Wine Pairings for Your Fall Feast

This Thanksgiving, don't waste time guessing and gambling about wine pairings. To help you, we've laid out some simple guidelines as to what wines you should be looking at for your Thanksgiving Dinner table.

Typically for turkey, you think a dry white wine should suffice. Good for pairing with your juicy Thanksgiving bird, and you're generally correct. However, depending on the sides you're incorporating into your Thanksgiving meal, your wine selection can broaden accordingly. Additionally, many guests have their own preferences that may run afoul of conventional pairings, so it's best to have a few go-to varieties on hand to suit everyone's palette while still complementing that dinner you worked so hard to prepare.

For the sake of sanity, we made a few suggestions in the following wine categories to help you choose which selections to keep on hand this Thanksgiving. (For the sake of your wallet, it's up to you how many of each variety and at what vintage/price point you choose to enjoy).

the Sparkler

A before dinner warm-up when served with pre-meal relishes and appetizers as well as an all-around celebratory choice, a good sparkling wine is a great Thanksgiving choice. A drier brut is a good option for warming the appetite, and it even pairs quite nicely with the holiday bird.

the White

You have several options in this department. The Sauvignon Blanc is a classic Thanksgiving choice, as it pairs particularly well with not just turkey, but many of the traditional Thanksgiving side dishes too. A drier Gewürztraminer is also a favorite for with those savory holiday flavors, and your sweeter Rieslings can be a crowd pleaser when complementing squashes and other spiced wintry flavors.

the Red

A rich spicy Zinfandel is a great choice for a red Thanksgiving wine. With its bolder flavors, it pairs really well with cranberries and many other Thanksgiving flavors. Other great red options include the Pinot Noir, and if you're so inclined (like us), the Beaujolais. Traditionally released just before Thanksgiving, the Beaujolais Nouveau is not a wine meant to be aged. Its fruity flavors pair well with the larger meal, and it's generally a more approachable red for those non-wineophiles in your life. 

We hope this guide gets you started on making wine selections for your feast. However, if it just seems like too much trouble, you're always invited to join us for our Champagne Thanksgiving Brunch instead! We'll take care of ensuring all your favorites are prepared with the correct wines on hand for your added enjoyment. 

For more information or for reservations, please contact Chez Daniel at 952-888-4447.

Joyeux Thanksgiving!

NEW Fall Features!

Starting today, Friday, October 11, we're pleased to present our brand new Fall Features menu. One starter, two sandwiches, an entree, and a dessert that all represent the bounty of the season.

Available for a limited time only, stop in and try some fabulous fall comfort food (with a French flair, of course):

NEW FALL FEATURES

Mac & Gouda Cheese Bites 

A classic created for us adults!

Macaroni & cheese lightly breaded and golden-fried, stuffed with delicious gouda cheese. Served with our house smoky tomato sauce. 

Turkey & Brie Sandwich

All-natural turkey breast & brie cheese topped with apple-lingonberry chutney on a buttery croissant bun. Served with sweet potato fries. 

Buffalo Chicken Pita Pockets

Romaine, tomatoes, avocado, pepper-jack cheese, beer-battered chicken, churrasco sauce & ranch stuffed in soft pita pockets. Served with our hand-cut fries. 

Apple Pork Loin

Slow-roasted and tender pork loin accompanied by house potatoes, topped with our signature apple-cream sauce & garnished with balsamic. 

Rustic Triple Berry Tart

Blueberries, blackberries, apples & raspberries wrapped in a homemade flaky crust with a hint of cinnamon & sugar glaze, topped with Madagascar vanilla bean ice cream ... Yum!

Just like the gorgeous fall colors, these specials won't be around forever, so don't miss out. Stop in this week. 

Bon Appétit !

Wine Pairings for Your Favorite Fall Dishes

You may think it's time to put away those crisp whites in favor of the deeper notes and flavors in their red counterparts; however, your go-to bottle choice depends on the age old question, "What's for dinner?" Depending on your main course, the wine selection could be equally varied.

If you're looking for a great pairing for a hearty stew, cool-weather casserole, or beef dish, you're probably going to go red. While the steadfast Cabernet is generally a suitable choice for pairing with your savory fall feasts, we encourage you to branch out with a Syrah or a Malbec this autumn.

