Plan Your Hyper Local Menu for Wine Events
It’s November and I’m already working on ideas for our next wine pairing event in May(ish). Hyper Local is our upcoming theme to support our local, privately-owned small businesses. Plus, it encourages our guests to do the same.
While we can easily keep to our local area for the wines, for the menu its just not as practical to go all-in. But, there’s a balance that’s possible. Here’s my plan for how to include Hyper Local focus into the menu.
Set a “Local” Range
Depending on where you live, you will want to cast a wide enough net to in what you consider Hyper Local. For my area, we have a cute downtown area filled with shops, restaurants and specialty stores. Saturdays we have a farmers market, but not many other options for core groceries.
For the purpose of menu ingredients, my range is going to be within a 15 minute drive that gives me access to a great variety of shops. Still very local and supportivce of small businesses.
This includes farmers markets, a farm-direct grocer, a fishmonger, a specialty meat shop and co-op grocer for some local cheeses and what not. Oh, and a coffee shop that roasts their own coffee ( for the dessert). You can map out a similar plan. The point is to find key stores that let you access ingredients you’ll need, and to avoid the mega-chains.
7 Key Ingredient Sources
The theme of hyper local lets us focus on local key ingredients to showcase on the menu. (Not everything, just the the big hitters). While I avoid most pre-made foods because they cost a lot more, you don’t have to rule them out. Getting a lovely dessert from a local bakery would be a nice splurge.
Key Ingredients to find Locally
- Meat and Fish
- Seasonal Produce
- Cheeses
- Honey
- Coffee
- Chocolate
- Breads & Bakery Items
- Herbs & Seasonings
- Sauces, Salsas, Jams, and Pickles
1 & 2 Potent Proteins
Using the local fishmonger, Kusma’s Fishmarket, and specialty meat market, Double DD Meats, I plan on two seafood dishes, a chicken dish and beef dish.
Being in the PNW, we have an abundance of fresh shellfish and varieties other fish available. A good fishmonger will clean and prep the fish to your needs. If you don’t have a stand alone fish monger or specialty meat shop, the meat & seafood department in a local grocer or co-op would be a solid option.
3 Street Market Finds
Our farmers market will give me the opportunity to see what is abundance seasonally and other potential items. There’s no exact guarantee what types of vendors will be there. Definitely produce from local farms, but potentially others with local cheeses, honeys, and other food items. A lot of towns have farmers markets starting in the Spring.
The biggest challenge for me with our farmers market is it is just on Saturdays, which is usually the day of our event. So whatever I purchase would be a week out, meaning it would need to lend itself to be prepared ahead of time. But that is okay, as I have another source for fresh produce.
4 Fresh from Farms
Right before the event, I plan on getting fresh produce from a local farm-direct grocer, Country Farms. I should have a good idea of what they should have seasonally (from perusing the farmers markets). Again, a good co-op store would also have produce from local farms. You may also have direct from farm delivery options in your area. Its worth investigating.
If you don’t have local farms in your area or state, you can shift the focus to incorporating other specialty food items. Often time craft fairs, small shops or church/community fundraisers can have preserves, spice mixes or sauces.
5 & 6 Fresh Made
The dessert course will embrace our coffee culture. We have several local coffee shops that roast their own coffee. If you don’t have a local roaster, you could focus dessert on a local honey or even splurge on something from a local bakery and dress it up for your dinner.
7 From the Garden
I have a small garden where I like to grow fresh herbs and bits of vegetables. I often harvest chive blossoms from my garden for garnishing my dish. I hope to be able to grow some specially items like baby red sorrel, baby arugula, and herbs for little flourishes to the plating. You don’t need a big garden to do this. You can grow chives and most little greens in a pot on a windowsill. It doesn’t get more local than your backyard!
Supporting Items: The other items I plan to get our local co-op grocer that offer a variety of local produce, cheeses and other items. This is my plan to fill in any gaps where I just couldn’t find what I needed to round out the menu.
Seasonality
The time of year and knowing what is in season is very important to building a menu that uses local resources. What is available in April will look very different from July or October. It will also be different on the region you live in.
