I had the distinct pleasure of meeting, radioing, eating and drinking with John Sarich, the culinary director of Chateau Ste. Michelle Winery. We’d not met prior to the taping of this show, but that didn’t seem to matter one bit. He’s as gracious as they come, funny as hell and one heck of a cook. Can’t forget to name-drop Hamid….the color at Ste. Michelle…to say the very least. Thanks John and Hamid for a very memorable experience, indeed!! I LOVE MY JOB!!!!!!

This is John’s recipe and you can find many more in his amazing new book ‘Chef in the Vineyard’–available at fine books stores everywhere!!

Asian Crab Noodle Soup

Ingredients:

  • 2 cloves Garlic, thinly sliced
  • 1 T. grated fresh ginger
  • 1 T. peanut oil
  • 1/2 t. sesame oil
  • 1 t. fish sauce (optional)
  • 1 t. soy sauce or to taste
  • 6 Cups chicken, vegetable or seafood stock
  • 1 pound vermicelli or thin Asian rice noodles
  • 1 T. chopped fresh cilantro
  • 1 T. chopped fresh basil
  • 1 T. chopped fresh mint
  • 1 bunch green onions, sliced thin on the diagonal
  • 1 pound cooked fresh Dungeness or king crab
  • Chili oil or chili paste, to taste
  1. Saute the garlic and ginger in the peanut and sesame oils in a 6 at. Saucepan over medium heat, just until lightly softened. Add the fish sauce, soy sauce, and stock. Bring to a low boil . Add the noodles.
  2. Cook until the noodles are just tender, about 5 to 7 minutes. Stir in the cilantro, basil, mint, and green onions.
  3. Ladle into serving bowls and top with the fresh crab. Add the chil oil or paste if desired.

Wine recommendations: Chateau Ste. Michelle Winery 2009 Eroica Riesling (see the Weekly Whet!) and Dr. Loosen Eroica Riesling, Columbia Valley

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