Vintage Ohio 2013

On August 3rd I had the honor of being one of the chefs preparing cooking demonstrations for the 19th annual Vintage Ohio Wine Festival in Kirtland, Ohio and boy was it fun!!  Tons of amazing chefs, cooking some amazing food, paired with some amazing local wines on a beautiful summer day!  What could be better?  Through the Ohio Wine Producers Association we were able to partner with Pairings, an upcoming Wine and Culinary Experience (visit  Their brick and mortar location “Windows on Pairings” will be opening up later in the year.  Pairings will be an amazing location full of wine and fabulous cooking classes.  

My half hour long cooking demonstrations were delicious and fun.  I prepared a delicious Summer Sweet Corn and Pancetta Salad and Barbecue Chicken with a Yukon Gold Potato Salad.  Forgive me, we were having so much fun that I forgot to take pictures of the food!  To make up for it, here are the recipes for you to try and enjoy!  


Check out some of the fun pics below!  


Roasted Yukon Gold Potato Salad


1 pound Yukon Gold potatoes

2 tablespoons extra-virgin olive oil, divided

2 teaspoon kosher salt, plus additional as needed

6 slices bacon, diced

1 teaspoon Dijon mustard

2 (packed) teaspoons light brown sugar

2 tablespoons balsamic vinegar

4 whole green onions, thinly sliced

1 ripe yet firm tomato, seeded and diced

4 teaspoons chopped fresh flat-leaf parsley

4 teaspoons thinly sliced fresh chives


1.  Preheat the oven to 450⁰F.  Position two racks in the center of the oven, and place a baking sheet on each rack.  Allow the baking sheets to heat while the oven in preheating.

2.  Wash and dry the potatoes.  Cut into 1-inch cubes, and toss in a medium bowl with 1 tablespoon of the olive oil, 1 teaspoon salt and ½ teaspoon black pepper.

3.  Arrange the potatoes in a single layer on the preheated pans.  Return the pans to the oven, and roast until the potatoes are golden brown and tender when pierced with a skewer or the tip of a small knife, about 25 minutes.

4.  While the potatoes are cooking, place the bacon in a medium sauté pan over medium-high heat; cook until crisp.  Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.  Reserve 2 tablespoons of the bacon drippings for the dressing.

5.  In a small bowl, whisk together the Dijon mustard, brown sugar, and balsamic vinegar.  Whisk in the remaining 2 tablespoons of olive oil and the 2 tablespoons of reserved bacon drippings.  Season to taste with salt and pepper; set aside until needed.

6.  Transfer the warm roasted potatoes to a medium serving bowl.  Add the green onions, tomatoes, parsley, chives and bacon.  Add just enough vinaigrette to moisten the salad, and toss gently to coat.  Season to taste with salt and pepper.  Serve at room temperature.


Grilled Corn and Panchetta Salad

6 ears of fresh corn

6 slices pancetta

1 large red onion, peeled and sliced

4 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons sugar

¼ cup finely chopped fresh cilantro

Salt and freshly ground pepper to taste


1) Prep corn by removing husks and silk.  Wrap in foil and grill until lightly browned, about 15 minutes.  Allow corn to cool and remove kernels from cob.

2) Dice pancetta and cook in a heavy skillet over medium heat until brown and crispy. Use a slotted spoon to transfer pancetta to a plate lined with paper towels. Set aside.

3) Pour off most of the pancetta fat from skillet, leaving a little left in the pan for caramelizing the onions.

4) Add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20-25 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated.

5) Remove pan from heat and set aside.

6) Add onion mixture and cilantro to the corn and stir to combine. Season to taste with salt and pepper.  Add a little more olive oil if it seems dry.

7) Stir in pancetta just before serving.

tags: Recipes Thoughts

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