Sheana Davis Epicurian Connection

Laura Chenel Chevre & Artichoke Tapenade With Rogue Ales American Amber

Roasted Red Pepper Tapenade

With Rogue Ales IPA

Widmers Brick Cheese

With Rogue Ales Crustacean Barleywine

Rogue Creamery Rosemary Cheddar

With Rogue Ales Dead Guy

Rogue Creamery Chocolate Stout

With Rogue Ales Chocolate Stout

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Spring Meyer Lemon and Green Olive Tapenade

Pair with a Sonoma Valley Sauvignon Blanc

Recipe and Pairing created by Sheana Davis, The Epicurean Connection

Yields 4 cups

2 cups French Green Pitted Olives, drained of excess liquid

2 cloves fresh garlic

1 teaspoon Meyer Lemon zest

¼ cup Meyer Lemon Olive Oil

1 cup Vella Dry Jack or Parmesan, grated

1 cup Extra Virgin Olive Oil

Sea salt and fresh ground black pepper to taste

Place olives, garlic, lemon zest and O Meyer Lemon Olive Oil in food processor. Pulse until coarsely chopped. Sprinkle in Vella Dry Jack and drizzle in Olive Oil. Season with salt and pepper. Place in refrigerator and allow to rest for 24 hours. Serve with Rogue IPA and Rogue Dead Guy.
Copyright 2006

Fire Roasted Golden & Red Pepper Tapenade Created and Copyright Sheana Davis, The Epicurean Connection 2006

Yields 3 cups

1 cup fire roasted red pepper

1 cup fire roasted yellow peppers

2 teaspoons fresh garlic, chopped

1 tablespoon fresh thyme, chopped

¼ cup Balsamic Vinegar

½ cup Sonoma Valley Olive Oil

½ teaspoon each sea salt

¼ teaspoon fresh ground black pepper

¼ teaspoon fresh red pepper flakes

Place peppers on grill over medium flame and grill until blackened evenly. Remove from heat, place in covered bowl and allow to cool for 10 minutes. When peppers are cool, gently peel skin off of peppers. Remove any remaining skin by carefully cutting and rinsing. Set aside while preparing remaining items. Place garlic and thyme in food processor and finely chop. Add in Peppers, balsamic vinegar, olive oil, sea salt, black pepper and chili flakes and coarsely chop. Taste, adjust seasoning. Serve over fresh Fromage Blanc with fresh baguettes. Serve with Rogue Amber & Rogue Dead Guy.
Copyright 2006

Meyer Lemon Artichoke Tapenade
Created by Sheana Davis, The Epicurean Connection

Yields 3 cups

2 cups water packed, canned Artichoke Hearts, drained

4 cloves fresh garlic, minced

½ cup fresh basil, chopped

2 tablespoons meyer lemon olive oil

½ teaspoon sea salt

1 teaspoon fresh ground black pepper

½ cup olive oil

Place all ingredients in food processor and chop to desired consistency. Taste, adjust seasoning and enjoy with a Rogue Dead Guy or Rogue IPA.