Greenwich Wine and Food Festival

September 10, 2018 / by Alex Guarnaschelli / Leave a Comment

Event: Greenwich Wine + Food Festival

Date: Friday, September 21 and Saturday September 22, 2018

Location: Roger Sherman Baldwin Park in Greenwich, CT

This is a multi-day event celebrating this area’s rich culinary landscape and showcasing innovation in the food and beverage industries. Year-to-year, it benefits multiple charitable organizations, including Multiple Myeloma Research Foundation, Greenwich Parks & Recreation Fund, and more.

Friday evening opens with Master Chef Wine Dinner, honoring Alex Guarnaschelli and nine most innovative chefs from New York and Connecticut, with special guests Scott Conant and Adam Richman. On Saturday, celebrity chefs including Daniel Boulud, Conant, Mary Giuliani, Guarnaschelli and Richman will conduct cooking demonstrations, booking signings and live interviews.

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Alex Guarnaschelli

Alex Guarnaschelli1 day ago

I bought a few packages of strawberries and realized they were starting to go bad almost because I was afraid to use them. I wanted to save them for the right moment and yet the moment had already passed? And so I made this crumble. If you don’t have raspberries to mix in, just use more strawberries. If you don’t have strawberry jam, use raspberry or apricot. This is a recipe that forgives substitutions for whatever you have on hand. It’s just a basic fruit crumble. I can’t tell you the joy it sparked and the fact that there was no left over… If you do have leftovers, it’s great spooned cold on top of yogurt… A great breakfast…

Strawberry crumble recipe:
Topping: In a bowl, combine 1 1/2 cups flour with 1 cup dark brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, 2 teaspoons salt and 1 teaspoon dry ginger. Cut 1 1/2 sticks unsalted cold butter into small cubes/pieces. “Work” the butter into the dry mix until large (like wet sand) clumps form. Refrigerate for 30 minutes.

Filling: Heat a large sauté pan and add 1 tablespoon olive oil. When it is hot, add the 2 packages strawberries (2-21/2 pounds total) hulled and halved, 1 jar (16-18 ounces) strawberry jam and 1/2 cup sugar and cook medium high heat 2-3 minutes til they become tender. Transfer to a bowl and stir in 1 pack (618 ounces) raspberries and 2 teaspoons red wine vinegar. Cool for 1 hour.

Bake: Arrange the fruit mix in a 8-9 ovenproof dish and crumble the topping on top. Place the dish on a baking sheet in case it leaks while cooking. Bake at 375F 30-35 minutes. Cool and top with lemon zest.

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