Join us for

Art in the Vines

This Saturday, June 12, 2010,  11am to 5pm

Rain Date: Sunday, June 13th

Somerset Ridge Vineyard & Winery
is a believer in local food, wine and art.

For more than 10 years we have grown our own grapes and made award-winning wine

just 20 minutes south of Kansas City.

We would like to promote the work of 35 top artists from Kansas

in our second art event scheduled for June 12.

You’ll enjoy a day of fresh air, sunshine, fine art and local wine.

How nice to walk through a vineyard and find beautiful works of art at every turn.

We hope to see you there!

Somerset Ridge Vineyard & Winery

29725 Somerset Road, Louisburg, KS 66071

Just south of the Louisburg Cider Mill

913/491-0038

                                                     

It just dawned on me that you may want to bring a picnic lunch out to the vineyard, so after you stroll through the art in the vineyard, you can relax on the veranda with a bottle of wine and eat your picnic while listening to the amazing Spanish guitar of Jerrod Stephenson. So, I think I will share one of my all-time favorite picnic foods. I call it Estes Italian Savory Pie. I named it "Estes" after my Italian ancestors from the Northern Italian Lakes region. Hope you make it, it is awfully good. It is a beautiful appetizer for a party also!

Estes Italian Savory Pie
10 appetizer servings or 6 luncheon servings

2 cups flour
5 ounces cold butter, cut in pieces
1 pinch salt
1 large egg
1/3 to 1/2 cup cold Somerset Ridge Chardonnay Wine
1 egg beaten
1 large jar roasted red peppers, cut into wedges
1 package frozen chopped spinach, thawed and drained
2 tablespoons melted butter
1/3 cup heavy cream
1/3 cup parmesan cheese
1/2 pound sliced ham
1/2 pound sliced salami
1/2 pound provolone cheese, sliced

To prepare the crust: Place the flour into the food processor with the 5 ounces cold butter and a pinch of salt. Pulse the machine repeatedly to cut in butter. Add 1 egg and pulse to lightly blend. Add cold wine, BARELY blend.
On a floured surface, work the dough with your hands to pull it together. DO NOT KNEAD.
Chill dough for at least 1 hour. Butter a 9" springform pan.
Roll out 1/2 of the dough, place in bottom and up sides of pan, with dough overhanging the top rim. Brush the dough with beaten egg.
Drain the roasted peppers. In a bowl, toss well drained and squeezed dry spinach with 2 tablespoons of butter, 1/3 cup cream and 1/3 cup parmesan.
To assemble: Line bottom crust with 1/3 of the ham, 1/3 of the spinach mixture, 1/3 of the salami, 1/3 of the roasted peppers, 1/3 of the provolone, in that order. Repeat layering in same order 2 more times.
Roll top crust, moisten overhang of bottom crust, then attach top crust by pinching two layers together to seal. Decorate top by using trimmings from dough.
Brush with beaten egg, prick top crust to release steam. Bake at 375 degrees until deep golden brown.
Cool in pan, remove from pan to serving plate  and serve at room temperature.

But if you aren't in the mood to bring a picnic...

Cindy and I have been working with Molly's Table in Paola to offer you excellent lunch fare! And we always have Yummy's Choice Gourmet Mediterranean Hummos and Pita Chips for sale in the tasting room. Add that cold bottle of Chardonnay or our big Ruby Red and you have yourself a party!

We have been working on Art in the Vines 2010 for a year, lining up Kansas City's finest artists. The vineyard crew has been working hard everyday to make sure the vineyard is absolutely glorious!
Dennis has, as always, made wonderful wine for this occasion as well as everyday of the year!
Yep, I would say this is going to be a great event! See you there!