In This Issue
- Katie's letter
- Events
- Recipe
- Starting a new tradition
- Wine tip
- hours/contact info.
Wine Tip
Simply check off your winery trip needs, and the planner will give you all the information about the wineries that meet your criteria.
The trip planner makes finding your route so much easier. Plus, they are updated with the latest list of new wineries in the state.
Hours and Contact Information
Open Daily 11-6
phone: 573-775-3000
email: winery@peacefulbend.com
snail mail/location: 1942 Highway T Steelville, MO 65565
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Hi there,
April is here, and hopefully spring is ready to settle in for a couple of months. I love the beautiful flowers, the bright green leaves and the chirping birds that spring brings to the winery. I also love the ability to enjoy my glass of wine in the great outdoors after a long winter of looking out the window!
We are planning a few more live music events this year than we have done in the past. The music will start up on April 9th with local talent Alyssa Forbes and followed by another local musician on April 16, Jason Evans. If you are ready to get out of the house and enjoy the Missouri spring, we would love to share that experience with you here at Peaceful Bend! Cheers, Katie
P.S. - a quick update on our visitors this winter: Clyde's parents found a nice home in the St. Louis area and are now settling in up there. They and their dog Hermie enjoyed meeting many of you while they stayed here at Peaceful Bend!
What's Going On?
 April 2 - Twitter taste up 2:30-3:30pm. Katie will be at Drink Local Wine's twitter tasteup to serve wine for lots of food & wine tweeters. A conference, tasting and reception will be held at the Double Tree Westport Hotel in St. Louis. Check out your favorite twitter accounts for updates, and/or come to the reception afterwards! Visit Drink Local Wines website for more information. April 9 - live music from 1:30-4:30pm provided by Alyssa Forbes. Rain or shine. No cover charge
April 16 - live music from 1:30-4:30pm provided by Jason Evans. Rain or shine. No cover charge.
April 23 - live music from 1:30-4:30pm provided by: TBA. Rain or shine. No cover charge.
April 30 - Live music from 1:30-4:30pm provided by Jason Evans. Rain or shine. No cover charge.
April 30 - The Grape Escape Benefit Tasting and Dance at St. Stephens in Richwoods, MO, 3-10pm. You can learn more details by contacting Bardenheier Cellars.
Don't forget to mark your calendars for May's Americana Festival on the 20-21 and June's Chamber Music Concert on June 11!
A Little Food With Your Wine?
Spring is here and with it brings mushroom hunting season! Here's a great recipe for using those morels and another spring favorite - asparagus!
Morel & Asparagus Farro Risotto Ingredients: - 3 cups low sodium broth mixed with 1 cup Courtois
- 1 Tbsp. olive oil
- 1 cup halved wild morel mushrooms (you can buy dehydrated mushrooms too...just rehydrate according to the package instructions and use the water in place of some or all of the broth)
- 2 cups sliced cremini mushrooms
- 3 Tbsp. finely diced white onion
- 2 minced garlic cloves
- 1 Tbsp. finely chopped fresh thyme
- salt & pepper to taste
- 1 cup whole-grain farro
- 1 small bunch of asparagus, trimmed and cut into 1 inch pieces
- 3 Tbsp. grated parmesan cheese
Directions: - In a medium saucepan, heat broth and wine over medium high heat until it comes to a simmer, then reduce heat to low.
- Meanwhile, heat olive oil in a large skillet over medium high heat. Add the mushrooms; cook until softened and starting to brown - about 3 min. Stir in shallots, garlic and thyme and cook for two more minutes. Season to taste with salt and pepper.
- Stir farro into mushroom mixture and cook for three to four min. Reduce heat to low, add a half-cup of the simmering broth/wine mixture and stir until liquid is completely absorbed - about 2 minutes. Continue stirring in broth in half-cup increments, allowing each addition of liquid to absorb before adding more until farro is tender but still slightly chewy - about 30-35 minutes total.
- Cook asparagus in a small pot of boiling water for about a minute, then immediately drain. Plunge the asparagus into ice water for a few seconds and drain again. Add the asparagus to the risotto and stir.
- Add cheese to risotto and stir; season with salt and pepper to taste. Optional: Drizzle a bit of olive or truffle oil over the top of the risotto before you serve. Enjoy the flavors of spring!
Sample Sunday
I have started a new tradition here in our tasting room. Every Sunday we will pull a special bottle/wine for you to sample. It might be an older vintage or a tank sample. It might be a soon-to-be released wine or perhaps even someone else's wine (gasp!) to compare our own against. The sky's the limit on what we might be serving on Sunday! The extra wine is available until the sample bottle is gone, so hurry in on Sundays for chance to try something special here at Peaceful Bend!
I'll post up our samples every Sunday morning on our Facebook page, just in case you want a preview of what will be available.
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