Recently, PlantBasedPopUp was profiled in San Diego Home and Garden Magazine's Fall issue in a feature story that documented a dinner and wine pairing party like no other. We brought the best of the best together - including Jackson Simon Vineyards and Chef Robert Gaffney - to provide a wine pairing experience amalgamated with delicious plant-based food. (You can read/see the full story here, or catch the latest print issue on stands across San Diego.)
Below we highlight some of our favorite moments including decor DIYs, recipes and entertaining tips to help you host your very own vegan dinner party this season.
(And, if you are not on the PlantBasedPopUp dinner invite list, make sure to sign up here.)
Tip 1: Kick-off your dinner with some great dairy-free 'cheeses' or nut-based spreads.
It's always great to have a little something for guests to nibble on when they first arrive and enjoy along side their starter wine or cocktail. There are so many dairy-alternatives these days; choosing a high-quality vegan cheese is important to wow your guests. We recommend artisanal and So-Cal based Reine, a company that makes small-batch artisanal vegan rounds out of Ventura, California. They use high-quality, organic ingredients without any soy, GMO, dairy or gluten. Based on an Old-World process, their traditional cheese-making technique is authentic and yields a nutritious, delicious product. You can create a simple yet elegant vegan 'cheese' board with a coupe of the rounds arranged with some olives, grapes and crackers. (You can find Reine in markets, listed here, or purchase online.) We recommend the Fauxgonzola and Chipotle Cheddar, but really, you can't go wrong with any of their flavors. It's fun to allow yours guests to taste, pull our the flavors in each, and discuss their favorites! (You can also do a 'BYOC' and ask guests to bring their favorite vegan cheese to share with the group.)
Tip 2: Serve a starter that's light, simple and can contrasts with your wine pairing.
At the dinner, Chef Robert Gaffney whipped up an incredible multi-course meal that guests -- who were from both ends of the food spectrum -- were amazed by. The starter was this incredible beet hummus with edible seasonal flowers and warm pita. Chef Gaffney let us in on his recipe below so you can try it out yourself. Following that course was a Szechuan eggplant over jasmine rice gnocchi followed by the dessert course, a rich and moist chocolate beet cake with raspberry sauce --recipe here!
(Dishes and recipes from Chef Robert Gaffney. Photos by Gary Payne.)
SMOKED BEET HUMMUS
1 large red beet (about 12 ounces)
1/3 cup tahini
1/3 cup extra-virgin olive oil, plus more for drizzling
1 (15-ounce) can chickpeas, drained but liquid reserved
1 large clove garlic, coarsely chopped
3 Tbsp. freshly squeezed lemon juice (from 1-2 lemons)
1 1/2 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ground cumin
Fresh cilantro, coarsely chopped for garnish
Arrange a rack in the middle of the oven and heat to 400°F. Pierce the beet in several places with the tip of a sharp knife, wrap it completely in aluminum foil and place it on a baking sheet. Roast until tender, about 1 hour. (If you have a smoker, smoke for 15 minutes.) Set aside until cool to the touch.
Peel the beet and cut it into large chunks. Place it in a food processor fitted with the blade attachment. Add all ingredients except the cilantro. Process, scraping down the sides of the bowl as necessary, until a paste forms. With the machine running, slowly pour in between 1/4 and 1/3 cup of the reserved chickpea liquid and continue processing until the mixture is smooth and creamy, 2 to 3 minutes. Taste and season with more lemon juice or salt as needed. Drizzle with olive oil, sprinkle with cilantro and serve.
Tip 3: Create thoughtful wine pairings, plus drop some wine tasting tips.
Here are some quick tips from Ryan Scott, winemaker at Jackson Simon Vineyards:
1. People tend to swirl the wine in the glass very aggressively; try to refrain. Instead, slowly let the liquid circle the glass and put your nose inside while it’s moving.
2. “Trying to taste with your tongue just gives you sensation flavors,” Scott explains. For a deeper taste, take a sip and put the wine at the back of your palate. Then blow through the wine at the back of your throat to bring it into your sinuses and get the full sensory experience. Careful doing this maneuver; some people tend to choke a bit while attempting, so practice first! Get all the wine tips in San Diego Home and Garden Magazine here.
Jackson Simon Vineyard's winemaker poured their 2018 Picardan to pair with the first course, the beet hummus. “The picardan has a lemon and melon character on it, which gives a bit of complexity and mingles well with the smoky beets,” Scott notes in the article. You might think like flavors need to be paired, but sometimes contrasting flavors can make for a surprising and enjoyable pairing.
Insider tip: Jackson Simon wines are coming to Carlsbad soon!
By early 2020, you’ll be able to sample Jackson Simon wines at their tasting room in Carlsbad. For now, sign up for their wine-club parties and purchase bottles through www.jacksimonvineyard.com.
Tip 4: Spice of your table with easy-to-make DIY napkins.
A beautiful napkin can bring your entire table and pull everything together. Spoonflower is a great on-demand fabric printing site where you can upload an image and have it printed onto a fabric of your choice. Or you can choose one of their many fabric prints from artists around the world. The print used here is a Fall-inspired Art Deco print that complimented the geometric vase pattern, and black cutlery. The napkin rings are simply shower hooks, spray pained gold. (To make the napkins, simply cut two 16x16 inch squares for each napkin. Put the right sides of the fabric together. Sew all the way around - but leaving a 1 inch gap to turn right side in. Then finish sewing the gap from the outside. And there you have your napkin!)
Check out some additional photos from the dinner and magazine article below. We hope this inspires you to create your own veg-inspired dinner party!
Photo credit Gary Payne.