Hey Hamptons foodies, KDHamptons just received news of a cool new culinary collabo: food expert, entertaining guru, and BRAVO’S Emmy-winning “Top Chef” judge, Gail Simmons [above], is joining the Estancia Winery team as national wine ambassador, creating a series of original recipes to pair with Estancia’s most coveted wines — all perfect for your upcoming spring dinner party. Also serving as Special Project Director for Food & Wine magazine, Gail’s expertise and passion for memorable cuisine and delicious wine come through both in and out of the kitchen.

A longtime fan of Estancia’s portfolio, Gail has crafted original recipes with wine pairings, entertaining advice and lifestyle tips that reflect and enhance the wines’ balanced taste, quality and elegance. “I am thrilled to be the new wine ambassador for Estancia,” says Gail. “Estancia’s portfolio includes a wide variety of delicious and well-balanced wines, and it has been so fun developing special recipes that complement each wine. Estancia wines are accessible enough to enjoy every day, yet sophisticated enough to hold their own with a gourmet meal.”

Gail’s Grilled Pork Chops with Peach & Sweet Onion Chutney, and her Grilled Fish Tacos with Mango-Cucumber-Mint Salsa are both easy to make [and easy to eat!] recipes that she recommends pairing with Estancia’s widely popular Monterey County Pinot Noir and Monterey County Chardonnay, respectively. Below are Gail’s recipes, as well as seamless wine pairing notes that will impress your discerning Hamptons guests this entertaining season. CHEERS!

Grilled Pork Chops with Peach & Sweet Onion Chutney, paired with Estancia Monterey County Pinot Noir:

Gail loves the intense notes of luscious berries and baking spices in the Estancia Pinot Noir because they complement the seasoned pork chops, while the peach and sweet onion chutney brings out the fruitiness of the wine. The silky finish of the Pinot Noir rounds out the textures in the grilled pork chops.

Serves 4
·         1/2 cup cider vinegar
·         1/2 cup sugar
·         1 small red onion, diced
·         1 garlic clove, minced
·         1/4 teaspoon garam masala
·         1/4 teaspoon freshly ground white pepper
·         1/8 teaspoon red pepper flakes
·         1 1/2 pounds peaches, peeled and cut into 1/2-inch wedges
·         4 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
·         Freshly ground black pepper

*In a medium saucepan, combine vinegar and sugar; bring to a boil, then add onion, garlic, ½ teaspoon salt, garam masala, white pepper and red pepper flakes. Gently simmer until liquid is reduced and thickened, 15 to 20 minutes. Add peaches; simmer until peaches are tender, about 5 minutes more. Remove from heat.

*Preheat grill to high heat. Season pork with salt and black pepper; grill until nicely charred and just pink in center, about 8 minutes per side. Transfer to serving plates; let rest 5 minutes. Serve warm with chutney.

*Note: Chutney can be made up to 3 days ahead. Keep refrigerated in an airtight container.

Grilled Fish Tacos with Mango-Cucumber-Mint Salsa, paired with Estancia Monterey County Chardonnay

As Gail knows, the Estancia Chardonnay’s refreshing and light tropical fruit flavors perfectly complement the delicacy of the fresh white fish for a smooth finish. I enjoy the crisp honey and apple aromas in the Chardonnay as they balance the refreshing mango-cucumber-mint salsa.

Serves 4
·         3 tablespoons canola oil
·         2 limes, 1 zested and juiced, 1 quartered lengthwise
·         1 tablespoon finely chopped cilantro, plus more for garnish
·         1 medium shallot, finely chopped
·         1 pound skinless halibut, sea bass or striped bass fillets
·         1 mango, diced
·         1 cucumber, peeled, seeded and diced
·         3 tablespoons finely chopped mint
·         1 medium Serrano chili, seeded and diced
·         8 corn tortillas
·         1 avocado, halved, pitted, peeled and thinly sliced
·         4 radishes, halved if large, thinly sliced

*Preheat grill to medium-high heat. In a medium dish, combine oil, zest and juice from 1 lime, cilantro and half of the shallot. Add fish; turn to coat. Let stand 15 minutes at room temperature. Meanwhile, in a bowl, stir together remaining shallot, mango, cucumber, mint, half of the chili and generous pinch salt; stir to combine.

*Remove fish from marinade. Grill flesh-side down, 4 minutes, then turn and cook until just cooked through, 3 to 4 minutes more. Transfer fish to a plate; let rest 5 minutes, then flake with fork.

*Grill tortillas 10 to 15 seconds per side; remove from grill. Divide fish among tortillas; top with salsa, avocado and radishes. Garnish with cilantro and remaining chili, if desired. Serve with lime wedges.

[Estancia Monterey County Pinot Noir and Monterey County Chardonnay are available for $11.99 each nationwide]