Last week I shared my Cabernet-crusted Chile Rellenos and promised to tell you more about a fascinating new product: Cabernet Wine Flour. I was uber excited that this modern take on my favorite classic Mexican dish received so many compliments and I’m here to give you the scoop on the cabernet flour that inspired it.
CIA-trained Chef Rachel Marie Klemek is the force behind Blackmarket Bakery. When an email invitation appeared in my Inbox to join Chef Rachel as she “unleashes and demystifies her favorite new ingredient – Cabernet Wine Flour”, I responded in the affirmative at once and was among the handful of OC foodie writers who enjoyed a casual evening with Chef Rachel learning about the story behind Marché Noir Foods cabernet flour and applying our imagination and sense of adventure to concoct a mind-blowing dish using either the cabernet flour or cabernet pasta in Blackmarket’s kitchen. Did I get your attention with the Cabernet Hazelnut Torte 
The “wine flour” is gluten free and adds a luscious new dimension of flavor. It can be substituted for about 12% of the dry ingredients in a baking recipe. The most amazing part is that by adding cabernet flour, you’re getting the health benefits of the antioxidants and Resveratrol found in red wine, as well as added fiber, iron and potassium from the grape skins! It’s a WIN/WIN – for epicureans and the environment, because what has always been a byproduct of wine production, instead of going to waste, can now be a valuable resource and source of revenue on its own.
Indulge your epicuriosity! Wine Flour products are available at Blackmarket Bakery (you’re missing out if you haven’t tasted their Cabernet brownie with jammy notes of currant and dried cherry!) and at select gourmet and specialty markets, wine shops, and northern/central coast wineries. For more info or a complete list of stores, and contact information visit Marché Noir’s website.
Some pics from the evening:
Here Chef Rachel gives Quyen Gin some tips on filling the pasta for ravioli:
Here Chef Rachel slices a loaf of Blackmarket Focaccia:
Where Louise Mellor unleashed her creativity with Figs and Blue Cheese Bruschetta:
Renee Fontes and Anne Valdespino conspired on Cabernet Pasta with Smoked Candied Salmon and Cipollini Onions:
Blackmarket Bakery is located at 17941 Sky Park Circle #E - Irvine, CA 92614 - (949)-852-4609
P.S. Blackmarket Bakery offers innovative baking classes tailored to student interests. Here’s a preview of classes coming up in October:
Falling for Pumpkin – Oct. 4th SOLD OUT
Flatbreads, Pizza & Calzones – Oct. 12th
Halloween/Day of the Dead Treats – Oct. 16th
Croissants & Danish
Cake-Stravaganza – SOLD OUT
Chef Rachel holds this class monthly, so look out for it – it sells out every month! She also has classes for kids and teens.
The Cabernet Hazelnut Torte is a Blackmarket Bakery recipe that was orchestrated by Marla Meridith and Ciaran Blumenfeld that evening.
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Cabernet flours sounds intriguing! I’d love to try that sometime.
Genius! I love that you said “uber” by the way! I say that all the time. This flour sounds like SUCH a good substitute and it sounds so awesome! Having all those great perks like antioxidants, iron, and fiber! Not to mention it is gluten free! Not that I eat gluten free, but my best friend has to eat gluten free so I would love to try this so that her and I can enjoy a dinner together and eat the same thing! Thanks so much for this awesome post!
Priscilla, Excellent photos! You covered this great product beautifully! I had a a client already ask about the Cabernet pasta for a dinner party this weekend, it’s getting popular that fast!
Who knew?! This is definitely a unique and special ingredient! You’re lucky that you got to experience it with a master
I’d love to try some of the cabernet pasta!
@ Roxan – You have to try it – look for it in your area!
@ Ravie – I’m going to cook the cabernet fettucine tonight with some salmon – it might be a recipe you could make for dinner with your girlfriend. Definitely order some online!
@Renee – Thanks so much. The product is definitely creating a stir!
I can’t turn down a good Chile Rellenos and chocolate being a favorite of mine well…! I love the sound of a cabernet flour and will order some online. Thanks so much for the new ideas!
I got an email from Tasting Table which featured their cabernet pasta and I had to order the cabernet fettucine. It was pretty awesome!
You certainly did get my attention! Chocolate and wine definitely stop me in my tracks. I’d love to experiment with this cabernet wine flour.
I’m so hungry right now, I would love to take a bite of those rellenos, Renee’s pasta, and some of my bruschetta… oh and all those raviolis~ Being a chef/blogger definitely has it’s perks. Are you planning to bake with your sample? When I get out from a pile of work I’m going to try a savory tart crust.
~Chef Louise
@Chef Louise – You know I love tarts, especially savory tarts, that sounds like a great way to use the cabernet flour! I’m going to cook something up with the cabernet fettucine tonight – contemplating colors right now
Oh that bruschetta and pasta have me drooling! This all sounds and looks divine!
Great site; happy I found you!
Mary xo
Delightful Bitefuls
That torte looks wonderful.
Cabernet flour…now that is something I’ve never heard of! After seeing all of your lovely photographs, I’m eager to try it! Your hazelnut torte looks divine, and I imagine that the Cabernet flour added a wonderful depth of flavor. Thank you for sharing it, and all the other delicious looking food.
Coincidentally…I was just on Marla’s site and as I told her…I found this product very intriguing. Tha workshops sound like loads of fun too ;o)
The focaccia looks amazing. My vino and a piece of great cheese is ready ;o)
Ciao for now,
Claudia
What a clever chef! There’s just nothing like a bakery with personality! I’d love to visit!
Hi!! What a great recap. It was so much fun cooking with everyone….and then eating everyone’s creations! Can’t wait until we all get together again! I still think about how incredible those hazelnuts were in the chili reneno! =)
Everything looks amazing…and I need to get some of that flour
Loves the photos…