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Cheers!

A celebration of Food, Wine, and Fun from the Hilton Harrisburg and Bricco

Wine & Beverage Reviews:

Having a Party - How Much Wine Do You Need

Hilton Harrisburg Review

Wine Dinner Parties
The number of glasses per bottle of wine for a dinner party can vary depending on how you plan your party. If you are going to have many different wines to accompany the meal, you may want to only serve small 2 oz pours of each wine as you would for a wine tasting. However, if the focus is more on the food or if you have less wines, you may want each guest to get a larger glass of each.


A few general guidelines and tips:
• A full-size pour can be anywhere from around 4 to 6 oz, depending on the size of glass. Therefore, you can expect to get about 5 to 6 full-sized glasses per bottle of wine.
• Another thing to consider for bigger parties or tastings is to find larger format bottles. A magnum bottle is 1.5 liters, which is twice the size of a normal wine bottle. Therefore, you can get about 25 - 2 oz tasting glasses per magnum bottle of wine or about 8 to 10 full-sized pours.
• As mentioned above, sparkling wines are generally served in smaller pours
• If you are hosting a large party or event, one case of wine (12 bottles) generally gives you approximately 70 glasses of wine.


Wine Tasting Pours
Generally, at wine tastings several wines are poured through the evening. Every guest will get to sample each, so generally each pour size is smaller than if you were just drinking wine with dinner. You need enough wine in each glass so that each guest has enough to really get a feeling for each wine and can spend some time studying it and can have more than one or two sips. However, too much of each wine can lead to a lot of wasted wine or very drunk guests!


A few general guidelines and tips:
• A standard wine bottle is 750 ml which is just over 25 fluid ounces.
• A tasting pour is generally about 2 oz. Therefore, you can get about 12 - 2 oz tasting glasses per bottle of wine.
• For tastings of over 12 guests, consider having two bottles of each wine available. Otherwise, if you make pours smaller than 2 oz, each guest is not really getting enough to evaluate the wine.
• If you have 10 to 12 guests and want to be sure everyone gets a fair pour of each wine, pre-mark a small tumbler glass with 2 oz of water. You can use a marker or piece of tape to mark 2 oz. You can use this glass throughout the evening to measure 2 oz pours for each guest so that you are sure the bottle will be enough for everyone.
• If you are serving sparkling wines in Champagne glasses, the pours are generally small and you can get away with 1-1/2 oz pours.
 

 
 

Upcoming News & Events:

Easter Brunch . . .

an effortless family tradition courtesy of the Hilton Harrisburg. Celebrate the Easter holiday with a classic Hilton buffet. Served Sunday, April 4th in the Harrisburg Ballroom from 11:30 a.m. till 3:00 p.m. Click here to view the buffet details and pricing or call 717.238.6438 for reservations.
 

Bricco's Cooking Classes

Hilton Harrisburg News

Stand side by side local celebrity Chef Jason Viscount while he instructs a series of intimate cooking classes. Each class will last for 2 hours and will only include 8 students. Sign up quickly to be a part of this gastronomic learning experience. Click here for a complete listing and details of the classes being offered.
 

The Golden Sheaf’s New Dinner Menu

Hilton Harrisburg News

Visit The Golden Sheaf as we unveil our newest dinner menu, a contemporary interpretation of classic cuisine, utilizing local ingredients, quality sourcing and Allen Brothers USDA Prime Beef.
 

Get Happy in Downtown Harrisburg

Enjoy working and living in downtown Harrisburg even more with some of the newest specials that the Hilton Harrisburg and Bricco have to offer.
New Happy Hour in The Bar and Bricco. Click on each location for their specific details.
Help celebrate the Hilton 20th Anniversary on Thursday nights in The Golden Sheaf, featuring Allen Brother’s Prime Steaks for only $20.00.
 

The Golden Sheaf’s 2010 Winemaker Dinner Series Continues

March 19, 2010: A Salute to the Master of American Winemaking -- André Tchelistcheff 

Tim Clark, Wine Educator for Ste. Michelle Wine Estates has had the opportunity to work at many of the wineries for which André consulted. To honor André, Tim will be the host of this dinner which will feature wine selections from many of the wineries for which Mr. Tchelistcheff had influenced. Tim’s knowledge and wit will be in evidence throughout this stunning wine event. Preview the March 19, 2010 dinner menu.

