CULINARY CREATIONS AUGUST CHEF RECOMMENDATIONS

LUNCH

CHEF’S GARDEN HEIRLOOM TOMATO BLT Candied Applewood Bacon, Romaine, Green Tomato-Roasted Poblano Jam, Toasted Brioche, Seasoned Fries

SOY GINGER ATLANTIC SALMON

HOW IT MADE the Cooper’s Hawk Menu Soy Ginger Salmon is a Cooper’s Hawk menu item dating back to the origins of the restaurant. Though it has evolved slightly, this meal is one that hasn’t strayed from its original roots “This year we partnered with Farmer Lee Jones of Chef’s Garden in Ohio to bring you the best, most because it is a fan favorite and a Cooper’s Hawk icon. The flavorful heirloom tomatoes we could find. Chef’s Garden is a pioneering sustainable farm serving soy sauce component is the ultimate in umami, the savory some of the world’s greatest restaurants! We start with thick and buttery toasted brioche and layer fifth flavor that balances characteristics that many people the inside with our candied bacon everyone has come to love, crisp romaine tossed with lemon vin­ find irresistible. aigrette, ripe heirloom tomatoes, and green tomato & roasted poblano jam! Perfect balance of sweet and savory from the bacon and the jam.” — NOTES FROM CHEF MATT McMILLIN Soy sauce, a mainstay in Asian cooking, is crafted by boiling and fermenting soybeans that are covered in salt water for DINNER many weeks, resulting in the familiar condiment associated with Chinese and Japanese meals. We recognize this flavor as supreme for a reason – Cooper’s Hawk guests love it as ASIAN SWEET CHILI- much as diners worldwide, who insist on keeping it on-hand in home kitchens and on restaurant tables. GLAZED BBQ RIBS Asian Slaw, Crispy Wasabi Ranch Fingerling Potatoes

HOW IT’S MADE in the Cooper’s Hawk Kitchens “Spareribs are slowly braised and then tossed Preparation begins with a cut of fresh Norwegian Salmon. with a sweet and savory Asian Sweet Chili Norway is a region recognized for salmon fishing and farming BBQ Sauce and served with Asian Slaw, Crispy by Monterey Bay Aquarium Seafood Watch Program, which Wasabi Ranch Smashed Fingerling Potatoes, recommends seafood that has less impact on the environment. and more BBQ sauce for dipping.” — NOTES FROM We sear the fish and apply a slow glaze of brown sugar, soy CHEF MATT McMILLIN sauce, butter, and Dijon mustard. The dish is served with crunchy Asian slaw and wasabi-buttered Mary’s Potatoes for a satisfying mix of temptations sweet and savory, crunchy and creamy.

As our top-selling seafood dish, we often recommend this as pairing with a variety of wines. While the general perception is that white wine and fish are married, the substantial bite of Norwegian salmon dripping with the sweet-and-savory flavors of the sauce makes this a versatile partner for many wines on our list. The classic pairing stars Cooper’s Hawk White – a blend of Pinot Gris and Riesling – but we also love it with lighter-bodied red wines such as Cooper’s Hawk Pinot Noir. • MIXOLOGY 101 •

WHAT WE’RE WINE SPRITZERS TASTING IN A wine spritzer is the perfect answer to cocktail SWEET RED SPRITZ – Mix with ginger beer or add slices AUGUST hour when you want to keep it mellow. With the of fresh ginger to the glass range of fruit wines that we have, this is a great RHUBARB SPRITZ – Add a spear of rhubarb to the glass way to have fun with spritzes! MOSCATO SPRITZ – Garnish with a long curl of orange peel Play with the ratio of wine to club soda. RASPBERRY SPRITZ – Top with a rose petal Sparkling Rosé Here are some fun spritzer ideas to try! BLUEBERRY SPRITZ – Add a squeeze of lime and garnish with a bunch of mint Pinot Gris Cooper’s Hawk Lux Chardonnay AUGUST RECIPE OF THE MONTH

Gewürztraminer Tips for using your favorite Cooper’s Hawk Gourmet Foods! Cooper’s Hawk Lux Caramelized Onion Balsamic Dip Pinot Noir INGREDIENTS INSTRUCTIONS

GSM 2 ⅓ cup Cooper’s Hawk Gourmet Food Combine Caramelized Onion Balsamic Spread, Caramelized Onion Balsamic Spread cream cheese, and sour cream; stir together Petite Sirah ⅓ cup cream cheese with a whisk to combine. 2 Tbsp dairy sour cream Cover and refrigerate at least Rhubarb Assorted crackers and crudités 30 minutes to blend flavors. Serve with your favorite crackers and assorted crudités.

