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  • The Rose Project Dinner with Dan Kluger | Grilled Sugar Snap Pea Salad Recipe on EyeSwoon

    These are a few of my favorite (summer) things…rosé, vibrant seasonal flavors, Dan Kluger, and sunsets on the lake in Montauk. All of these swoon-worthy elements converged last Friday at The Surf Lodge, creating quite the memorable, albeit boozy, night. The gathering was the inaugural dinner of The Rosé Project, a new food and wine series founded by Kristin Tice Studeman that features top chefs from around the country. We all know rosé is poured like water in the summer, and Kristen has given the beverage the platform it deserves with this series – and maybe even a reason to drink more of it all year round.

    The Rosé Project kickoff dinner was prepared by the person who has likely had the biggest influence of anyone on the way I cook: Chef Dan Kluger of Loring Place. I simply adore Dan as a human first and foremost, and thanks to his warmth and all of our meals together over the years, I secretly feel like he is a part of the family. (Strange, but true.) His flavors command your attention – they’re sharply acidic, always with a touch of subtle heat, clean and bright on the finish, and packed with bold flavor. He is a master of culinary manipulation and each time I eat his food I am wanting for more!

    The Rose Project Dinner with Dan Kluger | Grilled Sugar Snap Pea Salad Recipe on EyeSwoon

    Well on this occasion, more and more there was. In addition to the three-course meal plus dessert, the setting was stunning, the rosé was flowing, and I had my husband at my side, which is rare on a weekend. I was in great company – the rosé tasting bar was curated by sommelier Kimberly Prokoshyn of Rebelle in N.Y.C. and the event was hosted by The Surf Lodge owner and another friend, Jayma Cardoso.

    The launch dinner may be over, but lucky for us all, Dan has graced us with one of his epic seasonal recipes from the night. Scroll on for the salad, some party pics, and to learn a thing or two from Dan and Kristin about that starring pretty pink drink, rosé.

    The Rose Project Dinner with Dan Kluger | Grilled Sugar Snap Pea Salad Recipe on EyeSwoon
    The Rosé Project x Dan Kluger Dinner at The Surf Lodge on EyeSwoon
    Conversation around wine often tends to be stuffy and polarizing, but the goal here is to make it educational and approachable, which is perfect since rosé is probably the most unpretentious wine category out there. - Kristin Tice Studeman

Q&A

The Rosé Project

  • Dan Kluger

    • Tell us how you went about planning the menu to pair with the rosé.

      I looked at our menu at Loring Place and thought about the items that I really enjoy eating as well as items that would pair well with the rosés. I wanted to choose dishes that would not only showcase our menu but would also serve the purpose of the dinner well.

      A little about the Sugar Snap Pea salad recipe you’re sharing with us?

      We use a mix of blanched and grilled sugar snap peas to create the contrast of smoky flavors against the clean, bright, crisp flavors of the blanched sugar snaps. The vinaigrette is made using one of our favorite cheeses, and then we use chilies for spice and finish with herbs.

      You are a Montauk regular with your family. Any favorite Montauk memories?

      A few of my favorite memories include taking my family to breakfast at Joni’s, ice cream at Gosman’s, and burgers at John’s. I also have a lot of great memories staying at a friend’s house in Montauk, grilling out, walking on the beach, and enjoying the pool.

      All-time favorite summer meal?

      In the summer, I really love an ice-cold glass of rosé with grilled steak, grilled corn, and s’mores.

  • Kristin Tice Studeman

    • How did The Rosé Project come about?

      The Rosé Project is about learning something about the wine that so many of us love. Through these dinners, the rosé tasting bar (curated by head sommelier Kimberly Livingston Prokoshyn of Rebelle restaurant in N.Y.C., featuring rosés from around the world), and our team of experts (including Paul Chevalier of Chateau d’Esclans, as well as Kim and her fellow panelists Amy Atwood of Amy Atwood Selections, Marissa A. Ross of Bon Appétit, and Ashleigh Parsons of Alma), I hope we can offer everyone who experiences The Rosé Project an interesting conversation on rosé.

