Local Chef Toasts The Ravens & Capital Wine Festival

WASHINGTON (JCHAYWARD.COM) — The Capital Wine Festival is happening now at The Fairfax Hotel at Embassy Row.  Executive Chef Chris Ferrier joined JC Hayward on Monday to prepare a Roast Pork Tenderloin with tomato and black olive Ratatouille and crispy Prosciutto to introduce the festival and toast to the Ravens.

The 10-week dinner event will highlight 10 wineries with menus created by Executive Chef Chris Ferrier to complement the vintner’s selection for that dinner. New this year, the Capital Wine Festival will also feature local wineries at the reception reiterating its commitment to “buy local; drink local.” This is a great holiday gift and can be purchased in advanced.

Buy tickets here.

See the Macadamia Crusted Pork Tenderloin Recipe below:

Marinade:

Ingredients:

• 2 pounds Pork Tenderloin
• ¼ cup Olive Oil
• 1 TBL Minced Garlic
• 1 Tsp Smoked Salt
• 1 Tsp Fresh Ground Black Pepper
• ½ Tsp Spanish Smoked Paprika

Directions:

1. Combine oil and seasonings.
2. Coat pork tenderloin with seasoning.
3. Refrigerate for 4 – 8 hours.

Crust
• 1 TBL Minced Garlic
• 1 Cup Panko Bread Crumbs
• 1 Cup roughly chopped Marcona Almonds – Toasted!!
o Regular almonds may be substituted.
• 1 TBL Minced Rosemary

Directions:

1. Combine all dry ingredients listed.
2. Remove pork from marinade.
3. Sear in a heavy sauté pan with enough olive oil to coat the bottom.
4. Remove and cool.
5. Coat the pork with the breading mixture.
6. Bake in a 350* oven for 20-25 minutes. Or until internal temperature is 160.
7. Let rest for 5 minutes.
8. Slice and serve.


RATATOUILLE -Vegetables


Reduce oven temperature to 275°F.
Ingredients:
• 1 medium zucchini
• 1 medium yellow squash
• 1 Japanese eggplant
• 2 Roma tomatoes
Directions:
• Using a mandoline or sharp knife, slice vegetables into 1/16-inch rounds, reserving each vegetable in a small bowl.
• Down center of pan, arrange a strip of 8 alternating slices of vegetables , overlapping so that ¼ inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; not all vegetables may be needed.
Ingredients:

• 1 TABLESPOONS olive oil
• 1 teaspoon MINCED GARLIC

• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Mix garlic, oil, salt, thyme, and pepper in a small bowl. Drizzle evenly over vegetables.
• Cover pan with foil and crimp edges to seal well.
• Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. Lightly cover with foil if it starts to brown.
• If there is excess liquid in pan, place over medium heat on stove until reduced. At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.
• Pulse 2 cups Kalamata Olives and the juice in Rob Coupe -
• Drizzle over baked ratatouille.
• Hold for service.

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