See Chef Eric Hudson in Action at the Festival Culinary Tent

Please welcome Executive Chef Eric Hudson to the ADK Wine Fest Family!

Chef Eric will be showing off his skills both days of the festival, with live demonstrations in the Culinary & Cocktail Tent!

We had the pleasure of getting a little sneak peek of Chef Eric Hudson’s skills in the kitchen! He made us a delicious pork chop topped with apple chutney and roasted red peppers infused with Adirondack Winery Orchard Blossom and added a nice side salad topped with Nettle Meadow’s Apple Cider Fromage. Check out the video below!

Apple Chutney With Roasted Red Peppers
Infused with ADK Winery Orchard Blossom

Ingredients:

  • 2 cups granny smith apples, cut into chunks
  • 1/2 of red onion, diced
  • A jar of roasted red peppers, diced
  • 1/2 cup of Adirondack Winery Orchard Blossom wine
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste
  • 1/4 cup golden raisins
  • 1/2 tea anise seed
  • 1/2 cinnamon
  • 1 to 2 tbsp extra virgin olive oil

Directions:

  1. In a deep skillet saute the onions until translucent, about 3 to 4 minutes.
  2. Add the apples and cook until softened.
  3. Deglaze the pan with the wine and let the alcohol cookout, for 2 to 3 minutes.
  4. Add the vinegar and all the seasonings, peppers, and raisins and let everything simmer and reduce, for about 10 minutes.

Pork Chops

For the pork chops, this recipe should make enough chutney for 4 to 6 chops. Sear on both sides with salt and pepper and finish in a 350-degree oven until the internal temperature is 145 degrees.

Side Salad
With Nettle Meadow Apple Cider Fromage

Ingredients:

  • Spring mix
  • Sliced apples
  • Roasted red peppers
  • Cucumbers
  • Nettle Meadow Apple Cider Fromage
  • Toasted almonds