All Dinners will be held in The Golden Sheaf
6:30 p.m. Reception – 7:30 p.m. Dinner
For Reservations Call 717.237.6400
 

Save the Date for these up-coming events

  • April 9, 2010: The First Families of Italian Wines
  • April 30, 2010 – Wine of Mendocino & Sonoma Counties
  • May 9, 2010 – Mother’s Day Brunch
  • May 21, 2010 - The Past, Present and Future of Maison Louis Jadot
  • May 22, 2010 – Bricco’s Super Tuscan Cooking Class

Chef's Corner

Sage Pappardelle with Duck Ragout

What You'll Need:

Sage Pappardelle with Duck Ragout

  • Duck ragout 5oz. (recipe follows)
  • Sage pappardelle 12 ea. (recipe follows)
  • 1 oz. Beurre monté 1 oz.
  • Demi glace 1oz.
  • Salt and Pepper to taste
  • Parsley garnish
  • Shaved cheese garnish

Duck Ragout

  • Olive oil as needed
  • Duck, legs 6 ea.
  • Pancetta 1 cup
  • White onion, minced 1 cup
  • Celery, minced 2 oz.
  • Carrots, minced 2 oz.
  • Pancetta, minced 2 oz.
  • Rosemary sprigs 3 ea..
  • Thyme sprigs 3 ea.
  • Bay leaf 3 ea.
  • Parsley leaves (Italian), chopped 3 tbsp.
  • Garlic minced 1 tbsp.
  • Juniper berries, crushed 4 ea.
  • Black peppercorns, crushed 4 ea.
  • Tomato paste 2 tbsp.
  • Salt to taste
  • Red wine ¼ cup
  • Chicken stock as needed

Bricco Sage Pasta Dough

  • Flour, Italian pasta "00" flour 2.2 lbs.
  • Eggs 8
  • 1 oz olive oil 1 oz.
  • 1 oz water 1 oz.
  • Sage, minced 3 oz.
  • Pinch of salt
     
 
Chefs Corner

Sage Pappardelle with Duck Ragout
Method:
1. Heat duck ragout in a sauté pan. Add butter, demi glace,
salt and pepper.
2. Drop pasta into water and cook. Once cooked, toss in pan
with duck and a little bit of pasta water creating a sauce.
3. Serve in a large bowl with parsley and shaved cheese.
 

Duck Ragout
Method:
1. Heat olive oil and butter. When butter is melted, add duck pieces
and brown slowly, rendering out excess fat. Add vegetables.
Sauté about 15-20 minutes. Add brandy and cook out.
2. Dice pancetta and add to duck.
3. Add broth (to cover by 1-inch), tomato paste, herbs and spices.
Taste for seasoning. Braise on stovetop, slowly, for one hour or
more time as needed. Cool and skim fat.
4. Once meat is pulled off bone, strain sauce and reduce till heavy
nape. Add back to duck and reserve.
 

Bricco Sage Pasta Dough
Method:
1. Combine all ingredients in Hobart mixer.
2. Turn on to speed 2 and walk away.
3. When mixture becomes a ball, pull out mixture and hand knead
until smooth.
4. Wrap in plastic and let rest for 30 minutes.


Note:
If making flavored pastas, add fresh or dried herbs to the dough
before pulling out of the Hobart mixer and then incorporating by hand
for most flavorful results.
If you are putting a liquid purée in pasta for color, substitute wet
ingredients for amount of purée used.
 
Chef

Jason Viscount

York native Jason Viscount did not always dream of becoming a chef. However, during his middle school years, Viscount had a chance to learn from his restaurateur father, and working
in two of his father’s restaurants sparked his interest in culinary arts. Viscount’s life had always been influenced by fine cuisine and the food service industry. By the time he needed to decide upon a career, Viscount didn’t hesitate to attend the Restaurant School of Philadelphia. After graduation, Viscount returned to central Pennsylvania and became a chef at the Yorktowne Hotel, followed by a stint at Hotel Hershey’s Circular Dining Room and eventually an eight-year run as chef de cuisine at Harrisburg Hilton’s Golden Sheaf.
Now at BRICCO, Viscount enjoys the title of Executive Chef/ General Manager and all of the responsibility and creative freedom that come with it. In 2007, Harrisburg Magazine readers named BRICCO “Best New Restaurant” and in March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau. In fall 2009 BRICCO was honored with the following awards Wine Spectator Magazine’s Award of Excellence; The Susquehanna Style Magazine’s Silver Spoon Award for the Best Restaurant and
Santé Magazines best Regional Restaurant - Santé award is significant as there are only nine regions in the entire country.
 
 

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