Syrah (also known as Shiraz) originated in France's Rhône region centuries ago. Increasing in popularity lately, Syrahs are generally full-bodied with common characteristics including cherries/berries, plum, chocolate, cloves, licorice, espresso, and black pepper. Richly sweet and just a bit spicy, Syrah is an ideal pairing for smoked/grilled meats, stews, and even lightly-spiced wild game dishes. It's also a great wine for those on a budget, because there are many approachable Syrahs and Shirazes on the market for under $30 a bottle.

Malbecs also originated in France, but in the Bordeaux region. Malbecs tend to be a little bit drier than Syrahs, but are equally tasty. With similar fruity notes, such as plums and berries/cherries, Malbecs can also have the spicy characteristics of black pepper, smoke, and earth. Gaining in popularity are Malbecs from Argentina, as they are one of the key wine varietals produced there. For your spicier fall meat dishes, try a Malbec pairing, as they work well with not only grilled fare, but ethnic dishes as well. From Mexican to Thai, Indian to Italian, the Malbec is a versatile and affordable choice.

If you're not feeling red and would like to enjoy a white on those warm fall afternoons, don't put away that corkscrew just yet. Dive back into France's Rhône Valley grapes and try a Rhône-style white blend. With higher ABV's than your typical white wine, you can expect fall-friendly notes of peach, apricots, pears, and of course apples perfectly balanced with herbs, such as lavender and sage. Also a versatile option, try decanting first and then pairing with your favorite cream or cheese-based pasta dish, broiled cauliflower gratin, or even your favorite nut-coated fish and poultry dishes.

We hope this gets you started on building your autumn cellar -- À votre santé!

Thanksgiving Wines

A few weeks ago, we posted about some great wines that are just perfect for pairing with those fall flavors. This week, however, we wanted to talk turkey. Well, turkey and all its finery to be more exact, as we dish about some of the best wines for pairing with your Thanksgiving feast.

Typically for turkey, you think a dry white wine should suffice. Good for pairing with your juicy Thanksgiving bird, and you're generally correct. However, depending on the sides you're incorporating into your Thanksgiving feast, your wine selection can broaden accordingly. Additionally, many guests have their own preferences that may run afoul of conventional pairings, so it's best to have a few go-to varieties on hand to suit everyone's palette while still complementing that dinner you worked so hard to prepare.

For the sake of sanity, we made a few suggestions in the following wine categories to help you choose which selections to keep on hand this Thanksgiving. (For the sake of your wallet, it's up to you how many of each variety and at what vintage/price point you choose to enjoy).

the Sparkler

A before dinner warm-up when served with pre-meal relishes and appetizers as well as an all-around celebratory choice, a good sparkling wine is a great Thanksgiving choice. A drier brut is a good option for warming the appetite, and it even pairs quite nicely with the holiday bird.

the White

You have several options in this department. The Sauvignon Blanc is a classic Thanksgiving choice, as it pairs particularly well with not just turkey, but many of the traditional Thanksgiving side dishes too. A drier Gewürztraminer is also a favorite for with those savory holiday flavors, and your sweeter Rieslings can be a crowd pleaser when complementing squashes and other spiced wintry flavors.

the Red

A rich spicy Zinfandel is a great choice for a red Thanksgiving wine. With its bolder flavors, it pairs really well with cranberries and many other Thanksgiving flavors. Other great red options include the Pinot Noir, and if you're so inclined (like us), the Beaujolais. Traditionally released just before Thanksgiving, the Beaujolais Nouveau is not a wine meant to be aged. Its fruity flavors pair well with the larger meal, and it's generally a more approachable red for those non-wineophiles in your life. 

We hope this guide gets you started on making wine selections for your feast. However, if it just seems like too much trouble, you're always invited to join us for our Champagne Thanksgiving Brunch instead! We'll take care of ensuring all your favorites are prepared with the correct wines on hand for you to enjoy them with. 

For more information or for reservations, please contact Chez Daniel at 952-888-4447.

Happy Thanksgiving!

Chez Daniel Thanksgiving Brunch - 2012

It's back! Our bountiful Thanksgiving Champagne Brunch that is! Join us from 10:30am to 2pm on Thanksgiving Day (Thursday, November 22, 2012) for a feast like no other. We'll have all of your traditional Thanksgiving favorites featured alongside our staple brunch offerings.

