Suggested soundtrack Yacht Rock. 

“Do you like pina coladas? And getting caught in the rain? If you’re not into yoga. If you have half a brain.”

You can probably finish the chorus to the famous Jimmy Buffet song “Escape.” But have you ever really listened to the lyrics? Do you know what the song is actually about? That was a question we pondered while listening to yacht rock at a recent wine and food pairing night.

What began over five years ago under the premise of getting together to pair delicious food and spirits has evolved into an incredibly powerful sisterhood. While the line-up has changed over the years, the end goal remains the same – women gathering together to support one another through life, relationships, motherhood, careers and the state of the world. The food and wine have now taken a backseat to the laughs, tears, personal growth and dance parties we’ve shared.

In addition to feeding our soul, wine and food pairing is also a reason to channel our inner Julia Child. This month’s offerings included pantry pasta, homemade ricotta (see recipe below), charred bread and Gugliemos sauce, spicy miso ginger carrot dip, roasted grape, ricotta, thyme toast and a platter of delicious treats I’ve termed the “goddess platter.”

This version of the goddess platter consisted of avocado with hemp seeds, pomegranate seeds, clementine wedges marinated in olive oil, salt and pepper, figs and pistachios drizzled with balsamic glaze, apples and almond butter, avocados, aged salami and Jarlsburg cheese.  I also brought Wegman’s Dark Chocolate with Sea Salt Toffee and some Cavalier chocolate, which does not include any added sugar.

For wine, we pulled together a San Gaetano Pimitivo Di Manduria, a Chateau St. Michele 2014 Cabernet Sauvignon and 2016 Pinot Gris, a 2013 Alerna Rosso Veronese, and a Conde Villa Vinho Verde.

And PS – “Escape” is about a couple who discovers they have lost their “spark” through an incident with a personal ad.

For the ricotta:

7 cups whole milk

1 cup heavy cream

2 tbsp fresh lemon juice and 3 tbsp of white vinegar combined

Simmer milk and heavy cream with a pinch of kosher salt over medium low heat…..(20 minutes until it reaches 190 degrees) stir in half lemon and vinegar for 25 seconds, remove from heat and cover for 20 minutes. Stir in remaining lemon/vinegar. Pour into moist, double layered cheese cloth (probably best to hang over a sink )for twenty minutes. The longer it hangs, the more firm of a ricotta it becomes.