Barbeque-Post.png

The 4th of July is almost here and we are gearing up to celebrate with sunshine, wine, live music and of course…BBQ! You can usually find Chef Madeline Medon running the kitchen at Marc Bar & Restaurant, but today she took a little break to share her AMAZING Peach Barbeque Sauce recipe with us! Chef Madeline joined the team at Chateau Elan in December of 2019 and has a reputation for whipping up delicious bites that pair perfectly with our selection of wines. Her favorite way to spend the holiday is with her two children and husband playing outside, firing up the grill for burgers and enjoying fireworks.

In true southern fashion we’re already dreaming about the delicious barbeque that is sure to fill the weekend and everyone knows you can’t have great barbeque without the perfect sauce! This sweet & tangy peach variety is perfect on ribs and even smoked duck. Add in a side of baked beans and you’ve got yourself a meal! You can even store it in the freezer and use for multiple dishes. Okay, now on to the recipe…

Peach Barbeque Sauce

3 Tablespoons unsalted Butter
1 large Shallot
2 Tablespoons Brown Sugar
½ teaspoon cinnamon
½ teaspoon smoked paprika
1 Cup Ketchup
1 Cup peaches, pulsed in a food processor
1 Tablespoon Worcestershire sauce
Juice from a ½ fresh Lemon
Salt and Pepper to Taste

Combine all ingredients in a saucepan, place on med-high heat and allow to simmer for 30-45 minutes, blend in the blender. Store in an airtight container for up to seven days in the refrigerator, or up to three months in the freezer.

We’re celebrating Independence Day all weekend at Chateau Elan! Join us for live music, food & drink specials, exclusive sales and maybe even some peach barbeque sauce! Learn More.


IMG_5253-1200x800.jpg

Experience something new on Friday, Saturday and Sunday afternoons at Chateau Elan Winery and Resort in Braselton, Georgia. 

Our culinary team has created an exclusive event for lovers of hot teas and sweet treats simply called Afternoon Tea.

This is the perfect opportunity to unwind with a cup of tea and a selection of delectable treats in addition to an optional and extensive wine list during our traditional Afternoon Tea held in the Versailles Restaurant.


The Versailles Tea experience includes a variety of delicious teas accompanied by a selection of tea sandwiches, scones, pastries and sweets.

Tea is served from 2pm-4pm by reservation only Friday, Saturday and Sunday starting February 22, 2020. Reservations must be made at least 24 hours in advance. Online booking only.

BOOK YOUR RESERVATION NOW

Afternoon Tea $55
Afternoon Tea with Sparkling Wine Flight $75
Children (12 and under) $15

 


 

Sample tea offerings below. Menu items may vary each week.
Ask your server for our extensive wine menu if desired.

FEZ #39: Rare green tea from China combined with aromatic spearmint grown in the Pacific Northwest and a hint of lemon myrtle from Australia. Fez artfully evokes old Morocco and tastes best when shared with friends while lounging on pillows.

Jasmine Silver Tip #96: Delicate, tender green tea leaves from China’s Fujian Province are harvested each May and steam-fired to maintain their fragrance. Many call it the perfect marriage.

British Brunch #18: The perfect lunch tea. Sophisticated and delicious at any time of the day. A rich blend of full-bodied Indian Assam teas paired with succulent Ceylon Dimbula, intense and floral Ceylon Uva and a touch of smokey China Keemun from Anhui.

Lord Bergamot #55: A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbula and Uva are artfully combined with select teas from India’s Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy.

Meadow number #67: A caffeine-free blend from Egyptian chamomile flowers and mildly stimulating, fragrant hyssop joined with smooth Cape rooibos, rose petals and linden flowers.

Big Hibiscus #25: The cabernet of hibiscus teas. We join luscious red hibiscus with Indian sarsaparilla, ginger, pink rose petals, and elderflowers from Europe. Deep red, complex, nuanced and caffeine-free, this tea almost needs a corkscrew.

