Dec 04 2014

Holiday Recipe from John Coleman

Our buddy, Chef John Coleman, at the super-cool Savor Gastro Pub in Dallas has whipped up a great holiday recipe that pairs beautifully with our Weather Pinot Noir.
-Jack & Cary

I always love a great Pinot with salmon and personally like the curing of the salmon, which leaves little to no bourbon flavor at all. It removes the "fishyness" and will have a gentle hint of vanilla. Adding light smoke and earthiness with the celery root puree build on the flavor and with the light anise flavor of the slaw with the nuttiness of the brown butter vinaigrette would, in my opinion, be a great match. The pomegranite seeds are a great finish and give a holiday vibe.

Bourbon cured smoked salmon with brown butter fennel salad and celery root puree
(Serves 6)

For the Salmon
-6 portions of fresh Salmon approximately 6 ounces each
-1/4 cup salt
-1/4 cup sugar
-1 tbsp vanilla
-2 ounces bourbon
-Several glasses of Weather Pinot Noir

Combine the sugar, salt, bourbon and vanilla together. Place salmon in a large Ziploc bag and add salt sugar bourbon mix and thoroughly coat the salmon. Enjoy a large sip of wine. Place back in refrigerator and let stand for 3 hours (refreshing glass as necessary). Remove and wash off coating and allow to air dry. You can either roast in the oven, smoke in the smoker or cook on a cedar plank on grill until done.

For the celery root puree
-1 large celery root, tough outer parts removed, cut into 1-inch cubes
-1/2 to 3/4 cups heavy cream
-1 stick cold butter, cut into pats
-Kosher salt

Place the celery root in a medium sized pot and cover with water by 2 inches and seasoning generously with salt. Bring the water to a boil, turn down the heat and cook until cubes are "fork tender", then strain. Put into food processer and puree adding butter and cream in small amounts until desired smooth consistency. All of this can be done while salmon is curing and you're continuing to enjoy a delicious glass of Pinot.

For the Fennel Salad
-1 bulb fresh fennel -shaved thin
-2 stalks of celery-shaved thin on the bias
-1/4 cup pomegranate seeds
-4 tbsp Unsalted Butter
-2 Tbsp Sherry Vinegar
-2 Tbsp Marcona Almonds
-1 Tbsp Water

In a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper. Combine fennel celery and pomegranate seeds, and toss with brown butter vinaigrette, and place atop the salmon.


Apr 07 2018  |  San Miguel de Allende, Mexico
JP Destination Event
SOLD OUT- Sign up for Waiting List HERE
Apr 21 2018  |  Austin, TX
7:00 PM - Tickets
May 12 2018  |  Denver, CO
8:00 PM - Tickets
May 27 2018  |  Dallas, TX
7:00 PM - Tickets
Sep 29 2018  |  Nashville, TN
Nashville Destination Event


@jordanlanepierce (far left) is Everywhere All the Time... spotted in @jcpenney stores everywhere .. letting His light shine #SweetBoy
Mar 5th
The lengths (and widths!) I go to for my children - and to get a laugh .. I’m MCing the Hyer 4th grade skit with the incomparable @haleymarch and we’re going to “Bring Down the House!”
Feb 27th
Any other N. Texans missing this guy?? If this rain doesn’t stop I’m gonna have to change my boys’ names to Shem, Ham & Japheth and start building a boat! 😳
Feb 21st
Wow! A chance to see the original in the flesh at The Whitney In NYC.. super cool! Mar 2 - June 10! #I ’mAFan
Feb 20th
New single out today everywhere! Here it is on YouTube -
Feb 13th