2012 Thanksgiving

Champagne Brunch Menu

Carving Stations

Roast Turkey with gravy or orange-cranberry sauce

Roast Ham with brown sugar-pineapple glace

Egg benedicts | Hash browns

Waffles with strawberry sauce, whipped cream and syrup

Roasted pork tenderloin with an orange-maple sauce

Green beans with toasted almonds

Sausage & Bacon

Seafood with fennel caper sauce

Homemade pot roast

Sweet potatoes with marshmallows

Butternut squash soup | Roasted garlic mashed potatoes

Omelet Station

Asparagus with house dressing, chopped egg and truffle peelings

Beet and orange salad

Roasted pear salad with candied pecans and Roquefort cheese

Marinated mushrooms

Butternut squash, fingerling potatoes, and scallops salad

Egg salad | Herring | Cheese board 

Fruit tray | Vegetable tray | House pate

Whole poached salmon | Smoked salmon | Shrimp cocktail

Dessert station & Chocolate Fountain

Assorted Desserts | Chocolate & Fruit tarts | Mini Creme Brulee 

Strawberries | Pound cake | Pineapple

Rice crispy treats | Marshmallows

We sincerely hope that you'll join us this Thanksgiving and leave the cooking and cleaning to us, so that you can spend more time with your loved ones! Thanksgiving Brunch is prices as follows:

Adults: $28.95, Kids 5 to 12: $12.95, Kids 4 & under: Free.

To make your party's reservation, please visit Open Table online or call Chez Daniel at 952-888-4447. 

Happy Thanksgiving!

Veterans Day

As we in America celebrate our veterans this Sunday, November 11, the French will be doing the same. Just as in the United States, where we honor our veterans on the 11th day of the 11th month at 11:00am, so do the French.

November 11 marked the end of World War I and was originally set apart as Armistice Day, a day of remembrance for those who had served in the first world war. The day then evolved into a holiday that celebrates the remembrance of all who fought and even died as they served to protect France in any war.

Armistice Day is a very serious holiday in France. Most French have the day off work and there are many other commemorative rituals and symbols surrounding the day to honor the memory of the deceased. Just as in many other countries around the world, the French also kick off Veteran's Day with a two-minute "moment of silence".

Then, there are many other ceremonies and commemorations that occur around the country at various battlefields and war memorials, such as the Fort of Douaumont, the location of the Battle of Verdun. Living French veterans and soldiers may even participate in various parades, fully dressed in their military uniforms.

A symbol of the day's significance, the red poppy, symbolizes not just French veterans, but many other countries' veterans as well (including America). Made famous in John McCrae's poem, In Flanders Field, poppies may be worn by veterans or placed on graves in honor of their sacrifice.

This week, we'll close our post with the infamous words of McCrae's poem, a lasting reminder of the price of war and the sacrifice of our soldiers and their families. To the men and women of our armed forces, our gratitude is yours.

In Flanders Fields 

By: Lieutenant Colonel John McCrae, MD (1872-1918) 

Canadian Army

In Flanders Fields the poppies blow 

Between the crosses row on row, 

That mark our place; and in the sky 

The larks, still bravely singing, fly 

Scarce heard amid the guns below.

We are the Dead. Short days ago 

We lived, felt dawn, saw sunset glow, 

Loved and were loved, and now we lie 

In Flanders fields.

Take up our quarrel with the foe: 

To you from failing hands we throw 

The torch; be yours to hold it high. 

If ye break faith with us who die 

We shall not sleep, though poppies grow 

In Flanders fields.

La Toussaint & Le Jour des Morts

Happy November! This past week, we celebrated Halloween, All Saints Day (or La Toussant in France), and Le Jour des Morts (All Souls' Day). While Halloween is becoming increasingly popular with the globalization of American holidays and traditions, La Toussaint and Le Jour des Morts are both French through and through.

Halloween in France is celebrated similarly to Halloween in America (when it's actually celebrated); however, many French have boycotted the holiday since there really is no French tradition of celebrating the day in its current form. Only gaining popularity in the last few decades, Halloween was originally promoted by shops and businesses, with the intention being to visit the shops of course. Now, the tradition is celebrated by children going house to house "trick-or-treating" to receive candy and other goodies just as in America.

Celebrated the day after Halloween, on November 1st, La Toussaint is an authentically French holiday. (No American roots here). With origins dating back to the 5th century, La Toussaint began with the Celts celebrating Samhein at the beginning of November. Adapted into the church calendar, it wasn't officially celebrated in its current form, until Pope Gregory IV moved the holiday from May 13th and dedicated the day for the celebration of saints. Marked by the lighting of candles in cemeteries and decorating graves with chrysanthemums, La Toussaint is a day set apart for honoring the mother of God and all of the saints.