Spring into Cool Veg
Our May is spring time, but traditionally very cool. So our first crops tend to be early peas, sugar snap peas, and assortments of be green leafy vegetables like kale, arugula, spinach and lettuces. It also is the season for Asparagus – which I love to use as it plates so nicely. Sometimes we get a warm spring, sometimes not.
The closer to summer you get, the broader the spectrum of fresh local produce you will find. If you don’t have a lot of local produce items available in your area, try focusing on one or two local ingredients that you use in produce (certain seasoning, cheeses, or other dairy.)
Fresh Fish Finds
Fish are also seasonal and I prefer to use what is in season and wild caught (not farm raised). A good fishmonger will steer you right. My goal is to plan on a fish “type” and then see what’s fresh that I can work with.
Menu Framework
Each wine pairing party I have done includes a six-course pairing menu from light appetizers through to dessert.
In the past, I’ve mapped out my menu very specifically months in advance. This time around, it will be a looser framework allowing me to adjust as we get within season.
Its important to give time to experiment and work out the recipes. I probably won’t be using all local ingredient to do this part, as I will need access to off-season produce leading up to when they will be in season.
Here are the ideas for dishes that provide a framework but still enable flexibility for seasonal, local ingredients. Keep in mind I focus on gluten free and provide vegetarian alternatives for some of the guests.
Course 1
Filled Parmesan Cones: This is a clever little base open to a lot of ideas for filling. My thoughts are filling these with a soft mousse such as smoked salmon, white bean or pesto. Maybe adding some other elements to layer in flavors and texture. This may be first or second course. For second course I would plate two, each with a different fillings. Pairing with a light white wine.
Course 2
Gluten Free Gougeres: Cheese puffs like these are lovely to eat and very versatile. Mine will be gluten free, with plans on making them good as the regular recipe. These can be eaten plain or filled. Consider filling with crab, smoked salmon mousse, or green onion & spinach in cream cheese. This also may be a first or second course. It will depend on the wines. Pairing with a light white wine.
Course 3
Buttery Fish: There is a butterfish dish in Hawaii that is just melt in your mouth gorgeous. I look to replicate that with a local fish in a similar sweet miso marinade. The fish needs to be a bit oily and have large flakes. This will mean it can stand up to being marinaded and baked, but stay very moist. Serve it with a little rice and little veg like a pea puree or steamed green leafy veg. Pairing with a bolder white wine.
Course 4
Smoked Chicken: We have several local BBQ places where I often grab and devour a smoked chicken sandwich. However, the price point is a bit high for me to get enough for 20-30 small plates. Luckily I have a smoker that makes quick work of chicken. The smoked flavor tends to be pretty delicate, so I don’t want to overwhelm it will a strong bbq sauce. I will probably just plate it plain over a little fried polenta and some slaw or tangy salad of whatever greens look best. Pairing with a lighter red.
Course 5
Braised Beef: A high quality chuck roast will make amazingly tender and flavorful beef dish. And I know I can get a good one at our local meat vendor. For the braise, I’m leaning towards a French version as I want to also make a Potato Pave side. Possibly Asparagus would be a natural accompaniment to this collection. Pairing with a deep red.
Course 6
Gluten Free Opera Cake: Coffee flavored desserts are some of my favorites, like a rich and creamy tiramisu. However, I was concerned about making this in a gluten free form and getting it plated well. As I was researching that angle, I came across Opera Cake, a French version of a rich and creamy coffee dessert. With the sponge cake mostly of almond flour, shifting to all gluten free is relatively easy – even if making the entire cake is not. Going to trial this during Thanksgiving, as another option (oh, there will be pumpkin pie). Family are often good sports at being taste testers.
What I have not accounted for is the exact vegetables, cheese or other items to compliment the dishes. You just don’t know what you may find. Its good to be open to inspiration.
There is a sense of community and belonging when you focus on Hyper Local sources. It becomes an enchanting story for your guests as the evening progresses. The quaint wine shop where they can also get this wine. A funny cheesemaker, a local legend who sells family secret sauce. What you discover and elevate becomes your guests new discovery within their hometown.