Vino Mas

Good friends. Good times. Good wine.

Whether you are just starting to "get into wine" and wanting to explore, or an avid wine drinker, we offer wines by the glass or bottle.  Bottles can be purchased to take home and we offer a selection of 16 wines and over 25 beers by the glass to be enjoyed in a comfortable, unique atmosphere.  

Wild Salmon Chowder with Fire-Roasted Tomatoes

Salmon Chowder w/fire roasted tomatoes and Scallops w/tarragon beurre blanc. Paired with Ryan Patrick Rock Island Chardonnay from Washington State

Salmon Chowder w/fire roasted tomatoes and Scallops w/tarragon beurre blanc. Paired with Ryan Patrick Rock Island Chardonnay from Washington State

 
 

Salmon chowder with fire roasted tomatoes

  • 1 Tbsp EVOO

  • 1 med onion, diced

  • 2 cloves garlic

  • 2 ribs celery, small diced

  • ½ tsp salt

  • 1 med Yukon gold or small russet potato, peeled, and cut into small dice

  • 1 tsp fresh thyme or ¼ tsp dried thyme

  • ½ tsp cayenne

  • ¼ cup dry white wine

  • 1 (14oz can) diced fire-roasted tomatoes

  • 1 cup water

  • 1 cup clam juice

  • ½ cup cream

  • ½ pound salmon

  • ½ cup minced fresh Italian parsley

Use a large stockpot, add the EVOO, and heat over medium heat-high heat.  Sauté the onion, garlic, celery and salt for 5 min, then add the potato.  Sauté for another 7 min.  Add the thyme, cayenne and white wine stirring to loosen any bits clinging to the pot.  Add the tomatoes, water and clam juice, bring to a boil.  Lower the heat and simmer for 20 min or until the potatoes are soft.  Add the cream, salmon and parsley; stir gently, simmer for an additional 5 min.  Then turn off the heat.  Let the soup sit for 10-15 min.  Taste and adjust the seasoning before serving. 

PAIRING:  Chardonnay, Pinot Noir or a Beaujolais

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Good Friends. Good Times. Good Wine.