White Petal: These delicate, shade-dried leaves from China’s Fujian Province are naturally high in antioxidants. Egyptian chamomile petals and Chinese osmanthus flowers add a fragrant, toasty, creamy and
slightly sweet bloom of flavor.

Ali Shan Oolong: This lightly oxidized oolong is produced in the Ali Shan range of eastern Chaiyi County in Taiwan using the Si Ji Chun (Four Seasons Spring) tea cultivar. It is prized for its full mouthfeel, robust tropical floral notes, and candied finish.

Yunnan Silver Needle: Harvested in early spring, this white tea is produced in the Yunnan Province of China, the birthplace of tea, and is made from only the bud of the tea bush. With delicate sweetness and melon-like flavor, it has subtle floral notes and a lingering complexity telling of the terroir of Yunnan.

Chamomile Flowers: Soothing and caffeine-free, with a subtle taste and aroma that is apple-like and toasty, Egyptian chamomile is an eternally pleasant infusion. These golden buds are harvested just for us from January to April.

Rooibos: Caffeine-free rooibos, also known as red bush, grows near the South African town of Clanwilliam. In September and October (their spring), the tender, topmost leaves are carefully handpicked and processed for a sweet, creamy, tea-like flavor.

Kandy: Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbula with highly aromatic and intense Uva and lightly scented high-grown Nuwara Eliya. A tea made for sipping with pleasure all-day

Tea is served from 2pm-4pm by reservation only Friday, Saturday and Sunday starting February 22, 2020. Reservations must be made at least 24 hours in advance. Online booking only.

BOOK YOUR RESERVATION NOW


IMG_0279-1200x800.jpg

Beer-Battered Fish And Chips

Fish:
4 Cod or Haddock filets
2 cups AP flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
Dash of Old Bay
Dash of pepper
1 bottle cold beer (Stella Artois)
Cornstarch

Chips:
4 Large Idaho potatoes
3 quarts sunflower oil
Kosher Salt

In a five quart Dutch oven heat sunflower oil to 325 degrees and warm oven to 200 degrees.

While leaving the skin on cut potatoes into large even strips and submerge them into a bowl of ice water. Set aside.

In large mixing bowl combined flour, baking powder, salt, cayenne pepper, Old Bay, pepper. While adding the beer mix well with a Wisk till smooth and all lumps are removed. Place in the fridge for 15 minutes.

Cut your fish to 3 ounce portions and place in fringe next to you batter.

Remove chips from ice bath and thoroughly dry removing any excess water. When oil reaches 325 degrees, submerge the potatoes in the oil. Working in small batches, fry for 3 minutes until pale a rubbery. Remove from oil, drain, and cool to room temp.

Increase the oils temperature to 375 degrees. In small batches fry the chips for a second time, after 2 minutes they should appear golden brown.  Remove from oil and season the salt while still hot.  Place in oven to keep warm.

Cool oil to 350 degrees. Lightly dredge fish with cornstarch. A few pieces at a time dip fish in batter and immures in hot oil. Once fish starts to float and batter is set flip fish and cook till golden brown, roughly 2 minutes. Drain fish on resting rack. Serve with Malt Vinegar.

Chef Cameron Udick’s passion for food started at a very young age while working at his family owned pizzeria in his home town of Clifton Springs, N.Y. Even after his family sold off the business, Cameron was still drawn to food.  At 16 he started flipping burgers on weekends and after school while learning what he could about kitchens. Cameron received his degree in Culinary Arts from Paul Smiths College located in Paul Smiths, N.Y.

Cameron’s last semester of college was spent at the Pelican Bay Foundation in Naples, Fl. where after 2 months he took on his first Sous Chef role. After season ended Cameron spent the next 10 years bouncing around the U.S. working everything from pit style BBQ in South Georgia to artisan tacos is South California finally ending up at the newly opened Husk Nashville under the watchful eye of Chef Sean Brock.

Cameron’s time at Husk started a new love affair for southern cooking which can still be seen in every menu he writes. When not working as the Winery Chef, Cameron can be found eating his way through the Atlanta food scene or located at his home in Lawrenceville, Georgia working on his backyard garden.

