VIP chef and winery selected for DB Wine & Food Fest

By Rachel Galvin

PJ Rex, of Deerfield Ranch Winery, and Chef Angelo, from Angelo’s Station House Grille, try to balance culinary delights and the fruit of the vine.l Galvin

On April 2, Chef Angelo Morelli of Angelo’s Station House Grille and PJ Rex of Deerfield Ranch Winery from Sonoma, CA had a special private Q&A about their upcoming partnership at the Deerfield Wine & Food Festival. Also in attendance was Alejandro Ferrari, CEO of Strategic Importers Inc, which sells wines from Deerfield Ranch Wineries. Chef Angelo will be serving a four-course dinner paired with the wines that Rex has hand-picked to pair with each course. The festival will be held April 26-28 at the Quiet Waters Park in Deerfield Beach.

The event not only includes this special VIP dinner on Friday night, in addition to a Vineyard party, but also a Grand Tasting on Saturday with top local chefs, live entertainment, a farmer’s market, a retail bazaar and more. In addition, on Sunday is the MARTINI Jazz Bubbles & Brunch and Cruisin Classic Car Show.

Chef Angelo says winemakers have a tough time sometimes pairing with Italian food because they have to find a wine that can overpower the spiciness of the food. Even ubiquitous spices like oregano, rosemary, thyme and basil can be spicier than usual if not mixed in the right way to a dish.

Similarly, so much goes into the perfect wine. Rex’s husband, Robert, is called “the wine doctor” for his distinguishing palette and ability to coax the best flavors from their wines.

“You can’t make really good wine unless you have the best ingredients,” said Rex.

She picked a chardonnay to go with the bruschetta.

She said, “It is a nice pairing with acid from bruscetta, It is not over-oaked or over-buttered. It makes the bruscetta shine and makes the wine taste better.”

She paired the first course, the Mediterranean Calamari and Octopus Salad in a mint & herb vinaigrette served with sliced fresh tomato, arugula, and goat cheese, with pinot and the second course, fiocchi in a mascarpone, butter and sage sauce Pasta stuffed with four cheeses and a sweet pear, in a butter mascarpone and fresh sage sauce, with a merlot.

“When I see tomato sauce, I pull out the merlot,” she said.

For the third course, the Chicken Romano Involtino-with prosciutto, mozzarella, roasted peppers and spices in a butter sauce with peas and mushrooms, she picked a Cabarnet.

“It is very elegant and multi-layered,” she said.

For dessert, the tiramisu with strawberries, chocolate designs and cocoa powder, she selected Moscato.

“The tiramisu is not as sweet as you would expect. Moscato peps it up a step.”

Rex also came to South Florida to participate in the activities associated with the American Fine Wine Competition, including a cocktail party and gala held at the Boca Raton Resort and Club. http://www.americanfinewinecompetition.org.

For more information on the Deerfield Beach Wine & Food Festival, visit www.deerfieldbeachwineandfoodfestival.com.