Then, the evening of La Toussaint also marks the eve of Le Jour des Morts, or the Day of the Dead, a day set apart for honoring the deceased. During this time, French churches are draped in black and people will commonly visit the graves of deceased loved ones to pray or sing. Additionally, some French will even host parties in remembrance which are highlighted with a special feast at midnight.

If you ever get a chance to be in Paris over La Toussaint, make sure you set aside time to visit the Pere-Lachaise Cemetary, which is one of the most famous cemeteries in all of France. Established by Napoleon I in 1804, it is the final resting place of many famous and historical figures worldwide and encompasses 110 acres of Parisian real estate.

However, don't be surprised if it's quite crowded, as La Toussaint and Le Jour des Morts are both French National holidays and fall during the time French children have a multi-week holiday off of school.

Have you ever celebrated All Saints Day, the Day of the Dead, or a similar holiday? We'd love to hear about it in the Comments' section below.

Restaurant Week Follow-up - Fall 2012

Once again, we are happy to report that Restaurant Week was a giant success. We just loved everyone coming out to brave the snow (eek!) and cool Fall weather for some delicious French fare! We offered prix fixe menus for a 3-course lunch and a 4-course dinner service, rife with options for each course.

Ending on Friday, we just couldn't wait to see what people thought of our revamped menus and options for the Fall 2012 installment of Restaurant Week, so we immediately hopped online to read the reviews. Again, we were so grateful that so many of you not only chose to dine with us this past week, but had a fabulous time to boot!

Here are some of the reviews that we received.

"Lovely ambiance, very pretty inside the restaurant. Went during restaurant week and had a fabulous meal, brie, salad, steak and best mashed potatoes of my life, and a wonderful cream puff for dessert. Service was wonderful! Glad I explored this restaurant during this week, good find!" 

-- Dined on 10/21/12

"The scallop appetizer and sea bass entree were both outstanding!" 

-- Dined on 10/24/12

"We had a great experience at Che Daniel, the food and service were great! I would also recommend going during restaurant week! We definitely felt out of all the restaurants we got a great deal for the price! It was our first time and we'd definitely come back other than restaurant week also. Thanks for a great night! Thanks again!" 

-- David, Dined on 10/24/12

"The Restaurant Week menu was delicious and a great value. Several entree options and discounted wine choices. Friendly staff. Will definitely return." 

-- Dined on 10/24/12

"Gourmet food, great service, very good ambiance." 

-- Dined on 10/24/12

"A wonderful restaurant serving wonderful food, with great service. What else is there?" 

-- Dined on 10/25/12

"We had a great meal. I had the rack of lamb and my husband had the sea bass. Both were great. We also loved the escargot. The wine list looked good but we did not order any. A very nice restaurant considering it is inside a hotel." 

-- Dined on 10/26/12

"I enjoyed the setting and the food was unique. We were taking advantage of the Minnesota Restaurant Association [prix fixe] menu and thought we truly got a bargain." 

-- Dined on 10/26/12

"Food was very good. Great service in that someone was always stopping by to see if we needed anything and to clear empty plates." 

-- Dined on 10/26/12

A hearty merci beaucoup to all who joined us for Restaurant Week, and an extra special thank you to those who took the time to share your experiences. 

We hope you don't wait until the Winter installment of Restaurant Week before joining us again! 

Fall In Love with Fall Wines

If you're more of a purist and our post on Vin Chaud isn't really up your alley, never fear. While we love a good mulled wine, we certainly understand that there are plenty of great wines out there that don't need to be warmed with spices this autumn.

For starters, you may think it's time to put away those crisp whites in favor of the deeper notes and flavors in their red counterparts; however, your go-to bottle choice depends on the age old question, "What's for dinner?" Depending on your main meal, the wine selection could be equally varied.

If you're looking for a great pairing for a hearty stew, cool-weather casserole, or beef dish, you're probably going to go red. While the steadfast Cabernet is generally a suitable choice for pairing with your savory fall feasts, you might want to branch out with a Syrah or a Malbec this autumn.

Syrah (also known as Shiraz) originated in France's Rhône region centuries ago. Increasing in popularity, Syrahs are generally full-bodied with common characteristics including cherries/berries, plum, chocolate, cloves, licorice, espresso, and black pepper. Richly sweet and just a bit spicy, Syrah is an ideal pairing for smoked/grilled meats, stews, and even lightly-spiced wild game dishes. It's also a great wine for those on a budget, because there are many approachable Syrahs and Shirazes on the market for under $30 a bottle.

