• Charlsie Pecoraro

Mother's Day Celebration with Clos de los Siete, Filet Mignon & Reypenaer Gouda Cheese


I hope everyone had a lovely Mother's Day weekend. It began on Friday for me with a lovely dinner out with my husband. He wrapped up the holiday with a home-cooked dinner on Sunday paired with Domke Wine Club's April selection Clos de los Siete. This Malbec blend has been one of my favorites of 2019. It is from the Uco Valley, Argentina. It was perfect with my steak! I plan to keep this one in my collection!


Alan cooked a lovely filet mignon, topped with a crab sauce. He has perfected his steak preparation and attributes his success to The Palm's Chef, Bruce Bozzi. Watch Bozzi's video on how to cook the perfect steak by clicking here. If you are in New York, Houston, Atlanta or Dallas treat yourself to a dining experience at The Palm. Be sure to order a slice of cheesecake too!


He roasted the fresh asparagus in a 350 F oven for about 20 minutes and topped with the Reypenaer Gouda that was included in April's Wine Club. This gouda is aged 1 year and honestly is perfectly delicious all by itself! Prep for the asparagus was simple: a drizzle of olive oil and a sprinkle of sea salt.


The crab topping for the steak was something we created off the cuff. We seasoned the crab with Cavender's blend and heated it up in a tab of butter with some minced garlic, parsley and a little heavy cream.


Our Crab & Avocado Salad is one that is on a previous blog. It is sort of addictive, so whenever we make it we seem to repeat it frequently. It is a great summer salad and can be a meal in itself.


Happy wine tasting and cooking to all of you!


Charlsie