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:
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.