5 Tips For Your Perfect Kitchen Clambake

NEW YORK, May 20, 2014 /PRNewswire/ -- Having just featured her Clambake Chardonnay at the 18^th Annual Nantucket Wine Festival, Mary McAuley, founder of Ripe Life Wines, announces 5 Tips for Your Perfect Kitchen Clambake.

"The Nantucket Wine Festival is like my version of the Superbowl," said McAuley. "It's the kickoff to Summer, and gets us all in the mood for summer get-togethers."

An east coast native, McAuley was inspired to create the Clambake Chardonnay in order to compliment the complex flavors of the American Clambake.

"There is a "classic Clambake" recipe that stands the test of time, but your kitchen clambake should be the product of your own tastes, local options and some imagination. That being said, it's also about sharing and combining the ideas of others. Hopefully these tips will inspire 'bakers' to experiment," said McAuley.

1. Don't be a Slave to the Recipe. Few things pack more nostalgia into a bite than the "traditional" clambake flavors, but don't be afraid to experiment with "topped" items. Italian parsley, dill, cilantro, lemon zest or even olive oil can make your kitchen clambake into a unique and memorable experience.

2. Chop the Base. Consider using a fine "Brunoise" dice for your base ingredients (garlic, yellow onion and leeks, sautéed in olive oil and white wine). It makes your seafood sing, but also can be served in ramekins with the seafood as a delicious dipping option.

3. Invest in Cloth Napkins. They can handle messy hands, won't blow away in the wind and you'll use them again and again. Good for the environment, too. At the end of the meal, pass around warm, wet cloths with lemon wedges to ensure your guests leave not only full, but also fresh-scented and clean.

4. Think Locally for "Fresh" Ideas. Let the nearby flavors of the season guide you. When corn falls out of season, use fresh carrots. Tomato and basil can add new dimension, or even using chili flakes for a 'Lobster Diavola' will be a welcome surprise to your guests.

5. Go Beyond Beer. Summer ales and lagers might be the obvious pairings for clambakes, but a white wine can offer great complimentary flavors as well. It's a balancing act, but crisper, citrusy chardonnays can cut through the dunk of butter, yet still bring the body needed to tackle hardy sausages and potatoes.

With the success of Clambake Chardonnay, Mary McAuley has been inspired to create new wines for iconic American meals. Her next endeavor, Tailgate Red Blend, is meant to bring out the best of the tailgate mainstays (burgers, sausages, hotdogs, pulled pork). Ripe Life Wines plans to launch the Tailgate Red Blend later this year.

For more details on Clambake Chardonnay, Ripe Life Wines, or clambake tips please visit http://www.ripelifewines.com.

About Ripe Life Wines - Founded by culinary school graduate and NYC sommelier, Mary McAuley, Ripe Life Wines was born from the realization that even the most wine savvy consumers are lost when it comes to selecting a wine to pair with certain foods without the help of an expert.  As a Jersey Shore native, seasoned "clambaker," and resident wine guru for family and friends, McAuley had an "ah-ha" moment when charged with the task of selecting the wine for a clambake she threw with her friends back in August 2011. Ripe Life's first wine, the Clambake Chardonnay, hit the shelves in July 2013.

Media Enquiries
PUBLIC, nyc
Lyndsey Gavin
778-987-9307 
[email protected]

SOURCE Ripe Life Wines