Summer Love Wine Dinner at Fleming’s

Summer Love Filet Line Up with Wines

I know all of you are aware that I am a huge Fleming’s Prime Steakhouse & Wine Bar fan in Birmingham. It’s one of my favorite date night restaurants in town with fabulous service, atmosphere and wine. I met the General Manager last time I dined there (a few weeks ago), and I was blown away at his attention to detail and kindness. This Sunday, Fleming’s Prime Steakhouse & Wine Bar is having a must event for an unforgettable Summer of Love. Celebrate the love affair between steak and wine during Fleming’s Summer Love Wine Dinner Event on Sunday, June 25th at 6:30PM. Who else wants to go? I do!

Summer Love Filet Line Up_No Wines

Guests will enjoy an unforgettable four-course menu, featuring exquisite pairings that combine Fleming’s hand-cut filet mignon with meticulously selected wines, starting at $99 per person. The menu includes:

  • First Course

o   Campari Tomato Bruschetta featuring house made burrata, blistered tomatoes, crostini, balsamic glaze

o   Mionetto, Extra Dry Prosecco di Valdobbiadene, Italy

  • Second Course

o   Filet Mignon with Colossal Crab and Shrimp featuring a hand cut filet mignon topped with colossal crab and shrimp and a chili butter

o   Sonoma-Cutrer Chardonnay, Napa Valley

  • Third Course

o   Filet Mignon with Balsamic Glaze featuring a hand cut filet mignon topped with crispy leeks, atop a house made blackberry pepper glaze

o   Duckhorn Merlot, Napa Valley

  • Fourth Course

o   Summer Berry Cheesecake

Summer Love Filet with Sauteed Mushrooms

Frosé A Rosé Recipe

Frose 43

Last week was National Rosé Day and I tried out a new varietal by Josh CellarsIdeal for the warmer months, the Josh Cellars Rosé is a blend of Barbera, Moscato and Syrah with aromas of strawberries, white flowers and stone fruit. It’s perfect to serve for outdoor dining, parties on the beach, celebrations with family and friends.

This recipe Frosé 43 is a perfect summer treat for every adult. It’s also beautiful and simple to prepare. Try it this summer and let me know what you think!

Frosé 43 (serves 2 -3 people)

Ingredients:

1 Bottle Josh Cellars Rosé

4 oz Licor 43

2 oz Lemon Juice

½ cup Fresh Strawberries Hulled and Chopped

Directions:

  1. Pour Josh Cellars Rosé into an ice cube tray and freeze for at least 3-4 hours, overnight if possible.
  2. Place Josh Cellars Rosé Ice Cubes, Licor 43, Lemon Juice and Strawberries into a blender and blend on medium speed till smooth
  3. Pour into glass and garnish with a fresh strawberry.
  • Tip: If Rosé is not well frozen, add ice cubes as needed to blender to get desired consistency.

JCELL_BottleShots_Rose

 

Green Coconut Bowl Recipe

Green Coconut Smoothie Bowl_1

Smoothie bowls are the perfect way to add fresh fruits, superfoods and proteins to everyday fare. Adding a smoothie bowl to morning routines guarantees a great start to the day and for lunch too. Smoothie bowls are thicker than regular smoothies – thick enough to eat with a spoon. My cookbook 200 Best Smoothie Bowls has 200 recipes that can be enjoyed anytime for a refreshing, filling and healthy meal or even a delicious dessert. To order a copy, click here.

smoothie bowl cookbook alison lewis

Here’s just a small sampling of the sumptuous smoothie bowl recipes:

    Breakfast Smoothie Bowls

  • Breakfast Harvest Bowl, Frosty French Toast, Breakfast Starter, Pear Pleaser, Sunrise Smoothie Bowl, Energy Buster, Peanut Butter Oat Bowl
    Green Creations

  • Clean Green Bowl, Blueberry Flaxseed Bowl, Strawberry Avocado Bowl, Green Zinger, Citrus Kale Bowl, Parsley Pear Bowl, Spinach Almond Bowl
    Kid-Friendly Smoothie Bowls

  • Almond Butter and Jelly Bowl, Berry Crunch, Nutella Banana Bowl, Peach Paradise, Mocha Smoothie Bowl, Grape Ape, Peanut Butter Cup
    Anytime Smoothie Bowls

  • Pistachio Vanilla Bowl, Pick-Me-Up Bowl, Watermelon Strawberry Bowl, Dreamsicle, Chocolate Cherry Bowl, Pumpkin Pie Bowl, Afternoon Delight

These thick, creamy and delicious smoothie bowls will undoubtedly become a welcome addition for any family. See recipe below for my  Green Coconut Bowl recipe pictured above.

Green Coconut Bowl

Prep: 10 minutes

Yield: 1 serving

1⁄4 cup unsweetened coconut milk (or milk of your choice)

1⁄2  frozen banana, cut into pieces if necessary

1⁄3 cup frozen chopped mango

1 cup trimmed kale leaves

2 tbsp  unsweetened shredded or flaked coconut

Ice cubes (optional)

Suggested Toppings

Sliced banana

Blueberries

Raspberries

Unsweetened shredded or flaked coconut

Chia seeds

  1. In blender, combine coconut milk, banana, mango, kale and coconut. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth.
  2. Pour into a bowl and top with any of the suggested toppings, as desired.