Last week we had our friends, Hannah and Carl, over for a vegan cookout. I can’t think of a more pleasurable way to cap the week than getting together with friends to grill some vegan treats and linger over a crisp glass of sparkling wine.
I’d planned on dining outdoors, but with temperatures in the nineties and enough humidity to slice a stick of non-dairy butter, we decided to move our fun inside, where the AC was waiting with open arms.
Here was the menu for our vegan cookout:
The best vegan potato salad
Whenever I’m entertaining, I like to get as much prep work done ahead of time as possible, so that I’m able to focus on my guests.
So before Hannah and Carl arrived, I made the strawberry spinach salad & balsamic vinaigrette, potato salad, buffalo sauce, and non-dairy blue cheese. Plus, I put sliced tofu into the lemon rosemary marinade to soak up all of those flavors. That meant the only thing left to do was a bit of grilling. Not too shabby!One of my favorite parts of a vegan cookout is standing out by the grill, flipping food, and drinking something refreshing while dinner gets those beautiful, dark grill marks.
For our vegan cookout, we had two sparkling wines from Gloria Ferrer, a Sonoma County winery that opened in 1986.
David and I have fond memories of driving through the lush hills of Sonoma County when we lived in California. While we’ve not visited their wine house in Sonoma Carneros, I’ll have to add it to my list of places to visit the next time we are back in the Golden State.Gloria Ferrer was the first winery in the area to bring back clones from France to plant in their vineyard. So it’s no surprise then that they’ve earned over 500 gold medals and 50 90+ scores in the last five years.
Funnily enough, I realized at the cookout that I had a gap in my adult life… I’d never popped the cork on a sparkling wine before! Of course, I’ve had my share of sparkling wine and champagne at weddings, birthdays, and New Year’s Eve parties. However, I’d never been the one to pull off the foil, remove the protective metal clasp, and push off the cork. No worries, though. I managed, and in no time I was terrifying Avon with the loud pop followed by a whoosh of smoke and bubbles.The Brut Rosé is the color of strawberries. It’s light and fruity without being cloying or overly sweet. The fizzy bubbles tickled my nose. Next, we enjoyed the Blanc de Blancs, which is on the drier side with notes of pear. It was delightfully light on the tongue. (And yes, both of these sparkling wines are vegan!)
Here’s a toast to the best of summer – lingering over one of the first vegan cookouts of the season and anticipating more to come.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.