snow; if they were there, so were we. We were also able to secure a facility COMMUNITY where kids can come get a hot meal, do homework, get counseling, or job assis- CORNER tance. We are able to serve meals three August’s evenings per week to over 100 youth TRUFFLE OF THE MONTH “I started the Chicago Chapter of StandUp for Kids in with the generous help of volunteers Lakeview 9 years ago. I personally wanted an opportu- from the greater Chicago area. With over 20,000 homeless nity to give back and have a positive impact on people’s teens in Chicago alone, what we do makes a big impact on lives. The team at StandUp for Kids started by walking their daily lives and helps them find hope.” Key Lime Pie the streets of Chicago looking for homeless youth and — ERIC FOX Lime zest, fresh lime juice, and bringing them food and essentials. The most important General Manager, Wheeling, IL graham cracker crumbs are infused thing, however, was being able to talk and connect with with white chocolate, coated with them on a weekly basis. extra white chocolate and topped We have walked the streets doing outreach for five years, ev- If you wish to learn more about StandUp for Kids with graham cracker crumbs. ery week through 0 and 100-degree temperatures, rain, and or ways you can help, visit standupforkidschicago.org WINE 101 YOUR GUIDE TO WINE ACCESSORIES with Master Sommelier Emily Wines

There are so many wine accessories available, it can sometimes be confusing as to whether or not they will actually enhance your wine experience or simply collect dust. Here are some tips on when to use the various tools.

Pour Spouts: There are many options out there for spouts, and the pri- mary purpose is to prevent dripping when pouring. Some come with stoppers, which, as long as they seal well, are a plus. Be aware that wine is acidic and can eat away at the finish of inexpensive stoppers, which could lead them to be unsafe or give a metallic flavor By aerating the to your wine. Stick with stain- less steel if possible and avoid wine, it opens up aluminum or copper. the flavors of the “ Aerators: There are many pour- wine and they ers and funnels that actually pull in air while the wine goes become expressive through them. Not all wines need this, but very harmless, the gritty texture is unpleasant, so one must decant a wine slowly in order much faster. few will be worse off by using them either, so to leave the sediment behind in the bottle. You can also use a fine screen, cheesecloth don’t stress out about hurting your wine. Wine or a coffee filter to prevent the sediment from entering your decanter. The final reason — EMILY WINES is a living thing and some wines, when they go one would use a decanter is for show. There is nothing wrong with a little flair at the into the bottle, are big and massive in flavor. Be- table! Very few wines are hurt from decanting them. Don’t leave them in the decanter ing packed away under a cork” for months to years causes the wine to be “tight.” This for more than a couple of hours as the wine will continue to soften to the point that it means that the flavors are restrained and closed down. By aerating the wine, it opens loses some of its flavor. White wines can be decanted too. Simply leave the decanter up the flavors of the wine and they become expressive much faster. in an ice bucket if you want to keep it chilled. Some people find sparkling wines to be too aggressive and decant them in order to soften the carbonation. It ultimately comes Decanters are used for 3 purposes. The first is aeration: by pouring the Decanters: down to a matter of taste, so do what makes the wine taste best to you! wine quickly into a decanter the wine will have maximum exposure to air and will open up quickly. The second purpose is for sediment. If you are aging a wine, especially a Glassware: Large balloon glasses will act as mini decanters, so if you simply pour your red wine, over many years it will have sediment. Over time the pigment lent to a wine wine into these and give them a few swirls, you will end up in the same place, which from the skins begins to become heavy and falls to the bottom of the bottle. While it is is to have a delicious, open wine that puts a smile on your face.

SNEAK PEEK – September’s Wine of the Month AUGUST PRODUCT OF THE MONTH Collaboration RESERVE CUVÉE

The momentous third collaboration between Cooper’s Hawk and Jean-Charles Boisset’s Raymond Vineyards is a meeting of the minds, a union of pioneers. Raymond Vineyards has been an icon since 1970 – a true influencer of the California wine scene, reimagined under the vision of Boisset, just as Cooper’s Hawk has made a permanent mark on the modern food and wine experience. This beautiful, oaky Chardonnay is crafted with traditional and legendary style, and is WINE CLUB destined to become a classic. % MEMBERS RECEIVE 10 OFF ALL AERATORS Members Get Adventure with Master Sommelier Emily Wines SONOMA The Master Sommelier Experience

La Crema SEPTEMBER 20 – 23, 2018 Winery

You may have been to Sonoma, but this isn’t your typical Sonoma visit. Join Emily Wines, one of only 149 Master Sommeliers in the U.S., as she hosts a per­sonally handpicked trip to some of her go-to places in Sonoma. On this adventure you will get a hands on experience in one of the most diverse wine regions in the world. Emily will take you on tours and tastings, while teaching you all about the world of wine. The region has long been a favorite of Em­ily’s, and she cannot wait to share this experience with Wine Club Members. DeLoach Vineyards HIGHLIGHTS INCLUDE:

Welcome dinner at Seghesio Family Vineyards • Luxurious stay at Vintners Inn A private tour and picnic lunch at DeLoach Vineyards • Lunch at Francis Ford Coppola Winery Private tours and tastings at J Vineyards & Winery, La Crema, Ridge Lytton Springs, and more!