Don’t feel like cooking? You can feast on Chef Cameron’s fish & chips (and more traditional Irish dishes) at our annual St. Patrick’s Day party at Paddy’s Irish Pub!


IMG_8173-1200x800.jpg

We received so many requests for our recipes from our VineyardFest 2017 demos that we just had to share. You can make the flavors of VineyardFest last all year long.

Polenta

1 cup Polenta

2 cups Chicken Stock

2 cups Heavy Cream

Salt & Pepper To Taste

  1. Boil Chicken Stock & Heavy Cream
  2. Whisk in Polenta
  3. Reduce Heat and Cook until Polenta is Tender
  4. Add Salt & Pepper to Taste

 

Lamp Chops

1 rack of lamb

1 tsp lavender

2 sprigs thyme

Olive oil

  1. Blend Dried Lavender Flowers and Thyme into fine powder and then mix with Olive Oil
  2. Mix Lamb with Marinade and let them Marinade over-night
  3. Cut Lamb into individual size lamb lollipops.
  4. Cook Lamb Lollipops on High Heat for 4 minutes each side.

 

Braised Vegetables

1 each Red and green cabbage

1 Collard greens

1/2 c Champagne vinegar

1/2 c Lager beer

Salt and pepper

Pinch Red pepper flake

Water

  1. Heat Skillet to Medium Heat and drizzle olive oil
  2. Add Cabbage & Greens
  3. Pour in Champagne Vinegar, Beer, Salt, Pepper & Red Pepper Flake
  4. Cover and simmer for a few hours or till tender

Brussel Sprouts were cut in to 1/4 tossed in olive oil salt and pepper and sautéed until slightly tender.


IMG_7952-1200x800.jpg

Mike’s Wasted Mussels

Ingredients:

1 tsp cooking oil

½ red bell pepper, diced

½ small onion, diced

½ cup tequila

¼ cup water 1 lime, juiced Freshly ground black pepper, season to taste

2 tbsp diced jalapeno peppers (optional)

2 lbs fresh mussels, scrubbed and debearded

½ cup chopped fresh cilantro

Directions:

In a large pot, heat oil over medium heat.

Cook red pepper and onion in oil, stirring frequently, for 5 minutes

Stir in tequila, water, lime juice, fresh pepper, and jalapenos.

Bring to a boil, and dump in the mussels.

Sprinkle cilantro over the mussels, and cover with a tight fitting lid.

Allow to steam for 3-4 minutes or until all mussels have opened (discard any that don’t)

Click HERE to view our cooking class schedule where you’ll learn a new dish with step by step instruction from Chef Michael!

Culinary Team Building

ABOUT CHEF MIKE ECHOLS

Born in Philadelphia, Chef Michael Echols was heavily into football as a kid before setting his sights to the kitchen. At the young age of eight, he would surprise his mother by preparing the breakfasts’ he and his mother would try from various diners and restaurants they would eat at on her days off. By the age of 15, Michael had developed a full-fledged passion for cooking delicious food for his friends and family with his own flare.

Mike’s greatest motivational cooking influences were his family members. After his brother graduated from Le Cordon Bleu School of Culinary Arts, Michael decided that he also wanted to pursue his greatest passion, cooking, as a career. He then went on to attend Le Cordon Bleu School of Culinary Arts in Atlanta, GA earning his degree in Culinary Arts. After graduating from Le Cordon Bleu, Michael worked for the Ritz-Carlton Resort in St. Thomas, U.S. Virgin Islands for his internship.

In March of 2014, Echols joined the Chateau Elan Culinary team starting out as a cook III and progressing up to lead line cook I.

Michael has developed a distinct influence when preparing food. His diverse southern style of cuisine with a dash of Northern flare has propelled him into a Chef at Chateau Elan Winery & Resort, located in Braselton, GA where he has held the position of Culinary Studio Chef for the past two years.