By: Chef Bo Palker of Vinifera Wine Bar & Bistro
I've worked in kitchens in Vermont, Florida, South Carolina, New Mexico, Missouri, New Jersey and Virginia, so I bring a unique variety of culinary experience to the kitchen here at Vinifera Wine Bar & Bistro. We developed a monthly dinner series called "Vinifera's World Tour" to offer our guests something different. We take our diners on a culinary journey around the world without the hassle of flying! I've cooked up traditional dishes from regions like Spain, South America, Eastern Mediterranean, Africa and the Asia Pacific. Each month I craft an authentic menu for the evening and prepare unique and delicious selections from the featured cultural region. To compliment the food, wines are paired with the dishes and traditional music sets the mood to enhance the dining experience.
We hope you'll be able to join us for one of our upcoming "Vinifera's World Tour" dinners or just stop in for a glass of wine! Visit our website for information about upcoming events at Vinifera http://www.viniferabistro.com/special-events.html.
Here is a special recipe for Homemade Crunchy Nut Granola by Executive Chef Bo Palker
Makes twelve 8 oz. portions
Ingredients:
1 lb. 8 oz. - uncooked oatmeal
32 oz. Bran Flakes
12 oz. Pastry Flour
4 oz. Sesame Seeds
12 oz. chopped Pecans
8 oz. sliced Almonds
4 oz. Hazelnuts
4 oz. Pistachios
1½ cups Grape seed oil
½ cups Honey
1 cup Brown Sugar
Directions:
Preheat oven to 325 degrees; Combine all dry ingredients then add the oil and honey. Spread evenly on a baking pan cook in preheated oven for 15 minutes remove and stir the ingredients so they will cook evenly. Place back into the oven and cook until golden brown and dry (approximately 20 more minutes). Let cool on the pan, and using a metal spatula remove from the pan and store in an air tight container up to 7 days.
NOTE: the granola must be completely cool before covering. If it is not completely cool it will build up moisture in the container and the granola will become soggy.
