In an effort to dine
at all 3000 San Francisco restaurants(800 and counting) and visit all 600 Napa
wineries( 300 and counting), my wife Linda and I recently had the pleasure of
participating in the first Blackhawk Sausage Extravaganza.
This unique event was
organized by dining etiquette author/consultant Rose Marie Burns and good
friend and neighbor John McSherry. It was held at Cynthia and John's beautiful
Blackhawk home. The fun began at 9 in
the morning with the avid group of "foodies" making 6 different types
of sausages.
The party began with
an early morning champagne toast by Chefs John and Rose Marie. 15 people
participated in the process to prepare the sausages for the afternoon barbecue.
The 150 pounds of meat resulted in around 500 sensational sausages.
McSherry's home
radiated with a heavenly aroma of various herbs and seasoned meats used to make
the 6 sausages. Chicken And Apple, Kielbasa, Jalapeno. Italian, Greek
Turkey and Macedonian Leek Sausage were carefully crafted by the group of serious
foodies.
Each sausage was also
perfectly paired with the following wines by Sommelier Wendy Hughes.
The Chicken and Apple
sausage was paired with 2014 William Fevre Champ Royaux Chablis. Kielbasa was
matched with 2014 Pessimst Red from Daou Vineyards in Paso Robles.
Jalapeño went with 2007 Caprcho de Landaluce Riota. Italian Sausage was paired
with the 2011 Barolo. The Greek Turkey Sausage was matched with the 2014
Virage Rose and the Macedonian Leek Sausage was paired with the Clos Pegase 2013
Chardonnay.
The entire process
took 8 hours and was completed at 5 pm. At that time, the
chefs began barbecuing our heavenly creations. Everyone was very pleased with the results of this unique
foodie experience and each sausage was a joy to taste with the well thought out
wine pairings of our able Sommelier Wendy.
As a genius addition
to this very special foodie day, John's wife Cynthia, a true Cajun, deep fried
lightly dusted nuggets of catfish and alligator which were so good there was
not "one bite left over."
Additional invited
guests also arrived for the sunset feast and enjoyed a beautiful Blackhawk
evening on the McSherry's patio overlooking the second green of the Lakeside
golf course.
As the sun set over
the majestic hills of Blackhawk, Rose Marie and John smiled with a sense of
great accomplishment and said, "today was so much fun that we are already
mentally planning "Extravaganza 2."
Finally, each lucky
guest was also given a selection of sausages to take home with them.
Great job
Rose Marie and John for organizing this great day of "unique foodie
fun." Now that we are all
no longer "sausage making virgins," we eagerly look forward to
participating in "Sausage Extravaganza 2."
In an
ef."
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