Try recipes from Sugarloaf favorite The Sommelier's Palate's newest "Tipsy Foods" to make your summer BBQ extra special!
Barbara Yates, of The Sommelier’s Palate, lives in Culpeper, VA, known for it’s abundance of vineyards. So it was inevitable that she would experiment with using locally made wines in her recipes for salad dressings and sauces. Her early efforts were so successful, she went on to making BBQ sauces with craft ales and salsa with Tequila. Since 2015, Yates and her husband, Bob Yates, have developed a robust line of salad dressings, BBQ and pasta sauces, dips and spreads and even their own pizza sauce.
Over time, the couple noticed many festival goers weren’t familiar with the word ‘sommelier’ which means wine steward. Other people aren’t sure how to say it. They realized they needed a name that people would easily understand so they now use the dual brand names of The Sommelier’s Palate and TipsyFoods.com for their online store.
All of their products are made from gourmet wines, craft ales and other spirits. All alcohol is cooked off so their products are safe for people who avoid alcohol. Many items are gluten-free and all are free of corn syrup and other added sugars.
Be sure to stop by The Sommelier’s Palate at Sugarloaf Craft Festivals this fall to try delicious free samples.
Try The Sommelier’s Palate favorite recipes! The first recipe features their brand new Apple Bacon Brew BBQ sauce. They began sampling this sauce in Spring of 2017 and it was a hit right out of the gate.
Glazed Pork Tenderloin
1 to 1 ¼ pounds pork tenderloin
2 Tbps butter
1 bottle of Sommelier’s Palate Apple Bacon Brew BBQ sauce
- Cut tenderloin crosswise into 12 equal slices and season with salt and pepper.
Melt butter in an extra-large nonstick skillet over medium-high heat.
Add pork and cook 2-3 minutes or until almost cooked through.
Add ½ bottle of Apple Bacon Brew Sauce to the pan and bring mixture to a simmer and cook until pork is done.
Serve 3 slices per person and pour remaining glaze over top.
1 – 25 oz. jar of Sommelier’s Palate Artichoke & Olive Puttanesca Sauce or Creamy Vodka Parmesan Sauce
4 – 8 oz. boneless, skinless chicken breasts
1 ½ cups breadcrumbs
½ cup Parmesan cheese
1 tsp Italian seasoning (salt & pepper to taste)
½ cup flour
1 Tbsp olive oil
16 oz. linguine (cooked)
¼ cup Parmesan cheese (for garnish)
Mix breadcrumbs with Parmesan, Italian seasoning, salt and pepper.
Rinse chicken with cold water and dip into flour.
Dip chicken from flour into eggs, then breadcrumb mixture and press firmly.
Sauté in olive oil over medium-high heat for 3-4 minutes per side.
Serve chicken over pasta, topped with warmed Sommelier’s Palate Pasta Sauce.
Sprinkle with Parmesan cheese as a garnish.