Crinner 2017

As the season comes to an end, we always find a fun way to celebrate our summer together. Often it involves a bit of food and drink and sitting leisurely around the table together. Sometimes that’s been pizza and bowling and other times it’s been ice cream for dinner followed by a movie. I’ve always wanted to do an escape room or a paint ball fight, but that will have to wait for another time.

This year’s Crinner (crew + dinner) included a wine tasting (while we all pretended to be grown ups) from the Wine Seller and eating a dinner that not one of us made, catered by Café Miranda. It was the perfect way to end a wonderful year.

A huge thanks goes out to all of the crew and volunteers who helped end our season well. Shout out to Sam and Lindsey for taking a day off of their “real jobs” to come help schlep boxes and more boxes.  Shout out to Donna Anderson, our super good friend, for her wine expertise and inspiration.  Shout out to our crew – you are forever part of the Riggin‘s history!  Thanks for taking such good care of our girl!

The array of wine. We chose approachable wines that were classics. No blends here.
The array of wine. We chose approachable wines that were classics. No blends here.  Also, they aren’t in order yet in this photo (just in case there are any of you out there who are detail driven 🙂 )
First crack at the cheese board! The cheese board master, Chives, gets to go first!
First crack at the cheese board! The cheese board master, Chives, gets to go first!
Whites first.
Whites first.  Oops, that Seghesio Zinfandel was at the very end – and AWESOME!
Reds next and port to finish.
Reds next and port to finish.
Joisting with micro-planers gifted by Betsy.
Jousting with micro-planers gifted by Betsy.
We all fit at the table!
We all fit at the table!

Wilted Brie Salad

This recipe was inspired by Kerry Altiero, chef and co-owner of Café Miranda’s in Rockland, Maine.  If you haven’t eaten there yet, it’s a palate’s delight.

This is a perfect last minute meal for greens that you might find popping up in your garden (or under the cold frame).  If you don’t have time to make the pesto or the crostini, just skip it and buy both.  This salad also makes a great sit down appetizer for a dinner party.

Wilted Brie Salad
8 cups mesclun mix, lightly packed
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
8 oz. brie cheese, cut into four wedges

Preheat broiler.  Mix all ingredients except for the brie and divide evenly onto 4 plates.  Place wedge of brie on top of salad.  Place under broiler for 2 minutes.  Serve immediately.

Serves 4

Annie
No longer looking for a quick dinner tonight

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