Francis Ford Coppola Winery

TICKETS ON SALE NOW – Visit chwinery.com/Sonoma for full itinerary and to purchase tickets. Limited spaces are available. CONGRATULATIONS TO OUR WINEMAKING TEAM!

Over the past couple of months, our team has received 34 new wine awards, putting our total at 524 awards. Thank you to the judges at Critics Challenge Wine Competition, Winemaker Challenge International Wine Competition, and INDY International Wine Competition. Another big congratulations to our winemaking team on surpassing this amazing milestone! CRITICS CHALLENGE WINEMAKER INDY INTERNATIONAL WINE COMPETITION CHALLENGE WINE COMPETITION PLATINUM INTERNATIONAL WINE COMPETITION Cooper’s Hawk Lux Malbec DOUBLE Cabernet Sauvignon 94 PTS GOLD Gewürztraminer GOLD GOLD Cooper’s Hawk Lux GOLD Pinot Noir • 93 PTS Ice Wine Cabernet Sauvignon Cooper’s Hawk Lux 91 PTS Chardonnay • 91 PTS Cooper’s Hawk Lux Meritage Cooper’s Hawk Lux Cabernet Sauvignon Cabernet Zinfandel Meritage • 91 PTS 91 PTS Chardonnay Cabernet Sauvignon • 91 PTS Pinot Noir Riesling • 91 PTS Cooper’s Hawk Lux Ice Wine 5 SILVER AWARDS 9 SILVER AWARDS 4 SILVER AWARDS

To view our updated list of awards, visit chwinery.com/awards Friends of Cooper’s Hawk Event featuring UPCOMING WINE CLUB DINNERS LYNFRED WINERY A TASTE OF WHERE IT ALL BEGAN TICKETS DANADA HOUSE ON SALE 3S501 Naperville Road, Wheaton, IL 60189 NOW TUESDAY, SEPTEMBER 11 • 6:30-9:30 PM A Night in Paris $100 PER PERSON Join us for a first-time collaborative event with our friends TUESDAY, AUGUST 14 • 7-10 PM at Lynfred Winery! Working at Lynfred Winery is where $65 PER PERSON Transport yourself to the city of love. Our French-inspired Tim had the opportunity to learn more and more about menu is one of our favorites of the year. Enjoy French classics the wine industry, and we are pleased to partner with them not only for this with our carefully paired wines. This is a can’t-miss event! exclusive event but for our October Anniversary Wine of the Month, Origins – A Taste of Where It All Began. At this event, you will be the first to try our newest wine while enjoying delicious food among great company. Hear from Tim and our friends at Lynfred about their journey together as well as separately. We cannot wait to share more of our story with you! Maximum of four tickets per Wine Club Member. Reserve your seat by calling 708.215.5674 or buy your tickets online at chwinery.com/lynfred.

Friends of Cooper’s Hawk Event featuring Origins Release Party A CELEBRATION OF BEGINNINGS

TUESDAY, SEPTEMBER 18 • 7-10 PM MARCUS $65 PER PERSON We are excited to partner with our good friends at Lynfred SAMUELSSON Winery for our October Wine of the Month, as it is the place 19EAST • 19 E. 21st Street, Chicago, IL 60616 Founder Tim McEnery fell in love with the world of wine. TUESDAY, OCTOBER 9 • 6:30-9:30 PM We hope you can join us for this early anniversary celebration $150 PER PERSON honoring great friends and our exciting journey.

TICKETS ON SALE AUGUST 1

We are thrilled to welcome Marcus Samuelsson to our friends of Cooper’s Hawk dinner table! Samuelsson is an acclaimed chef, multiple James Beard Foundation Award winner including Best Chef: New York City. He was also crowned champion of television shows Top Chef Masters and Chopped All Stars and served as a mentor on ABC’s The Taste. A committed TICKETS philanthropist, Samuelsson co-produces the annual Chef Matt’s GO ON SALE week-long festival Harlem EatUp!, which celebrates BEGINNING the food, art, and culture of Harlem. Samuelsson is also Tour of Spain AUGUST 1 co-chair of the board of directors for Careers through TUESDAY, OCTOBER 16 • 7-10 PM Culinary Arts Program (C-CAP). $65 PER PERSON Chef Matt McMillin recently traveled to Spain with our Wine Club Members will indulge in a delicious dinner, Wine Club Members. During the trip, he was inspired by the created by Marcus and have a chance to meet him and beautiful culture and cuisine and wanted to bring the experi- receive his book – The Red Rooster Cookbook: The Story of ence to you at our restaurants. Join us for an exciting evening Food and Hustle in Harlem. We hope you can join us for a featuring wonderful dishes influenced by such a fun trip. memorable night of food, wine and fun!

ALL AERATORS Maximum of four tickets per Wine Club Member. Wine Club guests must be 21+. Event tickets close 48 hours prior to Reserve your seat by calling 708.215.5674 or buy your tickets online at chwinery.com/marcus. event. For reservations, visit chwinery.com/events.