Malbecs also originated in France, but in the Bordeaux region. Malbecs tend to be a little bit drier than Syrahs, but are equally tasty. With similar fruity notes, such as plums and berries/cherries, Malbecs can also have the spicy characteristics of black pepper, smoke, and earth. Gaining in popularity are Malbecs from Argentina, as they are one of the key wine varietals produced there. For your spicier fall meat dishes, try a Malbec pairing, as they work well with not only grilled fare, but ethnic dishes as well. From Mexican to Thai, Indian to Italian, the Malbec is a versatile and affordable choice.

If you're not feeling red and would like to enjoy a white on those warm fall afternoons, don't put away that corkscrew just yet. Dive back into France's Rhône Valley grapes and try a Rhône-style white blend. With higher ABV's than your typical white wine, you can expect fall-friendly notes of peach, apricots, pears, and of course apples perfectly balanced with herbs, such as lavender and sage. Also a versatile option, try decanting first and then pairing with your favorite cream or cheese-based pasta dish, broiled cauliflower gratin, or even your favorite nut-coated fish and poultry dishes.

We hope this gets you started on building your autumn cellar.

À votre santé!

Fall Is In the Air - Mulled Wine

Well, maybe not today with the high still being in the 80's and the sun shining brightly overhead, but if the forecasters are correct for this coming week, fall is definitely in the air. With thoughts of crackling fires in the fireplace and sipping warm drinks dancing through our heads, we thought it was the perfect time to blog about one of our favorite beverages for those cold, Midwestern nights, mulled wine.

Mulled wine actually dates back to the Romans, but is often credited to the English due to its popularity in English literature and lore (Charles Dickens' A Christmas Carol, anyone?). The terminology 'mulled' comes from the Old English word meaning muddled as defined by an alcohol-induced confused state. Originally used as a way to save wine that was about to spoil, mulled wine is a favorite beverage in fall and winter, especially around Halloween and Christmas.

In France, mulled wine is referred to as 'vin chaud' or 'vin chaud aux épices', which literally translates to 'hot wine' or 'hot wine with spices'. The recipe for vin chaud and a traditional mulled wine are quite similar; however, vin chauds tend to be on the less sweet side. As the weather cools down this week and the rain clouds move in, whip up your own batch of vin chaud and chase those chills away.

One of our favorite vin chaud recipes comes from Debra Fioriotto, a recipe contributor to BonjourParis. Here is her recipe from BonjourParis:

Vin Chaud 

Serves 8

INGREDIENTS:

1 bottle Beaujolais Nouveau or Villages

1 vanilla bean, halved lengthwise

1 small lemon, thinly sliced

1 small orange, thinly sliced

Wrap the following spices into a piece of cheesecloth and tie with a string:

2 cinnamon sticks (about 3 inches long)

5 cardamom pods

3 black peppercorns

4 whole cloves

For the sugar syrup:

1-1/4 cups sugar

1-1/2 cups water

PREPARATION:

1. Bring the sugar and water to a boil, stirring until the sugar dissolves.

2. Add the spice bag, wine, vanilla, lemon and orange slices and simmer, stirring occasionally for about 3 minutes.

TO SERVE:

Ladle into mugs and garnish with a lemon or orange slice along with a cinnamon stick. Serve immediately.

Vin Chaud also makes a great accompaniment to a weekend football party or fall gathering as well. Simply make your vin chaud as directed above and then add to a crockpot (or leave in pan), just keeping the mixture drinkably warm. 

Enjoy!

Cassoulet

Cassoulet, the French version of casserole, is the perfect comfort food for this autumn weather we've been experiencing. A slow-cooked dish that typically contains meat and beans, there are many versions of the cassoulet in France and throughout the world.

A recent favorite that I stumbled across is this Two-Bean Cassoulet recipe from Better Homes & Gardens. This version contains chicken thighs, black beans, and butter beans.

Otherwise, there are plenty of options, from vegetarian to meatier options with lamb, pork, beef, or some combination of several carnivorous delights! There are many great recipes on the internet; otherwise, your favorite cooking magazines or French cookbooks should feature a cassoulet recipe or two for the Fall/Winter seasons.

Have you ever made a cassoulet or do you have a favorite casserole recipe that's your go-to favorite for chilly nights? Let us know, as we'd love to hear about it!