Chefs at Home Series: BUNK’S Nick Wood

Since such a large part of the Pacific Northwest culture revolves around food, we decided to start up a series here on Field Notes that features local chefs who love to drink and cook with Underwood wines. For this post, we reached out to one of the founders of the Portland institution Bunk Sandwiches, Nick Wood.

Nick was raised in Cincinnati, but really cut his teeth in New Orleans, cooking for several fine dining restaurants, including Brennans and Martinique Bistro, before relocating to Portland. Because of this, on his days off, Nick loves to return to the cuisine he feels most comfortable with, Creole. When we asked Nick to come up with a recipe using the Underwood Pinot Noir, he immediately suggested Marchand de Vin, a Creole take on a classic French sauce, literally meaning “Wine Merchant”. We had never even heard of this sauce but apparently it is a mainstay of all the best restaurants around New Orleans.

It’s a pretty simple recipe and one that is guaranteed to knock the socks off anyone lucky enough to indulge. Make sure to enjoy with some crusty French bread and plenty of Underwood Pinot Noir!

Marchand de Vin Sauce
(the best sauce you’ve never heard of)

** Serves 4 people **

Ingredients:

3 garlic cloves
3 shallots
4 green onions (tops reserved)
8 large cremini mushrooms
1/2 lb tasso or smoked ham
1 can Underwood Pinot Noir
1 QT beef stock
unsalted butter
salt & pepper
Tabasco
Worcestershire sauce
1 1/2 lb steak, such as bavette or tri-tip

****

Dice first 5 ingredients, setting green onion tops aside for garnish.

Season steak well with salt and pepper. Heat a wide, heavy bottomed pot, add 2 Tbs of olive oil and sear steak on each side. Place steak on a sheet pan and finish in the oven, 5-10 minutes depending on size. Set aside to rest.

Place beef stock in a small pot and reduce by half, keep warm.

Heat up the large pot again, (leaving any steak bits in the bottom), add 2 Tbs of butter and 2 Tbs of oil to the pot and sauté top five ingredients on medium heat for 7 minutes, stirring frequently so as not to burn. Season lightly with salt and pepper.

Without lowering heat, slowly add the can of Underwood Pinot Noir and bring to a simmer, continuing to stir for 5 minutes.

Add warmed beef stock gradually with a ladle and let liquid reduce by half, about 10 minutes. Stir occasionally to prevent sticking. Turn off heat and add 2 Tbs of butter and a generous splash of Tabasco and Worcestershire to taste.