      Conversation around wine often tends to be stuffy and polarizing, but the goal here is to make it educational and approachable, which is perfect since rosé is probably the most unpretentious wine category out there. Good rosé comes in many formats (yes, even in cans!), and shades of pink! Our goal is to make sure that people learn a little bit about rosé, while still enjoying great company on a beautiful beach.

      Why did you decide to kick off The Rosé Project with Chef Dan Kluger at The Surf Lodge?

      I wanted a beautiful space to set the stage for an extra special first dinner by one of the best chefs in the city. Who could be a better chef to collaborate with than Dan Kluger? He has a whole rosé menu at Loring Place! It felt like a very aligned partnership.

      How did you choose chefs to partner with?

      I wanted to feature chefs from around the country who were doing interesting and innovative things in the culinary space. It is an honor to get to work with such incredible talents—Dan Kluger of Loring Place; Ari Taymor of Alma at The Standard, Hollywood; and Melia Marden of The Smile—for this debut pop-up series. Rosé is incredibly versatile, but I thought their own respective styles of cooking would lend themselves particularly nicely to a rosé-paired meal.

      Three things you want people to know about rosé?

      1) While rosé is great for drinking at the beach, it is also pairs well with so many foods from around the world and that experience should not be missed.

      2) On the subject of pairings, keep in mind that rosé can go really well with red meats and dishes that you might typically pair with a big red wine. Give it a try for your next dinner party!

      3) While the beautiful, pale pink hue has become the most sought-after color when it comes to rosés, (thanks to major brands making great ones like Chateau d’Esclans), it doesn’t necessarily mean that a bright pink rosado is bad because it isn’t that color. Keep an open mind when it comes to rosé! Loring Place has some incredible rosés from Italy, for example, that are deep in color and so, so good.

Grilled Sugar Snap Peas, Radish, and Pecorino Vinaigrette

Chef Dan Kluger

  • Ingredients

    • Pecorino Vinaigrette: (Yield: ¾ Qt)

      • 1/4 cup buttermilk
      • 1/4 cup Sparrow Lane Champagne vinegar
      • 3 tablespoons lemon juice, freshly squeezed and strained
      • 4 tablespoons California Olive Ranch Arbequina Olive Oil
      • 1/4 cup Pecorino, roughly chopped
      • 2 teaspoons kosher salt
      • 1/2 teaspoon black pepper, finely ground

      Blanched Sugar Snap Peas:

      • 4 cups sugar snap peas
      • 1 gallon water
      • 2 cups salt

      Charred Sugar Snap Peas:

      • 4 cups sugar snap peas
      • 1 teaspoon salt
      • 1/4 cup olive oil

      The Rest:

      • 1 cup mixed charred and blanched sugar snaps
      • 1 oz. Pecorino vinaigrette
      • 1 tablespoon radish, washed, quartered, and cut on a bias
      • 1/2 cup baby romaine, washed well, cut in half through the rib, and cut into 1-inch pieces
      • 1 tablespoon fines herbs
      • 1 tablespoon Pecorino
      • Sea salt
      • Black pepper
  • The Prep

      1. To make the Pecorino vinaigrette, combine vinaigrette ingredients in blender and purée until well incorporated.
      2. To make the blanched sugar snap peas, bring the water and salt to a boil. When the water is boiling, drop in the sugar snap peas, blanch for 10 seconds, and then shock in ice water.
      3. To make the charred sugar snap peas, make sure the grill is very hot (but not flaming), and place a wire rack on top of the grill. Toss the sugar snap peas in the oil and the salt and char on the wire rack. Cool down immediately on a sheet tray lined with parchment.
      4. On a serving plate, place the romaine on the bottom of the plate. Top with the sugar snap peas, drizzle with the dressing, and top with radishes, grated pecorino, and fines herbs. Finish with sea salt and black pepper.

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