHOPPING LIST Order from your local Butcher a Bone-In Dry-Aged Ribeye ‘Roast’ – with approximately 1 Rib per every 2 Guests. Ask your Butcher to slice a deep, long pocket along the Bone – next to the ribs. Ask Butcher for some baking twine. Salt + Pepper and place in the refrigerator.
1/2 CUP CHOPPED DRIED TART CHERRIES + 1 CUP CHOPPED PORTEBELLA MUSHROOM
1 lightly whipped large egg
PREPARE THE STUFFING Heat oven to 350 degrees. Roast the entire bulb of garlic covered in 1 Cup olive oil for 30 mins (we promise you are going to love this easy way in which to infuse your own house-made roasted garlic oil!) Remove from the oven, allow to cool and squeeze all the aromatic fresh roasted garlic out into a small bowl, saving the infused oil in another bowl as well.
Meanwhile, sauté in a large pan with 1/2 Cup melted butter the shallots, Portabella & leeks until softened. Add the white wine-allowing to cook down a few mins on lower heat-set aside. Add the chopped cherries , chopped spinach + breadcrumbs-toss lightly. Add 1/2 of the roasted garlic (now a delightful paste). Moisten, if needed, with a bit of Beef or Mushroom Broth (your stuffing should be lightly moist but not too wet). Season with salt, pepper + any fresh herbs you truly love-such as Rosemary, Basil, Tarragon, etc. Pour the whipped egg over stuffing & lightly toss.
STUFF + GRILL THE RIBEYE By small handfuls, put the stuffing down into the Ribeye’s pocket. Wrap the bacon + fresh herbs along the roast and tie together with 3-4 long twines. Baste with some of the garlic oil. Heat your grill or BBQ with coals all off to one side. Place roast on top of heat for 10-20 mins, turning occasionally to sear the juices in. Move roast off to side away from heat-cover & allow the roast to cook for approx 45-60 mins (depending upon how large). We highly recommend you do not overcook this gorgeous cut of meat-but rather, enjoy it at no more than medium-rare, which is the perfect way in which to enjoy this succulent indulgence! Remove roast from grill & allow to stand 5-10 mins. Remove twine & carve with a sharp knife-placing steaks on a platter of fresh herbs. ENJOY with your LEWIS CAB!!!!
SPREAD THE EPICUREAN LUV! Share your summertime epicurean experiences with us. We’d luv to hear how you tailored these suggestions to customize your gatherings with fresh ideas, from your kitchen to ours!
NEXT UP we will share with you some of our favorite Summer Sauv Blancs (including the Lewis)-and how to perfectly pair them with locally grown harvests from our Carnation Valley Farmers…ck back soon!>