Braised Beef Short Rib with
Celeriac Purée and Red Wine Jus
BY CHEF MATTHEW STOWE
Roasted Butternut Squash Soup with
Sautéed Granny Smith Apples, Toasted Hazelnuts,
and Parmesan Foam
BY CHEF MATTHEW STOWE
Experience Wolf Class
| September 8, 2014
One winner from Ontario will get a celebrity chef experience with Top Chef Canada winner Matthew Stowe, consisting of a cooking lesson with Matthew and tickets to an exclusive Wolf Blass event.
| There is nothing better than a soft, rich braised piece of meat. The celeriac purée adds a velvety element and a slight sweetness that complements the beef perfectly. Wolf Blass Cabernet Sauvignon with its rich, full bodied flavour is a great match for this classic beef dish. | This soup is great on a cool, brisk fall day. The soup has a great mouth feel, and pairs perfectly with the Wolf Blass Yellow label Chardonnay. The wine has a beautiful butteriness to it and just enough acidity to cut through the richness of the soup. |
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*Full rules and regulations This is a sponsored post, which means it was paid for by our advertising partners. Learn more about Wolf Blass at wolfblasswines.com
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