About The Chef – Chrissy Sanderson Bordinos Restaurant in Fayetteville, Arkansas boasts a distinctive menu of classic to eclectic cuisine from Chef Chrissy Sanderson. Chrissy first worked as a bartender at Bordinos in 1998. Bitten by the culinary bug, she subsequently attended the Culinary Institute of America in New York. After graduating, she returned to Fayetteville and ultimately became chef and co-owner of Bordinos along with founder Joe Fennel. Last year, Chrissy and Joe moved the restaurant to a more spacious location, and enlisted two local artists to create a uniquely colorful atmosphere. In this newsletter, Chrissy shares her Grilled Beef Tenderloin recipe as a juicy and flavorful match for our 2006 Signature.
Chef Chrissy Sanderson’s Grilled Beef Tenderloin with Gorgonzola Butter, Rosemary Potatoes and Asparagus (serves four) Enjoy with 2006 Signature
Rosemary Potatoes 1½ lb Red Bliss potatoes, diced 2 Tbsp rosemary, fresh, chopped 1 Tbsp garlic, fresh, chopped
Canola oil (enough to coat potatoes) 1 Tbsp thyme, fresh, chopped Salt and pepper to taste
Preheat your oven to 400 degrees. Cook potatoes in salted boiling water until you can pierce with a fork. Drain, then mix with the rest of the ingredients. Place on a roasting pan and cook until potatoes start to brown. Should take approximately 20 to 30 minutes.
Gorgonzola Butter ½ lb butter, unsalted, diced ½ tsp parsley, chopped
¼ lb gorgonzola cheese Salt and pepper, pinch of each
Place all of the ingredients into a mixing bowl of a standing mixer. Using the paddle attachment, blend until the cheese and butter become incorporated. Place the mixture on a piece of parchment paper or wax paper and roll into a log. Wrap paper around it and refrigerate until it hardens. Cut into discs and top your cooked tenderloins.
Grilled Tenderloin and Asparagus Tenderloins, trimmed (8 ounces each) Salt and pepper to taste
Olive oil, enough to coat asparagus and tenderloins Asparagus, trimmed (2 ounces per person)
Preheat your grill. Place the tenderloins and asparagus on separate plates and coat with olive oil, salt and pepper. Cook the tenderloins to desired doneness, rare is recommended. When steaks are almost finished cooking, place the asparagus on the grill and cook through. Remove when cooked to desired doneness.
Vina Robles Blends Earn Raves from Wine Enthusiast We are excited to report that the Wine Enthusiast gives high marks to two of our Cuvée Collection blends in its October 2009 issue. The 2006 Signature earned 93 points, while the Suendero received 91 points. The October issue also includes a major feature story on Paso Robles. The story takes special note of the region’s success with blended wines, and concludes that Paso Robles wines have been launched “into the stratosphere” in recent years. We invite you to visit us soon and taste what all the fuss is about!
Celebrate Paso’s Classical Music Legend on November 12 Join Vina Robles and the Denali String Quartet for an evening concert on November 12 in celebration of Paso Robles’ very own musical legend, Ignacy Paderewski. This concert is part of the Paderewski Festival featuring performances and festivities throughout the week at several local venues. The evening begins with a wine reception at 6:00 p.m., followed by the concert
at 7:00 p.m. The cost is $25 per person ($20 for seniors). The Denali String Quartet will play works by Gorecki, Villa Lobos and Brahms. For tickets and more information on the festival, please visit www.paderewskifest.com
or call (805) 239-0873. Paderewski was a virtuoso pianist, composer, politician, humanitarian and orator,
and he was universally acclaimed as a “modern immortal” by his contemporaries. He was born in Poland in 1860 and later became the first prime minister of independent Poland after World War I. Between 1914 and 1939, Paderewski made Paso Robles his home away from home, where he acquired two ranches and planted a Zinfandel vineyard. He was also a regular guest at the Paso Robles Inn. The Paderewski Festival celebrates Paderewski’s musical legend as well as his cultural legacy in Paso Robles.
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