CleverRoot

6 0 | t h e c l e v e r r o o t We restaurant and bar folk don't often celebrate our weekends on the tradi- tional "Saturday and Sunday" schedule, and holidays more often than not find us slinging food and beverages to our guests who are enjoying their days off. However, I firmly believe (after years in the restaurant industry) that no one has more fun on their days off than members of the hospitality community, from chefs and servers to barbacks and sommeliers. As an added perk, there are usually deli- cious dishes and lovely libations involved in these moments of recreation and relaxation, because who knows and loves great food and drink better than restau- rant industry professionals? At the end of the day, we all just want to kick back and relax, and with the arrival of the Callie Collection of Central Coast wines, the day-off game has been elevated to a new level of palate pleasure. Callie's sleek package and delightful blends are sure to be the perfect complement to any event—be it girl's night in, a day by the pool, catching your favorite outdoor concert or movie, and, yes, industry night off. These are "wines that are made for moments that stop time," notes Callie Collection Marketing Manager Marissa Glennon. "The Callie Collec- tion was created to be effortlessly enjoyed, for those special moments with friends, and we're thrilled to offer our Callie Crew a truly unique and easy drinking experience with the innovative re-sealable Helix cork closure." With three offerings in its portfolio—Char- donnay, Pinot Grigio and a Fresh Red Blend—Callie Collection wines accentuate the beautiful aromas and distinct fresh fla- vors of California's Central Coast, where the fruit is sourced. And with an SRP that falls under $14, the wines of the Callie Collection are poised to become the food and beverage professional's favorite day-off sipper. RECIPE Makes about 36 mini baked potatoes Ingredients • 1½ lbs. tiny potatoes (fingerlings, Yukon golds, etc.) • 2 Tbsp. olive oil • 1 tsp. kosher salt, divided • ¼ tsp. freshly cracked black pepper, divided • 1 /3 c. sour cream • 2 Tbsp. parmesan, grated • 1 garlic clove, grated • 4 oz. blue cheese, cut into ½" slivers • 4 pieces bacon, cooked and broken into small pieces Directions Preheat the oven to 350°. Prick each potato once with a fork and place in a large bowl. Add olive oil, ½ teaspoon salt and 1 /8 teaspoon black pepper and toss to coat the potatoes. Spread the potatoes evenly on a baking sheet and bake for 45 minutes to an hour depending on the size of the potatoes. Allow to cool enough that you can handle easily. Meanwhile, stir together the sour cream, parme- san, grated garlic and remaining salt and pepper. Use a paring knife to make a slit across the top of each potato. Gently squeeze the potato to open the slit and push the potato insides up slightly. Use a small spoon to drop about 1 /8 teaspoon of the sour cream mixture into each potato, then return the potatoes to the oven for an additional 5 minutes. Remove the potatoes from the oven and place a sliver of blue cheese and a piece of bacon into the top of each potato. Transfer to a serving platter, serve warm and pair with a glass of Callie Collection Fresh Red Blend. But you don't have to be a profes- sional chef to kick back, open a bottle of Callie and whip up a casual pairing. These wines are approach- able, food-friendly and entertaining ready—even if you're just entertain- ing your spouse after putting the kids to bed. But for those days off and celebrating with friends and family, pull out all of the stops with ease with this creative recipe for tiny twice-baked potatoes, which pair perfectly with the Callie Collection Fresh Red Blend. ENTERTAINING TIPS These tiny twice-baked potatoes can be made up to 24 hours in advance. Just follow the recipe, but instead of transferring to a serving platter, allow them to cool completely on the baking sheet, then wrap tightly with plastic wrap and refrigerate. Ten minutes before you're ready to serve, remove the plastic wrap and pop them into a 400° oven for 8–10 minutes or un- til heated through. The blue cheese will be melted instead of firm, but just as delicious (if not more so)! Cooking with Caie ■cr

• Cover